Table of Contents
Advertisement
Further applications
Reheat
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide
function (see "Sous-vide
– Reheating").
The combination steam oven is very ef-
fective 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 sub-
sequent plates as the oven compart-
ment will still be hot.
94
Moisture
The more moist the food, the less mois-
ture 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 pep-
pers 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 crisp-
ness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
Reheat
or
|
Combi mode
Temperature: see chart
Moisture: see chart
Duration: see chart
Combi Fan plus
Advertisement
Table of Contents
