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Tables & Tips for Cooking with the Combi
22
Hot Air
The “Hot Air” mode is suitable for all roasted, baked, or grilled foods, and gratinating.
Roasting and baking
Some of the benefits of Hot Air Mode:
• Up to 95% less fat required when compared with standard cooking methods.
• The interior of the oven can be de-moisturized (Crisp & Tasty function) to make juicy, crispy,
evenly browned dishes.
• When baking, the Crisp & Tasty function will create a fine crust.
Notes:
• PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-
20%°F HIGHER
than the cooking temperature.
• Pre-heat floor models with the pre-heat bridge or the trolley in place.
• Higher temperatures increase browning, but the loss of weight (shrinkage) also increases.
• SET COOKING
TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING
METHODS.
Recommendations:
• Gratinating: Vegetables and side dishes can be gratinated with the “Hot Air” mode at 446°F
- 482°F in 2 - 5 minutes.
• Pre-heating: Before baking, pre-heat countertop models for at least 10 to 15 minutes and
floor models at a temperature of 10-20%°F HIGHER
than the cooking temperature.
• Before loading the oven, wait until the fan has stopped. This will avoid loss of heat.
• Fats and oils When using the CONVOTHERM by Cleveland for roasting, oils, and fats with
a high smoking point give very good results.
• Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks
evenly 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.
• SET OVEN TEMPERATURE 10-20% LOWER
THAN TRADITIONAL COOKING METHODS.
• Seasonings Rub seasoning well into 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 cause uneven results.
• Greasing Always grease quick roast items well. This will ensure better conduction of heat.
Use fats and oils with a high smoking point.
• Pre-heating - Always pre-heat well for quick roast items.
• Heat Conduction: Use non-stick or coated baking sheets. This will ensure better conduction
and heat and provides a heat reservoir.
• Grill patterns If you wish to create a grill pattern pre-heat a wire rack or a grill pan.
• Braised meat: Place meat in deep containers and add stock.
•