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10 COOKING METHODS IN DETAIL
10.1 COOKING CBT..
Icon Description
For braising that requires a temperature up to 220°C; the temperature
regulation is controlled by the sensor (PT1000) located on the bottom of the
pan
For gentle cooking; the temperature regulation is controlled by the sensor
(PT1000) located inside the pan, in contact with the product, and by the
sensor located on the bottom of the pan.
For gentle and slow cooking that require accurate regulation and monitoring
of the temperature at the core of the product, the temperature regulation is
controlled by the sensor located inside the pan by the temperature
difference set between the bottom and the product.
For different cooking methods that require faster processes; the
temperature regulation is controlled by the pressure switches, the maximum
attainable pressure is 0.45 bar (mod.130) 0.30 bar (mod.180 310).
For different types of cooking that require faster processing and control of
the temperature of the bottom (particularly dry products); the temperature
regulation is controlled by the pressure switches and by the sensor located
on the bottom of the pan. The maximum pressure that can be reached is
0.45 bar (mod. 130) 0.30 bar (mod.180 310).
For cooking that requires accurate regulation and monitoring of the
temperature at the core of the product during pressure cooking; the
temperature regulation is controlled by the sensor (PT1000) located inside
the pan, in contact with the product, and by intervention of the pressure
switches, the maximum pressure that can be reached is 0.45 bar (mod.130)
0.30 bar (mod.180 310)..
For braising with tilted pan that requires a temperature up to 220°C; the
temperature regulation is controlled by the sensor (PT1000) located on the
bottom of the pan (only CBTE).
For gentle cooking with tilted pan; the temperature regulation is controlled
by the sensor (PT1000) located inside the pan, in contact with the product,
and by the sensor located on the bottom of the pan (only CBTE).
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