Page 94 - Miele Combi Steam Oven

Further applications
Reheat
To reheat food which was cooked us- ing the sous-vide method, use the Sous-vide  function (see “Sous-vide – Reheating”).
The steam oven is very effective at re- heating food gently, without drying it out or cooking it further. The food will reheat evenly and does not need to be stirred during the reheating process.
You can reheat individual dishes or plated meals which have been prepared previously (e.g. meat, vegetables and potatoes).
Moisture
Tips
The more moist the food, the less mois- ture needs to be added.
- Do not reheat large items, such as a joint of roast meat, whole. Divide it into portions and reheat these as plated meals.
- Compact items, such as stuffed pep- pers or roulades, should be cut in half.
- Reheat sauces separately. Exceptions are dishes such as goulash, which is cooked in sauce.
Suitable containers
Time
- Please note that breaded items, such as schnitzel, will not retain their crisp- ness when they are reheated.
Small quantities can be reheated on a plate, larger quantities should be placed in a cooking container.
Food does not need to be covered be- fore it is reheated.
10–12 minutes are usually sufficient for one plate of food. More than one plate will need a little longer.
If you are reheating several plated meals one after the other, the reheating time can be reduced by around
5 minutes for the second and sub- sequent plates as the oven compart- ment will still be hot.
94
Settings
Reheat 
or
Combi mode  | Combi Fan plus
Temperature: see chart Moisture: see chart Duration: see chart