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Cielęcina
Wieprzowina
Inne
Produkty spożywcze Iloć Wyposażenie Wyso-
koć
Tryb pracy Temperatura w °C Czas gotowa-
nia w min.
Pieczeń cielęca, z
przerostami tuszczu
1 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 160 - 170 60 - 70
Pieczeń cielęca, chuda 1 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 160 - 170 50 - 60
Schab cielęcy* 1 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 160 - 180 15 - 25
Pier cielęca faszero-
wana
1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 140 - 160 75 - 120
* Przedtem obsmayć
Produkty spożywcze Iloć Wyposażenie Wyso-
koć
Tryb pracy Temperatura w °C Czas gotowa-
nia w min.
Pieczeń bez soniny
(np.karkówka)
1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 170 - 180 70 - 80
Pieczeń ze soniną
(pieczeń z chrupiącą
skórką)
1,5 kg Ruszt + blacha do pie-
czenia
2 Gotowanie na
parze
100 20 - 25
Tryb kombi 140 - 160 40 - 50
Gorące powie-
trze
210 - 220 20
Filet wieprzowy* 0,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 160 - 180 20 - 30
Filet w ciecie francu-
skim
1 kg Blacha do pieczenia 2 Tryb kombi 180 - 200 40 - 60
Schab peklowany z
kocią
1 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 120 - 140 60 - 70
eberka peklowane W plastrach Blacha do pieczenia 2 Gotowanie na
parze
100 15 - 20
Pieczeń zwijana 1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 170 - 180 70 - 80
* Przedtem obsmayć
Produkty spożywcze Iloć Wyposażenie Wyso-
koć
Rodzaj grzania Temperatura w °C Czas gotowa-
nia w min
Pieczeń rzymska z 0,5 kg mięsa
mielonego
Blacha do pieczenia 2 Tryb kombi 140-150 45-60
Schab sarni z kocią*0,6-0,8kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 150-170 15-30
Udziec jagnięcy bez
koci
1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 170-180 60-80
Schab jagnięcy z ko-
cią*
1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 160-170 15-25
Częci królika 1,5 kg Ruszt + blacha do pie-
czenia
2 Tryb kombi 150-160 40-60
Kiebaski wiedeńskie - Perforowany +
blacha do pieczenia
3
1
Gotowanie na
parze
80-85 12-18
Biaa kiebasa - Perforowany +
blacha do pieczenia
3
1
Gotowanie na
parze
80-85 15-20
* Przedtem obsmayć
31


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