Salvis Evolino II Manual - page 12
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 simultaneously is possible.
By all means pre-heat the convection steamer so that the cooking process starts immediately after charging, thus keeping the
inside juicy and tender.
Using hints
Sautee-dishes
Roasting, broiling and grilling in hot air give the professional touch to
small pieces of meat or fish, such as meat or fish fillets, cutlets,
escallops etc.
For breaded products use whatever breadcrumbs you like. Add a little
mild paprika to the mixture to make the pieces look appetisingly brown.
Roast on grids except for meals made of minced meat; those should be
fried on trays. All meat and fish pieces, especially breaded ones, should
be brushed with melted butter or oil, so that they can brown evenly.
Best quality and appearance is reached when you start roasting by first
frying them in a pan or on whatever grill at high temperatures for a very
short time. It is also possible not to finish them completely but leave
them to cool and finish roasting later.
Poultry
Small poultry can be used fresh or deep frozen.
Dry poultry carefully, season, brush with fat and place on grids
Gratinating
Use hot air/convection to gratinate soups, toasts, meat, fish and
vegetables. Place on pans or trays so that the heat comes mainly on
the surface.
Baking
Do not forget –
Preheat the oven
Set the temperature approximately 10% lower than for traditional
ovens. Pastries, cakes and bread remain light and golden brown.
The lower the temperature the more uniform is the baking result.
Use the fat filter even when baking, with the exception of big trays, big
cakes and bread loaves.
Place moulds and flan rings on grids and make sure to have sufficient
clearance.
For enriching the hot air with humidity you may press the key for
manual steam injection at the beginning of the baking process