TECNOEKA Srl ___________________________________________________________ operating and instruction manual
page 24 _____________________________________________________________________________________________
4.3.6.3 Cooking cycle with core temperature and Delta T
From "TIME" PARAMETER SCREEN
If the CORE TEMPERATURE and DELTA T value is set it is not required to set the TIME parameter.
By using the “STEP” key there is in any case the possibility to choose the options “PAUSE”
and “MAINTENANCE”. Touch the “SELECT” key to confirm the set values.
From PARAMETER SCREEN "TEMPERATURE IN CHAMBER"
If the CORE TEMPERATURE and DELTA T value is set it is not required to set the TEMPERATURE IN
CHAMBER parameter.
Touch the “STEP” key to select the "CORE TEMPERATURE" parameter and touch keys
and to set the desired value. Touch the “STEP” key again to confirm the set value and
select the “DELTA T” parameter.
Use the keys and to set the desired value. Touch the “SELECT” key to confirm the
set value.
From OVERVIEW SCREEN
Use the “STEP” key to select the "TEMPERATURE IN CHAMBER" parameter .
Touch the “SELECT” key: the screen of the 3 different temperature parameters is displayed.
Touch the “STEP” key to select the "CORE TEMPERATURE" parameter and touch keys
and to set the desired value.
Touch the “STEP” key again to confirm the set value and select the “DELTA T” parameter
. Use the keys and to set the desired value.
The value is automatically confirmed after 5”.
Important
The “DELTA T” parameter makes it possible to maintain constant, throughout the cooking stage,
the difference ( ) between the temperature inside the food (temperature detected by the
needle-shaped thermal probe) and the temperature inside the cooking chamber. This means that
the value of the temperature in the cooking chamber becomes the sum of the temperature inside
the food and a fixed temperature value “ “ set by the operator.
In practical terms there is a slow increase of the temperature in the cooking chamber, with a
constant difference with respect to the internal food temperature which, exactly because of that,
undergoes a prolonged and delicate cooking process (in the case of meat, proteins are protected,
since surface tensions caused by excessively quick crust formation are avoided).
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