1 5
Hints
• Cooking times
The cooking time depends on the quality, weight and size of the
product.
Do not overload grids or containers in order to ensure even air cir-
culation.
• General hints
- Preheat up to 300 °C in order to have enough
heat stored as a buffer.
- Do not open the door of the unit before the fan
stops rotating so that as little heat as possible
escapes from the interior cooking cabinet.
- Fill the unit quickly in order to avoid a drop of
temperature within the cooking cabinet.
- Open the door of the unit several times for a few
seconds while cooking in order to let the surplus of
humidity escape.
- When cooking products which release a lot of humidity (e. g.
chicken legs) we recommend to reduce the batchsize to 75% or
even 50% of the usual theoretically recommended ”max. possible
loading capacity“.
• Pan fried food
Almost every conventional type of bread crumbs can be used. The
quality of some foods can be improved by oiling the surface with
either oil or paprika oil mixture. Press breading firmly to the meat,
cover with oil and do not overload.
Gerneral rules: every one cm meat cut needs approx. 8 to 10 minu-
tes cooking time.
Preheating: Always preheat the unit to 300 °C
(at least until the control light goes out).
Ideal cuts: 1,5 to 2 cm thickness.
Do not beat or flatten the meat (or toss in flour).
Containers: Grids have the advantage that the top and bottom
sides of roasts etc. will show an even browning. Make sure that the
same thickness and the cuts of similar sizes are placed on the same
grids.
Hot Air mode
dry heat 60 °C – 300 °C
•
Gratinating:
of soups, light and dark meat dishes, fish, mussels, asparagus, broc-
coli, tomatoes toast etc.
Preheating: preheat to 300 °C (at least until the control light goes
out). After loading set to the desired temperature.
Containers: Use grids or containers (20 mm 1/1 GN) to gratinate
toast, steaks and soups.
• Preparation of fish
Do not cover in flour.
When preparing a whole fish (pike, perch-pike). Wrap the tail in al-
uminium foil and support it from underneath with raw potatoes.
Containers: Use granite enamalled containers
previously preheated.
• Baking
Preheat: to the baking temperature. When doing a complete loa-
ding, you might preheat to a higher temperature.
Baking temperature: is 20 ° to 25 °C (70 ° to 80 °F) lower than for
traditional ovens.
When baking bread and rolls only use every second rail.
Baking tins should not be higher than 70 mm.
For ideal heat transmission, use granite enamelled containers and
inserts.
When baking frozen – quick food products, preheat to 300 °C – do
not defrost.
Defrost frozen bread dough and let it rise for a short time (insert: al-
uminum and baking paper).
For fish preparation use granite-enamalled sheets.
Place quick fried food on grids.
Summary of Contents for Combi-Steamer CCD 101
Page 1: ...Manual Combi Steamer CCD...
Page 59: ...5 9 Notes...
