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Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
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Operation
To cook varying types of food to perfection, a sequence of different cooking methods should be used.
Cooking Methods
Cooking Method
Temperature Range
Humidity Input
Humidity Extraction
Uses
Convection Cooking:
Convection cooking uses
the dry heat of the heating
elements that the fans spread
at a variable speed to ensure
quick and even cooking.
from 30°C to 300°C
humidity cannot be
added
open or closed flue
dry confectionery cooking
frozen food cooking
external browning of foods
food grilling
Combi Cooking:
Food is cooked with a
humidity percentage set by
the user. Ventilation inside
the cooking chamber ensures
quick and even cooking.
from 30°C to 270°C
adjustable from 0% to
100%,
open or closed flue
cooking of the dishes that must
remain soft inside (e.g. poultry)
leavening
Steam Cooking:
Food is cooked using steam,
which is evenly spread by the
fans at a variable speed.
from 30°C to 120°C
100% fixed humidity
(non-modifiable)
flue vent always closed
vacuum cooking (sous-vide)
cooking of delicate dishes
cooking of creams and sauces
pasteurisation
regeneration
leavening
Smoking
It allows the user to set a type
of cooking suitable for using
a smoking device (optional,
contact the Stoddart sales
department).
from 10°C to 310°C
humidity cannot be
added
open or closed flue
meat cooking
Holding:
keeps the temperature of the
cooked food constant for a set
or indefinite time
from 30°C to 120°C
adjustable from 0% to
100%,
flue vent always closed
keeping cooked food warm
