Moffat AC Series brochure Steam and vacuum-packed food 70/90 ºC and needle probe, Forced 130 ºC

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.

Steam and vacuum-packed food: 70/90 ºC and needle probe.

The AC Series can also be used to cook vacuum-pack products. This increasinglypopularmethodvirtuallyeliminatesfoodweightloss,reduces theneedforseasoningandlengthensthelifeofcookeddishes(ifchilled and stored at + 3 ºC, even for 20/25 days).

Inthiswayyoucanextendyourcateringmenuonanalmostexponential scale. The exclusive AC Series needle probe used for vacuum cooking canalsobeusedoutsidetheovenformeasuringthetemperatureofplates and dishes.

Exclusive needle probe.

Retains nutritional value of foods.

Less seasoning and salt needed.

Simultaneous cooking of different dishes.

Rapidly cooks large quantities of food.

Forced: 130 ºC

Forcedsteamisusedintheinitialcookingstagesofdeep-frozenfoods (e.g.vegetables)orfreshskinnedproduce(e.g.potatoes,turnips,beets). Byusingsteamheatedto130ºC,thetemperaturedifferencebetweenthe productandtheovenisreduced,especiallyimportantwhenlargequantities of food are to be cooked.