Salvis Evolino II Manual Download Page 23

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Version 1.0 08/2008

Page 23

Cooking manual Evolino II

Capacity and preparation for vegetables

Use 100% steam to prepare this kind of vegetable

Vegetables

Phases

Temperature

Humidity

Time

Core

temperature

Additional

features

Cauliflower fresh

99°C

100%

10-15min

Use perforated GN trays. Prepare
the cauliflower alreday in portions
and use a blast chiller after cooking

Cauliflower frozen

99°C

100%

10-15min

Use perforated
GN trays.
Season after
cooking

Green beans fresh

or frozen

99°C

100%

12-20min

Use perforated
GN trays.
Season after
cooking.

Broccoli fresh or

frozen

99°C

100%

15-18min

Use perforated
GN trays.
Season after
cooking

Peas fresh or frozen

99°C

100%

15-18min

Use perforated
GN trays.
Season after
cooking.

Carrots fresh or

frozen

99°C

100%

12-18min

Use perforated
GN trays.
Season after
cooking.

Turnips sticks fresh

or frozen

99°C

100%

15-20min

Use perforated
GN trays.
Season after
cooking

Savoy cabbage

99°C

100%

8-10min

Use perforated
GN trays.
Season after
cooking

Summary of Contents for Evolino II

Page 1: ...Cooking manual Salvis Combi Steamer Evolino II...

Page 2: ...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 preparatio...

Page 3: ...ne Being aware that cooking is something very personal we would like to recommend you to take full advantage of the practical and proved techniques Your benefits SIMPLIFIED WORKING METHOD LESS SUPERVI...

Page 4: ...Manual steam injection and preheat pre cool Could be activated in the climates steam combi steam hot air Reheating and low temperature cooking Clima Aktiv Perfect climate due to dehumidification Comb...

Page 5: ...key assigned for Banquet Regeneration rE for Banquet Regeneration Press key LED lights up The temperature display shows 140 C automatic default setting Temperature range 90 to 180 C Additional functio...

Page 6: ...ep at the last moment All climate LED should glow A maximum of 4 operating methods can be quick programmed but only from left to right That means first steam combi steam hot air and then a multifuncti...

Page 7: ...condition of water Water appears in three different ways aerially as steam liquid as water and hard like ice The transforming between these three grades will appear through heating or cooling Liquid...

Page 8: ...Finely porous to smooth cut Desserts like cream caramel caramel custard or fruit compotes are cooked gently and do not overcook at low steam temperatures All custards and creams are filled in moulds a...

Page 9: ...avour nutrients colour and aroma Cooking times depend on the quality used especially in case of fresh products Attention Steamed vegetables continue cooking when removed If you don t serve them immedi...

Page 10: ...ve steaming is used for larger quantities of vegetables and side dishes Re heating times vary between 3 and 8 minutes according to product quantity and quality If the pans are filled up too high or if...

Page 11: ...ng mode combi steaming Place roasts or poultry on trays or grids and make sure to arrange them well apart otherwise they will not brown at points of contact Poultry Rule of thumb The bigger the roast...

Page 12: ...hed with melted butter or oil so that they can brown evenly Best quality and appearance is reached when you start roasting by first frying them in a pan or on whatever grill at high temperatures for a...

Page 13: ...juicy even if kept warm for several hours The low temperature cooking is also recommended for overnight cooking processes Please be aware of the health regulations and do not store sensitive products...

Page 14: ...to be cooked up to the handle The temperatures are guideline values differences are possible through meat quality preferences and cooking process Keep the temperature low to lower the loss of weight...

Page 15: ...ential between the foods internal temperature and the temperature in the cooking cavity of the oven As the probe senses the internal product temperature increase the Delta T raises the oven cooking te...

Page 16: ...a coagulate 80 C to 98 C low temperature cooking 88 C to 92 C Infusion for tea and coffee 85 C Washing temperature for dishwasher machines 80 C to 90 C Core temperature for pork and poultry 75 C Starc...

Page 17: ...pasteurization and expiration must be documented and labelled on the package Recommendation Visit a solide sous vide training course Start with small samples an create own recipes Gain experiences and...

Page 18: ...ppers 1 160 C 30 35min Use a GN tray closed 65mm Cook in a spicy and good flavoured sauce Fleischk se 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 preferenc...

Page 19: ...itional features Frankfurter 1 80 C 100 15min GN trays closed cover with stock Weissw rste 1 78 C 100 25min GN trays closed cover with stock Black sausage pudding Liver sausage 1 75 C 100 72 C GN tray...

Page 20: ...id and bard with a very thin slice of white bacon Marinate and use a piece of string to tighten the meat Spread some squeezed juniper berries on top Leg of deer 1 120 140 C 0 90 120min GN tray closed...

Page 21: ...t 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 g...

Page 22: ...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 t...

Page 23: ...C 100 10 15min Use perforated GN trays Season after cooking Green beans fresh or frozen 1 99 C 100 12 20min Use perforated GN trays Season after cooking Broccoli fresh or frozen 1 99 C 100 15 18min Us...

Page 24: ...king process Sauerkraut 1 99 C 100 40 50min Use a closed GN tray and add little beef stock White asparagus 1 99 C 100 9min Use a perforated GN tray Marinate with salt and sugar for 30 min after peelin...

Page 25: ...tray Potato Wedges Combi Steam 1 220 C 15 15 18min Use a closed enamel GN tray and oil lightly Preheat the oven for 10min Baked Potato Combi steam 1 180 200 C 50 45 50min Use a perforated GN tray Wra...

Page 26: ...losed 10 sec in the beginning Use a perforated baking tray Use the manual steam injection Croissants frozenTK 1 165 175 C Make your own test and change to the advice of the producer 18 22min closed op...

Page 27: ...measure Use a perforated GN tray Savarin 1 190 C 30 12min Place on a grid Fruit compote 1 99 C 100 8 10min Use a closed GN tray Just cut the fruits into the same size and season with spices sugar liq...

Page 28: ...excel documents as seen in the following figure SALVIS HACCP Appl _No 719679 Type 6 23 Date 19 07 00 14 30 Operating hours 9 Date Wed 20 08 08 Program A 13 01 Start 13 01 1 Soll 99 C D 100 13 01 1 CT...

Page 29: ...Version 1 0 08 2008 Page 29 Cooking manual Evolino II Personal notes...

Page 30: ...SALVIS AG www salvis ch Art NR ES 190 245...

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