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Contemporary Space

A FLAN with a great EGO

Potato and speck flan on a yoghurt sauce

 

A modern masterpiece, inspired by classic cuisine and reinterpreted in a delicious new form


The word flan comes from the antique French term flaon, which in turn derives from the Latin flado, meaning cream. Each country has its own, slightly different, interpretation of this dish, but in general, the term flan refers to a type of tart, usually made up of vegetables.

To prepare our flan, our chefs have applied their skill and fully exploited the advantages offered by the technology from the EGO range.

The principle objective of the cooking technique was to bake a flan with a soft, succulent and delicious filling and a golden, even and crunchy outer surface. With potato and egg as the main ingredients of the base it is essential to control the humidity climate throughout all the baking stages, to avoid an overly moist, or overly dry result.

In this sense the YesSteam function was indispensable, it ensured the right quantity of steam when necessary, while the vents, automatically managed by the oven through smart-valves, opened at the right moment allowing the humidity to escape rapidly and changing the cooking conditions from steam to dry in a matter of seconds. This gave the oven-baked product the correct organoleptic properties.

Not forgetting, YESOVENS achieves all of this together with a reduction in energy consumption; a theme that is increasingly at the centre of the company’s research.

EGO, with help from the steam generated by a boiler, reduces cooking times by 50% compared to the traditional bain-marie cooking technique, without any loss in taste or quality of the product.

A last noteworthy feature is the YesTouch control panel; in a few clicks and at any time, the chef can choose a complex preparation, such as this one, from the oven’s cookbook. This means excellent results are always guaranteed even during the busiest periods in the kitchen and even if it is another member of the kitchen team cooking the product.

At the end of the day the last job is cleaning, this is done through the automatic wash, a standard function of the EGO range, leaving the following day free for new culinary creation.

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