Electrolux 180 Cooking cycles, Advanced functions, electrolux user guide, Steam cycle, Pause

14 electrolux user guide

Cooking cycles

automatic pre-heat function (removable via software)

Steam cycle

25 °C to 130 °C

There are 3 steam cooking modes,

•Low Temperature Steam where you can select from 25 up to 99 °C

•Normal Steam cooking at 100 °C

•Super Heated Steam from 101 up to 130 °C

Steaming is ideal for all foods that can be cooked in water (with exception to pasta), low temperature steam cooking is perfect for delicate foods, sous – vide while super heated steam is excellent for frozen vegetables for example.

Electrolux has a unique Humidity Control system called “Lambda Sensor” which guarantees precise humidity control and when steaming foods this guarantees 100% steam saturation inside the cooking chamber.

Combi cycle

Max. 250 °C

This cycle is a combination of Convection and Steam cooking modes

having a maximum temperature of 250 °C. It’s ideal for meat with bone, example – poultry, ribs, saddle etc. Also stuffed vegetables, lasagne, seafood, some bakery products and desserts.

Advantages; Reduced cooking and re –heating times, less food shrinkage meaning higher yields, perfect baking results and with the aid of the Lambda Sensor you are able to select the perfect humidity level to give you the best results.

For Proving Dough’s select Combi and a temperature below 50 °C,

we suggest 33deg, you will see “Fer” in the humidity display which means “Fermenting” and the Humidity level is automatically controlled by the oven. The fan also runs at a reduced speed for a gentle environment.

Convection cycle

Max. 300 °C

This cycle uses dry hot air with a maximum temperature of 300 °C.

We have today 3 types of Convection cooking available, the first is with the oven’s vent in the closed position, the second is with the vent open and third we use the Lambda Sensor to keep the humidity level at the optimum for giving perfect cooking results. The Lambda Sensor is measuring

the humidity coming from the food and does not use steam from the boiler.

Convection cooking is ideal for roasting meats, grilling meats on the oven grid, au gratin, breads, pastries, fresh or frozen convenience products, baking and browning.

When selecting a temperature of 300 °C we have a time limit of 10 minutes after which the oven will automatically reduce the temperature to 280 °C.

Advanced functions

Delay Start and allows to insert a pause between sequential cooking phases or at the end of a program.

Pause

	Pre-programmed, ideal cooking atmosphere for regenerating whole menus,
R	single or multiple portions, banqueting.

Regeneration