Version 1.0 08/2008
Page 2
Cooking manual Evolino II
Index
Operating methods................................................................................................................................................ 3
Using the climates and functional components ..................................................................................................... 4
Area of application for Multifunction touch key...................................................................................................... 5
Combitronic
®
......................................................................................................................................................... 6
Steaming ............................................................................................................................................................... 7
Steaming II ............................................................................................................................................................ 8
Various steaming at low temperatures 30 - 98 ° C / 85 - 205° F .......................................................................... 8
Steaming at boiling temperature at 99° C / 210 F................................................................................................. 9
Intensive steaming at 100 – 130° C / 212 – 260° F ............................................................................................ 10
Combi-steaming .................................................................................................................................................. 11
Convention / Hot air ............................................................................................................................................ 12
Low 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
Capacity and preparation for vegetables II.......................................................................................................... 24
Capacity and preparation for side dishes ............................................................................................................ 25
Capacity and preparation for baking products..................................................................................................... 26
Capacity and preparation for dessert and sweets ............................................................................................... 27
HACCP- Documentation ..................................................................................................................................... 28