The combi oven is a professional kitchen equipment used in professional gastronomy for the preparation of tasty dishes. A gentle way of preparing meals, preserving a large amount of vitamins and a higher nutritional value of prepared meals - these are the basic features of the combi oven. The combi oven offers many ways of cooking food such as cooking, pre-cooking, steaming, stewing, baking, baking, low-temperature or slow baking, sous-vide, confit, smoking, drying, grilling, grilling, roasting, frying, poaching, blanching, regeneration, sterilization or shock cooling.
In this category you will find dishes that are not included in the main categories. However, trying these recipes is worth it.
The combi oven offers, among other things, a drying function. Food drying has been used since ancient times to preserve food for a long time. This is the oldest, very simple and undemanding form of food storage. All fruits and vegetables, mushrooms or meat can be dried. During drying, there is a gradual loss of water in the food, thus preventing the unfavorable development of microorganisms. The ideal temperature for drying most foods is 30 - 60 ° C, drying should take place in a stream of warm air and in the dark. If all these conditions are met, the food retains its original color, aroma and flexibility. Dried apricots are a great preparation, they contain large amounts of magnesium, iron, calcium, zinc and fiber. The vitamins are B, C and provitamin A. The dried fruits of cinchona resemble raisins with their sweet and sour taste. They are used to decorate cakes, desserts or muesli mixes. Another function of the combi oven, which has not yet been introduced, is smoking. Smoking is a method of preservation in which food is enriched with a pleasant smoky aroma. All kinds of meat can be smoked, including fish and cheese. Smoked salt (smoky, wiking), it is a sea salt with a smoky aroma. It is obtained by smoking sea salt cold in oak smoke. It goes well with steaks, grilled meat, roasts, poultry, fish, soups or baked potatoes.