25
Combination Mode
85-575°F (30-300°C)
Fast, consistent method for cooking foods that require a combination of moist
and dry heat. Enables practically any percentage of humidity and precise
control of the desired level. Use when combi-baking, combi-roasting, combi-
steaming, browning, braising, glazing, basting.
Advantages
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Fast preheating.
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Cook with steam at temperatures above 212°F (100°C).
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Less food shrinkage from dehydration.
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More servings per cooked pound.
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Automatic basting.
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Foods retain more nutrients and flavor.
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No added fats or oils are needed for cooking.
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Even heating improves cooked quality of large meat portions.
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Cook different products at the same time with no flavor transfer.
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Consistent cooking and browning at all rack levels.
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Can be partially unloaded for serving convenience.
Menu suggestions
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Ingredients preparations
–roasted bones for stock.
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Starters, appetizers
–quiche, pastas, bread, rolls (frozen), etc.
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Entrees
–roasts (beef, veal, pork, lamb) stuffed peppers, whole roast chicken,
turkey legs, casseroles, lasagna, etc.
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Sides
–potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc.
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Desserts
–yeast dough (choux pastry).
Tips
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To achieve even cooking and browning, always cook roasts on grids with plenty
of space around each roast for air to circulate.
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When practical, place roasts on grids with meat grain parallel to airflow for even
better results.
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Cook large, fat-encrusted roasts in MOIST HEAT mode for the first one-third
of the total cooking time, then switch to COMBINATION mode with desired
settings for the remainder. This technique helps seal in juices, flavors and nutrients
while reducing shrinkage.
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Condensation and juices can be collected in a pan under the roasts to be used
later with roasted bones for sauce stocks.
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Use chicken grid to roast whole chickens upright for even cooking, browning.
COOKING MODES
