Gourmet Oven | Operation |
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.
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