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Tables & Tips for Cooking with the Combi
25
• Make sauces slightly thicker so that they can absorb remaining moisture from fish and vegetables.
• Store optimized culinary ideas for standard dishes as Recipes. This increases efficiency for
banquets or à la carte cooking. See page 56.
• For rapid rethermalization, steam chilled food in covered pans at 248°F.
• Rethermalizing vegetables and side dishes Arrange chilled foods on plates or platters and
rethermalize with “Retherm” mode at 275°F for 5 minutes.
• Cool foods for banquets in a blast chiller, then arrange the foods on plates or platters.
• Finger food: Transfer straight from the deep-freeze to the pre-heated Combi.