Keeping Food Warm - Bartscher 120.792 Mode D'emploi

Dish
Gulash
Ragout
Tongue
Beef brisket
Finishing short cooked dishes with internal tenperature
NOTE!
Proper pre-cooking (frying over high flame on frying pan) is necessary for best
results.
Type of meat
Pork
Beef
Beef
Veal
Lamb
Saddle of venison

Keeping food warm

Observe the estimated times given for keeping food products warm. Exceeding the
times (e.g. with fish) can lead to protein congealment and drying out, which is why fish
cannot be kept warm for longer than 2 hours. If possible, prepare individual batches of
fish more often.
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Appropriate
accessories
GN container
GN container
GN container
GN container
Dish
Chop
Schnitzel (whole)
Roast beef rare
Medium
Well done
Steak rare
Steak medium
Steak well done
Steak
Tenderloin
On bone
Baking Baking time
temperature
82° C
82° C
82° C
82° C
Internal temperature
Moisture
in hours remover
10 – 12
10 – 12
10 – 14
10 – 16
60° C
72° C
48° C
53° C
75° C
48° C
53° C
75° C
53° C
53° C
60° C
closed
closed
closed
closed