BestFor BISTROT 433 Manual De Instruccion página 42

5. Grilled food
for excellent baking results:
Beef: 40° rare - 45° medium - 50° well-done
Pork: 60°/65° ideal doneness
Fish: 60°/65° ideal doneness
use the GN1/1 grill griddle
increase the core temperature parameter based on the desired degree of
doneness.
Chicken (chicken and roast fowl)
6.
use only salt and spices to season the chicken and position the smooth pan to
collect the grease during baking.
GN 1/1 grill for N.8 chickens and GN1/1H40 smooth pan
for Model 1011, load Max N.3 grills for N.8 chickens each.
for Model 511, load Max N.2 grills for N.8 chickens each.
increase the core temperature parameter based on the desired degree of
doneness.
7. Steamed vegetables
this recipe can be used to cook various types of vegetables having the same
consistency
(e.g.: potatoes, carrots, cauliflower broccoli).
use a GN1/1H40 perforated pan
increase the time parameter in minutes based on the desired degree of doneness.
8. Fried potatoes
Place the potatoes directly in the oven without thawing them.
use the GN1/1 fried food tray
increase the time parameter in minutes based on the desired degree of doneness.
9. Roast potatoes
bake 2 kg of potatoes per pan.
use a Teflon GN1/1H20 pan
increase the time parameter in minutes based on the desired degree of doneness.
Bistrot/Gourmet Series Ovens– Page 41