PAnnEllO PrOGrAMMABIlE PROgRaMMaBLE PanEL STEAMBOX 17
produzione di vapore in modalità instant versione PROGRAMMABiLE 1 1 On/Off. 2 Modalità di cottura: convezione, vapore, misto convezione/vapore. 3 Cottura in Delta T. 4 Controllo della temperatura. 5 Cottura con spillone. 6 Controllo del tempo. 7 Ventola controllata da inverter con la possibilità di gestire 6 velocità. 8 Controllo di umidità del clima in camera di cottura (Meteo system). 9 Selezione fasi di cottura. 10 Selezione dei programmi. 11 Impostazione lavaggio. 12 Tasto luce temporizzato, per l illuminazione alogena, inserita nella porta. 13 Tasto apertura motorizzata valvola di sfiato. 14 Unico controllo per mezzo di una sola manopola encoder jog/dial che permette di navigare attraverso tutte le funzioni del forno. Funzione push-to-set per la rapida impostazione di tutti i parametri di cottura. 2 3 5 7 9 11 12 13 14 STEAM PRODUCTION IN INSTANT MODE 4 6 8 10 PROGRAMMABLE version 1 On/Off. 2 Cooking modes: convection, steam, mixed convection/steam. 3 Delta T cooking. 4 Temperature control. 5 Cooking with probe. 6 Time control. 7 Inverter-controlled fan with possibility of controlling 6 different speeds. 8 Cooking chamber humidity control. 9 Cooking phases selection. 10 Programme selection. 11 Washing set up. 12 Time light key, for halogen lighting, fitted in the door. 13 Motorised air-valve opening. 14 Single control by means of just one jog/dial encoder knob for navigating through all oven operations. Push-to-set function for quickly setting all cooking parameters. STEAMBOX 16
SISTEMa DI LavaggIO WaSHIng SYSTEM - 50 % SIStema DI lavaggio Disponibile su richiesta un sistema innovativo di lavaggio, completamente automatico a ciclo chiuso, che garantisce la massima igienicità della camera di cottura con il minimo consumo di acqua. washing SYStem Available on request, an innovative washing system, completely automatic and with closed cycle, which ensures utmost cooking chamber hygiene with very limited water consumption. -50% COnSUMI D acqua RIDOTTI REDUCED WATER CoNsUmpTIoN SteamBox Sistema tradizionale / Traditional system STEAMBOX 18
mm Gn v kw mm Gn v kw versione P con vapore instant / programmabile - P version WitH instant Steam / programmable SBPE061 850x770x780 6 gn 1/1 3n 400 10,4 SBPG061 850x770x780 6 gn 1/1 1n 230 12 + 0,4 SBPE101 850x770x1060 10 gn 1/1 3n 400 15,7 SBPG101 850x770x1060 10 gn 1/1 1n 230 19 + 0,7 SBPE102 1120x850x1060 10 gn 2/1 3n 400 25,8 SBPG102 1120x850x1060 10 gn 2/1 1n 230 28 + 0,8 SBPE201 930x830x1850 20 gn 1/1 3n 400 30,8 SBPG201 930x830x1850 20 gn 1/1 1n 230 38 + 0,8 SBPE202 1200x910x1850 20 gn 2/1 3n 400 51,6 SBPG202 1200x910x1850 20 gn 2/1 1n 230 56 + 1,6
OVENS M-P
Steam convection ovens STEAMBOX RECIPES
FIRST COURSES CANNELLONI Programme no. 1 Dish h60 Recipe for cooking au gratin stuffed egg pasta cannelloni, 1 layer per dish, covered with Béchamel and grana cheese. CREPES AU GRATIN Programme no. 2 Dish h40 Recipe for cooking au gratin of classic crepes, stuffed, one layer per dish and brushed with melted butter. GNOCCHI ALLA ROMANA Programme no. 3 Dish h20 Recipe for gratin cooking gnocchi alla Romana ( semolina). Covered with grana cheese and melted butter.
LASAGNE Programme no. 4 Dish h60 Recipe for cooking au gratin lasagne with Béchamel sauce around 5cm thick. PARMESAN AUBERGINE Programme no. 5 Dish h60 Recipe for cooking au gratin aubergine alla parmesan around 5cm thick. OVEN BAKED PASTA Programme no. 6 Dish h60 Recipe for cooking au gratin oven-baked pasta with Béchamel sauce and grana cheese. QUICHE SAVOURY PIE Programme no. 7 Dish holder grill Recipe for cooking quiches and savoury pies in general in 28cm diameter cake dishes.
MEAT CORE TEMPERATURE FOR COOKING MEATS : RED MEATS: 40 C 47 C 55 C 70 C cooking VERY RARE cooking RARE cooking MEDIUM cooking WELL DONE MEATS IN GENERAL: 40 C cooking red meat very rare. 47 C cooking red meat rare. 55 C cooking red meat medium. 65 C cooking medium for leg and loin of lamb, liver, duck and game. 70 C red meat well done; Leg and loin of lamb. 72 C fine cuts of veal, shoulder of lamb, breast of poultry, game and salmon. 74 C boiled beef, pork, offal, poultry, rabbit, and fish. 78 C stomach and shin of veal and pork. 82 C braised beef, meats casserole in general.
OVEN COOKED LAMB Programme no. 21 Dish h40 Pin probe Recipe for medium cooking (65 ) lamb. Delicate cooking at 120 with pin probe. Insert the needle into the biggest point, in the case of a leg stay close to the bone. If cooking very differently sized pieces at the same time, insert the probe into the smallest piece, once cooking is complete move the probe into the next largest piece and so on. WHITE MEAT ROASTS Programme no. 22 Dish h40 Pin probe Grill Recipe for cooking white meat roasts like pork and veal. Cooking well done at 80. Insert the probe into the biggest point of the meat. For better results lay the roasts on the grills so that cooking is even on all sides. Then place a dish h40 or h60 on the lowest level to catch liquids released by the meat.
NIGHT-TIME WHITE ROASTS Programme n 23 Dish h40 Pin probe Grill Recipe for night-time (or slow) cooking roast white meat like pork and veal. Cooking well done at 80. The recipe does not call for pre-heating or browning in advance. Prepare the roasts on the grills, insert the probe into the biggest point of the meat, put it into a cold oven and press start. For better results lay the roasts on the grills so that cooking is even on all sides. Then place a dish h40 or h60 on the lowest level to catch liquids released by the meat. Recipe also suitable for cooking suckling pig and large sized pieces in general overnight
RARE ROAST-BEEF Programme no. 24 Dish h40/60 Pin probe Grill Recipe for cooking roast beef. Rare cooking at 50. Insert the probe into the biggest point of the meat. For better results lay the roasts on the grills so that cooking is even on all sides. Then place a dish h40 or h60 on the lowest level to catch liquids released by the meat. ROAST-BEEF OVERNIGHT Programme n 25 Dish h40/60 Pin probe Grill Recipe for night-time (or slow) cooking roast beef. Rare cooking at 50. The recipe does not call for pre-heating or browning in advance. Prepare the roasts on the grills, insert the probe into the biggest point of the meat, put it into a cold oven and press start. For better results lay the roasts on the grills so that cooking is even on all sides. Then place a dish h40 or h60 on the lowest level to catch liquids
released by the meat. BOILED MEATS Programme no. 26 Dish h100 Pin probe Grill Recipe for cooking boiled meats. Insert the probe into the biggest point of the meat. For better results lay the meat on the grills so that cooking is even on all sides. If you like place a dish h100 on the lowest level to catch the liquids released by the meat. If cooking very differently sized pieces at the same time, insert the probe into the smallest piece, once cooking is complete move the probe into the next largest piece and so on. OVEN-COOKED KID GOAT Dish h40 Pin probe Programme no. 27
Recipe for cooking well done kid goat. Delicate cooking at 120 with pin probe. Insert the probe into the biggest point. If cooking very differently sized pieces at the same time, insert the probe into the smallest piece, once cooking is complete move the probe into the next largest piece and so on. ROAST-BEEF IN BREADCRUMBS Programme no. 28 Perforated dish Pin probe Recipe for cooking roast beef in breadcrumbs. Rare cooking at 50. Insert the probe into the biggest point of the meat. OVEN-COOKED BREAST OF DUCK Programme no. 29 Non-stick aluminium dish Recipe for cooking and browning duck breast. The recipe involves a first phase of cooking at 65 C followed by an external browning phase. OVEN COOKED CHICKEN Dish for spit roast chicken Programme no. 30
Pin probe Recipe for cooking chicken. Insert the chicken into the dish for chicken, insert the pin probe from the point of the chicken until reaches the zone between the breast to the wing. With 1.1 Kg of chicken cooking takes around 30 minutes STUFFED TURKEY Programme no. 31 Dish for braising h60 Recipe for cooking the stuffed turkey. Insert the probe into the turkey through the breast arriving as far as the stuffing. The Recipe calls for a final core temperature of 80 C
FISH STEAM / COOKED LOBSTER Programme no. 41 Perforated dish h60 Recipe per steam cooking lobsters weighing around 500g. SCALLOPS Programme no. 42 Non-stick aluminium dish Recipe for browning the scallops For better results pre-heat the dish with the oven. STEAMED CRAB Programme no. 43 Perforated dish Recipe for steam cooking crab weighing around 500g DRESSED MOLLUSCS Programme no. 44 Dish h60 Recipe for cooking molluscs with shell. 2.5Kg approximately per dish If you do not need to save the cooking water, use the perforated dish
DELICATE OVEN COOKED FISH Programme no. 45 Dish h20 Pin probe Recipe for delicately cooking oven baked fish. Suitable for fish with pieces larger than one kilo. Insert the probe into the back of the fish starting around 5mm from the head a trying to keep the point of the needle close to the bone. OVEN COOKED Programma n 46 Dish h20 Pin probe Recipe for delicately oven-cooking fish. Quick cooking at high temperatures. It is recommended to avoid skinning the fish before this cooking. Insert the probe into the back of the fish starting around 5mm from the head a trying to keep the point of the needle close to the bone.
STEAMED FISH Programme no. 47 Perforated dish Pin probe Recipe for steam-cooking fish. Cooking takes place using steam heated to 75 C with a needle probe at 70. This type of cooking grants a much more compact and aromatic flesh than cooking at 100 C. VEGETABLES Programme no. 61 SMALL VEGETABLE FLANS Dish h20 Recipe for cooking vegetable flans and flans in general in 80g silicon moulds.
ROAST POTATO Programme no. 62 Non-stick aluminium dish. Recipe for oven-cooking potatoes in cubes of around 2cm. FRIED POTATOES Programme no. 63 Basket for frying Recipe for frying frozen potato chips. For just initial browning, use the single phase of the programme only, then finish the potatoes in the deep fat fryer if you like. STEAMED POTATOES Programme no. 64 Perforated dish Recipe for cooking steamed potatoes in cubes of approx. 3cm. Depending on the desired result, adjust the setting of the TUNER. i.e.: for a potato suitable for purè by setting the TUNER to maximum; for a boiled potato to slice however set the TUNER to -1.
POTATO CAKE Programme no. 65 Grill Recipe for cooking potato cakes in plum-cake moulds. FRESH SAUTEED VEGETABLES Programme no. 66 Dish for braising h40 Recipe for cooking mixed vegetables (even with different cooking temperatures like courgettes, peppers and aubergine) in 1cm pieces. GRILLED VEGETABLES Programme n 67 Plate grilled Recipe for grilled vegetables The average cooking time for courgettes and aubergine is 5 minutes.
BREAD BREAD PIECES OVER 1 Kg Programme no. 81 Micro-perforated aluminium dish Recipe for cooking bread with pieces over one kilo. BREAD PIECES UNDER 1Kg Programme no. 82 Micro-perforated aluminium dish Recipe for cooking bread with pieces under one kilo.
DESSERTS BACI DI DAMA BISCUITS Programme no. 83 Microperforated aluminium dish. Recipe for cooking baci di dama in around 2cm diameter balls. BEIGNET Microperforated aluminium dish. Recipe for cooking beignet CREME BRULÉE Programme no. 85 Perforated dish Recipe for cooking creme brulée or creme catalane. The recipe provides for the use of steam heated at 90 with tuner set on dry. The moulds do not, therefore, need to be covered with film. Programme no. 84
SHORTBREAD Programme no. 86 Microperforated aluminium dish. Recipe for cooking the classic shortbread biscuits SPONGE CAKE Programme no. 87 Grill Recipe for cooking sponge cake in a cake dish of around 28cm in diameter. SHORTCRUST PASTRY Microperforated aluminium dish. Recipe for cooking shortcrust pastry. Note: PUFF PASTRY Programme no. 89 Microperforated aluminium dish. Recipe for cooking puff pastry. If a full load, increase the fan by one step. APPLE STRUDEL Programme no. 88 Programme no. 90
Non-stick aluminium dish. Recipe for cooking apple strudel in puff pastry FRANGIPANE CAKE Programme no. 91 Dish holder grill Recipe for cooking frangipani cake in a cake dish of around 20 cm diameter. YOGURT SPONGE CAKE Programme no. 92 Dish holder grill Recipe for cooking yogurt sponge cake in cake dish of around 28 cm diameter.