27
Gnocch i alla rom ana If regenerated, with probe
1.57 in (40 mm) pansin 1.57 in (40 mm) GN pan
with probe
Rice - pilaf style with probe (stir rice every 5 - 8')
with probe
Vegetable lasagne with probe
Baked pasta with probe
2.56 in (65 mm) pans,
6.6 lb (3 kg) each
2.56 in (65 mm) pans,
2.56 in (65 mm) pans,
11 lb (5 kg) eachFarinaceous dishes6.6 lb (3 kg) each
Quiche with probe
Vegetable au gratin
Lasagne
number per griddepends on size 2.56 in (65 mm) pan,1.5 litre hot stock
p
er 2.2 lb
(
1 k
g)
rice
Stuffed peppers with probe1.57 in (40 mm) s olid pans
20 pieces per pan
Leeks check after 10'
1.57 in (40 mm) perforated,
4.4 lb (2 kg) per pan
Mousaka with probe
0.79 in (20 mm) s olid pans
Cabbage shredded check after 10'
1.57 in (40 mm) perforated,
5.5 lb (2.5 kg) per pan
Cauliflo wer chec k after 10'
1.57 in (40 mm) perforated,
4.4 lb (2 kg) per pan
Broccoli (fresh) chec k after 10'
1.57 in (40 mm) perforated,
3.3 lb (1.5 kg) per pan
Veget ables
0.79 in
(
20 mm
)
perforated pans,
3.3 lb
(
1.5 k
g)
per pan
Asparagus check after 10'
Beans (fresh) check after 10'
Beans (frozen) check after 10'
1.57 in
(
40 mm
)
perforated,
5.5 lb
(
2.5 k
g)
per pan
1.57 in (40 mm) perforated,
5.5 lb (2.5 kg) per pan
Din cake check after 10'
Crème caramel with cover on, chec k after 15'
0.79 in
(
20 mm
)
solid tra
y
s,
2.2 - 6.6 lb
(
1 - 3 k
g)
butter on each
1.57 in
(
40 mm
)
solid pans, 18 - 24 pieces
per pan. Cover with clin
g
wrap

Desserts

2.56 in
(
65 mm
)
solid pans,
24 - 30 portions
Bread and butter pudding with probe
Fruit crumble with probe
2.56 in
(
65 mm
)
solid
24 - 30 portions per pan
Poached apples and pears with probe
in vacuum ba
g
s with s
y
rup, spice
Cooked on
g
rids

Miscellaneous

0.79°F
(
20°C
)
perforated tra
y
, 60 e
gg
s per tra
y
(
time depends on soft/hard
)
Boiled eggs place in cold water
Idaho potatoes with probe
on wire
g
rids, do not stack on top of eachother
Scotch eggs with probe
double crumb 0.79 in
(
20 mm
)
tra
y
,24 - 30 per tra
y