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INSTALLATION AND OPERATION

EC3 COMBI OVEN

Always respect the space between the diﬀerent foods and GN pans
Set the temperature
Temperature lower than that used in conventional ovens
Temperature x thickness x time
Always preheat the oven
Avoid opening and closing the door all frequently
Simultaneous recipes are allowed only when the temperatures and steam level are compatible
Choose the appropriate GN pan

Space:

Because there is a forced ﬂow of heat, we have to respect the room between the food and

the gastronorms, so that the heat may freely ﬂow among the food items.

Set temperatures:

Always set the temperature (more or less heat) to start the operations inside

the oven.

Lower temperatures:

Always work with temperatures lower than the ones used in conventional

ovens.

Temperature x Time x Thickness:

Because we are dealing with heat, the pair Time/Temperature

will vary according to food thickness and texture. The thicker the food, the lower the temperature to
be used and longer the time to perform the function. The temperature in the function "Steam
Cooking" is always constant at 208°F (98ºC). If we cook a whole potato, the time spent will be
longer than if we cut the potato in small squares. The temperature in the function "Baking", ranges
from 266°F (130°C) to 482°F (250ºC). When baking a whole shoulder weighing 10 kg, the
temperature will be lower and the time spent will be longer than if we bake a three-kilo shoulder.

Preheating:

It is important to preheat the oven for 5 to 10 minutes for the function and temperature

chosen. The temperature inside the oven can be checked with a light touch on the key . It is
important to decrease the ﬁnal time of the respective preparation.

Avoid opening the oven during operation.

This procedure is not forbidden but it increases the

time spent to prepare a food, since the oven will keep losing heat each time the door is opened.

Preparing several foods at the same time is possible, just observe:

temperature has to be

compatible, as well as the steam level. For example, a meat than be can cooked along with
vegetables. At the end of a certain time, the vegetables will be cooked and the meat will still need to
be cooked requiring additional time at a higher temperature so that we will be able to achieve
golden brown color with or without steam. The opposite procedure, that is, if you cook the
vegetables and the meat in a high temperature from 266°F (130ºC) to 356°F (180ºC), using steam,
eﬀectively the result will be roasted meat and baked vegetables.

Choose the GN pan to be used according to the desired eﬀect.

ACCESSORIES / GN PANS

Gastronorm pans, also known as "Gns": Stainless steel kitchen containers speciﬁed according to
international standard, used to cook food.

Use perforated GN pans 1/1 x 2.5": to prepare vegetables(*), and meat when you do not want to

have liquid retained during the operation. If cooking vegetables,the limit for ﬁlling up the GN is 1 cm
bellow the GN edge.

Solid GN Pans 1/1 x 2.5" deep, are used to stir-fry vegetables, because it keeps the juices and

there is no need to stir them, rice, pasta, broiled food, cakes, pies and meat. This type of GN pan is
also used as a 'collector' of liquids and fat when placed under the meat to be cooked over perforated
GN's or grids. They are also used to display food in heated or cold counter tops.

BASIC PRINCIPLES FOR OVEN OPERATION

Introduction