Steam temperature is preset at 212° F. The cooking time will vary depending on the type of food and the number of pans in the oven. The cooking time should include the time it requires to heat food up to cook temperature, as well as steaming. Be sure to record the most successful steaming times on the recipe card for future reference.

At this time the AFRS recipes do not contain combi-oven information. Refer to cooking guideline at bottom of guideline card for individual items or begin by using the recommended convection oven temperature noted on individual recipes. If food is cooked around the edges, but the center is still raw or not thoroughly cooked, or if there is too much color variation (some is normal), turn pan or reduce the heat by 10°F. to 15°F. and return food to the oven and continue cooking until done. Be sure to record the most successful temperature on the recipe card for future reference.

Follow the recommended convection cooking times on recipe cards. Check progress halfway through the cooking cycle since times will vary in the Combi mode with the quantity of food being cooked, the temperature, and the type of pan used.

Use of the meat probe is recommended for the cooking of all meats. It is the most accurate method of determining the temperature and doneness of a product.

Company resources：PTFE open meshes, Seamless belts, PTFE sheet
Read more：http://www.ptfeglassfiber.com/news/