Cooking Variables - Unox ChefLux XB Instruction Manual

ENGLISH
profitable and efficient working system among
the cooking methods used today.
Cooking times are considerably reduced. At
the same time, the food remains moister and
nearly unaltered in weight.
It is possible to continue the cooking in separa-
te times; more precisely, you can for example
steam the food first and then use the finishing
function.
1.2 Other cooking times
The possibility to set TEMPERATURE and STEAM
as you want, allows you to realize other types
of cooking:
Food Regeneration
- Range of temperature:
- Steam:
Low Temperature Cooking
- Range of temperature:
- Steam:
2.

COOKING VARIABLES

Temperature
The exact setting of the temperature guaran-
tees a proper cooking of the food, both inside
and outside.
- A lower temperature than the proper one
dries the food rather than cook it.
- A higher temperature than the proper one
burns the surface while the core remains
uncooked (sometimes this is desired, espe-
cially with meat dishes).
Time
This variable depends a lot on the quantity of
food you put in the oven. The bigger the quan-
tity of food, the longer the cooking time and
vice versa.
A shorter cooking time than that required by
the food does not allow to have completely
cooked food.
A longer cooking time than that required by the
food causes the burning of the food surface.
Steam
from 0°C to the maximum
from 0% up to 100%
below 100°C
from 0% up to 100%
The combination of temperature and steam
allows to do different types of cooking depen-
ding of the kind of food that has to be cooked.
The possibility to set temperature and steam
as you want, allows you to cook in the trivalent
way: convection, steam and mixed steam -
convection.
If you set the steam to its maximum and the
temperature at about 105°C it is possible to
steam, for example the vegetables.
Humidity extraction with Venturi system
This function is used when you need to dry the
food you have in the cooking chamber. We dry
the food through the extraction of the humid air
from the chamber with Venturi System.
With the extraction of humidity the food beco-
mes crispy and crumbly outside (for example
bread and meat), while the internal part is dry
with an even structure.
If the food you cook produces humidity itself, you
can dry this humidity with the DRY.Maxi™.
In this way the climate inside the cooking
chamber remains always dry.
Fans stop
This function is used to let the food rise inside
the cooking chamber
Furthermore, it is used to postpone the begin-
ning of the cooking.
Quantity of food
The quantity of food affects the cooking time.
The bigger the quantity of food, the longer the
cooking time and vice versa.
3. USE OF TRAYS – WIRE GRIDS
It is recommended to use:
- Aluminium trays: Pastry, non-frozen bread
- Stainless steel trays: first courses, meat, fish,
potatoes
- Wire grids: meat to be finished such as
steaks, hot-dogs, sausages, frozen bread,
frozen pizza
IV. MAINTENANCE
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