Description Of The Appliance; Multifuction Oven - GIERRE BRIO VER Instrucciones Para La Instalación, El Uso Y El Mantenimiento

2.2 Description of the appliance

The ventilation oven
The ventilation oven represents a modern system of
cooking food which
characteristics of the food, enhancing its flavor. In
addition, it provides a notable.
Cooking
Food is cooked through a process of heat
transference fromthe source to the food by some
intermediary means.
The efficiency of the heat transference is indicated
by the coefficient of conduction.
AIR CONDUCTION COEFFICIENTS
AIR STATIC
VENTILATED AIR
The FORCED CONVECTION of heated air used in
thermoconvection ovens increases the efficiency
with respect to the static oven by at least 300%.
The most evident general characteristics depending
on the type of food to be cooked are:
savings in cooking time
l
savings in energy consumption
l
tends to conserve
5 - 10
20- 40
2.3 Multifunction oven
The oven has the following heating systems:
System of traditional heating.
l
the
The heating elements utilized are found in the
upper and lower parts of the oven.
This systemis suitable for cooking or roasting on
one level only
Fig. 1
System of air heating
l
The forced circulation of air inside the oven allows
the heat to come into quick contact with the foods,
thereby not
temperatures than those required for traditional
cooking but also making it possible to cook
more than one level simultaneously
Fig. 2
Humidification
The oven can be equipped with a humidification
system combined with the heating system.
In order to obtain the desired steam quantities, it is
necessary to hold down the humidifier push-button.
Use the humidification function for maximum 10
seconds with a minimum dry-operation interval of
120 seconds.
19
.
.
only cooking foods
GB
at lower
on
.