COMBI APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase. Some applications contain a HOT AIR or Convection Mode phase. Combi Mode is seldom performed as a single phase cooking operation.
| Product | Preparation | Phase 1 | Phase 2 | Phase 3 | Total Time |
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| BEEF |
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| Boned & Rolled | Season, oil, add carrots, | Steam | Combi |
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| Roast Beef | leaks, onions, and | 90 minutes | 60 minutes | – | 150 |
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| red wine |
| 250 - 280 ° F |
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| Roast Beef | Season and oil lightly | Steam | Combi | Convection |
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| 20 minutes | 15 minutes per pound | 10 minutes | — |
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| 280 - 320 ° F | 360 - 390 ° F |
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| Roulades | Season, oil, and add | Steam | Combi |
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| red wine | 30 minutes | 40 minutes | – | 70 |
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| 280 - 320 ° F |
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| Braised Beef |
| Steam | Combi | Convection |
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| 90 minutes | 55 minutes | 10 minutes | 155 |
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| 320 ° F | 390 ° F |
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| Meat Loaf 3 lb. | Oil lightly in pan | Steam | Combi | Convection | Final Internal |
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| 10 minutes | Stm Factor 50 |
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| 10 minutes | Temperature |
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| 20 minutes |
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| 250 ° F | 165° F |
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| 250 ° F |
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| Stuffed Cabbage | Season, sprinkle with | Steam | Combi |
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| caraway and brown | 45 minutes | 20 minutes | – | 65 |
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| onions |
| 350 ° F |
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| Veal, Brisket, stuffed | Season, oil lightly | Steam | Combi |
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| 15 - 20 minutes | 60 - 70 minutes | – | 75 - 90 |
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| 290 ° F |
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| Veal, Roast Loin of | Season, oil lightly, add | Steam | Combi |
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| vegetables as basis of | 20 minutes | 70 - 80 minutes | – | 90 - 100 |
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| sauce |
| 280 - 320 ° F |
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| PORK |
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| Pork Loin, Boneless | Add red wine | Steam | Combi |
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| 10 minutes | 30 - 40 minutes | – | 40 - 50 |
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| 280 - 320 ° F |
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| Pork Pie or Meatloaf | Approximately 4 - 5 lb per | Steam | Combi |
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| aluminum pan | 10 minutes | 60 - 70 minutes | – | 70 - 80 |
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| 250 - 280 ° F |
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| Pork Sausage, |
| Steam | Combi |
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| coarse |
| 5 - 6 minutes | 5 - 6 minutes | – | 10 - 12 |
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| 350 ° F |
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| Pork Sausage, fine |
| Steam | Combi |
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| 5 minutes | 5 - 7 minutes | – | 10 - 12 |
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| 390 ° F |
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| Stuffed Peppers | Place with the opening on | Steam | Combi |
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| the bottom | 40 - 45 minutes | 15 minutes | – | 55 - 60 |
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| 340 ° F |
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| POULTRY |
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| Chicken, 3 lb. whole | Season, Oil | Combi | Convection | Final Internal |
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| Stm Factor 30 |
| Temperature | 33 |
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| 15 minutes | 18 minutes | 175° F Inner |
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| 325 ° F | 400 ° F | Thigh |
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| Turkey, 9 - 11 lb. | Season, Oil | Combi | Convection | Final Internal |
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| whole |
| Stm Factor 40 |
| Temperature | 110 |
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| 80 minutes | 30 minutes | 175° F Inner |
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| 275 ° F | 325 ° F | Thigh |
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– 21 –
