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11. Rice - Pilaf Style
Cooking cycle suggestionTips
Wash the rice well, place in GN 1/1 pans 65 mm deep. 1
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.
Phase 1
150 °C
80% humidity, for 25’
Phase 2
140 °C
40% humidity, for 3’
Phase 3
for 2’
12. Boiled eggs
Cooking cycle suggestionTips
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.
Phase 1
110 °C
100% humidity, for 8’
Phase 2
100 °C
for 5’
Phase 3
for 2’
13. Idaho/Jacket Potatoes
Cooking cycle suggestionTips
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.
Phase 1
180 °C
60% humidity, for 30’
Phase 2
175 °C
40% humidity, for 15’
Phase 4
for 2’
Phase 3
150 °C
50% humidity, for 10’
43electrolux user guide