combi ovens can generate both dry heat (like a convection oven) and moist heat (like a steamer) either simultaneously or in alternation as needed. This makes these cooking systems ideal for cooking potatoes and other vegetables quickly yet gently, baking rolls or cakes, or roasting or braising meat. Their versatility gives restaurateurs the flexibility to prepare a wide variety of food more economically and with better results. Convection or fan-assisted ovens are considered a predecessor to the combi-oven, but they lack the steam cooking feature.
Step 1
- Tap an icon to preselect either a food group (poultry, seafood, meat, side dishes, egg dishes, baked goods) or a cooking appliance (pan, pot, grill, oven). The Finishing® process is another available option.
Step 2
- Select the exact preparation method using cooking paths like “pan-fry poultry" (e.g., for chicken cordon bleu) or “side dishes“ (e.g., for rice).
Optional: Adjust parameters, such as browning level, time, or core temperature, to fit individual preferences.
Step 3
- Start the cooking process. The cooking system will then notify the user whenever action needs to be taken or once the food is ready to unload.
