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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

PREHEATING

COOKING

PRODUCT

CAPACITY

°C

In Kg or pieces per dish:

GN 1/1

GN 2/1

Useful

levels

Mode

°C

Mode

°C

Time

Core T°

to be

adjusted

BREAD/PASTRY/DESSERTS

Pizza (tray baked)

kg per tray (Ht 40 mm)

220

180°

20'

Quiche

pieces diam.10cm per tray

220

200°

30'

Fresh bread

Rolls (50 to 100g) per tray

220

165°

30'

Precooked frozen long baguettes

pieces per tray

220

180°

Small loaf of bread

pieces per tray

180

M/S

175°/180°

15/20'

Frozen croissants

croissants per tray

180

165°

20'

Frozen meat pasties

friands per tray

220

175°

30'

Vol au vent

pieces per tray

180

175°

20'

Caramel crème

pieces per perforated tin

100

85°

35'

Cream puffs / Éclairs

pieces per tray

180

165°

30'

Sponge cake

On tin (Ht 40 mm)

180

160°

30'

Flaky pastry

pieces

180

175°

30'

Rolled biscuits

On tin (Ht 20 or 40 mm)

180

150°

15'

Apple pie

pieces per tray

220

200°

35'

BANQUETING

Dishes of vegetable and garnishes

Cycle 2 in ½ speed and

130

S/M

120°/135°

2'/3'

Dishes of pasta and rice

Injection rate at 50%.

130

S/M

120°/135°

2'/3'

Dishes of meat slices

130

S/M

110°/115°

1'/5'

GN tin of vegetable and garnishes

130

M/M

130°/130°

7'/9'

GN tin of rice and pasta

130

M/M

125°/125°

6'/9'

GN tin of meat slices

130

M/M

115°/110°

5'/8'

Growing chamber (Frozen pâtons)

In ½ speed

28°

30'

Содержание EQUATOR

Страница 1: ... service network is available to provide you with a personalized contract WARNING The product delivered to you complies with current standards If any modifications are made the manufacturer cannot accept any responsibility whatsoever The manufacturer can not be held responsible in the event of an incorrect use of the appliance These appliances are for professional use only and must be used by spec...

Страница 2: ...ND USE 11 3 2 PREHEATING 20 level oven 12 3 3 USE OF ROASTING TINS AND TINS 12 4 CAPACITIES AND COOKING TIMES 13 5 CORE PROBE SOCKET 18 6 TOOLS FOR OPTIMAL COOKING 19 6 1 CORE PROBE 19 6 2 LOW TEMPERATURE COOKING 20 7 MAINTENANCE 21 7 1 ABOUT STAINLESS STEELS 21 7 2 THE MOST COMMON CASES OF CORROSION 22 8 MAINTENANCE OF THE OVEN 24 8 1 MAINTENANCE OF EXTERNAL SURFACES 24 8 2 MAINTENANCE OF INTERNA...

Страница 3: ...temperature exceeds 60 C BE CAREFUL NOT TO BURN YOURSELF Putting tins and trays into out of ovens The height of the upper level of appliances located on a worktop or stand may be 1 75 m If you handle manually manipulate the baking tins carefully BE CAREFUL OF SPILLAGE WHEN HANDLING YOU MAY BURN YOURSELF Never block the condensate exhaust flue because the pressure could rise in the appliance which ...

Страница 4: ... the packaging conforms to the provision 94 62 CE of 20 12 94 relating to packaging and packaging materials and requires the fitter and the user to observe the rules relating to packaging removal recycling or upgrading of packaging materials According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the release on the market of the equipment after th...

Страница 5: ...NTATION OF THE CONTROL PANEL The indicators next to the switches show the position selected Voltage indicator On Switch 1 Cooking mode convection steam combi Switch 2 Adjustment of the cooking temperature Temperature display of cavity or set temperature Regulating indicator Switch 3 Adjustment of the set parameter value chosen by switch 4 Multifunction display core temperature cooking time Switch ...

Страница 6: ...on Use this position for pastry which must be dried out choux pastry Ventilation is alternated to perfect cooking Combi cooking position 30 to 250 C Steam convection Use for cooking roasts pastries which must remain moist shellfish fish Ventilation is alternated to perfect cooking The level of humidity is 10 by default Steam cooking position 30 to 105 C Use for defrosting cooking vegetables and fi...

Страница 7: ... of the set time core temperature and speed Adjustment switch for set values It allows the adjustment of set values selected by switch 4 The display shows time core temperature ventilation speed Note These set values can be adjusted during cooking or not Switch 4 in core probe mode switch 3 to adjust a core temperature set value from 0 to 99 The multifunction display SC Core probe followed by the ...

Страница 8: ...ue cancels a programmed set core value Note When starting cooking the time begins to be count down when the oven approaches the set temperature set temperature 30 C Without connected core probe Actuating this switch adjusts the set time value With connected core probe The display shows a core temperature read as soon as the probe is connected to the appliance Example SC55 in C or P1 30 in F A firs...

Страница 9: ...ure read by the probe Example SC55 in C or P1 30 in F A first touch on this switch shows the time remaining untill cooking is completed A second touch on this switch displays the set value corresponding to the position of switch 4 A final touch on the switch corrects this set value Switch 4 End of cooking mode Core probe mode position Cooking will stop when the core temperature adjusted with switc...

Страница 10: ...reheat to about 10 above cooking temperature Select timer mode and set to 00 00 button 4 Cooking Open the door load the oven close the door Select the cooking mode button 1 Choose the cooking temperature button 2 Connect a core probe if needed Select timer mode with a time time set at 00 00 or core probe button 4 Display a cooking time or core temperature if needed button 3 End of cooking Open the...

Страница 11: ... or 2 out of 3 core probe feelers short circuited E61 Ambient probe short circuited E62 Ambient probe cut E63 Missing or cut core probe E64 Short circuited core probe Other defects E42 Electronic controls internal temperature exceeded E43 Saturated steam injection activated for more than 30 secs in steam mode Condenser nozzle encrusted condenser fed with hot water or insufficient flow of water E46...

Страница 12: ...nd 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 The...

Страница 13: ...antaneous steam production Steam mode Injection oven DO NOT USE Always preheat in the DRY mode to 105 C Pass to Steam for cooking with trolley in place Instantaneous steam production NOTE The NON OBSERVANCE of these RECOMMENDATIONS will create problems for which the Manufacturer cannot be held responsible 3 3 USE OF ROASTING TINS AND TINS PASTRIES Use backing trays for pastry ROASTS Use the gastro...

Страница 14: ...he users Assimilation of data will help in controlling the appliance since nothing can replace the chefs ability and professionalism Injection ovens do not pose particular problems for steam cooking products provided they are fully loaded When cooking delicate products fresh in small pieces or with low loads drying or a change of colour may occur In this case adjust the cooking temperature to 92 C...

Страница 15: ...i S 180 10 Pre heating Overheated steam S 110 7 Pre heating Steam V 100 7 Pre heating Banqueting S 130 7 CLASSICAL ROASTING BEEF Underdone roast beef 2 2kg joint tin 3 6 1 2 S 220 M 180 10 500g 40 Well done beef 2 2kg joint tin 3 6 1 2 S 220 M 180 12 500g 45 Braised beef 2 5 kg pieces tin 3 5 1 3 S 180 M 140 120 Frozen minced steaks pieces Grid 12 24 S 220 M 210 15 Toulouse sausage pieces Grid 18 ...

Страница 16: ...oasted duck 1 8 kg duck tin 4 8 1 3 S 220 S 200 45 Roasted rabbit leg pieces grid 10 20 S 220 S 200 30 MISCELLANEOUS Meat pâté kg grid 6 12 1 2 S 180 M S 180 170 50 62 Lasagnes pieces tin 18 36 S 180 M S 180 220 25 15 LOW T ROASTING quality cooking Roast beef underdone 2 2kg joint grid 3 6 1 2 S 220 S V V 210 70 60 15 38 52 Well done roast beef 2 2kg joint grid 3 6 1 2 S 220 S V V 210 70 65 15 42 ...

Страница 17: ...nel kg perforated tin 2 4 V 100 V 100 20 Courgette slices kg perforated tin 0 8 1 6 S 110 V 100 13 POTATOES Boiled potatoes kg perforated tin 3 6 S 110 V 100 25 Roasted potatoes kg tin 3 6 S 220 S 220 25 RICE 2 volumes of rice vol water Rice pilaf kg tin 1 2 S 180 M 130 27 EGGS Hard boiled eggs Eggs perforated tin 40 80 S 110 V 100 10 Soft boiled eggs Eggs perforated tin 40 80 V 100 V 100 5 FISH S...

Страница 18: ...ay 8 16 S 180 M 165 20 Frozen meat pasties friands per tray 16 24 S 220 S 175 30 Vol au vent pieces per tray 28 42 S 180 S 175 20 Caramel crème pieces per perforated tin 24 48 V 100 V 85 35 Cream puffs Éclairs pieces per tray 15 30 S 180 S 165 30 Sponge cake On tin Ht 40 mm S 180 S 160 30 Flaky pastry pieces 16 24 S 180 S 175 30 Rolled biscuits On tin Ht 20 or 40 mm S 180 S 150 15 Apple pie pieces...

Страница 19: ... cover 6 and 10 level ovens 20 level ovens Core probe socket Core probe socket WARNING Always put the protective cover in place lowered lid to protect connections whenever sockets are not used Never clean connections with a water hose or a sponge If the silicone cover are used and put back in place after they are used no maintenance is necessary The guarantee will not apply if these recommendation...

Страница 20: ...e beef steam cooked at low temperature at 60 C as a last phase and removed from the oven at the time when its core temperature has reached 52 C will evolve very little reaching 56 C PRODUCTS CORE TEMPERATURE TO BE REACHED CORE TEMPERATURE When REMOVED FROM THE OVEN Classical cooking according to the chart annexed Low temperature cooking Red meats Very rare 54 37 50 rare 56 40 52 Just done 60 45 56...

Страница 21: ...uch less sensitive to the size of the products treated as well as to their quality The time necessary for cooking entirely conducted at low temperatures is of course longer LOW TEMPERATURE Products Mode Cooking T Approx time Products Steam 55 C 6 h to 12 h Red meats Steam White meats 72 C Veal 77 C Pork and poultry Steam 67 C Pork preparations and terrines 2 h to 4 h Fish Steam 75 C Salmon Tuna St...

Страница 22: ... concentration sauerkraut Chlorides particularly in Cleaning products Bleach Temperature Any chemical environment sees its aggression towards stainless steel considerably increased at higher temperature Time The longer the contact time between stainless steel and the chemical environment is the more perceptible the consequences of the corrosion will be The combination of these three factors can le...

Страница 23: ...r with time will carry on its action and risk being the cause of the start of corrosion Even worse if this wall is to be subjected to temperatures higher than 60 C oven tank internals cooking tops the problems mentioned will inevitably occur Stagnation of cleaning products In the same way any area that can retain some cleaning products in particular gutters drains of combi ovens traps must be rins...

Страница 24: ...sion problems mentioned above Notably in boiling pans bratt pans bain marie Cleaning aluminium or aluminised iron accessories The presence of aluminium or aluminised iron in a chlorinated solution considerably increases attack against stainless steel Do not leave accessories such as basket filters or any aluminium ovenware in boiling pans frying pans One night would be enough to attack stainless s...

Страница 25: ...el with metal wool but if necessary only with a Scotch Brite type pad or a similar product by following the direction of polishing of the stainless steel surface 8 2 MAINTENANCE OF INTERNAL SURFACES The general principle consists in not letting to leave the following settle in certain places substances likely to become concentrated and so become very corrosive Settling of different minerals contai...

Страница 26: ...mperature At the end of the cleaning cycle the temperature display alternates between End and the ovens set temperature The time display reads 00 00 and the oven alarm sounds the buzzer sounds 5 times DESCALING Every day if necessary If there are any mineral deposits whitish specks as a result of un softened water in the cooking chamber this must be removed daily Repeat the procedure above complet...

Страница 27: ...NNET GRANDE CUISINE Registered Office Rue des Frères Lumière Z I Mitry Compans F 77292 MITRY MORY Cedex 8 5 UNLOCKING THE ROTATING DUCT on 6 and 10 level 10 GN2 1 and 20 level ovens Procedure Lift the handle Pull the duct outwards ...

Страница 28: ...in writing as soon as possible of any defects attributed to our appliances No attempt should be made to remedy the defect directly or via a third party Regular service inspections and maintenance by our engineers are an essential condition for a correct and reliable operation of our equipment Such service and maintenance operations can and must only be carried out by our technicians who are not on...

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