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 the cooking process and to coagulate the proteins on the surface of the meat/fish
2.
The lower second phase to ripen the meat. The meat gets extra tender and stays juicy even if kept warm for several
hours
The low temperature cooking is also recommended for overnight cooking processes.
Please be aware of the health regulations and do not store sensitive products unattended in the combi-steamer.
Product
Cooking hints
Climate
Cooking and
core temper.
Cooking time
Weight
Roastbeef
Season and brush
with oil
+
„lt“
160
cT 60
15 min
min. 1 h.
4 kg-
pieces
Braised beef
Season and brush
with oil
+
„lt“
160
ct 85
15 – 20
min
min. 6 h
6 kg-
pieces
Prime Rib
fresh
+
„lt“
160
ct 60
20 min
min.4
1 pc per
GN 1/1
Beef top round
Season and brush
with oil
+
„lt“
130
ct 60
30 min
min. 6h
About
8kg
Whole turkey
season
+
„lt“
130
ct 70
45 min
min. 2-3 h
