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air-o-steam
®
And there’s More!!!
Other options include the following
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.
Sequential cooking
Cook step 2 (or phase 2)
Select Combi cycle with a humidity level of 40%, 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.
29electrolux user guide