A combi-oven is a versatile piece of equipment that combines three modes of cooking in one oven, steam, circulated hot air or a combination of both. The combi mode is used to re-heat foods and to roast, bake and “oven fry”.
combi-oven is a versatile piece of equipment that combines three modes
of cooking in one oven, steam, circulated hot air or a combination of
both. The combi mode is used to re-heat foods and to roast, bake and
“oven fry”. The steam mode is ideal for rapid cooking of vegetables and
shellfish. The hot air mode operates as a normal convection oven for
baking cookies, cakes and pastries. The combi mode decreases overall
cook times, reduces product shrinkage and eliminates flavor transfer
when multiple items are cooked simultaneously.
OVEN MODES: Select Oven mode, combi, hot air or
steam. Refer to cooking guide at bottom of guideline card for
recommended cooking mode and times for individual items.
COMBI MODE: Use to roast and braise meats, bake
poultry and fish and reheat prepared foods. The combination of steam and
hot air will improve yield and reduce overall cooking times. To OVEN
FRY, use food items that are labeled “ovenable” by the manufacturer.
Refer to cooking guideline for oven frying individual items at bottom of
guideline card. Place items on perforated sheet pan in a single layer.
DO NOT place excess amount of product on pan. A solid sheet pan may be
placed under perforated pan to catch excess oils and eliminate smoke.
HOT AIR MODE: Use to bake cakes, cookies and breads
and to roast and bake meats and poultry. The hot air mode circulates air
in the same manner as a convection oven. NOTE: For convection oven
guideline information read AFRS A-23-1 and A-23-2.
STEAMING MODE: Use to steam fresh, frozen or canned
vegetables and shellfish. Use of the Combi-oven to steam foods can save
time, labor, and help maintain appearance, and preserve nutrients,
normally lost by other cooking methods. The oven is ideal for steaming
more than one type of vegetable at the same a time without flavor
transfer. Foods may be steamed in perforated or solid pans. Perforated
Pans are usually used, particularly for vegetables, unless the cooking
liquid is retained or manufacturer’s directions specify solid pans. Pans
are normally filled no more than 2/3 full to allow steam to circulate
for even cooking.
Steam temperature is preset at 212° F. The cooking time will vary
depending on the type of food and the number of pans in the oven. The
cooking time should include the time it requires to heat food up to cook
temperature, as well as steaming. Be sure to record the most successful
steaming times on the recipe card for future reference.
TEMPERATURE SETTING: Note: At this time the AFRS
recipes do not contain combi-oven information. Refer to cooking
guideline at bottom of guideline card for individual items or begin by
using the recommended convection oven temperature noted on individual
recipes. If food is cooked around the edges, but the center is still raw
or not thoroughly cooked, or if there is too much color variation (some
is normal), turn pan or reduce the heat by 10°F. to 15°F. and return
food to the oven and continue cooking until done. Be sure to record the
most successful temperature on the recipe card for future reference.
TIME SETTING: Follow the recommended convection
cooking times on recipe cards. Check progress halfway through the
cooking cycle since times will vary in the Combi mode with the quantity
of food being cooked, the temperature, and the type of pan used.
MEAT PROBE: The meat probe measures a product core
temperature during the cooking process. Use of the meat probe is
recommended for the cooking of all meats. It is the most accurate method
of determining the temperature and doneness of a product.
FAN SPEED SETTING: See general operations notes below.
GENERAL OPERATION NOTES: