Turbo Chef Technologies 30 manual Cook Modes Speedcook Oven

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 fire 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 stuffing 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.