Operation Manual

21
Preparation methods Combimat
8 Preparation methods Combimat
8.1 Various preparation techniques
The basic techniques for the preparation of food in the
oven are:
Convection
Convection is the preparation of products in hot dry air.
This means a humidity level of 0%.
Steaming
When products are prepared in dry, very moist air this is
called steaming. This means a humidity level of 100%.
Combisteaming
When products are prepared in dry, moist are then this
is called combisteaming. This means a humidity level
from 10 to 90%.
Booster function
The booster function supports the stated preparation
method and can speed up the process by the addition of
energy via microwave radiation.
Always bear in mind the following table when setting the
oven.
8.2 Preparing food in the oven
Regeneration (Mastermind)
Regeneration is the process of reheating products with
the aid of, convection/steam/ combisteam. The steam
percentage can be set in such a way that products can
be rethermalised without dehydrating.
Cook&Hold (Mastermind)
When using
Cook&Hold the
core temperature
of the product is of
importance. See
figure 1.
The oven will be
preheated after
the start up
(dotted line A) to
the set room-
temperature (C).
In the mean time the core temperature (line B) is being
measured. When that starts to rise (the product is
getting warmer), the oven chamber temperature will be
slowly led down. After a while the core temperature will
reached the desired and set value (point D). From that
moment on the temperature in the oven chamber will be
kept constant. This process doen’t end.
Delta T
When using Delta T the core temperature of the product
is of importance. The oven temperature will be held at a
user set temperature difference (delta T) above the core
temperature. If the core temperature rises 1°C, the oven
room temperature will rise the same value.
This process ends when the the core temperature
reaches the set value.
Core temperature
Also with the preparation with the core probe the core
temperature of the product is of importance. The
product will be heated until the desired/set value has
been reached. At that momen the oven will stop and will
confirm that the product is ready in the display.
When your oven is not equipped with a core probe
sensor then you can also use this method with a
separate core temperature probe, however you should
set the temperature of the oven chamber yourself.
Baking
Meat and fish that require a short preparation time and
an intensive coloring of the skin can best be baked at
180-250 °Celcius.
Operation:
Cover the products that you want to bake with browning
butter and add herbs. Cream butter for the taste is best
to be used after the preparation process.
You can simultanuously brown on both sides when you
use special silicone mats, then you donít need to turn the
product during the bake. The breaking of flat fishes will
also belong to the past this way, as the mats are flexible.
Also the most patisserie products can be baked best
Table 3: settings
What do you require? settings
Convection: 0-300°C and 0% humidity
steaming (cooking control): 50-100°C and 100%
humidity
combisteam: 0-300°C and humidity <
100% and humidity > 0%
time
Temp (°C)
temp set
A
B
C
D
figuur 1 Graphic Cook & Hold
plus
core set