Stage Cooking

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Stage Cooking

One of the many beneficial features of ACP ovens is the ability to control. While some microwaves restrict flexibility and heat at one single stage, most ACP high speed microwave ovens utilize pre-programmed stage cooking to allow the user to control how much microwave energy permeates within a food item throughout a cook cycle.

Pre-programmed stage coking can allow an operator to defrost, bake and brown to a desired temperature with just one keypad press. Below is an example of how the MXP utilizes stage cooking to cook a frozen pizza to perfection in just 2:50.

Example:
DiGiorno Pizzeria – frozen
MXP22 at 520°F
Cook pizza directly on rack with a pre-heated pizza stone or GR10 to produce grill marks on the bottom of the pizza

Stage 1: 2 minutes – 40% MW – 0% Fan – 100% IR
•  Starts the thawing process and begins browning the bottom of the pizza without additional browning on top

Stage 2
: 20 seconds – 60% MW – 20% Fan – 100% IR
•  Utilizing a higher level of microwave energy for a short amount of time continues the thawing process while beginning to cook the pizza internally. Introducing the fan in this stage allows the cheese to begin melting, while IR continues browning the bottom.

Stage 3: 10 seconds – 70% MW – 0% Fan – 100% IR
•  Slightly increasing the microwave energy level for a short amount of time helps the pizza to continue cooking internally without drying the edges of the crust. Reducing the fan to 0% helps the pizza cook evenly.

Stage 4: 20 seconds – 0% MW – 10% Fan – 100% IR
•  Allowing the pizza to sit in the oven for a short time at 0% microwave helps the pizza to continue cooking without any additional microwave energy incorporated. The fan at this stage finalizes any caramelization of cheese/toppings.

 

September Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

September Industry Tid-Bits

Ali Group Closes Deal on InterMetro Industries
The Ali Group announced on September 17th that an agreement has been reached to acquire InterMetro Industries and its subsidiaries from Emerson. The Ali Group is headquartered in Milan, Italy and is a parent company of 76 other global foodservice equipment brands. Click here for more details.

Milan Prepares for HOST 2015
HOST 2015 will feature six pavilions that highlight various commercial cooking equipment and supplies, in addition to other exhibits and presentations. The show will run from October 23-27. Click here for more details.

FCSI-TA Student Competition
Foodservice Consultants Society International – The Americas officially announced its first student competition for culinary arts students in North and South America. Three finalists will be awarded scholarships and admissions to the FCSI-TA Conference in April. Click here to learn more!

Root Vegetables

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Root Vegetables

_MG_1773

According to The Nation’s Restaurant News, chefs are anticipating the increased use of seasonal vegetables this fall. Root vegetables, specifically, are the most attractive in terms of preparation because of their versatility.

Whether they’re fried, roasted or raw, root vegetables are some of the most nutrient-dense out of any other type of vegetable in the world. Due to growth and development occurring underground, root vegetables absorb a great amount of nutrients from the soil. Even though each root maintains its own unique health benefits, most are high in antioxidants, vitamins and iron, along with other components that help regulate blood sugar and digestion.

The MXP roasts and chars a variety of root vegetables in just two minutes without sacrificing color OR nutrients. ACP Corporate Chef Sandy Gibilisco prepared the following recipe for roasted root vegetables:

Roasted Root Vegetables

Ingredients:
Sweet onions – cut ¼” (0.6 cm) thick
Carrots – cut into ½” (1.3 cm) medallions
Turnips – cut into 2″ (5 cm) long pieces
Beets – cut into 2″ (5 cm) cubes
Olive oil – 2 Tbsp. (30 mL)

Directions:
1.  Preheat MXP to 520°F (270°C). 
2.  Combine and slice 1 lb. (0.5 kg) of seasonal fresh vegetables as available.
3.  Place on square pan (SQ10).
4.  Drizzle enough olive oil to lightly coat vegetables.
5.  Place in preheated oven and heat at the following settings:

Stage          Time          MW %          Fan %          IR %
1                1:00           100                 0                100
2                1:00            70                 50               100

August Industry Tid-Bits

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

August Industry Tid-Bits

Equipment and Supplies Sales Increase
Second quarter sales for foodservice equipment and supplies sales increased 5.1 percent, according to MAFSI. The third quarter is predicted to see a 4.3 increase as well. Click here for more information.

Rob Geile from Ali Group Receives Award from NACUFS
Ali Group Vice President of Consultant Services Rob Geile received the Daryl Van Hook Industry Award from the National Association of College and University Food Services (NACUFS). Click here to learn more about the award and its criteria.

Restaurants Make Plans to Clean Up Menus
Many operations, including Dunkin Donuts, Panera Bread and Chipotle, have announced the restructuring of their menu items. Some plan to remove ingredients such as those that are genetically modified, salt and sugar. Click here to learn more.