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Gnocchi alla romana
If regenerated, with probe
1.57 in (40 mm) pans
in 1.57 in (40 mm) GN pan
with probe
Rice - pilaf style
with probe (stir rice every 5 - 8')
with probe
Vegetable lasagne
with probe
Baked pasta
with probe
2.56 in (65 mm) pans,
6.6 lb (3 kg) each
2.56 in (65 mm) pans,
2.56 in (65 mm) pans,
11 lb (5 kg) each
Farinaceous dishes
6.6 lb (3 kg) each
Quiche
with probe
Vegetable au gratin
Lasagne
number per grid
depends on size
2.56 in (65 mm) pan,
1.5 litre hot stock
p
er 2.2 lb
(
1 k
g)
rice
Stuffed peppers
with probe1.57 in (40 mm) solid pans
20 pieces per pan
Leeks
check after 10'
1.57 in (40 mm) perforated,
4.4 lb (2 kg) per pan
Mousaka
with probe
0.79 in (20 mm) solid pans
Cabbage shredded
check after 10'
1.57 in (40 mm) perforated,
5.5 lb (2.5 kg) per pan
Cauliflower
check after 10'
1.57 in (40 mm) perforated,
4.4 lb (2 kg) per pan
Broccoli (fresh)
check after 10'
1.57 in (40 mm) perforated,
3.3 lb (1.5 kg) per pan
Vegetables
0.79 in
(
20 mm
)
perforated pans,
3.3 lb
(
1.5 k
g)
per pan
Asparagus
check after 10'
Beans (fresh)
check after 10'
Beans (frozen)
check after 10'
1.57 in
(
40 mm
)
perforated,
5.5 lb
(
2.5 k
g)
per pan
1.57 in (40 mm) perforated,
5.5 lb (2.5 kg) per pan
Din cake
check after 10'
Crème caramel
with cover on, check after 15'
0.79 in
(
20 mm
)
solid tra
y
s,
2.2 - 6.6 lb
(
1 - 3 k
g)
butter on each
1.57 in
(
40 mm
)
solid pans, 18 - 24 pieces
per pan. Cover with clin
g
wrap
Desserts
2.56 in
(
65 mm
)
solid pans,
24 - 30 portions
Bread and butter pudding
with probe
Fruit crumble
with probe
2.56 in
(
65 mm
)
solid
24 - 30 portions per pan
Poached apples and pears
with probe
in vacuum ba
g
s with s
y
rup, spice
Cooked on
g
rids
Miscellaneous
0.79°F
(
20°C
)
perforated tra
y
, 60 e
gg
s
per tra
y
(
time depends on soft/hard
)
Boiled eggs
place in cold water
Idaho potatoes
with probe
on wire
g
rids, do not stack on top of each
other
Scotch eggs
with probe
double crumb 0.79 in
(
20 mm
)
tra
y
,
24 - 30 per tra
y