Maindish

• 
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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.

  [] /en/products/details/19066 /en/products/notepad?ID=19066  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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  
• 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