Electrolux Professional Combi TOUCH 10 GN 1/1, User Manual

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This cycle simulates static cooking using a more gentle air
distribution. The oven performs the cycle in manual mode
without the fan adjusting.
To start a static combi cycle, proceed as follows:
1. Select a preset, if created;
2. Close the door and touch button to start the cycle.
If the cavity temperature is lower or higher then the set
temperature the oven starts a cooling or a preheating
phase.
3. When the oven has reached the cooking temperature,
load the oven and, if necessary, insert the food probe in
the product.
The fan speed is not adjustable.
At the end of the cycle the display shows the consumptions (if
available) as a recap message.
It is possible to save and store the performed presets; see how
to manage them at
Presets management paragraph of this
chapter.
PROVING
Controlled humidity, thanks to the unique lambda sensor, and
temperature allow the oven work like a proving cabinet, to
prove any pastry or bakery product.
To start a Proving cycle proceed as follows:
1. Set the temperature from 25 to 50 ℃ ;
2. Set the time;
3. Touch button to start the cycle.
If the cavity temperature is lower or higher then the set
temperature the oven starts a cooling or a preheating
phase.
4. Once the set cavity temperature is reached, load the food
into the oven.
At the end of the cycle the display shows the consumptions (if
available) as a recap message.
It is possible to save and store the performed presets; see how
to manage them at
Presets management paragraph of this
chapter.
SOUS VIDE
This is a steam cycle suitable for cooking food previously
vacuum sealed in a plastic bag. This special cycle allows to
cook or to regenerate the food.
The oven works in manual mode with the only STEAM cycle
available;
• If required, change the cavity temperature;
• Set the time or
• set the core probe temperature (if only the “USB sous vide
food core probe” is available for the appliance).
• Touch button to start the cycle.
At the end of the cycle the display shows the consumptions (if
available) as a recap message.
ADVANCED FSC
This cycle associates the reaching of pasteurization factor to
the end of the cooking cycle.
This cycle is performed as a manual cycle.
To start an Advanced FSC cycle proceed as follows:
1. Set the humidity (A);
2. Set the temperature (B);
3. Set the Pastorization factor (C);
4. Touch button to start the cycle.
If the cavity temperature is lower or higher then the set
temperature the oven starts a cooling or a preheating
phase.
5. Once the set cavity temperature is reached, load the food
into the oven and the food core probe into the product.
When the “F“ parameter is reached the cycle finishes.
Low temper.
cooking
Eco Delta
cooking
Regeneration
Proving Sous vide
Advance FSC FSC low risk
guide
FSC high risk
guide
Dehydratating Fresh pasta
pastorization
Smoker
Static combi
AUTOMATIC USER
100°C
01:30 h:m
20
%
50
%
01:30
:00
25
°C
USER PRESET 1
1
35
°C
01:10
01:20 h:m
:10
USER AUTOMATIC
Proving
Low temper.
cooking
Eco Delta
cooking
Regeneration
Proving Sous vide
Advance FSC FSC standard
risk guide
FSC high risk
guide
Dehydratating Fresh pasta
pastorization
Smoker
Static combi
AUTOMATIC USER
Presets cooking
Presets
Sous vide
AUTOMATIC USER
USER
01:30 h:m
20
100 %
°C
70°C
%
50%
01 30 :
:00
PRESET COOKING
Low temper.
cooking
Eco Delta
cooking
Regeneration
Proving Sous vide
Advance FSC FSC low risk
guide
FSC high risk
guide
Dehydratating Fresh pasta
pastorization
Smoker
Static combi
AUTOMATIC USER
120°C
F 7000
50
%
0.0
100
°C
USER PRESET 1
1
A
B
C