Combi F-180 Operations Instructions download pdf (Page 86)

Skinning Fruits and Vegetables

Procedure

Cut a cross at the stem end of tomatoes, nectarines, etc.

This will allow the skin to be removed more easily.

Place the food in a perforated pan if cooking with steam or

a universal tray if using the rack.

To blanch almonds, it is important to plunge them into cold

water as soon as they are taken out of the oven. Otherwise

the skin cannot be removed.

Settings

Operating Mode > Maxi Broil

Level 3

Duration: see table

Food Duration in minutes

Peppers, halved 10

Tomatoes 7

Operating Mode > Steam Cooking

Temperature: 212°F / 100°C

Duration: see table

Food Duration in minutes

Apricots 1

Almonds 1

Nectarines 1

Peppers 4

Peaches 1

Tomatoes 1

Special Modes

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Combi F-180 Operations Instructions Page 86