OPERATING INSTRUCTIONS
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 17.
COMBINATION MODE CHEF OPERATING TIPS
The Combination mode injects the optimum amount of
steam automatically. There is no need to select humidity
levels. Foods do not dry out. Flavors are retained with no
transfer of avors 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 efcient 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.
Food 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 set humidity control into the product
procedure. Humidity control 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).
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.
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