Pratica Copa Express, Service Manual

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32
OVEN CONTROLS AND COOKING
Creating Recipes
When creating a recipe, all the variables mentioned earlier should be considered. The microwaves
and the air speed are the critical factors for a successful preparation.
To get faster results in the recipe creation, we suggest to begin programming as 1/10 of the total time
of preparation used in a conventional process.
The effect of microwaves is more efficient at the beginning of the processes. For frozen products.
Create a recipe with two or three steps so the food will thaw at the beginning and the desired
crispness and product presentation are achieved toward the end of the process.
Later, combine the hot air speed variations to reach the desired crispness and color. Remember, the
hot air also transmits heat to the food so keep that in mind when setting blower percentage. The
food’s weight, size, and shape are cr itical when setting the total cook time.
The following information is critical when creating a new recipe.
•
The initial temperature of the product will change the desired results if not considered (e.g.;
frozen, cold, or room temperature).
•
The size and/or weight variation of the portion of product will also play a big role in
determining the correct settings.
•
Only use containers approved for a microwave oven to prevent any damage and that the
product gets properly cooked.
The microwave is adjustable between 0% and 10% for each 30 second fraction.
For example, the microwaves in a one-minute recipe with microwave programmed at 50% will run
for 15 and stop for 15 seconds. Then they will energize for another 15 seconds and stop for the
remaining 15 seconds. In 1 minute, they will act for a total of 30 seconds. The microwaves heat the
food internally and do not require a specific mean to propagate.
Microwaves are reflected bey metals but will penetrate glass, plastics, and ceramics. The microwaves
penetrate food and become attracted to sugar, fat and water molecules.