The Top oven
The Top oven
5
The Top oven
Cook Modes – The Top oven
The top oven features seven Speedcook modes – Air-Crisp, Bake, Broil, Dehydrate, Favorites, Roast and
Toast – that enable you to cook a wide variety of foods. Three of these modes – Bake, Roast, and Broil – are
traditional settings while the other four – Air-Crisp, Dehydrate, Toast, and Favorites – are new cook modes
designed to expand and enhance your cooking experience.
For a list of all preprogrammed recipes and the mode(s) under which each is located see pages 30-33.
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 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 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
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.
