Publicité
3 - PRACTICAL OPERATING ADVICE
IMPORTANT: The number of levels used for the product to be cooked, as well as the number of portions to be placed on a given level should comply
with the following rules.
NOTE : In order to comply with these rules, the number of levels used may be reduced (e.g. 1 level out of 2) depending on the size of the products
handled.
Cooking irregularities on the product plates could be due to two factors:
The load :
Good evenness requires good air circulation between the products. In their developed state (at the end
of cooking), they must be sufficiently spaced to allow this.
Too much load can also lead to excess humidity, resulting in cooking differences.
La temperature:
Preheating: The shorter and more delicate the cooking (less than 15 minutes), the closer the preheating
Cooking: It is always better to cook at too low a temperature than too high.
3.8
USE OF PLATES
* PASTRIES / VIENNOISERIE: Use backing trays for pastry
* ROASTS: Use gastronorm containers for meat preparations in sauces or for braising....
For roasting, cook the products directly on the grills (chicken, roast beef, sausages....). In this case place a gastronorm container
(0.79" deep) on the bottom level to catch the cooking juices.
3.9
LOAD TABLE
CHEF'SCOMBI
15mm (0.59 inch) minimum
between developed products
15mm (0.59 inch)
minimum between
developed products
and plate
temperature should be to the cooking temperature.
15mm (0.59 inch) between developed
Page 10 / 161
products and top plate
3V-490099EU – 04/25
EN
Publicité
