Tips
Roasts
• For more even cooking, do not place roasts too
close together.
• Roasts with rinds or larger roasts should be
steamed for approximately 1/3 of the cooking
time.
• Collect drippings in a pan on a lower rail and
make the gravy by adding it to the lightly
roasted bones.
Preparing sauces
• Place a pan on an additional rail under meat.
• Add bones, mirepoix, seasonings to the
container and roast under the meat.
• Add the collected stock.
• Braise for the duration of cooking.
• Very concentrated stock for gravies/sauces.
Roulades
Place in pan, top with hot sauce and cover.
Baking
Bake yeast dough, flaky pastry, choux pastry on sheet
pans. Non-stick sheet pans can also be used.
Combi-Steam mode
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