main dish

• 
• 1/2 paprica with vegetarian couscous filling Half of a red paprika with vegetarian couscous-vegetable filling Art-Nr. 19036 assets/products/details/19036-halbe-paprika-mit-couscous.jpg

  Weight:

  220g

  Price:

  1,36/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/19036/10 /en/products/notepad/19036  
• 1/2 red stuffed peppers Half of a red paprika with juicy meat filling - a real classic Art-Nr. 19027 assets/products/details/19027-paprikaschote.jpg

  Weight:

  220g

  Price:

  1,28/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 40 minutes

  [] /en/products/details/19027/10 /en/products/notepad/19027  
• Crespelle (Italian stuffed pancakes italian style Pancakes italian styles, stuffed with ricotta, herbs, spinach and dried tomatoes, vegetarian Art-Nr. 19510 assets/products/details/19510-crespelle.jpg

  Weight:

  200g

  Price:

  1,21/ST

  Unit:

  40 Stück

  Preparation:

  Bake deep-frozen at 160°C (hot air) in the convectomat for approx. 20 minutes

  [] /en/products/details/19510/10 /en/products/notepad/19510  
• Crespelle bolognese Stufed pancakes with beef, paprika and tomato Art-Nr. 19516 assets/products/details/19516-crespelle-bolognese.jpg

  Weight:

  220g

  Price:

  1,30/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 20 minutes

  [] /en/products/details/19516/10 /en/products/notepad/19516  
• Duck breast chinese style Duck breast stuffed with a farce of meat and sprout, in pork caul Art-Nr. 30005 assets/products/details/30005-entenbrust-chinesische-art.jpg

  Weight:

  190g

  Price:

  3,15/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes

  [] /en/products/details/30005/10 /en/products/notepad/30005  
• St.Peters fish fillet Fillet St.Peters fish with a coating of potatoes and carots Art-Nr. 18191 assets/products/details/18191-filet-vom-st.-petersfisch.jpg

  Weight:

  170g

  Price:

  2,31/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 180°C for approx. 25 minutes

  [] /en/products/details/18191/10 /en/products/notepad/18191  
• Fish skewers with three different fish Fillet of salmon, Lachsfilet, Victoria perch and sutchi catfish with courgette and cherry tomatoes on skewers Art-Nr. 18305 assets/products/details/18305-fischspiess-mit-dreierlei-fisch.jpg

  Weight:

  180g

  Price:

  2,50/ST

  Unit:

  40 Stück

  Preparation:

  Season the fish skewer and cook in the convectomat at 170°C for approx. 20 minutes

  [] /en/products/details/18305/10 /en/products/notepad/18305  
• Trout strudel Fresh fillet of trout with salmon mousse and leaf spinach in crispy studel dough Art-Nr. 18100 assets/products/details/18100-forellenstrudel-mit-lachsmouss.jpg

  Weight:

  600g

  Price:

  15,50/KG

  Unit:

  ca.6kg

  Preparation:

  Let the product defrost and remove the foil, afterwards spread with butter and cook in the convectomat at 180°C for approx. 30 min

  [] /en/products/details/18100/10 /en/products/notepad/18100  
• Franconian pork saddle steak Tender saddle of pork breaded - classic Art-Nr. 12034 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  180g

  Price:

  1,17/ST

  Unit:

  50 Stück

  Preparation:

  Sauté both sides in hot fat when deep-frozen and cook in the convectomat at 140°C for approx.10 min.

  [] /en/products/details/12034/10 /en/products/notepad/12034  
• Whole side of salmon Brioche dough Fresh fillet of salmon coated with a farce of fish, spinach, rice and mushrooms in brioch dough Art-Nr. 18010 assets/products/details/18010-lachs-im-briocheteig.jpg

  Weight:

  ca.2000g

  Price:

  16,50/KG

  Unit:

  3 Stück

  Preparation:

  Pre-cook defrosted at 220°C for approx. 15 min, then cook in the convectomat at 160°C for approx. 50 min until done.

  [] /en/products/details/18010/10 /en/products/notepad/18010  
• Chicken breast skewer Marrakesh Juicy breast of chicken with cherry tomatoes and barbecue cheese on skewers, heavy marinated Art-Nr. 21056 assets/products/details/21056-gefluegelspiess-marakesch.jpg

  Weight:

  170g

  Price:

  1,75/ST

  Unit:

  40 Stück

  Preparation:

  Cook in the oven at 160°C for approx. 20-25 Minuten or pan-fry the meat.

  [] /en/products/details/21056/10 /en/products/notepad/21056  
• Chicken breast skewer with pineapple Juicy breast of chicken with mushrooms and pineapple on skewers Art-Nr. 21054 assets/products/details/21054-gefluegelspiess-mit-ananas-und-champignons.jpg

  Weight:

  180g

  Price:

  1,44/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30min

  [] /en/products/details/21054/10 /en/products/notepad/21054  
• Poultry roulades Indonesian Juicy joint of meat rolled up into a roulade with a chunky filling of Asian vegetables and rice Art-Nr. 10092 assets/products/details/10092-gefluegelroulade-indonesisch.jpg

  Weight:

  160g

  Price:

  1,24/ST

  Unit:

  60 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/10092/10 /en/products/notepad/10092  
• Poultry roulades Florentin Juicy joint of meat rolled up into a roulade with filling of chicken farce, leaf spinach and fresh herbs Art-Nr. 10042 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  160g

  Price:

  1,24/ST

  Unit:

  60 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/10042/10 /en/products/notepad/10042  
• Poultry roulades Marengo Juicy joint of meat rolled up into a roulade with filling of chicken farce, fresh mushrooms, sun-ripened tomatoes and spicy herbs Art-Nr. 10082 assets/products/details/10082-gefluegelroulade-marengo.jpg

  Weight:

  160g

  Price:

  1,24/ST

  Unit:

  60 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/10082/10 /en/products/notepad/10082  
• Poultry roulades Mexico Juicy meat of leg rolled up to a roulade with a filling of chicken farce, rice, paprika dice, red beans, corn, spices Art-Nr. 10106 assets/products/details/10106-gefluegelroulade-mexiko.jpg

  Weight:

  200g

  Price:

  1,44/ST

  Unit:

  40 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/10106/10 /en/products/notepad/10106  
• Poultry roulades Valencia Juicy joint of meat rolled up into a roulade with filling of chicken farce, rice and fresh herbs Art-Nr. 10032 assets/products/details/10032-gefluegelroulade-valencia.jpg

  Weight:

  160g

  Price:

  1,24/ST

  Unit:

  60 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/10032/10 /en/products/notepad/10032  
• Vegetable strudel portioned Loose vegetable in paper-thin strudel dough Art-Nr. 20130 assets/products/details/20130-gemuesestrudel.jpg

  Weight:

  200g

  Price:

  1,18/ST

  Unit:

  30 Stück

  Preparation:

  Let defrost for one hour. Bake in oven at 170°C for approx. 20 minutes.

  [] /en/products/details/20130/10 /en/products/notepad/20130  
• Chicken breast Caprese Juicy chicken breast with a topping of chicken farce, tomato dice, mozzarella and spices Art-Nr. 29174 assets/products/details/29174-haehnchenbrust-caprese.jpg

  Weight:

  210g

  Price:

  1,61/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 170°C for approx. 30 minutes

  [] /en/products/details/29174/10 /en/products/notepad/29174  
• Chicken breast Caprese Deluxe Gently roasted chicken breast with fresh tomatoes and mozzarella Art-Nr. 29177 assets/products/details/29177-haehnchenbrust-caprese-deluxe.jpg

  Weight:

  190g

  Price:

  1,82/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the preheated convectomat at 160°C for approx. 30 minutes until done.

  [] /en/products/details/29177/10 /en/products/notepad/29177  
• Chicken breast Cordon Bleu Juicy chicken breast in a filling of smoked turkey and cheese in white bread coating Art-Nr. 29081 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  160g

  Price:

  1,28/ST

  Unit:

  50 Stück

  Preparation:

  Fry deep-frozen in hot fat on both sides and cook in the convectomat at 140°C for 20 minutes.

  [] /en/products/details/29081/10 /en/products/notepad/29081  
• Chicken breast Italia Tender chicken breast with a fine filling of meat farce, cream cheese and ital. country ham Art-Nr. 29284 assets/products/details/29284-poulardenbrust-italia.jpg

  Weight:

  180g

  Price:

  1,77/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C (hot air) for approx.30 minutes

  [] /en/products/details/29284/10 /en/products/notepad/29284  
• Chicken breast Mar Bella Tender chicken breast with a mediteranean vegetable topping in a short pastry grid Art-Nr. 29062 assets/products/details/29062-haehnchenbrust-marbella.jpg

  Weight:

  210g

  Price:

  1,74/ST

  Unit:

  40 Stück

  Preparation:

  Allow to defrost, then pre-cook at 200°C for 15min, afterwards cook at 160°C until done.

  [] /en/products/details/29062/10 /en/products/notepad/29062  
• Chicken breast with herbs Juicy chicken breast with a filling of chicken farce, parsley, herbs and spices Art-Nr. 29011 assets/products/details/29011-haehnchenbrust-mit-kraeutern.jpg

  Weight:

  150g

  Price:

  1,26/ST

  Unit:

  50 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 25-30 minutes

  [] /en/products/details/29011/10 /en/products/notepad/29011  
• Chicken breast natur, cooked Chicken breast cooked without skin and without bones Art-Nr. 28070 assets/products/details/28070-haehnchenbrust-natur-gegart.jpg

  Weight:

  100g

  Price:

  6,28/KG

  Unit:

  10kg

  Preparation:

  Regenerate product

  [] /en/products/details/28070/10 /en/products/notepad/28070  
• Chicken breast Piccata Juicy chicken breast in egg-cheese-herbs covering Art-Nr. 29200 assets/products/details/29200-haehnchenbrust-piccata.jpg

  Weight:

  160g

  Price:

  9,31/KG

  Unit:

  ca.8kg

  Preparation:

  Cook deep-frozen in the preheated convectomat at 150°C for approx. 25 minutes until done.

  [] /en/products/details/29200/10 /en/products/notepad/29200  
• Chicken breast Schnitzel Juicy chicken breast with white bread coating Art-Nr. 29233 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  160g

  Price:

  1,14/ST

  Unit:

  40 Stück

  Preparation:

  Fry deep-frozen on both sides in hot fat and cook in the convectomat at 140°C for 10 min until done.

  [] /en/products/details/29233/10 /en/products/notepad/29233  
• Involtino of pork loin Juicy saddle of pork rolled up into a roulade with mediterrean filling Art-Nr. 41640 assets/products/details/41640-involtino-vom-schweineruecken.jpg

  Weight:

  180g

  Price:

  1,45/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30 min.

  [] /en/products/details/41640/10 /en/products/notepad/41640  
• Veal roulade Tender veal rolled up into a roulade and stuffed with a herbs farce, 2 roulades on one skewer Art-Nr. 15015 assets/products/details/15015-kalbsroellchen.jpg

  Weight:

  2x80g

  Price:

  3,50/ST

  Unit:

  40 Stück

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/15015/10 /en/products/notepad/15015  
• Rabbit leg French style Hare drumstick stuffed with a fine meat farce, mushrooms, chicken liver, wild mushrooms and cream Art-Nr. 17258 assets/products/details/17258-kaninchenkeule-gefuellt.jpg

  Weight:

  230g

  Price:

  3,90/ST

  Unit:

  20 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 35-40 minutes

  [] /en/products/details/17258/10 /en/products/notepad/17258  
• Potato pancakes with sesame Hand-made optic, roasted gently Art-Nr. 43106 assets/products/details/43106-karotten-sesam-roesti.jpg

  Weight:

  80g

  Price:

  5,80/KG

  Unit:

  8 kg

  Preparation:

  Deep frozen - cook in a convector oven at 150°C for approx. 10-15 min.

  [] /en/products/details/43106/10 /en/products/notepad/43106  
• Smoked pork in pastry Juicy smoked pork with a topping of pineapple and Emmental cheese in pastry Art-Nr. 12078 assets/products/details/12078-kassler-im-blaetterteig.jpg

  Weight:

  200g

  Price:

  1,55/ST

  Unit:

  40 Stück

  Preparation:

  Let defrost and pre-cook in the convectomat at 200-220°C for approx. 15min., then cook at 160°C for approx. 15 min until done.

  [] /en/products/details/12078/10 /en/products/notepad/12078  
• Salmon in pastry Fillet of salmon with a delicate Lachsfilet mit einer delikaten dill duxelle and leaf spinach in pastry Art-Nr. 18028 assets/products/details/18028-lachs-im-blaetterteig.jpg

  Weight:

  200g

  Price:

  2,84/ST

  Unit:

  30 Stück

  Preparation:

  Pre-cook defrosted at 200°C for approx. 15 min, then cook in the convectomat at 160°C for approx. 15 min until done.

  [] /en/products/details/18028/10 /en/products/notepad/18028  
• Salmon canneloni Fillet of salmon in pasta dough with dried tomatoes and pike farce Art-Nr. 18055 assets/products/details/18055-lachscannelloni.jpg

  Weight:

  180g

  Price:

  2,78/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat with damp (100°C) for 18-20 minutes - defrosted 12-14 minutes

  [] /en/products/details/18055/10 /en/products/notepad/18055  
• Lamb saddle fillet herb coating Tender lamb loin coated with meat-spinarch farce in pig's coat Art-Nr. 13010 assets/products/details/13010-lammrueckenfilet-im-kraeutermantel.jpg

  Weight:

  ca.600g

  Price:

  23,90/KG

  Unit:

  ca.6kg

  Preparation:

  Cook deep-frozen at 180°C in the convectomat for approx. 50 minutes

  [] /en/products/details/13010/10 /en/products/notepad/13010  
• Lentil rissoles Lentil rissoles on lentil, wheat products and vegetable, vegetarian, cooked / finished Art-Nr. 19019 assets/products/details/19019-linsenbratlinge.jpg

  Weight:

  80g

  Price:

  5,45/KG

  Unit:

  100 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 150°C for approx. 12 minutes until done.

  [] /en/products/details/19019/10 /en/products/notepad/19019  
• Breast of corn poulard morel cream Tender corn poularde breast with a fine filling of meat farce, white bread, morels, cream and parsley Art-Nr. 27016 assets/products/details/27016-maispoulardenbrust-morchelsahne.jpg

  Weight:

  200g

  Price:

  2,85/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/27016/10 /en/products/notepad/27016  
• Guinea fowl breast pesto covering Tender ginuea fowl with spicy pesto topping Art-Nr. 11048 assets/products/details/11048-perlhuhnbrust-mit-pestohaube.jpg

  Weight:

  190g

  Price:

  3,38/ST

  Unit:

  30 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 30 minutes in the convector oven

  [] /en/products/details/11048/10 /en/products/notepad/11048  
• Guinea fowl breast porcini mushrooms-herbs Tender ginuea fowl with smooth filling of meat farce and porcinos Art-Nr. 11025 assets/products/details/11025-perlhuhnbrust-steinpilz-kraeuter.jpg

  Weight:

  200g

  Price:

  3,33/ST

  Unit:

  30 Stück

  Preparation:

  Deep frozen - cook at 160°C approx. 35 minutes in the convector oven

  [] /en/products/details/11025/10 /en/products/notepad/11025  
• Rolled roast of poulard gardener Whole poularde, boned, rolled and filled with a fine meat and vegetable farce, in a roasting net Art-Nr. 26010 assets/products/details/26010-poularden-rollbraten-gaertnerin.jpg

  Weight:

  1250g

  Price:

  6,95/KG

  Unit:

  8 Stück

  Preparation:

  Allow to defrost and season, cook in the combi-steamer at 160°C (hot air) for approx. 80-90 minutes

  [] /en/products/details/26010/10 /en/products/notepad/26010  
• Rolled roast of poulard Italia Whole poularde, boned, rolled and filled with a fine farce of meat, tomatoes and mozzarella, in a roasting net Art-Nr. 26040 assets/products/details/26040-poularden-rollbraten-italia.jpg

  Weight:

  1250g

  Price:

  7,23/KG

  Unit:

  8 Stück

  Preparation:

  Allow to defrost and season, cook in the combi-steamer at 160°C (hot air) for approx. 80-90 minutes

  [] /en/products/details/26040/10 /en/products/notepad/26040  
• Breast of poulard Cordon Bleu Tender chicken breast stuffed with Emmental cheese and Zarte Hähnchenbrust gefüllt mit Emmenthaler-Käse und turkey ham in white bread coating Art-Nr. 24085 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  190g

  Price:

  1,68/ST

  Unit:

  40 Stück

  Preparation:

  Fry deep-frozen in hot fat on both sides and cook in the convectomat at 140°C until done.

  [] /en/products/details/24085/10 /en/products/notepad/24085  
• Breast of poulard Florentin Juicy poularde breast stuffed with a spicy filling of spinach, boned Art-Nr. 24043 assets/products/details/24043-poulardenbrust-florentin.jpg

  Weight:

  170g

  Price:

  1,68/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 25-30 minutes until done.

  [] /en/products/details/24043/10 /en/products/notepad/24043  
• Breast of poulard Tender poularde breast with a spicy filling of spinach, boned Art-Nr. 24046 assets/products/details/24046-poulardenbrust-florentin.jpg

  Weight:

  200g

  Price:

  1,98/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.

  [] /en/products/details/24046/10 /en/products/notepad/24046  
• Breast of poulard Marco Polo Juicy poularde breast stuffed with a spicy filling of brocolli, boned Art-Nr. 24054 assets/products/details/24054-poulardenbrust-marco-polo.jpg

  Weight:

  180g

  Price:

  1,68/ST

  Unit:

  40 Stück

  Preparation:

  Season deep-frozen and cook at 260°C (hot air) in the combi-steamer.

  [] /en/products/details/24054/10 /en/products/notepad/24054  
• Breast of poulard Marco Polo Juicy poularde breast stuffed with a spicy filling of brocolli, boned Art-Nr. 24056 assets/products/details/24056-poulardenbrust-marco-polo.jpg

  Weight:

  210g

  Price:

  1,98/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.

  [] /en/products/details/24056/10 /en/products/notepad/24056  
• Breast of poulard Marengo Juicy poularde breast with a filling of meat farce, mushrooms, tomatoes, white bread, , parsley and spices Art-Nr. 24104 assets/products/details/24104-poulardenbrust-marengo.jpg

  Weight:

  180g

  Price:

  1,66/ST

  Unit:

  40 Stück

  Preparation:

  Season deep-frozen and cook in the convectomat at 160°C for 30 minutes

  [] /en/products/details/24104/10 /en/products/notepad/24104  
• Brest of poulard natural Breast of poularde with skin and bones, removeable individually Art-Nr. 28050 assets/products/details/28050-poulardenbrust-natur.jpg

  Weight:

  180g

  Price:

  7,75/KG

  Unit:

  50 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30 minutes

  [] /en/products/details/28050/10 /en/products/notepad/28050  
• Breast of poulard Straßburg Tender poularde breast with a filling of fine truffeld farce of chicken liver pâté with onions, cream, brandy and mushrooms Art-Nr. 24066 assets/products/details/24066-poulardenbrust-strassbourg.jpg

  Weight:

  200g

  Price:

  2,03/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 25 minutes until done.

  [] /en/products/details/24066/10 /en/products/notepad/24066  
• Leg of poulard Franconian style Juicy chicken drumsticks with a hearty filling of meat farce, savoy cabbage, bacon and parsley Art-Nr. 25019 assets/products/details/25019-poulardenkeule-fraenkisch.jpg

  Weight:

  250g

  Price:

  1,61/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 45 minutes until done.

  [] /en/products/details/25019/10 /en/products/notepad/25019  
• Leg of poulard gardener Juicy chicken drumstick, boned, with a filling of meat farce, carrots, broccoli, spinach and mushrooms Art-Nr. 25084 assets/products/details/25084-poulardenkeule-gaertnerin.jpg

  Weight:

  180g

  Price:

  1,38/ST

  Unit:

  50 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 30 minutes until done.

  [] /en/products/details/25084/10 /en/products/notepad/25084  
• Leg of poulard Marco Polo Juicy chicken drumstick, boned, with a spicy brocolli filling Art-Nr. 25058 assets/products/details/25058-poulardenkeule-marcopolo.jpg

  Weight:

  230g

  Price:

  1,58/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 40 minutes until done.

  [] /en/products/details/25058/10 /en/products/notepad/25058  
• Leg of poulard Tessiner Art Juicy chicken drumstick, boned with a filling of meat farce, mushrooms, tomatoes, grating cheese, Parmesan Art-Nr. 25078 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  220g

  Price:

  1,58/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes until done.

  [] /en/products/details/25078/10 /en/products/notepad/25078  
• Medallions of turey in egg-herb cheese Juicy turkey breast in a coat of egg, cheese and herbs Art-Nr. 29500 assets/products/details/29500-putenmedaillon-kraeutermantel.jpg

  Weight:

  80g

  Price:

  9,40/KG

  Unit:

  5 kg

  Preparation:

  Cook deep-frozen in the convectomat at 120°C for approx. 20 minutes until done.

  [] /en/products/details/29500/10 /en/products/notepad/29500  
• Quiche leek - cheese 190g Tender short pastry with fresh ingredients, classic Art-Nr. 43054 assets/products/details/43054-quiches-lauch-kaese.jpg

  Weight:

  190g

  Price:

  1,83/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43054/10 /en/products/notepad/43054  
• Quiche Lorraine 180g Tender short pastry with fresh ingredients, classic Art-Nr. 43053 assets/products/details/43053-quiches-lorraine.jpg

  Weight:

  180g

  Price:

  1,70/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43053/10 /en/products/notepad/43053  
• Quiche spinach - feta 190g Tender short pastry with fresh ingredients, classic Art-Nr. 43055 assets/products/details/43055-quiches-spinat-feta.jpg

  Weight:

  190g

  Price:

  1,83/ST

  Unit:

  24 Stück

  Preparation:

  Deep frozen - cook in a preheated oven at 175°C for 35 min.

  [] /en/products/details/43055/10 /en/products/notepad/43055  
• Beef roulade classic Beef roulades home-style with gherkins, bacon, onion and mustard Art-Nr. 14035 assets/products/details/14035-rinderroulade-klassisch.jpg

  Weight:

  230g

  Price:

  2,44/ST

  Unit:

  30 Stück

  Preparation:

  Sauté meat in a hot pan and let braise in sauce until it is soft!

  [] /en/products/details/14035/10 /en/products/notepad/14035  
• Trout saltimbocca Tender fillet of trout spread with pike farce and ham Art-Nr. 18115 assets/products/details/18115-saltimbocca-von-der-forelle.jpg

  Weight:

  80g

  Price:

  14,80/KG

  Unit:

  ca.4kg

  Preparation:

  Cook deep-frozen at 160°C in the combi-steamer for approx. 15 min

  [] /en/products/details/18115/10 /en/products/notepad/18115  
• Saltimbocca of veal Tender calf hip with a topping of meat farce, ital. Country ham and basil Art-Nr. 15007 assets/products/details/15007-saltimbocca-vom-kalb.jpg

  Weight:

  90g

  Price:

  2,25/ST

  Unit:

  50 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15 minutes

  [] /en/products/details/15007/10 /en/products/notepad/15007  
• Saltimbocca of corn poulard breast Tender corn poularde breast filled with fresh sage and coated with ham Art-Nr. 27023 assets/products/details/27023-saltimbocca-von-der-maispoulardenbrust.jpg

  Weight:

  200g

  Price:

  2,84/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/27023/10 /en/products/notepad/27023  
• Pork fillet in Tramezzini pastry Tender fillet of pork covered with a delicate duxelles of wild mushrooms in Tramezzine bread coating Art-Nr. 12080 assets/products/details/12080-schweinefilet-im-tramezzinimantel.jpg

  Weight:

  ca.800g

  Price:

  17,80/KG

  Unit:

  ca.7kg

  Preparation:

  Cook defrosted at 165°C in the convectomat until core temperature of 62-65°C is reached.

  [] /en/products/details/12080/10 /en/products/notepad/12080  
• Pork fillet chef Tender fillet of pork covered with a delicate combination of brocooli and a pastry Art-Nr. 12010 assets/products/details/12010-schweinefilet-kuechenmeister.jpg

  Weight:

  ca.1100g

  Price:

  14,65/KG

  Unit:

  ca.8kg

  Preparation:

  Defrosted - cook in the convector oven at 190°C for approx. 40-45 minutes

  [] /en/products/details/12010/10 /en/products/notepad/12010  
• Pork fillet in leaf spinach Tender fillet of pork coated with spicy leaf spinarch and raw ham, in pig's caul Art-Nr. 12260 assets/products/details/12260-schweinelende-blattspinat.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12260/10 /en/products/notepad/12260  
• Pork fillet in broccolli Tender fillet of pork coated in a delicate combination of brocolli, in pig's caul Art-Nr. 12250 assets/products/details/12250-schweinelende-im-netz.jpg

  Weight:

  ca.1100g

  Price:

  14,95/KG

  Unit:

  ca.8kg

  Preparation:

  Cook defrosted at 180°C in the convectomat for approx. 45 minutes

  [] /en/products/details/12250/10 /en/products/notepad/12250  
• Pork loin Maître Tender pork loin with Zartes Schweinelendenmedaillon with duxelles of mushrooms, brocolli and ham covered with pastry, portioned Art-Nr. 12011 assets/products/details/12011-schweinelendchen-maitre.jpg

  Weight:

  220g

  Price:

  2,65/ST

  Unit:

  20 Stück

  Preparation:

  Pre-cook defrosted in the convectormat at 200°C for approx. 15 min., then cook at 160°C for approx. 20 min. until done.

  [] /en/products/details/12011/10 /en/products/notepad/12011  
• Pork medaillon Sud'n Sol Tender pork loin with juicy tomato-mozarella topping Art-Nr. 12018 assets/products/details/12018-schweinelendenmedaillon-sud-n-sol.jpg

  Weight:

  90g

  Price:

  1,41/ST

  Unit:

  60 Stück

  Preparation:

  Cook defrosted at 160°C in the convectomat for approx. 15-20 minutes.

  [] /en/products/details/12018/10 /en/products/notepad/12018  
• Quail à la maison Whole quail, boned, stuffed with a fine meat farcem, mushrooms, chicken liver and butter croutons Art-Nr. 17015 assets/products/details/17015-gefuellte-wachtel.jpg

  Weight:

  190g

  Price:

  3,80/ST

  Unit:

  30 Stück

  Preparation:

  Cook deep-frozen at 160°C in the convectomat for approx. 35 minutes

  [] /en/products/details/17015/10 /en/products/notepad/17015  
• Wiener baked chicken breast Juicy chicken breast in white bread coating Art-Nr. 29213 assets/products/details/29213-wiener-backhaehnchenbrust.jpg

  Weight:

  160g

  Price:

  1,24/ST

  Unit:

  50 Stück

  Preparation:

  Fry deep-frozen in hot fat and cook in the convectomat at 140°C for approx. 10 min until done.

  [] /en/products/details/29213/10 /en/products/notepad/29213  
• Zucchini crespelle Stuffed pancakes with ricotta, courgette, peas and apricots Art-Nr. 19520 themes/seubert/images/platzhalter_gr_en.jpg

  Weight:

  200g

  Price:

  1,20/ST

  Unit:

  40 Stück

  Preparation:

  Heat up deep-frozen at 160°C in the convectomat for approx. 25 minutes

  [] /en/products/details/19520/10 /en/products/notepad/19520  
• Zucchini shuttles TK Half of a courgette, stuffed with a vegetarian vegetable-brie filling Art-Nr. 19020 assets/products/details/19020-zucchinischiffchen.jpg

  Weight:

  240g

  Price:

  1,35/ST

  Unit:

  40 Stück

  Preparation:

  Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes

  [] /en/products/details/19020/10 /en/products/notepad/19020  
• Wolffish with Asian vegetable Fresh spined loach with fish farce and china vegetable in spring rolls dough Art-Nr. 18190 assets/products/details/18190-steinbeisser.jpg

  Weight:

  180g

  Price:

  2,10/ST

  Unit:

  40 Stück

  Preparation:

  Bake deep-frozen in the convectomat at 160°C (hot air) for approx. 30 minutes

  [] /en/products/details/18190/10 /en/products/notepad/18190