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The uniformity of cooking could be modied according to the type of
product introduced� In this case, it is recommended to try and lower the
temperature and operate (increasing or decreasing) the fan rotation speed�
Using correct trays increases the general cooking uniformity of the oven�
Always select the tray with the minimum depth possible for the product to
be cooked� Aluminium trays offer more uniform cooking that steel trays�
2.17b Cooking recommendations: vacuum cooking and pasteurisation
Vacuum cooking
A product can be cooked directly inside a vacuum bag� This type of cooking
allowsparticularlysoftandavouredmeattobeobtainedandatthesame
time decreases the perishability of the product�
After having vacuum packed the product via the use of relevant cooking
bags, set the oven with the MIXED CYCLE at 100% humidity and ventilation
between 3 and 4� The cooking chamber temperature must be maximum 3°-
5°Cabovethatwhichthecoremustreach.E.g.foranaveragellet(60°Cat
the core), set the oven temperature at 63°C�
Pasteurisation in jar
In the pasteurising processes, the product is considered pasteurised when
the core temperature reaches a value between 83°C and 85°C�
On the basis of the type of product, dimension of the jar and amount of
product it contains, the time of reaching the core temperature may vary� It is
therefore recommended to use the core probe on a sample jar (perforating
the lid to allow the probe to enter) in order to detect the temperature of the
entire production batch�
At the end of cooking the product must be blast frozen quickly to +3°C to
end the pasteurisation cycle�
2.17c Cooking recommendations: hydration of the steam
Thanks to the patented control for the hydration of the steam, SteamTuner
can modify the quality of the steam, from very dry to very wet, according
to the product to be cooked� The dry steam is generally used for delicate
products, while the wet steam is preferably used for products that have hard
bresandarethereforemoredifculttocook.
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