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Guidelines for Combi-Ovens 2
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 33 (1)
GUIDELINES FOR COMBI-OVENS (continued)
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 time without flavor transfer. Foods may be
steamed in perforated or solid pans. Perforated pans are generally 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 cooking temperature, as well as
steaming.
TEMPERATURE SETTING: At this time the AFRS recipes do not contain combi-oven information. Refer to the
attached cooking guidelines 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.
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.



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