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Combination mode
Do not place joints too close together to allow even cooking.
Joints with rinds or larger joints should be steamed for approximately 1/3 of the cooking time.
Collect condensate in a container (additional rail) and make the gravy by adding it to the lightly
roasted bones.
Preparing sauces
– Place a solid container on an additional rail.
– Add bones, mirepoix, seasonings to the container and roast under the meat.
– Add the collected stock.
– Braise for the duration of cooking.
– Very concentrated stock for gravies/sauces.
Roulades
are placed in solid GN container, top with hot sauce and cover with container.
Baking
Prepare yeast doughs, flaky pastry, choux pastry on baking and roasting trays.
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