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1. “Combi-Steaming” 100 °C – 300 °C
Advantages
• Quick preheating.
• Excellent food quality.
• No dehydration and on the top side crusts and
crackling.
• Automatic basting – reduction of weight loss.
• Roasts retain nutrients and juices.
• Intensive, gentle preparation.
• Even cooking of large joints of meat.
• Less fat.
• Less cooking time needed in respect to traditional
methods.
• Unloading of partial amounts are possible at any
time.
eg. à la carte/à la minute.
Cooking examples
• Mise en Place – Pre-preparation
roasting bones for sauces.
• Starters
quiche lorraine, flans, moussaka, lasagne, canne-
loni, paella etc.
• Rôti/Main dishes
roast (beef, veal, pork, lamb, poultry, game),
stuffed vegetables (peppers onions, cabbage etc),
gratinated vegetables (cauliflower), turkey legs,
ham noodles, leg of pork, belly pork and various
omelettes.
• Side dishes
gratinated potatoes, baked potatoes, frozen produc-
ts.
• Desserts
yeast dough, choux pastry.
• Miscellaneous
bread, rolls (frozen dough).
Cooking methods
Combi-Steaming, combi-roasting, combi-baking,
glazing, gratinating, basting.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Even cooking of large joints of meat.
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