Finishing
®
- general information
Sauces are heated separately and are only added to the food after Finishing
®
.
Do not place the meat or fish directly on the plate – arrange it on vegetables or side dishes (e.g.
pasta). This will absorb any juices that leak out.
If you want to serve fish or meat fried to perfection, lower the core temperature by 37-39 °F (3-4 °C)
during preproduction.
Thin fish fillets or small seafood can also be arranged raw on the plate before Finishing
®
. This will
keep it particularly succulent.
Finishing
®
is the ideal solution for the stress-free preparation of food in any quantity. This totally avoids
having to keep food hot and the associated loss of quality.
Food preparation
Use the SelfCooking Center
®
to prepare all the individual components some time before serving – exactly
when you have time for it: in the morning, the afternoon or even a couple of days beforehand. After
cooking, cool the food quickly, ideally in a blast chiller. This will immediately stop it cooking further, so there
is no deterioration whatsoever in the food quality.
The chilled food can then be arranged on plates, trays or containers and then stored in a chiller.
1. Cooking the food 2. Chilling 3. Arranging the cold food
Finishing
®
The food is not completed with Finishing
®
until it is actually needed.
The “Dry”, “Medium” and “Moist” settings can be used for Finishing
®
.
Use “Dry” for all dishes that do not need additional moisture such as breaded dishes, French fries or fried
potatoes.
“Moist” is suitable for all dishes that are normally prepared in the steam such as rice, pasta and poached
fish.
Use the “Medium” setting if you want to complete mixed dishes at the same time using Finishing
®
.
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