| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Guidelines for Combi-Ovens 1
Source: U.S. Department of Defence

    Custom Search
    Feedback form





A. GENERAL INFORMATION No. 33 (1)
GUIDELINES FOR COMBI-OVENS
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." 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 cooking times, reduces product shrinkage and
eliminates flavor transfer when multiple items are cooked simultaneously.
OVEN MODES
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 guidelines for oven frying individual items. 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.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/gen_info/guidelines_for_combiovens_1.html
Copyright © 1995-2011 ITA all rights reserved.