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CONVOTHERM COMBI A S I A N F U S I O N

YOUR MEAL. OUR MISSION.

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TO MAKE THE PERFECT DISH, YOU NEED TO HAVE THE RIGHT

INGREDIENTS.A pinch of salt, a dash of thyme and a whole lot of secret ingredients

bring the whole meal together, and the customers to the table. But

what is it that really, truly unites these ingredients?

Heat.

Your creations won’t come to life until they are fused with a little bit

of fire. As we know, however, heat comes in a variety of forms - there’s

more to it than that open flame on your stovetop. You’ve worked hard to

perfect your recipes and Moffat’s Convotherm combi oven comes with

a range of functions that boost the flavours of your best recipes - if you

use them correctly, that is.

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THE CONVOTHERM 4 COMBIOVEN FEATURES STATE-OF-THE-ART TECHNOLOGY WITH AN ADVANCED CLOSED SYSTEM PRODUCING EVEN COOKING WITH RESULTS OPTIMISED TO YOUR REQUIREMENTS.

For one, it has perfected steam saturation,

working like a pan lid to keep heat and moisture

in the combi steamer, sealing in all the juices into

the meats and vegetables.

With improved the functions of the ACS+ system

offering the following features:

• Crisp&Tasty - 5 moisture-removal

settings

• BakePro - 5 levels of traditional baking

• HumidityPro - 5 humidity settings

• Controllable fan - 5 speed settings

Best of all, the Convotherm 4 Oven is completely

customisable - users can program unique

settings allowing chefs to create their most

inventive recipes that involve multiple cooking

functions and steps all in a single combi.

Here are some of the features of a Convotherm

combi oven:

Steam: Looking for some tender vegetables or

fish? Optimal between 30oC and 130oC, our steam

system remains closed throughout the process,

retaining rich vitamins and colours as it minimises

oxidation.

Combi-steam: For the most tender proteins,

use this feature as it has automatic moisture

regulation. Using combi-steam retains the

intrinsic moisture and flavours, achieving tender,

succulent and tasty cooking results while

minimising weight loss.

Convection: There’s nothing more important

than getting a crust to the perfect level of crisp,

and that’s just what this function does. The fully

closed system creates a humid atmosphere for

rapid, yet even heat transfer into the centre of the

food. Using the Crisp&Tasty function you can set

the level of crispness to get your ideal crunch.

Regenerating: Versatility to bring the taste

and quality of chilled food cooked in the

most delicate way as if freshly prepared. The

Convotherm combi oven is perfect for a la carte,

plant banquet and buffet situations.

CONVOTHERM 4 COMBIOVEN TECHNOLOGY

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TO SHOW YOU HOW YOU CAN USE THESE FUNCTIONS TO

THE BEST OF YOUR ABIL ITY, WE PAIR THE MODES WITH

SOME OF OUR ZESTIEST ASIAN FUSION FLAVOURS.

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150g Rice Flour

12g Wheat Starch

12g Potato Starch

1Tsp Salt

2Tsp Oil

400ml Cold Water

1000ml Boiling Water

150g Salted Preserve Radish

150g Sweet Preserve Radish

2Tsp Dark Soy Sauce

4Tbl Cooking Oil

Preparing the rice cake: Put rice flour, wheat starch into a mixing bowl, and using a wooden spoon, stir in 400ml of cold water. Bring 1020ml of water to a rolling boil. Add in 1000ml of that boiling water to the flour mixture, stirring over the flour mixture.

Add salt and oil to the batter and mix until it becomes a glue-like texture. It should look transparent (or like watery glue). Cook this over the stove until the it sticks to the ladle, then remove from the stove.

Oil the mould and pour the batter in until about 3/4 full. Add 1tsp of cold water and top before bringing the batter to steam. Steam at Fan Level 5 for 20 minutes. Give it at least 10 minutes before removing it fromthe mould. Preparing the preserve radish: Soak the preserve radish in warm water for about 15 minutes, and then rinse and mince. In a cooking pan, add oil and stir fry garlic and shallots until fragrant, then pour in the radish and seasoning. Stir fry for five minutes on a low heat. Remove from the pan and garnish the cake.

INGREDIENTS: PREPERATION METHOD:

CHWEE KEUH RICE CAKE WITH PRESERVE RADISH COMBI OVEN MODE 1 - STEAM FEATURE AT FAN LEVEL 5OVEN PROGRAM SETTING:

COOKING PROGRAM

TEMPERATURE TIME INMINUTES

CTC EXTRAFUNCTION

STEAM 100ºC 20.00 FAN LEVEL 5

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COFFEE BUNCOMBI OVEN MODE 2 - COMBI AND CONVECTION FEATURE AT

FAN LEVELS 1 & 3

CONVECTION AT C&T LEVEL 5C

INGREDIENTS:150g Rice Flour

12g Wheat Starch

12g Potato Starch

1Tsp Salt

2Tsp Oil

400ml Cold Water

1000ml Boiling Water

150g Salted Preserve Radish

150g Sweet Preserve Radish

2Tsp Dark Soy Sauce

4Tbl Cooking Oil

Preparing the water roux: Let’s begin with the water roux. Heat the water until boiling and add in bread flour to make a roux. Once it is set sufficiently, put it aside to cool.

Preparing the coffee bun: Using a mixer, add all the dry ingredients together until stirred well, then add the wet ingredients including the roux. Mix well with a dough hook. Once the dough is firm, section into 50g each and rest in a silicon baking tray - 10 to one tray. Then, place in the combi oven.

Preparing the caster: Using an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds or until smooth. Slowly add in the flour and milk powder, and beat on low for 30 seconds, then on high for another minute until thoroughly mixed. Take a piping bag (fitted with a star shape nozzle) and pour this caster in. Once the buns are ready, decorate accordingly

PREPERATION METHOD:

OVEN PROGRAM SETTING:

STEPCOOKINGPROGRAM TEMPERATURE

TIME IN MINUTES CTC

EXTRAFUNCTION

1 COMBI 32ºC 60.00 FAN LEVEL 1

PIPE THE CASTER ON TOP OF THE BUN

2 COMBI 165ºC 8.00 FAN LEVEL 3

3 CONVECTION 180ºC 2.00 C&T 5

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HOKKIEN PRAWN MEE

INGREDIENTS: PREPERATION METHOD:

3Tsp Oil

2 Eggs

250g Yellow Noodles

150g Rice Vermicelli

60g Bean Sprouts

1Tbl Minced Garlic

3 Stalks Chinese Chives

3200g Prawns

100g Pork Belly

60g Squid

15g Chicken Powder

Begin by adding oil, garlic and pork belly in in the 1/2 GN pan. Then put it into the combi oven for two minutes.

Take out, add beaten eggs and put in the oven for two more minutes or until slightly golden brown.

Once this is ready, add the bean sprouts and chives, stir well and serve.

COMBI OVEN MODE 3 - COMBI FEATURE COMBI AT FAN LEVEL 5OVEN PROGRAM SETTING:

STEPCOOKINGPROGRAM TEMPERATURE

TIME IN MINUTES CTC

EXTRAFUNCTION

1 COMBI 32ºC 2.00 FAN LEVEL 5

ADD IN EGG

2 COMBI 165ºC 2.00 FAN LEVEL 5

3 COMBI 165ºC 2.00 FAN LEVEL 5

ONCE READY ADD IN BEAN SPROUT AND CHIVE

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IF YOU’RE INTERESTED IN ELEVATING YOUR DISHES TO CULINARY PERFECTION, LOOK INTO OUR WIDE SELECTION OF CONVECTION COMBI OVENS.

OUR TECHNOLOGY OPTIMISES YOUR WORKSPACE IN YOUR KITCHEN, HELPING YOU SERVE CUSTOMERS FASTER WITH BETTER QUALITY FOOD.

CONTACT OUR MOFFAT IQ PRO FOR A TEST DRIVE TODAY!

www.moffat.com.au

www.moffat.co.nz