Electrolux 180 manual 105

		air-o-steam®						Cooking air-o-steam®				Chilling		Regeneration
Food item					Pre-heating
		GN 1/1 trays
					temperature	1	2	3	4	5	6	air-o-chill	®	air-o-steam	®
	6	10	20	40

Pitch - mm 60 80 60 80 60 80 60 80

Meat terrine										75 °C
2 terrines									% H	68	% H		Not suitable for
per rack	3	4	5	8	10	16	20	32
									Automatic
													With probe
												5’	regeneration

Pitch - mm 60 80 60 80 60 80 60 80

Ox tongue										100 °C
5 kg per 65 mm																				Normally sliced
GN pans	3	4	5	8	10	16	20	32	Automatic
																				With probe
									% H		% H									and served cold
										150’		1’
Pitch - mm	60	80	60	80	60	80	60	80												Regenerate portioned
Hare/Rabbit										200 °C		210 °C								as plated meals or
																				with sauce in GN pans
4 kg per GN												62 °C									140 °C
pans	3	4	5	8	10	16	20	32	Automatic											With probe
										30		10									65 °C
									% H		% H
										5’										% H	60
Pitch - mm	60	80	60	80	60	80	60	80												Not suitable for
Kebab (chicken,										180 °C		200 °C								regeneration but
																				with a covered dish
beef, lamb): cook																					130 °C
time depends on	6	4	10	8	20	16	40	32	Automatic											Check after 12-15’
										60		20									60
size of meat pieces									% H		% H		% H							% H
(GN 20 mm pans)										10’		5’		1’							8’
Pitch - mm	60	80	60	80	60	80	60	80												Sliced as plated meals
Boned, stuffed										120 °C				165 °C		180 °C		195 °C		or sliced in sauce,
																				regenerated in pans.
rolled loin of pork														65 °C		70 °C		75 °C			135 °C
2 pieces per GN	2	2	5	4	10	8	20	16	Automatic											With probe
										80				40		40		20			65 °C
40 mm pans									% H		% H		% H		% H		% H		% H

30’ 5’ 2’ % H 40

Pitch - mm	60	80	60	80	60	80	60	80
Meat balls								195 °C	180 °C

6 4 10 8 20 18 40 32 Automatic

% H 30 % H		% H
8’	5’	2’

%H humidity level

105