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Reheating
The steam oven is very effective at reheating 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).
Suitable containers
Small quantities can be reheated on a plate, larger quantities
should be placed in a cooking container.
Duration
The number of plates or containers has no bearing on the
cooking duration.
The cooking durations listed in the chart relate to an average
portion per plate/container. Increase the cooking duration for
larger quantities.
Tips
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 peppers or roulades, should
be cut in half.
Please note that breaded items, such as schnitzel, will not
retain their crispness when they are reheated.
Reheat sauces separately, except for dishes such as stew
and casseroles where the sauce is part of the dish.
Special applications
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