Blodgett BLCP - Manual (Page 20)

18
Operation
Cooking modes
ComBioPTimA moDe
CombiOptima offers you the possibility of adding up to
100% humidity to the oven chamber at temperatures from
160 to 480°F (70 to 250°C).
When using CombiOptima correctly, you minimise shrink-
age and enhance the appearance and taste of your prod-
uct.
Many products contain a large amount of water, increas-
ing the humidity level during cooking. The oven automati-
cally regulates the humidity to maintain the desired level.
setting the humidity level
1. Use the bottom keys on the left and right to set the
desired humidity level. The blue and red bar indicated
the actual humidity level in the oven cavity. The white
number in the center of the bar indicated the desired
humidty level.
NOTE: If the bar is all red, the oven containss 0%
humidity. If the bar is all blue, the oven con-
tains 100% humidity.
2. Preheat the oven for 5 minutes with the desired hu-
midity content. Depending on the amount of product
in the oven and the desired humidity level and tem-
perature, the desired humidity is typically reached af-
ter 1 to 5 minutes.
Tips for setting the humidity level
• To make gravy when braising meat, apply 70 to 80%
humidity at 300-325°F (145-65°C).
• For poaching fish, poultry and crispy vegetables, ap-
ply 70 to 95% humidity at 150-250°F (70-120°C).
• For short cook times and products, such as herb-
marinated cuts of meat and fresh vegetables, use
70% humidity at 375°F (190°C ). Despite the short
cook time, products such as cook very gently.
if the oven is not connected to a soft water plant,
Combioptima cannot function properly.
Figure 10
Press this key to
decrease humidity level
Press this key to
increase humidity level
Humidty level
setpoint
Actual humidty
level bar