Appliance
number
Appliance
code
Device
1
ChefTop™
Oven - master
2
ChefTop™
Oven - slave 2
3
ChefTop™
Oven - slave 3
4
XK304
Blast chiller
5
XL314
Holding cabinet
7
XC 314
Hood
8
XC224
Reverse osmosis system
Appliance
number
Appliance
code
Device
1
BakerTop™
Oven
- master
2
BakerTop™
Oven
- slave 2
3
BakerTop™
Oven
- slave 3
5
XL 404
Prover
7
XC 414
Hood
8
XC224
Reverse osmosis system
When installing
UNOX
appliances in a column, this kind of
technology allows the user to work in a very ergonomic
way, by using the same working logic.
4. COOKING PRINCIPLES
4.1 Cooking variables
Time
This variable depends a lot on the quantity of food you
put in the oven.
The larger the quantity of food, the longer the cooking
time and vice versa.
A shorter cooking time than that required by the food
results in the food being under cooked. A longer cooking
time than that required by the food causes the burning of
the food surface.
Cavity temperature
The exact setting of the temperature inside the cavity
guarantees a proper cooking of the food, both inside and
outside.
A lower temperature than the proper one dries the
food rather than cooking it.
A higher temperature than the proper one burns the
surface while the core remains uncooked (sometimes
this result is desired, especially with meat).
Hot dry air
Hot dry air system “
DRY.Maxi™
”, patented by
UNOX
,
•
•
allows the user to extract the humidity, created by the
product while cooking, from the chamber, thus main-
taining a dry environment. In this way the product be-
comes crispy and crumbly outside (for example: bread,
croissants), while the internal part is dry with an even
structure.
Steam
The introduction of the variable steam (
STEAM.Maxi™
)
and its different combinations with the temperature al-
low different types of cooking:
steaming (only steam);
mixed convection-steam cooking (air + steam).
4.2 Chef’s suggestions for even cooking
Preheating
It is always better to pre-heat the oven to a temperature
at least 30-50°C higher than the one required for cook-
ing, in order to reduce the effects of heat loss due to the
opening of the door.
Type of trays and pans
To obtain a perfect cooking quality and an even browning
of the product, it is better not to use high sided containers,
as they do not allow the correct circulation of hot air.
Free space between pans
For even cooking it is important to check that you have
at least 3 cm of free space between the product and the
upper pan.
Quantity of food
To obtain the best results it is important not to overload
the oven, and to check, in the case of bread and pastry,
the orientation of the food on the trays compared with
the air flow.
Core probe positioning
For its correct functioning, it is essential to insert the core
probe, from the top to the bottom, in the thickest part of
the product, until you reach the centre.
In case of foods with reduced thickness, the core probe
should be inserted horizontally to the support surface.
IMPORTANT
Convection ovens need lower cooking temperatures (20-
40°C less) than those normally used in static ovens.
Pay attention when opening the door!!!
Heat and steam could cause burns.
4.3 Convection cooking
Temperatures from 30°C to 260°C
Convection cooking is done by hot dry air that circulates
around the oven chamber. This allows the heat to be perfectly
distributed, consequently, it is possible to have even cooking.
•
•
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ChefTop™ - BakerTop™
