26 The Bottom Oven
Cook Modes – The Bottom Oven
The bottom oven features five modes – Convection Bake, Convection Roast, Broil, Roast, Bake. In addition to these five modes, there are three settings – Warm, Proof, and Sabbath Mode – which further expand the overall capabilities of the bottom oven.
Cook 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 bottom TurboChef oven, unlike most traditional ovens, the bottom heating element is concealed beneath the cook cavity. This features allows for a bigger cook cavity, easier cleaning, and more uniform heating.
Convection Bake: Convection Bake uses the same heating elements as Bake with the addition of a convection fan and heater in the back of the cook cavity. This fan and heater help heat and circulate the air evenly throughout the chamber to produce superior browning and crisping.
Any food cooked under the Bake mode can also be prepared using Convection Bake and vise versa. As a general rule of thumb, items cooked under Convection Bake will tend to cook about 33% faster then when cooked under Bake.
Roast: When roasting in an oven, roasting and baking are essentially the same thing, but roasting is used mostly for meats and vegetables. Hot air from the top and bottom of the oven is used to brown the outside of food while retaining moisture inside. However we tend to think of roast in terms of meats rather than baked goods.
In the bottom TurboChef oven, the two top heating elements provide better control and optimized broiling and roasting.
Convection Roast: Convection Roast uses the same heating elements as Roast. However, unlike Roast, Convection Roast utilizes the convection fan and heater in the back of the oven to help heat and circulate the air throughout the cook cavity.
Any item cooked under Roast can be prepared under Convection Roast and vise versa. The one difference to be aware of is that Convection Roast, with the additional heating elements, will tend to cook faster. As a general rule of thumb, items cook about 33% faster under Convection Roast as compared to Roast.
Settings
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 the top 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.
Warm: Similar to the Bake mode, the Warm setting uses heat from the top and bottom of the oven to keep the cook cavity at the perfect holding temperature for food, 145ºF (63ºC).
Proof: Similar to the Bake mode, the Proof setting uses heat from the top and bottom of the oven to keep the cook cavity at the perfect temperature for yeast dough to rise, 90 to 105°F (32 to 41ºC). Some doughs require moisture to proof correctly. If moisture is needed, place a sheet pan of water under the lower rack.
Sabbath Mode: The Sabbath Mode, available for religious faiths with “no work” requirements on the Sabbath, cooks food over a 72 hour period.
