24
Practical tips
Superheated steam
Use the cooking programme ‘Superheated steam’
to roast your large roasts and bake your cakes and
pastries.
Your benefits:
■ With Superheated steam the right amount of
steam is injected automatically, i.e. the oven
climate is controlled automatically by the
CLOSED SYSTEM.
■ No need to select moisture values.
■ The foodstuffs do not dry out.
■ The best possible flavour and aroma of the
food is retained.
■ Foodstuffs are cooked very quickly with a
minimum of weight loss.
■ Flavours are not mixed when you steam
different foodstuffs together. Mixed loads are
possible at any time.
■ Breads and pastries rise perfectly during
baking.
■ The pores of large roasts close immediately due
to the injected steam so that frying on all sides
beforehand becomes superfluous.
■ Roasts with crackling do not have to be stea-
med separately before roasting because the
CONVOTHERM automatically injects steam at
the start of the cooking process.
■ You can open the CONVOTHERM at any time
because it always injects steam to create the
optimum cooking chamber atmosphere before
switching on the heating.
Points to note:
■ Preheat the CONVOTHERM for at least 10-15
minutes at a temperature of 20 – 30°C above
the baking temperature before baking.
■ The higher the cooking chamber temperature,
the more intense the browning of the food –
and also the higher the weight loss.
■ The browning of foodstuffs starts from a
temperature setting of 120°C.
■ You should generally reduce the cooking
chamber temperature by 10-20 % compared
with traditional cooking methods.
Mr.C recommends:
■ Place the roasts on the shelf. This allows
the pores of the roasts to close on all
sides and you obtain an even roasting
result without having to turn the roasts.
■ To produce sauces and sauce
blends, place a tray under the shelves
with the roasts. Put bones, mixed vegetables
and herbs into the tray and top up gradually
with water or stock.
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