Cooking Performance Group SOE100A, Manual

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Technical Training
3
STUDY OF
COOKING
1.2. - Study of cooking
A cooking includes four different stages:
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Air saturation with steam - rise in temperature (step 0 and step 1)
This first phase lasts ten minutes. The thermoelectric activator is on and closes the flap valve.
The generator heats up for two minutes before the pump is activated.
The generator is temperature-regulated by the probe.
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Maintaining steam and temperature (step 2)
The pump is powered. The generator is powered every 12 seconds, and for 10 seconds this period
varies according to the temperature read by the probe, the instruction being for from 127 to 129°C.
Little steam is generated, but the position is maintained until three minutes before the end of the
cooking, thus enabling losses to be compensated while keeping the cavity saturated with steam.
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Steam evacuation and lowering of the temperature (step 3 and step 4)
Three minutes before the end of the cooking process, the thermoelectric activator and the pump are no
longer powered, and no further steam is created. Not being powered, the thermoelectric activator
retracts, opening the flap. The flow of air generated by the turbine "draws the steam" out of the cavity,
avoiding a great cloud of steam emerging when the door is opened, which could appreciably reduce
the temperature of the oven.
At the start of this phase, for 2 minutes the generator is powered every 24 seconds, and for 24
seconds.
For the last minute, the heating cover and the ventilator are working.
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Keeping the contents hot (step 5)
This phase enables the food to be kept hot; just the generator, the heating cover and the ventilation are
working.
The generator is powered every 24 seconds, and for 20 seconds
Keeping the food hot goes on until the door is opened.
Step 0
T°C
Step1 Step 2 Step 3 Step 4 Step 5
Steam saturation Steam maintaining Steam evacuation Keeping warm