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Electrolux Welder 180 User's Manual

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2. AB i lllilil Er 1 Now press main control dial you will see 1 H P MENU In the temperature display you will see 12 P ADD HOLD The word Hold will also be illuminated in the Cooking advanced modes area Now using the main control dial turn to select a Holding temperature e g 65 C Operation 5 Now press start stop button to activate cycle When the meat has reached the target core temperature the oven will automatically switch to Hold function The chamber fan will operate intermittently approx 50 seconds pause followed by approx 5 seconds on 1 2 speed air o steam ECO Delta cooking Using Linear Process e g Roast Beef Operation 1 Select Combi and press button again to set the humidity level using the main control dial to 45 Operation 2 Now select a target core temperature e g 57 C by pressing the time and core temperature button while the numbers are flashing use main control dial to select 57 C Operation 3 Now press the advanced functions button and using the main control dial select the ECO Delta symbol You will see in the temperature display 20 This represents the temperature value difference between the core temperature of the food and the oven chamber temperature The delta temperature range available is from 1 C up to 120 C If you want a delta value of 40 C press and using main control dial sele
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5. Core probe 50 C Core probe 55 6 Core probe 58 C Item Cooking cycle Roast Chicken Phase 1 Convection cycle 210 C 10 humidity for 8 Combi cycle 190 C 90 humidity for 10 Convection cycle 190 C 60 humidity for 8 Combi cycle 230 C 40 humidity for 5 Convection cycle Core probe JOSE 82 C Vent open Phase 6 Pause 2 Item Meat Terrine Quiche Pilaf Rice Cooking cycle Phase 1 Steam cycle 156 Half fan Phase 2 Pause 5 Phase 1 Convection cycle 160 C 20 humidity for 20 Convection cycle 180 C 10 humidity for 15 Phase 3 Pause 2 Phase 1 Combi cycle 150 C 80 humidity for 25 Combi cycle 140 C 40 humidity for 3 Phase 3 Pause 2 Core probe 68 C Item Cooking cycle Lasagne Phase 1 Convection cycle 165 C for 20 30 humidity Convection cycle 160 C Vent open for 20 Phase 3 Baked Fish Phase 1 Combi cycle Core probe 170 C 66 C 40 humidity Cauliflower Steam cycle 100 C for 10 Pause 1 Item Poached Fruit sous vide Croissants Cooking cycle Phase 1 Steam cycle 93 C for 18 Pause 2 Convection cycle 160 C 30 humidity for 18 Pause 2 Capacities for roasting chickens Based on 1 2 kg chickens 6 x 1 1 GN 10 x 1 1 GN 10 x 2 1 GN 20 x 1 1 GN 20 x 2 1 G
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7. A fm Electrolux LUE8 S O JIE_ z 1 Ro a In Index Banqueting the integrated solution Level A control panel description Level B control panel description Cooking mode explanation and symbols Advanced function explanation and symbols User tips for cooking with air o steam Cooking mode detailed explanations L T C low temperature cooking Guide to core temperature cooking Cook amp Hold Eco Delta cooking Selecting pre set cooking cycles Cooking guide for pre set cooking cycles Multi phase cooking examples Oven capacities for roasting chickens Operating instructions for air o steam Maintenance for air o steam air o chill control panel description Explanation of cycles and advanced functions Useful tips for blast chilling Storage of food after blast chilling Regenerating chilled cooked food Blast freezing Operating instructions for air o chill air o defrost Operating instructions for air o defrost Recipe selection Meat poultry game Farinaceous dishes Miscellaneous Seafood Vegetables Desserts Cooking cycle chart A special thanks to all the Chefs from Electrolux Professional Chefs Academy who contributed with their international experience You are what you eat Feuerbach coined this expression when he reviewed a book on nutrition in 1850 He was of course right We are what we eat Or we will soon become it It is therefore important that we eat cor
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10. Now press the time core temperature button and choose a core temperature value of 30 C p Ee ee i Operation 3 Press program control set again and you will see 12 P ADD PHASE Press program control set again and you will now see 123 P MENU Now select Combi cycle at 30 humidity and a ECO Delta temperature value of 40 C core probe temperature at 40 C Operation 4 Press program control set again and you will see 123 P ADD PHASE Press program control set again you will see 1234 P MENU Now select Combi cycle at 40 humidity and a ECO Delta temperature value of 35 C core probe temperature at 50 C Operation 5 Press program control set again and you will see 1234 P ADD PHASE Press program control set again you will see 12345 P MENU Now select Convection cycle at 40 humidity by pressing the Convection button twice Using the main control dial select 4096 Select a ECO Delta temperature value of 25 C core probe temperature of 58 C Operation 6 Press program control set again and you will see 12345 P ADD PHASE Now press program control set again you will see 123456 P MENU Now press advanced functions button and using the main control dial select pause set the time for 2 minutes Now press the start stop button to activate the cycle This cycle is suited to other meats just set the
11. 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 air o steam Convection Dry Hot air cycle With oven ventilation closed With oven ventilation closed With a max
12. 2 pu 150 C 2096 humidity half fan speed Core Probe S5RE Phase 3 170 C 20 humidity half fan speed Core Probe 68 C Phase 4 RI for 3 3 Lamb Rack Tips Trim off excess fat and trim points remove chine bone Season as desired and cook with bone side down Depending on thickness of cutlet bones you may have to wrap tips in aluminium foil for protection and to keep them white Cooking cycle suggestion Phase 1 w 180 C 60 humidity Core Probe 40 C Phase 2 lt 190 0 10 humidity Core Probe 55 AG Phase 3 m for 2 4 Chicken Legs Tips Dry skin of legs with paper towel a dry seasoning mix can be sprinkled over the legs Place on either 1 1 stainless steel wire grids or in 1 1 GN pans 20 mm deep Cooking cycle suggestion Phase 1 D W 200 C 60 humidity for 10 Phase 2 190 C 2096 humidity Core Probe 82 C Phase 3 El for 1 5 BBQ chicken Tips Remove any offal parts from inside the chicken wash chicken under cold running water then dry with paper towel Seasoning stuffing may be placed inside bird to give a nice flavour A dry seasoning mix can be sprinkled over the outside of the bird Place on Chicken Grids or standard GN 1 1 stainless steel wire grids back side down 5 6 per grid Suggested Seasoning recipe per bird of approx 1 3 kg weight e 30 gm finely chopped onion 150 gm sliced white bread cut into 1cm square pieces without the
13. Progressive multi phase cycle for superior quality and reduced weight loss Cooking chamber 5 valve control Keeps the exhaust valve open to avoid excess humidity in the chamber Manual water injection By pressing this button you will get 30 seconds of high humidity injection to cooking chamber Ideal for crusting bread If you require less time simply push the botton again to stop humidity injection Manual boiler emptying By pressing this button you will activate the drain valve LED light above button will illuminate To close the drain valve push button again the LED light will blink to indicate closing Quick cool down Quick cool down can be activated manually to pass from one type of cooking to another Quick cool down is activated automatically when necessary e g before air o clean starts if temperature in the air o steam is above 70 C user tips for cooking with air o steam air o steam Useful tips for cooking with air o steam When the appliance is energised turned on the digital display will do a self lamp test where by all the display panel will illuminate for a few seconds Control panel has very bold illuminated digital display which can be easily read from up to 11 metres away At the end of a cooking cycle END appears and flashes to let the operator know the cooking cycle has ended This is very important in a busy noisy kitchen as quit
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15. all kinds of cooking air o flow uniform heat distribution 6 Point Multi Sensor probe Safe chilling in the air o chill UK and NF regulation compliant pre programmed chilling and freezing cycles Customized chilling freezing and holding cycles air o check electronic control of chilling and freezing cycles Time saving Integrated system solution e Complete banqueting and handling accessories designed to perfectly fit both appliances e Integrated handling throughout the air o steam process Easy to use air o clean Automatic integrated built in cleaning system Easy to see control panels visible from 12 m away Matching control panel design and logic on air o steam and air o chill Saving money with air o system Reduced weight loss more servings No added fats required healthier foods Allows planning the workflow in the kitchen more efficiently and effectively Perfect food quality throughout from preparation to consumption air o steam air o steam A and B Control Panel A Cooking cycle selection e Steam e Combi cycle steam convection e Convection Actual temperature Actual time remaining Core temperature Advanced functions Programs Control Set e Program Settings e Cooking library Delay start e air o clean programs ow temperature cooking with ARTE Algorithm for Residual Time Estimation air o clima h
16. does the oven temperature with the difference being maintained at 40 C which is the delta value you selected If you selected a final core temperature of say 68 C then the oven chamber temperature would be 108 C at the end of the cooking cycle This cooking method is much slower than the normal way of cooking but the benefits are higher yields which translate to bigger profits Note For a more detailed explanation of ECO Delta cooking refer to page 36 air o steam The air o steam display always shows the Selected Temperature and the Actual Temperature Selected Time and the Time Remaining Selected Core Temperature and the Actual Core Temperature This is to let the operator know and supervisors what has been selected for various cooking cycles should an operator select the wrong choice then it s easier for another person to see this and correct it During a cooking cycle if the operator supervisor sees that a wrong temperature time cooking mode etc has been selected to correct it they simply press the correct button and hold for a few seconds which will then prompt the display to flash At this point the correct input can be made then the oven will memorise this and change the cycle accordingly without having to stop and restart the cycle After 2 hours of steam operation the air o steam memory will send a command to release the water
17. from the steam generator This will only happen when the water temperature inside the boiler drops to 50 C or below normally the next time the oven s main power is turned on At the end of any of the 4 Cleaning cycles the oven will automatically go on stand by mode which turns power off to the steam generator elements shuts off the oven lights so the only energy consumption is on the led display This allows the operator to start a cleaning cycle then go home air o steam air o steam Combi Oven Has reached for the future with a precise control of both humidity and air circulation within the cooking chamber Humidity and Cooking 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 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
18. is frozen cover with a tight fitting lid or place in airtight container vacuum bag to prevent dehydration in freezer Remember that when freezing product in vacuum sealed bags be sure to press flat to increase surface area which speeds up the freezing process If freezing small items such as vegetables prawn cutlets meat balls etc place them on flat trays so they are not touching each other once frozen they can then be placed loose into sealed bags as free flow operating Instructions air o chill Chilling cycles Soft Chilling Operation 1 Turn on power to air o chill by pressing on off button Operation 2 After lamp test press central selector arrows button to select any of the below cycles e Soft Chilling 29C Hard Chilling 20 C e Chill Storage 8 C Blast Freezing 35 C Freeze Storage 22 C e Turbo Chilling 20 C The selected symbol will become orange colour Operation 3 Press start stop button to activate cycle Sometimes you will see PREP on the display This is a function air o start to stabilise pressure inside the chilling system After a short time the cycle will start To change from NF to UK settings or vice versa Operation 1 Press advanced functions button Operation 2 a Then press central selector arrows button Until the norms profile selection lights up Press again advanced functions button to confirm Operation 2 b Using c
19. press program control set again you will see 1 P ADD PHASE Press program control set to confirm Now you will see 1 2 P MENU Add another cooking step by repeating steps Operation 4 Operation 5 To store memorise recipe press program control set again you will see 1 2 P ADD PHASE Now turn main control dial until you see 1 2 P MEMORISE RECIPE Press program control set to confirm E p EE NE pr puc Now you will see 1 P SELECT NUMBER Press program control set then you will see 01 P CONFIRM A number 01 will aopear and flash here asking you to accept or change to another number of your choice To confirm press program control set Operation 6 Now you will see 01 P SELECT NUMBER Now turn main control dial until you see 01 P EDIT NAME Press program control set again you will see 01 R P CONFIRM R turn main control dial to select number or letter here When number letter has been selected press right hand arrow to move to next space for number letter input Turn dial again to select new number letter Repeat until the name has been written Press program control set again you will see 01 ROAST BEEF P EDIT NAME Now turn dial until you see 01 ROAST BEEF P STORE Press program control set you will see 01 ROAST BEEF P ADD PHASE Turn main control dial until you see 01 ROAST BEEF P EXIT Press program control set again you
20. vacuum packed sauces stocks pastas casseroles etc can be blast frozen if you have a Blast Freezer However if the food is packaged in such a way that the shape of bag is like a flat pillow they can also be frozen if placed on wire grids shelves inside the air o chill which is set on Hard Cycle Lay the flat bags directly onto the cold racks shelves without overlapping the bags then let the air o chill run for the complete Hard Cycle time duration The product will be frozen at end of cycle Remember to remove them once cycle has ended and transfer to a freezer room or upright freezer they can be held in baskets Always label the bags with production date product name volume and expiry date for future reference Note to conform to most health requirements the shelf life of products mentioned above needs to be validated by a qualified food technologist This is due to ingredients used method of preparation handling and cooking methods air o steam Regenerating chilled cooked food It is important to regenerate reheat pre cooked chilled food to a safe serving temperature Some countries have laws governing this so be sure to check with local health authorities Operation 1 Press the advanced functions button and using the main control dial select the regeneration cycle then press the cooking advanced mode button again to confirm The symbol will be orange in colour Operation 2 Once you confirm you wi
21. will see 01 ROAST BEEF P CONFIRM Press program control set button for 1 5 seconds the display will now clear you have saved cooking cycle into program memory Operation 7 To select memorised cooking cycle press program control set then tun main control dial to select corresponding number wait a couple of seconds and the name of cycle will appear To activate cycle press start stop button air o steam Adding a Delay at beginning of a cycle e g You want to cook a large Beef roast approx 15 kg The chamber must be at Ambient room temperature and the meat must be chilled at approx 2 4 C N Operation 1 Select Combi mode with 40 humidity press the Combi button twice then use main control dial to select humidity at 40 Operation 2 Select air o steam temperature by pressing the actual temperature button Use main control dial to select air o steam temperature e g 140 C Operation 3 Now press core temperature button to select a core temperature value of say 57 C Operation 4 Press program control set you will see 1 P MENU Press program control set again and you will see 1 P ADD PHASE Now using the main control dial turn to select 1 P ADD DELAY Now press program control set and you will see D1 P MENU e g In the display time core temperature you will see the actual time You want the cooking cycle to start at 18 00 for example Using main control di
22. with cold water as this will remove most of the flavour Have ready the required number of 2 1 2 65 mm deep stainless steel pans not plastic as it is a poor conductor of heat and cold and splash a little good quality olive oil in base of pans Pour in the hot pasta sprinkle a little more olive oil over and give it a stir prior to loading into air o chill During the blast chilling cycle stir the pasta approx every 5 minutes touch underside of pan and when cold the pasta is ready to transfer to normal chiller or walk in cool room Always cover with a lid or plastic wrap when transferring to storage Don t allow pasta to remain into air o chill for too long as it will freeze and thus be of poor quality Vegetables After cooking vegetables e g in a steamer remember to cook to just cooked stage as they will still cook slightly more until they have started to chill if you normally cook beans for 6 minutes reduce the cooking time by 2 minutes as the time taken to remove from steamer and place into the air o chill will equate to having allowed the full 6 minutes of cooking time Seafood If cooking fillets of fish try to only cook until the core temperature inside the fish reads approx 72 C as the flesh will continue cooking after taking out of oven It is not necessary to cover the fish when placing inside the air o chill this applies to nearly all food as covering will only lengthen th
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24. All the guesswork has been eliminated and now your food will always be cooked to perfection The Electrolux 6 Point multi sensor Probe has 6 sensors for more precise measurement of temperature Of the six temperature measurements taken only the lowest is taken into consideration This guarantees that even if the core probe is not perfectly positioned within the food product perfect cooking results are achieved under perfectly safe cooking conditions The following is a guide to core temperatures for achieving best cooking results in various foods pg 30 and 31 This cycle is preferred during a meal service period which may run for 2 3 hours for example You can choose a cooking mode and oven temperature for example combi cycle at 3096 humidity with an oven temperature of 155 C then instead of selecting a time value or core temperature value the continuous mode is selected Then press the start button to activate the continuous cycle the air o steam will run continuously until it is stopped Continuous cycle also runs when using the Holding phase Guide to core temperature Refer to your country legislation if any temperatures are in degree Celcius Cooked for Blast chilling Sequential cooking Cooked for consumption prior to Regeneration Beef Roast Rare 52 55 50 52 Med Rare 56 59 54 57 Medium 60 64 58 62 Med Well 65 69 63 67 Well Done 70 75 68 72 Beef Braids Rare 72 68 Beef Fillet Str
25. Hard chilling temperature range between 20 C up to 10 C Positive Holding temperature range between 0 C up to 10 C Blast freezing temperature range between 18 C down to 35 C Freeze Holding temperature range between 2 C down to 25 C Note The reason for being able to customise the time of cycle and cavity air temperature is to allow total flexibility for the operator e g Chilling 80 gm fillets of fish requires only 4 9 minutes depending on the thickness of fillet if you allow the cycle to run for it s duration of 110 minutes the fish will be frozen Use soft cycle for thin fillets and hard cycle for thick fillets with a temperature of 12 C and time of cycle to between 4 9 minutes Once cycle has ended the air o chill reverts to a holding chiller at 3 C air o chill9 lo customise set parameters Operation 1 Press advanced functions button Using central selector arrows button right hand select norms profile selection Now using central selector arrows button right hand select hand icon while this symbol is illuminated Operation 2 Press chamber core temperature button and hold until the number starts flashing By using central selector arrows button you can change temperature max from 90 C maximum temperature of cooked food going into the blast chiller freezer down to a minimum of 3 C Operation 3 To change time press real time button Then using cen
26. N 60 mm pitch runners Whole Chickens 3 x 1 1 wire grids 6 birds each 18 chickens Chickens butterflied 6 x 1 1 wire grids 4 birds each 24 chickens 60 mm pitch runners Whole Chickens 5 x 1 1 wire grids 6 birds each 30 chickens Chickens butterflied 10 x 1 1 wire grids 4 birds each 40 chickens 60 mm pitch runners Whole Chickens 10 x 1 1 wire grids 6 birds each 60 chickens Chickens butterflied 20 x 1 1 wire grids 4 birds each 80 chickens 60 mm pitch runners Whole Chickens 10 x 1 1 wire grids 6 birds each 60 chickens Chickens butterflied 20 x 1 1 wire grids 4 birds each 80 chickens 60 mm pitch runners Whole Chickens 20 x 1 1 wire grids 6 birds each 120 chickens Chickens butterflied 40 x 1 1 wire grids 4 birds each 160 chickens Cooking cycle For Roast chickens whole Item Cooking cycle Phase 1 Convection cycle 190 C 10 humidity for 10 Combi cycle 17520 40 humidity for 10 Combi cycle 180 C for 5 Combi cycle Tate 10 humidity for 5 Convection cycle Core probe 190 C 82 C Vent open Phase 6 Pause 2 operating Instructions air o steam air o steam Setting time and date Operating Instructions Operation 1 Turn on power to oven by pressing on off button Now press and hold for approx 1 5 seconds The time core temperature button Operation 2 You will see in the display for example Operati
27. a hot grill then chilled prior to wrapping with pastry Rare 52 55 50 52 Medium 60 64 58 62 Well Done 70 75 68 72 air o steam Cook and Hold HOLD The cook and hold method was developed hundreds years ago in the days before the modern oven when tribesmen would dig a hole in the ground and make a big fire heating river stones When the flames died down they would cover the hot stones with large leaves lay large pieces of meat over the leaves cover the meat with more leaves then bury cover with a layer of 1 2 meter soil the lot This was left to slow Cook and Hold for the entire day to be dug up and consumed in the early evening after the sun had gone down with the result being a tender and juicy piece of meat with little shrinkage Now you can duplicate this without filling the oven with soil by selecting the first cooking phase oven and core temperature value then proceeding to phase 2 and choosing the Hold function Now you select a holding temperature remember that this is the temperature inside the oven cavity Once the desired core temperature and remember to set the core temperature value approx 5 C lower than if you were going to cook and remove the product without Holding value has been reached the oven will switch from a Cooking cycle to a Holding cycle and remain so until you stop the cycle and remove the product This method of cooking is best suited for large joints of meat in excess
28. air around the food being cooked thus not affecting the final result When the timer goes off and the audible alarm sounds indicating cycle has ended when the operator opens the oven door there is no rush of hot air being blown out as the fan has already stopped ECO Delta Cooking It is a unique method of controlling the oven chamber temperature in conjunction with the core temperature of the food The operator is able to select a delta value between 1 C lt 120 C we recommend using between 20 C 70 C An example of Linear ECO Delta Cooking This type of cooking is ideally suited to large joints of meat and the way to use it is to select the cooking mode e g Combi Then select a core temperature value then go into functions and select ECO Delta At this point you will see on the oven temperature display 20 C which is a delta value you may select Using the dial knob select the delta value you wish for example 40 C Close the oven door and press the start button to activate the cooking cycle if you wish you could also put in the second phase of a pause mode for 2 minutes this would start when the core temperature you selected had been reached The core temperature of the meat may be for example 14 C when the cooking cycle has started the oven temperature will then go to approx 54 C which is 40 C above the core temperature As the core temperature of the meat rises by one degree so too
29. al turn to select 18 00 in the time display red numbers Operation 5 Press start stop button to activate cycle The oven lights will go off and the display above program control set will show D1 e1 alternately After the delay period time has passed the cooking cycle will automatically start air o steam Cook and Hold e g Roast Beef pre heat air o steam to 190 C Operation 1 Select Combi mode with 40 humidity press the Combi button twice then use main control dial to select humidity at 40 Operation 2 Select air o steam temperature by pressing the actual temperature button Use main control dial to select air o steam temperature e g 160 C Operation 3 Now set the core temperature value at approx 6 9 C below what you would normally select if cooking and serving Press core temperature button if the time symbol is showing Press again the time core temperature button and while the numbers are flashing use main control dial to select the core temperature value of your choice Operation 4 Now press program control set you will see 1 P MENU Press program control set again you will now see 1 P ADD PHASE Press program control set again and you will see 12 P MENU Press program control set again you will now see 12 P ADD PHASE Now using the main control dial turn until you see 12 P ADD HOLD
30. chamber Whether cooking a single portion or full load you are able to control the level of humidity you desire Convection mode 3 choices When selecting convection mode the cycle will operate with vent closed trapping the humidity coming from the food being cooked inside the oven This can create some problems regarding browning as too much humidity will make browning meats in particular difficult air o steam Press the convection mode button a second time and you can now select using the main control knob the level of humidity you desire This is controlled by a second inlet vent So that when the level of humidity you have selected is reached this humidity being relative humidity it is displayed in blue on the coloured bar together with red indicating the percentage of humidity and dry air visually The vent will automatically open and being positioned within the circumference of the oven fan where a negative force vacuum is generated it will allow fresh air from the kitchen to be drawn into the oven chamber This fresh air is then blown through the heating elements into the cooking chamber which has no detrimental effect on the product you are cooking as the air is pre heated and which will then force the humidified air out of the second vent Once the level of humidity has been stabilised the vents automatically close again Third choice of Convection cooking is
31. crust lay the sliced bread out individually on the bench to let it dry a little this makes it easier to cut 100 gm chicken livers cleaned and sliced e 1 4 teaspoon dry thyme e 1 4 teaspoon dry sage 1 4 teaspoon ground black pepper 1 2 teaspoon fine grain salt e 2 bay leaf broken into pieces 2 teaspoons fresh chopped parsley e 75 gm salted butter e 100 ml milk Method Melt butter in saut pan over medium heat add onion and cook without colour stir with wooden spoon until onion is transparent Add chicken livers and cook until lightly browned but not cooked all the way through then add all the herbs salt pepper and bread Mix together then lastly add the milk Allow to cool so it s easier to handle The stuffing can be made in advance and kept after in an air tight container in the refrigerator for 3 days prior to using Cooking cycle suggestion Phase 1 tu 4o c 1096 humidity for 10 Phase 2 pu 175 C 4096 humidity for 10 Phase 3 0271 pu 180 C 30 humidity for 10 Phase 4 m pu 175 C 10 humidity for 5 Phase 5 W L4 190 C Vent open Core Probe 82 C 6 Roast chicken Tips Remove any offal parts from inside the chicken wash chicken under cold running water then dry with paper towel Seasoning stuffing may be placed inside bird to give a nice flavour A dry seasoning mix can be sprinkled over the outside of the bird Place on Chicken Gri
32. ct 40 C Operation 4 Insert 6 point multi sensor probe into the beef close oven door and press start stop button to activate cycle The temperature inside the oven chamber will always be approx 40 C above the core temperature of the beef Operation 5 When the beef has reached the target temperature the oven will stop automatically You may notice that the meat surface is not brown due to the fact that at the end of the cooking cycle the oven chamber temperature is only 97 C we need at least 130 C to achieve browning So we remove the beef from the oven select Convection at 225 C and pre heat oven for approx 10 minutes then place the beef inside to brown surface This may take approx 12 minutes air o steam ECO Delta cooking Using Progressive process e g Roast Beef pre heat air o steam to 100 C for 10 Operation 1 Now select Steam cycle at 100 C 1 phase and set a time of 10 Operation 2 Press program control set you will see 1 P MENU Now press program control set again you will see 1 P ADD PHASE E Li Press program control set again and you will see 12 P MENU Now select Combi cycle and set humidity level by pressing Combi button again to 4096 Now press Advanced functions button And using main control dial select the ECO Delta icon by making it illuminate red Press the temperature button and using main control dial select 60 C
33. ds or standard GN 1 1 stainless steel wire grids back side down 5 6 per grid Cooking cycle suggestion Phase 1 NY 210 c 1096 humidity for 8 Phase 2 pu 190 C 9096 humidity for 10 Phase 3 DI 190 C 6096 humidity for 8 Phase 4 771 230 C 4096 humidity for 5 Phase 5 w 195 C Vent open Core Probe 82 C Phase 6 EH for 2 7 Croissants frozen ready to bake Tips For better results use 1 1 GN perforated aluminium baking sheets Allow enough Space between croissants so they don t stick together during cooking Cooking cycle suggestion Phase 1 tu 160 c 3096 humidity for 15 Phase 2 E for 1 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 WU 165 c 3096 humidity for 20 Phase 2 w 160 C Vent open for 20 Phase 3 El for 2 9 Kebabs Satay Beef Chicken or Pork Tips Cooking cycle suggestion Cut meat pieces into approx 1 2 cm square pieces Use beef and pork fillet Phase 1 to ensure tenderness Soak wooden skewers in water for an hour prior to pushing mM on the meat pieces Meat can be alternated with pieces of red green or yellow 180 C pepper and small mushrooms if desired Meat can also be marinated and seasoned 60 humidity for 10 prior to placing on skewers Cook on 1 1 GN 20 mm deep Teflon pans or use baking paper under them Phase 2 NY 200 c 20
34. e chilling process This is due to the cold air not coming into direct contact with the food Never stack fillets cooked on top of each other it is best to use extra pans which will also speed up the chilling process again watch them don t allow to freeze If the fillets are thick enough insert the probe into one of them air o chill Hard Chilling Remember that the air temperature inside the cavity will be approx minus 20 C Hard Chilling This cycle is used for more solid or firm foods e g VA vegetables grown below the ground soups stocks and sauces stews and casseroles whole joints of meat and poultry don t put in joints larger than approx 4 5 kg as it is difficult for the cold air to penetrate into centre unless it is long strip like loin etc When chilling liquid based products use the 2 2 65 mm deep s steel pans and fill to 9 4 for ease of handling when hot For optimum results use the 2 40 mm deep pans Allow a space between each pan of approx 1 1 1 2 25 30 mm for chilled air circulation Some foods e g stews curry etc are chilled faster if during the chilling cycle they are gently stirred to blend in the cold food around edge of pan Using the core temperature probe Try to use the core temperature probe as this will monitor the internal temperature of the food being chilled When the hot food has been placed inside the air o chill insert the probe before sta
35. e often the operator does not hear the end of cycle alarm and foods can be over cooked Cooking modes are simple to select and feature the following Note Every time a cooking mode is selected temperature set and either a cooking time or core temperature target set when you press the start stop button the oven will automatically Pre Heat If the temperature you have selected is 130 C or less the oven will heat up to that set point If the temperature you have selected is higher than 130 C then the oven will automatically pre heat 20 C higher to help compensate for the heat loss when door is opened to load with product Note when oven is not used for some minutes the lights will turn off to save energy Steam mode When you press this button the temperature display will show 100 C which is the default setting If you want either Low or Super heated steam then press the temperature button and select any temperature between 25 up to 130 C Combi mode combination of Steam and Convection dry hot air When you select this cooking mode you will see in the coloured bar the number 50 this is the pre set Humidity level If you want a different of humidity simply push the combi button a second time and using the main control dial select the level you desire while the number is flashing The Humidity level is controlled by a Lambda sensor Unique to Electrolux measuring the REAL humidity within the cooking
36. e the cabinet temperature up to approx 85 C and hold for 5 minutes This is to sterilise the cabinet Comparative weight loss Minced Meat ud KZ Cubes Sliced Beef meat Roast Beef f i S gt Filet of Salmon W Tenderloin Filet of Cod Cus ve traditional thawing E innovative thawing 07 cold room at 3 C air o defrost i 0 reduction of weight loss Comparative thawing time Minced Meat u Cubes Sliced Beef meat Za Fi a we Roast Beef s Filet of Salmon w U Tenderloin REY Filet of Cod Mos traditional thawing hrs E innovative thawing hrs o cold room at 3 C air o defrost 8 time saved percentage recipe selection meat poultry game jene AJIPILUNU H 917 UUM Or H qosd yM ogeuioiny sued o co M L L N D u sep uw gg ul Do Ort 4 980 4104 t ww yold OLT UM e O H sued qosd yum ogeuioiny dee 0 99 H L L N D p es EOM ww gg sn Do Ort 4 ajoJasseo joog i tuu yold H A aqold Yum ogeuioiny yoe Jed OL Os Y _ 2 EON d 9 9 908 d quie jo i wu yold 917 UUM jesw polejd se pajesouaBbal d usu pjoo eqo d UUM oneuioiny 4981 Jed 2 Dos AJOUT o ld G p 41
37. ect 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 air o steam steam cycle Steam cycle maximum temperature 100 C This cycle is used for a wide variety of cooking needs most foods traditionally boiled in a pot can be cooked on this cycle the benefits include reduced cooking times better quality retention of nutrients vitamins colour and most importantly flavour Remember to use perforated cooking pans to allow the distribution of fan forced steam around the product and not to overload the pans with food For optimum results 65 mm pans should be the deepest used Perforated pans also allow the condensation to escape so the product is not sitting in water The Electrolux air o steam level A Combi oven guarantees 100 Steam Saturation inside the cooking chamber regardless of the temperature selected This is controlled using the LAMBDA Sensor Unique to Electrolux Super heated steam maximum temperature 130 C To
38. entral selector arrows button Select nF or vx Wait a few seconds and it will vanish from view you have now changed the norms air o chill9 Customise time and temperature setting cavity temperature probe temperature Operation 1 Select the cycle you wish to modify e g soft chilling cycle Operation 2 Now press the personalised programs button You will see the program 1 icon becoming red colour To change the air temperature press chamber core temperature button and be sure the cavity temperature light is on 2 C Keep your finger pressed for 3 seconds you will then see the 2 numeral flash Now press the central selector arrows button to select the temperature you require Remember the range is between 2 up to 10 C Once you have selected the temperature it will flash for 3 seconds then remain on Operation 3 If you want to change the time of cycle duration press the real time button and hold for 3 seconds The number in the display will flash using the central selector arrows button select the required time It will flash for 3 seconds then remain on You have now set custom temperature and time which will remain in memory until you choose to change it air o chill9 Operation 4 If you want to set a custom cycle on program 2 press the central selector arrows button You will see the program 2 icon becoming red colour The above method applies also to
39. ery moist Note that the surface temperature of the food never exceeds 5 C this is due to the physics of the reaction of the coldness coming from within the food mass and passing through the foods surface The opposite happens when cooking food in that the temperature from the cooking appliance is penetrating through the surface into the food mass Once the temperature of the food has reached 3 C from your target temperature then the refrigeration cycle will start and pull down the cabinet temperature to 7 C and stay at this temperature until the target temperature has been reached and stabilised for 5 minutes The air o defrost cabinet will now pull down to 3 C the steam input will stop and the fan speed reduce to a gentle air flow At approx 40 minutes intervals the steam will input for a few seconds this is to keep the food product in a very moist environment Capacity Cleaning The model 180 has a recommended maximum load of 35 40 kg 77 88 lbs and the thawing process only uses steam The model 1200 has a recommended maximum capacity of 150 200 kg 330 440 lbs and the thawing process uses both steam and heating elements to raise the cabinet temperature to 15 C After use clean the inside after first removing the side support racks and rear perforated cover with mild detergent and warm water rinse out then turn the control dial to the brush symbol This will activate the steam cycle and tak
40. es optimum yields every time from all types of meat that would be otherwise roasted in the traditional way Another factor determining yields is whether or not the meat has been manipulated meaning if it has been boned out stuffed with a filling rolled and tied as you would with a shoulder joint or loin for example If the meat being cooked is a single piece meaning a leg with bone in prime beef rib on the bone then the yields are higher due to the meat not being cut open to remove the bone which increases the surface area being exposed to heat during cooking Another tip is NOT to use any salt on the meat prior to cooking as all this does is draw out water from the meat which can result in up to an additional 796 weight loss and has NO effect on the meats taste Season the meat AFTER it has been cooked 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 bu
41. ets Cooking cycle suggestion Phase 1 w 185 C 30 humidity for 3 Phase 2 w 165 C 2096 humidity for 9 Phase 3 E for 1 18 Apple Strudel individual portions Tips Place on baking paper on perforated aluminium baking sheets Cooking cycle suggestion Phase 1 185 C 20 humidity for 10 Phase 2 W 165 C Vent open for 6 Phase 3 H for 2 19 Meat Balls approx 60 gm each Tips Place on Teflon 1 1 20 mm deep pans or on baking paper on 1 1 stainless steel pans Cooking cycle suggestion Phase 1 w 195 C 30 humidity for 8 Phase 2 M 180 C Vent open for 5 Phase 3 EH for 2 20 Par Bake baguette and small rolls Tips Place on perforated aluminium baking sheets 21 Apple or fruit crumble Tips Cook in round cake tins or in 40 mm deep GN 1 1 pans Cooking cycle suggestion Phase 1 W 1800 30 humidity for 10 Phase 2 W 170 C Vent open for 5 Phase 3 El for 2 Cooking cycle suggestion Phase 1 W 160 C for 25 Phase 2 W 460 c Vent open for 5 Phase 3 E for 2 multiohase cooking Multi ohase cooking Examples of multi phase cycles Item Roast Beef Cooking cycle Phase 1 Phase 6 Convection cycle 200 C for 10 Combi cycle 180 C 30 humidity Pause 10 Combi cycle 140 C 40 humidity Half fan Convection cycle 180 C 10 humidity Half fan Pause 5
42. eue6eH olllU0 0 ure Duc e OL Do SIL WESIS O IIe Bul OOO oneujoiny ejnjejeduiej Bunesy 81d ce 08 Or Or 09 9L 06 8 OL 08 09 08 09 Oc OL shel 1 1 gLUB9 S 0 JIe jene AJIPILUNU H H us s d pz sun Bulyeq passava enpiAIpul Seid sou seunsuuo WW 4 wej pooy appendix How to use The following pages 132 and 133 Cooking cycle chart and Cook Chill Regeneration chart are for you to record your personal cooking programs Please use these pages as a master copy and keep blank Photocopy them as required to record your own data which you can keep near the air o system appliances for a quick reference This will make retrieval of pre programmed cycles much easier to find and enable you to collect over time a comprehensive file Cooking cycle chart Program number Name of dish Time Probe Buys DBur4005 wal pooJ Heyo uoneJeueDeH IIUO 4009 f eonou JNOUJIM suoneoijioods eBueuo o 1uBu ou son eso Aueduio eu e Share more x E m
43. final core temperature to suit product maintenance INStrUCTIONS air o steam Descaling steam generator Guide Warning When the indicator light comes on it is letting you know that the steam generator tank requires cleaning descaling Operation 1 Turn off the water supply to air o steam oven must be on but not in operation Operation 2 Press the manual steam generator emptying button until the light comes on this will automatically open the drain valve and the water from the steam generator tank will be released Remove the black rubber stopper from the steam generator vent pipe located on left hand top of air o steam and pour in using a funnel 6 grid 5 Litres 10 grid 5 Litres 20 grid 8 2 Litres 40 grid 16 Litres of pure white vinegar or an approved descaling chemical Operation 3 Replace black rubber stopper turn on water supply which will top up steam generator tank to correct level Now leave the oven on but not in operation for at least 2 hours This allows the vinegar chemical inside boiler tank to warm up and dissolve the lime scale build up Operation 4 Next turn off water supply to oven press again the manual steam generator emptying button the light will come on and the chemical will drain out Remove the black rubber stopper and using a funnel pour in approx 4 5 litres of cool water to flush out sediment Turn on water supply to oven
44. humidity for 5 Phase 3 amp for 1 10 Hamburgers Approx 100gm each 15 per GN 1 1 tray Tips Cooking cycle suggestion g cy 99 Cook on either Teflon coated or black iron trays Brush with melted butter and sprinkle Phase 1 with seasoning prior to cooking R 4 195 C 20 humidity for 8 Phase 2 w 200 C Vent open for 3 Phase 3 EH for 2 11 Rice Pilaf Style Tips Wash the rice well place in GN 1 1 pans 65 mm deep 1 2 kg rice to 3 litres water stock Add approx 100 gm butter to each pan Water Stock can be reduced to 1 1 4 x volume of rice which will give a slightly shorter cooking time Note If using Hot water or Hot stock reduce the cooking time on Phase 1 to 15 minutes Long grain rice is best it can also be mixed with short grain rice 50 50 Cooking cycle suggestion Phase 1 pu 150 C 80 humidity for 25 Phase 2 PU 1406 40 humidity for 3 Phase 3 E for 2 12 Boiled eggs Tips Eggs should be at room temperature placed into perforated 1 1 GN steam pans single layer Pre heat oven to 140 C on Combi cycle 40 humidity Note This will give a Hard Boiled egg When cooked place eggs into cold water to help release the shell from the egg 13 Idaho Jacket Potatoes Tips Select potatoes which are approx the size of a tennis ball wash well and wrap in aluminium foil Place on GN 1 1 pans 20 mm deep on a bed of rough salt Cooking cycle suggestion Pha
45. imum available temperature of 300 C this cycle is mainly used for baking products such as bread pastries cakes biscuits pies flans strudels etc Quick grilling of meats steaks cutlets rissoles burgers etc As with all cooking modes it is very important to pre heat the oven prior to placing the food inside generally pre heat the oven to 30 50 C abovethe desired cooking temperature When grilling steaks at 250 270 C pre heat the air o steam to 300 C for at least 10 minutes first This is activated by selecting open ventilation from the Advanced functions Again on this cycle a maximum temperature of 300 C is attainable for a maximum time of 10 minutes This cycle is used for cooking for example puff pastry sheets for custard slice browning and crisping skin on poultry pork etc Cooking full loads of meat rissoles which as they heat up produce excessive humidity levels the open vent allows excessive humidity to escape air o steam Convection cooking Cooking with the Electrolux patented air o clima Humidity level control activated by pressing the convection mode selection button twice This cycle lets you program a maximum humidity level to be obtained within the cooking chamber This is a necessity as during cooking all types of food when it starts heating up moisture from within the food escapes creating humidity inside the oven This is evident when opening the door and observing the steam rise
46. into the kitchen When cooking full load of for example chicken or meat rissoles the amount of humidity within the cooking chamber vent closed can reach in excess of 9596 Electrolux has overcome this problem thanks to its patented air o clima humidity control system Just select the humidity level you desire and leave the rest up to the Electrolux air o steam Combi Oven 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 dir
47. ip loin T Bone Beef Boiled Shoulder 76 Rib T Thigh 76 Beef Rissole As for Roast Beef 80 Lamb Roast Medium Well Done Pork Roast Pork Knuckle Ham Gammons Veal Roast Fillet Med Well Poultry Free Range Chicken Fresh Farmed Chicken Chicken Legs Chicken Breast Frozen Chicken defrosted Turkey Duck whole Duck Breast 62 Pheasant 68 Goose SEMO Pork Pie Do not Regenerate Shepherd s Pie ns Cooked for Blast chilling prior to Regeneration Sequential cooking Cooked for consumption Steak and Kidney Pie T5 v Pates Terrines Do not Regeneratel Meat Loaf 75 70 72 Beef Cabbage rolls 72 70 Game Venison Roast 65 62 Elk Roast 105 68 Reindeer Roast 19 68 Sausage Pork 75 73 Beef 72 70 Chicken m 73 Frankfurters 70 Do not Regeneratel Fish Fillet 70 68 Whole m 68 Pate 70 Do not Regeneratel Terrine 70 Do not Regeneratel Potato Dishes Whole for mashing 95 Lyonnaise 93 Roasted Whole 93 93 Whole for scouping Out and Filling 95 95 Casserole Dishes Pork cubed in sauce 22 s TO 72 Chicken pieces no bone in sauce 70 72 68 70 Chicken pieces with bone in sauce 5 77 MEMO Beef cubed in sauce 70 68 Lamb cubed in sauce 68 70 65 67 Veal cubed in sauce 63 60 Duck pieces with bone in sauce T rr 73 15 Vegetable mix no potato in sauce 60 62 58 60 Vegetable mix with potato in sauce 68 70 66 68 Meat in Pastry Beef must be sealed on
48. l start automatically Plus 21 memorised cooking cycles which start with the letter F to denote they are factory set cooking cycles The Pause mode can be utilised in several functions A To delay the starting of the appliance remember that you have 6 phases each with up to 8 hours of controlled time so in theory you could use 5 phases giving 5 x 8 which 40 hrs of pause mode which means only the timer is operating no power to elements or fan then the 6 phase could be used to pre heat the oven ready for use To give a rest period within a cooking cycle for example if cooking a large Turkey you may select to start the cooking cycle with convection at a higher than normal cooking temperature to adhere the spices to the skin Then you may wish to allow the oven temperature to fall slowly so the second phase could be a pause mode for 10 minutes The third phase could then be a combi cycle which then introduces steam into the oven chamber etc As a Safety feature at the end of cooking cycles important when appliances are installed in Chain operations where unskilled young adults are working This allows the cooking time for example Muffins which may take 18 minutes the 1 cooking phase would be set at 16 minutes and the second phase would be a pause mode set at 2 minutes At the second phase the oven heating elements and fan turn off as the fan takes approx 1 2 minutes to stop rotating it is still circulating hot
49. ll see a number displayed below the coloured bar using the main control dial while the number is flashing select the humidity level you wish to use For example if you wish to regenerate cooked chilled chicken breast filled with a light herb stuffing select 40 96 humidity Operation 3 Now select the internal chamber temperature remember to pre heat to 160 C ranging between 120 C up to 140 C by pressing the actual temperature button and using main control dial to select the desired temperature Operation 4 When regenerating it is better to use the 6 point multi sensor probe to guarantee the correct serving temperature has been reached Press the cook time core temperature button which selects both cooking time or core temperature Now use the main control dial to select core temperature and insert the probe into the chicken breast close oven door and press the start stop button to activate cycle Blast freezing air o chill freezer The air temperature inside the blast freezer reaches minus 35 C and at the end of the cycle holds product at minus 22 C Product can be blast frozen either in vacuum bags suitable sturdy plastic containers that are no more than 40 mm deep and Gastronorm pans with a maximum depth of 40 mm For optimum results when blast freezing liquid based products it is better to first blast chill on hard cycle then place into suitable sized containers for blast freezing Once product
50. m are then placed into the air o chill with the food probe inserted into the ice cream The target temperature for freezing is set at 14 C and the working temperature inside the cabinet is set at 20 C When the ice cream has reached 14 C air o chill automatically switches over to the freeze holding mode The second ice cream freezing cycle El is used for Gelato vvith the vvorking temperature inside the cabinet set at 16 C it runs continuously no time and no probe are used How to find the Ice Cream Freezing Cycle 1 Press the button and using the CD select SET It will be red in colour press the Ki button again to confirm 2 By pressing the D right arrow 19 times you will see EEE in the temperature display and WER in the time display 3 Press the E time button to make the IECH flash then press the button again and pressing the CD left or right arrow select Press the L iz time button to confirm 4 Novv press the to escape 5 To select the freezing cycle for ice cream simply press the J button then using CD select either El for fresh ice cream or El for Gelato To return air o chill to normal operation repeat steps 1 to 3 Change oM to UH press the ie to confirm and press to escape useful tips for blast chilling with air o chill Useful tips for Blast Chilling With the new Electrolux air o chill Blast chiller freezer it is not necessary to p
51. ng cycle When cycle has ended remove rack trolley and guide then wipe oven floor with a damp cloth Check the drain cover is not blocked with food scraps Check behind fan cover periodically and clean as necessary secure fan cover after cleaning behind Take care when cleaning around fan and heating elements wear protective gloves when using cleaning chemicals The oven door has an inner glass panel that can be opened by pressing the two clips located top and bottom the panel is hinged for easy access air o chill air o chill Blast chiller and Freezer Cruise cycle Patent pers Turbo cooling and programs 2 per cycle Customizable by the ice cream cycles they can be replaced via software Chamber core temperature value HACCP and malfunction alarms Real time with self diagnostic Advanced functions e Manual start for the defrost function Core Probe selector up to 3 probes e UV sterilizing e Norms profile selection UK NF CUSTOM e Advanced settings HACCP recall Operation Alarms recall To select anyone of the advanced functions first press then using CD move to illuminate the function you need Then press 44 again to confirm Chilling freezing cycle selection Soft chilling Hard chilling Positive holding e Shock freezing Freeze holding NF UK standards or customized settings Residual time estimation for p
52. ng meats on the oven grid au gratin breads pastries fresh or frozen convenience products baking and browning When selecting a temperature of 300 C we have a time limit of 10 minutes after which the oven will automatically reduce the temperature to 280 C Advanced functions Delay Start and allows to insert a pause between sequential cooking phases or at the end of a program Regeneration Pre programmed ideal cooking atmosphere for regenerating whole menus single or multiple portions banqueting HOLD Cook and Hold Ideal for large joints of meat overnight cooking can be combined with hot air and steam cooking cycles It can be also used to keep the food warm and ready to be served Its gentle intermittent ventilation is suitable for very light items HACCP monitoring via a local printer HACCP BASIC or an integrated PC network HACCP advanced Semi automatic cleaning cycle Requires manual detergent spraying inside cooking chamber when prompted by display reading SOAP At end of cycle use intergrated hand shower to rinse out cooking chamber 1 2 fan speed For delicate cooking such as baking cakes souffl s fish large roasts filets and other delicate foods Compatible with all cooking cycles 1 2 energy For small loads and overnight cooking avoids power peaks and reduces running costs Enables you to select either Linear delta single phase cooking cycle or
53. nsor which guarantees precise humidity control and when steaming foods this guarantees 100 steam saturation inside the cooking chamber Combi cycle Max 250 C This cycle is a combination of Convection and Steam cooking modes having a maximum temperature of 250 C It s ideal for meat with bone example poultry ribs saddle etc Also stuffed vegetables lasagne seafood some bakery products and desserts Advantages Reduced cooking and re heating times less food shrinkage meaning higher yields perfect baking results and with the aid of the Lambda Sensor you are able to select the perfect humidity level to give you the best results For Proving Dough s select Combi and a temperature below 50 C we suggest 33deg you will see Fer in the humidity display which means Fermenting and the Humidity level is automatically controlled by the oven The fan also runs at a reduced speed for a gentle environment Convection cycle Max 300 C This cycle uses dry hot air with a maximum temperature of 300 C We have today 3 types of Convection cooking available the first is with the oven s vent in the closed position the second is with the vent open and third we use the Lambda Sensor to keep the humidity level at the optimum for giving perfect cooking results The Lambda Sensor is measuring the humidity coming from the food and does not use steam from the boiler Convection cooking is ideal for roasting meats grilli
54. of 8 kg for example Roast Beef Cook step 1 or phase 1 Select Combi cooking mode at 40 humidity oven temperature at 120 C and core temperature at 55 C with the 6 Point multi sensor probe inserted Then select 1 2 energy and 1 2 fan speed then go to second cook step Cook step 2 or phase 2 Using the Program control set select with the main control knob from the menu Add hold Now select the oven holding temperature of 60 C then press the Start Button to activate cycle The Cook and Hold cycle is now in operation Special ECO Delta ECO Delta cooking is a special cooking process ensuring high quality results in all types of large joints for roasting The process guarantees a constant difference delta between the core temperature of the food to be cooked and the temperature inside the oven cavity This delta cooking cavity temperature value can be set we recommend anywhere in the range of 30 70 C Convection cycle or 20 50 C Combi cycle higher than the core temperature value and increases proportionally with it The full range of temperature can be set between il 5G towo 11210 46 Advantages Extremely low energy and water consumption Excellent quality and minimum shrinkage Cooking can be shifted to quiet periods or night time Higher quality through gentle cooking process There are two types of ECO Delta cooking Linear and Progressive Linear this is when the
55. on 3 The number 16 will be flashing this is the Hour To change use main control dial to select the real hour time Remember that the clock is a 24 hr clock To select minutes press the time core temperature button The minutes will flash use main control dial to select actual time in minutes Operation 4 To select the day date press again the time core temperature button The 10 will flash use main control dial to select day date Now to select month press again the time core temperature button the 04 will flash Use main control dial to set month To select year press again the time core temperature button then use main control dial to select year Wait for several seconds until the numbers stop flashing the new data has been stored in the memory air o steam Storing cooking cycle in memory e g Roast Beef BH Eu uu TEN Operation 1 Select Combi mode with 4096 humidity press the Combi button twice then use main control dial to select humidity at 40 Operation 2 Select air o steam temperature by pressing the actual temperature button Use main control dial to select air o steam temperature e g 140 C Operation 3 Select either pre set time or core temperature probe by pressing the actual time core temperature button Turn main control dial to pre set time or core temperature Operation 4 To select 2 cook step press program control set You will then see 1 P MENU now
56. orking air temperature inside the blast chiller is 2 C When the air temperature reaches 0 C the AOC reads the food temperature if the food has not started to chill then the working air temperature target will be automatically set at 11 C Medium Chill When the air temperature falls to 9 C the food temp is measured again and if it has still not started to chill then automatically it will change to a Hard Chill cycle with the air temp set at 22 C The Turbo Cooling cycle allows the user to set a working temperature between 36 and 3 C The Chiller works to keep the set temperature the impellers stay on always and the defrosting is automatically managed To set the cycle press the M button and the symbol will light up now press the temperature core probe button and hold for 2 seconds if you want to change the target air temperature from what was previously used When the number is flashing use the right or left button at bottom of control panel to select a new working air temperature Then press again the temp core button to confirm new set temp For continuous production when the operator is cooking batches of food and needs to chill several loads one after the other Ice Cream Freezing Cycles There are two ice cream freezing cycles the first EJ is for fresh ice cream that is usually made in a batch freezer ice cream machine and is then dispensed into containers at approx 6 C These containers of ice crea
57. own days a year 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 amp 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 e 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 Cooking with the Electrolux 6 Point Multi Sensor Probe The 6 Point multi sensor probe is like having an expert watching over your food while it is being cooked or regenerated
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59. press manual steam generator emptying button to close the drain valve light flashing Now the air o steam is ready for operation again check that the black rubber stopper is replaced air o steam Cleaning cooking chamber Guide Operation 1 For best results remove cooking trays wire grids etc from the roll in rack pan support The oven temperature must be below 70 C prior to starting the cleaning cycle if it is higher select the quick cool down button with the door in the closed position Operation 2 When the fan starts spinning open the oven door to speed up the cooling down process When the oven cavity temperature display shows less than 70 C close the oven door and press again the quick cool down button to stop the cycle Operation 3 Press program button After you press the Program button you can select a pre stored cooking cycle cleaning cycle or LTC if the display shows 1 P MENU then press again and hold for 1 5 seconds the s button to clear display Novv press the button using main control dial turn until you see the cleaning cycles Turn amp dial to select either soft medium strong or x strong Press the El button to activate cycle Operation 4 Be sure the detergent and rinse chemical containers are full and the water supply to oven is turned on Now press the start stop button to activate cycle Note Do not open the oven door during the cleani
60. ral colour texture and taste And there s More Other options include the following Sequential cooking This is a method of using two or more styles of cooking for the same food for example roast loin of pork The first step is to steam the pork as this keeps it moist and finally finishing with a Combi cycle then using a convection cycle with vent open to crispen skin Cook step 1 or phase 1 After pre heating the oven on Combi cycle to 110 C place the pork which has been put on a wire grid over a roasting pan into the oven Insert the core temperature probe select steam cycle at 100 C select a core temperature of 65 C then go to cook step 2 Cook step 2 or phase 2 Select Combi cycle with a humidity level of 4096 set oven temperature at 190 C with a core temperature set at 72 C then go to cook step 3 Cook step 3 or phase 3 Select convection cycle with ventilation open and set oven temperature at 260 C and core temperature at 76 C now press the start button to start cooking cycle commencing with cook step 1 and finishing with cook step 3 Tip Scoring the pork skin with a knife every 1 cm and rubbing it with salt over the surface will assist in achieving crisp skin L L C Low Temperature Cooking in AOS Low Temperature Cooking has been developed over a period of time with vast testing in our own laboratory and in conjunction with the University of Udine Italy Using this method guarante
61. re chill appliance prior to loading and starting of cycle for most products Very small items may require air o chill to be turned on approx 5 minutes prior to loading This enables the Prep cycle to run then the chilling process will start Remember to always have the plug in place in the drain outlet inside cavity Check the pull out plastic tray under the appliance prior to using each day tip out any water and clean with detergent and replace The drain outlet can also be connected using a hose to a floor drain for convenience air o chill9 Soft Chilling Remember the air temperature inside the cavity will be minus 2 C Soft Chilling cycle is for delicate foods e g vegetables grown above the ground seafood small portions of meat e g chicken breast fillet ribs egg custard pastries small cakes biscuits pasta Remember that the maximum depth pan to use is 2 1 2 65 mm and a gap of at least 1 1 2 20 30 mm must be allowed between the top of one pan and the bottom of the pan above to allow sufficient cold air to circulate around the pans Always supervise the chilling process most foods don t require the full time of cycle to chill down ready for transferring to a holding chiller or cold room Follow these guides for good results Pasta and similar foods Firstly cook the pasta to just done slightly under cooked remove from cooking vessel and drain well do not rinse
62. rectly For most of us nowadays the main meal of the day is prepared in a catering kitchen So it is even more important than ever that the food served is appetising and nutritious We help make sure this is the case with our new Electrolux Cook and Chill air o system With our precise patented humidity control and air circulation within the cooking chamber it is now even easier L Feuerbach German philosopher 1804 72 the Integrated solution Express your talent in total freedom is great opportunity of air o system Modularity technology evolution of design will please you in a very special way Food quality Perfect food sure and safe More menu flexibility e Sous vide application Only one production kitchen for different meals avoiding risk of food contamination The air o system Added Value package Higher Quality Greater Savings Higher Margins Pali Selective purchasing Regenerating Easier handling less labour costs More efficient work flow management Improved offer higher turnover Energy savings due to reduced cooking times Reduced weight loss Increased profits gt di rod gt Portioning Plating Z Chilling air o chill E o 1 Air O 0 SYS from rA Perfect food sure and s air o system Perfect food sure and safe Perfect cooking in the air o steam thanks to e air o clima perfect atmosphere for
63. robe driven cycle Central selector arrows Oycle e Time Core temperature Advanced functions Chilling cycles with probe the ARTE Algorithm for Residual Time Estimation activates automatically Automatically adjusts the working temperature to the type of food It reduces the chilling time and prevents superficial burns Soft Chilling air temperature 2 C Ideal for delicate foods such as leafy or cut vegetables seafood small portions of meat pastries small cakes biscuits pasta Hard Chilling air temperature 20 C Ideal for solid or firm foods such as vegetables grown below the ground soups stocks and sauces stews and casseroles whole joints of meat and poultry Shock freezing 4 Ideal for freezing all kinds of food raw half or fully cooked that need to be stored over a long period of time Version chiller freezers Holding at air temperature 36 C 3 C or E 32286 E A Automatically activated at the end of each cycle to save energy and maintain the target temperature Can also be activated manually to turn air o chill into a storage refrigerator or freezer Version chiller freezers Turbo cooling Alarms the user to set a working temperature between 36 and 3 C Indicated for countinuous and bulk production Customizable Programs 2 per cycle Manual start for the defrost function Can be replaced
64. rting the cycle The air o chill will know when the probe is being used due to the difference in temperature between the probe and internal cavity temperature sensor When the probe is being used the display will show the internal temperature of the food and when it has chilled to approx 3 C the chilling cycle will end After the cycle has ended the air o chill will automatically start a defrost cycle then go to holding temperature of 3 C After the defrosting cycle has ended the air o chill will operate as a normal chiller at 3 C e g if you load it with cooked product at end of day the appliance will hold the food at 3 C until operator removes it next morning When finished with air o chill always clean cavity with a soft cloth and mild soapy water rinse clean and sterilize using a wet cloth and white vinegar or an approved anti bacterial cleaner Leave door ajar slightly open using either the plug or a clean unused piece of sponge foam as a spacer Remember to empty and wash drip pan under appliance air o chill9 otorage of food after Blast chilling Remember to always cover food with a lid or plastic wrap to prevent drying and odour transfer to other products in chiller Sauce based foods curry pastes etc can be measured into vacuum bags after initial Blast chilling then vacuum sealed which will give a longer shelf life up to 35 days depending on product If you require a longer shelf life
65. s been used for another cooking or pre heating cycle you must press the Programs control set button release your finger then press again and hold for approx 1 5 seconds until the led display is clear You will see the three cooking mode buttons flashing again together with the Advanced functions and the Programs control set button Now press the Programs control set button and using the main control dial select the pre stored cooking cycle you wish to use Note when the cycle number first appears it takes approx 1 5 seconds for the cycle name to appear Cooking guide For pre set cycles Recipe suggestions guide for air o steam by Electrolux 1 Roast Beef Tips Trim off excess fat dry meat and rub with seasoning herbs of your choice Cook on a trivet or mire poix of rough cut raw vegetables to allow airflow to circulate around the meat The cooked mire poix adds delicious flavour to the sauce made from pan juices 2 Roast pork Tips Clean meat well dry skin and using a sharp knife make 2 3 mm deep incisions spaced at approx 1 cm running parallel to each other Rubbing some salt into the cuts helps draw out moisture giving a crisper skin Cook on a trivet or mire poix of rough cut raw vegetables Cooking cycle suggestion Phase 1 w 160 C for 10 Phase 2 mp D Core Probe 525 Phase 3 optional oe Hold 60 C on Continuous Cooking cycle suggestion Phase 1 100 C for 20 Phase
66. se 1 Mm PY 11000 100 humidity for 8 Phase 2 D 100 C for 5 Phase 3 El for 2 Cooking cycle suggestion Phase 1 U 180 c 60 humidity for 30 Phase 2 40 humidity for 15 50 humidity for 10 Phase 4 amp for 2 14 Frozen mixed vegetables Tips Place vegetables into GN 1 1 x 65 mm deep perforated pans loosely not as a solid frozen block 2 2 1 2 kg per pan Pre heat oven to 160 C on Combi cycle 60 96 humidity 15 Whole Baked Fish Tips Clean fish well with cold water remove any intestines Place in GN 1 1 pan 40 mm deep together with some cherry tomatoes sliced white onions fresh basil leaves peppercorns and litre water or fish stock 100 ml Olive oil 16 Salmon Filet Tips Remove any bones using long nose pliers or tweezers Place in 1 1 GN pans 20 25 mm deep which have been brushed with melted butter Dry the surface of the fish with a paper towel Brush the fish with melted butter and sprinkle with a little seasoning if desired Cooking cycle suggestion Phase 1 130 C for 15 Phase 2 100 C for 15 Phase 3 El for 3 Cooking cycle suggestion 40 humidity Core Probe 66 C Phase 2 EH for 2 Cooking cycle suggestion Phase 1 105 C 80 humidity for 3 Phase 2 m m 100 C for 5 Phase 3 EH for 1 17 Tartlets individual portions each 1 cm deep Tips Place on perforated aluminium baking she
67. select Super Heated Steam press the steam button now press the temperature button and use main control dial to select a steaming temperature between 101 C up to 130 C Low temperature steam cycle With a temperature range from 25 to 100 C the Steam cooking mode is also ideal for cooking delicate foods such as small fish fillets scallops scampi chicken breast sausages sous vide leafy vegetables light egg custards etc Full or half Energy Power and or Fan Speed It is not always the case that the Chefs or operators are cooking large 1 1 quantities of food thus when loading up to 40 of the ovens capacity you 2 2 have the option of selecting either half energy power and or half fan speed to reduce operating costs Another benefit is when cooking very delicate items such as souffl or meringues you can select low fan speed to prevent pulling foods into the direction of fan Super Steam is using the assistance of the air o steam heating elements to boost the chamber temperature also possible in gas heated models thus speeding up the cooking process of more robust foods such as Potatoes Sweet Potatoes Pumpkin Rice some meats etc Super Heated Steam is ideal for cooking frozen vegetables for example as the temperature recovery is much faster due to the assistance of the oven heating system Note that this cycle should never be used for cooking green vegetables as the high temperature will spoil the foods natu
68. temperature difference between the core product and oven cavity remain constant Progressive This is when the temperature difference between the core product and oven cavity closes towards the end of the cooking process e g Start of cycle core temperature is 12 C delta 35 C oven temperature will be 47 C core temperature is 35 C delta 35 C oven temperature will be 70 C core temperature is 55 C delta 20 C oven temperature will be 75 C core temperature is 58 C delta 10 C oven temperature will be 68 C core temperature is 60 C delta 5 C oven temperature will be 65 C air o steam selecting pre set cooking cycle pre set or memorised To select a pre set cooking cycle or one that you have memorised follow this procedure Operation 1 When the oven is first turned on and after the lamp test you will see the three cooking mode buttons flashing together with the Advanced functions button and the Programs control set button Now press the Programs control set button and using the main control dial turn until you see in the led display above the Program control set button the program number you have your cooking cycle on or one of the pre set oven cooking cycle program numbers Then press Start Stop button to activate cycle Note remember first to pre heat the oven according to the product you wish to cook Operation 2 If the air o steam ha
69. tral selector arrows button you can select time of cycle duration alr o detrost air o chill alr o detrost Fresh food directly from the freezer The Electrolux air o defrost uses a unique method of combining Low Temperature Steam and high velocity air circulation to thaw frozen products The target thawed temperature can be set between 1 C up to 2 C in increments of 1 10 of a degree When thawing meat for slicing it is best to thaw to 1 C as this will facilitate slicing as the meat will still be firm and hold it s shape when slicing After turning on air o defrost To defrost frozen products you simply place them into the perforated containers make a small hole in the product using the supplied hand drill insert the core temperature probe close the door set target temperature and leave the rest to air o defrost The thawing process involves the sensor in the probe monitoring the product temperature when it registers a big difference between the cabinet temperature and core temperature the thawing process is activated The temperature inside the cabinet will increase via the steam generator in steps up to 15 C first 7 then 10 12 and finally 15 C where it will stabilise During the thawing mode the internal fan is on high speed with a constant input of steam which as it comes into contact with the frozen food condensates back to water thus ensuring the food surface is always v
70. tton and using the main control dial select a higher temperature All this will do is 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 Annual savings with LTC EEE 56 000 00 e 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 24 337 00 if cooking pork with skin on make a small hole with 12 167 00 a sharp knife to enable easy penetration of the probe E i shaft then select a target core temperature 4 667 00 z 1 867 00 E Us Close oven door now you will see strt on the display press the start stop button again 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 to continue the cycle Now the oven goes into a Kitchen staff kitchen staff kitchen staff kitchen staff 3000 meals a day Searing phase which lasts approx 10 minutes at 3 people 8 people 16 people 32 people kitchen staff a R 280 working 280 working 365 working 365 working 100 people the same temperature used for pre heating this is to ran gava year d nen Seal the meat kill surface bacteria and to br
71. umidity control preset and actual humidity Pre set temperature Open door indicator e Steam generator scale build up indicator e Steam generator status indicator Pre set time Core temperature Main control knob Manual functions e nstant humidity Manual boiler drain Rapid cool down Control Panel B Cooking cycle selection Phase and e Steam e Combi cycle steam convection e Convection Actual temperature e for 2 step cooking Pre set temperature Actual time remaining Core temperature Advanced functions e Open door indicator e Steam generator scale build up indicator e Steam generator status indicator Pre set time Core temperature Main control knob Manual functions e Instant humidity e Manual boiler drain Rapid cool down Steam cycle 25 C to 130 C Cooking cycles automatic pre heat function removable via software There are 3 steam cooking modes e Low Temperature Steam where you can select from 25 up to 99 C e Normal Steam cooking at 100 C e Super Heated Steam from 101 up to 130 C Steaming is ideal for all foods that can be cooked in water with exception to pasta low temperature steam cooking is perfect for delicate foods sous vide while super heated steam is excellent for frozen vegetables for example Electrolux has a unique Humidity Control system called Lambda Se
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73. via software by the ICE CREAM Freeze and Hold and the ICE CREAM turbo cooling cycles Advanced functions Intelligent defrost cycle is activated automatically whenever necessary and as long as necessary Can also be activated manually Core Probe selector It allows to alternately monitor the temperature of 3 different core probes optional inserted in different kinds or sizes of food UV sterilizing NAN Es Built in UV lamps only on request to sterilize the cooling chamber after use Norms profile selection ez XT Through this function it is possible to select the reference norms UK and NF are pre programmed A third profile can be created to match local or customer specific regulations Settings Setting of the following parameters e date and time e customer profile limits e alarms and HACCP options e bactericide cycle time only with UV lamps HACCP recall Calls up the HACCP events stored in the memory Operation Alarms recall lam 2 SZ Calls up the operational events registered by the auto diagnostic system Cruise function Turbo Cooling The Cruise cycle controls automatically the chilling process It tries to terminate the process within the normative limits and preserves the food quality Simply insert the core temperature probe into the hot food close the door and press the CRUISE button It works by first starting in a soft chill mode where the w
74. with oven vent open fully during cooking this is achieved by entering advanced functions and selecting the open vent symbol which allows a continuous release of humidity from the oven chamber Every time you select a cooking cycle either manually or from the program library the oven will automatically pre heat to ensure the correct temperature is reached prior to loading If you select a temperature up to 130 C the cooking chamber will pre heat up to that temperature If you select a temperature above 130 C the oven will automatically pre heat 20 C higher to compensate temperature loss when door is opened to load product When oven is ready it will beep and display LOAD on the control panel After loading the product into the oven close the door and press the button to activate the cooking cycle If you forget this step the oven will remain on pre heating and timer will not be activated The oven has 100 free spaces for operators to store cooking programs Plus 4 pre heating cycles baking roasting steaming amp banquet Plus 4 cleaning cycles soft medium strong amp extra strong When the cleaning cycle has ended and the oven is not touched for two minutes it will automatically turn itself onto Standby mode All you will see on the display is Stby which means Standby The only electrical energy being used is for the LCD screen The next time someone touches the oven it wil

Electrolux Welder 180 User's Manual

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