Assessments - 1, GPA: 4 ( )

Fabricante : Hobart Arquivo Tamanho: 1.44 mb Arquivo Nome : Língua de Ensino:

If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use. Usually, the Cooking Time and Oven Temperature are used to control the Combi baking / steaming process. Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the Probe Temperature, either the Oven Temperature or can be used to control the oven. Turn the oven ON. Select Combi Mode and set the Steam Factor (see table below).* For standard automatic Combi baking with steaming, set the Oven Temperature and the Cooking Time. • To set the Cooking Time, press and use the UP and DOWN arrows. • To set the Oven Temperature, press and use the UP and DOWN arrows to adjust the setting. For final probe temperatureCombi baking with steaming, set the Probe Temperature. • To set the Probe Temperature, press and use the UP and DOWN arrows. When the Probe Temperature indicator is lit, the numeric value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either or . When the control is set, load the oven. If using the probe, place it in the center of the product. Close the door and press to begin. Upon completion of the Combi baking with steaming process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound. Press to silence the buzzer. Check the product for doneness. * When selecting Steam Factor, press 1 to 6 times to obtain the desired steaming. 17 0 325•F 13 5 Indicator Lights Combi Key Steam Factor .. Press one time. 5 ... Press two times. 10 .... Press three times. 20 ..... Press four times. 30 ...... Press five times. 40 ...... Press six times. 50 – 20 – COMBI APPLICATIONS COMBI APPLICATIONS Product Preparation Phase 1 Phase 2 Phase 3 Total Time (minutes) )setunim()setunim()setun(((im)setunim)setunim BEEF Boned & Rolled Roast Beef Season, oil, add carrots, leaks, onions, and red wine Steam 90 minutes Combi 60 minutes 250 -280 ° F – 150 Roast Beef Season and oil lightly Steam 20 minutes Combi 15 minutes per pound 280 -320 ° F Convection 10 minutes 360 -390 ° F — Roulades Season, oil, and add red wine Steam 30 minutes Combi 40 minutes 280 -320 ° F – 70 Braised Beef Steam 90 minutes Combi 55 minutes 320 ° F Convection 10 minutes 390 ° F 155 Meat Loaf 3 lb. Oil lightly in pan Steam 10 minutes Combi Stm Factor 50 20 minutes 250 ° F Convection 10 minutes 250 ° F Final Internal Temperature 165° F Stuffed Cabbage Season, sprinkle with caraway and brown onions Steam 45 minutes Combi 20 minutes 350 ° F – 65 Veal, Brisket, stuffed Season, oil lightly Steam 15 -20 minutes Combi 60 -70 minutes 290 ° F – 75 -90 Veal, Roast Loin of Season, oil lightly, add vegetables as basis of sauce Steam 20 minutes Combi minutes70 -80 280 -320 ° F – 90 -100 PORK Pork Loin, Boneless Add red wine Steam 10 minutes Combi 30 -40 minutes 280 -320 ° F – 40 -50 Pork Pie or Meatloaf Approximately 4 -5 lb per aluminum pan Steam 10 minutes Combi 60 -70 minutes 250 -280 ° F – 70 -80 Pork Sausage, coarse Steam 5 -6 minutes Combi 5 -6 minutes 350 ° F – 10 -12 Pork Sausage, fine Steam 5 minutes Combi 5 -7 minutes 390 ° F – 10 -12 Stuffed Peppers Place with the opening on the bottom Steam 40 -45 minutes Combi 15 minutes 340 ° F – 55 -60 POULTRY Chicken, 3 lb. whole Season, Oil Combi Stm Factor 30 15 minutes 325 ° F Convection 18 minutes 400 ° F Final Internal Temperature 175° F Inner Thigh 33 Turkey, 9 -11 lb. whole Season, Oil Combi Stm Factor 40 80 minutes 275 ° F Convection 30 minutes 325 ° F Final Internal Temperature 175° F Inner Thigh 110 – 21 – COOK AND HOLD COOK AND HOLD temperature or , with its value). During the second phase of the cooking process, the Oven Temperature is typically set at 140°F. Oven heat is allowed to dissipate slowly while the internal temperature of the product is still increasing. Select –––for the Cooking Time to be on HOLD for the second phase. Select 1/2 Fan Speed for the second phase of the cooking operation. Turn the oven ON. ——— The phase indicator for the first phase is blinking. Select the cooking mode for phase one: Hot Air, Steam, or Combi. • In Hot Air mode, select Vent Closed or Vent Open. • In Combi mode, set the Steam Factor. Select the finish parameter for the first phase, or and enter its value using the UP and DOWN arrows. Select the oven control parameter for the first phase, or and its value. Press the Phase key. The phase two indicator light should be blinking. Select the cooking mode for phase two: Hot Air, Steam, or Combi. • In Hot Air mode, select Vent Closed or Vent Open. • In Combi mode, set the Steam Factor. Press and use the DOWN arrow (one step below 0) . . . until – – – displays in the time display for the second phase. Press and set the Hold Temperature at 140°F using the UP and DOWN arrows. Press to set the fan at half speed during the second phase HOLD mode. Load the oven. Insert the probe (optional). Close the door. Press to beg...

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