Question and answer

Silicone baking dishes - the birth of modern technology. They are completely safe, easy to use and store. However, dishes prepared in some of them do not always have all the positive properties that may be available during use. This is primarily due to the fact that the product is not 100% silicone. Manufacturers, wishing to release a cheap product, often perform the basis of this form of fiberglass coated with silicone. how to check the quality of silicone baking dish At first, the use of such forms does not threaten anything bad, but over time, under the mechanical influence, the silicone layer may become thinner, which threatens the ingress of fiberglass into food. Therefore, a high-quality and safe product must be completely silicone. To protect yourself and your production from low-quality goods, you must follow two simple rules. The first and main thing is to purchase baking forms from a reliable supplier who can provide quality certificates and will be responsible for the delivered products with his own reputation. The second is to check the quality of the form manually. To do this, you need to deform, bend the shape, as shown in the figure. If there is any basis under silicone, its presence can be determined with the naked eye.

Very often, the culinary departments of supermarkets or fast food outlets procure products for the future. For example, at rush hour, when people leave their offices for lunch or go for a walk in the resort town in the evening, sandwiches and shawarma are in great demand. However, to cook a dish, you need to spend a certain amount of time. And this is the queue and loss of customers who get tired of waiting and go to the outlet, where things are going faster. Not only a microwave, but also a contact grill can solve the problem. Firstly, he not only copes with the preparation of original dishes (steaks, fish, etc.), but also for warming up ready-made dishes and making ready-to-cook foods. Secondly, the dishes in the contact grill are heated and fried at the same time on both sides, which significantly reduces the time to bring the product to readiness and saves electricity. And thirdly, sandwiches, sausages, pancakes and sandwiches with filling, heated in a contact grill, acquire an appetizing golden brown crust.

First you need to say that iCookingControl is a completely new product, it is a function that, in fact, ensures the operation of the “5 senses” of the Rational steam convection oven.

iCookingControl senses and recognizes the load volume, size and condition of the product, and also calculates the degree of frying / tinting - this is how it works thanks to a complex system of sensors that are distributed and work throughout the working chamber.

iCookingControl learns from the chef and adapts to his habits. And thinks ahead of the curve. It constantly determines the optimal way of cooking, i.e. how the product should be prepared, how the cooking process should go in order to achieve the desired result. He makes all the necessary settings. Moreover, he even communicates with the cook and informs him of what is happening at the moment.

In addition, the cook can constantly see all the important settings on the control panel of the new iCC. This means: the iCC control panel can inform it of the temperature of the cooking chamber, the cooking time or the time remaining until the product is completely cooked.

Perhaps one of the most significant improvements was made in baking. Now you can bake traditional bakery products using iCookingControl, because the function takes into account the peculiarities of cooking food of any nationality and tradition. That is why iCookingControl has every chance of gaining recognition in professional kitchens around the world.

Often it happens that, baking a small size confectionery at one or more levels, the baking at the edges burns, and inside it remains damp. Before calling the service station, you need to check whether the baking technology is being followed. Before putting the product into the oven, it is necessary to warm the oven chamber to a temperature that would be 30-50 degrees higher than the expected mark temperature. After laying, the temperature should be reduced to the required. For example. The technology of baking small pieces (80-160 gr) suggests a temperature of 180-190 degrees. This means that before laying the oven should be warmed up to 240-250 gadus, and 2-3 minutes after laying the temperature should be reduced to 180 required by technology. The product should be baked for 18-22 minutes. Rules for the technologist: 1. Be sure to heat the oven. 2. If the product’s crust is thin and the core is damp, then you set the temperature too high; if the crust is thick, then the cooking temperature is too low. 3. The baking tray should be exclusively aluminum with perforation and a low side.

The high power of a professional microwave oven itself does not affect the taste of the products, but sometimes it can really deteriorate significantly under the long-term exposure to microwaves. Therefore, the taste of the dish directly depends on the time taken to warm up or cook food. Thus, one should not be afraid of power, but of a long stay of the product in the chamber of the microwave oven. From this point of view, professional microwave ovens solve the problem - the heating time can be minimized due to high power, the presence of several magnetrons and good distribution of microwaves in the furnace chamber.