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Resumen del manual
And that's why a Blue Seal AC Series cooker is much more than a simple combi-oven. Friendly technology. Every Blue Seal AC Series unit is a superior-quality product, recognised for its reliability, hygiene and efficiency standards in kitchens all over the world. Thanks to the implementation of advanced, exclusive technology in all stages of production, backed by stringent operating tests in it's own testing facility, Blue Seal guarantees product excellence in compliance with all major international quality standards. Leadership. Growing success, as shown by the endorsement of chefs around the world. Years of experience working at their side and listening to their feedback have allowed Blue Seal to become a leading name in the supply of combi-ovens for professional catering. Blue Seal AC Series E10AC DD and G10AC DD Blue Seal AC Series E21AC DD and G21AC DD Patented gas system. Fast heating. Quicker cooking time. Low energy consumption. Less food weight loss. Numerous functions, one appliance. BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 4 All types of cooking in just one appliance. Blue Seal AC Series E20AC DD and G20AC DD Blue Seal AC Series E6AC DD and G6AC DD The ultimate kitchen appliance. The AC Series, is a totally new range of appliances. Innovative in shape, look, cooking chamber, capacity and gas heating system, this is a range designed to set higher performance standards with every use. The AC Series is an easy-to-operate combi-oven that will adjust to meet the specific cooking requirements of every chef. Always at your service. Our extensive sales and technical assistance network guarantees prompt response to all your needs. Customers can even ask Blue Seal chefs for tips on how to best use their ovens. Blue Seal can also arrange training courses and live demonstrations, periodically held at our showrooms throughout Australia and New Zealand. Blue Seal AC Series E40AC DD and G40AC DD BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 5 O 1 mm Core probe O 3 mm The assurance of perfect cooking results every time. The core probe is an extremely practical device that precisely measures the temperature inside food during cooking, causing the AC Series to stop heating once the required cooking temperature has been reached. The core probe ensures that the temperature for cooking then reheating during subsequent holding (which can mean several hours) is just right. The AC Series can also use needle probes (O1 mm ) for smaller-sized dishes or when cooking vacuum-packed foods. The probe attachment is fitted outside the cooking chamber, so it is not affected by high temperature or cleaning liquids, guaranteeing long-term efficiency and reliable operation. Finally, the right-hand side of the AC Series features a handy probe holder, were the probe can be fitted when not in use. Probes with different diameters for different requirements. Probe attachment outside the cooking chamber assures long-term reliability. BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 6 Convection cooking Traditional, for the grill, kebabs, bread... Convection cooking mode by the AC Series affords operating versatility far beyond that of the traditional ventilated ovens. With it's remarkable versatility, you can cook food with forced hot air at a temperature that you can adjust between 30 .C and 300 .C ideal for products requiring variable humidity. Convection cooking can also be used when grilling meat and vegetables, making kebabs, browning or cooking au gratin. In fact, the AC Series also offers a set of specifically designed grills and trays, called the Multigrill program. Food won't dry out during cooking, retaining all it's flavour and fragrance; dishes are tender and evenly cooked throughout, with minimal weight loss, so you can get more portions. And thanks to the special low fan speed function, you can bake even the finest puff pastries, croissants, biscuits or strudels. Blue Seal AC Series E10AC DD and G10AC DD Quicker cooking. Lower cooking temperatures. Quicker baking. Product moisture is retained. Minimal weight loss. BS ACSeries brochure.fmx 28/7/05 5:20 PM Page 7 Steam cooking Keeps natural nutritional value intact. Steam-cooked foods are easier to serve. Perfect cooking of delicate foods. No need for bain-marie utensils. Atmospheric: 100 .C. Steam cooking retains all the natural quality of food that would otherwise be lost when boiled. Savings are logistical as well: no pots, less space required, stoves kept free, no draining. And food tastes and looks better - with less salt and seasoning required. Another advantage of steam cooking is that food is not shaken or mixed: for example, eggs can be placed in the oven in their paper container or set on a tray - cooking is even and thorough (even large quantities), while the shells are kept perfectly unbroken. Low temperature: 30/85 .C. Low temperature steam (30/85 .C) cooks to perfection all types of food usually cooked by bain-marie. The AC Series can even cook different food ty...