Cooking Modes - Bartscher 116.402 Mode D'emploi

5.4 Cooking modes

Cooking mode
Frying
Baking
Steaming
Stewing
Poaching
Grilling
Cooking au gratin
Cooking with hot air
General
•
Hot air basically can be used for all foods that should be crispy and brown.
•
This operation mode utilizes ventilated air. An all around browning is assured via the air
flow. You may choose arbitrarily from a temperature range of 50 to 270° C.
•
Do not use too deep containers and keep a certain between the containers and the
foods below. Only a sufficient distance between the containers ensures an optimized air
flow which allows for best results in food preparation.
•
The device must always be preheated. In order to avoid loss of temperature we
recommend a preheating temperature of 40 to 50° C ab ove the required temperature, so
that temperature losses caused by the opening of the door can be compensated.
Cooking modes
Frying, Cooking au gratin, Baking ...
Helpful hints
Meat, Fish: Sear roast pieces. Place a GN-container underneath the grill in order to collect
the meat juice. Place breaded roast pieces on an enamelled tray, as you reach best
browning results due to optimal heat distribution.
Cooking au gratin: Place the foods or forms on the tray, so that the heat mainly operates
from above.
Baking: When baking with the Combi Steamer, the temperature is usually set approx. 10%
lower than with usual ovens. When preparing finished goods, please always read the
instructions on the packing.
Cooking with the Core Temperature Sensor
General
•
Cooking with the Core Temperature Sensor allows for a constant control of the
temperature inside the food.
•
Measuring the core temperature guarantees a permanent control over the cooking
process of the foods. Consistent operating results in less loss of food weight. Every
degree Celsius above the optimal core temperature leads to a higher loss of food weight.
- 50 -
Temperature in ° C
150 – 230
120 – 220
95 – 130
90 – 100
60 – 90
180 – 270
220 – 270
Cooking chamber humidity
in %
0 – 40
0 – 20
60 – 100
60 – 80
60 – 90
0 – 10
0