Page 39
Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
www.stoddart.co.nz
Cooking recommendations: hydration of the steam
Thanks to the patented control for the hydration of the steam, SteamTuner can modify the quality of the steam, from very dry to very wet,
according to the product to be cooked. The dry steam is generally used for delicate products, while the wet steam is preferably used for
products that have hard fibres and are therefore more difficult to cook.
VERY DRY
120°C
Pastry such as: steamed sponge cake, muffins,
crème caramel
DRY
75°C
Fish and shellfish in general
STANDARD
80°C
Steamed chicken meat
MOIST
95°C
Red meat and boiled meats in general
VERY
MOIST
115°C
Vegetables whole and in pieces, pasta and rice
The holding phase is usually the last phase to be set, with the purpose of maintaining the products at or above 65°C (food safe temperature)
without cooking the product.
The holding phase, by default has the humidity set at 20% and the fan speed set at 1.
For effective holding, it is recommended not to adjust the fan speed. When holding roasted products, a humidity setting of 20% - 35% is
recommended, in the case of brazing or stewing, a humidity setting of 90% - 100% is recommended.
To set a holding phase:
A. Select the cooking method “Holding”
B. Set the parameters (temp, time, fan
speed etc.)
C. Load product into the oven, press
“Start” (press “+ NEW PHASE” if
extra phases is required)
4.3.12 Holding Phase
A
B
4.0 Operation
