SmartCombi ™ |
| Construction and function | ||
Large roasting | Target core tem- Chamber temper- Cooking steps | |||
joint | perature | ature |
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Roast beef | 55 °C (131 °F) | 60 °C (140 °F) | 1. | Convection or |
Roast pork | 75 °C (167 °F) | 80 °C (176 °F) |
| combisteaming |
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Roast veal | 70 °C (158 °F) | 75 °C (167 °F) | 2. | Low temperat- |
Roast lamb | 75 °C (167 °F) | 80 °C (176 °F) |
| ure cooking |
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| |||
Table 5: Recommended cooking temperatures for large roasting joints
Low temperature cooking is possible with or without core temperature measurement.
Low temperature cooking When using low temperature cooking without core temperature without core temperature measurement, the unit switches to low temperature cooking from the
measurement first cooking step as soon as the set cooking temperature is reached.
T |
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| 1 |
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| 2 |
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| t |
t0 | t1 | t2 | t3 | t4 |
1 | Chamber temperature | t2 | 1st cooking step is ended |
2 | Cooking temperature | t3 | 2nd cooking step is ended |
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| Food is ready to serve |
t0 | Start | t4 | Maximum |
t1 | Cooking chamber preheated |
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Low temperature cooking When using low temperature cooking with core temperature
with core temperature measurement, the unit switches to low temperature cooking from the measurement first cooking step as soon as 80 % of the target core temperature is
reached.
Operating manual | 25 |
Global Foodservice Solutions
