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Gourmet Oven Operation
22
OVERNIGHT ENTREE PREPARATION (BAGS - FROZEN)
OVEN PREPARATION
1. Set PREHEAT to OFF.
2. Set COOK TEMP to 225ºF, set on LOW power.
3. Set COOK TIME as shown below.
4. Set HOLD TEMP to 150ºF.
5. Press START/STOP button twice. (Cycle light will flash ON and OFF at this time.) This will
preheat oven to the cook temperature set but will not activate the time.
6. Place prepared Entree in oven, press START/STOP button once. Cycle light will be ON and cook
time will start.
GATHER REQUIRED ITEMS
1. Desired Entree & Bag Items
2. Desired Pans
3. Food Release Spray
4. Institutional Clear Wrap
5. Disposable Gloves
PREPARATION
1. Spray pans with food release spray.
2. Place desired entrees in ½ size pans. (Add 4 to 8 oz. of water to Macaroni and Cheese and
Salisbury Steak.
3. Cover the frozen entrees with institutional clear wrap, then cover with the original foil cover.
TO COOK FROM frozen INTERNAL FOOD
TEMPERATURE
2 - 4 Entrees 2:30 (2 hours 30 minutes) 150ºF
5 - 8 Entrees 2:45 (2 hours 45 minutes) 150ºF
9 - 13 Entrees 3:15 (3 hours 15 minutes) 150ºF
14 - 16 Entrees 4:30 (4 hours 30 minutes) 150ºF
18 - 20 Entrees 5:15 (5 hours 15 minutes) 150ºF
NOTE 1: Canned vegetables may be cooked overnight with frozen entrees. Do not add additional cook
time.
NOTE 2: Use the number of frozen entrees being cooked to calculate cook time. Do not include any of
the vegetable items to be cooked in the calculation.
NOTE 3: Bottom drip pan may be used for overnight cooking. Use Bag Product or Macaroni & Cheese
ONLY.