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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 button 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.
• 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
( if cooking pork with skin on make a small hole with
a sharp knife to enable easy penetration of the probe
shaft ) then select a target core temperature.
• Close oven door, now you will see “strt” on
the display, press the start / stop button again
to continue the cycle, Now the oven goes into a
“Searing” phase which lasts approx 10 minutes at
the same temperature used for pre heating, this is to
“Seal” the meat, kill surface bacteria and to brown
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 & 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.
• 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.
Searing
phase
Temperature
COOKING CHAMBER TEMP
CORE TEMP
Progressive
cooling-down
phase
Time
200 °C
160 °C
120 °C
65 °C
0 °C
0 h 0,5 h
Up to 24 hrs.
Cook and hold
Finishing-off phase
(actual core temperature=
target core temperature)
Preheating
phase
Annual savings with LTC
small restaurant
100 meals a day
kitchen staff:
3 people
280 working
days a year
€ 1.867,00
large restaurant
250 meals a day
kitchen staff:
8 people
280 working
days a year
€ 4.667,00
€ 12.167,00
€ 24.337,00
€ 56.000,00
hotel
500 meals a day
kitchen staff:
16 people
365 working
days a year
hospital
1000 meals a day
kitchen staff:
32 people
365 working
days a year
central
production kitchen
3000 meals a day
kitchen staff:
100 people
280 working
days a year
Patent
pending
31electrolux user guide