Cooking Variables; Use Of Pans - Grids - Unox XF Serie Manual De Instrucciones

2.

COOKING VARIABLES

TEMPERATURE
The exact setting of the temperature guarantees prop-
er cooking of the food 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 and the inside remains uncooked (sometimes
this is desired, especially in meat cooking).
TIME
This variable depends a lot on the quantity of meat put
in the oven. More is the quantity of food, longer is the
cooking time and viceversa.
Shorter times than the proper ones do not allow the
food to be completely cooked.
Longer times than the proper ones cause the burning
of the food surface.
STEAM
The combination of temperature and steam allows to
effectuate different kind of cookings, dipending from
kind of food that has to be cooked.
The free setting of steam quantity with a variable tem-
perature allows to cook in trivalent way: cooking in
convection mode, cooking in steam mode and cooking
in mixed steam and convection mode.
Setting the steam to the maximum and the tempera-
ture at 105°C it is possible to effectuate the cooking
in steam mode, for example for the boiling of vegeta-
bles.
A higher production of steam inside the baking cham-
ber with a lower temperature than the proper one,
causes the flood of the oven.
HUMIDITY DRYING
This function is used when it is necessary to dry the
food inside the baking chamber. This function is made
through the extraction of moist air from the baking
chamber by the Venturi System.
With the extraction of moist air the food dries and its
surface becomes crispy and crumbly (for example
bread and meat) and inside it becomes dry and with an
even structure.
If the food itself produces humidity, it can be dried by
the "VENTURI SYSTEM": in this way the climate inside
the baking chamber can be kept always dry (VS by
standard in Electronic Ovens)
STOP FANS
(available only on Electronic Ovens)
This function is used to rise the food inside the baking
chamber or to stand the food for a period of time and
end the cooking only later.
This function is used during the electronic set up to
posticipate the cooking beginning.
III. COOKING PRINCIPLES
FOOD QUANTITY
The quantity of food affects the cooking time.
More is the quantity of food, longer is the cooking time
and viceversa.
3. USE OF PANS AND GRIDS
It is recommended to use:
- Aluminium pans: pastries, non-frozen bread
- Stainless steel pans: first courses, meat, fish,
potatoes.
- Grids: meat to be browned like steaks, hot-dogs,
sausage, frozen bread, frozen pizza.
We remind you that maximum admitted load of food
for each tray is of 0.75 kg.
It is recommended to leave a distance of at least 40
mm between one pan and the next for the air circula-
tion.
ENGLISH
GB / PAGE 12