Combi | F-180 | Advanced Combi Oven Techniques

Advanced Combi Oven Techniques
Advanced Combi Oven Techniques
Combi Highlights
To cook in the Line Chef™ Combination Oven:
• Activate the unit = power on.
• Set the time.
• Set the climate.
• Set the temperature.
• Press the “Start” touch pad
You are able to cook by either time or temperature (probe) with your Line Chef™
Combination Oven.
Many of the complicated “Old Generation” combi ovens need to be told what function to
perform. They need to be told whether to “Steam, Combi, or Convection” cook. Each time you
want to switch to a different operation with the old style ovens you have to interrupt the cook
cycle. This is a waste of your valuable time.
The New Generation Cadco Line Chef™ Combination Oven knows from the information
you enter into the controls what you would like it to do without you pushing a lot of confusing
extra buttons.
The Line Chef™ Combination Oven controls work the way your mind works.
1) How long will I cook this product for?
2) Will I use a dry or moist climate?
3) What temperature will I cook at?
4) Press “Start”
How easy is that!?!
1) Set time
2) Set climate
3) Set temperature
4) Press “Start”
( Before setting time,
Activate unit = Press “On” )
How do I select the correct amount of humidity when I use my new Cadco Line Chef™
Combination Oven?
IMPORTANT! You are not destined to failure if you chose
40% humidity where it may have been better choosing 20%.
RELAX…….. Keep it simple, and enjoy the results. 30%
is always a great place to start.
Steam is controlled with the dial in the “Climate” section
of the control panel. The green lights indicate the percent of
humidity chosen [up to 100%].
Let’s first see what steam does in a roasting or baking
Steam makes heat hotter, so a 325°F oven with steam injected into the cooking chamber
performs more like a 350°F oven, as far as cooking time is concerned. It is much the
same as when you changed from a conventional oven to a convection oven, and you had
to drop your temperatures by about 25°F.
Steam will also reduce the amount of shrinkage you will get when roasting meats, as well
as increase the moisture in your finished product. Combi won’t add moisture to your
products during the cooking process but it will increase the amount of moisture retained in
your cooked foods.
The higher the percentage of steam programmed into the cooking chamber, the more
time it will take for your food to brown. Humidity slows the browning process.
Some manufacturers do not even allow you to choose the percent of humidity you use to
cook with. They have the humidity preset and you have no say in the matter. Line Chef™
ovens let you control the humidity up to 100% during the cooking process, no matter
which mode you have decided to cook in.
This is a patented system which facilitates the elimination
of humidity in the cooking cavity.
• 100% Venturi will always be used for holding meats
overnight or for extended periods. This helps the oven
come down to our set holding temperature, and reduces
“Carry Over Cooking”.
• Venturi is controlled with the dial in the “Climate” section
of the control panel. The red lights indicate the percent
of dryness chosen [up to 100%].
The Venturi controls the amount of dryness in the cooking chamber the same as Combi
controls the amount of moisture in the cooking chamber.
It is more difficult for products to brown in a moisture saturated environment than it is in a
dry environment.
Venturi will be used to eliminate excess humidity when roasting large amounts of well
done products.
Venturi will be used in some bakery applications, such as croissants, cakes and cookies,
when a dry environment is necessary.
The Hold Cycle
Cycles # 1 and # 4 will be the “Hold” cycles on your Line Chef™
Combination Oven.
A) When the dial is turned counterclockwise in cycle # 1
the “Time” window reads “INF” indicating infinite time.
B) When the dial is turned counterclockwise in cycle # 4 the
“Time” window will read “HLD” indicating the hold cycle is set
for infinite time.
You must set a temperature value when using either hold cycle.
• You can program the Line Chef™ Combination Oven to “Cook” in
cycle # 1. Then skip to cycle # 4 to hold. You do not need to have
any values programmed into Cycles # 2 and # 3 to use cycle # 4.
If you want to hold a product without putting it through a multi cycle program, you can
simply set cycle # 1 to “INF” by turning the “Time” dial counter clockwise. A holding
feature is not available in cycles # 2 and # 3.
100% Venturi will always be used for holding meats overnight or for extended
We know from our FDA and HACCP (Hazardous Analysis and Critical Control Points)
guidelines that foods must be held below 40ºF or above 140ºF to be considered safe.
Red meats become more tender with each hour they are held. Each hour they are held is
equal to one day of aging.
Moisture allows us to hold foods. A rare roast will hold temperature more easily and
longer than a well done roast because there is more moisture in it. When meats are
cooked (well done) “dry” they have less moisture to keep them hot.
Cook and Hold
Cook and Hold as the name implies, is a two cycle process.
• We will first, roast at a low temperature (225°F) allowing the meat to absorb the heat
• Next, we will hold the meat at a safe but still lower HACCP compliant temperature (above
140ºF) for service later.
• Meat products will not be ready to serve at the end of the first cooking cycle. The hold
cycle is an important part of the cooking process when roasting at lower temperatures.
• The roast times for most products will fall between 2 and 6 hours. Hold time will be a 2
hour minimum.
• Products can be held from 2 to 24 hours depending on the size of the product and the
desired internal temperature.
• Never hold food below 140°F.
• You can also Delta T and hold for the ultimate in shrinkage control.
• Cycle 4 will be the most commonly used hold cycle.
When we roast meats, the best way to get the least amount of shrinkage is to roast at a
lower temperature for a longer period of time. In some parts of the world that concept is called a
We realize loss when we (roast) apply heat to any meat product. The heat makes the
fibers of the product constrict and that pushes moisture to the surface where it is evaporated.
The higher the heat, the more violently the fibers constrict, and the greater our loss is. A steak
cooked well done has more shrinkage and less moisture, than a steak cooked rare. A roast
cooked at 500°F has less moisture than one cooked at 275°F.
This is “Mother Nature” pure and simple. We can’t change the laws of Nature but we can
work with them and make these laws work for us.
Let’s program a procedure for you to roast and hold a 12 pound prime rib. We will use a
USDA #112a or a boneless ribeye, roasted to an internal temperature of 130ºF for our example.
Cycle # 1 (The roast cycle)
• Step 1) Set the time by rotating the time adjustment dial until you see “2.00” (2 hours) in
the time readout window.
• Step 2) Set your temperature by rotating the temperature adjustment dial until you see
225°F in the temperature readout window.
Cycle # 4 (The #4 cycle is the hold cycle.)
• We skip cycles # 2 and # 3, and select # 4 using the touch pad next to the “Temperature”
• Your Cadco Line Chef™ Combination Oven can be automatically advanced into the hold
mode when prompted by either the probe and the preset core temperature of the meat, or
the timer.
• Step 1) By pressing the “Change Set Mode” touch pad next to the “Time” dial you can
select cycle #4. Set the time dial (counter clockwise) to read “HLD” indicating infinite time.
Next, set the temperature dial to the desired temperature (always 140ºF or higher.)
• Step 2) Load the prime rib into the oven. Press the “Manual Start Stop” touch pad to
activate the program. Your prime rib will be ready to serve in about 6 – 12 hours.
Probe Cooking
The probe is very helpful when you are not sure of the correct cooking time or you have a
specific internal temperature you must reach.
• You can cook by either time or temperature (probe) with the Cadco, Ltd.
Line Chef™ Combination Oven
• You are able to use the probe in multi cycle cooking programs.
• The probe can eliminate guess work by stopping the cooking cycle at a preset internal
product temperature.
• Place the probe in the thickest part of the product you are cooking to assure accurate
• Do not position the probe next to a bone or in fat or your readings may not be accurate.
• Be sure to clean the probe and wipe it with an alcohol swab after each use.
• A dirty or contaminated probe can cause cross contamination and food borne illness.
• Always keep the probe clean and free from food residue to avoid cross contamination.
• When you use the Delta T feature you will always use the probe.
• Most product shrinkage will occur between the internal product temperatures of 130°F.
and 160°F.
• When you have a “window “of only 30°F. between rare and well done, you must be
careful not to over cook your meats
• Use the probe to establish cooking times for new products or standardize cooking times
for existing products.
• When in doubt always use the probe and cook to the proper internal temperature.
For Combi Cooking Using the Probe
1), 5), 7)
3), 6)
1) Press the “Change Set Mode” touch pad to illuminate the “Set Temp” light next to the
“Cavity” icon.
2) Set the “Climate” % dial to the desired % moisture.
3) Turn the “Temperature” dial to set the desired cooking temperature.
4) Insert the probe into the thickest part of the product.
5) Press the “Change Set Mode” touch pad to illuminate the light next to the “Probe” icon.
6) The “Time Dial” will read “PRB” as you set the probe temperature, and the light next to the
“Probe” icon will be illuminated.
7) Set the desired finished internal product temperature with the “Temperature” dial.
8) Press “Manual Start/Stop” to start cooking.
The tone will sound and the oven will automatically turn off when the set internal product
temperature has been reached.
Programs in Memory
The Line Chef™ Combination Oven is capable of remembering up to 70 programs in its
memory bank. Having preset programs can take the guesswork out of your food preparation as
well as save valuable time.
Your programs will assure perfectly cooked foods every time as long as your products
• a consistent size
• prepped and cooked following the same recipe each time
• cooked from a consistent temperature
• from the same manufacturer
• cooked in (approximately) the same quantity
• cooked in the same sized pan
The more you can standardize your production and prep procedures the more successful,
and useful your preset programs will be.
To set a program into memory
Before you start programming the oven, turn the “Program”
dial to an unused number. Unused numbers will show “000” in
the “Time” window (be sure to check all four cooking cycles of
each program for “000”.)
• The program number will appear in the window by the “Number”
• Enter the values in each cycle you wish to use.
• Press and hold the “Prog Mem” touch pad by the number dial
until you hear the tone after each cycle being programmed. The tone indicates that your
new program has been accepted into memory.
Review the values in the cycles you have chosen by pressing the touch pad and moving
the light to illuminate the various cycles you wish to check.
To set a multi step program (up to 4 cycles);
This example is a multi step program used for oven roasting a whole, 3 pound chicken. If
you are going to save this program in the memory bank you will want to find a vacant program
before programming the Line Chef™ Combination Oven.
• Press the “Change Set Mode” touch pad to illuminate the “Set Temp” light next to the
“Cavity” icon.
• Press the touch pad next to the “Time” dial to indicate “Cycle 1”.
• Program, for example, a combi cycle of 15 minutes, 30% humidity, and 325ºF. (To save
press “Prog Mem”)
• Press the touch pad next to the “Time” dial to indicate “Cycle 2”.
• Program in a convection cycle of 15 minutes, at 400ºF. (To save press “Prog Mem”)
• Press “Manual Start/Stop” to start cooking.
To remove a program from memory
Dial the number of the program you wish to eliminate into the “Program” window.
Zero out all values in each cycle of the memorized program.
When the former program number is dialed in, the time indicator window should read
“000”, the temperature window will read “032” and only the first (#1) cycle light should be
illuminated. This indicates a vacant program.
• Press and hold “Prog Mem” until the tone sounds in each cycle of the
program you wish to remove.
To Use a Saved Program:
Using the “Program Selector Dial” find the number of the program you wish to use. The
number will be displayed in the “Program” window.
Start the selected program by pressing the "Manual Start/Stop" touch pad.
The tone will sound when the cooking cycle(s) have been completed.
Preheat a Program
The program may be preheated by pressing the “Prog Start” touch pad in the “Program”
section of the control panel.
When the program is activated in this manner you will hear the oven running but, the
lights will not be illuminated, and the timer will not count down.
The oven is being preheated to a temperature higher than the program was set for to
compensate for the heat lost while the oven is being loaded.
When the oven is preheated a continuous tone will sound. The operator then; opens the
door, loads the product, and closes the door.
The lights are on showing the values of the chosen program, and the program is now
A tone will indicate that the program has finished the programmed cooking cycle.
To Change a Saved Program
Using the “Program Selector Dial” choose the number of the program you’d like to modify.
Change the values you’d like to modify in each cycle.
Save the new program by pushing and holding the “Prog Mem" touch pad in each cycle
after the changes have been made. After you have completed all the changes you are
going to make in each cycle, hold the “Prog Mem” touch pad for one final time [until you
hear the continuous tone].
The revised program is now in memory and ready for use.
What is Delta T?
The Delta T cooks by maintaining a constant temperature differential between the
foods internal temperature and the temperature in the cooking cavity of the oven.
As the probe senses the internal product temperature increase, the Delta T raises the
oven cooking temperature.
We don’t set cooking time or cooking temperature; we simply set the Delta T differential
and the target internal temperature. The Line Chef™ Combination Oven does the rest.
The Delta T feature will always be used with the probe.
Delta T reduces shrinkage by cooking with lower and gentler heat.
Chef Loren….I still don’t understand Delta T.
• Place the probe in the thickest portion of the Prime Rib.
• Your raw beef roast has an internal temperature of 40ºF.; we set our Delta T differential at
100ºF. This means that the oven will begin cooking at a temperature of 140ºF. (100ºF +
40ºF = 140ºF roasting temperature).
• As the internal product temperature rises so does our oven temperature. When our beef
reaches an internal temperature of 80° the oven temperature has been raised, by Delta T,
to 180°F. (100°F + 80°F = 180°F roasting temperature).
• When our beef is done, at an internal temperature of 130°F. our ovens highest roasting
temperature was 230°F. [130°F + 100°F. = 230°F.]
• Internal product temperature + temperature differential = Delta T cooking temperature.
To Set The Delta T
Press the “Change Set Mode” touch pad to light the “Probe” icon.
The control will read “PRB” in the “Time” window as you set the
Set the probe to the desired finished product temperature.
Place the probe in the thickest part of the product being cooked.
Press the “Change Set Mode” touch pad to illuminate the “Set”
light next to the “∆ºT” icon.
Turn the temperature dial to show the desired Delta T differential
temperature in the temperature window.
Press “Manual Start/Stop” to start cooking.
As you have noticed, “Combi cooking is really easy with the new Line Chef™
Combination Ovens from Cadco”!
Just remember, these are simply guidelines to get you started. Over time you will want to
fine tune your procedures to suit your customers tastes.
Be sure to contact the Cadco Ltd. support staff if you have any questions.
Good health and good food,
Loren Lippitt C.E.C.
Executive Chef
Cadco, Ltd.
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