The results are perfectly cooked food both on the sur-
face, with a golden crust, and internally.
Suitable for: Cooking au gratin, Roasting and Grilling.
Advantages: Possibility to cook at the same time different
types of food such as vegetables, meat, fish, without the
cross transfer of flavours (as long as the required cooking
temperature is the same for all the cooked dishes).
Foods with free running juices should always be placed at
the bottom of the oven chamber.
4.4 Mixed Steam-Convection Cooking
Temperatures from 30°C to 260°C
Steam from 30% to 90%
The cooking is made by the combination of hot dry air and
steam, evenly distributed inside the chamber. It is surely
the most profitable and efficient of the cooking methods
used today. Cooking times and weight loss are consider-
ably reduced. At the same time, the food remains tender
and flavoursome.
Suitable for: Roasting meats, Braising, Stewing,Cooking
of Fish.
Chef’s suggestions:
For roasting it is better to use a perforated pan or a grid,
this way it will not be necessary to turn the food continually.
By placing a non-perforated pan on the bottom of the oven
chamber,you will be able to collect the meat juices.These
can be used at a later time to make a stock,gravy or sauce.
4.5 Steaming
Temperature from 48°C to 130°C
Steam 100%
The use of ventilated steam is one of the most delicate
ways of cooking food. With this kind of cooking the food
does not lose any liquid; therefore the nutritional con-
tents, the appearance and the weight of the food remain
unaltered.
Suitable for :
Low temperature steaming: Vegetables, Fruit,
Fish,Terrines, Soufflés, Pâtés, Vacuum-Cooking.
Steaming:
Vegetables,
Fruit,
Eggs,
Meat,
Fish,Seafood.
Intensive steaming: Potatoes,Root Vegetables
Chef’s Suggestions:
To cook leaf vegetables with steam, it is suggested to initially slightly
moisten the food, in order to avoid the drying out of the leaves.
In addition, to avoid the dispersion of the food, inside the
chamber due to air flow, you can use two baskets (No Fry,
one as a base and another, turned upside down, as a cover).
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4.6 Convection Baking
Temperature from 30°C to 260°C
Convection baking is done by hot dry air that circulates
around the oven chamber. This allows the heat to be per-
fectly distributed, consequently, it is possible to have even
baking results at all the points of a single pan and on all
the pans. Even baking is also guaranteed when the oven
is fully loaded.
Pastry is perfectly baked both on the surface, with a gold-
en crust, and in the internally, with a uniform structure
and a constant residual humidity.
Suitable for:
Baking of Short Pastry, Puff Pastry, Tart Pastry,
Ccream-puff Pastry
Baking of Sponge cake
Baking of Cookies
Chef’s suggestions:
To obtain the best results in pastry it is necessary to have
a higher distance between the trays, and a higher distance
between the products on the trays.
For products with a light mass ie; meringues it is preferable
to use the air reduction kit, in order to prevent their move-
ment on the trays.
4.7 Conv Humidity Baking
Temperature from 30°C to 260°C
Humidity from 10% to 20%
The baking is made by hot air with the addition of a varia-
ble percentage of humidity, according to the type of food
that has to be baked.
Suitable for:
Baking of leavened dough, such as bread
Baking of sponge cakes, panettone, croissants ,pain
au chocolate.
Chef’s suggestions:
The use of the humidity at the beginning of the baking makes
leavening easier; subsequently, the humidity should be re-
duced, or even completely eliminated, to obtain the final
crispness and golden surface.
4.8 Conv Dry Air Baking
“
DRY.Maxi™
” System (
UNOX
Worldwide Patent)
Temperatures from 30°C to 260°C
Dry air from 10% to 100%
This is an innovative system that allows the humidity, gen-
erated by the product when baking, to be extracted from
the chamber, thus maintaining a dry environment.
The product, thanks to its dry and even internal struc-
ture, appears crispy and crumbly.
Suitable for:
Baking of Croissants
Baking of Cookies
Baking of Bread
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Содержание BakerTop
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