Version 1.0 08/2008
Page 26
Cooking manual Evolino II
Capacity and preparation for baking products
In the combi-steamer you’re able to use the chimney function (open/closed) to dry up the climate.
Or to humidify the climate by using the manual steam injection for “x” seconds
Baking products
Phase
Temperature
Humidity
Time
Chimney
Additional
features
Brezeln frozen
1
165-185°C
Preheat well!
0%
14-16min
Thaw the pretzel
for a couple of
minutes.
closed
Use a silicon
coated tray and
read the
preparation hints
of the producer.
Baguette-and rolls
pre-baked
1
180-195°C
0%
8-12min
Closed
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
open
Manuell
Inject a lot of
steam in the
beginning
Sponge cakes
1
150°C
5%
30 min
closed
Use an enamel
tray and put a
layer baking
paper below.
Puff pastry
Pàtés
Fleurons
1
175-185°C
50%
16-18min
closed
Brush the
products with
egg and inject
little steam in the
beginning
Apple strudel frozen
1
2
170°C
190°C
30%
0%
15min
25min
closed
open
Use an enamel
tray and butter
lightly. Brush the
products with
egg
short cake
1
160-180°C
50%
8-10min
closed
Use a perforated,
silicon coated
tray.
Pizza
1
240°C
5-7 min
closed
Use special
baking trays,
perforated, with
a diameter of 28-
32 cm
