Cooking functions
Discover the cooking mode of Pratika touchscreen ovens
Convection cooking
The wide temperature range allows you to roast,
grill, fry fresh or frozen food as well as make dry
pastry products. The excellent temperature uniformity
is maintained even when cooking with a full load.
Temperature range: 30°-280°C
Steam cooking
Steam is ideal for stewing, blanching and cooking
vegetables and meat and fish at low temperatures,
as it allows the organoleptic and aesthetic
properties of the food remain unchanged.
Temperature range: 30°-130°C
Mixed cooking
The correct intensity of heat and degree of humidity
are essential for creating the ideal conditions for cooking
and regenerating food. Juiciness, hydration and flavor
are preserved at the desired levels so as to ensure
that dishes are always served at a high standard.
Temperature range: 30°-280°C
Multilevel
You can simultaneously cook different foods, thereby
improving preparation and service times. The advanced ventilation system avoids the contamination of flavors,
leaving the chef free to bake different products at the
same time, even if they possess different flavors.
Phased cooking
Phased cooking increases accuracy and maintains
the quality of the food at a higher level. Each recipe
can be composed of 1 to 3 phases with different
durations, temperatures and humidity levels; they
can be modified even when cooking is in progress.
Core probe and Delta T cooking
The Delta T function guarantees a constant
difference between the food's core temperature
and that of the cooking chamber. The result is
that the weight loss of the food is very low,
while the food remains juicy and tasty.
