Cooking with Unox convection steam ovens

Transcription

1 Recipe Book

2 Convection Steam Ovens ChefLux Cooking with Unox convection steam ovens The UNOX Convection Steam Ovens represent undoubtedly an indispensable help to obtain excellent cooking results and easy preparations of complete menus. This recipe book only wants to give some indications for their fulfilment, without diminishing Your creativity and professionalism. Enjoy yourself!!! INDEX ChefLux ovens digital control panel Page Way of working of the digital control panel Page Cooking variables Page 8 Chef s suggestions for an even cooking Page 9 Recommended s and Grids Page 10 Professional Cooking of Gastronomy Page 11 Professional Baking of Bakery and Pastry Page 1 Particular kinds of cooking and general parameters for temperatures Page 15 Oven particular uses Page 18 Recipes Page Example of Unox Menu Page 5 ATTENTION! The equipment must be used only for what it is intended for. The ovens are meant only for cooking and baking of food. Any other use has to be considered improper. The working temperature of the ovens goes from 0 to 60 C.

3 ChefLux Ovens Digital Control el Cooking time display cooking steps Cooking steps shift button Cooking time selection knob GREEN LED: steam regulation RED LED: percentage of dryness regulation Oven pause button Clima Lux regulation knob LEDs for cavity set and measured temperature Temperature display LEDs for core set and measured temperature LED Delta T Selection button: Cavity temperature Core temperature Delta T Button to turn on/off the light Temperature regulation knob Start/Stop cooking cycle without pre-heating Add 1 minute to the cooking time s display Start programs with pre-heating Button to memorize cooking programs Knob to select cooking and cleaning programs (only with Rotor.KLEAN system) Turn the oven on/off Add water in the prover Change input data from oven (RED LED) to prover (GREEN LED)

4 Way of working of the digital control panel Time Parameter Cooking time selection knob: - rotating the knob to the right, cooking time for each step is set. - rotating the knob to the left: in the first step, an infinite time is set ( INF, maximum 9 h 59 min.); in the following steps (,, ), an infinite holding time is set ( HLD ). Cooking steps shift button: The cooking cycle can be divided into different steps. For each step you can program a different cooking time with the following parameters: - steam percentage: STEAM.Maxi or dry air percentage: DRY.Maxi ; - cavity temperature; - possible oven pause. NOTA BENE The programs with Core Probe + Cavity Temperature or Core Probe + T don t permit to set the time (see page 15). EXAMPLE OF A COMPLETE COOKING CYCLE PROGRAMMING STEP DURATION TEMPERATURE STEAM 1 min. 150 C 100% 5 min. 180 C 80% 10 min. 60 C 50% 0 min. 10 C Total extraction of the steam with the DRY.Maxi system temperature Time (minutes) IMPORTANT! A complete cooking cycle doesn t necessarily require the use of all the four steps. You should set only the desired ones. This doesn t compromise the way the oven performs.

5 Clima Lux parameter Clima Lux regulation knob: - Turning the knob to the right (green LEDs) you can set the required steam quantity, which can vary between 10% and 100% for every cooking step (STEAM.Maxi system). - On the contrary, turning, the knob to the left (red LEDs), from 10% to 100%, you can extract a variable quantity of humidity from the cavity, creating in this way a dry climate inside the cavity (Patented DRY.Maxi system). This function can be applied, for example, in the final external browning of meat or in bread and pastry baking, making the product crispy and crumbly outside and dry inside. NOTA BENE It is not possible to use the two systems simultaneously. Oven Pause Button This function allows to stop the oven and can be used for the food rise inside the cavity or to delay the beginning of the cooking. During the oven pause, ventilation is interrupted, heating elements are turned off and, consequently, also the heating of the cavity. When setting the data, it is possible to select an oven pause duration variable from 1 minute to 9 hour 59 minutes. To delay the oven start it is necessary to set oven pause as the first of the four steps used to program cooking cycles. If in this first step, for example, you set a 60-minutes oven pause, the oven will start only after 60 minutes, that is at the end of the first step of the cycle, without pre-heating. Temperature Parameter Temperature regulation knob: - The temperature inside the cavity can be set between 0 C and 60 C. - The core probe temperature can be set between 1 C and 100 C. Button to select Cavity Temperature, Core Temperature + Cavity Temperature, Core Temperature + Delta T: With UNOX Convection Steam Ovens you can decide to cook in three different ways: 1. Simply setting cavity temperature and time.. Setting cavity temperature and core temperature. In this case, cooking time is not set, and the oven will stop by itself once core temperature is reached.. Setting the temperature you want to reach at the end of the cooking cycle at the core of the food and the desired difference (Delta) between the core temperature and the cavity temperature (Delta T Function). CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T 5

6 Button to add 1 minute to cooking time: It allows you to increase the cooking time of 1 minute for each pressure made on this button. The supplementary minutes are added to the last cooking step set in the program. Start/Stop cooking cycle without pre-heating It starts or stops the cooking cycle. s System Knob to select cooking and cleaning programs: - Rotating the knob to the right you can select cooking programs already saved or the programs to save (from 1 to 70). - Rotating the knob to the left you can select washing programs (only with Rotor.KLEAN system). How to save a cooking program: 1. To save a program it is necessary to select its number rotating the knob to the right before setting any data;. Afterwards, set the different steps that make up the program; Example on how to set the data of a program step: - Rotate the knob to the right to set the desired time for the cooking step; - Now it is possible to set the desired percentage of steam (STEAM.Maxi ) by rotating the knob to the right (green LEDs), or to set the desired percentage of dry climate (DRY. Maxi ) by rotating the knob to the left (red LEDs); - With the knob, it is possible to set the temperature inside the cavity; - Pass to the following step (when needed) by pushing the cooking steps shift button ;. After you have set all the necessary steps for the complete cooking cycle, push the button and keep it pressed until you hear a sound signal indicating the program has been saved. How to use saved programs 1. Select the number of the desired program by rotating the knob to the right;. Start the program by pushing the START PROG button if you need to pre-heat the oven, or the button START/STOP if pre-heating is not necessary (oven already heated) and/or you want to modify the cycle parameters of the current cooking. 6

7 Select a washing program (only with Rotor.KLEAN system): Washing system functioning is totally automatic. The available washing programs are (L1, L, L) plus a pump pre-loading program (L). 1. Rotate the knob to the left;. Select the required washing program: L1 L L L PROGRAM OVEN CONDITIONS not very dirty dirty very dirty PUMP PRE-LOADING. Push the START PROG. button to start the program NOTA BENE When first using Rotor.KLEAN system and every time pumps are unloaded it is necessary to execute the pre-loading program L ( minutes duration). Washing without Rotor.KLEAN system: 1. Turn the oven on;. Set the temperature at 80 C with 100% percentage of steam for 5 minutes;. Open the cavity door and sprinkle all the walls, fan included, with a suitable detergent (never use acids, aggressive detergents or other products containing chlorine, even though they are diluted).. Leave detergent to act for - minutes; 5. Repeat point ; 6. Rinse with water using the apposite shower; 7. Leave the oven cool down and clean with a cloth the possible rests. It is very important to clean the oven daily, in order to work in hygienic conditions and to keep the equipment efficient. 7

8 Cooking Variables Time This variable depends a lot on the quantity of food you put in the oven. The bigger the quantity of food, the longer the cooking time and vice versa. A shorter cooking time than that required by the food does not allow to have completely cooked food. A longer cooking time than that required by the food causes the burning of the food surface. Cavity Temperature The exact setting of the temperature inside the cavity guarantees a proper cooking of the food, both inside and outside. - A lower temperature than the proper one dries the food rather than cook it. - A higher temperature than the proper one burns the surface while the core remains uncooked (sometimes this is desired, especially with meat). Hot dry air Hot dry air system DRY.Maxi, patented by UNOX, allows to extract the humidity, created by the product while cooking, from the cavity, maintaining thus an always dry environment. In this way the product becomes crispy and crumbly outside (for example: bread, croissants), while the internal part is dry with an even structure. Steam The introduction of the variable steam (STEAM.Maxi ) and its different combinations with the temperature allow different types of cooking: - steaming (only steam); - mixed convection-steam cooking (air+steam). Oven Pause The Oven Pause button stops ventilation and turns the heating elements off. This function is used to let the food rise inside the cavity. Furthermore, it is used to postpone the beginning of the cooking. 8

9 Chef s suggestions for even cookings Pre-heating It is always better to pre-heat the oven up to a temperature at least 0-50 C higher than the one required for cooking, in order to reduce the effects of heat lost due to the opening of the door. Kind of pans To obtain a perfect cooking quality and an even browning of the product it is better not to use too high containers, which don t permit a correct circulation of the air. Free space between pans For an even cooking it is indispensable to check that you have at least cm of free room between the completely proofed product and the upper pan. Quantity of food To obtain the best results it is important not to overload the oven, and check, in case of bread and pastry, the orientation of the food on the trays compared with the air flow. Core probe positioning For its correct functioning, it is essential to insert the core probe, from the top to the bottom, in the thickest point of the product, until you reach the centre. In case of foods with reduced thickness, the core probe should be inserted horizontally to the support surface. IMPORTANT! Convection ovens need lower cooking temperatures (0-0 C less) than those normally used in static ovens. Pay attention when opening the door!!! Heat and steam could cause burns. 9

10 COTTURA PROFESSIONALE PRODOTTI DI GASTRONOMIA Recommended pans and grids Gastronomy s and Grids GN1/1 Enamelled Black h 0 mm Pies h 0 mm h 0 mm h 65 mm h 0 mm h 0 mm h 65 mm Roasts, Fish Vegetables, Oven roasted Potatoes Roasts Boiled Vegetables Aluminium Flat h 0 mm Bread and Pastry Ribbed Aluminium and Teflon Coated Plate FAKIRO Grill* Aluminium Plate FAKIRO * Spido Flat Chromium-Plated Grid Flat Grid Grid No Fry Grid Pollo Grilled Meat, Fish, Vegetables Pizza, Flat Bread, Bread Skewers with Meat, Fish Vegetables Roasts French Fries, Frozen Fish to Fry Fried Stuffed Olives Boiled Vegetables Poultry, Fowl, Game Gastronomy s and Grids GN / h 0 mm Pies Roasts, Fish Vegetables, Oven Roasted Potatoes h 0 mm Boiled Vegetables Flat Grid Roasts * FAKIRO and FAKIRO Grill plates have been manufactured with a very thick layer of material. In this way the heat absorption surface increases, allowing extremely short working times and a perfect baking balance between the upper and the lower surface of the product. 10

11 Professional Cooking of Gastronomy Meat Fish Vegetables Convection Cooking Temperature: from 70 C to 60 C Convection cooking is done by hot dry air that circulates round and round inside the cavity. This allows the heat to be homogenously distributed and, consequently, it is possible to have even cooking results. The food results perfectly cooked both on the surface, with a golden crust, and in the internal part, also when the oven is fully loaded. Suitable for: Cooking au gratin Roasts cooking Grill cooking Advantages: Possibility to cook at the same time different types of foods such as vegetables, meat, fish, without mixing the flavours (as long as the required cooking temperature is the same for all the cooked dishes). 11

12 COTTURA PROFESSIONALE PRODOTTI DI GASTRONOMIA Mixed Steam-Convection Cooking Temperature: from 70 C to 60 C Steam: from 10% to 60% The cooking is made by the combination of hot dry air and steam, homogeneously distributed inside the cavity. It is surely the most profitable and efficient working system among the cooking methods used today. Cooking times are considerably reduced. At the same time, the food remains more tender and nearly unaltered in weight. Suitable for: Roasts cooking, Roast beef, Braised Meat, Stews Fish Cooking Chef s suggestions: For roast cooking it is better to use a pan or a grid, because in this way it will not be necessary to turn the food continually. In any case, you will be able to collect the meat juices by adding on the bottom of the cavity a not- pan, with the desired spices and a vegetables mirepoix (celery, carrots, onions) which allow you to make a sauce. Steaming Low temperature steaming: temperature from 70 C to 99 C Steaming: temperature from 99 C to 105 C Intensive steaming: temperature from 105 C to 10 C Steam: 100% The use of ventilated steam is one of the most delicate way of cooking food. With this kind of cooking the food does not lose any liquid; the nutritional contents, the appearance and the weight of the food keep unaltered. Suitable for : Low temperature steaming Vegetables, Fruit, Terrines, Soufflés, Pâtés, Vacuum-Cooking Steaming Vegetables, Fruit, Eggs, Meat, Fish Intensive steaming Potatoes Chef s suggestions: To cook leaf vegetables with steam, it is suggested to moist preventively the food, in order to avoid the initial exsiccation. Moreover, to avoid the dispersion of the food due to air flows inside the cavity, you can use two grids No Fry (one as a base and another, turned upside down, as a cover). 1

13 Professional Baking of Bread and Pastry Bread Pastry Convection baking Temperature: from 70 C to 60 C Convection baking is done by hot dry air that circulates round and round inside the cavity. This allows the heat to be homogeneously distributed and, consequently, it is possible to have even baking results on all the points of a single pan and on all the pans. An even baking is guaranteed also when the oven is fully loaded. Pastry is perfectly baked both on the surface, with a golden crust, and in the internal part, with a uniform structure and a constant residual humidity. Suitable for: Baking of Short Pastry, Puff Pastry, Tart Pastry, Ccream-puff Pastry Baking of Sponge cake Baking of Cookies Chef s suggestions: To obtain the best results in pastry it is necessary to have a higher distance between the trays, and a higher distance between the products on the trays. For products with a light mass it is preferable to use the air reduction kit, in order to avoid their movement on the trays. 1

14 Convection + Humidity Baking Temperature: from 70 C to 60 C Humidity: from 10% to 0% The baking is made by hot air with the addition of a variable percentage of humidity, according to the type of food that has to be baked. Suitable for: Baking of leavened dough such as bread Baking of colomba cakes, panettone cake, croissants Chef s suggestions: The use of the humidity at the beginning of the baking makes leavening easier; subsequently, the humidity should be reduced, or even completely eliminated, to obtain the final crispness and golden surface. Convection + Dry Air Baking DRY.Maxi System (Unox Worldwide Patent) Temperature: from 70 C to 60 C Dry air: from 10% to 100% This is an innovatory system that allows to extract the humidity, generated by the product when baking, from the cavity, maintaining thus an always dry environment. The product, thanks to its dry and even internal structure, appears crispy and crumbly. Suitable for: Baking of Croissants Baking of Cookies Baking of Bread 1

15 Particular kinds of cooking and general parameters for temperatures Cooking with Core Probe + Cavity Temperature With this kind of cooking, the core temperature and the cavity temperature have to be set. The core probe measures the rise of the temperature inside the product during all the process, and it has to be inserted in the thickest part of the food and with the end in its centre. With this system, therefore, it is no longer necessary to set the time variable, the oven, in fact, will automatically turn off when the set core temperature is reached, or it will pass to the following programmed step. It is useful to optimize the cooking of different foods and to avoid to continuously control it during its various steps. Core Probe + Cavity Temperature Cavity Temperature Food Core Time in minutes Set core temperature 15

16 Cooking with Core Probe + T (Delta T) In this case you have to set the core temperature you want to reach at the end of the cooking at the core of the product and the desired difference (Delta) between the core temperature and the cavity temperature (Delta T function). CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T In this way cavity temperature will increase gradually, keeping constant during all the cooking cycle the difference between the product core temperature and the cavity temperature you set. This kind of cooking will allow you to obtain very soft and delicate cookings, especially indicated for large-size meat. Core Probe + T at 100 C Core probe + T at 50 C Temperature Cavity Food Core Set core temperature Temperature Cavity Food Core Set core temperature Time in minutes Time in minutes Chef s suggestions: At the same core temperature, the higher the T, the more cooked the external part of the food. The optimum difference of temperature between the core probe and the cavity should not exceed 50/70 C. Particularly indicated for overnight cooking. 16

17 RECOMMENDED CORE TEMPERATURES Food Core temperature BEEF AND VEAL Rare Roast-Beef 5-8 C Roast-Beef C T-bone Steak 5-56 C. Braised Beef, Stew C Boiled Meat 90-9 C Veal Loin 7 C Veal Fillet 7 C PORK Pork Loin 7-7 C Pork Entire Fillet C POULTRY AND GAME Chicken 70-7 C Turkey 7 C Duck Breast 55 C Roast Rabbit C Game C FISH Entire Fish (Salmon, Trout) 70 C Stuffed Fish C 17

18 Cooking au gratin Kind of cooking especially indicated to form a thin golden crust on pasta, vegetables, meat or fish covered with béchamel, cheese and breadcrumbs. Grilling To grill T-bone steaks, Entrecôtes, Tagliatas, Chickens it is necessary to use UNOX FAKIRO Grill, which, in addition, allows to shorten large-size meat cooking times, if compared with traditional grills. Foods cooked in this way result more tender and juicy because pores close immediately thanks to the heat and there is no liquid emission. Chef s suggestions: In case of large-size meat, it is recommended to use about 10% humidity to make food more tender. Stewing Slow cooking at low temperature with use of humidity suitable for meat in little pieces. 60 C RECOMMENDED CAVITY TEMPERATURE TYPES OF COOKING Cooking au gratin TEMPERATURES C STEAM STEAM.Maxi DRY AIR DRY.Maxi FROM TO FROM TO FROM TO Grilling % 0% Roasting % 0% Bread Baking % 0% 0% 100% Pastry Baking % 100% Stewing % 0% Steaming % 70 C Slow Cooking % 0% 18

19 Oven particular Uses Regenerating This function is used when you want to regenerate a product previously cooked and then frozen with a blast chiller. Holding This function allows to extend the holding of the product temperature for all the needed time. It is recommended to keep the food temperature higher than 70 C in order to avoid the proliferation of bacteriums (see HACCP regulations). Vacuum Cooking Vacuum coking is possible both for meat and for fish; it is particularly suggested for white meat and for the preparation of stewed and boiled meat. PARTICULAR USES TEMPERATURES C STEAM STEAM.Maxi DRY AIR DRY.Maxi DA A DA A DA A Regenerating % 0% Holding % 10% Vacuum Cooking % 100% 19

20 summing up Convection cooking Temperature: from 70 C to 60 C Meat Fish Vegetables Steaming Low temperatures steaming: temperature from 70 C to 99 C Steaming: temperature from 99 C to 105 C Intensive steaming: temperature from 105 C to 10 C Steam: 100% Mixed Steam + Convection Cooking Temperature: from 70 C to 60 C Steam: from 0% to 60% Convection + Humidity Cooking Temperature: from 70 C to 60 C Steam: from 10% to 0% Meat Fish Shellfish Mussels Vegetables Roasts Fish Oven roasted potatoes Food au gratin Bread Focaccia Leaven products Convection + Dry Air Cooking Temperature: from 70 C to 60 C Dry Air: from 10% to 100% DRY.Maxi System (UNOX Worldwide Patent) Cookies Croissants es 0

21 Recipe book 1

22 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM STEAM.Maxi DRY DRY.Maxi CAVITY CORE PROBE DELTA T. FRESH VEGETABLES % 100 C Carrots "Rondelles" "Demidoff" "Sticks" % 100 C French Beans % 100 C Brussels Sprouts % 100 C Roman Broccoli "Small pieces" % 100 C Swiss Chards % 100 C Leaf Spinaches % 100 C Zucchini "Rondelles" "Demidoff" "Sticks"

23 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan in: Kg Pieces Kg Portions Pieces Portions 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 60 Kg 1 x /1 0 Kg 1 x 1/1 5 Kg 10 x 1/1 17,5 Kg 7 x 1/1 1,5 Kg 10 Kg 7 Kg 5 x /,5 Kg 18 Kg 6 x /1 9 Kg 6 x 1/1 7,5 Kg 6 Kg x 1/1 Kg x 1/1 Kg x 1/1 Kg x / 1,5 Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg

24 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. FRESH VEGETABLES % 100 C Entire Fennels % 100 C Sliced Fennels % 100 C Peas % 100 C Steamed Potatoes C Oven Roasted Potatoes C Mixed Peppers Strips % 180 C 100% 00 C Grilled Aubergines C With FAKIRO Grill

25 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each pan in Kg Pieces Portions 60 Kg 0 Kg 5 Kg 0 Kg 10 Kg 10 Kg 7 Kg 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 5 Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 60 Kg 1 x /1 0 Kg 1 x 1/1 5 Kg 10 x 1/1 17,5 Kg 7 x 1/1 1,5 Kg 10 Kg 7 Kg 5 x /,5 Kg 7 Kg 1 x /1 6 Kg 1 x 1/1 0 Kg 10 x 1/1 1 Kg 7 x 1/1 15 Kg 10 Kg 7 Kg 5 x / Kg 6 Kg 6 x /1 18 Kg 6 x 1/1 15 Kg 1 Kg x 1/1 6 Kg x 1/1 6 Kg x 1/1 Kg x/ Kg Kg 6 x /1 1 Kg 6 x 1/1 10 Kg 8 Kg x 1/1 Kg x 1/1 Kg x 1/1 Kg x/ Kg FAKIRO Grill 6 Kg 1 x 1/1 18 Kg 6 x 1/1 15 Kg 1 Kg x 1/1 6 Kg x 1/1 6 Kg x 1/1 Kg 5

26 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE DELTA T. STEAM.Maxi DRY.Maxi PROBE BEEF AND VEAL % 100 C Roast Beef Auto 0% C 50 C Auto 10% 00-0 C 55 C % 100 C Roast Beef at "low temperature" Auto Auto 10% 0 C 55 C 50 C 50 C Wellington Fillet "1st phase" 1 100% 100 C Auto 0% 00-0 C 5 C Wellington Fillet "nd phase" Auto Auto C 50 C 50% C 55 C "Grilled" Tagliata With FAKIRO Grill 1 Auto 0-0 C 5-56 C "Grilled" Chateaubriand 1 Auto 0-0 C 5-56 C With FAKIRO Grill 1 Auto 0-0 C 5-56 C Tournedos "Grilled" T-Bone Steak 1 Auto 10% C 5-56 C With FAKIRO Grill 6

27 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions or Pieces 6 x /1 1 Pieces 6 x 1/1 10 Pieces 8 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / Pieces or Pieces 6 x /1 1 Pieces 6 x 1/1 10 Pieces 8 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / Pieces or 8 Pieces 6 x /1 Pieces 6 x 1/1 0 Pieces 16 Pieces x 1/1 8 Pieces x 1/1 8 Pieces x 1/1 6 Pieces x / Pieces Pieces 6 x /1 1 Pieces 6 x 1/1 10 Pieces 8 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / Pieces FAKIRO Grill 7 Pieces 1 x 1/1 6 Pieces 6 x 1/1 0 Pieces Pieces x 1/1 1 Pieces x 1/1 1 Pieces x 1/1 6 Pieces FAKIRO Grill 7 Pieces 1 x 1/1 6 Pieces 6 x 1/1 0 Pieces Pieces x 1/1 1 Pieces x 1/1 1 Pieces x 1/1 6 Pieces 60 Pieces 1 x /1 180 Pieces 1 x 1/1 150 Pieces 10 x 1/1 105 Pieces 7 x 1/1 75 Pieces 75 Pieces 50 Pieces 5 x / 15 Pieces FAKIRO Grill Pieces 1 x 1/1 1 Pieces 6 x 1/1 10 Pieces 8 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces From 1 to 1, Kg 7

28 Cooking COOKING Cycle CYCLE FROM DA 10% A TO 100% 100% TEMPERATURA TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. BEEF AND VEAL % 100 C Veal Loin Auto 0% C 66 C Auto 10% 10-0 C 7 C % 100 C Veal Chops Auto 0% C 66 C Auto 10% 10-0 C 7 C 1 Auto 10% 10-0 C 66 C Veal Fillet Auto 0-0 C 7 C % 100 C Veal Shin Auto 0% C 66 C Auto 10% 10-0 C 7 C % C "Marrow Bone" (Veal Shank Slice) % 100 C Pope's eye Auto 0% C 66 C Auto 10% 10-0 C 7 C % 100 C Stuffed Veal Roll Auto Auto 0% C 66 C 10% C 7 C 8

29 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions or Pieces 6 x /1 1 Pieces 6 x 1/1 10 Pieces 8 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / Pieces or 16 Pieces x /1 8 Pieces x 1/1 6 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / Pieces or 96 Pieces 6 x /1 8 Pieces 6 x 1/1 0 Pieces Pieces x 1/1 16 Pieces x 1/1 16 Pieces x 1/1 1 Pieces x / 8 Pieces or Pieces x /1 16 Pieces x 1/1 1 Pieces x 1/1 8 Pieces x 1/1 8 Pieces x 1/1 6 Pieces x 1/1 Pieces x / Pieces 180 Pieces 6 x /1 90 Pieces 6 x 1/1 75 Pieces 60 Pieces x 1/1 0 Pieces x 1/1 0 Pieces x 1/1 0 Pieces x / 15 Pieces or Pieces x /1 16 Pieces x 1/1 1 Pieces x 1/1 8 Pieces x 1/1 8 Pieces x 1/1 6 Pieces x 1/1 Pieces x / Pieces or 1 Pieces 6 x /1 6 Pieces 6 x 1/1 5 Pieces Pieces x 1/1 Pieces x 1/1 Pieces x 1/1 Pieces x / 1 Piece 9

30 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE STEAM.Maxi DRY.Maxi PROBE DELTA T. PORK % 100 C Leg of pork Auto 0-0% C 66 C Auto 0% C 70 C Auto 1 5 0% C 7-7 C 100% 100 C Leg of pork "low temperature" Auto Auto 10% 0% C 7-7 C 66 C C % 100 C Pork loin Auto Auto 0-0% 10% C 66 C C 7-7 C % 100 C Saddle of pork Auto Auto 0% 10% C 66 C C 7-7 C 1 100% 100 C Pork shin Auto Auto 0% 10% C 66 C C 7-7 C 1 100% 100 C Pork entire chops 0 0 0% 10% C C 1 Auto 10% 10-0 C C Pork entire fillet 0

31 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions or 6 Pieces X /1 Pieces X 1/1 Pieces X 1/1 Pieces X 1/1 1 Piece 1 X 1/1 1 Piece 1 X 1/1 1 Piece or 6 Pieces X /1 Pieces X 1/1 Pieces X 1/1 Pieces X 1/1 1 Piece 1 X 1/1 1 Piece 1 X 1/1 1Piece or Pieces 6 X /1 1 Pieces 6 X 1/1 10 Pieces 5 X 1/1 8 Pieces X 1/1 Pieces X 1/1 Pieces X 1/1 Pieces X / Pieces or Pieces 6 X /1 1 Pieces 6 X 1/1 10 Pieces 5 X 1/1 8 Pieces X 1/1 Pieces X 1/1 Pieces X 1/1 Pieces X / Pieces or 10 Portions 6 X /1 60 Portions 6 X 1/1 50 Portions 5 X 1/1 0 Portions X 1/1 0 Portions X 1/1 1 Portions X 1/1 10 Portions x / 10 Portions or 1 Pieces 6 X /1 6 Pieces 6 X 1/1 5 Pieces 5 X 1/1 Pieces X 1/1 Pieces X 1/1 Pieces X 1/1 Pieces X / 1 Piece or 10 Pieces 6 X /1 60 Pieces 6 X 1/1 50 Pieces 5 X 1/1 0 Pieces X 1/1 0 Pieces X 1/1 1 Pieces X 1/1 10 Pieces X / 10 Pieces 1

32 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. POULTRY AND GAME Entire Chicken C With "Pollo" Grid "Grilled" Split Chicken C With FAKIRO Grill % C Boned Stuffed Chicken Auto 10% 10 C 7 C Entire Cockerel With "Pollo" Grid C "Grilled" Split Cockerel C With FAKIRO Grill Entire Fowl With "Pollo" Grid % C 15 0 C "Grilled" Split Fowl C With FAKIRO Grill

33 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions " Pollo " Grid 8 Pieces 6 x 1/1 Pieces x 1/1 Pieces 16 Pieces 8 Pieces 8 Pieces x 1/1 x 1/1 1 x 1/1 1 x 1/1 8 Chickens FAKIRO Grill 6 Pieces 18 Pieces 15 Pieces 1 Pieces 1 x 1/1 6 x 1/1 x 1/1 6 Pieces 6 Pieces x 1/1 x 1/1 Chickens 7 Pieces 6 Pieces 0 Pieces 6 x /1 6 x 1/1 Pieces x 1/1 1 Pieces 1 Pieces 8 Pieces x 1/1 x 1/1 x / 6 Chickens " Pollo " Grid 8 Pieces Pieces 6 x 1/1 x 1/1 Pieces 16 Pieces x 1/1 x 1/1 8 Pieces 8 Pieces 1 x 1/1 1 x 1/1 8 Chickens FAKIRO Grill 7 Pieces 6 Pieces 0 Pieces Pieces 1 x 1 /1 6 x 1/1 x 1/1 1 Pieces 1 Pieces x 1/1 x 1/1 6 Chickens " Pollo " Grid 8 Pieces Pieces Pieces 6 x 1/1 x 1/1 x 1/1 16 Pieces x 1/1 8 Pieces 1 x 1/1 8 Pieces 1 x 1/1 8 Chickens FAKIRO Grill 6 Pieces 18 Pieces 15 Pieces 1 x 1/1 6 x 1/1 1 Pieces x 1/1 6 Pieces 6 Pieces x 1/1 x 1/1 Fowls

34 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE STEAM.Maxi DRY.Maxi PROBE DELTA T. POULTRY AND GAME % C Boned Stuffed Fowl Auto 10% C 7 C 1 5 0% C Entire Turkey Auto 0% C 65 C Auto 10% C 7 C 1 0 0% C Entire Turkey Breast Auto 0% C 65 C Auto 10% C 7 C Entire Pheasant % C 10% C With "Pollo" Grid 5 10% 10 C Entire Duck 1 0 0% C 0 0% C With "Pollo" Grid C % C Duck Double Breast Auto Auto C 10 C 50 C 55 C Capon % C 10-0 C With "Pollo" Grid

35 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions 7 Pieces 6 x /1 6 Pieces 0 Pieces Pieces 1 Pieces 1 Pieces 8 Pieces 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 6 Fowls or 6 Pieces Pieces Pieces Pieces x /1 x 1/1 x 1/1 x 1/1 1 Pieces 1 Pieces 1 x 1/1 1 x 1/1 1 Turkey or 8 Pieces 6 x /1 Pieces 0 Pieces 16 Pieces 8 Pieces 8 Pieces 6 Pieces 6 x 1/1 x 1/1 x 1/1 x 1/1 x / Turkey Breasts " Pollo " Grid 8 Pieces Pieces Pieces 16 Pieces 8 Pieces 6 x 1/1 x 1/1 x 1/1 x 1/1 1 x 1/1 8 Pieces 1 x 1/1 8 Pheasants " Pollo " Grid 8 Pieces Pieces Pieces 16 Pieces 6 x 1/1 x 1/1 x 1/1 x 1/1 8 Pieces 8 Pieces 1 x 1/1 1 x 1/1 8 Ducks 96 Pieces 6 x /1 8 Pieces 0 Pieces Pieces 16 Pieces 6 x 1/1 x 1/1 x 1/1 16 Pieces 1 Pieces x 1/1 x / 8 Pieces " Pollo " Grid 8 Pieces Pieces Pieces 16 Pieces 8 Pieces 8 Pieces 6 x 1/1 x 1/1 x 1/1 x 1/1 1 x 1/1 1 x 1/1 8 Capons 5

36 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE STEAM.Maxi DRY.Maxi PROBE DELTA T. FISH "Grilled" Sole With FAKIRO Grill C % 100 C Steamed Sole Fillets % C Gilthead Seabream Auto 10% C 70 C % C Gilthead Seabream "Portion" % 180 C Dentex Auto 10% C 70 C % C Entire Salmon Auto 10% C 70 C % C Slice of Salmon 6

37 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Pieces Portions Portions FAKIRO 7 Pieces 6 Pieces 0 Pieces Grill 1 x 1/1 6 x 1/1 Pieces 1 Pieces 1 Pieces x 1/1 x 1/1 x 1/1 6 Soles 10 Portions 60 Portions 50 Portions 6 x /1 6 x 1/1 0 Portions x 1/1 0 Portions 0 Portions 18 Portions x 1/1 x 1/1 x / 10 Portions Pieces 1 Pieces 6 x /1 6 x 1/1 10 Pieces 8 Pieces 6 Pieces 6 Pieces x 1/1 x 1/1 x 1/1 Pieces 96 Pieces 8 Pieces 0 Pieces Pieces Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 Pieces 18 Pieces x 1/1 x / 8 Pieces Pieces 1 Pieces 10 Pieces 8 Pieces 6 Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 6 Pieces x 1/1 Pieces Pieces 1 Pieces 10 Pieces 6 x /1 6 x 1/1 8 Pieces 6 Pieces x 1/1 x 1/1 6 Pieces x 1/1 Pieces 10 Portions 60 Portions 50 Portions 0 Portions 0 Portions 0 Portions 18 Portions 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 10 Portions 7

38 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE STEAM.Maxi DRY.Maxi PROBE DELTA T. FISH % C Entire Sea Bass Auto C 70 C % C Sea Bass "Portion" C Sea Bass in salt crust "Portion" Entire "Grilled" Cuttlefishes % C With FAKIRO Grill 1 Auto 100% C 70 C Terrine % C Turbot C Turbot "Portion" 8

39 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions Pieces 1 Pieces 10 Pieces 8 Pieces 6 Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 6 Pieces x 1/1 Pieces 10 Portions 60 Portions 50 Portions 0 Portions 0 Portions 6 x /1 6 x 1/1 x 1/1 x 1/1 0 Portions x 1/1 18 Portions x / 10 Portions 8 Portions Portions 0 Portions 16 Portions 1 Portions 1 Portions 9 Portions 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / Portions FAKIRO Grill 7 Pieces 6 Pieces 0 Pieces Pieces 1 Pieces 1 Pieces 1 x 1/1 6 x 1/1 x 1/1 x 1/1 x 1/1 6 Pieces 7 Pieces 6 Pieces 0 Pieces Pieces 1 Pieces 1 Pieces 8 Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 6 Pieces Pieces 1 Pieces 10 Pieces 8 Pieces 6 Pieces 6 Pieces Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / Pieces 10 Portions 60 Portions 50 Portions 0 Portions 0 Portions 0 Portions 18 Portions 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 10 Portions 9

40 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM STEAM.Maxi DRY DRY.Maxi CAVITY CORE PROBE DELTA T. SHELLFISH % 100 C Steamed Lobster "Grilled" Lobster C With FAKIRO Grill % 100 C Steamed Cryfish % 100 C Steamed Prawns "Grilled" Prawns With FAKIRO Grill Steamed Shrimps C % 100 C C King Shrimps "Busara" style 0

41 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Pieces Portions Portions 8 Pieces Pieces 0 Pieces 16 Pieces 1 Pieces 1 Pieces 9 Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / Pieces gr. FAKIRO 96 Portions 8 Portions 0 Portions Grill 1 x 1/1 6 x 1/1 Portions 16 Portions 16 Portions x 1/1 x 1/1 x 1/1 8 Portions Pieces 1 Pieces 10 Pieces 8 Pieces 6 x /1 6 x 1/1 x 1/1 6 Pieces 6 Pieces Pieces x 1/1 x 1/1 x / Pieces 70 Pieces 60 Pieces 00 Pieces 1 x /1 1 x 1/1 10 x 1/1 10 Pieces 150 Pieces 150 Pieces 100 Pieces 7 x 1/1 5 x / 0 Pieces FAKIRO Grill 7 Portions 6 Portions 0 Portions 1 x 1/1 6 x 1/1 Portions 1 Portions 1 Portions x 1/1 x 1/1 x 1/1 6 Portions 100 Pieces 600 Pieces 500 Pieces 50 Pieces 50 Pieces 50 Pieces 165 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 50 Pieces 80 Pieces 0 Pieces 00 Pieces 160 Pieces 10 Pieces 10 Pieces 90 Pieces 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 0 Pieces 1

42 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY CORE STEAM.Maxi DRY.Maxi PROBE DELTA T. FROZEN BREAD AND SALTY PRODUCTS C Baguette (5gr.) 60% 190 C C 60% 190 C Baguette (0 gr.) C Baguette (55 gr.) 5 60% 190 C C French Roll 80% 190 C C Long Baguette 80% 190 C C French Roll with Black Olives 60% 190 C C Bread with Sesame and Cumin Seeds 60% 190 C

43 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN GN PANS/GRIDS / GRIDS GN PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions Grid 80 Pieces 0 Pieces 00 Pieces 10 Pieces 100 Pieces 100 Pieces 70 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 0 Pieces 5 gr. 100 mm Grid 8 Pieces 19 Pieces 160 Pieces 1 x /1 1 x 1/1 10 x 1/1 11 Pieces 80 Pieces 80 Pieces 60 Pieces 7 x 1/1 5 x / 16 Pieces 0 gr. 10 mm Grid 8 Pieces 19 Pieces 160 Pieces 11 Pieces 80 Pieces 80 Pieces 60 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 16 Pieces 55 gr. 10mm Grid 19 Pieces 96 Pieces 80 Pieces 1 x /1 1 x 1/1 10 x 1/1 56 Pieces 0 Pieces 0 Pieces 0 Pieces 7 x 1/1 5 x / 8 Pieces 80 gr. 190 mm Grid 96 Pieces 8 Pieces 0 Pieces 8 Pieces 0 Pieces 0 Pieces 15 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / Pieces 10 gr. 0 mm Grid 8 Pieces 19 Pieces 160 Pieces 1 x /1 1 x 1/1 10 x 1/1 11 Pieces 80 Pieces 80 Pieces 60 Pieces 7 x 1/1 5 x / 16 Pieces 0 gr. 10mm Grid 1 Pieces 7 Pieces 60 Pieces Pieces 0 Pieces 0 Pieces 0 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 6 Pieces 70 gr. 160 mm

44 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM STEAM.Maxi DRY CAVITY CORE DRY.Maxi PROBE DELTA T. FROZEN BREAD AND SALTY PRODUCTS C Shell-Shaped Bread 60% 190 C C Cheese-Coated Bread 60% 190 C C "Fagottino" 60% 190 C C Mixed "Sfogliatine" C 185 C C Stuffed Croissant C 190 C C Brezen C C Laugen

45 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN GN PANS/GRIDS / GRIDS GN PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions Grid 96 Pieces 8 Pieces 0 Pieces Pieces 16 Pieces 1 Pieces 8 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 8 Pieces 80 gr. Grid 0 Pieces 10 Pieces 100 Pieces 1 x /1 1 x 1/1 10 x 1/1 70 Pieces 50 Pieces 50 Pieces 5 Pieces 7 x 1/1 5 x / 10 Pieces 60 gr. or 88 Pieces 1 Pieces 10 Pieces 8 Pieces 60 Pieces 60 Pieces 0 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 1 Pieces 60 gr. 80 mm or 576 Pieces 88 Pieces 0 Pieces 1 x /1 1 x 1/1 10 x 1/1 168 Pieces 10 Pieces 10 Pieces 80 Pieces 7 x 1/1 5 x / Pieces 0 gr. 70 mm or 88 Pieces 1 Pieces 10 Pieces 8 Pieces 60 Pieces 60 Pieces 0 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 1 Pieces 95 gr. 1 mm or 1 Pieces 7 Pieces 60 Pieces 1 x /1 1 x 1/1 10 x 1/1 Pieces 0 Pieces 0 Pieces 0 Pieces 7 x 1/1 5 x / 6 Pieces 9 gr. 160 mm or 80 Pieces 0 Pieces 00 Pieces 10 Pieces 100 Pieces 100 Pieces 70 Pieces 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 0 Pieces 60 gr. 100 mm 5

46 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. COOKIES "Viennese" Cookies "Assabese" Cookies "Chocolate slices" "Bone to byte" "Chocolate Diamonds" "Almonds slices" Cookies C % 10 C C "Lady's Kisses" Cookies C "Finger biscuits" Cookies "Butter Biscuits" "Cantucci" "Torciglietti" Cookies C % C "Tentatori" "Meringues with coconut" "Meringues with nuts" % C Meringues 6

47 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity of each pan pan in in: Kg Pieces Kg Portions Pieces Portions Flat Aluminium 9.6 Kg. 1 x /1,8 Kg. Kg. 1 x 1/1 10 x 1/1,8 Kg. Kg. Kg. 1,5 Kg. 7 x 1/1 5 x / 0,00 Kg Flat Aluminium 9.6 Kg.,8 Kg. Kg. 1 x /1 1 x 1/1 10 x 1/1,8 Kg. 7 x 1/1 Kg. Kg. 1,5 Kg. 5 x / 0,00 Kg Flat Aluminium 9.6 Kg.,8 Kg. Kg.,8 Kg. Kg. Kg. 1,5 Kg. 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 0,00 Kg Flat Aluminium 7, Kg.,6 Kg. Kg.,1 Kg. 1,5 Kg. 1,5 Kg. 1 Kg. 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 0,00 Kg Flat Aluminium 9.6 Kg.,8 Kg. Kg.,8 Kg. Kg. Kg. 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 1,5 Kg. 5 x / 0,00 Kg Flat Aluminium 7, Kg.,6 Kg. Kg.,1 Kg. 1,5 Kg. 1,5 Kg. 1 Kg. 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / 0,00 Kg Flat Aluminium 7, Kg.,6 Kg. Kg.,1 Kg. 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 1,5 Kg. 1,5 Kg. 1 Kg. 5 x / 0,00 Kg 7

48 Cooking COOKING Cycle CYCLE STEP TYPE OF COOKING FROM 10% TO 100% TEMPERATURE IN C TIME min. STEAM DRY CAVITY CORE DELTA T. STEAM.Maxi DRY.Maxi PROBE BASES FOR CAKES Sponge Cake "Cake tin" C C Sponge Cake "Baking dish" C Biscuit "Classico" "Joconde" C Layered cake made of puff pastry & cream C Cream puff 5 70% 185 C C Short Pastry "Cake tin" C Short Pastry "Baking dish" 8

49 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions Flat Aluminium Cakes 1 Cakes 10 Cakes 6 x /1 6 x 1/1 8 Cakes Cakes Cakes Cakes Cakes x 1/1 x 1/1 x 1/1 x / from 700 gr. Flat Aluminium 18 Kg. 9 Kg. 7,5 Kg. 6 x /1 6 x 1/1 6 Kg. Kg. Kg. Kg. x 1/1 x 1/1 x 1/1 x / 1,5 Kg Flat Aluminium 8, Kg., Kg.,5 Kg. 1 x /1 1 x 1/1 10 x 1/1,50 Kg Kg. 1,750 Kg. 1, Kg. 7 x 1/1 5 x / 0,50 Kg Flat Aluminium 16.8 Kg. 8,00 Kg. 7 Kg. 1 x /1 1 x 1/1 10 x 1/1,900 Kg.,5 Kg.,5 Kg., Kg. 7 x 1/1 5 x / gr. Flat Aluminium 8, Kg., Kg.,5 Kg.,8 Kg. 1,00 Kg. 1,00 Kg. 1 Kg. 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / gr. Flat Aluminium Cakes 1 Cakes 10 Cakes 8 Cakes Cakes Cakes Cakes Cakes 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 x / da 700 gr. Flat Aluminium 1. Kg. 6 x /1 7, Kg. 6 Kg.,8 Kg.,00 Kg.,00 Kg. 1,6 Kg. 6 x 1/1 x 1/1 x 1/1 x 1/1 x / 1-1, Kg 9

50 Cooking COOKING Cycle CYCLE FROM DA 10% A TO 100% 100% TEMPERATURA TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. BASES FOR CAKES C Short Pastry "Tartellettes" % 100 C Meringues "Discs" C "Chocolate" "Apples" Single pie 50

51 TOTAL LOADING CAPACITY IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF PANS/GRIDS GN PANS GN / FOR GRIDS LOADING PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G lo XV 0G XV 0G Capacity of each Capacity pan of in each pan Kg in: Kg Pieces Portions Pieces Portions Flat Aluminium 88 Tart. 1 Tart. 10 Tart. 96 Tart. 8 Tart. 8 Tart. 6 x /1 6 x 1/1 x 1/1 x 1/1 x 1/1 Tart. x / Tartellettes Flat Aluminium 8 Discs Discs 0 Discs 1 Discs 10 Discs 10 Discs 5 Discs 1 x /1 1 x 1/1 10 x 1/1 7 x 1/1 5 x / Discs Flat Aluminium 88 Pies 6 x /1 1 Pies 6 x 1/1 10 Pies 96 Pies 8 Pies 8 Pies Pies x 1/1 x 1/1 x 1/1 x / Pies 51

52 Cooking COOKING Cycle CYCLE FROM 10% TO 100% TEMPERATURE IN C STEP TYPE OF COOKING TIME min. STEAM DRY CAVITY STEAM.Maxi DRY.Maxi CORE PROBE DELTA T. VARIOUS PRODUCTS % 100 C Hard-Boiled Eggs % C Parboiled Rice C Cannelloni C Lasagne C Crêpes French Fries % 195 C 7 10% 10 C With "No Fry" Grid % 0 C Milanese Veal Chop 5

53 TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS TOTAL CAPACITY PER LOAD IN KG/PIECES / PORTIONS NUMBER NUMBER/DIMENSIONS / OF GN PANS/GRIDS / GRIDS PER LOAD PER LOAD XV 100G XG 81G XB 80G XV 70G XG 61G XB 60G XG 1G XB 0G lo XV 0G lo XV 0G Capacity of each Capacity of each pan pan in in: Kg Pieces Kg Portions Pieces Portions 960 Pieces 1 x /1 80 Pieces 1 x 1/1 00 Pieces 10 x 1/1 80 Pieces 7 x 1/1 00 Pieces 00 Pieces 10 Pieces x / 0 Pieces 8 Kg. 1 x /1 Kg. 1 x 1/1 0 Kg. 10 x 1/1 1 Kg. 7 x 1/1 10 Kg. 10 Kg 6 Kg. 5 x / Kg 10 Portions 6 x /1 60 Portions 6 x 1/1 50 Portions 0 Portions x 1/1 0 Portions x 1/1 0 Portions x 1/1 0 Portions x / 10 Portions 16 Portions 6 x /1 108 Portions 6 x 1/1 90 Portions 7 Portions x 1/1 5 Portions x 1/1 5 Portions x 1/1 6 Portions x / 18 Portions 1 Portions 6 x /1 7 Portions 6 x 1/1 60 Portions 8 Portions x 1/1 6 Portions x 1/1 6 Portions x 1/1 Portions x / 1 Portions No Fry Grid 8 Kg. 1 x 1/1 1 Kg. 6 x 1/1 10 Kg. 8 Kg. x 1/1 6 Kg. x 1/1 6 Kg x 1/1 Kg. x / Kg 19 Portions 1 x /1 96 Portions 1 x 1/1 80 Portions 10 x 1/1 Portions 7 x 1/1 0 Portions 0 Portions 5 Portions 5 x / 8 Portions 5

54 Example of Unox Menu Terrine of Sea Trout and Prawns in a bed of Misticanza **** Rice Grains perfumed with Oriental Flavours **** Fillet of Sea-bass with Buttered Spinaches and Chive Citronette **** Grilled Vegetables with Fakiro Grill **** Baked Peaches perfumed with Marsala in a Puff Pastry Net 5

55 Example of Unox Menu 1 Hors d oeuvre Terrine of Sea Trout and Prawns in a bed of Misticanza STEAM.Maxi 100% - 90 C - 70 C First Course Rice Grains perfumed with Oriental Flavours 18 min- STEAM.Maxi 0% C Second course Fillet of Sea-bass with Buttered Spinaches and Chive 1 min - STEAM.Maxi 0% C - Side dish Grilled Vegetables with FAKIRO Grill 5 min - 0 C 5- Dessert Baked Peaches perfumed with Marsala in a Puff Pastry Net 0 min C Time in Minutes Cavity Temperature Core Temperature 55

56