Special applications
90
Reheating with steam
To reheat food which was cooked us-
ing the Sous-vide method, use the
Sous-vide function (see "Sous-vide
(vacuum) cooking – 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.
Duration
The number of plates or containers has
no bearing on the duration.
The cooking durations listed in the chart
relate to an average portion per plate/
container. Increase the cooking 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 or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their crisp-
ness when they are reheated.
– Reheat sauces separately, except for
dishes such as stew and casseroles
where the sauce is part of the dish.
Procedure
Cover the food with a deep plate, a
lid, or with foil that is resistant to tem-
peratures up to 100 °C and to steam.
Then place the plate on the rack in
the oven.
Settings
Reheat
|
Steam cooking
or
Steam cooking
Temperature: 100 °C
Duration: see chart
[min]
Side dishes (pasta, rice,
etc.)
8–10
Casserole
8–10
Fish fillet
6–8
Meat
8–10
Poultry
8–10
Vegetables
8–10
Soup
8–10
Plated meals
8–10
Duration
