Moffat MSF 620 manual Cooking tables, Conventional and fan cooking

Page 15

Cooking tables

Cooking times in the table do not include pre-heating. A short oven pre-heating (about 10 minutes) will then be necessary before any cooking.

Conventional and fan cooking -

TYPE OF DISH

Conventional Cooking

 

 

Fan Cooking

Cooking times

NOTES

 

 

 

 

 

 

 

 

 

in minutes

4

temp °C

 

 

4

temp

 

 

 

3

 

 

 

3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2

 

 

 

2

°C

 

 

 

 

 

 

 

1

 

 

 

 

1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAKES

2

 

170

2

(1and3)*

160

45-60

In cake mould

Whisked recipies

 

Shortbread dough

2

 

170

2

(1and3)*

160

20-30

In cake mould

Butter-milk cheese cake

1

 

175

2

 

 

165

60-80

In cake mould

Apple cake (Apple pie)

1

 

170

 

2lef+righ.

160

90-120

In cake mould

Strudel

2

 

180

2

 

 

160

60-80

In baking tray

Jam- tart

2

 

190

 

2(1and3)*

180

40-45

In cake mould

Fruit cake

2

 

170

2

 

 

150

60-70

In cake mould

Sponge cake

1

 

170

 

2(1and3)*

165

30-40

In cake mould

Christmas cake

1

 

150

2

 

 

150

120-150

In cake mould

Plum cake

1

 

175

2

 

 

160

50-60

In bread tin

Small cake

3

 

170

2

 

 

160

20-35

In baking tray

Biscuits

2

 

160

 

2(1and3)*

150

20-30

In baking tray

Meringues

2

 

135

 

2(1and3)*

150

60-90

In baking tray

Buns

2

 

200

2

 

 

190

12~20

In baking tray

Pastry: Choux

 

2or 3

210

 

2(1and3)*

170

25-35

In braking tray

Plate tarts

2

 

180

2

 

 

170

45-70

In cake mould

BREAD AND PIZZA

1

 

195

2

 

 

185

60-70

 

White bread

 

 

 

In bread tin

Rye bread

1

 

190

1

 

 

180

30-45

Bread rolls

2

 

200

 

2(1and3)*

175

25-40

In baking tray

Pizza

2

 

200

2

 

 

200

20-30

In baking tray

FLANS

2

 

200

 

2(1and3)*

175

40-50

In mould

Pasta flan

 

 

Vegetable flan

2

 

200

 

2(1and3)*

175

45-60

In mould

Quiches

1

 

210

1

 

 

190

30-40

In mould

Lasagne

2

 

200

2

 

 

200

25-35

In mould

Cannelloni

2

 

200

2

 

 

200

25-35

In mould

MEAT

2

 

190

2

 

 

175

50-70

On grid

Beef

 

 

 

Pork

2

 

180

2

 

 

175

100-130

On grid

Veal

2

 

190

2

 

 

175

90-120

On grid

English roast beef

2

 

210

2

 

 

200

50-60

On grid

rare

 

 

 

medium

2

 

210

2

 

 

200

60-70

On grid

well done

2

 

210

2

 

 

200

70-80

On grid

Shoulder of pork

2

 

180

2

 

 

170

120-150

With rind

Shin of pork

2

 

180

2

 

 

160

100-120

2 pieces

Lamb

2

 

190

2

 

 

175

110-130

Leg

Chicken

2

 

190

2

 

 

200

70-85

Whole

Turkey

2

 

180

2

 

 

160

210-240

Whole

Duck

2

 

175

2

 

 

220

120-150

Whole

Goose

2

 

175

1

 

 

160

150-200

Whole

Rabbit

2

 

190

2

 

 

175

60-80

Cut in pieces

Hare

2

 

190

2

 

 

175

150-200

Cut in pieces

Pheasant

2

 

190

2

 

 

175

90-120

Whole

Meat loaf

2

 

180

2

 

 

170

tot.150

in bread pan

FISH

2

 

190

 

2(1and3)*

175

40-55

3-4 fishes

Trout/Sea bream

 

 

Tuna fish/Salmon

2

 

190

 

2(1and3)*

175

35-60

4-6 fillets

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.

(*) Ifyouneedtocookmorethanonedishatthesametime,werecommendyoutoplacethemonthelevelsquoted between brackets. Shelf positions are counted from bottom of the oven.

15

Image 15
Contents MSF Thank you for selecting our appliance Maintenance and Cleaning Important Safety InformationInstallation PeopleSafetyContents Before the First Use Description of the OvenTop heating element The heat comes ControlsOven Function Control Knob Conventional cooking The heatCooling Fan Safety ThermostatThermostat Control Knob ThermostatControlLightSetting the time of day Electronic ProgrammerCook Time function To set the End Time To cancel the duration timeEnd Time function To set the duration timeCook Time and End Time combined To cancel the End TimeTo set the Countdown How to switch off the displayTo cancel the Countdown Countdown functionTheeffectsofdishesoncooking results Using the OvenCondensation and steam CookwareConventional 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 SolutionHeatingelementratings Technical DataDimensionsof theovencavity DimensionsofrecessVia Electrical ConnectionConnection Min.size FuseSecuringTheOvenToTheCabinet BuildingService and Spare Parts 0870 5 929 Guarantee/Customer ServiceService and Spare Parts ExclusionsCustomer 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.