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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COMBI MODE Quick Reference Cooking Guide INITIAL TOTAL FAN WEIGHT/ MENU ITEM MODE MODE CrispEase COOK TIME* TEMP SPEED PANS PIECES

French Fries Lo 2 min 10 min 12 min 425 High 5 Baskets 3 lbs per basket/ - Ovenable 3/8 st cut 15 lbs total

Grilled Cheese Lo 2 min 6 min 8 min 370 High 5 Pans 24 per pan/120 per load

Pizza, Round - 16” Lo 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, Lo 5 min 15 min 20 min 375 High 5 Pans 60 Portions Skinless

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 Lo 2 hr 30 min 30 min 3 hours 275 High 1 Solid Pan/ 2 Roasts, - Seasoned Rst Rack 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

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STEAM MODE Quick Reference Cooking Guide MENU ITEM INITIAL MODE TOTAL COOK TIME* FAN SPEED PANS WEIGHT

Potato - New Red 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

OVEN MODE Quick Reference Cooking Guide INITIAL TOTAL FAN WEIGHT/ MENU ITEM MODE CrispEase COOK TIME* TEMP SPEED PANS PIECES

Cookies - Dough 14 min 0 14 min 350 Low 5 Pans 120 Portions (Some use lower temps)

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

* 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.