Bartscher 116.402 Mode D'emploi page 57

Fish
Food
Trouts, roasted
Trouts, blue
Mussels
Salmon, whole
piece
Salmon
Halibut, whole
piece
Spiny lobster
Fish fillet,
breaded
Sides and Eggs
Food
Boiled potatoes
Jacket potatoes
Potatoes en
papillote
Potats au gratin
Fried potatoes
Macaire
potatoes
Potato
dumpling
Bread dumpling
Rice
Rice pudding
Lasagna
Eggs, soft
Eggs, hard
Royale
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Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
230
80 100
80 100
80 80
200
80 80
80 80
10 230
Cooking Cooking
chamber chamber
humidity temperature
in % in ° C
100 125
100 125
60 180
20 160 – 180
230
230
100 120
100 120
100 140
100 120
20 160 – 180
100 100
100 100
100 90
Core
Time
temperature
in min.
in ° C
15 – 20
12 – 18
12 – 18
74
12 – 18
20 – 25
74
12 – 18
Core
Time
temperature
in min.
in ° C
30 – 40
30 – 40
25 – 35
30 – 50
15 – 20
15 – 20
20 – 30
20 – 30
25 – 35
25 – 35
25 – 35
7 – 8
10 – 12
25 – 30
GN-
container
enamelled
normal
normal
normal
enamelled
normal
normal
enamelled
GN-
container
perforated
perforated
perforated
normal
normal
normal
normal
normal
normal
normal
normal
perforated
perforated
normal