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Practical tips
Bio-steaming with cooking chamber
temperatures between 30°C and 99°C
(OSP and OSG)
Your benefits:
■ Particularly gentle preparation of your food.
■ You reduce the weight loss from meat and
sausage while maintaining the optimum
flavour, aroma and colour.
■ You avoid burst skins during boiling or heating
sausages.
■ You achieve optimum food qualities with
delicate foodstuffs such as terrines, fancy foods,
flans, stuffed dumplings, creme caramel and
diet foods.
■ Well suited to the use of vacuum bags using
the pressure cooking process.
■ At a set cooking chamber temperature of less
than 100°C, the fan wheel simply ticks over.
■ Cooking at the exact set temperature ensures
that the proteins remain in the food and do not
run out.
Points to note:
■ Remember that the cooking time is longer than
when steaming at 100°C.
Mr.C recommends:
■ Allow balls of yeast, bread or pudding dough
to rise at a temperature setting of 32° C.
■ Swell cereals gently for health food preparati-
ons such as muesli.
■ You can make trout au bleu by dousing the
trout with vinegar or wine.
■ You can boil hams and sausages.
Quick-steaming with cooking chamber
temperatures between 101°C and 120°C
(OSP and OSG)
Your benefits:
■ Quick-steaming is primarily suitable for robust
foodstuffs such as boiled potatoes, beetroot,
root vegetables, legumes and cabbage.
■ The cooking times are approx. 10 % shorter
than when steaming at 100°C.
Points to note:
■ Set a cooking chamber temperature of between
105°C and 110°C for small loads and
between 110°C and 120°C for full loads.
Mr.C recommends:
■ Use GN vessels with lids for gentle regenera-
tion of pre-portioned foodstuffs with short
cooking times.
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