Royal Catering 10011955, Инструкция по использованию

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__________________________________________________________________________ use and instruction manual
page 8 _________________________________________________________________________________________
8. 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 - Activate the oven and turn the thermostat knob in line with the required
temperature.
Convection c steam (dry heat + wet heat) - Operate the oven and turn the thermo state
knob to the desired temperature and the humidifier know the desired steam quantity.
Defreezing - Operate the oven and turn the thermo state knob and the humidifier knob in
correspondence of position OFF (•).
9. Cooking advice
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 defreezing, and for sterilising preserves and drying mushrooms
and fruit.
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 - 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.
10. Routine cleaning and maintenance
(WARNING: Cut power to the appliance before every operation)
General cleaning - Clean the oven when it is cold. Wash enamelled parts with lukewarm water
and soap, do not use abrasive products, steel wool, or acids, which could ruin them. To clean the
steel parts, do not use products containing chlorine (sodium hypochlorite, hydrochloric acid, etc)
even if diluted. Use specific off-the-shelf products or a little hot vinegar. Rinse thoroughly with
water and dry with a soft cloth. Clean the glass door of the oven with hot water only, and do not
use rough cloths. Do not allow foods (especially acid foods such as salt, vinegar, lemon, etc) to
stagnate on the stainless steel parts, because they could deteriorate. Do not wash the appliance
with direct jets of water, because if water enters, this could limit the appliance's safety. Do not
use corrosive substances (e.g. hydrochloric acid) to clean the oven' s support bench.