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The Bottom Oven
Cook Modes – Bottom Oven
Double Wall Model
The bottom oven features ve cook modes – Convection Bake, Convection Roast, Broil, Roast, and Bake.
In addition to these ve modes, Warm, Proof, and Sabbath Modes further expand the overall capabilities of
the bottom oven.
COOK MODES
BAKE: Traditionally, baking 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 bottom oven of the Double Wall model, unlike most tradi-
tional ovens, the bottom heating element is concealed beneath the
cook cavity. This feature allows for a bigger cook cavity, easier
cleaning, and more uniform heating.
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. This fan and heater help heat and
circulate the air evenly throughout the chamber to produce
superior browning and crisping.
Any food cooked in the Bake mode can also be prepared using
Convection Bake and vice versa. As a general rule of thumb, items
cooked in Convection Bake will cook about 33% faster than when
cooked in Bake.
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 the top 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.
ROAST: Roasting and baking are similar in concept, but roasting is
used mostly for meats and vegetables as opposed to baked goods.
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 optimized control for broiling
and roasting.
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 throughout the cook cavity.
Any item cooked under Roast can be prepared using Convection
Roast and vice versa. As a general rule, items cook about 33% faster
under Convection Roast than Roast.
SETTINGS
WARM:
The Warm setting uses top and bottom heat to keep the
cook cavity at 145ºF (63ºC) for holding food.
PROOF: The Proof setting uses heat from the top and bottom of
the oven to keep the cook cavity at the perfect temperature for yeast
dough to rise: 90 to 105°F (32 to 41ºC). Some doughs may require
moisture to proof correctly. If moisture is needed, place a sheet pan
of water under the lower rack.
SABBATH MODE: The Sabbath Mode, available for religious faiths
with “no work” requirements on the Sabbath, cooks food over a
72-hour period. TurboChef’s Sabbath Mode is Star-K certied.