Lainox expert chefs and technical personnel are always available to offer their assistance, and with our continuously updated FAQ (Frequently Asked Questions) area, you will be able to find the answers to the most common queries and doubts. At Lainox, we have the solutions to your problems and the answers for your queries!
1) Why use hot forced air instead of a static oven?
Because The Cube reaches the required cooking temperature in less
time. Because cooking times are reduced and food can be cooked at lower temperatures. Because for the same quantity of food this method saves energy, ingre-dients and condiment. Because hot forced air distributes the heat evenly, it produces perfect cooking results, enhancing the quality of final dishes.
2) How can food be maintained tender and succulent?
Autoclima is the system for automatic control of humidity to gene-rate
and maintain a constant humidity level in the oven chamber according to the specific dish requirements.
3) Why cook food with low temperature steam instead of boiling?
Because it replaces all Bain Marie cooking, the results of which are
traditionally difficult to guarantee.
4) Why cook food with atmospheric steam instead of boiling?
Because foods of vegetable and animal origin contain a percentage
of water ranging from 60 to 90% of the total mass. It is therefore
obviously better to exploit rather than waste this resource. Because water has high specific heat, i.e. it permits good heat exchange with only small variations in temperature: a moist steam environment guarantees heating efficiency far greater than any other.
5) Why choose forced steam?
Because this method enables cooking of large quantities of frozen pro-ducts in reduced times.
6) Why cook and preserve in a vacuum?
Because the best raw materials can be bought when they are in sea-son, prepared and preserved under vacuum, thereby creating a food
bank. Because cooking in vacuum packs makes the food exceptionally
tasty, fats and added aromas are eliminated, benefiting a healthier
and lighter diet. There is no waste. No additives are used; a big advantage for allergy sufferers.
7) Why choose combi mode cooking?
Because this cooking mode combines the advantages of heat con-vection (speed, energy savings, weight, space) with those of steam
cooking (very little loss of organic qualities or nutrients, less fat or
added condiments).
8) Why use a regenerating program?
Because in organizing modern catering services increasing attention
is being paid to the conservation of foods at specific temperatures.
This has become important for reasons of hygiene, storage, immedia-te
availability of ingredients or made-up dishes. In this way food can be prepared and served rapidly without altering its organic and nutri-tional
qualities and with a pleasing, “freshly cooked” appearance. Because it simplifies collective catering and banquets, enabling the preparation of a more varied menu.
9) Why not learn to take advantage of “dead times” for cooking large joints?
This system allows the appliance to be used at any time of the day or
night, whether the operator or chef is there or not. Cooking with parallel control of product core and oven temperatures is a gentle, delicate procedure, which has a positive effect on the quality of the actual cooking: the meat remains compact and tender.
10) Why cook quickly by day if it can be done slowly at night?
Slow cooking brings back the time-honoured tradition of preparing food
over a fire or embers, with the added advantages of hygiene and oven
cooking. When cooking is complete a hold mode cycle can be used to keep the food “oven fresh” for many hours.
11) Why be tied to the cooking process when it's possible to programme it?
The use of the Cube, the planning of times and cooking modes and
temperatures, and the organization of staff, can all be rationally dealt
and in an orderly manner as the cooking cycle needs less “assistance”.
12) Why preheat the oven before putting the food in?
The preheating cycle is essential if you want to obtain good results within the cooking time. The oven should be preheated by selecting a temperature 15-25% higher than the required cooking temperature.
When steam cooking frozen products or cooking large quantities of food, the oven should be preheated using the Forced Steam function at 115-120 °C.
13) How do you use the core temperature sensor?
When cooking with the temperature controlled by the LAINOX core temperature probe (optional with D and standard version P version) of The Cube range, it is essential to position the probe right at the centre of the product to be cooked. The probe is usually fully inserted from the top downwards right into the centre of the product. In the T version, as the probe is of the multipoint type, it is sufficient to insert completely in the thickest part of the product; in thinner foods it should be inserted horizontally.
14) Why is it important to leave spaces between the pans?
When loading the oven with products, it is important to maintain sufficient air space between the pans to ensure even, uniform cooking. To get the bet results you should use the appropriate type of pan for the product: perforated pans in aluminium or aluminium coated steel for pastry or bread products; perforated pans for steam cooking, mesh pans for chips, special grill pans for chicken, and so forth.