1590516

ChefTop™
Recipebook
ChefTop™
Steam Convection Ovens
Cooking with ChefTop™ convection steam ovens

The Convection Steam Ovens of ChefTop™ Line represent an indispensable help to obtain excellent cooking
results and easy preparation of complete menus. This recipe book is designed to give some indications for their
fulfilment, without restricting Your creativity and professionalism.
Enjoy yourself!!!
INDEX
• Digital Control Panel ChefTop™ Page 3

• ChefTouch digital control panel way of working Page 4
- Automatick Cooking ChefUnox Page 8
• Cooking variables Page 14
• Chef’s suggestions for an even cooking Page 15
• Recommended Pans and Grids Page 16
• Professional Cooking of Gastronomy Page 17
• Professional Baking of Bakery and Pastry Page 19
• Particular kinds of cooking and general parameters for temperatures Page 21
• Oven particular uses Page 25
• Recipes Page 27
• My Programs Page 60
• Example of UNOX Menu Page 62
ATTENTION!
The equipment must be used only for what it is intended for. The ovens are meant
only for cooking and baking of food. Any other use has to be considered improper.
The working temperature of the ovens goes from 0 to 260° C.
Digital Control Panel ChefTouch
Display Time / Programs display /
Core temperature Climate display Autodiagnosis
2 6 12 Controlled equipment
Display Cavity Temperature / Delta T Infrared interface display
4 8 13
1 9 14
Select cooking Stored programs / W
washing Selection of equipment
step 5 Washing programms
programs / to control
Set cooking parameters / Coolingcooling
down programm
down program
3 Select programs 7
Select Cooking Parameters Start / S
stop cooking 10
Cooking programs
saving
11
ChefUnox
ChefUnox
Automatic cooking cycles
IMPORTANT
Don’t use any object such as knives, forks, etc.
To activate the functions and/or set the desired values, it is enough to touch with the finger the silk-screen
printed glass.
Selection of the appliance to control

The digital control panel “ChefTouch” allows the user to control a variety of UNOX ChefTop appliances
connected to the oven. In addition , the introduction of the MASTER & SLAVE system allows the management ,
with a single digital control, of multiple ovens. The oven that is used to control all other appliances, becomes
the MASTER oven. The ovens controlled by the MASTER oven become SLAVE ovens, and their digital control is
inactive. The MASTER and SLAVE digital control boards are, in case of emergency, interchangeable.
The selection of the appliance to control is made with the button and the controlled appliance is shown by
the display panel 13.
Appliance number Appliance Appliance code

1 Oven ChefTop™ MASTER
2 Oven ChefTop™ SLAVE 2
3 Oven ChefTop™ SLAVE 3
4 Blast Chiller XK304
5 Holding Cabinet XL314
8 Reverse Osmosis System XC224
3
ChefTouch digital control panel way of working
Cooking steps
STEP 1 STEP 2 STEP 3 STEP 4 Any cooking program may be composed of 4 steps
Button to select the cooking step
For each step the user can set the following settings:
• Time or core temperature (the settings “TIME” and “CORE TEMPERATURE” are self cancelling: when
selecting the “TIME”, the “CORE TEMPERATURE” setting will be inoperable and vice-versa);
• Chamber temperature or, as an alternative, Delta T (available only if core temperature is set);
• Possible CLIMA LUX with dry air percentage (DRY.Maxi™) or steam percentage (STEAM.Maxi™).
Button to select the cooking parameters
The active parameter flashesand it is shown through one of the five

TEMPERATURA TEMPERATURA
TEMPO CUORE CAMERA DELTA T CLIMA LUX
T CLIMA
LUX
bright icons
IMPORTANT
A complete cooking cycle doesn’t necessarily require the use of all the four steps. You should set only the
desired ones. This doesn’t compromise the way the oven performs.
EXAMPLE OF PROGRAMMATION OF A COMPLETE COOKING CYCLE
CORE CLIMA LUX

MODE OF TIME CHAMBER
STEP TEMPERA- DELTA T STEAM.
COOKING min. TEMPERATURE DRY.Maxi™
TURE Maxi™
LEG OF PORK
1 5 100 ˚C 100%
2 66˚C 170 -180 ˚C 30 - 40 %
3 70˚C 180 -190 ˚C 20%
4 72-74˚C 190 -200 ˚C 30%
4
Cooking parameters
Time
• Push the button up to when the time display flashes
• Use the - buttons to set the time.
1° STEP 2° 3° 4° STEP
inF
INF 0h 00' 9h 59' inF
HLD 0h 00' 9h 59'
-
IMPORTANT
In the 1st cookng step when the display panel shows “INFINF”, the oven will work continuously until it is manual-
ly stopped by the user. in the 2nd, 3rd, 4th cooking steps when the display panel shows “HLD
HLD”, the oven will
work continously until it is manually stopped by the user, keeping the temperature inside the chamberat 70°C.
Core temperature
• Push the button up to when the core temperature display flashes
• Use the - buttons to set the desired core temperature
0°C 100°C
-
IMPORTANT
By setting the core temperature, the cooking time is automatic. As soon as the set core temperature is
reached, the cooking step finishes and the following step (if selected) starts.
Chamber temperature
• Push the button up to when the temperature display flashes
• Use the - buttons to set the desired chamber temperature.
0°C
PAU 0°C 260°C
-
IMPORTANT
To postpone the starting of the oven or to have pause period(useful for the rising of some products)
push the button to recall the PAU function. Fans and heating helements turn off.
5
Delta T
Delta T is difference between the core and the cavity temperature.
CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T
• Push the button up to when the Delta T display flashes “ ”
• Use the - buttons to set the desired Delta T.
0°C 260°C
CLIMA LUX
The setting of the climate inside the cooking chamber (STEAM.Maxi™ / DRY.Maxi™) is shown by
CLIMA LUX ellipse
The 10 red led’s indicate the percentage of dry air, variable from 10% to 100%, that can be extracted
from the chamber, thus creating a dry climate inside the oven (Patented DRY.Maxi™ system).
This second function can be used, for example, in the final external browning of the meat o in the baking
of bread and pastry as it makes the product crispy and crumbly outside and dry inside.
The 10 blue leds indicate the percentage of steam inside the cooking chamber which can vary from 10%
to 100% for each cooking step (STEAM.Maxi™ system).
IMPORTANT
It is not possible to use the two systems simultaneously. The settings of CLIMA LUX parameter is op-
tional. In case this parameter is not set the oven cooks through convection system.
• Push the button up to when the CLIMA LUX sign flashes;

• Push the to set the desired quantity of dry climate (DRY.Maxi™ system)
• Push the to set the desired quantity of steam (STEAM.Maxi™ system)
6
Start/stop cooking cycle
• Once you have set all the cooking parameters, push the button to start the cooking cycle;
• To stop the cooking cycle touch the button.
When the cooking cycle has finished, both in manual and program mode, the oven makes an audible
alarm for 15 seconds and the display 2 flashes for 45 seconds.
During this 45 seconds time the “START / STOP” led remains on:
• if in the mean while you touch the button you increase the set cooking time. The oven automati-
cally starts again (with the last cooking cycle settings);
• if you touch the button the “START / STOP” led turns off and all settings are reset.
• if none of the buttons are touched, after 45 seconds have passed, “START / STOP” led turns off and
all settings are reset
Way of cooking “Manually”

With Mixed Convection Steam Ovens ChefTop™ you can choose to cook in three different ways:
1st Way
Setting the following parameters:
• Time;
• Cooking chamber temperature;
• (Possible) CLIMA LUX.
2nd Way
Impostazione dei seguenti parametri:
• Setting the following parameters:
• Core temperature (in this case the cooking time can’t be set and, as soon as the set core temperature
is reached, the cooking step finishes and the following step -if selected- starts.
• Cooking chamber temperature
3rd Way
Setting the following parameters:
• core temperature
• Delta T
7
Automatick Cooking ChefUnox
The digital control ChefTouch contains inside its memory a set of automatic cooking settings proposed by ChefUnox.
It is sufficient to simply select the required kind of cooking to prepare, automatically, an endless range of foods.
But the most important Chef is you!

Inside every kind of Automatic Cooking setting, you have the possibility to personalise some parameters in order to obtain,
according to your own demands, the best level of cooking. STEAM PRB1
PIZZA ITALY
BREAD
VACUO
ROAST
REGEN
POLLO
STEAM
SLOW
GRILL
FRIES
PIZZA
BAKE
• Push the button

• Use the buttons - to select the desired program
• Push the button to start the program
• Push again the button to stop the program
IMPORTANT
Before starting the program it is possible to modify the values of some parameters.
• Push the button until the parameter you want to modify flashes
• Use the buttons - to set the new value
In case you want to made permanent this change:

• Push the button for 5 seconds (then you will hear a bleep and the program is now saved)
8
Automatic Cooking settings for an endless range of foods
Slow Cooking at low temperature using the core probe
This type of cooking is related to the most ancient type of cooking, simple roasting. Slow cooking increases
the tenderness of the meat and reduces the weight loss. The external crust formed by the heat prevents
the leakage of the natural juices, thus allowing the internal part of the food to cook in a gradual, even and
delicate way.
At the end of the cooking cycle the oven keeps the product at the temperature of 70°C until it is manually
stopped.
Ideal for the cooking of large joints of meat.
VARIABLE PARAMETER: Temperature at the core of the product
Steaming
This kind of cooking, who’s origins go back to ancient China, is the simplest and most nutritional form of
cooking. Minimizing weight loss and locking in colour, flavour, vitamins and minerals. Therefore offering
tasty and delicate food.
Ideal for the cooking of vegetables, potatoes, fish.
VARIABLE PARAMETER: Cooking time
Roasting with core probe
This kind of cooking uses two elements as heat conductors: the fats that are naturally found in the food, and
hot air.
Ideal for the cooking of meat, fish, poultry and game (with Pollo grid), skewers (with Spido tray).
9
Grilling
Very ancient and quick size of cooking, for the perfect grilling of meat fish and vegetables:
• The surface of the grill plate must be very hot before placing the food on it;
T-bone steaks and fillets… absolutely perfect thanks to the inimitable griddle-plate FAKIRO™
Grill.
Regenerating
The combined use of an UNOX oven and blast chiller allows the operators to optimize their time by pre-
paring food in advance, then regenerating as and when required, thus offering a product identical to a just
cooked one.
VARIABLE PARAMETER: Time of the regenerating process
Automatic cooking settings for specific products
CROIS, PANE, POLLO: ChefUnox Automatic Cooking settings for specific products with the use of the core
probe.
PIZZA ITALY, PIZZA, FRIES are ChefUnox Automatic Cooking settings for specific products without the use
of the core probe.
The use of trays FAKIRO™ for pizza and NoFry, for fried products, will greatly improve their cooking
and flavour.
VARIABLE PARAMETER: Cooking time
10
External core probe for supplementary automatic cooking settings
Vacuum-cooking settings
This innovative technology presents numerous advantages in the cooking of the foods: unaltered nutritional
value, better organoleptic quality, easier and more durable conservation of the foods, in their regeneration
process.
This kind of cooking is performed through a probe, external to the oven, equipped with an extra-fine nee-
dle (in order not to damage the vacuum pack).
Ideal for the cooking of dishes based on fish, white and red meat and vegetables.
Steaming with probe
Thanks to the external probe, equipped with an extra-fine needle, it is possible to obtain optimum steaming
of particularly delicate foods, such as sausages, fish and vegetables.
11
“Programming” System
Saving a cooking program
LPUMP
COOL
P01
P00
P02
P70
L1
L2
L3
-
The ChefTouch electronic control board allows the user to save, and then recall up to 70 cooking
programs.
• Before setting any data you should select the required number of the program to be set by touching
the e buttons
• Afterwards, set the different steps that make up the program.
Example on how to set the data of a program step:

- Set the desired time for the cooking step;
- Set the temperature inside the cavity;
- Set the desired percentage of dry climate (DRY.Maxi™) or set the desired percentage of steam
(STEAM.Maxi™)
- Pass to the following step (when needed) by pushing the cooking steps shift button.
• To save the program press and hold the button for 5 seconds (after 5 seconds have passed you
will hear a bleep) the program is now saved.
Use of the saved programs
• Push successively the and buttons until the display shows the number of the desired program.
• Push the button to start the desired program
• Push again the button to interrupt the program
IMPORTANT
When a saved program is started, the oven automatically preheats.
12
Cooling / Washing programs
LPUMP
COOL
P01
P00
P02
P70
L1
L2
L3
-
Washing programs
Cooking chamber washing programs (only with XC 404 washing system)
L 1 not very dirty
L 2 dirty
L 3 very dirty
Moreover, there is a pump pre-loading program LPUMP

• Push successively the and buttons up to when the program display shows the desired
washing program.
• Push the buttons to start the program.
IMPORTANT
When first using Rotor.KLEAN™ system and every time pumps are unloaded it is necessary to exe-
cute the pre-loading program LPUMP (2 minutes duration).
It is very important to clean the oven daily, in order to work in hygienic conditions and to keep the equi-
pment efficient.
Cooking chamber cooling down program “COOL”

The program “COOL
COOL” is used for cooling down the cooking chamber, it allows the fans inside the cham-
ber to rotate whilst the heating elements remain off. The program works also with the door of the oven
open.
• Push successively the and buttons up to when the program display shows the sign “COOL
COOL”;
• Push the buttons to start the program.
13
Cooking Variables
• Time
This variable depends a lot on the quantity of food you put in the oven.
The bigger the quantity of food, the longer the cooking time and vice versa.
A shorter cooking time than that required by the food does not allow to have completely cooked food.
A longer cooking time than that required by the food causes the burning of the food surface.
• Cavity Temperature
The exact setting of the temperature inside the cavity guarantees a proper cooking of the food, both inside
and outside.
- A lower temperature than the proper one dries the food rather than cooking it.
- A higher temperature than the proper one burns the surface while the core remains uncooked (someti-
mes this is desired, especially with meat).
• Hot dry air
Hot dry air system “DRY.Maxi™”, patented by UNOX, allows to the user extract the humidity, created
by the product while cooking, from the cavity, thus maintaining a dry environment. In this way the product
becomes crispy and crumbly outside (for example: bread, croissants), while the internal part is dry with
an even structure.
• Steam
The introduction of the variable steam (STEAM.Maxi™) and its different combinations with the tempe-
rature allow different types of cooking:
- steaming (only steam);
- mixed convection-steam cooking (air+steam).
• Oven Pause
The Oven Pause button stops ventilation and turns the heating elements off.
This function is used to let the food rise inside the cavity.
Furthermore, it is used to postpone the beginning of the cooking.
14
Chef’s suggestions for even cookings
• Pre-heating
It is always better to pre-heat the oven up to a temperature at least 30-50°C higher than the one requi-
red for cooking, in order to reduce the effects of heat lost due to the opening of the door.
• Kind of pans
To obtain a perfect cooking quality and an even browning of the product it is better not to use too high
containers, which don’t permit a correct circulation of the air.
• Free space between pans
For an even cooking it is important to check that you have at least 3 cm of free space between the
product and the upper pan.
• Quantity of food
To obtain the best results it is important not to overload the oven, and check, in case of bread and pa-
stry, the orientation of the food on the trays compared with the air flow.
• Core probe positioning
For its correct functioning, it is essential to insert the core probe, from the top to the bottom, in the
thickest point of the product, until you reach the centre.
In case of foods with reduced thickness, the core probe should be inserted horizontally to the support surface.
IMPORTANT!
Convection ovens need lower cooking temperatures (20-40°C less) than those normally used in static ovens.
Pay attention when opening the door!!!

Heat and steam could cause burns.
15
Recommended pans and grids
Gastronomy Pans and Grids GN1/1
Enamelled Pan Black h 20 mm Pies

h 20 mm Roasts, Fish
Vegetables, Oven roasted Potatoes
Stainless Steel Pan h 40 mm
h 65 mm
h 20 mm
Roasts
Stainless Steel Perforated Pan h 40 mm
Boiled Vegetables
h 65 mm
Aluminium Flat Pan h 20 mm Bread and Pastry
Ribbed Aluminium and Teflon© Coated Plate FAKIRO™ Grill* Grilled Meat, Fish, Vegetables
Aluminium Plate FAKIRO™ * Pizza, Flat Bread, Bread
Skewers with Meat, Fish

Stainless Steel Pan Spido
Vegetables
Flat Chromium-Plated Grid

Roasts
Flat Stainless Steel Grid
French Fries, Frozen Fish to Fry

Stainless Steel Grid NoFry Fried Stuffed Olives
Boiled Vegetables
Stainless Steel Grid Pollo Poultry, Fowl, Game
Gastronomy Pans and Grids GN 2/3

Pies
Stainless Steel Pan h 40 mm Roasts, Fish
Vegetables, Oven Roasted Potatoes
Stainless Steel Perforated Pan h 40 mm Boiled Vegetables
Flat Stainless Steel Grid Roasts
* FAKIRO™ and FAKIRO™ Grill plates have been manufactured with a very thick layer of material. In
this way the heat absorption surface increases, allowing extremely short working times and a perfect baking
balance between the upper and the lower surface of the product.
16
Professional Cooking of Gastronomy
Meat
Fish
Vegetables
Convection Cooking
• Temperature: from 70°C to 260°C
Convection cooking is done by hot dry air that circulates round and round inside the cavity. This allows
the heat to be perfectly distributed, consequently, it is possible to have even cooking. The results are
perfectly cooked food both on the surface, with a golden crust, and in the internally, also when the oven
is fully loaded.
Suitable for: Cooking au gratin

Roasts cooking
Grill cooking
Advantages:
Possibility to cook at the same time different types of foods such as vegetables, meat, fish, without
mixing the flavours (as long as the required cooking temperature is the same for all the cooked
dishes).
17
Mixed Steam-Convection Cooking

• Steam: from 10% to 60%
The cooking is made by the combination of hot dry air and steam, evenly distributed inside the cavity. It is
surely the most profitable and efficient working system among the cooking methods used today.
Cooking times are considerably reduced. At the same time, the food remains more tender and nearly
unaltered in weight.
Suitable for: Roasts cooking, Roast beef, Braised Meat, Stews

Fish Cooking
Chef’s suggestions:
For roast cooking it is better to use a perforated pan or a grid, because in this way it will not be
necessary to turn the food continually.
In any case, you will be able to collect the meat juices by adding on the bottom of the cavity a
not-perforated pan, with the desired spices and a vegetables mirepoix (celery, carrots, onions)
which allow you to make a sauce.
Steaming
• Low temperature steaming: temperature from 70°C to 99°C

• Steaming: temperature from 99°C to 105°C
• Intensive steaming: temperature from 105°C to 130°C
• Steam: 100%
The use of ventilated steam is one of the most delicate ways of cooking food. With this kind of cooking the food
does not lose any liquid; therefore the nutritional contents, the appearance and the weight of the food remain
unaltered.
Suitable for : Low temperature steaming ► Vegetables, Fruit, Terrines, Soufflés, Pâtés, Vacuum-Cooking
Steaming ► Vegetables, Fruit, Eggs, Meat, Fish
Intensive steaming ► Potatoes
To cook leaf vegetables with steam, it is suggested to initially slightly moisten the food, in order to
avoid the drying out of the leaves. In addittion, to avoid the dispersion of the food due to air flow
inside the cavity, you can use two baskets (No Fry, one as a base and another, turned upside down,
as a cover).
18
Professional Baking of Bread and Pastry
Bread
Pastry
Convection baking
Convection baking is done by hot dry air that circulates round and round inside the cavity. This allows
the heat to be perfectly distributed, consequently, it is possible to have even baking results at all the
points of a single pan and on all the pans. An even baking is guaranteed also when the oven is fully loa-
ded.
Pastry is perfectly baked both on the surface , with a golden crust, and in the internally, with a uniform
structure and a constant residual humidity.
Suitable for: Baking of Short Pastry, Puff Pastry, Tart Pastry, Cream-puff Pastry
Baking of Sponge cake
Baking of Cookies
To obtain the best results in pastry it is necessary to have a higher distance between the trays, and
a higher distance between the products on the trays.
For products with a light mass it is preferable to use the air reduction kit, in order to avoid their
movement on the trays.
19
Convection + Humidity Baking

• Humidity: from 10% to 20%
The baking is made by hot air with the addition of a variable percentage of humidity, according to the
type of food that has to be baked.
Suitable for: Baking of leavened dough such as bread

Baking of colomba cakes, panettone cake, croissants
The use of the humidity at the beginning of the baking makes leavening easier; subsequently,
the humidity should be reduced, or even completely eliminated, to obtain the final crispness and
golden surface.
Convection + Dry Air Baking

“ DRY.Maxi™” System (Unox Worldwide Patent)

• Dry air: from 10% to 100%
This is an innovative system that allows the humidity, generated by the product when baking, to be ex-
tracted from the cavity, thus maintaining a dry environment.
The product, thanks to its dry and even internal structure, appears crispy and crumbly.
Suitable for: Baking of Croissants

Baking of Cookies
Baking of Bread
20
Particular kinds of cooking
and general parameters for temperatures
Cooking with Core Probe + Cavity Temperature

With this kind of cooking, the core temperature and the cavity temperature have to be set.
The core probe measures the rise of the temperature inside the product during all the process, and it
has to be inserted in the thickest part of the food and with the end in its centre.
With this system, therefore, it is no longer necessary to set the time variable, the oven, in fact, will
automatically turn off when the set core temperature is reached, or it will pass to the following pro-
grammed step.
Core Probe cooking is useful to optimise the cooking of different foods and avoid to continuously che-
cking the food during its various cooking steps.
Core Probe +
Cavity Temperature
Cavity
Temperature
Set core temperature

Core
od
Fo
Time in minutes
21
Cooking with Core Probe + ∆T (Delta T)
In this case you have to set the desired temperature at the core of the food and the Delta T (difference
between the core and the cavity temperature)
CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T
In this way the cavity temperature will increase gradually, keeping constant during the cooking cycle
the difference between the product core temperature and the cavity temperature you set. This kind
of cooking will allow you to obtain very soft and delicate cooking, especially useful for large joints of
meat.
Core Probe Core probe

+ ∆°T at 100°C + ∆°T at 50°C
ity
Cav
Temperature
Temperature
Cavity
Set core temperature Set core temperature
re
d Co re
Foo Food Co
Time in minutes Time in minutes
At the same core temperature, the higher the ∆T, the more cooked the external part of the
food.
The optimum difference of temperature between the core probe and the cavity should not exceed
50/70°C.
Particularly useful for overnight cooking.
22
RECOMMENDED CORE TEMPERATURES
Food Core temperature

BEEF AND VEAL
Rare Roast-Beef 45 - 48 °C
Roast-Beef 50 - 55 °C
T-bone Steak 54 - 56 °C.
Braised Beef, Stew 85 - 90 °C
Boiled Meat 90 - 92 °C
Veal Loin 72 °C
Veal Fillet 72 °C
PORK
Pork Loin 72 - 74 °C
Pork Entire Fillet 65 - 70 °C
POULTRY AND GAME
Chicken 70 - 72 °C
Turkey 72 °C
Duck Breast 55 °C
Roast Rabbit 87 - 90 °C
Game 85 - 90 °C
FISH
Entire Fish (Salmon, Trout) 70 °C
23
Cooking au gratin
Kind of cooking especially indicated to form a thin golden crust on pasta, vegetables, meat or fish cove-
red with béchamel, cheese and breadcrumbs.
Grilling
To grill T-bone steaks, Entrecôtes, Tagliatas, Chickens it is necessary to use UNOX FAKIRO™ Grill,
which, reduces the cooking times, of large pieces of meat compared with traditional grills.
Foods cooked in this way are more tender and juicy because the pores of the meat close immediately
thanks to the heat therefore retaining the juices.
When using large pieces of meat, it is recommended to use about 10% humidity to make food
more tender.
Stewing
Slow cooking at low temperature with use of humidity suitable for meat in small pieces.
RECOMMENDED CAVITY TEMPERATURE
DRY AIR STEAM

TEMPERATURES ° C
TYPES OF COOKING DRY.Maxi™ STEAM.Maxi™
FROM TO FROM TO FROM TO
260°C Cooking au gratin
210° 260°
Grilling 200° 250° 10% 20%
Roasting 150° 210° 10% 30%
Bread Baking 160° 200° 30% 100% 10% 30%
Pastry Baking 140° 180° 10% 100%
Stewing 90° 110° 20% 30%
Steaming 70° 110° 100%
Slow Cooking 70° 90° 10% 30%

70°C
24
Oven particular Uses
Regenerating
This function is used when you want to regenerate a product previously cooked and then frozen with
a blast chiller.
Holding
This function allows to extend the holding of the product temperature for the required time.
It is recommended to keep the food temperature higher than 70°C in order to avoid the growth of
bacteria (see HACCP regulations).
Vacuum Cooking
Vacuum cooking is possible both for meat and for fish; it is particularly suggested for white meat and
for the preparation of stewed and boiled meat.
DRY AIR STEAM

TEMPERATURES ° C
DRY.Maxi™ STEAM.Maxi™
PARTICULAR USES
DA A DA A DA A
Regenerating 130° 150° 10% 30%
Holding 70° 80° 0% 10%
Vacuum Cooking 70° 90° 60% 100%
25
…summing up
Convection cooking
• Temperature: from 70°C to 260°C Meat
Fish
Vegetables
Steaming Meat
• Low temperatures steaming: temperature from 70°C to 99°C Fish
• Steaming: temperature from 99°C to 105°C Shellfish
• Intensive steaming: temperature from 105°C to 130°C Mussels
• Steam: 100% Vegetables
Mixed Steam + Convection Cooking

Roasts
• Temperature: from 70°C to 260°C Fish
• Steam: from 30% to 60% Oven roasted potatoes
Food au gratin
Convection + Humidity Cooking

• Temperature: from 70°C to 260°C Bread
• Steam: from 10% to 20% Focaccia
Leaven products
Convection + Dry Air Cooking

• Temperature: from 70°C to 260°C Cookies
• Dry Air: from 10% to 100% “DRY.Maxi™ System (UNOX Worldwide Patent) Croissants
Notes
26
Recipebook
27
COOKING CYCLE
Fresh STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
OF min. PROBE DRY STEAM
Vegetables COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 12-15 100°C 100%
Carrots
2
"Rondelles"
"Demidoff"
3
"Sticks"
4
Program
No.
1 20-25 100°C 100%
2
French Beans
3
Program
No.
1 10-12 100°C 100%
2
Brussels Sprouts
3
Program
No.
1 12-15 100°C 100%
2
Roman Broccoli
"Small pieces"
3
Program
No.
1 15-25 100°C 100%
2
Swiss Chards
3
Program
No.
1 5-10 100°C 100%
2
Leaf Spinaches
3
Program
No.
1 8-10 100°C 100%
Zucchini
2
"Rondelles"
"Demidoff"
3
"Sticks"
4
28
TOTAL CAPACITY PER LOAD IN KG/PIECES/PORTIONS
NUMBER/DIMENSIONS OF GN PANS/GRIDS PER LOAD
Trays Capacity
Pan Model Model Model Model Model Model
GN 1/1 in:
XVC 704 XVC 504 XVC 304 XVC 204 XVC 104 XVC 054
Kg
10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3
Pieces
Portions
Stainless Steel 30 Kg 21 Kg 10 Kg 7 Kg 9 Kg 6 Kg
3 Kg
Perforated 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
3 Kg
3 Kg
3 Kg
Stainless Steel 25 Kg 17,5 Kg 10 Kg 7 Kg 7,5 Kg 5 Kg

2,5 Kg
Stainless Steel 7,5 Kg 6 Kg 4,5 Kg 3 Kg 3 Kg 2 Kg

1,5 Kg
3 Kg
29
COOKING CYCLE
Fresh STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
Vegetables COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 30-35 100°C 100%
2
Entire Fennels
3
Program
No.
1 15-20 100°C 100%
2
Sliced Fennels
3
Program
No.
1 8-12 100°C 100%
2
Peas
3
Program
No.
1 25-35 100°C 100%
2
Steamed Potatoes
3
Program
No.
1 25-30 180-200°C
2
Oven Roasted Potatoes
3
Program
No.
1 5 180° C
2 10 180°C 50%
Mixed Peppers Strips
3 5 200°C 100%
4
Program
No. 1 6 230°C
Grilled Aubergines
2
3
With
FAKIRO™ Grill
4
30
Pan Model Model Model Model Model Model Trays Capacity

GN 1/1 in:
Kg
10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3
Pieces
Portions
Stainless Steel 25 Kg 20 Kg 15 Kg 10 Kg 10 Kg 6,5 Kg

5 Kg
3 Kg
Stainless Steel 25 Kg 17,5 Kg 10 Kg 7 Kg 7,5 Kg 5 Kg

2,5 Kg
3 Kg
3 Kg
Stainless Steel 10 Kg 8 Kg 6 Kg 4 Kg 4 Kg 2,5 Kg

2 Kg
FAKIRO™ 15 Kg 12 Kg 6 Kg 3 Kg
3 Kg
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
31
COOKING CYCLE
Beef STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
OF min. PROBE DRY DRY.Maxi STEAM
and Veal COOKING STEAM.Maxi
Program
No.
1 5 100°C 100%
2 50°C 180-190°C 30%

Roast Beef
3 55°C 200-220°C 10%
Program
No.
1 5 100°C 100%
2 50°C 50°C
Roast Beef
at "low temperature"
3 55°C 220°C 10%
Program
No.
1 3 100°C 100%
Wellington Fillet
"1st phase" 2 35°C 200-220°C 20%
3 50°C 170-180°C
Wellington Fillet
"2nd phase"
4 55°C 170-180°C 50%
Program
No.
1 54-56°C 230-240°C
"Grilled" Tagliata
2
3
With
FAKIRO™ Grill
4
Program
No.
1 54-56°C 230-240°C
"Grilled" Chateaubriand
2
3
With
FAKIRO™ Grill
4
Program
No.
1 54-56°C 230-240°C
2
Tournedos
3
Program
No.
1 54-56°C 180-200°C 10%
"Grilled" T-Bone Steak
2
3
With
FAKIRO™ Grill
4
32
Trays Capacity
Pan Model Model Model Model Model Model
GN 1/1 in:
Kg
10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3
Pieces
Portions
Stainless Steel
Perforated 10 Pieces 8 Pieces 4 Pieces 2 Pieces 2 Pieces 1 Piece
2 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
2 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
20 Pieces 16 Pieces 8 Pieces 6 Pieces 4 Pieces 3 Pieces
Perforated 4 Pieces
or Not Perforated 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Stainless Steel 10 Pieces 8 Pieces 4 Pieces 2 Pieces 2 Pieces 2 Pieces

Not perforated
2 Pieces
5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
FAKIRO™ 30 Pieces 24 Pieces 12 Pieces 6 Pieces

6 Pieces
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1

6 Pieces
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
15 Pieces
Not Perforated 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
FAKIRO™ 10 Pieces 8 Pieces 4 Pieces 2 Pieces 2 Pieces

Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
Da 1 a1,2 Kg
33
COOKING CYCLE
Beef STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
OF min. PROBE DRY DRY.Maxi STEAM
and Veal COOKING STEAM.Maxi
Program
No.
1 5 100°C 100%
2 66°C 190-200°C 20%

Veal Loin
3 72°C 210-220°C 10%
Program
No.
1 5 100°C 100%
2 66°C 190-200°C 20%

Veal Chops
3 72°C 210-220°C 10%
Program
No.
1 66°C 210-220°C 10%
2 72°C 230-240°C
Veal Fillet
3
Program
No.
1 5 100°C 100%
2 66°C 190-200°C 30%

Veal Shin
3 72°C 210-220°C 10%
Program
No.
1 60 180-190°C 20%
2
"Marrow Bone"
(Veal Shank Slice)
3
Program
No.
1 5 100°C 100%
2 66°C 180-190°C 20%

Pope's eye
3 72°C 210-220°C 10%
Program
No.
1 5 100°C 100%
2 66°C 180-190°C 30%

Stuffed Veal Roll
3 72°C 190-200°C 10%
34

XVC 704 XVC 504 XVC 304 XVC 204 XVC 104 XVC 054 GN 1/1 in:
10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
Stainless Steel
2 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
2 Pieces
or 3 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
Perforated 40 Pieces 32 Pieces 16 Pieces 12 Pieces 8 Pieces 6 Pieces
8 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
4 Pieces
or 3 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated

15 Pieces
Stainless Steel
4 Pieces
or 3 x 1/1 2 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
Perforated 5 Pieces 4 Pieces 2 Pieces 2 Pieces 1 Piece 1 Piece
1 Piece
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
35
COOKING CYCLE
CLIMA LUX
Pork STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T. DA 10% A 100%
DRY DRY.Maxi STEAM
COOKING STEAM.Maxi
Program
No.
1 5 100°C 100%
2 66°C 170-180°C 30-40%

Leg of pork
3 70°C 180-190°C 20%
4 72-74°C 190-200°C 30%
Program
No.
1 5 100°C 100%
2 66°C 50-60°C 10%

Leg of pork
"low temperature"
3 72-74°C 190-200°C 30%
Program
No.
1 5 100°C 100%
2 66°C 170-180°C 30-40%

Pork loin
3 72-74°C 180-190°C 10%
Program
No.
1 5 100°C 100%
2 66°C 170-180°C 20%

Saddle of pork
3 72-74°C 190-200°C 10%
Program
No.
1 3 100°C 100%
2 66°C 170-180°C 30%

Pork shin
3 72-74°C 190-200°C 10%
Program
No.
1 3 100°C 100%
2 30 170-180°C 20%
Pork entire chops
3 20 190-200°C 10%
Program
No.
1 65-70°C 210-220°C 10%
2
Pork entire fillet
3
36

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
Stainless Steel
Perforated 2 Pieces 2 Pieces 1 Piece 1 Piece
1 Piece
or 2 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1
Not Perforated
Stainless Steel
1 Piece
or 2 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1
Not Perforated
Stainless Steel
2 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
2 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
Perforated 50 Portions 40 Portions 14 Portions 10 Portions 7 Portions 5 Portions
10 Portions
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
Perforated 5 Pieces 4 Pieces 2 Pieces 2 Pieces 1 Piece 1 Piece
1 Piece
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
Stainless Steel
10 Pieces
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated
37
COOKING CYCLE
Poultry STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
and Game COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 35 220-230°C
Entire Chicken
2
3
With
"Pollo" Grid
4
Program
No.
1 30 240°C
"Grilled" Split Chicken
2
3
With
FAKIRO™ Grill
4
Program
No.
1 20 190-200°C 10%
2 72°C 210°C 10%

Boned Stuffed Chicken
3
Program
No.
1 25 220-225°C
Entire Cockerel
2
3
With
"Pollo" Grid
4
Program
No.
1 25 240°C
"Grilled" Split Cockerel
2
3
With
FAKIRO™ Grill
4
Program
No.
1 20 190-200°C 10%
Entire Fowl
2 15 220°C
3
With
"Pollo" Grid
4
Program
No.
1 25 240°C
"Grilled" Split Fowl
2
3
With
FAKIRO™ Grill
4
38

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
" Pollo " 24 Pieces 16 Pieces 8 Pieces 8 Pieces

8 Chickens
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1

3 Chickens
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1

6 Chickens

8 Chickens
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1

6 Chickens
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1

8 Chickens
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1

3 Fowls
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
39
COOKING CYCLE
Poultry STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
and Game COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 20 190-200°C 10%
2 72°C 200-210°C 10%

Boned Stuffed Fowl
3
Program
No.
1 5 160-180°C 30%
2 65°C 170-180°C 20%

Entire Turkey
3 72°C 180-200°C 10%
Program
No.
1 20 160-180°C 30%
2 65°C 170-180°C 20%

Entire Turkey Breast
3 72°C 180-200°C 10%
Program
No.
1 25 160-180°C 20%
Entire Pheasant
2 25 170-180°C 10%
3 5 210°C 10%
With
"Pollo" Grid
4
Program
No.
1 30 160-180°C 30%
Entire Duck
2 30 160-180°C 20%
3 20 200-210°C
With
"Pollo" Grid
4
Program
No.
1 5 170-190°C 10%
2 50°C 180-190°C
Duck Double Breast
3 55°C 210°C
Program
No.
1 25 170-190°C 10%
Capon
2 40 210-220°C
3
With
"Pollo" Grid
4
40

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions

6 Fowls
Stainless Steel
1 Turkey
or 2 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1
Not Perforated
Stainless Steel
4 Turkey Breasts
or 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Not Perforated

8 Pheasants
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1

8 Ducks
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1

8 Pieces

8 Capons
Grid 3 x 1/1 2 x 1/1 1 x 1/1 1 x 1/1
41
COOKING CYCLE
CLIMA LUX
Fish STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 6 230-240°C
"Grilled" Sole
2
3
With
FAKIRO™ Grill
4
Program
No.
1 8 100°C 100%
2
Steamed Sole Fillets
3
Program
No.
1 10 180-190°C 20%
2 70°C 180-190°C 10%

Gilthead Seabream
3
Program
No.
1 10-15 190-200°C 20%
2
Gilthead Seabream "Portion"
3
Program
No.
1 10-15 180°C 20%
2 70°C 180-190°C 10%

Dentex
3
Program
No.
1 10-15 190-200°C 20%
2 70°C 190-200°C 10%

Entire Salmon
3
Program
No.
1 15 190-200°C 20%
2
Slice of Salmon
3
42

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions

6 Soles
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
Stainless Steel 50 Portions 40 Portions 30 Portions 18 Portions 20 Portions 14 Portions

10 Portions
Stainless Steel 10 Pieces 8 Pieces 6 Pieces 4 Pieces

2 Pieces
Not Perforated 5 x 1/1 4 x 1/1 3 x 1/1 2 x 1/1

8 Pieces

2 Pieces

2 Pieces

10 Portions
43
COOKING CYCLE
CLIMA LUX
Fish STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
Program
No.
1 10-15 180-190°C 20%
2 70°C 180-190°C
Entire Sea Bass
3
Program
No.
1 10-15 200-210°C 20%
2
Sea Bass "Portion"
3
Program
No.
1 25-30 180°C
2
Sea Bass in salt crust "Portion"
3
Program 1 15-20 190-200°C 20%

No.
Entire "Grilled" Cuttlefishes
2
3
With
FAKIRO™ Grill
4
Program 1 70°C 85-95°C 100%

No.
2
Terrine
3
Program 1 25-30 180-190°C 10%

No.
2
Turbot
3
Program 1 25-30 180-190°C

No.
2
Turbot "Portion"
3
44

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions

2 Pieces

10 Portions

4 Portions

6 Pieces
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1

6 Pieces

2 Pieces

10 Portions
45
COOKING CYCLE
CLIMA LUX
Shellfish STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
Program
No.
1 15-25 100°C 100%
2
Steamed Lobster
3
Program
No.
1 10-12 240°C
"Grilled" Lobster
2
3
With
FAKIRO™ Grill
4
Program
No.
1 20-25 100°C 100%
2
Steamed Cryfish
3
Program
No.
1 8-10 100°C 100%
2
Steamed Prawns
3
Program
No.
1 5-7 240°C
"Grilled" Prawns
2
3
With
FAKIRO™ Grill
4
Program
No.
1 5-7 100°C 100%
2
Steamed Shrimps
3
Program
No.
1 10 180-190°C
2
King Shrimps
"Busara" style
3
46

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
Stainless Steel 20 Pieces 16 Pieces 12 Pieces 9 Pieces 8 Pieces 6 Pieces 4 Pieces

Perforated 5 x 1/1 4 x 1/1 3 x 1/1 3 x 2/3 2 x 1/1 2 x 2/3 0,5 - 0,6 Kg
FAKIRO™ 40 Portions 32 Portions 16 Portions 8 Portions

8 Portions
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1

2 Pieces
30 Pieces
FAKIRO™ 30 Portions 24 Portions 12 Portions 6 Portions

6 Portions
Grill 5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1
50 Pieces
40 Pieces
47
COOKING CYCLE
Frozen bread CLIMA LUX
and STEP TYPE
OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
Salty products
Program
No.
1 11 175°C
2 4 190°C 60%
Baguette
(25gr.)
3
Program
No.
1 11 175°C
2 4 190°C 60%
Baguette
(40 gr.) 3
Program
No.
1 13 175°C
2 5 190°C 60%
Baguette
(55 gr.)
3
Program
No.
1 15 175°C
2 2 190°C 80%
French Roll
3
Program
No.
1 17 175°C
2 3 190°C 80%
Long Baguette
3
Program
No.
1 12 175°C
French Roll 2 3 190°C 60%

with
Black Olives 3
Program
No.
1 15 175°C
Bread 2 3 190°C 60%

with
Sesame and Cumin Seeds 3
48
TOTAL CAPACITY PER LOAD IN KG / PIECES / PORTIONS
NUMBER/DIMENSIONS OF GN PANS / GRIDS PER LOAD

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
20 Pieces
Grid da 25 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
100 mm
16 Pieces
Grid da 40 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
130 mm
16 Pieces
Grid da 55 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
130 mm
8 Pieces
Grid da 80 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
190 mm
4 Pieces
Grid da 140 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
330 mm
16 Pieces
Grid da 30 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
130 mm
6 Pieces
Grid da 70 gr
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
160 mm
49
COOKING CYCLE
Frozen bread CLIMA LUX
and STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
Salty products
Program
No.
1 15 175°C
2 3 190°C 60%
Shell-Shaped Bread
3
4
Program
No. 1 12 175°C
2 3 190°C 60%
Cheese-Coated Bread
3
4
Program
No. 1 15 175°C
2 3 190°C 60%
"Fagottino"
3
4
Program
No. 1 3 175°C
2 10 180°C
Mixed "Sfogliatine"
3 2 185°C
4
Program
No. 1 2 175°C
2 10 180°C
Stuffed Croissant
3 3 190°C
4
Program
No. 1 2 175°C
2 13 185°C
Brezen
3
4
Program
No. 1 3 260°C
2
Pizza
3
50
TOTAL CAPACITY PER LOAD IN KG / PIECES / PORTIONS
NUMBER/DIMENSIONS OF GN PANS / GRIDS PER LOAD

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
40 Pieces 24 Pieces 12 Pieces 8 Pieces 24 Pieces 16 Pieces 8 Pieces

Grid
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3 da 80 gr
100 Pieces 70 Pieces 50 Pieces 35 Pieces 30 Pieces 20 Pieces 10 Pieces

Grid
10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3 da 60 gr
Stainless Steel
12 Pieces
da 60 gr
or 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
80 mm
Not Perforated
Stainless Steel
24 Pieces
da 30 gr
or 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
70 mm
Not Perforated
Stainless Steel
12 Pieces
da 95 gr
or 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
124 mm
Not Perforated
Stainless Steel
6 Pieces
da 93 gr
or 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
160 mm
Not Perforated
5 Pieces 4 Pieces 2 Pieces 1 Piece 1 Piece

FAKIRO™
5 x 1/1 4 x 1/1 2 x 1/1 1 x 1/1 Ø 35 mm
51
COOKING CYCLE
CLIMA LUX
Cookies STEP TYPE

OF
TIME
min.
CORE
PROBE
CAVITY DELTA T.
DRY
DA 10% A 100%
STEAM
Program 1 18-20 140°C

No.
2
"Viennese" Cookies
"Assabese" Cookies
3
Program
No.
1 18-20 140°C 100%
"Chocolate slices"
"Bone to byte" 2
"Chocolate Diamonds"
"Almonds slices" 3
Cookies
4
Program
No. 1 20-25 140°C
2
"Lady's Kisses"
Cookies
3
4
Program
No. 1 5-6 165-170°C
2
"Finger biscuits"
Cookies
3
4
Program
No. 1 15-20 165-170°C
"Butter Biscuits"
2
"Cantucci"
"Torciglietti"
3
Cookies
4
Program
No. 1 150 90-95°C 100%
"Tentatori" 2
"Meringues with coconut"
"Meringues with nuts" 3
4
Program
No. 1 150 90-95°C 100%
2
Meringues
3
52

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
Flat Aluminium 4 Kg 2,8 Kg 2 Kg 1,5 Kg 1,2 Kg 0,800 Kg

0,4 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3

0,4 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3

0,4 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
Flat Aluminium 3 Kg 2,1 Kg 1,5 Kg 1 Kg 0,900 Kg 0,600 Kg

0,3 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
Flat Aluminium 4 Kg. 2,8 Kg 2 Kg 1,5 Kg 1,2 Kg 0,800 Kg

0,4 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3

0,3 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3

0,3 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
53
COOKING CYCLE
Bases STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
for Cakes COOKING DRY.Maxi STEAM.Maxi
Program 1 30 175-185°C
No.
2
Sponge Cake
"Cake tin"
3
Program
No.
1 40-50 170-175°C
2
Sponge Cake
"Baking dish"
3
Program
No.
1 6-7 185-195°C
Biscuit 2
"Classico"
"Joconde" 3
Program
No.
1 15-20 180-190°C
2
Layered cake
made of puff pastry & cream
3
4
Program
No. 1 15 185°C
2 5 185°C 70%
Cream Puff
3
4
Program
No. 1 15-20 175-180°C
2
Short Pastry
"Cake tin"
3
4
Program
No. 1 20-25 175-180°C
2
Short Pastry
"Baking dish"
3
54

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
Flat Aluminium 10 Cakes 8 Cakes 4 Cakes 2 Cakes 2 Cakes 1 Cake 2 Cakes

Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3 da 0,7 Kg
Flat Aluminium 7,5 Kg 6 Kg 3 Kg 2 Kg 1,5 Kg 1 Kg

1,5 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Flat Aluminium 3,5 Kg 2,450 Kg 1,750 Kg 1,2 Kg 1 Kg 0,700 Kg

0,350 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
Flat Aluminium 7 Kg 4,900 Kg 3,5 Kg 2,3 Kg 2,1 Kg 1,4 Kg

0,6 - 0,7 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
Flat Aluminium 3,5 Kg 2,8 Kg 1,400 Kg 1 Kg 0,7 Kg 0,5 Kg

0,6 - 0,7 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3

Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3 da 0,7 Kg

1-1,2 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
55
COOKING CYCLE
Bases STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
for Cakes COOKING DRY.Maxi STEAM.Maxi
Program
No.
1 12-16 175-180°C
2
Short Pastry
"Tartellettes"
3
4
Program
No. 1 180 100°C 100%
2
Meringues "Discs"
3
4
Program
No. 1 15-20 175-180°C
2
"Chocolate"
"Apples"
3
Single pie
4
56

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions

Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3 da 0,7 Kg
Flat Aluminium 7,5 Kg 6 Kg 3 Kg 2 Kg 1,5 Kg 1 Kg

1,5 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
Flat Aluminium 3,5 Kg 2,450 Kg 1,750 Kg 1,2 Kg 1 Kg 0,700 Kg

0,350 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3

0,6 - 0,7 Kg
Pan 10 x 1/1 7 x 1/1 5 x 1/1 5 x 2/3 3 x 1/1 3 x 2/3
Flat Aluminium 3,5 Kg 2,8 Kg 1,400 Kg 1 Kg 0,7 Kg 0,5 Kg

0,6 - 0,7 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3

Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3 da 0,7 Kg

1-1,2 Kg
Pan 5 x 1/1 4 x 1/1 2 x 1/1 2 x 2/3 1 x 1/1 1 x 2/3
57
COOKING CYCLE
Various STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
Products COOKING DRY.Maxi STEAM.Maxi
Program
No. 1 12-14 100°C 100%
2
Hard-Boiled Eggs
3
4
Program
No. 1 25 175-185°C 10%
2
Parboiled Rice
3
4
Program
No. 1 10 175-185°C
2
Cannelloni
3
4
Program
No. 1 30 175-185°C
2
Lasagne
3
4
Program
No. 1 10 175-185°C
2
Crêpes
3
4
Program
No. 1 5 195°C 10%
French Fries
2 7 210°C 10%
3
With
"No Fry" Grid
4
Program
No. 1 10-12 230°C 20%
2
Milanese Veal Chop
3
58

10 GN 1/1 7 GN 1/1 5 GN 1/1 5 GN 2/3 3 GN 1/1 3 GN 2/3 Kg
Pieces
Portions
40 Pezzi
2 Kg

10 Portions

18 Portions

12 Portions
" No Fry " 10 Kg 8 Kg 6 Kg 4 Kg 4 Kg 3 Kg

2 Kg
Grid 5 x 1/1 4 x 1/1 3 x 1/1 3 x 2/3 2 x 1/1 2 x 2/3

8 Portions
59
COOKING CYCLE
My STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
Programs COOKING DRY.Maxi STEAM.Maxi
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
60
COOKING CYCLE
My STEP TYPE TIME CORE CAVITY DELTA T.
CLIMA LUX
DA 10% A 100%
Programs COOKING DRY.Maxi STEAM.Maxi
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
Program
No.
1
61
Example of Unox Menu
Terrine of Sea Trout and Prawns

in a bed of Misticanza
****
Rice Grains perfumed
with Oriental Flavours
****
Fillet of Sea-bass with Buttered Spinaches
and Chive Citronette
****
Grilled Vegetables
with Fakiro Grill
****
Baked Peaches perfumed with Marsala
in a Puff Pastry Net
Example of Unox Menu
Hors d’oeuvre
1 Terrine of Sea Trout and Prawns in a bed of Misticanza
STEAM.Maxi™ 100% - 90°C - 70°C
First Course
2 Rice Grains perfumed with Oriental Flavours
18 min- STEAM.Maxi™ 20% - 195 °C
Second course
3 Fillet of Sea-bass with Buttered Spinaches and Chive
13 min - STEAM.Maxi™ 20% - 195°C
Side dish
4 Grilled Vegetables with FAKIRO™ Grill
5 min - 230°C
Dessert
5 Baked Peaches perfumed with Marsala in a Puff Pastry Net
20 min - 150°C
Time in Minutes Cavity Temperature Core Temperature

IMPORTANTE: Tutti i dati contenuti in questo catalogo possono subire variazioni ed essere modificati senza alcun preavviso
UNOX S.p.A.
Via dell’Artigianato, 28/30 - I - 35010 - Vigodarzere (PD)
Tel.: +39 049 86.57.511 - FAX: +39 049 86.57.555
www.unox.com

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ChefTop™

Cooking with ChefTop™ convection steam ovens

• Digital Control Panel ChefTop™ Page 3

Selection of the appliance to control

Appliance number Appliance Appliance code

Button to select the cooking step

Button to select the cooking parameters

The active parameter flashesand it is shown through one of the five

EXAMPLE OF PROGRAMMATION OF A COMPLETE COOKING CYCLE

CORE CLIMA LUX

2 66˚C 170 -180 ˚C 30 - 40 %

3 70˚C 180 -190 ˚C 20%

4 72-74˚C 190 -200 ˚C 30%

• Use the - buttons to set the time.

• Use the - buttons to set the desired core temperature

• Use the - buttons to set the desired chamber temperature.

CAVITY TEMPERATURE = CORE TEMPERATURE + SET DELTA T

• Push the button up to when the Delta T display flashes “ ”

• Use the - buttons to set the desired Delta T.

• Push the button up to when the CLIMA LUX sign flashes;

Way of cooking “Manually”

But the most important Chef is you!

• Push the button

In case you want to made permanent this change:

Slow Cooking at low temperature using the core probe

Ideal for the cooking of large joints of meat.

VARIABLE PARAMETER: Temperature at the core of the product

Ideal for the cooking of vegetables, potatoes, fish.

VARIABLE PARAMETER: Cooking time

Roasting with core probe

VARIABLE PARAMETER: Temperature at the core of the product

VARIABLE PARAMETER: Temperature at the core of the product

VARIABLE PARAMETER: Time of the regenerating process

Automatic cooking settings for specific products

VARIABLE PARAMETER: Temperature at the core of the product

VARIABLE PARAMETER: Cooking time

VARIABLE PARAMETER: Temperature at the core of the product

Steaming with probe

VARIABLE PARAMETER: Temperature at the core of the product

Example on how to set the data of a program step:

Use of the saved programs

Moreover, there is a pump pre-loading program LPUMP

Cooking chamber cooling down program “COOL”

• Hot dry air

• Free space between pans

• Core probe positioning

Pay attention when opening the door!!!

Enamelled Pan Black h 20 mm Pies

Aluminium Flat Pan h 20 mm Bread and Pastry

Aluminium Plate FAKIRO™ * Pizza, Flat Bread, Bread

Skewers with Meat, Fish

Flat Chromium-Plated Grid

French Fries, Frozen Fish to Fry

Stainless Steel Grid Pollo Poultry, Fowl, Game

Gastronomy Pans and Grids GN 2/3

Stainless Steel Perforated Pan h 40 mm Boiled Vegetables

Flat Stainless Steel Grid Roasts

• Temperature: from 70°C to 260°C

Suitable for: Cooking au gratin

• Temperature: from 70°C to 260°C

Suitable for: Roasts cooking, Roast beef, Braised Meat, Stews

• Low temperature steaming: temperature from 70°C to 99°C

• Temperature: from 70°C to 260°C

Suitable for: Baking of leavened dough such as bread