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
normal ripened meat
External (quick) roasting recommended, after the
cooking process.
Long term cooking:
Temperature range between 100°C -80°C
(only for fresh slaughtered meat 48h
Do not use any salt, season without salt
External roasting after the cooking process
recommended
Reduce fan speed
Cooking time about 4 - 8 Std. + Holding
Hold 5°C above the core temperature
Delta-T:
The Delta T cooks by maintaining a constant
temperature differential 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
reduces shrinkage by cooking with
lower and gentler heat
Cook and Hold:
The Cook & Hold-Program offers you the
opportunity for food components, which are already
produced and ready to serve, to hold in a variable
temperature between 30°C and 120°C. The
cooking chamber humidity in the cook & hold
program is also selectable from von 0% until 100%.
To reduce the danger of overcooking in the hold-
mode, please adjust the hold-temperature only as
high as the definite core-temperature of the product
and reduce the holding time to a minimum.