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3EE490044EU – 09/19
ELRO-Werke AG
Wohlerstrasse 47
5620 Bremgarten
15mm between cooked products
and the plate above
min 15mm between
cooked products
min 30mm between
cooked products and
the tray edges
NOTE: Depending on how these rules are observed, the number of levels used can be reduced (example: 1 level out of 2) depending on the size of
the products treated.
UNEVEN COOKING OF PRODUCT ON TRAYS ARISES FROM THREE FACTORS:
LOAD:
Even cooking requires the correct circulation of air between products. These, when cooked, must be sufficiently spaced to allow this.
Too big a load may lead to excessive moisture, generating cooking differences.
TEMPERATURE:
- Preheating: The shorter and more delicate the cooking (less than 15 min), the closer the preheating temperature should be to the
cooking temperature.
- Cooking temperature: It is always better to have a lower temperature than a higher one. In case of problems, lower temperature in 10°C
steps.
DISCHARGE OF EXCESS STEAM:
Whilst cooking products loose a proportion of their moisture as steam. If this amounts to more than the oven can discharge this will result
in uneven browning and inconsistent results.
reduce the load to obtain good results (after selecting Convection mode with Vent open)
3.6 PREHEATING (20 level oven)
Irrespective of the mode, these ovens are intended to be preheated "WITH THE TROLLEY IN PLACE or with the optional "Preheating
plate fitted".
If a trolley or the optional plate is not available:
- Dry mode:
Adjust the required preheating temperature, but stop the oven or put the trolley in place, once the REQUIRED
TEMPERATURE is reached.
- Combi mode:
DO NOT USE. Always preheat in DRY mode to the required temperature (see above). Move to Combi mode for
cooking with the trolley in place (Instantaneous steam production)
- Steam mode / Injection oven:
DO NOT USE: Always preheat in DRY mode to 105°C. Switch to Steam for cooking with the
trolley in place (Instantaneous steam production)
NOTE: The NON-OBSERVANCE of these RECOMMENDATIONS will create problems for which the Manufacturer cannot be held responsible.
3.7 USE OF OVENWARE
* PASTRIES / VIENNOISERIE: Use backing trays for pastry
* ROASTS: Use gastronorm containers for meat preparations in sauces or for braising….
For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this case place a gastronorm
container (20mm deep) on the bottom level to catch the cooking juices.
