CTP Combitherm
MN-35948
•
Rev 16
•
10/18
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Combitherm® CT PROformance™ Series Operator’s Manual
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31
Convection Mode Chef Operating Tips
The Convection Mode can be used to roast or bake products
needing very short cooking times or for high moisture
products such as muffins, cakes, and cookies, or for browning
the surface of the food.
The Convection mode works best with low moisture foods or
for very moist food which require a dryer finished product.
For baking, preheat the Combitherm at a temperature of
325°F to 375°F (163°C to 191°C). Once preheated, reset the
temperature as required.
A higher cooking temperature results in heavier browning
but also results in greater product weight loss. To achieve
additional browning set the Humidity control into the product
procedure.
When cooking by probe, the probe must be inserted so
that the tip is positioned in the center of the food mass. For
liquid or semi-liquid foods, suspend the probe in the center
of the product and secure the probe wire to the edge of the
container.
