Cook The Perfect Steak with the Hobart Combi Oven

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Chef Thom England continues his recipes with a perfect seared steak using the Hobart Combi Oven (http://www.hobartcorp.com/products/cooking/combi-ovens-and-barcode-scanners/).

Three modes, endless possibilities.

Three cooking modes give Hobart Combi Ovens their versatility in baking, grilling, roasting, steaming, proofing, rethermalization, low-temp cooking, "Healthy-Fry" techniques and high-yield, low-shrinkage Delta-T cooking.

Convection mode. Cook with dry convection heat. An automatic vent lets out humidity, for the bone-dry environment that's perfect for pastries, breads, coloring and glazing. Inject steam at any time with a touch of a humidifier button.

Steam mode. Cook with fan-assisted steaming up to 212°F to steam fish, shellfish, rice, vegetables and meats, or for poaching terrines and pâtés.

Combination mode. Cook in convection mode while maintaining the humidity levels you want, from 0% to 100%, reducing shrinkage and weight loss. Combination mode is ideal for meat and poultry dishes, regenerating meals, bain-marie cooking and plated banqueting.

Consistent results, anywhere, everywhere, every time.

It's your signature entrée. It has to be cooked, just right, the same way, every time. Your customers know what to expect. Whether their meal is prepared in your foodservice kitchen or a high-volume operation, whether it's a popular grab-and-go deli item or a complete take-home meal from your in-store kitchen, what you and your customers want is consistency.

Hobart Combi Ovens deliver that consistency and repeatability. We've taken temperature and humidity control to a new level—and handed the controls to you.
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Cooking a steak in the oven

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