Culinary Arts and Management Workbook

Combi Oven  

Principle Uses

  • Customizing the cooking process to fit exact product needs in order to produce the ideal result

Special Characteristics

  • Heat and steam preparation can be done in one appliance without interruption
  • Steam convection, hot air convection or heat steam (combi) modes are possible

Operating Hints

  • Preheat for hot air or combi modes
  • Non pressure steaming without thermostatic control or preheat
  • Open door slowly after steaming to prevent burns
  • Timer shuts down unit when period expires
  • Power failure shuts down unit--wait five minutes to restart
  • Timer, temperature and mode can be altered during cooking period
  • Use hot air mode at 50-75 degrees F less temperature and expect less time needed

General

  • Any sequence of modes is possible. Some are recommended:
  • Meats - steam, combi ( steam seals pores immediately resulting in a juicier product, while heat - steam causes crusting yet discourages shrinkage)
  • Baking pastry - hot air, combi (provides slower, more even browning)
  • Crisp-crusted breads - combi, hot air
  • Any product that needs humidity - steam, then hot air and combi as needed

  • Experience is the best teacher re: sequencing of modes. But preheating, even distribution of loads and appropriate temperatures are a must.

Steam- Setting / temperature in cavity must be below 230 degrees for steam mode. Preheat 1-2 minutes until window is misted over. Stewing, steaming, poaching, simmering methods and thawing, reheating or canning are done in a steam mode.

Hot Air-Temperatures are generally set 50-75 degrees F lower than with conventional ovens. Generally, cooking times will be shorter by 1/3/ Light or very moist mixtures may be disturbed - use less moisture or deeper forms to compensate. Baking and roasting are done in the how air mode.

Combi- Has the advantages of steam (shorter cooking times and less shrinkage) as well as those of hot air (intense aroma and appetizing color). Steaming, braising, roasting, baking, thawing and reheating are done in the combi  mode.

Cleaning

  • Flush system daily to maintain steam generator
  • Chemicals may be applied to cavity as needed (rinse thoroughly before resuming operation)
  • Cavity is self draining, flush thoroughly as needed
  • Exterior and glass should be maintained as with other appliances