Moffat MSF 620 manual Hints and tips for using the Oven, Conventional cooking

Page 13

Hints and tips for using the Oven

Conventional cooking

Heat comes from the top and from the bottom, therefore it is preferable to use the central runners. If cooking requires more heat from the top or from the bottom use the top or the bottom runners.

Fan cooking

The food is cooked by means of preheated air force blown evenly round the inside of the oven by a fan set on the rear wall of the oven itself.

Heat thus reaches all parts of the oven evenly and fast and this means that you can simultaneously cook different types of foods positioned on the various oven shelves. Fan cooking ensures rapid elimination of moisture and the dryer oven environment stops the different aromas and flavours from being transmitted from one food to another. The possibility of cooking on several shelf heights means that you can cook several different dishes at the same time and up to three tins of biscuits and mini pizzas to be eaten immediately or subsequently deep frozen. Naturally the oven can also be used for cooking on just one shelf. In this case you should use the lowest set of runners so that you can keep an eye on progress more easily. In addition, the oven is particularly recommended for sterilizing preserves, cooking home-made fruit in syrup, and for drying mushrooms or fruit.

If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10 minutes in order to obtain a more uniform colour of your

dishes.

NOTE: Shelf positions are counted from bottom of the oven.

Grilling

When grilling meat or fish, spread a little oil on them and always place them on the oven grid. The shelf level depends on the thinckness of the food.

Always place the dripping pan at the lowest level, with some water in it, to avoid smoke and unpleasant smells.

Thermal grilling

When using this cooking function, select a maximum temperature of 200°C.

The full grill element and the oven fan operate alternately, circulating hot air around the food. The need to check and turn food is reduced. With the exception of toast and rare steaks, you can thermal grill all the foods you would normally cook under a conventional grill.

Defrosting

Theovenfanoperateswithoutheatandcirculates the air, at room temperature, inside the oven. Ensure the thermostat control knob is in the OFF position.

Some hints

For baking cakes

Cakes require a moderate temperature (normally between 150°C and 200°C). In addition, the oven must be heated up beforehand - for about 10 minutes.

The oven door should not be opened before at least 3/4 of the set cooking time is up. Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely.

13

Page 12 Page 14
Image 13
Page 12 Page 14
Contents MSF Thank you for selecting our appliance Installation Important Safety InformationPeopleSafety Maintenance and CleaningContents Before the First Use Description of the OvenOven Function Control Knob ControlsConventional cooking The heat Top heating element The heat comesThermostat Control Knob Safety ThermostatThermostatControlLight Cooling FanElectronic Programmer Setting the time of dayCook Time function End Time function To cancel the duration timeTo set the duration time To set the End TimeCook Time and End Time combined To cancel the End TimeTo cancel the Countdown How to switch off the displayCountdown function To set the CountdownCondensation and steam Using the OvenCookware Theeffectsofdishesoncooking resultsConventional cooking Hints and tips for using the OvenFor cooking meat and fish Conventional and fan cooking Cooking tablesLevel Side With thermal grilling select a maximum temperature of 200CNever use steam or steam machines to clean the appliance Cleaning the OvenModels in stainless steel or aluminium Cleaning the Oven DoorDisconnect the appliance Replacing The Oven LightSomething not Working Symptom SolutionDimensionsof theovencavity Technical DataDimensionsofrecess HeatingelementratingsConnection Min.size Electrical ConnectionFuse ViaSecuringTheOvenToTheCabinet BuildingService and Spare Parts Service and Spare Parts Guarantee/Customer ServiceExclusions 0870 5 929Customer Care Department European GuaranteePage 35698-0401 10/07 R

MSF 620 specifications

The Moffat MSF 620 is a highly regarded commercial steamer that stands out for its innovative design and efficient performance. Crafted for restaurants, cafes, and catering services, this appliance merges quality with convenience, making it an essential tool for food preparation.

One of the primary features of the Moffat MSF 620 is its robust build. Made from high-grade stainless steel, it is not only durable but also ensures sanitation, which is crucial for any food service environment. The materials used make it resistant to corrosion and staining, enhancing longevity.

The MSF 620 incorporates a state-of-the-art digital control system, which simplifies operation. The user-friendly interface allows chefs to select cooking times and temperatures with precision. This level of control is critical in achieving consistent results, especially when steaming delicate items like seafood and vegetables.

Efficiency is another hallmark of the Moffat MSF 620. It boasts a high-capacity steam generator that heats up rapidly, reducing waiting time and allowing for quicker service. Additionally, its effective steam distribution ensures that food is cooked evenly, preventing hotspots that can lead to undesirable textures or undesired cooking results.

The steamer also includes a range of cooking modes, accommodating various culinary techniques. Users can choose from options such as steaming, reheating, or holding temperature, making it highly versatile for different culinary needs. This adaptability allows kitchens to serve a wider range of menu items.

Another significant characteristic of the MSF 620 is its energy efficiency. Designed with modern energy-saving technologies, it consumes less power while still delivering high performance. This not only benefits the environment but also helps businesses reduce operating costs.

Cleaning and maintenance of the Moffat MSF 620 are straightforward, thanks to its sleek design and removable components. Regular maintenance routines can be performed with ease, ensuring the steamer remains in top condition.

The Moffat MSF 620 is also equipped with safety features, including automatic shut-off capabilities, which ensure the device operates safely in busy kitchen environments.

In summary, the Moffat MSF 620 is a powerful, efficient, and versatile steamer. With its advanced technologies and robust features, it is an excellent investment for any commercial kitchen looking to enhance productivity and food quality.
Top Page Image Contents