Metos CHEF 220 - Cooking Tips; Steam Removal

25.6.2009 Rev. 3.0
Operation instructions
7
In the event of longish interruptions in the electricity supply when the oven is in use, turn
all switches to the 0 position to prevent the oven from coming on unexpectedly when the
power cut has ended.
4.2.5 Steam removal
The steam exhaust valve (see Figure “Control panel switches”) is normally closed to pre-
vent moisture from being lost from inside the oven.
If there is too much steam inside the oven (water droplets on the bottom of cake tins), open
the steam exhaust valve to remove the moisture.
The steam exhaust valve should be fully open when roasting and cooking gratin dishes.
4.2.6 Cooking tips
Type of
food
Oven-
ware
Pre-
heat-
ing
Cooking tem-
perature
Cooking
time
Tips
Joints, fillets GN2/1
stainless
grid
125ºC Depends on
size
Put the meat on the grid and the grid on the
guide rails
Roast beef 125ºC Depends on
size, until inner
temperature
+60ºC
Escalopes,
steaks, chops
GN 2/1
stainless
grid or al-
um. pan
250ºC Approx. 6-10
min.
Cook food quickly and braise in covered pan
at lower temperature as required
Beefsteak,
100 g
300ºC 8 min.
Slices of meat
(browning)
GN 1/1-
40 mm al-
um.
250ºC 225ºC 10 min. Max. 1,5 kg meat per dish
Minced meat,
browning
(approx. 1,5
kg)
250ºC 225ºC 10 min.
Hamburger
patty (frozen)
275ºC 250ºC 10 min. 6-8 patties on a pan
Mixed casse-
role of beef
and pork
Stainless
GN 1/1-
65
250ºC Browning 130ºC
Water added
250ºC
Cooking 125°C
20 min.
20 min.
3 h
2,5 kg meat, 250 g onions, 1 l water, salt
Rainbow
trout fillet
(whole)
275ºC 260ºC 10 min. + 3 min. to brown the top
Rainbow
trout fillet
(100 g por-
tion)
275ºC 260ºC 10 min.