Here are some questions you may ask, and the answers that may help you understand the differences in the King Edward product range:

About Potatoes

What should I look for when I buy potatoes for baking?

Choose potatoes which have shallow eyes and are of a good shape. Avoid any that are green or have scuffed skins. Washed and graded baking potatoes are easily available by the box from most wholesalers.

Which variety of potato is best for baking?

Most maincrop varieties of potato are suitable for baking although Maris Piper, King Edward, Desiree and Cara are especially good.

How should I prepare potatoes for baking?

Washed and graded potatoes need no preparation.

How long should I bake potatoes for?

A typical 8/10 oz (226/283 gm) potato should be cooked for approximately one hour in the King Edward Potato Baker. If the potatoes are larger than this add more time, and periodically test the potatoes to check when they are ready.

What nutritional value do potatoes have?

The typical values of a raw main crop potato such as a Maris Piper, King Edward, Desiree and Cara have the following nutritional values:

Energy	Water	Protein	Carbohydrate	Fibre	Vitamin C
75kcal	79g	2.1g	17.2g	1.6g	11mg

About King Edward Potato Bakers

How many potatoes can I cook - and over what period of time?

This is often difficult to assess, particularly for a new venture. Try and estimate your likely needs per hour and work back from that, eg:

A typical schedule using a small King Edward oven

Timewatch	Anticipated needs	Using the King Edward oven
10.15 - 10.30		Oven warm up (15 mins).
10.30 - 11.30		Cook first batch of 25 potatoes (60 mins)
11.30		First batch ready - transfer to top display area and serve from here.
11.30 - 12.30	Serve 10 potatoes	Cook second batch of 25 potatoes (further 60 mins).
12.30 - 1.30	Lunch time peak - serve 30 potatoes	Replenish display area as you serve - keep remaining potatoes in main oven.
1.30 - 2.30	Serve 10 potatoes	As long as there are potatoes in the display area you must leave the main oven switched on (* exc PB2 - see below) .
Total	50 potatoes served over a 2 hour period	Once the last potato has been served switch off the oven; remove and wash the shelves (and crumb tray where appropriate). Clean the oven interior in preparation for the following day.

Remember - after the potatoes are cooked they will stay hot and in good condition for up to 90 minutes once they are transferred to the top display/storage area. The large Potato Baker, PB2FV, has a separate top display area heater to keep the potatoes warm, so in this instance you can switch off the main oven.

Ovens in the King Edward range that can cook 20/25 potatoes and so meet the above schedule include:

• Small King Edward Potato Baker
• Classic 25 oven
• Classic Compact oven

Always bear in mind that while you can always cook part loads in larger ovens, you can never cook more that the maximum oven capacity of a smaller oven. Think ahead.

If I have hot fillings, how will I cook and serve them?

The King Edward oven will cook potatoes plus lots of other things such as savouries, but you need to consider how you will cook and serve hot fillings such as baked beans, chilli, chicken tikka, etc.

If you are cooking these elsewhere consider how and where you will serve the customer: cut the potato, add garnishes, etc. If space is limited in front of house, consider the Classic Compact which offers an integral, independently heated two-pot Bain Marie and a flat work surface on which you can prepare and serve the potatoes. You can cook batches of the fillings in the kitchen and transfer periodically to the Compact Oven so the customer can see what they are getting.

Remember that while the Bain Marie will keep fillings hot while you cook potatoes, it will not cook them from cold. The fillings need to be brought up to the right temperature before putting them in the Bain Marie.

How much space do I need? Do I need ventilation or extra pipework?

Often these two questions are synonymous. If the baker is going to be situated in a normally ventilated room there shouldn't be a problem, and you won't need any specific ventilation. The bakers do produce some steam as the potatoes cook, but no more than you would get from boiling a kettle.

In terms of location it is always best to site the oven near adequate extraction / ventilation to assist with the disposal of steam. For optimum performance we also recommend you allow at least 200mm (about 8") free space horizontally around the oven. If the oven has a steam vent at the apex of the canopy and is to be sited under a bulkhead, we recommend that there is at least 300mm (c 12") free space above it.

What do you recommend if I need to serve lots of people at the same time?

In some circumstances you may not have the luxury of being able to cook a number of batches as you sell the potatoes. Some locations require everyone to be fed within a very short timeframe, eg school lunch periods or staff restaurants. In such situations the overall capacity of the oven is the key, remembering that you can cook a batch and store them for up to 90 minutes.

Choose an oven that can cope with the extreme requirement - how many would you need if everyone wanted a jacket potato that day? Remember that the high capacity Majesty oven is 3 phase and will require hardwiring. If you have the space, why not think about two ovens, and stagger the cooking time to suit your serving needs. Two of the Classic 50 ovens for example would effectively give you the ability to serve up to 200 potatoes almost simultaneously.

I can't see any technical difference between the counter top and back-bar ovens - which one is right for me?

From an operating point of view all King Edward ovens cook potatoes in exactly the same way. Each oven has different styling and finish options, but all operate using fan-assisted convection heating.

The difference between back-bar and counter top is largely to do with the looks of the oven and where you want to locate it. If you want the oven to be a focal point and exploit the storage and display aspect, then counter top is probably the right choice. Here are the main differences:

• Back-bar - as the name suggests this oven would go against a back wall, away from the customers, with only 3 sides showing: the oven door side and two side panels. The back of the oven wouldn't be seen, and as such it doesn't need to be that attractive. As a result there are cost-savings in the oven build, which King Edward are able to pass on to the customer. In this scenario the staff are between the oven and the customer.

• Counter top - here the oven can be seen from all sides, placed on an island servery perhaps or a front service counter. The oven is effectively placed between the staff and the customer; the operator facing the oven door side, the customer on the other side with the illuminated display window showing the cooked potatoes. In the Classic counter-top models there is also an integral wipe-clean glass menu board upon which you can write different daily meal options.

If you opt for a counter-top unit you need to make sure the good looks will last. The vitreous enamel finish on the King Edward potato bakers have proven the most durable on the market today. Many of our ovens are still going strong - and looking good - 10 years after they were first installed.

Good design never dates and the King Edward Potato Baker will enhance most environments, whatever the décor or period feel. The timeless good looks and colour options of the King Edward range means that your baker will fit in beautifully with any colour scheme or design layout.

Does the outside of the oven get hot, and is it safe to have one in a public restaurant area?

As the inside of the ovens operate up to 250°C there is a clear potential for the outside of the ovens to get hot to the touch. This is particularly relevant for the counter-top units discussed above. However, as all King Edward ovens are fan-assisted the heat produced inside the oven is used more efficiently, and therefore less heat transfers to the outer casing. Add to this the excellent insulation and design, and you will find that the oven exterior is actually less hot than you would expect. Common sense should prevail, but there is no danger to the public, so long as they cannot access the oven door.

The door will get hot, and opening the oven door can result in a release of built-up steam. We recommend that only trained operators do this, making sure they wear insulated gloves to remove the potatoes and/or pull out the removable trays.

As with any piece of heated catering equipment there is an obvious potential for risk if used improperly, and to help allay any fears, you could display a sign which is clearly visible to the public along the lines of "HOT SURFACES - DO NOT TOUCH".

If you feel particularly concerned about the public or staff coming into contact with the oven, then we recommend you locate the unit on a back bar - well away from everyone other than staff. However, in doing so you lose the display/vending benefits.

Why does fan assisted convection heating improve cooking efficiency?

The combination of high performance heating element and a fan motor, ensures that the heat produced by the elements is moved quickly around the oven interior resulting in greater efficiency in terms of both electricity consumption and cooking performance. The potatoes are essentially cooked more evenly as the hot air is blown at the potatoes from a variety of directions at the same time. There is thus less chance of burning the potato skins or of consistent hot spots in the ovens, which can happen in more rigid radiant heat ovens. Fan ovens also reduce heat transference to the outer casing. Convection ovens are accepted worldwide as the most efficient method of cooking, both commercially and domestically.

Why do I need a potato baker on display in the first place - what's wrong with cooking them in a conventional oven?

Absolutely nothing wrong with that - but potato bakers are more than a means of cooking potatoes. They help to store, display and merchandise the food. They allow you to promote potato sales right in front of the customer. The customer can see the potatoes are hot; they can smell them, and research shows that customers are far more likely to buy fresh food if they see it prepared for themselves. In a nutshell - a Potato Baker will help you sell more jacket potatoes - and that means more profits for you. Using conservative figures, we estimate that you could recoup your outlay on most of our range within 30 days.