TurboChef TD030*208, Инструкция по использованию и уходу

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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.
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.
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
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.
The bottom oven The bottom oven