Cleveland Range OVEN STEAMER - Manual (Page 25)

Tables & Tips for Cooking with the Combi
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Steaming at 86°F to 210°F
Some of the benefits of Steaming at 86°F to 210°F are:
•
Precise temperature control ensures optimum quality and nutrient retention.
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Reduced shrinkage of meat with optimized flavor, and aroma.
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Optimum culinary results are achieved for sensitive foodstuffs such as terrines, flans, force,
crème caramel and vegetarian dishes.
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Perfect for sous-vide cooking.
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Fan operates for 2 seconds every minute to reduce drying when the oven temperature is set
below 212°F.
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Fish poached at 185°F retains its protein.
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Grains swell gently for whole food dishes such as oatmeal, cracked wheat, and farina.
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Ham and sausage can be boiled. No more burst skins.
NOTE:
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Sous Vide cooking times are longer than steaming cooking times.
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Cooking times are longer when steaming at 86°F – 210°F than steaming at 212°F.
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PRE-HEAT countertop models for 10-15 minutes and floor models for 30 minutes at 10-
20%°F HIGHER than the cooking temperature.
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Always pre-heat floor models with the trolley or pre-heat bridge in place.
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SET COOKING TEMPERATURE 10-20% LOWER THAN TRADITIONAL COOKING
METHODS.
Recommendations:
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Proof (raise) bread dough at 95°F.
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Poaching vegetables: The cooking times for vegetables will be longer for poaching than steaming.
Steaming at 214°F to 248°F
Some of the benefits of Steaming at 214° to 248°F are:
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Steaming at temperatures above 212°F is mainly for pulses, cabbage, and dense root
vegetables such as potatoes, beets, and turnips.
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Cooking times are reduced by 10 % compared to steaming at 212°F.