Version 1.0 08/2008
Page 27
Cooking manual Evolino II
Capacity and preparation for dessert and sweets
Desserts and sweets Phases
Temperature
Humidity
Time
Core
temperature
Additional
features
Crème Caramel
1
80°C
100%
30-35min
Fill into coffee
cups or timbales
with 0,1 or 0,2 l
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,
liqueur… into the
tray and steam to
your preference.
Eggs
1
99°C
100%
13- 15min
Use a perforated
GN tray.
Royale
1
80°C
100%
45-50min
Use a closed GN
tray. Please
leave te door
closed for
several minutes
after the cooking
program.
American
Cheese Cake
1
145°C
15 %
35 min
Use an enamel
tray