44
19
•
USEFUL TIPS
19.1
•
PREHEATING THE OVEN
The oven preheating cycle is extremely
important and useful for successful
cooking.
As a general rule, always preheat the cavity
when empty, setting the temperature
between approximately 15% and 25%
higher than that to be utilized subsequently
in cooking.
In the case of steam cooking, preheat the
empty cavity using convection mode as
this will allow temperatures of over 130°C
to be selected.
19.2
•
COOKING LOADS
The depth of the pan must be suitable for
the height of the food.
For even cooking, it is preferable to
distribute the load over several shallow
pans rather than loading just one extremely
deep pan.
Keep to the weights specified in the
following table.
19.3
•
FROZEN/DEEP-FROZEN PRODUCTS
The oven must be preheated and loaded
respecting the quality and nature of these
foods. For example, frozen spinach must
not be hit with temperatures that are too
high as, due to its nature, it could dry out
on the outside and impair the result.
19.4
•
TYPES OF CONTAINER
For optimum results, it is indispensable to
use the right pan for the different kinds
of food: aluminium or aluminium plate
pans for confectionery and baked foods,
perforated pans for steam cooking, mesh
pans for pre-fried foods such as potatoes.
19.5
•
CLEARANCE BETWEEN
CONTAINERS
When loading the oven with the food to
cook, it is recommended to pay special
attention there is sufficient clearance
between containers. This makes it possible
for the heat and air to distribute evenly for
a more uniform result, which would not
be possible if the food in one pan were in
contact with the pan above.
19.6
•
LESS SEASONING
By using this type of oven it is possible to
virtually eliminate the use of seasoning, oil,
butter, fat and flavouring. With a minimum
use of such ingredients in cooking, the
natural flavours of the food are highlighted
and the nutritional content remains intact;
this brings the benefits of a more diet-
conscious type of cuisine.
Notes: Obviously, when loading the oven
you should take account not only of
the weight of the food, but also its size,
consistency and thickness.
CAUTION
Do not insert pans/containers with liquids
deeper than 1.6 m.
•
CAUTION
No cooking with alcohol added is
permitted!
!
Nr. pans
Maximum load
per pan
Maximum
over load
6 GN 2/3
2,6 Kg.
15,6 Kg.
6 GN 1/1
4 Kg.
24 Kg.
7 x GN 1/1
4 Kg.
28 Kg.
10 x GN 1/1
4 Kg.
40 Kg.
7 x GN 2/1
14 x GN 1/1
4 Kg.
56 Kg.
10 x GN 2/1
20 x GN 1/1
4 Kg.
80 Kg.
20 x GN 2/1
40 x GN 1/1
4 Kg.
160 Kg.
6 x 600x400
4 Kg.
24 Kg.
8 x 600x400
4 Kg.
32 Kg.
15 x 600x400
4 Kg.
60 Kg.
90028011rev00
