A Chef’s Secret: Ingredients That Elevate Any Dish

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Combination ovens combine three cooking methods in one appliance. Convection is the circulation of dry heat and can be used for baking bread or roasting meats. Steam can be used to delicately cook fish or rice, or vegetables to achieve the right texture.

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What are the benefits of combi ovens?

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Higher Food Yield: Using steam and convection to preserve flavors and nutrients in your recipes will result in a better-quality product. This works well for meats as steam keeps meats moistened and prevents them from shrinking.

There are three types of cooking: Steam, convection, and combination

Three cooking modes are available for commercial combi ovens to achieve all the functions: steam, convection, and a combination steam/convection.
Steam Mode This steamer mode uses steam heat to keep products moist during cooking. This is ideal for poaching and steaming vegetables and seafood.

Convection Mode combi oven Hot Air is forced around an oven cavity, just like in convection ovens. This creates a dry heat that browns food and removes moisture. This mode is great for baking, oven-frying, and roasting foods such as cookies, French fries, and pizza.