eng ricettario gastronomia 2006 - unoxb2b.unox.com/doc1/cl06eng_ric.pdf · 4 way of working of the...

Recipe Book

Cooking with Unox convection steam ovens The UNOX Convection Steam Ovens represent undoubtedly an indispensable help to obtain excellent cooking results and easy preparations of complete menus. This recipe book only wants to give some indications for their fulfilment, without diminishing Your creativity and professionalism.

Enjoy yourself!!!

INDEX • ChefLux™ ovens digital control panel Page 3• Way of working of the digital control panel Page 4• Cooking variables Page 8• Chef’s suggestions for an even cooking Page 9• Recommended Pans and Grids Page 10• Professional Cooking of Gastronomy Page 11• Professional Baking of Bakery and Pastry Page 13• Particular kinds of cooking and general parameters for temperatures Page 15• Oven particular uses Page 18• Recipes 2• Example of Unox Menu Page 54

ChefLuxChefLux™

Convection Steam Ovens

2

ATTENTION!

The equipment must be used only for what it is intended for. The ovens are meant only for cooking and baking of food. Any other use has to be considered improper. The working temperature of the ovens goes from 0 to 260° C.

3

ChefLux™ Ovens Digital Control Panel

Cooking time display

4 cooking steps

Cooking steps shift button

Oven pause button

Temperature display

Selection button: • Cavity temperature • Core temperature

• Delta T

Button to turn on/off the light

Programs display

Start programs with pre-heatingStart programs with pre-heating

Button to memorize cooking programs

Add water in the prover

Cooking time selection knob

GREEN LED: steam regulationRED LED: percentage of dryness regulation

“Clima Lux™” regulation knob

LEDs for cavity set and measured temperature

LEDs for core set and measured temperature

LED Delta T

Temperature regulation knob

Start/Stop cooking cycle without pre-heating

Add 1 minute to the cooking time

Knob to select cooking and cleaning programs (only with Rotor.KLEAN™ system)

Turn the oven on/off

Change input data from oven (RED LED)to prover (GREEN LED)

4

Way of working of the digital control panel

“Time” Parameter

Cooking time selection knob:- rotating the knob to the right, cooking time for each step is set.- rotating the knob to the left: • in the first step, an infinite time is set (“INF”, maximum 9 h 59 min.); • in the following steps (2°, 3°, 4°), an infinite holding time is set (“HLD”).

Cooking steps shift button:The cooking cycle can be divided into 4 different steps.For each step you can program a different cooking time with the following parameters:- steam percentage: STEAM.Maxi™ or dry air percentage: DRY.Maxi™;- cavity temperature;- possible oven pause.

NOTA BENEThe programs with Core Probe + Cavity Temperature or Core Probe + ∆ T don’t permit to set the time (see page 15).

EXAMPLE OF A COMPLETE COOKING CYCLE PROGRAMMING

STEP DURATION TEMPERATURE STEAM

1° 2 min. 150 °C 100%

2° 5 min. 180 °C 80%

3° 10 min. 260 °C 50%

4° 20 min. 120 °C Total extraction of the steam with the DRY.Maxi™ system

IMPORTANT!A complete cooking cycle doesn’t necessarily require the use of all the four steps. You should set only the desired ones. This doesn’t compromise the way the oven performs.

tem

pera

ture

Time (minutes)

5

“ Clima Lux™” parameter“Clima Lux™” regulation knob:- Turning the knob to the right (green LEDs) you can set the required steam quantity, which can vary

between 10% and 100% for every cooking step (STEAM.Maxi™ system).- On the contrary, turning, the knob to the left (red LEDs), from 10% to 100%, you can extract a varia-

ble quantity of humidity from the cavity, creating in this way a dry climate inside the cavity (Patented DRY.Maxi™ system). This function can be applied, for example, in the final external browning of meat or in bread and pastry baking, making the product crispy and crumbly outside and dry inside.

NOTA BENEIt is not possible to use the two systems simultaneously.

Oven Pause ButtonThis function allows to stop the oven and can be used for the food rise inside the cavity or to delay the beginning of the cooking. During the oven pause, ventilation is interrupted, heating elements are turned off and, consequently, also the heating of the cavity. When setting the data, it is possible to select an oven pause duration variable from 1 minute to 9 hour 59 minutes.To delay the oven start it is necessary to set oven pause as the first of the four steps used to program cooking cycles. If in this first step, for example, you set a 60-minutes oven pause, the oven will start only after 60 minutes, that is at the end of the first step of the cycle, without pre-heating.

“Temperature” Parameter Temperature regulation knob:

- The temperature inside the cavity can be set between 0°C and 260°C.- The core probe temperature can be set between 1°C and 100°C.

Button to select Cavity Temperature, Core Temperature + Cavity Temperature, Core Tempe-rature + Delta T:

With UNOX Convection Steam Ovens you can decide to cook in three different ways:1. Simply setting cavity temperature and time.2. Setting cavity temperature and core temperature. In this case, cooking time is not set, and the oven

will stop by itself once core temperature is reached.3. Setting the temperature you want to reach at the end of the cooking cycle at the core of the food and

the desired difference (Delta) between the core temperature and the cavity temperature (Delta T Function).

CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T

6

Button to add 1 minute to cooking time: It allows you to increase the cooking time of 1 minute for each pressure made on this button. The supplementary minutes are added to the last cooking step set in the program.

Start/Stop cooking cycle without pre-heating It starts or stops the cooking cycle.

“Programs” System

Knob to select cooking and cleaning programs:- Rotating the knob to the right you can select cooking programs already saved or the programs to

save (from 1 to 70). - Rotating the knob to the left you can select washing programs (only with Rotor.KLEAN™ system).

• How to save a cooking program:

1. To save a program it is necessary to select its number rotating the knob to the right before setting any data;

2. Afterwards, set the different steps that make up the program;

Example on how to set the data of a program step:

- Rotate the knob to the right to set the desired time for the cooking step; - Now it is possible to set the desired percentage of steam (STEAM.Maxi™) by rotating the

knob to the right (green LEDs), or to set the desired percentage of dry climate (DRY.Maxi™) by rotating the knob to the left (red LEDs);

- With the knob , it is possible to set the temperature inside the cavity;- Pass to the following step (when needed) by pushing the cooking steps shift button ;

3. After you have set all the necessary steps for the complete cooking cycle, push the button and keep it pressed until you hear a sound signal indicating the program has been saved.

• How to use saved programs

1. Select the number of the desired program by rotating the knob to the right;2. Start the program by pushing the “START PROG” button if you need to pre-heat the oven, or

the button “START/STOP” if pre-heating is not necessary (oven already heated) and/or you want to modify the cycle parameters of the current cooking.

7

• Select a washing program (only with Rotor.KLEAN™ system):

Washing system functioning is totally automatic. The available washing programs are 3 (L1, L2, L3) plus a pump pre-loading program (L4).

1. Rotate the knob to the left; 2. Select the required washing program:

PROGRAM No. OVEN CONDITIONSL1 not very dirtyL2 dirtyL3 very dirtyL4 PUMP PRE-LOADING

3. Push the “START PROG.” button to start the program

NOTA BENE When first using Rotor.KLEAN™ system and every time pumps are unloaded it is necessary to execute

the pre-loading program L4 (2 minutes duration).

• Washing without Rotor.KLEAN™ system:

1. Turn the oven on;2. Set the temperature at 80°C with 100% percentage of steam for 5 minutes;3. Open the cavity door and sprinkle all the walls, fan included, with a suitable detergent (never use

acids, aggressive detergents or other products containing chlorine, even though they are diluted).4. Leave detergent to act for 3-4 minutes;5. Repeat point 2;6. Rinse with water using the apposite shower;7. Leave the oven cool down and clean with a cloth the possible rests.

It is very important to clean the oven daily, in order to work in hygienic conditions and to keep

the equipment efficient.

Cooking Variables

• Time

This variable depends a lot on the quantity of food you put in the oven. The bigger the quantity of food, the longer the cooking time and vice versa.A shorter cooking time than that required by the food does not allow to have completely cooked food.A longer cooking time than that required by the food causes the burning of the food surface.

• Cavity Temperature

The exact setting of the temperature inside the cavity guarantees a proper cooking of the food, both inside and outside.- A lower temperature than the proper one dries the food rather than cook it.- A higher temperature than the proper one burns the surface while the core remains uncooked (someti-

mes this is desired, especially with meat).

• Hot dry air

Hot dry air system “DRY.Maxi™”, patented by UNOX, allows to extract the humidity, created by the product while cooking, from the cavity, maintaining thus an always dry environment. In this way the pro-duct becomes crispy and crumbly outside (for example: bread, croissants), while the internal part is dry with an even structure.

• Steam

The introduction of the variable steam (STEAM.Maxi™) and its different combinations with the tempe-rature allow different types of cooking:- steaming (only steam);- mixed convection-steam cooking (air+steam).

• Oven Pause

The Oven Pause button stops ventilation and turns the heating elements off.This function is used to let the food rise inside the cavity.Furthermore, it is used to postpone the beginning of the cooking.

8

Chef’s suggestions for even cookings

• Pre-heating

It is always better to pre-heat the oven up to a temperature at least 30-50°C higher than the one requi-red for cooking, in order to reduce the effects of heat lost due to the opening of the door.

• Kind of pans

To obtain a perfect cooking quality and an even browning of the product it is better not to use too high containers, which don’t permit a correct circulation of the air.

• Free space between pans

For an even cooking it is indispensable to check that you have at least 3 cm of free room between the completely proofed product and the upper pan.

• Quantity of food

To obtain the best results it is important not to overload the oven, and check, in case of bread and pa-stry, the orientation of the food on the trays compared with the air flow.

• Core probe positioning

For its correct functioning, it is essential to insert the core probe, from the top to the bottom, in the thickest point of the product, until you reach the centre.

In case of foods with reduced thickness, the core probe should be inserted horizontally to the support surface.

IMPORTANT!Convection ovens need lower cooking temperatures (20-40°C less) than those normally used in static ovens.

Pay attention when opening the door!!!Heat and steam could cause burns.

9

Recommended pans and gridsGastronomy Pans and Grids GN1/1

Enamelled Pan Black h 20 mm PiesRoasts, FishVegetables, Oven roasted Potatoes

Stainless Steel Panh 20 mmh 40 mmh 65 mm

Stainless Steel Perforated Panh 20 mm

RoastsBoiled Vegetables

h 40 mmh 65 mm

Aluminium Flat Pan h 20 mm Bread and Pastry

Ribbed Aluminium and Teflon© Coated Plate FAKIRO™ Grill* Grilled Meat, Fish, Vegetables

Aluminium Plate FAKIRO™ * Pizza, Flat Bread, Bread

Stainless Steel Pan Spido Skewers with Meat, FishVegetables

Flat Chromium-Plated GridRoasts

Flat Stainless Steel Grid

Stainless Steel Grid No FryFrench Fries, Frozen Fish to FryFried Stuffed OlivesBoiled Vegetables

Stainless Steel Grid Pollo Poultry, Fowl, Game

Gastronomy Pans and Grids GN 2/3

Stainless Steel Pan h 40 mmPiesRoasts, FishVegetables, Oven Roasted Potatoes

Stainless Steel Perforated Pan h 40 mm Boiled Vegetables

Flat Stainless Steel Grid Roasts

* FAKIRO™ and FAKIRO™ Grill plates have been manufactured with a very thick layer of material. In this way the heat absorption surface increases, allowing extremely short working times and a perfect baking balance between the upper and the lower surface of the product.

COTTURA PROFESSIONALE PRODOTTI DI GASTRONOMIA

10

Professional Cooking of Gastronomy

Convection Cooking

• Temperature: from 70°C to 260°C

Convection cooking is done by hot dry air that circulates round and round inside the cavity. This allows the heat to be homogenously distributed and, consequently, it is possible to have even cooking results. The food results perfectly cooked both on the surface, with a golden crust, and in the internal part, also when the oven is fully loaded.

Suitable for: Cooking au gratin Roasts cooking Grill cooking

Advantages:Possibility to cook at the same time different types of foods such as vegetables, meat, fish, without mixing the flavours (as long as the required cooking temperature is the same for all the cooked dishes).

Meat

Fish

11

Vegetables

Mixed Steam-Convection Cooking

• Temperature: from 70°C to 260°C• Steam: from 10% to 60%

The cooking is made by the combination of hot dry air and steam, homogeneously distributed inside the cavity. It is surely the most profitable and efficient working system among the cooking methods used today. Cooking times are considerably reduced. At the same time, the food remains more tender and nearly unaltered in weight.

Suitable for: Roasts cooking, Roast beef, Braised Meat, Stews Fish Cooking

Chef’s suggestions:

For roast cooking it is better to use a perforated pan or a grid, because in this way it will not be necessary to turn the food continually.In any case, you will be able to collect the meat juices by adding on the bottom of the cavity a not-perforated pan, with the desired spices and a vegetables mirepoix (celery, carrots, onions) which allow you to make a sauce.

Steaming • Low temperature steaming: temperature from 70°C to 99°C• Steaming: temperature from 99°C to 105°C• Intensive steaming: temperature from 105°C to 130°C• Steam: 100%

The use of ventilated steam is one of the most delicate way of cooking food. With this kind of cooking the food does not lose any liquid; the nutritional contents, the appearance and the weight of the food keep unaltered.

Suitable for : Low temperature steaming ► Vegetables, Fruit, Terrines, Soufflés, Pâtés, Vacuum-Cooking Steaming ► Vegetables, Fruit, Eggs, Meat, Fish Intensive steaming ► Potatoes


To cook leaf vegetables with steam, it is suggested to moist preventively the food, in order to avoid the initial exsiccation. Moreover, to avoid the dispersion of the food due to air flows inside the cavity, you can use two grids No Fry (one as a base and another, turned upside down, as a cover).

COTTURA PROFESSIONALE PRODOTTI DI GASTRONOMIA

12

13

Bread

Pastry

Professional Baking of Bread and Pastry

Convection baking

• Temperature: from 70°C to 260°C

Convection baking is done by hot dry air that circulates round and round inside the cavity. This allows the heat to be homogeneously distributed and, consequently, it is possible to have even baking results on all the points of a single pan and on all the pans. An even baking is guaranteed also when the oven is fully loaded. Pastry is perfectly baked both on the surface , with a golden crust, and in the internal part, with a uni-form structure and a constant residual humidity.

Suitable for: Baking of Short Pastry, Puff Pastry, Tart Pastry, Ccream-puff Pastry Baking of Sponge cake Baking of Cookies


To obtain the best results in pastry it is necessary to have a higher distance between the trays, and a higher distance between the products on the trays.

For products with a light mass it is preferable to use the air reduction kit, in order to avoid their movement on the trays.

Convection + Humidity Baking

• Temperature: from 70°C to 260°C• Humidity: from 10% to 20%

The baking is made by hot air with the addition of a variable percentage of humidity, according to the type of food that has to be baked.

Suitable for: Baking of leavened dough such as bread Baking of colomba cakes, panettone cake, croissants


The use of the humidity at the beginning of the baking makes leavening easier; subsequently, the humidi-ty should be reduced, or even completely eliminated, to obtain the final crispness and golden surface.

Convection + Dry Air Baking“ DRY.Maxi™” System (Unox Worldwide Patent)

• Temperature: from 70°C to 260°C• Dry air: from 10% to 100%

This is an innovatory system that allows to extract the humidity, generated by the product when baking, from the cavity, maintaining thus an always dry environment. The product, thanks to its dry and even internal structure, appears crispy and crumbly.

Suitable for: Baking of Croissants Baking of Cookies Baking of Bread

14

15

Cooking with Core Probe + Cavity TemperatureWith this kind of cooking, the core temperature and the cavity temperature have to be set.The core probe measures the rise of the temperature inside the product during all the process, and it has to be inserted in the thickest part of the food and with the end in its centre. With this system, therefore, it is no longer necessary to set the time variable, the oven, in fact, will automatically turn off when the set core temperature is reached, or it will pass to the following pro-grammed step.It is useful to optimize the cooking of different foods and to avoid to continuously control it during its various steps.

Particular kinds of cooking and general parameters for temperatures

Core Probe + Cavity Temperature

Set core temperatureTem

pera

ture

Time in minutes

Food Core

Cavity

Cooking with Core Probe + ∆T (Delta T)In this case you have to set the core temperature you want to reach at the end of the cooking at the core of the product and the desired difference ∆ (Delta) between the core temperature and the cavity temperature (Delta T function).

CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA TIn this way cavity temperature will increase gradually, keeping constant during all the cooking cycle the difference between the product core temperature and the cavity temperature you set. This kind of cooking will allow you to obtain very soft and delicate cookings, especially indicated for large-size meat.


At the same core temperature, the higher the ∆T, the more cooked the external part of the food.The optimum difference of temperature between the core probe and the cavity should not exceed 50/70°C. Particularly indicated for overnight cooking.

16

Core Probe + ∆°T at 100°C

Core probe + ∆°T at 50°C

Set core temperature

Tem

pera

ture

Time in minutes

Food Core

Cavity

Set core temperature

Tem

pera

ture

Time in minutes

Food Core

Cavity

RECOMMENDED CORE TEMPERATURES

Food Core temperature

BEEF AND VEAL

Rare Roast-Beef 45 - 48 °C

Roast-Beef 50 - 55 °C

T-bone Steak 54 - 56 °C.

Braised Beef, Stew 85 - 90 °C

Boiled Meat 90 - 92 °C

Veal Loin 72 °C

Veal Fillet 72 °C

PORK

Pork Loin 72 - 74 °C

Pork Entire Fillet 65 - 70 °C

POULTRY AND GAME

Chicken 70 - 72 °C

Turkey 72 °C

Duck Breast 55 °C

Roast Rabbit 87 - 90 °C

Game 85 - 90 °C

FISH

Entire Fish (Salmon, Trout) 70 °C

Stuffed Fish 68 - 70 °C

17

18

Cooking au gratinKind of cooking especially indicated to form a thin golden crust on pasta, vegetables, meat or fish cove-red with béchamel, cheese and breadcrumbs.

GrillingTo grill T-bone steaks, Entrecôtes, Tagliatas, Chickens it is necessary to use UNOX FAKIRO™ Grill, which, in addition, allows to shorten large-size meat cooking times, if compared with traditional grills.Foods cooked in this way result more tender and juicy because pores close immediately thanks to the heat and there is no liquid emission.


In case of large-size meat, it is recommended to use about 10% humidity to make food more tender.

StewingSlow cooking at low temperature with use of humidity suitable for meat in little pieces.

RECOMMENDED CAVITY TEMPERATURE

TYPES OF COOKINGTEMPERATURES ° C

STEAM

STEAM.Maxi™DRY AIR

DRY.Maxi™

FROM TO FROM TO FROM TOCooking au gratin

210° 260°

Grilling 200° 250° 10% 20%

Roasting 150° 210° 10% 30%

Bread Baking 160° 200° 10% 30% 30% 100%

Pastry Baking 140° 180° 10% 100%

Stewing 90° 110° 20% 30%

Steaming 70° 110° 100%

Slow Cooking 70° 90° 10% 30%70°C

260°C

19

RegeneratingThis function is used when you want to regenerate a product previously cooked and then frozen with a blast chiller.

HoldingThis function allows to extend the holding of the product temperature for all the needed time. It is recommended to keep the food temperature higher than 70°C in order to avoid the proliferation of bacteriums (see HACCP regulations).

Vacuum CookingVacuum coking is possible both for meat and for fish; it is particularly suggested for white meat and for the preparation of stewed and boiled meat.

PARTICULAR USES TEMPERATURES ° C

STEAM

STEAM.Maxi™DRY AIR

DRY.Maxi™

DA A DA A DA A

Regenerating 130° 150° 10% 30%

Holding 70° 80° 0% 10%

Vacuum Cooking 70° 90° 60% 100%

Oven particular Uses

20

Notes

…summing up

Convection cooking• Temperature: from 70°C to 260°C Meat

FishVegetables

Steaming• Low temperatures steaming: temperature from 70°C to 99°C • Steaming: temperature from 99°C to 105°C• Intensive steaming: temperature from 105°C to 130°C• Steam: 100%

Meat Fish

ShellfishMussels

Vegetables

Mixed Steam + Convection Cooking• Temperature: from 70°C to 260°C• Steam: from 30% to 60%

RoastsFish

Oven roasted potatoesFood au gratin

Convection + Humidity Cooking• Temperature: from 70°C to 260°C• Steam: from 10% to 20%

BreadFocaccia

Leaven products

Convection + Dry Air Cooking• Temperature: from 70°C to 260°C• Dry Air: from 10% to 100% “DRY.Maxi™ System (UNOX Worldwide Patent)

CookiesCroissants

Recipe book21

22

STEP

2

100% 100°C

Zucchini "Rondelles" "Demidoff"

"Sticks"

1 8-10

3

4

4

2

100% 100°C

French Beans

1 20-25

3

FROM 10% TO 100%

FRESH VEGETABLES

STEAM DRY

COOKING CYCLE

CORE PROBE

TYPE OF COOKING

TIME min.

Carrots "Rondelles" "Demidoff"

"Sticks"

1

CAVITY

3

4

12-15 100% 100°C

TEMPERATURE IN °C

DELTA T.

2

Brussels Sprouts

1 10-12

3

2

100% 100°C

4

Roman Broccoli "Small pieces"

1 12-15

3

2

100% 100°C

4

Swiss Chards

1 15-25

3

2

100% 100°C

4

Leaf Spinaches

1 5-10

3

2

100% 100°C

4

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

STEAM.Maxi™ DRY.Maxi™

23

TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS

NUMBER/DIMENSIONS OF GN PANS/GRIDS PER LOAD

Stainless Steel

Perforated

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Capacity of each pan

in: Kg Pieces Portions

Pan

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

72 Kg 12 x 2/1

36 Kg 12 x 1/1

30 Kg 10 x 1/1

72 Kg 12 x 2/1

36 Kg 12 x 1/1

30 Kg 10 x 1/1

Model

XV 203G

72 Kg 12 x 2/1

36 Kg 12 x 1/1

3 Kg 21 Kg 7 x 1/1

15 Kg 5 x 1/1

10 Kg 5 x 1/1

7 Kg 5 x 2/3

30 Kg 10 x 1/1

3 Kg

2,5 Kg

1,5 Kg

3 Kg

3 Kg

3 Kg

21 Kg 7 x 1/1

15 Kg 5 x 1/1

10 Kg 5 x 1/1

21 Kg 7 x 1/1

15 Kg 5 x 1/1

10 Kg 5 x 1/1

12,5 Kg 5 x 1/1

10 Kg 5 x 1/1

3 Kg 2 x 1/1

7 Kg 5 x 2/3

15 Kg 5 x 1/1

10 Kg 5 x 1/1

7 Kg 5 x 2/3

15 Kg 5 x 1/1

10 Kg 5 x 1/1

7 Kg 5 x 2/3

72 Kg 12 x 2/1

36 Kg 12 x 1/1

30 Kg 10 x 1/1

21 Kg 7 x 1/1

72 Kg 12 x 2/1

36 Kg 12 x 1/1

30 Kg 10 x 1/1

21 Kg 7 x 1/1

7 Kg 5 x 2/3

7 Kg 5 x 2/3

60 Kg 12 x 2/1

30 Kg 12 x 1/1

25 Kg 10 x 1/1

17,5 Kg 7 x 1/1

7,5 Kg 5 x 1/1

6 Kg 4 x 1/1

3 Kg 2 x 1/1

2 Kg 2 x 2/3

18 Kg 6 x 2/1

9 Kg 6 x 1/1

TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONSNUMBER / DIMENSIONS OF GN PANS / GRIDS PER LOAD

Capacity of each pan in

KgPieces

Portions

24

STEP TIME min.

Entire Fennels

1 30-35

3

2

100% 100°C

4

Sliced Fennels

1 15-20

3

2

100% 100°C

4

Peas

1 8-12

3

2

100% 100°C

Steamed Potatoes

1

4

4

25-35 100% 100°C

2

3

Oven Roasted Potatoes

1 25-30 180-200°C

2

3

4

Mixed Peppers Strips

1 5

3 5

2 10

180° C

100% 200°C

50% 180°C

4

1 6

3

2

230°C

4

FRESH VEGETABLES

COOKING CYCLE

FROM 10% TO 100% TEMPERATURE IN °C

CORE PROBE

DELTA T.STEAM DRY CAVITYTYPE OF COOKING

Grilled Aubergines

With FAKIRO™ Grill

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


25

Model

XV 203G



FAKIRO™ Grill

Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

Stainless Steel

Perforated

3 Kg

2 Kg

3 Kg

3 Kg

2,5 Kg

3 Kg

Model

XV 303G

5 Kg 6 x 2/1 6 x 1/1 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3

72 Kg 12 x 2/1

36 Kg 12 x 1/1

30 Kg 10 x 1/1

21 Kg 7 x 1/1

15 Kg 5 x 1/1

10 Kg 5 x 1/1

7 Kg 5 x 2/3

30 Kg 12 x 1/1

25 Kg 10 x 1/1

17,5 Kg 7 x 1/1

2 x 1/1

12,5 Kg 5 x 1/1

10 Kg 5 x 1/1

7 Kg 5 x 2/3

7 Kg 5 x 2/3

3 Kg 2 x2/3

24 Kg 6 x 2/1

4 Kg 2 x2/3

36 Kg 6 x 2/1

18 Kg 6 x 1/1

15 Kg 5 x 1/1

12 Kg 4 x 1/1

60 Kg

36 Kg 12 x 1/1

18 Kg 6 x 1/1

15 Kg 5 x 1/1

12 Kg 4 x 1/1

6 Kg 2 x 1/1

6 Kg 2 x 1/1

10 Kg 5 x 1/1

72 Kg 12 x 2/1

36 Kg 12 x 1/1

15 Kg 5 x 1/1

4 Kg 2 x 1/1

4 Kg 2 x 1/1

6 Kg 2 x 1/1

6 Kg 2 x 1/1

7 Kg 60 Kg 30 Kg 25 Kg 20 Kg 10 Kg 10 Kg

12 Kg 6 x 1/1

10 Kg 5 x 1/1

8 Kg 4 x 1/1

30 Kg 10 x 1/1

21 Kg 7 x 1/1

12 x 2/1



KgPieces

Portions

26

STEP

4


3

180-200°C 54-56°C1 Auto 10%

2

Wellington Fillet "1st phase"

Wellington Fillet "2nd phase"

4

3

2

100°C

Auto

Auto

Auto

BEEF AND VEAL

COOKING CYCLE


STEAM DRY DELTA T.TYPE OF COOKING

TIME min.

"Grilled" Tagliata


CAVITY CORE PROBE

Roast Beef

1 5 100%

3

2 Auto 30% 180-190°C 50°C

200-220°C 55°C

4

Auto 10%

Roast Beef at "low temperature"

1 5

Auto

4

2 Auto

100°C100%

10% 220°C 55°C

50°C 50°C

3

1 3 100% 100°C

200-220°C 35°C

50% 170-180°C 55°C

Auto 20%

170-180°C 50°C

4

3

2

1 230-240°C 54-56°C

230-240°C"Grilled" Chateaubriand

1 Auto

2


"Grilled" T-Bone Steak

4

3

54-56°C

Tournedos

1 Auto

4

3

230-240°C 54-56°C

2

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


27

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Stainless Steel Perforated

or Not perforated

Stainless Steel Not

perforated

FAKIRO™ Grill

FAKIRO™ Grill

Stainless Steel Not

perforated

From 1 to 1,2 Kg





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G

10 Pieces 5 x 1/1

8 Pieces 4 x 1/1

2 Pieces 24 Pieces 12 x 1/1

12 Pieces 6 x 1/1

4 Pieces 2 x 1/1

4 Pieces 2 x 1/1

FAKIRO™ Grill

48 Pieces 6 x 2/1

24 Pieces 6 x 1/1

6 Pieces 2 x 2/3

4 Pieces 2 x 1/1

4 Pieces 2 x 1/1

12 Pieces 2 x 1/1

12 Pieces 2 x 1/1

8 Pieces 2 x 1/1

8 Pieces 2 x 1/1

24 Pieces 6 x 2/1

12 Pieces 6 x 1/1

12 Pieces 6 x 1/1

12 Pieces 6 x 1/1

24 Pieces 6 x 2/1

4 Pieces 2 x 1/1

2 Pieces 2 x 2/3

10 Pieces 5 x 1/1

8 Pieces 4 x 1/1

4 Pieces 2 x 1/1

4 Pieces 2 x 1/1

2 Pieces 2 x 2/3

10 Pieces 5 x 1/1

8 Pieces 4 x 1/1

4 Pieces 2 x 1/1

24 Pieces 6 x 2/1

10 Pieces 5 x 1/1

8 Pieces 4 x 1/1

20 Pieces 5 x 1/1

16 Pieces 4 x 1/1

24 Pieces 4 x 1/1

72 Pieces 12 x 1/1

36 Pieces 6 x 1/1

30 Pieces 5 x 1/1

2 Pieces 2 x 2/3

12 Pieces 2 x 1/1

12 Pieces 2 x 1/1

72 Pieces 12 x 1/1

36 Pieces 6 x 1/1

30 Pieces 5 x 1/1

24 Pieces 4 x 1/1

105 Pieces 7 x 1/1

75 Pieces 5 x 1/1

75 Pieces 5 x 1/1

360 Pieces 12 x 2/1

180 Pieces 12 x 1/1

150 Pieces 10 x 1/1

6 Pieces

15 Pieces

2 Pieces

2 Pieces

6 Pieces

4 Pieces

2 Pieces

50 Pieces 5 x 2/3



KgPieces

Portions

28

STEP

10% 210-220°C 72°C

2 Auto 20% 180-190°C 66°C

100% 100°C

Pope's eye

1 5

3 Auto

4

Stuffed Veal Roll

1 5

2 Auto

3 Auto

100% 100°C

30% 180-190°C 66°C

10% 190-200°C 72°C

4

CORE PROBE

DELTA T.TYPE OF COOKING

TIME min.

Veal Loin

1

BEEF AND VEAL

COOKING CYCLE


STEAM DRY CAVITY

4

2 Auto

3 Auto 210-220°C10% 72°C

100°C

190-200°C

5 100%

20% 66°C

Veal Chops

1 5

Auto

4

3

100% 100°C

190-200°C 66°C2 Auto 20%

10% 210-220°C 72°C

Veal Fillet

1 Auto

4

3

10% 210-220°C 66°C

230-240°C 72°C2 Auto

Veal Shin

1 5

Auto

4

2

100% 100°C

190-200°C 66°C

72°C3 10% 210-220°C

Auto 30%

"Marrow Bone" (Veal Shank Slice)

1 60

4

3

20% 180-190°C

2

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


DA 10% A 100% TEMPERATURA IN °C

29

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Model

XV 203G

4 Pieces 2 x 1/1

2 Pieces 2 x 2/3

10 Pieces 5 x 1/1

4 Pieces 2 x 1/1

4 Pieces 2 x 1/1

4 Pieces 2 x 1/1





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G


8 Pieces 2 x 1/1

6 Pieces 2 x 1/1

4 Pieces 2 x 2/3

32 Pieces 4 x 2/1

16 Pieces 4 x 1/1

12 Pieces 3 x 1/1

Stainless Steel

Perforated or

Not perforated

12 Pieces 6 x 2/1

6 Pieces 6 x 1/1

5 Pieces 5 x 1/1

Stainless Steel

Perforated or

Not perforated

4 Pieces 4 x 1/1

2 Pieces 2 x 1/1

2 Pieces 2 x 1/1

2 Pieces 2 x 2/3

1 Piece

8 Pieces 4 x 1/1

24 Pieces 6 x 2/1

12 Pieces 6 x 1/1

4 Pieces 2 x 1/1

16 Pieces 4 x 2/1

8 Pieces 4 x 1/1

6 Pieces 3 x 1/1

32 Pieces 4 x 1/1

16 Pieces 2 x 1/1

16 Pieces 2 x 1/1

96 Pieces 6 x 2/1

48 Pieces 6 x 1/1

40 Pieces 5 x 1/1

6 Pieces 2 x 1/1

4 Pieces 2 x 2/3

32 Pieces 4 x 2/1

16 Pieces 4 x 1/1

12 Pieces 3 x 1/1

Stainless Steel

Perforated or

Not perforated

8 Pieces 2 x 1/1

8 Pieces 2 x 1/1

20 Pieces 2 x 2/3

180 Pieces 6 x 2/1

90 Pieces 6 x 1/1

75 Pieces 5 x 1/1

60 Pieces 4 x 1/1

30 Pieces 2 x 1/1

30 Pieces 2 x 1/1

Stainless Steel Not

perforated

4 Pieces

15 Pieces

8 Pieces

2 Pieces

2 Pieces

12 Pieces 2 x 2/3

2 Pieces 2 x 2/3



KgPieces

Portions

30

STEP

PORK

COOKING CYCLE


STEAM DRY CAVITY CORE PROBE


Leg of pork

1 5

2 Auto

4 Auto

100% 100°C

170-180°C 66°C30-40%

3 Auto 20% 180-190°C 70°C

30% 190-200°C 72-74°C

Leg of pork "low temperature"

1 5

3 Auto

2 Auto

100% 100°C

66°C 50-60°C10%

30% 190-200°C 72-74°C

4

Pork loin

1 5

3 Auto

2 Auto

100% 100°C

10%

170-180°C 66°C30-40%

180-190°C 72-74°C

4

Saddle of pork

1 5

3 Auto

2 Auto

100% 100°C

10%

170-180°C 66°C20%

190-200°C 72-74°C

4

Pork shin

1 3

3 Auto

2 Auto

100% 100°C

10%

170-180°C 66°C30%

190-200°C 72-74°C

4

Pork entire chops

1 3

3 20

2 30

100% 100°C

10%

170-180°C20%

190-200°C

4

Pork entire fillet

1 Auto

3

2

10% 210-220°C 65-70°C

4

TIME min.

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


31

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G



Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated



Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

Stainless Steel

Perforated or

Not perforated

2 Pieces 2 X 1/1

2 Pieces 2 X 1/1

1 Piece 1 X 1/1

6 Pieces 3 X 2/1

24 Pieces 6 X 2/1

1 Piece 1 X 1/1

6 Pieces 3 X 2/1

3 Pieces 3 X 1/1

2 Pieces 2 X 1/1

2 Pieces 2 X 1/1

1 Piece 1 X 1/1

1 Piece 1 X 1/1

3 Pieces 3 X 1/1

12 Pieces 6 X 1/1

10 Pieces 5 X 1/1

8 Pieces 4 X 1/1

4 Pieces 2 X 1/1

40 Portions 4 X 1/1

4 Pieces 2 X 1/1

2 Pieces 2 X 2/3

24 Pieces 6 X 2/1

12 Pieces 6 X 1/1

10 Pieces 5 X 1/1

8 Pieces 4 X 1/1

4 Pieces 2 X 1/1

4 Pieces 2 X 1/1

2 Pieces 2 X 2/3

20 Portions 2 X 1/1

14 Portions 2 X 1/1

10 Portions 2 x 2/3

12 Pieces 6 X 2/1

6 Pieces 6 X 1/1

5 Pieces 5 X 1/1

4 Pieces 4 X 1/1

120 Portions 6 X 2/1

60 Portions 6 X 1/1

50 Portions 5 X 1/1

120 Pieces 6 X 2/1

60 Pieces 6 X 1/1

50 Pieces 5 X 1/1

40 Pieces 4 X 1/1

10 Portions

1 Piece

1 Piece

1Piece

2 Pieces

2 Pieces

2 Pieces 2 X 1/1

2 Pieces 2 X 1/1

2 Pieces 2 X 2/3

10 Pieces 20 Pieces 2 X 1/1

14 Pieces 2 X 1/1

10 Pieces 2 X 2/3



KgPieces

Portions

32

STEP

Entire Fowl

With "Pollo" Grid


"Grilled" Split Fowl240°C

4

3

2

1 25

2 15 220°C

190-200°C1 20 10%

4

3

4

3

2

240°C1 25

4

2

3

1 25 220-225°C

2 Auto 10% 210°C 72°C

3

190-200°C10%

4

2

4

3

1

240°C1 30

2

220-230°C

4

Entire Chicken

With "Pollo" Grid

1 35

3

CORE PROBE

DELTA T.

POULTRY AND GAME

COOKING CYCLE


STEAM DRY CAVITYTYPE OF COOKING

TIME min.

20

"Grilled" Split Chicken


"Grilled" Split Cockerel


Boned Stuffed Chicken

Entire Cockerel

With "Pollo" Grid

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


33

36 Pieces 18 Pieces 15 Pieces 12 Pieces 4 x 1/112 x 1/1

72 Pieces 36 Pieces 30 Pieces

48 Pieces 32 Pieces

6 x 1/1 5 x 1/1

12 x 1/1

3 x 1/1

6 x 1/1 5 x 1/136 Pieces 18 Pieces 15 Pieces

6 x 1/1 4 x 1/1

16 Pieces


8 Pieces 1 x 1/1

24 Pieces

16 Pieces 2 x 1/1

3 Fowls6 Pieces

2 x 1/1 2 x 1/1

8 Chickens8 Pieces 1 x 1/1


6 Chickens12 Pieces 36 Pieces 30 Pieces 24 Pieces

12 x 1 /1 6 x 1/172 Pieces

5 x 1/1 4 x 1/112 Pieces

2 x 1/1 2 x 1/1

8 Chickens1 x 1/1 1 x 1/13 x 1/1 2 x 1/1

8 Pieces 8 Pieces 24 Pieces 6 x 1/1 4 x 1/1

6 Chickens12 Pieces 8 Pieces

2 x 1/1 2 x 1/1 2 x 2/36 x 1/1 5 x 1/112 Pieces

4 x 1/16 x 2 /1

3 Chickens6 Pieces 6 Pieces 2 x 1/1 2 x 1/1

FAKIRO™ Grill

Stainless Steel Not

perforated

8 Chickens1 x 1/11 x 1/1

24 Pieces 16 Pieces 8 Pieces 8 Pieces 3 x 1/1 2 x 1/1

48 Pieces 4 x 1/1



Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G



FAKIRO™ Grill

" Pollo " Grid

FAKIRO™ Grill

" Pollo " Grid

" Pollo " Grid

32 Pieces 6 x 1/1



KgPieces

Portions

34

STEP

Entire Duck

With "Pollo" Grid

Capon

With "Pollo" Grid

Duck Double Breast

Entire Pheasant

With "Pollo" Grid

Entire Turkey

Boned Stuffed Fowl

POULTRY AND GAME

210-220°C

55°C

50°C

4

3 Auto

170-190°C

210°C

180-190°C

10%1 5

2 Auto

200-210°C

2 30 20% 160-180°C

160-180°C

3 20

30%

4

4

1 30

10%

10% 210°C

20% 160-180°C

170-180°C

1 25

3 5

2 25

2 Auto 20% 170-180°C 65°C

10%

30% 160-180°C

180-200°C 72°CEntire Turkey Breast

1 20

3 Auto

4

180-200°C 72°C

2 Auto 20% 170-180°C 65°C

3

160-180°C5

4

30%

Auto 10%

2 Auto 10% 200-210°C 72°C

190-200°C10%1 20

3

4

170-190°C10%

1

2 40

1 25

COOKING CYCLE




TIME min.

3

4

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


35

Model

XG 413G XB 403G

8 Pieces

4 x 1/1 2 x 1/1

20 Pieces


8 Capons48 Pieces 32 Pieces 8 Pieces 8 Pieces


2 x 1/1 2 x 2/332 Pieces 16 Pieces 48 Pieces 40 Pieces

6 x 1/1 5 x 1/1 4 x 1/1 2 x 1/1

Stainless Steel Not

perforated

96 Pieces 6 x 2 /1

8 Ducks1 x 1/1


" Pollo " Grid

48 Pieces 1 x 1/1

32 Pieces 24 Pieces 16 Pieces 6 x 1/1 4 x 1/1 3 x 1/1

1 x 1/18 Pheasants

8 Pieces 6 x 1/1 2 x 1/1 1 x 1/14 x 1/1 3 x 1/1

" Pollo " Grid

16 Pieces

4 Turkey Breasts24 Pieces 8 Pieces 6 Pieces

4 x 1/1 2 x 1/1 2 x 1/1 2 x 2/316 Pieces 8 Pieces

6 x 2/148 Pieces

Stainless Steel

Perforated or

Not perforated

6 x 1/1 5 x 1/1

1 Turkey1 Pieces 1 Pieces 1 x 1/1 1 x 1/12 x 1/1 2 x 1/13 x 2 /1

2 Pieces 6 Pieces 3 Pieces 2 Pieces 3 x 1/1

Stainless Steel

Perforated or

Not perforated

2 x 1/1 2 x 2/36 x 1/1 5 x 1/18 Pieces

6 Fowls30 Pieces 24 Pieces 12 Pieces 12 Pieces 36 Pieces 72 Pieces

Stainless Steel Not

perforated6 x 2 /1

6 x 1/1" Pollo "

Grid24 Pieces 16 Pieces

4 x 1/1 3 x 1/1 2 x 1/1 1 x 1/11 x 1/1



Model

XV 303G

Model

XV 203G



Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G



KgPieces

Portions

36

STEP

4

3

2

2 Auto 10% 190-200°C 70°C

20% 190-200°C

Entire Salmon

1 10-15

3

4

4

3

2 Auto 10% 180-190°C 70°CDentex

1 10-15 20% 180°C

2

20%

Gilthead Seabream "Portion"

1 10-15

3

4

4

190-200°C

3

180-190°C 70°C2 Auto 10%

10 20% 180-190°C

100°C

2

100%

4

2

1 6 230-240°C

20% 190-200°C

FISH

COOKING CYCLE


DELTA T.


3

15

TYPE OF COOKING

TIME min.

8

"Grilled" Sole


Slice of Salmon

1

Steamed Sole Fillets

1

3

4

Gilthead Seabream

1

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


37





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 203G

Model

XV 303G

4 x 1/1 3 x 1/1

4 x 1/1 3 x 1/18 Pieces 6 Pieces

6 x 2/1 5 x 1/1 4 x 1/1 3 x 1/16 x 1/140 Portions

Stainless Steel Not

perforated

18 Portions 120 Portions 60 Portions 50 Portions

3 x 1/16 x 2 /1 6 x 1/1 5 x 1/1

Stainless Steel Not

perforated

6 Pieces 24 Pieces 12 Pieces 10 Pieces 2 Pieces

5 x 1/1 4 x 1/1

Stainless Steel Not

perforated

8 Pieces 3 x 1/13 x 1/1


6 x 1/16 Pieces

3 x 1/1 3 x 2/324 Pieces 18 Pieces

6 x 2/1 6 x 1/1 5 x 1/148 Pieces 40 Pieces 32 Pieces 24 Pieces

8 Pieces

Stainless Steel Not

perforated5 x 1/1 4 x 1/1

96 Pieces Stainless

Steel Not

perforated

12 Pieces 2 Pieces

24 Pieces 3 x 1/1 3 x 1/1

10 Pieces 8 Pieces 6 Pieces 6 Pieces

Stainless Steel Not

perforated4 x 1/1

40 Portions 3 x 1/1 3 x 1/1 3 x 2/36 x 2/1 6 x 1/1 5 x 1/1

30 Portions 30 Portions 18 Portions 120 Portions 60 Portions 50 Portions 10 Portions

4 x 1/1 2 x 1/1 2 x 1/124 Pieces 12 Pieces 12 Pieces

6 Soles 72 Pieces

5 x 1/136 Pieces 30 Pieces

12 x 1/1FAKIRO™

Grill 6 x 1/1

6 x 2 /1 6 x 1/1

6 x 2 /1

10 Portions 30 Portions 30 Portions

3 x 1/1 3 x 2/3



KgPieces

Portions

38

STEP

Entire "Grilled" Cuttlefishes


4

4

180-190°C

3

2

10% 180-190°C

Turbot

1 25-30

3

2Terrine

1 Auto 100% 85-95°C 70°C

4

3

2

190-200°C1 15-20 20%

4

Sea Bass in salt crust "Portion"

1 25-30

2

3

180°C

4

Sea Bass "Portion"

1 10-15

2

3

20%

2 Auto 180-190°C 70°C

20%

Entire Sea Bass

1 10-15

3

4

Turbot "Portion"

1 25-30

2

3

4

180-190°C

200-210°C

FISH

COOKING CYCLE




TIME min.

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


39





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Stainless Steel Not

perforated

Stainless Steel Not

perforated

3 x 1/16 x 1/1 5 x 1/1 4 x 1/1


3 x 1/1 3 x 1/1 3 x 2/36 x 2 /16 Pieces 10 Pieces 8 Pieces 6 Pieces 12 Pieces

6 x 1/1 5 x 1/1 4 x 1/124 Pieces 3 Pieces

2 Pieces

2 x 1/112 Pieces

4 x 1/1 2 x 1/16 x 2/1 6 x 1/1 5 x 1/1

Stainless Steel

Perforated

72 Pieces 36 Pieces 30 Pieces 8 Pieces 24 Pieces 2 x 2/3

6 Pieces 12 Pieces

4 x 1/1 2 x 1/1 2 x 1/112 x 1/1 6 x 1/1 5 x 1/1FAKIRO™

Grill72 Pieces 36 Pieces 30 Pieces 12 Pieces 12 Pieces 24 Pieces

6 Pieces

3 x 1/1 3 x 1/1 3 x 2/36 x 2/1 6 x 1/1 5 x 1/1

Stainless Steel Not

perforated


6 x 2/1

Stainless Steel Not

perforated3 x 2/3

10 Portions 120 Portions 60 Portions 50 Portions 40 Portions 30 Portions

3 x 1/130 Portions

10 Portions

4 Portions

6 x 2 /1 6 x 1/1 3 x 1/1

Stainless Steel Not



6 x 1/16 x 2/1

2 Pieces

3 x 1/15 x 1/1 4 x 1/1 3 x 2/33 x 1/1

Model

XV 203G

3 x 1/16 Pieces

18 Portions

4 x 1/1



KgPieces

Portions

40

STEP CORE PROBE

SHELLFISH

COOKING CYCLE


STEAM DRYTYPE OF COOKING

TIME min.

DELTA T.

100% 100°C

CAVITY

Steamed Lobster

1 15-25

2

4

3

240°C1 10-12

2

3

4

Steamed Cryfish

1 20-25 100% 100°C

2

3

4

100°C1 8-10 100%

2

3

4

1 5-7 240°C

2

3

4

Steamed Shrimps

1 5-7 100% 100°C

2

3

4

4

"Grilled" Lobster


"Grilled" Prawns


Steamed Prawns

180-190°C

King Shrimps "Busara" style

1 10

3

2

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


41

4 Pieces 500-600 gr.

48 Pieces 24 Pieces 20 Pieces 16 Pieces 12 Pieces 12 Pieces 3 x 1/1 3 x 1/16 x 2/1 3 x 2/3

Stainless Steel

Perforated6 x 1/1 5 x 1/1 4 x 1/1

9 Pieces

8 Portions 96 Portions 48 Portions 40 Portions FAKIRO™

Grill 12 x 1/1 6 x 1/1 5 x 1/132 Portions 16 Portions 16 Portions

4 x 1/1 2 x 1/1 2 x 1/1

12 Pieces 2 Pieces

24 Pieces 10 Pieces Stainless

Steel Perforated

8 Pieces 6 x 2 /1 6 x 1/1 5 x 1/1 4 x 1/1

6 Pieces 6 Pieces 3 Pieces 3 x 1/1 3 x 1/1 3 x 2/3

210 Pieces 30 Pieces

150 Pieces 150 Pieces 100 Pieces 12 x 2 /1 12 x 1/1 10 x 1/1

Stainless Steel

Perforated

720 Pieces 360 Pieces 300 Pieces 7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

24 Portions 6 Portions

12 Portions 12 Portions 12 x 1/1 6 x 1/1 5 x 1/1

FAKIRO™ Grill

72 Portions 36 Portions 30 Portions 4 x 1/1 2 x 1/1 2 x 1/1

50 Pieces 1200 Pieces 600 Pieces 500 Pieces 350 Pieces 250 Pieces 250 Pieces 165 Pieces

5 x 2/312 x 2 /1 12 x 1/1 10 x 1/1 7 x 1/1 5 x 1/1 5 x 1/1

Stainless Steel

Perforated

40 Pieces 480 Pieces 240 Pieces 200 Pieces 160 Pieces 120 Pieces 120 Pieces 90 Pieces

3 x 1/1 3 x 2/36 x 2 /1 6 x 1/1 5 x 1/1

Model

XV 203G

Stainless Steel Not






Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G



KgPieces

Portions

42

STEP TYPE OF COOKING

TIME min.

Bread with Sesame and Cumin Seeds

4

2 3

3

2 3 60% 190°C

175°C

French Roll with Black Olives

1 12

3

FROZEN BREAD AND SALTY PRODUCTS

COOKING CYCLE



DELTA T.

Baguette (25gr.)

1 11

3

4

175°C

2 4 60% 190°C

Baguette (40 gr.)

1 11 175°C

2 4 60% 190°C

3

4

Baguette (55 gr.)

1 13 175°C

2 5 60% 190°C

3

4

French Roll

1 15 175°C

2 2 80% 190°C

3

4

Long Baguette

1 17 175°C

2 3 80% 190°C

3

4

1 15 175°C

60% 190°C

4

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


43




NUMBER/DIMENSIONS OF GN PANS/GRIDS GN PER LOAD

Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G

7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

6 Pieces 70 gr.

160 mm12 x 2/1 12 x 1/1 10 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3


12 x 2/1 12 x 1/1 10 x 1/1Grid

112 Pieces 80 Pieces 80 Pieces 60 Pieces384 Pieces 192 Pieces 160 Pieces16 Pieces

30 gr. 130mm

20 Pieces 25 gr.

100 mm

480 Pieces 240 Pieces 200 PiecesGrid

140 Pieces 100 Pieces 100 Pieces 70 Pieces12 x 2/1 12 x 1/1 10 x 1/1 7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

16 Pieces 40 gr.

130 mm



7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

16 Pieces 55 gr.

130mm


112 Pieces7 x 1/1

80 Pieces 80 Pieces 60 Pieces12 x 2/1 12 x 1/1 10 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

8 Pieces 80 gr.

190 mm



7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

4 Pieces 140 gr. 330 mm


28 Pieces7 x 1/1


30 Pieces 20 Pieces7 x 1/1

Grid42 Pieces 30 Pieces



KgPieces

Portions

44

STEP STEAM

FROZEN BREAD AND SALTY PRODUCTS

COOKING CYCLE


DRY CAVITY CORE PROBE


TIME min.

Shell-Shaped Bread

1 15

3

4

175°C

2 3 60% 190°C

Cheese-Coated Bread

1 12 175°C

2 3 60% 190°C

3

4

"Fagottino"

1 15 175°C

2 3 60% 190°C

3

4

Mixed "Sfogliatine"

1 3 175°C

2 10 180°C

3 2 185°C

4

Stuffed Croissant

1 2 175°C

2 10 180°C

3 3 190°C

4

Brezen

1 2 175°C

2 13 185°C

3

4

Laugen

1 12 100°C

2

3

4

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


45

Model

XV 203G




NUMBER/DIMENSIONS OF GN PANS/GRIDS GN PER LOAD

Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

8 Pieces 80 gr.


24 Pieces 16 Pieces 12 Pieces 8 Pieces12 x 2/1 12 x 1/1 10 x 1/1 7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

10 Pieces 60 gr.



7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3



Stainless Steel

Perforated or

Not perforated

84 Pieces7 x 1/1




Stainless Steel

Perforated or

Not perforated


7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

12 Pieces 95 gr.

124 mm


Stainless Steel

Perforated or

Not perforated

84 Pieces7 x 1/1


6 Pieces 93 gr.

160 mm


Stainless Steel

Perforated or

Not perforated


7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

20 Pieces 60 gr.

100 mm


Stainless Steel

Perforated or

Not perforated

140 Pieces12 x 1/1

100 Pieces 100 Pieces 70 Pieces5 x 2/312 x 2/1 5 x 1/1 5 x 1/110 x 1/1 7 x 1/1



KgPieces

Portions

46

STEP

"Viennese" Cookies2

"Assabese" Cookies

TYPE OF COOKING

TIME min.

COOKIES

COOKING CYCLE

3

3

2Meringues

1 150

4

100% 90-95°C

4

2"Tentatori" "Meringues with coconut"

"Meringues with nuts"

1 150

3

100% 90-95°C

4

3

2 "Butter Biscuits"

"Cantucci" "Torciglietti"

Cookies

1 15-20 165-170°C

2

165-170°C

"Finger biscuits" Cookies

1 5-6

3

4

3

2 "Lady's Kisses"

Cookies

1 20-25

4

140°C

4

3

2

1 18-20 100% 140°C "Chocolate slices"

"Bone to byte" "Chocolate Diamonds"

"Almonds slices" Cookies

4

1 18-20 140°C

STEAM DRY CAVITY

TEMPERATURE IN °C

CORE PROBE

DELTA T.

FROM 10% TO 100%

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


47



2 Kg. 2 Kg. 1,5 Kg.2,8 Kg.0,400 Kg

Flat Aluminium

Pan7 x 1/1

7,2 Kg. 3,6 Kg.5 x 1/1 5 x 1/1 5 x 2/312 x 2/1 12 x 1/1 10 x 1/11,5 Kg. 1,5 Kg. 1 Kg.3 Kg. 2,1 Kg.

0,300 Kg

5 x 1/112 x 1/1 10 x 1/1 7 x 1/112 x 2/17,2 Kg. 3,6 Kg. 3 Kg.

0,300 KgFlat

Aluminium Pan

5 x 1/1 5 x 2/32,1 Kg. 1,5 Kg. 1,5 Kg. 1 Kg.

5 x 1/1 5 x 1/110 x 1/1 7 x 1/1

Flat Aluminium

Pan

2,8 Kg. 2 Kg. 2 Kg.5 x 2/312 x 2/1 12 x 1/1

9.6 Kg. 4,8 Kg. 4 Kg. 0,400 Kg

1,5 Kg.

7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/312 x 2/1 12 x 1/1 10 x 1/1

Flat Aluminium

Pan

7,2 Kg. 3,6 Kg. 3 Kg. 2,1 Kg. 1,5 Kg. 1,5 Kg. 1 Kg. 0,300 Kg

Flat Aluminium

Pan7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/312 x 2/1 12 x 1/1 10 x 1/1

2 Kg. 2 Kg. 1,5 Kg.9.6 Kg. 4,8 Kg. 4 Kg. 2,8 Kg. 0,400 Kg

Flat Aluminium

Pan7 x 1/1

9.6 Kg. 4,8 Kg. 4 Kg.5 x 1/1 5 x 1/1 5 x 2/312 x 2/1 12 x 1/1 10 x 1/12 Kg. 2 Kg. 1,5 Kg.2,8 Kg.

0,400 Kg

7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/312 x 1/1 10 x 1/1

Flat Aluminium

Pan

4,8 Kg. 4 Kg.9.6 Kg.12 x 2/1



Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XG 813G XB 803G

Pan

Model

XV 1003G

Model

XV 303G

Model

XV 203G



KgPieces

Portions

48

STEP

BASES FOR CAKES

COOKING CYCLE


TYPE OF COOKING

TIME min. DELTA T.DRY CAVITY CORE PROBE

Sponge Cake "Cake tin"

1 30

4

175-185°C

2

3

Sponge Cake "Baking dish"

1 40-50 170-175°C

2

3

4

Biscuit "Classico" "Joconde"

1 6-7

4

185-195°C

2

3

4

3

2Short Pastry "Baking dish"

1 20-25 175-180°C

Short Pastry "Cake tin"

4

175-180°C1 15-20

2

3

4

180-190°C

Layered cake made of puff pastry & cream

1 15-20

3

2

Cream puff

1 15

4

185°C

2 5 70% 185°C

3

STEAM

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


49

Flat Aluminium

Pan





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G

8 Cakes 2 Cakes from 700 gr.

4 Cakes 4 Cakes 2 Cakes6 x 2/1 6 x 1/1 5 x 1/1

Flat Aluminium

Pan

24 Cakes 12 Cakes 10 Cakes4 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3

1,5 Kg18 Kg. 9 Kg. 7,5 Kg.

Flat Aluminium

Pan6 x 2/1 6 x 1/1 5 x 1/1

6 Kg. 3 Kg. 3 Kg. 2 Kg.4 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3

2,450 Kg.0,350 Kg

1.750 Kg. 1,750 Kg. 1,2 Kg.12 x 2/1 12 x 1/1 10 x 1/1

Flat Aluminium

Pan

8,4 Kg. 4,2 Kg. 3,5 Kg.7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

2 x 1/1 2 x 1/1 2 x 2/36 x 1/1 5 x 1/1 4 x 1/16 x 2/14,8 Kg. 2,400 Kg. 2,400 Kg. 1,6 Kg.7,2 Kg. 6 Kg.

Flat Aluminium

Pan1-1,2 Kg

14.4 Kg.

2 x 2/35 x 1/1 4 x 1/1 2 x 1/1 2 x 1/14 Cakes 2 Cakes

6 x 2/1 6 x 1/110 Cakes 8 Cakes 2 Cakes

da 700 gr.24 Cakes 12 Cakes 4 Cakes

600-700 gr.16.8 Kg. 8,400 Kg. 7 Kg.

Flat Aluminium

Pan12 x 2/1 12 x 1/1 10 x 1/1

4,900 Kg. 3,5 Kg. 3,5 Kg. 2,3 Kg.7 x 1/1 5 x 1/1 5 x 1/1 5 x 2/3

600-700 gr.8,4 Kg. 1,400 Kg. 1 Kg.

2 x 1/1 2 x 2/36 x 2/1 6 x 1/1 5 x 1/1 4 x 1/1 2 x 1/1

Flat Aluminium

Pan

4,2 Kg. 3,5 Kg. 2,8 Kg. 1,400 Kg.



KgPieces

Portions

50

STEP TYPE OF COOKING

TIME min.

BASES FOR CAKES

COOKING CYCLE


STEAM DRY CAVITY

175-180°C

CORE PROBE

DELTA T.

Short Pastry "Tartellettes"

1 12-16

3

2

4

Meringues "Discs"

1 180

4

100% 100°C

2

3

"Chocolate"

"Apples" Single pie

1 15-20

4

175-180°C

3

2

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.


DA 10% A 100% TEMPERATURA IN °C



TOTAL LOADING CAPACITY IN KG/PIECES/PORTIONS

NUMBER/DIMENSIONS PANS/GRIDS GN FOR LOADING

Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XV 303G

Flat Aluminium

Pan

144 Tart. 120 Tart. 96 Tart. 48 Tart. 48 Tart.6 x 1/1

Model

XG 413G XB 403G

288 Tart.

Model

XV 203G

24 Tartellettes4 x 1/15 x 1/1 2 x 1/16 x 2/1 2 x 1/1

32 Tart.2 x 2/3

2 Discs48 Discs 24 Discs 20 Discs 14 Discs 10 Discs 10 Discs12 x 2/1 7 x 1/1 5 x 1/1

5 Discs5 x 1/1 5 x 2/312 x 1/1 10 x 1/1

120 Pies 96 Pies24 Pies

32 Pies5 x 1/1 4 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3

48 Pies 48 Pies6 x 1/1

Flat Aluminium

Pan6 x 2/1

144 Pies

Flat Aluminium

Pan

288 Pies

51

Modello XV 303G



KgPieces

Portions

52

STEP

French Fries

With "No Fry" Grid

20%

1

230°C

2

DELTA T.

Milanese Veal Chop

1 10-12

3

4

VARIOUS PRODUCTS

COOKING CYCLE


STEAM DRY CAVITYTYPE OF COOKING

TIME min. CORE PROBE

Hard-Boiled Eggs

1 12-14

4

100% 100°C

2

3

Parboiled Rice

1 25

3

4

10% 175-185°C

2

Cannelloni

1 10

3

4

175-185°C

2

Lasagne

1 30

3

4

175-185°C

2

Crêpes

1 10

3

4

175-185°C

2

2

10%5

1

2

195°C

7 10% 210°C

Cooking Cycle

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.

ProgramNo.


53





Pan

Model

XV 1003G

Model

XG 813G XB 803G

Model

XV 703G

Model

XG 613G XB 603G

Model

XG 413G XB 403G

Model

XV 303G

Model

XV 203G

Stainless Steel Not

perforated

Stainless Steel Not

perforated

No Fry Grid

280 Pieces 7 x 1/1

200 Pieces 5 x 1/1

200 Pieces 5 x 1/1

140 Pieces 3 x 2/3

14 Kg. 7 x 1/1

10 Kg. 5 x 1/1

Stainless Steel Not

perforated

8 Portions 32 Portions

7 x 1/140 Portions

5 x 1/140 Portions

5 x 1/125 Portions

5 x 2/3192 Portions

12 x 2/196 Portions

12 x 1/180 Portions

10 x 1/1

960 Pieces 12 x 2/1

480 Pieces 12 x 1/1

400 Pieces 10 x 1/1

Stainless Steel

Perforated40 Pieces

48 Kg. 12 x 2/1

24 Kg. 12 x 1/1

20 Kg. 10 x 1/1

Stainless Steel Not

perforated

10 Kg 5 x 1/1

6 Kg. 5 x 2/3

2 Kg

120 Portions 6 x 2/1

60 Portions 6 x 1/1

50 Portions 5 x 1/1

Stainless Steel Not

perforated

40 Portions 4 x 1/1

30 Portions 3 x 1/1

30 Portions 3 x 1/1

20 Portions 3 x 2/3

10 Portions

36 Portions 3 x 2/3



90 Portions 5 x 1/1

72 Portions 4 x 1/1

54 Portions 3 x 1/1

54 Portions 3 x 1/1

18 Portions


72 Portions 6 x 1/1

60 Portions 5 x 1/1

48 Portions 4 x 1/1

36 Portions 3 x 1/1

36 Portions 3 x 1/1

24 Portions 3 x 2/3

12 Portions

10 Kg. 5 x 1/1

48 Kg. 12 x 1/1

8 Kg. 4 x 1/1

6 Kg. 3 x 1/1

6 Kg 3 x 1/1

2 Kg 4 Kg.

3 x 2/312 Kg. 6 x 1/1

Modello XV 203G

Modello XV 303G



KgPieces

Portions

54

Example of Unox Menu

Terrine of Sea Trout and Prawns in a bed of Misticanza

****Rice Grains perfumed with Oriental Flavours

****Fillet of Sea-bass with Buttered Spinaches

and Chive Citronette****

Grilled Vegetables with Fakiro Grill

**** Baked Peaches perfumed with Marsala

in a Puff Pastry Net

55

1 – Hors d’oeuvre Terrine of Sea Trout and Prawns in a bed of Misticanza

STEAM.Maxi™ 100% - 90°C - 70°C

2 – First Course Rice Grains perfumed with Oriental Flavours

18 min- STEAM.Maxi™ 20% - 195 °C

3 – Second course Fillet of Sea-bass with Buttered Spinaches and Chive

13 min - STEAM.Maxi™ 20% - 195°C

4- Side dish Grilled Vegetables with FAKIRO™ Grill

5 min - 230°C

5- Dessert Baked Peaches perfumed with Marsala in a Puff Pastry Net

20 min - 150°C

Example of Unox Menu

Time in Minutes Cavity Temperature Core Temperature

www.unox.com

eng ricettario gastronomia 2006 - unoxb2b.unox.com/doc1/cl06eng_ric.pdf · 4 way of working of the...

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