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Doyon Equipment has grown an expertise in bakery ovens for more than 60 years. They have built
an unbendable reputation in the pizza and bakery industry thanks to their reliable cooking systems.
But did you know that you could cook more than pizza and breads with their ovens?
Doyon is proud to offer you this programming book in order to pro-
vide you with an easy to use tool to help you experiment with your
Jet Air Plus oven.
All the information found in this booklet have been tested by a Chef
and approved by a test team. You will find the best combinations of
cooking heat, fan and steam which will allow an outstanding result
for your meals.
Of course, those recipes are only some of those you can execute
thanks to our Jet Air Plus system. This book should be used as a
guideline for your own recipes and shall encourage you to experi-
ment with your oven.
From vegetables to meat, there are simply no limits to your creativi-
ty. Doyon wishes you a great cooking session!
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Table of contents Page
Keyboard overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Getting started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Bakery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Fish and sea food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
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To get started, you will need to know the basics of your
oven’s panel. It might look complicated but you will see
that it is pretty simple. Thanks to this tool, you will be able
to program your recipe into your Jet Air Plus oven in 5 easy
steps. Here are the buttons that you will be using in this
activity :
Of course, there are alot more keys, but these are all you
need to be able to cook your recipes. If you want to exper-
iment with the other options, please refer yourself to the
owner’s manual.
LED/DISPLAY
As you can see, there are 2 display windows.
The 1st line displays the currently selected parameter’s
value.
The 2nd line displays the current step.
Temperature Steam Timer Fan Step end
Program Previous Next Up Down
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In this chapter, you will learn how to program your recipe into the oven. This is a simplified guide that
will help you cook your recipe using 5 steps. For more informations, please refer to your user guide.
Cook program structure
A cook program consists of a name as well as a number of steps. The name is pre-
programmed into the unit ( each name can have up to 30 characters ). Each step has the following
programmable parameters :
Step Name Button Use
1. Oven temperature The oven set point for this step
2. Time The time duration for the current step
3. Steam The time steam is injected into the oven at the beginning of the step
4. Fan Fan mode
5. Step end User action needed at the end of step
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Programming
KEYS
To program or modify a recipe program, select the recipe name first, press and hold for 3 seconds on
the Program key. This will give you access to the recipe program. If no change is made in the
recipe for more than 5 seconds, the controller will exit the recipe program mode by itself and go back
to standby mode.
All parameters can be programmed in any order within a step.
To program or modify a recipe, follow these steps :
1. Use the parameter keys ( Temperature, Time, Steam, Fan or Step End ) to display and change
it’s value.
2. Use the Up / Down keys to change the current parameter.
3. Use the Previous / Next keys to change the current step number.
4. If Step End key is set to LAST, it is consided to be the last step of the program even though more
steps may follow in the program.
5. After last step is programmed, hold the Program key for 3 seconds to exit programming mode.
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Degree F
mm.ss
mm.ss
mm.ss
mm.ss
mm.ss
Temperature for that step
Duration of that step
No steam
Steam On for the time put in B
Injection Time
Interval of injection
Pulse time On
Pulse time Off
No fan ( delay )
Fan always On for this step
Automatically goes to the next step
Last step ( end of recipe )
Automatically goes to the next step with an audible warning of 3 sec. warning ( 3 sec )
Wait for a ‘’Start key press’’to got to the next step
* To see / change the steam pulse sequence time, you must press the ‘’steam pulse’’ key.
** To see / change the fan pulse sequence time, you must press the ‘’fan’’ key
WARNING: Never exceed 45 seconds of Steam injection.
Never exceed 5.00 minutes of Fan delay.
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FoodTemp.
FoTimer
(mm:ss)Steam Fan Recipient
1) Baguette 350 22 On (12 sec) Pulse (std) Pan
2) Sub-marine 350 15 Off Pulse (std) Pan
3) Croissant 350 22 Off Pulse (std) Pan
4) Bagel 400 15 On (20 sec) Pulse (std) Pan
5) Muffin 325 22 Off Pulse (std) Pan
6) Cookie 325 12 Off Pulse (med) Pan
7) Pie 375 30 Off Pulse (std) Pan
8) Cake 350 25 Off Pulse (low) Pan
9) Danish 350 15 Off Pulse (std) Pan
Steampulse
Time on(mm:ss)
Time off(mm:ss)
Standard 00.02 00.30
Medium 00.02 00.20
High 00.02 00.15
Fan pulse Time on(mm:ss)
Time off(mm:ss)
Standard 02.30 00.25
Medium 01.30 00.25
Low 00.30 00.45
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FoodTemp.
FoTimer
(mm:ss)Steam Fan Recipient
1) Broccoli 300 8 Pulse (std) Pulse (std) Perforated
2) Cauliflower 300 8 Pulse (std) Pulse (std) Perforated
3) Asparagus 300 8 Pulse (std) Pulse (std) Perforated
4) Corn 275 15 Pulse (med) Pulse (med) Pan
5) Leek 300 4 Pulse (std) Pulse (std) Pan
6) Spinach 300 4 Pulse (std) Pulse (std) Pan
7) Pepper bell 275 8 Pulse (high) Pulse (std) Pan
8) Wax been 275 8 Pulse (high) Pulse (std) Pan
9) Potato (diced) 275 15 Pulse (med) Pulse (med) Perforated
10) Carrot 275 15 Pulse (high) Pulse (std) Perforated
Steampulse
Time on(mm:ss)
Time off(mm:ss)
Standard 00.02 00.30
Medium 00.02 00.20
High 00.02 00.15
Fan pulse Time on(mm:ss)
Time off(mm:ss)
Standard 02.30 00.25
Medium 01.30 00.25
Low 00.30 00.45
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FoodTemp.
FoTimer
(mm:ss)Steam Fan Recipient
1) Roast beef 275 45 Pulse (std) Pulse (std) Pan
2) Lamb rack 300 22 Pulse (std) Pulse (std) Pan
3) Lamb rack (ribs) 300 22 Pulse (std) Pulse (std) Pan
4) Lamb leg 300 45 Pulse (std) Pulse (std) Pan
5) Veal round 300 45 Pulse (std) Pulse (std) Pan
6) Roast chicken 350 90 Pulse (std) Pulse (std) Pan
7) Chicken kebabs 300 18 Pulse (std) Pulse (std) Pan
8) Supreme poultry 275 15 Pulse (std) Pulse (std) Pan
9) Duck breast 300 23 Pulse (std) Pulse (std) Pan
10) Pork ribs 300 90 Pulse (std) Pulse (std) Pan
11) Pork loin 300 65 Pulse (std) Pulse (std) Pan
12) Spare ribs 325 90 Pulse (std) Pulse (std) Pan
FoodTemp.
FoTimer
(mm:ss)Steam Fan Recipient
1) Lobster 275 20 Pulse (high) Pulse (std) Perforated
2) Butterfly shrimp 300 6 Pulse (std) Pulse (std) Perforated
3) Mussel 275 9 Pulse (std) Pulse (std) Perforated
4) Salmon filet 300 12 Pulse (std) Pulse (std) Perforated
5) Haddock filet 300 12 Pulse (std) Pulse (std) Perforated
6) Cod filet 300 12 Pulse (std) Pulse (std) Perforated
7) Trout filet 300 12 Pulse (std) Pulse (std) Perforated
Steampulse
Time on(mm:ss)
Time off(mm:ss)
Standard 00.02 00.30
Medium 00.02 00.20
High 00.02 00.15
Fan pulse Time on(mm:ss)
Time off(mm:ss)
Standard 02.30 00.25
Medium 01.30 00.25
Low 00.30 00.45
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Telephone : 418-685-3431
U.S.: 1-800-463-4273
Fax : 418-685-3948
Canada: 1-800-463-1636
www.doyon.ca
