Page 100 - Miele Combi Steam Oven

Further applications
Tips for reheating plated meals Tips for cooking plated meals
- You can easily make a sauce from the meat and fish stock: add 1 tsp of cornflour to the raw meat or fish be- fore cooking. Stir the sauce with a fork until smooth before serving. You can also use 1 tsp of mashed potato powder (instant) or a pinch of guar gum instead of cornflour.
- For fried or gratin dishes, use Crispy reheating and for baked or boiled dishes, use Gentle reheating.
- Using Crispy reheating ensures that only food that was crispy before re- heating stays crispy.
- The food should not exceed a height of 2–2.5 cm. Transfer taller food into flat containers (e.g. stew) or slice it into smaller pieces (e.g. roulades, bakes).
- If cooking durations for different foods are not the same, you can compensate for this by changing the size of the food: if the cooking dura- tion is shorter, make the pieces larger (e.g. large cauliflower florets). If the cooking duration is longer, make the pieces smaller (e.g. diced potatoes).
- Only reheat pasta mixed into a sauce.
- Droplets of water may have accumu- lated underneath the crockery. Dry the droplets of water before serving.
- You can also compensate for differ- ing cooking durations with layering: place food with a short cooking dura- tion under a food with a long cooking duration or put them together as a small bake.
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- To prevent the food from drying out, prepare your dish with a sauce or marinade. You can also use cheese or bacon.