Metos 4241001, Operating Instructions Manual, Page: 31 / 90

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18.1 • PREHEATING THE OVEN
The step of preheating the oven is extremely
important and useful in ensuring successful
cooking results.
As a general rule, always preheat the oven
w h e n e m p t y , s e t t i n g t h e t e m p e r a t u r e
between approximately 15% and 25% of
that to be utilized subsequently in cooking.
In the case of steam cooking, preheat the
empty oven using convection mode as this
will allow temperatures of over 130 °C to be
selected.
18.2 • COOKING LOADS
The depth of the pan must be suitable for the
height of the food.
For uniform cooking, it is preferable to
distribute the load over several shallow
containers rather than fill up a single deep
container.
Keep to the weights specified in the following
table:
18.3 • FROZEN/DEEP-FROZEN PRODUCTS
For these products, it is the quality and
nature of the foods that will dictate how
the oven is preheated and loaded. 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.
18.4 • TYPES OF CONTAINER
For optimum results, it is vital 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.
18.5 • CLEARANCE BETWEEN
CONTAINERS
When loading the oven with the food to cook,
it is recommended to pay special attention
t h e r e i s s u f f i c i e n t c l e a r a n c e b e t w e e n
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.
18.6 • LESS SEASONING
By using this type of oven it is possible to
virtually eliminate the use of seasoning,
oil, butter, fat and flavouring. Minimizing
the use of such ingredients in cooking, the
natural flavours of the food are highlighted
and the nutritional content remains intact,
b r i n g i n g t h e b e n e f i t s o f a m o r e d i e t -
conscious type of cuisine.
18 • PRACTICAL ADVICE
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.
Maximum
oven load
Maximum
load per
pan
Nr. pans
24 kg 4 kg 6 x GN 1/1
56 kg 8 kg 7 x GN 2/1
40 kg 4 kg 10 x GN 1/1
80 kg 8 kg 10 x GN 2/1
80 kg 4 kg 20 x GN 1/1
160 kg 8 kg 20 x GN 2/1
160 kg 4 kg 40 x GN 1/1
900-----rev00
WARNING
D o n o t i n s e r t p a n s / c o n t a i n e r s w i t h l i q u i d s
deeper than 1.6 m, see 1.12.