Electrolux AOW101E manual Special Cooking Modes, Utilities

EN

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3.3 MAIN COOKING MODES		:

Timer for control of cooking time.

Digital thermometer/thermostat for control of product core tem-

Convection cycle: for roasting and gratinating at maximum tem- perature. perature 572°F(300°C).

Combi cycle: superheated steam.The steam generator and com- partment heaters are used at the same time to keep foods soft (max. temperature 482°F)(250°C).

- Microwave adjustment: for adjusting microwave power in all cooking cycles.

3.4 SPECIAL COOKING MODES

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Steam cycle: Ideal for boiling (operating temperature automati- cally fixed at 212°F)(100°C).

Low temperature steam can be set for gentle cooking, vacuum packed foods and for thawing (temperature from 77°F a 210°F)(25° to 99°C); superheated steam 214° a 266)(101° a 130°C).

Microwave cycle: fast heating by microwaves that act directly inside the food.

Regeneration cycle: produces the optimum humidity for fast heating of products to be regenerated (max. temperature 482°F)(250°C).

The regeneration program is a single phase function character- ized by:

-a special cycle with controlled humidity;

-a preset temperature of 356°F(140°C) (adjustable if required);

-use of full power;

-operation in continuous Cont mode; once activated it remains on with the door open or closed.

Caution! Risk of burns.

Always open the door with caution when the oven is hot.

Alternatively to continuous mode it can also accept a set cooking time or the core probe.

Pause phase: by setting a time in this mode, it is possible to delay the start of cooking programs or include pauses between two cycles (e.g. proving).

-Electronic humidity adjustment: enables adjustment of the required humidity level in convection, combi and regeneration cycles.

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Utilities

Functions useful for the type of cooking required.

Low power cycle (heating): for gentle baking, such as light pa- tisserie. Combinable with all cycles.

Low speed cycle (fan): for gentle baking, such as light patis- serie. Combinable with all cycles.

Convection and microwave cycle with compartment vent open: for very dry cooking, allowing the removal of humidity when necessary (max. temperature 572°F (300°C).

Maintaining cycle (149°F) (65°C): for slow and prolonged cooking, typically for meat (large cuts). Activated at the end of cooking.

It can be used in combination with convection and steam modes.

Cooking with ECO-DELTA:for cooking large pieces of food (5kg and over, e.g. whole turkey, leg of pork, etc.).

A temperature setting of between 34°F(1°C) and 248°F(120°C) is used in this cooking mode.

In this case, cooking is moderate and long, because the COM- PARTMENT temperature is automatically adjusted according to that inside the food (CORE PROBE), maintaining a constant dif- ference (ECO-DELTA) between them, throughout cooking.

E.g.
COOKING:	START			......	END
ECO-DELTA	= 176°...	176...	176...	176...	176°F	(set)
CORE PROBE	= 50°...	51...	52...	104...	140°F	(set)
COMPARTMENT = 194°...		195...	196...	248...	284°F	(result)

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Digital thermometer/thermostat for control of compartment tem- perature.

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