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 COMBI OVEN TECHNOLOGY THE CONVOTHERM 4 COMBI OVEN 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 fish? Optimal between 30oC and 130oC, our steam COOKING WITH RESULTS OPTIMISED TO YOUR 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 settings Convection: There’s nothing more important • BakePro - 5 levels of traditional baking than getting a crust to the perfect level of crisp, • HumidityPro - 5 humidity settings and that’s just what this function does. The fully • Controllable fan - 5 speed settings closed system creates a humid atmosphere for rapid, yet even heat transfer into the centre of the Best of all, the Convotherm 4 Oven is completely food. Using the Crisp&Tasty function you can set customisable - users can program unique the level of crispness to get your ideal crunch. settings allowing chefs to create their most inventive recipes that involve multiple cooking Regenerating: Versatility to bring the taste functions and steps all in a single combi. 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. 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 EXTRA TEMPERATURE CTC PROGRAM MINUTES FUNCTION STEAM 100ºC 20.00 - FAN LEVEL 5 INGREDIENTS: PREPARATION METHOD: 150g Rice Flour Preparing the rice cake: Put rice flour, wheat starch and corn flour into a mixing bowl, and using a wooden 12g Wheat Starch spoon, stir in 400 mL of cold water. Bring 1 litre of water 12g Corn Flour to a rolling boil, then add to the flour mixture. 1 tsp Salt Add salt and oil to the batter and mix until it becomes a glue-like texture. It should look transparent. If it is not 2 tsp Oil or looks like watery glue, cook this over the stove until 400 mL Cold Water it sticks to the ladle, then remove from the stove. 1 litre of Boiling Water Oil the mould and pour the batter in until about 3/4 150g Salted Preserve Radish full. Add 1 tsp of cold water and top before bringing the batter to steam. Steam at Fan Level 5 for 20 150g Sweet Preserve Radish minutes. Give it at least 10 minutes before removing it from the mould. 2 tsp Dark Soy Sauce 4 tbsp 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 STEP TEMPERATURE CTC PROGRAM MINUTES 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 LEVEL 5 INGREDIENTS: Coffee Bun Recipes Water Roux Recipes Caster Recipes • 560g Bread Flour • 25g Bread Flour • 6 tbsp Butter • 86g Sugar • 125g Water • 1 Cup Icing Sugar • 11g Instant Yeast • 2 tbsp Instant Coffee Powder • 86g Egg • 2 tbsp Milk Powder • 59g Whipping Cream • 2/3 Cup Cake Flour • 63g Milk • 1.5 Nos Egg • 49g Soft Butter -Recipe continued on next page- 6 PREPARATION METHOD: Preparing the water roux: Heat the water in a pot till boiling, then add in bread flour to make into roux. Once the roux is ready set aside to let it cool. Preparing the coffee bun: Using the dough hook, place all dry ingredients into the mixer, followed by the wet ingredients. Next, add the water roux and mix well. Once the dough is formed, divide the dough into 50g portions, and place up to 10 on each silicone baking tray. Place the tray in the combi oven at the recommended setting. Preparing the caster: With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth. Add the eggs and beat for another 30 seconds. Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well. Take a piping bag fitted with a star or round shaped nozzle and fill with castor mixture (if using a piping bag without a nozzle, just cut a small hole in the end with a pair of scissors). Pipe the filling on top of each bun in a twirly circular pattern. 7 HOKKIEN PRAWN MEE OVEN PROGRAM SETTING: COMBI OVEN MODE 3 - COMBI FEATURE COMBI AT FAN LEVEL 5 COOKING TIME IN EXTRA STEP TEMPERATURE CTC PROGRAM MINUTES FUNCTION 1 COMBI 165°C 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: PREPARATION METHOD: 3 tsp 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 two 150g Rice Vermicelli more minutes or until slightly golden brown. 60g Bean Sprouts Once this is ready, add the bean sprouts and chives, 1 tbsp Minced Garlic stir well and serve. 3 Stalks Chinese Chives 200g Prawns 100g Pork Belly 60g Squid 15g Chicken Powder 8 OVEN BAKED BLACK COD OVEN PROGRAM SETTING: COMBI MODE - 175 DEGREES CELSIUS INGREDIENTS: PREPARATION METHOD: 150g portion of black cod, cut lengthways Blend carrot, celery and onion. 100g carrot Add mirin and water until a smooth paste is formed. 100g celery Pour over black cod and marinate for at least 6 - 8 100g onion hours before use. 200 mL water Set Combi oven to temperature (175 degrees Celsius). 100 mL mirin Place cod on an oiled ovenproof tray and bake for 10 5g salt minutes until fish is opaque and flakes easily. 1 tbsp sesame oil Serve with fresh lemon wedges, steamed Asian greens ½ tsp orange/red food colouring and brown rice. 9 PEKING DUCK OVEN PROGRAM SETTING: CONVENTION MODE 2 – CTC 75ºC COOKING TIME IN EXTRA STEP TEMPERATURE CTC PROGRAM MINUTES FUNCTION 1 CONVENTION 70ºC 90.00 - - 2 CONVENTION 220ºC - 75ºC - INGREDIENTS: PREPARATION METHOD: Duck Skin Rub duck abdomen with salt, 5-spice powder and bean paste. Place remaining abdomen ingredients • 15 mL black vinegar in cavity of duck, before securing with either twine • 15 mL Hua Diao Wine or skewers. Blanch duck in boiling water for a few minutes to make the skin contract. Hang and dry • 450 mL maltose for 10 minutes. Meanwhile, take a cup of water used for blanching and mix with duck skin ingredients to • 600 mL vinegar create a marinade. Leave to rest for 20 minutes. Ladle • 15g hand brand soda remaining water over duck abdomen repeatedly until finished. Duck Abdomen Dry duck skin in Convotherm oven on convection setting 70 degrees Celsius for 90 minutes. Insert Core • 1 bottle bean paste Temperature Probe into thickest part of the duck. Roast duck in Convotherm on convection setting 220 • 5 cloves garlic, crushed degrees Celsius and set Core Temperature Probe to 75 • 3 shallots, diced degrees Celsius. Remove from oven and leave to rest for 30 minutes. Once slightly cool, remove all abdomen • 2 pieces star anise marinade. • 1 cinnamon stick Heat oil in a non-stick pan. Add duck and fry until skin • 1 stalk lemongrass, sliced is golden brown and smooth. Remove from pan and place on chopping board to rest. Using a sharp knife, • Salt and 5-spice powder to taste slice skin and meat.