Merrychef E2
Recipe Guidelines
Rev: April 2012
1
Rec
ipes Developed by
:
Table of Contents
1. Guidelines for a Successful Demonstration 3
a. Rules of Thumb 3
b. Recommended Key Accessories 3
2. Top Reasons to Spec Merrychef Ovens 4
3. E2 Recipes
Advanced Raw Unbreaded Breakaway Philly Puck 6
Grilled Ahi Salad 7
Biscuits 8
Organic Bone-In ½ Chicken 9
Pierre’s Breakfast Bacon Egg and Cheese Sandwich 10
Tyson Chicken Breast Fillet Frozen, Breaded 11
Spicy Chicken Wings 12
Philly Crab Cake Mini’s 13
Minh Egg Rolls 14
Egg Soufflé Dish 15
French Fries 16
Pepperoni Pizza 17
Lemon Pepper Shrimp 18
Panko Shrimp 19
Roasted Pork Tenderloin 20
Ratatouille 21
Roasted Corn on the Cob 22
Roasted Potatoes 23
Salmon en Croute 24
Sea Scallops 25
Seared Salmon Fillet 26
Baked Sub Sandwich 27
Baked Sweet Potato 28
Tempura Shrimp 29
Asparagus 5
Chef George Grieser
Manitowoc Ovens and Accelerated Cooking
Manitowocfsusa.com
2
Guidelines for Successful Merrychef Demonstrations:
Rules of Thumb:
1. If the outcome is shriveled up, dried out or contains hard spots. Lower the microwave %
(which may mean extended time).
2. If it’s too dark or charred too much, Lower the Air Impingement Fan %.
3. If low internal temperature and can take more microwaves, increase microwave %.
4. If it’s not crisp enough or enough color, Increase the Air Fan %.
Recommended Key Accessories:
• Cutting Board, Spatulas, Tongs, MerryChef Paddle, Merrychef Basket, ¼ size sheet tray, Grill
Pan, Silicone Forms or Ramekin, Pastry Brush, Gloves, Towels, Serving Utensils and Plates,
Napkins, Beverages, etc.
• Food ingredients prepared and stored properly.
• Data Collection tools.
Special note: Cooking time and temperatures may vary depending on the size of the product.
3
TOP Reasons to Spec Merrychef Speed Ovens
(See Merrychef Competitive Handbook for Turbochef comparisons)
1. Patented Planer Plume Technology (e2, e6): Patented Planer Plume technology offers
superior heat transfer method by directing air into planes which collide above the food
surface and then drawn around the food.
- Saves up to 33% in energy compared to competitive models.
- Quieter cooking performance over competitive models.
- Superior air and temperature circulation improves food quality.
2. Superior Dual Technology Design (e4): Merrychef’s combination of “Convection Heat”, top
and bottom “Air Impingement” and side to side “Microwave Heat” is a more effective air and
temperature heat transfer resulting in superior food quality.
3. Exclusive easyToUCH touch screen controls offers more standard features: All
Merrychef models offers the same simple and easy to use “easyToUCH” touch screen
controls resulting in:
- Easy Manual Cooking.
- Easy Recipe Programming.
- Easy “One Touch” picture icon operation.
- Easy cookbook recipe access.
- Easy “One Touch” favorite recipe access (Press n Go).
- Easy on screen step by step cleaning instructions.
- Easy and superior built-in self diagnostics.
4. Simple to Use Cleaning Icon with “On-Screen’ Cleaning Instructions.
- Step by step “On Screen” instructions simplify and speed up cleaning.
- Fewer parts to take out of oven to clean compared to competitive models.
5. Standard with Internal and External Filters which extends life of the oven.
- Exclusive external filter interlock prevents operation until filter is in place.
- Internal Filters extends life of unit and internal components.
6. Exclusive “Air Curtain” Safety Shield.
- Prevents burns from steam and heat escaping when door is opened.
7. Uniform design across product line.
- Standardized operation, maintenance and replacement parts with all models reduce
training and maintenance costs.
8. Superior before and after sale support:
- Factory trained and certified rep network and Field Marketing Managers.
- Superior factory trained chefs and local culinary network.
- Extensive Manitowoc “Star Certified” Authorized Service Agency network.
4
ASPARAGUS
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 100% 100% 1:30
2
3
4
5
6
Fresh Roasted Asparagus
1/2#
Peel, Mat
AIR RADIANT
TIME
Recipe: This item was cooked at 500º for 1:30.
The start temperature is 40º.
Special note: Cooking time and temperatures may vary depending on the size
of the asparagus.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Asparagus ½ # 1. Trim the ends of the asparagus.
2. Olive Oil 2 Tbs
3. Salt & Pepper ½ teas
4. Place on black mat
2. Lightly toss trimmed asparagus with Olive Oil.
3. Lightly season ½ teaspoon of each Salt and Pepper.
4. Place asparagus on black mat.
5. Using the peel, slide the the black mat onto the peel.
6. Open oven slide black mat in oven, close the door.
7. Select the asparagus setting on the oven push the
button and begin cooking.
8. Oven will flash done when cooking is finished.
5
ADVANCED RAW UNBREADED
PHILLY BREAKAWAY Puck #1140-001
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 60% 15% :30
2 80% 15% :30
3
4
5
6
7
8
Advanced Raw Unbreaded Philly Breakaway
# 1140-001
1 each/ 3.46 oz
Mat/ Peel
SLACKED
Puck
AIR RADIANT
TIME
Recipe: This item was cooked at 450º on a mat; the start temperature was 45º.
INGREDIENTS MEASUREMENT PROCEEDURE
1. One each/ 3.46 oz
Philly Steak/ Breakaway
2.
3.
4.
5.
6.
7.
1. Remove Philly Steak from refrigerator, Place on Mat.
2. Using a peel slide mat onto peel, then slide in oven.
3. Push Button labeled raw Unbreaded, the next screen
will appear.
4. The next screen will show 1140, stezbf will appear,
push this button and begin cooking.
5. The oven will beep and flash “Done” when cooking is
finished.
6. Remove from oven and serve with appropriate
cheese, bread vegetables.
Special Notes: When cooking with advanced representative the final outcome
desired was very little color and an internal temperature of 155º.
6
GRILLED AHI SALAD
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 10% 100% 1:00
2 20% 100% :40
3
4
5
6
Recipe: This item was cooked at 450º for 1:40. Starting temperature
Ahi steak / 7.5oz-8.0oz
7.5oz-8.0oz
cast iron grill pan, oven mitt
AIR RADIANT TIME
is 40º and was cooked on a heated cast iron grill pan.
Special note: Different diameters and thickness will affect desired outcome,
along with different starting temperatures.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Ahi tuna steak 7.5- 8.0 oz 1. Heat cast iron grill pan in oven for 3:00 minutes.
2. Sesame oil ¼ cup
3. Salt and Pepper pinch
4. Mesculin greens 6 oz
5. Asian vinaigrette
2. In a bowl lightly marinate tuna steak with sesame oil
while pan is heating in oven.
3. When grill plate is hot, S&P tuna steak. Open oven
door and place tuna on grill pan. Close the door,
select appropriate button labeled tuna and push to
start cooking.
4. Oven will beep and flash” done” when cooking is
finished. Remove from oven. Let tuna rest.
5. In a mixing bowl, combine Asian vinaigrette and
Mesculin greens. Gentle toss and mound in the
center of the plate.
6. Slice tuna steak, fan around the mounded salad
greens.
7
BISCUITS
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 60% 50% :30
2 70% 40% :25
3 80% 50% :30
4 90% 50% :25
5
6
Grand’s Biscuits Local Grocery Store
6 each
Mat, peel
AIR RADIANT TIME
Recipe: This item was cooked at 450º for 1:50. Starting temperature was 40º.
This was cooked on a mat.
INGREDIENTS MEASUREMENT PROCEEDURE
1.One can Grand’s
Biscuits
6 each 1. Open can of biscuits and put 6 each biscuits on a
mat.
2. Using a peel slide biscuits onto peel, then slide in
oven.
3. Select button on oven labeled biscuits and push and
begin cooking.
4. Oven will beep and flash, “Done cooking”, when
cooking is done.
5. Remove from the oven, and serve.
8
ORGANIC BONE IN ½ CHICKEN
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 30% 4;30
2
3
4
5
6
Bone in ½ roasted Chicken
1/2 chicken ( Approx 1.1-1.3 #)
Peel, Mat
Recipe: Roasted ½ Organic Chicken (Whole Foods) cooked at 500º for 4:30.
Cook this item on a mat. The start temperature was 40º.
Special notes: Cooking times and temperatures will vary w/different
specification of chickens. This is a free range organic chicken; chickens
injected or pumped will take longer.
INGREDIENTS MEASUREMENT PROCEEDURE
1. ½ Bone in Chicken rib
cage removed, Leg and
thigh bone in
2. Olive Oil ¼ cup
3. Salt and Pepper 1teas each
1.1#-1.3# 1. Take ½ chicken and rub with Olive Oil.
2. Season ½ chicken with salt and pepper.
3. Place chicken on mat, skin side up.
4. Place mat on peel and place in oven.
5. Using the peel, slide the black mat on to the peel.
6. Open oven door and slide black mat into the oven and
close the door.
7. Select the ½ Roasted Chicken setting on the oven, push
the button and begin cooking.
8. Oven will flash done when cooking is finished.
9. Let chicken rest for 7-9 minutes, and then serve. The
internal temperature should be minimum of 165º.
9
PIERRE’S BREAKFAST BACON EGG-N-CHEESE SANDWICH
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 5% :40
2 90% 5% :20
3
4
5
6
Breakfast sandwich
5oz serving
Peel, mat
Recipe: BREAKFAST SANDWICH at 500º for 1:00. The starting temperature was
40º.
Special note: This is a refrigerated product. Different sizes will affect cooking
time and temperatures.
INGREDIENTS MEASUREMENT PROCEEDURE
1. One each breakfast
sandwich 5 oz
1. Place sandwich on mat, then place mat on peel.
2. Place in oven, push button labeled Breakfast
sandwich. Begin cooking.
3. Oven will flash “done”, sound an alert when done
cooking.
4. Remove from oven and plate.
10
TYSON’S CHICKEN BREAST FILLET FROZEN/BREADED
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 100% 50% :30
2 80% 40% :30
3 100% 30% :30
4 80% 20% :30
5
6
Tyson Chicken Breast Fillets (fully cooked)
frozen lightly breaded
2 each, approximately 6 to 8 oz each
Mat, peel
AIR RADIANT TIME
Recipe: This was cooked at 500º for 2:00 minutes. Starting temperature is 18º.
Special note:
INGREDIENTS MEASUREMENT PROCEDURE
1. Chicken breast fillets 2 each /
1. Remove chicken beast fillets from freezer. Place 2
approximately 6-8
oz
each on a mat.
2. Using the peel, slice place mat in oven.
3. Look for chicken breast fillet button on the oven and
push to begin cooking.
4. The oven will beep and flash “Done cooking” when
item is finished.
5. Remove item from oven and serve.
11
SPICY CHICKEN WINGS
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT
1 90% 40% :55
2 100% 40% :60
3 100% 50% :50
4 100% 50% :70
5
6
Wings ( wing/zing)
12 to 14 each 16oz to 20oz
mat, peel
TIME
Recipe: This item was cooked at 500º 3:55. Starting temperature is 18º.
Special note: Different size wings and different start temps will affect the
desired outcome.
INGREDIENTS MEASUREMENT PROCEEDURE
1.Wings (Wing Zings) 12 ea 1. Evenly assemble wings on mat.
2. Place mat on peel, place wings in oven.
3. Select button labeled wings and push button to start
cooking.
4. Oven will beep and flash done cooking when finished
cooking.
5. Remove item from oven and serve.
12
PHILLIPS CRAB CAKES MINI’S
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 90% 40% 40%
2 50% 60% 30%
3 80% 70% 40%
4
5
6
7
8
Phillips Crab cakes minis, (Tom Thumb)
8 each/ Approx 5 3/4 oz Frozen
Peel, mat
AIR RADIANT TIME
Recipe: This item was cooked at 450º for 1:50; it was cooked on a mat. The start
temperature for this was 18º.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Eight each mini crab
cakes
2.
3.
4.
5.
6.
7.
8.
1. Remove crab cakes from freezer, place 8 each on a
mat.
2. Using a peel slide the mat on to peel, then slide crab
cakes in the oven.
3. Select appropriate button labeled crab cake, push
button and begin cooking.
4. The oven will beep and flash “done “when cooking is
finished.
5. Remove from oven and serve with appropriate sauce
and condiments.
Special Notes:
13
MINH EGG ROLLS
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 90% 100% :25
2 60% 100% :30
3 80% 100% :40
4
5
6
2 EA/ 3oz /pork &vegetable egg rolls / Minh/
Costco
2 EA/ 3oz /
Peel, Mat
AIR RADIANT TIME
Recipe: This recipe was cooked at 450º for 1:35 on a cooking mat. Starting
temperature was 18º.
Special Notes:
INGREDIENTS MEASUREMENT PROCEEDURE
1.Minh egg rolls 2each/3oz each
frozen
1. Remove egg rolls from freezer, assemble on cooking
mat.
2. Using the peel, slide the mat on to the peel. Open
oven door and place egg rolls in oven.
3. Select appropriate setting on the oven and push
button to begin cooking.
4. Oven will beep and Flash” done” when cooking has
finished.
5. Remove from oven and serve with appropriate
condiments and sauces.
14
EGG SOUFFLE DISH
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 80% 10% 1:15
2 60% 100% :50
3
4
5
6
Breakfast Egg Soufflé
3 oz
Silicone muffin molds, peel
AIR RADIANT
TIME
Recipe: Breakfast Egg Soufflé at 500 degrees for 2:05
Special notes:
INGREDIENTS MEASUREMENT PROCEEDURE
1. Egg Beaters 2 cups 1. In a mixing bowl combine egg beaters, salt and
2. Shredded Cheddar ½ cup
3. Salt and Pepper 2 teas each
4. chopped vegetables
optional, mushrooms,
asparagus
pepper and shredded cheese.
2. Mix thoroughly.
3. Spray silicone mold with pan spray. Distribute egg
beater mix evenly in the silicon muffin molds evenly.
4. Place silicone on peel and slide into oven.
5. Push button labeled egg soufflé and begin cooking.
6. The oven will flash done and will sound when cooking
is finished.
7. Let soufflé sit for 3 minutes, then place on center of
plate.
8. Garnish with salsa and fresh cilantro.
15
FRENCH FRIES
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 100% 100% 2:00
2
3
4
5
6
French Fries
12-16 oz
Mat, Peel
AIR RADIANT TIME
Recipe: This recipe was cooked at 500º for 2:00. Starting temperature was 18º.
Special notes: Different weights and temperature will affect the results.
INGREDIENTS MEASUREMENT PROCEEDURE
1.French Fries 4-5 oz 1. Open bag of fries, lay out on a mat, using a peel
place them in the oven
2. Select the button on the oven labeled oven, push the
button and begin cooking.
3. The oven will beep and flash “done cooking “when
finished cooking.
4. Remove from oven and serve.
16
PEPPERONI PIZZA
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 80% 20% :35
2 30% 50% :35
3 50% 30% :25
4 80% 20% :35
5 50% 60% :35
6
Freschetta Pizza 8 inch
1ea
Peel
AIR RADIANT
TIME
Recipe: This item was cooked at 450º for 2:45. Starting temperature is 18º.
Special notes:
INGREDIENTS MEASUREMENT PROCEEDURE
1. One each Pepperoni
Pizza
1. Remove pizza from box, place in oven on cooking
plate.
2. Push pizza button, and begin cooking.
3. The oven will beep and flash ”done” when cooking is
done.
4. Remove from oven and serve.
17
LEMON PEPPER SHRIMP
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 100% 20% :30
2
3
4
5
6
Shrimp
½ #, 6 T0 8 EACH SHRIMP
Peel, mat
AIR RADIANT TIME
Recipe: This was cooked at 500º for 30 seconds.
Special note: Different size and weights of shrimp will affect the cooking times
and temperatures.
INGREDIENTS MEASUREMENT PROCEEDURE
1. U10-15 shrimp 6 each 1. Peel and devein shrimp, leaving tails on.
2. Olive Oil 2 Tbs
3. Lemon Pepper 1 Tbs
4. Salt & Pepper 1 teas each
5. One lemon
2. In a mixing bowl toss shrimp with 2TBS of olive oil and
season with 1 TEAS each salt and pepper.
3. Place shrimp on mat, using a peel slide shrimp into
oven.
4. Push Lemon Peppered Shrimp button.
5. Oven will sound and flash done when cooking is
finished.
6. Remove from oven and season with juice of one
lemon and 1TBS of lemon pepper
18
PANKO SHRIMP
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE
1 70% 40% :40
2 20% 60% :30
3 70% 70% :45
4
5
6
Panko Shrimp
10 ea/8oz/ frozen/ Costco/Kirkland, Sea Pak
peel, mat
AIR RADIANT TIME
Recipe: This recipe was cooked at 450º for 1:55. Starting temperature for the
shrimp is 18º.
Special note:
INGREDIENTS MEASUREMENT PROCEEDURE
1. Panko shrimp 10 each 1. Remove shrimp from freezer.
2. Assemble shrimp on mat.
3. Using a peel, slide peel under mat.
4. Open oven door and slide shrimp in the oven and
close the door.
5. On the oven select the fish setting and push the
button.
6. The next screen on the oven will give you different
selections, salmon, tuna, shrimp, etc. Select the
appropriate selection.
7. The next screen will appear, select the button and
begin cooking.
8. The oven will beep and Flash”done” when cooking is
finished.
19
ROASTED PORK TENDERLOIN
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 50% 100% 3:00
2 30% 100% 2:00
3 10% 100% 1:30
4
5
6
Pork Tenderloin/ Costco/
18 to 20 oz , cleaned
Mat, peel or Pyrex
Recipe: This recipe was cooked at 450º for 6:30. Starting temperature is 40º.
Special note: Different weights and diameters will require an adjustment of
time.
INGREDIENTS MEASUREMENT PROCEEDURE
1.One pork tenderloin,
18-20 oz
2. Olive Oil 2 TBS
3. Salt & Pepper pinch
18-20 oz 1. Remove pork tenderloin from cooler.
2. Clean tenderloin, removing all silver skin.
3. Lightly coat and season pork tenderloin with Olive Oil
and S&P.
4. Place on a cooking mat or a glass 8x8 Pyrex and
place in oven.
5. Select appropriate button labeled Pork tenderloin
and push button to start cooking.
6. The oven will beep and flash” done” when cooking is
finished.
7. Remove item from oven, LET PORK TENDERLOIN REST
FOR 5 MINUTES BEFORE CARVING. NOTE WE COOKED
THIS ITEM TO AN INTERNAL TEMP OF 138- 150.
20
RATATOUILLE
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 60% 3:00
2 100% 80% 2:00
3
4
5
6
Traditional Ratatouille
2#- 2 1/2#
oven mitts, 8x8 Pyrex
Recipe: This recipe was cooked at 450º for 5:00 for 2 pounds of vegetables.
Special note: Different sizes of vegetables and cuts will affect the desired
outcome.
INGREDIENTS MEASUREMENT PROCEEDURE
1.One each Zucchini/
medium diced
2. One each yellow
squash/medium diced
3. One each eggplant/
medium diced
4. One each Spanish
onion/ medium diced
5. Two medium sized
cloves of garlic slices
6. One can of diced
tomato 14.5oz
7. Olive Oil ½ cup
8. Dried Basil/ Oregano 1 ½ TBS each
9. Fresh Basil chiffonade ¾ cup
1 each medium
size
1 each medium
size
1 each medium
size
1 each medium
size
2each medium size
1 can 14.5 oz
1. Dice all vegetables to a medium dice.
2. Lightly coat vegetables with olive oil. Add diced
tomato, dried basil and oregano, salt and pepper to
taste.
3. Put vegetables in an 8x8 Pyrex.
4. With an oven mitt, place Pyrex in oven and select the
appropriate setting.
5. The oven will beep and flash” Done” when cooking is
finished, remove from oven. Let rest for 2 minutes.
Gently fold in ¾ cup of fresh basil.
6. Garnish with appropriate herbs or Parmesan.
21
ROASTED CORN ON THE COB
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 20% 3:00
2 50% 40% 1:00
3 100% 80% 2:00
4
5
6
Corn on the cob
3 each/30-32oz/2#, ½ husks on
Mat , peel
Recipe: This item was cooked at 450º for 6:00, on a mat, start temperature was
40º.
Special note:
INGREDIENTS MEASUREMENT PROCEEDURE
1. Corn on the cob, ½
husks on
2. Olive oil ¼ cup
3. Salt and Pepper Season to taste
3each/ 30-32oz/ 2# 1. Shuck 3 ears of corn on the con leaving husk n½ on,
lightly season with olive oil and S&P.
2. Place husk side down on mat, using a peel slide the
mat into oven and cook.
3. Select appropriate selection” Roast vegetable” in
your next window you have to select what
vegetables, EXAMPLE, 1- ASPARAGUS, 2 RATATOUILLE,
3- CORN ON THE COB. Make your selection of corn
on the cob and push the button to start cooking.
4. The oven will beep and Flash”Done” when cooking is
done. Remove corn from oven and serve with
appropriate condiments.
22
ROASTED POTATOES
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 100% 3:00
2
3
4
5
6
1# Fingerling Potatoes
1#
Peel , Mat
Recipe: This recipe was cooked at 500º for 3:00; this was cooked on a mat.
The start temperature for this recipe was 40º.
Special note: These potatoes were sliced, different thickness and cuts will
affect the desired outcome.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Fingerling Potato’s 1# 1. Wash and slice Fingerling Potatoes.
2. Olive Oil ¼ cup
3. Salt and Pepper 1 teaspoon each
2. In a mixing bowl combine salt and pepper and Olive
Oil and mix the Potatoes.
3. Lay potato’s on a mat, evenly distributing on the mat.
4. Using a peel, slide mat onto a peel, place in oven.
5. Open oven door, slide mat into oven, close door.
6. Select Potato setting on the oven, push the button
and begin cooking.
7. Oven will flash done when cooking is finished.
23
SALMON EN CROUTE
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 80% 10% 2:20
2
3
4
5
6
Recipe: This was cooked at 500º for 2:20. Starting temperature is 40º.
Salmon En Croute
5 oz filet of Salmon
Peel, Mat
Special note: Internal temperature of Salmon should be 145º; external pastry
should be fully developed and golden brown.
INGREDIENTS MEASUREMENT PROCEEDURE
1.One Sheet Pepperidge
farms Puff Pastry dough 1 ea sheet of Puff
Pastry dough
2. One ea 5oz filet of
salmon skinned and pin
bones removed
3. Cream cheese 2 Tbs
4. Two fresh pieces of
asparagus
5. One egg
6. One lemon
7. Salt & Pepper
1 5oz filet of Salmon
2 each
1. On a cutting board dusted with flour, lay out your
sheet of Puff pastry, with a rolling pin roll out the
dough. Stretch the dough length so it is twice the
length of the salmon filet.
2. Cut dough in half, length wise.
3. Using one half of the dough place salmon in center of
the dough.
4. Make an incision in the salmon so you are cutting a
small pocket in the top length wise.
5. Place two pieces of pencil asparagus in the pocket
or incision.
6. Top the asparagus with 2 TBS of herbed cream
cheese.
7. Using a microplaner or grater, grate 1 TBS of lemon
zest on top of the salmon filet.
8. Season with 1 TEAS of each salt and pepper.
9. Fold other ½ of dough over the top and crimp the
edges of the dough with a fork to seal the dough.
Brush the En Croute with egg wash.
10. Place on mat, using a peel place in oven and push
the button labeled Salmon En Croute. Oven will flash
done cooking when finished.
24
SEA SCALLOPS
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 20% 100% :50
2 40% 100% :40
3
4
5
6
IQF Sea Scallops
8 ea/weight 10 oz-12 oz
mat, peel
Recipe: This item was cooked at 450º for 1:30. Starting temperature is 40 º.
Special note: Scallops used IQF.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Sea Scallops 8 each/ 10-12oz 1. Remove the adductor muscle from the scallops.
2. Lemon zest 1 lemon
3. Salt and Pepper pinch
4. Olive oil ¼ cup
2. In a mixing bowl combine zest of one lemon, ¼ cup
of olive oil and scallops, gentle toss.
3. Lay scallops out on the mat and lightly season them
with salt and pepper.
4. Using a peel, gently slide scallops on to peel and
open oven door and slide the mat in.
5. Select appropriate setting on oven labeled scallops,
push button and begin to cook.
6. Oven will beep and flash” done” when cooking is
finished. Remove scallops from oven and serve with
appropriate garnish and sauces.
25
SEARED SALMON FILET
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 60% 30% :45
2 70% 30% :30
3 50% 40% :40
4
5
6
Recipe: This item was cooked at 500º for 1:55.
Seared Salmon Filet
1 each, 5-6oz
Mat, Peel
Special note: Different size filets will alter the cook time.
INGREDIENTS MEASUREMENT PROCEEDURE
1.Salmon Fillet 5-6 oz 1. Lightly coat Salmon with Olive Oil.
2. Olive Oil 2 oz / ¼ cup
3. Salt and Pepper 1 teaspoon each
2. Sprinkle Salmon with 1 teaspoon of salt and pepper.
3. Place Salmon on mat, using a peel place mat in
oven.
4. Locate the button on the oven labeled Salmon, push
the button and begin cooking.
5. The oven will beep and flash “done cooking” when
item is finished.
6. Remove item from oven and serve.
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BAKED SUB SANDWICH
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 40% 100% :30
2
3
4
5
6
Submarine
1 ea
Peel, mat
Recipe: This Sandwich was cooked at 500º for 30 seconds. Starting temperature
is 40º.
Special notes: This recipe was cooked on a screen.
INGREDIENTS MEASUREMENT PROCEEDURE
1. One Sub Roll 12 inch 1. Cut open sub roll, as shown in picture above.
2. Eight slices of deli
3. Two slices of cheese
2. Assemble deli meat by folding in half, shingling down
the sub roll.
3. Cut the 2 slices of meat on a bias and shingle on top
of the meat.
4. Place sub on mat, then slide the peel under the mat
and place in oven.
5. Push button labeled sub, and begin cooking.
6. Oven will sound and flash done when finished.
7. Dress sub sand with appropriate condiments, lettuce,
tomato, oil, vinegar.
27
BAKED SWEET POTATOES
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 100% 20% 4:00
2 80% 30% 4:00
3 100% 60% 1:30
4
5
6
Sweet Potato
2 each/ 16 oz each
oven mitts, 8x8 Pyrex
Recipe: This item was cooked at 450º for 9:30 in an 8x8 Pyrex dish.
Special notes: Different sizes and diameters will affect the cooking process.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Sweet Potato 2 each/ 16oz each 1. Wash sweet potatoes, lightly puncture potato with a
2. Olive Oil 2 TBS
3. S&P Pinch
pairing knife, lightly coat potatoes with olive oil and
S&P.
2. Place potatoes in Pyrex, then place in oven.
3. Select appropriate selection labeled sweet potato,
push button and begin to cook.
4. The oven will beep and flash” done” when cooking is
finished.
5. Remove from oven, lightly drizzle maple syrup over
potatoes and serve.
28
TEMPURA SHRIMP
ITEM:
SERVING SIZE:
OVEN TOOLS:
STAGE MICROWAVE AIR RADIANT TIME
1 70% 40% :40
2 10% 80% :30
3 70% 90% :45
4
5
6
Tempura Shrimp
5ea/6-7oz/total weight/Costco brand/ Tiger
Thai
Peel, Mat
Recipe: This recipe was cooked at 450º for 1:55.
Special notes: The start temperature on this recipe was 18º; this was cooked on
a mat.
INGREDIENTS MEASUREMENT PROCEEDURE
1. Five each tempura
shrimp frozen
1. Remove shrimp from freezer and unwrap.
2. Place 5 tempura shrimp on a mat.
3. Open oven door, select proper setting and begin to
cook.
4. Oven will beep and Flash “done” when cooking is
finished.
5. Remove from oven and serve with appropriate.
29
30
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