Bolognaise meat sauce
The static ovens of the Cook&Hold range are perfect for cooking meat in large quantities, and are suitable almost only for this type of cooking, right? No! actually they are also ideal for sauces of all kinds.
Chicken breasts with herbs
Cook&Hold the real low temperature cooking. Thanks to the use of static heat and using the Deliwarm heating system, Cook&Hold is able to cook, with the very low consumption of 1600W/h in 6 hours, up to 208 chicken breasts in the CHC082E, both vacuum and free atmosphere.
Veal “osso-buco” with vegetables
The low temperature cooking allows you to cook the meat, preserving all its nutritional and organoleptic values, with a great saving of electricity and raw material. Cook&Hold by Moduline offers you a product capable of cooking with a saving of up to 60% of electricity and with a lower weight loss of the product cooked.
Tomahawk rare-cooked
The technique of the “Reverse Searing” has existed for some years and has the purpose of making the rare cooking of the meat always perfect and not in “layers”. Cook&Hold with its gentle heat DELIWARM allows the most demanding chefs to cook meat perfectly to the core and the desired temperature, with low consumption, without the addition of water and with a very low weight loss.
Roast veal with vegetables
Mit einem CHC082E der Cook&Hold-Reihe können Sie bis zu 80 Schweinshaxen pro Zyklus bei einer Temperatur von 95oC garen und dabei sehr wenig Strom verbrauchen. Dieser statische Ofen gart dank seiner sanften Erwärmung "DELIWARM" während der Nacht unter Volllast, ohne dass Personal in der Küche anwesend sein muss, und geht nach dem Garen in den Warmhaltezyklus über.
Martino Scarpa, Chefkoch der Osteria ai do Campanili in Cavallino-Treporti, zeigt uns, wie er sein Rezept "Kabeljau und Artischocken" mit dem Combi-Ofen zubereitet. Der Kabeljau wird bei 75 °C 15 Minuten lang im Ofen mit Dampf gegart, die Artischocken werden bei 100 °C 20 Minuten lang vakuumverpackt und dann in der Pfanne angebraten.
Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Tuna, puntarelle and Topinanbur” with the combi oven. The tuna is cooked in the combi oven at 220°C
Quail and red prawns
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.
Sea bream, “sbrise”, broccoli and pumpkin
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.
Cod and articholes
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.
Hähnchenbrust mit Gemüse
I mantenitori di temperatura HOLD di Moduline permettono di poter consumare le pietanze, sia calde che fredde, alla giusta temperatura nelle ore di punta del servizio o in generale quando i clienti sono molto numerosi.
