Summary of Evolino II
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Cooking manual salvis combi-steamer evolino ii.
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Version 1.0 08/2008 page 2 cooking manual evolino ii index operating methods................................................................................................................................................ 3 using the climates and functional components ...................................
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Version 1.0 08/2008 page 3 cooking manual evolino ii preface the combi-steamer is the all-rounder and one of the most used appliances in the professional kitchens. His range of application is almost unlimited in a modern kitchen: with changing trends in the food variety and in the preparation not to...
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Version 1.0 08/2008 page 4 cooking manual evolino ii using the climates and functional components steaming vario steaming intensiv steaming steaming- reheating big charges- heating- conserving –thawing-hold – sous vide- blanching –poaching- combi-steam gentle cooking- roasting- thawing- reheating pl...
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Version 1.0 08/2008 page 5 cooking manual evolino ii area of application for multifunction touch key choosing other features switch on the combi-steamer press the and at the same time. A n acoustic signal will sound and the memory opens. With the turning knob “time” the following features can be pro...
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Version 1.0 08/2008 page 6 cooking manual evolino ii combitronic ® press the desired climate steaming combi-steaming hot air multifunction adjust time by turning knob time range from 0:00 to 24.0 hours *- - -* continuous operation adjust temperature by turning knob temperature range from 30° to 300°...
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Version 1.0 08/2008 page 7 cooking manual evolino ii steaming general: conventional steaming at boiling temperature 99°c / 210° f is one of the most nutritious and gentle methods of preparing food. Encircled by steam the food is cooked at constant temperature. Consistency and colours are preserved. ...
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Version 1.0 08/2008 page 8 cooking manual evolino ii steaming various steaming at low temperatures 30 - 98 ° c / 85 - 205° f the perfect gentle cooking method for all sensitive foods meat scalding of ham and sausages, especially for butchers but also for cooks who prepare their own sausages. They ob...
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Version 1.0 08/2008 page 9 cooking manual evolino ii steaming steaming at boiling temperature at 99° c / 210 f conserving at a temperature at. 80° c all fruit, vegetable or meat conserves will succeed in a perfect way. Up to the size of the product or glasses fruit conserves need about 20-60 minutes...
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Version 1.0 08/2008 page 10 cooking manual evolino ii steaming intensive steaming at 100 – 130° c / 212 – 260° f meat meat is cooked gently and remains juicy and tender. Especially suited for diet cooking. Vegetables stuffed vegetables cook gently and remain juicy, retaining flavour and colour. Rege...
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Version 1.0 08/2008 page 11 cooking manual evolino ii combi-steaming general: combined cooking means that the two basic cooking methods, namely “steaming“ ( humid heat) and “convection“ (hot dry air) are automatically combined. Food is cooked in hot air (up to 250 °c) and water is injected automatic...
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Version 1.0 08/2008 page 12 cooking manual evolino ii convention / hot air common: convection is the ideal mode for baking, roasting, broiling and grilling in hot air, consequently for all products that want crispy and brown outer skins. On several levels baking, roasting and gratinate simultaneousl...
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Version 1.0 08/2008 page 13 cooking manual evolino ii low temperature – cooking common : with the low temperature cooking method (lt-cooking) all kind of food are cooked with lightly humid an reduced fan speed chamber climate the “lt “-cooking contains two phases: 1. A higher temperature to start th...
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Version 1.0 08/2008 page 14 cooking manual evolino ii core temperature sensor with the core temperature sensor the temperature in the middle of the product will be determined accurate. This way it will result always the same perfect way. The roasting process doesn’t’ need to be supervised and overco...
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Version 1.0 08/2008 page 15 cooking manual evolino ii roasting methods roasting range: conventionally roasting: temperature range between 140°c and more roasting in the oven cooking time between 1.5 -2 h roasting with low temperatures temperature range between 140°c -80°c cooking time between 2-4 h ...
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Version 1.0 08/2008 page 16 cooking manual evolino ii the chemical-physical thermometer 280°c to 300°c salamander-heat while gratinating 250°c high oven temperature 170°c average oven heat (acryl amide-building temperature) 160°c to 240°c temperatur for saute dishes 160°c to 175°c deep frying 150°c ...
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Version 1.0 08/2008 page 17 cooking manual evolino ii sous-vide sous vide is a professional cooking method which employs plastic oxygen barriers and precise temperature controls to reduce oxidization and extend the useable shelf life of inventory by diminishing contact with aerobic bacteria. The res...
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Version 1.0 08/2008 page 18 cooking manual evolino ii capacity and preparations for meat- and meat products use the climate combi-steam to preserve the most humidity . Alternatively you’re able to use hot air with the manual steam injection . Minced meat and other product phases temperature humidity...
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Version 1.0 08/2008 page 19 cooking manual evolino ii capacity and preparation for sausages and hams use a 100% steam for this kind of product. Alternatively you ‘re able to use the combi-steam with a humidity of 60%- 100% sausages and hams phases temperature humidity time core temperature additiona...
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Version 1.0 08/2008 page 20 cooking manual evolino ii capacity and preparation for game recommended climate : hot air/convention. Game phases temperature humidity time core temperature additional features leg of venison meduim 1 120°c 0% 60-70min 58°c place on a grid and bard with a very thin slice ...
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Version 1.0 08/2008 page 21 cooking manual evolino ii capacity and preparation for poultry the recommended climate is combi-steam, to have a perfect result of moistness in the food. If the hot air/convention is preferred please use the manual steam injection poultry phases temperature humidity time ...
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Version 1.0 08/2008 page 22 cooking manual evolino ii capacity and preparation for fish and seafood use 100% steam injection fish and seafood phases temperature humidity time core temperature additional features whole salmon, poached 1 78°c 100% --- 65-68°c use a closed gn tray. 65mm. If the salmon ...
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Version 1.0 08/2008 page 23 cooking manual evolino ii capacity and preparation for vegetables use 100% steam to prepare this kind of vegetable vegetables phases temperature humidity time core temperature additional features cauliflower fresh 1 99°c 100% 10-15min use perforated gn trays. Prepare the ...
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Version 1.0 08/2008 page 24 cooking manual evolino ii capacity and preparation for vegetables ii use 100% steam to prepare this vegetables except ratatouille vegetables phase temperature humidity time core temperature additional features romanesco 1 99°c 100% 10-15 minn use a perforated gn tray. Sea...
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Version 1.0 08/2008 page 25 cooking manual evolino ii capacity and preparation for side dishes use 100% steam to prepare the side dishes (except other is signed) side dishes phases temperatuer humidity time core temperatur additional features boiled potatoes 1 99°c 100% 18-25min use a perforated gn ...
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Version 1.0 08/2008 page 26 cooking manual evolino ii capacity and preparation for baking products in the combi-steamer you’re able to use the chimney function (open/closed) to dry up the climate. Or to humidify the climate by using the manual steam injection for “x” seconds baking products phase te...
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Version 1.0 08/2008 page 27 cooking manual evolino ii capacity and preparation for dessert and sweets desserts and sweets phases temperature humidity time core temperature additional features crème caramel 1 80°c 100% 30-35min fill into coffee cups or timbales with 0,1 or 0,2 l measure . Use a perfo...
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Version 1.0 08/2008 page 28 cooking manual evolino ii haccp- documentation the readout of the haccp sheet works with a windows application, the hyper terminal. It could be found under the path: start/programs/ accessories/ communication. All dates can be saved in your pc or used otherwise in word an...
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Version 1.0 08/2008 page 29 cooking manual evolino ii personal notes.
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Salvis ag www.Salvis.Ch art nr es 190’245.