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Special modes
Reheat
Always follow USDA guidelines on
food safety.
To reheat food cooked with the sous-
vide method, use the "Sous-vide"
mode (see the "Sous-vide – Reheat-
ing" chapter).
The steam oven is very effective at re-
heating food gently, without drying it
out or cooking it further. The food re-
heats 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 pan.
Duration
10-15 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 min-
utes for the second and subsequent
plates as the oven will still be hot.
Moisture content
The more moist the food, the less mois-
ture that needs to be added.
92
Tips
– Food does not need to be covered
before it is reheated.
– Do not reheat large items whole. Di-
vide it into portions and reheat these
as plated meals.
– Compact items, such as stuffed pep-
pers or roulades, should be cut in
half.
– Please note that breaded items will
not retain their crispness when they
are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Settings
|
Special Modes
Reheat
or
|
Operating Modes
tion Bake
Temperature: see chart
Moisture: see chart
Duration: see chart
|
Combi Steam
Convec-
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