QUICK REFERENCE COOKING GUIDE
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COMBINATION OVEN-STEAMER QUICK REFERENCE General Tips • Most products cook according to manufacturer's directions. • The internal temperature of most products increases 5 to 10 degrees when removed from the oven. Err on the side of lower temperature; you can always put an item back in the oven. • Use caution when opening the door during operation. Open the door slightly to allow moisture to escape then open completely as the steam dissipates. • A couple of simple techniques can be used to reduce the moisture and enhance browning when needed. When changing from Steam to Combi or to Oven mode, quickly reduce moisture in the cavity by opening the door slightly for up to one minute. Use the CrispEase™ function in Combi and Oven modes to reduce moisture in the cavity during the cooking process and to promote browning. • Use the hour meter to build a cleaning schedule unique to your operation. • For daily cleaning, use a spray de-greaser and follow the instructions on the door for operating the CLEAN cycle. To control possible lime scale buildup, use a simple solution of 1 part white vinegar to 32 parts water in a spray bottle. Spray the reservoirs with the vinegar solution and loosen solid lime or hard water deposits with a non-abrasive pad or brush. Rinse with water and allow to air dry. Steam Mode • Use 2" perforated pans where possible and avoid mounding product above the top lip of the pans. • 1" perforated pans work well for protein products. Single layering is best when steaming protein products such as hot dogs, tamales, shrimp and fish. • Flavors do not transfer through steam, but they do travel with liquid. Make sure to have your solid pans above your perforated pans when cooking multiple products. • To aid in daily cleaning, use a sheet pan on the bottom rack to catch solids and proteins from dripping pans. The pan will need to be drained occasionally if it is used for extended periods of time. • Use solid pans for rice, hot cereals and grits. Start with package instructions and experiment with the water ratio until you find the best consistency for the application. Cook times will typically follows cook times on the package. Combination Mode • Combi cooking helps balance the moisture level in the oven with the aid of steam, compared to drawing moisture from the products being cooked in a dry oven mode. • To increase the yield of cooked meats and prepared items, reduce the oven temperature and increase the cooking time. • The low moisture setting works well for most products and the CrispEase feature provides for light browning. • Hi moisture is used to transfer as much heat to the product as possible with minimal moisture loss and no browning. The CrispEase feature is typically used to provide some browning or caramelization. • To maximize the benefit of the moisture levels maintained using Combi modes, consider the use of simple sauces, oil/seasoning rubs, hot sauce and high quality, flavor bases to aid in adding color. • The CrispEase function will aid in the preparation of oven-able french fries and breaded items. Begin in Combi Mode and 2-3 minutes into the cooking cycle press the CrispEase button for the remainder of the cooking process. • Use wire baskets for preparing oven-able fries, breaded patties and nuggets. If needed, spray a light coating of pan spray on the baskets to eliminate sticking. Convection Mode • Due to the ComboEase unique design, a reversing fan is not needed to distribute heat in the cavity. This provides a more subtle browning pattern. When cooking one pan, use the second rack position from the top. When cooking three or more pans be sure to spread them out to provide the best air circulation. • Since the convection mode has a high degree of natural humidity from the products being cooked, you may find that some products typically cooked in the Combi mode can be cooked in ComboEase Convection mode to the same effect.

STEAM M O DE Q ui c k R e f erenc e Cooking G uide MENU ITEM INITIAL MODE TOTAL COOK TIME* 40 min Vegetable - Carrot - Baby Vegetable - Broccoli - Frozen Vegetable Blend, Capri - Frozen Eggs - Scramble in bag - Thawed Eggs - Scramble in bag - Semi Frozen Lasagna, Frozen Entrée COM BI M O DE Qui c k R e f erenc e Cooking Guide MODE INITIAL MODE French Fries - Ovenable 3/8 st cut Grilled Cheese MENU ITEM TOTAL CrispEase COOK TIME* WEIGHT/ PIECES Pizza, Square Chicken Breast, Boneless, Skinless Chicken Patties * Chicken Nuggets * Pork Loins Bread, French Loaf - Proofed Chicken Tenders - Frozen...