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. Season
after the cooking
process.
Brussler sprouts
1
99°C
100%
10-15min
Use a perforated
GN tray. Season
after the cooking
process..
Sauerkraut
1
99°C
100%
40-50min
Use a closed
GN-tray and add
little beef stock.
White asparagus
1
99°C
100%
9min
Use a perforated
GN tray
Marinate with salt
and sugar for 30
min after peeling.
Green asparagus
fresh or frozen
1
99°C
100%
8-14min
Use a perforated
GN tray. Season
after the cooking
process.
Spinach leaves fresh
1
99°C
100%
4-8min
Use a closed GN
tray. Season
after the cooking
process.
Peeled tomatoes
1
99°C
100%
1-2min
Use a perforated
GN tray. Make
sure the oven is
preheated well.
Ratatouille
1
165°C
Combi-Steam
30%
10-12 min
Use a enamel
GN tray.
Marinate with
oliveoil and stir in
between.