Electrolux 267555, 267554, 267552 Description of the Control Panel, Introduction, Main Controls

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3. DESCRIPTION OF THE CONTROL PANEL

3.1 INTRODUCTION

To aid understanding of the operation of the oven, find the folding double page showing the control panel for your model among those included at the back of this handbook and then open it out and keep it open while reading this section.

The following headings describe all the functions available on the various models in the range.

Some functions are shared by all models, others are available on specific models.

Timer to control cooking time.

Digital thermometer/thermostat: to control product core tem-

perature.

3.2 MAIN CONTROLS

Main switch

Cooking cycle/program start/stop.

3.3 MAIN COOKING MODES

Air-convection cycle: To roast and gratin with a maximum temperature of 572°F(300°C)

Mixed cycle: superheated steam. Uses the oven chamber heaters and steam generation system at the same time to keep food soft (maximum temperature 482°F)(250°C).

Steaming cycle: ideal for steam cooking (operating temperature automatically set at 212°F)(100°C).

You can set low temperature steam for gentle cooking of foods in vacuum packs and for thawing (temperature from 77°F to 210°F)(25° to 99°C).

3.4 SPECIAL COOKING MODES

Utilities

Functions useful for the type of cooking to be executed.

Pause phase: set a time in this mode to delay the start of cooking programs or to set a pause interval between two cooking cycles (e.g. for dough proving).

Regeneration cycle: gives ideal humidity conditions for rapid heating of products to be regenerated (maximum temperature 482°F)(250°C).

The regeneration program is composed of a single phase with the following characteristics:

-a special cycle with controlled humidity of 20 % (adjustable if required);

-preset temperature of 248°F (120°C)(can be altered if necessary);

-use of maximum power;

-a preset time of 30 minutes (adjustable if required) and once started, remains active with door open or closed.

DANGER: CAVITY FAN AND STEAM WILL CONTINUE TO OPERATE WHEN DOOR IS OPEN. WHEN IN REGENERATION CYCLE. OPEN DOOR SLOWLY TO AVOID THE RISK OF BURNS.

Alternatively to the set cooking time it can also accept Cont cooking time or the core probe.

HOLD

Cook and hold cycle: for long slow cooking, typically for meat

(large piece of meat for roasting).

It can be used in combination with convection, mixed, steam and regeneration modes.

Displaying the humidity value: allows you to display the humidity level of the air-convection, mixed and regeneration cycles.

Digital thermometer/thermostat: to control the temperature in the oven chamber.

HACCP

HACCP: serves to record the cooking program in compliance with HACCP standards (Hazard Analysis and Critical Control Points). Depending on the system requested you can record cooking data on a dedicated printer or directly on a PC.

Clean Cycle: automatic or semiautomatic oven cleaning cycle (see section 7. CARE AND MAINTENANCE).

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