Transcript
QUICK REFERENCE COOKING GUIDE General Tips • Most products cook according to manufacturer’s directions. • The internal temperature of most products increases 5 to 10 degrees when removed from the oven. Err on the side of lower temperature; you can always put an item back in the oven. • Use caution when opening the door during operation. Open the door slightly to allow moisture to escape then open completely as the steam dissipates. • A couple of simple techniques can be used to reduce the moisture and enhance browning when needed. When changing from Steam to Combi or to Oven mode, quickly reduce moisture in the cavity by opening the door slightly for up to one minute. Use the CrispEase™ function in Combi and Oven modes to reduce moisture in the cavity during the cooking process and to promote browning. • Use the hour meter to build a cleaning schedule unique to your operation. • For daily cleaning, use a spray de-greaser and follow the instructions on the door for operating the CLEAN cycle. To control possible lime scale buildup, use a simple solution of 1 part white vinegar to 32 parts water in a spray bottle. Spray the reservoirs with the vinegar solution and loosen solid lime or hard water deposits with a non-abrasive pad or brush. Rinse with water and allow to air dry.
Steam Mode • Use 2” perforated pans where possible and avoid mounding product above the top lip of the pans. • 1” perforated pans work well for protein products. Single layering is best when steaming protein products such as hot • Flavors do not transfer through steam, but they do travel with liquid. Make sure to have your solid pans above your perforated pans when cooking multiple products. • To aid in daily cleaning, use a sheet pan on the bottom rack to catch solids and proteins from dripping pans. The pan will need to be drained occasionally if it is used for extended periods of time. • Use solid pans for rice, hot cereals and grits. Start with package instructions and experiment with the water ratio until you ypically follows cook times on the package.
Combination Mode • Combi cooking helps balance the moisture level in the oven with the aid of steam, compared to drawing moisture from the products being cooked in a dry oven mode. • To increase the yield of cooked meats and prepared items, reduce the oven temperature and increase the cooking time. • The low moisture setting works well for most products and the CrispEase feature provides for light browning. • Hi moisture is used to transfer as much heat to the product as possible with minimal moisture loss and no browning. The CrispEase feature is typically used to provide some browning or caramelization. • • The CrispEase function will aid in the preparation of oven-able french fries and breaded items. Begin in Combi Mode and 2 – 3 minutes into the cooking cycle press the CrispEase button for the remainder of the cooking process. • Use wire baskets for preparing oven-able fries, breaded patties and nuggets. If needed, spray a light coating of pan spray on the baskets to eliminate sticking.
Convection Mode • Due to the ComboEase unique design, a reversing fan is not needed to distribute heat in the cavity. This provides a more subtle browning pattern. When cooking one pan, use the second rack position from the top. When cooking three or more pans be sure to spread them out to provide the best air circulation. • Since the convection mode has a high degree of natural humidity from the products mode can be cooked in ComboEase Convection mode to the same effect.
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STEAM M O DE Q ui c k R e f erenc e Cooking G uide MENU ITEM Potato - New Red
INITIAL MODE
TOTAL COOK TIME*
FAN SPEED
PANS
WEIGHT
40 min
40 min
High
10 Perforated
65 lbs
Vegetable - Carrot - Baby
10 min
10 min
High
5 Perforated
20 lbs
Vegetable - Broccoli - Frozen
13 min
13 min
High
5 Perforated
20 lbs
Vegetable Blend, Capri - Frozen
12 min
12 min
High
5 Perforated
20 lbs
Rice
30 min
30 min
Low
5 Solid
40 lbs
Vegetable - IQF Peas
15 min
15 min
High
5 Perforated
20 lbs
Vegetable - IQF Corn
10 min
10 min
High
5 Perforated
12.5 lbs
Eggs - Scramble in bag - Thawed
30 min
30 min
High
5 Perforated
25 lbs
Eggs - Scramble in bag - Semi Frozen
35 min
35 min
High
5 Perforated
25 lbs
Lasagna, Frozen Entrée
75 min
75 min
High
5 Perforated
25 lbs
COM BI M O DE Qui c k R e f erenc e Cooking Guide MODE
INITIAL MODE
French Fries - Ovenable 3/8 st cut
Lo
2 min
10 min
Grilled Cheese
Lo
2 min
Pizza, Round - 16”
Lo
MENU ITEM
TOTAL CrispEase COOK TIME*
TEMP
FAN SPEED
PANS
WEIGHT/ PIECES
12 min
425
High
5 Baskets
3 lbs per basket/ 15 lbs total
6 min
8 min
370
High
5 Pans
24 per pan/120 per load
2 min
6 min
8 min
350
High
5 Pans
5 Large Pizzas
Pizza, Round - 6”
Lo
2 min
6 min
8 min
350
High
5 Pans
40 Individual Pizzas
Pizza, Square
Lo
2 min
8 min
10 min
375
High
5 Pans
60 portions
Chicken Breast, Boneless, Skinless
Lo
5 min
15 min
20 min
375
High
5 Pans
60 Portions
Chicken Patties *
Lo
2 min
10 min
12 min
425
High
5 Baskets
60 Patties
Chicken Nuggets *
Lo
2 min
8 min
10 min
425
High
5 Baskets
320 Nuggets
Pork Loins
Lo
25 min
15 min
40 min
325
High
5 Pans
5 - 1/2 loins/pan
Bread, French Loaf - Proofed
Lo
10 min
8 min
18 min
350
Low
3 pans 4/pan
12 loaves
Chicken Tenders - Frozen
Lo
3 min
10 min
13 min
350
High
5 Baskets
30 lbs
Dinner Rolls - Frozen
Lo
2 min
8 min
10 min
325
High
5 pans
120 rolls
Chicken Roasted - Whole
Lo
20 min
15 min
35 min
375
High
2 racks w/ drip pan
30 lbs
Pork Chops - 8 oz
Lo
10 min
20 min
30 min
350
Low
2 Solid Pans
27 Portions
Beef, Roast, Inside Round - Seasoned
Lo
2 hr 30 min
30 min
3 hours
275
High
1 Solid Pan/ Rst Rack
2 Roasts, 49 lbs total
Pork Loin - Seasoned - BBQ
High
25 min
15 min
40 Min
325
Low
5 Solid Pans
5 - 1/2 loins/pan
Beef, Roast, Tri Tip - Seared
Lo
8 min
12 min
20 min
325
High
5 Solid Pans
30 lbs
Fish, Filet (1 inch or thicker)
High
10 min
4 min
14 min
350
Low
5 Perforated
30 Portions
OV EN MO DE Q u ic k R e f erenc e Coo king Gui de INITIAL MODE
CrispEase
TOTAL COOK TIME*
TEMP
FAN SPEED
PANS
WEIGHT/ PIECES
Cookies - Dough (Some use lower temps)
14 min
0
14 min
350
Low
5 Pans
120 Portions
Biscuits
18 min
0
18 min
400
High
5 Pans
100 Portions
Sheet Cake
30 Min
0
30 min
350
High
5 Pans
5 Full Sheets
Baked Potatoes
45 Min
0
45 min
450
High
5 Pans
100 Potatoes
MENU ITEM
* Cook times are approximate. Actual cook times may vary due to normal differences in raw ingredient quality, portion size, production quantity, room temperature, and the condition of product and oven at time of preparation. Personal taste and desired degree of food completeness will also affect cook times and will require some operator judgment and recipe testing.
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