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Reheat
To reheat food which was cooked
using the sous-vide method, use the
function (see "Sous-vide
Sous-vide
– Reheating").
The combination steam oven is very
effective at reheating food gently,
without drying it out or cooking it
further. The food will reheat evenly and
does not need to be stirred during the
reheating process.
You can reheat individual dishes or
plated meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
plate, larger quantities should be placed
in a cooking container.
Time
10–12 minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated meals
one after the other, the reheating time
can be reduced by around 5 minutes for
the second and subsequent plates as
the oven compartment will still be hot.
Special applications
Moisture
The more moist the food, the less
moisture needs to be added.
Tips
- Do not reheat large items, such as a
joint of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
- Compact items, such as stuffed
peppers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as goulash, which is
cooked in sauce.
- Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
Food does not need to be covered
before it is reheated.
Settings
Special applications
or
|
Oven functions
Combi Fan plus
Temperature: see chart
Moisture: see chart
Duration: see chart
|
Reheat
|
Combi mode
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