Moorwood Vulcan MLE30F-F-C Manuale del Proprietario Scaricare il pdf (Pagina 17)

Manual Part No: 930087-01 SNORKEL Gas Convection Oven - 17 –

Manual Rev No: 1

Users Instructions (cont.)

Principles of Operation (cont.)

Controls: - The thermostat controls the air temperature within the oven, cutting off the burners at

the required setting. The load control determines the amount of heat input into the oven and time taken

by the air in the oven to return to the selected thermostat setting with a specific load. The following

example is given merely as a basic guide to using the load control and is not related to any specific

product: -

If four shelves of a product cook correctly in 15 minutes at 177°C (350°F) and a load control setting of 4,

one rack should also cook correctly in 15 minutes at 177°C. But, since the load is only ¼, not so much

heat input is needed. Using a load control setting of 2, the single rack load receives a proportionately

smaller amount of heat. The load will take the same time at the same temperature as the four-rack load

and will be cooked to the same extent.

Recipe Adjustment: - The Snorkel requires no special recipes. Excellent results can be obtained from

any good commercial recipe, using reduced cooking times.

Temperature Adjustment: - The Snorkel will cook or bake full or partial loads at standard

temperatures with the load control correctly set. As with any oven, the user may wish to raise or lower

the temperature by up to 14°C (25°F) to give the preferred product result.

Time Reduction: - Owing to the many variations in recipes, ingredients and individual tastes, exact

times for different products cannot be given. The “Cooking Guide” page 18 should be used only as a

guide. Check products at half cooking time, when cooking for the first time. The products may be

cooked, or if not, additional time may be calculated and allowed.

Important: - When established, times and load control settings should be noted on each recipe.

During baking, the design and correct operation of the oven are of great importance, but product quality

and satisfactory results also depend upon the recipe, ingredients used, and the accuracy and care with

which the ingredients are measured and the recipe instructions followed.

Forced convection cooking is faster than in a conventional oven, therefore over-cooking is more

common, take care not to cook products faster than is practical for the best results. Since forced

convection supplies heat to the surface of the product, the thicker and more massive a product,

according to type, the longer the time for it to absorb heat to cook.

1 2 ... 12 13 14 15 16 17 18 19 20 21 22 ... 50 51

Nessun commento

Moorwood Vulcan MLE30F-F-C Manuale del Proprietario Pagina 17