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Version 1.0 08/2008
Page 21
Cooking manual Evolino II
Capacity and preparation for poultry
The recommended climate is combi-steam, to have a perfect result of
moistness in the food. If the hot air/convention is preferred please
use the manual steam injection
Poultry
Phases
Temperature
Humidity
Time
Core
temperature
Additional
features
Grilled chicken
(1100g)
1
2
165°C
200°C
15%
0%
30min
15min
---
---
Use the special
chicken grids and
season well
Grilled chickenlegs
1
2
190°C
210°C
30%
0%
10min
15min
Place on a grid
and season well.
Don’t forget 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 mixture of
honey and water.
Barbarie duck breast
1
230°C
10%
10-12 min
Place on a grid
an marinate 1h
before. Don’t
forget a fat
dripping pan
below.
Goose or duck
(Night long term
cooking)
(3500g-3800g)
1
2
3
130°C
74°C
220°C
100%
20%
0%
20min
---
---
up to 480min
---
65°C
74°C
Place on a grid
use a GN tray
closed 65mm as
a fat dripping
pan. Season
well.