YOUR MEAL. CONVOTHERM COMBI OUR MISSION. ASIAN FUSION

1 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.

2 CONVOTHERM 4 COMBIOVEN TECHNOLOGY

THE CONVOTHERM 4 COMBIOVEN FEATURES Here are some of the features of a Convotherm combi oven: STATE-OF-THE-ART TECHNOLOGY WITH AN ADVANCED CLOSED SYSTEM PRODUCING EVEN Steam: Looking for some tender vegetables or COOKING WITH RESULTS OPTIMISED TO YOUR fish? Optimal between 30oC and 130oC, our steam system remains closed throughout the process, REQUIREMENTS. retaining rich vitamins and colours as it minimises oxidation. For one, it has perfected steam saturation, working like a pan lid to keep heat and moisture Combi-steam: For the most tender proteins, in the combi steamer, sealing in all the juices into use this feature as it has automatic moisture the meats and vegetables. regulation. Using combi-steam retains the intrinsic moisture and flavours, achieving tender, With improved the functions of the ACS+ system succulent and tasty cooking results while offering the following features: minimising weight loss.

• Crisp&Tasty - 5 moisture-removal Convection: There’s nothing more important settings than getting a crust to the perfect level of crisp, • BakePro - 5 levels of traditional baking and that’s just what this function does. The fully • HumidityPro - 5 humidity settings closed system creates a humid atmosphere for • Controllable fan - 5 speed settings rapid, yet even heat transfer into the centre of the food. Using the Crisp&Tasty function you can set Best of all, the Convotherm 4 Oven is completely the level of crispness to get your ideal crunch. customisable - users can program unique settings allowing chefs to create their most Regenerating: Versatility to bring the taste inventive recipes that involve multiple cooking and quality of chilled food cooked in the functions and steps all in a single combi. most delicate way as if freshly prepared. The Convotherm combi oven is perfect for a la carte, plant banquet and buffet situations.

3 TO SHOW YOU HOW YOU CAN USE THESE FUNCTIONS TO THE BEST OF YOUR ABILITY, WE PAIR THE MODES WITH SOME OF OUR ZESTIEST ASIAN FUSION FLAVOURS.

4 CHWEE KEUH RICE CAKE WITH PRESERVE RADISH

OVEN PROGRAM SETTING: COMBI OVEN MODE 1 - STEAM FEATURE AT FAN LEVEL 5

COOKING TIME IN TEMPERATURE CTC EXTRA PROGRAM MINUTES FUNCTION

STEAM 100ºC 20.00 FAN LEVEL 5

INGREDIENTS: PREPERATION METHOD:

150g Rice Preparing the rice cake: Put rice flour, wheat starch into a mixing bowl, and using a wooden spoon, stir in 12g Wheat Starch 400ml of cold water. Bring 1020ml of water to a rolling boil. Add in 1000ml of that boiling water to the flour 12g Potato Starch mixture, stirring over the flour mixture. 1Tsp Salt Add salt and oil to the batter and mix until it becomes 2Tsp Oil a glue-like texture. It should look transparent (or like 400ml Cold Water watery glue). Cook this over the stove until the it sticks to the ladle, then remove from the stove. 1000ml Boiling Water Oil the mould and pour the batter in until about 3/4 150g Salted Preserve Radish full. Add 1tsp of cold water and top before bringing the 150g Sweet Preserve Radish batter to steam. Steam at Fan Level 5 for 20 minutes. Give it at least 10 minutes before removing it from 2Tsp Dark the mould. 4Tbl Cooking Oil 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.

5 COFFEE BUN

OVEN PROGRAM SETTING: COMBI OVEN MODE 2 - COMBI AND CONVECTION FEATURE AT FAN LEVELS 1 & 3

CONVECTION AT C&T LEVEL 5C

COOKING TIME IN EXTRA TEMPERATURE STEP PROGRAM MINUTES CTC FUNCTION

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

INGREDIENTS: PREPERATION METHOD:

150g Rice Flour Preparing the water roux: Let’s begin with the 12g Wheat Starch water roux. Heat the water until boiling and add in flour to make a roux. Once it is set sufficiently, 12g Potato Starch put it aside to cool. 1Tsp Salt Preparing the coffee bun: Using a mixer, add all the 2Tsp Oil dry ingredients together until stirred well, then add the wet ingredients including the roux. Mix well with 400ml Cold Water a hook. Once the dough is firm, section into 1000ml Boiling Water 50g each and rest in a silicon baking tray - 10 to one tray. Then, place in the combi oven. 150g Salted Preserve Radish Preparing the caster: Using an electric mixer on 150g Sweet Preserve Radish low, beat the butter, icing sugar and coffee for 30 2Tsp Dark Soy Sauce seconds or until smooth. Slowly add in the flour and milk powder, and beat on low for 30 seconds, then 4Tbl Cooking Oil 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

6 HOKKIEN PRAWN MEE

OVEN PROGRAM SETTING: COMBI OVEN MODE 3 - COMBI FEATURE COMBI AT FAN LEVEL 5

COOKING TIME IN EXTRA TEMPERATURE STEP PROGRAM MINUTES CTC FUNCTION

1 COMBI 32ºC 2.00 FAN LEVEL 5

ADD IN EGG

2 COMBI 165ºC 2.00 FAN LEVEL 5

ONCE READY ADD IN BEAN SPROUT AND CHIVE

3 COMBI 165ºC 2.00 FAN LEVEL 5 INGREDIENTS: PREPERATION METHOD:

3Tsp Oil Begin by adding oil, garlic and pork belly in in the 1/2 GN pan. Then put it into the combi oven for two 2 Eggs minutes. 250g Yellow Noodles Take out, add beaten eggs and put in the oven for 150g Rice Vermicelli two more minutes or until slightly golden brown. 60g Bean Sprouts Once this is ready, add the bean sprouts and chives, 1Tbl Minced Garlic stir well and serve.

3 Stalks Chinese Chives

3200g Prawns

100g Pork Belly

60g Squid

15g Chicken Powder

7 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!

8 www.moffat.com.au

www.moffat.co.nz