“The Convotherm combi steamers allow us to work very efficiently; they are fast and shorten up our work times. We are able to carry out different cooking processes at the same time and can operate them at full capacity using different shelves with steam, while regenerating with convection.”

Uwe Michael Reule, Head Chef Hotel success story Sporthotel “” The perfect blend of high mountains and exquisite cuisine

“The banquet system simplifies our workflow so that we can get different meals out to the guests simultaneously.” Pontresina is located at a height of 1,805 metres Uwe Michael Reule, Head Chef in the Upper Engadine, not far from the famous Sporthotel Pontresina which includes , at Uwe Michael Reule, Head Chef 4,049 metres the highest peak in the Eastern . There is still one place where smoking is expressly gratin, in autumn wild game ragout The historic mountaineering village charms visitors desired. In Pontresina in the Upper Engadine, right in with spaetzle. with typical Engadine-style houses and large Belle the middle of the Swiss . However, this Epoque hotels. has nothing to do with the residents of the Alps being “Over the past few years, we have designed our gastronomic concept to enable us to primarily use products directly from the particularly tolerant of smokers but rather with an region. We try to use as many natural products as possible. But we also pamper our guests with Asian food one day a week.” Among their number is the Sporthotel Pontresina, ingenious unit in the kitchen. the only sport hotel in the Upper Engadine. The two Convotherm 4 appliances in his kitchen run virtually all day long. From early in the morning to late at night. Originally opened in 1881 as an art nouveau hotel, Uwe Michael Reule loads a small metal box with eight At 6 a.m., the service staff are already baking bread rolls and croissants in them. Once the kitchen team meeting is over the sport hotel has been run as a family business wood bisquettes which he places onto the heating and the foodstuffs have been delivered, the cooks start work in earnest at 9 a.m. From then on, the two Convotherm 4 since 1982. The mountains surrounding Pontresina elements. Of the Convotherm 4, which features combi steamers are always on the go. offer the perfect terrain for sporting pursuits, "ConvoSmoke", a clever food-smoking function. together with fantastic views. Hiking, biking, skiing From roast shoulder of veal with rosemary potatoes and grilled vegetables to crème caramel with fresh fruit, or beef and much more. “When we found out that there is also a smoker brisket – the two Convotherm 4s never run out of work. function available for the Convotherm combi steamer, The kitchen in the Sporthotel Pontresina offers we were naturally delighted. At the moment we are The kitchen employs 14 people who see to it that the four restaurants are supplied with culinary delights. light fare for the athletically minded, combining indulging our guests with dishes that are very en vogue, They prepare up to 250 meals per day, both á la carte and for customers on half-board. local specialities with international influences. such as beef brisket or pulled pork – the fine smoky Vegetarians, vegans and allergy sufferers can aroma is just right. We are experimenting quite a bit, The head chef has personally made sure that the kitchen is well prepared for special events such as celebrations, thanks also expect a culinary treat. whether with fish or other foods.” to the Convotherm 4's banquet system. It delivers easy handling and greater output with up to 40 dishes at the same time.

There are 4 restaurants in all: the Sportstübli, Salt, butter, tofu – Uwe Michael Reule smokes all kinds “The banquet system simplifies our workflow so that we can get different meals out to the guests simultaneously, which the Sporthütte (an outdoor garden restaurant of things. He puts more trays into the Convotherm 4 saves us time during the serving process. This is because we are able to prepare the plates in the afternoon and simply that opens in summer), the Alp Languard and the loaded with tantalising salmon and swordfish. After all, need to regenerate them in the evening.” half-board restaurant Arkade und Roseg, where there is a special dinner planned for the evening, but guests can choose between 3 different menu we will hear more about that later. Saddle of veal in veal sauce with chanterelles and rolled barley, for example. options every day. And after the banquet, the dinner we mentioned earlier. At a slightly elevated table in the kitchen, also known as the Uwe Michael Reule has been the head chef at the “Chef's Table”, two hotel guests can enjoy a backstage seat from which they can watch everything Uwe Michael Reule Sporthotel Pontresina for 12 years. A German born in and his team are doing. Swabia, he is both down-to-earth and trendy. Just like his food. Spaghetti with air-dried Bündner ham and This is the moment for the Convotherm "ConvoSmoke" to show off its strengths: smoked salmon with yoghurt dressing fresh chanterelles or Engadine wild spinach gnocchi. and leaf lettuce, followed by smoked swordfish in Thai marinade with bean sprout salad and Ponzu sauce. For Uwe Michael Reule and his team, the working day is now over because the fully automatic ConvoClean+ cleaning system His recipe for success: fresh local and seasonal products does the job of cleaning the two Convotherm 4s. It has several different cleaning levels, depending on how dirty they are. refined with an international touch. In spring, veal steak with asparagus, wild garlic and We don’t know whether the smoke flies like this every day in the kitchen. But we're sure the guests will be happy if it does. CONVOTHERM ELEKTROGERÄTE GMBH TALSTRASSE 35, 82436 EGLFING | GERMANY, T +49(0)8847 67-0, F +49(0)8847 414 WWW.CONVOTHERM.COM

Keeping meals hot with the thermal cover

Preparing salmon in the Convotherm 4 with the ConvoSmoke food-smoking function

Seafood on fresh vegetables Cooking with the plate banquet system

You can find the success story video at www.convotherm.com.

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