Pork/beef scrolls
Roll up the scrolls (one does not need to use a thread or toothpick) and stack them next to each other on the 100 mm stainless steel container.
Put them into the preheated Retigo convection oven that is set to 200°C, hot air for 15 min. Meanwhile, prepare a thick seasoned onion sauce and strain it. Cook the scrolls in the combination at 60°C, 60% moisture for approx. 60 minutes.
