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Summary of Contents for Pratica EC-3
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Page 4: Table Of Contents
Index INSTALLATION ..............................Introduction ................................2 Location ................................2 Electricity ................................2 Water ..................................2 Drainage ................................3 Draft Hood ................................3 OPERATION OFCOMBINED OVEN Ec3 ......................4 CONTROL PANEL ............................... 4 Keys and Displays ..............................4 Table of messages that may be shown when the oven is on ..................5 STARTING THE FUNCTIONS .......................... -
Page 6: Installation
Location The EC-3 must be located on a flat and leveled surface, in a place protected from water steam, cooking oil spills, heat, and other gases or liquids, for they can damage the digital electronic control. A clearance of 15 cm (1/2 ft), should be observed from any walls or vertical surfaces to allow the oven circuitry ventilation. -
Page 7: Draft Hood
Draft Hood Even though the EC-3 oven is designed for the best heat insulation, and minimum steam and hot air generation, consider the convenience of installing a hood over the equipment to trap heat, steam and grease. In this case, the hood should be 16 "... -
Page 8: Operation Ofcombined Oven Ec3
OPERATION OFCOMBINED OVEN EC3 CONTROL PANEL Keys and Displays Upper Display – Displays the chamber temperature, probe temperature or programmed time (decreasing), programmed function, steam level and messages provided with the instructions. Lower Display – Displays the bright LED's indicating the operations and troubleshooting. -
Page 9: Starting The Functions
Upper Display messages and actions required Upper display Meaning Lack of water Oven requires water. Check the water supply. High temperature Do not clean oven at this time. Oven considered extremely hot. Spray the oven cleaner inside the chamber to continue the Spray the oven cleaner cleaning A message with a countdown in seconds when the cleaning... -
Page 10: Regeneration
REGENERATION: Press . The temperature can be set from 90°C to 130°C and the steam may be adjusted from 20% to 100% using the same key. In general, steam is set to 100%. In case of dry food, use the function "hot air" (0% of humidity). The end of the function can be set by time, which is used for food inside containers, or by the internal probe temperature placed inside food, or containers. -
Page 11: Programming The Time For A Function
, and then select , to adjust the temperature. In the function 'steam cooking', the temperature is set at 98°C and can not be changed. PROGRAMMING THE TIME FOR A FUNCTION: Select a function: , or , or , or , or , and then select , to adjust the time. -
Page 12: Setting The Steam Level
SETTING THE STEAM LEVEL : Select a function Each time the key is pressed, the steam level is increased by 20%. The oven shows 5 levels of steam. In the function 'steam cooking', the temperature is set to 98°C as well as, the steam level to 100%. RECIPES: Up to 16 recipes with 8 independent steps each may be saved in this oven. -
Page 13: Starting The Recipes
STARTING THE RECIPES to select the recipe to be made. starts the operation. RE-EDITING RECIPES to select the recipe to be edited. Shows the steps of each recipe. The steps are marked with an asterisk (*). Select the step to be re-edited; Opens the screen to re-set the step. -
Page 14: Basic Principles For Oven Operation
BASIC PRINCIPLES FOR OVEN OPERATION Introduction Always respect the space between the different foods and gn pans Set the temperature Temperature lower than that used in conventional ovens Temperature x thickness x time Always preheat the oven Avoid opening and closing the door all frequently Simultaneous recipes are allowed only when the temperatures and steam level are compatible Choose the appropriate gn pan 1 - Space: Because there is a forced flow of heat, we have to respect the room between the food and the... -
Page 15: Guideline Table
3. Solid 30 mm GN pans are used for meat, pasta, pies (pastries and desserts in general) and fried food. 4. The grids are mainly used to prepare roasted meat, grilled food and as support for other metal or refractory containers used in the oven. -
Page 16: General Cooking
General Cooking GN 1/1 PRODUCT GN 1/1 OBSERVATION Steam ºC Time Wash the rice and put it together with the seasonings in Rice Solid 65mm 35min a GN with 1.2 liters of water for each kg of rice Grease the GN pan and spray oil. Use frozen pre- Expanded mesh French fries 200º... -
Page 17: Beef Cooking
BEEF Cooking GN 1/1 PRODUCT GN 1/1 OBSERVATION Steam ºC Time Grease the GN pan. The cooking time will vary 15min 180º C Meatball Solid 25mm according to the size of the meatball Grease the GN pan Meatloaf Solid 25mm 150º... -
Page 18: Pork Cooking
PORK Cooking GN 1/1 PRODUCT GN 1/1 OBSERVATION Steam ºC Time 100º C 15min Perforated 65mm or Pork skin expanded mesh GN 180º C 30min 150º C 60min It can be prepared using the internal probe and Boneless Shouder Solid 25mm or Grid (up 2 Kg) is set at 80º... -
Page 19: Examples Of Recipes
EXAMPLES OF RECIPES ROASTED CHICKEN 01 - Preheat the oven, by turning it on and pressing and adjusting the temperature to 200ºC for about 10 minutes, prior to baking the chicken. 02 - Place the chicken in the roasting grids (6 chickens in each grid) as if they were "sitting" with the two wings (as if they were hands) behind the back of the neck and tip of the thigh of each bird placed close to one another. -
Page 20: Beef Ribs, Eye Of Round, Hump - Hard Meat
BEEF RIBS, EYE OF ROUND, HUMP – HARD MEAT To prepare hard meat, more time and attention will be required by the preparer. After placing the meat over the grids or shallow GNs, there are two basic ways of performing this: First: The meat should be wrapped in aluminum foil or cellophane and placed in the oven with a high temperature (from 200ºC to 220ºC) for 90 minutes, with no steam. -
Page 21: Safety Instructions
If necessary, use a sponge to remove all dirt residue remaining inside the oven. Never use abrasive powders, steel sponge, knife, spatulas or any other sharp object. Try to keep the inner chamber as new (reflexive). At least once a week, take the oven rack and internal protection off (in front of the resistances) for a deep cleaning. Never use water in the external surface of the oven or over the hot glass since this can damage the control panel and the electronic devices.
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