Cleveland Range OVEN STEAMER manual LT Cooking Cooking at Low Temperatures

Tables & Tips for Cooking with the Combi

•Core Temperature: The best cooking results are achieved with the multi-point sensor. Every degree above the required core temperature significantly increases meat shrinkage.

•Roasting on parchment paper: When roasting, parchment paper provides extremely good browning, even on the underside of a product.

•Roasting in pastry: Pre-heat the CONVOTHERM by Cleveland for perfect pastry-wrapped items.

LT Cooking: Cooking at Low Temperatures

(Oven temperatures from 86°F to 212°F)

Dark types of meat are particularly suited to low-temperature cooking.

Some of the benefits of Low Temperature cooking:

•Meat retains almost all its raw weight, and becomes very tender and juicy.

•To prevent the surface of foods from drying out, the fan will run for 2 seconds every minute when below 212°F.

•This method of cooking prevents crustiness.

NOTE:

•SET the oven temperature only a few degrees higher than the final core temperature.

•The higher the oven temperature, the higher the shrinkage of meat.

Recommendations:

Keep prepared dishes warm for up to two hours at an oven temperature of 176°F, with the fan operating, without drying out the surface.

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