TurboChef Technologies Residential Single and Double Wall Oven - Manual (Page 26)

2.2 OVEN CONTROLS AND COOKING - THE SPEEDCOOK OVEN
In the TurboChef
®
Speedcook Oven, the traditional
explanation of baking remains the same. However,
the hot air is moved through the cook cavity at
higher speeds than in a traditional oven. Th
is rapid
movement of air decreases cook times while ensuring
foods bake evenly and retain more moisture.
When in the Bake mode, keep in mind that metal
cookware will provide more bottom browning while
items in glass cookware will cook a little faster. Bake
pizzas on a pizza pan or place them directly on the
oven rack. Some casseroles may need to be covered
with parchment paper to prevent over-browning.
Broil
Broiling directly exposes food to radiant heat (as
over a fi re or on top of a grill). Th
e heat is direct and
intense, and it diff ers from baking or roasting in
that only one side of the food is exposed to the heat
source. Generally, broiled foods are quick cooking,
inherently tender, relatively lean, and not too thick.
Th e Broil mode on the TurboChef Speedcook Oven
will yield the same or superior results as broiling in
any traditional oven. Th
e only real diff erence is that
your food cooks faster due to the hot air moving
through the cook cavity at increased speeds.
Cast iron grill pans, metal sheet pans, and metal
broiling pans all work well in this mode.
Dehydrate
Considered the original form of preservation, dehy-
drating food removes the product’s natural moisture
by slowly drying it with a low heat. Manually, food
can be dehydrated by placing thin slices on racks
and allowing them to dry assisted only by sun or air.
To shorten the dehydrating process, the TurboChef
oven utilizes low temperature air moving at higher
speeds.
Th is mode is ideal for products like banana chips
and other dried fruits, as well as dried meats, like
beef jerky. Sheet pans, TurboChef tefl on screens, and
pizza pans (with or without holes) are all recom-
mended for use with this mode.
Favorites
Th e Favorites mode is a tool that allows the user to
store and easily recall up to 9,999 cook settings for
the user’s favorite recipes. Th
is mode truly allows you
Cook Modes
Th e Speedcook oven features seven modes that
enable the user to cook a wide variety of foods.
- Air-Crisp
- Bake
- Broil
- Dehydrate
- Favorites
- Roast
- Toast
To access Air-Crisp, Bake, Broil, Dehydrate,
Favorites, Roast, or Toast cook modes, turn the
CookWheel to the desired cook mode.
NOTE: Unlike traditional ovens or the lower double
wall oven, Speedcook oven cooking parameters will
vary signifi cantly on a cook-by-cook basis. For
troubleshooting cooking problems, see section 6 in
this manual. For information on component
measurements and testing, see section 5.
Th e table below details heater element activity.
Mode Convection
Fan 208 VAC
Value 240 VAC
Value
Preheat Off 30.8 ± 3.0 28.8 ± 3.0
All Modes Off 20.5 ± 2.0 19.2 ± 2.0
Air-Crisp
Th ink of Air-Crisp as air-frying. Th is mode is great
for foods that traditionally taste best when fried –
like french fries – as well as items containing any sort
of breading or stuffi
ng that should toast and brown
in the cooking process – like stuff ed mushrooms.
In this mode, high temperature air moves through
the cook cavity at varying speeds to brown and crisp
the food product. Food comes out with a nice
caramelization and is lower in fat content than if it
had been deep fried. Metal sheet pans work well in
this mode.
Bake
Traditionally, baking is cooking with dry heat. Hot
air from the top and bottom of the oven envelopes
the food in a radiant dry heat, perhaps with a little
moisture from the food, which circulates as a vapor
in the oven.