to its volume (i.e., multiple shallow pans instead of a few deep pans) will give the fastest cooking times and most even cook- ing. Covering the food with film and/or foil will defeat the convection effect, and is not necessary to prevent scorching or drying because of the steam present during COMBI cooking. Pressureless steam is present in the cooking compartment during COMBI baking and roasting. The steam remains dry at tem- peratures above approximately 275°F/ 135°C, and will not appear as condensate on the door. Exercise caution when opening the door to prevent steam burns. Open the door slightly to allow the steam to dissipate for a few seconds, then open the door fully for access to reduce the chance of injuries from steam.
If additional browning is desired after the food is almost fully cooked, switch to hot air and increase the temperature for the last few minutes until the desired color is achieved.
COMBI MODE 
Rethermalizing in COMBI Mode
Rethermalization is the process of bringing fully cooked, chilled food from storage tem- perature to safe serving temperature without loss of quality. COMBI Mode lends itself to reheating food without the typical drying and overbrowning. Foods to be rethermal- ized should be in shallow pans with the product distributed in an even thickness. Temperatures between
5 | Blodgett Combi Cooking Guide |
