Special applications
69
Reheat
The steam oven is very effective at re‐
heating food gently, without drying it
out or cooking it further. The food re‐
heats 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 durations listed in the chart relate
to an average portion per plate/contain‐
er. Increase the duration for larger
quantities.
Useful 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 cap‐
sicum 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. Excep‐
tions: Food that is prepared in sau‐
ces, e.g. goulash.
Procedure
Cover the food with a deep plate, a
lid, or with clingfilm that is resistant to
temperatures up to 100 °C and to
steam.
Then place the plate on the rack in
the oven.
Settings
or
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
