Filter
Top Products
air-o-steam
®
Steam cycle
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.
Steam cycle-maximum temperature 100 °C
To 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.
Super heated steam-maximum temperature 130 °C
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.
Low temperature steam cycle
1
2
1
2
It is not always the case that the Chefs or operators are cooking large
quantities of food, thus when loading up to 40% of the ovens capacity you
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 soufflé or
meringues, you can select low fan speed to prevent “pulling” foods into the
direction of fan.
Full or half Energy Power and/or Fan Speed
27electrolux user guide