Temperature
200°C
160°C
120°C
65°C
0 °C
Preheating phase
Searing phase
Progressive
target core temperature) Cook and hold
COOKING CHAMBER TEMP
CORE TEMP
electrolux user guide 31
In the Electrolux AOS – air o steam oven you will find the LTC program in the library, press the P button and turn main control dial to find Low Temperature Cooking. Press the start / stop button to activate the cycle which will go through a sequence as described below; Another tip is to hang the 6 point multi sensor probe out over the top of oven door during the preheating phase so it’s not hot to handle later.
• First the oven will preheat, indicated by “Preh” |
on the led screen where the temperature display |
is normally. The factory default temperature for the |
preheating phase is 140 °C, if you prefer you can |
press the temp button and using the main control |
dial select a higher temperature. All this will do is |
0 h | 0,5 h |
| Up to 24 hrs. |
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Time
Annual savings with LTC
increase the browning of the meat during the initial |
cooking phase. |
Prepare the meat by placing it on a wire grid ( not in a roasting pan ) and rub with herbs, mustard etc to your desire.
Patentpending
€ 56.000,00
• When oven has preheated it will Beep and you will |
see “Load” appear, open the door with caution and |
place the meat inside on the rack, place an empty |
gastronorm container below on the next runner to |
capture any fat melting off the meat. Insert the probe |
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| € 24.337,00 |
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| € 12.167,00 |
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€ 1.867,00 | € 4.667,00 |
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small restaurant | large restaurant | hotel | hospital | central |
100 meals a day | 250 meals a day | 500 meals a day | 1000 meals a day production kitchen | |
kitchen staff: | kitchen staff: | kitchen staff: | kitchen staff: | 3000 meals a day |
3 people | 8 people | 16 people | 32 people | kitchen staff: |
280 working | 280 working | 365 working | 365 working | 100 people |
days a year | days a year | days a year | days a year | 280 working |
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( if cooking pork with skin on make a small hole with |
a sharp knife to enable easy penetration of the probe |
shaft ) then select a target core temperature. |
• Close oven door, now you will see “strt” on |
the display, press the start / stop button again to continue the cycle, Now the oven goes into a “Searing” phase which lasts approx 10 minutes at the same temperature used for pre heating, this is to “Seal” the meat, kill surface bacteria and to brown the outer surface of the meat.
•After the “Searing” phase has finished then the oven goes into “Rapid Cool Down” and will stop when the oven temperature has fallen to approx 20 °C Above the target core temperature you have selected. So if your target is 60 °C then the oven will cool down to 80 °C.
•Now the “Maturing” phase ( low temp cooking ) starts, the fan in the oven cycles on & off with half speed to create a gentle airflow around the meat, as the core temperature of the meat rises the oven temperature will slowly keep falling.
•When the target core temperature has been reached the temperature inside the oven will be 5 °C above your target core temp. The oven then switches off until the oven temp falls to the same as your target core temp.
•Now the “Hold” phase starts, this is a gentle cycle where the fan turns on approx 2 seconds every 2 minutes at half speed.
Every 40 minutes the oven will do a total air exchange for 1 minute to prevent bad odors building up.
•The LTC cycle has a recommended maximum time frame of 24 hours, from when the meat is first placed in the oven
to when they should be taken out. With “red” meats for every 1 hour in the Holding phase it equates to approx 2 days “hanging” so it becomes even more tender.
