TurboChef Technologies Residential Single and Double Wall Oven - Manual (Page 38)

3.2 OVEN CONTROLS AND COOKING - THE BOTTOM OVEN
Convection Bake
Convection Bake uses the same heating elements
as Bake with the addition of a convection fan and
heater in the back of the cook cavity. Th
is fan and
heater help heat and circulate the air evenly
throughout the chamber to produce superior
browning and crisping.
Any food cooked under the Bake mode can also
be prepared using Convection Bake and vice versa.
Items cooked under Convection Bake will cook
about 33% faster than when cooked under Bake.
Convection Roast
Convection Roast uses the same heating elements
as Roast. However, unlike Roast, Convection Roast
utilizes the convection fan and heater in the back of
the oven to help heat and circulate the air through-
out the cook cavity.
Any item cooked under Roast can be prepared using
Convection Roast and vice versa. Th
e one diff erence
is that Convection Roast uses additional heating
elements, causing it to cook about 33% faster.
Roast
Roasting in an oven is essentially the same as baking,
but roasting is used mostly for meats and vegetables.
Hot air from the top and bottom of the oven is used
to brown the outside of food while retaining
moisture inside.
In the bottom oven of the Double Wall model, the
two top heating elements provide better control and
optimized broiling and roasting.
Warm Setting
Th e warm setting uses heat from the top and bottom
of the oven to keep the cook cavity at 145°F (63°C),
the perfect holding temperature for food.
Proof Setting
Th e Proof setting uses heat from the top and bot-
tom of the oven to keep the cook cavity at 90-105°F
(32-41°C), the perfect temperature for yeast dough
to rise. Some doughs may require moisture to proof
correctly. If moisture is needed, place a sheet pan of
water under the lower rack.
Cook Modes
Th e bottom oven (double wall only) is both a
conventional and convection oven that provides
uniform cooking throughout. Th
e bottom oven
features fi ve cook modes.
- Bake
- Broil
- Convection
Bake
- Convection Roast
- Roast
Th e table below details heater element activity
within each mode.
Mode Convection
Fan 208 VAC
Value 240 VAC
Value
Bake Off 22.3 ± 2.0 19.8 ± 2.0
Broil (High) Off 14.7 ± 2.0 13.3 ± 2.0
Broil (Low) Off 14.7 ± 2.0 13.3 ± 2.0
Convection Bake On 20.3 ± 2.0 17.5 ± 2.0
Convection Roast On 12.7 ± 2.0 11.0 ± 2.0
Roast Off 18.0 ± 2.0 15.5 ± 2.0
Bake
Traditionally, baking is to cook 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.
In the bottom oven of the double wall oven, unlike
most traditional ovens, the bottom heating element
is concealed beneath the cook cavity. Th
is feature
allows for a bigger cook cavity, easier cleaning, and
more uniform heating.
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 the top side of the food is exposed to the heat
source.
Generally, you broil foods that are quick cooking,
inherently tender, relatively lean, and not too thick.