Salvis Combi-Steamer Evolino II Manual Download Page 4 | Manualshive

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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 plates, banquet system and
GN trays- hold – heating

Hot Air

Roasting– crust baking – Grill –
Toasting – Baking – Gratinating

Manual steam injection
and preheat / pre-cool

Could be activated in the climates
steam combi-steam , hot air ,
Reheating and low temperature-
cooking

Clima-Aktiv

®

Perfect climate due to dehumidification
Combi-steam

0/5/15/30/40/50%

Hot air

activated to exhaust

Chef-or Multifunction touch key

Assignment options:

-

Banquet / Regeneration

-

Low T Cooking

-

Delta-T Cooking

Factory setting!

Ex factory the function „rE“
(banqueting/reheating ) is automatically
set!

By turning on the combi-steamer and
activating the chef touch key the
temperature will be automatically set at
140°C and indicated in the temperature
display

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Summary of Contents for Combi-Steamer Evolino II

Page 1: ...Cooking manual Salvis Combi Steamer Evolino II ...

Page 2: ...w temperature cooking 13 Core temperature sensor 14 Roasting Methods 15 The chemical physical thermometer 16 Sous Vide 17 Capacity and preparations for meat and meat products 18 Capacity and preparation for sausages and hams 19 Capacity and preparation for game 20 Capacity and preparation for poultry 21 Capacity and preparation for fish and seafood 22 Capacity and preparation for vegetables 23 Cap...

Page 3: ...one Being aware that cooking is something very personal we would like to recommend you to take full advantage of the practical and proved techniques Your benefits SIMPLIFIED WORKING METHOD LESS SUPERVISION QUALITY ASSURANCE BETTER ENERGY AND TIME SAVINGS If necessary allow yourself sufficient time to work out your own programs or to adjust the memorised cooking programs according to your own ideas...

Page 4: ...g Manual steam injection and preheat pre cool Could be activated in the climates steam combi steam hot air Reheating and low temperature cooking Clima Aktiv Perfect climate due to dehumidification Combi steam 0 5 15 30 40 50 Hot air activated to exhaust Chef or Multifunction touch key Assignment options Banquet Regeneration Low T Cooking Delta T Cooking Factory setting Ex factory the function rE b...

Page 5: ... key assigned for Banquet Regeneration rE for Banquet Regeneration Press key LED lights up The temperature display shows 140 C automatic default setting Temperature range 90 to 180 C Additional functions Steaming and humidifying Multifunction key assigned for Lt Cooking Lt for Low temperature cooking Press key LED lights up The temperature display shows 80 C automatic default setting Temperature r...

Page 6: ...tep at the last moment All climate LED should glow A maximum of 4 operating methods can be quick programmed but only from left to right That means first steam combi steam hot air and then a multifunction feature Press Start Stop to start the programm All program steps start from the left to the right side Area of application Examples Croissants unbaked frozen 1 Steam 110 C 2min 2 Combi steam 150 C...

Page 7: ...l condition of water Water appears in three different ways aerially as steam liquid as water and hard like ice The transforming between these three grades will appear through heating or cooling Liquid water will boil at around 100 C This temperature depends on the atmospheric pressure If the atmospheric pressure is lower water boils at a lower temperature So water will boil on top of a mountain at...

Page 8: ... Finely porous to smooth cut Desserts like cream caramel caramel custard or fruit compotes are cooked gently and do not overcook at low steam temperatures All custards and creams are filled in moulds and covered with foil afterwards Sous vide Sous vide is high quality production of all kinds of food But it needs a high hygienic standard Visit sous vide courses or invite an instructor See also La C...

Page 9: ...lavour nutrients colour and aroma Cooking times depend on the quality used especially in case of fresh products Attention Steamed vegetables continue cooking when removed If you don t serve them immediately just cool them in ice or cold water We recommend perforated GN trays so that the steam can penetrate from all sides Different kinds of vegetables may be cooked simultaneously there is no transf...

Page 10: ...ive steaming is used for larger quantities of vegetables and side dishes Re heating times vary between 3 and 8 minutes according to product quantity and quality If the pans are filled up too high or if the products are placed too close re heating times will be longer Use intensive steaming to can preserve or sterilize home made dishes compotes or fruit Do not use too high or too big cans or jars C...

Page 11: ...ing mode combi steaming Place roasts or poultry on trays or grids and make sure to arrange them well apart otherwise they will not brown at points of contact Poultry Rule of thumb The bigger the roast the lower the required temperature Per 1 cm thickness about 10 12 minutes cooking time For the preparation of sauces gravy just collect the dripping fat and juice in a closed pan placed underneath th...

Page 12: ...shed 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...

Page 13: ... 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 Seas...

Page 14: ...d to be cooked up to the handle The temperatures are guideline values differences are possible through meat quality preferences and cooking process Keep the temperature low to lower the loss of weight trough the cooking process CORE TEMPERATURE GUIDELINE Beef and Veal Beef tenderloin 40 55 C Braised beef 85 90 C Boiled beef 90 95 C Veal tenderloin 50 55 C Veal strip loin 50 55 C Roast veal 68 74 C...

Page 15: ...rential between the foods internal temperature and the temperature in the cooking cavity of the oven As the probe senses the internal product temperature increase the Delta T raises the oven cooking temperature We don t set cooking time or cooking temperature we simply set the Delta T differential and the target internal temperature The Delta T feature will always be used with the probe Delta T re...

Page 16: ...ka coagulate 80 C to 98 C low temperature cooking 88 C to 92 C Infusion for tea and coffee 85 C Washing temperature for dishwasher machines 80 C to 90 C Core temperature for pork and poultry 75 C Starch binding material coagulate 75 C Core temperature well done 70 C Reheating pre cooked meals 70 C Egg yolkes coagulate 65 C to 85 C Poaching 65 C Proteins coagulate 60 C to 65 C Pasteurizing temperat...

Page 17: ... pasteurization and expiration must be documented and labelled on the package Recommendation Visit a solide sous vide training course Start with small samples an create own recipes Gain experiences and plan the production After a solid test phase with different food products start with the real production series The use of this method requires the following features The freshest products and order...

Page 18: ...eppers 1 160 C 30 35min Use a GN tray closed 65mm Cook in a spicy and good flavoured sauce Fleischkäse 1 2 130 C 130 C 30 0 15min 70 C Add on a grid by using a meat loaf pan of 2kg or to your preference Lasagne 1 2 155 C 170 C 50 0 30min 10min Use a greased closed 65mm enamel tray Do not overfill Extra use a savoury cheese Vegetable casserole 1 2 150 C 175 C 40 0 30min 10min Use a greased closed 6...

Page 19: ...ditional features Frankfurter 1 80 C 100 15min GN trays closed cover with stock Weisswürste 1 78 C 100 25min GN trays closed cover with stock Black sausage pudding Liver sausage 1 75 C 100 72 C GN trays closed cover with stock Cold cut sausage Lyoner 1 75 C 100 72 C GN trays closed cover with stock Boiled ham 1 75 C 100 T 50 60 c humidity 100 72 C GN trays closed cover with stock Cure the ham befo...

Page 20: ...rid and bard with a very thin slice of white bacon Marinate and use a piece of string to tighten the meat Spread some squeezed juniper berries on top Leg of deer 1 120 140 C 0 90 120min GN tray closed 65 mm Braise with Mirepoix juniper berries laurel and whole black pepper in a game stock Rabbit loin 1 200 220 C 0 18 25min Place on a grid and bard with a very thin slice of white bacon Marinate and...

Page 21: ...et a fat dripping pan below Steamed chicken breast 1 85 C 100 70 C Use a GN tray closed 20mm Oil the tray lightly and season after cooking Whole turkey 1 2 150 C 170 C 50 0 90 120min 20min Place on a grid and stuff with a filling to your choice glaze once in a while with the jus Whole duck 1 2 175 C 200 C 50 0 70 90min 15 20min Plage on a grid Season the duck well an in the last phase spray with a...

Page 22: ...N tray Season the fish and spread with butter in between Whole poached trout 1 95 C 100 20min Use a closed GN tray 65mm Season the fish stock with white vinegar and white root vegetables to underline the flavour Poached turbot 1 78 C 100 25min Use a closed GN tray 65mm add some fish ore vegetable stock Stuffed roulade of sole 1 78 C 100 12 15min Use a closed GN tray 65mm Butter he tray lightly and...

Page 23: ... C 100 10 15min Use perforated GN trays Season after cooking Green beans fresh or frozen 1 99 C 100 12 20min Use perforated GN trays Season after cooking Broccoli fresh or frozen 1 99 C 100 15 18min Use perforated GN trays Season after cooking Peas fresh or frozen 1 99 C 100 15 18min Use perforated GN trays Season after cooking Carrots fresh or frozen 1 99 C 100 12 18min Use perforated GN trays Se...

Page 24: ...oking 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 pro...

Page 25: ...N tray Potato Wedges Combi Steam 1 220 C 15 15 18min Use a closed enamel GN tray and oil lightly Preheat the oven for 10min Baked Potato Combi steam 1 180 200 C 50 45 50min Use a perforated GN tray Wrap them in Aluminium foil with a piece of butter and little sea salt Rice 1 99 C 100 25 30min Use a closed GN tray 65mm Ratio 1 part Rice 1 5 parts water or stock add a little onion and laurel Wild ri...

Page 26: ...Closed 10 sec in the beginning Use a perforated baking tray Use the manual steam injection Croissants frozenTK 1 165 175 C Make your own test and change to the advice of the producer 18 22min closed open Manuell Inject a lot of steam in the beginning Sponge cakes 1 150 C 5 30 min closed Use an enamel tray and put a layer baking paper below Puff pastry Pàtés Fleurons 1 175 185 C 50 16 18min closed ...

Page 27: ...l measure Use a perforated GN tray Savarin 1 190 C 30 12min Place on a grid Fruit compote 1 99 C 100 8 10min Use a closed GN tray Just cut the fruits into the same size and season with spices sugar liqueur into the tray and steam to your preference Eggs 1 99 C 100 13 15min Use a perforated GN tray Royale 1 80 C 100 45 50min Use a closed GN tray Please leave te door closed for several minutes after...

Page 28: ...d excel documents as seen in the following figure SALVIS HACCP Appl _No 719679 Type 6 23 Date 19 07 00 14 30 Operating hours 9 Date Wed 20 08 08 Program A 13 01 Start 13 01 1 Soll 99øC D 100 13 01 1 CTøC 25 13 01 1 00 00 h Hold 00 00 h 13 01 2 Soll 130øC KD 30 13 01 2 CTøC 25 13 01 2 00 00 h Hold 00 00 h 13 01 3 Soll 150øC HL 0 13 01 3 CTøC 25 13 01 3 00 00 h Haltezeit 00 00 h 13 01 4 Soll 40øC CT...

Page 29: ...Version 1 0 08 2008 Page 29 Cooking manual Evolino II Personal notes ...

Page 30: ...SALVIS AG www salvis ch Art NR ES 190 245 ...

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