1. food and drink
2. desserts and baking

Heart
Book
Professional cooking recipe book
Compliments on your choice!
This oven provides you with an intelligent and skilled ally
in the kitchen, to give free rein to your creative culinary
talents.
All your efforts and space requirements are now
minimised thanks to the total simplicity and precision of
this oven.
From Mediterranean cooking to international recipes,
there is nothing that can’t be achieved with the host of
operating modes featured in this appliance.
The following pages provide you some information
and suggestions to give you a comprehensive overview
of this cooking system, designed to meet your specific
requirements and fulfil all needs in the kitchen.
This oven will get you back in the driver’s seat, protected
from the manifold daily inconveniences and cumbersome
chores of traditional cooking, to enable you to dedicate
yourself entirely to the ART OF CUISINE!
1
INDEX
GENERAL CONTENTS
Introduction
Convection + Humidification
Convection + Autoclima
Low temperature steam
Atmospheric steam
Forced steam
Targeted steam (vacuum-packed product cooking)
Combi Mode with Autoclima
Regeneration
Core probe cooking
Core temperature
Delta T System (ΔT)
Slow cooking at low temperature
Finishing and holding
Cooking cycles in automatic programmable sequence
Delayed start
General hints
Exclusive accessories for special cooking
Recipes: Hors d’oeuvres
Recipes: First courses
Recipes: Fish
Recipes: Meat
Recipes: Side dishes
Recipes: Desserts
Recipes: Special cooking cycles
Recipes: Regeneration
Recipes: Miscellaneous
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
23
A 1- A 6
B 1- B 6
C 1- C 25
D 1- D 26
E 1- E 18
F 1- F 15
G 1- G 14
K 1- K 14
L 1- L 8
RECIPE INDEX
HORS D’OEUVRES RECIPES
Scallops au gratin (fresh or frozen)
Steamed octopus
Savoury flan
Vol au vents
Sole rolls
Fish terrine
A1
A2
A3
A4
A5
A6
FIRST COURSE RECIPES
Steamed rice
Crepes
Baked lasagna
Gnocchi “alla romana”
Baked cannelloni
Moussaka
B1
B2
B3
B4
B5
B6
FISH RECIPES
Steamed sole
Steamed lobster (fresh)
Fresh steamed mantis shrimps
Fresh steamed trout
Steamed octopus
Baked turbot
Steamed cuttlefish and squid (frozen)
Monkfish tail “alla livornese”
Spider crab or crab
Prawns with shells (fresh)
Steamed salmon (whole, 3 kg)
Baked salmon (whole, 3 kg)
Baked scampi (large 8/12)
Scallops au gratin
2
C1
C2
C3
C4
C5
C6
C7
C8
C9
C10
C11
C12
C13
C14
INDEX
Molluscs (mussels - clams)
Salt-baked fish (whole, 3 kg)
Gilthead sea bream with roast potatoes
Fish fillets
Fish terrine
Salmon chunks or slices
Baked trout
Fish sticks (frozen)
Kebab of “mazzancolle” shrimps
Sole rolls
Breaded trout
C15
C16
C17
C18
C19
C20
C21
C22
C23
C24
C25
MEAT RECIPES
Peppers with meat stuffing
“Ossobuco alla milanese”
Veal roll (2 kg)
Mixed meat kebabs
Roast duck, pheasant
Roast loin of pork
Braised beef
Roast chicken (approx. 1 - 1.2 kg)
Chicken with probe
Roast chicken legs (250 g)
Roast veal
Roast pork shank (whole)
Leg of lamb
Roast Beef
Roast rabbit (cut in eighths)
Hamburger
Meat loaf
Goulash
Game terrine
Turkey breast
Sirloin steak
Fillet
Fried chicken
Veal cutlet “alla milanese”
Leg of turkey
Grilled pork chops
D1
D2
D3
D4
D5
D6
D7
D8
D9
D10
D11
D12
D13
D14
D15
D16
D17
D18
D19
D20
D21
D22
D23
D24
D25
D26
SIDE DISH RECIPES
Steamed asparagus (fresh or frozen)
Vegetable salad (frozen)
Steamed spinach (fresh)
Steamed spinach (frozen)
Steamed green beans (frozen)
Fennel au gratin
Courgettes sauteed with garlic and parsley
Steamed sliced carrots (frozen)
Steamed potatoes (fresh)
Roast potatoes (fresh)
Braised aubergines “al funghetto”
Button mushrooms sauteed with garlic and parsley
Grilled aubergines
Peppers, onions and tomatoes (fresh)
Tomatoes (to peel)
Steamed cauliflower (fresh or frozen)
Chips (frozen)
Baked potatoes
E1
E2
E3
E4
E5
E6
E7
E8
E9
E10
E11
E12
E13
E14
E15
E16
E17
E18
3
INDEX
DESSERT RECIPES
Croissants
Meringues (fresh)
Small bread loaves/rolls (fresh)
Puff pastry tarts
Puff pastry (fresh, thickness 2-3 mm)
Normal pastry miniatures (fresh)
Vol au vents (frozen)
Sponge cake
Sponge cake (tin diameter 26 cm)
Créme caramel (in single portion tubs)
Apple strudel (fresh)
Margherita/paradiso cake (tin diameter 26 cm)
Finger biscuits
Apple pie
Pears in port (vacuum packed cooking)
SPECIAL COOKING CYCLE RECIPE LIST
Turkey (slow cooking)
Hard-boiled eggs
Soft-boiled eggs
Crepes
Leg of pork (slow cooking)
Soufflé (various flavours)
Bolognese sauce (meat sauce)
Tomato sauce
Jams and jellies (in 200 g glass jars)
Suckling pig (slow cooking)
Fruit in syrup (in 800 g glass jars)
Omelette
Paella
Roast Beef (slow cooking)
RECIPE LIST FOR REGENERATION ON OVEN TRAYS
Steamed vegetables
Mixed vegetables in butter
Fish (baked)
Fish (steamed)
Meat (roast)
Regeneration of vacuum packed cooking
Pre-cooked pasta
Escalope (various methods)
RECIPE LIST FOR REGENERATION OF MEALS ON PLATES
Fish with potatoes
Fish with vegetables
Veal with three steamed vegetables
Chicken breast in white wine with tomatoes, onions and peppers
Turkey with roast potatoes
Pork loin and steamed vegetables
MISCELLANEOUS RECIPES
Garlic bread
Vegetable flan
Baguettes (precooked frozen)
Pizza slices (frozen)
Pizza slices (fresh)
Round fresh pizza (requiring 1/1 GN or 600x400 aluminium plate)
Fresh Pugliese bread (1 kg loaves)
Genoese focaccia (direct dough)
4
F1
F2
F3
F4
F5
F6
F7
F8
F9
F10
F11
F12
F13
F14
F15
G1
G2
G3
G4
G5
G6
G7
G8
G9
G10
G11
G12
G13
G14
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12
K13
K14
L1
L2
L3
L4
L5
L6
L7
L8
INTRODUCTION
When organising cooking, an increasing amount of space
is dedicated to technology and less and less to bulky singlepurpose equipment.
In this context the ovenis emerging as the “prince” of
appliances as it enables a wide range of cooking options,
thanks to the special feature of being able to choose or
even combine steam with dry heat, as well as the compact
dimensions with respect to load capacity.
Thanks to the central electronic card, the safety systems,
computerised control and management of the cooking
modes, totally rounded design of the oven cavity, exclusive
production and assembly criteria, high precision electrical
and electronic components, this oven has become a highly
reliable product and an optimal investment for users.
Use of this oven enables, with only one appliance, the sure
solution of all cooking problems and types; it improves
organisation in the kitchen; it simplifies management and
maintenance; and it offers customers optimal performance
both in terms of diet and the culinary art.
This appliance is built in full observance of the strictest
European and American standards.
This oven is available in 60 countries around the world, a
demonstration of success which knows no bounds.
5
COOKING MODES
CONVECTION + HUMIDIFICATION
Production of dry hot air which is evenly distributed by means
of a bidirectional fan with single speed and which can be
combined with production of moisture via the humidifier.
Temperature selection range: 30°C - 300°C.
For all dishes that can be cooked with a conventional static oven, with the
increasingly well-known and popular advantage of hot forced air.
This cooking method is ideal for roasting, au gratin, grilling, browning,
frying, or regenerating while the humidifier can be used to prevent external
drying of the product.
Why use hot forced air
instead of a static oven?
• Because the oven reaches the required cooking temperature in less
time.
• Because cooking times are reduced and food can be cooked at lower
temperatures.
• Because for the same quantity of food this method saves energy,
ingredients and condiments.
• Because hot forced air distributes the heat evenly and it produces
perfect cooking results, enhancing the quality of final dishes.
PLUSES
• Optimised loading: different dishes can be cooked at the same time
without any mixing of taste or aromas.
• With the numerous automatic devices incorporated in the oven, dishes
can be cooked without the necessity of handling food or continuously
checking progress.
• With respect to traditional static ovens, savings of 70 - 80% in
condiments; 30-40% in energy consumption.
• Possibility of cooking products that are normally
prepared on other appliances (see fried and grilled
food).
6
COOKING MODES
CONVECTION + AUTOCLIMA
Production of dry hot air which is evenly distributed
by means of a bidirectional fan with single
speed.
Temperature selection range: 30°C - 300°C.
+
For all dishes which require a particularly humid atmosphere, such as
white meat, game, roasts, lasagna, braised meat, bread and leavened
products, cakes, sponge cakes, flans and for regenerating food.
How can food be kept tender
and succulent?
• Autoclima is the system for automatic control of humidity
to generate and maintain a constant humidity level
in the oven chamber according to the specific dish
requirements.
• Autoclima enables the system to restore the correct surface humidity in
all products with a low liquid content.
• This cooking method prevents internal and external drying of the
product.
• Given the same ingredients, dishes retain volume, are more tender and
evenly cooked.
PLUSES
• The programming mode enables automatic leavening and cooking,
defrosting and cooking, etc., without the need for intervention or food
handling with evident savings in terms of time and effort.
• The quality of the food and the presentation of leavened dishes
are equal, if not superior, to that obtained with specialist ovens for
bakers.
• Reduced evaporation of the water content of foods helps maintain
their flavour and aroma, while reducing weight loss.
7
COOKING MODES
LOW TEMPERATURE STEAM
Production of moist, saturated steam
from 30°C to 85°C at atmospheric pressure, which is
evenly distributed by means of a fan.
Temperature range: from 30°C to 85°C.
This cooking method is a recent introduction in the kitchen, and enables
cooking of food with a delicate structure or consistency, such as fruit, bean
shoots, mushrooms, small fish and special dishes such as pâté, crème
caramel, flans, Bain Marie cooking, delicate dishes and vacuum-packed
products.
Why cook food with low temperature steam
instead of boiling?
• Because foods of vegetable and animal origin contain a percentage of
water ranging from 60 to 90% of the total mass. It is therefore obviously
better to exploit rather than waste this resource.
• Because water has high specific heat, i.e. it permits good heat exchange
with only small variations in temperature: a moist steam environment
guarantees heating efficiency far greater than any other.
• Because it replaces all Bain Marie cooking, the results of which are
traditionally difficult to guarantee.
PLUSES
• Foods retain to a greater degree: mineral salts, nutrients, proteins, enhancing
flavour, consistency, colour.
• Loss of weight/volume during cooking is greatly reduced (giving more
portions from the same amount of raw materials).
• Less energy is consumed (only a few litres of water compared with hundreds
for conventional boiling).
• Work time is improved as idle time is eliminated (waiting for the water to
boil).
• Less space is required in the kitchen. A single 20 x GN 2/1 oven cooks
quantities equal to 3 x 150 litre pans.
• Products of different types can be cooked at the same time: e.g. fish and
vegetables without any transfer of flavour.
8
COOKING MODES
ATMOSPHERIC STEAM
Production of moist, saturated
steam at atmospheric pressure,
which is evenly distributed.
Temperature range: from 85°C to 100°C.
from 85°C to 100°C
For all foods normally boiled in pans with consequent waste of large quantities
of water and energy and loss of nutrients: vegetables, meat, fish…
Why cook food with atmospheric steam instead
of boiling?
• Because foods of vegetable and animal origin contain a percentage of
water ranging from 60 to 90% of the total mass. It is therefore obviously
better to exploit rather than waste this resource.
• Because water has high specific heat, i.e. it permits good heat exchange
with only small variations in temperature: a moist steam environment
guarantees heating efficiency far greater than any other.
PLUSES
• Foods retain to a greater degree: mineral salts, nutrients, proteins,
enhancing flavour, consistency, colour.
• Loss of weight/volume during cooking is greatly reduced (giving more
portions from the same amount of raw materials).
• Less energy is consumed (only a few litres of water compared with
hundreds for conventional boiling).
• Work time is improved as idle time is eliminated (waiting for the water to
boil).
• Less space is required in the kitchen. A single 20 x GN 2/1 oven cooks
quantities equal to 3 x 150 litre pans.
• Products of different types can be cooked at the same time: e.g. fish and
vegetables without any transfer of flavour.
9
COOKING MODES
FORCED STEAM
Production of moist, saturated
steam at atmospheric pressure
and
high
temperature
regulated by heat sensors that maintain the required temperature in the
oven chamber.
Temperature selection range: from 100°C to 130°C.
from 100°C to 130°C
An indispensable cooking method to prevent temperature drops and
consequently longer cooking times.
Why choose forced steam?
• Because this method enables cooking of large quantities of frozen
products in reduced times.
PLUSES
• Large amounts produced in limited spaces and times.
• Guaranteed precise, uniform temperature giving evenly cooked
products.
• Considerable savings in water and energy compared to conventional
systems, less work and less risk of accident (no need to pour or move
large quantities of hot water).
10
COOKING MODES
TARGETED STEAM
(VACUUM-PACKED PRODUCT COOKING)
Production of moist, saturated
steam at atmospheric pressure
75°C
and high temperature regulated by
heat sensors that maintain the oven
temperature between 50°C and 92°C
The use of food packed under vacuum in plastic heat resistant and sealed
packs is nowadays widespread in modern kitchens. Vacuum packs have
a great many advantages and points in their favour:
1 - Food is preserved in an airless atmosphere, eliminating the danger of
oxidation for long periods.
2 - Maximum hygiene, as the food cannot be handled directly.
3 - All the volatile and water-soluble substances in the food are preserved.
4 - Shrinkage is reduced to a minimum because evaporation does not take
place.
5 - The nutritional and organic qualities of the food are preserved and
magnified.
Why cook and preserve in a vacuum?
• Because the best raw materials can be bought when they are in season,
prepared and preserved under vacuum, thereby creating a food bank.
• Because cooking in vacuum packs makes the food exceptionally tasty,
added aromas are exalted, benefiting a healthier and lighter diet.
• There is no waste.
• No additives are used: a big advantage for allergy sufferers.
• Because “gourmet” dishes can be prepared ahead of time and kept at a
temperature of 3°C for up to 20 days.
A big advantage for “à la carte” catering.
PLUSES
• Exceptional quality of conservation.
• Hygiene assured.
• Flexible storage according to the real availability of prime quality raw
materials.
• Less weight loss compared to any other type of cooking. Maximum 3 - 4%.
11
COOKING MODES
COMBI MODE WITH AUTOCLIMA
Simultaneous production of dry hot air and heated
steam, with their forced and uniform distribution
combined with automatic control of humidity
(Autoclima system). Temperature selection range: 30°C - 300°C.
+
This is a cooking method with which it is possible to prepare, quickly and
surely, all those dishes previously requiring long cooking times, continuous
checking and handling, occasional basting with water (replaced with the use
of the Autoclima system), condiments, sauces. Combi steam/convection
cooking is ideal for braising, stewing, roasting, lasagna, meat loaf, roast
beef, trotters and all large joints. Autoclima is the system for automatic
control of humidity to generate and maintain a constant humidity level in the
oven chamber, also taking into account the release of water by the product
itself.
Why choose combi mode cooking?
• Because this cooking mode combines the advantages of heat
convection (speed, energy savings, weight, space) with those of steam
cooking (very little loss of organic qualities or nutrients, less fat or
added condiments).
• Because it is a cooking method essential for all foods which require
high cooking temperatures and a steam-filled atmosphere in order to
limit shrinkage.
• There is no waste.
• Because programming and the numerous automatic devices incorporated
in the oven enable cooking modes, cycles and sequences to be set up
without any further need for checking.
PLUSES
• Light but tasty dishes.
• Quality, uniformity and precision in the cooking process.
• Reduced energy consumption.
• Less risk of shrinking or wasting food.
• Less time dedicated to assisting the cooking process.
• Remarkable savings in space.
12
COOKING MODES
REGENERATION
+
+
Convection or combi with Autoclima system. Automatic oven humidity
control, the exact degree of humidity being regulated by the action of:
increasing humidity or releasing excess steam through the automated oven
vent.
Regeneration temperature from 90°C to 140°C with variable percentages
of humidity.
New way of using the oven for heating up frozen foods on trays, in portions
or on plates. It is not really a cooking mode, but a supplementary function
provided automatically by the oven, making it truly multi-purpose and
eliminating the need for other appliances (e.g. microwave ovens).
Why use a regenerating program?
• Because in organising modern catering services increasing attention is
being paid to the conservation of foods at specific temperatures. This has
become important for reasons of hygiene, storage, immediate availability
of ingredients or made-up dishes. In this way food can be prepared and
served rapidly without altering its organic and nutritional qualities and with
a pleasing, “freshly cooked” appearance.
• Because it simplifies collective catering and banquets, enabling the
preparation of a more varied menu.
• Because it separates production from distribution with evident advantages.
PLUSES
• Optimal versatility of temperatures and degrees of humidity in the oven to
obtain the most suitable regeneration mode for any type of product.
• Extremely fast regeneration.
• Delicate and even regeneration.
• Heat, flavour, consistency exactly the same as a freshly cooked dish.
13
COOKING MODES
CORE PROBE COOKING
MULTIPOINT PROBE NEEDLE PROBE
This cooking mode monitors the increase in temperature at the core
of the food as it is cooking. This makes it possible to obtain exact
and uniform cooking notwithstanding the size of the piece/dish.
The cooking times and/or cycles are automatically selected by the probe
until the set temperature is reached (point at which cooking is perfect).
This method is essential for cooking foods that need to reach a certain
temperature in the centre, e.g. roast beef or large pieces of meat and fish.
Multipoint probe: Innovative cooking method to control cooking by means
of temperature sensors inside the needle inserted in the centre of the food to be
cooked. Temperature selection range: from 5°C to 99°C.
Needle probe: (optional, diameter 1 mm). This needle probe can also be
used for control of small/delicate items. Indispensable for cooking vacuumpacked products.
Why not ensure precision in the kitchen too?
• Cooking and knowing the actual temperature in the centre of the food mass,
in real time, represents complete certainty and stimulates the creativity of any
cook.
• When you know the core temperature, the quality of cooking can be
perfected according to individual taste as the juice content of the food can
be adjusted to take preferences into account.
PLUSES
• Precise cooking, irrespective of the quantity or mass of the food.
• Cooking is more finely controlled, eliminating the risks of shrinkage or
wasting food.
• Time saving: automatic control of cooking process.
• Rigorous hygiene. When the core temperature is known, there is no need to
handle or skewer the food.
• Multipoint: Releases the user from having to locate the exact core of the
product thanks to the sensors inside the needle, which ensure automatic
position, the constant reference to the lowest temperature, i.e. that closest to
the core.
14
EXAMPLES OF CORE TEMPERATURES
CORE TEMPERATURES
BEEF
FILLET
ROAST BEEF
ROASTS
BOILED
from
from
from
from
54°C
48°C
80°C
87°C
to
to
to
to
58°C
55°C
84°C
90°C
from
from
from
from
from
from
75°C
75°C
75°C
75°C
67°C
67°C
to
to
to
to
to
to
78°C
78°C
78°C
80°C
72°C
72°C
from
from
from
from
from
from
from
68°C
65°C
67°C
70°C
78°C
67°C
68°C
to
to
to
to
to
to
to
72°C
70°C
72°C
75°C
83°C
70°C
73°C
VEAL
LEG
CAP
FRICANDEAU
SHOULDER
RACK
LOIN
PORK
LEG
RACK
LOIN
SHOULDER
SHANK
BOILED HAM
SUCKLING PIG
LAMB
LEG
RACK
from 78°C to 83°C
from 70°C to 75°C
POULTRY
CHICKEN
TURKEY
TURKEY BREAST
DUCK
DUCK BREAST (Pink)
FISH
SALMON
“PESCI IN BELLA VISTA”
PATE’ AND TERRINES
PATE’
FOIE-GRAS
CHICKEN TERRINE
FISH TERRINE
from
from
from
from
from
82°C
80°C
67°C
80°C
55°C
to
to
to
to
to
85°C
85°C
72°C
85°C
57°C
from 58°C to 63°C
from 60°C to 65°C
from 72°C to 73°C
45°C
from 62°C to 65°C
from 60°C to 65°C
15
COOKING MODES
DELTA T SYSTEM (ΔT) - if present
A new way of cooking that is regulated by a system of temperature
sensors positioned on the probe and in the oven.
Core temperature range: from 5°C to 99°C.
Chamber temperature range: from 50°C to 140°C.
The function is used during cooking with a core probe and keeps the
difference between the product core temperature and the oven temperature
constant. Thanks to the (ΔT) system, the product is not subjected to sudden
high temperatures, thereby improving the evenness of cooking and the
tenderness of the food, as well as reducing weight loss.
Temperature °C
Oven temperature
120
Core temperature
68
20
Cooking time
Why not learn to take advantage of “idle time”
for cooking large joints?
• This system allows the appliance to be used at any time of the day or
night, whether the chef is there or not.
• Cooking with parallel control of product core and oven temperatures
is a gentle, delicate procedure, which as a positive effect on the quality of the actual cooking: the meat remains compact and tender.
PLUSES
• Automatic cooking without continuous controls, but with sure results.
• “Ripening” effect obtained: fresh meats require a shorter period of ripening.
• Gradual, even heat produces succulent, tender, soft food, while avoiding any burning of the surface.
• Ideal for leg joints, suckling pigs, large pieces in general and pickled
food.
16
COOKING MODES
SLOW COOKING
AT LOW TEMPERATURE
Cooking mode which combines the use of particularly long cooking
times with cooking temperatures below 140°C.
Thanks to the option of creating cooking programs, this oven can carry out
any type of slow cooking and therefore use the oven in what are normally
idle times: at night, during breaks, etc.
Slow cooking creates a “tenderising” effect on the food, making it
more succulent, and reduces shrinkage because it is cooked at a lower
temperature (very important for game, large joints, turkey, suckling pig,
legs, beef, mutton, deer, elk), enhancing the flavour and juice of the
meat.
Why cook quickly by day
if it can be done slowly at night?
• Slow cooking brings back the time-honoured tradition of preparing food
over a fire or embers, with the added advantages of hygiene and oven
cooking.
• When cooking is complete, a hold mode cycle can be used to keep the
food “oven fresh” for many hours (see hold function).
• Slow cooking takes a long time (4-8 hours): thanks to the programmer,
it can be carried out in idle times and, by reducing the speed, energy
consumption is reduced since the oven operates with limited heating
power.
• Weight loss is greatly reduced and savings are such that the cost of the
oven is offset in a short time.
PLUSES
• No checks or further operations are required.
• The quality of cooking and presentation of fibrous meats like game is
improved.
• Shrinkage is extremely limited and no added fats or condiments are
necessary.
17
COOKING MODES
FINISHING AND HOLDING
The finishing program (if present) is combined with the last cooking cycle,
to enable a gradual and controlled increase in oven temperature in convection mode, to obtain the required browning/drying effect. This mode
can be enabled both in core probe and timer mode.
The hold program enables the user to keep the product warm at the right
climate (humidity and temperature) as long as required, while preserving
succulence.
Why use finishing and hold?
• They improve results.
• Also at low temperatures, browning is perfect.
• More flexibility during preparation and service.
• Possibility of optimising hold temperatures with the right degree of
humidity.
• Eliminates the need for supervision at the end of cooking.
18
COOKING MODES
COOKING CYCLES IN AUTOMATIC
PROGRAMMABLE SEQUENCES
Among the great exclusive features of this appliance is automatic cooking
in sequence to enable the selection of a program with different cooking
cycles.
The oven can be manually controlled by setting the required cooking mode,
as and when necessary. They can also be controlled automatically in a
programmed sequence, selecting and starting the cooking mode previously
set and memorised. This second option is ideal for cooking cycles which
are repeated or standardised, as it is possible to obtain uniform quality in
cooking, whoever the operator might be.
Why be tied to the cooking process
when it’s possible to program it?
• If cooking is essentially a question of wide experience, to have an
instrument which can organise, memorise and activate this accumulated
knowledge is to liberate cooks from all the less gratifying chores of
conventional cooking and allow them the freedom to express creativity
and flair.
• The use of the oven, the planning of times and cooking modes and
temperatures, and the organisation of staff can all be rationally
dealt with in an orderly manner as the cooking cycle needs less
“assistance”.
PLUSES
• Working conditions and efficiency are improved (rapidity and yield).
• Customers benefit from constant quality.
• Less time is dedicated to assisting the cooking process, making time
available for finishing off dishes.
• Possibility of preheating cycles in automatic sequence.
19
COOKING MODES
DELAYED START - if present
This function enables a cooking program to be started after a set delay,
or the pre-heating of an empty oven, to improve work organisation and
exploit “idle” times.
Why forego the clock in order to
have cooking in sequence?
• Being able to start a cooking sequence one hour before starting
service, or many hours before, such as the case of slow cooking large
joints, or finding the oven already pre-heated are advantages that
allow improved organised and functional work, freeing the chef and
operators of many tasks.
PLUSES
• Oven performance is enhanced.
• Personnel have more free time because controls are fewer.
20
GENERAL HINTS
* Pre-heating the oven
The pre-heating stage is very important and is useful to gain good results from
your cooking. It also ensures that the cooking times given in the recipe book
are correct.
• Normally the oven should always be pre-heated.
• The oven should be pre-heated at a temperature value that is 15-25% greater
than the required cooking temperature.
• In the case of steam cooking frozen products or bulk quantities, pre-heating is
recommended with the Forced Steam function at 115°-120°C.
• To cook without drying the outer surface of the food, it is advisable to cook
au gratin by convection with the percentage of humidity set in proportion to
the food being cooked.
* Using the core temperature probe
• When cooking with the temperature regulated by the core probe, it is
essential to spear it right into the heart of the food item. The probe should be
pushed all the way in, from top to bottom, to reach the centre or core of the
food item.
• On ovens equipped with the multipoint probe,
it is sufficient to insert it in the largest section of
the product to be cooked.
71°C
• With items that are not very thick (i.e. thicknesses less
70°C
71°C
than double the length of the probe), the probe should be
72°C
speared into the food horizontally as this is the only way
to reach the heart of the mass without leaving out part of
the probe. The needle probe is recommended with small joints.
* Cooking temperature
The recipes on the following pages give cooking temperatures which may seem low.
It is advisable not to change them completely, since they have been calculated after
many tests carried out in our experimental kitchen. If they are not observed, the evenness and quality of cooking may be jeopardised.
* Spacing between trays
When loading, pay particular attention to the space between trays. There must be
circulation of air in order to obtain homogeneous cooking. If the trays are resting one
on the other, air cannot circulate and cooking will be uneven. Observe the loading
limits indicated in the recipe book.
21
GENERAL HINTS
* Type of trays
For best results, it is indispensable to use the most suitable trays according to the different types of product: perforated trays in aluminium or aluminised plate for pastry/
bakery products, perforated containers for steaming, rack containers for chips, special
racks for cooking chickens, etc.
* Loading the trays
The recipes on the following pages show, for each oven model and for each recipe,
the quantity of food to place into each tray in kg or in pieces. If you observe these
instructions, the quality of your cooking will be perfect. The depth of the tray must be
suitable for the height of the food.
For even cooking, it is preferable to distribute the load over several shallow trays
rather than loading just one extremely deep tray.
* Partial load
If the oven is not to be fully loaded, space out the trays evenly.
With large loads of meat, it is advisable to put the product on
a rack with a single tray below, so that the product need not
be turned and the cooking juices may be collected and used for
making the sauces.
Use the special racks for cooking chicken. It is indispensable to
put a tray underneath to collect fat.
* Reducing fats
The oven makes it possible to reduce the use of condiments, oil, butter, fats and spices
to a negligible amount. Therefore, use fats very sparingly in your cooking, enhancing
the nutrients in the food and providing a healthier diet.
* The quality of water
Water is the fundamental element in the oven. Make sure that your oven is supplied
with soft water. If the water in your area is hard, soften it before use.
* Cleaning without labour
In order to always obtain the best cooking results and an efficient appliance,
we suggest you clean the oven daily. Carefully follow the procedures given
in the instruction booklet.
To ensure perfect cleaning of the oven, we recommend use of a proprietary
alkaline detergent.
* Opening the oven door during cooking
During steam cooking, avoid opening the oven door to prevent prolonged cooking times. Do not put your face close to the oven when
opening the door. The steam coming out can cause burns.
22
EXCLUSIVE ACCESSORIES FOR SPECIAL COOKING
Special stainless steel rack for cooking vegetables
Mod. GV110 - 1/1 GN
Mod. GV210 - 2/1 GN
Special rack for cooking kebabs, in stainless steel
Mod. GS111 - 1/1 GN
Special rack for cooking meat and fish kebabs, in stainless steel
Mod. GS112 - 1/1 GN
Special rack for cooking meat and fish, in aluminium
Mod. GC113 - 1/1 GN
Teflon-coated aluminium non-stick tray for chips
Mod. TF106 - 1/1 GN - 6 pcs.
Mod. TF112 - 2/1 GN - 12 pcs.
Chicken roasting rack, in stainless steel
Mod. P1108 - 1/1 GN - 8 pcs.
Enamelled baking tray h. 20 - 40 - 65 mm
Mod. S1102 - S1104 - S1106 - 1/1 GN
Mod. S2102 - S2104 - S2106 - 2/1 GN
Mesh basket for pre-fried food, in stainless steel - h. 40 mm
Mod. R1104 - 1/1 GN
Mod. R2104 - 2/1 GN
Teflon-coated non-stick aluminium tray for fried food
h. 20 - 40 - 65 mm
Mod. AT02 - AT04 - AT06 - 1/1 GN
Aluminium cake tray
Mod. A1102 - 1/1 GN
Perforated baking tray
Mod. AF102 - 1/1 GN
Heat-retaining aluminium plate
Mod. AP110 - 1/1 GN
Mod. AP064 - 600 x 400
Contact your area dealer to learn about the full range of accessories available.
23
COOKING EXAMPLES
L
C 12
M
*
Mode
BAKED SALMON (whole, 3 kg)
061
101
102
201
202
20
2
2
4
4
4
pcs
pcs
pcs
pcs
pcs
12
20
40
40
80
pcs
pcs
pcs
pcs
pcs
---
1
150°C
50’
40%
4
2
170°C
65°C
30%
4
--
Oven model (capacity)
061
101
102
201
202
6 x 1/1 GN
10 x 2/1 GN - 20 x 1/1 GN
Load per tray
M
Maximum recommended load
20 x 1/1 GN
Total time in minutes
20 x 2/1 GN - 40 x 1/1 GN
Cooking cycle
Mode
Convection cooking mode
Steam cooking mode
Combi convection/steam cooking mode
Oven temperature
Cooking time / Core temperature
% of humidity / Vent position
FFAST DRY
R
Vent closed
FAST DRY
Vent open
*
* if present)
Ventilation speed (
Fan speed
V.Int.
24
L
10 x 1/1 GN
Intermittent fan
A1-A6 HORS D’OEUVRES
HORS D’OEUVRES
ANTIPASTI RECIPES / A 1..6
L
A1
M
*
Mode
SCALLOPS AU GRATIN
20
061
101
102
201
202
15 pz
15 pz
35 pz
90 pz
150 pz
350 pz
15 pz
35 pz
300 pz
700 pz
15’
20’
1
210°C
--
50%
5
1
95°C
--
FFAST DRY
R
5
1
170°C
--
FAST DRY
4
1
170°C
10’
20%
4
2
180°C
--
FAST DRY
5
1
100°C
65°C
FFAST DRY
R
5
65°C
FFAST DRY
R
4
25’
Solid steel tray.
A2
STEAMED OCTOPUS
061
101
102
201
202
3
3
7
3
7
Kg
061
101
102
201
202
2
2
4
2
4
pz
Kg
Kg
Kg
9
15
35
30
70
Kg
6
10
20
20
40
pz
Kg
Kg
Kg
1h 30’/ 1h 40’
1h 30’/ 1h 40’
65
Kg
Kg 1h 30’/ 1h 40’
Approx. 500 g per piece Freshly prepared or frozen. Perforated steel tray.
A3
SAVOURY FLAN
Ø 280
pz
pz
pz
pz
pz
pz
pz
pz
35’
40’
45’
Aluminium tray or mould on rack recommended.
A4
VOL AU VENT “ALLA FINANZIERA”
20
061
101
102
201
202
24
24
48
24
48
pz
18
18
40
18
40
pz
pz
pz
pz
pz
144
240
480
480
960
pz
108
180
400
360
800
pz
pz
pz
pz
pz
20’
25’
30’
Aluminium tray recommended.
A5
SOLE ROLLS
061
101
102
201
202
pz
pz
pz
pz
pz
pz
pz
pz
10’
15’
20’
Season as required after cooking. Preheat to 120 °C for full loads. Perforated steel tray.
A6
FISH TERRINE
061
101
102
201
202
3
3
6
3
6
pz
pz
pz
pz
pz
9
15
30
60
120
pz
pz
pz
pz
pz
Vacuum packed product cooking. Perforated steel tray.
20’/30’
30’/40’
40’/50’
1
85°C
B1-B6 FIRST COURSE
FIRST COURSE
FIRST COURSE RECIPES / B 1..6
L
B1
M
*
Mode
STEAMED RICE
65
061
101
102
201
202
2 Kg
2 Kg
4,5 Kg
6 Kg
10 Kg
22,5 Kg
2 Kg
4,5 Kg
20 Kg
45 Kg
15’/20’
15’/20’
1
100°C
--
FFAST DRY
R
4
15’/20’
Add two parts water to one part rice. Cooking times vary according to the type of rice. Solid steel tray.
B2
CRESPELLE
40
061
101
102
201
202
30
30
60
30
60
90
150
330
300
660
pz
pz
pz
pz
pz
pz
pz
pz
pz
pz
15’/20’
15’/20’
1
170°C
10’
60%
4
2
180°C
--
20%
6
15’/20’
Top with cheese and melted butter before baking Preheat to 220 °C for full loads. Solid steel tray.
B3
BAKED LASAGNE
65
061
101
102
201
202
5
5
11
5
11
15
25
55
50
110
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
20’/25’
25’/30’
1
150°C
60°C
40%
4
2
170°C
95°C
FAST DRY
6
FAST DRY
5
30’/45’
Preheat to 230°C for full loads and top with parmesan and butter before baking. Solid steel tray.
B4
GNOCCHI “ALLA ROMANA”
20
061
101
102
201
202
60
60
135
60
135
pz
pz
pz
pz
pz
180
300
660
600
1320
pz
pz
pz
pz
pz
15’
20’
1
200°C
--
25’
Preheat to 250°C for full loads and top with parmesan and butter before baking. Solid steel tray.
B5
CANNELLONI
40
061
101
102
201
202
32
32
70
32
70
pz
pz
pz
pz
pz
96
160
350
320
700
pz
pz
pz
pz
pz
15’
18’
1
170°C
10’
60%
4
2
180°C
--
20%
6
1
150°C
60°C
40%
4
2
170°C
95°C
FAST DRY
6
20’
Top with parmesan before baking. Solid steel tray.
B6
MOUSSAKA
65
061
101
102
201
202
5
5
11
5
11
Kg
Kg
Kg
Kg
Kg
15
25
55
50
110
Preheat to 230 °C for full loads. Solid steel tray.
Kg
Kg
Kg
Kg
Kg
20’/25’
25’/30’
30’/45’
C1-C25 FISH
FISH
FISH RECIPES / C 1..6
L
C1
M
*
Mode
STEAMED SOLE
20
061
101
102
201
202
5 pz
5 pz
12 pz
30 pz
50 pz
120 pz
5 pz
12 pz
100 pz
240 pz
12’/20’
12’/20’
1
95°C
--
FFAST DRY
R
5
1
95°C
--
FFAST DRY
R
5
1
100°C
--
FFAST DRY
R
5
1
95°C
65°C
FFAST DRY
R
4
1
95°C
--
FFAST DRY
R
5
180°C
65°C
30%
5
12’/20’’
Preheat to 120 °C for full loads. Perforated steel tray.
C2
STEAMED LOBSTER (fresh)
40
061
101
102
201
202
2,5
2,5
6
2,5
6
Kg
Kg
Kg
Kg
Kg
7,5
12,5
30
25
60
Kg
Kg
Kg
Kg
Kg
20’
30’
40’
Tie the lobster to a board to prevent it from bending or curling. Perforated steel tray.
C3
FRESH STEAMED MANTIS SHRIMPS
40
061
101
102
201
202
2
2
4,5
2
4,5
Kg
Kg
Kg
Kg
Kg
12
20
45
40
90
Kg
Kg
Kg
Kg
Kg
7’/10’
7’/10’
7’/10’
Preheat to 120 °C for full loads. Perforated steel tray.
C4
FRESH STEAMED TROUT
20
061
101
102
201
202
8
8
18
8
18
pz
pz
pz
pz
pz
24
40
90
80
180
pz
pz
pz
pz
pz
12’/15’
15’/18’
18’/22’
Preheat to 120 °C for full loads. Perforated steel tray.
C5
STEAMED OCTOPUS
061
101
102
201
202
3
3
7
3
7
Kg
061
101
102
201
202
2
2
4
4
4
pz
Kg
Kg
Kg
9
15
35
30
70
Kg
12
20
40
40
80
pz
Kg
Kg
Kg
1h 30’/ 1h 40’
1h 30’/ 1h 40’
65
Kg
Kg 1h 30’/ 1h 40’
Approx. 500 g per piece Freshly prepared or frozen. Perforated steel tray.
C6
BAKED TURBOT
20
pz
pz
pz
pz
pz
pz
pz
pz
20’/25’
25’/30’
1
35’/40’
Approx. 600 g per portion, season to taste and baste with white wine in the last 5 minutes. Solid steel tray.
FISH RECIPES / C 7..12
L
C7
M
*
Mode
STEAMED CUTTLEFISH AND SQUID (frozen)
40
061
101
102
201
202
2 Kg
2 Kg
4 Kg
12 Kg
20 Kg
40 Kg
2 Kg
4 Kg
40 Kg
80 Kg
30’/ 1h30’
30’/ 1h30’
1
95°C
--
FFAST DRY
R
5
30’/ 1h30’
Defrost before cooking. Preheat to 120 °C for full loads. Solid steel tray.
Improved results are guaranteed if cooked on a covered tray slightly immersed in water.
C8
MONKFISH TAIL “ALLA LIVORNESE”
40
061
101
102
201
202
3
3
7
3
7
Kg
Kg
Kg
Kg
Kg
9
15
35
30
70
Kg
Kg
Kg
Kg
Kg
20’/30’
30’/40’
1
155°C
15’
30%
5
2
175°C
--
20%
5
40’/50’
Preheat to 200 °C for full loads. Top directly when cool with tomato, olives, capers etc. Solid steel tray.
C9
SPIDER CRAB OR CRAB
40
6-8
061
6-8
101
102 12-14
6-8
201
202 12-14
18-24
30-40
pz
60-70
pz
60-80
pz 120-140
pz
pz
pz
pz
pz
pz
pz
20’/30’
20’/30’
1
95°C
--
FFAST DRY
R
5
1
100°C
--
FFAST DRY
R
4
1
95°C
65°C
FFAST DRY
R
4
1
150°C
50’
40%
4
2
170°C
65°C
30%
4
20’/30’
Perforated steel tray.
C 10
PRAWNS WITH SHELLS (fresh)
40
061
101
102
201
202
8
8
18
8
18
pz
pz
pz
pz
pz
24
40
90
80
180
pz
pz
pz
pz
pz
5’/15’
5’/15’
5’/15’
Perforated steel tray.
C 11
STEAMED SALMON (whole, 3 kg)
20/40
061
101
102
201
202
3
3
7
3
7
Kg
Kg
Kg
Kg
Kg
9
15
35
30
70
Kg
Kg
Kg
Kg
Kg
----
Preheat to 120 °C for full loads. Perforated steel tray.
C 12
BAKED SALMON (whole, 3 kg)
20
061
101
102
201
202
2
2
4
4
4
pz
pz
pz
pz
pz
12
20
40
40
80
pz
pz
pz
pz
pz
----
Insert the probe in the largest section near the central bone. Solid steel tray.
FISH RECIPES / C 13..18
L
C 13
M
*
Mode
BAKED SCAMPI (large 8/12)
20
061
101
102
201
202
15 pz
15 pz
35 pz
45 pz
75 pz
175 pz
15 pz
35 pz
150 pz
350 pz
8’
10’
1
230°C
--
40%
5
12’
Preheat to 260°C for full loads and season with salt and oil before baking. Solid steel tray.
C 14
SCALLOPS AU GRATIN
20
061
101
102
201
202
15
15
35
15
35
pz
pz
pz
pz
pz
90
150
350
300
700
pz
6
10
20
20
40
Kg
pz
pz
pz
pz
15’
20’
1
210°C
--
50%
5
1
100°C
--
FFAST DRY
R
5
1
180°C
65°C
30%
5
25’
Solid steel tray.
C 15
MOLLUSCS (mussels-clams)
40
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
5’
10’
15’
Add condiment or wine while still raw. Solid steel tray.
C 16
SALT-BAKED FISH (whole, 3 kg)
40
061
101
102
201
202
1
1
2
1
2
pz
pz
pz
pz
pz
3
5
10
10
20
pz
pz
pz
pz
pz
15’
20’
25’
Do not descale the fish; place on a bed of rock salt, insert the probe and cover with salt. Solid steel tray.
C 17
GILTHEAD SEA BREAM WITH ROAST POTATOES
40
061 8-10
101 8-10
102 16-20
201 8-10
202 16-20
24-30
40-50
pz 80-100
pz 80-100
pz 160-200
pz
pz
pz
pz
pz
pz
pz
20’
25’/30’
1
180°C
58°C
50%
5
2
200°C
65°C
20%
5
--
50%
5
30’/35’
For 300 g portions, cut potatoes into cubes of approx. 6 mm. Preheat to 260 °C for full loads.
Solid steel tray.
C 18
FISH FILLETS
20
061
101
102
201
202
2
2
4
4
4
pz
pz
pz
pz
pz
12
20
40
40
80
pz
pz
pz
pz
pz
10’/15’
15’/20’
1
20’/25’
Add oil salt and other spices as required. Preheat the oven to 250 °C. Solid steel tray.
210°C
FISH RECIPES / C 19..24
C 19
L
M
3 pz
3 pz
6 pz
9 pz
15 pz
30 pz
3 pz
6 pz
60 pz
120 pz
*
Mode
FISH TERRINE
061
101
102
201
202
20’/30’
30’/40’
1
85°C
65°C
FFAST DRY
R
4
1
170°
--
50%
5
180°C
--
30%
5
210°C
--
50%
5
--
20%
5
40’/50’
Vacuum packed product cooking. Perforated steel tray.
C 20
SALMON CHUNKS OR TRANCHES
20
061
101
102
201
202
15
15
35
15
35
pz
pz
pz
pz
pz
90
150
350
300
700
pz
15’
pz
pz
20’
pz
25’
pz
Season before cooking. Cooking times vary according to the size of the portions. Solid steel tray.
C 21
BAKED TROUT
20
061 8-10
101 8-10
102 16-20
201 8-10
202 16-20
pz
pz
pz
pz
pz
30
50
100
100
200
pz
pz
pz
pz
pz
10’/15’
15’/20’
1
20’/25’
Preheat to 230°C for full loads, season and grease lightly with oil. Solid steel tray.
C 22
FISH STICKS (frozen)
20
061
101
102
201
202
40
40
100
40
100
pz
pz
pz
pz
pz
240
400
1000
800
2000
pz
pz
pz
pz
pz
10’/15’
15’/20’
1
20’/25’
Preheat to 230°C for full loads, season and grease lightly with oil. Teflon-coated aluminium tray.
C 23
KEBAB OF “MAZZANCOLLE” SHRIMPS
061
101
102
201
202
10
10
20
10
20
pz
pz
pz
pz
pz
60
100
200
200
400
pz
pz
pz
pz
pz
10’/15’
15’/20’
1
190°C
20’/25’
Preheat to 250°C for full loads, season and grease lightly with oil. Special steel rack for cooking meat kebabs.
C 24
SOLE ROLLS
061
101
102
201
202
18 pz
18
40
18
40
pz
pz
pz
pz
108
180
400
360
800
pz
pz
pz
pz
pz
10’
15’
1
100°C
20’
Season as required after cooking. Preheat to 120 °C for full loads. Perforated steel tray.
65°C
FFAST DRY
R
5
FISH RECIPES / C 25
L
C 25
M
*
Mode
WHITING FILLET
20
061
101
102
201
202
8 pz
8 pz
18 pz
24 pz
40 pz
90 pz
8 pz
18 pz
80 pz
180 pz
15’
20’
25’
Season inside and outside, coat in flour and oil lightly. Solid steel tray.
1
190°C
--
FFAST DRY
R
5
D1-D26 MEAT
MEAT
MEAT RECIPES / D 1..6
L
D1
M
*
Mode
PEPPERS WITH MEAT STUFFING
20
061
101
102
201
202
15 pz
15 pz
30 pz
90 pz
150 pz
300 pz
15 pz
30 pz
300 pz
600 pz
30’
40’
1
160°C
15’
30%
5
2
170°C
--
FFAST DRY
R
5
1
150°C
--
70%
3
1
190°C
10’
FAST DRY
4
2
150°C
50°C
20%
4
3
160°C
70°C
40%
5
190°C
--
20%
5
50’
Preheat to 180 °C for full loads. Lay the peppers out upside down. Solid steel tray.
D2
“OSSOBUCO ALLA MILANESE”
40
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
45
75
150
150
300
pz
2h
pz
pz
2h
pz
2h
pz
Preheat to 190°C for full loads, cover the product with a cover or tray.
Solid steel tray.
D3
VEAL ROLL (2 kg)
40
061
101
102
201
202
8
8
16
8
16
Kg
Kg
Kg
Kg
Kg
24
40
80
80
160
Kg
--
Kg
Kg
--
Kg
--
Kg
Preheat to 240°C for full loads, cover the product with a cover or tray. Solid steel tray.
D4
MIXED MEAT KEBABS
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
45
75
200
150
400
pz
pz
pz
pz
pz
15’/20’
20’/25’
1
30’/35’
Preheat to 250°C for full loads, cover the product with a cover or tray. Special steel rack for cooking meat kebabs.
D5
ROAST DUCK, GUINEA FOWL, PHEASANT
061
101
102
201
202
3
3
6
3
6
pz
6
6
12
6
12
Kg
pz
pz
pz
9
15
30
30
60
pz
18
30
60
60
120
Kg
pz
pz
pz
1h /1h 30’
1 1 30’
h/ h
1
155°C
80°C
70%
4
2
185°C
85°C
30%
4
40
1h /1h 30’
pz
pz
Preheat to 190°C for full loads, season lightly and add grease in slits before cooking. Steel rack on tray.
D6
ROAST PORK LOIN
40
061
101
102
201
202
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
----
1
190°C
10’
FAST DRY
4
2
150°C
50°C
20%
4
3
160°C
70°C
40%
5
Preheat to 240°C for full loads, season lightly and add grease in slits before cooking. Steel rack on tray.
MEAT RECIPES / D 7..11
L
D7
M
*
Mode
BRAISED BEEF
100
061
101
102
201
202
6 Kg
6 Kg
12 Kg
12 Kg
18 Kg
36 Kg
6 Kg
12 Kg
36 Kg
72 Kg
---
1
130°C
90°C
80%
3
2
100°C
30’
50%
3
--
Preheat to 160 °C for full loads. 1st meat and base browning cycle 2nd cycle after adding wine, cover Solid steel tray.
D8
ROAST CHICKEN (approx. 1 – 1.2 kg)
40
061
101
102
201
202
8
8
16
8
16
pz
pz
pz
pz
pz
16
24
48
48
96
pz
pz
pz
pz
pz
55’
55’/1h
1h /1h 05’
1
150°C
10’
60%
5
2
160°C
10’
50%
5
3
170°C
10’
30%
5
4
185°C
15’
10%
5
5
220°C
--
FAST DRY
6
Marinate the chicken in advance. Preheat to 190°C for full loads and insert a tray to collect fat. Chicken rack, in steel.
D9
CHICKEN WITH PROBE
40
061
101
102
201
202
3
3
7
3
17
Kg
Kg
Kg
Kg
Kg
9
15
35
30
70
Kg
Kg
Kg
Kg
Kg
---
1
220°C
70°C
90%
6
2
250°C
85°C
20%
6
--
Marinate the chicken in advance. Preheat to 270°C for full loads and insert a tray to collect fat. Chicken rack, in steel.
D 10
ROAST CHICKEN LEGS (250 g)
40
061
101
102
201
202
10
10
20
10
20
pz
pz
pz
pz
pz
60
100
200
200
400
pz
pz
pz
pz
pz
25’/30’
30’/35’
1
200°C
20’
60%
5
2
220°C
--
20%
4
35’/40’
Marinate the legs in advance. Preheat to 230 °C for full loads. Insert a tray to collect fat. Steel rack on tray.
D 11
ROAST VEAL
40
061
101
102
201
202
6
6
12
6
12
Kg
Kg
Kg
Kg
Kg
18
30
60
60
120
Kg
Kg
Kg
Kg
Kg
----
1
190°C
10’
FAST DRY
4
2
150°C
50°C
20%
4
3
160°C
70°C
40%
5
Season with spices as required and grease. Preheat to 240 °C for full loads. Steel rack on tray.
MEAT RECIPES / D 12..17
L
D 12
M
*
Mode
ROAST PORK SHANK (whole)
40
061
101
102
201
202
6 pz
6 pz
12 pz
18 pz h
1 35’/1h 40’
30 pz
60 pz h
h
6 pz
12 pz
60 pz
120 pz 1h 45’/1h 50’
1 40’/1 45’
1
100°C
5’
FFAST DRY
R
4
2
130
1 30’
70%
3
3
180°C
--
70%
4
1
100°C
5’
FFAST DRY
R
4
2
120°C
65°C
20%
2
3
170°C
--
30%
4
1
230°C
10’
FAST DRY
4
2
100°C
53°C
30%
3
1
160°C
20’
40%
5
2
180°C
--
20%
4
1
240°C
10’
20%
5
1
190°C
10’
FAST DRY
4
2
150°C
50°C
20%
4
3
160°C
70°C
40%
5
°C
h
Season with spices as required. If with skin, slit before cooking. Steel rack on tray.
D 13
LEG OF LAMB
40
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
4
6
12
12
24
pz
18
30
60
60
120
Kg
--
pz
pz
--
pz
--
pz
Marinate before cooking. Solid steel tray.
D 14
ROAST-BEEF
40
061
101
102
201
202
6
6
12
6
12
Kg
Kg
Kg
Kg
Kg
--
Kg
Kg
--
Kg
--
Kg
Season as required. Preheat to 250 °C for full loads. Steel rack on tray.
D 15
ROAST RABBIT (cut in eighths)
40
061
101
102
201
202
3
3
7
3
17
Kg
Kg
Kg
Kg
Kg
9
15
35
30
70
Kg
35’
Kg
Kg
40’
Kg
45’
Kg
Preheat to 190°C for full loads, season lightly. Solid steel tray.
D 16
HAMBURGER
20
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
90
150
300
300
600
pz
pz
pz
pz
pz
10’/15’
15’/20’
20’/25’
Preheat to 260 °C for full loads. Solid steel tray.
D 17
MEATLOAF
40
061
101
102
201
202
6
6
12
6
12
Kg
Kg
Kg
Kg
Kg
18
30
60
60
120
Preheat to 240 °C for full loads. Enamelled tray.
Kg
Kg
Kg
Kg
Kg
----
MEAT RECIPES / D 18..23
L
D 18
M
*
Mode
GOULASH
65
061
101
102
201
202
3,5 Kg
3,5 Kg
8 Kg
10,5 Kg
17,5 Kg
40 Kg
3,5 Kg
8 Kg
35 Kg
80 Kg
2h
2h
1
150°C
--
70%
3
2h
After you have and browned the meat in convection mode at 180 °C, cover with lead. Solid steel tray.
D 19
GAME TERRINE
20
061
101
102
201
202
7
7
14
7
14
Kg
Kg
Kg
Kg
Kg
21
35
70
70
140
Kg
Kg
Kg
Kg
Kg
---
1
85°C
70°C
FFAST DRY
R
4
1
190°C
10’
FAST DRY
4
2
150°C
50°C
20%
4
3
160°C
70°C
40%
5
240°C
53°C
20%
5
--
Place moulds on racks. Targeted steam cooking.
D 20
TURKEY BREAST
40
061
101
102
201
202
7
7
14
7
14
Kg
Kg
Kg
Kg
Kg
21
35
70
70
140
Kg
Kg
Kg
Kg
Kg
----
To obtain even colouring, cook on a rack after marinating. Steel rack on tray.
D 21
CHOPS
061
101
102
201
202
6
6
12
6
12
pz
pz
pz
pz
pz
90
150
300
300
600
pz
pz
pz
pz
pz
---
1
--
Preheat to 300 °C with racks, grease the meat slightly and place in oven quickly to avoid heat dispersion.
Special rack for cooking meat, in aluminium.
D 22
FILLET
061
101
102
201
202
12
12
24
12
24
pz
pz
pz
pz
pz
72
120
240
240
480
pz
pz
pz
pz
pz
---
1
240°C
53°C
20%
5
--
Preheat to 300 °C with racks, grease the meat slightly and place in oven quickly to avoid heat dispersion. Cooking times vary according to the thickness and internal cooking level required (rare, medium, well cooked). Special rack for cooking meat, in aluminium.
D 23
FRIED CHICKEN
20
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
90
150
300
300
600
pz
pz
pz
pz
pz
10’
15’
1
20’
Remove the skin, salt, and coat in flour/egg/breadcrumbs respectively.
Spray the tray base and food with oil. Teflon-coated aluminium tray.
195°C
--
20%
5
MEAT RECIPES / D 24..26
L
D 24
M
*
Mode
VEAL CUTLET “ALLA MILANESE”
20
061
101
102
201
202
10 pz
10 pz
20 pz
60 pz
100 pz
200 pz
10 pz
20 pz
200 pz
400 pz
10’
15’
1
195°C
15’
20%
5
1
145°C
75°C
80%
3
2
200°C
85°C
10%
4
20’
After beating the cutlets, coat in flour/egg/breadcrumbs respectively.
Spray the tray base and food with oil. Teflon-coated aluminium tray.
D 25
TURKEY LEG
65
061
101
102
201
202
4
4
8
4
8
pz
pz
pz
pz
pz
12
20
40
40
80
pz
pz
pz
pz
pz
----
Season the fresh product, fry with vegetables, baste with white wine and continue cooking. Solid steel tray.
D 26
GRILLED PORK CHOPS
061
101
102
201
202
6
6
12
6
12
Kg
Kg
Kg
Kg
Kg
18
30
60
60
120
Kg
Kg
Kg
Kg
Kg
45’
50’
55’
1
130°C
15’
70%
4
2
150°C
15’
50%
4
3
180°C
--
60%
5
Season or marinate, cut into equal size pieces. Special rack for cooking meat, in aluminium.
E1-E18 SIDE DISH
SIDE DISH
SIDE DISH RECIPES / E 1..6
L
E1
M
*
Mode
STEAMED ASPARAGUS (fresh or frozen)
40
061
101
102
201
202
2 Kg
2 Kg
4 Kg
12 Kg
20 Kg
40 Kg
2 Kg
4 Kg
40 Kg
80 Kg
10’/20’
10’/20’
1
100°C
--
FFAST DRY
R
4
100°C
--
FFAST DRY
R
4
85°C
--
FFAST DRY
R
2
100°C
--
FFAST DRY
R
4
100°C
--
FFAST DRY
R
4
10’/20’
If soaked in saline solution, use solid trays If fresh, add a few minutes to the cooking time.
Time depends on the size of the pieces. Perforated steel tray.
E2
VEGETABLE SALAD (frozen)
65
061
101
102
201
202
4
4
8
4
8
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
10’
15’
1
20’
For full loads, preheat to 130 °C and use rapid steam mode. Perforated steel tray.
E3
STEAMED SPINACH (fresh)
40
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
10’
12’
1
15’
Use the low fan speed to avoid moving the leaves. Perforated steel tray.
E4
STEAMED SPINACH (frozen)
40
061
101
102
201
202
2,5
2,5
5
2,5
5
Kg
Kg
Kg
Kg
Kg
15
25
60
50
120
Kg
Kg
Kg
Kg
Kg
20’
25’
1
30’
At least partial defrosting is recommended before cooking.
For full loads, use rapid steam mode (110° - 130 °C). Perforated steel tray.
E5
STEAMED GREEN BEANS (frozen)
100
061
101
102
201
202
5
5
10
5
10
Kg
Kg
Kg
Kg
Kg
15
25
50
50
100
Kg
Kg
Kg
Kg
Kg
15’
20’
1
25’
Preheat to 130°C; for full loads, use rapid steam mode (110° - 130 °C). Perforated steel tray.
E6
FENNEL AU GRATIN
40
061
101
102
201
202
2,5
2,5
5
2,5
5
Kg
Kg
Kg
Kg
Kg
7,5
12,5
27,5
25
55
Kg
Kg
Kg
Kg
Kg
15’
20’
1
190°C
05’
40%
5
2
210°C
--
10%
5
25’
Steam cook first, complete with béchamel sauce and parmesan and then cook au gratin. Solid steel tray.
SIDE DISH RECIPES / E 7..12
L
E7
M
*
Mode
SAUTÉED COURGETTES
40
061
101
102
201
202
2 Kg
2 Kg
4 Kg
12 Kg
20 Kg
40 Kg
2 Kg
4 Kg
40 Kg
80 Kg
15’
20’
1
190°C
05’
40%
5
2
210°C
--
10%
5
25’
Season with salt, garlic and olive oil. Preheat to 250°C for full loads, turn with a spatula. Solid steel tray.
E8
STEAMED SLICED CARROTS (frozen)
65
061
101
102
201
202
4
4
8
4
8
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
15’
20’
1
100°C
--
FFAST DRY
R
4
100°C
--
FFAST DRY
R
4
25’
For full loads, preheat to 130 °C and use rapid steam mode. Perforated steel tray.
E9
STEAMED POTATOES (fresh)
40
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
20’
25’
1
30’
Preheat to 130 °C for full loads. Cooking times vary according to the size of the pieces. Perforated steel tray.
E 10
ROAST POTATOES (fresh)
40
061
101
102
201
202
2,5
2,5
5
2,5
5
Kg
Kg
Kg
Kg
Kg
15
25
60
50
120
Kg
Kg
Kg
Kg
Kg
25’/30’
30’/35’
1
170°C
08’
60%
5
2
190°C
--
FAST DRY
6
1
170°C
5’
30%
5
2
180°C
--
FAST DRY
6
35’/40’
Season and mix before placing in the oven, for full loads preheat to 220°C.
Enamelled tray.
E 11
BRAISED AUBERGINES “AL FUNGHETTO”
40
061
101
102
201
202
5
5
10
5
10
Kg
Kg
Kg
Kg
Kg
15
25
50
50
100
Kg
Kg
Kg
Kg
Kg
30’
35’
40’
Preheat to 220°C for full loads, season as required and mix before and during cooking. Glazed tray.
E 12
SAUTÉED BUTTON MUSHROOMS
40
061
101
102
201
202
2,5
2,5
5
2,5
5
Kg
Kg
Kg
Kg
Kg
7,5
12,5
27,5
25
55
Kg
Kg
Kg
Kg
Kg
30’
35’
1
170°C
5’
30%
5
2
180°C
--
FAST DRY
6
40’
Steam cook briefly. Preheat to 220 °C for full loads, transfer to another tray, season as required and mix before cooking.
Enamelled tray.
SIDE DISH RECIPES / E 13..18
L
E 13
M
*
Mode
GRILLED AUBERGINES
061
101
102
201
202
0,5 Kg
3 Kg
0,5 Kg
1 Kg
5 Kg
10 Kg
0,5 Kg
1 Kg
10 Kg
20 Kg
8’
13’
1
240°C
--
FAST DRY
5
1
170°C
5’
30%
5
2
180°C
--
FAST DRY
6
1
100°C
--
FFAST DRY
R
4
100°C
--
FFAST DRY
R
4
15’
Grease the aubergines slightly. Special steel rack for vegetables.
E 14
PEPERONATA (Fresh)
40
061
101
102
201
202
2
2
5
2
5
Kg
Kg
Kg
Kg
Kg
12
20
50
40
100
Kg
Kg
Kg
Kg
Kg
30’
35’
40’
Season when cool. Preheat to 220 °C for full loads. Enamelled tray.
E 15
TOMATOES (to peel)
40
061
101
102
201
202
20
20
40
20
40
Kg
Kg
Kg
Kg
Kg
120
150
400
400
800
Kg
Kg
Kg
Kg
Kg
2’
3’
5’
Score the tomatoes. Preheat to 130 °C for full loads. Perforated steel tray.
E 16
STEAMED CAULIFLOWER (fresh or frozen)
40
061
101
102
201
202
2,5
2,5
5,5
2,5
5,5
Kg
Kg
Kg
Kg
Kg
15
25
55
50
110
Kg
Kg
Kg
Kg
Kg
15’
20’
1
25’
Cut the vegetables when raw to shorten cooking times. Preheat to 130 °C for full loads. If frozen, use rapid steam mode.
Perforated steel tray.
E 17
CHIPS (frozen)
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
15’
20’
1
195°C
--
20%
5
180°C
93°C
10%
5
25’
Preheat to 220 °C for full loads. Mesh basket for pre-fried food, in stainless steel.
E 18
BAKED POTATOES
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
---
1
--
Wrap potatoes in foil. Cooking times vary according to the size of the potatoes. Core probe 92° - 94 °C. Steel rack.
F1-F15 DESSERT
DESSERT
DESSERT RECIPES / F 1..6
F1
L
M
9 pz
54 pz
9 pz
18 pz
90 pz
180 pz
9 pz
18 pz
180 pz
360 pz
*
Mode
CROISSANTS
20
061
101
102
201
202
15’/20’
20’/25’
1
160°C
3’
30%
4
2
170°C
--
FAST DRY
5
1
90°C
--
FAST DRY
2
1
150°C
4’
40%
3
2
170°C
10’
30%
4
3
180°C
--
10%
5
1
160°C
15’
50%
5
2
170°C
--
FAST DRY
5
1
170°C
10’
20%
4
2
180°C
--
FAST DRY
5
1
160°C
10’
FAST DRY
5
2
180°C
--
FAST DRY
3
20’/25’
Preheat to 200 °C for full loads. Aluminium tray.
F2
MERINGUES (Fresh)
20
061
101
102
201
202
30
30
66
30
66
pz
pz
pz
pz
pz
150
300
660
600
1320
pz
pz
pz
pz
pz
2/3h
2/3h
2/3h
Use low speed. Preheat to 120 °C for full loads. Aluminium tray.
F3
SMALL BREAD LOAVES/ROLLS (fresh)
20
061
101
102
201
202
30
30
66
30
66
pz
pz
pz
pz
pz
150
300
660
600
1360
pz
pz
pz
pz
pz
20’/25’
25’/30’
25’/30’
Preheat to 230 °C for full loads. Boost proving with first cycle. Aluminium tray.
F4
PUFF PASTRY TARTS
061
101
102
201
202
1,2
1,2
2,6
1,2
2,6
Kg
Kg
Kg
Kg
Kg
7,2
12
26
24
52
Kg
Kg
Kg
Kg
Kg
30’
35’
40’
Preheat to 200 °C for full loads. Steel rack.
F5
PUFF PASTRY (fresh, thickness 2-3 mm)
20
061
101
102
201
202
0,5
0,5
1
0,5
1
Kg
6 x 1/1GN
Kg 10 x 1/1GN
Kg 10 x 2/1GN
Kg 20 x 1/1GN
Kg 20 x 2/1GN
20’
25’
30’
Brush with egg. Preheat to 220 °C for full loads. Aluminium tray.
F6
NORMAL PASTRY MINIATURES (fresh)
20
061
101
102
201
202
15/30 pz
90/180 pz
15/30 pz
150/300 pz
30/60 pz
300/600 pz
15/30 pz
300/600 pz
30/60 pz 600/1200 pz
20’
25’
30’
Preheat to 220 °C for full loads. Use low speed. Aluminium tray.
DESSERT RECIPES / F 7..12
L
F7
M
*
Mode
VOL AU VENTS (frozen)
20
061
101
102
201
202
24 pz
144 pz
24 pz
48 pz
240 pz
480 pz
24 pz
48 pz
480 pz
960 pz
20’
25’
1
170°C
10’
20%
4
2
180°C
--
FAST DRY
5
1
160°C
15’
50%
5
2
170°C
--
FAST DRY
5
30’
Preheat to 200 °C for full loads. Use low speed if portions are small. Aluminium tray.
F8
SPONGE CAKE
40
061
101
102
201
202
1,2
1,2
2,5
1,2
2,5
Kg
Kg
Kg
Kg
Kg
7,2
12
25
24
50
Kg
Kg
Kg
Kg
Kg
30’
35’
40’
Preheat to 200 °C for full loads. Use the low fan speed to avoid moving the leaves. Aluminium tray.
F9
SPONGE CAKE (tin diameter 26 cm)
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
6
10
20
20
40
pz
pz
pz
pz
pz
20’
25’
1
160°C
10’
50%
5
2
170°C
--
FAST DRY
5
85°C
--
FFAST DRY
R
4
30’
Preheat to 200 °C for full loads. Use the low fan speed in first cycle. Steel rack.
F 10
CRÈME CARAMEL (in single portion tubs)
20
061
101
102
201
202
18
18
40
18
40
pz
pz
pz
pz
pz
108
180
400
360
800
pz
pz
pz
pz
pz
45’
45’
1
45’
Preheat to 130 °C for full loads. For the caramel, place the spoonfuls of castor sugar in the empty tub and caramelise
in combined mode at 195°C for 8-10 minutes. Perforated steel tray.
F 11
APPLE STRUDEL (fresh)
20
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
6
10
20
20
40
pz
pz
pz
pz
pz
20’
25’
1
170°C
10’
20%
4
2
180°C
--
FAST DRY
5
1
150°C
65°C
40%
3
2
160°C
98°C
FAST DRY
4
30’
Brush with egg before cooking. Preheat to 220 °C for full loads. Aluminium tray.
F 12
MARGHERITA/PARADISO CAKE (tin diameter 26 cm)
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
6
10
20
20
40
pz
pz
pz
pz
pz
----
Preheat to 210 °C for full loads. Use the low fan speed in first cycle. Steel rack.
DESSERT RECIPES / F 13..15
L
F 13
M
*
Mode
CATS TONGUES BISCUITS
20
061
101
102
201
202
24 pz
24 pz
55 pz
144 pz
240 pz
550 pz
24 pz
55 pz
480 pz
1100 pz
15’
20’
1
190°C
--
FAST DRY
4
1
150°C
65°C
40%
3
2
160°C
98°C
FAST DRY
4
90°C
--
FFAST DRY
R
4
25’
Preheat to 200 °C for full loads. Use the low fan speed in first cycle. Aluminium tray.
F 14
APPLE PIE
40
061
101
102
201
202
3
3
6
3
6
Kg
Kg
Kg
Kg
Kg
9
15
30
30
60
Kg
--
Kg
Kg
--
Kg
--
Kg
Preheat to 200 °C for full loads. Use the low fan speed in first cycle. Aluminium tray.
F 15
PEARS IN PORT (vacuum packed cooking)
061
101
102
201
202
2
2
4
2
4
Kg
Kg
Kg
Kg
Kg
12
20
40
40
80
Kg
Kg
Kg
Kg
Kg
35’/45’
35’/45’
1
35’/45’
Peel and cut as required, add sugar and port and vacuum pack. Steel rack.
G1-G14 SPECIAL COOKING
CYCLE
SPECIAL COOKING CYCLE
SPECIAL COOKING CYCLE RECIPE LIST / G 1..6
L
G1
M
*
Mode
TURKEY (Slow cooking)
061
101
102
201
202
1 pz
1 pz
2 pz
2 pz
3 pz
6 pz
1 pz
2 pz
6 pz
12 pz
---
1
145°C
70°C
80%
3
2
190°C
82°C
10%
4
1
100°C
--
FFAST DRY
R
4
1
100°C
--
FFAST DRY
R
4
210°C
--
FAST DRY
4
1
100°C
10’
FFAST DRY
R
4
2
130°C
75°C
20%
3
3
190°C
10’
30%
4
1
175°C
--
30%
3
--
Season lightly. Preheat to 160 °C for full loads. Glaze during cooking. Steel rack.
G2
HARD-BOILED EGGS
40
061
101
102
201
202
60
60
130
60
130
pz
pz
pz
pz
pz
180
300
650
600
1300
pz
pz
pz
pz
pz
10’/15’
10’/15’
10’/15’
Preheat to 130 °C for full loads. Perforated steel tray.
G3
SOFT-BOILED EGGS
40
061
101
102
201
202
60
60
130
60
130
pz
pz
pz
pz
pz
180
300
650
600
1300
pz
pz
pz
pz
pz
5’/10’
5’/10’
5’/10’
Preheat to 130 °C for full loads. The time depends on the size of the egg. Perforated steel tray.
G4
CREPES
20
061
101
102
201
202
400
400
800
400
800
gr
gr
gr
gr
gr
2,4
4
8
8
16
Kg
Kg
Kg
Kg
Kg
5’/10’
5’/10’
1
5’/10’
Preheat to 280 °C for full loads. Teflon-coated aluminium tray recommended.
G5
LEG OF PORK (slow cooking)
40
061
101
102
201
202
1
1
2
1
2
pz
pz
pz
pz
pz
2
3
6
6
12
pz
pz
pz
pz
pz
----
Season lightly. Preheat to 150 °C for full loads. Glaze during cooking.
Steel rack on tray.
G6
SOUFFLÉ (various flavours)
20
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
45
75
150
150
300
pz
pz
pz
pz
pz
15’/20’
15’/20’
15’/20’
Grease the moulds with butter and scatter with breadcrumbs or grated cheese; do not open until cooking is complete.
Perforated steel tray
SPECIAL COOKING CYCLE RECIPE LIST / G 7..12
L
G7
M
*
Mode
BOLOGNESE SAUCE (meat sauce)
65
061
101
102
201
202
8 Kg
8 Kg
16 Kg
24 Kg
40 Kg
80 Kg
8 Kg
16 Kg
80 Kg
160 Kg
2h /2h 30’
2h /2h 30’
1
150°C
--
70% 3
2h /2h 30’
Fried vegetables and meat in convection mode at 180 °C, add tomato, cover and simmer. Solid steel tray.
G8
TOMATO SAUCE
40
061
101
102
201
202
4
4
8
4
8
Kg
Kg
Kg
Kg
Kg
24
40
80
80
160
Kg
Kg
Kg
Kg
Kg
1h /1h 30’
1h /1h 30’
1
150°C
--
70% 3
1h /1h 30’
Fried vegetables and meat in convection mode at 180 °C, add tomato, mix and simmer. Solid steel tray.
G9
JAMS AND JELLIES (in 200 g glass jars)
20
061
101
102
201
202
15
15
30
15
30
pz
pz
pz
pz
pz
90
150
300
300
600
pz
pz
pz
pz
pz
30’/40’
30’/40’
1
85°C
--
FFAST DRY
R
4
1
170°C
2
°C
15’
20%
4
150
15’
20%
4
3
120°C
68°C
30%
3
100°C
--
FFAST DRY
R
4
170°C
--
30%
4
30’/40’
Preheat to 130 °C for full loads. Check resistance of glass. Perforated steel tray.
G 10
SUCKLING PIG (slow cooking)
40
061
101
102
201
202
1
1
2
1
2
pz
pz
pz
pz
pz
2
3
6
6
12
pz
pz
pz
pz
pz
----
Preheat to 200 °C for full loads. Glaze during cooking. Steel rack on tray.
G 11
FRUIT IN SYRUP (in 800 g glass jars)
20
061
101
102
201
202
10
10
20
10
20
pz
pz
pz
pz
pz
30
50
100
100
200
pz
pz
pz
pz
pz
1h
1h
1
1h
Preheat to 130 °C for full loads. Check resistance of glass. Perforated steel tray.
G 12
OMELETTE
20
061
101
102
201
202
1,2
1,2
2,4
1,2
2,4
lt
lt
lt
lt
lt
7,2
12
24
24
48
lt
lt
lt
lt
lt
15’
20’
1
25’
Grease the trays slightly. Preheat to 220 °C for full loads.
Cooking times vary according to the thickness of the product. Teflon coated non stick aluminium tray.
SPECIAL COOKING CYCLE RECIPE LIST / G 13..14
L
G 13
M
*
Mode
PAELLA
40
061
101
102
201
202
800 gr
2,4 Kg
800 gr
1,6 Kg
4 Kg
8 Kg
800 gr
1,6 Kg
8 Kg
16 Kg
18’/22’
18’/22’
1
170°C
15’
20%
4
2
195°C
--
FAST DRY
4
1
230°C
10’
FAST DRY
4
2
40°C
10’
FAST DRY
5
3
68°C
48°C
FFAST DRY
R
1 V.Int.
4
58°C
51°C
FFAST DRY
R
1 V.Int.
5
55°C
53°C
FFAST DRY
R
1 V.Int.
18’/22’
Add the required quantity of broth to the raw ingredients. Steel tray.
G 14
ROAST-BEEF (slow cooking)
40
061
101
102
201
202
8
8
16
8
16
Hold Dry
Preheat to 250 °C. Steel rack on tray.
pz
pz
pz
pz
pz
16
24
48
48
96
pz
pz
pz
pz
pz
----
K1-K14 REGENERATION
ON TRAYS
REGENERATION ON TRAYS
RECIPE LIST FOR REGENERATION ON TRAYS / K 1..6
K1
L
M
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
*
Mode
STEAMED VEGETABLES
061
101
102
201
202
8’/10’
8’/10’
1
95°C
--
FFAST DRY
R
4
1
120°C
--
50%
4
1
120°C
65°C
30%
4
65°C
FFAST DRY
R
4
65°C
FFAST DRY
R
4
FFAST DRY
R
4
8’/10’
Preheat to 130 °C for full loads. Perforated steel tray.
K2
MIXED VEGETABLES IN BUTTER
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
8’/10’
8’/10’
8’/10’
Preheat to 160 °C for full loads. Solid steel tray.
K3
FISH (baked)
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
10’/12’
10’/12’
10’/12’
Preheat to 150 °C for full loads. Cut into portions to shorten cooking times. Solid steel tray.
K4
FISH (steamed)
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
8’/10’
8’/10’
1
95°C
8’/10’
Preheat to 120 °C for full loads. Cut into portions to shorten cooking times. Perforated steel tray.
K5
MEAT (roast)
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
7’/10’
7’/10’
1
130°C
7’/10’
Lay out slices as in the drawing, and season slightly. Preheat to 150 °C for full loads. Solid steel tray.
K6
REGENERATION OF VACUUM PACKED COOKING
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
---
1
--
Use the needle probe and seal for internal checks. Variable times/pieces. Steel rack.
85°C
65°C
RECIPE LIST FOR REGENERATION ON TRAYS / K 7..8
K7
L
M
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
*
Mode
PRE-COOKED PASTA
061
101
102
201
202
5’/10’
5’/10’
1
100°C
--
FFAST DRY
R
4
1
130°C
--
40%
4
5’/10’
Preheat to 130 °C for full loads. Solid steel tray.
K8
ESCALOPE (various methods)
061
101
102
201
202
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
A.L.
Preheat to 150 °C for full loads. Solid steel tray.
A.L.
any load
10’/15’
10’/15’
10’/15’
RECIPE LIST FOR REGENERATION OF PLATED MEALS / K 9..14
K9
L
M
-
-
*
Mode
FISH WITH POTATOES
061
101
102
201
202
5’/8’
5’/8’
1
115°C
--
30%
4
1
115°C
--
40%
4
1
120°C
--
30%
4
120°C
--
30%
4
120°C
--
30%
4
120°C
--
30%
4
5’/8’
Preheat to 130 °C for full loads. China plate.
K 10
FISH WITH VEGETABLES
061
101
102
201
202
-
-
5’/8’
5’/8’
5’/8’
Preheat to 150 °C for full loads. China plate.
K 11
VEAL WITH THREE STEAMED VEGETABLES
061
101
102
201
202
-
-
5’/8’
5’/8’
5’/8’
Preheat to 150 °C for full loads. China plate.
K 12
CHICKEN BREAST IN WHITE WINE AND PEPERONATA
061
101
102
201
202
-
-
5’/8’
5’/8’
1
5’/8’
Preheat to 130 °C for full loads. Baste the meat before serving. China plate.
K 13
TURKEY WITH ROAST POTATOES
061
101
102
201
202
-
-
5’/8’
5’/8’
1
5’/8’
Preheat to 150 °C for full loads. Baste the meat before serving. China plate.
K 14
ROAST PORK LOIN AND STEAMED VEGETABLES
061
101
102
201
202
-
-
5’/8’
5’/8’
1
5’/8’
Preheat to 150 °C for full loads. Baste the meat before serving. China plate.
L1-L8 MISCELLANEOUS
MISCELLANEOUS
MISCELLANEOUS RECIPES / L 1..6
L
L1
M
*
Mode
BRUSCHETTA
061
101
102
201
202
10
10
24
10
24
pz
pz
pz
pz
pz
60
100
240
200
480
pz
18
30
60
60
120
Kg
pz
pz
pz
pz
3’/7’
3’/7’
1
220°C
--
FAST DRY
4
1
160°C
--
10%
4
1
165°C
12’
20%
4
2
180°C
--
FAST DRY
6
170°C
--
20%
4
1
170°C
12’
30%
5
2
170°C
--
FAST DRY
5
FAST DRY
4
3’/7’
Preheat to 250 °C for full loads. Steel rack.
L2
VEGETABLE FLAN
40
061
101
102
201
202
3 Kg
3
7
3
7
Kg
Kg
Kg
Kg
Kg
Kg
Kg
Kg
30’
35’
40’
Preheat to 200 °C for full loads. Solid steel tray.
L3
BAGUETTES (Precooked frozen)
061
101
102
201
202
3
3
7
3
7
pz
pz
pz
pz
pz
18
30
70
60
140
pz
pz
pz
pz
pz
20’
23’
26’
Preheat to 210 °C for full loads. No defrosting required. Contoured aluminium tray, 600x400.
L4
PIZZA SLICES (frozen)
20
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
12
20
40
40
140
pz
pz
pz
pz
pz
10’/12’
10’/12’
1
10’/12’
Preheat to 220 °C for full loads. No defrosting required. Aluminium tray.
L5
PIZZA SLICES (FRESH)
40
061
101
102
201
202
1
1
1
1
1
pz
pz
pz
pz
pz
6
10
10
20
20
pz
pz
pz
pz
pz
20’/30’
20’/30’
20’/30’
Preheat to 220 °C for full loads. After proving, add only tomato and precook the base for 10 minutes.
Add the rest of the topping ingredients in the last 5 to 8 minutes. Aluminium tray.
L6
ROUND FRESH PIZZA (requiring 1/1 GN or 600x400 aluminium plate)
061
101
102
201
202
2 pz
2 pz
2 pz
-
6 pz
10 pz
20 pz
-
3’/4’
3’/4’
1
285°C
--
--
Preheat the plates to 285 °C for at least 10 minutes, form the classic pizza round, add all topping ingredients
and insert the oven with the relative utensil. Heat accumulator aluminium plate.
MISCELLANEOUS RECIPES / L 7..8
L
L7
M
*
Mode
FRESH PUGLIESE BREAD (1 kg loaves)
20
061
101
102
201
202
2 pz
6 pz
2 pz
4 pz
10 pz
20 pz
2 pz
4 pz
20 pz
40 pz
---
1
150°C
65°C
40%
3
2
160°C
98°C
FAST DRY
4
1
170°C
5’
30%
4
2
180°C
--
FAST DRY
4
--
Preheat to 200 °C for full loads. Aluminium tray.
L8
GENOVESE FOCACCIA (direct dough mixing)
20
061
101
102
201
202
2
2
4
2
4
pz
pz
pz
pz
pz
6
10
20
20
40
pz
pz
pz
pz
pz
20’/30’
20’/30’
20’/30’
Preheat to 220 °C for full loads. Grease the tray and dough thoroughly.
Prick the dough before baking. Aluminium tray.
NOTES
NOTES
NOTES
NOTES
NOTES
Studioverde - europrint.it - 53742
The specifications shown in this document are to be considered not binding. Lainox ALI S.p.A. reserves the right to make changes at any moment.
www.lainox.it
LA90120160
Excellence in the kitchen
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LAINOX ALI S.p.A. Via Schiaparelli 15 - Z.I. S.Giacomo di Veglia - 31029 Vittorio V. (TV) - Italy
Tel. (+39) 0438 9110 - Fax (+39) 0438 912300 e-mail: [email protected]
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