Metos 4241001, Operating Instructions Manual, Page: 26 / 90

26
OPERATIONS
Advice - applications
This type of cooking takes longer; the lower
the ∆T the longer the time and the greater
the yield, which allows us to add major
chapters that together with “regeneration”
b e c o m e a n i n t e g r a l f e a t u r e o f n e w
k i t c h e n m a n a g e m e n t s y s t e m s “ s l o w
c o o k i n g ” a n d “ k e e p i n g h o t ” , i d e a l f o r
large pieces of food that need lengthy
cooking at low temperature. The values to
enter for the oven temperature should not
exceed 130/140 °C.
Ideal for:
l a r g e i t e m s , f r e s h a n d d e l i c a t e o r
unseasoned meats, fibrous meats, game.
Tip
Combine the CLIMA function with core probe
cooking with the ∆T system in order to
govern the humidity in the oven in the best
way to reduce weight loss.
Advantages
During cooking, the heat penetrates the
food gradually and uniformly, rendering it
succulent, soft and tender and avoiding any
hint of burning on the surface. Shrinkage
is much less than with any other cooking
mode, so that the specific yield of the
product is greater.
Cooking can be carried out during dead time,
and operating costs thus reduced.
Flavour and consistency are maintained at
optimum levels.
Symbol ∆T
900-----rev00
14 • CORE PROBE + ∆T SYSTEM
20
68
120
∆
T
Temperature °C
Oven Temperature
Temperature
at core of product
Cooking Time