Frima 112, Руководство пользователя

Страница: 45 / 76

Product Hints Quantity Steps in the cooking process Notes
112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time
- 5 -
Product Hints Quantity Steps in the cooking process Notes
112 211 311 Stage 1 °C Time Stage 2 °C Time Stage 3 °C Time
The above information is for guidance only. The recipe, food characteristics, filling volume and desired result
may vary according to the size of the unit.
Light stock Blanch, start with cold water 10 L 80 L 10 L 100°C :00
Brown stock
Sear + season, start with
cold water 10 L 80 L 10 L 00°C 0:0 100°C :00
Poultry stock Blanch, start with cold water 10 L 80 L 10 L 100°C 1:00
Instant stock Follow the instructions for
use 10 L 80 L 10 L 100°C 0:0
Fish stock
Bouquet garni - peppercorns 10 L 80 L 10 L 160°C 0:15 100°C 0:0
Béchamel sauce
Cold roux in hot milk 10 L 80 L 10 L Blancmange /
inst. sauce 0:15
Béchamel sauce Prepare roux, add cold milk 10 L 50 L 80 L Thickened sauce 0:15
Tomato sauce Tomato paste and fresh
tomatoes 10 L 80 L 10 L 150°C 0:15 100°C 0:0
Bolognaise sauce
Sear in batches of
/10/0 kg 1 L 80 L 10 L Minute grills
medium/high 0:15 Deglaze after searing and pour on tomato
sauce.
Bordelaise sauce
Cook shallots in red wine
- veal stock 10 L 80 L 10 L 150°C 0:15 100°C 0:0
Charcutière sauce Sweat, deglaze - wine +
browned veal stock 10 L 80 L 10 L 10°C 0:0 100°C 0:0
Pepper sauce Thicken and add cream at
the end 10 L 80 L 10 L 10°C 0:10 100°C 0:0 100°C 1:00 1. Sear vegetables, . Reduce wine,
. Reduce sauce
Pizza topping
Thicken after cooking, if
necessary 1 L 80 L 10 L 150°C 0:0 100°C 0:15
American sauce
(lobster sauce) Thicken with roux 10 L 80 L 10 L 10°C 0:15 100°C 0:0
Topping for onion
cakes Prepare Béchamel sauce 1 L 80 L 10 L 150°C 0:0 90°C 0:10 Thicken with eggs and grated cheese