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Convection cooking with 0% humidication: this method, commonly called “Convection”, is indicated for
all types of cooking where you want to get dry and crispy food. To achieve this result it is advisable to open the
release valve to help the exhaust of steam from the cooking chamber.
Convection cooking with humidication: this method, commonly called “combined” is indicated for all types
of cooking where you want to get soft and juicy food
Steam cooking: with this system, you can achieve
cooking very similar to the boiling in water.
Steam with no pressure ensures even and delicate
cooking, and food loses almost no vitamins and min-
eral salts.
Cooking times are much shorter compared to those
when water is used.
We always recommend using the perforated G.N. tray so that, when cooking has nished , there is no water on
the bottom of the tray.
If you need to use the cooking liquid you can put an ordinary G.N. tray underneath.
10.1 REMEDIES TO COOKING HITCHES
If cooking is uneven:
Check that there is at least 3 cm between the food cooking and the tray above it: if there is less space it will not
allow correct ventilation of the food to be cooked.
• Make sure that the foods to cook are not against each other which would prevent correct ventilation between
them.
• Cooking temperature might be too high, try with a lower temperature.
• The preheating has not been eected. If you introduce the products with cold cooking chamber, it will take a
much longer time to reach the selected temperature than the one requested by preheating. During this phase
the ventilation and the temperature inside the cooking chamber could not be uniform and produce therefore a
loss of cooking uniformity.
• Frozen food has been introduced in the oven. In this case it’s advisable to the food at a temperature of 40-50
°C and then proceed with cooking.
• The oven drain could be obstructed and alter the ventilation inside the cooking chamber.
• The door gasket could not be steam tight. The steam coming out from the door could alter the ventilation.
If the food is dry:
• Reduce cooking time.
• The temperature must be adequately lowered.
• Remember that the lower the temperature is the less weight will be lost.
• The combined cycle for a humidity rich cooking environment was not selected.
• The food was not greased with oil or juices before it was put in to cook.
10.0 COOKING TIPS
To obtain the best results, we advise to use GAS-
TRONORM trays, available in dierent models and
materials according to the type of cooking.
It’s fundamental always to leave an interspace of
3 cm at least between the food to be cooked and
the upper tray for a good air circulation.
The height of the food should be similar to the height of the trays. Very low lays of food in trays of 65 and 80 mm
can cook in a non uniform way.
It is advisable to avoid the food to be cooked overows from the pan , or in case this is not feasible, avoid placing
the pan on the top oor to that aected by the situation described.
Cooking of dierent food can be performed simultaneously at the same temperature , avoiding the overlapping
of avors, placing the products with stronger avor always on the top of the cooking chamber and the release
valve must to be open.
For an optimal cooking temperature you must take into consideration the following rule: select a lower tempera-
ture of about 20 % compared to the one set in traditional static ovens without ventilation.
The forced ventilation system, of which this oven is equipped, ensures cooking in reduced time.
