Special applications
104
Reheat
To reheat food which was cooked
using the sous-vide method, use the
Sous-vide
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
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.
Moisture content
The more moist the food, the less
moisture that needs to be added.
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.
– 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
|
Reheat
or
Oven functions
|
Combi mode
|
Combi Fan Plus
Temperature: see chart
Moisture: see chart
Duration: see chart
