TECNOEKA EKF 411, Инструкция по использованию

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TECNOEKA Srl ______________________________________________________________ use and instruction manual
page 10 ___________________________________________________________________________________________
Convection cooking
Convection cooking Convection cooking
Convection cooking - Activate the oven and turn the thermostat knob in line with the required
temperature.
Defreezing Defreezing Defreezing Defreezing - Activate the oven and turn the thermostat knob to the OFF position.
Humidification
Humidification Humidification Humidification While the oven is functioning press the humidification botton to generate steam
in the already heated cooking chamber.
9.
9. 9.
9. Cooking advi
Cooking advi Cooking advi
Cooking advice
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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 defreezing, and for sterilising preserves and drying mushrooms
and fruit.
Cooking with Cooking with Cooking with Cooking with the ventilated the ventilated the ventilated the ventilated grill grill grill grill
(for predisposed ovens)
- Forced circulation of air is combined with
thermal radiation produced by the grill, and this allows heat to gradually penetrate the inside of
the food without burning the surface.
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.