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Tables & Tips for Cooking with the Combi
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• Core Temperature: The best cooking results are achieved with the multi-point sensor. Every
degree above the required core temperature significantly increases meat shrinkage.
•
Roasting on parchment paper: When roasting, parchment paper provides extremely good
browning, even on the underside of a product.
• Roasting in pastry: Pre-heat the CONVOTHERM by Cleveland for perfect pastry-wrapped items.
LT Cooking: Cooking at Low Temperatures
(Oven temperatures from 86°F to 212°F)
Dark types of meat are particularly suited to low-temperature cooking.
Some of the benefits of Low Temperature cooking:
• Meat retains almost all its raw weight, and becomes very tender and juicy.
• To prevent the surface of foods from drying out, the fan will run for 2 seconds every minute
when below 212°F.
• This method of cooking prevents crustiness.
NOTE:
• SET the oven temperature only a few degrees higher than the final core temperature.
• The higher the oven temperature, the higher the shrinkage of meat.
Recommendations:
Keep prepared dishes warm for up to two hours at an oven temperature of 176°F, with the fan
operating, without drying out the surface.