Version 1.0 08/2008
Page 14
Cooking manual Evolino II
Core temperature sensor
With the core temperature sensor the temperature in the middle of the product will be determined accurate.
This way it will result always the same perfect way. The roasting process doesn’t’ need to be supervised and overcooking is
impossible.
As soon this option is chosen, the time display indicates continuous operation. As soon the selected temperature
is reached, the appliance will turn off- except another cooking phase is programmed with the Combitronic
®-
The metal point of the sensor should be completely placed in food to be cooked. (up to the handle)
The temperatures are guideline values, differences are possible through meat quality, preferences and
cooking process. Keep the temperature low, to lower the loss of weight trough the cooking process.
CORE TEMPERATURE – GUIDELINE
Beef and Veal
Beef tenderloin ………………40 – 55° C
Braised beef. ..................... ............................................................ 85 – 90° C
Boiled beef
……………….90 – 95° C
Veal tenderloin
......................50 – 55° C
Veal strip loin
……………….50 – 55° C
Roast veal
……………….68 – 74° C
Stuffel veal breast
……………….75 – 80° C
Porc and Lamb
Whole ham
…..……….…..67 – 69° C
Porc roast
……………….70 – 75° C
Por striploin
……………….55 – 60° C
Porc shoulder
......................65 – 75° C
Bonelless porc belly ……………… 75°C
Rind less shank
......................85 – 90° C
Kassler
......................60 – 68° C
Pork ham for coldcut
……………….58 – 60° C
Leg of lamb
……………….65 - 70° C
Leg of lamb well done
……………….80 – 85° C
Game and Poultry
Interlarded venison striploin
......................50 – 56° C
Roasted venison
……………….75 – 80° C
Whole chicken
......................80 – 85° C
Duck
......................80 – 90° C
Turkey
......................80 – 90° C