Now there are more and more functional modes of steaming ovens, so how should we choose them at ordinary times? Take my whirlpool steam oven as an example. Its functional mode is as follows, belonging to the type of professional steaming oven.
Upper baking mode: only the upper heating tube of the steaming oven works, and the temperature can reach 230℃, which is suitable for baking at low temperature, or baking cases where the side near the lower tube is cooked and only the top is shaped and colored, such as baking egg tarts.
Up-and-down baking mode: the upper and lower heating tubes of the steaming oven work at the same time, and the highest temperature can reach 230℃, which is suitable for some ingredients with high temperature requirements. Firepower is enough to bake up and down the mode. The baking box in this mode can effectively prevent baking failure due to insufficient temperature rise. For example, Qifeng cake, the temperature of the upper and lower baking mode is enough to effectively prevent waist collapse, concave bottom and collapse.
Hot air convection mode: this mode has three heating pipes, including upper and lower heating pipes and back hot air system. The characteristic of this mode is that the temperature of the upper and lower tubes is strictly controlled, while the hot air in the back can keep the air circulating in the cavity, which is a good temperature balance effect in the steaming oven. Suitable for multi-layer simultaneous baking or baking of large and thick ingredients, such as roasting whole chicken and duck.
At the same time, hot air convection is also suitable for evaporation of food moisture. Setting the temperature of hot air convection to a minimum can make baked goods full of colors, such as dried fruits and scented tea.
Pure steaming mode: Pure steaming mode is a traditional steaming function, the heating pipe does not work, only steam is generated in the steaming oven, and the temperature is 80-90℃ for low-temperature steaming and100-10℃ for rapid steaming. Direct steam is adopted, which is suitable for steaming all kinds of fish and pasta.
Tender baking mode: Tender baking mode belongs to the functional mode of combining steaming and baking, which is one of the reasons why the steaming oven is more professional than a single steamer or oven, because baking of many ingredients is not easy to achieve, and ingredients may dry due to long-term high temperature. At this time, the role of tender baking mode is particularly important.
In the tender roasting mode, the steam generator will work at the same time when the upper and lower tubes work. Adding a small amount of steam to the steaming oven can ensure that the final product will not be too dry. This function is particularly friendly to the production of various European-style packages (the most common problem of European-style packages is that they are dry).
High-temperature steaming mode: the difference between high-temperature steaming and tender roasting is that the essence of high-temperature steaming is steaming, while the essence of tender roasting is roasting, and the roasting emphasis of the two is different. When the high-temperature steaming mode works again, in addition to evaporating a large amount of steam by the steaming steam generator, the lower heating tube will also assist in working to provide a certain temperature for the bottom of the steaming oven. The final effect is that the bottom is ripe, but not too old, and the top will become tender due to steam. This functional mode is suitable for baking cases that require delicate taste and maintain the original flavor of ingredients, such as steamed steak.
Chef mode: Chef mode is not a traditional built-in menu. The chef mode here mainly means that the steaming oven can set multiple functional modes at the same time, and complete all baking stages at one time, such as thawing. Fermentation > secondary fermentation > baking/steaming, etc. This mode can combine up to four functional modes at a time, which is suitable for mastering baking.
Other functional modes belong to auxiliary functional modes, including heat preservation mode, thawing mode, fermentation mode, sterilization mode and scale removal mode. Among these modes, fermentation and heat preservation modes are the most commonly used by individuals. The fermentation of all kinds of ingredients can be done, which is much better than normal temperature fermentation, takes less time and has better fermentation effect. Thermal insulation is used more in winter, and the good taste of ingredients can be preserved for a longer time without turning over.