The Top Oven
Cook Modes – The Top Oven
The top oven features seven Speedcook modes –
For a list of all preprogrammed recipes and the mode(s) under which each is located see pages
Traditional modes
Bake: Traditionally, baking is to cook 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.
In the TurboChef oven, the traditional explanation of baking remains the same. However, in the top oven 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. Bake pizzas on a pizza pan or place directly on the oven rack. Some casseroles may need to be covered with parchment paper to prevent
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 you broil foods that are quick cooking, inherently tender, relatively lean, and not too thick.
Using the Speedcook Broil mode will yield the same or superior results as broiling in any traditional oven. The only really 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: Traditionally, roasting implies cooking food with an open flame, as on a spit in front of a fire. This is one of the oldest forms of cooking.
When roasting in an oven, roasting and baking are essentially the same thing, but roasting is used mostly for meats and vegetables. In the top oven a combination 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
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.
