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Version 1.0 08/2008
Page 22
Cooking manual Evolino II
Capacity and preparation for fish and seafood
Use 100% steam injection
Fish and Seafood
Phases
Temperature
Humidity
Time
Core
temperature
Additional
features
Whole salmon,
poached
1
78°C
100%
---
65-68°C
Use a closed GN
tray. 65mm. If the
salmon is used
for cold buffets
stuff it with
aluminium foil.
Poached fillet of
salmon
1
78°C
100%
8-12min
Use a closed GN tray. Oil the tray
lightly an season to your preference.
Chill after the cooking process
Sauteed trout fillet
1
240°C
Combi-steam
10%
12-15min
Use a closed GN tray. Season the
fish and spread with butter in
between.
Whole poached trout
1
95°C
100%
20min
Use a closed GN tray, 65mm.
Season the fish stock with white
vinegar, and white root vegetables to
underline the flavour
Poached turbot
1
78°C
100%
25min
Use a closed GN tray, 65mm. add
some fish ore vegetable stock
Stuffed roulade of
sole
1
78°C
100%
12-15min
Use a closed GN tray, 65mm. Butter
he tray lightly and season the fish
Fishfilets
1
78°C
100%
12-15min
Use a closed GN tray, 65mm. Butter
the tray lightly and season the fish
filet.
Mussels
1
99°C
100%
10-15 min
Use a closed GN tray, 65mm. Add a
little white wine, parsley, onions and
garlic, season the stock well
Fish-terrine
1
78°C
100%
---
65°C
Use a closed GN
tray, 65mm. use
a 900g
terineform cover
with plastic film
or a lid