The term "bain marie"translated literally means "Mary's bath" first made by medieval alchemists as a method of slow heating using a double walled water container. In layman's terms, a bain marie is a double saucepan, used for heating food slowly or keeping food warm once it has been cooked.
There are two diffrent types of bains maries - dry heat or wet heat. In wet units, dishes sit over a bath of heated water while in dry units the elements heat the air beneath the dishes.
The temperature is set by thermostatic control available on some models or simmerstat control.. Thermostat controlled bains marie are the most suitable choice for holding hot food such as fillings, toppings and sauces. The right temperature is very important for storage of cooked food. The simmerstat does not maintain food temperature but controls power output. When using a simmerstat controlled unit more frequent temperature checks are required. Low temperatures are dangerous; excessive temperatures waste energy and overcook the food.
Tips on using Bains Maries:
- Preheat the equipment before loading with food
- Preheat the food before loading
- Fill the machine with hot water to save energy and reduce warm-up time.
- Make sure that bain marie containers stay covered and are in place
- Use a thermometer to make regular checks.
The term "bain marie"translated literally means "Mary's bath" first made by medieval alchemists as a method of slow heating using a double walled water container. In layman's terms, a bain marie is a double saucepan, used for heating food slowly or keeping food warm once it has been cooked.
There are two diffrent types of bains maries - dry heat or wet heat. In wet units, dishes sit over a bath of heated water while in dry units the elements heat the air beneath the dishes.
The temperature is set by thermostatic control available on some models or simmerstat control.. Thermostat controlled bains marie are the most suitable choice for holding hot food such as fillings, toppings and sauces. The right temperature is very important for storage of cooked food. The simmerstat does not maintain food temperature but controls power output. When using a simmerstat controlled unit more frequent temperature checks are required. Low temperatures are dangerous; excessive temperatures waste energy and overcook the food.
Tips on using Bains Maries:
- Preheat the equipment before loading with food
- Preheat the food before loading
- Fill the machine with hot water to save energy and reduce warm-up time.
- Make sure that bain marie containers stay covered and are in place
- Use a thermometer to make regular checks.
