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Tender Steaming 85-210°F (30-99°C)
A gentle cooking application in Moist Heat mode that uses steam with less air
turbulence at temperatures below the boiling point. Use Tender Steaming for
scalding, poaching, thawing, proofing, simmering, blanching, rethermalizing,
soaking, vacuum cooking, and preserving.
Advantages
■ Fast preheating.
■ The ability to select and maintain precise low cooking temperatures.
■ Gentle steaming for a variety of delicate items.
■ Excellent consistency and taste for many kinds of meat and fish.
■ Lower cooking temperatures mean less sticking and crumbling.
■ Less shrinkage resulting in moist, attractive portions for display merchandising.
■ No added fats or oils are needed for cooking.
■ Excellent method for proofing breads and doughs at 95-99°F (35-37°C).
■ Can be partially unloaded for serving convenience.
Menu suggestions
■ Ingredients preparations–blanching bacon and ham, proofing, soups, sauces,
stocks, fish garnishings, etc.
■ Starters, appetizers–Poached eggs, seafood, cakes, patés, etc.
■ Entrees–Fish (salmon, sole, orange roughy), poultry, vacuum cooking items,
boneless chicken and turkey filets, beef filets, sausages, etc.
■ Sides-Vegetable casseroles
■ Desserts–fruit, cheese cakes, delicate moist items, etc.
■ Yeast doughs–breads, rolls, bagels, etc.
Tips
Approximate temperature ranges for some common Tender Steamed items:
Soup garnishings 167-194°F 75-90°C
Fish, seafood 149-194°F 65-90°C
Pork, veal 161-167°F 72-75°C
Chicken/white meat 167-185°F 75-85°C
Chicken/dark meat 176-194°F 80-90°C
Poultry (other) 176°F80°C
Beef, lamb 135-165°F 58-74°C
Desserts 149-194°F 65-90°C
Breads, doughs 95-99°F 35-37°C
COOKING MODES