NEW WAYS OF COOKING

Gentec uses technology in completely new ways to improve your cooking experience whether in the oven, with the wonders of reduced pressure cooking, or on the flat griddle surface, with their uniform temperature technology.
 
The Reduced Pressure Range
In this new reduced pressure oven, a 3rd dimension is added to the traditional 2-step process of selecting the cooking mode (bake; broil) and setting the oven temperature. The 3rd setting sets the reduced pressure in the oven, thus setting a new boiling point of water. In this Reduced Pressure cooking mode, the liquid content of the food boils at the set temperature (between 150°F and 200°F), precisely controlling the internal cooking temperature of the food.  
 
The Reduced Pressure (RP) oven provides an environment in which a consistent temperature can be achieved throughout the entire food product. This results in greater retention of natural juices for more tender, succulent, and flavorful foods. In the RP cooking mode, cooked foods can also be held in the oven without overcooking.  
 
Uniform Temperature Griddle Surface
Griddle technology has remained virtually stagnant for years, with minimally enhanced controls, construction materials, and thermostatically controlled heat distribution. Hot and cold spots still tend to limit the use of the griddle surface due to variations caused by the positioning of the heating elements and the thermostatic sensor controls - a problem in every conventional griddle, gas or electric.
 
Gentec’s patented heat distribution technology now offers a griddle for residential use with a cooking surface that maintains a uniform temperature of ±1°F all the way to the edge! This breakthrough allows full use of the complete cooking surface, with consistent results every time.

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WHAT DOES IT MEAN FOR YOU?

Moist Tender Meats
In a conventional oven, a food is considered done when the coldest part of the food reaches a pre-determined temperature. For example, a turkey must roast until the thigh reaches 165°F; by that time the breast typically reaches 195°F, far beyond the optimal 165°F. This results in dry, tough breast meat.
 
In the new Gentec Reduced Pressure Oven in which the reduced pressure is set to cause water to boil at 165°F, both the turkey thigh and breast cook to just this desired temperature of 165°F, for a uniformly moist, tender turkey. By precisely controlling the reduced pressure, this oven provides perfectly cooked poultry, pork, beef, lamb and fish every time - truly offering foolproof 1-2-3 oven cooking that’s never been available before!
 
Succulent Sauces
Many other foods benefit from the accurate temperature control of the reduced pressure oven. Soups, stews and gumbos can be slow-simmered to perfection - meats remain moist and tender and vegetables retain their flavor, texture and nutrients.

Mouth-watering Casseroles
Casseroles and combination dishes that contain cheese and cream remain smooth and creamy because they never overheat. (Curdled, grainy sauces and stringy, rubbery cheeses result when overheating causes fat separation and protein denaturation.)

Perfectly Turned Desserts
Crisp, crunchy toppings on casseroles or fruit desserts (without overheating the rest of the food) result when the broiler is combined with the RP cooking mode.