Oven Cooking; Cooking Advice - Royal Catering RC-523M Manual De Instrucciones

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required value (from 1 to 5). If you turn the knob to position • (OFF) the humidifier will stop
operating.
Remember
If you turn the knob to positions "1" to "4", the humidifier operates by generating
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vapour (water is introduced into the cooking compartment) at automatically adjusted,
cyclically repeated time intervals (The higher the number the higher the humidifier
operating time and thus a higher quantity of vapour is produced).
If you turn the knob to position "5", automatic control of the humidifier is disabled - it
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now operates by continuously introducing water into the cooking compartment
(continuous production of vapour).
Before beginning to run the automatic humidifier, stabilise the temperature inside the
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cooking compartment at a value of at least 110°C, order to optimise vapour production.
Control thermostat indicator light - The control thermostat orange indicator light goes OFF
whenever the programmed temperature is reached inside the cooking compartment. It lights
up again when the thermostat is tripped to re-establish this temperature.
"End of cooking" programmer indicator light - The programmer orange indicator light
indicate that the oven is operating and that cooking time is active.
Oven internal light - The light is always on when the oven is operating.

8. Oven cooking

For cooking, before putting food in, warm up the oven to the required temperature. When
the oven reaches the temperature, put the food in and check cooking time. Switch off the
oven 5 minutes before the theoretical time in order to recover stored heat.
Convection cooking (dry heat) - Operate the oven and turn the thermo state knob to the
desired temperature.
Convection cooking + steam (dry heat + wet heat) - Operate the oven and turn the thermo
state knob to the desired temperature and the humidifier knob the desired steam quantity.

9. Cooking advice

Convection cooking - Heat is transferred to the foods by pre-heated air, forced to circulate
by in the cooking chamber. The heat quickly and uniformly reaches all parts of the chamber,
enabling simultaneous cooking of different types of food (providing they have the same
cooking temperature), placed on the shelves without mixing tastes and smells. Convection
cooking is particularly convenient for rapid de-freezing, and for sterilising preserves and
drying mushrooms and fruit.
Cooking desserts - Desserts require a very high temperature (usually from 150 to 200°C) and
a pre-heated oven (about ten minutes). The oven door must not be opened until at least 3/4
of the cooking time has elapsed. Whipped dough must be difficult to detach from a spoon
because excessive fluidity would prolong cooking time to no avail.
Cooking meat - Meat to be cooked should weight at least 1 Kg to prevent it drying too
much. Very tender red meats to be cooked rare, which must be cooked on the outside to
keep all their gravy, require short cooking time at high temperature (200-250°C). The gravy
ingredients must be placed immediately in the pan only if the cooking temperature is brief,
otherwise they should be added during the last half-hour. You can check the degree of
cooking by squashing the meat with a spoon: if the meat does not yield, it is correctly
cooked. For roast beef and fillet, which must remain pink inside, cooking time must be very
brief. Meats may be placed on a plate suitable for oven cooking or directly on the grill,
under which you should place a tray to collect the gravy. When cooking has finished, we
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