Tips
Tender Steaming times
Moist Heat cooking times can be used as approximate
values. As a general rule, the lower the cooking tem-
perature the longer the cooking time.
Tender Steaming cabinet temperatures
(approximate)
Soup garnishes: 167-195°F (75-90°C)
Fish, shellfish, crustaceans: 150-195°F (65-90°C)
Meat and sausages: 162-167°F (72-75°C)
Light meat: 167-185°F (75-85°C)
Dark meat: 176-195°F (80-90°C)
Poultry: 176°F (80°C)
Desserts: 150-195°F (65-90°C)
Seasoning
• Season with care. Low cooking temperatures
intensify the characteristic taste of seasonings.
• When vacuum cooking be sure to add the exact
amount of alcohol, fumet, essence or reduction!
Preserving fruit/vegetables
Cover the food with hot or cold liquid, depending on
the firmness of the raw product and the type of pre-
serve you want. The diameter of the preserving jars
used should not exceed 4 in. (100mm.) The cooking
temperature will depend on the type of product
(ripeness, size of pieces). Approximate temperature:
167-210°F (75 to 99 °C).
Advantages
• Firm textured fillings.
• Products have more intense taste and aroma.
• Stock loss very low in fatty material.
Approximate temperature: 162-176°F
(72-80°C).
• Cook direct in the serving dish, e.g. fish.
Tender Steaming
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