Rational CombiMaster Plus CMP 61, Original Operating Instructions

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Overview of modes
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Steam mode (30 °C to 130 °C)
The high performance fresh steam generator with new steam control always
produces hygienic fresh steam. You can cook without adding water and without
waiting for the water to boil. Constant cooking cabinet temperatures and
maximum possible steam saturation guarantee a uniform and highly gentle
cooking process. Appetising colours, bite and retained nutrients and vitamins
are guaranteed, particularly for vegetables. The steaming mode is ideal for
stewing, blanching, steaming, poaching, heating through, simmering, brewing
and soaking.
Convection mode (30 °C to 300 °C)
The hot air circulated at high speed flows around the food from all sides. The
meat protein sets immediately, so it remains wonderfully succulent on the inside.
Constant hot air at up to 300 °C is not simply a technical detail; the necessary
reserve power is there even for full loads. This is the only way to get succulently
browned pan-fried dishes, frozen convenience or light baked goods.
Combination of steam and convection mode (30 °C to 300 °C)
Combination mode marries all the benefits of the hot steam, such as short
cooking time, minimal cooking losses, succulence, with the advantages of
convection, which is responsible for creating the intense aroma, appetising colour
and crispy crusts. In this way you will avoid up to 50 % of the normal cooking
losses, without turning the food and with considerably shorter cooking times.
Finishing mode (30 °C to 300 °C)
Finishing means the conscious separation of production and service. From side
dishes through to the complete menu, with the optimum climate you will heat
the food you prepared and then chilled up to serving temperature very quickly
- whether it is on trays, plates or in containers. You gain flexibility, and your
customers enjoy the experience more as the food is no longer kept warm for long
periods, thus losing quality.