Eloma ELH 5-3, Installation And Operation Manual

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7. Practical use
General :
By all means pre-heat the convection oven so that the pores may close quickly after charging,
thus keeping the inside of the product juicy and tender.
7.1 Roasting
Big roasts, poultry and game
The roasting temperature should not be too high (approx. 150-180°C / 300 – 360° F).
Use grids or trays.
In addition we recommend to insert a pan, 65 mm deep underneath to collect dripping fat
which can be used as stock to prepare fine gravy.
In case of rather dry meat, brush roasts with fat.
Place roasts well apart, otherwise they will not brown at points of contact.
7.2 Roasting/frying small pieces
Steaks, cutlets, escalopes etc.
Roast on grids except forproducts made of minced meat, those should be fried on trays.
All meat and fish pieces, especially breaded/coated ones, should be brushed with melted
butter or oil, so that they can brown evenly.
For coating products use whatever bread crumbs/coating you like. Add a little mild paprika to
the mixture to make the pieces look appetisingly brown.
Small poultry can be used fresh or deep frozen. Dry poultry carefully, season, brush with fat
and place on grids.
7.3 Baking
Baked products in moulds or on trays, such as pastry, fancy biscuits,
rolls/buns and bread.
Do not forget – preheat the oven !
Set the temperature approximately 10% lower than for traditional ovens.
The lower the temperature, the more uniform is the baking result.
Use the fat filter even when baking, with the exception of big trays, big cakes and bread
loaves.
Place moulds and flan rings on grids and make sure to have sufficient clearance for hot air
circulation.
7.4 Gratinating
Hot circulating air is also used for gratinating soups, toasts, meat, fish and vegetables.
Place the products on trays so that the heat comes mainly on the surface.