COMBINATION OVEN OPERATION MANUAL
31
As the core temperature rises, the temperature in the
chamber will increase in parallel. A probe must be used
for the
∆
T function. It is advised to set
∆
T between 15°C
and 30°C maximum.
Food
Cooking
T° core
Red meat
Rare
125° F (50°C)
Medium
140° F (60° C)
Well done
158° F (70° C)
Veal, pork and white
meat in general
Well done
158° F (70° C)
Chicken
Well done
176° F -194°
F(80-90° C)
Boiled and braised
meat
Well done
176° F -194° F
(80-90° C)
Fish
Well done
152° F -161° F
(67°-72° C)
RECOMMENDATIONS FOR COOKING
Roasts
For more effective cooking, place roasted foods on the
steel rod grill in order to achieve more uniform cooking
between the top and bottom of the food without having
to turn it during cooking.
To collect the juices, place a tray on the lower level of
the oven.
Grilling
The grill accessory must be used for grilling in the oven.
Grill on the aluminium rod grill for the best results.
During grilling, the oven is typically set in convection
mode with valve open and temperature between 446°
F (230° C) and 518° F (270° C), depending on the
type of product and browning that is desired, with the
ventilation set between 4 and 6.
Frying
All breaded and pre-fried frozen foods can be fried.
For breaded products, spray a thin layer of oil so
that it is absorbed by the breading. Frozen pre-fried
products can be fried without adding oil. Use non-stick
aluminium trays or frying baskets. Set the convection
oven with the valve open at a temperature of 482° F
(250° C) and ventilation between 4 and 6.
COOKING ADVICE: COOKING UNIFORMITY
The uniformity of cooking can be modified according
to the type of product by lowering the temperature and
increasing or decreasing the fan rotation speed.
Using the correct trays increases the oven’s general
cooking uniformity. Always select the tray with the
minimum depth possible for the product to be cooked.
Aluminum trays offer more uniform cooking than steel
trays.
Recommendations for cooking–vacuum cooking and
pasteurization
Vacuum cooking
Cooked a product directly inside a vacuum bag results
in particularly soft and flavored meat and decreases the
perishability of the product.
Vacuum pack the product using proper cooking bags,
then set the oven with the MIXED CYCLE at 100%
humidity and fan speed between 3 and 4. The cooking
chamber temperature must be a maximum of (5-10°
F) above the temperature the core must reach. For
example, to vacuum cook an average fillet 140° F (60°
C) at the core, set the oven temperature at 145° F (63°
C).
ΔT
T° oven
T° core probe
OPERATION
