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Roast parameters for us-
age of conventional heat-
ing
Table 3
Kind of pastry
Gebäckart
Type de viande
Тип теста
Stewed beef
Rindfleisch geschmort
Boeuf bien cuit
Тушеная говядина
Medium rare boastbee
Roastbeef englisch
Rôti de boeuf saignant
Ростбиф c кровью
Juicy roastbeef
Roastbeef saftig
Rôti de boeuf à point
Ростбиф сочный
Sautéed roastbeef
Roastbeef angebraten
Rôti de boeuf sauté
Ростбиф подрумяненый
Pork
Schweinefleisch
Porc
Свинина
Veal
Kalbfleisch
Veau
Телятина
54
Bratparameter bei Nut-
zung Konventioneller
Beheizung
Tabelle 3
Advices
Empfehlungen
Conseil
Niveau de gradin
Рекомендации
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
heated oven
erhitzter Backofen
four chauffé
разогретая духовка
Roasting and Stewing of meat
The following is recommended:
• Roasting and stewing of meat over 1 kg
in the oven. Smaller pieces are to be
prepared on the cooking zones.
• For roasting meat on the grid is advised
to place a plate with water on the lowest
level under the grid with the dish and re-
fill water while preparing.
• You should use cookware with heat-re-
sistant handles.
Preparation parameters for roasting and
stewing with conventional heating are
shown in Table 3 and with thermocircu-
lation in Table 4.
Paramètres pâtisserie par
chauffage conventionnel
Tableau 3
Height
Temperature,°C
Höhe
Temperatur, °C
Température,°C
Уровень
Температура, °С
2-3
225-250
3-4
225-250
3-4
225-250
3-4
225-250
2-3
150-170
2-3
150-170
EN
Параметры жарения с
конвенционным
нагревом
Таблица 3
Baking time, min.
Backzeit, min.
Durée de cuisson, min.
Время, мин.
120-150
5-6
6-8
10-11
30-120
45-120
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