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The Speedcook Oven The Speedcook Oven
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The Speedcook Oven
Cook Modes – Speedcook Oven
Single Wall Oven & Top Oven in the Double Wall Model
Your Speedcook oven features seven Speedcook modes – Air-Crisp, Bake, Broil, Dehydrate, Roast, Toast,
and Favorites – that enable you to cook a wide variety of foods. Three of these modes – Bake, Roast, and
Broil – are traditional settings while the other four – Air-Crisp, Dehydrate, Toast, and Favorites – are new
cook modes designed to expand and enhance your cooking experience.
TRADITIONAL MODES
BAKE: Traditionally, to bake is to cook with dry heat. Hot air from
the top and bottom of the oven envelops the food in a radiant dry
heat, which combines with a little moisture from the food to
become a circulating vapor in the 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. It is this
rapid movement of air that 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
tend to cook a little faster. Pizzas can be baked on a pizza pan or
placed 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 re or on top of a grill). The heat is direct and intense, and it
differs from baking or roasting in that only one side of the food is
exposed to the heat source. Foods that are typically broiled are
quick cooking, inherently tender, relatively lean, and not too thick.
The Broil mode on your TurboChef Speedcook Oven will yield
the same or superior results as broiling in any traditional oven. The
only difference 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.
ROAST: Roasting and baking are similar in concept, but roasting is
used mostly for meats and vegetables. In the top oven, a combina-
tion of low and high speed air is used to brown the outside of food
while retaining moisture inside.
Roasting pans (without lids), glass casserole dishes (with or
without lids), and sheet pans all work well with this mode. Shallow
pans will allow food to brown more. An uncovered pan without
liquids will help keep the heat dry and allow foods to brown and
crisp. Setting meats and poultry directly on a rack in a pan keeps
them from steaming in their own juices.
NEW COOK MODES
AIR-CRISP: Think of Air-Crisp cooking as air-frying. This mode is
great for foods that traditionally taste best when fried – like french
fries – as well as items that contain any sort of breading or stufng
that should toast and brown in the cooking process, like stuffed
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.