Cooking Typologies - Unox ChefLux XB Instruction Manual

ce:
- disconnect the electrical power supply auto-
matic circuit breaker placed upstream from
the appliance.
- consult a technical service center authorized
by the manufacturer where you can find
trained personnel.
III. COOKING PRINCI-
PLES
1.

COOKING TYPOLOGIES

The types of cooking you can realize with the
appliance described on this manual are:
- Bread and Pastry Professional Baking
with:
1. CONVECTION: the baking is made by hot
air.
2. CONVECTION + HUMIDITY: the baking is
made by hot air with the addition of humi-
dity.
- Gastronomy Products Professional Cooking
with:
1. STEAM: the cooking is made by steam
2. CONVECTION: the cooking is only made by
hot air, without steam.
3. CONVECTION + STEAM: the cooking is
made by hot air and steam.
1.1 Main cooking modes
WARNING:
a- Before any use, heat up the oven setting a
temperature 30°C higher than the desired
cooking temperature. This allows you to
obtain the best even cooking.
b- The use of higher temperatures than those
needed by the product cause the uneven
cooking.
c- Bread and Pastry baking: do not use trays
with a height of more than 20 mm and
avoid that the single units on the tray get in
touch.
Convection cooking
- Range of temperature:
11 ENGLISH
from 0°C to the maximum
- Humidity:
not used
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 dishes
without mixing the flavours ( as long as the
required cooking temperature is the same for
all the cooked dishes).
Convection + HUMIDITY Cooking
- Range of temperature:
from 0°C to the maximum
- Humidity: from 0% up to 100%
The cooking is made by hot air with the addi-
tion of a variable percentage of humidity,
according to the type of food that has to be
cooked.
Steam cooking
- Range of temperature: from 105°C to 115°C
- Steam:
The cooking is made by steam.
The use of ventilated steam is suggested
every time you want the food to have a boiled
effect.
The nutritional contents, the appearance and
the weight of the food are unaltered. In fact,
with this type of cooking the food does not lose
any liquid.
Mixed steam - convection oven
- Range of temperature:
from 0°C to the maximum
- Steam: from 0% up to 100%
The cooking is made by the combination of
hot air and steam as well. It surely is the most
ENGLISH
100%