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BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 8
An advantage of steam cooking is that
food is not mixed or shaken: for
example, eggs can be placed in the
oven in their paper container or set
on a tray - cooking is even and
thorough (even large quantities), while
the shells are kept perfectly unbroken.
Exclusive needle probe.
Retains nutritional value of foods.
Less seasoning and salt needed.
Simultaneous cooking of
different dishes.
Rapidly cooks large quantities of food.
Steam and vacuum-packed food:
70/90 ºC and needle probe.
The AC Series can also be used to cook vacuum-pack products. This
increasingly popular method virtually eliminates food weight loss, reduces
the need for seasoning and lengthens the life of cooked dishes (if chilled
and stored at + 3 ºC, even for 20/25 days).
In this way you can extend your catering menu on an almost exponential
scale. The exclusive AC Series needle probe used for vacuum cooking
can also be used outside the oven for measuring the temperature of plates
and dishes.
Forced: 130 ºC
Forced steam is used in the initial cooking stages of deep-frozen foods
(e.g. vegetables) or fresh skinned produce (e.g. potatoes, turnips, beets).
By using steam heated to 130 ºC, the temperature difference between the
product and the oven is reduced, especially important when large quantities
of food are to be cooked.