Martino Scarpa, Chefkoch der "Osteria ai do Campanili von Cavallino-Treporti", zeigt uns, wie er sein Rezept "Wachtel und rote Garnelen" mit dem Combi-Ofen zubereitet. Die Wachtelschenkel werden im Dampfbackofen bei 64°C eine Stunde lang vakuumgebacken, die Wachtelbrüste bei 59°C 40 Minuten lang, die roten Garnelen bei 200°C.

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Cod and artichokes” with the combi oven. The codfish is vacuum- cooked at 75 oC. for 15 minutes in the oven with steam, the artichokes vacuum-packed at 100 oC for 20 minutes and then browned in the pan.

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Sea bream, sbrise, broccoli cream and pumpkin” with the combi oven. The pumpkin is vacuum-baked in a steam oven at 100°C, the “sbrise” at 200°C, the sea bream for 6 minutes at 200°C.

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Quail and red shrimp” with the combi oven. The quail thighs are vacuum-baked in a steam oven at 64°C. for one hour, the quail breasts at 59°C for 40 minutes, the red shrimp at 200°C.