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90024570rev00
•
PREHEATING THE OVEN
The oven preheating cycle is extremely
important and useful for successful
cooking.
As a general rule, always preheat the oven
when empty, setting the temperature
between approximately 15% and 25%
higher than that to be utilized subsequently
in cooking.
In the case of steam cooking, preheat the
empty oven using convection mode as this
will allow temperatures of over 130 °C to be
selected.
•
COOKING LOADS
The depth of the pan must be suitable for the
height of the food.
For even cooking, it is preferable to distribute
the load over several shallow pans rather
than loading just one extremely deep pan.
Keep to the weights specified in the following
table:
•
FROZEN/DEEP-FROZEN PRODUCTS
The oven must be preheated and loaded in
relation to the quality and characteristics of
these foods. For example, frozen spinach
must not be exposed to excessively high
temperatures as, due to its delicate nature,
it could dry out on the outside and impair
the end result.
•
TYPES OF CONTAINER
For optimum results, it is indispensable to
use the right pan for the various kinds of
food: aluminium or aluminium plate pans
for confectionery and bakery products,
perforated pans for steam cooking, mesh
pans for pre-fried foods such as french
fries.
•
CLEARANCE BETWEEN
CONTAINERS
When loading the oven with food to cook, it
is important to ensure that there is sufficient
clearance between containers. This makes
it possible for the heat and air to distribute
evenly for a more uniform result, which
would not be possible if the food in one pan
were in contact with the pan above.
•
LESS SEASONING
By using this type of oven it is possible to
virtually eliminate the use of seasoning, oil,
butter, fat and flavouring. With a minimum
use of such ingredients in cooking, the
natural flavours of the food are brought
out and the nutrients locked in, making for
lighter, healthier cuisine.
18 • USEFUL TIPS
Maximum
oven load
Maximum
load per
pan
Nr. pans
24 kg4 kg
6 x GN 1/1
40 kg4 kg
10 x GN 1/1
80 kg8 kg
10 x GN 2/1
80 kg4 kg
20 x GN 1/1
160 kg8 kg
20 x GN 2/1
160 kg4 kg
40 x GN 1/1
notes: Obviously, when loading the oven you
should take account not only of the weight of
the food, but also its size, consistency and
thickness.
CAUTION
Do not insert pans/containers with liquids
deeper than 160 cm., see ”GENERAL
REMINDERS”.
• CAUTION
No cooking with alcohol added is
permitted!
!
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