Further applications
83
Reheat
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide function (see “Sous-vide
– Reheating”).
The steam oven is very effective at re-
heating 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
The number of plates or containers has
no bearing on the time.
The times listed in the table relate to an
average portion per plate. Increase the
duration for larger quantities.
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, roulades or dumplings, should
be cut in half.
- Reheat sauces separately. Exceptions
are dishes such as goulash, which is
cooked in sauce.
- Cover food when reheating it to avoid
steam condensing on the crockery.
- Please note that breaded items, such
as schnitzel, will not retain their crisp-
ness when they are reheated.
Heating food
Cover the food being warmed up with
a plate or foil that is resistant to tem-
peratures up to 100°C and to steam.
Place the food on the rack or in a
cooking container.
Settings
Reheat
or
Steam cooking
Temperature: 100°C
Duration: see chart
To Next Page
Loading...
Need help?
General
Weight and Dimensions
