Tables & Tips for Cooking with the Combi
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| Meat, sausage |
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| Large roasting items |
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| Oven |
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| temperature |
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Roasting Roast pork |
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| 275 – 320°F | |
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| Pork loin |
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| Leg of lamb |
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| 275 – 320°F |
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| Lamb roast |
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| Meat loaf |
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| 284 – 320°F |
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Roast veal |
| 275 – 293°F |
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Steak |
| 320 – 356°F |
Fillet of beef in puff pastry |
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Roast beef |
| 275 – 320°F |
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| Baked ham | 1. |
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| 1. approx. 172°F | |
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| 2. 356°F |
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| 2. |
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Braising | Kale roulades |
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| 266 – 302°F |
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| Paprika pods, stuffed |
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| Roulade |
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| 266 – 293°F |
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| Braised beef |
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Poaching | Boiled ham |
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| approx. 172°F |
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Cooking
time
80 – 90
min
60 – 70
min
70 – 80
min
80 – 100
min
20 – 25
min
35 – 40
25 – 30
min
-
60 – 70
min
40 – 60
min
70 – 90
32 min per
lbs
Core | Information |
temperature |
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approx. |
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167°F |
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approx. |
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144°F |
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approx. | Form into a brick shape or |
170°F | pack into a loaf pan. |
| Cook on a baking sheet. |
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approx. |
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170°F |
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122 – | Sauté steak. |
131°F | |
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| lightly with egg |
118–
131°F
1.140°F After steaming, carve rind.
2. 149°F |
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Unperforated containers
with or without stock.
-After approx. ½ hr, pour sauce over unperforated containers.
149°F | |
| depends on volume |
| being cooked. |
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