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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 steam, evenly 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 perforated 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-perforated 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 130°C

• Steam: 100%

The use of ventilated steam is one of the most delicate ways of cooking food. With this kind of cooking the food

does not lose any liquid; therefore the nutritional contents, the appearance and the weight of the food remain

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 initially slightly moisten the food, in order to

avoid the drying out of the leaves. In addittion, to avoid the dispersion of the food due to air flow

inside the cavity, you can use two baskets (No Fry, one as a base and another, turned upside down,

as a cover).

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Unox ChefTop User Manual Page 18