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Reheat
Always observe USDA/CFIA food
safety guidelines.
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide
operating mode (see
"Reheating" under "Sous-vide").
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
10–12 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 min-
utes for the second and subsequent
plates as the oven compartment will still
be hot.
Moisture content
The more moist the food, the less mois-
ture that needs to be added.
Tips
- Do not reheat large items, such as a
whole roast. Divide it into portions
and reheat these as plated meals.
- Compact items, such as stuffed bell
peppers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as baked ziti, which
is cooked in sauce.
- Please note that breaded items, such
as fried chicken, will not retain their
crispness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
|
Special Modes
or
|
Operating Modes
Combi Conv Bake
Temperature: see chart
Moisture: see chart
Duration: see chart
Special modes
Reheat
|
Combi Steam
105
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