Maindish
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1/2 paprica with vegetarian bulgur filling
Half of a red paprika with vegetarian bulgur-vegetable filling
Item no. 19036
- Weight:
- 220g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes
[]
/en/products/details/19036
/en/products/notepad?ID=19036
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1/2 red stuffed peppers
Half of a red paprika with juicy meat filling - a real classic
Item no. 19027
- Weight:
- 220g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 40 minutes
[]
/en/products/details/19027
/en/products/notepad?ID=19027
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Roll of aubergine
Rolled fried slices of aubergine stuffed with
tomato and mozzarella.
Item no. 19060
- Weight:
- ca.75g
- Price:
- /KG
- Unit:
- ca.5kg
- Preparation:
- Reheat with 165°C to 65°C core temperature.
[]
/en/products/details/19060
/en/products/notepad?ID=19060
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Crespelle (Italian stuffed pancakes italian style
Pancakes italian styles, stuffed with ricotta, herbs, spinach and dried tomatoes, vegetarian
Item no. 19510
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Bake deep-frozen at 140°C (10% steam) to 65°C temperature in the core.
[]
/en/products/details/19510
/en/products/notepad?ID=19510
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Crespelle bolognese
Stufed pancakes with beef, paprika and tomato
Item no. 19516
- Weight:
- 220g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen at 160°C in the convectomat for approx. 20 minutes
[]
/en/products/details/19516
/en/products/notepad?ID=19516
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St.Peters fish fillet
Fillet St.Peters fish with a coating of potatoes and carots
Item no. 18191
- Weight:
- 170g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 180°C for approx. 25 minutes
[]
/en/products/details/18191
/en/products/notepad?ID=18191
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Fish skewers with three different fish
Fillet of salmon, Lachsfilet, Victoria perch and sutchi catfish with courgette and cherry tomatoes on skewers
Item no. 18305
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Season the fish skewer and cook in the convectomat at 170°C for approx. 20 minutes
[]
/en/products/details/18305
/en/products/notepad?ID=18305
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Trout strudel
Fresh fillet of trout with salmon mousse and leaf spinach in crispy studel dough
Item no. 18100
- Weight:
- 600g
- Price:
- /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
/en/products/notepad?ID=18100
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Franconian pork saddle steak
Tender saddle of pork breaded - classic
Item no. 12034
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 180g
- Price:
- /KG
- 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
/en/products/notepad?ID=12034
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Chicken breast skewer Marrakesh
Juicy breast of chicken with cherry tomatoes and barbecue cheese on skewers, heavy marinated
Item no. 21056
- Weight:
- 170g
- Price:
- /KG
- 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
/en/products/notepad?ID=21056
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Chicken breast skewer with pineapple
Juicy breast of chicken with mushrooms and pineapple on skewers
Item no. 21054
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30min
[]
/en/products/details/21054
/en/products/notepad?ID=21054
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Poultry roulades Florentin
Juicy joint of meat rolled up into a roulade with filling of chicken farce, leaf spinach and fresh herbs
Item no. 10042
- Weight:
- 160g
- Price:
- /KG
- Unit:
- 60 Stück
- Preparation:
- Deep frozen - cook at 160°C approx. 30 minutes in the convector oven
[]
/en/products/details/10042
/en/products/notepad?ID=10042
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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
Item no. 10082
- Weight:
- 160g
- Price:
- /KG
- Unit:
- 60 Stück
- Preparation:
- Deep frozen - cook at 160°C approx. 30 minutes in the convector oven
[]
/en/products/details/10082
/en/products/notepad?ID=10082
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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
Item no. 10106
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Deep frozen - cook at 160°C approx. 30 minutes in the convector oven
[]
/en/products/details/10106
/en/products/notepad?ID=10106
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Vegetable strudel portioned
Loose vegetable in paper-thin strudel dough
Item no. 20130
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Let defrost for one hour. Bake in oven at 170°C for approx. 20 minutes.
[]
/en/products/details/20130
/en/products/notepad?ID=20130
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Chicken breast Caprese
Juicy chicken breast with a topping of chicken farce, tomato dice, mozzarella and spices
Item no. 29174
- Weight:
- 210g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 170°C for approx. 30 minutes
[]
/en/products/details/29174
/en/products/notepad?ID=29174
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Chicken breast Caprese Deluxe
Gently roasted chicken breast with fresh tomatoes and mozzarella
Item no. 29177
- Weight:
- 190g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the preheated convectomat at 160°C for approx. 30 minutes until done.
[]
/en/products/details/29177
/en/products/notepad?ID=29177
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Chicken breast Cordon Bleu
Juicy chicken breast in a filling of smoked turkey and cheese in white bread coating
Item no. 29081
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 160g
- Price:
- /KG
- 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
/en/products/notepad?ID=29081
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Chicken breast hawaii
Juicy chicken breast with an exotic-fruity pineapple cheddar cheese topping.
Item no. 29234
- Weight:
- 180 g
- Price:
- /KG
- Unit:
- 40 ST
- Preparation:
- Thawed chicken breast in combi steamer at 160 ° C to at least 65 ° C core temperature.
[]
/en/products/details/29234
/en/products/notepad?ID=29234
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Chicken breast Italia
Tender chicken breast with a fine filling of meat farce, cream cheese and ital. country ham
Item no. 29284
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C (hot air) for approx.30 minutes
[]
/en/products/details/29284
/en/products/notepad?ID=29284
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Chicken breast natur, cooked
Chicken breast cooked without skin and without bones
Item no. 28070
- Weight:
- 100g
- Price:
- /KG
- Unit:
- 10kg
- Preparation:
- Regenerate product
[]
/en/products/details/28070
/en/products/notepad?ID=28070
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Chicken breast Piccata
Juicy chicken breast in egg-cheese-herbs covering
Item no. 29200
- Weight:
- 160g
- Price:
- /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
/en/products/notepad?ID=29200
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Chicken breast Schnitzel
Juicy chicken breast with white bread coating
Item no. 29233
- Weight:
- 160g
- Price:
- /KG
- 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
/en/products/notepad?ID=29233
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Chicken strips (cooked)
ideal for salads, woks, sandwiches and ragouts.
Item no. 28072
- Weight:
- Price:
- /KG
- Unit:
- 10 kg
- Preparation:
- reheat, arrange and serve
[]
/en/products/details/28072
/en/products/notepad?ID=28072
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Involtino of pork loin
Juicy saddle of pork rolled up into a roulade with mediterrean filling
Item no. 41640
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30 min.
[]
/en/products/details/41640
/en/products/notepad?ID=41640
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Veal-Hamburger 140g
handmade veal hamburger (of 100% german veal), as of grannies kitchen, pre-browned.
Item no. 41478
- Weight:
- 140g
- Price:
- /KG
- Unit:
- 7kg
- Preparation:
- Cook frozen at 180°C approx. 20 minutes in oven.
[]
/en/products/details/41478
/en/products/notepad?ID=41478
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Veal Hamburger 80g
handmade veal hamburger (100% german veal), as of grannies ktichen.
Item no. 41476
- Weight:
- 80g
- Price:
- /KG
- Unit:
- 8 kg
- Preparation:
- Cook frozen at 180°C approx. 20-25 minutes in oven.
[]
/en/products/details/41476
/en/products/notepad?ID=41476
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Veal roulade
Tender veal rolled up into a roulade and stuffed with a herbs farce, 2 roulades on one skewer
Item no. 15015
- Weight:
- 2x80g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook defrosted at 180°C in the convectomat for approx. 45 minutes
[]
/en/products/details/15015
/en/products/notepad?ID=15015
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Veal fillet in Parma ham
Tender veal fillet stuffed with mozzarella and tomatoes,
in Parma ham coat
Item no. 15355
- Weight:
- ca. 1000 g/ST
- Price:
- /KG
- Unit:
- ca. 8 KG
- Preparation:
- Place veal fillet on oiled sheet and place in the combi steamer.
Fry at 140 ° C to 58 ° C core temperature.
[]
/en/products/details/15355
/en/products/notepad?ID=15355
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Potato pancakes with sesame
Hand-made optic, roasted gently
Item no. 43106
- Weight:
- 80g
- Price:
- /KG
- Unit:
- 8 kg
- Preparation:
- Deep frozen - cook in a convector oven at 150°C for approx. 10-15 min.
[]
/en/products/details/43106
/en/products/notepad?ID=43106
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Salmon in pastry
Fillet of salmon with a delicate Lachsfilet mit einer delikaten dill duxelle and leaf spinach in pastry
Item no. 18028
- Weight:
- 200g
- Price:
- /KG
- 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
/en/products/notepad?ID=18028
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Salmon canneloni
Fillet of salmon in pasta dough with dried tomatoes and pike farce
Item no. 18055
- Weight:
- 180g
- Price:
- /KG
- 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
/en/products/notepad?ID=18055
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Lamb saddle fillet herb coating
Tender lamb loin coated with meat-spinarch farce in pig's coat
Item no. 13010
- Weight:
- ca.600g
- Price:
- /KG
- Unit:
- ca.6kg
- Preparation:
- Cook deep-frozen at 180°C in the convectomat for approx. 50 minutes
[]
/en/products/details/13010
/en/products/notepad?ID=13010
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Lasagnette vegatarian
Italian speciality. Role of Noodle with Ricotta-Cheese and spinach.
Portioned and pre-cooked.
Item no. 19570
- Weight:
- 60g/ST
- Price:
- /KG
- Unit:
- 60 Stück
- Preparation:
- Heat frozen at 90°C approx. 20 minutes in oven with steam.
Or: Heat defrozen at 180°C approx. 5 minutes in oven.
[]
/en/products/details/19570
/en/products/notepad?ID=19570
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Lentil rissoles
Lentil rissoles on lentil, wheat products and vegetable, vegetarian, cooked / finished
Item no. 19019
- Weight:
- 80g
- Price:
- /KG
- Unit:
- 100 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 150°C for approx. 12 minutes until done.
[]
/en/products/details/19019
/en/products/notepad?ID=19019
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Corn fillet breaded
Fine Corn Chickenbreast pieces in delicious breading
Item no. 27035
- Weight:
- ca. 30-40 g
- Price:
- /KG
- Unit:
- ca. 8 KG
- Preparation:
- Thaw slightly and fry and bake at 180 ° C with plenty of grease / oil golden brown.
[]
/en/products/details/27035
/en/products/notepad?ID=27035
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Breast of corn poulard morel cream
Tender corn poularde breast with a fine filling of meat farce, white bread, morels, cream and parsley
Item no. 27016
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes
[]
/en/products/details/27016
/en/products/notepad?ID=27016
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Stuffed breast of corn fed chicken with scamorza-c
Handmade premium product.
Item no. 27026
- Weight:
- 210g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook frozen at 160°C approx. 30-35 minutes in oven.
[]
/en/products/details/27026
/en/products/notepad?ID=27026
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Mini roulade of pork with bacon and savoy cabbage
Item no. 41658
- Weight:
- ca. 80g
- Price:
- /KG
- Unit:
- 100 Stück
- Preparation:
- Bake deepfrozen with 175°C approx 10-15 minutes.
Finish in gravy.
[]
/en/products/details/41658
/en/products/notepad?ID=41658
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Pork schnitzel Munich style
Juicy pork schnitzel in spicy horseradish, Bavarian mustard marinade, breaded
Item no. 12085
- Weight:
- 190 g
- Price:
- /KG
- Unit:
- 40 ST
- Preparation:
- Let it be thawed. Bake in plenty of fat from both sides. Subsequently bake
in a combi steamer at 160 ° C to a core temperature of at least 65 ° C.
[]
/en/products/details/12085
/en/products/notepad?ID=12085
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Negima yakitori from the chicken leg and onions
Juicy chicken leg meat with onion on skewer. We recommend a spicy teriyaki sauce.
Item no. 21062
- Weight:
- 180 g
- Price:
- /KG
- Unit:
- 40 ST
- Preparation:
- Fry thawed skewers in a pan with oil from each side 3 min golden brown.
Decant with Teriyaki sauce and reduce the liquid by half.
[]
/en/products/details/21062
/en/products/notepad?ID=21062
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Party Veal Hamburger 40g
handmade veal hamburger (100% german veal), as of grannies kitchen, pre-browned.
Item no. 41485
- Weight:
- 40g
- Price:
- /KG
- Unit:
- 8kg
- Preparation:
- Cook frozen at 160°C approx. 15-20 minutes in oven.
[]
/en/products/details/41485
/en/products/notepad?ID=41485
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Guinea fowl breast porcini mushrooms-herbs
Tender ginuea fowl with smooth filling of meat farce and porcinos
Item no. 11025
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Deep frozen - cook at 160°C approx. 35 minutes in the convector oven
[]
/en/products/details/11025
/en/products/notepad?ID=11025
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Rolled roast of poulard gardener
Whole poularde, boned, rolled and filled with a fine meat and vegetable farce, in a roasting net
Item no. 26010
- Weight:
- 1250g
- Price:
- /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
/en/products/notepad?ID=26010
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Rolled roast of poulard Italia
Whole poularde, boned, rolled and filled with a fine farce of meat, tomatoes and mozzarella, in a roasting net
Item no. 26040
- Weight:
- 1250g
- Price:
- /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
/en/products/notepad?ID=26040
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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
Item no. 24085
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 190g
- Price:
- /KG
- 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
/en/products/notepad?ID=24085
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Breast of poulard
Tender poularde breast with a spicy filling of spinach, boned
Item no. 24046
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.
[]
/en/products/details/24046
/en/products/notepad?ID=24046
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Breast of poulard Florentin
Juicy poularde breast stuffed with a spicy filling of spinach, boned
Item no. 24043
- Weight:
- 170g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 25-30 minutes until done.
[]
/en/products/details/24043
/en/products/notepad?ID=24043
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Breast of poulard Marco Polo
Juicy poularde breast stuffed with a spicy filling of brocolli, boned
Item no. 24054
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Season deep-frozen and cook at 260°C (hot air) in the combi-steamer.
[]
/en/products/details/24054
/en/products/notepad?ID=24054
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Breast of poulard Marco Polo
Juicy poularde breast stuffed with a spicy filling of brocolli, boned
Item no. 24056
- Weight:
- 210g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30-35 minutes until done.
[]
/en/products/details/24056
/en/products/notepad?ID=24056
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Breast of poulard Marengo
Juicy poularde breast with a filling of meat farce, mushrooms, tomatoes, white bread, , parsley and spices
Item no. 24104
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Season deep-frozen and cook in the convectomat at 160°C for 30 minutes
[]
/en/products/details/24104
/en/products/notepad?ID=24104
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Brest of poulard natural
Breast of poularde with skin and bones, removeable individually
Item no. 28050
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 50 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30 minutes
[]
/en/products/details/28050
/en/products/notepad?ID=28050
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Leg of poulard Franconian style
Juicy chicken drumsticks with a hearty filling of meat farce, savoy cabbage, bacon and parsley
Item no. 25019
- Weight:
- 250g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 45 minutes until done.
[]
/en/products/details/25019
/en/products/notepad?ID=25019
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Leg of poulard gardener
Juicy chicken drumstick, boned, with a filling of meat farce, carrots, broccoli, spinach and mushrooms
Item no. 25084
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 50 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 30 minutes until done.
[]
/en/products/details/25084
/en/products/notepad?ID=25084
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Leg of poulard Marco Polo
Juicy chicken drumstick, boned, with a spicy brocolli filling
Item no. 25058
- Weight:
- 230g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 40 minutes until done.
[]
/en/products/details/25058
/en/products/notepad?ID=25058
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Leg of poulard Tessiner Art
Juicy chicken drumstick, boned with a filling of meat farce, mushrooms, tomatoes, grating cheese, Parmesan
Item no. 25078
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 220g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes until done.
[]
/en/products/details/25078
/en/products/notepad?ID=25078
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Medallions of turey in egg-herb cheese
Juicy turkey breast in a coat of egg, cheese and herbs
Item no. 29500
- Weight:
- 80g
- Price:
- /KG
- Unit:
- 5 kg
- Preparation:
- Cook deep-frozen in the convectomat at 120°C for approx. 20 minutes until done.
[]
/en/products/details/29500
/en/products/notepad?ID=29500
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Quiche leek - cheese 190g
Tender short pastry with fresh ingredients, classic
Item no. 43054
- Weight:
- 190g
- Price:
- /KG
- Unit:
- 24 Stück
- Preparation:
- Deep frozen - cook in a preheated oven at 175°C for 35 min.
[]
/en/products/details/43054
/en/products/notepad?ID=43054
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Quiche Lorraine 180g
Tender short pastry with fresh ingredients, classic
Item no. 43053
- Weight:
- 180g
- Price:
- /KG
- Unit:
- 24 Stück
- Preparation:
- Deep frozen - cook in a preheated oven at 175°C for 35 min.
[]
/en/products/details/43053
/en/products/notepad?ID=43053
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Quiche spinach - feta 190g
Tender short pastry with fresh ingredients, classic
Item no. 43055
- Weight:
- 190g
- Price:
- /KG
- Unit:
- 24 Stück
- Preparation:
- Deep frozen - cook in a preheated oven at 175°C for 35 min.
[]
/en/products/details/43055
/en/products/notepad?ID=43055
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Beef roulade classic
Beef roulades home-style with gherkins, bacon, onion and mustard
Item no. 14035
- Weight:
- 230g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Sauté meat in a hot pan and let braise in sauce until it is soft!
[]
/en/products/details/14035
/en/products/notepad?ID=14035
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Roll of Ham-Knoedel
Item no. 19066
- Weight:
- 875 g
- Price:
- /KG
- Unit:
- 8 ST (ca. 7 kg)
- Preparation:
- Deepfrozen in cooker with 90°C
steam. Keep 85°C for 2 minutes in the core
to finish the product.
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/en/products/details/19066
/en/products/notepad?ID=19066
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Trout saltimbocca
Tender fillet of trout spread with pike farce and ham
Item no. 18115
- Weight:
- 80g
- Price:
- /KG
- Unit:
- ca.4kg
- Preparation:
- Cook deep-frozen at 160°C in the combi-steamer for approx. 15 min
[]
/en/products/details/18115
/en/products/notepad?ID=18115
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Saltimbocca of veal
Tender calf hip with a topping of meat farce, ital. Country ham and clary.
Item no. 15007
- Weight:
- 90g
- Price:
- /KG
- Unit:
- 50 Stück
- Preparation:
- Cook defrosted at 160°C in the convectomat for approx. 15 minutes
[]
/en/products/details/15007
/en/products/notepad?ID=15007
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Saltimbocca of corn poulard breast
Tender corn poularde breast filled with fresh sage and coated with ham
Item no. 27023
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 30 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes
[]
/en/products/details/27023
/en/products/notepad?ID=27023
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Pork fillet in crepes coat
Delicate pork fillet embedded in leaf spinach
wrapped with herb crêpes
Item no. 12096
- Weight:
- ca. 800 g/ST
- Price:
- /KG
- Unit:
- ca. 8 KG
- Preparation:
- Pork fillet roulade in combi steamer with steam at least
cook at 58 °C core temperature.
[]
/en/products/details/12096
/en/products/notepad?ID=12096
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Pork fillet in Tramezzini pastry
Tender fillet of pork covered with a delicate duxelles of wild mushrooms in Tramezzine bread coating
Item no. 12080
- Weight:
- ca.800g
- Price:
- /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
/en/products/notepad?ID=12080
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Pork fillet in leaf spinach
Tender fillet of pork coated with spicy leaf spinarch and raw ham, in pig's caul
Item no. 12260
- Weight:
- ca.1100g
- Price:
- /KG
- Unit:
- ca.8kg
- Preparation:
- Cook defrosted at 180°C in the convectomat for approx. 45 minutes
[]
/en/products/details/12260
/en/products/notepad?ID=12260
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Pork fillet in broccolli
Tender fillet of pork coated in a delicate combination of brocolli, in pig's caul
Item no. 12250
- Weight:
- ca.1100g
- Price:
- /KG
- Unit:
- ca.8kg
- Preparation:
- Cook defrosted at 180°C in the convectomat for approx. 45 minutes
[]
/en/products/details/12250
/en/products/notepad?ID=12250
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Pork loin Maître
Tender pork loin with Zartes Schweinelendenmedaillon with duxelles of mushrooms, brocolli and ham covered with pastry, portioned
Item no. 12011
- Weight:
- 220g
- Price:
- /KG
- 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
/en/products/notepad?ID=12011
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Pork medaillon Sud'n Sol
Tender pork loin with juicy tomato-mozarella topping
Item no. 12018
- Weight:
- 90g
- Price:
- /KG
- Unit:
- 60 Stück
- Preparation:
- Cook defrosted at 160°C in the convectomat for approx. 15-20 minutes.
[]
/en/products/details/12018
/en/products/notepad?ID=12018
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Cordon Bleu of pork bavarian style
filled with bavarian cheese (obazda) and ham.
Item no. 41668
- Weight:
- ca. 200g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Fry in oil. Bake the prefried Cordon Bleu
in oven with 140°C (to 65°C core temperature.
[]
/en/products/details/41668
/en/products/notepad?ID=41668
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Pork saddle steak New York style
Tender pork saddle steak with spicy sauce and cheddar-cheese.
Item no. 12063
- Weight:
- 180 g
- Price:
- /KG
- Unit:
- 40 ST
- Preparation:
- Bake and fry in Convectomat at 180 ° C until core temperature of 58 ° C
is reached.
[]
/en/products/details/12063
/en/products/notepad?ID=12063
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Seubert's vegan spring role
Crispy vegetables with Asian touch in spring roll dough, vegan
Item no. 19054
- Weight:
- 120 g
- Price:
- /KG
- Unit:
- 60 ST
- Preparation:
- Fry in plenty of oil.
[]
/en/products/details/19054
/en/products/notepad?ID=19054
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Bag of puffpastry stuffed with spinace and pine nu
Item no. 19024
- Weight:
- ca.180g
- Price:
- /KG
- Unit:
- 40 ST
- Preparation:
- Bake deepfrozen with 220°C approx. 15 minutes.
Afterwards finish with 160°C approx. 15 minutes.
[]
/en/products/details/19024
/en/products/notepad?ID=19024
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Vegetarian Moussaka in wooden basket.
easy handling, brilliant appearance and taste.
Item no. 19635
- Weight:
- ca. 250g
- Price:
- /KG
- Unit:
- 20 ST
- Preparation:
- Bake golden at 175°C to 70°C core temperature.
[]
/en/products/details/19635
/en/products/notepad?ID=19635
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Breaded breast of chicken
Seasoned with herbes and breaded. With wing-bone. Raw.
Item no. 29245
- Weight:
- 180-200g
- Price:
- /KG
- Unit:
- 50 Stück
- Preparation:
- Brown frozen breast in pan and finish it at 140°C approx 10 minutes in oven.
[]
/en/products/details/29245
/en/products/notepad?ID=29245
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Schnitzel of veal in white bread crust
The classic.
Item no. 15315
- Weight:
- 80-100g
- Price:
- /KG
- Unit:
- 60 ST
- Preparation:
- Bake golden in oil.
[]
/en/products/details/15315
/en/products/notepad?ID=15315
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Zucchini crespelle
Stuffed pancakes with ricotta, courgette, peas and apricots
Item no. 19520
resources/themes/seubertfeinkost/images/platzhalter_gr_en.jpg
- Weight:
- 200g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Heat up deep-frozen at 160°C in the convectomat for approx. 25 minutes
[]
/en/products/details/19520
/en/products/notepad?ID=19520
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Zucchini shuttles TK
Half of a courgette, stuffed with a vegetarian vegetable-brie filling
Item no. 19020
- Weight:
- 240g
- Price:
- /KG
- Unit:
- 40 Stück
- Preparation:
- Cook deep-frozen in the convectomat at 160°C for approx. 35 minutes
[]
/en/products/details/19020
/en/products/notepad?ID=19020