VECTOR MULTI-COOK OVEN COOKING BASICS

Transcription

1 VECTOR MULTI-COOK OVEN COOKING BASICS DISH TYPE Baked potatoes 70 ct Room temp 350 0:50: Battered mozzarella sticks 12 Biscuits - fresh dough 1.33 oz or scratch Place 12 frozen cheese sticks in basket, place basket in oven and press appropriate setting :05: Bosco sticks 350 0:10: Breaded chicken tenderloins, fully cooked Broccoli 1 pound Fresh 20 tenders Place on parchment paper :08: Pour.25 L of water into pan, cover with lid :04: :08: :02: :08: Brown rice 1 pound Dry Pour 1.5 L into pan and cover :30: Carrots 1 pound Fresh Chicken nuggets, breaded and cooked Chicken wings 40 pieces/ 2 pounds Cut carrots on bias - approximately 1/2 in long. Pour.25 L of water into pan and cover with lid :12: :13: Place on a sheet pan in a single layer :04: :05: Corn dogs 4 oz (0.11 kg) 350 0:10: Crab cakes Diced roasted butternut squash 6 at 3 oz each Place 6 thawed crab cakes on paper lined sheet tray :05: :02: Fresh Oil, salt, pepper 425 0:12: Farro 1 pound Dry Pour 1.5 L into pan and cover :30: Flatbread pizza 500 0:03: French fries 12 oz Place fries on a pizza screen and spread out evenly. Place in oven and press appropriate setting :04: Grilled vegetables Fresh 500 0:07: Half butternut squash Fresh 1 T (15 ml) oil, pinch of salt and pepper 375 0:30: Half butternut squash 450 0:08: Large soft pretzels :03: :01: Meatballs 2 pounds (0.5 oz each) Place 2 pounds of frozen meatballs on paper lined sheet tray :12: Pork egg rolls 350 0:15: (01/18)

2 Quesadilla Fresh 12" flour tortilla, 6 oz chicken/cheese mixture Place chicken/cheese mixture in tortilla and fold over. Spray pan and quesadilla with non stick spray :03: Quinoa 1 pound Dry Pour 1.5 L into pan and cover :30: Rice vermicelli 1/2 pound Dry Roasted broccoli and cauliflower 2 pounds Roasted brussels sprouts Fresh Roasted mushrooms Fresh Brussels sprouts, olive oil, salt and pepper Mushrooms, olive oil, salt and pepper Use a 2" half hotel pan with a lid. Cover pasta with 1.5 L water. Place 2 pounds frozen veggies on oil sprayed half sheet pan. Cut Brussels sprouts in half, toss with olive oil, salt and pepper. Cut mushrooms into 1/4's, toss in olive oil, salt and pepper :15: :09: :08: :01: :05: :01: Roasted red potatoes Fresh 450 0:30: :12: Spinach artichoke dip Stuffed mushrooms Fresh 8 oz spinach artichoke dip, 2 tbsp mozzarella cheese Cremini mushrooms, crab filling Place 1 cup of spinach dip into rarebit or cast iron dish, sprinkle with cheese. Fill mushroom caps with crab filling, place in rarebit :04: :02: :02: Wheat berries 1 pound Dry Pour 1.5 L into pan and cover :40: Whole roasted butternut squash Whole wheat pasta 1 pound Dry Bakery Buttermilk biscuits 1.2 oz (0.03 kg) Fresh Halve squash. Roast on parchment-lined, half-size sheet pan. Use a 2" half hotel pan with a lid. Cover pasta with water (1/2 in above) :45: :22: :06: :06: :02: Bakery Croissants 350 0:25: Bakery Mini scones Cut scones in half :05: :05: :05: Bacon Raw 450 0:06: :00: Belgian waffles 350 0:07: Biscuits 2.2 oz (0.06 kg) muffins 6.25 oz 325 0:05: :05: :05: in cup/ wrapper Slack out, sprinkle with sanding sugar, place in oven :14: :09: :06: pizza, raw dough Room temp 450 0:02: :01: sausage links 1 oz (0.03 kg) 450 0:00: :03: Colby cheese omelets, cooked 325 0:15:

3 French Toast Fresh Batter: 1 qt (2.8 L) cream 12 egg yolks 1 c (240 ml) sugar 1 vanilla bean 2 tsp (10 ml) vanilla extract Spray pan liberally with oil :11: Fresh scones Fresh 375 0:17: Fried eggs Fresh Spray pan before use :03: Frittata w/ cheese and other fillings 1 in 6" sauté pan/6 oz of egg Cold pan 16 whole eggs to 1 cup milk/cream Spray pan. Add egg. Add 2 oz cheese and the other fillings :02: :03: Mini omelet Fresh 450 0:03: Proof and bake cinnamon rolls 350 0:06: :01: Desserts Chocolate chip cookies 1.33 oz (0.04 kg) Half sheet pan with parchment paper, lay out cookies 3 x :14: Desserts Chocolate chip cookies 3 oz (0.09 kg) 350 0:12: Desserts Fudge brownies Fresh For cake style, divide batter into two half pans :12: :08: Desserts Mini fruit danish 375 0:10: Desserts Mini pecan danish 325 0:07: :08: Desserts White sheet cake 3 lb (1.4 kg) batter Fresh 325 0:14: :02: :1 hot dog 425 0:04: :02: Beef and bean burritos 9 Place 9 burritos on a paper lined sheet tray :14: Beef satay Raw Thin sliced beef marinated in bulgogi marinade Marinate meat and skewer on bamboo sticks. Place on oiled grill plate and put in oven. Press appropriate setting :03: Boneless pork loin 2 lb (0.9 kg) 350 0:40: Brat 450 0:03: :03: Breaded cod 5 oz (0.14 kg) 425 0:15: Calzone Fresh 7" pizza dough, 5-6 oz filling, egg wash on top Stretch dough, fill and fold over. Crimp edges, place on screen and egg wash top :03: :01: Chicken satay Raw Slice chicken tenders in half lengthwise to create two thin pieces. Marinate in sambal marinade. Skewer on bamboo stick. Place on oiled grill plate, put in oven and press appropriate setting :04:

4 Chicken wings, no seasoning Chicken wings, raw, preseasoned, first & second wing joints, jumbo 30/half-size sheet pan 30/half-size sheet pan 3 tbsp (44 ml) vegetable oil, McCormick Montreal Steak Seasoning, Skyy vodka Cook stage 1, then chill wings. Finish to order with Stage 2 (7 wings/order). Cook Stage 1, then chill wings. Finish to order with Stage 2 (7 wings/order). Toss half way through cook time :12: :07: :12: :07: Cornbread crusted catfish 425 0:15: Focaccia Raw 450 0:05: :08: :02: Fresh pizza Fresh 450 0:02: :01: pizza Single 8" pizza/ 10.6oz Grilled cheese Fresh Place frozen pizza on a screen. Place in oven and press appropriate setting. Spray pan Lay out bread Add cheese Add top bread Spray top Flip over and spray 450 0:05: :05: Grilled chicken Fresh 450 0:06: :03: Grilled salmon Fresh 500 0:05: Grilled shrimp Fresh 450 0:03: Marinated tofu 1-3 pressed slices Fresh Panini Fresh Shrimp scampi shrimp Raw Toasted sub Fresh Marinade ingredients: 6 oz lime, 4 oz agave, 2 oz sriracha, 2 tablespoons garlic, 2 teaspoons pepper, 1 teaspoon salt Shrimp (30), salt, pepper and red pepper flakes (to taste), 6 cloves thinly sliced garlic, 6 teaspoons butter, juice of 1 lemon, parsley, muffin pan Press top grate down to ensure dark lines. Place 4-5 shrimp in each section of pan. Sprinkle salt, pepper and red pepper flakes over shrimp. Squeeze fresh lemon juice over shrimp. Add one clove of garlic and one teaspoon of melted butter to each section. Place tray in oven and cook at appropriate setting. Once completed, garnish with parsley. Slice sub roll to fold open. Place 4oz deli meat and cheese on roll. Place sub onto wire rack on top of sheet tray. Place tray in oven and press appropriate setting :06: :03: :06: :03: :01: *Note: Times and temperatures may vary based on product specifications.

5 COOKING BY PROBE IN THE F SERIES VECTOR MULTI-COOK OVEN COOKING BY PROBE IN A VMC-F3 OR VMC-F4: 1. Remove the jet plates. 2. Pull out knob on the right side of the oven to close off air inlets and to create a combined chamber. 3. The control panel will recognize the new combined chamber and adjust accordingly for probe cooking. 4. Select a recipe. 5. Put food in the oven. 6. Insert probe into food. 7. Close the oven doors. 8. Push start. COOKING BY PROBE IN A VMC-F3 OR VMC-F4: Remove probe while oven is preheating. Attach in oven when ready to cook to ensure easy handling and accurate temperature readings. Insert probe into thickest part of the protein. Use a lower oven temperature ( F) and a lower fan speed (30%) when cooking large proteins. The lower oven temperature and fan speed allow the protein to slowly cook to temperature without overcooking. Close to the end of the cook cycle, add a second stage increasing fan speed and oven temperature to brown and add texture to proteins. Clean probe and plug-in frequently for the most accurate readings.