Pratica EC3, Installation And Operation Manual

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INSTALLATION AND OPERATION
EC3 COMBI OVEN
EXAMPLES OF RECIPES
ROASTED CHICKEN
01 - Preheat the oven, by turning it on and pressing and adjusting the temperature to 392°F (220ºC) for
about 10 minutes, prior to baking the chicken.
02 - Place the chicken in the roasting grids (6 chickens in each grid) as if they were "sitting" with the two wings (as if
they were hands) behind the back of the neck and tip of the thigh of each bird placed close to one another.
03 - In the last grid, place a solid GN 1.3" solid (solid stainless steel sheet 1.3" high), to collect the fat and juices
drained from the chicken during the baking process.
04 - Press and choose 50% of steam.
05 - Adjust the Temperature to 428°F (220ºC)
06 - Adjust the Time for 15 minutes
07 - When the oven starts beeping, the combi steam period is ended. Press the key "Hot Air" and adjust the
time for an additional 45 minutes. Keep the temperature at 392°F (200ºC).
08 - After the programmed time, carefully open the oven. Caution: never expose your face first to the steam.
09 - Wearing thermal gloves, remove the grids from the oven and place them over or inside a clean container.
10 - With the aid of plastic gloves or the own chicken bag, remove the grids using both hands in a shape of a shell,
touching the chicken thighs with an upward vertical movement. The chicken may be "dressed" with its own bag
while it is still in the grid, as if it were in a hood and using both hands, touching the chicken thighs, remove them out
of the grid.
11 - Wrap it up and store at a minimum temperature of 140°F (60ºC).
12 - After finishing each baking process, remove and empty the GN pans used to collect the drained fat.
In order to get more golden brown chicken or other white meat, use small amounts of orange juice, Worcestershire
sauce, soy sauce, beer or sugar (3 g/kg) in the seasoning.
PORK SHOULDER / FRESH HAM
Because of its size and variable weight and diameter, care must be taken to ensure its core is sufficiently cooked.
Therefore, it is important to use a temperature lower than the temperature used to bake a chicken.
01. Preheat the oven by turning it on and adjusting the temperature to 302°F (150ºC) for about 5 minutes.
02. Place it over a simple grid or in a solid GN 1.1" (Shallow stainless steel 1.1" deep broiler) or in a conventional
baking sheet, placing this over a grid.
03. Adjust the temperature to 302°F (150ºC).
04. Adjust the time for 90 minutes.
05. Press and adjust for more than 50% of steam.
06. After 90 minutes the oven will beep. Press .
07 . Keep the temperature at 302°F (150ºC). The remaining time will vary according to the size of meat. The time to
finish this preparation will range from 30 to 60 minutes. An alternate method is to use the internal probe. Press the
key "Combined Steam" activating more than 50% of steam and set the chamber temperature to 302°F
(150ºC). Insert the probe and program it to set the alarm off when the inside part of the pork shoulder reaches 176°F
(80ºC). If the pork shoulder weighs more than 6 kg (13,2lb), use lower chamber temperatures.
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