EN
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
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
The program comprises 4 main phases:
PREHEAT, SEARING, MATURE, HOLD.
Set the program as indicated below for the prestored programs.
SETTINGS | 1. LOW TEMPERATURE |
LOW |
|
TEMPERATURES |
|
compartment
temperature _________________572 
SEARING phase
temperature __________________166
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
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
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
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,
-Lower weight loss,
-Considerable saving of portions for sale.
-Considerable
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
For heavy grime deriving from very greasy cooking (e.g. roast chicken, sausages) even with dried residue (encrustations).
remaining cycle time_____________1:
02
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.
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