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Tables & Tips for Cooking with the Combi
19
Steaming at 86°F to 210°F
Some of the benefits of Steaming at 86°F to 210°F are:
• Precise temperature control ensures optimum quality and nutrient retention.
• Reduced shrinkage of meat with optimized flavor, and aroma.
• Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force,
crème caramel and vegetarian dishes.
• Perfect for sous-vide cooking.
• Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set
below 212°F.
• Fish poached at 185°F retains its protein.
• Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.
• Ham and sausage can be boiled. No more burst skins.
NOTE:
• Sous Vide cooking times are longer than steaming cooking times.
• Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.
• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-
20%°F HIGHER
than the cooking temperature.
• Always pre-heat floor models with the trolley or pre-heat bridge in place.
• SET COOKING
TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING
METHODS.
Recommendations:
• Proof (raise) bread dough at 95°F.
• Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.
Steaming at 214°F to 248°F
Some of the benefits of Steaming at 214° to 248°F are:
• Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root
vegetables such as potatoes, beets, and turnips.
• Cooking times are reduced by 10 % compared to steaming at 212°F.