Cooking Variables; Iv. Maintenance; Ordinary Maintenance; Special Maintenance - Unox LineMiss XF100 Manual Istruciones Y Datos Tecnocos

ENGLISH
a- Before any use, heat up the oven setting Before any use, heat up the oven setting
a cavity temperature 30°C higher than the a cavity temperature 30°C higher than the
desired cooking temperature. This allows desired cooking temperature. This allows
you to obtain the best baking uniformity. you to obtain the best baking uniformity.
b- Use of higher temperatures than those Use of higher temperatures than those
needed by the product causes an uneven needed by the product causes an uneven
baking. baking.
c- Bread and Pastry baking: do not use trays Bread and Pastry baking: do not use trays
with a height of more than 20 mm and with a height of more than 20 mm and
avoid that the single units on the tray get in avoid that the single units on the tray get in
touch.
d- Do not overload the trays. Do not overload the trays.
Convection cooking
In convection ovens the cooking is done by hot air
that circulates round and round inside the cooking
chamber. This allows to realize an even cooking,
also because in this way the heat is homogeneously
distributed.
An even baking is guaranteed also when the oven
is fully loaded. The food is perfectly baked both on
the surface , with a golden crust, and in the internal
part, with a uniform structure and a constant
residual humidity.
The main advantage is the possibility to cook
at the same time different types of food without
mixing their flavours ( as long as the required
cooking temperature is the same for all the cooked
products).
Convection + HUMIDITY cooking
The cooking is done by hot air with the addition of
a variable percentage of humidity, according to the
type of food that has to be cooked.
2.

COOKING VARIABLES

TEMPERATURE
The exact setting of the temperature grants a proper
cooking of the food, both inside and outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core of the
food remains uncooked (sometimes this is
desired, especially with meat dishes).
TIME
This variable depends a lot on the quantity of food
put in the oven. The bigger the quantity of food, the
longer the cooking time and vice versa.
A shorter cooking time than that required by the
food does not allow to have completely cooked
food.
A longer cooking time than that required by the
food causes the burning of the food surface.
HUMIDITY
The combination of temperature and humidity
allows different types of cooking depending on
the kind of food that needs to be cooked, without
desiccating the food itself.
QUANTITY OF FOOD
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
An overload of the oven can give, as a result, an
uneven cooking.
3. USE OF TRAYS – WIRE GRIDS
It is recommended the use of:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza

IV. MAINTENANCE

1.

ORDINARY MAINTENANCE

All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need ordinary maintenance
can be reached removing the front control
panel and the back of the oven.
The appliance must be regularly controlled (at least
once a year). A specialized technician has to control
the complete machine
2.

SPECIAL MAINTENANCE

All maintenance operations must be done only by
qualified personnel.
Before starting any maintenance operation, you
need to disconnect the appliance from the electrical
power supply and wait for the appliance to cool
down.
- The parts that need special maintenance
can be reached removing the front control
panel and the back of the oven.
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