Tips on Steaming and Regeneration

Tips on Steaming and Regeneration 
(re-heating of pre cooked food)

Using steam and regeneration, you can use the whole oven space and multiple shelf levels, as long as the steam can circulate around the product. Cooking times remain the same for one or full oven, regardless of varying food quantities. The times below are indicative to VZUG Steamer Ovens and Combi Steamers only, and can slightly vary depending on personal preferences.

Rice – white                             100’C Steam (1:1 rice + liquid) 30 mins

Rice brown                               100’C steam (1:1 rice + liquid) 50 mins

Polenta                                    100’C steam 1:3 polenta + fluid (stock,milk,cream)45 mins

Salmon 200g                            80’C steam  7 mins for medium

White fish 200g                         80’C steam  9 mins for well done

Prawn cutlets                            80’C steam  4 minutes *

Scallops                                   80’C steam  3 mins

Asparagus                                100’C steam  2 mins

Broccolini                                 100’C steam  4 minutes

Carrots cut 1cm thick slices         100’C steam  6 mins

Zucchini slices                           100’C steam  4 mins

Chickpeas after soaking              100’C steam 60 mins

Lentils (1:1 water)                     100’C steam  40 mins

Corn cobs                                100’C steam  5 mins *

Beef eye fillet wrapped in herbs   100’C steam 30 mins for medium

Chicken breast marinated           95’C steam  12 mins

Poached apple slices                  100’C steam  10 mins

Peach halves                            100’C steam  5 mins

Bread – defrosting                     regeneration 150’C 15 mins, let cool 
                                             5-10 mins

Bread – refreshing                    regeneration 150’C 7-9 mins, let cool 5 mins

Bread Rolls – defrosting              regeneration 150’C 9 mins. Preheat oven 
                                              4 mins

Dried Fruit – soften                   100’C steam 10 mins

Boiled eggs                              100’C steam (hard) 18 mins (soft) 6 mins

Defrost chicken breast               40’C steam, 20 mins

Reheating cooked meat              80-90’C steam 10-12 mins

Preserving Fruit                        90’C steam 25-30mins

Liquefy honey                           50’C steam 45-60 mins

Make yoghurt                           40’C steam 8 hours

Peeling tomatoes and peaches     100’C steam 3-5 mins

Butter, soft                              cut butter in cubes 40’C steam 4-6 mins

Butter, melted                          cut butter in cubes 40’C steam 5-10 mins

Melting chocolate                       60’C steam 5-10 mins

Melting gelatine                         80’C steam 3-4 mins

Hot dogs, Saveloys                    90’C steam 10-15 mins

Thanks to Felix from VZUG