Hot Air Mode - Rational Combi-Steamer CCD Series Manual

Hot Air mode

dry heat 60 °C – 300 °C
Advantages
• 300 °C back-up capacity – especially when fully
l o a d e d .
• Short warm-up time.
• Excellent food quality.
• Cooking on different levels possible at the same
time.
• Simultaneous browning on different levels without
turning the food.
• L e s s f a t .
• Cooking on all levels possible.
• Less cooking time needed in respect to traditional
methods.
• Unloading of partial amounts are possible at any
time.
eg. à la carte/à la minute.
Cooking examples
• Mise en Place – Pre-preparation
rice, bone roasting (for sauces).
• Starters
meatballs, meat pudding, gratinated vegetables,
roast beef, chicken wings, fast food, quiches, tarts,
breast of duck etc.
• Soup Garnish
cheese croûtons.
• Main course
steak, rump, T-bone, porterhouse steak, liver,
beef burgers, chicken legs and breasts, half or
whole chickens, turkey, saddle of venison, breaded
meat, pizza etc.
• Side dishes
potato pancakes, fried potatoes, baked potatoes,
potato souffle, Duchesse potatoes etc.
• Desserts
sponge cake, marble cake, Angel Food cake, fruit
loaf, puff pastry, bread, buns, fleurons, frozen
apple puffs etc.
Cooking methods
Roasting, grilling, baking, gratinating ...
Even browning on all sides without turning the food.
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