Filter
Top Products
30
5958 992 00
EN
One or more phases can be skipped, going to the next phase
(refer to SKIP PHASE in par. 4.4.1 AUTOMATIC SEQUENTIAL
MULTIPHASE COOKING); this is useful, for example, when
cooking is started (SEARING phase) with another appliance (e.g.
frytop) and is to be completed with the air-o-team® (MATURE and
HOLD phases). The MATURE phase cannot be skipped; this
means that if only the HOLD phase is to be used, just set the
relevant UTILITY (see par. 4.3.10 UTILITIES).
Main advantages:
- Excellent quality of the food.
- The standard LTC procedure guarantees repeatable results from
year to year.
- Typical roast flavor, succulence of the food from center to edge.
- Uniform color and perfectly even cooking.
- Quick maturing process, time-saving and possibility of using
fresh cuts of meat.
- Lower weight loss, 5-8% (depending on the quality of the food
and core probe temperature setting).
- Considerable saving of portions for sale.
- Considerable energy-saving due to the EFS-LTC smart pro-
gram.
CLEANING SYSTEM (AIR - O - CLEAN)
This cleaning system carries out automatic compartment wash-
ing with suitable detergents according to the amount of grime
detected; therefore the following 4 cycles have been provided
for:
CLEAN 1 Soft (light)
For still fresh grime deriving from not very greasy cooking (e.g.
with STEAM cycle)
CLEAN 2 Medium (normal)
For normal grime deriving from greasy cooking.
CLEAN 3 Strong (strong)
For heavy grime deriving from very greasy cooking (e.g. roast
chicken, sausages).
CLEAN 4 X-Strong (extra strong)
For heavy grime deriving from very greasy cooking (e.g. roast
chicken, sausages) even with dried residue (encrustations).
1
:
02
remaining cycle time_____________
CLEAN 4 X-STRONG
To use these prestored programs, proceed as follows:
Note 1:
The CLEANING SYSTEM cycle starts when the temperature
has automatically reached 70°C in the compartment.
Before carrying out a CLEANING SYSTEM cycle make sure there
is detergent in the containers (located under the control panel)
and that it is of the required type, therefore refer to par. 7. CLEAN-
ING AND MAINTENANCE.
Important:
In case of complete emptying of the detergent and/or rinse aid
containers or emptying of their supply tubes, the CLEANING
SYSTEM cycle must be started after carrying out an empty cycle.
This operation allows the pipes to be refilled with suitable liquids
for correct execution of the cleaning cycles.
4.6.2 SEARCH OF RECIPES OR PROGRAMS
To find a recipe or program press the PROGRAM button:
Select the required recipe or program from those stored.
Note:
With the storing of a set recipe with the AUTOMATIC control, it is
converted into the corresponding MANUAL and the previous setting
can no longer be accessed, therefore the recipe displayed will be
that in MANUAL.
4.6.3 USE OF PRESTORED PROGRAMS OR RECIPES
These are preset and non-cancellable programs necessary for
providing several standard service functions.
The prestored oven programs are as follows:
LOW TEMPERATURE COOKING (EFS-LTC)
Low temperature cooking is a specific cooking procedure
particularly recommended for beef, such as entrecote, topside
and fillet, but it is also good for other types of meat, including veal,
lamb, venison, turkey, duck, pork, etc.
The meat cuts can be: roast beef, shoulder, leg, saddle, steak with
bone, rump, fillet, cutlets, etc.
The EFS-LTC is a completely automatic preset program, for
obtaining tender and evenly cooked food.
The program comprises 4 main phases:
PREHEAT, SEARING, MATURE, HOLD.
Set the program as indicated below for the prestored programs.
SETTINGS
LOW
TEMPERATURES
572
166
1. LOW TEMPERATURE
compartment
temperature
_________________
SEARING phase
temperature
__________________
core probe
When the message LOAD appears on the large display, after the
PREHEAT phase (if necessary change the already set
compartment temperature) PLACE the food in the air-o-steam®
and insert the MULTIPOINT 6-sensor core probe (if necessary
change the already set core probe temperature).
Close the door and start the cycle by pressing the START button
again.
The SEARING (dry heat sealing of the food) phase starts, followed
by quick oven cooling (CoolDown) for subsequent slow cooking
with the MATURE phase (for tenderizing the meat), after which
the corresponding duration flashes on the large DISPLAY of the
core probe (press any button and the duration disappears). This
is followed by the food temperature HOLD phase.
The entire EFS-LTC cycle (including the HOLD phase) can last for
a max. of 24 hours.