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Summary of Contents for Salvis Evolino II
- Page 1 Cooking manual Salvis Combi-Steamer Evolino II...
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Page 2: Table Of Contents
Capacity and preparation for vegetables II......................24 Capacity and preparation for side dishes......................25 Capacity and preparation for baking products..................... 26 Capacity and preparation for dessert and sweets ....................27 HACCP- Documentation ............................. 28 Version 1.0 08/2008 Page 2 Cooking manual Evolino II... -
Page 3: Operating Methods
Combisteam Hot air Display Display Display Steam Endless turning Touch key Climate Manual knobs for: Start /Stopp Active Steam injection Time & Temperature Multi select Preheat/ Core Temp. button Cool down Version 1.0 08/2008 Page 3 Cooking manual Evolino II... -
Page 4: Using The Climates And Functional Components
Ex factory the function „rE“ (banqueting/reheating ) is automatically set! By turning on the combi-steamer and activating the chef touch key the temperature will be automatically set at 140°C and indicated in the temperature display Version 1.0 08/2008 Page 4 Cooking manual Evolino II... -
Page 5: Area Of Application For Multifunction Touch Key
“DeltaT Cooking Entry field: The time diplay is enabled while working with core temperature; adjust core temperature between to 99°C. Additional functions: Steaming and humidifying. Version 1.0 08/2008 Page 5 Cooking manual Evolino II... -
Page 6: Combitronic
3. Hot air 180°C/10-12 min Veal shank 1. Combi-steam 180°C/25 min Humidity30% 2. Hot air 100°C/KT 68°C Whole roasted duck 1.Steam 120°C/10min Humidity 100% 2.Combi-steam 175°C/50-60min Humidity30% 3.Hot air 190°C/20 min Humidity0% Version 1.0 08/2008 Page 6 Cooking manual Evolino II... -
Page 7: Steaming
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) Version 1.0 08/2008 Page 7 Cooking manual Evolino II... -
Page 8: Steaming Ii
90 ° C protection gas. Side dishes 98 ° C The higher the vacuum – the shorter the cooking time. Vacuumed food needs to be placed on grids while cooking Version 1.0 08/2008 Page 8 Cooking manual Evolino II... -
Page 9: Steaming At Boiling Temperature At 99° C / 210 F
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. Version 1.0 08/2008 Page 9 Cooking manual Evolino II... -
Page 10: Intensive Steaming At 100 - 130° C / 212 - 260° F
Do not use too big containers as the outside of fruits could overcook. To reduce the regular cooking times adjust higher temperatures for low Cooking sensitive products like red beets, potatoes. Version 1.0 08/2008 Page 10 Cooking manual Evolino II... -
Page 11: Combi-Steaming
(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 Version 1.0 08/2008 Page 11 Cooking manual Evolino II... -
Page 12: Convention / Hot Air
Place moulds and flan rings on grids and make sure to have sufficient clearance. For enriching the hot air with humidity you may press the key for manual steam injection at the beginning of the baking process Version 1.0 08/2008 Page 12 Cooking manual Evolino II... -
Page 13: Low Temperature - Cooking
60 min.4 „lt“ Beef top round Season and brush 30 min About with oil ct 60 min. 6h „lt“ Whole turkey season 45 min ct 70 min. 2-3 h „lt“ Version 1.0 08/2008 Page 13 Cooking manual Evolino II... -
Page 14: Core Temperature Sensor
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 Version 1.0 08/2008 Page 14 Cooking manual Evolino II... -
Page 15: Roasting Methods
To reduce the danger of overcooking in the hold- mode, please adjust the hold-temperature only as high as the definite core-temperature of the product and reduce the holding time to a minimum. Version 1.0 08/2008 Page 15 Cooking manual Evolino II... -
Page 16: The Chemical-Physical Thermometer
Best storage temperature for potatoes cooked products 0°C to 3°C Best storage temperature for meat, fish and milk products -18°C to -22°C Best storage temperature for frozen products -40°C to -60°C Best storage temperature for blast chilling Version 1.0 08/2008 Page 16 Cooking manual Evolino II... -
Page 17: Sous-Vide
The sous-vide method is a fundamental way for permanent hygiene and quality saving. They keep their natural colour, freshness and form. They also will convince with higher nutrition content. The intensive flavour of the food allows using only half of the seasonings than traditionally used, including salt. Version 1.0 08/2008 Page 17 Cooking manual Evolino II... -
Page 18: Capacity And Preparations For Meat- And Meat Products
Use a greased closed 65mm enamel tray and 170°C 15min dredge with parmesan cheese Quiche Lorraine 180°C 25min Use a greased closed 65mm enamel tray season 200°C 30min the sour cream-egg liaison well Version 1.0 08/2008 Page 18 Cooking manual Evolino II... -
Page 19: Capacity And Preparation For Sausages And Hams
72°C GN trays closed cover with stock! -T 50-60°c Cure the ham humidity 100% before Knuckle of pork 100°C 100% 95°C GN trays closed cover with stock! Cure the ham before Version 1.0 08/2008 Page 19 Cooking manual Evolino II... -
Page 20: Capacity And Preparation For Game
130-150°C 45-60 min Place on a grid and bard with a very wild rabbit thin slice of white bacon. Marinate Combi-steam and use a piece of string to tighten the meat. Version 1.0 08/2008 Page 20 Cooking manual Evolino II... -
Page 21: Capacity And Preparation For Poultry
100% 20min Place on a grid (Night long term use a GN tray cooking) 74°C 65°C closed 65mm as a fat dripping (3500g-3800g) pan. Season 220°C 74°C well. up to 480min Version 1.0 08/2008 Page 21 Cooking manual Evolino II... -
Page 22: Capacity And Preparation For Fish And Seafood
Fish-terrine 78°C 100% 65°C Use a closed GN tray, 65mm. use a 900g terineform cover with plastic film or a lid Version 1.0 08/2008 Page 22 Cooking manual Evolino II... -
Page 23: Capacity And Preparation For Vegetables
GN trays. Season after cooking. Turnips sticks fresh 99°C 100% 15-20min Use perforated or frozen GN trays. Season after cooking Savoy cabbage 99°C 100% 8-10min Use perforated GN trays. Season after cooking Version 1.0 08/2008 Page 23 Cooking manual Evolino II... -
Page 24: Capacity And Preparation For Vegetables Ii
100% 1-2min Use a perforated GN tray. Make sure the oven is preheated well. Ratatouille 165°C 10-12 min Use a enamel GN tray. Combi-Steam Marinate with oliveoil and stir in between. Version 1.0 08/2008 Page 24 Cooking manual Evolino II... -
Page 25: Capacity And Preparation For Side Dishes
Potato dumplings 99°C 100% 15-20min Use a closed GN tray filled with some hot water Cover with a lit and a little piece of butter Version 1.0 08/2008 Page 25 Cooking manual Evolino II... -
Page 26: Capacity And Preparation For Baking Products
190°C 25min open short cake 160-180°C 8-10min closed Use a perforated, silicon coated tray. Pizza 240°C 5-7 min closed Use special baking trays, perforated, with a diameter of 28- 32 cm Version 1.0 08/2008 Page 26 Cooking manual Evolino II... -
Page 27: Capacity And Preparation For Dessert And Sweets
100% 45-50min Use a closed GN tray. Please leave te door closed for several minutes after the cooking program. American 145°C 15 % 35 min Use an enamel tray Cheese Cake Version 1.0 08/2008 Page 27 Cooking manual Evolino II... -
Page 28: Haccp- Documentation
13:01 3 CTøC: 25 13:01 3 00:00 h Haltezeit 00:00 h 13:01 4 Soll +40øC CT 20øC DT 30% 13:01 4 CTøC: 25 13:01 4 00:00 h Hold 00:00 h 13:01 End Visa :_______________________ Version 1.0 08/2008 Page 28 Cooking manual Evolino II... - Page 29 Personal notes Version 1.0 08/2008 Page 29 Cooking manual Evolino II...
- Page 30 SALVIS AG www.salvis.ch Art NR ES 190’245...
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