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COMBI APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature and time settings.
Some applications contain a H
OT AIR or Convection Mode phase. Combi Mode is seldom performed
as a single phase cooking operation.
Product Phase 1 Phase 2 Phase 3
Final Internal
Temperature
Roast Beef
Convection 425
O
F
10 minutes
Combi 280
O
F
Steam Factor 50
Probe Setting 140
o
F
–
140
O
F
Meat Loaf
Combi 260
O
F
Steam Factor 40
Probe Setting 150
o
F
Convection 350
O
F
Probe Setting 165
o
F
–
165
O
F
Pork Loin
Combi 280
O
F
Steam Factor 40
Probe Setting 175
o
F
––
175
O
F
Whole Chicken
Combi 280
O
F
Steam Factor 40
Probe Setting 160
o
F
Convection 350
O
F
Probe Setting 185
o
F
–
185
O
F
Whole Turkey
Combi 260
O
F
Steam Factor 40
Probe Setting 175
o
F
Convection 350
O
F
Probe Setting 190
o
F
–
190
O
F
Breads Proofing:
Combi 90 —100
O
F
Steam Factor 60
Set Timer
Convection 325
O
F
Set Timer
Combi 375
O
F
Steam Factor 40
Set Timer
* Always insert a cold probe into the product.