Practical hints for cooking
- 34 - EN
Mr.C recommends:
• Roasting
Place roasting joints on an oven shelf
so that they cook evenly.
Pot roasts
Place pot roasts as usual in deep
containers and pour stock over.
• Searing
There is no need to carry out time-
consuming searing as with normal methods.
The steam will close the pores immediately.
• Roasting in pastry
Pre-heat the CONVOTHERM to achieve
high quality when roasting meat wrapped in
pastry.
• Pork rind
Rind can very easily be cut into if you first
steam the meat for approx. 10 minutes and
then cut into it and season.
• Sauces
There is no need to leave out the sauce or
sauce bases. Place the roasting joints on
an oven shelf and place a tray underneath
the shelf. To the tray add bones, mire poix
(vegetable mix for roasts) and flavourings
and gradually add water or stock.
Use the stock created to refine sauces.
• Fats and oils
When roasting in the CONVOTHERM, you
get good results with oils and fats with a
high smoking point.
• Greasing
Always grease quick roast items well. This
will give you better heat transfer.
• Heat transfer
Use enamelled or coated trays (Superpan).
This will give you better heat transfer and
provides a heat reservoir.
• Char-grill effect
If you wish to create a char-grill pattern,
pre-heat the oven shelves.
• Poaching vegetables
Please be aware that the cooking
times for vegetables are longer for
poaching in comparison with
steaming.
• Poaching in vacuum pouches
Note that the cooking times for
vegetables will be longer when
poaching in a vacuum pouch
compared with steaming.
• Regeneration of vegetables and
accompaniments
Arrange chilled foods on plates or platters and
regenerate using the Regeneration programme
from 120°C for 4 - 8 minutes.
• Grains
You can gently swell grains for wholefood dishes.
• Chilled foods
For rapid regeneration, steam chilled food in
covered GN containers at 120°C.
• Baking/Gratinating
Vegetables and side dishes can be gratinated
with the ‘Convection’ programme at 230°C -
250°C in 2 - 5 minutes.
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