CONVOTHERM ELECTRIC OVEN

DESCRIPTION - Application examples for rapid steaming between 101 ºC and 120 ºC: - Boiled potatoes with skin - Beet - Kohlrabi - Legume - Cabbage In addition, it is particularly suitable for foods for which steaming is desired with a light browning, e.g: - Stuffed veal fillet - Cabbage rolls - Veal goulash. CHARACTERISTICS: - Bakery container: 600 x 400 - Max. permissible load weight with packaging: 180 kg. - Max. permissible load weight without packaging: 15 kg. The combi steamer is designed and manufactured solely for cooking various foods. Steam, hot air and hot steam (superheated steam) are used for this purpose. The model OEB 20.20 is an electric appliance with steam generator. * STEAM COOKING: - Temperature range: from 30 ºC to 120 ºC. Depending on the temperature, a distinction is made between: - Bio steam (30 - 99 ºC) - Steam (100 ºC) - Rapid steam (101 - 120 ºC). - Application: - Cooking - Steaming - Blanching - Poaching - Preserving Special programs in which "steaming" is used are: - Biological cooking with little oxygen. - Low temperature cooking - Overnight cooking. - Application examples for steaming at 100 ºC: - Vegetables. - Rice - Wheat semolina pasta. - Meatballs - Potatoes. * HOT STEAM: - Temperature range: from 100 ºC to 250 ºC. - Application: suitable for all foods where moisture or steam is added manually in the traditional cooking method. E.g.: roast pork by pouring water over it or in puff pastry to make it rise well. - Application examples: - Well cooked pieces of meat. - Poultry (duck, goose) - Gratin dishes and soufflés. - Bakery products such as puff pastry, baguette loaves, etc. - Cheesecake - Apple strudel. - Application examples for organic steaming between 30 ºC and 99 ºC: - Fish fillet - Fish fillet - Custards, etc.

SHARE THIS MACHINE