Combination oven – for cooking succulent food

“Conference centres, hotels, and lunch restaurants are often cautious when it comes to adding fish to their menus, as it is easy to overcook and it tends to get dry,” notes Deivydas Praspaliauskas, a representative of Scandinavian cuisine and founder of the Amandus restaurant. Nonetheless, there is no need to worry, provided that we take care of the right equipment, in which even a hundred servings of a succulent fish dish will be thoroughly and evenly cooked.

The ambassador of a high-quality German brand – the restaurant equipment suppliers Palux – which was founded almost a century ago, pays a great deal of attention to ensuring the products in a professional kitchen support the maximum range of applications.

The main goal of the company is to manufacture equipment that would enable chefs to create and implement the most exciting ideas. A multifunctional oven that saves time and helps distribute kitchen resources in an efficient manner is an example of the Palux range.

Steam Eco system

The Steam Eco system installed in the modern Palux oven allows a significant reduction in operating costs. The glass oven door is airtight. Its triple layer maintains the required internal temperature and prevents heat from escaping into the environment. This solves the common problem of air conditioning and ventilation in kitchen rooms.

The Palux combination oven features an intuitive control principle. The temperature can be set to the nearest degree and the baking moisture level can be set precisely in percent. The common electronic control display shows steam, heating, fan rotation speed and temperature indicators in clearly comprehensible symbols. Each of them can be adjusted according to need.

This combination oven makes everyday kitchen work quicker and easier, and its reliability helps avoid stress during peak times or when the restaurant is flooded with an unexpected flow of customers.

Succulent fish steaks

The steam function proves itself very useful when cooking fish dishes. It helps to make them evenly cooked no matter how many servings we make, whether it be just one or a number of them. The oven is equipped with automatic quantity adjustment, so the device adapts to the volume of food being cooked.

According to the chef of Amandus, making a succulent fish dish is extremely easy: “Salt a piece of cod and season it with pepper and olive oil. Seal it in a vacuum-sealed bag and start baking – as little as 15 minutes will be enough”, Praspaliauskas gives advice. Before baking, set the steam function, set the temperature to 56C, the humidity level to 100 percentage, and select the required duration. The oven is a smart device – when the temperature reaches the required heat level, you will be informed by an acoustic signal.

Such cod stakes are perfect both for a la carte menus and for conferences when you need to serve tens or even hundreds of guests simultaneously. It is perfect for lunch restaurants, which only have a few heavy-flow hours on the agenda, as well. Since the preparation of the dish does not take long, you will be able to quickly replenish the stock if you unexpectedly sell out of all the prepared servings.

“After removing the cod from the combination oven and the vacuum bag, we can see that the fish is not overcooked and the whole fish stake is succulent,” adds Deivydas Praspaliauskas. “Slightly brown its surface and sprinkle it with potato chips – now it is ready to be served with a side dish of peas and carrots, dill and pickled celery. You have yourself a dish that can be cooked quickly and is suitable for any occasion”, says the chef of Amandus.