Cooking functions
Discover the cooking mode of Qubi ovens
Dry cooking
The dry program allows you to roast, grill, fry fresh
or frozen food, using its convection technology
Temperature range 30°-300°C.
Steam cooking
Saturated steam allows you to stew, blanch and cook
vegetables, meat and fish at low temperature while maintaining
the unaltered organoleptic and aesthetic properties of food.
Mixed cooking
The infinite nuances which exist between dry and steam cooking are available with mixed cooking.
The correct intensity of heat and level of humidity can
be used to create the ideal climate to cook and regenerate
food, so that the juiciness, hydration and flavor of the food
are maintained at the optimum levels.
Multilevel
Foods that share the same cooking climate can be cooked
at the same time. The cooking of a mixed Basket of foods
allows you to optimize the times of preparation and service, while the advanced ventilation system means that contamination of flavors can be avoided.
Slow cooking
Low temperature cooking enhances flavors, colors
and the consistency of the food. Double Steam Balance technology keeps the temperature stable and activates
the maturing mode at the end of the cycle.
Desiccation
Dehydrate food by eliminating the liquids it contains.
The flavors intensify and the storagetimes lengthen.
Maintenance
Ready-made food can be stored at the service
temperature by setting the best humidity percentage.
The core probe control ensures excellent levels of precision.
Pasteurization
Pasteurized foods increase shelf life ensuring
greater food safety
Finishing
Finishing is the final touch before a dish can be served.
Semi-finished products and ready dishes can be
browned, au gratin or grilled to complete the cooking.
Regeneration
Blast chilled or frozen foods are regenerated
to serving temperature.
