Welbilt Convotherm OES 6.10 Mini, Operating Manual

Page: 337 / 359

10.2 Steaming
Temperature range
When you use the 'Steaming' cooking program, you will be working within a temperature range of 86°F
to 248°F.
This cooking program is subdivided into the following categories based on the temperature being
used:
■
Biosteam (86°F - 210°F)
■
Steam (212°F)
■
Quick steam (213°F - 248°F)
Application
The 'Steam' cooking program is suitable for use with the following cooking methods:
■
Cooking
■
Steaming
■
Blanching
■
Poaching
■
Preserving
Following are the special programs that use 'Steam':
■
Low-oxygen slow cooking
■
Low-temperature cooking
■
Overnight cooking
Advantages of steaming at a temperature of 212°F
This provides the following advantages:
■
Steaming is an excellent way of preserving vitamins, minerals, and phytochemicals such as pig‐
ments and fibers.
■
It will enable you to work quickly, as you will have steam available at all times.
What kinds of foods can be prepared with steaming at a temperature of 212°F?
Some examples of foods for which this cooking program can be used include:
■
Vegetables
■
Rice
■
Semolina pasta
■
Flour dumplings
■
Potato dumplings
■
Gnocchi
■
Potatoes
Advantages of biosteaming at a temperature of 86°F to 210°F
This provides the following advantages:
■
It is a particularly gentle method of preparing food.
■
It prevents sausage casings from bursting open when blanching or heating up sausages.
■
It ensures that you will get excellent and consistent results with delicate dishes such as terrines,
galantines, flans, stuffings, caramel pudding, and diet food.
■
Extremely accurate cooking temperatures ensure that protein will set perfectly (e.g., when making
fish)
10 The cooking programs in your combi oven
Operating Manual 156