Documents
Resources
Learning Center
Upload
Plans & pricing Sign in
Sign Out

Cooking Guidelines - DOC

VIEWS: 18 PAGES: 24

									                                                          Introduction

The Träk-Air cooking systems are the most unique “Hot-Air” Fryers on the market today. The sealed cooking chamber
consistently circulates moisture-saturated forced air around the food. The sealed cavity, turbo fan speed, and high
temperature range enables the food to be browned and crisped without the need for oil. It also eliminates moisture and
flavor loss during the cooking process. Your food is greatly enhanced during this heat-searing process, and nearly all
shrinkage in meat is eliminated. This gives you great tasting and good-looking food in a matter of minutes.

                                                 The Träk-Air Cooking Theory

The Träk-Air ovens cook by constantly circulating super-heated moisture-saturated forced air around the foods. The air-
circulating blower forces air across an electric element and directly into the oven cavity. The specially designed chamber
circulates the super-heated air into the cooking cylinder and onto the food. The air is then drawn through the back of the
cylinder and is recirculated through the blower motor and across the heating element. Using this process, along with the
proper foods and cooking trays, generally eliminates the need for exhaust systems.

                                                      Operating & Cooking

The Träk-Air ovens are revolutionary systems that require techniques that are a combination of elevated fan speed, sealed
cavity, and high temperature range. This allows the oven to react with the food you put in and will either brown, crisp,
bake, broil, steam, or grill the items you are using.

When cooking with the Träk-Air remember that thickness can be a variable in your cooking times. Any product used
should be evenly distributed in the food baskets or trays. Avoid heaping food in the trays to assure a more even airflow.
You are better off doing fewer servings per tray, than overfilling the food trays.

REMEMBER: THE THICKER THE PRODUCT THE LONGER IT TAKES TO COOK!

Cooking Procedures:

Cooking with the Träk-Air ovens is easy and very user friendly. It is also safer than using deep fat fryers.

REMEMBER: ALWAYS USE THE Träk-AIR HOT MITT WHEN HANDLING ANY OF THE PANS, BASKETS, or TRAYS!

Simply place your food items on the appropriate basket or pan, open the door, and place inside the cooking chamber. Set
your timer for the correct time and matching shelf level (top or bottom). When the timer/buzzer sounds hit the cancel
button and remove your products using the Träk-Air oven-mitt.

Cooking Pans:

It is extremely important to use the appropriate cooking pan, basket, or tray when loading your food. Using the wrong
holder may cause smoking, burning, or mixed results on your cooked food items.

NOTE: It is important to season or prime your clean pans and trays with a non-stick spray once each morning before use to minimize
sticking.

        Solid Pan w/Liner: Use the solid pan/liner with food products that have oil, or fat, such as meats, sausages, hot
dogs, burgers, some potato products, etc. This pan prevents oil or grease from dripping into the oven cylinder area and
creating smoking or odors.

         Perforated Basket: The perforated tray should be used for foods that typically will not drip fat or oil and need
maximum air hitting the foods, such as pizza, pretzels, most French fries, breads, buns, etc.

        Basket/Pan Combo: This accessory is great for items like seasoned fries, cheese sticks, poppers, etc. It allows good
airflow and catches items like the cheese that might drip or run from the product before they fall into the oven.



5/4/11                                            -1-
Top & Bottom Levels:

This allows the operator to prepare two different items on different trays and cooked at different times. It allows for more
volume to be prepared in your Träk-Air, and combination cooking helps with your food orders, ie; hot dogs & fries,
nuggets & fries, steak & potatoes, burgers & buns, etc.

 NOTE: You may have to increase some cook times slightly when using both levels.

Temperature:
The temperature of the food product being cooked in the Träk-Air ovens is very important. The lower the starting
temperature of the food (i.e.: frozen), the longer it will take to reach the desired temperature. If you are using lots of
frozen foods, you may want to reduce the temperature, and increase your cooking time.

Coatings:
Uncoated products cook quicker in the Träk-Air ovens than products that have been breaded or battered. Coatings on food
products slightly insulate them, requiring more time to cook.

Food Products:
For best results, it is important that the correct food products are used in these ovens. The Träk-Air ovens are targeted for
food service outlets that wish to capitalize on a variety of food and appetizer markets, ie; French fries, pizzas, nuggets,
wings, cheese sticks, etc., without the expense and problems of oil, grease, hoods, and vents. This menu-guide suggests
many products that will give you successful results. The Träk-Air ovens can virtually do any type of cooking. If you
experiment with different food products you will need to do some testing with the time and temperature until the desired
results are obtained.

Features:
The Träk-Air ovens typically cook foods in one-half the time of a normal convection oven and approximately one-fourth
the time required by a conventional oven. If you are preparing an untried product, it is easy to make an educated guess as
to the cooking time by looking at the products cooking instructions. For example, if the instructions call for an item to be
cooked for 20 minutes in a conventional oven, then you would cook it for approximately 5-8 minutes in your Träk-Air
oven.

REMEMBER: PROMPTLY REMOVE YOUR PRODUCTS WHEN THE TIMER/BUZZER SOUNDS TO PREVENT OVER-
COOKING.

Fewer Calories:
Because you are frying foods without grease or oil, Träk-Air fried products are crisp, moist, and flavorful, with
significantly less caloric and cholesterol content. Test indicate that typically fried items in a deep fat fryer contain
approximately 17-25% more calories than portions cooked in your Träk-Air oven.

NOTE: Health conscious consumers appreciate products prepared in your Träk-Air.

Less Waste:
One of the many cooking advantages of the Träk-Air ovens is the ability to reconstitute, or reheat foods without any
sacrifice of texture, moisture, flavor, or appearance. Because the product was not cooked in grease originally, and
because the Träk-Air ovens prevent the moisture loss that usually occurs with re-heating fries, steaks, baked items, etc.,
products can be reconstituted in seconds without product deterioration. This eliminates products being thrown out
because they have cooled off.

No Taste Transference:
Since there is no taste transference in your Träk-Air oven, it is safe to cook several different foods at the same time, in the
same or in different trays or baskets. Just keep track of the different cooking times.

Less Shrinkage:
The Träk-Air ovens cook by constantly re-circulating superheated, moisture-saturated air around the foods within the
sealed chamber. As a result very little moisture escapes. Fried products retain their own aroma, taste, texture, moisture,
and nutrients with very little shrinkage. Meat also holds its appearance and does not shrink.
5/4/11                                           -2-
Versatile:
The versatility of these ovens is extensive and exciting! Various cooking procedures are explained briefly below.

Frying:
Your Träk-Air ovens will fry most products without the aid of hot oil or grease, as with a conventional deep-fat fryer or
skillet. As a general rule, these ovens will fry any product that is blanched in oil, has enough oil in its surface, or contains
some browning agent such as dextrose, paprika, etc. Because frying oil is not used in these ovens, your fried products will
retain their own aroma, taste, texture, moisture, and nutrients. Your fried products will have a substantially smaller
quantity of calories and cholesterol. Air-Frying, as in most forms of cooking in the Träk-Air ovens seals in the products
natural juices almost instantly, so there is minimal loss of moisture and texture, as there is in other forms of frying. If the
product you are using has a pure white breading, it may not be oven-able, or you may have to introduce some spray oil or
browning agents to the product.

Check the cooking instructions for oven-ready, bakeable, pre-cooked, fully cooked terms. This will assure you that
cooking the products in your Träk-Air will be successful.

Reconstituting/Reheating:
Most products can be reconstituted in seconds without any sacrifice of texture, moisture, flavor, nutrients, or appearance.
For example you may cook you fries ahead of time, and reconstitute them in your Träk-Air oven in less than a minute.
You can even broil your steaks ahead of time and finish them to order in about 1-2 minutes. Baked goods, such as bread,
rolls, cakes, pastries, etc. become like fresh baked when re-heated or toasted in the Träk-Air.

Always elevate the humidity when reconstituting! Elevating the humidity is simple, just introduce a little water into the
drum before closing the door. Use a plastic spray bottle to gently spray water into the back of the drum, or you may add a
couple of ice cubes. This will elevate the moisture level inside the oven.

REMEMBER: TOO MUCH MOISTURE MAY DEFEAT THE BROWNING AND CRISPING EFFECT.

High-Temperature Steaming:

Many of your food products require steaming in the preparation technique. Steaming in the Träk-Air is an easy and
popular way to prepare foods for customers with health and nutrition in mind. Set the oven thermostat to 480˚. Steaming
is achieved by gently pouring a small amount of water into the bottom of the cooking drum. The water quickly turns into
stream, saturating the internal air with moisture. With the Träk-Air you have several choices as to the degree of doneness,
texture, and flavor you wish to achieve. You may also brush foods with butter or seasoning before or after steaming.
Avoid opening the oven during the steaming process, as the steam will be dissipated through the open door.

Low-Temperature Steaming:

Set the oven thermostat at 300˚. Add ½ ounce of water to the drum. Place your food product on the solid pan and insert
into the oven. Allow to cook the appropriate time depending on the cut and size of the products.

Cleaning:

Cleaning While Cooking

Due to the rapid movement of air within the Träk-Air ovens, oils and food products may be blown off and onto the
cylinder. This is especially true with foods that inherently contain oil, ie; chicken with skin-on, beef, sausage, wings, etc.
The cylinder is often hot enough to cause the oil to smoke. Between cooking cycles you may want to take a moist towel
and wipe the inside of the cylinder. Be sure to wear the hot mitt to protect your hand. For mild smoking, spray a little
water into the cylinder between cooking cycles.

Persistent smoking may be symptomatic of an inherent cooking procedure. Evaluate your process to make certain you are
not using a basket when a pan is required to control the dripping of fats and oils. Reducing the cooking temperature can
solve some smoking issues.

5/4/11                                           -3-
NOTE: Do not leave empty pans and trays inside the oven when not in use. This will cause smoking as the oil and grease from them
is cooked off.

Cleaning When Oven is Cooled Down:

Lower temperature to a cool-to-touch range. Removes all components and immerse in your cleaning pail. Soak
overnight, remove, rinse, and reinsert back in oven. Check your service manual for further details.



                                              Träk-Air Operating Components
► Power Switch:

         Turns oven off and on. The lower position is for cooling down the oven at night before cleaning.

► Digital Control Panel:

        Timer – Sets cooking times and lets you chose what level to time down. Pre-Programmed stations can be quickly set to
match your cooking needs. See you service manual for programming instructions.

         Temperature Control – Adjusts internal operation temperatures. When the oven is turned it will default to the previous
setting. See the service manual to change your settings.

► Door Handle:

         Self-latching to assure a sealed fit when cooking. Provides easy access to the cooking chamber.

► Door Seal Gasket:

         Forms a tight seal around the door to eliminate moisture and flavor loss during the cooking cycle.

► Removable Cylinder & Drip Trays:

          Directs the flow of superheated air throughout the cooking chamber. The drip trays catch fallen particles. They removes
easily at the end of the day for cleaning using the T525A solution.

► Food Baskets/Trays:

         A variety of cooking pans and trays enable you to cook the foods of your choice. Using the correct accessory will help assure
great results and minimize odors and smoking.

► Cooling Fan (Rear):

         The cooling fan located in the back of the oven operates on a separate temperature switch. It will cycle on/off as needed to
help keep the components and exterior cool. This must be kept clean by allowing a minimum 2” of air space behind it and wiped
down on a weekly basis.

NOTE: This should still be running after the oven has been turned off. It is important to verify this at the end of each day.

► Power Cord:

         The unit comes with a 20 AMP power cord, available in either 115v or 220v. A dedicated circuit is required.

REMEMBER: ALWAYS DISCONNECT POWER BEFORE SERVICING THE EQUIPMENT!




5/4/11                                              -4-
                                                Getting Started


√ Always start the day with a clean oven and accessories. Remember the door can easily be removed for cleaning
by lifting up off the hinges.

√ Have a spray bottle handy to elevate the humidity when needed.

√ Make sure the oven is securely plugged in.

√ Check to see that the cooling fan in the back is clean.

√ Replace the clean drip pans first. Reinsert the cooking cylinder next, making sure it is thoroughly
pushed to the rear of the oven.

√ Make sure door gasket is clean and in good condition.

√ Have your clean baskets and pans ready. Prime them with a non-stick spray before using.

√ Turn the oven on and let operate for a few minutes. Before cooking check to see that the correct
temperature has been reached inside the cavity.

√ Always use the Träk-Air hot mitt when handling the baskets or pans.




REMEMBER:      ALWAYS DISCONNECT POWER BEFORE SERVICING THE EQUIPMENT!

                Always Use Träk-Air Hot Mitt when handling oven components!




5/4/11                                    -5-
                                                           Cooking Guidelines

Meats

Red Meat
Cooking: The Träk-Air/Air ovens treat red meats very gently, finishing them beautifully in minutes. Most red meat can be precooked
to about ¾ the desired doneness in advance, refrigerated, then finished to order in seconds. A small ventilation hood may be required
for cooking raw red meat.

Use solid Pan with Insert. Use non-stick spray on all cooking surfaces.

Reconstituting: Reconstituting red meat is a mini-application of the original cooking process. Remember, you are not fast cooking but
simply bringing the product up to an internal temperature of 140 degrees, or fast warming. Always elevate humidity when
reconstituting red meat.

Bacon (Raw)
Cooking Temperature:                 475-500 Degrees
Cooking Time:                        2 to 6 Minutes
Reconstitute Time:                   15 to 30 Seconds
Use Solid Pan with Insert.

Product may be thick or thin sliced. Cook at 475-500 degrees for 2 to 6 minutes depending on thickness and desired crispness. Use
standard cooking basket on top of bacon to keep bacon in place. Check occasionally during your first cooking cycle to determine
optimum cooking time. Empty excess fat/grease after each cooking cycle.

Bacon (Precooked)
Cooking Temperature:                 475- 500 Degrees
Reconstitute Time:                   15 to 30 Seconds
Use Solid Pan with Insert

Product should be precooked and at room temperature if possible. Cook at 475-500 degrees for 15 to 30 seconds. Do not elevate
humidity. Empty excess fat/grease after each cooking cycle.

Beef Kabob
Cooking Temperature:                 475-500 Degrees
Cooking Time:                        4 to 6 Minutes
Reconstitute Time:                   1 to 1 ½ Minutes
Use solid Pan.

Ingredients:      Beef cut into 1” cubes                Mushrooms                   Cherry Tomatoes
                                    Bell Pepper                           Onions

Cut the pepper and onion into 1-inch sections. Alternate ingredients on wooden skewers. Place in a solid pan, mono-layered or
stacked slightly staggered for better airflow. Cook for 4 to 6 minutes, depending on the thickness, temperature and desired degree of
doneness. Remove from the oven and brush with seasoned oil*. If product is frozen, elevate humidity and increase cooking time by
approximately 3 minutes.

*Seasoned oil: oil with garlic, onion, tarragon, thyme, salt and pepper to taste.

Beef Steak
Cooking Temperature:                475-500 Degrees
Cooking Time                        9 Minutes (rare)
Reconstitute Time:                   2 ½ Minutes
Use solid Pan with Insert. Elevate humidity




5/4/11                                               -6-
Trim steak well and score the bottom side. Marinate the meat before cooking if you wish. Mono-layer stead on solid pan with insert
and cook at 475-500 degrees. A steak, 1 to 1 ½ inches thick with 40 degrees starting internal temperature, should cook in
approximately 9 minutes for rare. You may season before or after cooking. Be sure to elevate humidity while cooking.




Hamburger (Raw)
Cooking Temperature:                475-500 Degrees
Cooking Time:                       2 ½ to 4 Minutes
Reconstitute Time:                  2 to 2 ½ Minutes
Use Solid Pan with Insert

Because of the uniqueness of the Hot Air Fryer, we do not need the excess fat content normal in other cooking systems. A fat content
of 10 to 17% is more than adequate to get the moisture and flavor desired. Anything more than 17% will result in shrinkage and
smoke. Use a good grade lean ground beef, form into 4-ounce patties and cook at 475-500 degrees. For a starting internal
temperature of 40 degrees, cooking time should be 2 ½ to 4 minutes, depending on thickness. Do not elevate humidity. A single layer
will turn out a better product.
IMPORTANT NOTE:             Be sure to drain the excess liquid from the pan and insert after each cooking cycle. It is a good idea to wipe
the inside of the drum with a moist terry cloth towel at intervals, just as you would regularly clean a grill.

Hamburger (Frozen Precooked)
Cooking Temperature:         475-500 Degrees
Reconstitute Time:           2 to 2 ½ Minutes
Use Solid Pan with Insert.

Cook at 475-500 degrees for 2 to 2 ½ minutes. Single layer or use patty rack. Toast buns for 30 to 60 seconds.

Meatballs (Precooked)
Cooking Temperature:                500 Degrees
Cooking Time:                       4 to 6 Minutes
Reconstitute Time:                  1 to 1 ½ Minutes
Use Solid Pan with Insert. Elevate Humidity.

Begin with precooked, one-ounce meatballs at 10 degrees starting temperature, cook 4 to 6 minutes at 500 degrees. Elevate humidity.
For a large quantity you may double layer the pan and add 2 to 3 minutes to cooking time. If you add sauce before you cook, add
another 1 to 2 minutes. If sauce is added after cooking, return to oven for 30 seconds.

Pork Chops
Cooking Temperature:                475-500 Degrees
Cooking Time:                       6 to 7 Minutes
Reconstitute Time                   1 to 2 Minutes
Use Solid Pan with Insert.

For chops ¾ inch thick at 40 degrees starting temperature, cook at 475 to 500 degrees for 6 to 7 minutes. Do not elevate humidity.
Trim chops well! Cooking time 6 to 7 minutes. Internal temperature should be 165 when done. Check with a meat thermometer.
Empty excess fat after each cooking cycle.

Pork Patties and Link Sausages (Precooked)
Cooking Temperature:             500 Degrees
Reconstitute Time:               2 ½ Minutes

For a product with a starting temperature of 10 degrees, cook at 500 degrees for 2 ½ minutes. Do not elevate humidity. Single layer
patties. Cooking time 2 ½ minutes. Links piled on top of each other will take 6 to 7 minutes. Check after 5 minutes and shake to
reposition links for more complete browning.

Prime Rib (Precooked)
Cooking Temperature:                475-500 Degrees
Cooking Time:                       3 to 6 Minutes
Reconstitute Time:                  1 to 2 Minutes


5/4/11                                               -7-
Use Solid Pan with Insert. Elevate Humidity

Meat may be precooked and sliced, refrigerated or frozen. For cooking or reconstituting slices ½ to 1 inch at 40 degrees starting
temperature, set oven temperature at 475-500 degrees. Elevate humidity. Precook the meat to 1/3 to ½ the desired doneness of
finished product depending on thickness of the slice. For ¾ inch thick slice, 6 minutes will produce medium to well done; 4 minutes
will produce medium rare to medium. For rare, place a moist strip of terry cloth between the bottom of the pan and the meat and cook
for 4 minutes. If frozen, add 3 to 4 minutes. To serve turn pan side of meat up on plate.

Ribs
Cooking Temperature:                475-500 Degrees
Cooking Time:                       4 to 6 Minutes
Reconstitute Time:                  2 to 2 ½ Minutes
Use Solid Pan with Insert.

Pre-boil ribs for one hour and refrigerate. Starting temperature should be 40 degrees. Cook at 475-500 degrees mono-layered.
Cooking time will be about 4 to 6 minutes, depending on thickness. Remove from oven and apply sauce. Return to oven for about 30
seconds and serve. (For Raw ribs at 10 degrees, same as above except cooking time will be about 8 to 12 minutes.)

Roast Beef, Pork or Lamb
Cooking Temperature:                375 Degrees
Cooking Time:                       8 to 10 Minutes per pound
Reconstitute Time:                  5 to 7 Minutes
Use Solid Pan with Insert.

Any cut of roast that does not exceed 5 ½ inches in diameter and 9 to 9 ½ inches in length is suitable for cooking in the ovens. Size of
slice should be appropriate for the size of pan. Cook in a solid pan with insert. Season to taste before or after cooking. Start with a
cooking time of 12 to 18 minutes per pound (adjust to type of cut). Check progress with meat thermometer, removing excess fat with
a turkey baster at time of checking. Once you have experimented with various cuts, sizes and weights you will know what time and
temperature settings suit you best.

Taco Meat/Taco Shells
Cooking Temperature:                475-500 Degrees
Cooking Time:                       1 ½ to 4 Minutes
Reconstituting Time:                1 Minute
Use Solid Pan with Insert.

For meat at 40 degrees, cook at 475 to 500 degrees for 2 ½ to 4 minutes. Taco shells should be heated for 45 to 60 seconds.


                                                  MEAT PRODUCT SUPPLIERS

Supplier:                           Pierre Frozen Foods (all products are fully cooked)
Phone:                              (800) 543-1604
Cooking Tray:                       Solid Pan with Liner

ITEM                                                            CODE#
Country Fried Pork Chop (Breaded)                               1920/1921/1822
Country Fried Pork Chop (Nugget)                                1828
Breaded Veal                                                    1905
Flame Broiled Burgers                                           9030 (2 oz)
Flame Broiled Hamburger Steaks                                  9040 (3 oz)
Mesquite Steaks and Patties                                     9103
Deluxe Beef Patties                                             9150 (3 oz)
Deluxe Beef Patties                                             9110 (2 oz)
Country Fried Steak                                             1810 (2 oz) 1965 (3 oz)
Country Fried Steak                                             1610 (3.80 oz)
Country Fried Beef Patties                                      1840 (3.80 oz)
Country Fried Beef Nuggets                                      1910 (0.5 oz)
Breaded Cured Pork Patty w/Cheese                               1983
Italian Sausage Hoagie                                          9540
Deluxe Beef Hoagie                                              9400
5/4/11                                              -8-
Beef Hoagie w/Sauce                                            9409
Lean Magic Beef Patties, 91% fat free                          9111-9104
Gourmet Beef Meatballs                                         0160 (1 oz)
Gourmet Beef Meatballs                                         1090 (0.5 oz)
Beef Meatloaf                                                  9660
Beef Meatloaf w/Sauce                                          3338
Bar B-Q Pork Ribs                                              1898
Bar B-Q Beef Ribs                                              4150/4161
Bar B-Q Wonder-Bites (Nuggets)                                 9966
Salisbury Steak                                                9590 (3 oz)
Pork Sausage (Round)                                           9851 (0.75 oz)

Fresh Meat: Use low fat or extra lean meat. Steaks come out great, cook for 5-8 minutes at 485 degrees. Turn over the steak once
during cooking. Chicken, pork chops, fajita strips, etc., can also be prepared successfully.

Fish & Seafood
Cooking: No matter what a machine is designed to do, there is always one item that surpasses the rest. In the case of the Träk-Air/Air
ovens, it is fish! All seafood prepared in these ovens should be cooked in solid stainless steel pans with inserts primed with non-stick
spray. The same basic considerations apply to seafood as to the other products cooked in the Träk-Air/Air ovens. Attention must be
paid to the thickness, internal beginning temperature, coating and to the degree of doneness desired. NOTE: Do not cook fish with the
skin side up. It will dehydrate much more rapidly and burn. Lightly brush all fish with oil before cooking. Seasoning may be added
to the oil to taste.

Reconstituting: Place fish on solid pan with insert. Be sure to substantially elevate humidity. Cook long enough at 500 degrees to
bring to serving temperature of 120 to 140 degrees. Estimate the time by considering the thickness, temperature and coating. Most
fish at 40 degrees starting temperature and ½ inch thick will reach serving temperature in about 2 to 3 minutes.

Mussels
Cooking Temperature:               475-500 Degrees
Cooking Time:                      2 to 3 Minutes
Use solid pan. Elevate humidity (see instructions below).

Place clams or mussels in a solid pan (no more than one pound per cooking cycle) along with 2 parts of butter and a sprinkle of
seafood seasoning. (Seafood Seasoning: ½ tsp of dry parsley, ¼ tsp dill weed, ¼ tsp celery salt and 1/8 tsp whit pepper or to taste.)
Pour ¼ cup of water over the mussels. Cook for 2 to 3 minutes at 450 to 500 degrees or until the mussels open 1/8 to ¼ inch. Remove
from oven and place the mussels in a serving bowl. Pour ¼ cup of whit wine in to the mussel nectar and pour mixture over the
mussels. Serve with parsley, lemon wedge and garlic butter.
Live Dungeness Crab
Cooking temperature:                450 - 500 Degrees
Cooking Time:                       4 to 5 Minutes
Reconstitution Time:                3 to 4 Minutes
Use solid pan.

Cook for 4 to 5 minutes (depending on size of crab) at 450 to 500 degrees. Remove, cool and clean. Serve with seafood cocktail
sauce and lemon wedge.

Precooked Crab
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       3 to 4 Minutes
Use solid pan. Elevate humidity.

Clean crab and cook/heat for 3 to 4 minutes at 450 to 500 degrees. Elevate humidity.

Crab Legs
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       3 to 4 Minutes
Use solid pan. Elevate humidity.

For Dungeness or Alaskan King Crab Legs, follow the same heating technique as above.



5/4/11                                              -9-
Fresh Fish: Fillets, Steaks, Roasts
Cooking Temperature:                500 Degrees
Cooking Time:                       See below
Reconstitute Time:                  2 to 4 Minutes
Use solid pan with insert.

THICKNESS                                     TYPE OF FISH                         APPROX. COOKING TIME
Cook at 500 degrees
¼ to 3/8”                                     Fillet of Sole                       2 to 3 minutes
½ to ¾”                                       Fish Steaks                          4 to 5 minutes
1 to 1 ¼”                                     Large Fish Steaks                    5 to 6 minutes

Cook at 400 degrees
1 ½ to 3”                                     Fish Roast                           6 to 12 minutes

NOTE: DO NOT COOK FISH WITH THE SKIN SIDE UP. It will dehydrate much more rapidly and burn. Lightly brush all fish
with oil before cooking. You may season the oil to taste. For poaching, elevate humidity.

Frozen Fish: Breaded or Battered, Blanched
Cooking Temperature:            450 – 500 Degrees
Cooking Time:                   5 to 8 Minutes
Reconstitute Time:              1 to 3 Minutes
Use solid pan with inserts.

With these products you need to pay a little more attention to thickness and starting temperature in relation to cooking time than with
most other products. The coating, whether wet or dry, plays a significant part in the cooking time. Fish patties 3/8 to ½ will take from
5 to 8 minutes to cook. Once you have cooked one you will know how long it takes for a particular product. Thicker products will
obviously take longer. On thick patties, the intense heat on the outside of the fish may brown it too much. If this occurs reduced the
temperature and cook slightly longer. Cooking temperature is usually 450 to 500 degrees.

Frozen Fish Kabob
Cooking Temperature:                 450 – 500 Degrees
Cooking Time:                        3 to 4 Minutes
Use solid pan with insert.

Place skewered fish in solid pan with insert and season to taste. Place in oven and cook for 3 to 4 minutes at 450 to 500 degrees. If
refrigerated, cook slightly longer.

Live Lobster
Cooking Temperature:                 450 – 500 Degrees
Cooking Time:                        5 to 6 Minutes
Use solid pan with insert.

Live lobster 1 ½ to 2 pounds. Cook for about 3 minutes at 450 to 500 degrees. If the tail wraps around and under the pan, remove the
lobster from oven and straighten tail. Replace in oven and cook until done. Average time for a 2 pound lobster is about 5 to 6
minutes. The larger the lobster the longer it will take to cook.

Lobster Tails
Cooking Temperature:                 450 – 500 Degrees
Cooking Time:                        5 ½ to 6 Minutes
Use solid pan with lubricated insert.

For 6 to 8 ounce tails at 40 degrees starting temperature cook for about 5 ½ to 6 minutes at 450 – 500 degrees. To broil, split the tip of
the shell and pull the meat through the incision, leaving meat still attached t the tail fin. Push the shell back together and lay the meat
on top of incision. Brush with heavy garlic butter; sprinkle with whit pepper and paprika. Cooking time will depend on the thickness
of the meat.

Oysters
Cooking Temperature:                 500 Degrees
Cooking Time:                        3 ½ Minutes
Use solid pan with insert.
5/4/11                                               - 10 -
Shuck oysters and brush lightly with garlic butter. Place in a solid pan with insert or on a serving plate atop large rock salt. Cook for
3 ½ minutes at 500 degrees. Serve with seafood cocktail sauce.




Sauté Scallops
Cooking Temperature:         400 – 500 Degrees
Cooking Time:                3 to 5 Minutes
Reconstitute Time:           1 to 1 ½ Minutes
Use solid pan. DO NOT ELEVATE HUMIDITY.

Use 25 to 30 count scallops. Preheat solid pan with insert. Add 2 tablespoons of butter, 1½ tablespoons of lemon juice and seafood
seasoning to taste. Place 6 to 10 ounces of scallop I n solid pan and cook for 2 minutes at 400 to 500 degrees. Remove from oven,
turn and replace. Cook until done and liquid is browning on scallops. Remove and pour entire contents of pan, including liquid, into
serving dish. Serve with lemon wedge and parsley.

Steamed Scallops
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       4 to 5 Minutes
Use solid pan. Elevate humidity.

Brush lightly with garlic oil and sprinkle with seafood seasoning to taste. Place in oven, elevate humidity and cook for 4 to 5 minutes
(or until all transparency is gone) at 450 to 500 degrees. Serve with lemon and parsley.

Shrimp
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       2 ½ to 3 ½ Minutes
Use solid pan. Elevate humidity.

For peel and eat shrimp, start with the shrimp at 40 degrees. Put ½ ounce of pickling spice in two cups of water and bring to a boil.
Allow boiling for about 2 minutes. Place about one pound of shrimp (35-40 count) in solid pan. Pour ¾ cup of the pickling spice
broth evenly over the shrimp. Place pan of shrimp in the oven, ELEVATE HUMIDITY, and cook for 2 ½ to 3 ½ minutes at 450 to
500 degrees. Remove from the oven and place in a colander to drain. Immediately cool by placing about 2 ½ pounds of crushed ice
over the shrimp. Pour about ½ gallon of water over the ice. Serve or chill until served.
Butterfly Shrimp
Cooking Temperature:                 450 to 500 Degrees
Cooking Time:                        1 to 1 ½ Minutes
Use solid pan. Elevate humidity.

For 21 to 30 count shrimp at 40 degrees starting temperature, place in a solid pan primed with non-stick spray. Brush shrimp lightly
with butter. Elevate humidity and cook for about 1 to 1 ½ minutes at 450 to 500 degrees. Remember that the thickness has been
reduced to about half by butterflying.

Peeled and Deveined Shrimp Sauté
Cooking Temperature:           450 to 500 Degrees
Cooking Time:                  3 Minutes
Use solid pan.

Use 15 to 20 count shrimp. Brush shrimp with garlic oil or butter. Drizzle a little white wine over the shrimp and cook for about 3
minutes at 450 – 500 degrees. Consider that the thickness of the shrimp is greater than in the above recipes, so they will take a slightly
longer cooking time. The shrimp‟s skin membrane should be bright orange or red and the meat should be white. If the meat is
translucent, it needs more cooking time.

Frozen Breaded Shrimp
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       4 to 5 Minutes
Reconstitute Time:                  1 Minute
Use 20 to 25 count frozen preset (blanched) breaded shrimp at 10 degrees. Place in a solid pan and cook for 4 to 5 minutes at 450 to
500 degrees. Serve with seafood cocktail sauce.
5/4/11                                              - 11 -
Fresh Breaded Shrimp
Cooking Temperature:                450 – 500 Degrees
Cooking Time:                       4 to 5 Minutes
Reconstitute Time:                   1 Minute
Use solid pan. Elevate humidity.

Use 15 to 20 count shrimp. Bread with brown baked cracker crumbs. Place in a lubricated solid pan, elevate humidity and cook for 3
½ to 4 ½ minutes at 450 to 500 degrees.


                                               SEAFOOD PRODUCT SUPPLIERS
Product should be placed in the oven from a refrigerated state. Depending upon size, it will take from 3 to 5 minutes to cook.

Supplier:                          Mrs. Friday/Fish King Processors
Web Site:                          www.foodprofile.com Showcase Fish King
Phone:                             (800) 877-0166
Temperature:                       485 Degrees/3 to 5 Minutes
Cooking Tray:                      Solid Pan
All products are oven ready and breaded.

ITEM                                                                    CODE
Stuffed Shrimp                                                          15952
Seafood Croquet                                                         75915/75910 (1.7 oz)
Ocean Perch Fillets                                                     75313 (2-3 oz)
New Zealand Whiting                                                     75613 (2-3 oz) 75614 (3-4 oz)
Pollack                                                                 75413 (2-3 oz) 75414 (3-4oz)
Pollack Mini Fillets                                                    75140 (1 oz)
Cod                                                                     75513 (2-3 oz) 75514 (3-4 oz)
Cod Mini Fillets                                                        75150 (1 oz)
Cod Nuggets                                                             75580
Mahi Mahi                                                               73550 (3 oz)
Krabbycakes
Mini Krabbycakes                                                        73555

Supplier:                           National Sea Products/Booth Food Products
Phone:                              (800) 678-6771
Temperature:                        460-490 Degrees
Cooking Tray:                       Solid Pan

ITEM                                                                    CODE#
Cod Stick                                                               8180 (1 oz)
Whiting Sticks                                                          8181 (1 oz)
Cod Rectangle                                                           8183 (1 oz)
Whiting Rectangle                                                       8182 (2 oz)
Cod Square                                                              8184 (2 oz)
Whiting Square                                                          8187 (4 oz)
Natural – Cod                                                           8338 (3.25 oz)
Natural – Cod                                                           8319 (5 oz)
Cod Nugget                                                              8327 (.875 oz)
Whiting Nugget                                                          8328 (.875 oz)


Supplier:                           Viking Seafood
Phone:                              800-225-3920
5/4/11                                             - 12 -
Address:                            50 Crystal St., Malden, MA 02148
Web:                                vikingseafoods.com

Please see web site for items.


Frozen Potato Skins:
A very popular item these days as an imaginative appetizer and is so easy to make in you Träk-Air/Air oven. Cook frozen, empty
skins for 1½ minutes at 450 to 500 degrees. Fill with any of the following fillings or any leftover you may have. Refrigerate or freeze.
Finish in 1 minute at 500 degrees when needed. Serve piping hot.




Typical Fillings:
         Horseradish, mayonnaise, creamy sauce, topped with cheddar.
         Seasoned course bread crumbs mixed with bacon bits and chopped onion.
         Seasoned seafood filling.
         Nacho sauce and bacon bits.
         Pizza sauce (spicy) topped with mozzarella cheese.
         Diet: cottage cheese, mixed with diced carrots, radish, green pepper, cucumber, green onion, dill.

Beer Batter or Tempura Style Fried Fish Fillets
             4 to 6 ounce cod, yellow tail or flounder boneless fillets.
             Seasoned flour (see recipe)
             Batter: 1 pound seasoned flour            ½ cup vegetable oil
                      4 eggs                           ¼ tsp baking powder
                      ½ cup water
In mixing bowl add baking powder to seasoned flour. Make a well with in the flour and incorporate the eggs. Mix well. Add liquids
and mix well again. Consistency must be thick but loose. Wash fish but do not dry! Dust fish with flour and coat with batter,
allowing excess coating to drain. Place on a primed pan with insert and cook for 4 to 5 minutes (depending on size of fish) at 450 to
500 degrees. VARIATION: Substitute shrimp or sea scallops for fish. Add your favorite spices to the seasoned flour.

Whiting or Smelts (skin on) Southern Style
             Fish 6-7” long
             Vegetable oil
             Seasoned Flour
             Your favorite crumbs or flour coating
Wash fish but do not dry. Dust with flour, dip in vegetable oil and roll in coating. Place on a primed solid pan and cook 6 to 7
minutes, depending on thickness of the fish.

                                                     SNACK ITEM SUPPLIERS

Supplier:                           Cold Water Icelandic/Icelandic USA
Phone:                              (203) 852-1600
Temperature:                        460-490 degrees
Cooking Tray:                       Solid Pan

ITEM                                                                    CODE#
Crispy Style
Cod Rectangle                                                           2297 (2.75 oz)
Cod Rectangle                                                           2948 (3 oz)
Cod Square                                                              2949 (4 oz)
Bake „n‟ Light (less than 200 calories per 4 oz serving)
Cod Ultra-Light Fillets                                                 0463
Cod Fillets                                                             0460
Pollock Fillets                                                         0464
Tater Fry
5/4/11                                              - 13 -
Natural Cut                                                            2318 (2.25 oz)
Cod Square                                                             2946 (4 oz)
Cod Rectangle                                                          2945 (3 oz)

Fresh Fish
Fresh fish comes out great in the Hot air Fryer. Fresh fish should be cooked in the solid pan with liner and primed with a non-stick
spray. The same basic considerations apply to seafood as to other products cooked in the ovens. Attention must be paid to the initial
beginning temperature, coatings and thickness.

Poultry
Cooking: The Träk-Air/Air ovens cook all types of poultry delightfully well. Because the skin contains a high percentage of fat, it
should be removed whenever possible. Turkey, because of its size, should be sliced before cooking for best results. Always use a
solid pan with insert when cooking poultry. A small ventilation hood may be required for cooking raw poultry. Use non-stick spray
on all cooking surfaces.

Reconstituting: Set the thermostat at 450 to 500 degrees. Always elevate humidity. Keep in mind that you need to bring the internal
temperature of the product up to a serving temperature of 140 degrees. Merely apply the basic times for thickness, beginning
temperature and coating of the product.

Chicken (Raw/Plain)
Cooking Temperature:               475-500 Degrees
Cooking Time:                      8 to 12 Minutes
Reconstitute Time:                 2 to 2 ½ Minutes
Use solid pan with insert.

Internal starting temperature should be 40 degrees. Cook at 475-500 degrees until internal temperature is 165-180 degrees. Check
with meat thermometer. Cooking time for 1 ¼ to 2 ½ pounds of fryer chicken parts is 12 – 40 minutes. Add several minutes for
frozen products. Coat pan and insert with non-stick spray. Stack loosely. Do not extend chick over the side of the pan. Cook plain or
dust with flour, salt and white pepper. Add additional seasoning to taste. Check product after 10 minutes. You may want to rearrange
the parts with tongs to insure even browning.

For whole chickens, use the same procedure as above. You can cook up to a 4-½ pound chicken in about 26 to 29 minutes.

Precooked Frozen Chicken Nuggets, Strips or Tenderloins
Cooking Temperature:          500 Degrees
Cooking Time:                 5 to 7 Minutes
Reconstitute Time:            1 Minute
Use solid pan with insert.

Single layer or stack loosely. Do not a allow product to extend over side of pan. Shake or turn if necessary for complete browning.

Chicken Cutlets, Hoagies or Patties
Cooking Temperature:              500 Degrees
Cooking Time:                     5 to 7 Minutes
Reconstitute Time:                1 Minute
Use solid pan with insert.
Use same procedure as above but do not stack.

Large Frozen Chicken Products
Cooking Temperature:                400-450 Degrees
Cooking Time:                       9 to 13 Minutes
Reconstitute Time:                  1 minute
Use solid pan with insert. Elevate humidity.

Cook large frozen chicken products like products like Chicken Kiev at 500 degrees for 12 to 15 minutes, depending on thickness.
Elevate humidity. Internal temperature should reach 180 degrees.

Cornish Game Hens
Cooking Temperature:               375-425 Degrees
Cooking Time:                      15 to 18 Minutes
Reconstitute time                  2 ½ to 4 Minutes
5/4/11                                             - 14 -
Use solid pan with insert. Elevate humidity.

For hens 1 to 1 1/8 pounds with beginning temperature of 40 degrees cook at 374 to 425 degrees for 15 to 18 minutes. Spray pan and
insert with non-stick spray. Place a slice of lemon and a pat of butter under breast skin. Elevate humidity. Check at 10 minutes for
browning. You may have to increase or reduce heat, depending on fat content of skin.


Partridge, Quail, Dove, Small Game Birds
Cooking Temperature:                375-425 Degrees
Cooking Time:                       9 to 15 Minutes
Reconstitution Time:                2 ½ to 4 Minutes
Use solid pan with insert. Elevate humidity.

For birds 6 to 8 ounces at 40 degrees, cook with breast up in solid pan with insert for 4 to 8 minutes, depending on the thickness of the
meat and the beginning temperature. Lubricate pan and insert. Elevate humidity. Remember to drain pan and insert after each
cooking cycle or as needed.

Casseroles
Chicken casseroles, deep dish or pan recipes for the oven can be cooked in the Hot Air Fryer. Size of oven trays must be taken into
consideration when planning your casseroles.


                                              CHICKEN PRODUCT SUPPLIERS
Cooking information: Product should be placed in the oven from a refrigerated state. Precooked chicken takes from 2 to 4 minutes,
depending upon thickness. Virtually any precooked chicken can b e used, i.e.: wings, nuggets and breasts.

Supplier:                           PIERRE FROZEN FOODS (all products are precooked)
Phone:                              (800) 969-2747
Web Site:                           www.pierrefoods.com
Temperature:                        460-490 Degrees
Cooking Tray:                       Solid pan with liner

ITEM                                                                     CODE#
Flame-broiled Chicken Fillet                                             9828
Mesquite Chicken Breast Patty                                            9816
Flame-broiled Chicken Fillet w/Sauce                                     9848
Chicken Breast Fajita Strips                                             9801
Lean Magic Chicken Breast 91% Fat Free                                   9820
Lean Magic Chicken Fillet 01% Fat Free                                   9830
Chicken Breast Strip Wonderbites                                         9821
Fried Breaded Breast Finger                                              1881
Fried Breaded Fillet                                                     1890
Fried Oat-Bran-Breaded Breast Fillet                                     1963

Non-breaded products will cook faster than breaded. Cut time 1 to 2 minutes.


Supplier:                           BRAKEBUSH
Phone:                              (800) 933-2121
Temperature:                        460-490 Degrees
Cooking Tray:                       Solid pan with liner

ITEM                                                                     CODE#
4 Piece Dinners                                                          6104/6106
Buttermilk and Honey Sweet                                               7233/7229/7234
Hot Buffalo Wings                                                        6112
Original Breaded Tenderloins                                             5051
Natural Breast (Breaded)                                                 5060
Gold „n‟ Spice Jumbo Tenderloins                                         5476
Gold „n‟ Spice Marinated Tenders                                         5466
Easy Gourmet Classic Breast                                              5200
5/4/11                                              - 15 -
Patties, All Breast                                                    5744
Chicken Cordon Bleu                                                    2127/2126/2125/2124
Chicken Kiev                                                           227/226/225/224
Broccoli and Cheese Chicken                                            2327
Shrimp Scampi Chicken                                                  3027


Supplier:                          BARBER FOODS
Phone:                             (800) 933-2121
Temperature:                       460-490 Degrees
Cooking Tray:                      Solid pan with liner


ITEM                                                                   CODE#
Breast of Chicken Florentine                                           0535
Breast of Chicken w/Asparagus and Cheese Stuffing                      0485
Breast of Chicken w/Scallop and Lobster Stuffing                       0449
Breast of Chicken w/Apple, Raisin and Almond Stuffing                  0409

Wingette Blazers
Original                                                               80314
Sweet Chili                                                            80315
Jamaican                                                               80316

Chicken Nuggets
All Breast Nugget-Original Breading                                    30519CN (7 oz)
Breast Nugget-Buttermilk Breading                                      60518 (5 oz)
White/Dark Nugget-Original Breading                                    30512 (5 oz)

Chicken Pattie
Round Homestyle                                                        10970 (3 oz)

Light Blend Pattie
Crowned-Original Breading                                              10702 (2.5 oz)
Round-Original Breading                                                10712 (3 oz)

Breast Tenderloins
Buttermilk Breading                                                    30101
Country Fried                                                          30115
Crispy Breading                                                        30103


Supplier:                          PIERCE FOODS
Phone:                             (800) 336-9876

Offers a wide selection of fully cooked chicken products. Please contact the manufacturer for more information.

Supplier:                          TYSON
Phone:                             (800) 258-9766

Offers a wide variety of chicken products that are compatible with the Träk-Air/Air ovens. Please contact Tyson for more
information.


Fresh Chicken: Marinated fresh chicken comes out great in the Träk-Air/Air ovens. For example: skewers will take 4 t0 7 minutes to
cook at 485 degrees.

Eggs and Breakfast Foods
Cooking: There are several factors to keep in mind when cooking eggs: thickness, temperature (beginning) and blowing liquid. The
cooking temperature is extremely important and more critical with eggs than with most other products. Generally, the thermostat
should be set between 350 and 375 degrees. If the eggs get hard, tough or brown on the sides or bottom, the temperature is too high.
5/4/11                                             - 16 -
Care should be taken when cooking omelets and other liquid products because of the rapid circulation of air in the Hot Air Fryer. The
rapid movement of air creates waves, which may break over the sides of the pan resulting in splattering egg on the inside of the drum.
To avoid this situation, pay care full attention to the pan size, pan depth and the mixture in the pan at one time.


Fried Eggs
Cooking Temperature:                350-375 Degrees
Cooking Time:                       1 ½ to 2 Minutes

Use a small metal pie pan 3 to 4 inches in diameter coated, bottom and sides, with oil or non-stick spray. Place a small amount of
butter or cooking fat in the bottom of the pan. For sunny side up, use the same procedure as for shirred eggs below. For over-easy
cook for 1 ½ to 2 minutes. Remove pan from oven, turn and return to the oven. Cook until desired result is obtained. Allow more
cooking time for over medium or hard. Egg rings and your solid pan may be used.

Eggs Benedict
Cooking Temperature:                350-375 Degrees
Cooking Time:                       1 ½ to 2 Minutes

Use the same steps as for fried eggs over medium, but do not use additional cooking fat. Use only one egg per pan. Prepare
Hollandaise sauce, parsley and paprika.

Scrambled Eggs
Cooking Temperature:                350-375 Degrees
Cooking Time:                       3 to 4 Minutes

Break eggs into bow. Beat slightly with fork or whip. Add a small amount of cold water, cream or milk if desired (about one
tablespoon of 2 eggs). Refer to above for the problem of wave action. Pour egg mixture into prepared pan and place in the oven.
Check at 2 to 3 minutes, when eggs begin to set. Stir with a wooden spoon or palette knife. Place back in the oven and continue
cooking. Keep in mind that the eggs continue to cook after removing them from the oven, so it is best to under-cook them slightly.
Garnish and serve.

Shirred Eggs
Cooking Temperature:                350-375 Degrees
Cooking Time:                       see below

Spray small metal pie pan or shirred eggs dish (3-4 inches in diameter) with non-stick spray or coat with butter. Break 2 to 3 eggs into
the pan and place in oven. Eggs should not be cooked hard. Cooking time depends on the quantity of eggs, diameter of pan and
degree of doneness desired. Serve the eggs in pan. Cooked chicken livers, sausage or bacon slices are often placed around the edge of
the shirred egg dish or pan before serving. Eggs served in this manner make an excellent luncheon or supper item.

Cigar Roll Omelet
Cooking Temperature:                350-375 Degrees
Cooking Time:                       2 Minutes

This type of omelet is for fruits and cheeses. Pour a small amount of omelet mixture into a large coated pan. Cook until mixture is
firmly set but still wet on top, roll with a palette knife.

Pancake Style Omelet
Cooking Temperature:                350-375 Degrees
Cooking Time:                       2 ½ to 3 Minutes

Double omelet mixture in pan and cook until firmly set, but still wet on top. Carefully fold in half.

Cheese Soufflé
Cooking Temperature:                350-375 Degrees
Cooking Time:                       6 to 10 Minutes

Coat six 5-ounce or three 10-ounce soufflé dishes with butter then dust with flour. A large soufflé dish or the solid pan may be used if
you wish. Bring 12 ounces of milk to boil. In a separate pan, prepare a light roux with 3 ounces of butter, 2 ounces of flour and ½
ounce of cornstarch. Gradually add the hot milk whipping until smooth and thick. Allow mixture to cool a little. Blend in six egg
yolks, one at a time, mixing well. Add 4 ounces of grated Swiss cheese, salt and white or cayenne pepper to taste. Blend well. Beat
5/4/11                                              - 17 -
six egg whites to medium peak. Fold half the egg whites into the mixture. Carefully fold in the balance of the whites. Divide the
mixture into dishes. Approximate cooking time is 6 to 10 minutes, depending on depth of liquid and pan combinations used. Yields
30 ounces.


Fresh Omelets

1.   In a stainless steel or copper bowl beat 2 to 3 eggs plus one tablespoon of water.
2.   Pour into Bakers Secret Pan or Ekco 10 ¾ X 7 X 1 ½
3.   Place in lower level of oven, making sure pan is level for even cooking. Cook one minute.
4.   Remove from oven and add one or two ounces of ham, cover with shredded cheddar cheese and place in oven for one more
     minute
5.   Remove pan from oven, use a wide plastic spatula, fold one end and fold again. For a more attractive omelet, sprinkle cheese on
     omelet and return to oven to melt.

Important: Do not use this pan for any other items, otherwise your omelet will stick to pan. Do not use spray lubricant or oil.

Ham and cheese omelets are the most popular, but any variation of ingredients may be used.
Suggestions:     Vegetarian: green peppers, tomato, mushroom, olive and onions
                 Meat: Sausage, bacon or ham and all types of quick melting cheeses.
Let your imagination run wild!


                                                   BREAKFAST ITEM SUPPLIERS

We suggest you call the food manufacturer for product brochures and code numbers that you do not see listed below. You will need
to do some experimenting to determine the best menu for your restaurant. Products should be placed in the oven from a refrigerated
state. Cooking times will depend on product thickness and temperature. Most items will need only 2 to 4 minutes. Breakfast items
can be cooked together by using both racks. This allows all the food to be served at once.

Supplier:                            Ore-Ida
Web Site:                            www.oreida.com
Temperature:                         485 Degrees / 2 to 3 Minutes
Cooking Tray:                        Perforated basket or solid pan

ITEM                                                                       CODE#
Apple Crescents                                                            7833
Apple Sticks                                                               7838
French Toast Sticks                                                        8432

Supplier:                            Lamb-Weston
Phone:                               (800) 766-7783 or (208) 938-1047
Temperature:                         485 Degrees / 2 to 3 Minutes
Cooking Tray:                        Perforated basket or solid pan

ITEM                                                                       CODE#
Apple Turnovers                                                            T93
Cheery Turnovers                                                           T07


Potatoes
Cooking: Because of the many variations in processed potatoes, cooking times will vary depending on the type of product, moisture
content, beginning temperature and thickness. The more the potato is processed the less time it will take to cook. Double blanched
French Fries give excellent results when cooked in the Hot Air Fryer. This additional processing removes most of the moisture
content and adds a little more oil so that the look, taste and feel of the fry is superior. Almost all frozen processed potato strips will
cook in the oven in 2 to 7 minutes at 450-500 degrees. Baking potatoes may be cooked in foil or without foil according to the
recommendations below.

Reconstituting French Fries that have been cooked in the oven can be reconstituted as many as three times resulting in a product that is
indistinguishable from its cooked-to-order counterpart. Reconstitution is possible because the Träk-Air/Air oven takes out only one to


5/4/11                                               - 18 -
three percent of the moisture during the original cooking process. And because the ovens use no grease or oil, fries are not coated
with congealing fats. Most potato products can be reconstituted in 2 to 3 minutes at 450-500 degrees. Be sure to elevate humidity.


French Fries
Cooking Temperature:                450-500 Degrees
Cooking Time:                       2 to 7 Minutes
Reconstitute Time:                  1 ½ to 3 Minutes
Use basket

Keep product frozen until time to cook if possible. Fill basket and replace remainder of fries in freezer. Cooking times vary with size
and moisture content. Most shoestrings will cook in 4 to 4 ½ minutes at 450-500 degrees (double blanched in 1 ½ minutes), 5/16s
inch fries will cook in 5 to 5 ½ minutes and wedge cuts in about 6 to 7 minutes. Double blanched wedge cuts will cook in about 2
minutes. When cooking fries with a high moisture content, it is advisable to open the door fully for a few seconds before the last
minute of cooking to “breathe” the oven and allow the moisture to dissipate so that the fries will crisp. This is not necessary with
double blanched products.

Baked Potatoes
Cooking Temperature:                 450-500 Degrees
Cooking Time:                        30 to 40 Minutes
Reconstitute Time:                   5 to 7 Minutes
Use basket or solid pan with insert.

Foil Wrapped: Steam potatoes in foil with out holes for 15 to 20 minutes, depending on size, and set aside. Finish potatoes for 15
minutes more when needed. Before finishing, piece several holes with a fork in both the foil and the potato to allow steam to escape.

Without Foil: Wash potatoes in water. Do not dry. Cook 20 minutes, protecting the top with an aluminum foil tent. Remove and set
aside. Finish for an additional 10 minutes when needed. Before finishing pierce as above.



                                                POTATO PRODUCT SUPPLIERS

Supplier:                           Ore-Ida
Web Site:                           www.oreida.com
Temperature:                        460-490 Degrees
Cooking Tray:                       Perforated basket or basket/pan combo


ITEM                                                                    CODE#
¼” Fries Crispy Bakes                                                   0044
½” Crinkle Cut                                                          0055
Tater Tots                                                              1138
Golden Patties-Oval                                                     0100  (Eastern #1 1241)
Golden Patties-Square                                                   0099
Spud Bites                                                              0093
Triangle Hash Browns                                                    0049
Seasoned Plus:
3/8” Regular Fries                                                      0995
5/16” Thin Fries                                                        0999
Wedges                                                                  0994
Potato Skin Shells                                                      1141
Irish Potatoes                                                          7432
Oven Roast                                                              0254

#1 for mid-west, east and south USA; Ore-Ida is labeled under the name Premium House


Supplier:                           Simplot
Phone:                              (800) 635-0408
Temperature:                        460-490 Degrees
5/4/11                                             - 19 -
Cooking Tray:              Perforated basket


ITEM                                                           CODE#
Quick „n‟ Crispy
¼” Shoestring Fries                                            3551801A
5/16th” Thin Cut Fries                                         3451801A
Crinkle Cut Fries                                              3531801A
Skin-On Wedge                                                  3581801A
Traditional Hash Browns                                        4308101A
Tater Sticks                                                   3722601A
Tri-Taters                                                     2800101A
Tater Gems                                                     3700101A
Tater Bucks                                                    3740101A


Supplier:                  Lamb-Weston
Phone:                     (800) 317-5262 or (208) 938-1047
Temperature:               460-490 Degrees
Cooking Tray:              For seasoned fries use solid pan with liner

ITEM                                                           CODE#
Canola Quick:
¼” Shoestring                                                  23C
5/16” Thin Regular Cut                                         23G
3/8” Thin Concertinas                                          23L

Original Recipe:
Crisscut Fries                                                 D23
Twister Fries                                                  D73
5/16” Thin Regular Cuts                                        B43
3/8” Regular Cuts                                              B91
Wave Length Fries                                              E69
Wedge Cut Fries                                                C27
Jr. JoJo‟s                                                     A10
Mini Bakers                                                    24U
Crispy Cubes                                                   A28

Spicy Mild Recipe:
Crisscut Fries                                                 Y66
Twister Fries                                                  34Z
5/16” Thin Cuts                                                Y64
3/8” Regular Cuts                                              24G
Wedge Cut Fries                                                24Q

Mild Recipe:
Twister Fries                                                  B28
5/16” Thin Cuts                                                B24
3/8” Regular Cuts                                              B25

Tempura Recipe:
Crisscut Fries                                                 25C
Twister Fries                                                  24L
Wedge Cut Fries                                                26L

Cheddar Recipe:
Crisscut Fries                                                 27Z

Mama Mia Italian Recipe:
Crisscut Fries                                                 34C


5/4/11                                    - 20 -
Garlic „N Onion
Crisscut Fries                                                            37C

Lamb‟s Natural (skin on line):
Crisscut Fries                                                            P55/P65
Thick Crisscut Fries                                                      V43
Natural Cuts                                                              Q80
Munchskins                                                                22D

Lamb‟s Supreme Formed Products:
Tater Roundabouts                                                         A27
Tater Puffs                                                               H31
Tater Wedges                                                              B04
Side „O Browns                                                            C67

Bakers Plus (baked potatoes stuffed with bacon, cheese, sour cream and chives):
Cheese and Bacon                                                      35C
Sour Cream and Chives                                                 35G


Supplier:                            Carnation/Nestle
Phone:                               (800) 854-8935
Web Site:                            www.verybestbaking.com
Temperature:                         460-490 Degrees
Cooking Tray:                        Perforated Tray

ITEM                                                                      CODE#
Menu Quick:
¼” Shoestring                                                             3375-5
5/16” Straight Cut                                                        3377-5
3/8” Crinkle Cut                                                          3379-5
Hash Brown Patties                                                        3389-5
Southern Style Hash Browns                                                3393-5
Potato Rounds                                                             5614-5
Taters                                                                    3350-5
Tiny Triangles                                                            3348-5

Supplier:                            McCain USA
Phone:                               (800) 952-4432
Web Site:                            www.mccainusa.com

ITEM
X-treme Fries
Dino Tots
Kid Cruisers
Brew City
Onion Rings                      Moore‟s 800-767-7377
And many more please see their web site.

Vegetables
Cooking: Vegetables may be sautéed or steamed in the Träk-Air/Air oven with excellent results. Unlike meat products, thin
vegetables will dehydrate very rapidly when directly exposed to rapidly moving hot air. For this reason, care should be taken not to
overcook. Vegetables are done when slightly cooked and heated completely, while still retaining their crispness or crunch.

Sautéed Vegetables
Cooking Temperature:                 400 Degrees
Cooking Time:                        2 Minutes
Use solid pan. Elevate humidity.

Select small vegetables. If large vegetables are used they must first be cut into pieces to ensure rapid heat penetration.


5/4/11                                              - 21 -
VEGETABLES                                             TYPE OF CUT
Broccoli                                               Flower tops/cut spears small
Carrots                                                3/8” Spears
Green Beans                                            No cutting necessary
Okra                                                   1/3” wheels
Onion                                                  ½” lengthwise
Potatoes                                               3/8” cut
Tomatoes                                               1” quarters or sixths

Place vegetables in solid pan and elevate humidity. Cook at 400 degrees. Cooking time depends on the beginning temperature of the
product, consistency and thickness. After 2 minutes, remove from the oven, shake to turn and note cooking progress. Return to the
oven until done.


Frozen Pre-Breaded and Blanched Vegetables
Cooking Temperature:                300 Degrees
Cooking Time:                       5 to 7 Minutes
Use solid pan with perforated insert. Add water as described below.

Set the thermostat at 300 degrees. Pour a small amount of water ( ½ oz) into the bottom of the drum. Place product on solid pan and
cook for 3 to 4 minutes according to the cut size of the product. Remove and check for doneness.

For high temperature steaming set the thermostat at 450-500 degrees. Add water as above. Place product in solid pan and allow
cooking for approximately 1 ½ to 2 minutes. Remember that in high temperature steaming, the steam dissipates rapidly resulting in a
finished cooking process of heat with less moisture.

Supplier:                          Ore-Ida
Web Site:                          www.oreida.com
Temperature:                       480-485 Degrees
Cooking Tray:                      Perforated basket

ITEM                                                                    CODE#
Natural Onion Rings                                                     7305
Classic Onion Rings                                                     7402
Onion Ringers                                                           7309
Onion Chipsters                                                         7375
Beer Battered Onion Rings                                               7509
Vegetable Sticks                                                        7621
Corn Nuggets                                                            7693
Breaded Cauliflower                                                     7661
Zucchini Slices                                                         7662
Zucchini Sticks                                                         7556
Whole Mushrooms                                                         7732

Cheese Sticks
Mozzarella Cheese Sticks                                                7757
Mini Mozzarella Cheese Sticks                                           7747

Steamed Vegetables
Frozen: Place in solid pan for 3/5 minutes at 480 degrees
Thawed: Wrap in foil with a few drops of water, place in basket and cook for 3/5 minutes at 485 degrees.

TRY FRESH VEGETABLES WITH BEEF, FISH OR CHICKEN SHISH KABOBS!

Bread and Pastry
Cooking: The Träk-Air/Air ovens bring fresh baked pastry and breads into every restaurant, no matter how large or small. As a rule of
thumb, most bakery products should be cooked at the manufacturers recommended temperature for approximately one-forth the
recommended time. Pastries and breads are generally baked between 350-450 degrees. If your oven has been operating at 500
degrees and you now wish to bake, open the door and readjust the thermostat to the desired temperature. when the thermostat light
comes on the oven is at the desired temperature and you should shut the door to prevent further heat loss.
5/4/11                                            - 22 -
All bread products should be proofed and brushed with oil or butter before baking. Pastry products with sugar incorporated into the
recipe as part of the chemical equation or as a raw sugar rolled into the product, such as cinnamon rolls, will brown very nicely.

When baking or reheating pastries, keep an eye on the product by opening the door and peeking in from time to time. Once the
product starts to brown it browns very quickly. All sugar glaze and icing must be applied after baking.

Reconstituting: When you reconstitute baked products, always elevate the humidity substantially. Experiment with temperature to
achieve the best possible quality with each product. Use a non-stick spray on all cooking surfaces. Listed below are several baked
products, each of which can be baked in 1 ½ to 7 minutes. try your specific recipe or product to arrive at the optimum time. You may
also experiment with elevating humidity to achieve the desired surface texture.


Examples of Bread and Pastry Products:
                       Temperature                   Cooking Time                Reconstitute Time
Breads-Demi Loaves     375 Degrees                   6-7 Minutes                 1 Minute
Powder Biscuits        450 Degrees                   3 Minutes                   1 Minute
Croissants             350 Degrees                   1 ½ Minutes                 1 Minute
Danish Pastry          450 Degrees                   N/A                         1 Minute
Nachos                 450 Degrees                   N/A                         30-45 Seconds
New York Pretzels      450 Degrees                   N/A                         ½ Minute
Dinner Rolls           375 Degrees                   5 Minutes                   1 Minute
Cinnamon Rolls         375 Degrees                   N/A                         1 Minute
Corn Meal Muffins      400 Degrees                   7 Minutes                   1 Minute
Tarts                  375 Degrees                   N/A                         2 to 2 ½ Minutes
Turnovers              375 Degrees                   N/A                         2 to 2 ½ Minutes

Pizza
Cook at 485 degrees for 2 to 4 minutes depending on thickness. Thin pizza can be cooked from frozen state. Thick pizza should be
cooked from a refrigerated state. If pizza is being cooked from a frozen state the temperature should be lowered increasing the
cooking time 1 to 2 minutes. Reheating by the slice is very popular.

Supplier:                          Little Charlie‟s/Schwan‟s
Phone:                             (800) 533-5290 or (507) 537-8900
Temperature:                       475-500 Degrees
Cooking Tray:                      Pizza Pan/Cookie Sheet or Perforated Basket

ITEM                                                                   CODE#
Bulk Wrap:
5” Supreme                                                             63521
5” Pepperoni                                                           63520
5” Sausage                                                             63522
5” Cheese                                                              63519

Individual Wrap:
5” Supreme                                                             63528
5” Pepperoni                                                           63527
5” Sausage                                                             63526
5” Cheese                                                              63218
5” Mexican Style Pizza                                                 63218


Slice-Pak Pizza:
5” Supreme                                                             63351
5” Pepperoni                                                           63608
5” Sausage                                                             63607
5” Cheese                                                              63609


Additional Recipes
Submarine Sandwiches with Yesterday’s Rolls:
5/4/11                                            - 23 -
Have the rolls cut lengthwise but do not separate halves. On bottom half place lettuce leaf and tomato slices (prepare ahead and
refrigerate). Top with sliced ham and /or Genoa salami and your favorite cheese slices. Secure cheese with a toothpick, place in
basket, cook for one minute. The old bread is new, crisp and toasted. The meat is hot, moist and tender. The cheese is melted and the
lettuce and tomato are cold and crisp.

Chicks on Buns:
Fry 2 chicken tenderloin strips (or nuggets) in the oven. Split a roll or hamburger bun but do not separate halves. On bottom half
place lettuce, top with chicken tenders and cheese. Top with tomato slices and a generous coating of your favorite sauce. Broil in the
oven for 1 ½ minutes and serve.

Variation:
Substitute fried fish or steak tidbits for the chicken and English Muffins for the buns.

Pizza on A Pita:
Spread cold pizza sauce on a pita and top with cheese (hold with a toothpick) and bake in the oven for 2 minutes. Try with bagel
halves instead of pitas. Incorporate broccoli, mushrooms, anchovies, etc., with the pizza sauce.

Pocket Sandwiches:
Cut an opening in the pita and carefully spread the pocket open. Fill with salad makings and chicken. Top with cheese, toothpick and
bake in oven for 1½ minutes.

Puff Pastry Items:
For croissants, turnovers, vol-au-vent, etc., lower the thermostat to 300-350 degrees and elevate humidity. Cook for 1 to 1 ½ minutes.
for sugar coated and creamy cakes, protect the top with an aluminum foil tent.


Supplier:                            Ore-Ida
Web Site:                            www.oreida.com
Temperature:                         480-485 Degrees
Cooking Tray:                        Solid pan with liner or basket/pan combo

ITEM                                                                      CODE#
Golden Crisp Corn Dig Bits                                                7496

Supplier:                            State Fair/Sara Lee
Phone:                               (800) 641-6412
Temperature:                         450-490 Degrees
Cooking Tray:                        Solid pan with liner or basket/pan combo

ITEM                                                                      CODE#
Classic Size Corn Dog                                                     SF-1365
Mini Corn Dog                                                             SF-11000
Beef and Bean Burrito                                                     SF-40724
Beef and Cheese Burrito                                                   SF-40724
Pre-Fried Beef and Bean Burrito                                           SF-52655
Pre-Fried Cheese, Beef and Bean Burrito                                   SF-42475

Egg Rolls
Supplier:                            Little Charlie‟s/Schwan‟s
Phone:                               (800) 533-5290 or (507) 537-8900
Temperature:                         460-500 Degrees
Cooking Tray:                        Solid pan

ITEM                                                                      CODE#
Pork Egg Rolls                                                            69260
Pork and Shrimp Egg Rolls                                                 69262
Shrimp Egg Rolls                                                          69263
Seafood Egg Rolls                                                         69264




5/4/11                                               - 24 -

								
To top