Cooking Principles; Steam Cooking (Temp. From 100° To 103° + Steam 100%); Convection Cooking (Temp. From 70° To 270°); Convection And Steam Cooking (Temp. From 70° To 270° + Steam From 20% To 60%) - BestFor BISTROT 433 Manual De Instruccion

COOKING PRINCIPLES

Steam cooking (Temp. from 100° to 103° + Steam 100%)
(low-temperature steam: from 70° to 90° + Steam 100%)
(high-temperature steam: from 103° to 130° + Steam 80%)
Steam cooking is considered to be the most healthy and "dietetic" cooking system. The food
cooks by means of the wet heat inside the chamber, preventing direct contact of the food with the
water and thus minimizing any solubilizing effect. Furthermore, the food cooks at relatively low
temperatures, below 100 degrees, thus preventing excessive loss of vitamins and minerals while
maintaining its flavour and aroma practically unchanged. Finally, steam cooking allows you to
avoid or at least minimize the use of seasonings which, in any case, do not cook at these low
temperatures, resulting in lighter and more digestible dishes.
• Suitable for cooking meat, fish and vegetables.
Convection cooking (Temp. from 70° to 270°)
Convection cooking occurs through the recirculation of hot air inside the chamber by means of the
fans.
This allows you to obtain uniform browning of the food. Another advantage of convection cooking
is that you can bake different types of foods such as meat, fish and vegetables at the same time
without mixing flavours.
• Suitable for cooking au gratin, grilling and roasting.
Convection and steam cooking (Temp. from 70° to 270° + Steam from 20% to
60%)
This method provides for the use of hot air and steam, distributed in a homogeneous manner,
ensuring that the food undergoes less weight loss during cooking and remains tender. This
efficient technique provides a remarkable reduction in the required working times.
• Suitable for roasts, roastbeef, fish and stews.
Convection and dry air cooking (Temp. from 70° to 270°+ Dry from 10% to 100%)
This method provides for the use of hot air and removal of the humidity released by the product during
baking. It creates a dry baking environment for producing fragrant, crispy and flaky products.
• Suitable for cooking bread, bread-sticks and biscuits.

Cooking using core probe and chamber temperature

Another cooking method available is that using the core probe. The probe allows you to cook a
certain food using the core temperature of the product as a reference. You can also set the
temperature inside the oven chamber in relation to the temperature set for the probe in order to
ensure that the food cooks homogeneously inside and out. The chamber temperature parameter
will be obtained by setting ∆T (the difference between the cooking chamber temperature and the
core probe temperature). Thus the temperature inside the cooking chamber will satisfy the
following formula:
Chamber temperature = core probe temperature + set ∆T
• Suitable for chicken, roasts, pork shank and fowl.
Bistrot/Gourmet Series Ovens– Page 32