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Combination mode
The cooking durations for combination mode are longer than
durations in a conventional oven as combination mode
cooking is carried out at lower temperatures.
The lower the temperature in the cooking compartment
compared to the core temperature, the longer the cooking
process and therefore the more tender the result.
Excellent results are achieved with lean meat by first
browning the meat at a high temperature with very little
moisture (cooking stage 1) and then continuing to cook it at a
lower temperature (cooking stage 2). The cooking duration
will vary depending on the height of the meat.
When roasting fatty meat with crackling, we recommend
carrying out cooking stage 1 with 100% moisture and a low
temperature to render the fat. Cooking stage 2 is then carried
out with medium moisture and a high temperature. This
ensures that the meat is cooked slowly and evenly.
In cooking stage 3, the temperature is increased to create the
crackling.
For braised meats, cooking stage 1 should be carried out at a
high temperature with very little moisture. Cooking stage 2
should then be carried out at a low temperature with high
moisture over a longer period to give particularly tender
results.
Roasting
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