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Special modes
65
Reheat
The steam oven is very effective at re‐
heating f
ood 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
plat
ed meals which have been prepared
previously (e.g. meat, vegetables and
potatoes).
Suitable containers
Small quantities can be reheated on a
p
late, larger quantities should be
placed in a cooking pan.
Duration
The number of plates or containers has
no bearin
g on the duration.
The durations listed in the chart relate
t
o an average portion per plate/contain‐
er. Increase the duration for larger
quantities.
Tips
– Do not reheat large items, such as a
jo
int of roast meat, whole. Divide it
into portions and reheat these as
plated meals.
– Compact items, such as stuffed pep‐
pers or r
oulades, should be cut in
half.
– Please note that breaded items will
not r
etain 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.
Method
Co
ver the food with a deep plate, a
lid, or with foil that is resistant to tem‐
peratures up to 212°F / 100°C and to
steam.
Th
en place the plate on the rack in
the oven.
Settings
Special Modes | Reheat
or
Steam Cooking
Temperature: 212°F / 100°C
Dur
ation: see chart
Cooking
time in
m
inutes
Side dishes (pasta, rice,
etc.)
8–10
Casserole 8–10
Fish filet 6–8
Meat 8–10
Poultry 8–10
Vegetables 8–10
Soup 8–10
Plated meals 8–10
d
uration
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