Iii. Cooking Principles; Cooking Typologies; Cooking Variables - Unox LineMiss XAF-193 Manual Del Usuario

UNO

III. COOKING PRINCIPLES

1.

COOKING TYPOLOGIES

The types of cooking you can realize with the
appliance described on this manual are:
• Bread and Pastry professional baking with:
1. CONVECTION
the baking is realized through hot air.
2. CONVECTION + HUMIDITY
(Humidity Versions)
the baking is realized through hot air with
the addition of humidity.
1.1 MAIN COOKING MODES
Warning:
a- Before any use, heat up the oven setting
a cavity temperature 30°C higher than the
desired cooking temperature. This allows
you to obtain the best baking uniformity.
b- Use of higher temperatures than those
needed by the product causes an uneven
baking.
c- Bread and Pastry baking: do not use trays
with a height of more than 20 mm and
avoid that the single units on the tray get in
touch.
d- Do not overload the trays.
Convection cooking
In convection ovens the cooking is done by hot air
that circulates round and round inside the cooking
chamber. This allows to realize an even cooking,
also because in this way the heat is homogeneously
distributed.
An even baking is guaranteed also when the oven
is fully loaded. The food is perfectly baked both on
the surface , with a golden crust, and in the internal
part, with a uniform structure and a constant
residual humidity.
The main advantage is the possibility to cook
at the same time different types of food without
mixing their flavours ( as long as the required
cooking temperature is the same for all the cooked
products).
Convection + HUMIDITY cooking
The cooking is done by hot air with the addition of
a variable percentage of humidity, according to the
type of food that has to be cooked.
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2.

COOKING VARIABLES

TEMPERATURE
The exact setting of the temperature grants a proper
cooking of the food, both inside and outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core of the
food remains uncooked (sometimes this is
desired, especially with meat dishes).
TIME
This variable depends a lot on the quantity of food
put in the oven. The bigger the quantity of food, the
longer the cooking time and vice versa.
A shorter cooking time than that required by the
food does not allow to have completely cooked
food.
A longer cooking time than that required by the
food causes the burning of the food surface.
HUMIDITY
The combination of temperature and humidity
allows different types of cooking depending on
the kind of food that needs to be cooked, without
desiccating the food itself.
QUANTITY OF FOOD
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
An overload of the oven can give, as a result, an
uneven cooking.
3. USE OF TRAYS – WIRE GRIDS
It is recommended the use of:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza
ENGLISH