Henny Penny SMART COMBI FM05-061-A - Manual (Page 19)

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Less seasoning, fats and salt needed.
Tips
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Use perforated GN containers with a depth of 40–65 mm. These
allow for short cooking times and avoid the food underneath being
overcooked.
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Break up lumps of ice when using frozen foodstuffs so that all the
food will be heated evenly.
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Chill vegetables quickly after steaming, add butter and season.
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Use stock for vegetable bundles. Steam the vegetables in
perforated GN containers and catch the stock in unperforated
containers.
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Steam long grain rice in unperforated containers.
Use 1½ parts of cold water or cold stock to 1 part of rice.
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Steam hard wheat pasta in unperforated containers.
Use at least 5 parts of water for 1 part of pasta.
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Steam large and small dumplings in perforated containers lined
with baking paper.
Uncover immediately after cooking.
If necessary, keep them warm in water thickened with starch.
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Sprinkle potatoes with fine grained salt and mix immediately before
steaming.
Alternatively, place potatoes in salt water for 15 minutes.
Soft steaming
Steaming at temperatures between 30 °C (86 °F) and 99 °C (210.2 °F)
is called Soft steaming.
You can use soft steaming to prepare dishes especially gently, to swell
grains or to cook ham or sausages.
NOTICE
Cooking time is longer than with steaming or express steaming.
Benefits
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Less weight loss with meat and sausages.
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Burst skin or gut is avoided when scalding or heating sausages.
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Optimal food quality with delicate dishes such as terrines, jellies,
flans, forcemeat dumplings, creme caramel or diet meals.
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Good when using vacuum pouches with the sous vide process.
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Egg white sets optimally thanks to the precise cooking temperature
and doesn't run out of the food.
Tips
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Allow yeast doughs for bread, buns or pastries to rise at a
temperature of 32 °C (89.6 °F).
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When preparing poached trout, pour vinegar or wine over the fish.
19 Operating manual
Global Foodservice Solutions
Construction and function
SmartCombi ™