Henny Penny SMART COMBI FM05-061-A - Manual (Page 20)

Express steaming
Steaming at temperatures between 101 °C (213.8 °F) and 130 °C (266 °F)
is called Express steaming.
Express steaming is suitable for foods that are not damaged easily such
as jacket potatoes, beetroot, swede, pulses and cabbage.
Benefits The cooking time is reduced by about 10% as compared to the “Steaming”
cooking mode.
Tips
●
Set the cooking temperature between 105 °C (221 °F) and 110 °C
(230 °F) for small loads.
●
If the unit is fully loaded, set the temperature between 110 °C (230 °F)
and 130 °C (266 °F).
3.5.2 Combisteaming
The Combisteaming cooking mode is especially suitable for large roasting
joints, casseroles and baked foods.
Benefits
●
Optimal cooking chamber climate: the food does not dry out.
●
Very fast cooking with minimum weight loss.
●
Flavours are not transferred. The food retains its taste and aroma;
mixed loads are possible.
●
Foods such as yeast-based doughs rise optimally when baking.
●
The steam closes the pores of large roasting joints immediately;
searing is not necessary.
Tips
●
Preheat unit for at least 10–15 minutes.
●
Reduce cooking temperature by 20–30 % compared to other cooking
methods.
●
Food starts to brown at a cooking temperature of 120 °C (248 °F)
and above.
The higher the set cooking temperature, the greater the food's weight
loss but the more intensive the level of browning.
●
Place roast joints on racks. The pores of the joint will be closed from
all sides, the joints do not have to be turned over.
●
Place a drip tray underneath the rack holding the joints for gravy or
drippings. Place bones, roast vegetables and seasonings in the drip
tray and pour water or stock over them.
3.5.3 Convection
The Convection cooking mode is especially suitable for products that
don't need any additional humidity.
Benefits
●
Large capacity.
●
Even cooking results thanks to auto-reverse fan.
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Operating manual 20
SmartCombi ™
Construction and function