Combi-Steaming
Moist Heat and Dry Heat modes are combined by the
control system to create a hot, humid climate for
especially intensive cooking. Cabinet temperatures can
be set anywhere from 86-575°F (30-300°C).
Cooking modes: roasting, baking.
1
Preheat until mode temperature light goes out.
2
3
4
Or use temperature probe
3
4
Set Actual
Sample dishes
• Mise en place
Roasting bones.
• Starters
Quiche Lorraine, vegetable soufflés, flans, moussa-
ka, lasagne, canneloni, paella, pasta bakes.
• Main courses
Roasts (beef, veal, pork, lamb, poultry, game),
roulades, stuffed vegetables (peppers, aubergines,
cabbage, onions, kohlrabi), vegetable gratins (cauli-
flower), turkey legs, stuffed breast of veal, ham with
noodles, leg of pork, belly of pork, various
omelettes.
• Side dishes
Potato gratin, frozen products (potato turnovers),
baked potatoes
• Desserts
Yeast dough.
• Miscellaneous
Bread, rolls, pretzels (frozen dough portions)
167°F 66°F
0:33
320°F
Combi-Steam mode
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