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You have just purchased a Turbo Quartz oven. Caterers and grill-
room/cook-shop proprietors have known about the infrared quartz
technology for more than 30 years now. This technology allows
odour-free, smoke-free cooking of fish, poultry, steaks, gratins,
pastries, etc., just like wood charcoal.
For the first time ever, this technology has been used with con-
vection. The air is heated by a standalone heating element and
pulsed in by means of a fan; it is then uniformly distributed,
thereby allowing homogenous cooking of one or two dishes as
well as quick, thorough defrosting of frozen dishes and pizzas.
Infrared Quartz Cooking
The heat is transmitted to the food by means of rays from the
quartz tubes, which reach a temperature of 1,050° C, and emit
rays the same wave length as charcoal.
This technology makes it possible to go as high as 250° C in less
than 5 minutes, thereby eliminating all preheating and considera-
bly reducing power consumption.
This method of cooking maintains the nutritional qualities of
foods, as well as the taste, without any reduction in weight.
Convection Cooking
This technology is used in professional restaurant equipment. It
allows homogenous cooking through efficient distribution of the
heat in the oven. Several dishes can be cooked at the same time,
even if they are of different types, without the taste and smell go-
ing from one to the other.
It can also be used to gently defrost using warm air mixing.
The continuous hot-air flow around food makes it possible to ob-
tain quicker, uniform cooking at a lower temperature than in a
conventional oven. In addition, the low temperature maintains
the natural flavour and appearance of food without generating any
smoke.
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