Unox ChefTop User Manual Page 23
- Page / 64
- Table of contents
- BOOKMARKS
- Recipebook 1
- ChefTop™ 2
- SLAVE 3 3
- Cooking steps 4
- Cooking parameters 5
- 260°C0°C 6
- CLIMA LUX 6
- Start/stop cooking cycle 7
- Way of cooking “Manually” 7
- ChefUnox 8
- Roasting with core probe 9
- Grilling 10
- Regenerating 10
- Vacuum-cooking settings 11
- Steaming with probe 11
- “Programming” System 12
- Cooling / Washing programs 13
- • Oven Pause 14
- • Cavity Temperature 14
- • Hot dry air 14
- • Pre-heating 15
- • Kind of pans 15
- • Free space between pans 15
- • Quantity of food 15
- • Core probe positioning 15
- Recommended pans and grids 16
- Vegetables 17
- Steaming 18
- Convection baking 19
- Convection + Humidity Baking 20
- Convection + Dry Air Baking 20
- Core Probe + 21
- Cavity Temperature 21
- Core Probe 22
- + ∆°T at 100°C 22
- Core probe 22
- + ∆°T at 50°C 22
- RECOMMENDED CORE TEMPERATURES 23
- BEEF AND VEAL 23
- POULTRY AND GAME 23
- Cooking au gratin 24
- Vacuum Cooking 25
- Oven particular Uses 25
- Convection cooking 26
- Convection + Humidity Cooking 26
- Convection + Dry Air Cooking 26
- Fresh 28
- Trays Capacity 29
- GN 1/1 in: 29
- Portions 29
- COOKING CYCLE 32
- Poultry 38
- Shellfish 46
- Frozen bread 48
- Products 58
- Programs 60
- Example of Unox Menu 62
- Hors d’oeuvre 63
- First Course 63
- Second course 63
- Side dish 63
- Dessert 63
- UNOX S.p.A 64
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