Unox ChefTop User Manual

ChefTop™Recipebook

10 Grilling Very ancient and quick size of cooking, for the perfect grilling of meat fish and vegetabl

External core probe for supplementary automatic cooking settings Vacuum-cooking settings This innovative technology presents numerous advantages

“Programming” System Saving a cooking programLPUMPL3L2L1P01P70P02P00COOL - The ChefTouch electronic control board allows the user to save, and then

Cooling / Washing programsLPUMPL3L2L1P01P70P02P00COOL - Washing programsCooking chamber washing programs (only with XC 404 washing system)L 1 not ve

Cooking Variables• TimeThis variable depends a lot on the quantity of food you put in the oven. The bigger the quantity of food, the longer the cookin

Chef’s suggestions for even cookings • Pre-heating It is always better to pre-heat the oven up to a temperature at least 30-50°C higher than the on

Recommended pans and gridsGastronomy Pans and Grids GN1/1Enamelled Pan Blackh 20 mmPiesRoasts, FishVegetables, Oven roasted PotatoesStainless Steel Pa

Professional Cooking of Gastronomy Convection Cooking• Temperature: from 70°C to 260°CConvection cooking is done by hot dry air that circulates rou

Mixed Steam-Convection Cooking• Temperature: from 70°C to 260°C• Steam: from 10% to 60%The cooking is made by the combination of hot dry air and

Professional Baking of Bread and PastryConvection baking• Temperature: from 70°C to 260°CConvection baking is done by hot dry air that circulates

Cooking with ChefTop™ convection steam ovensThe Convection Steam Ovens of ChefTop™ Line represent an indispensable help to obtain excellent cooking r

Convection + Humidity Baking• Temperature: from 70°C to 260°C• Humidity: from 10% to 20%The baking is made by hot air with the addition of a var

Cooking with Core Probe + Cavity TemperatureWith this kind of cooking, the core temperature and the cavity temperature have to be set.The core probe m

Cooking with Core Probe + ∆T (Delta T)In this case you have to set the desired temperature at the core of the food and the Delta T (difference between

RECOMMENDED CORE TEMPERATURESFood Core temperatureBEEF AND VEALRare Roast-Beef 45 - 48 °CRoast-Beef 50 - 55 °CT-bone Steak 54 -

Cooking au gratinKind of cooking especially indicated to form a thin golden crust on pasta, vegetables, meat or fish cove-red with béchamel, cheese an

RegeneratingThis function is used when you want to regenerate a product previously cooked and then frozen with a blast chiller.HoldingThis function al

Notes…summing upConvection cooking• Temperature: from 70°C to 260°CMeatFishVegetablesSteaming• Low temperatures steaming: temperature from 70°C

27Recipebook

2815-25Leaf Spinaches13244Swiss Chards1324Roman Broccoli"Small pieces"1324Brussels Sprouts1322Carrots"Rondelles""Demidoff&quo

297 Kg5 x 2/310 Kg5 x 1/117,5 Kg7 x 1/110 Kg5 x 1/14,5 Kg3 x 1/125 Kg10 x 1/1ModelXVC 0543 GN 2/36 Kg3 x 2/36 Kg3 x 2/36 Kg3 x 2/33 Kg2 x 1/17,5 Kg5 x

3Digital Control Panel ChefTouchIMPORTANTDon’t use any object such as knives, forks, etc.To activate the functions and/or set the desired values, it i

30WithFAKIRO™GrillGrilled Aubergines4DELTA T. Fresh VegetablesCOOKING CYCLECLIMA LUXDA 10% A 100%DRYDRY.MaxiSTEP TYPEOFCOOKINGTIMEmin.132100%Mixed Pe

3125 Kg10 x 1/15 x 1/1 4 x 1/117,5 Kg7 x 1/18 Kg4 x 1/16 Kg3 x 1/110 Kg5 x 1/110 Kg5 x 1/19 Kg3 x 1/110 Kg5 x 1/130 Kg10 x 1/121 Kg7 x 1/130 Kg10 x 1/

32CLIMA LUXDA 10% A 100%10%20%100%100%100%30%10%35550°C180-200°C230-240°C230-240°C200-220°C170-180°C170-180°C230-240°C100°C180-190°C200-220°C100°C220°

334 Pieces2 Pieces2 x 2/32 Pieces1 x 1/12 Pieces1 x 2/32 Pieces4 Pieces1 x 1/13 Pieces1 x 2/3Stainless SteelNot perforated10 Pieces5 x 1/18 Pieces4 x

34COREPROBECAVITY DELTA T.CLIMA LUXDA 10% A 100%STEAMSTEAM.MaxiStuffed Veal Roll100%30%100%30%10%10%20%10%100%20%10%100%20%10%556055180-190°C210-220°C

3510 Pieces5 x 1/18 Pieces4 x 1/1TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONSNUMBER/DIMENSIONS OF GN PANS/GRIDS PER LOADStainless SteelPerforatedorNo

3672-74°C 30%4Pork entire chops 132466°C72-74°CPork shin132466°C72-74°CSaddle of pork13266°C72-74°C4Pork loin13266°C70°C100°C170-180°C180-190°CLeg of

37Trays Capacity GN 1/1 in:KgPiecesPortions1 Piece1 x 2/32 Pieces2 x 2/31 Piece1 x 1/15 Pieces5 x 1/14 Pieces4 x 1/12 Pieces2 x 1/150 Portions5 x 1/14

38Entire FowlWith"Pollo" Grid"Grilled" Split FowlWithFAKIRO™Grill"Grilled" Split ChickenWithFAKIRO™GrillEntire CockerelW

39Trays Capacity GN 1/1 in:KgPiecesPortions3 Pieces5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/115 Pieces 12 Pieces 6 Pieces 8 Pieces3 x 1/1

4ChefTouch digital control panel way of workingCooking steps STEP 3STEP 2STEP 1 STEP 4 Any cooking program may be composed of 4 steps Button to

40Entire DuckWith"Pollo" Grid20%10%20%10%10%30%30%20%10%30%20%10%10%10%40253020520520210-220°C170-190°C180-190°C210°C170-180°C180-200°C160-1

41Trays Capacity GN 1/1 in:KgPiecesPortions1 x 1/13 x 1/1 2 x 1/1 1 x 1/11 x 2/340 Pieces 32 Pieces 24 Pieces 16 Pieces

42 Slice of Salmon DentexEntire Salmon132COREPROBECAVITYCLIMA LUXDA 10% A 100%4470°C 190-200°C470°C1324132470°CGilthead Seabream132"Grilled"

43Trays Capacity GN 1/1 in:KgPiecesPortions10 PortionsModelXVC 0543 GN 2/32 x 2/32 Pieces8 Pieces 6 Soles10 Portions ModelXVC 70410 GN 1/1ModelXVC

44Turbot "Portion"TerrineFishSea Bass in salt crust "Portion"Entire "Grilled" CuttlefishesWithFAKIRO™GrillSea Bass "

45Trays Capacity GN 1/1 in:KgPiecesPortions4 Portions10 Portions5 x 1/110 Pieces30 Portions 20 Portions 3 x 1/116 Portions20 Portions4 x

46King Shrimps"Busara" style"Grilled" Prawns WithFAKIRO™Grill23Steamed LobsterSteamed PrawnsSteamed Shrimps413COREPROBECAVITY41241

47Trays Capacity GN 1/1 in:KgPiecesPortionsModelXVC 0543 GN 2/350 Pieces30 Pieces 4 Pieces0,5 - 0,6 Kg 8 Portions 10 Pieces 8 Pieces

48Baguette(25gr.)Baguette(40 gr.)French RollLong BaguetteCOREPROBECAVITYCLIMA LUXDA 10% A 100%60%44132 190°C80%413280%413260%460%Baguette(55 gr.)13213

49Trays Capacity GN 1/1 in:KgPiecesPortionsModelXVC 0543 GN 2/33 x 2/316 Piecesda 30 gr130 mm8 Piecesda 80 gr190 mm20 Piecesda 25 gr100 mm16 Piecesda

Time • Push the button up to when the time display flashes • Use the - buttons to set the time. - IMPORTANT In the 1st cookng step when the

50Stuffed Croissant PizzaDELTA T.STEP TYPEOFCOOKINGTIMEmin.COREPROBECAVITYFrozen breadandSalty productsCOOKING CYCLECLIMA LUXDA 10% A 100%DRYDRY.MaxiS

51Trays Capacity GN 1/1 in:KgPiecesPortions8 PiecesModelXVC 2045 GN 2/310 x 1/140 Pieces50 Pieces 35 Pieces5 x 1/1120 Pieces10 x 1/1 7 x 1/17 x 1/1 5

52 "Butter Biscuits""Cantucci""Torciglietti"Cookies"Tentatori""Meringues with coconut""Meringue

53Trays Capacity GN 1/1 in:KgPiecesPortionsModelXVC 0543 GN 2/33 x 2/3 0,3 Kg 0,3 Kg0,4 Kg 0,4 KgModelXVC 70410 GN 1/1ModelXVC 5047 GN 1/1ModelXVC 304

54Sponge Cake"Cake tin"Sponge Cake"Baking dish"Layered cakemade of puff pastry & creamCream PuffCOREPROBECAVITY413270%41324132

55Trays Capacity GN 1/1 in:KgPiecesPortionsModelXVC 0543 GN 2/31 x 2/32 Cakesda 0,7 Kg0,6 - 0,7 Kg2 Cakesda 0,7 Kg1,5 KgModelXVC 70410 GN 1/1ModelXVC

56DELTA T.STEP TYPEOFCOOKINGTIMEmin.COREPROBECAVITYBasesfor CakesCOOKING CYCLECLIMA LUXDA 10% A 100%DRYDRY.Maxi"Chocolate""Apples"

57Trays Capacity GN 1/1 in:KgPiecesPortionsModelXVC 0543 GN 2/31 x 2/32 Cakesda 0,7 Kg0,6 - 0,7 Kg2 Cakesda 0,7 Kg1,5 KgModelXVC 70410 GN 1/1ModelXVC

58Hard-Boiled Eggs Parboiled RiceLasagneCrêpesCOREPROBECAVITY4132 210°C413241324Cannelloni1323214CLIMA LUXDA 10% A 100%VariousProductsDRYDRY.MaxiCOOKI

59Trays Capacity GN 1/1 in:KgPiecesPortions24 Portions3 x 1/116 Portions3 x 2/324 Portions2 x 1/116 Portions2 x 2/34 Kg2 x 1/13 Kg2 x 2/320 Portions3

Delta T Delta T is difference between the core and the cavity temperature.CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T • Push the button u

60CAVITYCOREPROBE41324132413241323214CLIMA LUXDA 10% A 100%MyProgramsDRYDRY.MaxiCOOKING CYCLESTEP TYPEOFCOOKINGTIMEmin.DELTA T.13424132STEAMSTEAM.Maxi

61CAVITYCOREPROBE41324132413241323214CLIMA LUXDA 10% A 100%MyProgramsDRYDRY.MaxiCOOKING CYCLESTEP TYPEOFCOOKINGTIMEmin.DELTA T.13424132STEAMSTEAM.Maxi

Example of Unox MenuTerrine of Sea Trout and Prawns in a bed of Misticanza****Rice Grains perfumed with Oriental Flavours****Fillet of Sea-bass with B

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 Orie

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7Start/stop cooking cycle• Once you have set all the cooking parameters, push the button to start the cooking cycle;• To stop the cooking cycle to

8 Automatick Cooking ChefUnoxThe digital control ChefTouch contains inside its memory a set of automatic cooking settings proposed by ChefUnox.It is s

Automatic Cooking settings for an endless range of foods Slow Cooking at low temperature using the core probe This type of cooking is related to the