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Culinary Arts & Cooking vocabulary · Kitchen Equipment

Combi oven

Meaning in culinary arts & cooking, with examples

/ˈkɒmbi ˌʌvən/nounCommon term

In culinary arts & cooking, combi oven means: A professional oven that can cook with dry hot air, steam or a combination of both, often with programmes and a core temperature probe.

In Turkish: kombi fırın, buharlı konveksiyonlu fırın

How it is used

Found in most hotel and banquet kitchens. Used for roasting, steaming, baking, slow cooking overnight and regenerating chilled food. Cooks set the mode, temperature and humidity, or choose a saved programme.

Example sentences

  1. Put the lamb shoulders in the combi oven overnight at 120°C with 30% humidity.

  2. We steam all the vegetables for the banquet in the combi oven.

Common collocations

  • combi oven programme
  • steam mode
  • set the combi oven
  • regenerate in the combi
  • ovenAn enclosed, heated box used for baking, roasting and keeping food warm. Professional kitchens use deck, convection and combi ovens.
  • steamTo cook food in the hot vapour rising from boiling water, without the food touching the water itself.
  • core temperatureThe temperature at the centre or thickest part of a piece of food, measured with a probe thermometer to check that it is cooked, cooled or reheated safely.
  • roastTo cook meat, poultry or vegetables with dry heat in an oven, usually at a fairly high temperature so the outside browns. As a noun, a roast is a joint of meat cooked this way.

More terms: Kitchen Equipment

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