YOUR MEAL. CONVOTHERM COMBI OUR MISSION. A SIAN FUSION · • Controllable fan - 5 speed settings...
Transcript of YOUR MEAL. CONVOTHERM COMBI OUR MISSION. A SIAN FUSION · • Controllable fan - 5 speed settings...
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CONVOTHERM COMBI A S I A N F U S I O N
YOUR MEAL. OUR MISSION.
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TO MAKE THE PERFECT DISH, YOU NEED TO HAVE THE RIGHT
INGREDIENTS.A pinch of salt, a dash of thyme and a whole lot of secret ingredients
bring the whole meal together, and the customers to the table. But
what is it that really, truly unites these ingredients?
Heat.
Your creations won’t come to life until they are fused with a little bit
of fire. As we know, however, heat comes in a variety of forms - there’s
more to it than that open flame on your stovetop. You’ve worked hard to
perfect your recipes and Moffat’s Convotherm combi oven comes with
a range of functions that boost the flavours of your best recipes - if you
use them correctly, that is.
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THE CONVOTHERM 4 COMBIOVEN FEATURES STATE-OF-THE-ART TECHNOLOGY WITH AN ADVANCED CLOSED SYSTEM PRODUCING EVEN COOKING WITH RESULTS OPTIMISED TO YOUR REQUIREMENTS.
For one, it has perfected steam saturation,
working like a pan lid to keep heat and moisture
in the combi steamer, sealing in all the juices into
the meats and vegetables.
With improved the functions of the ACS+ system
offering the following features:
• Crisp&Tasty - 5 moisture-removal
settings
• BakePro - 5 levels of traditional baking
• HumidityPro - 5 humidity settings
• Controllable fan - 5 speed settings
Best of all, the Convotherm 4 Oven is completely
customisable - users can program unique
settings allowing chefs to create their most
inventive recipes that involve multiple cooking
functions and steps all in a single combi.
Here are some of the features of a Convotherm
combi oven:
Steam: Looking for some tender vegetables or
fish? Optimal between 30oC and 130oC, our steam
system remains closed throughout the process,
retaining rich vitamins and colours as it minimises
oxidation.
Combi-steam: For the most tender proteins,
use this feature as it has automatic moisture
regulation. Using combi-steam retains the
intrinsic moisture and flavours, achieving tender,
succulent and tasty cooking results while
minimising weight loss.
Convection: There’s nothing more important
than getting a crust to the perfect level of crisp,
and that’s just what this function does. The fully
closed system creates a humid atmosphere for
rapid, yet even heat transfer into the centre of the
food. Using the Crisp&Tasty function you can set
the level of crispness to get your ideal crunch.
Regenerating: Versatility to bring the taste
and quality of chilled food cooked in the
most delicate way as if freshly prepared. The
Convotherm combi oven is perfect for a la carte,
plant banquet and buffet situations.
CONVOTHERM 4 COMBIOVEN TECHNOLOGY
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TO SHOW YOU HOW YOU CAN USE THESE FUNCTIONS TO
THE BEST OF YOUR ABIL ITY, WE PAIR THE MODES WITH
SOME OF OUR ZESTIEST ASIAN FUSION FLAVOURS.
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150g Rice Flour
12g Wheat Starch
12g Potato Starch
1Tsp Salt
2Tsp Oil
400ml Cold Water
1000ml Boiling Water
150g Salted Preserve Radish
150g Sweet Preserve Radish
2Tsp Dark Soy Sauce
4Tbl Cooking Oil
Preparing the rice cake: Put rice flour, wheat starch into a mixing bowl, and using a wooden spoon, stir in 400ml of cold water. Bring 1020ml of water to a rolling boil. Add in 1000ml of that boiling water to the flour mixture, stirring over the flour mixture.
Add salt and oil to the batter and mix until it becomes a glue-like texture. It should look transparent (or like watery glue). Cook this over the stove until the it sticks to the ladle, then remove from the stove.
Oil the mould and pour the batter in until about 3/4 full. Add 1tsp of cold water and top before bringing the batter to steam. Steam at Fan Level 5 for 20 minutes. Give it at least 10 minutes before removing it fromthe mould. Preparing the preserve radish: Soak the preserve radish in warm water for about 15 minutes, and then rinse and mince. In a cooking pan, add oil and stir fry garlic and shallots until fragrant, then pour in the radish and seasoning. Stir fry for five minutes on a low heat. Remove from the pan and garnish the cake.
INGREDIENTS: PREPERATION METHOD:
CHWEE KEUH RICE CAKE WITH PRESERVE RADISH COMBI OVEN MODE 1 - STEAM FEATURE AT FAN LEVEL 5OVEN PROGRAM SETTING:
COOKING PROGRAM
TEMPERATURE TIME INMINUTES
CTC EXTRAFUNCTION
STEAM 100ºC 20.00 FAN LEVEL 5
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COFFEE BUNCOMBI OVEN MODE 2 - COMBI AND CONVECTION FEATURE AT
FAN LEVELS 1 & 3
CONVECTION AT C&T LEVEL 5C
INGREDIENTS:150g Rice Flour
12g Wheat Starch
12g Potato Starch
1Tsp Salt
2Tsp Oil
400ml Cold Water
1000ml Boiling Water
150g Salted Preserve Radish
150g Sweet Preserve Radish
2Tsp Dark Soy Sauce
4Tbl Cooking Oil
Preparing the water roux: Let’s begin with the water roux. Heat the water until boiling and add in bread flour to make a roux. Once it is set sufficiently, put it aside to cool.
Preparing the coffee bun: Using a mixer, add all the dry ingredients together until stirred well, then add the wet ingredients including the roux. Mix well with a dough hook. Once the dough is firm, section into 50g each and rest in a silicon baking tray - 10 to one tray. Then, place in the combi oven.
Preparing the caster: Using an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds or until smooth. Slowly add in the flour and milk powder, and beat on low for 30 seconds, then on high for another minute until thoroughly mixed. Take a piping bag (fitted with a star shape nozzle) and pour this caster in. Once the buns are ready, decorate accordingly
PREPERATION METHOD:
OVEN PROGRAM SETTING:
STEPCOOKINGPROGRAM TEMPERATURE
TIME IN MINUTES CTC
EXTRAFUNCTION
1 COMBI 32ºC 60.00 FAN LEVEL 1
PIPE THE CASTER ON TOP OF THE BUN
2 COMBI 165ºC 8.00 FAN LEVEL 3
3 CONVECTION 180ºC 2.00 C&T 5
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HOKKIEN PRAWN MEE
INGREDIENTS: PREPERATION METHOD:
3Tsp Oil
2 Eggs
250g Yellow Noodles
150g Rice Vermicelli
60g Bean Sprouts
1Tbl Minced Garlic
3 Stalks Chinese Chives
3200g Prawns
100g Pork Belly
60g Squid
15g Chicken Powder
Begin by adding oil, garlic and pork belly in in the 1/2 GN pan. Then put it into the combi oven for two minutes.
Take out, add beaten eggs and put in the oven for two more minutes or until slightly golden brown.
Once this is ready, add the bean sprouts and chives, stir well and serve.
COMBI OVEN MODE 3 - COMBI FEATURE COMBI AT FAN LEVEL 5OVEN PROGRAM SETTING:
STEPCOOKINGPROGRAM TEMPERATURE
TIME IN MINUTES CTC
EXTRAFUNCTION
1 COMBI 32ºC 2.00 FAN LEVEL 5
ADD IN EGG
2 COMBI 165ºC 2.00 FAN LEVEL 5
3 COMBI 165ºC 2.00 FAN LEVEL 5
ONCE READY ADD IN BEAN SPROUT AND CHIVE
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IF YOU’RE INTERESTED IN ELEVATING YOUR DISHES TO CULINARY PERFECTION, LOOK INTO OUR WIDE SELECTION OF CONVECTION COMBI OVENS.
OUR TECHNOLOGY OPTIMISES YOUR WORKSPACE IN YOUR KITCHEN, HELPING YOU SERVE CUSTOMERS FASTER WITH BETTER QUALITY FOOD.
CONTACT OUR MOFFAT IQ PRO FOR A TEST DRIVE TODAY!