Cooking tips
Reheating
Function REHEATING
Food to be reheated | Time in minutes |
|
|
Vegetables |
|
Cauliflower, Beans | 2 |
Turnips, Carrots | 2 |
|
|
Side dishes |
|
Potatoes (cut lengthwise) | 3 - 4 |
Pasta, Rice | 2 - 3 |
|
|
Meat and poultry |
|
Roast in slices | 3 - 5 |
½" (1.5 cm) thick |
|
Chicken breast | 3 - 5 |
Meatballs | 3 - 5 |
Roulades, slices | 3 - 5 |
|
|
Fish |
|
Fish fillets | 2 - 3 |
Fish roulade, halved | 2 - 3 |
|
|
Complete dish |
|
Chicken fricassee with rice | 3 - 5 |
Pork roast with potatoes and | 3 - 4 |
vegetables |
|
Spaghetti with tomato sauce | 2 - 3 |
|
|
Soups/Stews |
|
Stew | 4 - 5 |
Vegetable, Cream | 2 - 3 |
|
|
The steam oven can be used to reheat dishes.
Place the food on a flat plate and cover it with a deeper plate or aluminum foil.
Select the function "Reheat" and confirm.
Select the time (see table) and confirm.
Tip
Reheat gravy in a separate, covered container.
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