Cleveland OES 6.08 mini Operator's Manual, Use And Care Instructions page 20

Layout and function
Basic principle of operation
In your combi steamer you can cook a range of food. The combi steamer can employ the following
main cooking programs to do this:
 Steam
 Convection
 Superheated steam (not under pressure).
You can use these main cooking programs to cook food in almost all possible ways. The main cooking
programs can be applied to the following cooking techniques:
 Steam
 Blanching
 Poaching
 Stew
 Boiling
 Roasting
Basic procedure for working with your combi steamer
These are the basic principles of working with the combi steamer:
 Place food, held in containers or on shelf racks, into your combi steamer.
 Set the cooking program, the cooking temperature or core temperature and start the combi steamer.
 Once the cooking program has finished, take out the food, which is in the required state.
minis easyTOUCH user manual
 Braising
 Baking
 Scalloping
 Grilling
 Gratinate
 Regenerate
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 Low-temperature cooking
 Defrosting
 Sous-vide cooking
 T cooking
 Cook & Hold
 Overnight cooking