| COMBINATION
COOKING (1 of 1) |
Hospitality
and Catering |
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| Combination
cookery involves a number of cookery
methods. Steaming is used with a convection
oven, the oven or unit can be used
conventionally as a roasting oven,
roasting convector or with the injection
of low pressure steam a combination
oven. |
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| Many
different makes of combination oven
are available. These ovens are also
likely to be computerised so that
the chef can pre-select the cooking
temperature, steaming periods, convection
periods and for the oven to hold the
food items once cooked. A probe can
also be inserted into the food to
ensure the internal temperature is
achieved. |
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Shrinkage
of meat in particular improves the
profitability of a joint such as sirloin
of beef which is an expensive cut
to purchase. Any savings by using
this type of cookery is a useful benefit
to both the chef and employer. |
| Combination
ovens are fairly costly and many more
caterers are opting for this type
of unit. More hotel and restaurant
kitchen operations when needing to
replace a traditional oven will opt
for a combination cooker. |
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