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OPERATION
OPERATING TIPS
How to Develop Cook Settings
TurboChef ovens use both hot air and microwave energy
to cook food. If you have experience with either a convec-
tion oven or microwave oven, you will see similarities and
significant differences. The key to creating good cook
settings for your food is to understand the following
concepts:
o
TurboChef ovens use a moving shroud of hot air to
surround the food. This locks in moisture.
o
The hot air provides most of the heating and browning
of foods. The higher the air velocity, the faster heat
energy is transferred to the food.
o
The microwave provides heat to the center of the food.
DO NOT try to do all the cooking with microwave.
o
The weight of food determines the total time required
to cook. The more weight, the longer the time required.
(Most medium thick-crust pizzas will cook in about
100 seconds.)
o
Thick and dense foods may need to be flipped half way
through the cooking cycle.
o
Microwave seems to work best in the early stages of
cooking, followed by hot air to finish the cooking.
o
Color seems to develop primarily at the end of the
cooking cycle. Higher velocity air in the later stages of
cooking will strongly control the food’s color.
Don’t be afraid to experiment! Write down your current
cook settings and then start testing. You can always go back
to the old cook settings in a few seconds. Enjoy the power
and flexibility of your TurboChef Oven.
HANDLING TIPS
Do:
o
Ensure the oven is cleaned daily.
o
Use only microwave-safe, specified C3 oven utensils
(contact 800.90TURBO or +1 214-379-6000 to obtain
a price sheet of C3 oven accessories).
o
Ensure products to be cooked from a chilled state are
thoroughly defrosted.
o
Ensure products to be cooked from a frozen state are
cooked straight from the freezer.
o
Ensure all products cooked match their cooking profile.
o
Use care when handling beverages heated with
microwaves, as eruptive boiling can occur.
o
Remove items from oven as soon as they are cooked.
Do Not:
o
x
Lift oven by handle.
o
x
Slam or mishandle the oven door.
o
x
Cook greasy items directly on platter
o
x
Place foil or metal objects of any kind in the oven.
o
x
Operate the oven without food in the cook chamber.
o
x
Frequently open and close the door to check the
product.
o
x
Cook items wrapped in plastic or any type of cling film.
o
x
Put products in the oven until ready to cook.
o
x
Keep products at an ambient temperature prior to
cooking, unless specified.
o
x
Cook items with a fine crumb coating.
o
x
Place bottles and jars in the oven.