Recepty
21.9.2007 9:44:00
Salt and season the meat and put it on the 100 mm stainless steel container. Put the container into the preheated Retigo convection oven that is set to 99 °C, steam for 10 minutes + the second phase, combination, 160 °C, 80% moisture for 80 minutes.
21.9.2007 9:28:00
Put seasoned lamb cutlets on grill and brush them with oil. Insert them into the preheated Retigo convection oven that is set to 160 °C, combination, 20% moisture for 10 minutes + the second phase, hot air, 210 °C for 8 minutes.
10.7.2007 8:56:00
Salt and season whole chicken and put them on grates. Place the gastro stainless steel container below to catch the dripping fat.
10.7.2007 8:52:00
Form meatballs from seasoned grounded meat and place them on stainless steel containers.
26.4.2007 15:28:56
Salt and season the meat and put it on an enameled gastro container.