Page 12 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lumière - Z.I Mitry Compans
F-77292 MITRY MORY Cedex
3.2 PREHEATING (20 level oven)
Whatever the mode, these ovens are designed for preheating with "TROLLEY in PLACE".
In the event that the trolley is not available:
- Dry mode: Adjust required preheating temperature, but stop the oven or put the trolley in place, once
REQUIRED TEMPERATURE is reached.
- Combi mode: DO NOT USE. Always preheat in the DRY mode to required temperature (see above).
Move to Combi mode for cooking with trolley in place (Instantaneous steam production).
- Steam mode / Injection oven: DO NOT USE: Always preheat in the DRY mode to 105°C. Pass to
Steam for cooking with trolley in place (Instantaneous steam
production).
NOTE: The NON OBSERVANCE of these RECOMMENDATIONS will create problems for which the
Manufacturer cannot be held responsible.
3.3 USE OF ROASTING TINS AND TINS
* PASTRIES:
- Use backing trays for pastry.
* ROASTS:
- Use the “gastronorm” roasting tins for preparing meats in sauces, braised meats….
- For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this
case place a gastronorm tin (20 mm deep) on the bottom level to catch the cooking juice.
Positioning of plates, grids and tins
Baking tins for pastry or Stamped roasting tins or
Stainless steel grills gastronorm tins
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