Join our two-in-one webinar for an exciting culinary experience! We’re here to inspire you with healthy recipes and ease up the process by the intelligent functionality of SmartChef.
In this unique webinar, we’ll be cooking up a storm using SmartChef – the ultimate tool for intelligent cooking that simplifies processes, giving you more time for the essentials like menu planning and food presentation. You don’t want to miss this!
What’s on the menu?
Poached Salmon: Learn the art of perfectly poached salmon that’s both delicious, nutritious and colourful.
Steamed Celeriac: Discover how SmartChef can effortlessly handle steamed celeriac, a versatile and healthy root vegetable.
Crispy Kale: Crispy kale has never been easier to prepare – find out how SmartChef can make it a crispy delight.
Carrot Sauce: We’ll show you how to create a luscious carrot sauce that pairs perfectly with your dishes using sous-vide and dehydration techniques.
Invoke has an oven ever look so minimal Scandinavian simple yet beneath the surface this is one of the most advanced ovens ever designed created not in a precious Studio but in collaboration with Food Service Experts in over a thousand Global kitchens the result one single platform for both Combi and Bake Ovens
Relevant in any situation imaginable invoke reveals extra capacity with ultra low energy consumption existing Technologies like steam air distribution and even cleaning are reimagined and implemented with sustainability in mind everyday workflow tasks are easily managed menus and processes are controlled with a touch and invoke is ready today to join the
Cloud-based ecosystem of tomorrow’s kitchen this could be a complex story but it is smartphone simple Invoke invoke Combi and invoke bake easy to install master and maintain yet these smartphone simple control connect you with an array of sophisticated intelligent features including smart Baker and smart Chef which open up a dialogue between you and the oven inside climate control orchestrates heat air flow humidity and
Pressure so you can cook faster and more productively an extra rack gives Combi 177% more capacity and bake 20% care cycle offers high performance econscious cleaning a medium cycle cleans 63% faster uses 27% less water and saves 70% of the cost because invoke connects to open kitchen it immediately becomes part
Of your controllable network of devices boosting productivity enhancing safety and cutting food waste invoke Our overall vision for invoke was to create the world’s best Combi and B platform my name is Christopher Esco and I am head of engineering and product architecture my name is Henrik maason and I am a design director and have been responsible for the product design and
New design on the new invoke oven one of the the key things we have learned from this project have been collaboration so really including key stakeholders in the market into the development phase and and also in general stakeholders all throughout the uh the product life cycle in the development process so that to
Really translate something very complex into something simple the invoke project has also been about sustainability it’s been about reducing components about reducing design components we also consider that into the design how do we make a sustainable design so much design is kind of you
Make it you put it out in the market and is gone but for us it was important to make a very simple uh expression here and again that’s also why we used kind of glass and steel and and subtle color dark black and some very dark gray
Because it it kind of it never goes out of fashion the way it reflects the environment it lives in also makes it blend in in a different way which I think is is quite nice actually the new platform we have tried to to simplify this amount of different components
While still serving the same market so we have less components that need to be on stock at Service Partners and internally we find it more easy and efficient to develop the product in the future we did the design of the UI we already had experience from this
Designing U for previous oven so we had a lot of knowledge to build on and then combined the new Knowledge from going out and understanding how are the chefs and the service technicians and all the people who using it today how do they use it what do they miss so we could
Really take that and put it into this new UI instead of looking at other Kitchen products we have looked at the smartphone that people have in their pocket how do they work with their smartphone because that’s a reference they have so in terms of gestes and how
You navigate it’s more important to look at the daily object they have in the pocket the phone than than actually looking at the whatever other kitchen product they have the overall uh goal you can say of this this process is really to translate all this complexity all these different demands into
Something simple that we can uh produce efficiently and targets the market in the most valuable places because when you look at an oven and don’t really know about the uh the market you you think an oven is an oven so what but but we actually have a lot of different
Requirements from different segments of the markets and if you don’t know all these markets then you don’t really you’re not able to grasp how how difficult this task of serving all these Market really is the beauty of translating all this complexity into something rather simple is definitely uh
Some of the things I’m most proud of Hello everyone and welcome to the home of invoke my name is yens and I am a business manager and Chef here at the factory in Ranos and I’m Sebastian and I’m a chef here in Ranos at and uh we’re coming to you live here from the kitchen
In our showroom uh where we’re going to do some healthy comi cooking today with we’re going to have a little bit of focus on the smart Share functions uh of the invoke units so first of all we want to start off by cooking some fish actually yeah yeah we’re going to cook
Some salmon today using the smart shf function this is a great way of having uh maybe untrained staff you know uh dealing with a complicated product and get a great result every time so when as a chef when we talk about cooking salmon what is what is necessary in the
Kitchen the first part is to make up with yourself if you want crispy skin or not if you want the crispy skin use a aluminum tray like this for the heat distribution uh if you want the crispy skin put it skin side down otherwise if you put
It the skin side up it’s easily to to peel it off okay so if we’re steaming we skin side up yeah if we want the crispy skin light on a pan on a stove skin side down maybe a little bit of fat oil to help that yeah just a little just yeah
Exactly to make it extra yeah we’re also doing some live cooking of some C today we’re going to steam it sort of like the same way as the salmon um and as with all fish salting it an hour before it’s really really important yeah yeah okay
But uh let’s start with the taking a look at the salmon cooking on SMF Using the Inogen it’s of course very very easy to get a perfect piece of fish uh and a great result but I’m going to show you how the smart Share functions can make things even easier for us so first of all we have a nice piece of
Salmon side here and I have my ET Turner non-stick multi tray and I’m just going to solve salt the uh the meat side of the fish here the skin is still on on the back I’ve put a little bit of olive oil in the bottom of
The tray put don’t be shy with this just put a little bit more and then we take the fish and lay it skin side up we’re going to cook our salmon in the bottom oven here of our stacked unit we’re going to use the smart Shi function uh to cook our salmon
Here so we choose the SMF and we’re going to choose the fish opom of course and I’m going to use steaming so here I have the opportunity to adjust the core temperature and uh the steaming uh Power so let’s go down to well it’s a personal choice this I
Think but I like 51 or maybe 52° uh of core temperature Celsius in my salmon and we want to go a bit slow actually to protect that uh that juice and fat in the fish so we’re going to start up the oven close the door and the oven will
Preheat until us when it’s ready uh to load the fish the bottom oven here in our second unit has preheated and our smart shift function is ready to cook the salmon so we open the door and we take out our or prob here and I’m going to put it into the thick
Side of the fillet just there see in the oven it’s finished we’re going to we now have the O opportunity to either save the recipe or just press finish I’m just going to finish this and here we are the salmon has been cooked quite slowly actually uh using a lot of uh humidity
Uh and the slow steaming function in the smart shf so it’s it’s very safe to touch straight out from the oven so using a spoon here it’s quite easy to just get a hold of the skin which is now very tender I like to take just just a little
Bit of the top layer fat off of my fish here you can see here fish is nice and Flaky it has still contained all that those layers of fat and Juice in between so it’s going to be really really nice to eat just some fresh herbs maybe a little bit more flaky salt
SE okay so that was a really good example of how you treat your fish you know keep it delicate uh keep the nutrients and uh it’s also about not o overcooking the salmon yeah yeah yeah so when we talk about especially fat fish the omega-3 fat Assets in the fish is very
Important for a healthy diet especially fish has gone up in price in the later decade a lot for many people so it’s about getting the most out of a piece of salmon yeah when you have that yeah you’re doing something here Sebastian yeah we’re preparing our little
Ratou classic yeah yeah we’re going to grill some of it okay um and the rest we’re going to cook in our and in of a tomato sauce we are going a little different today with a carrot sauce yeah to spice it up so we’ve actually pre prepped a carrot SAU
And we also we’re going to show you a demonstration on that in just a minute I think um but yeah but basically this is also about keeping that healthy kitchen yeah so we talk about really grilling the over shein in the oven uh you know to to keep the juices not overcook them
Keep the weight of the vegetables as well and then using the nonstick pans to do that healthy roasting where we don’t use too much oil we don’t burn the products yeah so uh yeah if you uh get ready to put that in the oven I’m going
To continue with mine here just as a little topping uh and here we’re on the last breath of wind in the north at least so uh we’ve been eating uh uh green kale for a long time now and what we tend to do is just cover it a
Little bit in in olive oil and then again use the opinium tray as a roasting pan uh and then I got the lowest OV here of my stack units running on 160 and low fan speed opening sauce so we can dry up the product and we’re going to do some crispy kale
Chips be delicious going to be delicious so I think while we get this put into the oven uh I think we should take a look at another winter Style vegetable DC hi and welcome to the home of invoke today we’re going to Salt bake the celeriac there’s two ways to do it the first way is just to cover them with lot of salt but here in woke we prefer to make a little paste out of the salt by
Adding egg whites make sure to wash it so it’s all clean and if there’s some dirty parts we just cut it off and for the salt paste is just salt and egg Whites and it should be very nice and fluffy The whole idea of the salt baking is to protect the item in the oven in this case the celeriac and at the same time the salt will suck out some of the the moist from the celeriac and create a very nice and dense texture to the veget Table now it’s ready to go into the oven and we will use the temperature probe to make sure that it’s fully cooked and we’ll set the cold temperature to 96° and it will take about 1 and 1/2 hour It’s very hot so we had to leave it for a moment to cool cool down a little and then we can cut some nice pieces of it and Grill it let’s try to cut it Open it’s very beautiful now You can eat it like this but we’ll try to give it a little Grill to give it a little extra so just adding a little drizzle of oil we are going to use our penum tray Grill tray that has been hidden up while cooking so it’s nice and hot like a real Grill now we have our beautiful grill marks and we are ready for plating Just some raw carrots for the crunchiness some isuna salad hemp seeds Enjoy yeah so the Sal bake salaria it’s really the last 20 years been a favorite here in the Nordic kitchens getting back to Our Roots it’s a very old method of of cooking you know wrapping stuff in this salt paste kind of thing yeah yeah
Uh I think you know when you look at the old Asian kitchens they even did it uh with fish and meats um yeah and of course we also did it here yeah you get a very meaty texture yeah to the vegetables yeah and intense flavor because the salt allows the uh the
Liquid content to evaporate steam off yeah but you keep all the nutrients and all the proteins and the fats in the product yeah so a great way of using a modern comie oven there’s no mess everything is kept in the oven uh and you can go very low in temperature as
Well so your consumption of electricity and water can can be kept at a stable level so actually today we are we’re trying to do a a dish here with a baked card we’re going to do that in a smart shift right now on the bottom of we have
The uh the green kale running Sebastian just put in some ratou and we’re going to do some Grill bars on the open yeah and then we’re collecting it as a dish in the end yeah yeah so uh we’re going to add the carrot sauce that we’re going
To take a look at in just uh 10 seconds um so today it’s really about the baked uh slow cooked fish perfectly cooked fish actually as we saw on the salmon uh video and then it’s you know how combine a healthy sturdy meal without getting too much starch sugar mixed into the
Into the whole thing so let’s take a look at the carrot sauce Video hi and welcome to the home of inoke today we’re going to cook a little vegetarian sauce made only from carrots the first step in the recipe is to roast the carrots in the oven to get out the rich and nice delicious carrot taste second is
To cook them with the stock and then finally add the nut browned butter and some Orange now the carrots are done and we’ll chop them in smaller pieces and cook them with the stock and if you like you can add some time now we are ready for mixing the sauce but just before we’ll remove the fresh Herbs adding a little orange juice and some of the very nauy water also know as B was it just need little pinch of salt and maybe some water for the consistence is still too Sck that’s what it look likees very tasty and a deep flavor of the carrot it also goes very well a piece of meat of course [Applause] fantastic video yeah it’s a it’s a great source to do yeah you know and it’s a alternative to Tomato pastas and what we usually do and it’s very tasty and yeah profound and tasty yeah and it’s very rich and it’s also I mean in these times vegetarian
Kitchen is very big growing all the time so nice to have as many Source bases as possible ready for yeah for restaurants and it’s a good allaround source as well yeah yeah so yeah and this one we put orange juice in of course you know flavors go very well with a sweet um
With the sweet carrots but I mean you can add anything Sherry vinegar apple cider yeah whatever herbs any different herbs you can even do it like a Style with some mint maybe and you can also break some feta cheese into the sauce getting hungry yeah exactly yeah
And we use the burn oets yeah the color butter here but it’s also just to give it that you know extra kick in the depth Rich yeah uh the crispy kale is already done eight minutes uh very easy thing to do actually only thing is wash your kale
Very very good so it’s very clean and then dry it out yeah completely so you don’t introduce any any water drops into the oven and then you get this fantastic results we can even maybe hear it on camera how crispy it is but we’ve still kept the color yeah it hasn’t gone it
Hasn’t gone brown or black um yeah bottom oven is telling us that smart step function is ready uh We’ve chosen roasting in smart shift for the card but as uh as we showed you can choose the coloration of your product so I’ve just taken it to the more Lighter
Side so the temperature won’t go too far and um I think we should actually yeah maybe just s so we can put the card on this yeah instead how do you prefer your card to be cooked temperature wise maybe should I ask uh at high degrees High degrees yeah
Okay yeah to get a crispy skin and a soft inside yeah exactly so I’ve put the core temperature to be 52 yeah I don’t know if that’s enough for for all people out there uh we are Scandinavian which means we like more fish indeed indeed
Yeah so um if you like it to be more than 52 for your card uh you know just do it I think anything up to anything up to 65 is really uh is really quite good we have of course the here and I’m just going to choose the thest part of the P
Here probably have to use my hands a little bit there we are and then remember to bring the wire on top of the oven like this cuz then it’s really visible for anyone uh working with in the kitchen that the cor probe is in use okay what are we moving on to now
Um a benefit from this stack Avenue Unit that we’re using today is of course that we’re roasting in the top steaming or slow in the Bott so if you want to steam rice or bread and then roast or Grill on top you can do that you can also keep your prepping going
While doing service perhaps turn the yeah vegetables before you put into or exactly exan summer important to build the of your F and this espe when we have without the Deep tasting tomato sauce it’s a great option get exra flavor the will be done start the C will probably be something
Like five minutes before ready and uh before that uh let’s start getting ready for the plating then the show should we add anything now to the C sauce have taste have a taste and look at maybe some it’s very good very good it could a maybe
Home there not a lot of fresh herbs in the garden yet it will be there very soon but it’s not coming up it is it has beun to to reappear some fresh time and maybe maybe just little dash of olive oil actually just to support that Mediterranean thing we going
Today so actually used to work in a very big Cen for big company yeah and I bet there was a lot of pressure to do he it was very difficult yeah yeah because you have to please everyone but you can’t just get everyone but and gravy every day
No great opportunity to to do a little extra espe nice card is already at 33 so it will be in a minute or two so what we like to Showcase here is when you use these traes and you use 20% steam in the copy function is that you
Keep the size and shap of vetes piece of green like this you see it has some it’s completely cooked juicy you know 50% size you still have the weight of your vegetables there’s not a lot of water in the tray at all exactly this is what you might get if
You use a steel tray because you don’t get that heat distribution from the to the the P so it starts steaming off boiling before it takes okay this [Applause] and again you know as a main angles I think the size will fit SAU is actually pretty salty so going to add a little bit of flake salt top vegetables and the is at 44° now5 I think we can uh for the sake of our
Viewers maybe just take it out we we’ll take the smaller piece which is probably cooked already so so I think we got to 46 on the big piece the smaller piece here will yeah yeah so as you see a little pressure and it starts yeah exactly flaking off here so just use
That on the side here and then maybe some herbs yeah find something so this is this is a puree sauce you know the style of this that we’ve cooked today you can make it thinner add more orange juice add more vegetable stock whatever you like as you said before it’s going very
Well together with pork or pork yeah chcken yeah exactly you know a nice piece of pork on the bone yeah next to this and then the salty crispy kale and olive oil yeah so we feel that this is a very good suggestion you what does a modern
Kitchen uh vable healthy dish look like and also of course how is it to cook in your kitchen yeah using all the smart functions of the modern comie ovens especially for smart sh for the fish yeah or salmon or pork whatever protein you’re doing it’s getting easier yeah
Exactly getting easier you know no smoke in the kitchen we still have the grill bars we still have the roasted vegetables um yeah very easy so thank you for today and uh remember to sign up on all these uh yeah social media we have YouTube channel very important all
Our previous videos are in there uh take a look at the LinkedIn or Instagram yeah a lot of exciting stuff happening there as well and we’ll see you next time for the next webinar thank You