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11 • PRACTICAL ADVICE
11.1
•
PREHEATING THE OVEN
The oven preheating cycle is extremely
important and useful for successful
cooking.
As a general rule, always preheat the
cavity when empty, setting the temperature
between approximately 15% and 25% of
that to be utilized subsequently in cooking.
In the case of steam cooking, preheat the
empty cavity using convection mode as
this will allow temperatures of over 130 °C
to be selected.
11.2
•
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.
11.3
•
FROZEN/DEEP-FROZEN PRODUCTS
The oven must be preheated and loaded
respecting the quality and nature of these
foods.
11.4
•
TYPES OF CONTAINER
For optimum results, it is indispensable to
use the right pan for the different kinds of
food: aluminium or aluminium plate pans
for confectionery and baked foods.
11.5
•
CLEARANCE BETWEEN
CONTAINERS
When loading the oven with the food to
cook, it is recommended to pay special
attention 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.
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