VIEWS: 18 PAGES: 24 POSTED ON: 5/4/2011
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 -
"Cooking Guidelines - DOC"