Cooking Principles; Cooking Variables; Convection Cooking - Unox ChefTop Bedienungsanweisung

ChefTop™ - BakerTop™
technology allows the user to work in a very ergonomic
way, by using the same working logic.
4. COOKING PRINCIPLES
4.1 Cooking variables
Time
This variable depends a lot on the quantity of food you
put in the oven.
The larger the quantity of food, the longer the cooking
time and vice versa.
A shorter cooking time than that required by the food
results in the food being under cooked. A longer cooking
time than that required by the food causes the burning of
the food surface.
Cavity temperature
The exact setting of the temperature inside the cavity
guarantees a proper cooking of the food, both inside and
outside.
• A lower temperature than the proper one dries the
food rather than cooking it.
• A higher temperature than the proper one burns the
surface while the core remains uncooked (sometimes
this result is desired, especially with meat).
Hot dry air
Hot dry air system "DRY.Maxi™", patented by UNOX,
allows the user to extract the humidity, created by the
product while cooking, from the chamber, thus main-
taining a dry environment. In this way the product be-
comes crispy and crumbly outside (for example: bread,
croissants), while the internal part is dry with an even
structure.
Steam
The introduction of the variable steam (STEAM.Maxi™)
and its different combinations with the temperature al-
low different types of cooking:
• steaming (only steam);
• mixed convection-steam cooking (air + steam).
4.2 Chef's suggestions for even cooking
Preheating
It is always better to pre-heat the oven to a temperature
at least 30-50°C higher than the one required for cook-
ing, in order to reduce the effects of heat loss due to the
opening of the door.
Type of trays and pans
To obtain a perfect cooking quality and an even browning
of the product, it is better not to use high sided containers,
as they do not allow the correct circulation of hot air.
Free space between pans
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For even cooking it is important to check that you have
at least 3 cm of free space between the product and the
upper pan.
Quantity of food
To obtain the best results it is important not to overload
the oven, and to check, in the case of bread and pastry,
the orientation of the food on the trays compared with
the air flow.
Core probe positioning
For its correct functioning, it is essential to insert the core
probe, from the top to the bottom, in the thickest part of
the product, until you reach the centre.
In case of foods with reduced thickness, the core probe
should be inserted horizontally to the support surface.
IMPORTANT
Convection ovens need lower cooking temperatures (20-
40°C less) than those normally used in static ovens.
Pay attention when opening the door!!!
Heat and steam could cause burns.
4.3 Convection cooking
Temperature from 30°C to 260°C
Convection cooking is done by hot dry air that circulates
around the oven chamber. This allows the heat to be
perfectly distributed, consequently, it is possible to have
even cooking.
The results are perfectly cooked food both on the sur-
face, with a golden crust, and internally.
Suitable for: Cooking au gratin, Roasting and Grilling.
Advantages: Possibility to cook at the same time different
types of food such as vegetables, meat, fish, without the
cross transfer of flavours (as long as the required cooking
temperature is the same for all the cooked dishes).
Foods with free running juices should always be placed at
the bottom of the oven chamber.
4.4 Mixed Steam-Convection Cooking
Temperature from 30°C to 260°C
Steam from 30% to 90%
The cooking is made by the combination of hot dry air and
steam, evenly distributed inside the chamber. It is surely
the most profitable and efficient of the cooking methods
used today. Cooking times and weight loss are consider-
ably reduced. At the same time, the food remains tender
and flavoursome.
Suitable for: Roasting meats, Braising, Stewing,Cooking
of Fish.
Chef's suggestions:
For roasting it is better to use a perforated pan or a grid,
this way it will not be necessary to turn the food continually.
By placing a non-perforated pan on the bottom of the oven
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