Version 1.0 08/2008
Page 11
Cooking manual Evolino II
Combi-steaming
General:
Combined cooking means that the two basic cooking methods, namely “steaming“ ( humid heat) and “convection“
(hot dry air) are automatically combined. Food is cooked in hot air (up to 250 °C) and
water is injected automatically into the oven cavity at regular intervals, enriching the hot air with humidity.
The advantages: Weight losses are minimised thanks to precisely dosed moisture.
The products remain soft and juicy but crispy and brown. No need to baste the meat.
It is possible to bake or roast different products simultaneously; there is no transfer of aroma.
In case a highly crisp skin is wanted, just change to “convection“ at the end of the cooking process or
use a Combitronic program “Combi st Convection“.
Using hints
Meat
All roasts and big poultry are cooked perfectly in the combi-cooking
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 - the lower the required temperature.
Per 1 cm thickness about 10-12 minutes cooking time.
For the preparation of sauces/gravy, just collect the dripping fat and
juice in a closed pan placed underneath the grid; add roots, bones and
some water or wine.
Use the stock to prepare whatever sauce/gravy you want.
Regenerating
Regenerating/rethermalizing of cold precooked food arranged on plates,
dishes or in bowls – the new trend (banquet system).
As soon as a meal is required for eating, it is a simple process to
rethermalize it at temperatures of about 110-130 °C / 220° - 270° F,
there is no difference between fresh and rethermalized food.
Times for rethermalizing depend on quality, size and height of
containers (plates, dishes, bowls, pouches etc.) and on the combination
of the meal. When thawing deep frozen meals in pouches or containers
the temperature
should not exceed 90° C /200 ° F
