Remedies To Cooking Hitches - Diamond FVS-423 Instrucciones De Uso Y Mantenimiento

EN
Convection cooking with 0% humidification: 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 humidification: 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 finished , 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 effected. 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.
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