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8
Getting Started
Your Professional TurboChef Oven
Your new TurboChef Speedcook Double Wall
Oven o ers you the versatility to cook all your
favorite foods in a fraction of the time they
usually require. The Lower (Convection) Oven
o ers you numerous features including warming
and proo ng modes. The Speedcook (Upper)
Oven combines innovative microwave and
convection technologies to ensure you crisp,
evenly browned pastries, meats and casseroles
browned on the outside with moisture and
avor locked on the inside, and so much more—
all in far less time than cooking these same
foods in a conventional oven.
Using the ovens together, you will bring
elaborate meals to the table in an hour or less
with each dish cooked perfectly and ready to
serve at the right temperature.
Convenience of Pre-programmed
Settings
Every cook knows that getting the time and
temperature right for a particular dish can be a
challenge. In the Speedcook Oven, pre-set times
and temperatures are already programmed
for more than 700 food items, eliminating the
guess work. You choose a dish from the Food
Item menu and select the weight, the number
of pieces, the size of the dish, or a few other
variables. Speedcook does the rest.
Each food item has settings for time,
temperature, microwave power level, and air
intensity from the upper and lower convection
fans. These fans have been carefully tested by
professional chefs. Equipped with Patented
Airspeed Technology™, these fans can attain air
speeds up to 60 mph, cooking your
food much faster than even the best convection
oven.
speedcook
Visible Arcing in the Speedcook
Oven
While using the Speedcook oven, a visible
“spark,” called arcing, can occur within the
oven cavity. The amount of arcing that can
occur depends on the amount of food being
cooked. For example, cooking a single mu n
is more likely to produce arcing than cooking
an entire batch of mu ns.
This type of arcing will not harm the oven or
a ect the food being cooked as long as
the oven is used correctly:
• Never start a cook cycle without food inside
the oven cavity.
• If using a metal cooking pan or baking sheet,
ensure the edges do not touch the oven
cavity’s sides, the inside of the oven door, or
the glass.
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