Steam Cooking; Cooking Variables - Unox ChefLux Manual Instrucciones

with:
1. STEAM: the cooking is made by steam
2. CONVECTION: the cooking is only made by
hot air, without steam.
3. CONVECTION + STEAM: the cooking is
made by hot air and steam.
1.1 Main cooking modes
WARNING:
a- Before any use, heat up the oven setting a
temperature 30°C higher than the desired
cooking temperature. This allows you to
obtain the best even cooking.
b- The use of higher temperatures than those
needed by the product cause the uneven
cooking.
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.
Convection cooking
- Range of temperature:
- Humidity:
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 dishes
without mixing the flavours ( as long as the
required cooking temperature is the same for
all the cooked dishes).
Convection + HUMIDITY Cooking
- Range of temperature:
- Humidity:
The cooking is made by hot air with the addi-
tion of a variable percentage of humidity,
ENGLISH
15
from 0°C to the maximum
not used
from 0°C to the
maximum
from 0% up to 100%
according to the type of food that has to be
cooked.

Steam cooking

- Range of temperature: from 105°C to 115°C
- Steam:
The cooking is made by steam.
The use of ventilated steam is suggested
every time you want the food to have a boiled
effect.
The nutritional contents, the appearance and
the weight of the food are unaltered. In fact,
with this type of cooking the food does not lose
any liquid.
Mixed steam - convection oven
- Range of temperature:
- Steam:
The cooking is made by the combination of
hot air and steam as well. It surely is the most
profitable and efficient working system among
the cooking methods used today.
Cooking times are considerably reduced. At
the same time, the food remains moister and
nearly unaltered in weight.
It is possible to continue the cooking in separa-
te times; more precisely, you can for example
steam the food first and then use the finishing
function.
1.2 Other cooking times
The possibility to set TEMPERATURE and STEAM
as you want, allows you to realize other types
of cooking:
Food Regeneration
- Range of temperature:
- Steam:
Low Temperature Cooking
- Range of temperature:
- Steam:
2.

COOKING VARIABLES

ENGLISH
100%
from 0°C to the maximum
from 0% up to 100%
from 0°C to the maximum
from 0% up to 100%
below 100°C
from 0% up to 100%