5 - 10 - 15 x 1/1 GN ANALOGIC
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10.0 COOKING TIPS
For best results we recommend the use of GASTRONORM trays , making sure to always leave a space
of at least 3 cm between foods of a baking tray and the tray above it, in order to allow the perfect air circu-
lation. it is advisable to avoid the food to be cooked overflows from the pan , or in case this is not possi-
ble, avoid placing the pan on the top floor to that affected by the situation described .
Can be performed simultaneously cooking of different foods at the same temperature , avoiding the over-
lapping of flavors, the products stronger flavor will always placed in the top of the cooking chamber.
For the choice of the optimal cooking temperature must be taken into account the following rule: select a
lower temperature by about 20 % compared to the one set in traditional ovens without ventilation.
The forced ventilation system, of which this oven is equipped, ensure cooking in less time.
Failure to comply with the foregoing may affect the outcome of perfect cooking .
10.0A Convection cooking:
the convection system, hot air and temperature between 50 and 270 °C, is
indicated for all types of cooking where want to get the food dry and crisp. To support this result it is advis-
able to open the release valve to help the output of steam from the cooking chamber.
10.0B Steam cooking:
with this system, at variable tem-
perature between 50-100 °C, can be performed cooking
very similar to the boiling in water.
Free steam pressure ensures even and delicate cooking,
and the loss of vitamins and minerals is almost nothing.
Cooking times are lower than those in water.
We always recommend using the perforated G.N. tray so that, when cooking is finished , there is no water
on the bottom of the tray. If you need to use the cooking liquid you can put an ordinary G.N. tray underneath.
10.0
C Steam-convection cooking
: This method, commonly called “ combined”, combining variably the
two previous cooking methods.
Is indicated for all types of cooking where want to get food soft and juicy.
10.1
REMEDIES TO COOKING HITCHES
If cooking is uneven:
Check that there is at least 3 cm between the food cooking and the tray above it: if there is less space it will
not allow correct ventilation of the food to be cooked. Make sure that the foods to cook are not against each
other which would prevent correct ventilation between them.
Cooking temperature might be too high, try with a
lower temperature. If the food cannot stand direct
contact with the hot air it must be put in suitably deep
G.N. containers.
If the food is dry:
Reduce cooking time.
The temperature must be adequately lowered. Remember that the lower the temperature is the less weight
will be lost.
The combined cycle for a humidity rich cooking environment was not selected.
The food was not greased with oil or juices before it was put in to cook.
