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Hints and Tips
Cooking extremely fat foods with the use of the grill, such as roasts or poultry, we
recommend placing a container on the bottom of the cooking chamber in order to
catch the dripping fat.
Cooking in containers filled with liquids be particularly careful to avoid spilling the
liquids out of the containers both during cooking and removing containers from the
oven convection.
Risk of burns!
If the ovens are placed above proofers, stainless steel tables or other ovens it is not
advisable to use the upper surface to insert the GN containers so that the user could
look into the containers.
Risk of burns!
For perfect and even cooking of meals we recommend using not too tall containers to
ensure good and sufficient air circulation. A minimum distance between the upper
container and the meal shall be at least 2 cm.
Do not overload the convection oven in order to obtain a uniform effect when baking
cakes or bread; try to arrange the products following the direction of air circulation in
the cooking chamber.
Proper use of the internal temperature probe: insert in the thickest point of the food
product from the top to the bottom until you the tip of the probe reaches the product
centre.
If during cooking you need to handle the food product, open the convection oven
door for as short time as possible to prevent a too large drop in temperature inside
the convection oven because that could adversely affect the outcome of your
cooking.
NOTE!
We recommend opening the door gradually: keep it mid open (3-4 cm) for 4-5
seconds, and then fully open. This way you can avoid the defects and burns
caused by fumes and high temperature in the convection oven.
