Concept2 OZ 4022, Руководство пользователя

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OZ4022
CZ
Type of food Cover the dish
Recommended
temperature [°C]
Fish fingers NO 80
Meat in sauce YES 80
Vegetable in sauce YES 80
Goulash YES 80
Mashed potatoes YES 75
Baked/new potatoes YES 75
Fried cutlet NO 80
Crepes / potato pancakes NO 80
Pizza NO 80
Boiled potatoes YES 80
Sauce YES 80
Apple strudel NO 80
Bakery products NO 60
• Maintaining the food temperature depends on the amount of food and the type of a container.
• The cover must be made of the heat resistant material.
LOW-TEMPERATURE COOKING
This is a gradual warming process, which maintains the set temperature inside the food. Using the conventional
heating method the temperature is always higher than the temperature of food, which is intended for immediate
consumption. In the case of the low temperature cooking of meat, the meat is heated for a long time at low
temperature. Thanks to this method meat loses less fluid, maintains the organoleptic characteristics of freshness
(vitamins, proteins, etc.) and intact juiciness and flavour.
Note:
1. This method is suitable for large cuts of meat.
2. For accurate measurement of the temperature inside meat we recommend using a temperature probe.
Temperature inside of food
Food can be cooked in the warming drawer up to a core temperature of 70 °C. Meat which needs to be cooked to a core
temperature higher than 70 °C cannot be cooked in the warming drawer. The core temperature indicates the degree of
doneness in the middle of a piece of meat. The lower the core temperature, the less well-done the meat is in the middle:
45–50 °C Rare
55–60 °C Medium
65 °C Well done
EN