Preheating your combi oven is essential and a prerequisite for even baking results. We recommend that you preheat your combi oven 40-50°C higher than the desired temperature for baking. So if you want to bake bread at 180° C, you should preheat your oven to 230° C.Make sure to load your combi oven as quickly as possible when the oven has been preheated to reduce the drop in temperature.
If you bake frozen products - e.g. Danish pastries - we recommend that you open the exhaust to ensure that the humidity is removed from the oven chamber. This also ensures uniform baking results on all shelves.
The fan motor in the oven chamber turns left and then it automatically turn right. As a result, you can easily achieve uniform baking, steaming and roasting results because the fan ensures a uniform distribution of heat and steam in the oven chamber.
In addition to the reversible fan, you're able to set the fan speed yourself. You decide between 9 fan speeds which speed is ideal for your products. Choosing a low fan speed makes it possible to bake light products such as meringues and soufflés, dry fruits, etc. A low fan speed is also ideal for long-term roasting as it reduces weight loss considerably.
To achieve crackling rinds, you need to open the exhaust. When the exhaust is opened, the humidity in the oven chamber is removed which makes the products more crispy. This is also relevant when baking bread to ensure a crispy crust you simply open the exhaust at the end of the preparation process.
Sous-vide is French for "under vacuum" and is an old method of cooking e.g. meat, poultry or vegetables in airtight plastic bags in a water bath. By using your combi oven for sous-vide cooking you take advantage of its steam function and its accuracy while also avoiding the hassle of water baths. The purpose of sous-vide cooking is to keep the products extra juicy and nutricious. Sous-vide cooking takes place at very low temperatures, typically around 60° C. As a result, you reduce the weight loss and use less energy.
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