Electrolux 180 manual Lasagne, Kebabs/Satay Beef, Chicken or Pork

42 electrolux user guide

air-o-steam®

8. Lasagne

Tips	Cooking cycle suggestion
Pre make into 65 mm deep GN 1/1 pans or 1/2 size pans. 5 kg max per pan.	Phase 1
	165 °C
	30% humidity, for 20’
	Phase 2
	160 °C
	Vent open, for 20’
	Phase 3
	for 2’

9. Kebabs/Satay Beef, Chicken or Pork

Tips Cooking cycle suggestion

Cut meat pieces into approx. 1 1/2 cm square pieces. Use beef and pork fillet

to ensure tenderness. Soak wooden skewers in water for an hour prior to pushing on the meat pieces. Meat can be alternated with pieces of red, green or yellow pepper and small mushrooms if desired. Meat can also be marinated and seasoned prior to placing on skewers. Cook on 1/1 GN 20 mm deep Teflon pans or use baking paper under them.

Phase 1

180 °C

60% humidity, for 10’

Phase 2

200 °C

20% humidity, for 5’

Phase 3

for 1’

10.Hamburgers - Approx. 100gm each – 15 per GN 1/1 tray

Tips	Cooking cycle suggestion
Cook on either Teflon coated or black iron trays. Brush with melted butter and sprinkle	Phase 1
with seasoning prior to cooking.
	195 °C
	20% humidity, for 8’
	Phase 2
	200 °C
	Vent open, for 3’
	Phase 3
	for 2’