What To Do In The Case Of A Breakdown And/Or Extended Period Of Non Use; Cooking Tips - AFG CU 107 Manual Del Usuario

Convection + Humidification - Combi direct - Combi Boiler
8.1 WHAT TO DO IN CASE OF A BREAKDOWN AND/OR EXTENDED PERIOD OF NON
USE
If the oven does not work properly, breaks down or if the safety thermostat triggers, switch the
oven off, disconnect the electricity and water supply and notify the technical assistance service.
All works of installation, maintenance and repairs should be carried out exclusively by qualified
and authorised personnel. The appliance should be checked at least once every 6 months for
which purpose we suggest stipulating a maintenance contract.
N.B. The Manufacturer declines all and every responsibility attributable to transcription errors in
this handbook and reserves the right to make any modifications to the appliance it may be
necessary and which do not alter its functional characteristics.

9.0 COOKING TIPS

9.0A Convection cooking: The convection system, with hot air and temperatures ranging from
50 to 270°C, is suitable for cooking: first courses, meat, fish, vegetables and cakes. Different
foods can be cooked together at the same temperature without flavours getting mingled. For the
best results use GASTRO NORM type baking trays with edge, always leaving a space of at least
3 cm between the food you are cooking and the baking tray above it: this is to leave room for the
air to circulate properly.
It is always good practice not to let food go beyond the tray's edge. If this is not possible
do not put this tray immediately under another.
To choose the best cooking temperature bear the following rule in mind: select a temperature
that is about 20% below the one normally used in traditional, non fan, ovens. The forced
ventilation system of these ovens guarantees shorter cooking times.
If you fail to follow this rule it is possible that the food you are
cooking will not be perfect.
9.0B Steam cooking: With this method, at temperatures
varying between 50-100°C, you can boil, defrost, sterilise and
regenerate all foodstuffs. Steam, without pressure, guarantees
even, delicate cooking; the food loses almost none of its
vitamins or mineral salts and cooking times are much shorter
compared to those when water is used. We always
recommend using the perforated G.N. tray so that, when cooking is finished, there is no water on
the bottom of the tray. If you need to use the cooking liquid you can put an ordinary tray
underneath.
When cooking different types of vegetables together remember that the stronger flavoured ones
should always be put at the bottom of the oven.
9.0C Convection steam cooking: This method, commonly called "combined", that joins the
advantages of convection with heated air (speed, energy saving and room) to steam (maintaining
the nutritional and organoleptic properties), is excellent for food that has to be cooked quickly at
high temperatures and with a lot of steam. In this way the food stays tender and loses very little
weight.
It is particularly suitable for braised meat, stews and large pieces of meat for which we always
advise using the probe for core temperature-control.
9.0D Vacuum cooking: This is the system that lets you steam cook vacuum packed food at a
maximum temperature of 90°C.
For this type of cooking we suggest using the grids because with this kind of pack there is no
danger of leaks.
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