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Cooking stepsChamber temper-
ature
Target core tem-
perature
Large roasting
joint
1.
Convection or
combisteaming
2.
Low temperat-
ure cooking
60 °C (140 °F)55 °C (131 °F)Roast beef
80 °C (176 °F)75 °C (167 °F)Roast pork
75 °C (167 °F)70 °C (158 °F)Roast veal
80 °C (176 °F)75 °C (167 °F)Roast lamb
Table 5: Recommended cooking temperatures for large roasting joints
Low temperature cooking is possible with or without core temperature
measurement.
Low temperature cooking
without core temperature
measurement
When using low temperature cooking without core temperature
measurement, the unit switches to low temperature cooking from the
first cooking step as soon as the set cooking temperature is reached.
T
t
t
1
t
0
1
2
t
2
t
3
t
4
1st cooking step is endedt
2
Chamber temperature1
2nd cooking step is ended
Food is ready to serve
t
3
Cooking temperature2
Maximum keep-warm periodt
4
Startt
0
Cooking chamber preheatedt
1
Low temperature cooking
with core temperature
measurement
When using low temperature cooking with core temperature
measurement, the unit switches to low temperature cooking from the
first cooking step as soon as 80 % of the target core temperature is
reached.
25Operating manual
Global Foodservice Solutions
Construction and function
SmartCombi
™