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First a little “FlashChef® Theory 101”: The more microwave energy that is used in a recipe, the shorter the cook
time will be. “So what”? – Well, with shorter cook times, a product will not have enough time to brown (or Caramelize).
Let’s take the humble “Roast” Chicken for example – in a conventional oven, it will need about 17 to 18 min per Lb
at 350° - 375°. For a 3Lb bird, total cook time will take about an hour.
By adding Microwave energy, you can reduce the cook time to 9, 8, even as low as 7 min per Lb. – now the total
cook time is only going to be about 21 – 14 min. There’s no way that the skin will brown and crisp up in that time
at 350° – 375°F. SO, the temperature of the oven will have to go up to achieve the proper browning in the shorter
cook time. – 450°, 475°, even 500°F will be needed depending on how much microwave you use to accelerate the
cooking.
Use some of the pre-programmed items to “get a feel” for the speed of the oven and how it performs with the
products you offer. If there are still questions, you can always reach out to the Midea Commercial Food Service
Culinary Applications Team at [email protected].
1. Set your “PreHeat” temperature just above the thermal temperature of most of the items you are cooking.
2. Keep the door open only as long as needed to place food in or remove food from the oven.
3. Brush food items sparingly with oil to:
a. Minimize smoke when the door is opened
b. Reduce carbon build-up inside the oven.
4. When cooking items where more browning may be desirable, paprika can be added to the oil that is being
brushed on the food (Skinless Chicken for example).
5. A cast-iron pan (flat or with grill grates) may be used to add “sear” and browning to your foods. Use during
preheat and cooking
6. Clean the inside of the oven (Including the ceiling) after each meal period. (More often if necessary)
7. Use the:
a. Solid Teflon Mat with foods that give off liquid – the sides will keep the liquid from collecting below the
bottom plate.
b. Mesh Teflon Mat with foods that are dry or breaded and won’t release excessive liquid.
8. Seafood/Shellfish (crablegs) can be cooked in a high-temp “oven” bag to steam (add a little salt water if
desired). Fold the bag opening under the food and poke one hole in the top with your thermometer; this will
allow steam that is generated to escape. Don’t “seal” it.
9. You always allow proteins (Steak, Chicken, etc.) to “rest” after cooking to allow moisture to migrate back to
around the muscle fibers to re-enter cells and keep the product moist. – This is even more important with the
10. Use low sided metal pans or trays and don’t “Cover” with aluminum foil when using the MW function – it will
“shield” the food and may cause arc’ing.
11. Top Ten Tips for Midea FlashChef® G1 HSO
Midea FlashChef G1.
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