13March

PRODUCTS TABLE FOR BAKING IN OUR OVENS

Steam cooking maintains the nutritional value and color of food and requires less seasoning. Our ovens can carry out steam cooking at low temperature (48 to 100 ° C) with maximum precision and minimum consumption in water and energy. The low temperature steam (50-90 ° C) is ideal for cooking semi-cooked products (custard, Catalan cream or caramel). 100 ° C Steam cooking is perfect for any type of food that otherwise boils. Forced steam cooking (up to 130 ° C) is ideal for frozen products such as vegetables. At this temperature, the heat is transmitted to a greater extent, so the cooking time is shorter and the processing costs are lower.

Here are some examples of the variety you can make in our ovens. In our range of TOUCH LINE OVENS, these and many other recipes are already integrated and ready with just select your photograph. Surprise yourself and let yourself express your creativity.

APPETIZERS AND STARTERS