Use to roast and braise meats, bake poultry and fish and reheat prepared foods. The combination of steam and hot air will improve yield and reduce overall cooking times. To OVEN FRY, use food items that are labeled "ovenable" by the manufacturer. Refer to cooking guideline for oven frying individual items at bottom of guideline card. Place items on perforated sheet pan in a single layer. DO NOT place excess amount of product on pan. A solid sheet pan may be placed under perforated pan to catch excess oils and eliminate smoke.

Use to bake cakes, cookies and breads and to roast and bake meats and poultry. The hot air mode circulates air in the same manner as a convection oven. NOTE: For convection oven guideline information read AFRS A-23-1 and A-23-2.

Use to steam fresh, frozen or canned vegetables and shellfish. Use of the Combi-oven to steam foods can save time, labor, and help maintain appearance, and preserve nutrients, normally lost by other cooking methods. The oven is ideal for steaming more than one type of vegetable at the same a time without flavor transfer. Foods may be steamed in perforated or solid pans. Perforated Pans are usually used, particularly for vegetables, unless the cooking liquid is retained or manufacturer's directions specify solid pans.
 

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