Cleveland Range OVEN STEAMER manual Tables & Tips for Cooking with the Combi Hot Air

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Tables & Tips for Cooking with the Combi

Hot Air

The “Hot Air” mode is suitable for all roasted, baked, or grilled foods, and gratinating.

Roasting and baking

Some of the benefits of Hot Air Mode:

•Up to 95% less fat required when compared with standard cooking methods.

•The interior of the oven can be de-moisturized (Crisp & Tasty function) to make juicy, crispy, evenly browned dishes.

•When baking, the Crisp & Tasty function will create a fine crust.

Notes:

•PRE-HEATcountertop models for 10-15 minutes and floor models for 30 minutes at 10- 20%°F HIGHER than the cooking temperature.

•Pre-heat floor models with the pre-heat bridge or the trolley in place.

•Higher temperatures increase browning, but the loss of weight (shrinkage) also increases.

•SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.

Recommendations:

•Gratinating: Vegetables and side dishes can be gratinated with the “Hot Air” mode at 446°F - 482°F in 2 - 5 minutes.

•Pre-heating:Before baking, pre-heat countertop models for at least 10 to 15 minutes and floor models at a temperature of 10-20%°F HIGHER than the cooking temperature.

•Before loading the oven, wait until the fan has stopped. This will avoid loss of heat.

•Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils, and fats with a high smoking point give very good results.

•Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks evenly without turning.

•Place a catch pan on a wire rack under the meat to catch the drippings.

•To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan. Gradually add water.

•SET OVEN TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.

•Seasonings Rub seasoning well into roasting items so that it is not rinsed off.

•Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep unperforated containers. These can cause uneven results.

•Greasing Always grease quick roast items well. This will ensure better conduction of heat. Use fats and oils with a high smoking point.

•Pre-heating- Always pre-heat well for quick roast items.

•Heat Conduction: Use non-stick or coated baking sheets. This will ensure better conduction and heat and provides a heat reservoir.

•Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.

•Braised meat: Place meat in deep containers and add stock.

•

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Contents Operator’s Manual Part No. COMBI-OPM REV. A, 8/05Disconnect power before Servicing Cleveland Statement of Policies Page Free Start-Up Program Your Combi in ActionTable of Contents Safety Safety Safety Safety Training and Operator’s Training NeverGas Supply and Electricity Supply Fire or Explosion Hazard Damage to or Malfunction of the Door CleaningAll Combis Before Switching On Before Startup for UseSafety Startup Procedure Lighting Instructions Shutdown Procedure Shutdown InstructionsRisk of Burns Risk of ScaldsFixing and Swiveling the Engaging Frame for Tabletop Model Working with the Core Temperature Sensor DescalingConvotherm by Cleveland Combi Oven-Steamers Convotherm by Cleveland Combi Oven-Steamers Control Panel Engaged Program Protection Display Display in normal mode Display in programming modeOven temperature Core TemperatureTables & Tips for Cooking with the Combi RecommendationsTables & Tips for Cooking with the Combi Steaming at 212F SteamingSome of the benefits of Steaming at 212 F are Steaming at 86F to 210F Steaming at 214F to 248FSome of the benefits of Steaming at 86F to 210F are Some of the benefits of Steaming at 214 to 248F areSome of the benefits of Combi Mode are CombiTables & Tips for Cooking with the Combi Tables & Tips for Cooking with the Combi Hot Air Some of the benefits of Hot Air ModeRoasting and baking LT Cooking Cooking at Low Temperatures Some of the benefits of Low Temperature cookingTables & Tips for Cooking with the Combi Retherm Some of the benefits of Retherm ModeAlways pre-heat the Convotherm by Cleveland Tables & Tips for Cooking with the Combi Some of the benefits of Measuring the Core Temperature Convotherm Recommendations for core temperature settings Cooking Time 10.10 10.20 12.20 20.10 Tabletop models Floor models20.20 Cooking Mode Fish, crustaceans, sous-vide Process Oven 10.10 10.20 12.20 20.10 20.20 Cooking Six 12 x 20 Seven 18 x Ten 12 x 20 Ten 18 x 26 Cooking Mode Meat, sausage Oven Six 12 x 20 Seven 18 Ten 12 x Ten 18 x 26 Cooking Mode Game and poultry Oven 194 220 lbs Cooking Mode Baked items and desserts Oven Cooking time Twelve Cooking Mode Potato products, Asian Oven Items Cooking with Convotherm by Cleveland Cooking with Convotherm by Cleveland Cooking with Convotherm by Cleveland Steam Cooking with Convotherm by Cleveland Combi HintCooking with Convotherm by Cleveland Hot Air Cooking with Convotherm by Cleveland Rethermalization Measuring the Core Temperature Recommendations Delta T cooking requires use of the core temperature sensor Cooking with Convotherm by Cleveland Delta-T cookingCooking with Convotherm by Cleveland Cook & Hold Cook and hold requires use of the Core Temperature SensorExamples for Cook & Hold Cook phase Hold phase Holding Principle of Cook & HoldPre-Set Start Time Cooking with Convotherm by Cleveland Extra FunctionsExplanation of example Crisp & Tasty Function Demoisturizing Extra Functions can be activated with the Smart KeyTray Timer Pre-Heating Reduced Fan SpeedReduced Power Electric Models only Key LockLocking UnlockingUnlocking when the Smart Key is also locked Add Moisture ManuallyCooking with Convotherm by Cleveland Convotherm by Cleveland Cookbook Convotherm by Cleveland Cookbook Icon KeyWorking with Multi-Step Recipes Creating a Multi-Step RecipeRecording a Recipe Transferring a Recipe into the CookbookWorking with the Cookbook Entering a Recipe in the CookbookIntegrating Pre-Heating into a Recipe Executing a Recipe from the CookbookDeleting a Recipe Copying a RecipeChanging a Step of a Recipe Inserting a Step into a Recipe Add a Step to a RecipeDeleting a Step from a Recipe Working with Press & GoRecommendation To Overwrite a Press & Go Key Executing a cooking recipe with Press & GoMaintenance and Cleaning When starting work During Everyday UseAutomatic Emptying and Rinsing of the Steam Generator Manual Emptying and Rinsing of the Steam GeneratorMaintenance and Cleaning At the end of the Day or Shift Cleaning the Oven ChamberMaintenance and Cleaning Be careful not to scratch the oven chamber or engaging frameMaintenance and Cleaning Automatic cleaning system optional Semi-automatic cleaning of oven chamberDo not press the Start / Stop key Maintenance and Cleaning Descale Steam Generator Descaling Maintenance and Cleaning Maintenance and Cleaning Setup Setup SymbolsSignal Tone VolumeDate TimeOrder of Cookbook Recipes Temperature Display Default and Memory SettingsFactory Default Settings Language Troubleshooting What to do ifError Message on display Possible cause Remedy Error Possible cause Remedy Emergency Operation Operating Instructions for Emergency OperationOven will operate if these errors occur OperationWhat to do if
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