Forced Convection Cooking; Cooking Times - Palazzetti FI extra Manual De Instalación - Uso - Mantenimiento

the juice . Before being served, the plates can be
kept warn in the specific compartment in the cart (for
outdoor models).
7.3

FORCED CONVECTION COOKING

With forced convection cooking, the heat is transmitted
to the food through preheated air that is forced to
circulate in the oven compartment by a fan located
on the rear panel of the oven.
With this method, it is possible to cook different items
at the same time, using different racks in the oven.
The idea of forced convection cooking was created
due to the need to ensure a perfect and uniform
distribution of the temperature around the food.
This helps permit perfect cooking and maintains the
nutritional values of the food. In traditional ovens, the
heat sources are concentrated in some points, which
makes it difficult to optimally control the temperature.
The heat is transmitted by natural convection and
thermal radiation, causing an irregular distribution of
the temperature with large thermal gradients between
Qty.
1 Kg
1 Kg
1 Kg
1 Kg
2 Kg
1 Kg
1 Kg
24
Food
Soft mixtures
Shortcrust pastry
Yeast mixtures
Egg white deserts
Puff pastry
Roast-beef
veal roast
Lamb roast
Small roasts
Turkey
Duck
Chicken
Trout
Cod
Lasagna
Soufflés
Cream puffs
Pizza
Bread
BuILT-IN AND OuTDOOR OvENS - code 00 477 0980 - 12/2010 - Palazzetti - PN - Italy
the various levels. Adding a fan on the back wall of
the oven makes it possible to continuously recirculate
the hot air on all oven levels, resulting in a uniform and
constant distribution of the temperature.
7.4

COOKING TIMES

The cooking times can vary according to the type
of food, their homogeneity and their volume. It is
recommended to monitor the first times food is cooked
and check the results so that when making the same
dishes, in the same conditions, similar results are
obtained.
The following table provides approximate temperatures
for cooking certain foods; keep in mind that the
temperature and times are closely connected not only
to the type of food, but also its weight and volume.
With experience you will be able to make any
necessary variations to the values in the table.
times times
cooking °C cooking °C
250 290
250 290
250 290
190 230
270 300
360 360
290 330
250 290
250 290
300 330
300 330
300 330
280 280
250 250
300 300
280 300
300 300
400 450
300 330
Cooking
times
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