COOKING METHODS IN DETAIL
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15 COOKING METHODS IN DETAIL
15.1 COOKING
For braising that requires a temperature up to 250°C; the temperature regulation
is controlled by the sensor (PT1000) located on the bottom of the pan
For all cooking in water that requires a maximum temperature of 100°C; the
temperature regulation is controlled by the sensor (PT1000) located inside the
pan, in contact with the product, and by the sensor placed on the bottom of the
pan
For cooking that requires accurate regulation and monitoring of the temperature
at the core of the product; the temperature regulation is controlled by the probe
(PT1000) placed inside the product.
For gentle and slow cooking that require accurate regulation and monitoring of
the temperature at the core of the product, the temperature regulation is
controlled by the probe place inside the product and the difference set between
the bottom and the inside of the product.
For different cooking methods that require faster processes; the temperature is
controlled by the pressure switches, the maximum attainable pressure is 0.45
bar (mod.029 038) 0.30 bar (mod.048).
For different types of cooking t
hat require faster processing
temperature of the bottom (particularly dry products); the temperature regulation
is controlled by the pressure switches and by the sensor located on the bottom
of the pan. The maximum pressure that can be reached is 0.45 bar (mod.029
038) 0.30 bar (mod.048).
For cooking that requires accurate regulation and monitoring of the temperature
at the core of the product during pressure cooking; the temperature regulation is
controlled by the probe placed in the product and by intervention of the pressure
switches, the maximum pressure that can be reached is 0.45 (mod.029 038)
0.30 bar (mod.048).
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