Version 1.0 08/2008
Page 7
Cooking manual Evolino II
Steaming
General:
Conventional steaming at boiling temperature 99°C / 210° F is one of the most nutritious and gentle
methods of preparing food. Encircled by steam the food is cooked at constant temperature. Consistency and colours
are preserved. Products retain vitamins, flavour and natural taste.
Nutritional values remain intact and are not washed away by water or destroyed by excessive heat.
In principle everything that is normally boiled in water or any other liquid is steamed. All vegetables,
side dishes, and many fish and meat products are suitable. It is possible to cook at the same time
vegetables, potatoes, rice, meat and fish. There is no transfer as regards aroma and flavour from one
product to the other.
With the Evolino cooking in pressure less fresh steam at different temperatures:
Vario steaming at low temperatures
30 - 98° C / 85 – 205° F
Steaming at boiling temperature
99° C / 210° F
Intensive steaming at
100 -130° C / 212 – 260° F
Physical 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 water will boil at around 100°C. This temperature depends on the
atmospheric pressure. If the atmospheric pressure is lower - water boils at a lower temperature. So water will boil on top of a
mountain at 92-95°C. Liquid water will freeze at a temperature lower than 0°C. Also this temperature depends on the air
pressure that affects the water. Try following experiment. Take a conductor with weights on both ends and lay it over an ice
block-it starts to cut the ice. To lower the freezing temperature of water just add salt Snow and ice are lighter than water.
Energy transfer
In the different functional components of the combi-steamer the real cooking and colouring of products will affect trough energy
transfer.
Climate
Steam
Energy transfer through condensation
Hot air
Energy transfer through irradiation
Moving air supports the cooking process as the heat / temperature is more
intensive and effective. Up to 25% more than appliances with standing heat
(traditional ovens, holdomat, alto-shaam)
