http://www.thelagoodtimes.com/combi-oven/
Guidelines For Combi-Ovens by Alexajuanen
A combi-oven is truly a versatile item of apparel that combines three modes of cooking in one oven, steam, circulated warm oxygen or perhaps a combination of both. The combi mode is employed to re-heat foods and also to roast, bake and “oven fry”. The steam mode is ideal for quick cooking of vegetables and shellfish. The warm oxygen mode operates as a normal convection oven for baking cookies, cakes and pastries. The combi mode decreases overall cook times, minimizes item shrinkage and eliminates flavor shift when multiple products are cooked simultaneously.
OVEN MODES: Select Oven mode, combi, warm oxygen or steam. Refer to cooking guide at bottom of guideline card for advised cooking mode and times for individual items.
COMBI MODE: Use to roast and braise meats, bake poultry and fish and reheat prepared foods. The combination of steam and warm oxygen will enhance yield and reduce overall cooking times. To OVEN FRY, use food products that are labeled “ovenable” by the manufacturer. Refer to cooking guideline for oven frying individual products at bottom of guideline card. Place products on perforated sheet pan in a single layer. DO NOT place excessive volume of item on pan. A solid sheet pan may be placed under perforated pan to catch excessive oils and eliminate smoke.
HOT oxygen MODE: Use to bake cakes, cookies and breads and also to roast and bake meats and poultry. The warm oxygen mode circulates oxygen within exactly the same manner as a convection oven. NOTE: For convection oven guideline details read AFRS A-23-1 and A-23-2.
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 exactly the same a time devoid of flavor transfer. foods may be steamed in perforated or solid pans. Perforated Pans are normally used, especially 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 based on the kind of food and the variety of pans inside the oven. The cooking time should include the time it requires to heat food as much as cook temperature, as correctly as steaming. Be sure to report one of the most effective steaming times on the recipe card for future reference.
TEMPERATURE SETTING: Note: At this time the AFRS recipes do not contain combi-oven information. Refer to cooking guideline at bottom of guideline card for individual products or start by using the advised convection oven temperature noted on individual recipes. If food is cooked near to the edges, however the center is nonetheless raw or not completely 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 for the oven and continue cooking right up until done. Be sure to report one of the most effective temperature on the recipe card for future reference.
TIME SETTING: adhere to the advised convection cooking times on recipe cards. Check progress halfway over the cooking cycle since times will vary inside the Combi mode with the volume of food becoming cooked, the temperature, and the kind of pan used.
MEAT PROBE: The meat probe actions a item primary temperature during the cooking process. Use of the meat probe is advised for the cooking of all meats. It may be one of the most accurate approach to determining the temperature and doneness of the product.
FAN SPEED SETTING: See common operations notes below.
GENERAL OPERATION NOTES:
OVEN RACKS: Position oven racks for the variety of pans and item to be cooked.
WATER SUPPLY: confirm water supply is on.
SELECT COOKING MODE AND TEMPERATURE: Turn oven on; SELECT the cooking mode. To cook inside the combi or warm oxygen mode, set thermostat to desired temperature. To cook inside the steam mode, set thermostat to 200°F. The thermostat gentle will come on indicating oven temperature is below set point.
PREHEAT: Heat oven right up until thermostat gentle goes out indicating the fact that hot air oven has reached the set temperature. The oven should preheat to 350°F. within 10 to 15 minutes.
FAN SPEED: If two-speed fan is available, adjust the fan to advised speed noted on individual recipe card. NOTE: The Combi-oven is equipped with electric interlock, which energizes/de-energizes both the heating element and fan engine when the doors are closed and open. Therefore, the heating factors and fan will not operate with the doors open, only when closed.
MEAT PROBE: Insert the meat probe inside the thickest section of the product. NOTE: The tip of the probe should not be placed near to bone or fat. This will result in inaccurate temperature readings. Turn the meat probe switch on and set the desired primary temperature by using the up or right down arrows. Press the set key to store the set place temperature. Set the timer for the remain ON position. When the selected primary temperature is reached the buzzer will appear and the oven automatically turns off.
CLEANING AND MAINTENANCE: Refer for the manufacturer’s working handbook for cleaning and upkeep instructions. NOTE: Wipe out all spills as soon as they come about for ease of cleaning.
About the Author
Alexajuanen Taiwan fiction writer, and his works are called “alexajuanen” literature. 90 s, with novel the alexajuanen “his debut, on both sides of the new generation, become popular idols, its unique concept works, the style is pure and fresh, creating a new chapter in the alexajuanen novels, and became the leader of literature. Roughly divided into two periods works, early beautiful and lively, relaxed witty for fundamental key, style, between the lines give clear sunlight infinite vigor and vitality; Experience in recent years age, tend to be more mature works, the text in many more rational, dull and deep meaning, have experience preferred works.This is my web site drying machine.
Rational Combi Oven Demo Part 1
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Blodgett BCX-14G DOUBL Combi Oven Steamer $50,501.00 |
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Blodgett BC-20G Combi Oven Steamer $40,177.50 |
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Blodgett BX-14G DOUBL Combi Boilerless Oven Steamer $37,642.00 |
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Blodgett BC-20E Combi Oven Steamer $36,074.50 |
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Blodgett BCX-14E DOUBL Combi Oven Steamer $34,969.00 |
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Blodgett BX-14E BL DOUBL Combi Boilerless Oven Steamer $28,897.00 |
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Blodgett BCX-14G SINGL Combi Oven Steamer $25,140.50 |
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Blodgett BCP-102E Combi Oven Steamer $21,472.00 |
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Cleveland Combi Oven-Steamer $20,000.00 |
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Blodgett BCM-102E Combi Oven Steamer $19,651.50 |
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Blodgett BX-14G SINGL Combi Boilerless Oven Steamer $18,711.00 |
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Blodgett BCP-101E Combi Oven Steamer $18,254.50 |
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Blodgett BCX-14E SINGL Combi Oven Steamer $17,374.50 |
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3Shape D250 Dental Lab Scanner, Combi Processing Oven and Vacuum Pump $17,000.00 |
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Blodgett BCM-101E Combi Oven Steamer $16,351.50 |
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Vulcan CEM20U Combi Oven Full-Size $15,854.55 |
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Blodgett BCP-61E Combi Oven Steamer $15,444.00 |
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Blodgett BCM-61E Combi Oven Steamer $14,591.50 |
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Blodgett BX-14E BL SINGL Combi Boilerless Oven Steamer $14,338.50 |
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Vulcan CEM10U Combi Oven Half-Size $11,581.45 |
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ELECTROLUX AIR-O-STEAM COMBINATION STEAM COOKING OVEN COMBI STEAMER FOOD PREP $9,995.00 |
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Combi Oven $9,500.00 |
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Vulcan CEM6U Combi Oven Half-Size $8,546.20 |
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CLEVELAND COMBI OVEN-STEAMER OES 10.20 Electric (Job Return) nice condition $7,870.00 |
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ALTO SHAAM COMBI CONV./STEAM OVEN-GAS, ,MODEL 7.14 G $6,500.00 |
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BLODGETT COS SERIES STEAM BAKING HALF SIZE ELECTRIC STEAMER COMBI OVEN $5,995.00 |
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CLEVELAND COMBI OVEN-STEAMER OES 6.10 Electric (Job Return) nice condition $5,125.00 |
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NEW BLODGETT CNVX14E CONVECTION STEAM BAKING COMBI OVEN FULL SIZE ELECTRIC $5,495.00 |
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Blodgett cnv8g DBL Combi Oven Steamer, Gas, Stacked $5,000.00 |
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RATIONAL ORIGINAL CCM-102 CONVECTION STEAM BAKING COMBI OVEN FULL SIZE ELECTRIC $4,995.00 |
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Pizza Oven Bake Roast Combi Bakers Pride P46BL Brick $4,199.00 |
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2002 Alto Shaam 6.05 ML Combitherm Electric Convection Steamer Combo Combi Oven! $4,000.00 |
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Blodgett Combi Oven BX-14E BL Double Steam Oven $3,400.00 |
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Used ELECTRIC BLODGETT COMBI STEAM OVEN COS 101 S STACK OVEN $2,999.99 |
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Viking Combi Steam/Convect Oven – VCSO Professional Series $2,999.99 |
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Viking Professional Combi Steam / Convection Wall Oven – VCSO244SS $2,799.99 |
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Groen Double Stack Combi Steamer Oven $2,500.00 |
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Vulcan electric Combi Oven Convection/Steamer $1,200.00 |
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CLEVELAND COMBI CRAFT ME/210X CONVECTION STEAM OVEN $750.00 |
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8474.1305 RATIONAL / LINCAT COMBI SELF COOKING STEAM OVEN DOOR LOCK INNER BARREL $410.75 |
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01/ BOARD “CLEVELAND” COMBI OVEN / STEAMER $259.99 |
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01/ IGNITION MODULE BLODGETT COMBI OVENS COS-8G, COS-20G, BSC-8G $250.00 |
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RATIONAL COMBI OVEN SSR SOLID STATE RELAY 40.00.453P $181.68 |
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3016.1403 RATIONAL CM6 COMBI STEAMER / STEAM OVEN DOOR MICRO SWITCH MICROSWITCH $134.28 |
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5012.0703 RATIONAL COMBI OVEN DOOR SEAL/GASKET CD6 CM6 $134.28 |
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5105.1021P RATIONAL COMBI OVEN DOOR SEAL/GASKET CPC 101 $134.28 |
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5105.1020P RATIONAL COMBI OVEN DOOR SEAL/GASKET CPC 61 $118.49 |
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RATIONAL COMBI OVEN SPARE PARTS – DOOR GASKETS / SEALS $107.43 |
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02/ Meat Probe Set “Blodgett” Combi Oven’s OEM # R5317 $65.00 |
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Everpure 7CB5 replacement filter cartridge EV9618-11 steamer/combi oven filter $73.50 |
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RATIONAL COMBI OVEN DOOR LOCK SPRING CLIP 24.01.100 $42.65 |
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16.01.662 RATIONAL COMBI OVEN AIR INLET FILTER SCC LINE 61-202 GENUINE PARTS $34.76 |
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catch, combi-oven, multiuse, solids stainless steel, 5000100 $9.99 |
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Alto Shaam Combi Oven/Steamer, Model 20-20ES, NEW $37,421.00 |
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Alto Shaam Combi Oven/Steamer, Model 12-20ES, NEW $25,087.00 |
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Alto Shaam Combi Oven/Steamer, Model 10-18ES, NEW $17,886.00 |
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Alto Shaam Combi Oven/Steamer, Model 10-10ES, NEW $14,189.00 |
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NEW (OTHER) BLODGETT COMBI OVEN STEAMER BCP102E ELECTRIC HALF SIZE W/ COMBIWASH $13,000.07 |
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BLODGETT COMBI OVEN ELECTRIC- DEMO MODEL- STEAM ON DEMAND-BCX14E- STAND INCLUDED $12,500.00 |
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Alto Shaam Combi Oven/Steamer, Model 6-10ES, NEW $12,014.00 |