CTP Combitherm
MN-35948
•
Rev 16
•
10/18
•
Combitherm® CT PROformance™ Series Operator’s Manual
•
29
Combination Mode Chef Operating Tips
The Combination mode injects the optimum amount of steam
automatically. There is no need to select humidity levels.
Foods do not dry out. Flavors are retained with no transfer of
flavors when mixing product loads.
Due to automatic steam adjustment, the door can be opened
at any time during a cooking operation. Be certainto observe
the safety warning when opening the oven door.
The Combination mode is particularly eicient when used for
baking, broiling, grilling, stewing, braising, androasting.
When using the Combination mode, cooking temperatures
can be reduced 10%–20% below the temperatures used for
conventional cooking methods.
Cooking time will be reduced approximately 40% when
cooking at the same temperature used for convection oven
cooking and up to 50%–60% less time when cooking at the
same temperature used for a conventional oven.
Food browning in the Combitherm begins at a cooking
temperature of approximately 250°F (120°C).
A higher cooking temperature results in heavier browning
but also results in greater product weight loss. To achieve
additional browning set humidity control into the product
procedure. Humidity control is particularly useful for adding
color to high moisture products such as chicken and other
poultry items or for additional browning of full loads and
other moist products.
The Combination mode provides even browning without the
necessity to turn the pans.
For more even cooking, do not cook in pans deeper than
4"(100mm).
When cooking by probe, the probe must be inserted so
that the tip is positioned in the center of the food mass. For
liquid or semi-liquid foods, suspend the probe in the center
of the product and secure the probe wire to the edge of the
container.
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