Vulcan VCH5 User Manual download pdf (Page 15)

VCH & VRT SERIES OVENS

F-41162 (03-14)

14

COOKING

INTRODUCTION

This cooking guide has been produced

for your Vulcan Cook & Hold Oven

System. It should be used as a handy

reference when using your oven. The

guide has been developed to help

answer questions which you may have

relating to product preparation as well

as making you familiar with the

operation of your Cook & Hold Oven.

When using your oven, experiment with

your own house specialties. The degree

of doneness varies based upon

individual preferences. These

preferences can be easily accomplished

by varying the recommended time

guidelines in this manual. The

guidelines which are presented in this

manual are suggested and have been

tested to insure product preparation as

indicated.

The concept of “Low Temperature

Cooking” is not a science, it is an art.

Chefs from around the world vary in

terms of the doneness and appearance

in the products which they prefer.

Therefore, we suggest first

understanding what your Oven System

will do for the multitude of applications

available to you.

COOKING RACK

Depending upon the size of the Cook &

Hold Oven, each unit is supplied with a

specially designed cooking rack(s). The

cooking rack must be used when

cooking food products to insure absolute

product quality and integrity.

The cooking rack is simply placed inside

a standard 18” x 26” sheet tray (2/1

Gastronome) and the product which is

to be cooked and held is placed on top

of the cooking rack. When more than

one product is being prepared, the food

products should not be cramped

together onto one cooking rack.

Sufficient room should separate the

products on a single cooking rack to

insure proper circulation of air around

the product.

When loading the oven, an additional

18” x 26” sheet tray, in an inverted

position, (Fig. 5) should be placed

directly above the food product being

prepared. This creates the necessary

air flow pattern to produce highly

desirable carmelization and uniform

roasting of the product.

INVERTED SHEET TRAY

Fig. 5

A helpful hint when loading your food

product on the cooking rack is to either

line your 18” x 26” sheet tray with foil, or

spray with a quality vegetable oil. This

helps with easy clean up after use.

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