Cleveland Range OVEN STEAMER - Manual (Page 26)

Tables & Tips for Cooking with the Combi
20
Combi
Use the Combi mode to cook meat and bakery products.
Some of the benefits of Combi Mode are:
•
Combi Hot Air and Superheated Steam Mode guarantee optimum cooking conditions every
time.
•
The oven climate is matched to the dish and volume being cooked.
•
Humidity values need not be set manually.
•
Food stays moist.
•
The flavor and aroma of dishes are optimized.
•
Foods can be cooked very rapidly with minimum loss of weight.
•
Flavors are not transferred if different foods are cooked at the same time.
•
Bread doughs proof (rise) perfectly.
•
The pores of large roasting items are immediately sealed by the steam.
•
The interior of the oven can be demoisturized (Crisp & Tasty function) to make juicy, crispy,
evenly browned dishes.
NOTE:
•
PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at a 10-20%
HIGHER temperature than the cooking temperature.
•
Always pre-heat floor models with the trolley or pre-heat bridge in place.
•
The higher the oven temperature, the more darkly food browns, but the loss of weight also increases.
•
Browning begins around 248°F.
•
SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING METHODS.
Recommendations:
• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly and without turning.
• Place a catch pan on a wire rack under the meat to catch the drippings.
• To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the
catch pan. Gradually add water.
• Place
baking dishes or casseroles on a wire rack for quick and even cooking.
•
Baking: Use the Combi mode for a shiny surface on your baked goods.
•
Braised meat: Place meat in deep containers and add stock.
•
Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils and fats with a
high smoking point give very good results.
•
Oven temperature Select an oven temperature 10-20% LOWER than for traditional
methods.
•
Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
•
Quick roast - Place quick roast items on wire racks or baking sheets. Do not use deep
unperforated containers. These can lead to uneven results.