Electrolux AOFP101U4 manuals

Kitchen Appliance > Refrigerator

When we buy new device such as Electrolux AOFP101U4 we often through away most of the documentation but the warranty. Very often issues with Electrolux AOFP101U4 begin only after the warranty period ends and you may want to find how to repair it or just do some service work. Even oftener it is hard to remember what does each function in Refrigerator Electrolux AOFP101U4 is responsible for and what options to choose for expected result. Fortunately you can find all manuals for Refrigerator on our side using links below.

Electrolux AOFP101U4 Manual

27 pages1.7 Mb

7
C.2 USER INSTRUCTIONS ............................................................ Page 15
C.3 STARTING THE OPERATING CYCLES ................................... Page 18
SAFETY INSTRUCTIONS
9SAVE THESE INSTRUCTIONS
- 10
- A.1 GENERAL INFORMATION
- B.1 DESCRIPTION OF CYCLES
- 11
- C.1 ANALYSIS OF USER INTERFACE
- 15
- C.2 USER INSTRUCTIONS
- .. .
- 18
  - -Hard chilling:
  - -Hard chilling with chilling end time change:
- C.3 STARTING THE OPERATING CYCLES
  - -Hard chilling with program select:
  - 19-Hard chilling with program select and chilling time change:
  - - TURBO COOLING cycle:
- 20
- C.4 ALARMS
- 21
- C.5 HACCP CONNECTIONS (ACCESSORIES)
- D.1 ROUTINE MAINTENANCE
- 22
- D.2 MAINTENANCE TO BE PERFORMED BY TRAINED PERSONNEL ONLY
- 24
  - PNC 726622 Ser.No.72500010
- D.3 TROUBLESHOOTING
- D.5 ENCLOSED DOCUMENTS
- D.4 WASTE DISPOSAL AND DEMOLITION
- 25
  - N.B. The default parameters (DEF.) may vary for different appliance models.
- D.6 LIST OF USER PARAMETERS
- 26
- RECIPE SELECTION
  - Fish kebab
  - Seafood terrine
  - Fish fillets
  - Fish balls
  - Lamb casserole
  - Hamburger
  - Pork casserole
  - Bacon slices
  - Roast chicken
  - Chicken breast (fresh)
  - Meat terrine
  - V
  - Ox tongue
  - eal shoulder roast
  - Stuffed chicken breast Chicken legs
  - Roast Pork
  - Cottage pie
  - Meat / Poultry / Game
    - Roast Beef
    - Rack of lam b
    - Roast duck
    - Beef casserole
    - Kebab (ch icken, bee f, lamb) Boned, stuffed roll e d l oin of pork
      - 2 pieces per GN 1.57 in (40 mm) pan
      - cook time depends on size of meat pieces (GN 0.79 in / 20 mm pans)
      - with probe 8.8 lb (4 kg) per GN pan
    - Hare / Rabbit
      - Salmon fillets poached
    - Seafood
      - Gnocch i alla rom ana
        in 1.57 in (40 mm) GN pan
        g
        gg
        g)
        (
        p
        6.6 lb (3 kg) each
        11 lb (5 kg) each
        6.6 lb (3 kg) each
        1.57 in (40 mm) pans
      - Rice - pilaf st yle
      - Vegetable l asagne Baked pasta
  - 27Farinaceous dishes
    - Quiche Vegetable au gratin Lasagne
      - number per grid depends on size 2.56 in (65 mm) pan, 1.5 litre hot stock
      - er 2.2 lb
      - 1 k
      - rice
      - Stuffed peppers
      - Leeks
      - Mousaka
      - Cabbage shredded
      - Cauliflo wer
      - Broccoli (fresh)
    - Veget ables
      - Asparagus Beans (fresh) Beans (frozen)
      - Din cake Crme caramel
    - Desserts
      - Bread and butter pudding
      - Fruit crumble
      - Poached apples and pears
    - Miscellaneous
      - 0.79F
      - 20C
      - perforated tra
      - , 60 e
      - s per tra
      - time depends on soft/hard
      - Boiled eggs Idaho potatoes
        on wire
        rids, do not stack on top of each other
      - Scotch eggs
        double crumb 0.79 in
        20 mm
        tra
        , 24 - 30 per tra

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