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Combination Mode 85-575°F (30-300°C)
Fast, consistent method for cooking foods that require a combination of moist
and dry heat. Enables practically any percentage of humidity and precise
control of the desired level. Use when combi-baking, combi-roasting, combi-
steaming, browning, braising, glazing, basting.
Advantages
■ Fast preheating.
■ Cook with steam at temperatures above 212°F (100°C).
■ Less food shrinkage from dehydration.
■ More servings per cooked pound.
■ Automatic basting.
■ Foods retain more nutrients and flavor.
■ No added fats or oils are needed for cooking.
■ Even heating improves cooked quality of large meat portions.
■ Cook different products at the same time with no flavor transfer.
■ Consistent cooking and browning at all rack levels.
■ Can be partially unloaded for serving convenience.
Menu suggestions
■ Ingredients preparations–roasted bones for stock.
■ Starters, appetizers–quiche, pastas, bread, rolls (frozen), etc.
■ Entrees–roasts (beef, veal, pork, lamb) stuffed peppers, whole roast chicken,
turkey legs, casseroles, lasagna, etc.
■ Sides–potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc.
■ Desserts–yeast dough (choux pastry).
Tips
■ To achieve even cooking and browning, always cook roasts on grids with plenty
of space around each roast for air to circulate.
■ When practical, place roasts on grids with meat grain parallel to airflow for even
better results.
■ Cook large, fat-encrusted roasts in MOIST HEAT mode for the first one-third
of the total cooking time, then switch to COMBINATION mode with desired
settings for the remainder. This technique helps seal in juices, flavors and nutrients
while reducing shrinkage.
■ Condensation and juices can be collected in a pan under the roasts to be used
later with roasted bones for sauce stocks.
■ Use chicken grid to roast whole chickens upright for even cooking, browning.
COOKING MODES