TurboChef Technologies Tornado User Manual
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Finish:
Little to no microwave is used. The air is moderate
to high to finish the caramelization of the product,
and achieve the desired color.
A recipe might look like this:
Example 2: French Fries & Frozen Puff Dough Items
Just like with a frozen pizza, these two items will
have to be defrosted, cooked and then finished.
However while French fries and frozen puff dough
items must go through the same stages of cooking,
the specifics of these stages will differ based on the
specific properties of the items being cooked.
A recipe for French fries might look like this:
For frozen puff dough, the recipe could be:
Note that for the frozen puff dough, a rest was
added between the cooking and finishing steps. This
allows the product to achieve its full-layered effect.
The Importance of Consistency
Speed cook ovens leave little room for error and a
slight change in the product’s weight or starting
state can have major effects on the final outcome.
Because of this, product consistency is extremely
important in developing and using recipes.
When developing and using recipes, a consistent
outcome will depend on keeping the following
variables constant.
Portion and/or weight
Beginning temperature and state
The same product cooked from frozen and fresh
will have two very different recipes.
Cooking vessel
Different materials react with the technology in
different ways. For a list of suggested cooking
materials for use with the Tornado oven, see the
Ovenables section on the following page.
The oven’s state
It is recommended that the oven be on for at
least 30 minutes prior to developing recipes.
STEP
EVENT
%TIME
%AIR
%WAV
Defrost
1
30
10
100
Cook
2
40
50
90
Finish
3
30
60
30
4
0
10
0
5
0
10
0
6
0
10
0
RECIPE DEVELOPMENT AND COOKING TIPS
STEP
EVENT
%TIME
%AIR
%WAV
Defrost
1
80
100
80
Cook
2
10
100
90
Finish
3
10
100
0
4
0
10
0
5
0
10
0
6
0
10
0
STEP
EVENT
%TIME
%AIR
%WAV
Defrost
1
20
20
90
Cook
2
50
60
20
Rest
3
10
40
0
Finish
4
20
80
0
5
0
10
0
6
0
10
0