August 26, 2020 - 11:33pm
Anyone used a combi oven before?
Do you still bake at the same high temps if the oven can naturally inject steam? Or in other words, do you change the temps in the recipe at all?
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Do you still bake at the same high temps if the oven can naturally inject steam? Or in other words, do you change the temps in the recipe at all?
This link might be a good starting place.
I have a few oven programs that I use, currently for baguettes BAG-STM2 preheats to 525°F and 100% humidity, then the set point drops to 390°F so that the heaters can be used to supply steam (240VAC split phase wiring instead of 208VAC-3phase so it can only feed either the boiler or the box heaters). After 2 minutes the box is full of steam and the thermostat goes back up to 500°F, low fan speed, 100% humidity until 8 minutes total time. It then drops the thermostat to 430°F, 20% humidity (still low fan speed) for 9 minutes to finish browning. Preheat takes almost exactly 9 minutes if the oven is starting from cold.
For reheating food it is 280°F, 40% humidity, low fan speed, and typically 12 min for loaded plates. Somewhat longer for larger dishes coming from the refrigerator. But when the food comes out it is just like it was fresh. Bread is re-heatable once.
Bagels start with an oven full of steam (100% humidity) at 220°F for 2 minutes to cook the surface, then switches to 450°F (or maybe it is 480°F I don't have the programming sheets with me) with the steam gemerator off but the humidity set to 100% for a few more minutes followed by a drop to 10% until they are done. It depends somewhat on how big you make your bagels.