Hints
• Do not place joints too close together to allow
even cooking.
• Joints with rinds or larger joints should be stea-
med for approximately 1/3 of the cooking time.
• Collect condensate in a container (additional
rail) and make the gravy by adding it to the
lightly roasted bones.
• Preparing sauces
– Place a solid container on an additional rail.
– Add bones, mirepoix, seasonings to the con-
tainer and roast under the meat.
– Add the collected stock
– Braise for the duration of cooking.
– Very concentrated stock for gravies/sauces.
• Roulades
place in solid GN container, top with hot sauce
and cover with container.
• Baking
Bake yeast dough, flaky pastry, choux pastry on
baking/roasting trays, Teflon trays can also be
used.
Combi-Steam mode
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