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Combination mode
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.
Roast meat on the rack with the universal tray underneath.
The meat juices will collect in the tray and can be used to
make a gravy or sauce.
The addition of steam prevents the surface of lean meat from
drying out. Excellent results are achieved with lean meat by
first browning the meat at a high temperature with very little
moisture (cooking stage 1) and then cooking the meat using
the food probe (cooking stage 2). You should set the
temperature for cooking stage 2 approx. 30 °C higher than
that set for the food probe.
When roasting fatty meat with crackling, we recommend
carrying out the first stage at a high temperature to render the
fat and brown the outside. Reduce the temperature and
increase the moisture for the second stage. In the third stage,
increase the temperature so that the crackling becomes
crispy.
For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture and cooking stage 2
should then be carried out using the food probe with high
moisture to complete the cooking process. You should set the
temperature for cooking stage 2 approx. 30 °C higher than
that set for the food probe.
Roasting
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