QUICK REFERENCE
COOKING
GUIDE
General Tips
• Most products cook according to manufacturer’s directions.
• The internal temperature of most products increases 5 to 10 degrees when
removed from the oven. Err on the side of lower temperature; you can always
put an item back in the oven.
• Use caution when opening the door during operation. Open the door slightly
to allow moisture to escape then open completely as the steam dissipates.
• A couple of simple techniques can be used to reduce the moisture and enhance
browning when needed. When changing from Steam to Combi or to Oven mode, quickly reduce moisture in the cavity
by opening the door slightly for up to one minute. Use the CrispEase™ function in Combi and Oven modes to reduce
moist ure in the cavity during the c ooking process and to promote browning.
• Use the hour meter to build a cleaning schedule unique to your operation.
• For daily cleaning, use a spray de-greaser and follow the instructions on the door for operating the CLEAN cycle. To control
possible lime scale buildup, use a simple solution of 1 part white vinegar to 32 parts water in a spray bottle. Spray the
reservoirs with the vinegar solution and loosen solid lime or hard water deposits with a non-abrasive pad or brush. Rinse
with water and allow to air dry.
Steam Mode
• Use 2” perforated pans where possible and avoid mounding product above the top lip of the pans.
• 1” perforated pans work well for protein pro ducts. Single layerin g is best when steaming protein products such as hot
• Flavors do not transfer through steam, but they do travel with liquid. Make sure to have your solid pans above your perforated
pans when cooking multiple products.
• To aid in daily clean ing, use a sheet pan on the bottom rack to catch solids and proteins from dripping pans. T h e pan will
need to be drained occasionally if it is used for extended periods of time.
• Use solid pans for rice, hot cereals and grits. Start with package instructions and experiment with the water ratio until you
ypically follows cook times on the package.
Combination Mode
• Combi cooking helps balance the moisture level in the oven with the aid of steam, compared to drawing moisture from the
products being cooked in a dry oven mode.
• To increase the yield of cooked meats and prepared items, reduce the oven temperature and increase the cooking time.
• The low moisture setting works well for most products and the CrispEase feature provides for light browning.
• Hi moisture is used to transfer as much heat to the product as possible with minimal moisture loss and no browning. The
CrispEase feature is typically used to provide some browning or caramelization.
•
• The CrispEase func tion will aid in the preparation of oven-able french fries and breaded items. Be gin in Combi Mode and
2 – 3 minutes into the cooking cycle press the CrispEase button for the remainder of the cooking process.
• Use wire baskets for preparing oven-able fries, breaded patties and nuggets. If needed, spray a light coating of pan spray
on the baskets to eliminate sticking.
Convection Mode
• Due to the ComboEase unique design, a reversing fan is not needed to distribute
heat in the cavity. This provides a more subtle browning pattern. When cooking
one pan, use the second rack position from the top. When cooking three or
more pans be sure to spread them out to provide the best air circulation.
• Since the convection mode has a high degree of natural humidity from the products
mode can be cooked in ComboEase Convection mode to the same effect.
152047 Rev A
COMBI MODE Quick Reference C o o k i n g Guide
INITIAL TOTAL FAN WEIGHT/
MENU ITEM MODE MODE CrispEase COOK TIME* TEMP SPEED PANS PIECES
French Fries Lo 2 min 10 min 12 min 425 High 5 Baskets 3 lbs per basket/
- Ovenable 3/8 st cut 15 lbs total
Grilled Cheese Lo 2 min 6 min 8 min 370 High 5 Pans 24 per pan/120 per load
Pizza, Round - 16” Lo 2 min 6 min 8 min 350 High 5 Pans 5 Large Pizzas
Pizza, Round - 6” Lo 2 min 6 min 8 min 350 High 5 Pans 40 Individual Pizzas
Pizza, Square Lo 2 min 8 min 10 min 375 High 5 Pans 60 portions
Chicken Breast, Boneless, Lo 5 min 15 min 20 min 375 High 5 Pans 60 Portions
Skinless
Chicken Patties * Lo 2 min 10 min 12 min 425 High 5 Baskets 60 Patties
Chicken Nuggets * Lo 2 min 8 min 10 min 425 High 5 Baskets 320 Nuggets
Pork Loins Lo 25 min 15 min 40 min 325 High 5 Pans 5 - 1/2 loins/pan
Bread, French Loaf - Proofed Lo 10 min 8 min 18 min 350 Low 3 pans 4/pan 12 loaves
Chicken Tenders - Frozen Lo 3 min 10 min 13 min 350 High 5 Baskets 30 lbs
Dinner Rolls - Frozen Lo 2 min 8 min 10 min 325 High 5 pans 120 rolls
Chicken Roasted - Whole Lo 20 min 15 min 35 min 375 High 2 racks w/ drip pan 30 lbs
Pork Chops - 8 oz Lo 10 min 20 min 30 min 350 Low 2 Solid Pans
27 Portions
Beef, Roast, Inside Round Lo 2 hr 30 min 30 min 3 hours 275 High 1 Solid Pan/ 2 Roasts,
- Seasoned Rst Rack 49 lbs total
Pork Loin - Seasoned - BBQ High 25 min 15 min 40 Min 325 Low 5 Solid Pans 5 - 1/2 loins/pan
Beef, Roast, Tri Tip - Seared Lo 8 min 12 min 20 min 325 High 5 Solid Pans 30 lbs
Fish, Filet (1 inch or thicker) High 10 min 4 min 14 min 350 Low 5 Perforated 30 Portions
888 -994-763 6 • uni fied b ran d s.n e t
STEA M M O D E Q u i c k R e f e rence Cook i n g G u i de
MENU ITEM INITIAL MODE TOTAL COOK TIME* FAN SPEED PANS WEIGHT
Potato - New Red 40 min 40 min High 10 Perforated 65 lbs
Vegetable - Carrot - Baby 10 min 10 min High 5 Perforated 20 lbs
Vegetable - Broccoli - Frozen 13 min 13 min High 5 Perforated 20 lbs
Vegetable Blend, Capri - Frozen 12 min 12 min High 5 Perforated 20 lbs
Rice 30 min 30 min Low 5 Solid 40 lbs
Vegetable - IQF Peas 15 min 15 min High 5 Perforated 20 lbs
Vegetable - IQF Corn 10 min 10 min High 5 Perforated 12.5 lbs
Eggs - Scramble in bag - Thawed 30 min 30 min High 5 Perforated 25 lbs
Eggs - Scramble in bag - Semi Frozen 35 min 35 min High 5 Perforated 25 lbs
Lasagna, Frozen Entrée 75 min 75 min High 5 Perforated 25 lbs
OVEN MODE Quick Reference Cooking Guide
INITIAL TOTAL FAN WEIGHT/
MENU ITEM MODE CrispEase COOK TIME* TEMP SPEED PANS PIECES
Cookies - Dough 14 min 0 14 min 350 Low 5 Pans 120 Portions
(Some use lower temps)
Biscuits 18 min 0 18 min 400 High 5 Pans 100 Portions
Sheet Cake 30 Min 0 30 min 350 High 5 Pans 5 Full Sheets
Baked Potatoes 45 Min 0 45 min 450 High 5 Pans 100 Potatoes
* Cook times are approximate. Actual cook times may vary due to normal differences in raw ingredient quality, portion size,
production quantity, room temperature, and the condition of product and oven at time of preparation. Personal taste and
desired degree of food completeness will also affect cook times and will require some operator judgment and recipe testing.
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