Assessments - 1, GPA: 3 ( )

Fabricante : Electrolux Arquivo Tamanho: 894.87 kb Arquivo Nome : Língua de Ensino:

Uses the oven chamber heaters and steam generation system at the same time to keep food soft (maximum temperature 482°F)(250°C). Steaming cycle: ideal for steam cooking (operating temperature automatically set at 212°F)(100°C). You can set low temperature steam for gentle cooking of foods in vacuum packs and for thawing (temperature from 77°F to 210°F)(25° to 99°C). Displaying the humidity value: allows you to display the humidity level of the air-convection, mixed and regeneration cycles. Digital thermometer/thermostat: to control the temperature in the oven chamber. Timer to control cooking time. Digital thermometer/thermostat: to control product core temperature. 3.4 SPECIAL COOKING MODES Utilities Functions useful for the type of cooking to be executed. Pause phase: set a time in this mode to delay the start of cooking programs or to set a pause interval between two cooking cycles (e.g. for dough proving). Regeneration cycle: gives ideal humidity conditions for rapid heating of products to be regenerated (maximum temperature 482°F)(250°C). The regeneration program is composed of a single phase with the following characteristics: - a special cycle with controlled humidity of 20 % (adjustable if required); - preset temperature of 248°F (120°C)(can be altered if necessary); - use of maximum power; - a preset time of 30 minutes (adjustable if required) and once started, remains active with door open or closed. DANGER: CAVITY FAN AND STEAM WILL CONTINUE TO OPERATE WHEN DOOR IS OPEN. WHEN IN REGENERATION CYCLE. OPEN DOOR SLOWLY TO AVOID THE RISK OF BURNS. Alternatively to the set cooking time it can also accept Cont cooking time or the core probe. HOLD Cook and hold cycle: for long slow cooking, typically for meat (large piece of meat for roasting). It can be used in combination with convection, mixed, steam and regeneration modes. HACCP HACCP: serves to record the cooking program in compliance with HACCP standards (Hazard Analysis and Critical Control Points). Depending on the system requested you can record cooking data on a dedicated printer or directly on a PC. Clean Cycle: automatic or semiautomatic oven cleaning cycle (see section 7. CARE AND MAINTENANCE). 18 USA 5938 035 Low speed cycle (fan): for delicate cooking such as for baking cakes. Can be combined with any other cycle. Reduced power cycle (heating): for delicate cooking such as for baking cakes. Can be combined with any other cycle. Cooking with ECO-DELTA: for cooking large pieces of food (5kg and above, e.g. whole turkey, leg of pork, etc.). In this cooking mode a temperature setting of between 1°C and 120°C is chosen. In this case, cooking is moderate and long, because the CHAMBER temperature is automatically adjusted according to that inside the food (CORE PROBE), maintaining a constant difference (ECO-DELTA) between them, from start to end of cooking. E.g: COOKING: START ...... END ECO-DELTA = 80°... 80...80... 80... 80°C (set) CORE PROBE = 10°... 11...12... 40... 60°C (set) CHAMBER = 90°... 91...92... 120... 140°C (result) Air-convection cycle with oven chamber vent open: suitable for very dry cooking cycles; allows evacuation of humidity when necessary (maximum temperature 572°F)(300°C). Door open indicator LED. Limescale LED: when this LED starts flashing the boiler needs to be descaled. Follow the instructions in section 7. Boiler status LED: - LED off: boiler ready; - LED flashing: boiler filling or no water. Make sure the oven ...

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