Tips For Convection Cooking; Remedies To Cooking Hitches - AFG CU 107 Manual Del Usuario

Convection + Humidification - Combi direct - Combi Boiler

9.1 TIPS FOR CONVECTION COOKING

9.1A Baking first courses: To cook lasagne and other oven baked pasta, we suggest using the
45 and 60 mm deep G.N. baking trays depending on the thickness of the product. Cooking
temperatures can vary from 160 to 180°C, while temperatures above 200°C are needed for
browning.
9.1B Roasting meat: Always use G.N. baking trays for cooking meat, chicken and fish, the
depth depending on the size of meat to cook. Always remember that the food should be no
higher than the tray. With this cooking method you will need very little condiment; just grease and
flavour the food before putting it in the oven. Cooking temperatures can range from 150 to 180°C
and should be set according to the size of the piece of meat. The bigger it is the lower the
cooking temperature.
9.1C Grilling: Place the food on the grills provided with the oven after having brushed on oil and
herbs for flavouring. For the best result the food should be arranged so that there is enough
space between each piece to allow optimum ventilation.

9.2 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 being
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. If the food cannot stand
direct contact with the hot air it must be put in suitably deep G.N. containers.
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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