COMBINATION MODE CHEF OPERATING TIPS
O P E R AT I N G I N S T R U C T I O N S
11
T
he Combination mode injects the optimum amount of
steam automatically. There is no need to select moisture
levels. Foods do not dry out. Flavors are retained with no
transfer of flavors when mixing product loads.
Due to automatic steam adjustment, the door can be
opened at any time during a cooking operation. Be certain
to observe the safety warning when opening the oven
door.
The Combination mode is particularly efficient when used
for baking, broiling, grilling, stewing, braising, and
roasting.
When using the Combination mode, cooking temperatures
can be reduced 10- to 20-percent below the temperatures
used for conventional cooking methods.
Cooking time will be reduced approximately 40-percent
when cooking at the same temperature used for
convection oven cooking and up to 50- to 60-percent less
time when cooking at the same temperature used for a
conventional oven.
F
ood browning in the Combitherm begins at a cooking
temperature of approximately 250°F (120°C).
A higher cooking temperature results in heavier browning
but also results in greater product weight loss. To achieve
additional browning use the Moisture Vent Key or set
Gold-n-Brown into the product procedure. Gold-n-Brown
is particularly useful for adding color to high moisture
products such as chicken and other poultry items or for
additional browning of full loads and other moist
products.
The Combination mode provides even browning without
the necessity to turn the pans.
For more even cooking, do not cook in pans deeper than
4” (100mm).
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