18
“Combi-Steaming” 100 °C – 300 °C
Hints
• In order to ensure even cooking, do not place roasts
too close together.
• When possible, place meat fibers parallel to the
air circulation in order to get a better heat ab-
sorption and to shorten the cooking time.
• Steam roasts with crusts or large pieces of meat
for approx. 1/3 of the cooking time.
• Condensation and meat juices can be collected by
placing a container underneath, and can be used
later with roasted bones to make a sauce.
• Preparation of sauces
– Insert an unperforated standard catering contai-
ner in the bottom rail.
– Add bones, spices, vegetables etc. and let them
roast.
– Add the collected stock.
– Leave under for the duration of the cooking
process.
– Result is a concentrated sauce.
• Baking
Yeast dough, puff pastry, (choux) pastry should be
prepared on granite enamelled containers.
Combi-Steam mode moist heat and dry heat 100 °C – 300 °C
Notes
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