Special applications
92
Reheating with steam
To reheat food which was cooked
using the Sous-vide method, use the
Sous-vide function (see "Sous-vide
(vacuum) cooking – Reheating").
The steam oven is very effective 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.
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
peppers or roulades, should be cut in
half.
– Please note that breaded items, such
as schnitzel, will not retain their
crispness 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
temperatures up to 100 °C and to
steam.
Then place the plate on the rack in
the oven.
Settings
Special applications
|
Reheat
|
Steam
cooking
or
Oven functions
|
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
