Bonnet EQUATOR User manual

COMBI OVENS
EQUATOR
MANUFACTURERS SPECIFICATION
Part C: Instructions for use
-
WARRANTY
-
In order to guarantee this equip ent, we reco end that you co ply with the
MANUFACTURER’S INSTRUCTIONS in this anual.
However if you can not undertake the required aintenance operations, our installation and
service network is available to provide you with a personalized contract.
-
WARNING
-
•
The product delivered to you co plies with current standards. If any odifications are ade
the anufacturer cannot accept any responsibility whatsoever. The anufacturer can not be
held responsible in the event of an incorrect use of the appliance.
•
These appliances are for professional use only and ust be used by specialised personnel.
•
Read the anual carefully before installation.
•
Keep your anuals.
3BE390758NU

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TABLE O CONTENTS
COMBI OVENS
EQUATOR
1. RECOMMENDATIONS ............................................................................................................................ 2
2. STARTING .............................................................................................................................................. 4
2.1 CONTROL PANEL ................................................................................................................................................ 4
2.1.1 PRESENTATION OF THE CONTROL PANEL ............................................................................................ 4
2.1.2 DETAIL OF THE CONTROL PANEL ............................................................................................................ 5
2.1.3 PRACTICAL USE OF THE CONTROL PANEL ............................................................................................ 9
2.2 VISUALISATION OF DEFECTS ......................................................................................................................... 10
3. PRACTICAL TIPS OR USE ................................................................................................................. 11
3.1 LIMITS OF LOADS AND USE ............................................................................................................................ 11
3.2 PREHEATING (20 level oven) ............................................................................................................................ 12
3.3 USE OF ROASTING TINS AND TINS ................................................................................................................ 12
4. CAPACITIES AND COOKING TIMES ................................................................................................... 13
5. CORE PROBE SOCKET ....................................................................................................................... 18
6. TOOLS OR OPTIMAL COOKING ....................................................................................................... 19
6.1 CORE PROBE .................................................................................................................................................... 19
6.2 LOW TEMPERATURE COOKING ..................................................................................................................... 20
7. MAINTENANCE .................................................................................................................................... 21
7.1 ABOUT STAINLESS STEELS ............................................................................................................................ 21
7.2 THE MOST COMMON CASES OF CORROSION: ............................................................................................ 22
8. MAINTENANCE O THE OVEN ............................................................................................................ 24
8.1 MAINTENANCE OF EXTERNAL SURFACES ................................................................................................... 24
8.2 MAINTENANCE OF INTERNAL SURFACES .................................................................................................... 24
8.3 MATERIEL USE FOR COOKING CORROSIVE PRODUCTS (Sea fish, sauerkraut) ....................................... 25
8.4 AERATION OF THE ELECTRONIC COMPARTMENT ...................................................................................... 25
8.5 UNLOCKING THE ROTATING DUCT (on 6 and 10 level, 10 GN2/1 and 20 level ovens) ................................ 26
9. GUARANTEE ........................................................................................................................................ 27

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1. RECOMMENDATIONS
♦ These appliances are for professional use, only qualified personnel should use the .
♦ Cooking appliances ay reach 250°C. BE CAREFUL not to burn yourself when using or handling INNER
ACCESSORIES (Plates, odules, filter, duct...).
♦ These appliances ust be installed with sufficient ventilation to prevent the for ation of an excessive
concentration of substances har ful for health within the pre ises in which they are installed.
♦ The rate of new air required for gas oven co bustion is 2 3/h per kW of heat rate.
♦ The equip ent is not designed to work in an explosive at osphere. Due to this, it ust not be installed
in a zone pertaining to the ATEX provision.
♦ The door surface te perature exceeds 60°C. BE CAREFUL NOT TO BURN YOURSELF.
♦ Putting tins and trays into / out of ovens: The height of the upper level of appliances located on a worktop
or stand ay be 1.75 . If you handle anually, anipulate the baking tins carefully. BE CAREFUL OF
SPILLAGE WHEN HANDLING, YOU MAY BURN YOURSELF.
♦ Never block the condensate exhaust flue, because the pressure could rise in the appliance which could
generate a risk of explosion.
♦ If the essage E69 or E68 appears, switch off the supply to the oven and call a technician fro the after
sales service.
♦ For cleaning, the use of high pressure water jets or sprays is strictly prohibited.
♦ NEVER START THE OVEN WITHOUT HAVING SET AND LOCKED THE VENTILATION DUCT.
♦ Do not re ove the drain grid located in the oven. If this grid is issing do not start the oven.
Drain grid
♦ I ediately after lighting gas ovens, electronic equip ent should not be used nearby.
♦ Always use a qualified installer to install the equip ent and if necessary change the oven fro one gas to
another.

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♦ IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in
wine, etc.…). Vapour saturated with alcohol ay when heated cause an explosion in the oven and due to
the sealed door, create a o entary overpressure which ay cause an irreversible defor ation of the
panels. This risk is further increased when the user adds alcohol to the products near the end of the
cooking cycle and closes the door to co plete cooking.
♦ To ensure long lasting, safe and proper functioning, carry out a full check and maintenance of the
appliance twice a year using qualified personnel fro our co pany (Dis antling of burners, inspection
and cleaning of venturis, cleaning of nozzles, adjust ent of air rings, cleaning of vents, checking possible
leaks, checking control ele ents, regulating and safety accessories…).
♦ The oven must be meticulously and DAILY maintained (see the “Maintenance” chapter). In
particular, the fans, heating elements and walls must be kept clean, without accumulation of
grease and mineral deposits (lime or other).
♦ Preheating (20 level ovens): Whatever the mode, these ovens are designed to be preheated with
the trolley in place.
♦ The anufacturer certifies that the packaging confor s to the provision 94/62/CE of 20.12.94 relating to
packaging and packaging aterials and requires the fitter (and the user) to observe the rules relating to
packaging re oval (recycling or upgrading of packaging aterials).
♦ « According to article 6 of the decree of 20 July 2005 a arking giving the identity of the anufacturer
and the release on the arket of the equip ent after the 13 August 2005 is indicated on the appliance. »
« The Manufacturer has filled in the National Register. »
As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the custo er is responsible
for the obligations relating to the eli ination of waste, na ely:
- he is to deal with selective treat ent, reconditioning and destruction of residues arising fro
electric and electronic equip ent selectively collected in the installations eeting the technical
require ents or in any other installation authorised for the purpose, in any other e ber State
of the European Union or in another State in so far as the transfer of these residues out of
France is ade according to the provisions of the Regulation of 1st February 1993 indicated
above.
- he ust ake sure that all fluids of electric and electronic equip ent are drained according to
the require ents of the provisions.
- he ust ake sure that the infor ation relating to the re oval and treat ent of these residues
is forwarded to any further acquirer.
♦ The warranty will not cover problems caused by failure to comply with these recommendations.

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2. STARTING
When starting the oven, the digital displays on the control panel indicate the configuration of the oven
and the ti e re aining till the next service.
Oven configuration
Si = Si ple injection
Ti e re aining till next service
06 00 = 600 hours
2.1 CONTROL PANEL
2.1.1 PRESENTATION OF THE CONTROL PANEL
The indicators next to the switches show the position selected.
Voltage indicator «
On
»
Switch 1:
Cooking ode (convection, stea , co bi…)
Switch 2:
Adjust ent of the cooking te perature
Temperature display
of cavity or set te perature
Regulating indicator
Switch 3:
Adjust ent of the set para eter value chosen by switch 4.
Multifunction
display:
core te perature, cooking ti e …
Switch 4:
choice of para eter that can be odified by switch 4: ode
of cooking end (core te perature, ti ing), cooking para eter
(ventilation speed)
Opening
indicator
of the otorised vent valve
Button 5:
Switches the oven on

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2.1.2 DETAIL OF THE CONTROL PANEL
Button 5: Switching the oven on
Operation button
Lighting and control panel are on. The display indicates the set
te perature previously progra ed.
Note:
The light at the top of the control panel indicates that the oven
is connected electrically but is not on. Pressing the start
button illu inates the ti e or te perature display, this light
then goes out.
Switch 1: Cooking mode
orced air convection
cooking position (0 to 250°C)
Only the oven heat exchange is on.
Use this position for pastry which ust be dried out (choux pastry).
Ventilation is alternated to perfect cooking.
Combi cooking position (30 to 250°C)
Stea + convection.
Use for cooking roasts, pastries which ust re ain oist, shellfish,
fish, …)
Ventilation is alternated to perfect cooking.
The level of hu idity is 10% by default
Steam cooking position (30 to 105°C)
Use for defrosting, cooking vegetables and fish, low te perature
cooking and sous vide … .
Ventilation is not alternated.
Cavity cooling / rinsing position
Provides rapid oven cavity cooling and a rinse.
Start and stop by pressing the button.
Note:
Cooling is achieved by injecting water into the cooking cavity.
Cleaning cycle position
To be used daily once cooking has finished.
The se i auto atic cycle provides opti u cleaning in co plete
safety. (See chapter: Oven aintenance)

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Switch 2: Temperature adjustment
Adjustment switch for set temperature
Adjusts te perature.
The corresponding indicator is lit when the oven requires heating.
Without actuating this switch, the indicator shows the set te perature (Te perature required for
cooking).
A first touch of the switch displays the actual te perature of the oven for 5 seconds.
A clockwise rotation increases the set value. An anti-clockwise rotation reduces it.
Value variation is ade degree by degree up to 105°C and every 5 degrees above this value.
Actuating a switch on the control panel validates the odified set value.
Without touching any switch on the control panel, the set value is auto atically validated after 5
seconds.
Switch 3: djustment of the set time, core temperature and speed
Adjustment switch for set values
It allows the adjust ent of set values selected by switch 4
The display shows ti e, core te perature, ventilation speed.
Note: These set values can be adjusted during cooking or not.
Switch 4 in
core
probe mode
: switch 3 to adjust a core te perature set value(fro 0 to 99°).
The ultifunction display "SC" (Core probe -) followed by the
te perature.
For exa ple "SC 20", te perature at 20°
Variation is ade degree by degree, fro 0 to 99°C
When the set core te perature value is reached it will stop cooking and display the essage "End".
A progra ed set core value cancels a set ti e value previously progra ed.
Without connected core probe.
Actuating this switch odifies core te perature set value.
With connected core probe.
Without actuating this switch, the display shows the core temperature read by the probe. (Exa ple:
"SC55" in °C or "P1 30" in °F).
A first touch on this switch displays the core te perature set value (0° to 99°C).
A final touch on this switch corrects the set core te perature value.

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Switch 4 in
timing mode
: Switch 3 adjusts the set ti e value (fro 0 to 99h).
The display indicates the ti e in hours and inutes.
The display is for atted: hh.
For exa ple: 2.20, ie 2 hours and 20 inutes.
Variations: - Minute by inute: fro 0 to 1 hour
- Every 5 inutes: fro 1 to 3 hours
- Every 15 inutes: fro 3 to 4 hours 30
- Every 30 inutes fro 4h 30 to 10 hours
- Every 1 hour fro 10 to 99 hours
Cooking will be over when the ti e re aining is nil, the display shows the essage "End" and the
buzzer rings.
Note: Adjusting a set ti e value to 00 00 effectively selects anual ode. Cooking will not stop auto atically
(handy for keeping a given te perature…).
A progra ed set ti e value cancels a progra ed set core value.
Note: When starting cooking, the ti e begins to be count down when the oven approaches the set
te perature (set te perature – 30°C).
Without connected core probe.
Actuating this switch adjusts the set ti e value.
With connected core probe.
The display shows a core te perature read as soon as the probe is connected to the appliance
(Exa ple: "SC55" in °C or "P1 30" in °F).
A first touch on the switch shows the cooking ti e set value.
A final touch on the switch corrects the set ti e.
Switch 4 in the
ventilation speed mode
: switch 3 selects 2 ventilation speeds.
The display shows "-- 0o" or "-- -o"
"-- Oo": High speed
"-- -o": Low speed
Without connected core probe.
Without touching this switch, the display shows the speed set.
Touching this switch changes speed (low speed/High speed).
With connected core probe.
Without touching this switch, the display shows the core temperature read.
A first touch on the switch displays the ventilation speed.
A further touch on the switch changes speed (low speed/high speed).

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Switch 4 : Used during cooking
Without connected core probe.
The display shows the time spent starting fro the beginning of cooking if the set ti e is nil.
If a cooking ti e has been set, the display shows the time remaining before cooking is co pleted.
In any case, the first touch on this switch results in the display of the set value corresponding to the
position of switch 4 (cooking ti e, core te perature or speed).
A second touch on the switch results in the odification of this set value.
With connected core probe.
Without touching this switch, the display shows the core temperature read by the probe. (Exa ple:
"SC55" in °C or "P1 30" in °F).
A first touch on this switch shows the time remaining untill cooking is co pleted.
A second touch on this switch displays the set value corresponding to the position of switch 4.
A final touch on the switch corrects this set value.
Switch 4: End of cooking mode
Core probe mode
position
Cooking will stop when the core te perature (adjusted with switch
3) is reached.
A buzzer indicates that cooking is co pleted.
Note:
The buzzer for co pletion of cooking sounds three ti es. The
display shows "End".
Timing mode position
Cooking will stop when the cooking ti e (set with switch 3) is over.
A buzzer indicates that cooking is co pleted.
Note:
The buzzer for co pletion of cooking sounds 3 ti es. The
display shows "End".
Ventilation speed mode position
Chooses between two ventilation speeds.
The reduced speed avoids the drying of products such as rice and
pasta when reheating.

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2.1.3 PRACTICAL USE OF THE CONTROL PANEL
Switch on the oven (switch 5).
Preheating
Select the preheating ode desired (button 1).
Choose the required te perature of the cavity (button 2) for
preheating.
Warning: As a rule, preheat to about 10° above cooking
te perature.
Select ti er ode and set to 00.00 (button 4).
Cooking
Open the door, load the oven, close the door.
Select the cooking ode (button 1).
Choose the cooking te perature (button 2).
Connect a core probe, if needed.
Select ti er ode with a ti e, ti e set at 00.00 or core
probe (button 4).
Display a cooking ti e or core te perature if needed (button
3).
End of cooking
Open the door, unload the oven, close the door.
Select the se i-auto atic cleaning cycle (switch 1).
Wait for the end of the cycle.
Switch off the oven (switch 5).

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2.2 VISUALISATION O DE ECTS
Switch for adjustment of set temperature
Each defect is shown on the display indicating the set te perature.
The defects E50 to E99 stop cooking or prevent the start of cooking
and are announced by a “beep”.
Probe defects
- E40: 1 or 2 (out of 3) core probe feelers cut.
- E41: 1 or 2 (out of 3) core probe feelers short-circuited.
- E61: A bient probe short-circuited.
- E62: A bient probe cut.
- E63: Missing or cut core probe.
- E64: Short-circuited core probe.
Other defects
- E42: Electronic controls internal te perature exceeded.
- E43: Saturated stea injection activated for ore than 30 secs in stea ode.
(Condenser nozzle encrusted, condenser fed with hot water or insufficient flow of water).
- E46: Co unication fault between the relay and facia cards.
- E51: A bient te perature set to 0.
- E52: Ti e or core te perature set to 0.
- E53: Ventilation not functional.
- E67: Gas safety inlet activated.
- E68: Te perature of oven capacity at + 290°C.

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3. PRACTICAL TIPS OR USE
3.1 LIMITS O LOADS AND USE
INTERN L C P CITY OF OVEN:
MODEL 6 GN1/1 10 GN1/1 10 GN2/1 6+6 GN 1/1 20 GN1/1 20 GN2/1
GN 1/1 trays 6 10 20 6 + 6 20 40
GN 2/1 trays - - 10 - - 20
Level nu ber 6 10 10 6 + 6 20 20
Spacing between levels ( ) 80 65 65 80 64 64
IMPORTANT: The nu ber of levels used for the product to be cooked, as well as the nu ber of
portions to be placed on a given level will depend on the observance of the following
rules for positioning.
15 mm between cooked products
and the upper plate
min 15mm between
cooked products
min 30mm between
cooked products and
the tray edges
NOTE: Depending on how these rules are observed, the nu ber of levels used can be reduced (exa ple: 1
level out of 2) depending on the size of the products treated.
UNEVEN COOKING O PRODUCT ON TRAYS ARISES ROM TWO ACTORS:
LO D:
Even cooking requires the correct circulation of air between products. These, when cooked, ust
be sufficiently spaced to allow this.
Too big a load ay lead to excessive oisture, generating cooking differences.
TEMPER TURE:
- Preheating: The shorter and ore delicate the cooking (less than 15 in), the closer the
preheating te perature should be to the cooking te perature.
- Cooking te perature: It is always better to have a lower te perature than a higher one. In case of
proble s, lower te perature in 10°C steps.

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3.2 PREHEATING (20 level oven)
Whatever the mode, these ovens are designed for preheating with "TROLLEY in PLACE".
In the event that the trolley is not available:
- Dry mode: Adjust required preheating te perature, but stop the oven or put the trolley in place, once
REQUIRED TEMPERATURE is reached.
- Combi mode: DO NOT USE. Always preheat in the DRY ode to required te perature (see above).
Move to Co bi ode for cooking with trolley in place (Instantaneous stea production).
- Steam mode / Injection oven: DO NOT USE: Always preheat in the DRY ode to 105°C. Pass to
Stea for cooking with trolley in place (Instantaneous stea
production).
NOTE: The NON OBSERVANCE of these RECOMMENDATIONS will create proble s for which the
Manufacturer cannot be held responsible.
3.3 USE O ROASTING TINS AND TINS
* PASTRIES:
- Use backing trays for pastry.
* ROASTS:
- Use the “gastronor ” roasting tins for preparing eats in sauces, braised eats….
- For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this
case place a gastronor tin (20 deep) on the botto level to catch the cooking juice.
Positioning of plates, grids and tins
Baking tins for pastry or Stamped roasting tins or
Stainless steel grills gastronorm tins

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4. CAPACITIES AND COOKING TIMES
The suggestions that follow are only given for guidance. They ay vary according to the nature, type
and volu e of the product to be cooked and depend on the load put in the appliance, the recipe and the
taste of the users. Assi ilation of data will help in controlling the appliance since nothing can replace
the chefs’ ability and professionalis .
Injection ovens do not pose particular proble s for stea cooking products provided they are fully
loaded.
When cooking delicate products (fresh), in s all pieces or with low loads, drying or a change of colour
ay occur. In this case, adjust the cooking te perature to 92°C, in order to perfect the result. Re ark:
Lowering the set te perature, for exa ple to 92°C will generate an increase in the set ti e of about 5
to 10% axi u so is inconsequential.

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KEY
Cooking MODES: S = Dry
M = Combi
V = Steam
Column "Mode": S/M/V means 3 cooking cycles: 1
st
Dry /
nd
Combi / 3
rd
Steam
Column "°C": 180°/150° means 1
st
cycle at 180°C /
nd
cycle at 150°C
Column "Time": 15'/- means 1
st
cycle for 15' /
nd
cycle with core temperature
Column "Core °C": -/60° means 1
st
cycle timed /
nd
cycle with core temperature at 60°
PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per dish: GN 1/1 GN 1/1 Useful
levels
Mode °C Mode °C Time Core T°
to be
adjusted
Pre
-
heating Dry
S
0°
10'
Pre-heating Combi S 180° 10'
Pre-heating Overheated steam S 110° 7'
Pre-heating Steam V 100° 7'
Pre-heating Banqueting S 130° 7'
CLASSICAL ROASTING
BEEF:
Underdone roast beef , kg joint / tin 3 6 1/ S 0 M 180° 10'/500g 40°
Well done beef , kg joint / tin 3 6 1/ S 0 M 180° 1 '/500g 45°
Braised beef ,5 kg pieces / tin 3 5 1/3 S 180 M 140° 1 0'
Frozen minced steaks pieces / Grid 1 4 S 0 M 10° 15'
Toulouse sausage pieces / Grid 18 36 S 0 S 10° 30'
VEAL:
Veal roast kg / Tin 7 14 1/ S 180 M 150° 1 0' 75°
Stuffed rolled veal kg / grid 7 11 1/ S 0 S/M 10°/150° 15'/90' -/60°
Knuckle ,5 kg knuckle / tin 3 5 1/ S 180 M 180° 90' 75°
PORK:
Pork roast kg / tin 6 1 1/ S 0 M 170° 60' 66°
Pork collar kg / tin 6 1 1/ S 180 M 150° 1 0' 75°
Pork leg kg / tin 8 16 1/3 S 180 M 140° 180' 75°
Knuckle 700g knuckle / tin 10 16 1/ S 180 M 180° 60'
Pork chops pieces / grid 1 4 S 180 S 140° 60' 68°

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PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per tin: GN 1/1 GN /1 Useful
level
Mode °C Mode °C Time Core T°
to be
adjusted
LAMB:
Best end of neck pieces / tin 4 8 S 180 S 150° 5' 60°
Leg kg leg / tin 3 6 1/ S 0 M 180° 60' 60°
GAME:
Deer loin pieces / tin 6 1 S 180 M 180° 45' 60°
Hare saddle pieces ( 00g) / tin 4 8 S 0 S 10° 5' 60°
CHICKEN/ RABBIT:
Frozen roasted chicken 1. kg chicken /grid 6 9 1/ S 0 M/S 140/ 0° 30/35'
Fresh roasted chicken 1. kg chicken /grid 6 9 1/ S 0 S 0° 40'
Chicken breast pieces / tin 1 4 S 110 V/V 100/75 10/1 '
Duck breast cutlets / grid 6 1 S 180 M 180° 0'
Roasted duck 1.8 kg duck / tin 4 8 1/3 S 0 S 00° 45'
Roasted rabbit leg pieces / grid 10 0 S 0 S 00° 30'
MISCELLANEOUS
Meat pâté kg / grid 6 1 1/ S 180 M/S 180°/170° 50°/6 °
Lasagnes pieces / tin 18 36 S 180 M/S 180°/ 0° 5/15'
LOW T° ROASTING (qual ty cook ng)
Roast beef underdone . kg joint / grid 3 6 1/ S 0 S/V/V 10/70/60° 15'/-/- -/38/5 °
Well done roast beef . kg joint / grid 3 6 1/ S 0 S/V/V 10/70/65° 15'/-/- -/4 /55°
Stuffed veal joint kg / grid 6 1 1/ S 0 S/V 10°/100° 15'/- -/66°
Pork joint kg / tin 6 1 1/ S 0 M/S 180°/1 0° 15'/-' -/68°
Leg kg / tin 8 16 1/3 S 180 V/V 100°/80° 50°/70°
Lamb leg kg leg / tin 3 6 1/ S 0 S/V/V 10/100/70 15'/-/- -/48/60°
VEGETABLES
Fresh cauliflower kg / perforated tin ,5 5 V 100 V 100° 0'
Frozen cauliflower kg / perforated tin ,5 5 V 100 V 100° 40'
Fresh French beans kg / perforated tin 1,5 3 V 100 V 100° 5'
Frozen French beans kg / perforated tin ,5 5 S 110 V 100° 35'
Fresh broccoli kg / perforated tin 1,5 3 V 100 V 100° 0'

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PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per dish: GN 1/1 GN /1 Useful
levels
Mode °C Mode °C Time Core T°
to be
adjusted
VEGETABLE (Continuation)
Frozen green peas kg / perforated tin ,5 5 S 110 V 100° 7'
Fresh cut carrot kg / perforated tin 4 V 100 V 100° 5'
Frozen carrot slices kg / perforated tin ,5 5 S 100 V 100° 35'
Frozen spinach kg / perforated tin ,5 5 S 110 V 100° 30'
Chard kg / perforated tin 0,8 1,6 S 110 V 100° 5'
Fennel kg / perforated tin 4 V 100 V 100° 0'
Courgette slices kg / perforated tin 0,8 1,6 S 110 V 100° 13'
POTATOES
Boiled potatoes kg / perforated tin 3 6 S 110 V 100° 5'
Roasted potatoes kg / tin 3 6 S 0 S 0° 5'
RICE ( volumes of rice/ vol. water)
Rice pilaf kg / tin 1 S 180 M 130° 7'
EGGS
Hard-boiled eggs Eggs / perforated tin 40 80 S 110 V 100 10'
Soft-boiled eggs Eggs / perforated tin 40 80 V 100 V 100° 5'
FISH & SHELLFISH
500 to 600g lobster 500 g unit / perforated tin 3 6 S 110 V 100° 8'
Whole fish steamed kg / perforated tin 6 1 1/ V 100 V/V 95°/78° 0'/- -/70°
Steamed fish filet filets / perforated tin 1 4 V 100 V 90° 10'
Steamed fish steak Pieces / perforated tin 1 4 V 100 V 75° 10'
Steamed mussels kg / tin 4 V 100 V 80° 9'
Fish terrine 1. kg terrines / grid 4 8 1/ V 100 V 80° 105' 75°

Page 17 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lu ière - Z.I Mitry Co pans
F-77292 MITRY MORY Cedex
PREHEATING COOKING
PRODUCT CAPACITY °C
In Kg or pieces per dish: GN 1/1 GN /1 Useful
levels
Mode °C Mode °C Time Core T°
to be
adjusted
BREAD/PASTRY/DESSERTS
Pizza (tray baked) kg per tray (Ht 40 mm) 4 S 0 S 180° 0'
Quiche pieces diam.10cm per tray 15 30 S 0 S 00° 30'
Fresh bread Rolls (50 to 100g) per tray 15 30 S 0 M 165° 30'
Precooked frozen long baguettes pieces per tray 4 8 S 0 M 180° 7'
Small loaf of bread pieces per tray 6 1 S 180 M/S 175°/180° 15/ 0'
Frozen croissants croissants per tray 8 16 S 180 M 165° 0'
Frozen meat pasties friands per tray 16 4 S 0 S 175° 30'
Vol au vent pieces per tray 8 4 S 180 S 175° 0'
Caramel crème pieces per perforated tin 4 48 V 100 V 85° 35'
Cream puffs / Éclairs pieces per tray 15 30 S 180 S 165° 30'
Sponge cake On tin (Ht 40 mm) S 180 S 160° 30'
Flaky pastry pieces 16 4 S 180 S 175° 30'
Rolled biscuits On tin (Ht 0 or 40 mm) S 180 S 150° 15'
Apple pie pieces per tray 15 30 S 0 S 00° 35'
BANQUETING
Dishes of vegetable and garnishes Cycle in ½ speed and S 130 S/M 1 0°/135° '/3'
Dishes of pasta and rice Injection rate at 50%. S 130 S/M 1 0°/135° '/3'
Dishes of meat slices " S 130 S/M 110°/115° 1'/5'
GN tin of vegetable and garnishes " S 130 M/M 130°/130° 7'/9'
GN tin of rice and pasta " S 130 M/M 1 5°/1 5° 6'/9'
GN tin of meat slices " S 130 M/M 115°/110° 5'/8'
Growing chamber (Frozen pâtons) In ½ speed S 8° 30'

Page 18 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lu ière - Z.I Mitry Co pans
F-77292 MITRY MORY Cedex
5. CORE PROBE SOCKET
The core te perature socket is fitted with a silicone protective cover.
6 and 10 level ovens 20 level ovens
Core probe socket Core probe socket
WARNING:
- Always put the protective cover in place (lowered lid to protect connections) whenever sockets are not
used.
- Never “clean” connections with a water hose or a sponge. (If the silicone cover are used and put back
in place after they are used, no aintenance is necessary).
- The guarantee will not apply if these recommendations are not observed.

Page 19 3BE390758NU – 12/11
BONNET GRANDE CUISINE
Registered Office:
Rue des Frères Lu ière - Z.I Mitry Co pans
F-77292 MITRY MORY Cedex
6. TOOLS OR OPTIMAL COOKING
6.1 CORE PROBE
The core probe per its the perfect control of the level of your cooking which can be reproduced day
after day whatever the size of the product.
The core te perature to be reached will vary, of course, with the kind of product and the cooking level
desired.
WARNING:
The cooking of a product does not stop at once when removed from the oven.
As a atter of fact, after standstill, the core te perature continues rising to reach a te perature all the
higher as the product has been cooked at a high te perature.
Example:
Beef roasted in co bined ode at 200°C and re oved fro the oven at the ti e when its te perature
reaches 40°C will see the latter rise to about 57°C.
The sa e beef, stea -cooked at low temperature at 60°C (as a last phase) and re oved fro the oven
at the ti e when its core te perature has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS
CORE TEMPERATURE
TO BE REACHED
CORE TEMPERATURE
When REMOVED ROM THE OVEN
Classical cooking
according to the
chart annexed
Low te perature
cooking
Red meats
Very rare 54 37 50
rare 56 40 52
Just done 60 45 56
Well done 62 48 59
White meats
Veal 72 58 69
Poultry 77 63 75
ish
Sal on – Tuna 75 75 75
White fleshed fish 80 80 80
Pork preparations
–
terrines
67 65 65
NOTE: Reco endation for controlling the core te perature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, ore especially in the case
of red eats, we reco end finishing cooking with a low temperature steam phase. Adjust the
te perature 8°C above the core te perature desired.
Example: Roasting beef:
1st phase: Coloration Dry air 210°C for 15 inutes
2
nd
phase: Core cooking Stea 60°C Till core T° = 52°C
The cooking ti e increases to about 1 hour 25 inutes.