Electrolux 180 manual Combi Cooking mode

26 electrolux user guide

air-o-steam®

Combi Cooking mode

Combination of convection and steam cooking.

In this cooking mode the maximum attainable temperature is 250 °C

This cycle is best used for cooking all types of meat on the bone including seafood and for the regeneration of pre-cooked foods.

When cooking meats (and remember the water content in most meats exceeds 88%) the steam is assisting heat transfer into the food mass thus accelerating the cooking process.

Steam is ideal for cooking these foods, but the maximum temperature being only 100 °C it is impossible to obtain the desired browning (caused by the caramelisation of meat juices).

With the Combination cooking mode a temperature of 250 °C can be obtained, because the cavity is heated (either by electric elements or gas heated tubes). It is therefore possible to obtain the desired browning effect.

Using the Electrolux patented air-o-clima humidity control system

The patented air-o-clima humidity control system is the only system that determines the real humidity level inside the cavity of the oven, through direct measurement using a Lambda sensor.

This system allows for real humidity control through injection of steam only when necessary, and the aspiration into the cavity of dry air when humidity level inside the cavity is in excess of the desired level for optimum cooking results.

All you need to do is select the desired humidity level by twice pressing the combi mode selection button, then using the main control dial to select humidity %.

The air-o-clima will automatically keep the humidity, temperature and clima inside the cavity at the ideal levels.