Henny Penny SMART COMBI FM05-061-A Operating Manual page 25

SmartCombi
Low temperature cooking
without core temperature
measurement
Low temperature cooking
with core temperature
measurement
Global Foodservice Solutions
™
Large roasting Target core tem-
joint
Roast beef
Roast pork
Roast veal
Roast lamb
Table 5: Recommended cooking temperatures for large roasting joints
Low temperature cooking is possible with or without core temperature
measurement.
When using low temperature cooking without core temperature
measurement, the unit switches to low temperature cooking from the
first cooking step as soon as the set cooking temperature is reached.
T
t t
0 1
1 Chamber temperature
2 Cooking temperature
t Start
0
t Cooking chamber preheated
1
When using low temperature cooking with core temperature
measurement, the unit switches to low temperature cooking from the
first cooking step as soon as 80 % of the target core temperature is
reached.
Operating manual
Construction and function
Chamber temper-
perature ature
55 °C (131 °F) 60 °C (140 °F)
75 °C (167 °F) 80 °C (176 °F)
70 °C (158 °F) 75 °C (167 °F)
75 °C (167 °F) 80 °C (176 °F)
t
2
t 1st cooking step is ended
2
t 2nd cooking step is ended
3
Food is ready to serve
t Maximum keep-warm period
4
Cooking steps
Convection or
1.
combisteaming
Low temperat-
2.
ure cooking
1
2
t
t t
3 4
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