Finishing
®
The combination of Moist Heat and Dry Heat produces
an ideal cooking climate that prevents food from drying
out and preserves excellent characteristics of color, flavor
and texture. Cabinet temperature can be set anywhere
from 86-575°F (30-300 °C).
1
Preheat to operating temperature
2
Recommended Finishing‚ temperatures should be
from 250-285°F (120-140°C), but can be varied
for different products.
3
4
As a rule finishing time is between 5 and 8 min-
utes for food arranged on plates. However, times
will vary depending on the product, product tem-
perature, number of plates, how full they are and
the desired serving temperature.
Or use temperature probe
3
4
Set Actual
Sample dishes
• Starters
All types of spaghetti, canneloni, lasagne, vegetable
dishes, cheese and herb noodles, quiche Lorraine,
spring rolls, vegetarian cutlets, onion flans.
• Main courses
All types of roast, meat loaves, bakes, ready-to-
serve meals, roulades, stuffed vegetables.
• Side dishes
Rice, potatoes, noodles, pasta, vegetables, soufflés,
gratins.
• Desserts
Strudel, hot fruit.
167°F 66°F
0:08
285°F
Finishing
®
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