Combination mode
The cooking durations for combination mode are longer than
durations in a conventional oven as combination mode
cooking is carried out at lower temperatures.
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.
Excellent results are achieved with lean meat by first
browning the meat at a high temperature with very little
moisture (cooking stage 1) and then cooking the meat using
the food probe (cooking stage 2). You should set the
temperature for cooking stage 2 approx. 30 °C higher than
that set for the food probe.
When roasting fatty meat with crackling, we recommend
carrying out cooking stage 1 with 100 % moisture and a low
temperature to render the fat. Cooking stage 2 is then carried
out with medium moisture and a high temperature. In cooking
stage 3, the meat is cooked using the food probe. In this
stage, the temperature of the oven should be approx. 30 °C
higher than that set for the food probe.
For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture and cooking stage 2
should then be carried out using the food probe with high
moisture to complete the cooking process. You should set the
temperature for cooking stage 2 approx. 30 °C higher than
that set for the food probe.
Roasting
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