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Convotherm OES 10 tủ nấu đa năng

CONVOTHERM OES OEB OGS OGB

EN - User Manual


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EN

English

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EN


Thank you for the confidence you have placed in us
by choosing a CONVOTHERM.
Your new CONVOTHERM combi steamer perfectly combines ease of use with first-class,
reproducible quality for prepared dishes.
You will be struck by the satisfaction of your guests, because with CONVOTHERM, the best
possible quality is assured for your menu. Time and time again.
To ensure your success from the outset, we would like to provide you with all the necessary
instructions and helpful hints for perfect dishes in this handbook.
CONVOTHERM is responsible for the smooth functioning of your appliance.
We offer:


Our customer helpline on +49 (0) 8847 67 899 for questions relating to your
CONVOTHERM or by email at chefshotline@convotherm.de.



You can find constantly updated information and a discussion forum for all questions related
to CONVOTHERM, as well as a selection of international recipes to download, on our
website at www.convotherm.com.



The CONVOTHERM customer service line (technical emergencies) is open 24 hours a day;
find out the current number on +49 (0)8847 67 0.



Rapid spare parts service, available by express delivery on request.



The warranty conditions of your Convotherm distributor shall apply. The warranty does not
include damage to glass, electric light bulbs and sealant material nor damage caused by
improper installation, usage, cleaning, maintenance, repair or de-scaling.

We hope you enjoy using your CONVOTHERM oven and that you will have many satisfied
guests!
CONVOTHERM Elektrogeräte GmbH

This handbook describes the features and facilities of our combination steamer planned at the time of printing as
comprehensively as possible. Not all of these features will be available as standard. Some functions mentioned are only
available for particular models as optional extras. This handbook may contain errors and is subject to technical modifications.

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EN


To help you find what you are looking for more quickly, we have used various orientation
symbols.

You will find the following symbols in the text:

Warning symbol for special caution

Risk of explosion

Warning: high voltage current

Warning: hot steam

Pay attention to loading height

Usage tips

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EN


Summary

Safety instructions

7

Description of functions, usage in accordance with conditions,
risk of accident, risk prevention

CONVOTHERM Combi Steamer

12

Functional parts, operating elements and their function

Practical hints for cooking

15

Steaming, superheated steam, convection, regenerating,
measuring core temperature, CONVOTHERM Cookbook
cooking charts:
Vegetables and side orders
Fish and crustaceans
Meat and sausage products
Game and poultry
Baked items and desserts

Cooking with CONVOTHERM

36

Steaming, superheated steam, convection, regeneration,
measuring core temperature, Delta-T cooking,
Cook&Hold, extra functions

CONVOTHERM cookbook

50

Working with cooking plans, working with the cookbook,
editing cooking recipes, working with Press&Go (symbol)

Daily servicing and maintenance

58

rinsing steam generators, semi-automatic cleaning,
automatic cleaning

Setup

63

Signal tone, volume, time, date, order of Cookbook,
default settings, memory settings, temperature
display, network address, language

?

What to do if ...

67

Troubleshooting, emergency operation

Product information

71

Overview of appliance, technical data, accessories

Index

74
Operation, cooking of foodstuffs

Front/rear

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10 11 12 13 14 15 16

panel
Reverse side

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7
21

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8
START
STOP

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6019002_00

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OEB

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EN


Safety instructions

Improper installation, maintenance or cleaning or modifications to the appliance could
lead to injury or death of the operator and
damage to the appliance.

The appliance should never

Read the operating handbook carefully
before using the appliance.

This is how the combi steamer
works
You can cook various foodstuffs in your
combi steamer. To do this, steam,
convection (hot air with distribution) and hot
steam (superheated steam) are used.
This means that your combi steamer can
provide virtually all methods of cooking
foodstuffs. The steamer allows you to
steam, blanch, poach, stew, boil, roast,
braise, bake, grill, gratinate, regenerate and
defrost food stuffs, as well as cook sousvide and at low temperatures. This makes
your combi steamer a universal appliance.



be operated in a toxic atmosphere or
one at risk of explosion



be initially started up or operated at a
temperature after transport, or outside



be operated outside without rain
protection



be used to cook foodstuffs in a sealed
container (such as cans or jars) if these
are not suited to this purpose



be used to heat up flammable objects
such as oils, fats, cloths or similar items.



be used to heat up non-food items (except suitable appliance accessories).

Risk of death


Place food in the combi steamer in
containers or on grills, select the cooking
programme, cooking time or core
temperature and start the appliance.

Usage in accordance with conditions


CONVOTHERM Combi Steamers may
only be used for the cooking methods
listed above.



CONVOTHERM Combi Steamers are
intended for commercial use.



The ambient temperature must be
between 4°C and 35°C.



To avoid accidents and damage to the
combi steamer, the operator must
instruct employees on a regular basis.
The appliance may only be used by
trained employees.
In addition, regular safety training for
operating staff is of the greatest
importance.



Risk of explosion if smell of gas is
present


disconnect from gas supply
immediately



ventilate the room thoroughly



avoid creation of sparks (i.e.
operating a switch or telephone or
touching electrical switching
elements) or naked flames



inform your gas supplier or the fire
brigade (external telephone).

Electric shock
Before opening the side wall and carrying
out repairs or maintenance (by qualified
electrician only) the combi steamer
should be de-energised by the customer.

Risk of injury


7

Installation
Avoid placing cooking appliances such
as chip pans, deep fat fryers etc. beside
the combi steamer. There is a risk to
the operator of severe burns if water is
sprayed on to hot fat.
A sufficient safe distance should be
kept between deep fat fryers or chip
pans and the appliance (operating
range of hand shower).

EN


Safety instructions



Operating






Caution: steam!
To open the door of the oven,
proceed as follows. First turn the
handle to a horizontal position
(raised position). This interrupts the
cooking programme and stops the
motor. Wait a few seconds before
slowly opening the door. Otherwise,
escaping steam may cause
scalding, e.g. of the face and
hands.

Potential damage to product or
building

Risk of scalds!
If cooking containers filled with
liquids or a foodstuff which is liquid
during cooking, only those shelf
levels may be used which are
visible from the outside. Please observe the additional instructions /
stickers on the appliance.



Kitchen logistics
Do not store or use flammable gases or
liquids near the appliance. These could
be ignited by the heat generated by the
appliance, endangering both people
and the product.



Appliance malfunction


If you notice scratches, nicks or
cracks on the inside panel of the
appliance door, it must be replaced
immediately. Otherwise, the glass
panel could shatter during cooking,
leading to cuts.



The combi steamer must only be
used with a functioning magnetic
door switch. If a malfunction arises,
contact customer service
immediately. Otherwise, during
automatic cleaning, chemicals
could be sprayed on to the eyes or
skin of the operator, causing
irritation.

Cleaning
Use of non-original CONVOTHERM
cleaning agents can cause a risk to
health in the form of irritation of the
lungs or skin.
Please observe the safety instructions
on the labels and/or safety data sheets
of the cleaner.



Installation
– An accessible multi-pin circuit
breaker with a contact opening of at
least 3mm should be installed in
series near the appliance and must
be capable of shutting down the
appliance when undertaking external
cleaning, repairs or installation work.
– You will find more detailed
installation instructions in the
installation instructions. For the
connection value, voltage and fuse
rating, see the technical data or
circuit diagram in the connection
area of the combi steamer.



All appliance types
– To ensure that your CONVOTHERM
Combi Steamer remains free of
malfunctions, it should be serviced
at least once a year by an
authorised service partner.
– Clean the guide rails of the
disappearing door once per month
with a greased cloth. This will
ensure long service life.
– Carry out regular checks (at least
once a year) to ensure that the screws
and hinges of the disappearing doors
are firmly in place.


8

When not using the appliance for
extended periods, shut off the
water stopcock and disconnect the
gas/electricity supply to the combi
steamer.

EN


Safety instructions







Gas appliances
– The exhaust connection and its
cover (on the back on the left) can
generate high temperature levels
with gas appliances.
– No flammable materials should be
brought into contact with the
appliances. This could cause a risk
of fire.
– Do not block or obstruct the area
beneath the gas appliance with
objects of any kind.
– Only use the gas combi steamer in
a draught-free environment.



Cleaning
– For the purposes of cleaning, the
hand shower must only be used for
the oven chamber and not for the
outer casing. Do not spray the air
intake or outlet apertures of the
combi steamer.
– Only undertake cleaning and
maintenance when the combi
steamer is cold.
Do not use the hand shower to
spray the hot oven chamber.
Allow the combi steamer to cool to
below 60°C in the oven chamber.
– Regular cleaning of the combi
steamer after day-to-day use,
inside and out, will guarantee many
years of satisfaction from your
CONVOTHERM!
– Only use original CONVOClean
new or CONVOClean forte cleaning
agents from CONVOTHERM and
CONVOCare nozzle cleaner (for
automatic cleaning). Never use
irritant, highly alkaline cleaners or
abrasive agents. Damage caused
as a result of improper cleaning will
invalidate any warranty claims.


Do not treat the combi steamer with
acids or expose to acidic vapours,
since this may corrode stainless
steel.

De-scaling
(by trained service technicians only)
– Never operate the combi steamer
when a decalcifier has been
applied. De-scaling should only be
carried out when the appliance is
cold.
– Immediately remove any decalcifier
fluid which has leaked out with
plenty of water.

Observe from day to day




Gas appliances


If the appliance is installed beneath
a hood, this must be switched on
during cooking.



If the appliance is connected to an
extractor with a flow failsafe
mechanism, the extractor pipe must
be cleaned regularly (observe
regulations applicable in your
country).

The exhaust outlet and its cover (on
the back on the left) can generate high
temperature levels with gas
appliances. Exhaust gases and hot
sheet metal parts can cause burns.

Do not use high-pressure cleaners
or water jets to clean your
CONVOTHERM.

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EN


Safety instructions





Lock the suction plate into place
above and below. Never reach
behind the suction plate during
operation and never manually stop
the fans.



Lock the engaging frame or the
shelf rack correctly into place.



If the ambient temperature at the
installation site is below +4°C, the
area should be heated up to room
temperature before initial start-up of
the combi steamer.









Before switching on



Fixing and swivelling the engaging
frame (tabletop appliances)

After transporting the combi
steamer at outside temperatures
below -5°C, the safety temperature
limiter may be triggered. This
should be remedied by a qualified
electrician.
In the case of an “E...” error
message, refer to the chapter
“What to do if...”


Maximum permissible loading
weight:
6.10
30 kg (max. 15 kg per shelf)
6.20
60 kg (max. 15 kg per shelf)
10.10 50 kg (max. 15 kg per shelf)
10.20 100 kg (max. 15 kg per shelf)
12.20 120 kg (max. 15 kg per shelf)
20.10 100 kg (max. 15 kg per shelf)
20.20 180 kg (max. 15 kg per shelf)



To swivel: release upper and
lower springs.



To disconnect: push pivoted
engaging frame upwards and
lift out.



Ensure that the runners do not
become bent, otherwise grills,
metal plates and containers will
no longer by safely supported.

Loading/removing dishes

Working with the shelf rack/transport
trolley and loading trolley





Do not load tray trolley such that it
is top-heavy→ May tip over.



Always ensure that the container
lock is closed.



Fix transport trolley for
loading/removing to combi steamer
and activate handbrake.



Push in shelf rack trolley to the stop
position and lock.



To pull out the trolley, use the
handle supplied. During cooking,
remove the handle and hang on the
left-hand side of the appliance.



Empty the condensate water tray
on a regular basis to avoid a
danger of slipping caused by
overflowing water.



When transporting the shelf rack
with the transport trolley, ensure
that the shelf rack snaps into the
transport locking device.

Risk of burns!






Depending on the cooking
temperature selected, high
temperatures can occur
particularly on food containers,
grills, tray trolley and on the
inner side of the door.
We recommend that you wear
protective gloves.
During operation, the
temperature of the glass panel
in the door and the outer casing
can sporadically rise to above
60°C.

Risk of scalds!
Containers (individual or on
trolleys) containing hot, liquid foods
should only be transported if
covered to avoid spillage of liquids.

10

EN


Safety instructions







When transporting on a sloping
gradient or uneven surface, the
loading trolley, plated banquet
trolley or transport trolley may tip
over. The same applies to a combi
steamer which is mounted on
castors.



Cleaning


When cleaning, wear suitable
protective clothing (gloves,
protective glasses).



After cleaning, position the door
handle to the raised position
(horizontal) if the appliance is to be
unused for long periods (e.g.
overnight).

Working with the Banquet System
(optional feature with tabletop
models)


Remove the engaging frame



Place the roll in frame on the base
of the appliance



Insert the shelf rack.



Working with the core temperature
sensor


The core temperature sensor can
become hot! Use protective gloves.



Ensure that you do not prick
yourself with the sensor tip, or that
others do not do the same.





De-scaling
(by trained service technicians only)
Always wear suitable protective clothing
such as gloves and protective glasses.
Observe the safety instructions on the
labels and/or safety data sheets of the
decalcifier.

General Tips


Do not allow the sensor to hang out
of the oven. Always hang it
correctly in the proper position,
since this is a sensitive measuring
device.

These operating instructions form part
of the combi steamer


Always keep these instructions
near the appliance for future
reference.



Pass this handbook on to
subsequent owners.

Before taking out dishes, remove
the sensor from the food.

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EN


CONVOTHERM Combi Steamer

Caution:

Functional parts
1.

2.

3.

4.
5.

6.

7.
8.
9.
10.

11.

12.
13.
14.
15.

can become hot!

Control Panel
• Can be removed for servicing (by
qualified electrician only)
• Operating elements and their
functions - see below
Disappearing door with double glass
panel
(when ‚making door disappear, caution:
possible risk of crushing)
Door handle
• Handle is vertical: appliance closed
• Handle is horizontal: appliance is
open or in raised position
• To open appliance: turn handle
through horizontal position
• Extra function through to raised position
• Emergency opening possible with
raised position on side of oven
Appliance supports
adjustable height
Flue with flow failsafe mechanism
optional feature with CONVOTHERM
OGB & OGS (not shown)
Hand shower
continuously variable volume-regulating
system. Always hang on the correct holder
Shut-off valve
Close when appliance is not in use
Exhaust air connection and lowpressure failsafe device
Infeed assist mechanism (floor
models)
Type label
with the following information: power
consumption, gas type, voltage, number
of phases, frequency and appliance type
and number
Side wall
to be opened for servicing purposes (by
qualified electrician only, de-energise first)
Door drip tray
Integrated, self-emptying
Appliance drip tray (tabletop models)
Contact-free door contact switch
Oven light

7

8

6

2

1

15

3
14
11
10

12 13

4
Oven stand:
Always set up
tabletop
appliances on an
oven stand or
work table
(minimum height

Tabletop model

620 mm).

7
8
6

2

1
15

3
14

11
9

10

12

4
Floor model

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EN


CONVOTHERM Combi Steamer

Operating elements and their functions
CONVOTHERM OEB, OES, OGB, OGS
START
STOP

CONVOTHERM ON/OFF (1)
• When CONVOTHERM is ready to
use:

Start/Stop (6)

– Self-diagnosis is carried out

• Start cooking programmes, cookery
ideas and recipes from the
Cookbook

– Oven light comes on

• Stop:

– Automatic filling and heating up
of steam generators (OEB and
OGB)

– Stop the active cooking activity

– Automatic rinsing of steam
generators can be set for when
date changes (OEB and OGB)

– Exit Mr. C functions (escape)

– Sounding of buzzer confirms
interrupt of cooking activity.

Cookbook (7)
• Call up, exit cookbook

“Steam” cooking programme (2)

• A list of stored recipes appears in
the display

• Oven temperature is continuously
variable between 30°C and 120°C.
• The optimum oven climate is set
automatically depending on product
and volume.

• Set extra functions

“Superheated steam” cooking
programme (3)

Write/Edit (9)

Mr. C (8)
• Setting up the CONVOTHERM

• Create, change, copy and delete
recipes

• Oven temperature is continuously
variable between 100°C and
250°C.
• The optimum oven climate is set
automatically depending on product
and volume.

“Convection” cooking programme
(4)
• Oven temperature is continuously
variable between 30°C and 250°C.

“Regeneration” cooking programme
(5)
• Oven temperature is continuously
variable between 120°C and
160°C.
• The optimum oven climate is set
automatically depending on product
and volume.

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EN


CONVOTHERM Combi Steamer

Function and operating displays
Core temperature (optional feature
on OES and OGS) (20)

• Light up when function or cooking
activity is active:

• Set the nominal core temperature

reduced power (10) (optional
feature for CONVOTHERM
OES)

• Read off the actual or nominal core
temperature
• Read off the actual core
temperature during cooking time
mode

Burner or electric heating on
reduced fan speed (12 )
(optional feature for
CONVOTHERM OES and
OGS)

Paging/scrolling to left or right
(21/22)

Cooking mode (13)

• (Page/scroll) one step forwards or
back in programming mode

Button lock (14)
Crisp&Tasty (demoisturising)
(15)

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6019002_00

Setting rocker switch (23)
• Oven temperature

Programme protection (16) (for
CONVOTHERM OEB & OES)

• Cooking time
• Core temperature

Display (17)

• Programme name

• Display in normal mode:

• Programme number
• Select Mr. C functions and editing
functions as well as recipes in
Cookbook

Date, time, Oven temperature,
cooking time, core temperature
• Display in programming mode:

Press&Go (symbol) (24)
(optional feature on OES & OGS)

Clear text, memory numbers,
symbols

• Start saved recipes directly

Oven temperature (18)

• LED below button lights up when
corresponding recipe is started.

• Set the nominal oven temperature
• Read off the actual or nominal oven
temperature

Hints:

Cooking time (19)



Magnetic door switch
If you open the oven door during a programme,
the magnetic door switch automatically interrupts
the cooking programme. The cooking time will not
continue. After closing the oven door, the
CONVOTHERM will automatically continue the
cooking programme. If you open the oven door
when the buzzer sounds at the end of a
programme, it will automatically switch off.



Never operate controls with sharp objects
(e.g. knife).

• Set the cooking time from 1 min to
9 hrs 59 mins or continuous mode
(at 9:59 or 0:01, release rocker
switch and then turn again to left or
right)
• Read off the actual or nominal
cooking time
• Call up start time pre-select
• Read off cooking time which has
already passed when measuring
core temperature

14

EN


Practical hints for cooking

Steaming
With the “Steam” programme, you can boil, steam, blanch, poach and preserve.
Mr. C recommends:

Steaming at 100°C
You will experience the following
benefits:


Your dishes will have a rich natural
colour, bite and intensive flavour



Steaming is particularly good for
preserving vitamins, minerals and
secondary plant substances such as
colour and fibre.



Flavours are not transferred if different
foods such as fish and vegetables are
steamed at the same time.



Few flavourings, fat or salt are
required.



You can work quickly since steam is
constantly available.



After steaming, rinse vegetables with
the hand shower, season and butter.



To make vegetables in liquid, use the
stock. Steam the vegetables in
punched containers and simply allow
the stock to drain into unperforated
containers.



Long-grain rice should be steamed in
covered containers. To cook, use 1½
parts cold water or cold stock to one
part rice. Prepare the rice approx. 20 30 minutes before filling the oven.



Durum wheat pasta should be
steamed in covered containers. To
cook, use at least 5 parts cold water to
one part pasta.



Dumplings should be steamed on
greased metal baking sheets. Uncover
immediately after cooking. For
extended output times, keep hot in a
water and starch solution.



Potatoes should be sprinkled and
mixed with fine-grained salt directly
before steaming or soaked in salted
water for 15 minutes.

Please note:


Particularly suitable containers for
steaming are punched GN containers
up to 65 mm deep. These ensure short
cooking times and prevent food
underneath in the GN container from
becoming flattened.



Always break up lumps of ice in deepfrozen food so that everything is
cooked through evenly.



When steaming different kinds of food
at the same time, observe the cooking
times of each individual food item.



When preserving, the cooking time
should be geared towards product
type, container size and
characteristics. Your CONVOTHERM
is suited to making semi-perishable
foods. Please observe the normal
processes for preserving.

15

EN


Practical hints for cooking

Steaming at 30°C to 99°C

Steaming at 101°C to 120°C

You will experience the following
benefits:

You will experience the following
benefits:



You can prepare foods whilst
preserving all their goodness.





Reduced loss of weight for meat and
sausage with optimum flavour, aroma
and colour.

Steaming at temperatures above
100°C is mainly for sensitive foods
such as jacket potatoes, beetroot,
turnip, pulses and cabbage.



Compared with steaming at 100°C,
cooking times are reduced by around
10 %.



Burst skins and meat contents are
avoided when boiling or heating up
sausage.



Optimum culinary results are achieved
for sensitive foodstuffs such as
terrines, galantines, flans, farce
dumplings, crème caramel and diet
dishes.



Well suited to the use of vacuum
cooking following the sous-vide
process.



When the oven temperature is set
below 100°C, the fan wheel starts up.



Temperatures which are precise to the
degree ensure optimum preservation
of proteins, i.e. they will not leak from
the food.

Please note:


When cooking small amounts of food,
select an oven temperature between
105°C and 110°C, or when the oven is
fully loaded, between 110°C and
120°C.

Mr. C recommends:
To gently regenerate food which has
already been divided into portions in GN
containers, use covered GN containers.
Caution:
Only insert containers within
the U-shaped bar. When
placing dishes on the runners,
containers may tip slantwise out of the
engaging frame or trolley.

Please note:
Bear in mind that cooking times will be
longer when steaming at 30°C - 99°C
compared with steaming at 100°C.
Mr. C recommends:


Cook pastry products made of yeast or
bread dough or flaky pastry at a
temperature of 35°C.



The grains will swell gently for
wholefood dishes such as cereals.



Create trout en bleu by dousing the
trout in wine or vinegar.



Ham and sausage can be boiled.

16

EN


Practical hints for cooking

Superheated steam
Use the “Superheated steam” programme to roast large joints and bake.
Please note:

You will experience the following
benefits:



Superheated steam guarantees
optimum cooking conditions every
time, i.e. the oven climate, geared
towards the specific product and
volume being cooked, sets itself
automatically through the CLOSED
SYSTEM.

Before baking, pre-heat the
CONVOTHERM at least
10-15 minutes in advance at 20-30°C
above the baking temperature.



Always pre-heat floor models with the
pre-heat bridge





Humidity values need not be set
manually.

For deep-frozen products, always preheat for at least 15 minutes at 250°C.





Food will not dry out.



The higher the oven temperature, the
more intensively is the food browned,
but also the greater the loss in weight.

The flavour and aroma of dishes are
optimally preserved.





Browning of food begins at a
temperature of around 120°C.

Foods can be cooked very rapidly with
minimum loss of weight.





Flavours are not transferred if different
foods are cooked at the same time.

Generally speaking, the oven
temperature should be reduced by 1020% compared with traditional cooking
methods.



Baked items such as yeast and bread
doughs and puff pastry rise perfectly.



The pores of large roasting items are
immediately closed by the steam,
making sautéing unnecessary.



It is not necessary to pre-steam roast
dishes separately, since the
CONVOTHERM will automatically
introduce steam at the start of the
cooking process.





Mr. C recommends:

If required, the interior of the oven can
be demoisturised (Crisp&Tasty
function) to achieve juicy, crispy
products that are evenly browned all
over.

17



Place the roasting items on grills. This
will allow the pores of the meat to be
closed all the way round. You will
achieve even results without having to
turn the meat over.



Always place baking dishes or
casseroles on a grill. This will ensure
that food cooks more quickly and
evenly.



To create sauces or sauce bases,
place a tray beneath the grill where the
joints are cooking. To this you should
add bones, mire poix (vegetable mix
for roasts) and flavourings and
gradually add water or stock.

EN


Practical hints for cooking

Convection
The “Convection” programme is suitable for all roasted, baked and grilled products as well as
for gratinating, all of which require no moisture.

Roasting and baking

Cooking at low temperatures
(LT cooking)

You will experience the following
benefits:


Up to 95% less fat required when
compared with standard cooking
methods.



If necessary, the oven can be
demoisturised to create a crisp, crusty
dish which is evenly browned all over.



For baking, demoisturising
(Crisp&Tasty function) will create a fine
crust.

(oven temperatures from 30°C to 100°C)
Dark types of meat are particularly suited to
low-temperature cooking.
You will experience the following
benefits:


Joints are roasted so carefully that the
raw weight is retained almost in its
entirety.



To prevent the surface of foods from
drying out, the fan will start up at oven
temperatures below 100°C.



Low-temperature cooking can also be
used to prepare meals overnight.



The meat becomes very tender and
juicy.

Please note:


Pre-heat the CONVOTHERM for at
least 10-15 minutes prior to cooking at
a temperature of 20-30°C above the
cooking temperature.



Always pre-heat floor models with the
pre-heat bridge.



The higher the oven temperature, the
more intensively is the food browned,
but also the greater the loss in weight.





The oven temperature should be only
a few degrees higher than the final
core temperature.

When roasting, the oven temperature
is reduced by 10-20% when compared
with traditional methods.



The higher the oven temperature, the
higher the loss of meat.



This method of cooking creates no
crustiness.

Please note:

Mr. C recommends:
To create breaded dishes, it is best to use
convenience products and fats which are
suited to combi steamer.

Mr. C recommends:
You can keep prepared dishes warm for up
to two hours at an oven temperature of
80°C and with the fan operating, without the
surface drying out.
Caution:
Only insert containers within
the U-shaped bar. When
placing dishes on the runners,
containers may tip slantwise out of the
engaging frame or trolley.

18

EN


Practical hints for cooking

Regeneration
This programme allows you to regenerate prepared dishes on plates or platters in a short space
of time.
take longer to regenerate than items
such as meat slices, vegetable side
dishes, rice and quartered or diced
potatoes.

You will experience the following
benefits:




When regenerating, you will always
have the optimum cooking conditions,
i.e. the oven climate, geared towards
the specific product and volume being
cooked, sets itself automatically
through the CLOSED SYSTEM.
You can create dishes at quiet times
when not busy and arrange them on
plates or platters.



Dishes do not require to be kept hot.
This means no loss of quality.



Ready-prepared dishes will not dry out
during regeneration.



Neither puddles of condensation nor
dry edges form on the plates.



For banquets, you can regenerate
however many plates you need on
demand.



The plated banquet trolley can be
easily loaded from any side.



Foodstuffs should be distributed evenly
over the plate in small pieces. Avoid
overlapping large surfaces and
arranging food to different heights.



To achieve good quality, do not
interrupt the regeneration process.



After regenerating, pour sauces on to
plates with a sauce dispenser.

Please note:


Always pre-heat the CONVOTHERM.



Always preheat floor models with the
pre-heat bridge.



You will find pre-heat temperatures as
well as regenerating times and
temperatures in the table (on the
following page).



After regenerating for the third time in
a fully-loaded oven, always pre-heat
again briefly, i.e. for a minute or two
(see table on following page).



After pre-heating, only open the doors
of the CONVOTHERM once the fan
has stopped and then load prepared
plates or platters quickly. This will keep
warm air inside the CONVOTHERM.



Large, compact foodstuffs such as
dumplings, roulades and casseroles

19

EN


Practical hints for cooking

Mr. C recommends:


Place fish and meat on a base so that
it is evenly regenerated and does not
stick to the plate.



Meat should be roasted until it is rare if
it is to be cooked to medium after
regenerating.



Vegetables, rice and pasta should be
buttered before regenerating.



Slice compact foods such as
dumplings or whole fillets.



When transporting some distance, use
a thermal cover. Before use, place the
thermal cover in the CONVOTHERM
to pre-warm it.
Caution: do not cover the air
outlets.



For large banquets, work with several
plated banquet trolleys. Thermal cover
will allow you to keep plates warm for
up 20 minutes. During this time, you
can regenerate other batches. This
ensures that dishes can be served to
your guests hot and all at the same
time.



Make up sauces which are to be
poured over slightly thicker, so that
they can absorb remaining moisture
from fish and vegetables.



Store optimised culinary ideas for
standard dishes as recipes. This will
guarantee smooth efficiency for
banquets or à la carte cooking.

Guide values for pre-heat temperatures and regenerating times and
temperatures when oven is fully loaded
(Regenerating times and temperatures are dependent on the number of dishes to be
regenerated)
CONVOTHERM

OEB, OGB,
OES, OGB

Regenerating
grills
∅ 26 cm

Plate Pre-heat
capacity up to temperature
with
∅ 32 cm
Superheated
steam

Pre-heat time

Regenerating
temperature

Regenerating
time

6.10

-

20

180°C

10 min

125 – 135°C

4 – 8 min

6.20

30

42

180°C

10 min

125 – 135°C

4 – 8 min

10.10

-

32

180°C

10 min

125 – 135°C

4 – 8 min

10.20

50

63

250°C

20 min

135 – 140°C

6 – 10 min

12.20

60

74

250°C

20 min

135 – 140°C

6 – 10 min

20.10

-

61

250°C

20 min

135 – 140°C

6 – 10 min

20.20

100

122

250°C

20 min

135 – 140°C

6 – 10 min

Reheating

After regenerating for the third time, pre-heat again to the pre-heat
temperature.
When the pre-heat temperature is reached, you can start regenerating
again immediately.

20

EN


Practical hints for cooking

Measuring the core temperature
Measuring the core temperature is recommended when cooking slow roasts and when
regenerating food in GN containers.
You will experience the following benefits:

Please note:



Precise cooking can be achieved
regardless of the size and weight of
the joint. This guarantees you quality
results every time.



The multi-point sensor should not be
used to remove food from the oven.





Before use, cool down the multi-point
sensor with the hand shower.

There is no need to spend time and energy
keeping an eye on and checking the degree
of cooking of slow roasts.



Insert the multi-point sensor through
the centre of the piece of meat.



Meat loss is reduced by up to 50 %
compared with standard cooking
methods.





The multi-point sensor takes
measurements at several points along
the sensor tip and automatically
recognises the coolest core
temperature it detects as the centre of
the joint of meat. The multi-point
sensor prevents incorrect readings and
makes handling easier.

When the buzzer sounds for the end of
cooking, slow roasts should be
removed immediately from the
CONVOTHERM. This will prevent
overcooking.



When selecting the final core
temperature, ensure that slow roasts
are able to recover by approx. 3°C
after being taken out of the
CONVOTHERM.



The core temperature you select is
highly dependent upon the dining
preferences of your guests and the
demands this places on your kitchen.





The CONVOTHERM PC-HACCP
software stores the core temperature
measurement for automatic compiling
and archiving of HACCP-related data.
You should therefore make use of this
software.

Mr. C recommends:
You will find guide values for core
temperatures in the table.

Use the multi-point sensor for
documentation purposes (possible
temperature range between -5°C and
150°C).

Guide values for measuring core
temperature:

Pork / Lamb / Poultry
Degree of
cooking

Beef / Veal / Fish
Degree of
cooking

Core temp.

Food

Medium

55 - 58 °C

Pork fillet
Neck of pork

Medium

65 – 68°C
74 – 77°C

Well done

85 – 90°C
90 – 95°C

Pork belly
Hock of pork

Well done

82 – 85°

Saddle of veal

Medium

57 – 62°C

Medium

65 – 68°C

Breast of veal
Shoulder of veal

Cured smoked
pork

Well done

75 – 80°C

Leg of lamb
Loin of lamb

Medium

58 – 62°C
52 – 56°C

Joint of veal

Well done

76 – 78°C

Salmon slices

Medium

63 – 65°C

Whole chicken
Breast of chicken
Leg of chicken

Well done

88 – 92°C
75 – 77°C
85 – 89°C

Food
Fillet of beef
Roast Beef
Braised Beef
Roulades
Rump steak

21

Core temp.

EN


Practical hints for cooking

Cooking
programme
Oven
temperature

Cooking
time

Core
temperature

Information

Pasta (durum wheat semolina)

100°C

10 – 14 min

-

Use unperforated containers. No
need to stir, 1 part pasta, min. 5
parts cold water

Long-grain rice
Short-grain rice
Basmati rice

100°C

20 – 25 min

-

Use unperforated containers. 1
part rice, 1.5 - 2 parts cold water
or stock

Vegetables, fresh
Cauliflower, carrots, asparagus

100°C

8 – 15 min

-

Chopped into pieces

Vegetables, deep-frozen
(small chunks)

100°C

10 - 15 min

-

Vegetables, deep-frozen
(large chunks)

100°C

15 – 20 min

-

Potatoes
(quartered)

100°C

35 – 45 min

-

15 minutes before cooking,
soak in salted water or
sprinkle with fine salt.

Dumplings

100°C

20 – 25 min

-

Place on greased baking
sheets. Cover immediately
after cooking

Eggs

100°C

8 – 15 min

-

No need for skewering
Soft after approx. 10 min
Hard after approx. 15 min

Cabbage/kale/pulses
Jacket potatoes
Turnip

110 –
115°C

25 – 30 min

-

Poaching

Royale
Deep-frozen scrambled eggs
Deep-frozen omelette

85°C

20 – 25 min

-

Baking

Vegetable casserole

130 –
150°C

40 – 60 min

-

Vegetables, side dishes,
egg dishes

Boiling

Steaming/
blanching

Steam vegetables before
handling

containers and reserve the stock in an
unperforated container.

Caution:
Always open the CONVOTHERM
carefully. Escaping steam can cause
scalding.
Mr. C recommends:



Asparagus
Cook very bitter asparagus in unperforated
containers in an asparagus stock.



Seasonings
After steaming, vegetables should be
rinsed, seasoned and buttered.





Vegetables in liquid
Steam vegetables in perforated

Gratinating
Vegetables and side dishes can be gratinated
with the “Convection” programme at 230°C 250°C in 2 to 5 minutes.

22

EN


Practical hints for cooking

Tabletop models

Floor models

6.10
6 x GN 1/1

6.20
6 x GN 2/1
12 x GN 1/1

10.10
10 x GN 1/1

10.20
10 x GN 2/1
20 x GN 1/1

12.20
12 x GN 2/1
24 x GN 1/1

20.10
20 x GN 1/1

20.20
20 x GN 2/1
40 x GN 1/1

12 kg

24 kg

20 kg

40 kg

48 kg

40 kg

80 kg

12 kg

24 kg

20 kg

40 kg

48 kg

40 kg

80 kg

24 - 30 kg

48 – 60 kg

45 - 50 kg

90 – 100 kg

100 – 120 kg

90 – 100 kg

≤ 180 kg

25 – 30 kg

50 – 60 kg

45 – 50 kg

90 – 100 kg

100 – 120 kg

90 – 100 kg

≤ 180 kg

25 – 30 kg

50 – 60 kg

45 – 50 kg

90 – 100 kg

100 – 120 kg

90 – 100 kg

≤ 180 kg

24 – 30 kg

48 – 60 kg

45 – 50 kg

90 – 100 kg

100 – 120 kg

90 – 100 kg

≤ 180 kg

90 items

180 items

150 items

300 items

360 items

300 items

600 items

360 items

720 items

600 items

1200 items

1440 items

1200 items

2400 items

25 - 30 kg

50 – 60 kg

45 – 50 kg

90 – 100 kg

100 – 120 kg

90 – 100 kg

≤ 180 kg

24 kg

48 kg

40 kg

80 kg

96 kg

80 kg

160 kg

24 kg

48 kg

40 kg

80 kg

96 kg

80 kg

160 kg







Poaching vegetables
Please note that the cooking times for
vegetables will be longer when
poaching compared with steaming.
Poaching in a vacuum pouch
Note that the cooking times for
vegetables will be longer when
poaching in a vacuum pouch
compared with steaming.

“Regeneration” programme at 135°C for 5
minutes.


For rapid regeneration, steam chilled food in
covered GN containers at 120°C.



Pastry products
Cook pastry products made of yeast or bread
doughs or flaky pastry at a temperature of 35°C.



Wheat
The grains will swell gently for wholefood dishes
such as cereals.

Regenerating vegetables and side
dishes
Arrange chilled foods on plates or
platters and regenerate with

23

EN


Practical hints for cooking

Fish, crustaceans, sous-vide
process

Cooking
programme
Oven
temperature

Cooking
time

Core
temperature

Information

Trout
Plaice
Sole, whole

220 –
240°C

12 – 15 min

-

Use every 2nd shelf

Salmon steak

210 –
230°C

6 – 12 min

-

Use every 2nd shelf

Fish fillet, breaded, deep-frozen

210 –
230°C

12 – 16 min

-

Use every 2nd shelf
Use a non-stick baking
sheet

Prawns

180 –
200°C

4 – 8 min

-

Use every 2nd shelf

Lobster
Crayfish

100°C

Approx. 12
min

-

Use every 2nd shelf

Mussels

96°C

10 – 12 min

-

Trout

72°C

12 – 15 min

-

Prawns

72 - 80°C

4 – 8 min

-

salmon tranches

65 – 72°C

4 – 8 min

-

Fish terrine

65 - 72°C

60 - 70 min

60 – 65°C

Fish dumplings
Stuffing in savoy cabbage

72°C

8 – 12 min

-

Trout in vacuum pouch

65°C

18 – 24 min

-

Terrines, galantines in
vacuum bags (sous vide)

70°C

Approx. 2
hrs.

60 – 65°C

Roast

Steaming

Lay trout with lobes on
belly
opened on a baking sheet

Poaching



Caution
Always open the CONVOTHERM carefully.
Escaping steam can cause scalding.
Mr. C recommends:


Use every 2nd shelf

Use every 2nd shelf

Roasting on enamelled sheets or
coated/ Superpan sheets
When roasting, these sheets will provide
the extremely good browning even on the
underside of a product.

Fats and oils
When using the CONVOTHERM for
roasting, oils and fats with a high smoking
point give very good results.

24

EN


Practical hints for cooking

Floor models

Tabletop models
6.10
6 x GN 1/1

6.20
6 x GN 2/1
12 x GN 1/1

10.10
10 x GN 1/1

10.20
10 x GN 2/1
20 x GN 1/1

12.20
12 x GN 2/1
24 x GN 1/1

20.10
20 x GN 1/1

20.20
20 x GN 2/1
40 x GN 1/1

12 – 15 items

24 – 30 items

20 – 30 items

40 – 60 items

48 – 72 items

40 – 60 items

80 – 120 items

30 – 36 items

60 – 72 items

50 – 60 items

100 – 120 items

120 – 144 items

100 – 120 items

200 – 240 items

18 – 24 items

36 – 48 items

30 – 40 items

60 – 80 items

72 – 96 items

60 – 80 items

120 – 160 items

40 – 60 items

80 – 120 items

Depending on size of prawns

Depending on size of lobster/crayfish

Depending on size of mussels

12 – 18 items

24 – 36 items

20 – 30 items

40 – 60 items

48 – 72 items

Depending on size of prawns

60 – 72 items

120 – 144 items

100 – 120 items

200 – 240 items

240 – 288 items

200 – 240 items

400 – 480 items

12 – 15 items

24 – 30 items

20 – 30 items

40 – 60 items

48 – 72 items

40 – 60 items

80 – 120 items

approx. 240
items

approx. 480
items

approx. 400
items

approx. 800
items

approx. 960
items

approx. 800
items

approx. 1.600
items

12 – 18 items

24 – 36 items

20 – 30 items

40 – 60 items

48 – 72 items

40 – 60 items

80 – 120 items

12 – 15 items

24 – 30 items

20 – 30 items

40 – 60 items

48 – 72 items

40 – 60 items

80 – 120 items





Roasting
Place roasting items on grills. This will
close the pores of the meat all the
way round, guaranteeing even
cooking results without having to turn
the meat over.



Place a tray beneath the grill bearing the roasting
meat. To this you should add bones, mire poix
(vegetable mix for roasts) and flavourings and
gradually add water or stock.



Sauces
Use the stock created to refine
sauces.



Trout en bleu
Pour wine or vinegar over trout.
Banquet
Dishes to be used in a banquet should be cooled
down with a rapid-action cooler. Then arrange
the dishes.

25

EN


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