electrolux user guide 23
air-o-steam® Combi Oven
Has reached for the future with a precise control of both humidity and air circulation within the cooking chamber
Even while cooking with Convection (Dry) forced air you can select a humidity level for optimum results.
With a new airflow system and a larger oven cavity uneven cooking is a thing of the past.
The following is a brief explanation of the various cooking modes available and how to best use them for optimum results.
Humidity and Cooking
Having the option now to be able to select a “humidity” level while using either the Combi or Convection cooking modes enables (with practice) the Chef/operator to fine tune the cooking procedure to optimise results.
You must realise that food is a delicate product and ALL food consists mostly of moisture, for example meats are at least 88% water, vegetables even higher.
With the two different cooking modes you have two different humidity factors to take into consideration, firstly with Convection cooking you are able
to select (by pressing the Convection mode button twice) a humidity level you don’t wish to exceed. This humidity you will find present in the oven chamber once the food starts heating up and cooking is coming ONLY from the food itself.
This is very noticeable when cooking, for example, a full load of beef rissoles, as with the amount of moisture coming out from the product you can get in excess of 90% humidity, this then makes “browning” very difficult.
With the Electrolux patented Humidity control system you can select as
an example 30% humidity and when the ACTUAL humidity level approaches 30% the oven will automatically discharge humidity into the airspace above the oven.
When cooking with the Combi cycle the humidity level is normally set
at 50%, this humidity is coming from the steam generator and introduced to the cooking chamber via a vent pipe.
Now you have the possibility to also select a desired humidity level which will be controlled by the oven through the patented Humidity control system using a “lambda” sensor so when cooking for example ribs (mostly bone with little meat) you need a higher humidity level than if you were cooking a large roast beef. The reason is you must help the ribs retain as much moisture as possible to get a nice juicy meat.
