Professional cooking guidelines

Tests carried out on iPinium Fry Grid

Background

iPinium oven products have been on the professional FPI market for several years. During the last two years iPinium has also attempted to enter the consumer market. The unique heating capabilities of the iPinium material, manifested in the products, are well known to the professional market but are so far only known to a limited number of the consumer market.

The testing objectives has been to verify ”the new way of cooking”

1. Verifying the unique capabilities in the iPinium oven products, i.e. the ability to, independent of the cooking is made from fresh or frozen conditions, without cooking fat, and with a strongly reduced time cycle, reach very high sensory results (frying and grilling patterns, juiciness and tenderness)
2. Verify that the product works well in domestic ovens.
3. Establish normative values for testing and cooking purposes.

Testing conditions and methods used

Oven used is a standard convection heated domestic oven.
Reached, and controlled, oven temperature of 230 degree C for both fresh and frozen food.
Used product iPinium GFB (Grill-Fry-Bake), see more specific information under ”other, general conditions and recommendations” below.
Fresh proceeds uses GFB heated up till 230 degrees C.

Chosen/used ingredients

Fresh and frozen units.
Only fresh: potatoes, vegetables and whole file of pork.
Only frozen: hamburgers.
Sizes (weight and thickness) used are in line with standard consumer sizes.

Cooking time used

Cooking times are divided into two, inside and outside of oven.
Established through in the centre of the proceed, inserted digital thermometer, constantly monitored during the cooking period(s).
When frying/grilling outside of the oven, the iPinium GFB has been placed on heat resistant material and the fried or grilled unit is immediately turned for after frying/grilling. The temperature is measured after 2 resp 2+2 minutes.
Frying/grilling has been performed on the grilling side of the GFB, exceptions have been made for fish where the frying side has been used.
Standard time (S) is the time when the food is fried/grilled inside the oven. The time has been established during the testing period.
Standard time (S+2) where +2 is the frying/grilling time performed outside the oven.
Standard time (S+4) where +4 is the frying/grilling time performed outside the oven.
Sensory valuation is established on a scale from 1-3, where 1 is not accepted, 2 are approved and 3 is good.

Other general conditions and recommendations

The tests have principally been conducted on the grilling side of the Fry Grid. The grilling allows the best disposal of tat and water during the frying/cooking of fresh and frozen proceeds.
For more sensitive proceeds, for example white fish, the frying side has been used.
The frying side has also been used for cooking of frozen pizzas, pies and other ready-made food dishes and for baking of bread.
To collect wastes (water and fat) a covered standard oven plates has been placed below the lowest rack in the oven.
Even breath and maximised surface contact has been a further condition when frying/grilling.
Starting temperature for fresh proceeds has been room temperature (17 -/- 2 degrees C).
Core temperature has been measured as close to the centre of the breathiest part as possible and in close to the bone if such has been part of the food
Seasoning has been light salt.

The tests have been carried out and controlled by Gert Klötzke, professor of gastronomy and Associated Professor Lars Lövgren, both at the University of Umeå.

Result presentation

1. Summary of important criterias for the testing

Cooking criterias

Starting temperature Fry Grid and oven
Fresh proceeds: frying and grilling made on preheated GFB and oven, 230 degrees C.
Room temperature at start: 17 +/-2degrees.
Frozen: frying and grilling starting with room tempered GFB and food, using preheated oven at 230 degree C. Thawing and grilling/frying is handled automatically.

Cooking times
S = Standard time, GFB is taken out of the oven and placed on a heat resistant material and turned for continued frying. Does not include potatoes and vegetables.
S+2 = Standard time + 2minutes = time when real frying outside of oven takes place.
S+4 = Standard time + 4 minutes = the food is ready for serving.

General serving temperatures, equivalent to the time S+4

Sensory valuation, at time S+4

The valuation is made on a scale from 1-3 where:
1 = not approved
2 = approved
3 = good

2. Test results

(click on image to enlarge or to print)

3. General test experiences

The ingredient should have a maximized contact with the plate. For meat with a desired red result, for example beef and lamb, the recommended thickness is up to 35 mm. This to ensure the right balance in-between required surface appearance and core temperature. When the frying/grilling outside the oven has reached its peak (S+2) the core temperature is normally at rare level for red meet and thus ready for serving for those preferring this level. The limitations in thickness is not valid for chickens and white meet. For example a complete file of pork, 35 mm in thickness, gets an excellent sensory result at 68 degrees core temperature. For beef, we recommend tournedos, up to 35 mm thickness, for best result.

Frozen food of meet with a required red result should be below 30 mm in thickness to obtain correct core temperature (including after grilling/frying outside the oven) to avoid a burned surface. On the other hand a frozen chicken leg, 50 mm thick can be grilled with very good sensory results.

The risk of a burned surface before core temperature is obtained, is generally then highest for grilling/frying of frozen food with a lean and compact structure, in excess of 30 mm thickness. To avoid a burned surface, the food can be turned during the oven-cooking period. Fat/porous ingredients has a better heat spread and can therefore be grilled/fried with reduced times. This is as earlier mentioned not the case for chicken or fish with a less compact meat where thus the thickness can be allowed to be bigger. Potatoes and vegetables obtain core temperature of 80-95 degrees fast. Once taken out of the oven the temperature drops fast and should thus be served immediately.