Manual Leventi Combimat Digital 2008 (page 22 of 36) (English)

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Preparation methods Combimat

with convection heat.

Grilling

The combimat is perfectly suitable to grill products. This

is mostly done at convection (however preparation on

combisteam may result in even better end results).

Combigrilling.

This preparation technique is the most valuable power in

your kitchen. Combigrilling uses steam and convection at

the same time. Both techniques stimulate eachoter.

Stoving

Stoving is possible in one continuous operation in the

Leventi Combimat. You enable steam and convection.

You only have to add the sauce afterwards.

Cooking, steaming, and poaching

The steam boiler or the direct injection system of the

Leventi Combimat will supply you with sufficient steam for

steaming or poaching of products.

By also enable convection during cooking and steaming

much time can be gained. By enabeling convection the

oven will be drier, please keep this in mind.

When you cook or steam a lot (eg. Vegetables and

noodles) then a boiler equipped machine will be

preferable choice. This means a humidity level of 100%

and a temperature of 100 °Celcius or lower.

Grilling

In the Leventi Combimat you can grill perfectly. You place

the products on grills. You set the oven on convection,

between 230 and 250° Celcius. The optimalised air

circulation in the oven chamber will grill the product on all

sides.

To enhance the grill effect, you should preheat the oven

and the grills at 250° Celcius. The grills will give the

products the remarkable brown stripes.

Gratinate

Gratinating is giving the finishing color of the products.

This is done by using convection.

By high temperatures you can add steam to keep the

product more moist. An example of this is gratinating

mashed potatoes.

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Leventi Combimat Digital 2008 Manual

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