Manual Boretti BPS45 (page 91 of 170) (English, German, Dutch, French, Italian)

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Riscaldare da 105°C a 130 °C i cibi precotti;

Preparazione di piatti pronti e semipronti, piatti surgelati da 105 °C a 130 °C

NB: per queste tipologie di piatti si ricorda di inserire nel forno stoviglie adatte (non materiale sintetico

o similare), di posizionandole sopra la griglia avendo cura di levare eventuali coperchi.

VAPORE COMBINATO CON COTTURA VENTILATA

Accendo il forno col tasto

Seleziono Vapore Combinato

Utilizzando i tasti potrete regolare la temperatura con step di 5°C nell’arco che va dai 50°C ai

230°C impostabili.

Questa tipo di cottura viene chiamata anche “Cottura professionale” perché il cibo da cuocere viene

infornato nella camera di cottura fredda, non preriscaldata.

Dopo l’avviamento, in una prima fase il cibo da cuocere viene esposto al vapore (detto anche

vaporizzato), poi dopo una durata d’esposizione al vapore dipendente dal volume di riempimento,

quindi dalle dimensioni del cibo da cucinare, l’apparecchio passa automaticamente alla seconda fase

– la fase ad aria calda.

Questo tipo di funzione è particolarmente adatta ad esempio per carni di grossa pezzatura, pesce

di notevoli dimensioni; la cottura di pani grandi di farina bianca, scura o integrale con lievito o pasta

lievitata a 190 °C no a 210 °C e cotture di paste sfoglie ripiene e non, fresche o surgelate da 190 °C

no a 210 °C

ATTENZIONE: Per eseguire in maniera ottimale due “cotture professionali” consecutive, bisogna

rareddare il forno prima della seconda infornata.

SBUFFO DI VAPORE

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Boretti BPS45 Manual

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