Operator`s manual

25
Practical tips
Convection
The cooking programme ‘Convection’ is suitable
for all roasts and cakes or pastries which require
no moisture.
Roasting or baking
Your benefits:
■ In Convection you can roast and bake food-
stuffs which require no moisture or which give
off moisture themselves.
■ You have a large capacity.
■ You achieve uniform cooking results.
■ You reduce the fat required by up to 95 %
compared with conventional cooking methods.
Points to note:
■ Preheat the CONVOTHERM for at least 10-15
minutes at a temperature of 20-30°C above
the cooking temperature before cooking.
■ The higher the cooking chamber temperature,
the more intense the browning of the food –
and also the higher the weight loss.
Low-temperature cooking above
cooking chamber temperatures of 30°C
Your benefits:
■ Red meats are well suited to low-temperature
cooking.
■ Large roasts are cooked so gently that they lose
practically no weight.
■ In order that the surface of the food does not
dry out, the fan wheel only ticks over at
cooking chamber temperatures under 100°C.
Points to note:
■ The cooking chamber temperature should be
only a few degrees above the final core
temperature.
■ The higher the cooking chamber temperature,
the higher the roasting loss.
■ This cooking method does not produce a crust.
Mr.C recommends:
■ Use convenience products suitable for Combi
steamers for making breaded dishes.
Mr.C recommends:
■ You can keep prepared food warm for up
to two hours at a cooking chamber
temperature of 80°C with a slowly rotating
fan wheel without the surface drying out.