A quick reference guide
to cooking with the
Mealstream 402s
Work in progress
Introducing the latest
innovation in Ventless
Accelerated Cooking
from Merrychef
Guidelines for Combination cooking
The following methods have been performance tested in our
Catering Advisory Service kitchen to achieve correct serving
temperatures and to produce the best results in eating quality.
Adjust the settings for timings, temperature and microwave
power level to suit your particular food products. Make the
usual allowances for different start temperatures, portion sizes,
seasonal variations and personal tastes, etc. Use only as a
guide for establishing your own settings.
Standard settings may be programmed into the oven’s memory
and a record kept on the programme selection chart.
Virtually all foods traditionally cooked in an oven can be successfully produced in a microwave combination oven – it is
simply about 5 times quicker
NB: All temperatures given are for a preheated oven. The timings on the combination cooking pages are for the total time on
convection and microwave together, i.e. combination cooking.
Always ensure correct kitchen standards are maintained and
that staff are fully trained before using the oven.
If you should need further guidance, please contact the
Catering Advisory Service at Merrychef Limited, who will be
pleased to offer assistance.
Note: 1. Information emanating from Merrychef Ltd is gi ven after exe rci se of all
reasonable care and skills in its compilation, preparatio n
and issue, but is provided wit hout liability in its application and use.
2. The above regeneration times are guide only. Adjust timings to all ow for
differing prod uct weights and start tempe ratures.
3. Always ensure that the core temperature has been achieved prior to
Products
BREAKFAST ITEMS
Sausages (Thick Link)
Food
Temp
+4°C
Qty
14 x 56g 275°C 90% 1m55s
Oven
Speed
90%
Method
Sausages (Thick Link) 14 x 56g 250°C 90% 3m15s
Cumberland Sausage
-18°C
+4°C
12 x 56g 275°C 80% 2m15s
90%
80%
Back Bacon 8 rashers 250°C 100% 1m25s
Black Pudding Slices 9 x 40g 250°C 80% 1m55s
Potato Rostie 6x30g 250°C 80% 1m55s
+4°C
-18°C
-18°C
90%
100%
100%
Hash Brown -18°C 9 x 56g 250°C 90% 100% 2m15s
Quorn Vegetarian Sausages -18°C 2 x 52g
4 x 52g
Oven Baked Fresh Tomato -
+4°C 1 tray 250°C 90% 70% 1m20s
250°C
250°C
100%
100%
80%
80%
2m25s
3m15s
Halved
Add additional fan speed only if
additional colour is required
USE COLD TRAY
Lightly oil tray
Place on to HOT tray
Place onto HOT tray
Lightly oil product to enhance
colour
Lightly brush with oil
Flat Field Mushrooms Ambient X 9 250°C 80% 80% 1m15s
All day breakfast
Consisting of:
All chilled
+4°C
1 275°C 90% 90% 1m25s
1 x Thick link Sausage
2 x Slices Black Pudding
Brush with melted butter prior to
cooking
1) Brush field mushrooms with
melted butter, place on tray
black side up.
2) Lightly oil tray
2 x Rashers Bacon
1 x large field mushroom
1 x Hash Brown
1 x whole fresh Tomato
1 x 200g Omelette (Ferndale)
Toast—Thick Slice 2 slices 250°C 100% 45s
Note: 1. Information emanating from Merrychef Ltd is given after exercis e of all reasonable care and skills in its compilation,
preparation
and issue, but is provided wit hout liability in its application and use.
2. The above regeneration t imes are guid e only. Adjust timings to all ow for differi ng product weights and start temperatures.
Ambient
Nil
Place directly on to wire rack
Products
Food
Temp
Qty
Oven
Speed
MEATS - LAMB
Half rack of lamb (un trimmed) +4°C 1 x 220g 250°C 90% 90% 2m30s
Method
Allow to stand for 2 mins after
cooking
Rack of Lamb
+4°C 1 x 300g 275°C 60% 50% 3 mins
6 bone French trimmed
Rack of Lamb
+4°C 2 x 300g 250°C 20% 70% 4m10s
6 bone French trimmed
Herb Crusted
Lamb Chops +4°C 4 x 90g 275°C 90% 80% 1m50s
Lamb Burgers (uncooked) +4°C 1 x 160g
2 x 160g
250°C
250°C
60%
50%
90%
90%
1m30s
2 mins
Lamb Noissetes +4°C 6x65g 275°C 90% 80% 1m55s
MEATS - PORK
Pork Fillet +4°C 2 x 190g 250°C 90% 90% 2m30s
Pork Chops +4°C 2 x 200g 250°C 90% 70% 3 mins
Allow to stand for 2 mins after
cooking
Allow to stand for 2 mins after
cooking
Allow to stand for 2 mins after
cooking
1 fillet cut in half
Allow to stand for 2 mins after
cooking
Cooked half rack of Ribs +4°C 2 x 240g 250°C 70% 80% 2 mins
Gammon Steak +4°C X 1 250°C 90% 100% 1m25s
MEATS - BEEF
Sirloin Steak Rare +4°C 1 x 250g 250°C
275°C
Sirloin Steak Medium +4°C 1 x 250g 250°C
275°C
Sirloin Steak Well done +4°C 1 x 250g 250°C
275°C
Beef Burger (Uncooked) +4°C 1 x 160g 250°C 60% 90% 1m30s
Beef Burger -18°C 1 x 160g
250°C 40%
2 x 160g
Fillet Steak (Rare/Medium) +4°C 2 x 150g 275°C 100%
100%
100%
100%
100%
100%
100%
40%
100%
50%
Nil
50%
Nil
50%
Nil
50%
50%
Nil
followed by
80%
1 min
1m30s
1m15s
1m10s
1m15s
4 mins
3m30s
4m30s
45s
1 min
2 STAGE COOKING PROCESS
Place directly on to VERY HOT
tray or skillet
Allow to rest at end of cooking
cycle for 2 minutes
Turn half way through cooking
cycle
Place directly onto a VERY HOT
tray or skillet
Allow to rest at end of cooking
cycle
Products
MEATS - POULTRY
Chicken Supreme
Food
Temp
Qty
Oven
Speed
+4°C 1 x 180g 250°C 60% 90% 1m45s
Turn
then
1m45s
Method
Brush with butter or oil
Turn half way through cooking
cycle
Allow to rest for 2 mins at end of
cooking cycle
Chicken Kiev +4°C
2 x 160g 275°C 10% 90% 2m20s
Chicken Cordon Bleu +4°C 2 x 180g 275°C 10% 90% 2m20s
Butterfly Cajun Chicken +4°C 1 x 140g 275°C 70% 80% 1m20s
Cooked half Roast Chicken +4°C 1 x 750g 250°C 100% 100% 2m30s
Chicken Wings +4°C 1 tray 275°C 70% 100% 2 mins
Chicken Nuggets -18°C 1 tray 275°C 30% 100% 3m10s
Chicken Thighs on the bone +4°C 6 275°C 70% 100% 3m15s
Duck Breast +4°C 1 x 120g
2 x 120g
250°C
250°C
90%
90%
50%
50%
2m30s
3 mins
Uncooked flash fired product
Uncooked flash fired product
Do not over load tray
Allow to stand at end of cooking
cycle
Brush with butter and oil
Allow to rest for 2 mins
Allow to rest for minutes after
cooking
FISH
Salmon Steak +4°C 1 x 112g
2 x 112g
3 x 112g
Marinated Tuna Steak +4°C 1 x 180g 250°C 90% 50% 1m15s
Cod Fillet +4°C 1 x 160g 250°C 10% 80% 1m45s
Battered Haddock/Cod +4°C 2x220g 250°C 100% 90% 2m30s
Fresh trout (Head on) +4°C 1 x 250g 275°C 60% 75% 1m50s
Salmon Fish Cakes +4°C 4 x 120g 250°C 90% 80% 1m55s
Cod & Salmon Fish Cakes -18°C 2 x 148g 250°C 90% 100% 3m15s
275°C
275°C
275°C
10%
10%
10%
50%
50%
60%
1m35s
1m50s
2mins
Brush with melted butter prior to
cooking
Products
Food
Temp
Qty
Oven
Speed
PASTA BAKES
Macaroni Cheese +4°C 1 x 320g 250°C 70% 100% 2m30s
Method
Decant into ceramic dish
Beef Lasagne +4°C 1 x 320g 250°C 70% 100% 2m30s
Shepherds Pie +4°C 1 x 320g 250°C 90% 100% 2m45s
PIZZA
Home made Pepperoni
Pizza 10” (Medium Base)
Par Baked
Pre cooked Stone bake Pizza
10” with topping
Pre cooked Stone Baked -18°C 1 250°C 60% 100% 1m50s
+4°C 1 275°C 40% 70% 1m25s
+4°C 1 275°C 50% 80% 1m20s
PASTRIES
Pre cooked Cornish Pasty +4°C 1 x 250g
2 x 250g
Pre cooked Steak & Stilton
Pasty
+4°C 1 x 250g
2 x 250g
275°C
275°C
275°C
275°C
10%
10%
10%
10%
100%
100%
100%
100%
1m20s
1m35s
1m25s
1m40s
Decant into ceramic dish
Decant into ceramic dish
Sprinkle with extra grated cheese
Place on to HOT tray
Place on to HOT tray
Pre cooked large lattice
Sausage roll
+4°C 1 x 175g
2 x 175g
Pre cooked Chicken Galette +4°C X 1
X 2
Pre cooked Spinach Galette +4°C X 1
X 2
WRAPS
Breakfast wraps +4°C
+4°C
Mediterranean Tuna Wrap +4°C
+4°C
Salsa Wrap +4°C
+4°C
Steak Wrap +4°C
+4°C
Duck Wrap +4°C
+4°C
X 1
X 2
X 1
X 2
X 1
X 2
X 1
X 2
X 1
X 2
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
275°C
10%
10%
10%
15%
10%
10%
30%
20%
10%
10%
20%
20%
50%
30%
50%
30%
100%
90%
100%
90%
100%
100%
100%
100%
90%
90%
100%
100%
90%
100%
80%
80%
1 min
1m20s
1m35s
1m55s
1m40s
1m55s
1m10s
1m40s
1 min
1m25s
1m25s
1m40s
1 min
1m20s
50s
1m15s
Place on to HOT tray
Place on to HOT tray
Place on to HOT tray
Cookies & Cream +4°C X 1
X 2
275°C
275°C
50%
60%
50%
50%
45s
55s
Products
Food
Temp
BREADS
Organic Brown Baguette +4°C
+4°C
Oven
Speed
20%
20%
40%
60%
40s
50s
Method
Place directly in to rack
Qty
1
2
250°C
250°C
Organic Brown Baguette -18°C
-18°C
Par Baked White Baguette +4°C
1
2
1/2
250°C
250°C
250°C
30%
20%
100%
60%
70%
20%
50s
1m05s
1m30s
Par Baked White Baguette -18°C 1/2 250°C TBA TBA TBA
Par baked petit pain +4°C 6 250°C 100% 20% 1m30s
Bacon Baguette +4°C 1
2
Chicken & Bacon Panini +4°C 1
2
Open half Ciabatta Thai
+4°C 1 275°C 60% 90% 1m20s
275°C
275°C
250°C
250°C
30%
30%
20%
20%
60%
60%
50%
80%
1m10s
1m25s
1 min
1m25s
Chicken & Toasted Sandwich
Toast Thick cut Ambient 2 slices 250°C 100% Nil 45s
Allow to stand for 30 seconds
Place directly in to rack
Place directly in to rack
Place directly in to rack
If more colour is required just use
fan speed only
POTATOES/VEGETABLES
Par cooked Roast Potatoes -18°C 1 tray 250°C 100% 100% 5 mins
Chips (Chunky) +4°C 400g 250°C 100% 720% 2 mins
Parmentier Potatoes with
parsley butter
Roasted Vegetables -18°C 1 tray 250°C 100% 80% 3m45s
+4°C 500g 250°C 100% 50% 1m30s
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