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Heating Principle
Food Characteristics
The cooking method is closely related to the food characteristics.
Size
Small portions cook faster than large ones.
Shape
Uniform sizes heat more evenly. To compensate for
irregular shapes, place thin pieces toward the centre
of the dish and thicker pieces toward the edge of
dish.
Starting Temperatures
Room temperature foods take less time to heat up
than refrigerator frozen foods.
Density
Porous, airy foods take less time to heat than heavy,
compact foods.
Heating principle
Steam
Pure steam
heating
Steam is used for heating to
complete cooking.
Recipe case: Steamed crab
Since steam is generated during cooking, the
cover (plastic wrap) cannot be used in the
heating process. For individual dishes that
require the plastic wrap, see the recipes.
Convection \
Fermentation
Heating
by the
convection
heater
Use the convection heater for
heating.
Recipe case:
Western cookie Egg tart
Take out the food immediately after the
heating; otherwise the residual heat will
deepen the roast color. To maintain the
temperature in the oven during heating, do
not open and close the oven door in the
heating process. To avoid uniform roast color,
you can readjust the food position or rotate
the metal tray midway. Since hot air affects
the uniform property, the hot air function does
not apply to the upper layer.
Upper and/or lower shelf position for steam
Lower shelf position for convection
or
or
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