Cleveland Range OVEN STEAMER - Manual (Page 39)

Tables & Tips for Cooking with the Combi
33
Meat, sausage
Large roasting items
Cooking
mode
Oven
temperature
Cooking
time
Core
temperature
Information
Roast pork
Pork loin
275 – 320°F 80 – 90
min
approx.
167°F
Leg of lamb
Lamb roast
275 – 320°F 60 – 70
min
approx.
144°F
Meat loaf 284 – 320°F 70 – 80
min
approx.
170°F
Form into a brick shape or
pack into a loaf pan.
Cook on a baking sheet.
Roast veal 275 – 293°F 80 – 100
min
approx.
170°F
Steak
Fillet of beef in puff pastry
320 – 356°F 20 – 25
min
35 – 40
122 –
131°F
Sauté steak.
Pre-heat and brush pastry
lightly with egg
Roast beef 275 – 320°F 25 – 30
min
118 –
131°F
Roasting
Baked ham
1.
2.
1. approx. 172°F
2. 356°F
- 1. 140°F
2. 149°F
After steaming, carve rind.
2-step recipe
Kale roulades
Paprika pods, stuffed
266 – 302°F 60 – 70
min
- Pre-heat.
Unperforated containers
with or without stock.
Braising
Roulade
Braised beef
266 – 293°F 40 – 60
min
70 – 90
- After approx. ½ hr, pour
sauce over unperforated
containers.
Poaching Boiled ham approx. 172°F 32 min per
lbs
149°F Heating-up time
depends on volume
being cooked.