Cleveland Range OVEN STEAMER manual Cooking Mode Meat, sausage Oven

Page 41

Tables & Tips for Cooking with the Combi

 

 

Cooking

 

 

 

 

 

 

 

 

mode

 

 

 

 

 

 

 

Meat, sausage

 

 

 

Oven

 

 

 

 

 

 

 

 

 

Cooking

Core

Information

 

Small roasting items

 

 

 

 

 

 

 

 

temperature

time

temperature

 

 

 

 

 

 

 

 

 

 

 

 

Grilling

Fillet steak, beef, 6 oz.

 

 

 

410 – 446°F

6 – 15 min

-

Rare 6 – 8 min

 

 

 

 

 

 

 

 

 

 

Medium 8 – 10 min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rump steak,

 

 

 

446 – 482°F

6 – 12 min

-

Rare 6 – 8 min

 

 

 

 

6 – 7 oz.

 

 

 

 

 

 

Medium 8 – 10 min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal steak, 5 oz.

 

 

 

410 – 446°F

8 – 10 min

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork fillet, 3 oz.

 

 

 

410 – 446°F

5 – 8 min

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Liver cuts

 

 

 

392 – 428°F

4 – 6 min

-

Do not flour

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork chop, 5 oz.

 

 

 

356 – 392°F

12 – 15

-

Grease sheets if

 

 

 

 

 

 

 

 

 

min

 

necessary (depending

 

 

 

 

 

 

 

 

 

 

 

 

392 – 428°F

 

 

on weight)

 

Lamb steak, 6 oz.

 

 

 

356 – 410°F

10 – 15

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat kebab

 

 

 

356 – 410°F

15 – 20

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breaded chop or escalope

 

 

 

356 – 410°F

10 – 15

-

 

 

 

 

 

 

 

 

 

 

Cordon bleu

 

 

 

 

min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turkey escalope, 7 oz.

 

 

 

356 – 410°F

12 – 16

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sausages

 

 

 

356 – 410°F

10 – 15

-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

min

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steaming/

Boiled sausage

 

 

 

176°F

70 min

162°F

 

 

 

 

 

 

 

 

poaching

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal sausage

 

 

 

Depending on

12 – 20

-

Heating-up time

 

 

 

 

 

 

 

 

skin

min

 

depends on volume

 

 

 

 

 

 

Wiener sausage

 

 

 

 

 

 

being cooked

35

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Page 40 Page 42
Contents Part No. COMBI-OPM REV. A, 8/05 Operator’s ManualDisconnect power before Servicing Cleveland Statement of Policies Page Your Combi in Action Free Start-Up ProgramTable of Contents Safety Safety Safety Never Safety Training and Operator’s TrainingGas Supply and Electricity Supply Fire or Explosion Hazard All Combis CleaningDamage to or Malfunction of the Door Before Startup for Use Before Switching OnSafety Shutdown Procedure Shutdown Instructions Startup Procedure Lighting InstructionsRisk of Burns Risk of ScaldsFixing and Swiveling the Engaging Frame for Tabletop Model Descaling Working with the Core Temperature SensorConvotherm by Cleveland Combi Oven-Steamers Convotherm by Cleveland Combi Oven-Steamers Control Panel Display in programming mode Engaged Program Protection Display Display in normal modeOven temperature Core TemperatureRecommendations Tables & Tips for Cooking with the CombiTables & Tips for Cooking with the Combi Some of the benefits of Steaming at 212 F are SteamingSteaming at 212F Steaming at 214F to 248F Steaming at 86F to 210FSome of the benefits of Steaming at 86F to 210F are Some of the benefits of Steaming at 214 to 248F areCombi Some of the benefits of Combi Mode areTables & Tips for Cooking with the Combi Roasting and baking Some of the benefits of Hot Air ModeTables & Tips for Cooking with the Combi Hot Air Some of the benefits of Low Temperature cooking LT Cooking Cooking at Low TemperaturesAlways pre-heat the Convotherm by Cleveland Some of the benefits of Retherm ModeTables & Tips for Cooking with the Combi Retherm Tables & Tips for Cooking with the Combi Some of the benefits of Measuring the Core Temperature Convotherm Recommendations for core temperature settings Cooking Time 20.20 Tabletop models Floor models10.10 10.20 12.20 20.10 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 Hint Cooking with Convotherm by Cleveland CombiCooking with Convotherm by Cleveland Hot Air Cooking with Convotherm by Cleveland Rethermalization Measuring the Core Temperature Recommendations Cooking with Convotherm by Cleveland Delta-T cooking Delta T cooking requires use of the core temperature sensorExamples for Cook & Hold Cook and hold requires use of the Core Temperature SensorCooking with Convotherm by Cleveland Cook & Hold Principle of Cook & Hold Cook phase Hold phase HoldingExplanation of example Cooking with Convotherm by Cleveland Extra FunctionsPre-Set Start Time Extra Functions can be activated with the Smart Key Crisp & Tasty Function DemoisturizingTray Timer Reduced Fan Speed Pre-HeatingKey Lock Reduced Power Electric Models onlyLocking UnlockingAdd Moisture Manually Unlocking when the Smart Key is also lockedCooking with Convotherm by Cleveland Convotherm by Cleveland Cookbook Icon Key Convotherm by Cleveland CookbookWorking with Multi-Step Recipes Creating a Multi-Step RecipeTransferring a Recipe into the Cookbook Recording a RecipeEntering a Recipe in the Cookbook Working with the CookbookExecuting a Recipe from the Cookbook Integrating Pre-Heating into a RecipeChanging a Step of a Recipe Copying a RecipeDeleting a Recipe Add a Step to a Recipe Inserting a Step into a RecipeRecommendation Working with Press & GoDeleting a Step from a Recipe Executing a cooking recipe with Press & Go To Overwrite a Press & Go KeyDuring Everyday Use Maintenance and Cleaning When starting workAutomatic Emptying and Rinsing of the Steam Generator Manual Emptying and Rinsing of the Steam GeneratorCleaning the Oven Chamber Maintenance and Cleaning At the end of the Day or ShiftBe careful not to scratch the oven chamber or engaging frame Maintenance and CleaningMaintenance and Cleaning Do not press the Start / Stop key Semi-automatic cleaning of oven chamberAutomatic cleaning system optional Maintenance and Cleaning Descale Steam Generator Descaling Maintenance and Cleaning Maintenance and Cleaning Setup Symbols SetupSignal Tone VolumeOrder of Cookbook Recipes TimeDate Factory Default Settings Default and Memory SettingsTemperature Display Language What to do if TroubleshootingError Message on display Possible cause Remedy Error Possible cause Remedy Operating Instructions for Emergency Operation Emergency OperationOperation Oven will operate if these errors occurWhat to do if
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