Posted by admin on 10th March 2010

Combi Oven Cooking Recommendations

Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.
Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.
Durum wheat pasta: Use at least 5 parts cold water to one part pasta.
Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.
For extended output times: keep hot in a water and starch solution.
Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in salt water for 15 minutes.
Vegetables: Steam in perforated pans
Asparagus: Cook asparagus in unperforated pans.
Seasonings: Season and butter vegetables after steaming.
Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.
Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks evenly and without turning
1. Place a catch pan on a wire rack under the meat to catch the drippings.
2. To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.
3. Gradually add water.
Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
Quick Roast – Place quick roast items on wire racks or baking sheets.
Do not use deep unperforated containers. These can cause uneven results.
Pre-heating – Always pre-heat well for quick roast items.
Core Temperature: The best cooking results are achieved with the multi-point sensor.
NOTE: Every degree above the required core temperature significantly increases meat shrinkage.