Palazzetti FE 100, Инструкция по установке, использованию и обслуживанию, Страница: 24 / 60

24
BuILT-IN AND OuTDOOR OvENS - code 00 477 0980 - 12/2010 - Palazzetti - PN - Italy
the juice . Before being served, the plates can be
kept warn in the specific compartment in the cart (for
outdoor models).
7.3 FORCED CONVECTION COOKING
With forced convection cooking, the heat is transmitted
to the food through preheated air that is forced to
circulate in the oven compartment by a fan located
on the rear panel of the oven.
With this method, it is possible to cook different items
at the same time, using different racks in the oven.
The idea of forced convection cooking was created
due to the need to ensure a perfect and uniform
distribution of the temperature around the food.
This helps permit perfect cooking and maintains the
nutritional values of the food. In traditional ovens, the
heat sources are concentrated in some points, which
makes it difficult to optimally control the temperature.
The heat is transmitted by natural convection and
thermal radiation, causing an irregular distribution of
the temperature with large thermal gradients between
the various levels. Adding a fan on the back wall of
the oven makes it possible to continuously recirculate
the hot air on all oven levels, resulting in a uniform and
constant distribution of the temperature.
7.4 COOKING TIMES
The cooking times can vary according to the type
of food, their homogeneity and their volume. It is
recommended to monitor the first times food is cooked
and check the results so that when making the same
dishes, in the same conditions, similar results are
obtained.
The following table provides approximate temperatures
for cooking certain foods; keep in mind that the
temperature and times are closely connected not only
to the type of food, but also its weight and volume.
With experience you will be able to make any
necessary variations to the values in the table.
Qty. Food times
cooking °C
times
cooking °C
Cooking
times
pastries
Soft mixtures 250 290 ....................
Shortcrust pastry 250 290 ....................
Yeast mixtures
250 290 ....................
Egg white deserts 190 230 ....................
Puff pastry 270 300 ....................
meats
1 Kg Roast-beef 360 360 ....................
1 Kg veal roast 290 330 ....................
1 Kg Lamb roast 250 290 ....................
poultry
Small roasts 250 290 ....................
1 Kg Turkey 300 330 ....................
2 Kg Duck 300 330 ....................
1 Kg Chicken 300 330 ....................
fish
Trout 280 280 ....................
1 Kg Cod 250 250 ....................
miscellaneous
Lasagna 300 300 ....................
Soufflés 280 300 ....................
Cream puffs 300 300 ....................
Pizza 400 450 ....................
Bread 300 330 ....................