Bedienungsanleitung Instruction manual Mode d ... - Bartscher GmbH

Combi-steaming
General
• Basically all kinds of roast pieces and large poultry are suited for combi-steaming.
• This operation mode is a combination of hot air and steam. Both are brought into fast
motion by a fan wheel inside the cooking chamber. This ensures an optimal steam flow
and best browning results without the foods running dry. Basting of the meat pieces is not
necessary. Furthermore, it allows for gentle heating of foods, so they cannot be
distinguished from freshly prepared foods.
• In case a heavy crusting is desired the temperature is increased for a short period at the
end of cooking time.
• You may prepare and cook different foods at the same time, without mixing up the
flavours and tastes.
Cooking modes
Combi-steaming, Regeneration …
Helpful hints
Meat: The roast pieces should never be arranged too close to each other, as they will not
become brown at the touching sides. The resulting juice should be collected by a GNcontainer.
In that container you may as well parallel cook e.g. bones and vegetables for a
full sauce.
Regeneration: Add sauces to the foods only after regeneration, as otherwise you may
encounter burn residues or the formation of “skin” on the sauce surface.
Steaming
General
• Generally speaking, any food that may be cooked in water or stock can be cooked with
steam. All types of vegetables, sides, fish and meat are suited.
• The fan wheel rotates during this operation mode. The temperature may be chosen
arbitrarily up to 100°C. So it allows for steaming below 100°C, so one of the most gentle
cooking methods. It preserves form and taste as well as vitamins, trace elements and
nutrients to the greatest extent as they are not washed out with the cooking water or boiled
out by the heat.
• You may prepare and cook different foods at the same time, without mixing up the flavours
and tastes.
Cooking modes
Scalding, Poaching, Stewing, Cooking, Vacuum-Cooking, Blanching, Defrosting, Preserving …
Helpful hints
Steaming at 60 – 130°C
Fish: Cooking without addition of stock.
Desserts/Sweets: Prepare Crèmes in many different ways and cover with foil.
Vakuum-cooking: Place vacuum-packed foods on grill for cooking.
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