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The Combination mode injects the optimum amount of steam automatically. There is no need to select moisture levels. Foods do not dry out. Flavors are retained with no transfer of flavors when mixing product loads.

Due to the automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety warning when opening the oven door.

The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting.

When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods.

Cooking time will be reduced approximately 40-percent when cooking at the same temperature used for convection oven cooking and up to 50- to 60-percent less time when cooking at the same temperature used for a conventional oven.

Food browning in the Combitherm begins at a cooking temperature of approximately 248°F (120°C).

A higher cooking temperature results in heavier browning but also results in greater product
weight loss. To achieve additional browning use the Moisture Vent Key or set old-n-Brown into the product procedure. Gold-n-Brown is particularly useful for adding color to high moisture products such as chicken and other poultry items or for additional browning of full loads and other moist products.

The Combination mode provides even browning without the necessity to turn the pans. For more even cooking, do not cook in pans deeper than 4-inches (100mm).

This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration. The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process.

STEAM

• Perforated, 2-1/2″ deep pans (65mm) are particularly suitable for use in this program mode. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan.
• Separate ice-encased vegetables before steaming to assure more even cooking.
• A variety of products can be steamed at the same time but attention must be paid to the
  different cooking times required for each food product.
• Butter and season vegetables after steaming.
• Steam long-grain rice using approximately 1-part rice to approximately 1-1/2-parts water
  or seasoned liquid.
• Steam durum wheat noodles in unperforated pans using 1-part noodles to 5-parts cold water.

QUICK STEAMING

• Quick steaming is suitable for hearty, root-type vegetables such as potatoes, legumes,
  and cabbage.
• Quick steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).
• Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 248°F (120°C) for full loads.

LOW TEMP STEAM

• The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).
• Proof yeast dough at a temperature setting of 90°F to 110°F (32°C to 43°C).
• It will take longer to steam products using the low temperature steam mode.
• Steaming sausages in low temperature steam prevents cracked or peeling skins.
• Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.
• For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C) or below.