Construction and function
SmartCombi ™
Express steaming
Steaming at temperatures between 101 °C (213.8 °F) and 130 °C (266 °F) is called Express steaming.
Express steaming is suitable for foods that are not damaged easily such as jacket potatoes, beetroot, swede, pulses and cabbage.
Benefits The cooking time is reduced by about 10% as compared to the “Steaming” cooking mode.
Tips ●
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Set the cooking temperature between 105 °C (221 °F) and 110 °C (230 °F) for small loads.
If the unit is fully loaded, set the temperature between 110 °C (230 °F) and 130 °C (266 °F).
3.5.2Combisteaming
The Combisteaming cooking mode is especially suitable for large roasting joints, casseroles and baked foods.
Benefits
Tips
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Optimal cooking chamber climate: the food does not dry out. Very fast cooking with minimum weight loss.
Flavours are not transferred. The food retains its taste and aroma; mixed loads are possible.
Foods such as
Preheat unit for at least
Reduce cooking temperature by
Food starts to brown at a cooking temperature of 120 °C (248 °F) and above.
The higher the set cooking temperature, the greater the food's weight loss but the more intensive the level of browning.
Place roast joints on racks. The pores of the joint will be closed from all sides, the joints do not have to be turned over.
Place a drip tray underneath the rack holding the joints for gravy or drippings. Place bones, roast vegetables and seasonings in the drip tray and pour water or stock over them.
3.5.3Convection
The Convection cooking mode is especially suitable for products that don't need any additional humidity.
Benefits ●
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Large capacity.
Even cooking results thanks to
20 | Operating manual |
Global Foodservice Solutions
