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Cooking principles<br />
Chef’s recommendations for even cooking<br />
27<br />
ChefTop <br />
BakerTop <br />
Preheating<br />
It is always better to preheat the oven to a temperature at least 30-50°C higher than is required for cooking,<br />
in order to reduce the effects of heat lost when opening the door.<br />
The oven may be preheated to 300°C.<br />
Do not heat the oven to a temperature over 260°C for periods of longer than 10 minutes.<br />
Tray types<br />
To achieve perfect cooking quality and even browning of the product, it is better not to use recipients which<br />
are too tall and prevent correct air circulation.<br />
Tray spacing<br />
For even cooking it is important to make sure there is at least 3 cm of free space between the product once<br />
it has risen and the tray above.<br />
Quantity of food<br />
To achieve the best results, it is important not to overload the oven; you should also make sure, when baking<br />
bread and pastry, the food on the trays is facing the right direction in relation to the airflow.<br />
Core probe positioning<br />
For correct operation, it is essential that the core probe is inserted from top to bottom, at the thickest point<br />
of the food, until the tip reaches the centre.<br />
When cooking thinner foods, the core probe should be inserted horizontally to the support surface.<br />
Be careful when opening the door!!!<br />
Heat and steam could cause burns.<br />
English