How to use the Convotherm mini combi oven: In your restaurant

Discover why the Convotherm mini is the perfect companion to bigger appliances in your restaurant or restaurant section, for example: in garde manger, room service or pastry. It gives you maximum flexibility as it is ideal for small production and keeps main units clear for larger quantities. As a fully-fledged combi oven, it offers the same quality and features as it’s bigger siblings such as the maxx or maxx pro, but on a much smaller footprint of just 51.5cm wide. All applications are covered: from low temperature sous vide to high temperature roasting. Using the mini 6.06 easyTouch®, with capacity for six 2/3 GN or four 65ml trays, we start with some advance mise en place to get the day started, showing step-by-step how to use preset Low Temperature cooking to produce beef cheeks. Simply select cooking mode: Steam, combi or convection, and ‘doneness’: Rare, medium or well done, and the oven does the rest, using default temperature of 720C (core temperature can be changed) and then holding at core temperature. You will witness the results: juicy beef that just falls apart and has minimal shrinkage. We explain the TrayTimer feature when cooking the side dishes, allowing you to set specific times for different products on different shelves, leaving you free to get on with other tasks that might even take you away from your section. The alarm will alert you when it is ready. Check out the beautiful coloration of the vegetables to know that the oven is producing perfect results. Ready for the blast freezer or for immediate serving for a la carte menus. We are not afraid to put our ovens to the test! So, we’ve chosen salmon to show how the mini can replace the traditional sous vide bath. It’s the ideal product to demonstrate how the mini achieves exactly the right steam saturation. Salmon is often overdone and turns white! We gently steam the salmon, simulating sous vide cooking - retaining the flavor and pink color. We use the core temperature probe to determine cooking time. As you will see from our final built dish – steamed salmon on beetroot carpaccio with horseradish foam – the mini creates the perfect conditions in the cavity for this delicate dish. Next we cook up steaks and show how the mini is used like a holding cabinet. First we seal them in the pan, before transferring to the mini for 12 mins at 650C in convection mode. This frees up your time to focus on preparing garnishes and side dishes. Once the steaks are cooked and have been glazed, the mini is back in use to grill the vegetables and accompanying potato dish. TrayTimer is set to ensure that each food is cooked for the appropriate length of time. Using the grill griddle you will see how we achieve griddle marks for an authentic finish on the vegetables. And the medium steak? You will see that it is cooked perfection: pink, juicy and no gray banding. With so much grilling, cleaning is more important than ever. Our fully automatic cleaning is easy to use and offers three levels, with optional boost for those greasy days. You can set your own profiles in Favorites. It is self-dosing so there is no need to touch the chemicals that are neatly stored below the oven in their own compact drawer. Do you have any questions or tips about the Convotherm mini, let us know in the comments section below! Discover: The Convotherm mini: https://www.convotherm.com/products/mini Cleaning Mangement: https://www.convotherm.com/functions/... Quality Management: https://www.convotherm.com/functions/... KitchenConnect®: https://www.convotherm.com/Functions/... Recipes Around the World: https://culinary.convotherm.com/welcome Follow: Instagram:   / convotherm_official   Facebook:   / convotherm   LinkedIn:   / convotherm