Combi oven cooking recipes in dow. The technology of cooking various products and dishes in modern combi steamers

Successful catering in educational institutions in accordance with sanitary and physiological requirements is facilitated by the integrated use of multi-purpose thermal and refrigeration devices: combi steamers and cabinets (chambers) for intensive cooling / freezing. Universal equipment with a high degree of automation and the possibility of programming allows you to raise the technological process of cooking to a new level, stabilize product quality, ensure its safety, dietary orientation, eliminate Negative influence"human factor". The integrated use of a line of modern equipment is especially effective for basic canteens, factories school meals and other centralized industries culinary products for educational institutions. It allows you to reduce the area of ​​production facilities while expanding the range of dishes for different categories of children and adolescents, taking into account their health status, taste preferences, ethnicity, religion, etc.
However, the acquisition of the line: combi steamer, cabinet (chamber) for intensive cooling / freezing, heating cabinet (for keeping food hot), microwave oven (for heating food) requires preliminary development of a concept for organizing the technological process at the enterprise.
Combi steamers include both a combi steamer and a steamer. In other words, this is a “hybrid” of a convection oven and a double boiler, which allows using circulating hot air and generated steam within the same working chamber. Combi ovens can do almost everything except cooking soups, compotes and deep-frying. Depending on the size of combi steamers, they can be installed on the floor, on a stand, on a table, and even one on top of the other. The area occupied by the apparatus is on average 0.7 m2. Combi steamers are distinguished by the source of heating; method of production and supply of steam; control method; functionality.
According to the source of heating, electric and gas combi steamers are distinguished.
According to the method of production and supply of steam, they are divided into injection and boiler.
In the first case, water is injected into a turbine located inside the working chamber. Water splashes at a temperature of at least 100C quickly evaporate, forming steam, the adjustment of the parameters of which leaves much to be desired. Injection devices are easier to operate, consume less energy, are cheaper; it is preferable when working with small loads and when cooking products mainly in the frying or combined cooking mode.
In the second case, a steam generator (boiler) is used to generate steam, from which steam enters the working chamber, regardless of the temperature inside it. This expands the capabilities of the device when cooking, especially in the "sparing" mode. Boiler combi steamers are more progressive, much more expensive, and are preferable when the device is loaded from 10 gastronorm containers or more.
The performance of combi steamers, as a rule, depends on the number of levels in the working chamber, on which gastronorm containers of size 1/1 (530x325 mm) can be simultaneously placed. Distinguish combi steamers on 6, 10, 20 levels. There are models for 4-5 levels. Depending on the design of the apparatus, gastronorm containers can be loaded along their wide or narrow side. Loading the wide side makes the work of cooks easier by providing an optimal view of the food being cooked. This is especially convenient when simultaneously preparing products with the same temperature and humidity conditions, but with different durations of heat treatment.

The control of combi steamers can be electromechanical or electronic. Functional, technological capabilities of combi steamers are largely determined by their model. However, regardless of the model, all devices have three main cooking modes:

• steam cooking (or "steam mode", "wet steam");
• convection frying (or "hot air," dry heat ");
• combined mode. The combined mode, in turn, can be of two types: 1) steam convection heating, which simultaneously uses frying with air humidification (“heat + steam”); 2) staged or staged heating, in which steam cooking, convection or steam convection heating are used in succession, or vice versa, convection, and then steam convection heating.
• More advanced devices have additional features:
• steam cooking at a low temperature (60-90 ° C - “gentle mode”);
• steam cooking with elevated temperature(up to 130 OS);
• defrosting frozen foods;
• warming up ("regeneration") of pre-cooked and chilled dishes;
• rapid cooling finished products(for example, vegetables for vinaigrette and salads), etc.

In simple models of combi steamers, a fixed humidity of the working chamber is set, in more complex and expensive models, the humidity can be adjusted from 5 to 100%.
Commonly encountered additional options of devices include the following: climate control system; self-diagnosis system; the presence of a temperature sensor (or: "needles"; "thermal probe"; "thermal core"); function of fast cooling of the chamber; the presence of a shower device; automatic cleaning system, etc. additional features allows you to increase the level of controllability of the production process.
More modern models of combi steamers have software. Programmable devices are especially convenient in catering establishments with a narrow range of dishes.
It should also be noted that the models have more high class functions "T" - the temperature difference between the center of the products and the working chamber. The smaller it is, the higher such organoleptic indicators of products as juiciness, tenderness, consistency.
The preparation of culinary products in combi steamers takes place in gastronorm containers (GN) - universal baking sheets of various sizes: 1/1, 1/2, 2/3, 2/1. They can be of different heights (20, 65, 100, 150, 200 mm) with a solid bottom (GN), with a non-stick coating (GNE), perforated (GNP / PP), mesh (GNP). The height of the gastronorm container affects the movement of air in the working chamber, the uniformity of heating and the color of finished products. The use of perforated gastronorm containers intensifies the process of steaming food, especially vegetables. The use of baking sheets with non-stick coating reduces the consumption of fat during frying, avoids turning over products.
Along with gastronomy containers for heat treatment, the combi steamer uses grill grates, special vertical holders for whole fried poultry, silicone molds for a la carte dishes, ceramic pots. In the steam mode, you can cook items in cling film.

Practice shows that the technological process of cooking in a combi steamer is somewhat different from the traditional one: in particular, the temperature and humidity conditions, the duration of heat treatment, and the sequence of operations change. With combined heating, it becomes possible to step (stage-by-stage) mode of heat treatment of culinary products, which makes it possible to reduce its mass loss, increase nutritional value, reduce the energy intensity of the process. When choosing the parameters of heat treatment, it is necessary to take into account: type of raw material; its weight; type and size of gastroyemkost; the degree of loading of the working chamber; Possibility of simultaneous cooking different products; technical and operational characteristics of the device, in particular, the presence of additional functions and programs (temperature sensor; T function, etc.), etc.
The proposed recommendations for cooking using combi steamers are based on the instructions of the equipment manufacturers, the accumulated experience of working with combi steamers of the specialists of CJSC KSHP "Druzhba", the scientific developments of the specialists of the Department of Technology and Catering of the St. Petersburg Trade and Economic Institute. Data on the modes of heat treatment of various groups of raw materials and semi-finished products are given in the table "Modes of cooking culinary products in a combi steamer".
Before cooking food, the combi steamer must be preheated. The temperature of the working chamber at its maximum load should be 30-40 ° C higher than the required one. In the case of preparing products from frozen or chilled raw materials, it is recommended to heat the chamber up to 300 ° C. In the combi steamer, you can cook at the same time on all levels. The number of gastronorm containers varies depending on the height of semi-finished products (for example, frying meat large piece or in the form of portioned products), as well as the type of product. Yes, when baking. confectionery for uniform color and good baking, the loading of the working chamber should not exceed 50% (that is, every second tier is used).
During the heat treatment of small batches of raw materials, different food products can be used simultaneously if their cooking modes are the same. For example, in the “steam cooking” mode, you can simultaneously blanch tomatoes, boil hard-boiled eggs and chopped vegetables for salads and vinaigrettes, cook fish in portions; in the steam convection mode - cook chicken fillet, portioned pieces of meat, products from cutlet mass, roast and vegetable stew in a pot. Culinary products are removed from the working chamber as soon as they are ready. For more precise control over technological process and ensuring the safety of finished products use a temperature sensor (or “thermal probe”). It is installed in the thickest part of the semi-finished product so that the end of the needle is in the center of the product. With the help of the control display, the final temperature is set (for products from meat, poultry, fish - 85 ° C), upon reaching which the device turns off, the risk of overheating of the products is minimized. With simultaneous heat treatment of semi-finished products different size, different types raw materials, the sensor is initially installed in a product with the smallest mass and a shorter cooking time.
To obtain culinary products with greater juiciness and tenderness, it is advisable to use the T function. If there is no function in the device, you can simulate it yourself. To do this, set the required temperature inside the product (thermoprobe temperature) and set the minimum possible temperature difference (T) between the air in the working chamber and in the center of the processed semi-finished product. The advantages of the T function are as follows: heat treatment takes place at gentle temperatures, which allows you to learn products with high organoleptic characteristics and reduce weight loss; overheating of products is completely excluded; there is no need to control the cooking process; the possibility of an error due to the fault of the cook is excluded. The disadvantages of the T function include a slight increase in the duration of cooking.

COOKING MEAT PRODUCTS

Steam cooking of meat products is preferable for children's and diet food. The height of gastronorm containers depends on the type of semi-finished product and ranges from 20 to 150 mm. Multi-portion chopped semi-finished products, for example, rolls, are conveniently cooked in the form of loaves in cling film. Beef and chicken soufflé can be steamed in silicone molds.

Meat semi-finished products are fried in convection, paroconvection, combined step modes. The use of steam when frying meat contributes to greater juiciness of the products and the formation of a thin crust on their surface. To get a more familiar, pronounced dense crust it is possible to increase the temperature in the chamber to 200-240 ° C 2-4 minutes before readiness. However, it should be noted that in this case, the mass loss of finished products increases by 4-5%. For frying semi-finished products from meat and poultry, gastronorm containers with a side height of 20 mm are used. It is possible to fry meat products on a grill or in perforated gastronorm containers. In this case, to collect meat juice and fat, it is advisable to install a container with water at the lower level of the working chamber; the broth formed in it is used for making sauces.

The surface of semi-finished products before frying is greased or sprinkled with oil (aerosol packaging). The consumption of fat is thus reduced by about 50% compared to traditional frying on the stove. Reduced fat consumption, softer thermal frying conditions contribute to less accumulation of free radicals in finished products, which meets the requirements of a healthy diet. Products from cutlet mass (cutlets, meatballs, schnitzels) partially lose their shape during heat treatment in a combi steamer (become spherical). To prevent a possible defect, practical workers lightly fry semi-finished products traditional way or increase their surface by reducing the height.

Combi steamers are used not only for cooking and frying meat products, but also for preparing stews and baked meat and poultry dishes. So, to prepare pilaf, meat cut into small pieces weighing 10-15 g is fried until half cooked in a gastronomy container with a side height of 65 mm; then add chopped onion and carrot, tomato and fry them together with meat. Liquid (water, broth) and rice are added to the fried meat with vegetables in accordance with the recommendations of the technological documentation. All components are mixed and the pilaf is brought to readiness in the “steaming” mode or in the steam convection mode.

To prepare stew or chicken legs, semi-finished products are lightly fried in a convection mode until a color is formed in a gastronomy container with a side height of 65 mm, then poured with sauce and brought to readiness in a steam convection mode.

COOKING FISH

For steaming fish, a gentle mode is recommended (at a low temperature of 70-80 ° C. Such heat treatment allows you to get products juicy, with a delicate texture. The fish is cooked whole, including stuffed, in portions, in the form of chopped products. Recommended use perforated gastronorm containers 1/1 with a side height of 20 mm.
Frying fish in a combi oven requires especially careful working out of the modes, otherwise finished goods are obtained without the usual color on the surface or with a soaked crust. Good results are achieved when using the T function. The optimal values ​​are 40°C, the humidity in the working chamber is 50%, the set temperature of the probe is 80°C. If the T function is not available, you can cook fried fish in step (step) mode. At the first stage, the fish is cooked in a steam convection mode by setting the temperature of the working chamber to 120°C, the temperature sensor to 85°C. To obtain a more intense color in the chamber at the end of the heat treatment, you can increase the temperature to 200-240 ° C - the same as for semi-finished meat products.

COOKING VEGETABLES, GRAIN AND PASTA DISHES

In the combi oven it is convenient to cook peeled and chopped potatoes, carrots, beets for salads, vinaigrette, side dishes. Preliminary cutting makes it possible to mechanize the technological process as much as possible, and subsequent heat treatment eliminates the possibility of secondary microbial contamination. The optimal cooking mode for vegetables is “steam cooking”, the choice of temperature depends on the type of product: vegetables with a delicate structure, such as asparagus, are best cooked at a temperature of 80 ° C; potatoes and root crops - at 110-130°C. To intensify the cooking process, it is recommended to use perforated gastronorm containers. To intensify the cooking process, it is recommended to use perforated gastronorm containers (GN 1/1) with a side height of 65 mm. Vegetables are laid out in a layer no more than 2-2.5 cm.
In the combi steamer, you can cook not only boiled vegetables, but also fried potatoes, grilled vegetables, casseroles, puddings, vegetable soufflés, etc. For vegetables - grilled vegetables are cut into thin wide slices, laid out on well-heated and greased special grills and cooked in convection mode. For vegetable casseroles, gastronorm containers GN 1/1 with a side height of 65 mm are used. Chopped or finely chopped vegetables, placed in a gastronomy container, are cooked until half cooked in the “steam cooking” mode, then the necessary components are added (eggs, fat, etc.), the surface is smeared with sour cream or a mixture of eggs and sour cream (you can sprinkle with grated cheese) and bake in convection mode. The combi steamer can cook potatoes that have been blanched in fat and frozen (local fries). To do this, the frozen semi-finished product is laid out in mesh gastronorm containers 1/1 with a height of 20 mm, sprinkled with salt and cooked in a steam convection mode.
For the preparation of cereals, it is advisable to use gastronorm containers GN 1/1 with a side height of 65 mm. Due to the increase in the evaporation surface, the amount of liquid should be increased by 5% compared to the traditional cooking method. Typically, equipment manufacturers recommend cooking porridge in steam mode. However, in the course of research conducted at CJSC KSHP "Druzhba", it was found that when cooking in steam mode, the cooking time noticeably increases, when using the steam convection mode, uneven boiling of cereals occurs. Optimal is the combined two-stage mode (see table) with an increase in temperature in the initial period. During the preparation of porridge in the combi steamer, stirring is not required, since burning is excluded.
Finished viscous cereals serve as the basis for the preparation of cereal dishes. So, for casseroles, the necessary components (eggs, sugar, fat, etc.) are added directly to the gastronorm container, mixed, the surface is smeared with a mixture of eggs and sour cream, then baked in convection mode for 10 minutes.
For pasta(baked from pasta) pasta is cooked in a gastronorm container, like porridge, in steam mode in a mixture of water and milk, without draining the liquid. In chilled to 60 ° C, pasta is added, as in a cereal casserole, eggs, sugar, fat; mix, grease the surface with a mixture of eggs and sour cream and bake in convection mode.
Cooking pasta for side dishes in a combi oven is not recommended.

COOKING DISHES FROM EGGS

Eggs in the shell are boiled in steam mode without adding water in GN 1/1 gastronorm containers with a side height of 20 mm. Cooking time is 8-15 minutes depending on the desired degree of readiness. Cool eggs cold water with a hand shower.
For salads, it is advisable to boil eggs without shells; for this, a well-mixed mixture of proteins and yolks (egg mass) is poured into a gastronomy container with a side height of 65 mm and boiled in steam mode for 15-50 minutes. The finished mass is cut into cubes or finely chopped. No need to clean boiled eggs from the shell, which reduces the possibility of microbial contamination.
The mass for omelettes is prepared according to traditional recipe, poured into gastronorm containers with a side height of 65 mm or into special forms and boiled in steam mode.
The combi steamer is convenient to use for auxiliary operations. For example, for peeling tomatoes and peeling onion they are blanched for 2-3 minutes in steam mode.
In the combi steamer, you can not only cook, but also quickly cool finished products (for example, vegetables for salads and vinaigrettes) without removing them from the cooking chamber, using the quick cooling function. However, it must be remembered that additional weight loss of products can increase by 15-20%.
Combi ovens are used for baking various dough products, as well as for preparing minced meat, boiling jam, roasting nuts, etc. To obtain products with a uniform color when baking flour confectionery, it is recommended to choose GN 1/1 gastronorm containers with a side height of not more than 20 mm and use every second level in the working chamber. The baking temperature is set 20-30°C lower than in conventional ovens. The fan speed in convection mode must be minimal, otherwise the surface of the products, for example, biscuit semi-finished product, will be uneven. As a rule, dough products, during baking of which steam is supplied to the working chamber (5-40% depending on the type of product). The proofing of dough products is also carried out with the addition of steam at a temperature of 36°C.
The modes of preparation of culinary products given in the table are indicative and may vary depending on a number of factors: equipment model and its functionality; the volume of the prepared batch, the condition of the raw materials, etc. From these factors depends and comes out finished products.
In a ten-level combi-steamer with a maximum load, it can simultaneously cook: 25 kg of viscous porridge or casseroles from it; 12-13 kg of chopped vegetables; 12-13 kg of chopped meat products; 15-17 kg of fish (the number of servings depends on the output of the products). The cooking time of culinary products at the maximum load of the device increases by about 10 minutes.

The original English names for intensive refrigeration and freezing cabinets are blast chiller (shock chilling), blast freezer (shock freezing),
blast chiller-freezer (shock cooling / freezing) formed the basis of Russian names widely used in everyday practice: " blast chiller», « blast freezer», « blast chiller-freezer". English names can also be translated as " intensive cooling», « intensive freezing", but the accustomed word" shock» at the user level reflects the essence and principle of operation of the devices.
Unlike the widely used medium and low temperature refrigerators (chambers), they have a forced ventilation system, more powerful compressors and are distinguished increased productivity. Thanks to the convection of cold air, culinary products are quickly cooled or frozen.
The intensive cooling mode allows you to quickly pass the risk range of active reproduction of microorganisms (from 65 to +10°C) and thereby increase the sanitary safety of the cooled products. Traditional refrigeration equipment is not capable of this; hot food cannot be put into it.

Intensive freezing is a decrease in the temperature inside the product from +70 to -18 ° C in a time not exceeding four hours. During this cycle, the temperature inside the chamber drops sharply to -40°C and is maintained at this level until the temperature inside the product reaches -18°C. Upon reaching the set temperature, the “blast freezer” switches to the mode of a conventional low-temperature cabinet.
The high freezing rate contributes to the rapid passage of the zone of maximum moisture crystallization in the range of -1 ... -5 ° C, the formation of small ice crystals evenly distributed throughout the thickness of the product, and the preservation of its morphological structure and moisture.
On the Russian market, devices for intensive cooling and freezing are represented mainly by foreign companies. The price range varies widely and depends on the dimensions, performance, functionality, design features, technical characteristics, technology and materials of manufacture.
Overall dimensions determine the performance of the devices. There are desktop models with 3-5 levels and floor models with up to 20 levels. The internal dimensions and profile of the equipment allow the use of both gastronorm containers () 530 * 325 mm) and baking sheets (600 * 400 mm) in confectionery shops. In larger vehicles, it is convenient to use trolleys, which reduces the time spent during the technological process.
The performance of intensive cooling and freezing cabinets is determined by the number of loaded gastronorm containers and the duration of one technological cycle of refrigeration processing of products: cooling from +70 to +3°C for 90 minutes, freezing from +70 to -18°C for 240 minutes.
According to their functionality, cabinets are divided into intensive cooling devices (“ blast chiller"") and intensive freezing (" blast freezer"). Cases of intensive freezing combine functions of cooling and freezing. If desired and necessary, each function can be used independently. A combined cabinet is a more expensive "pleasure", but its proper use leads to a faster payback.
The control of the devices can be electromechanical or electronic. The latter provides a programming function that allows you to start a standard process at the touch of a button. Mode switches are displayed on the control panel of the device (cooling; freezing, cooling + freezing); button for adjusting the cooling capacity from 1 to 9 depending on the physical properties of the product; fan speed control button; temperature-time control switch, which is activated during the programming mode, etc.
Programming the refrigeration capacity makes it possible to ensure the production of high-quality quick-frozen culinary products with high organoleptic characteristics after heating. In addition, programming is convenient because the chef can plan production more flexibly: for example, process part of the products at night. At the same time, the presence of personnel in the kitchen is not required. More advanced models of devices allow the service personnel to completely get rid of the control over the technological processes of processing products, to minimize the influence of the "human factor".
When installing refrigeration equipment in a hot shop, it is necessary that the apparatus comply with a certain climatic class - this is the 4th or 5th climate class "tropic" (ambient temperature +28 ... + 43 ° C, humidity 40 ... 80%). Since condensate appears during the intensive blowing of the product, the developers of the equipment in larger models have provided a moisture removal system to prevent the formation of ice. Drainage drains condensate into the sewer system.
Design features determine the location of the compressor (bottom or top; remote or built-in) and the method of cooling the condenser (air or water).
Specifications indicate the required mains voltage, frequency, power. The energy consumption of the cabinet varies according to the functions performed (cooling, freezing).
Materials and manufacturing techniques of devices can be different. All-welded body made of of stainless steel or galvanized steel with a polymer coating, ensures the durability of the cabinet body and the stability of the temperature regime. As thermal insulation, modern polyurethane foam sandwich panels win. For internal execution of the device use polycarbonate, food aluminum or stainless steel. The latter material is unrivaled, especially if the equipment is made using seamless technology and the corners of the cabinet are rounded. In this case, the dirt does not clog into the corners of the cabinet, the joints of the metal sheets do not oxidize, and washing the inner surface of the cabinet is greatly simplified.

Additional functions. The most expensive devices have them:

• defrosting (in automatic or manual mode) is activated as needed, ensuring that optimum operating conditions are always maintained;
• ultraviolet sterilization of the working chamber after each cycle;
• selection of the cooling/freezing mode in accordance with the current regulatory documentation;
• sequential display of the readings of three temperature probes of the selector switch;
• verification of emergencies registered by the self-diagnostic system;
• displaying and checking the data registered by the HACCP system. Range of use of cases (chambers) of intensive cooling /freezing wide:
• rapid cooling of blanks (boiled vegetables, meat, poultry, fish, eggs) for the preparation of cold dishes;
• rapid cooling of freshly prepared dishes of culinary products, semi-finished products of a high degree of readiness for their further transportation to canteens, pre-cooking, buffets-distributors, distributing in functional containers or individual packages;
• creation of a "bank" of chilled, portioned dishes for their simultaneous serving after heating in a combi steamer when serving students during a break; vacationers in country houses, camps;
• creation of a "bank" of chilled or frozen meals in individual packages in small volumes, but in a wide range in order to maximize the needs of children and adolescents in diet food taking into account national, religious and other features;
• creation of a “bank” of quick-frozen semi-finished products for catering in case of violation of raw material supply schedules, etc.

Modes of cooking culinary products in the combi steamer
Name culinary product	Gastronorm capacity		Recommended heat treatment parameters				Notes
	Type, height, mm	Quantity, pcs	Mode	Temperature, С	humidity %	Cooking time, min
1	2	3	4	5	6	7	8
meat products
Boiled beef, (large piece)	GN, 100 - 150	5	steam cooking	100-130	90	90 \ 120	pieces of approximately the same size and shape
Sausages, sausage	GN,20	10	steam cooking	80	95	10	-
Chicken fillet, natural, poached	GN,20	10	steam cooking	80-85	95-100	12	-
Chicken soufflé	GN.65	10	steam cooking	80	100	12 - 15	can be cooked in silicone molds
Pork fried in large pieces	lattice	3 \ 5	Combined, stepped	1.100	100	10\15t 70C-75C	temperature probe is used
				2.150	40
				3.220	-
Fried meat (portions)	GN20 GN20	10	convection	160	-	8 \ 10	grease products
Breaded natural meat products		10	convection	220	-	8 \ 10	-
Pilaf	GN.65	5	steam convection	1.180	30	10 \ 15	-
				2.160	40	25 \ 30
Whole fried chicken (carcass)	lattice	3 \ 5	Combined, stepped	1.100	98 100	5	temperature probe is used
				2.160	40	5t 65C-70C
				3.250	-	5\6t85C
Fried chicken fillet	GN20 GN20	10	steam convection	180	20	15 \ 18	-
Meatballs	GN20 GN20	10	Combined, stepped	1.600	20	10	-
				2.180	-	4 \ 5	-
Products from minced meat	GN20 GN20	10	steam convection	180	40	10 \ 12	grease products
Fish
Whole boiled fish	GN,20	4	steam cooking	78	100	5t 65C-70C	temperature probe is used
Commercial fish (fillet with skin)	GN20 GN20	10	steam cooking	70-75	100	10 \ 12	you can use perforated containers
Meatballs	GN,20	10	steam cooking	75	100	8 \ 10	-
Fish fried in chunks	GN,20	10	Combined, stepped	T=125	50	6 \ 10	-
				2. 220	70	5\9 T=85S
fish soufflé	GN,20	5	steam cooking	70	100	15	in silicone molds
Vegetables
Boiled potatoes in skin	GN65	5	steam cooking	100-130	95-100	45 \ 50	-
Boiled potatoes (cubes)	GN65	5	steam cooking	100	95-100	20 \ 25	-
Boiled beets (cubes)	GN65	5	steam cooking	100	100	50 \ 60	-
blanched tomatoes	GN,20	10	steam cooking	100	100	2 \ 3	-
Potato baked in foil	GNP, 20	10	steam convection	180-200	90	40 \ 45	-
French fries	GNP, 20/65 mesh	10 \ 5	convection	210-220	-	10 \ 12	used frozen potatoes blanched in fat
Vegetable casserole	GN65	5	Combined, stepped	1.140	60	30	-
				2.160	-	15	-
Stuffed Peppers	GN65	5	steam convection	160-180	50	30 \ 45	it is recommended to lay in containers with the hole down
Cereals, pasta
Buckwheat porridge viscous	GN65	5	Combined	1.160	100	15 \ 20	liquid to grain ratio 4:1
				2.100	100	10 \ 15
Loose buckwheat porridge	GN65	5	-	1.600	100	15 \ 20	liquid to grain ratio 2:1
				2.100	100	10 \ 15
Fried rice porridge	GN65	5	-	1.160	100	15 \ 20	-
				2.100	100	10 \ 15
rice pudding	GN65	5	steam cooking	90 - 100	100	35 \ 40	liquid to rice ratio 3:1
Rice casserole	GN65	5	Combined, stepped	1.140	60	30	-
				2.160	-	15
noodles	GN65	5	-	1.150	100	20 \ 30	liquid to pasta ratio 2:1
				2.170		15
Egg dishes
Hard boiled eggs	GN,20	10	steam cooking	90	100	12 \ 15	-
Scrambled eggs	GN,20	10	-	65	100	6 \ 8	-
eggs for salad	GN65	5	-	80	100	15 \ 20	-
Omelette	GN65	5	-	85	100	20 \ 25	-
Sweet dishes
puddings	GN, 20/65	10 \ 5	steam cooking	65-90	95-100	depends on the weight of the product	-
baked apples	GN,20	10	convection	200		12	-
Apples, pears poached	GN,20	10	steam cooking	100	95-100	6 \ 8	-
Flour confectionery
Puff pastry products	GN,20	5	convection	190-210	-	15 \ 18	Preheating up to 220C
Biscuit semi-finished product	GN65	5	-	180	-	35	Reduce fan speed to 1/2
Products from choux pastry	GN,20	5	-	1.180	-	10	In the second stage, reduce the fan speed to 1/2
				2.160		10
shortbread cookies	GN,20	5	-	160-180	-	16 \ 18	-
Buns, cheesecakes yeast dough	GN,20	5	steam convection	160	40	15 \ 17	-

COOKING IN A SMOKING COMBI OVEN.

1. Marinate pork skewers and leave overnight in a cold place. For 1 kg barbecue:

Lemon juice 20g, apple cider vinegar 20g, salt 30g, 5 ground peppers 3g, onion 2 heads, vegetable oil 20g.

4. Install the program from 3 steps. The first step is the HEAT mode, 180С, 15 min, TURBO, smoking.

6. Third step HEAT + STEAM mode, 170C, 1 min, fan, 100% humidity.

CHICKEN SHASHLIK. RECIPE OF SERGEY TRIFONOV.

1. Marinate chicken skewers and leave overnight in a cold place.

For 1 kg barbecue:

2. Soak wood chips in water. If you plan to use it in more than 15 minutes, drain the water and leave the chips in the tray. In order for the color to be a beautiful orange hue, the wood chips must be damp, but not wet. Otherwise, you will already have smoked time, and the chips will not dry yet. Dry wood chips will not give the correct color in any case.

3. If you are using wooden skewers, then they must also be put in water to make it easier to string pieces of meat.

4. Install the program from 3 steps. The first step is the HEAT mode, 180С, 15 min, TURBO, smoking.

5. Second step HEAT mode, 210C, 2 min, 80% fan, 100% humidity.

6. Third step HEAT + STEAM mode, 175C, 1 min, fan, 100% humidity.

Print step by step recipe chicken skewers you can here:

SRIRACHA SAUCE

Ingredients:

3 Red Bell Peppers, 3 Yellow Bell Peppers, 4 Medium Onions, 2 Heads of Garlic, 12 Tomatoes Lady fingers”, 1 bunch of red chili peppers, olive oil, white table vinegar, sugar, salt.

1. Soak hardwood chips for 10 minutes. Coarsely chop all the ingredients and spread evenly on a tray. Sprinkle with sugar, salt, sprinkle with olive oil and white vinegar. Mix everything with your hands to evenly distribute the seasoning.

2. In manual mode, set the program in two steps. The first step of the program is hot smoking at 121C for 20 minutes. Fan speed 60%. The second step is the combined mode, 204С for 20 min. If desired, you can add a recipe to the machine's memory for later use. Place the scoop with wood chips and the ingredient tray in the combi steamer and start the machine.

4. Load everything into a blender and grind to a puree state. Sugar, salt, olive oil and vinegar can be added if desired. Some of the sauce can be preserved in jars for later use.

You can print a step-by-step recipe for Sriracha sauce here:

STEAK IN THE ALTO-SHAAM COMBI OVEN.

1. Marinate the steaks ahead of time. Not a large number of vegetable oil in the marinade will be in place.

2. Arrange the steaks on the Alto-Shaam steak rack. The grill should be at room temperature, not hot.

3. Record a 4 step program. How to record - see

4. First step turbo mode, 271C 3 min. Second step - heat at 260C, 5 min., 80% fan, 100% humidity, power consumption mode
turbo. The third step is heat + steam at 240C, temperature probe at 50C, 80% fan, 50% humidity, middle power button (eco mode). Fourth step - exposure mode

2.5 min., 20% fan, 0% humidity. This is a SPECIAL mode in which the steak "rests". It is located on the second page, the transition to which is by the arrow with a green cross:

8. Save the recipe by clicking on the floppy disk icon and selecting a picture from the folder. If you would like to change a recorded recipe, you can view it in the Alto-Shaam Equipment Video section of the website.

9. Place the rack with the meat in the combi steamer and start the machine.

10. When the combi steamer indicates that cooking is finished, remove the rack. Please note that in order for the steaks to have a pattern, the grate does not need to be preheated.

INGREDIENTS: Marinated meat and grill.

You can print the step by step recipe here:

SMOKED TURKEY IN THE ALTO-SHAAM COMBI OVEN.

1. Wet the turkey carcass paper towel and put on the rack. Place the grate in the tray. Thoroughly grease the carcass with vegetable oil. Lubricate the carcass with salt, pepper or any other dry marinade.

9. When the combi steamer is preheated, place the turkey tray in the combi steamer. Insert the temperature probe into the breast so that it does not touch the bone.

10. When finished cooking, remove the turkey from the combi steamer.

INGREDIENTS:

Turkey 10kg., dry spices, vegetable oil.

You can print the step by step recipe here:

STEW LAMB IN SWEET AND SOUR SAUCE

Ingredients: Boneless leg of lamb approximately 2.7 kg, 4 sour oranges, 1 tbsp. dried oregano, 4 heads finely minced garlic, 1 large onion, thinly sliced, 2 bay leaves, 1 cup (236ml) dry white wine, 1 teaspoon table salt, 1 teaspoon freshly ground black pepper, 2 tablespoons vegetable oil.

1. Squeeze the juice from the oranges and mix it with all the ingredients except for the oil. Put the foot in the resulting marinade, cover and leave for 2-4 hours in a cold place.

2. Heat oil in a deep pan. Brown lamb on all sides. Pour the marinade over the lamb into a tray and bring to a boil.

3. Cover the tray with a lid and place in the preheated CTP combi steamer. Combined mode, 149C, 60% fan speed and 100% humidity. Cook with temperature probe, temperature 80C.

4. After cooking, let it “rest” for 20 minutes. Drizzle with sauce when serving.

Print step by step recipe lamb stew you can here:

MUSSELS GRATIN IN THE COMBI OVEN WITH SALAMANDER ALTO-SHAAM

1. We take fresh mussels.

2. Put the oil in the blender and cut the lemon zest. Squeeze lemon juice in there. Add black pepper, salt, a little cayenne pepper.

3. Mix well. Put the mixture in pastry bag and distribute among the mussels.

4. Turn on the salamander in the combi steamer. After 15 minutes, you can put the mussels. We put on the highest level under the salamander for 4 minutes.

You can print a step-by-step recipe for mussel gratin here:

BAKING BAGGUETES

1. Pour into a bowl hot water, add yeast, stir, add flour. Mix with a wooden spatula until smooth. Pour in the salt.

2. Mix in a blender using a spiral attachment.

3. Knead the dough into a ball. Cover the dough and cover with cling film. Leave for 2 hours at room temperature. To speed up the proofing process, you can place the dough in the Alto-Shaam oven.

4. Remove the dough from the mold and knead it again for 3 minutes.

5. Put the dough back into the mold, cover and keep for another hour and a half.

Preheat the Alto-Shaam combi oven to 205C.

6. Bake in the Alto-Shaam combi oven for 25 minutes in the CONVECTION mode at a temperature of 205C.

You can print the baguette recipe here:

FRENCH FRIES

1. Preheat the combi steamer to 301C

2. Load the perforated potato trays into the combi steamer. Potatoes should lie in one layer, not a bunch.

3. Select a program from the menu or manually set the following steps - in combined mode 199C

• 10% humidity for 5 minutes
• 80% humidity for 3 minutes
• 50% humidity for 3 minutes

MUSHROOMS IN THE COMBI Oven WITH SALAMANDER ALTO-SHAAM

1. Wash the mushrooms. Drain the water. Shake off the water properly.

2. Transfer the mushrooms to a bowl. Drizzle with oil, sprinkle with salt and pepper.

3. In the meantime, turn on the salamander in the combi steamer, select the salamander icon on the display and press START. 4. After 15 minutes. you can put mushrooms in the combi oven on the highest level under the salamander. 5. After 10 min. mushrooms should be as in the photo.

HOW TO COOK SALTED BEET IN THE ALTO-SHAAM COMBI OVEN.

1. Whip the egg whites into a stable foam (so that there are stable peaks). Mix well with salt.

2. Place 1/3 of the mix into a 6.5cm deep 1/3 tray. Evenly spread the washed and slightly polished beets. Put in the garlic and thyme. Close with the remaining mass.

3. Cook in a combi oven at 177C for an hour and a half in convection mode.
After cooking, remove from the mass, peel and cut into slices. You can print the step-by-step recipe HERE:

HOW TO PREPARE SPICES FROM FRESH VEGETABLES AND FRUITS IN THE ALTO-SHAAM COMBI OVEN.

1. Finely chop vegetables, such as fennel, apples, onions, carrots, whatever the cook's imagination and flair tells you. Horseradish can be taken already from the bank, for example.

2. Spread out in one layer - and into the combi steamer for dehydration mode. If you forgot. Where this button is located, press the i (information) button - and an inscription in Russian will appear on all the buttons, which one is responsible for what. The dehydration button is 3rd from the bottom right. And we leave it overnight.

3. Press the tomatoes to saturate with oil and spices, “move” along the leaf. Drizzle oil on top as well, season with salt and pepper and add garlic and thyme.

4. Place in preheated Alto-Shaam combi steamer. Convection mode 94C, 10% humidity and 60% fan speed for 1 hour 15 minutes. To switch from Fahrenheit to Celsius and from English to Russian, go to the settings (house in the picture) and select all settings without a password there.

5. Turn the tomatoes over.

6. Set the same mode: convection 94C, 10% humidity and 60% fan speed for 1 hour 15 minutes.

You can print the step-by-step recipe HERE:

MEAT BREAD IN THE ALTO-SHAAM COMBI OVEN.

1. First, mix apple cider vinegar, ketchup and brown sugar.

2. Brown the finely chopped onion, garlic and thyme until the onion is transparent.

3. Mix eggs, Shirash sauce (if any) and Workcher sauce, Dijon mustard, milk, salt and pepper.

4. We combine everything with minced meat, except for the mixture with ketchup.

5. Put in a greased form. Top with ketchup mixture.

6. We put in a preheated steam oven. Cooking with a temperature probe. Combined mode, 121C. Temperature probe 72C.

7. Unmould, portion or place in an Alto-Shaam heated display case.

You can print the step-by-step recipe HERE:

An analysis of the results of the studies carried out allows us to conclude that when using modern species thermal equipment, including combi steamers, the technology for preparing culinary products is changing to some extent, for example, the sequence of operations, heat treatment modes, the recipe composition of culinary products.

To reduce production costs and improve the quality of finished products, it is necessary to make changes in the technological process of cooking. In this regard, one of the objectives of this work is to develop recommendations for heat treatment various kinds culinary products in a combi steamer, taking into account the peculiarities of domestic raw materials and the traditions of national cuisine.

Currently, combi steamers are one of the most popular types of thermal equipment. These are automated, multifunctional devices used in catering for steaming, poaching, frying, stewing, baking various food products, baking flour confectionery products, defrosting and heating chilled products. In the combi steamer, it is possible to control the main parameters, which allows you to raise the technological process of cooking to a new level. However, only the competent use of information about the capabilities of the combi steamer can make it work effectively.

For a number of years, a systematic study was carried out (by conducting a survey by student trainees) and a generalization of the experience of working on combi steamers in public catering establishments various types. Based on the data obtained and the results of our own research, recommendations were developed for cooking in a combi steamer a wide range culinary products. It has been established that in order to obtain finished products High Quality when choosing the parameters of heat treatment, it is necessary to take into account the following factors: type of raw material, its mass and chemical composition; type and size of gastroyemkost; the possibility of using additional functions and programs (temperature sensor, AT function

and so on.); the degree of loading of the working chamber; the possibility of simultaneous cooking of different products, etc.

In the course of the research, the recommendations of equipment manufacturers on the use of gastronorm containers when cooking various types of culinary products in a combi steamer were confirmed and refined (Table 5.1). Without compliance with them, one cannot count on the stability of the quality of the finished product, it is not possible to programmatically control the cooking process. For frying meat and fish products, it is advisable to use

baking sheets with a special non-stick coating (reduced consumption

fat, no turning required). In order to intensify the process when steaming, especially vegetables, perforated gastronorm containers are recommended. For heat treatment of products previously blanched in fat, for example, potatoes, mesh gastronorm containers are used. When choosing gastronorm containers by height, it should be taken into account that high sides impede the movement of air in the working chamber, as a result of which the products are heated unevenly, finished products have different colors. Along with gastronomy containers for heat treatment, grill grates, special vertical holders for whole fried poultry, silicone molds for portioned dishes are used in the combi steamer. In the steam cooking mode, it is possible to cook products in cling film (terrines, rolls, galantine, etc.).

Table 5.1 - Types of gastronorm containers and their use Type of gastronorm container Designation Side height, mm Use Stainless steel gastronorm container GN1/1 20 Frying semi-finished meat, poultry, fish, baking confectionery Stainless steel gastronorm container GN1/1 65 - zirovanie, baking GN container with non-stick coating GNE 1/1 20/65

\ Frying semi-finished products from meat, poultry, fish Stainless steel gastronorm container, perforated GNP/PP 1/1 20/65 Boiling vegetables, fish, etc., blanching Stainless steel gastronorm container, mesh GNP 1/1 65 Frying blanched products in fat In the combi steamer, cooking is possible on all levels at the same time. At maximum load, the number of GN containers varies depending on their height, as well as the type of processed products, for example, when frying meat in a large piece, the number of GN containers depends on the size of the semi-finished products. In order to uniformly form color and ensure the baking of confectionery products during baking, their loading of the working chamber should not exceed 50% (that is, every second tier is used).

Before cooking, the combi steamer must be heated to desired temperature. In the case of deep-frozen, chilled products, as well as products that do not require long-term heat treatment, it is recommended to heat the chamber up to 300°C. With the simultaneous preparation of large batches of raw materials, the temperature in the working chamber after heating should be 30-40 ° C higher than required.

As already noted in previous chapters, when using a combi steamer in the working chamber, set the temperature 25-30 ° C lower than in traditional ovens. When choosing a mode, it is preferable combined methods heat treatment, as well as stepwise (stepwise) options that allow intensifying the cooking process, improving the organoleptic characteristics of finished products, reducing nutrient losses and reducing the energy intensity of the technological process.

In the case of heat treatment of small batches of raw materials, it is possible simultaneous cooking different food products, if the modes of their preparation are the same. For example, in the “steam cooking” mode, you can simultaneously cook the following culinary products: boiled vegetables in sliced ​​form, blanched tomatoes, hard-boiled eggs, boiled fish in portions; in steam-convection mode - fried chicken fillet, chopped meat cutlets, roast in a pot, vegetable stew, fried meat products in portions. Finished culinary products are removed from the working chamber as they are cooked.

The use of additional functions of the combi steamer allows you to increase the level of controllability of the production process. So, for more precise control over the technological process and ensuring the safety of finished products, it is advisable to use a temperature sensor (thermoprobe). A clean cold sensor is installed in the thickest part of the semi-finished product so that the end of the needle is in the center of the product. Using the control display, set the final temperature inside the product (for products from meat, poultry, fish - 85 ° C), upon reaching which the device automatically turns off. Thus, heating culinary products to the required temperature guarantees their safety, there is no need for constant control over the cooking process, the risk of overheating of products is minimized. With simultaneous heat treatment of semi-finished products of different sizes, the sensor is installed in the product with the smallest mass, and the products are removed from the working chamber as they are cooked.

To obtain culinary products with greater juiciness and gentle

It is advisable to use the DT function. For this, it is set required temperature inside the product (temperature probe) and set the minimum possible temperature difference (AT) between the air in the working chamber and in the center of the processed semi-finished product. The advantages of the AT function are as follows: the heat treatment of products takes place at gentle temperatures from 60 to 130 ° C, which makes it possible to obtain products with high organoleptic characteristics and reduce weight loss; overheating of finished products is completely excluded; there is no need to control the cooking process; the possibility of an error due to the fault of the cook is excluded; Overnight cooking is possible using the delayed start programme. The disadvantages of the AT function include a slight increase in the cooking time.

For steaming boiled fish, chicken fillet, seafood, use perforated gastronorm containers GN 1/1 with a side height of 20 mm. A gentle cooking mode is recommended (at a low temperature of 70-80°C). This heat treatment allows you to get products more juicy, with a delicate texture.

For frying meat in a large piece and poultry with whole carcasses, we recommend

It is possible to use a stepped steam-convection mode. Prepared semi-finished products are placed on greased gastronorm containers GN 1/1 (side height 20 mm) at some distance from each other. It is possible to fry meat products on a grill or in perforated gastronorm containers. In this case, to collect meat juice and fat, it is advisable to install a baking sheet with water at the lower level of the working chamber, and use the resulting broth to prepare the sauce. The duration of frying depends on the type and size of the semi-finished product, the initial temperature in the center of the pieces, the degree of loading of the working chamber. As noted above, in order to obtain high-quality products with minimal weight loss, it is recommended to use a temperature sensor.

For frying portioned semi-finished products from meat, poultry, fish, gastronorm containers GN 1/1 with a side height of 20 mm are used. The capacity of each of them varies depending on the type of semi-finished product. On average, 1.2 - 1.3 kg of semi-finished meat products, 1.5 - 1.7 kg of fish products fall on one gastroy capacity. Before heat treatment, the baking sheets and the surface of the products are greased. Liquid fats with a low smoke point are recommended. It is convenient to distribute them with the help of spray guns. During heat treatment of culinary products in a combi steamer, the consumption of fat for frying is reduced by up to 50% compared to the Collection of technological standards. Finished products also contain less fat, due to less absorption, which is in line with the principles of a healthy diet. If necessary, prepared dishes can be poured over melted butter. Frying of semi-finished meat products is carried out in convection or steam-convection modes. In the latter case, finished products are obtained with a juicy, uniform structure of the central layers and, at the same time, a thin crust on

surfaces. To obtain a more pronounced dense crust, it is necessary to raise the temperature in the chamber to 200-240 ° C 2-4 minutes before readiness. It should be noted that in this case, the mass loss of finished products will increase by 4-5%.

Frying fish in a combi oven requires especially careful working out of the modes, otherwise the finished products are obtained without the usual color on the surface or with a soaked crust. During the research, it was found that good results are achieved using the AT function. Optimum values ​​of AT - 40°С, humidity in the working chamber - 50%, temperature probe - 85°С. To obtain color on the surface of the products, five minutes before the end of frying, the temperature is raised to 200°C. In the absence of the AT function, it is possible to cook fried fish in step mode. At the first stage, the fish is treated in a steam-convection mode, setting the temperature of the working chamber to 125°C, the temperature sensor to 85°C, at the end of cooking, the temperature in the chamber is increased to 240°C to form color.

Combi ovens are used not only for frying, but also for preparing stews and baked meat and poultry dishes. So, to prepare pilaf, meat cut into small pieces is laid out on baking sheets (side height 65 mm), mixed with a small amount of fat and fried in a steam-convection mode until half cooked. In the cooking process, add prepared vegetables and tomato puree, fry them together with meat. Then add the liquid (water, broth) and rice in accordance with the recommendations of the Collection of technological standards. All components are mixed and the pilaf is brought to readiness in the “steaming” mode or in the steam-convection mode.

To prepare stew or chicken legs stewed in sauce, semi-finished products are fried in convection mode until color is formed, then poured with sauce and brought to readiness in steam convection mode.

In the combi steamer, it is convenient to cook vegetables and potatoes, previously peeled and chopped.

Pre-cutting makes it possible to mechanize the technological process as much as possible, and subsequent heat treatment eliminates the possibility of secondary microbiological contamination. To intensify the cooking of vegetables and improve the quality of the finished product, it is recommended to use gastronorm containers GN1 / 1 65 mm high, but perforated. Vegetables are laid out in a layer of no more than 2-2.5 cm. For their preparation, the “steam cooking” mode is most optimal. The choice of temperature regime depends on the type of vegetable. So, vegetables with a delicate structure, such as asparagus, are best cooked at a temperature of 80 ° C; root crops - at 110-130°C.

The combi steamer can cook not only boiled vegetables but other dishes and side dishes: fried potatoes, grilled vegetables, casseroles, puddings, vegetable soufflés, etc. Yes, for cooking. grilled vegetables vegetables are cut into thin wide slices, laid out on special grates, greased and well heated, and cooked in convection mode.

For the preparation of vegetable casseroles, gastronorm containers GN 1/1 65 mm high are used. Sliced ​​vegetables are processed until half cooked in the “steaming” mode, then the necessary components (eggs, fat, etc.) are added, the surface is smeared with sour cream, sprinkled with grated cheese and baked in convection mode.

The combi steamer can cook foods that have been blanched in fat beforehand, such as french fries. The frozen semi-finished product is laid out in mesh gastronorm containers GN 1/1 20 mm high, sprinkled with salt and cooked in a steam-convection mode. Ready potatoes according to organoleptic indicators, it differs slightly from deep-fried potatoes.

For the preparation of cereals, it is advisable to use gastronorm containers GN 1/1 with a side height of 65 mm. The ratio of cereals and salt corresponds to the recommendations of the Collection of technological standards. Due to the increase in the evaporation surface, the amount of liquid must be increased by 5%. The ratio of cereals and liquid may vary depending on the type of culinary product, for example, when cooking rice for sushi, the ratio of rice and water is 1: 1.5. Typically, equipment manufacturers recommend cooking porridge in steam mode. However, in the course of research it was found that the two-stage mode with an increase in temperature in the initial period is optimal for cooking cereals. When cooking porridge only in the steam-convection mode, uneven boiling of the cereal occurs, and when cooking in the steam mode, the cooking time noticeably increases. During

cooking porridge in a combi steamer does not require stirring,

as long as burning is excluded.

Ready-made cereals serve as the basis for cereal dishes. So, to prepare casseroles, the necessary components (eggs, sugar, fat, etc.) are added to the boiled porridge, mixed, the surface is smeared with a mixture of eggs and sour cream, then baked in convection mode for 10 minutes.

For cooking pasta casserole (pasta)

pasta is steamed in a combi steamer in a mixture of milk and

in the air or in the water without reclining. Eggs beaten with sugar, fat are added to pasta chilled to 60 ° C and mixed, then baked in convection mode.

Combi steamers are not recommended for cooking pasta. In the case of cooking baked dishes from pasta (macaroni, noodles, etc.), pasta is steamed in a combi steamer in a mixture of milk and water or in water, without folding. Eggs beaten with sugar, fat are added to pasta chilled to 60 ° C, mixed, then baked in convection mode.

Eggs in the shell are steamed without adding water in gastronorm containers GN 1/1 (side height 20 mm). Cooking time is 8-15 minutes depending on the desired degree of readiness.

For salads, it is advisable to boil eggs without shells. To do this, a mixture of proteins and yolks is distributed on baking sheets with high sides (65 mm) and cooked in a combi oven in steam mode. The finished egg mass is cut into cubes. There is no need to peel boiled eggs from the shell, thereby reducing the possibility of secondary microbiological contamination.

The combi steamer is convenient to use for auxiliary operations. For example, to quickly remove the skin from tomatoes and onions, they are blanched for 2-3 minutes in the “steaming” mode. The scalded skin is easily removed.

In the combi steamer, you can not only cook, but also quickly cool the finished product without removing it from the cooking chamber, using the quick cooling function. It should be borne in mind that in this case, the weight loss of many products (vegetables, meat) increases to 15-20%. Eggs in the shell are cooled with cold water with the help of a hand shower.

Combi ovens are used for baking various dough products, as well as for preparing minced meats and fillings, frying nuts, boiling jam, etc. As already noted, in order to obtain products with a uniform color when baking flour confectionery products, it is recommended to choose GN1 / 1 gastronomy containers with a side height of not more than 20 mm and use every second level in the working chamber. The baking temperature is set 20-30 ° C lower than in conventional ovens. The fan speed in convection mode should be minimal, otherwise the surface of products, for example, biscuit "semi-finished products, will be uneven. As a rule, dough products are baked in convection mode. An exception is products made from yeast dough, during baking of which steam is supplied to the working chamber ( 5-40% depending on the type of product.) Proofing products from yeast dough is carried out at a temperature of 36°C in steam mode.

The optimal modes of heat treatment of culinary products from meat, poultry, fish, vegetables, cereals, as well as the modes for preparing sweet dishes and flour confectionery products are presented in Table 5.2. Table 5.2 - Modes for cooking culinary products in a combi steamer (10 levels) Name of culinary product Gastronorm capacity Recommended heat treatment parameters Notes type / height, mm quantity, pcs. mode temperature, °С humidity, % cooking time, min. 1 2 3 4 5 6 7 8 succulent products boiled beef (large piece) GN, 90-150 20 10 steam cooking 80 95 10 natural chicken fillet, stewed GN, 20 10 steam cooking 80-85 95-100 12 galantine GN, 20 5 steam cooking 85-90 95-100 40 semi-finished products boiled chicken soufflé in cling film GN, 20 10 steam cooking 80 100 12-15 can be cooked in silicone molds fried pork (large piece) wire rack 3-5 combined step 1. 100 100 10-15 using probe 2. 150 40 Up to 1 probe=70-75° C 3.220 - Up to tutyn=85°C fried meat (portions) GN, 20 GNE, 20 wire rack 10 convection 160 8-10 Grease products, you can use a temperature probe (85°C) breaded natural meat products GN, 20 GNE, 20 10 convection 220 8-10 - pilaf GN, 65 5 steam convection 1.180 2.160 30 40 10-15 25-30 fried chicken (carcass) wire rack 3-5 combined step mode 1. 100 98-100 5 temperature probe 2 is used. 160 40 Wn=65-70°C 3.250 5-6

chicken fillet GN, 20 10 steam 180 20 15-18 fried GNE, 20 convection mode meatballs GN, 20 GNE, 20 10 combined step mode 1. 160 2. 180 20 10 4-5 rub products GN, 20 10 steam 180 40 10-12 pieces before frying, grease the lean meat GNE, 20 convection mode with fat Fish Boiled fish GN, 20 4 steam cooking 78 100 Up to 1probe=85°C use the whole probe - - - fillet with skin GN, 20 GNP,20 10 steam cooking 70-75 100 10-12 you can use perforated gastronorm containers GN, 20 GNP,20 10 steam cooking 75 100 8-10 you can use perforated gastronorm containers fish fried in portions GN, 20 10 combined step mode 1. DT =125 2.220 50 70 6-10 5-9 temperature probe 85 °С

Vegetables boiled potatoes in skin GNP, 65 5 steamed 100-130 95-100 45-50 boiled potatoes (cubes) GNP, 65 5 steamed 100 95-100 20-25 boiled beets (diced) GNP, 65 5 boiled steamed 100 100 50-50 cauliflower GNP, 20/65 10/5 steamed 100 100 18 asparagus GN, 20 10 steamed 100 100 15-20 kohlrabi boiled (cubed) GNP, 65 5 steamed 130 100 30 - blanched tomatoes GN, 20 10 steam cooking 100 100 2-3 Blanch to remove the skin potato baked in foil GNP 20 10 convection steam 180-200 90 40-45 french fries GNP, 20/65 mesh 10/5 convection 210-220 10-12 frozen potatoes blanched in fat are used

vegetable casserole GN, 65 5 combined speed 1. 140 2.

160 60 30 15 stuffed peppers GN, 65 5 steam-convection 160-180 50 30-45 it is recommended to place in the container with the hole down Cereals/pasta porridge buckwheat GN, 65 5 combined step mode 1. 160 2. 100 100 100 15- 20 10-15 Ratio of liquid and cereals 4:1 Buckwheat porridge crumbly GN, 65 5 combined stepwise mode 1. 160 2. 100 100 100 15-20 10-15 Ratio of liquid and cereals 2:1 rice porridge crumbly GN, 65 5 - combined step 1.160 2.100 100 100 15-20 10-15 liquid to rice ratio 2:1 rice risotto GN, 65 5 steam cooking 96 100 30-35 liquid to rice ratio 2.5:1 sushi rice GN, 65 5 steaming 95 100 30 liquid to rice ratio 1.5:1 rice pudding GN, 65 5 steaming 90-100 100 35-40 liquid to rice ratio 3:1

rice casserole GN, 65 5 combined step 1. 140 2.160 60 30 15 ratio of liquid and rice 3: 1 noodles GN, 65 5 combined step 1. 150 2.

170 100 20-30 15 liquid to pasta ratio 2:1 lasagna GN, 65 5 steam convection 1.140 2.200 50-60 20-25 5-10 The duration of the second stage depends on the desired degree of color intensity Egg dishes hard-boiled eggs GN, 20 10 steaming V0 100 12-G5 soft-boiled eggs 10 steaming 65 100 6-8 omlette GN, 65,

omelette molds 5 steam 85 100 20-25

Ill salad eggs GN, 65 5 steaming 80 100 15-20 Sweet dishes creams, puddings GN, 20/65 10/5 steaming 65-90 95-100 depending on the type and weight of the product baked apples GN, 20 10 convection 200 12 apples, poached pears GN, 20 10 steam cooking 100 95-100 6-8 pre-marinate fruits in wine or lemon juice Flour confectionery buns, yeast dough tarts GN, 20 5 steam convection 160 40 15-17 puff pastry products GN, 20 5 convection 190-210 15-18 preheating to 220°C semi-finished biscuits GN, 65 GNE, 65 5 convection 180 35 reduce fan speed to 1/2

choux pastry GN, 20 5 convection 1. 180 2. 160 - 10 10 in the second stage reduce the fan speed to 1/2 Shortbread GN, 20 5 convection 160-180 16-18 replace the traditional stove. Due to the design features of the working chamber, it is difficult to cook liquid and semi-liquid dishes (soups, sauces, compotes, etc.) in it. But it is possible to prepare such semi-finished products as flour sauteing, baked vegetables, dressing for borscht, etc.

Thus, the use of combi steamers in public catering establishments allows raising the process control to a new level, ensures the safety of finished products, and gives them a dietary orientation. The possibility of programming the modes of heat treatment (use of "recipes") eliminates the possibility of errors due to the fault of the staff and allows you to stabilize the quality of the finished product. In addition, the installation of a combi steamer in an enterprise allows saving production space and energy resources, helps to reduce the cost of physical labor and creates favorable conditions for the work of staff. ,

Professional kitchen equipment that combines the use of steam and convection in various proportions. This kitchen unit can take up to 75% of all heat treatment operations that take place in the kitchen, making it an integral part of the professional kitchen.

The economic feasibility of purchasing this rather expensive equipment is due to the high economic efficiency when cooking large amounts of food, significantly saving energy.

Advantages of a convection oven over other kitchen equipment:

• uniform cooking;


• accelerated cooking process based on the presence of humidity and a certain temperature in the convection chamber;


• retaining the majority useful properties food. Oil exceptions and the possibility of cooking at a low temperature, which minimizes the loss of vitamins and nutrients;


• cooking a lot various dishes in one working chamber, without mixing their smells and without changing taste;


• saving of the used electric power;


• space saving;


• reducing the number of personnel required to carry out the necessary operations;


• reduction in the size of the frying and cooking of food;

Since its invention in 1976 by Rational in Germany, the combi steamer has undergone many changes in terms of ease of use and automation of cooking. But even now, after many years, this equipment has a high price, due to the introduction of all more electronics and demand for expensive industries.

Among the many manufacturing companies represented on the Russian market, it is worth separately talking about the market leader - the domestic trademark - Abat. are manufactured by JSC Chuvashtorgtekhnika, which has experienced both ups and downs over its fifty-year history. But, after 1994, the company headed for the production of new types of trade and technological equipment, and things only went up.

In 2004, Chuvashtorgtekhnika launched the first domestic combi steamer. A few years later, they firmly occupied their niche in the market. kitchen appliances and took the leading position, having overtaken the level of sales of eminent import manufacturers. Now steam convection ovens have become available not only expensive restaurants, but also a small cafe or a school canteen. Trademark Abat managed to restore people's trust in the domestic manufacturer.

Among the other suppliers of combi steamers, it is worth noting the companies:

• Rational - the leader in the world market of thermal professional equipment, the production bases of which are located in Germany;


• Convotherm is the world's leading supplier of Combi ovens. The slogan of the company is flexibility, innovation and speed;


• Unox, a company specializing in small convection ovens for small businesses;

This the best choice for any catering establishment. A small cozy cafe, or a huge fashionable restaurant - this type of equipment can be used everywhere. What can be cooked in a combi steamer? How to surprise the guests of the institution, and what recipes are most suitable for this device? Let's try to figure it out

Cooking in a combi steamer

Remember that the preparation of delicious and original culinary masterpieces requires not only high-tech and high-quality equipment, but also the manifestation of talent, taste and skill. Simply mechanically following the recipe will not give the desired effect and will not be able to impress guests with taste delights. Therefore, do not spare the time, effort and money to search for talented culinary specialists. Indeed, in tandem with a combi steamer, they are capable of real miracles of cooking.

Cooking a dish is a real creativity, in which each chef brings something new, revealing the taste and aroma of the finished product to the maximum. Let's deal with some recipes that can be the starting point for further flight of fancy

Nutritious and delicious fish with vegetables

Fish dishes - this is just the "trick" for which a catering establishment can both love and hate. Therefore, you should approach the preparation of fish as carefully and consciously as possible. For convenience, consider a simple recipe for a combi steamer.

It will take about half a kilogram of salmon, up to two hundred grams of broccoli, the same amount of cauliflower and leek. These are the main components, in addition to them, use your favorite spices and olive oil, which is useful only for serving. Remember that this composition is only the base for the recipe. Next, create your own.

Salmon should be turned into steaks, broccoli and cauliflower be divided into inflorescences, and the leek must be cut into rings. Everything - in a combi steamer, with a temperature of 100 degrees and steam mode.

Ratatouille vegetables

Vegetable side dishes are always in demand in any catering establishment, especially among the beautiful part of society that follows the figure. Vegetable ratatouille in this case- a 100% win.

Use eggplant and zucchini (about three hundred grams each), a little less sweet pepper (two hundred grams), salt and pepper, and thirty grams olive oil. As a result, the mass of the dish will be about 650 grams.

The preparation is simple. We heat the equipment up to 160 degrees. At this time, clean the vegetables and cut them into large cubes. We send everything to a gastronorm container, salt, pepper and season with oil. Cook all this pleasure for about 15 minutes, observing twenty percent humidity.

Bon appetit.