Iii. Cooking Principles; Cooking Typologies - Unox XF Serie Manual De Instrucciones

ENGLISH

III. COOKING PRINCIPLES

1.

COOKING TYPOLOGIES

The cooking typologies which can be effectuated with
the appliances indicated in this manual are:
• Bread and Pastry Professional Bakings
baking mode :
1. CONVECTION
the baking is made by hot air
2. CONVECTION + HUMIDITY
the baking is made by hot air with
the addition of humidity
• Gastronomy Products Professional Cookings
cooking mode :
1. STEAM
the cooking is made by steam
2. CONVECTION
the cooking is made by hot air, without steam
3. CONVECTION + STEAM
the cooking is made by hot air and steam
1.1 MAIN COOKING MODES
Warning:
Heat the oven well before any use in order to have the
maximum cooking uniformity.
CONVECTION COOKING
- Variable Temperature :
- Steam not used:
This cooking mode is available with all ovens .
SERIE XF-XV-XG
Cooking in the ventilated oven is done thanks to the
recirculation of hot air inside the cooking chamber.
This allows evenly food cookings, thanks to the even
temperature distribution.
The Uniformity of baking is guaranteed even when the
oven is fully loaded. The product is perfectly baked
both on the surface, with a golden crust and in the
internal part of the product, with a uniform structure
and a constant residual humidity.
The advantage is the possibility of cooking different
types of dishes at the same time (the cooking tem-
perature being the same) without mixing the flavours.
CONVECTION + HUMIDITY COOKING
- Variable Temperature :
- Humidity not used:
This cooking mode is available with all ovens with
steam/humidity production
The cooking is made by hot air as cooking mode, with
the addition of variable humidity, dipending from the
product that has to be cooked.
PAGE 11 / GB
from 0°C to the maximum
0%
from 0°C to the maximum
from 0% up to 100%
STEAM COOKING
- Temperature : 105°C
- Steam : 100%
This cooking mode is available with ovens serie XV-XG
The cooking is made by steam.
The use of ventilated steam cooking is recommended
in all the cases in which you want the food to have a
boiled effect.
In this case the nutritional content of the food, the
apperance and the weight of the food is unaltered. In
fact, with this type of cooking the food does not lose
any liquids.
MIXED STEAM + CONVECTION COOKING
- Variable Temperature:
- Variable Steam:
This cooking mode is available with all ovens with
steam/humidity production
The cooking is made by the combination of hot air and
steam as cooking mode.
It represents the most advantageous and efficient
working system in terms of cooking methods used
today.
The cooking times are remarkably reduced and at the
same time the weight of the products remain practi-
cally unaltered and the food remains moister.
It is also possible to continue the cooking in different
times, with the steam cooking first and then passing
on to the external gratinating of the products.
COOKING WITH GRILL
This cooking mode is available only with oven model
Arianna Grill.
This cooking function is used to make a golden and
brown surface oN the food. The grill can be also used
to gratinate and make it a golden colour after normal
cooking.
The power adjustment of the grill allows to obtain vari-
able degrees of browning, at one's liking.
1.2 OTHERS COOKING TYPES
The free settings of TEMPERATURE and STEAM
allows to effectuate different types of cooking:
• Food Regeneration
- Variable Temperature: from 0°C to the max
- Variable Steam:
• Low Temperature Cookings
- Temperature:
- Variable steam:
• High Temperature Cookings
- Temperature:
- Variable steam:
from 0°C to the maximum
from 0% up to 100%
from 0% to 100%
less than 100°C.
from 0% to 100%
more than 100°C.
from 0% to 100%
III. COOKING PRINCIPLES