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070731 Cooking Manual Handyplus 07 E ES 190095

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070731 Cooking Manual Handyplus 07 E ES 190095 Salvis Combi-Steamer Handy Plus Cooking Manual Dear customer Cooking is easy with the Salvis Combi-Steamer HandyPlus. With the aid of this "Cooking practise" you will operate your new combi-steamer HandyPlus safely, successfully and with optimum results. Please make sure to read also the operating manuel before using the appliance. Have a great time using the Salvis Combi-Steamer Yours sincerely The SALVIS AG headchefs Index Panel and functional description.............................................................................................................. 3 Functional method ................................................................................................................................... 4 Cooking Modes........................................................................................................................................ 4 Functional description of operating elements .......................................................................................... 5 Cooking programs ................................................................................................................................... 7 Cooking hints ......................................................................................................................................... 19 Steaming................................................................................................................................................ 19 Vario steaming at low temperatures 30 - 98 ° C / 85 - 205° F ............................................................... 19 Cooking at boiling temperature of 99° C / 210° F .................................................................................. 20 Combined cooking / Combi-steaming.................................................................................................... 21 Convection / Hot air ............................................................................................................................... 22 Cook and Chill ....................................................................................................................................... 27 Sous-Vide-Cooking................................................................................................................................ 27 Purpose-designed cooking containers................................................................................................... 29 Cooking manual Handy Plus 07 page 2 / 30 www.salvis.ch Panel and functional description ON/OFF key START/STOP key Program key Setting key Steaming Combi-Cooking Convection Multifunction (only HandyPlus) Manual humidification Clima-Aktiv (only HandyPlus) Active temperature or Electrical units Gas units Blower speed Gas fault "Reset" key Display Time (Rotary knob) Setting: 0:00 to 24:0 hours and *---* continuous operation Display Temperature (Rotary knob) Setting: 30 to max. 300°C Display Core Temperature (Rotary knob) Setting: 20 to 99°C Cooking manual Handy Plus 07 page 3 / 30 www.salvis.ch Functional method Combi-Steamers work, depending on the cooking mode selected, with convection (hot circulating air), steam or Combi-Steam (combining the two media hot air and steam). The Combi-Steamer allows preparing all food items carefully, economically and simultaneously. Cooking Modes Steaming Steaming is the best, most delicate and protective cooking mode. Food is cooked gently in a constant temperature, surrounded by steam. Combi-Cooking A combination of the two modes steaming and convection. This means less shrinkage especially with large roasts. Convection The convection cooking mode is suitable for cooking all food which should be crispy and brown. Roasting, grilling, baking. Pre-heat With this function the oven will be heated up or cooled down to the temperatures you requested. Pre-cool With the PreHeat / Cool function, the cooking compartment is brought to a preselected setpoint temperature. If the cooking compartment temperature is below the setpoint value, the heating is automatically switched on. If the temperature is too high for the subsequent cooking program, the steamer is automatically cooled down. After the PreHeat-Cool button is activated and the appliance is started “Prh” will be assigned in the temperature display. At the end of the PreHeat / Cool mode an acoustic sign will sound and the the time display indicates “End” Food can be produced now, close the door and the program will automatically run down Cooking manual Handy Plus 07 page 4 / 30 www.salvis.ch Functional description of operating elements Touch key ON/OFF Press key. The unit is now ready for work. Key is lit, oven chamber illuminated. Displays indicate: - P-Display indicates c1 - LED cooking mode "steaming" is lit. - Time 0:00, Temperature 99°C - Core temperature OFF Press key again, unit is switched off, this key is dark and all LED´s and displays are off as well. Touch key START/STOP This key starts or interrupts cooking processes. LED is flashing in program flow. Program key / Setting key Use the P-key to call and the setting key to select an existing/stored program. You want to know which program is running down ? Press P-key briefly, the display indicates the program number shortly and returns then to the actual program step, for instance c3. The time display indicates the remaining total cooking time. The temperature display indicates the temperature set for the actual program step. Touch key Cooking modes Steaming rE Press this key to select steaming. LED is lit. Temperature display indicates automatic basic setting of 99°C Temperature range 30 - 130°C Touch key Cooking mode Combi-Cooking Press this key to select combi-cooking. LED is lit. Temperature display indicates automatic basic setting of 120°C Temperature range 30 - 250°C Touch key Cooking mode Convection Press this key to select convection, LED is lit. Temperature display indicates automatic basic setting of 150°C Temperature range 30 - 300°C Touch key Multifunction Selection: Press P-key together with Multifunction -key Assignment options: - Banquet / Regeneration - LT Cooking - Delta-T Cooking - E/2 reduced heating power, energy-saving key Key assignment is done as described in Section 2.3. Cooking manual Handy Plus 07 page 5 / 30 www.salvis.ch Touchkey Mulifunction "rE" for Banquet / Regeneration Press key. LED lights up. The temperature display shows 140°C Multifunction key (automatic default setting). assigned for Temperature range: 90 to 180°C. “Banquet / Regeneration Additional functions: Steaming and humidifying. "Lt" for Low temperature cooking Press key. LED lights up. The Multifunction key temperature display shows 80°C assigned for (automatic default “Lt Cooking” setting).Temperature range: 30 to 120°C. Additional functions: Steaming and humidifying. "dt" for DeltaT Cooking Press key. LED lights up. The temperature display shows 40°C Multifunction key (automatic default setting). assigned for “DeltaT Cooking” Entry field: Temperature 20 to 80°C; Core temperature 0 to 99°C. Additional functions: Steaming and humidifying. Can be activated/deactivated at any time during operation in the modes Combi steaming and Convection. Briefly press the active operating Multifunction key mode.With appliances 6x1/1, assigned for 10x1/1, 12x2/1, reduced heating “E/2 reduced heating power” power (not possible with gas units). With appliances 20x1/1 and 20x2/1, lower compartment switched off completely (possible with gas untis). Cooking manual Handy Plus 07 page 6 / 30 www.salvis.ch Cooking programs Nr. Description CT Note Schalen Preparation Time Favourites 1 2 3 4 5 6 7 8 9 Regeneration 10 Add only little amount of steam In the first step. Increase the humidity. 11 GN tray w.vegs, pasta or rice 65 mm Sensitive products such as rice, 10 min. pasta, broccoli, green beans 12 GN Tray different food (humid) 65 mm maximum temperature of 125°C. 14 min. 13 GN Tray Beilagen Heissluft 65 mm 14 min. 14 Reheating a la carte 15 16 17 18 19 Backprogramme 20 Puff pastry Don't crowd the oven. The pans 30 min. should never touch each other or 21 Cheese tartelette the sides of the oven, or be placed 31 min. over or under each other on the 22 Small bread racks. 14 min. 23 Puff pastry big Grease pans using a piece of paper 25 min. towel, rub a small amount of 24 Croissants l shortening, butter or margarine 20 min. 25 Croissants ll evenly over the bottom and on 20 min . sides of pans, if directed. A small 26 Bake off small products amount of pan spray may be used 3 min. and spread over the pan, also using 27 Small austrian strudel the paper towel technique. 23 min. 28 Danish pastry Prevent sharp edges on muffins, 18 min. bar cookies or quick breads by 29 Baguette prebaked greasing the muffin cups or pans 16 min . 30 Hot Sandwich only on the bottom and halfway up 20 min. the sides so the batter is higher 31 Baked appetizers than the greaseline. This is one 6 min. time you might not want to use a 32 Bretzel pan spray 16 min. 33 Big croissants Don't crowd the oven. The pans 26 min. should never touch each other or 34 Plunder salzig the sides of the oven, or be placed 21 min . 35 Big bread prebaked over or under each other on the 27 min. racks. 36 Swiss „Zopf“ prebaked To test for doneness in cakes, 17 min. quick breads and bar cookies, use 37 a toothpick inserted in the center. 38 The toothpick should come out clean and dry, or have only a few crumbs clinging. Yeast breads, rolls 39 and loaves should be golden brown on top, sides and bottom. = GN-tray 65 mm oder 100 mm = Roasting
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