Cooking and Holding Tips
Container Types NOT to be Used
Certain container types are not recommended for use in the Thermodyne oven. These containers include: excessively tall or narrow containers, bain-marie or double boiler style pots, stainless inserts or glass cookware. Using these types of pots or containers could affect the conduction rate and prevent products from reaching their recommended internal temperature.
Acceptable Container Types
High Temperate Plastic Containers, Flat Bottom Ceramic Dishes, Metal Baking Sheets and stainless steel/aluminum restaurant pans are acceptable container types for use in Thermodyne ovens.
Use Flat Bottom Pans
All pans used in a Thermodyne must be flat on the bottom. This will ensure proper heat distribution as well as allow for the product temperature to be reached in the required time. For rethermalization, do not use any pan deeper than 2”.
Cover All Pans
Unless you are holding breaded products, cover all pans with plastic lids or wrap to seal in moisture. Plastic wrap and aluminum foil may be used in place of plastic lids.
Cooking Tips
Do not attempt to cook food with the product being held off the bottom of a pan by a rack or other food product such as onions, celery, etc. Pan screens are recommended for items such as ground meats, greasy foods and other high oxidant products. For the best results, it is recommended that all products be arranged in a single layer. This will ensure optimum heat transfer and uniform cooking. Foods cooked in a sealed bag such as Sous-Vide and En Papillote are acceptable and much easier than steam baths or a microwave oven. It is suggested that the sealed or closed bag be placed on a flat aluminum tray, and in many cases can be placed directly on the shelf of the unit. When reheating thick items such as refried beans, stew or pasta dishes, it is necessary that a large shallow pan be used as opposed to a deep narrow pan. The larger surface area will ensure more rapid conduction of heat from the Thermodyne shelves to the pan. The best results are obtained when a number of smaller pans are used for holding quantities of pasta or rice rather than one large pan. Frequently opening the larger vessel for multiple servings will allow moisture to escape from the remaining product. Instead progressively serve your customers from an array of smaller containers. Items such as bread and pastry should be covered or sealed in plastic containers or bags.