Pratica Chef Express - Recipe Creation

RECIPE CREATION
Ÿ When creang a recipe, all the variables menoned earlier should be
considered. The microwaves and the air speed are the crical factors for a
successful preparaon.
Ÿ To get faster results in the recipe creaon, we suggest beginning programming
at 1/10 of the total me of preparaon used in a convenonal process.
Ÿ The effect of microwaves is more efficient at the beginning of the processes.
For frozen products, create a recipe with two or three steps so the food will
thaw at the beginning and the desired crispness and product presentaon are
achieved toward the end of the process.
Ÿ Later, combine the air speed variaons to reach the desired crispness and
color. Remember, the air also transmits heat to the food so keep that in mind
when seng blower percentage. The food's weight, size, and shape are crical
when seng the total cook me.
The following informaon is crical when creang a new recipe.
The inial temperature of the product will change the desired results if not
considered (e.g.; frozen, cold, or room temperature).
The size and/or weight variaon of the poron of product will also play a
crucial role in determining the correct sengs.
Only use containers approved for a microwave oven to prevent any damage
and that the product gets properly cooked.
a)
b)
c)
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