Combination Mode - Henny Penny CLIMAPLUS LCS Applications Manual

COOKING MODES
25

Combination Mode

Fast, consistent method for cooking foods that require a combination of moist
and dry heat. Enables practically any percentage of humidity and precise
control of the desired level. Use when combi-baking, combi-roasting, combi-
steaming, browning, braising, glazing, basting.
Advantages
Fast preheating.
Cook with steam at temperatures above 212°F (100°C).
Less food shrinkage from dehydration.
More servings per cooked pound.
Automatic basting.
Foods retain more nutrients and flavor.
No added fats or oils are needed for cooking.
Even heating improves cooked quality of large meat portions.
Cook different products at the same time with no flavor transfer.
Consistent cooking and browning at all rack levels.
Can be partially unloaded for serving convenience.
Menu suggestions
Ingredients preparations–roasted bones for stock.
Starters, appetizers–quiche, pastas, bread, rolls (frozen), etc.
Entrees–roasts (beef, veal, pork, lamb) stuffed peppers, whole roast chicken,
turkey legs, casseroles, lasagna, etc.
Sides–potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc.
Desserts–yeast dough (choux pastry).
Tips
To achieve even cooking and browning, always cook roasts on grids with plenty
of space around each roast for air to circulate.
When practical, place roasts on grids with meat grain parallel to airflow for even
better results.
Cook large, fat-encrusted roasts in MOIST HEAT mode for the first one-third
of the total cooking time, then switch to COMBINATION mode with desired
settings for the remainder. This technique helps seal in juices, flavors and nutrients
while reducing shrinkage.
Condensation and juices can be collected in a pan under the roasts to be used
later with roasted bones for sauce stocks.
Use chicken grid to roast whole chickens upright for even cooking, browning.
85-575°F (30-300°C)