Practical Tips - Bartscher 120.792 Mode D'emploi

Practical tips

CAUTION!
Fresh food products should always be used!
NOTE!
The values given below are only estimates for food preparation. They may be
changed in accordance with your wishes or needs.
Low-temperature cooking or finishing of meat
Meat should be sauteed in a convection-steam oven at 130° C with 100 % humidity, and
the cooked for 5 minutes in total dryness at 200 ° C . Next, place the meat on the grille
and into the pre-heated low-temperature oven, insert the meat thermometer into the
meat and set the desired internal food temperature. The baking chamber temperature
should be 10° C lower than the temperature inside th e food product. Fill a GN container
with water to approx. 2 cm and place below the grille.
Food product
Beef roast
Beef roast in
marinade
Pork roast
Wild boar roast
Lamb leg
Turkey roast
Food products roasted in sauce
Essentially, food should be cooked in GN containers of 40 mm height, in which the meat
and sauce are kept. Gulash and stews of all types shoud be pre-cooked in a convection-
steam oven for 5 minutes at 130° C and full humidity , then for 5 minutes at 200° C and
minimum humidity. At the end, add sauce and cover the container with a lid. Set the
low-temperature oven to 80° C for 9 hours and 59 min utes. After the baking time has
expired, check that the food product is prepared and bake longer if necessary. The
times given below are estimates based on quality, but also on the size of the dish being
prepared.
Appropriate
accessories
GN container +
grille
GN container +
grille
GN container +
grille
GN container +
grille
GN container +
grille
GN container +
grille
Cooking
Internal
time in
temperature
hours
82° C 10 – 15
82° C 10 – 15
82° C 10 – 15
78° C
72° C
72° C
Moisture
remover
closed
closed
closed
8 – 14 closed
8 – 12 closed
6 – 10 closed
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