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The Evo Circular Cooktop C O O K B O O K

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the possibilities are limitless! Illustrated with step-by-step tested recipes, proven techniques and easy maintenance tips that will keep you cooking for a lifetime


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What People Are Saying About the Evo Circular Cooktop:

“When I was asked to cook at the James Beard House once again for the 4th time I requested an outdoor grill to sear the game which was the feature of my Oklahoma menu. Claudia at the Beard House told me about the Evo grill I was somewhat skeptical never having cooked on such a thing outdoors, or indeed had never even heard of it, but figured if it was at the Beard House then it was probably a good piece of equipment.

Greetings! Like everyone who enjoys cooking, I get a great deal of pleasure from gathering together with friends and family and cooking outdoors. And here in the Northwest, with our abundance of fresh produce, meats and fish, especially salmon, there’s no end to inspiration. If only the outdoor experience could equal a cook’s creative forté, I thought as my salmon caught fire on my open flame grill. Eureka! At that moment the Evo grill was born! Its patented circular cooking surface welcomes the full range of a cook’s creative expression as much as it welcomes participation. From vegetarian stir-fries to perfectly seared seafood and steaks, to desert crepes or pancake breakfasts… They all happen while surrounded by your delighted guests. Equal to its role at center stage is its design and construction, both of which are applauded by engineers and the world’s finest chefs alike. It is through their support, and the welcome acclaim of our many customers, that we owe our continued success. But it is to your success that this cookbook is dedicated. Thank you for cooking with Evo! Bob Shingler President Evo, Inc.

Boy was it ever! We fired the Evo up to its max ( about 650 degrees ), rolled our buffalo and venison and our home grown lamb chops in my special seasoning, some great olive oil and within 30 minutes we had seared over 300 pieces of meat to a dark mahogany color just as I had envisioned. While we were on the grill the guests were having their hors d’oeuvres and champagne in the garden and loved the show. The recovery time on this grill is remarkable, the cook surface gets hot and stays that way. It is user friendly, very mobile, and easy to clean. Now if we can just get one back home in Oklahoma that will complete the experience!” Chef Jon Bennett Newton’s Steak House & Grill Oklahoma City, Oklahoma “I received my Evo grill yesterday and assembled it without any of the traditional issues; i.e. missing parts, unaligned holes, incomplete directions, etc. It is extremely refreshing in this day and age to receive a product with superior quality and workmanship and not just words in a marketing brochure. Even the nuts, bolts, washers, were stainless steel! This attention to detail and commitment to manufacturing quality is a competitive advantage I have not seen from other grill manufacturers. As a Quality Manager by profession, I congratulate you on a job well done and am looking forward to many years of Evoing.” J. Spencer Chesterton, Indiana “Our decision to purchase an Evo has been validated three times already since it was delivered two weeks ago. First occasion: A family gathering of 15 people. Believe it or not, we grilled all 15 steaks of our prime beef at the same time! The two burner setup under the cooking surface allowed us to cook from rare to well done with nary a slip. Second occasion: A group comprised of several couples from church were invited to enjoy some private dining in the evening. Beef, pork, chicken and yes, hot dogs were a breeze to prepare—again, all at the same time. Third occasion: A four hour “come when you want” reception for clients and my board of directors where the meats needed to be both prepared quickly upon demand and then held under cover without over cooking or drying out. The Evo performed beautifully in all instances and was actually a topic of conversation as people admired both its looks and functionality. Thanks for a home run!”

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F Mickelson Newberg, Oregon


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Tested Recipes Seared Rib Eye Steak Lamb Chops Seared Trout Steamed Red Snapper Philly Cheese Steak Yakisoba Quesadillas Chicken Tacos Beef Burritos Grilled Cheese & Tomato Soup Beer Brats With Sauerkraut Flatbread Pizza Fried Rice Beef and Broccoli Falafel in Pita Savory Crêpes Dessert Crêpes

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Proven Cooking Techniques Sear Sauté Grill (Breakfast) Grill (Burgers) Toast Stir-Fry Boil Braise Poach Steam Fry Smoke

21 22 23 24 25 26 27 28 29 30 31 32

Easy Maintenance Lighting Burners Cook Surface Placement Cleaning the Cook Surface Changing the LP Tank Hood Removal and Placement Natural Gas Connection Transporting the Grill

33 34 35 36 37 38 39 www.evoamerica.com


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SEARED RIB EYE STEAK

R E C I P E S

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Pepper Steak Spice Mix

Wh at Yo u Will Ne e d

1 1 1 1 1 1 1

Rib Eye Steak Butter Canola Oil

Tbsp Tbsp Tbsp Tbsp Tbsp Tbsp tsp

Granulated Garlic Granulated Onion Chili Powder Paprika Sea Salt Cracked Black Pepper Cayenne Pepper

Asparagus Golden Potatoes Steak Spice Mix

Have Everything Ready

Make the spice mix. Trim the Asparagus. Cut the potatoes into wedges. Toss the cut potatoes with a splash of canola oil, salt and pepper.

Procedure

Heat the grill to Medium. Toss the cut potato wedges with canola oil, salt and pepper and then place them onto the hot grill and slowly sear them on all sides. Continue to cook the potatoes until they begin to soften. Separately, place the rib eye steak onto the hot grill, add the spice mix and sear on both sides. While the steak is searing, place the trimmed asparagus on the hot grill and top with a pat of butter. Season the asparagus and sear on all sides. Continue to cook the steak as desired. Serve with the potato wedges and seared asparagus. Enjoy!

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LAMB CHOPS Breading for Lamb

Wh at Yo u Will Ne e d

1½ 1 1 1 1 6

Red Potatoes Garlic Canola Oil White Wine

Cups Tbsp Tbsp tsp tsp Tbsp

Bread Crumbs Granulated Garlic Sea Salt Cracked Black Pepper Cayenne Pepper Dijon Mustard

Rosemary Spinach Lamb Chops Cooking Cover

Have Everything Ready

Mix together the breading (except the Dijon mustard). Slice potatoes in half. Toss the potatoes with a splash of canola oil, garlic, rosemary, salt and pepper. Pick and wash the spinach.

Procedure

Heat the grill to Medium. Bread the lamb by coating with Dijon mustard and rolling through the bread crumb mixture. Toss the cut potato wedges with canola oil, garlic, rosemary, salt and pepper and then place onto the hot grill and slowly sear on all sides. Apply water to the potatoes and cover with a small cooking cover to steam. Continue to cook the potatoes until they begin to soften. Separately, place the breaded lamb onto the hot grill and sear on all sides. Continue to cook the lamb as desired. As a final step, place the cleaned spinach on the hot grill. Add a splash of white wine and a pat of butter. Season with salt and pepper. Enjoy!

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SEARED TROUT W h a t Yo u W i l l N ee d Whole Trout Lemon Pepper

Butter Salt

Have Everything Ready

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Season the Trout Slice the Lemon

Procedure

Heat the grill to Medium or Medium High. Place a small pat of butter on the Evo cook surface, wait for it to melt and then place the seasoned trout on top of the melted butter. Sear the first side of the trout to a golden brown color and then flip it over to sear the other side. If the trout is large, you will have to reduce the cook surface temperature to finish cooking. When the trout is nearly done, squeeze fresh lemon over the top. Serve immediately, Enjoy!

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STEAMED RED SNAPPER The Snapper

Wh at Yo u Will Ne e d

Sliced Onions and Fennel Capers Red Snapper Fillet Lemon Slices White Wine

Red Snapper Fillet Fennel Bulb Capers White Wine

Yellow Onion Lemon Salt and Pepper Cooking Cover

Have Everything Ready Slice the onions and fennel Rinse the capers Open the wine Slice the lemon

Procedure

Heat the grill to Medium or Medium High. Place the sliced onions, fennel and capers on the grill and season with salt and pepper. Place the snapper fillets on top of the onions, fennel and capers and season with salt and pepper. Place the lemon slices on top of the snapper fillets. Add white wine to steam the snapper and vegetables and contain the steam with a cooking cover. Steam for three to five minutes, remove cover and serve. Enjoy!

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PHILLY CHEESE STEAK

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The Sandwich

Wh at Yo u Will Ne e d

Hoagie Roll Provolone Cheese Beef, Peppers and Onions Parmesan Cheese

Roast Beef Onions Provolone Cheese Salt and Pepper Red Pepper Flakes

Hoagie Rolls Green Peppers Vegetable Oil Parmesan Cheese

Have Everything Ready

Slice the onions, peppers and beef into strips. Prepare the cheese, rolls, and seasonings for building the sandwiches.

Procedure

Heat the grill to Medium or Medium High. Sauté the onions, peppers and beef with a splash of vegetable oil, salt, pepper and red pepper flakes. Toast the rolls and top them with Provolone cheese. Add the sautéed beef, onion, and pepper mixture and top with parmesan cheese. Enjoy!

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YAKISOBA The Sauce 2 2 2 1 ¼ 1

Tbsp Tbsp Tbsp Tbsp Cup tsp

Wh at Yo u Will Ne e d Soy Sauce Mirin (Sweet Rice Wine) Teriyaki Sauce Oyster Sauce Chicken Stock (Broth) Chili Garlic Sauce

Yakisoba Noodles Stir-fry Sauce Sliced Onion Snow Peas

Peanut Oil Sliced Chicken Sliced Peppers Cilantro

Have Everything Ready Slice the onions and peppers Slice the chicken Mix the stir-fry sauce

Procedure

Heat the grill to Medium or Medium High. Stir-fry the onions, peppers, snow peas and chicken with a splash of peanut oil. Stir-fry until the chicken is fully cooked then add the noodles and the sauce. Toss to incorporate and serve with fresh cilantro to garnish. Enjoy!

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QUESADILLAS The Quesadilla

What You Will Need

Flour Tortilla Cheese

Flour Tortillas Cheese Additional Fillings: Salsa Green Onions Mushrooms

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Tomatoes Jalapeno Peppers Hot Sauce

Have Everything Ready Grate the cheese Prepare fillings

Procedure

Heat the grill to Medium. Place flour tortillas on the hot cook surface and top them with your favorite cheese. You can add additional fillings at this time, such as sautéed onions and jalapeno peppers. Fold the tortillas in half over the cheese and brown the quesadilla on both sides. Enjoy!

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CHICKEN TACOS The Taco

Wh at Yo u Will Ne e d

Sautéed Chicken Pico de Gallo Shredded Lettuce Sour Cream Corn Tortillas

Onion Tomato Jalapeno Cilantro Lime Canola Oil

Pico de Gallo: ½ ¼ 1 2 2

Cup Cup Tbsp Tbsp Tbsp

Diced Seeded Tomatoes Diced Red Onion Diced Jalapeno Peppers Lime Juice Chopped Cilantro Salt and Pepper to Taste

Spice Mix Corn Tortillas Sour Cream Lettuce Diced Chicken Salt and Pepper

Spice Mix: 1 Tbsp 1 Tbsp 1 Tbsp 1 tsp 1 Tbsp

Cumin Chili Powder Garlic Powder Black Pepper Dried Oregano

Procedure Heat the grill to Medium. Lightly oil the cook surface and sauté the chicken with the spice mix. Season with salt and pepper and sauté until the chicken is thoroughly cooked. Set the cook surface temperature to Low using both the center and outer burners. Warm the corn tortillas on the grill while you build the tacos. Top each tortilla with chicken, shredded lettuce, pico de gallo and sour cream. Serve with your favorite hot sauce. Enjoy!

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BEEF BURRITOS

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The Burrito

Wh at Yo u Will Ne e d

Sautéed Beef Pico de Gallo Shredded Cheese Sour Cream Flour Tortillas Refried Beans Cooked White Rice

Diced Red Onion Diced Tomato Diced Jalapeno Chopped Cilantro Fresh Lime Juice Cooked White Rice Diced Yellow Onion

Pico de Gallo: ½ ¼ 1 2 2

Cup Cup Tbsp Tbsp Tbsp

Diced Seeded Tomatoes Diced Red Onion Diced Jalapeno Peppers Lime Juice Chopped Cilantro Salt and Pepper to Taste

Spice Mix Flour Tortillas Sour Cream Refried Beans Ground Beef Pepper Jack Cheese Chicken Broth

Spice Mix: 1 Tbsp 1 Tbsp 1 Tbsp 1 tsp 1 Tbsp 1 Tbsp

Cumin Chili Powder Garlic Powder Black Pepper Dried Oregano Tomato Paste

Procedure Make the pico de gallo and spice mix ahead of time. Heat the grill to Medium. Heat the refried beans in a sauce pot placed onto the cook surface. Lightly oil the cook surface and sauté ground beef, diced yellow onion, spice mix and salt to taste. Sauté the rice with a splash of water or chicken broth and season with the spice mix and salt to taste. Set the cook surface temperature to Low using both the center and outer burners. Warm the flour tortillas on the grill while you build the burritos. Fill each tortilla with beef, pepperjack cheese, pico de gallo, rice, refried beans and sour cream. Serve with your favorite hot sauce and Enjoy!

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GRILLED CHEESE & TOMATO SOUP W h a t Yo u W i l l N ee d Tomato Soup Sliced Bread Sliced Cheese Butter

Making the soup

Tomato Soup 2 Tbsp 1 each 1 Tbsp 2 Tbsp 2 Quarts 2 Tbsp 1 tsp 2 Cup 2 Tbsp

Butter Diced Onion Minced Garlic Flour Canned Crushed Tomatoes Tomato Paste Sugar Vegetable Broth Chopped Fresh Basil Salt and Pepper to Taste

Melt the butter in a pot. Add the diced onion and minced garlic and cook for seven to ten minutes. Add the flour and cook for two minutes. Add all remaining ingredients except for the basil and heat to a boil. Simmer for twenty minutes then puree the soup in a blender until smooth. Return soup to the pot and finish with fresh basil and salt and pepper to taste. Keep the soup warm on the grill while making grilled cheese sandwiches.

Procedure

Heat the grill to Medium Low. Make homemade soup or heat canned tomato soup in a pot on the grill. When the soup is ready, lightly butter the cook surface. Place slices of bread onto the buttered surface and top with sliced cheese and second slice of bread. Slowly cook the grilled cheese sandwiches on both sides till the cheese melts and the bread becomes golden brown. Enjoy!

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BEER BRATS WITH SAUERKRAUT

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The Sandwich

W h a t Y o u Will Ne e d

Hoagie Rolls Bratwurst Sauerkraut

Hoagie Rolls Bratwurst Caraway Seeds Brown Sugar Braising Pan

Sauerkraut Beer Butter Salt and Pepper

Procedure

Heat the grill to Medium High and place the bratwurst in a braising pan and place it on the cook surface, over the inner heat zone. Pour a half inch of beer over the bratwurst and bring to a boil. Cook the Bratwurst thoroughly in the beer and then remove from pan and sear on all sides directly on the hot cook surface. Reduce the grill temperature to Low and sauté the sauerkraut with a bit of butter, brown sugar and caraway seeds. Toast the hoagie rolls and build the sandwich. Enjoy!

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FLATBREAD PIZZA The Pizza Pizza Dough Pizza Sauce Shredded Cheese (Italian Blend) Pizza Toppings (Onions, Peppers, Mushrooms, Sausages, etc.)

Pizza Dough ¾ 1 1

Cup tsp pack

Water (110 degrees) Sugar Active Dry Yeast

2 1 ¾

Cups Tbsp tsp

All Purpose Flour Olive Oil Salt

Dough Procedure

Whisk together the water, sugar and yeast in a large bowl. Allow the mixture to sit a few minutes for the yeast to activate. Mix in the flour, oil and salt and knead the dough for five minutes. Form dough into a ball and place into a oiled bowl. Cover the bowl with plastic and place it in a warm location until the dough doubles in size (about 45 minutes). Roll the pizza dough out on a floured cutting board. Make sure it can be easily slid off the board and onto the hot grill.

Pizza Sauce 1 2 1 3

Cup Tbsp Cup Tbsp

Canned Crushed Tomatoes Canned Tomato Paste Canned Tomato Sauce Olive Oil

1 ½ ½ ½

tsp Tbsp Tbsp Tbsp

Minced Garlic Dried Oregano Dried Basil Sugar

To Make Sauce

Heat oil in a sauce pot and add cracked black pepper and minced garlic. Immediately after adding the garlic, add all the remaining ingredients and allow the mixture to come to a simmer. Continue to simmer for fifteen minutes to allow the flavors to come together.

Procedure Make the dough and sauce ahead of time. Heat the grill to Medium. Sauté the pizza toppings on the cook surface and warm the sauce in a pot. Dust an area on the cook surface with corn meal and slide the rolled pizza dough onto the hot cook surface. Adjust the temperature to Low and brown the dough lightly on both sides. Top the seared dough with the hot sauce, cheese and sautéed toppings. Use the Evo hood to create and oven and cover the pizza allowing the cheese to melt for three minutes. Enjoy!

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FRIED RICE The Sauce ½

1 1

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Cup Tbsp tsp

Wh at Yo u Will Ne e d Chicken Stock (Broth) Soy Sauce Sesame Oil

Long Grain Rice Eggs Sliced Green Onion Peanut Oil

Chicken Stock Soy Sauce Sesame Oil

Have Everything Ready

Cook the rice Slice the green onion Mix together the sauce ingredients

Procedure

Heat the grill to Medium or Medium High. Lightly oil the grill with peanut oil and stir-fry the eggs, green onions, cooked rice and sauce. The steam from the sauce heats the rice very quickly making it possible to complete this dish in less than five minutes. Enjoy! Note: Diced carrots, peas, onions, celery, peppers, mushrooms and nuts are a few possible additions for fried rice.

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BEEF AND BROCCOLI The Sauce 1 1 1 1 ¼ 1 3 1

Tbsp Tbsp Tbsp Tbsp Cup tsp Tbsp Tbsp

Wh at Yo u Will Ne e d Brown Sugar Sherry Sesame Oil Oyster Sauce Beef Stock (Broth) Chili Garlic Sauce Soy Sauce Corn Starch

Thinly Sliced Beef Stir-fry Sauce Broccoli Ginger

Have Everything Ready Slice beef Cut broccoli into florets Mix stir-fry sauce

Procedure

Heat the grill to Medium or Medium High. Stir-fry the sliced beef with a small amount of peanut oil. Add the broccoli alongside the beef and stir-fry both separately until the beef becomes browned on the exterior. Combine the beef with the broccoli and add the stir fry sauce. Be sure to mix the stir fry sauce thoroughly before incorporating with the beef and broccoli. Continue to stir-fry until the sauce becomes a glaze. Garnish with sesame seeds and sliced green onion. Enjoy! Note: For a complete meal you can make fried rice at the same time on the same cook surface. See the Evo Fried Rice Recipe for more details.

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FALAFEL IN PITA W ha t Yo u W i l l N ee d Falafel Mix Tahini Sauce Tomatoes Lettuce Olive Oil

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Water Red Onion Cucumber Pita Bread Tzatziki Sauce

Tzatziki Sauce

Tahini Sauce

2 1 2 2 1 1 1 1

1 1 ½ 1 ½ 2 ½

Cups Cup cloves Tbsp Tbsp tsp pinch Tbsp

Yogurt - Drained One Hour Cucumber - Seeded & Sliced Garlic- Minced Red Onion - Minced Fresh Lemon Juice Sea Salt Paprika Extra Virgin Olive Oil

Cup Cup tsp pinch tsp cloves each

Tahini Plain Yogurt Cumin Cayenne Paprika Garlic - Chopped Lemon - Juiced

Procedure Make the tzatziki sauce: Drain the yogurt for an hour in a strainer lined with cheese cloth then combine in a bowl with the rest of the ingredients. Make the tahini sauce: Combine all the ingredients in a bowl and set aside. Make the falafel: Whisk water with the falafel mix until it becomes a thick batter consistency. Allow the falafel mix to sit for a half hour in the refrigerator and then add additional water to achieve the same thick batter consistency. Heat the grill to Medium and lightly oil the cook surface with olive oil. Spoon four-ounce portions of falafel mix onto the hot grill and brown on both sides. Cut the cooked falafel into pieces and roll into a warm pita with diced tomatoes, cucumbers, red onion, lettuce, tahini sauce and tzatziki sauce. Enjoy!

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SAVORY CREPES The Crepe and Fillings

W h at Yo u Will Ne e d

Buckwheat Crepe Baby spinach Feta Cheese Toasted Walnuts White Sauce Diced Tomatoes Mozzarella Cheese

Milk Nutmeg Onion Powder Spinach Feta Cheese Tomatoes

Butter Flour Buckwheat Walnuts Mozzarella Parmesan Cheese

Buckwheat Crepe Batter

White Sauce

6 ¼ 3 1 2

3 3 3 1 1 ¼

each Cup Tbsp pinch bsp

Eggs Milk Buckwheat Salt Flour

Tbsp Tbsp Cups pinch pinch Cup

Flour Butter Milk Nutmeg Onion Powder Grated Parmesan Cheese

Procedure Make the crepe batter: Place the batter ingredients into a blender and mix to a smooth consistency. Allow the crepe batter to sit for a half hour in the refrigerator before using. Toast the Walnuts: Heat the grill to Medium Low. Toast the nuts on the hot cook surface for about three minutes. Make the white sauce: Heat the grill to Medium Low. Combine and mix the butter and flour on the cook top for three minutes to make a “roux”. Place the hot roux into a sauce pot and whisk in the milk. Add the onion powder and nutmeg to the sauce and cook for ten minutes or until the sauce thickens. Whisk in the Parmesan cheese and season with salt and pepper. Make the crepes: Heat the grill to Low. Ladle four ounces of crepe batter onto the hot cook surface and form a round crepe by spreading the batter in a circular motion with a wooden crepe spreader. Once cooked on one side, gently flip the crepe over. Place the fillings and a drizzle of white sauce on top, roll the crepe and place on a plate. Serve with additional white sauce as desired. Enjoy!

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STRAWBERRY BANANA CREPES The Crepe and Fillings

Wh at Yo u Will Ne e d

Crepe Honey Yogurt Chopped Strawberries Chopped Bananas Powdered Sugar

Flour Cream Bananas Honey Powdered Sugar Salt

Milk Eggs Strawberries Butter Yogurt

Buckwheat Crepe Batter

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1 ½ 1 1 ¼ 4 1

Cup tsp pinch Cup Cup each Tbsp

Flour Salt Nutmeg Whole Milk Cream Eggs Melted Butter

Procedure Make the crepe batter: Place the crepe batter ingredients into a blender and mix to a smooth consistency. Allow the crepe batter to sit for a half hour in the refrigerator before using. Make the crepes: Heat the grill to Low. Ladle four ounces of crepe batter onto the hot cook surface and form a round crepe by spreading the batter in a circular motion using a wooden crepe spreader. Once cooked on one side, gently flip the crepe over to cook the other side. Fill the crepes with yogurt, strawberries, bananas and honey. Roll the crepes and top them with more fresh fruit and a dusting of powdered sugar. Enjoy!

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SEAR To Sear

Wh at Yo u Will Ne e d

To brown food quickly by subjecting it to very high heat.

Oil or Butter Spatula and/or Tongs

Ho w to sear using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Lightly oil the grill and place the food to be seared directly on the hot cook surface. Sear food on both sides and season according to your recipe of choice.

W ha t thi s e x am ple s h o w s

Steak, salmon, asparagus and zucchini are placed on the hot grill. The items are seared on both sides, seasoned with salt and pepper. The asparagus and zucchini are removed from the grill and the grill temperature is reduced to allow the steak and salmon to finish cooking. This example takes about eight minutes to prepare. Enjoy!

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SAUTÉ To Sauté

Wh at Yo u Will Ne e d

To cook food quickly in a small amount of fat in a sauté pan over direct heat.

C O O K I N G

Sauté Pan Oven Mitts or Side Towel

Note: It is also possible to sauté directly on the grill cook surface without a sauté pan.

Oil, Butter, etc. (fat)

Ho w to Sauté using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Place a sauté pan on the grill and allow it to get hot. Add fat to the sauté pan. Add ingredients according to a sauté recipe of your choice. To sauté directly on the Evo cook surface, use a metal spatula to toss and contain the food.

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Caution: Use oven mitts or a towel when handling the hot pan.

W ha t thi s e x am ple s h o w s

A sauté pan is placed on the hot grill and butter is melted in the pan. Mushrooms and onions are added to the butter and cooked over high heat. Stock is added, followed by cream and herbs. Cooking continues until the mixture is thickened and then it is seasoned with salt and pepper. This example takes about five minutes to prepare. This sauté can be tossed with cooked pasta to complete the dish. Enjoy!

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GRILL (BREAKFAST) To “Grill” Breakfast

Wh at Yo u Will Ne e d

To cook breakfast directly on a hot flat cook surface.

Bacon Eggs Diced Potatoes Onions Pancake Batter Butter

H o w to grill breakfast on the Evo grill

Ignite the burner(s) and adjust the grill to a Medium temperature setting. Slowly cook the diced potatoes with butter until they begin to brown and soften. Add the onions to the potatoes and place the bacon on the grill. While the bacon is cooking on the second side, begin cooking the eggs and pancakes.

W h a t thi s e x am ple s h o w s

Diced potatoes are placed on the hot grill and cooked with butter and onions. Bacon is cooked on both sides and then pancakes and eggs are cooked with butter. This example takes about fifteen minutes to prepare. Enjoy!

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GRILL (BURGERS) To “Grill” Burgers

Wh at Yo u Will Ne e d

To cook burgers directly on a hot flat cook surface.

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Burger Patties Buns Cheese Sliced Onions Metal Spatula

H o w to grill burgers on the Evo grill

Ignite the burners and adjust the grill to a Medium temperature setting. Grill the burger patties on both sides, grill the onions, toast the buns and melt the cheese on the burgers. Season with salt and pepper.

W ha t thi s ex am ple s h o w s

Burger patties are placed on the hot grill and cooked thoroughly on both sides. Sliced onions are placed on the grill and cooked at the same time as the burger patties. Buns are toasted and cheese is placed onto the cooked burgers to melt. The burgers are assembled and then served with toppings of choice. This example takes about six minutes to prepare. Enjoy!

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TOAST To Toast

Wh at Yo u Will Ne e d

Browning with dry heat. (bread, nuts, spices, etc.)

Metal Spatula or Tongs Food Items to Toast

H o w to toast using the Evo grill

Ignite the burner(s) and adjust the grill to a Medium temperature setting. Place the items to be toasted on the cook surface. Manipulate the food using a metal spatula or tongs to toast all sides. When desired toasting is achieved, remove the items from the grill.

W h a t thi s ex am ple s h o w s

Walnuts and bagels are placed on the hot grill. The walnuts are tossed with a metal spatula to toast on all sides. The bagels are lifted to check for browning and then removed when done. This example takes approximately one minute with a pre-heated cook surface. Enjoy!

C O O K I N G T E C H N I Q U E S

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STIR-FRY To Stir-Fry

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Wh at Yo u Will Ne e d

To quickly cook small pieces of food over very high heat while constantly stirring. This cooking technique is associated with Asian cooking and requires a minimum amount of fat.

Metal Spatulas or Cooking Chop Sticks Oil Stir-Fry Ingredients Stir-Fry Sauce

H o w to Stir-Fry using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Lightly oil the grill and place the items to be stir-fried on the cook surface. Stir and toss the food with metal spatulas or cooking chop sticks. Add the sauce and toss to incorporate. Turn the grill off and serve immediately.

W h a t thi s ex am ple s h o w s

Chicken, onions, peppers, and snow peas are stir-fried on the hot grill using two metal spatulas. Yakisoba noodles are added to the meat and vegetables. A stir-fry sauce is added and incorporated with the metal spatulas. The grill is turned off and the stir-fry is ready to serve. This example takes approximately five minutes to prepare. Enjoy!

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BOIL To Boil

Wh at Yo u Will Ne e d

Heating a liquid until bubbles break the surface (212° F for water at sea level). Also, to cook food in a boiling liquid.

Pot or Pan Cover for Pot or Pan Oven Mitts Liquid for Boiling

Ho w to Boil using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Fill a pot or pan with liquid and place it on the hot grill surface. Cover the pot or pan with a lid and wait for the liquid to boil.

W ha t thi s e x am ple s h o w s

A pot of water is brought to a boil over high heat and seasoned with salt (approx. 8 minutes). Linguini pasta is submerged and stirred in the boiling water until a desired doneness is achieved. This example was completed in about fifteen minutes. Enjoy!

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BRAISE To Braise

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Wh at Yo u Will Ne e d

To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

Braising Pan or Deep Skillet Cover for Braising Pan Oven Mitts Ingredients for Braising

How to Braise using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Sear the meats and or vegetables in a small amount of fat in a braising pan. Add enough liquid, such as stock or wine, to cover two thirds of the ingredients being braised. Wait for the liquid to come to a boil and then reduce the cooking temperature to low. Cover the pan and braise to a desired doneness.

Wha t thi s ex am ple s h o w s

A small amount of oil is added to a hot braising pan. Beef, carrots, onions and celery are browned in the oil. Herbs and beef broth are added to the pan. The temperature is reduced and the braising pan is covered for an hour. Later the beef stew is tender and ready for final seasoning. Enjoy!

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POACH To Po a c h

Wh at Yo u Will Ne e d

To cook food in liquid just below the boiling point.

Pot or Pan Poaching Liquid (Water, Stock, Etc.) Slotted Spoon Paper Towels

H o w to p o ac h u s in g t h e E v o grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Place a pot or pan filled with poaching liquid on the grill. When the liquid approaches boiling, reduce the heat to Low. Season the poaching liquid with salt (if desired). Carefully place the items to be poached into the liquid. When done, remove food items with a slotted spoon and place on a paper towel. Serve when ready.

W h a t thi s ex am ple s h o w s

A pan of water is placed on the hot grill and heated until bubbles start to form (approx. three minutes). The water is seasoned with salt, and a cracked egg is carefully placed into the hot water. After poaching the egg for approximately three minutes it is removed from the water with a slotted spoon and placed on a paper towel to remove excess water. This example takes about six minutes to prepare. Enjoy!

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STEAM To Steam

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Wh at Yo u Will Ne e d

To cook by applying liquid, such as water, directly to the hot cook surface while you are cooking. You can use Evo’s hood, a wok cover or pot cover to contain the steam.

Liquid for Steaming Squirt Bottle Cooking Cover

How to Steam using the Evo grill

Ignite the burner(s) and adjust the grill to a Medium temperature setting. Place food to be steamed on the grill and then add liquid to the food you intend to steam. Cover the food with a cooking cover to contain the steam. Add more liquid and repeat the process until the food is steamed and thoroughly cooked.

Wha t thi s ex am ple s h o w s

Broccoli and carrots are placed on the hot grill. A squirt bottle is used to add water to the broccoli and carrots. A cooking cover is placed over the steaming vegetable till they are done. This example takes about five minutes to prepare. Enjoy!

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FRY To Fry

Wh at Yo u Will Ne e d

To cook food in hot fat over moderate to high heat.

Pot or Pan Oil Frying Basket or Tongs Paper Towels

H o w to Fry using the Evo grill

Ignite the burner(s) and adjust the grill to a Medium High temperature setting. Place a pot with an appropriate amount of oil on the grill and allow the oil to reach 350° F degrees. Use a candy thermometer to monitor the oil temperature. Adjust the burner(s) to maintain a 350° F degree oil temperature. Carefully submerge the items to be fried without overcrowding the pot. Remove the fried item using a fry basket or tongs and place it on paper towels.

W ha t thi s ex am ple s h o w s

A pot of oil is placed on the grill and the oil is heated to 350° F (approx. eight minutes). A candy thermometer is used to monitor the oil temperature and the burner(s) are adjusted to maintain a 350° F oil temperature. Breaded prawns are carefully placed into the hot oil, cooked to a golden brown and then removed with a frying basket. The fried prawns are placed onto a paper towel to remove excess oil and then seasoned with salt. Enjoy!

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SMOKE To Smoke

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Wh at Yo u Will Ne e d

To flavor food by exposing it to either hot or cold smoke for a prolonged period of time. Cold smoke is below 80° F, and hot smoke is above 80° F.

Untreated Wooden Plank (Alder, Hickory, Maple, Apple, Etc.) Items to Smoke

Ho w to Smoke using the Evo grill

Ignite the burner(s) and adjust the grill to a High temperature setting. Place a wood plank on the hot grill surface. Place the food to be smoked on the wood plank. Cover with the Evo hood and allow foods to smoke and roast until a desired doneness and smoke flavor has been achieved. Control the amount of smoke with the vent and cook surface temperature. Note: For added flavor you can also brine food items prior to smoking.

Wha t thi s e x am ple s h o w s

An untreated hickory wood plank is placed on the hot cook surface of the Evo grill. Fillets of salmon are placed on the hickory plank. The Evo hood is used to contain the hot smoke for 40 minutes while the salmon is being simultaneously smoked and roasted. The hood is lifted and the smoked salmon is done. Enjoy!

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LIGHTING BURNERS

(Professional Series lighting procedure illustrated) (For Companion Series, follow procedure to light one burner)

Lighting Your Grill With The Electronic Ignitor       

Be sure cook surface is properly installed and gas control knob(s) is in the Off position. Turn gas on at tank. Push and turn knob on the control panel between the Lite and High Position. Press and hold ignitor button (2 or 3 seconds) to light grill. Ignitor button is located under the left front corner of the control panel. Be certain burner lights and stays lit. After the burner lights, adjust knob between Low or High setting. If you have a two-bunrer grill, then repeat this process to light the second burner. Warning: If burner does not light, turn control knob(s) to the Off position. Wait 4 minutes, repeat above listed instructions. If electronic ignitor fails, follow match lighting instructions outlined below.

Match Lighting Your Grill      

Be sure cook surface is properly installed and gas control knob(s) are in the Off position. Turn gas on at tank. Place long-stem match through flame viewing portal. Push and turn knob on the control panel between the Lite or High Position. After burner lights, adjust knob between High or Low setting. Repeat this process to light second burner. Warning: If burner(s) do not light, turn both control knobs to the Off position. After waiting 4 minutes, start again.

Notice: The control knob(s) must be in the Off position before turning on the tank valve. Your grill is equipped with a safety regulator that detects the loss of back pressure and automatically reduces gas pressure to the control manifold. For the regulator to function properly, the control knob(s) must be in the Off position prior to turning on tank valve.

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COOK SURFACE PLACEMENT Placing the Cook Surface on the Burner Unit

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Look to the underside of the cook surface and locate the three welded tabs. This may require two people each holding one handle of the cook surface.

Notice that each tab has a notched step. This step engages the outside edge of the round burner unit.

Place the cook surface on the burner unit by centering the three locating tabs over the burner unit.

Move the cook surface front to back and right to left to engage the notched tabs to the burner unit.

The cook surface should drop into place when the tabs are correctly centered onto the burner unit.

Locate the cook surface handles to the right and left of the control panel with the left handle centered directly over the drip pan drain hole.

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CLEANING THE COOK SURFACE Why it’s Important

Wh at Yo u Will Ne e d

Prevents Sticking Prevents Unwanted Flavors Provides Better Heat Conductivity Provides More Versatility Provides a Better Appearance

Grill Screen Handle Grill Polishing Pad Spatula Paper Towels Metal Spatula

Grill Screen Vegetable Oil Water or Terrycloth Towels Bench Scraper

Procedure

Start by scraping large particles of debris with the side of a metal spatula. Scrape the debris into the stainless steel waste container located under the drip pan. Place one gray polishing pad between the handle base and one grill screen, so the grill screen makes direct contact with the cooking surface. Pour a small amount of vegetable oil on the cook surface and lightly scrub the surface in a circular motion. Be careful not to remove the blackened oil seasoning which has accumulated on your cook surface, as it is this oil seasoning that provides the nonstick performance. When finished scrubbing, wipe the surface down with paper towel or cotton terrycloth towel.

Tips for Success

The grill is easier to clean when slightly warm. Clean the grill after each use. A dough scraper also works well for removing heavy food particles. Water can be used to loosen food particles when the grill is slightly warmed. Sticky debris can be charred using high heat and then scraped after the grill has cooled. Note: Be careful not to clean so much as to remove the blackened oil seasoning which has accumulated on your cook surface, as it is this oil seasoning on both raw steel and nickel coated cook surfaces that provides the nonstick performance.

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CHANGING THE LP TANK Removing the LP Tank   

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Shut the Tank Valve off by turning the hand wheel clockwise until it comes to a full stop. Disconnect the regulator by loosening the coupling nut located on the regulator by turning counterclockwise using hand force only - do not use tools. Remove the frame-assembly cross member by lifting it up and back. Notice the keyway slots in the diagram. This is the only component of the frame that does not require tools to disassemble. Next, some models of Evo grills use two tank securing thumb screws located within a tank ring on the lower rack of the grill. If your grill has these thumb screws then turn the screws counter clockwise to loosen a grip on the LP tank. It may be necessary to lift the stainless steel tank sleeve surrounding the tank to gain access to the thumb screws. Tilt the tank away from the grill and slide outward through the leg frame. Do not store LP gas tank indoors. Tank must be stored outdoors in well-ventilated area, and out of the reach of children.

Installing the LP Tank 

Reverse the removal steps for tank installation.

Connecting the Regulator to the Tank Valve     

Make sure that all burner valves are in the Off position. Check that the LP tank valve hand wheel is in the closed position. Turn clockwise (left to right) to a full stop. Remove the protective cap from the gas tank outlet. Hold regulator in one hand and position the plastic coupling nut on the tank valve outlet threads, using care to engage the center of the coupling nut to the center of the tank valve outlet. Turn the coupling nut clockwise (left to right) and tighten to a full stop.

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HOOD REMOVAL AND PLACEMENT

Hood Removal 

Remove by lifting the hood handle located at the center and top of the hood.

Hood Placement on the Drip Pan   

Look to the underside of the hood to locate the hood hook. There are two open notches that should be facing downward to engage the drip pan. Position the hood hook to the edge of the drip pan and slide the hood notches onto the edge of the drip pan. Allow the hood to freely hang from the drip pan from any location adjacent the front control panel.

The Evo Hood and its Components The Evo Hood is made of 304 stainless steel. Use it to roast, warm, steam or smoke. Vent: Exhausts steam and vapors from under hood. Thermometer: Monitors accurate oven conditions. Hook: Conveniently positions hood on drip pan.

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NATURAL GAS CONNECTION Connecting Natural Gas Line 



Remove the protective caps from both the male and female ends of the quick-disconnect coupling.

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Slide back the collar of the quick-disconnect (female end).

Push the male fitting of the hose into the quick-disconnect and maintain pressure while releasing the collar.

If fitting does non engage and lock, repeat procedure. Gas will not flow unless the quick-disconnect is properly engaged.

Turn on the gas supply and check for leaks by wetting the quick-disconnect with soap and water solution.

If bubbles appear, or if a bubble grows, there is a leak.

Do not attempt to ignite the burners if there is a leak present. Shut off the gas supply, disconnect the coupling and contact Evo Inc. (866) 626-1802.

If there are no leaks, your grill is ready for use. Ignite the burners according to the procedure in the Use and Care Manual.

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TRANSPORTING THE GRILL Transporting Fully Assembled   

Place one hand on the pull handle located at the rear of the grill just below the drip pan. Place other hand on the hood handle. Tilt the grill forward, lifting the rear leg slightly off the ground and carefully move the grill forwards or backwards allowing the two front wheels to roll freely.

Transporting with Cook Surface Removed      

Removing the cook surface and hood reduces the overall weight and is recommended for transporting the grill longer distances. Remove the Evo hood and transport it separately. Remove the cook surface and transport it separately. Place one hand on the pull handle located at the rear of the grill just below the drip pan. Place the other hand on the burner housing. Tilt the grill forward, lifting the rear leg slightly off the ground and carefully move the grill forwards or backwards allowing the two front wheels to roll freely.

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The most versatile cooktop on planet Earth

sear sauté grill smoke roast bake toast stir fry boil simmer steam braise poach fry

Find more recipes and cooking techniques on our Website: www.evoamerica.com

Evo, Inc. | 8140 SW Nimbus Ave., Building 5 | Beaverton, OR 97008 P. 503.626.1802 | 866.626.1802 | F. 503.213.5869 © 2013 Evo, Inc. All rights reserved. Evo and “the natural way to cook” are registered trademarks of Evo, Inc.


The Evo Circular Cooktop Cookbook