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Special applications
Reheating with steam
Use the Sous-vide function to reheat
food already cooked using this
function (see "Sous-vide -
Reheating").
The steam oven is very effective at
reheating food gently, without drying it
out or cooking it further. The food
reheats 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.
Duration
The number of plates or containers has
no bearing on the duration.
The durations listed in the chart relate
to an average portion per plate/
container. Increase the duration for
larger quantities.
Useful 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
capsicum or roulades, should be cut
in half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness when they are reheated.
92
– Reheat sauces separately.
Exceptions: Food that is prepared in
sauces, e.g. goulash.
Procedure
Cover the food with a deep plate, a
lid, or with clingfilm that is resistant to
temperatures up to 100 °C and to
steam.
Then place the plate on the rack in
the oven.
Settings
Special applications
cooking
or
|
Oven functions
Temperature: 100 °C
Duration: see chart
Side dishes (pasta, rice,
etc.)
Casserole
Fish fillet
Meat
Poultry
Vegetables
Soup
Plated meals
Duration
|
|
Reheat
Steam
Steam cooking
[min.]
8–10
8–10
6–8
8–10
8–10
8–10
8–10
8–10
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