Turbo Chef Technologies Residential Single and Double Wall Oven service manual Cook Modes

2.2OVEN CONTROLS AND COOKING - THE SPEEDCOOK OVEN

Cook Modes

The Speedcook oven features seven modes that enable the user to cook a wide variety of foods.

-Air-Crisp

-Bake

-Broil

-Dehydrate

-Favorites

-Roast

-Toast

To access Air-Crisp, Bake, Broil, Dehydrate, Favorites, Roast, or Toast cook modes, turn the CookWheel to the desired cook mode.

NOTE: Unlike traditional ovens or the lower double wall oven, Speedcook oven cooking parameters will vary significantly on a cook-by-cook basis. For troubleshooting cooking problems, see section 6 in this manual. For information on component measurements and testing, see section 5.

The table below details heater element activity.

Mode	Convection	208 VAC	240 VAC
	Fan	Value	Value
Preheat	Off	30.8 ± 3.0	28.8 ± 3.0
All Modes	Off	20.5 ± 2.0	19.2 ± 2.0

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. This rapid movement of air 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 cook a little faster. Bake pizzas on a pizza pan or place them 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. Generally, broiled foods are quick cooking, inherently tender, relatively lean, and not too thick.

The Broil mode on the TurboChef Speedcook Oven will yield the same or superior results as broiling in any traditional oven. The only real 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.

Air-Crisp

Think of Air-Crisp as air-frying. This mode is great for foods that traditionally taste best when fried – like french fries – as well as items containing 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.

Bake

Traditionally, baking is cooking with dry heat. Hot air from the top and bottom of the oven envelopes the food in a radiant dry heat, perhaps with a little moisture from the food, which circulates as a vapor in the oven.

Dehydrate

Considered the original form of preservation, dehy- drating food removes the product’s natural moisture by slowly drying it with a low heat. Manually, food can be dehydrated by placing thin slices on racks and allowing them to dry assisted only by sun or air. To shorten the dehydrating process, the TurboChef oven utilizes low temperature air moving at higher speeds.

This mode is ideal for products like banana chips and other dried fruits, as well as dried meats, like beef jerky. Sheet pans, TurboChef teflon screens, and pizza pans (with or without holes) are all recom- mended for use with this mode.

Favorites

The Favorites mode is a tool that allows the user to store and easily recall up to 9,999 cook settings for the user’s favorite recipes. This mode truly allows you