Convotherm OSC User Manual

30
Cooking
programme
Cooking chamber
temperature
Cooking time Core temperature
Noodles
(durum wheat)
Steam 100°C 10 – 14 min
Vegetables, fresh
Cauliflower, sprouts,
carrots, asparagus
Steam 100°C 8 – 15 min
Vegetables, frozen
(large)
Steam 100°C 15 – 20 min
Long-grain rice
Round-grain rice
Basmati rice
Steam 100°C 20 – 25 min
Vegetables, frozen
(small)
Steam 100°C 10 – 15 min
Tomatoes
Steam 100°C 2 – 6 min
Potatoes
(quartered)
Steam 100°C 25 – 35 min
Dumplings
Steam 100°C 20 – 25 min
Eggs
Steam 100°C 8 – 15 min
Cabbage
Potatoes in skins
Root vegetables
Steam 110 – 115 °C 25 – 30 min
Royale
Scrambled egg, frozen
Omelette, frozen
Steam 85°C 20 – 25 min
Vegetable soufflé
Convection 130 – 150°C 40 – 60 min
Poaching
Baking
Mr.C recommends:
■ Caution
Always open the CONVOTHERM carefully.
The escaping steam can cause scalding!
■ Season
Rinse, butter and season vegetables after
steaming.
■ Thickened vegetables
Steam the vegetables in perforated vessels
and simply collect the stock in unperforated
containers placed underneath.
■ Asparagus
Boil asparagus with a high bitterness in the
asparagus stock in unperforated vessels.
■ Gratinées
Vegetables and filling side-dishes can be
gratinéed in the ‘Convection’ programme
at 230°C – 250°C for 2 –5 minutes.
■ Poaching of vegetables
Please note that the cooking times for vegeta-
bles when poaching are longer than when
steaming.
Boiling
Steaming /
blanching
Practical tips
Vegetables
Filling side-dishes
gg dishes

Convotherm OSC Specifications

General

Brand	Convotherm
Model	OSC
Category	Kitchen Appliances
Language	English