Version 1.0 08/2008
Page 18
Cooking manual Evolino II
Capacity and preparations for meat- and meat products
Use the climate combi-steam to preserve the most humidity .
Alternatively you’re able to use hot air with the manual steam
injection .
Minced meat and
other product
Phases
Temperature
Humidity
Time
Core
temperature
Additional features
Meat loaf
1
2
160°C
170°C
40%
0%
---
---
65°C
75°C
Use a greased
closed enamel tray
Hamburgers
1
200°C
0%
10-15min
---
Use a greased
closed enamel tray
Stuffes bellpeppers
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 65mm
enamel tray and fill
with egg-cream
liaison
Potatoegratin
1
2
160°C
170°C
50%
0%
25min
15min
Use a greased
closed 65mm
enamel tray and
dredge with
parmesan cheese
Quiche Lorraine
1
2
180°C
200°C
40%
0%
25min
30min
Use a greased
closed 65mm
enamel tray season
the sour cream-egg
liaison well