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Special applications
104
Reheat
To reheat food which was cooked us-
ing the sous-vide method, use the
Sous-vide function (see “Sous-vide
– Reheating”).
The steam oven is very effective at re-
heating 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.
Time
10–12minutes are usually sufficient for
one plate of food. More than one plate
will need a little longer.
If you are reheating several plated
meals one after the other, the reheating
time can be reduced by around
5minutes for the second and sub-
sequent plates as the oven compart-
ment will still be hot.
Moisture
The more moist the food, the less mois-
ture needs to be added.
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 pep-
pers or roulades, should be cut in
half.
- Reheat sauces separately. Exceptions
are dishes such as goulash, which is
cooked in sauce.
- Please note that breaded items, such
as schnitzel, will not retain their crisp-
ness when they are reheated.
Food does not need to be covered be-
fore it is reheated.
Settings
Special applications | Reheat
or
Oven functions | Combi mode |
Combi Fan plus
Temperature: see chart
Moisture: see chart
Duration: see chart
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