Description of the unit
18 Operating instructions
3.3.2 Types of cooking
Steaming
Steaming is a cooking mode, in which the food to be cooked is
cooked gently by means of steam in a temperature range of 30 °C
to
130 °C
.
Combisteaming
Combisteaming is a cooking mode, in which the Steaming and
Convection cooking modes are combined. The temperature range
extends from 30 °C
to 250 °C.
Convection
Convection is a cooking mode, in which the food to be cooked is
cooked without additional moisture in a temperature range of 30 °C
to
300 °C
.
Perfection (regeneration)
Perfection is a cooking mode that can be used to prepare cooled
cooked food quickly in a temperature range of 30 °C
to 180 °C and
then keep it warm.
Delta-T cooking
Delta-T cooking is a cooking mode, in which the cooking temperature
depends on the core temperature of the food being cooked.
The cooking temperature is always higher than the current core
temperature by the set value (Delta-T value, cooking temperature
difference). The resulting cooking time is longer than with other
cooking modes.
Delta-T cooking is particularly well-suited for gentle cooking. The food
being cooked remains tender and juicy with little weight loss.
Low-temperature cooking
Low-temperature cooking is a cooking mode where the food to be
cooked is cooked in an especially gentle manner in a temperature
range of 30 °C
to 100 °C.
The cooking time is considerably longer than at higher temperatures,
but no supervision is required and the cooking time can be extended
considerably without any loss in quality.
The food being cooked remains tender and juicy with little weight
loss.
Baking
Baking is a cooking mode, in which the texture of the food to be
cooked is loosened and then cooked and browned by Convection in a
temperature range of 30 °C
to 220 °C. Before baking takes place, a
humidifying process with its associated acting time can be performed.
4127003--0ABBE-E
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