Steam convection ovens STEAMBOX Introduction to cooking techniques.

OVENS H

Steam convection ovens STEAMBOX Introduction to cooking techniques. The STEAMBOX line ovens allow you to perform many types of cooking, which were until today reserved exclusively to specific equipment (deep fat fryers, cooktops, etc.). Essentially, by generating vapour from the 30 C threshold and arriving up to 270 C for steam production and 300 C for convection cooking, these ovens are able to cover most of the daily cooking.

LOW TEMPERATURE COOKING: For all cooking of between 30 C and 99 C the oven automatically moves to delicate cooking mode. The production of heat, involving both gas and electric models, takes place in a controlled manner so as to not attack the dishes inside the cooking chamber too quickly. By maintaining the 6 speeds that can be set, the fan comes into operation only at the right time. This type of cooking has been found to be particularly suitable for medium and large roasts.

MAINTENANCE AND MATURATION: Following low temperature cooking a maintenance/maturation phase can be inserted at the end of the cooking programme (HOLD). The operator will be able to regulate the temperature from 60 C to 120 C, and also the humidity and fan speed. During this phase the products cooked previously are not only kept at an hygienically safe temperature, the meats acquire a tenderness. Furthermore, and by no means less important, are the economic savings generated by the oven working when the operators are not in the kitchen.

STEAM COOKING WITH STEAM TUNER: One of the strong points of the STEAMBOX oven is without a doubt the steam cooking; the innovative STEAM TUNER system, exclusively Giorik, grants precise collaboration of the quality of steam without modifying the quantity, which is kept at 100% inside the chamber. The dry steam is always considered to be quality steam as there is no condensed humidity inside the cooking chamber, so cooking procedures are very delicate and there is no exchange of flavours/colours between different types of dishes (it is, for instance, possible to steam cook vegetables and fish simultaneously). Using dry steam is, however, not always the most convenient method, for example in cooking tubers rather than vacuum cooking, the wet steam is very humid and therefore more effective. The STEAM-TUNER system enables easy and intuitive regulation in 5 steps directly from the touch screen panel.

The value added to a STEAMBOX oven is also found in the speed with which the steam is produced, essentially the symbiotic system of steam generation enables steam to be generated immediately by very quickly recovering the temperature of the chamber after a full load has been put in the oven. Moreover, this system allows an economic saving of over 1000 per year in relation to a traditional oven with 6Lt. boiler.

BAKING: The capacity to generate steam from low temperatures allows the STEAMBOX oven to be transformed into a rising chamber. The programme preloaded in the oven recipes functions at 34 C with a humidity of 80%. These settings, in conjunction with such a low fan speed, make the chamber almost static to provide an ideal environment for developing perfect rising. The preloaded recipes in the oven allow any type of bread to be cooked perfectly thanks to its function at the exact measurement of humidity during cooking.

AU GRATIN, SAUTEED AND DEEP FRIED: The production of hot air up to 300 and a fan that can be regulated in 6 different speeds allows excellent dishes to be achieved, whether au gratin or sautéed and the regeneration of frozen deep fried foods. For a crunchier result, you can introduce cool air into the chamber by opening the butterfly valve via the specific icon on the touch panel.

GRILLS: By using the specific accessory any type of meat and vegetables can be grilled, from the very finest paillard to the T-bone steak, with a better result compared to traditional grill cooking. The aid of humidity in cooking essentially leads to a considerable reduction in weight loss due to the release of the juices from the side not in contact with the grill, therefore increasing the tenderness and juiciness of the meat. The aid of the pin probe will allow meat to be cooked precisely at the desired temperature.

MULTIGRILL: The multi-grill function was devised with thought to the moment of serving the dishes. This is a time moment in which different foods need to be introduced into the oven: au gratin, breaded, grilled, general dressings, fish etc.. The multi-grill programme works with a standard temperature and humidity. By activating the function using the designated icon on the touch screen, the display is subdivided into 6 or 10 levels (depending on the model). A cooking time can be easily set for each level, rather than a temperature for the pin probe. Repeatedly opening and closing the door does not compromise cooking, essentially the time set for each level is recovered proportional to the time the door is opened.

As the operator has the possibility of customising the programme (cooking method, fan speed, humidity, steam tuner), it can also be used in the production phase if products are being cooked that use the same cooking setting but different time settings. For example in a full load of steamed vegetables involving spinach, carrots, cauliflower, peas, different times can easily be set for each product. At the end of the set cycle a noise signal accompanied by the writing END on the relative level will advise the operator of the end of the cooking.

TRADITIONAL OVEN COOKING: Also the cooking procedures that are traditionally done in the oven greatly benefit from the cooking system implemented on the STEAMBOX oven. Essentially thanks to the precise calibration of humidity in the chamber and high temperatures at which the oven works comfortably cooking times can be halved, weight loss reduced and, therefore, the quality of the final product increased. Some functions, such as automatic cooling with the door closed between the browning phase and the cooking phase, enable cooking at a temperature much lower than the browning temperature without the need to manually open the oven and cool it. In this way, in addition to reducing the operator work, the end result is better.

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 red meat cooked very rare. 47 C red meat cooked rare. 55 C red meat cooked medium. 65 C medium cooking 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, fish. 78 C stomach and shin of veal and pork. 82 C braised beef, meat casserole in general.

RECIPES

FIRST COURSES CANNELLONI Dish h60 Recipe for the cooking au gratin of stuffed eff pasta cannelloni, 1layer per dish, covered with Béchamel and grana cheese. CREPES AU GRATIN Dish h40 Recipe for cooking au gratin of classic crepes, stuffed, one layer per dish and brushed with melted butter. PASTA DRYING Grill dish Recipe for drying homemade pasta. GNOCCHI ALLA ROMANA Dish h20 Recipe for au gratin of gnocchi alla Romana (semolina). Covered with grana cheese and melted butter.

LASAGNE Dish h60 Recipe for cooking au gratin of lasagne with Béchamel sauce of around 5cm in thickness. OVEN BAKED PASTA Dish h60 Recipe for cooking au gratin oven baked pasta with Béchamel sauce and grana cheese. EXPRESS SAUCE PASTA Dish h100 with cover Pin probe Recipe for cooking raw pasta directly in the oven ready to serve. 1kg Barilla no. 73 furrowed penne (raw); 1.15L cold water; 1kg of sauce (tomato, ragù, etc.); 30g salt. Mix the ingredients, completely immerge the pin probe and cover the saucepan with a lid. Press start, once the oven has been preheated. The recipe is for around 20 minutes, depending on the starting water Dosages:

temperature. This method of cooking pasta is suitable for quantities over 5kg. PIZZA IN DISH Micro-perforated aluminium Dish Recipe for cooking pizza in Dish for a pastry of 650g for the dish 1/1GN PASTA PRE-COOKING Dish h100 with cover Pin probe Recipe for pre-cooking pasta 1kg Barilla no. 73 furrowed penne (raw); 3.5L cold water; 30g salt. Mix the ingredients, completely immerge the pin probe and cover the saucepan with a lid. Press start, once the oven has been preheated. The recipe is for around 20 minutes, depending on the starting water temperature. This method of cooking pasta is suitable for quantities over 5kg. At the end of the cooking cycle, drain the pasta and reduce the temperature. Dosages:

QUICHE SAVOURY PIES Dish holder grill Recipe for the cooking of quiches and savoury pies in general in pie dishes of 28cm diameter. RICE PILAF Dish h100 with cover Pin probe Recipe for cooling rice pilaf. 1kg parboiled rice cooking 12 min; 1.5L water; 1 onion with cloves; 20g salt; Mix the ingredients, completely immerge the pin probe and cover the saucepan with a lid. Press start, once the oven has been preheated. Mix the ingredients, completely immerge the pin probe and cover the saucepan with a lid. Press start, once the oven has been preheated. Dosages: SOUFFLÈ Dish holder grill Recipe for cooking soufflés in classic moulds.

MEAT OVEN COOKED LAMB Dish h40 Pin probe Recipe for medium cooking (65 ) lamb. Delicate cooking at 120 with pin probe. Insert the probe into the large point, in the case of a leg stay close to the bone. If very different pieces are being cooked simultaneously, inset the probe into the smallest piece, once cooking is completed move the probe into the bigger piece and so on. WHITE ROASTS Dish h40 Pin probe Grill Recipe for cooking white meat roasts such as pork and veal. Well done cooking at 80. Insert the probe into the largest point of the meat. For a better result carefully lay the roasts on the grill so that cooking is

even on all sides. Then place a h40 or h60 dish on the lowest level to catch the liquids released from the meat. NIGHT WHITE ROASTS (+HOLD) Dish h40 Pin probe Grill Recipe for night-time (or slow) cooking of roasts such as pork and veal. Well done cooking at 80. The recipe does not require preheating or browning. Prepare the roasts on the grills, insert the probe into the thickest point of the meat, put into the cold oven and press start. At the end of cooking, the oven automatically passes to maintain 70. For a better result carefully lay the roasts on the grill so that cooking is even on all sides. Then place a h40 or h60 dish on the lowest level to catch the liquids released from the meat. Recipe suitable also for night-time cooking of suckling pig and large pieces in general

BOILED MEATS Dish h100 Pin probe Grill Recipe for cooking boiled meat. Insert the probe into the largest point of the meat. For a better result lay the meat on the grills so that the cooking is even on all sides. If you like, place a h100 dish on the lowest level to catch the liquids released from the meat If very different pieces are being cooked simultaneously, inset the probe into the smallest piece, once cooking is completed move the probe into the bigger piece and so on. OVEN-COOKED KID GOAT Dish h40 Pin probe Recipe for cooking kid goat well done. Delicate cooking at 120 with pin probe. Insert the probe at the thickest point. If very different pieces are being cooked simultaneously, inset the probe into the smallest piece, once cooking is completed move the probe into the bigger piece and so on.

SPARE RIBS Dish h60 Pin probe Recipe for cooking pork cutlets in ½ chops. Insert the pin probe at the centre of the chop at the thickest point NIGHT-TIME DEMI-GLACE Basin GN h300 Pin probe Recipe for the preparation of meat stocks. Put the meat and bones in the bowl and bake in the preheated oven. At the end of the first phase, add water until the meat is covered and insert the probe. Close the door and complete cooking. For h300 bowls cook a minimum of 5kg of meat/bone SMALL BREADED RECIPES Non-stick aluminium dish Recipe for cooking breaded foods such as breaded cutlets. Brush (or spray) the fat on the breaded meat and bake with a pre-heated oven and dish.

NIGHT-TIME ROAST BEEF (+HOLD) Dish h40/60 Pin probe Grill Recipe for night-time (or slow) cooking of roast beef. Cooking rare at 50. The recipe does not require preheating or browning. Prepare the roasts on the grills, insert the probe into the thickest point of the meat, put into the cold oven and press start. When cooking is complete the oven automatically changes to maintain 60 C For a better result carefully lay the roasts on the grill so that cooking is even on all sides. Then place a h40 or h60 dish on the lowest level to catch the liquids released from the meat. RARE ROAST BEEF Dish h40/60 Pin probe Grill Recipe for cooking roast beef. Cooking rare at 50. Insert the probe into the largest point of the meat. For a better result carefully lay the roasts on the grill so that cooking is even on all sides. Then place a h40 or h60 dish on the lowest level to catch

the liquids released from the meat. ESCALOPES Dish for non-stick braised h60 Recipe for browning and cooking veal or pork escalopes. At the end of the first phase remove the dish containing the escalopes from the oven, soften with white wine and add stock. Bake again and complete cooking. PORK SHINS Dish h40/60 Pin probe Grill Recipe for cooking pork shins. Both with bacon rind and without. Insert the probe into the largest point of the meat.

FISH BACCALA' ALLA VICENTINA (VICENZA STYLE SALT COD) Dish h60 with lid Recipe for slow cooking baccalà alla Vicentina. Place the salt cod in the dish with the other ingredients, cover with lid and bake. SCALLOPS Non-stick aluminium dish Recipe for browning scallops For a better result preheat the oven and dish together. STEAMED SHRIMP Perforated dish Recipe for steam cooking shrimp. MONKFISH CASSEROLE Dish for non-stick braised h60 Pin probe Place the flour coated monkfish in the dish with the other ingredients. Insert the pin probe into the monkfish so that it is as covered as possible.

STEAMED CRAB Perforated dish Recipe for steam cooking around 500g of crab DRESSED MOLLUSCS Dish h60 Recipe for cooking molluscs with shell. 2.5Kg approx. per dish If you do not need to save the cooking water, use the perforated dish DELICATELY COOKING OVEN BAKED FISH Dish h20 Pin probe Recipe for delicately cooking oven baked fish. Suitable for fish with pieces of over one kilo. Insert the probe into the back of the fish starting around 5mm from the head and attempting to keep the point of the pin close to the bone.

OVEN BAKED FISH Dish h20 Pin probe Recipe for delicately oven-cooking fish. Rapid cooking at high temperature. It is advisable to not remove the scales before cooking. Insert the probe into the back of the fish starting around 5mm from the head and attempting to keep the point of the pin close to the bone. STEAMED FISH Perforated dish Pin probe Recipe for steam-cooking fish. Cooking occurs by means of steam heated at 75 C with pin probe at 70. This type of cooking grants a much more compact and fragrant flesh than cooking at 100 C. SALT ENCRUSTED FISH Dish h20 Recipe for cooking salted fish. The cooking time varies depending on the weight. Cooking is complete when the salt crust turns a yellow/brown colour on the surface.

OVEN-BAKED SCAMPI Non-stick aluminium dish Recipe for cooking medium sized scampi in the oven. STEAMED SCAMPI Perforated dish Recipe for cooking medium sized steamed scampi. STEAMED SOLE Perforated dish Recipe for cooking steamed sole pieces of around 600g.

POULTRY OVEN BAKED BREAST OF DUCK Non-stick aluminium dish Recipe for cooking and browning duck breast. The recipe includes a first phase of cooking at 65 C, that browns the outside. OVEN-BAKED CHICKEN Dish for spit roast chicken Pin probe Recipe for cooking chicken. Insert the chicken onto the chicken dish, insert the pin probe from the point of the breast, ensuring it reaches the zone between the breast and the wing. With chickens of 1.1Kg cooking takes around 30 minutes STUFFED TURKEY Braising dish h60 Recipe for cooking stuffed turkey. Insert the probe into the turkey through the breast until it reaches the stuffing. The recipe calls for a final core temperature of 80 C

BREAD BRUSCHETTE Micro-perforated aluminium Dish Recipe for au gratin cooking of bruschette with tomato and mozzarella. RISING Dish h100 Recipe for using the oven as a rising chamber. On average 20 minutes of rising is advised per cycle BREAD 1Kg/+ Micro-perforated aluminium Dish Recipe for cooking bread with pieces of over one kilo. BREAD 1Kg/Micro-perforated aluminium Dish Recipe for cooking bread with pieces of less than one kilo.

VEGETABLES STEAMED BABY CARROTS Perforated dish Recipe for steam-cooking carrots in dishes around 4/5mm thick STEAMED CAULIFLOWER Perforated dish Recipe for steam-cooking cauliflower pieces of around 200g STEAMED-COOKING FROZEN BEANS Perforated dish Recipe for cooking carrots of frozen fine green beans. STEAMED BEANS Perforated dish Recipe for steam-cooking fresh beans.

SAUTEED FRESH CHANTERELLE Perforated dish Dish h60 Recipe for the quickly cooking chanterelle dressed with oil, garlic, parsley, salt and pepper. Arrange the chanterelle on a perforated dish. If you would like to recover the water, insert a dish h60 on the lower level. STEAMED SOLE Perforated dish STEAMED FENNEL Recipe for steam-cooking fennel cut in half. SMALL VEGETABLE FLANS Dish h20 Recipe for cooking vegetable flans and flans in general in 80g silicon moulds. DUCHESS POTATOES Non-stick aluminium dish. Recipe for cooking and browning 150g of duchess potatoes CHIPS

Grill dish Recipe for fried potato ¾ (average) frozen. The recipe is especially suitable also for performing only the initial browning of the potato, to then be finished in the deep fryer. In this case only use the first part of the recipe. ROAST POTATOES Non-stick aluminium dish. Recipe for oven-cooking potatoes in cubes of around 2cm. STEAMED POTATOES Perforated dish Recipe for cooking steamed potatoes in cubes of approx. 3cm. Depending on the desired results, adjust the setting of the TUNER. i.e.: for potato suitable for pure, set the TUNER to maximum; for a boiled potato to be sliced set the TUNER to -1. STUFFED PEPPERS Dish h20 Pin probe

Recipe for au gratin cooking tomatoes cut in half and covered with breadcrumbs. RATATOUILLE Braising dish h60 Recipe for casserole cooking classic vegetable ratatouille. STEAMED FROZEN SPINACH Perforated dish Recipe for steam-cooking frozen spinach on iron. POTATO CAKE Grill Recipe for cooking potato cakes in plum-cake moulds. HARD BOILED EGGS Egg Dish Recipe for cooking hard boiled eggs. SOFT BOILED EGGS Egg Dish

Recipe for cooking soft boiled eggs. SAUTEED FROZEN VEGETABLES Braising dish h40 Recipe for browning frozen vegetable pieces SAUTEED FRESH VEGETABLES Braising dish h40 Recipe for cooking mixed vegetables (even with different cooking temperatures like courgettes, peppers and aubergine) in 1cm pieces. VERDURA GRATINATA Non-stick aluminium dish. Recipe for au gratin cooking of vegetables both with salsa Béchamel and with parmesan Reggiano. VERDURA AI FERRI Grill plate Recipe for grilled vegetables The average cooking time for courgettes and aubergine is 5 minutes.

STEAMED COURGETTES Perforated dish Recipe for steam-cooking courgettes pieces. DESSERTS BACI DI DAMA BISCUITS Micro-perforated aluminium dish. Recipe for cooking baci di dama in around 2cm diameter balls. BEIGNET Micro-perforated aluminium dish. Recipe for cooking beignet BRIOCHES Micro-perforated aluminium dish. Recipe for cooking brioches or croissants of 80g frozen.

WAFFLES Micro-perforated aluminium dish. Recipe for cooking finger biscuits on Silpat sheets CREME BRULÉE 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. CROCCANTINO BISCUIT Micro-perforated aluminium dish. Recipe for cooking very delicate croccantini biscuits. SHORTBREAD Micro-perforated aluminium dish. Recipe for cooking the classic shortbread biscuits MACAROONS Micro-perforated aluminium dish. Recipe for cooking macaroon biscuits.

SPONGE CAKE Grill Recipe for cooking sponge cake in a cake dish of around 28cm in diameter. Note: PUFF PASTRY Micro-perforated aluminium dish. Recipe for cooking puff pastry. If a full load, increase the fan by one step. CUSTARD Perforated dish Recipe for vacuum cooking custard in sachets containing 600g of sauce. APPLE STRUDEL Non-stick aluminium dish. Recipe for cooking apple strudel in puff pastry FRANGIPANI cake Dish holder grill

Recipe for cooking frangipani cake in a cake dish of around 20 cm diameter. YOGURT SPONGE CAKE Dish holder grill Recipe for cooking yogurt sponge cake in cake dish of around 28 cm diameter. CHOCOLATE CAKE Dish h20 or perforated dish Recipe for cooking chocolate cake with a fondant core in single-portion moulds. VOUL-AU-VENT Micro-perforated aluminium Dish Recipe for cooking vol-au-vent

EXTRA GRILL Programme for using the oven during service. With this programme the following can be cooked simultaneously: grilled meat (the plate is necessary), oven-cooked fish, vegetables au-gratin, regenerate dressings, fry breaded foods (non-stick aluminium dish required), chargrilled vegetables (plate needed), etc.. For greater control of the various levels use the MULTILEVEL function. KEEP WARM Programme for maintaining the temperature of foods already cooked It is possible to set the programme HOLD from +60 to +120 depending on the product that is being used.