Does CONVOTHERM offer user training?
CONVOTHERM offers system training as well as free user training. These sessions are held in Eglfing and other locations in Germany. For further information please refer to our website or just give us a call at the telephone number below: 08847 / 67-816.
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Can a running cleaning program be interrupted to cook foodstuffs?
If an ongoing cleaning program is interrupted, the CONVOTHERM will automatically perform a forced rinse cycle (requires about 6 minutes). Thereafter, the oven is free of cleaning agent residues. A cooking process can then be started.
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Can potato products be prepared in a CONVOTHERM combi steamer?
Important when preparing potato products, such as French fries, wedges, roasted potatoes, in the CONVOTHERM are the right accessories. With the CONVOTHERM deep-fry basket and active Crisp&Tasty function you will produce perfect results every time.
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Are there pre-programmed cooking recipes already in the CONVOTHERM?
CONVOTHERM comes equipped standard with 100 pre-programmed cooking recipes, the eight most frequently used can be assigned to the Press&go function. At the press of a button, the product will be cooked optimally.
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Can the CONVOTHERM be used for moisture removal?
Moisture removal is fundamentally possible in all CONVOTHERM combi steamers. Press on the "Crisp&Tasty" button, select the necessary degree of moisture removal and you will get an optimally cooked product that is tender and juicy to crusty and crisp.
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How much fat is required?
In comparison to roasting in a tip-pan, less fat is consumed – as much as 90 % less.
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Can one also make gravies?
Put roasts on racks and insert a drip pan below in the lowest rack position. Bones and mirepoix can be added to the drip pan to roast during the cooking process. Use the hand sprayer to add water. Allow to simmer for the entire cooking period then pass it through a sieve afterwards. This provides an excellent base for gravies.
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What advantages does the Advanced Closed System have to offer?
1. The closed system is able to control moisture supplements automatically, according to product type and quantity. Without having to set moisture levels, you always have the ideal cooking climate in the oven... entirely automatic.
2. The closed system also makes it possible to change cooking programs without having to activate a cool down function. To you, this means: no waiting time and no loss of energy due to cool down!
3. The energy, in the form of heat and steam, remains in the oven and will not be discharged into the kitchen through a exhaust damper. This minimises energy consumption and improves kitchen air.
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Can one also poach?
The bio steam feature in all CONVOTHERM combi steamers makes it possible to cook delicate products at 30 ... 98 °C (e.g. crème caramel, fish, sausage, etc).
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What is reduced fan speed good for?
This ensures a more tranquil cooking process so as not to cause turbulence in light baked goods (vol-au-vent, toast, profiteroles, meringues, etc). Delicate products, like biscuits, rise more evenly.
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Should vegetables be seasoned before steaming?
This is not recommended because steaming retains a great deal of the vitamins and mineral salts. If normal seasoning is applied in advance there is a danger of over-seasoning. It is preferable to season, and/or butter, vegetables appropriately after cooking.
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Is it possible to cook eggs?
YES. Hard-boiled eggs require about 15 minutes (depending on size), soft-boiled 10 minutes. This cooking time will not produce a green layer on egg yokes.
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What is delta-t cooking?
Delta-t cooking is the art of maintaining a continuous difference between oven temperature and the increasing inner temperature of foods until the final desired inner temperature (e.g. 78 °C) has been reached. This is particularly advantageous for all cuts of meat where outer colour (roasts) is not a factor. Cooking losses are very minimal and the meat remains very tender and juicy.
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What is low-temperature cooking?
This is a technique for gently cooking large roasts at low temperatures (< 100 °C) over an extended period of time. The meat will remain tender and have more juices; the cooking losses are substantially lower (about 5 ... 8% loss).
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Do the tastes of foods mix when various different products are steamed together?
There is no transfer of taste in any of the cooking programs where cooking is done with steam. For intensely flavoured vegetables (fennel, red beets, etc.), always use the lowest rack positions in the CONVOTHERM combi steamer or place a closed container between them and other dishes; this is because of the potential for dripping.
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When should one preheat the CONVOTHERM combi steamer?
In general, anytime when higher temperatures are used with short cooking times, e.g. in the cooking programs Convection, Super heated combi steam, Regeneration and when baking.
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How do you avoid uneven browning while baking?
Reduce the recipe's temperature by about 10% and be sure to adequately preheat the CONVOTHERM combi steamer!
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