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3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
3. PRACTICAL TIPS FOR USE
3.1 LIMITS OF LOADS AND USE
INTERNAL CAPACITY OF OVEN:
MODEL
6 GN1/1
10 GN1/1 10 GN2/1 6+6 GN 1/1 20 GN1/1 20 GN2/1
GN 1/1 trays
6
10
20
6 + 6
20
40
GN 2/1 trays
-
-
10
-
-
20
Level number
6
10
10
6 + 6
20
20
Spacing between levels (mm)
80
65
65
80
64
64
IMPORTANT:
The number of levels used for the product to be cooked, as well as the number of
portions to be placed on a given level will depend on the observance of the following
rules for positioning.
15 mm between cooked products
and the upper plate
min 15mm between
cooked products
min 30mm between
cooked products and
the tray edges
NOTE:
Depending on how these rules are observed, the number of levels used can be reduced (example: 1
level out of 2) depending on the size of the products treated.
UNEVEN COOKING OF PRODUCT ON TRAYS ARISES FROM TWO FACTORS:
LOAD:
Even cooking requires the correct circulation of air between products. These, when cooked, must
be sufficiently spaced to allow this.
Too big a load may lead to excessive moisture, generating cooking differences.
TEMPERATURE:
- Preheating: The shorter and more delicate the cooking (less than 15 min), the closer the
preheating temperature should be to the cooking temperature.
- Cooking temperature: It is always better to have a lower temperature than a higher one. In case of
problems, lower temperature in 10°C steps.
