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Steam-Roasting or Combi-Roasting

Food cooked in convection always taste better that cooked in traditional radiant heat, and when you add steam you will enhance flavor.


Here are important steps to consider:


  • Before  you begin, calculate the cooking and resting time of the meat to  determine when to add the vegetables or other side dishes, ideally, side  dishes should be ready to come out of the oven when the meat is carved  and ready to serve.


  • Before  you begin, calculate the cooking and resting time of the meat to  determine when to add the vegetables or other side dishes, ideally, side  dishes should be ready to come out of the oven when the meat is carved  and ready to serve.


  • Cook large roasts and poultry on a rack in a shallow pan to avoid juices being leached from the meat.




CONVECTION MEALS BY CONVECTION KITCHEN