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Version 1.0 08/2008
Page 19
Cooking manual Evolino II
Capacity and preparation for sausages and hams
Use a 100% steam for this kind of product. Alternatively you ‘re able
to use the combi-steam with a humidity of 60%- 100%
Sausages and hams
Phases
Temperature
Humidity
Time
Core
temperature
Additional
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
before
Knuckle of pork
1
100°C
100%
95°C
GN trays closed
cover with stock!
Cure the ham
before