How to Simplify Steaming in the AMSO and MSO Oven

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

How to Simplify Steaming in the AMSO and MSO Oven

Amana® AMSO and Menumaster® MSO Steamer Ovens cook 4 times faster than traditional steamers—without the extra costs, setup, or complications of equipment requiring plumbing or deliming. These innovative ovens rapidly steam food to seal in more flavor, nutrients, color, and moisture than conventional steaming methods.


9 Tips to Simplify Steaming and Enhance the Quality of Food Items:

  1. A good rule of thumb to follow is…

    This will bring most foods from refrigerated temperature to a minimum 140°F (60°C)

  1. The AMSO and MSO Steamer Ovens can accommodate two full size, 4″ (10cm) deep, high heat amber pans with lids. ACP recommends the use of high heat Carlisle pans and lids to achieve the best cooking results. Heating or cooking in covered high heat containers ensures:
    • Faster cook times
    • Retention of steam
    • Even cooking results
    • Prevention of food splatters
  2. When possible, defrost and rinse frozen food items before steaming to shorten cook times
  3. Refrigerated items stored at 40°F (4°C) should be covered while heated
    • Exception: Breads, pastries or items with breaded coating should be heated uncovered to avoid softening
  1. Room temperature items require less time to heat than refrigerated items
  2. Internal food temperatures continue to slightly rise after a steaming cycle due to the presence of steam
  3. Food items that are high in fat, sugar, salt, or moisture attract microwave energy and require shorter cook times
  4. Food items that are high in protein or fiber absorb microwave energy slowly and require longer cook times
  5. As a food item’s mass increases, the necessary cook time increases
    • When heating two full pans of thick, dense food items (lasagna, casserole, etc.), it may be necessary to rotate the pans half-way through the steaming process
Simplify Steaming. Amana & Menumaster Steamer Ovens. Tips to simplify steaming and enhance the quality of food items

Bouillabaisse

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Bouillabaisse

Who says you have to spend all day in front of a hot stove in order to enjoy the flavors and comforts of bouillabaisse? Combining the comforting flavors and delights of bouillabaisse, with the speed and flexibility of Amana® and Menumaster® Commercial ovens—Chef Tony adapted this classic Provençal fish stew for quick cooking in each of his 3 favorite ACP ovens: AMSO35/MSO35 Steamers; ACE19V/JET19V Convection Express, and AXP22T/MXP22T High Speed Combination Ovens. Check out the recipe below, and try it out in your favorite ACP oven.


Bouillabaisse

Servings:1

Ingredients

    • 2 tsp (10mL) extra virgin olive oil
    • 1 garlic clove (minced)
    • 2 tsp (10mL) onion (finely chopped)
    • 2 tsp (10mL) celery (finely chopped)
    • 2 tsp (10mL) fennel (finely chopped)
    • 2 tsp (10mL) mini sweet peppers (finely chopped)
    • 1 tsp (5mL) tomato paste
    • 3 oz. (90g) crushed tomatoes
    • 3 oz. (90mL) Chardonnay
    • 3 oz. (90mL) clam juice
    • 3 oz. (90mL) seafood broth
    • 3 ea. little necks
    • 3 ea. Mussels
    • 2 oz. (60g) cod (sliced)
    • 4 ea. 26/30 shrimp (peeled)
    • 1 bay leaf
    • 1/8 tsp (0.5mL) red pepper flakes
    • 1/8 tsp (0.5mL) lemon zest
    • 1/8 tsp (0.5mL) oregano
    • Kosher salt
    • Ground black pepper

AMSO35/MSO35 Preparation


The AMSO/MSO Steamer ovens are ideal for cooking any seafood. This bouillabaisse is no exception. Mussels, little necks, cod, and shrimp are cooked to the perfect tender texture.

Total Cook Time: 4:50

 

Accessories:

  • 2″ (5cm) deep, amber 1/2-sized pan with lid

Procedures:

  1. Add oil, onion, garlic, fennel, celery and sweet peppers to a 2″ (5cm) amber ½ pan, cover with a lid and place in the AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  2. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 0:20 100%

  3. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:
    Stage Time MW%
    1 1:00 100%
    2 0:30 60%

  4. Remove pan from oven and add little necks to liquid. Place pan back in AMSO35/MSO35 with the following settings:
    Stage Time MW%
    1 1:30 60%

  5. Remove pan from AMSO35/MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:
    Stage Time MW%
    1 1:10 60%

  6. Remove pan from AMSO35/MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

AXP22T/MXP22T and ACE19V/JET19V Preparation


Xpress™ Speed Ovens aren’t just for pizza and sandwiches anymore. Our ACE/JET and AXP/MXP speed ovens offer space saving, flexible cooking solutions, with endless culinary possibilities. This delicious bouillabaisse is yet another example of the versatility of these powerhouse speed ovens.

Total Cook Time:

  • AXP/MXP: 8 minutes
  • ACE19V/JET19V: 9 minutes, 40 seconds

Accessories:

  • 8″ (20cm) sauté pan
  • Pizza stone (ST10X for AXP/MXP, ST10C for ACE/JET )

Procedures:

  1. Pour oil in an 8” (20cm) sauté pan and place in oven for about 30 seconds.
  2. Remove pan from oven and add: onion, garlic, fennel, celery and sweet peppers.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  3. Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture.Place sauté pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 0:30 0:50
    MW%: 60% 60%
    Fan%: 0%
    IR%: 100%

  4. Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf.Place sauté pan back in oven to simmer and reduce with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 3:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  5. Remove pan from oven and add little necks to liquid.Place pan back in oven with the following settings:
    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 3:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  6. Remove sauté pan from oven and add mussels, cod and shrimp to liquid.
    Place pan back in oven with the following settings:

    Model: AXP/MXP ACE/JET
    Oven Temperature: 520°F (270°C) 475°F (245°C)
    Time: 2:00 2:00
    MW%: 40% 60%
    Fan%: 0%
    IR%: 100%

  7. Remove sauté pan from oven. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with focaccia or you favorite bread.

Roasted Butternut Squash Soup

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Roasted Butternut Squash Soup

File:Cucurbita moschata Butternut 2012 G2.jpg

The arrival of a new season often brings an abundance of distinct colors, aromas and scenery – each exclusively unique to the time of year. As the start of winter draws closer and pumpkins remain on neighborhood porches, the pronounced flavors of autumn are also eagerly anticipated each year by coffee and produce lovers alike.

It’s pretty clear that pumpkin is the most common ingredient associated with mainstream fall flavors. From lattes to ravioli and everything in between, the pumpkin’s versatility makes it hard not to enjoy. But let’s not forget everything else this delightful season has to offer! Apples also deserve their time in the spotlight, and not to mention the optimum seasonal availability of many other vegetables and fruits, including squash.

Butternut squash in particular is actually equal in versatility, meaning most dishes prepared with it instead of pumpkin can taste just as soothing and delicious while also being rich in vitamins and minerals. As a response to consumers’ growing demands for a variety of fresh, healthy ingredients on the menu, restaurateurs are actually seeking alternative seasonal ingredients besides the evidently mainstream pumpkin, according to The Nation’s Restaurant News.

The RC22 and MXP22 can assist in the production of a fresh and savory roasted butternut squash soup, formulated by ACP Corporate Chef Sandy Gibilisco. Its hearty flavor and vibrant autumn flair is sure to satisfy any mid-October craving.

butternut squash soup
Photo by Jessica Payne

ROASTED BUTTERNUT SQUASH SOUP

Yield:  6 servings

“When you can’t defeat the pumpkin, it’s OK to make a delicious butternut squash soup for enjoying fall flavors!”

—–Sandy

Ingredients:

  • 1 Roasted Butternut squash (see recipe for MXP)
  • 2 Chopped, roasted onions (use recipe for roasted vegetables in MXP)
  • 1 (15 oz) can of cannellini beans, drained and rinsed
  • 5 cups (1183 mL) good quality chicken broth
  • 4 fresh sage leaves
  • ½ tsp. (2.46) kosher salt
  • 1/4 tsp. dried, crushed thyme
  • ½ tsp. (2.46 g) fresh ground pepper
  • 3 Tbsp. (45 g) unsalted butter
  • ½ cup (118 mL) half and half or whipping cream
  • Fresh sage leaves, for garnish

Roasted Butternut Squash:

1.  Cut squash in 1″ (2.5 cm) cubes. Toss in 1/3 cup (80 mL) olive oil, 1 tsp. (2 g)                    pepper, 1.5 tsp. (9 g) salt, 1/2 tsp. (2.46 g) thyme and 1/2 tsp. (2.46 g) ground sage.                Insert in MXP22 and cook at the following settings:

STAGE 1:

Time: 3:30     MW %: 100     FAN %: 0     IR %: 100

STAGE 2:

Time: 1:00     MW %: 50     FAN %: 30     IR %: 100

Roasted Vegetables – Onions
    1.  Season diced onions with salt, pepper and 2 Tbsp. (30 g) olive oil. Place in MXP22            and cook at the following settings:
STAGE 1:
Time: 2:30     MW %: 100     FAN %: 0     IR%: 100
STAGE 2:
Time: 2:00     MW %: 50     FAN %: 30     IR%: 100

 Procedures for Soup:

  1. Mix together roasted squash, onions, drained beans.  Take out 1 cup of mixture for garnish and set aside.
  2. Place the remaining mixture of roasted squash, roasted onions, drained beans, chicken broth, sage leaves, thyme, salt and pepper in blender and blend until smooth. Add the half and half or cream.
  3. Pour the soup into 6” deep high heat plastic container and cover with lid.

Place in RC22 and heat at the following settings:

STAGE 1:

Time: 5 minutes     MW %: 100

STAGE 2:

Time: 1 minute      MW %: 50

4.  Remove from microwave and check for correct 165°F (74°C) temperature.  Stir                   well.

5.  Place in serving bowls and garnish with approximately ¼ cup (32 g) of reserved                 bean, roasted squash and onion mixture, along with a few sage leaves.

  • For additional presentation, drop fresh sage into hot oil and fry until crispy. Garnish bowl with fried sage leaves.
roasted-butternut-squash-soup

Grilled Cheese in Tomato Soup

Chef's Corner

Because only the best commercial ovens keep your kitchens running like they need to.

Grilled Cheese in Tomato Soup

By: ACP Corporate Chef Sandy Gibilisco

As February begins, don’t just settle for crackers in your soup!  Use the MXP to make a Panini grilled cheese sandwich, cut it into bite sized pieces and scatter them over a bowl of steaming tomato soup.

tomato cheese soup

Assemble a grilled cheese sandwich and place on the Panini press accessory in the MXP for 30 seconds, while your tomato soup is heating.

Ingredients:

  • 2 (1/2-inch – 1.3 cm – thick slices country white bread)
  • 1 tablespoon (2 g)  butter, melted
  • 2 ounces Gruyere cheese, grated
  • 2 thick slices  Sharp Cheddar Cheese

Procedures:

  1. Brush 2 slices of bread lightly with melted butter and turn over.
  2. Sprinkle half of the unbuttered side with grated Gruyere on each of two of slices.
  3. Place a slice of sharp chedder on top of the Gruyere on each slice of bread.

Place in MXP on the following settings:

Stage 1:         15 sec           60% MW       20% AIR    100% IR
Stage 2:         10 sec           40% MW         0% AIR    100% IR

Remove both halves from oven and close sandwich. Allow to rest on cutting board for 1 minute. Cut into 1-inch cubes. Place pieces on top of a steaming bowl of soup. The toasty bread becomes a little soft and the cheese gets gooey in the hot soup. It’s sure to make your customers feel like a kid all over again.

tomato-cheese-soup