__TECNOEKA Srl_______________________________________________________ use and instruction manual _
_ page 8 _____________________________________________________________________________________
"End of cooking" programmer indicator light
"End of cooking" programmer indicator light
"End of cooking" programmer indicator light
"End of cooking" programmer indicator light - The programmer orange indicator light
indicate that the oven is operating and that cooking time is active.
Oven internal light
Oven internal light
Oven internal light
Oven internal light - The light is always on when the oven is operating.
8.
8.
8.
8. Oven cooking
Oven cooking
Oven cooking
Oven cooking
For cooking, before putting food in, warm up the oven to the required temperature.
When the oven reaches the temperature, put the food in and check cooking time. Switch
off the oven 5 minutes before the theoretical time in order to recover stored heat.
Convection cooking (dry heat)
Convection cooking (dry heat)
Convection cooking (dry heat)
Convection cooking (dry heat) - Operate the oven and turn the thermo state knob to the
desired temperature.
Convection cooking + st
Convection cooking + st
Convection cooking + st
Convection cooking + steam (dry heat + wet heat)
eam (dry heat + wet heat)
eam (dry heat + wet heat)
eam (dry heat + wet heat) - Operate the oven and turn the
thermo state knob to the desired temperature and the humidifier knob the desired steam
quantity.
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9
9
9.... Cooking advice
Cooking advice
Cooking advice
Cooking advice
Convection cooking
Convection cooking
Convection cooking
Convection cooking - Heat is transferred to the foods by pre-heated air, forced to
circulate by in the cooking chamber. The heat quickly and uniformly reaches all parts of the
chamber, enabling simultaneous cooking of different types of food (providing they have the
same cooking temperature), placed on the shelves without mixing tastes and smells.
Convection cooking is particularly convenient for rapid de-freezing, and for sterilising
preserves and drying mushrooms and fruit.
Cooking desserts
Cooking desserts
Cooking desserts
Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C)
and a pre-heated oven (about ten minutes). The oven door must not be opened until at least
3/4 of the cooking time has elapsed. Whipped dough must be difficult to detach from a
spoon because excessive fluidity would prolong cooking time to no avail.
Cooking meat
Cooking meat
Cooking meat
Cooking meat - Meat to be cooked should weight at least 1 Kg to prevent it drying too
much. Very tender red meats to be cooked rare, which must be cooked on the outside to
keep all their gravy, require short cooking time at high temperature (200-250°C). The gravy
ingredients must be placed immediately in the pan only if the cooking temperature is brief,
otherwise they should be added during the last half-hour. You can check the degree of
cooking by squashing the meat with a spoon: if the meat does not yield, it is correctly
cooked. For roast beef and fillet, which must remain pink inside, cooking time must be very
brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill,
under which you should place a tray to collect the gravy. When cooking has finished, we
advise you to wait for 15 minutes before cutting the meat so that the gravy does not come
out. Before being served, the dishes may be kept hot in the oven at minimum temperature.
