Description
Combi‑oven cooking merges convection and steam to deliver precise thermal control, enabling rapid cooking while preserving moisture and texture.
Technical
By injecting steam at controlled temperatures, the oven supplies latent heat that penetrates food efficiently, reducing cooking times and energy use. The simultaneous convection and steam transfer increase heat flux, allowing proteins to denature at lower bulk temperatures while maintaining surface moisture. This dual-mode heating also minimizes Maillard browning on the surface, preserving crust crispness.
Science
Primary Reaction
Protein denaturation and moisture transfer
Sensory Profile
Aroma ()
savorymoistsubtle steamumami-richherb-infusedclean
Origin & History
Civilization
German