Pratica EC3 User manual

INSTALLATION 2
Introduction ...........................................................................................................................................................2
Location ................................................................................................................................................................ 2
Electricity .............................................................................................................................................................. 2
Water .................................................................................................................................................................... 2
Drainage ............................................................................................................................................................... 3
Draft Hood ............................................................................................................................................................ 3
OPERATION OFCOMBINED OVEN Ec3 ............................................................................................................ 4
CONTROL PANEL ............................................................................................................................................... 4
Keys and Displays .................................................................................................................................................. 4
Table of messages that may be shown when the oven is on ..................................................................................... 5
STARTING THE FUNCTIONS ............................................................................................................................ 6
HOT AIR (BAKING) ............................................................................................................................................. 6
STEAM COOKING ............................................................................................................................................... 6
COMBINED STEAM ............................................................................................................................................. 6
REGENERATION ................................................................................................................................................ 6
STEAMER FUNCTION ....................................................................................................................................... 7
GRILL .................................................................................................................................................................... 7
PROGRAMMING THE TEMPERATURE INSIDE THE OVEN .............................................................................. 7
PROGRAMMING THE TIME FOR A FUNCTION ............................................................................................... 8
PROGRAMMING THE PROBE TEMPERATURE ................................................................................................. 8
SETTING THE STEAM LEVEL .............................................................................................................................. 9
RECIPES ............................................................................................................................................................... 9
PROGRAMMING THE RECIPES .......................................................................................................................... 9
STARTING THE RECIPES ................................................................................................................................... 10
RE-EDITING RECIPES ........................................................................................................................................ 10
DELETING RECIPES ......................................................................................................................................... 10
BASIC PRINCIPLES FOR OVEN OPERATION ...................................................................................................11
Introduction ........................................................................................................................................................11
ACCESSORIES / GN PANS .................................................................................................................................12
GUIDELINE TABLE ............................................................................................................................................ 13
General Cooking ..................................................................................................................................................13
BEEF Cooking ......................................................................................................................................................14
CHICKEN Cooking .............................................................................................................................................15
PORK Cooking .................................................................................................................................................... 15
FISH Cooking....................................................................................................................................................... 16
EXAMPLES OF RECIPES .................................................................................................................................... 16
ROASTED CHICKEN.......................................................................................................................................... 16
PORK SHOULDER / FRESH HAM ..................................................................................................................... 17
BEEF RIBS, EYE OF ROUND, HUMP – HARD MEAT ..........................................................................................18
CLEANING..........................................................................................................................................................18
Introduction ........................................................................................................................................................ 18
DAILY PROCEDURE .......................................................................................................................................... 18
SAFETY INSTRUCTIONS .................................................................................................................................. 19
HANDLING ........................................................................................................................................................ 19
....................................................................................................................................................
Index

INSTALLATION
Introduction
Observe the following instructions to install your EC-3 oven properly and take advantage of all its features. Not
observing the installation instructions below may void its warranty and result in harmful consequences..
The instructions below provide for the minimum requirements for correct oven operation. Ask your local authorities
for other restrictions that may apply to your specific location.
Your EC-3 oven installation requires:
Flat and leveled surface
Electricity supply: 220 V/ 2 ~/ grounded
Cold water supply
Connection to the water drain system
WARNING: There are no user serviceable parts inside the oven. All maintenance requiring the removal of any oven
cover must be made by certified technicians.
Location
The EC-3 must be located on a flat and leveled surface, in a place protected from water steam, cooking oil spills, heat,
and other gases or liquids, for they can damage the digital electronic control. A clearance of 15 cm (1/2 ft), should be
observed from any walls or vertical surfaces to allow the oven circuitry ventilation.
Electricity
EC-3 electric power supply must be provided for the following oven parameters:
Volts……...: 220 V ± 22 V, Phases…...: monophase,
Frequency.: 60 or 50 Hz Power…….: 6,400 W (maximum output)
Amperes….: 29.1 A
An exclusive circuit breaker must be provided for the oven, at no more than 1,5 m ( 5 ft), from the equipment.
Grounding is mandatory. Do not use the installation neutral phase as ground.
WARNING: Not grounding the oven properly may cause human damage and automatically voids the oven warranty.
Consult with a certified technician to prepare for oven installation.
Water
A cold water outlet of ¾" BSP thread, male, must be provided at no more than 1,5 m (5 ft), by the right side of the
oven, provided with valve. Use the hose provided with the equipment.
Water pressure must be within the range of:
Minimum water pressure…..: 4.3 psi ( 9 ft of water)
Maximum water pressure….: 11.4 psi ( 26 ft of water)
WARNING: Using hot water to feed the oven may damage oven internal tubing and automatically voids the oven
warranty.
Drainage
A ¾" hose and clamp are provided with the oven for drainage purposes. The hose must be connected with the clamp
to the oven bottle trap outlet, located at the lower back of the oven. Through this hose, excess water and food fat

will be drained. Connect the free end of the hose to the building drain system observing the following instructions:
The free end of the hose must be connected to a drainage system at a lower level than the end connected to
the oven siphon to allow for gravity flow.
Do not append anything that might restrain hose diameter
Do not connect the hose directly to the building sewer system
Make a loose, i.e., not sealed connection. Even though the oven has its own siphon, a sealed connection
with the drainage system may cause air inflow from the drain to the inside of the oven. The hose may be
simply put over the kitchen floor water grill, if available.
The temperature of the water coming from the drain hose may reach 160 °F (70°C).
Draft Hood
Even though the EC-3 oven is designed for the best heat insulation, and minimum steam and hot air generation,
consider the convenience of installing a hood over the equipment to trap heat, steam and grease. In this case, the
hood should be 16 " (40 cm), above the oven top, and project approximately 12" (30 cm), in front of the oven front
panel to catch the steam that escapes when opening the door.

OPERATION OFCOMBINED OVEN EC3
CONTROL PANEL
Keys and Displays
Upper Display – Displays the chamber temperature,
probe temperature or programmed time (decreasing),
programmed function, steam level and messages provided
with the instructions.
Lower Display – Displays the bright LED's indicating the
operations and troubleshooting. has an adjustable vapour
level beyond 95 C
Key Function Allowing Changes & Observations
Temperature set at 98ºC and steam set at 100%
Temperature ranging from 30°C to 250°C and adjustable steam level
between 2% and 100% inside of chamber. To adjust the steam level
repeatedly press this key.
Allows changes to the temperature ranging from 30ºC to 250 °C
If pressed a second time, the Crisp (*) function will be activated.
Steam cooking
Combined Steam
Hot air
Crisp
Steamer
Generation
Recipes
Cleaning
Grill
Play/Pause
Temperature
Internal Probe
Time
Increase/Decrease
Reverse
Plain steam, with no forced convection. Allows changes to the
temperature ranging from 30°C to 100°C
Allows for food regeneration. Temperature can be adjusted from 90°C to
130°C. The steam level is also adjustable by repeatedly pressing the key.
Press this key to program available recipes. A total of 16 recipes with 8
steps each may be saved.
Automatic cleaning. To start this function press this key
Activates the resistance installed in the upper part of the oven chamber.
Starts or stops a particular function. Also, used to start a recipe and the
cleaning process.
Displays the actual temperature inside the chamber.
Determines that the control of the function be made through the
internal temperature of the ....
Determines that the control of the function be made through the
cooking time.
It allows to change time, chamber temperature or internal temperature,
according to the context.
Allows to return to the first screen.
* The crisp function helps to dry the air inside cavity, hence making food crispier. It turns on and off as the hot air key is pressed.

STARTING THE FUNCTIONS
HOT AIR (BAKING):
30ºC to 250ºC (dry). This function is used for pastries, all types of breads and to golden brown food in
general. Generally, when cooking meat, this function is used at the end of the process. The message "HOT AIR" will
be shown in the upper display and the LED will be lit.
BROILING, GRILLING AND FRYING:
Press the key and adjust the temperature to 200ºC or above.
STEAM COOKING:
Temperature at 98°C with 100% of steam. In this function, the steam level, as well as, the chamber
temperature have already been set and can not be changed. In general, it is used to cook food that otherwise would
be made in a pan with boiling water. It is used for vegetables, with perforated or expanded mesh GN pans, rice, and
stir-fried food. The upper display will show the message "STEAM" and the LED in the lower display will be lit.
COMBINED STEAM:
30ºC to 250ºC with a steam level ranging from 20% to 100%.
In order to set the steam level, press again the key . The upper display will show the message "COMBI STEAM"
and the LEDs and will be lit.
Steam baking: from 130ºC to 250ºC with steam. The suggested level of steam is above 50%;
Cooking delicate food: up to 90ºC. Used for cooking delicate vegetables, e.g. broccoli, cauli flower, or
to cook "bain-marie" foods, as condensed milk flans that can be made in
appropriate plastic cups dispensing the water-filled pan normally used.
Cooking "tough" food: 110ºC with the steam level already set. Used for cooking chickpeas, broad bean.
Thawing: at 60ºC; with the level of steam already set;
CRISP
If is pressed again, the icon will appear, indicating that the CRISP funtion is on. W hen activated it will
make the air inside the cavity drier, thus helping in making food crispier. Ir will be turned on and off as you repeat
pressing the hot air key.
Upper display Meaning
Lack of water
High temperature
Spray the oven cleaner
Wait, water
End the process with the manual hand shower
Pause in the operation
The door is open
Steaming
Oven requires water. Check the water supply.
Do not clean oven at this time. Oven considered extremely hot.
Spray the oven cleaner inside the chamber to continue the
cleaning
A message with a countdown in seconds when the cleaning
process has been activated.
Upper Display messages and actions required
A message with a countdown in seconds when the cleaning
process has been activated.
Use the hand shower to rinse the oven.
Toggle switch pauses the ongoing operation, or restarts it.
Operation is paused. Close the door to resume.

REGENERATION:
Press . The temperature can be set from 90°C to 130°C and the steam may be adjusted from 20% to 100%
using the same key. In general, steam is set to 100%. In case of dry food, use the function "hot air" (0% of humidity).
The end of the function can be set by time, which is used for food inside containers, or by the internal probe
temperature placed inside food, or containers. The upper display will show the message "REGENERATION" and
the LEDs and in the lower display will be lit.]
STEAMER FUNCTION:
Press . This function can also be called 'plain steam' or simply 'steaming', since there is no forced convection of air inside the
chamber – the turbine will be turned off. The chamber temperature can be adjusted from 30º to 100° C, and it is controlled by the
boiler. The upperdisplay willshow the message"STEAMER"andtheLED inthelowerdisplaywill beturnedon.
This function is used for cooking delicate vegetables: greens, cauli-flower, broccoli, for bain-marie and for keeping the
temperature of heated moist food (temperature of 75°C).
GRILL:
Press - Starts the function that allows the superficial browning process of any type of food (BROILING), with a time limit
of 10 minutes. It works with the door opened or closed. When the door is closed the system activates and to
achieve a higher potency. The temperature inside the chamber can be adjusted up to 250°C. When the door is opened, only
the resistance in the upper part switches on. Better results will be achieved if the food is placed near the broiler.
Procedure to start the Grill function:
Door opened or closed
Open the door and keep it opened so that the oven will work as a "salamander broiler", for up to 10 minutes.
Place the food close to the resistance (upper part). When the door is closed the turbine starts working.
Procedure to start the broiling function and to heat the food. Close the door to start the process.
Place the food close to the oven's resistance (upper part) and close the door. The turbine will be activated. The temperature
inside the chamber can be adjusted up to 250°C.
PROGRAMMING THE TEMPERATURE INSIDE THE OVEN:
The upper display will show the programmed temperature inside the chamber. To verify the present temperature, press the
key once and the actual present temperature will be shown for a few seconds.
To change the temperature inside the chamber, select one of these functions:
, or , or , or .

FOOD Tº PROBE FOOD Tº PROBE
Beef tenderloin
Lamb shoulder
Rabbit
Stewed Food
Chicken - thigh
Chicken - chest
Whole chicken
Roast beef
Bread
Veal shoulder
Roast beef - tenderloin
Rare
Medium
Medium
Well-done
Well-done
Well-done
Well-done
Rare
Rare
Well-done
60º C
66º C
70º C
95º C
90º C
85º C
88º C
60º C
98º C
80º C
Veal leg
Stir-Fry Fish
Turkey
Salmon - filet
Sausage
Pork - knee
Pork - boneless pork
loin
Pork - ribs
Broiled Food - pie dish
60º C
78º C
Well-done
Medium
Well-done
Rare
Medium
Medium
Medium
Rare
Medium
75º C
88º C
72º C
65º C
95º C
80º C
75º C
60º C
, and then select
, to adjust the temperature.
In the function 'steam cooking', the temperature is set at 98°C and can not be changed.
PROGRAMMING THE TIME FOR A FUNCTION:
Select a function:
, or , or , or , or ,or
, and then select
, to adjust the time.
When the timer is set at "000", the oven will work non-stop in the function "Grill".
PROGRAMMING THE PROBE TEMPERATURE:
Position the food into the oven, place the thermometer into the thicker part of the cooking item, then close the oven door.
The upper display will show the selected function, the chamber temperature and probe temperature. In order to know the
present temperature inside the food press the key .
Select a function:
, or , or , or , or .
, and then select
, to adjust the temperature.
PROBE TEMPERATURES: INNER FINISHING

SETTING THE STEAM LEVEL :
Select a function
or
Each time the key is pressed, the steam level is increased by 20%. The oven shows 5 levels of steam.
In the function 'steam cooking', the temperature is set to 98°C as well as, the steam level to 100%.
RECIPES:
Up to 16 recipes with 8 independent steps each may be saved in this oven. In each step of the recipe the following
parameters can be defined:
. the amount of steam (0 to 100%, ranging from hot air and combi steam )
. chamber temperature
. time of operation, or internal probe temperature, and
. use of the grill.
PROGRAMMING THE RECIPES
to select the recipe to be programmed.
The upper display will show:
or . If you press , press this same key again to choose the steam level, since it is set at 100%, by default.
and to set the temperature inside the chamber;
and to set the time or
and to set the temperature of the internal probe level
to start the function "Grill". The time is limited up to 10 minutes and, when set in "Recipes" it will only work
when the door is closed;
or confirm the recipe step. Each confirmed step will be marked with an * (asterisk).
To start a new step, press again "Play/Pause" or ;
Follow the steps mentioned above.
To end recording, press .
Temperature in ºC Time or temp. probe in ºC
Function Steam level
Step

STARTING THE RECIPES
to select the recipe to be made.
starts the operation.
RE-EDITING RECIPES
to select the recipe to be edited.
Shows the steps of each recipe. The steps are marked with an asterisk (*).
Select the step to be re-edited;
or Opens the screen to re-set the step.
Continue the operation following the instructions in "EDITING THE RECIPE".
DELETING RECIPES
When the temperature is set to 0°C (zero) inside the chamber, in a certain step of the recipe, that step will be voided and the
asterisk disappears. Therefore, to eliminate a recipe you should "zero" the temperatures inside the chamber for all stages of
the recipe.
to select the recipe to be deleted;
Shows the steps of each recipe. The steps will be marked with an asterisk (*).
Select the step to be re-edited;
or Opens the screen to re-set each step;
and until the temperature inside the chamber is zeroed out.
Confirms the change;
Confirms the entire recipe.

BASIC PRINCIPLES FOR OVEN OPERATION
Introduction
Always respect the space between the different foods and gn pans
Set the temperature
Temperature lower than that used in conventional ovens
Temperature x thickness x time
Always preheat the oven
Avoid opening and closing the door all frequently
Simultaneous recipes are allowed only when the temperatures and steam level are compatible
Choose the appropriate gn pan
1 - Space: Because there is a forced flow of heat, we have to respect the room between the food and the
gastronorms, so that the heat may freely flow among the food items.
2 - Set the temperatures: Always set the temperature (more or less heat) to start the operations inside
the oven.
3 - Lower temperatures: Always work with temperatures lower than the ones used in conventional ovens.
4 - Temperature x Time x Thickness: Because we are dealing with heat, the pair Time/Temperature will
vary according to food thickness and texture. The thicker the food, the lower the temperature to be
used and longer the time to perform the function. The temperature in the function "Steam Cooking" is
always constant – 98ºC. If we cook a whole potato, the time spent will be longer than if we cut the
potato in small squares. The temperature in the function "Baking", ranges from 130°C to 250ºC. When
baking a whole shoulder weighing 10 kg, the temperature will be lower and the time spent will be
longer than if we bake a three-kilo shoulder.
5 - Preheating: It is important to preheat the oven for 5 to 10 minutes for the function and temperature
chosen. The temperature inside the oven can be checked with a light touch on the key . It is
important to decrease the final time of the respective preparation.
6 - Avoid opening the oven during operation. This procedure is not forbidden but it increases the time
spent to prepare a food, since the oven will keep losing heat each time the door is opened.
7 - Preparing several foods at the same time is possible, just observe: temperature has to be compatible, as
well as the steam level. For example, a meat than be can cooked along with vegetables. At the end of a
certain time, the vegetables will be cooked and the meat will still need to be cooked requiring
additional time at a higher temperature so that we will be able to achieve golden brown color with or
without steam. The opposite procedure, that is, if you cook the vegetables and the meat in a high
temperature (from 130º to 180 ºC), using steam, effectively the result will be roasted meat and baked
vegetables.
8 - Choose the GN pan to be used according to the desired effect.
ACCESSORIES / GN PANS
Gastronorm pans, also known as "GNs": Stainless steel kitchen containers specified according to international standard, used
to cook food.
1. Use perforated GN pans 1/1 x 65 mm: to prepare vegetables(*), and meat when you do not want to have liquid
retained during the operation. If cooking vegetables,the limit for filling up the GN is 1 cm bellow the GN edge.
2. Solid GN Pans 1/1 x 65 mm deep, are used to stir-fry vegetables, because it keeps the juices and there is no need to stir
them, rice, pasta, broiled food, cakes, pies and meat. This type of GN pan is also used as a 'collector' of liquids and fat when
placed under the meat to be cooked over perforated GN's or grids. They are also used to display food in heated or cold
counter tops.
"salad"

3. Solid 30 mm GN pans are used for meat, pasta, pies (pastries and desserts in general) and fried food.
4. The grids are mainly used to prepare roasted meat, grilled food and as support for other metal or refractory containers
used in the oven.
5. GN pans with a depth higher than 100 mm (up to 180 mm) are more appropriate to distribute and transport food - mainly
rice, stews, beans and other type of side order food.
6. Waved GN pans are specifically used for French bread and baguettes.
7. Expanded Mesh GN pan. Only a little bit of oil is needed to fry any kind of food in this type of GN. It is used to fry vegetables
(potato, scarlet eggplant, okra), meat (chicken) and several other food.
8. Tower grill. Used to roast a whole chicken. The chicken is placed standing on the grill, and the wings are placed up and
behind the chicken's neck.
9. Lids1/1. They fit all types of GN pans.
Observation: The type of GN pan to be used depends on the way you want to have the food prepared. For instance, if you
have four pieces of boneless pork tenderloins and organize them inside the oven - one boneless pork
tenderloin over one grid; the second boneless pork tenderloin in a perforated GN 65 mm deep, the third
piece in a solid 30 mm (shallow); and the fourth boneless pork tenderloin in a solid GN 65 mm, at the end of
a determined period of time and temperature you will have four different dishes as follows:
• Boneless pork tenderloin over a grid: Totally brown (the entire outer surface) showing a low content of fat
(the fat melts during the process). In this case, there was no heat flow.
• Boneless pork tenderloin placed in the perforated GN (65mm): Partially golden (mainly in the upper surface)
and also showing a low content of fat (also drained during the process) because GN walls provided
resistance to the heat flow.
• Boneless pork tenderloin placed in the solid GN 30 mm (shallow): The pork will be almost entirely golden, its
lower part, not golden yet, will be surrounded by juices and fat drained during the baking process because of
little resistance to the heat flow and liquid retention.
• Boneless pork tenderloin placed in a solid GN 65 mm (average GN): In this case, the meat will be less golden
compared to the others and will be partially immersed in juices and fat caused by a lower heat flow.
The same happens when cooking vegetables. When using perforated GN pans the vegetables will be more dry, perfect for a
salad. If using solid GN pans, part of the steam condensates in the bottom and the liquid is incorporated in the food
seasoning. The structure of the vegetables is kept intact since there is no shock provoked by the boiling water If you want
juicier vegetables, all you have to do is to add more water.
GUIDELINE TABLE:
It is important to notice that the first column of the table shows the product (food) and the second one suggests the type of
GN pan to be used. The three columns display the oven programming process: key, temperature and time. The last column
shows any observations about the product, regarding the seasoning, oil and so forth. Some food preparation show two or
three different lines (for example: stuffed beef rolls), that is, program the first line and the other line afterwards. Therefore,
the preparation of that dish will have two or more different steps.

General Cooking
Rice
French fries
Rosette Potato
Brocoli, Cauli-Flower,
Green Beans
Greens
Sweet puff pastry
Savory puff pastry
Broiled Food
Vegetables
Petit fours in general
Sweet Dough/ / Cakes
Salt Dough And Pies
Boiled Eggs
French Bread
Pizzas (Prebaking)
Pizzas
Coconut Pudding
Condensed Milk Flan
Condensed Milk Flan
Bread Pudding
Soufflés
Merengues
PRODUCT GN 1/1 GN 1/1
Steam ºC Time OBSERVATION
Solid 65mm
Expanded mesh
Perforated 65mm or
Solid 25mm
Perforated 65mm
Perforated 65mm
Solid 25mm
Solid 25mm
Perforated 65mm
Solid 25mm
Solid 25mm or Mari-
nex over the Grids
Perforated 65mm
Waved Perforad GN
Individual aluminum
baking sheets
Tube cake pan over
the grid
Disposable cups
Solid 65mm
Solid 65mm
Solid 65mm
200º C
200º C
90º C 25min
150º C
180º C
220º C
160º C
150º C
180º C
180º C
180º C
220º C
120º C
95º C
80º C
140º C
180º C
100º C
35min
15min
20min
20min
10min
20min
20min
10min
25min
15min
25min
25min
10min
15min
10min
6min
60min
60min
45min
40min
25min
60min
Wash the rice and put it together with the seasonings in
a GN with 1.2 liters of water for each kg of rice
Grease the GN pan and spray oil. Use frozen pre-
cooked French fries.
Grease the GN pan and spray some oil
Baking seets may be used over the grids
The thicker the dough, the longer the cooking time
The thinner the dough, the less cooking time
Prebaking
Broling
Cover the baking sheets with aluminum foil

BEEF Cooking
PRODUCT GN 1/1 GN 1/1
Steam ºC Time OBSERVATION
CHICKEN Cooking
PRODUCT GN 1/1 GN 1/1
Steam ºC Time OBSERVATION
Meatball
Meatloaf
Breaded Steak
Stuffed beef rolls
Grilled Steak
Stuffed Steak
(up to 2kg)
Beef Back Ribs
Beef Skewer
(Bottom Round)
Hamburguer
Baked Kibbeh
Baked Kibbeh
Baked Eye Round
(up to 2kg)
Solid 25mm
Solid 25mm
Solid 25mm or Grid
Solid 25mm or Grid
Solid 25mm or Grid
Solid 25mm or Grid
Solid 25mm or Grid
Solid 25mm or Grid
Grid
Solid 25mm
Solid 25mm or Grid
Solid 25mm or Grid
180º C
150º C
200º C
220º C
120º C
250º C
220º C
150º C
120º C
180º C
200º C
210º C
180º C
180º C
120º C
220º C
15min
35min
10min
15min
60min
10min
12min
60min
90min
30min
15min
10min
25min
30min
40min
15min
Grease the GN pan. The cooking time will vary
according to the size of the meatball
Grease the GN pan
Grease the GN pan and spray some oil over the steaks
or mix the oil and flower
Serve them with boiling sauce
Add cooked onions or sauce
Slice it, spread the boiling sauce and serve it
Wrap it in aluminum foil or cellophane, cook it at
200ºC/90min. Remove the aluminum foil or cellophane
and cook for an additional of 30min using the function
‘‘hot air’’, at 180º C.
Turn the steak after 8 minutes
The thinner the kibbeh, the less the cooking time
Chicken Doublé
Breast Fillet
Baked Thigh/Legs
Chickens thigh filet
Baked chicken
(whole)
Deep Fried Chicken
Pieces of deep fried
chicken
Breaded chicken
chest
Pieces of chicken for
stroganoff
Solid 25mm or Grid
Grids
Grids
Roasting Grills
Solid 25mm or Grid
Grids
Solid 25mm or Grid
Solid 25mm or Grid
Solid 25mm
180º C
150º C
180º C
180º C
210º C
200º C
200º C
210º C
120º C
200º C
200º C
200º C
60min
30min
20min
20min
20min
15min
45min
25min
40min
15min
15min
20min
Use in the seasoning: Worcestershire sauce, soy sauce,
orange juice or any other juice with sugar content.
Precook the chicken before breading it. After deep frying
it, grease the GN and spray some oil over the
Chicken or mix it with the flour
Grease the GN pan or grid and spray oil over the food
Stir after 10 Min

FISH Cooking
PRODUCT GN 1/1 GN 1/1
Steam ºC Time OBSERVATION
PORK Cooking
PRODUCT GN 1/1 GN 1/1
Steam ºC Time OBSERVATION
Pork skin
Boneless Shouder
(up 2 Kg)
Grilled Back Ribs
Pork loin chop
Toscana sausage
Toscana Baked Boneless
Por Tenderloin
Marinated Baked Bone-
less Pork Tenderloin
Grilled Pork Steaks
Perforated 65mm or
expanded mesh GN
Solid 25mm or Grid
Grids
Grids
Grids
Grids
Solid 65mm
Solid 25mm or Grid
100º C
180º C
150º C
150º C
180º C
200º C
180º C
170º C
170º C
180º C
210º C
15min
30min
60min
30min
30min
20min
25min
25min
25min
50min
12min
It can be prepared using the internal probe and
is set at 80º C.
Grease the grids
Turn in order to golden brown the upper part
Baked fish
(up to two-kilo fish)
Fish stew (Pieces)
Fish filets in corn flower
Breaded fish
Grilled fish
Solid 25mm
or Grids
Solid 65mm
Solid 25mm
Solid 25mm
Solid 25mm
180º C 25min
180º C 25min
150º C 30min
220º C 12min
200º C 15min
220º C 8min
Grease grids or GN pans
Remove the water drained when cooking the fish
and add the sauce
Grease GN pans and spray the oil over the food or
stir the oil and the flour
Grease the GN pans and spray the oil over the food
or stir the oil and the flour

EXAMPLES OF RECIPES
ROASTED CHICKEN
01 - Preheat the oven, by turning it on and pressing and adjusting the temperature to 200ºC for about 10 minutes,
prior to baking the chicken.
02 - Place the chicken in the roasting grids (6 chickens in each grid) as if they were "sitting" with the two wings (as if they were
hands) behind the back of the neck and tip of the thigh of each bird placed close to one another.
03 - In the last grid, place a solid GN 35 mm solid (solid stainless steel sheet 35 mm high), to collect the fat and juices drained
from the chicken during the baking process.
04 - Press and choose 50% of steam.
05 - Adjust the Temperature to 200ºC
06 - Adjust the Time for 15 minutes
07 - When the oven starts beeping, the combi steam period is ended. Press the key "Hot Air" and adjust the time for an
additional 45 minutes. Keep the temperature at 200ºC.
08 - After the programmed time, carefully open the oven. Caution: never expose your face first to the steam.
09 - Wearing thermal gloves, remove the grids from the oven and place them over or inside a clean container.
10 - With the aid of plastic gloves or the own chicken bag, remove the grids using both hands in a shape of a shell, touching the
chicken thighs with an upward vertical movement. The chicken may be "dressed" with its own bag while it is still in the
grid, as if it were in a hood and using both hands, touching the chicken thighs, remove them out of the grid.
11 - Wrap it up and store at a minimum temperature of 60ºC.
12 - After finishing each baking process, remove and empty the GN pans used to collect the drained fat.
In order to get more golden brown chicken or other white meat, use small amounts of orange juice, Worcestershire sauce,
soy sauce, beer or sugar (3 g/kg) in the seasoning. You can use the Crisp function, also, specially if you are roasting the
chicken with its skin.
PORK SHOULDER / FRESH HAM
Because of its size and variable weight and diameter, care must be taken to ensure its core is sufficiently cooked. Therefore, it
is important to use a temperature lower than the temperature used to bake a chicken.
01. Preheat the oven by turning it on and adjusting the temperature to 150ºC for about 5 minutes.
02. Place it over a simple grid or in a solid GN 30 mm (Shallow stainless steel 30 mm deep broiler) or in a conventional baking
sheet, placing this over a grid.
03. Adjust the temperature to 150ºC.
04. Adjust the time for 90 minutes.
05. Press and adjust for more than 50% of steam.
06. After 90 minutes the oven will beep. Press .
07. Keep the temperature at 150ºC. The remaining time will vary according to the size of meat. The time to finish this
preparation will range from 30 to 60 minutes. An alternate method is to use the internal probe. Press the key "Combined
Steam" activating more than 50% of steam and set the chamber temperature to 150ºC. Insert the probe and
program it to set the alarm off when the inside part of the pork shoulder reaches 80ºC. If the pork shoulder weighs more than
6 kg, use lower chamber temperatures.

01 - Cool down the oven
02 - spray the oven cleaner over the inner surface
03 - Shut the door and press and
04 - Wait some minutes
05 - If necessary remove the dirt with a non-metallic sponge
06 - Rinse it.
Do not use cold water on the hot glass.
Do not use steel sponges, sharp objects or abrasive powders.
At the external surface: Do not use water. Follow the procedure: wet cloth .> cloth with detergent
> wet cloth > dry cloth .
If the oven is going to be off for more than 6 hours, keep the door cracked open.
BEEF RIBS, EYE OF ROUND, HUMP – HARD MEAT
To prepare hard meat, more time and attention will be required by the preparer. After placing the meat over the grids or
shallow GNs, there are two basic ways of performing this:
First: The meat should be wrapped in aluminum foil or cellophane and placed in the oven with a high temperature (from
200ºC to 220ºC) for 90 minutes, with no steam. After 90 minutes, remove the aluminum foil or cellophane out, lower the
temperature and allow it be processed to a final golden brown which will take approximately 30 minutes.
Second: There is no need to wrap the meat in cellophane paper. Adjust the oven to 120ºC with 100% of steam and set the
timer for 120 minutes. After the meat is tender, increase the oven temperature to 180ºC, without steam, to allow the meat
to be processed to a golden brown color. If necessary, add the sauce before serving it. The probe sensor can be used and
adjusted to 92°C.
CLEANING:
Introduction
It is extremely important to use the Personal Protective Equipment such as: wide vision Glasses with polypropylene lens;
PVC gloves protecting half of the forearm, apron and mask to protect the nose and mouth during any kind of operation.
Use an oven cleaner, scale remover or fat remover – It is important to notice that products made of ammonia or
sodium hydroxide. Conventional oven cleaner, if used, should be diluted in a ratio of 4 parts of water for 1 part of the oven
cleaner.
Never use oven cleaner containing dyes or acid additives.
Clean the oven daily, even when using it for steam cooking. Fat residue may provoke fire inside the oven.
DAILY PROCEDURE
?Cool down the oven until it reaches a temperature below 70ºC, using the hand shower.
?Take all the utensils from inside the oven. Only grids can be cleaned during this process
?Spray the oven cleaner throughout the inner surface of the oven.
?The message "put the oven cleaner" will be on. Open the door and spray the oven cleaner inside
the chamber.
?Press this key to start cleaning. The message "Steaming" will be displayed and the 780 second
countdown will start.
?Then, the message "rinse" will be displayed. In the end, you will see the message "Finish with hand shower".
?Use the hand shower to completely remove the oven cleaner, since any kind of residue may contaminate the food.