Version 1.0 08/2008
Page 9
Cooking manual Evolino II
Steaming
Steaming at boiling temperature at 99° C / 210 F
Conserving
At a temperature at. 80° C all fruit, vegetable or meat conserves will succeed in a perfect
way. Up to the size of the product or glasses fruit conserves need about 20-60 minutes.
Meat products like sausages in natural/artificial bowel need 1-3 hours.
Thawing
In the low temperature range up to 95°C all products, except meat and fish will be thawed
in a gentle way , before using the in the traditional work process . The lower the
temperature the more gentle is the thawing process. The thawing time depends on the type
and consistency of the food.
Blanching
Scaled vegetables or salades before using them in other processes.
Vegetables
Decisive advantage: No more heating of boiling water, you start cooking right away.
Vegetables cooked in steam provide excellent retention of flavour, 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
immediately, just cool them in ice or cold water.
We recommend perforated GN trays, so that the steam can penetrate from all sides.
Different kinds of vegetables may be cooked simultaneously; there is no transfer of aroma.
Don’t fill the deeper GN trays to more than 2/3 of their total height. Do not use vegetables
frozen in blocks!
Side dishes
Boiled potatoes should be salted before cooking in perforated GN trays. Cooking times
depend on quality and size.
Other side dishes such as rice and pasta must always be prepared in
closed GN trays as
they need water for welling up.
Ratio rice: water = 1: 1, 5 to 1: 2 depending on the quality.
Cover pasta completely with hot water and stir from time to time.
Dumplings should be placed well apart as they rise. In case of ready-made products,
observe the manufacturer's instructions. In case they are set aside prior to serving, cover
the GN trays with foil or a lit.
