Bertos ELT Serie Bedienungshandbuch Seite 78

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COOKING TIME AND RECOMMENDED TEMPERATURE
FISH
Shrimp and squid
Frog legs
Breaded fish filet
Sole filets
Trout, fishcakes
Giltheads, cods, mullet, surmullet
Mixed fried fish
MEAT
Sausages, steak
Duck, pheasant (according to weight)
Calf's brains
Veal or pork chops
Veal scalloppine
EN
Dripping
Chicken
Roast veal, roast pork, roast beef (from 1 to 2 kg)
Wiener Schnitzel
POTATOES
French fries
Chips
Croquettes
Pailles (shoestring French fries)
VEGETABLES
Artichoke, aubergine, cauliflower, fennel, courgette/zucchini
CAKES
Apple, pineapple, banana fritters
Rice or bran croquettes
Doughnuts
FOOD
COOKING TIME TEMPERATURE
minutes
2 - 5
1 - 3
2 - 4
2 - 4
3 - 5
2 - 5
2 - 5
2 - 4 170 - 180
8 - 15 160 - 190
2 - 3 170 - 180
4 - 8 180 - 190
1 - 3
1
10 - 15 160 - 180
20 - 25
1 - 3
1 - 2
3 - 5 170 - 180
3 - 4
2 - 4
2 - 4
2 - 4
3 - 5 160 - 180
2 - 4
°C
180
180
190
190
190
190
190
190
180
170
190
190
180
180
190
180
180