air-o-system User Guide
electrolux user guide
electrolux user guide Index Banqueting: the integrated solution page 6 Level A control panel description page 12 Level B control panel description page 13 Cooking mode explanation and symbols page 14 Advanced function explanation and symbols page 15 User tips for cooking with air-o-steam® page 18 Cooking mode detailed explanations page 23 L.T.C.
electrolux user guide
electrolux user guide You are what you eat Feuerbach coined this expression when he reviewed a book on nutrition in 1850. He was of course right. We are what we eat. Or we will soon become it... It is therefore important that we eat correctly. For most of us nowadays the main meal of the day is prepared in a catering kitchen. So it is even more important than ever that the food served is appetising and nutritious. We help make sure this is the case with our new Electrolux Cook and Chill air-o-system.
Banqueting: the integrated solution Express your talent in total freedom, is the great opportunity of air-o-system. Modularity, technology, evolution of design will please you in a very special way.
electrolux user guide Food quality • • • • Raw material Perfect food, sure and safe More menu flexibility Sous-vide application Only one production kitchen for different meals, avoiding risk of food contamination Serving The air-o-system: Added Value package = Higher Quality = Greater Savings = Higher Margins Preparation Regenerating Cooking: air-o-steam® Portioning-Plating Chilling: air-o-chill® Holding • Selective purchasing • Easier handling – less labour costs • More efficient work-flow mana
air-o-system from Electrolux Perfect food, sure and safe!
electrolux user guide air-o-system Perfect food, sure and safe! Perfect cooking ... in the air-o-steam®, thanks to: • air-o-clima: perfect atmosphere for all kinds of cooking • air-o-flow: uniform heat distribution • 6 Point Multi Sensor probe Safe chilling ...
electrolux user guide ® air-o-steam 11
electrolux user guide air-o-steam® A and B Control Panel A Cooking cycle selection • Steam • Combi cycle: steam + convection • Convection Actual temperature Actual time remaining Core temperature Patented air-o-clima humidity control (preset and actual humidity) Pre-set temperature • Open door indicator • Steam generator scale build-up indicator • Steam generator status indicator Advanced functions Pre-set time Core temperature Main control knob Programs Control Set • Program Settings • Cooki
electrolux user guide Control Panel B Phase I and II • for 2 step cooking Cooking cycle selection • Steam • Combi cycle: steam + convection • Convection Actual temperature Actual time remaining Core temperature Pre-set temperature • Open door indicator • Steam generator scale build-up indicator • Steam generator status indicator Advanced functions Pre-set time Core temperature Main control knob Manual functions • Instant humidity • Manual boiler drain • Rapid cool down 13
electrolux user guide Cooking cycles automatic pre-heat function (removable via software) There are 3 steam cooking modes, • Low Temperature Steam where you can select from 25 up to 99 °C • Normal Steam cooking at 100 °C • Super Heated Steam from 101 up to 130 °C Steam cycle 25 °C to 130 °C Steaming is ideal for all foods that can be cooked in water (with exception to pasta), low temperature steam cooking is perfect for delicate foods, sous – vide while super heated steam is excellent for frozen vege
electrolux user guide HOLD Ideal for large joints of meat, overnight cooking, can be combined with hot air and steam cooking cycles. It can be also used to keep the food warm and ready to be served. Its gentle intermittent ventilation is suitable for very light items. Cook and Hold HACCP HACCP monitoring via a local printer (HACCP BASIC) or an integrated PC network (HACCP advanced). HACCP Requires manual detergent spraying inside cooking chamber when prompted by display reading “SOAP”.
electrolux user guide user tips for cooking with ® air-o-steam 17
electrolux user guide air-o-steam ® Useful tips for cooking with air-o-steam ® When the appliance is energised (turned on) the digital display will do a self “lamp” test where by all the display panel will illuminate for a few seconds. Control panel has very bold illuminated digital display which can be easily read from up to 11 metres away.
electrolux user guide air-o-steam ® 2. Press the convection mode button a second time and you can now select (using the main control knob) the level of humidity you desire. This is controlled by a second “inlet vent”. So that when the level of humidity you have selected is reached (this humidity being “relative humidity”), it is displayed in blue on the coloured bar together with red (indicating the percentage of humidity and dry air visually).
electrolux user guide air-o-steam ® The Pause mode can be utilised in several functions A. To delay the starting of the appliance (remember that you have 6 phases each with up to 8 hours of controlled time) so in theory you could use 5 phases, giving 5 x 8 which = 40 hrs of pause mode (which means only the timer is operating, no power to elements or fan) then the 6th phase could be used to pre –heat the oven ready for use. B.
electrolux user guide air-o-steam ® ECO - Delta Cooking It is a unique method of controlling the oven chamber temperature in conjunction with the core temperature of the food. The operator is able to select a “delta” value between 1 °C < 120 °C, we recommend using between 20 °C < 70 °C An example of Linear ECO - Delta Cooking This type of cooking is ideally suited to large joints of meat and the way to use it is to select the cooking mode, e.g. Combi.
electrolux user guide air-o-steam ® The air-o-steam® display always shows the: “Selected Temperature” and the “Actual Temperature” “Selected Time” and the “Time Remaining” “Selected Core Temperature” and the “Actual Core Temperature” This is to let the operator know (and supervisors) what has been selected for various cooking cycles, should an operator select the wrong choice then it’s easier for another person to see this and correct it.
electrolux user guide air-o-steam ® air-o-steam® Combi Oven Has reached for the future with a precise control of both humidity and air circulation within the cooking chamber Even while cooking with Convection (Dry) forced air you can select a humidity level for optimum results. With a new airflow system and a larger oven cavity uneven cooking is a thing of the past. The following is a brief explanation of the various cooking modes available and how to best use them for optimum results.
electrolux user guide air-o-steam ® Convection Dry Hot air cycle With oven ventilation closed With a maximum available temperature of 300 °C, this cycle is mainly used for baking products such as bread, pastries, cakes, biscuits, pies, flans, strudels etc. Quick grilling of meats (steaks, cutlets, rissoles, burgers etc.) As with all cooking modes it is very important to pre-heat the oven prior to placing the food inside, generally pre-heat the oven to 30-50 °C abovethe desired cooking temperature.
electrolux user guide air-o-steam ® Convection cooking Cooking with the Electrolux patented air-o-clima Humidity level control (activated by pressing the convection mode selection button twice) This cycle lets you program a maximum humidity level to be obtained within the cooking chamber. This is a necessity, as during cooking all types of food when it starts heating up, moisture from within the food escapes creating humidity inside the oven.
electrolux user guide air-o-steam ® Combi Cooking mode Combination of convection and steam cooking. In this cooking mode the maximum attainable temperature is 250 °C This cycle is best used for cooking all types of meat on the bone including seafood and for the regeneration of pre-cooked foods. When cooking meats (and remember the water content in most meats exceeds 88%) the steam is assisting heat transfer into the food mass thus accelerating the cooking process.
electrolux user guide air-o-steam ® Steam cycle Steam cycle-maximum temperature 100 °C This cycle is used for a wide variety of cooking needs, most foods traditionally boiled in a pot can be cooked on this cycle, the benefits include reduced cooking times, better quality, retention of nutrients, vitamins, colour and most importantly flavour. Remember to use perforated cooking pans to allow the distribution of fan forced steam around the product and not to overload the pans with food.
electrolux user guide air-o-steam ® Super steam cycle Super Steam is using the assistance of the air-o-steam® heating elements to boost the chamber temperature (also possible in gas heated models) thus speeding up the cooking process of more robust foods such as Potatoes, Sweet Potatoes, Pumpkin, Rice, some meats etc. Super Heated Steam is ideal for cooking frozen vegetables for example, as the temperature recovery is much faster due to the assistance of the oven heating system.
electrolux user guide air-o-steam ® And there’s More!!! Other options include the following Sequential cooking 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.
electrolux user guide L.T.C. Low Temperature Cooking in AOS Low Temperature Cooking has been developed over a period of time with vast testing in our own laboratory and in conjunction with the University of Udine Italy. Using this method guarantees optimum yields every time from all types of meat that would be otherwise roasted in the “traditional” way.
electrolux user guide Preheating phase Progressive cooling-down phase 200 °C Temperature 160 °C 120 °C Searing phase Finishing-off phase (actual core temperature= target core temperature) Cook and hold COOKING CHAMBER TEMP 65 °C CORE TEMP 0 °C 0h 0,5 h Up to 24 hrs. Time 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.
electrolux user guide air-o-steam ® Cooking with the Electrolux 6-Point Multi Sensor Probe The 6-Point multi sensor probe is like having an expert watching over your food while it is being cooked or regenerated. All the guesswork has been eliminated and now your food will always be cooked to perfection. The Electrolux 6-Point multi sensor Probe has 6 sensors for more precise measurement of temperature. Of the six temperature measurements taken, only the lowest is taken into consideration.
electrolux user guide air-o-steam ® Guide to core temperature Refer to your country legislation (if any) temperatures are in degree Celcius Sequential cooking Cooked for consumption Cooked for Blast chilling, prior to Regeneration Beef Roast Rare Med - Rare Medium Med - Well Well - Done 52 56 60 65 70 - 55 59 64 69 75 50 54 58 63 68 - 52 57 62 67 72 Beef Braids Rare 72 68 Beef Fillet Strip loin T - Bone (As for Roast Beef) Beef Boiled Shoulder Rib Thigh 76 73 76 70 70 70 80 77 63 - 68
electrolux user guide Sequential cooking Cooked for consumption Cooked for Blast chilling, prior to Regeneration 75 75 68 - 75 Do not Regenerate! 75 70 - 72 72 70 65 75 75 62 68 68 75 72 75 70 73 70 73 Do not Regenerate! 70 - 72 72 68 68 70 Do not Regenerate! 70 Do not Regenerate! 95 93 93 / / 93 95 95 Steak and Kidney Pie Pâtés/Terrines Meat Loaf Beef Cabbage rolls Game Venison Roast Elk Roast Reindeer Roast Sausage Pork Beef Chicken Frankfurters Fish Fillet Whole Pâté Terr
electrolux user guide air-o-steam ® Cook and Hold HOLD The cook and hold method was developed hundreds years ago (in the days before the modern oven) when tribesmen would dig a hole in the ground and make a big fire heating river stones. When the flames died down they would cover the hot stones with large leaves, lay large pieces of meat over the leaves, cover the meat with more leaves then bury (cover with a layer of 1/2 meter soil) the lot.
electrolux user guide Special ECO - Delta ECO - Delta cooking is a special cooking process ensuring high quality results in all types of large joints for roasting. The process guarantees a constant difference (“delta”) between the core temperature of the food to be cooked and the temperature inside the oven cavity.
electrolux user guide air-o-steam ® Selecting pre-set cooking cycle pre-set or memorised To select a pre – set cooking cycle or one that you have memorised follow this procedure. Operation 1 When the oven is first turned on and after the lamp test you will see the three cooking mode buttons flashing together with the Advanced functions button and the Programs control set button.
electrolux user guide air-o-steam ® Cooking guide For pre-set cycles Recipe suggestions/guide for air-o-steam® by Electrolux 1. Roast Beef Tips Cooking cycle suggestion Trim off excess fat, dry meat and rub with seasoning/herbs of your choice. Cook on a trivet or mire-poix of rough cut raw vegetables to allow airflow to circulate around the meat. The cooked mire-poix adds delicious flavour to the sauce made from pan juices.
electrolux user guide 3. Lamb Rack Tips Cooking cycle suggestion Trim off excess fat and trim points, remove chine bone. Season as desired and cook with bone side down. Depending on thickness of cutlet bones you may have to wrap tips in aluminium foil for protection and to keep them white. Phase 1 180 °C 60% humidity Core Probe 40 °C Phase 2 190 °C 10% humidity Core Probe 55 °C Phase 3 for 2’ 4.
electrolux user guide air-o-steam ® 5. BBQ chicken Tips Cooking cycle suggestion Remove any offal parts from inside the chicken, wash chicken under cold running water then dry with paper towel. Seasoning (stuffing) may be placed inside bird to give a nice flavour. A dry seasoning mix can be sprinkled over the outside of the bird. Place on “Chicken Grids” or standard GN 1/1 stainless steel wire grids back side down 5-6 per grid.
electrolux user guide 6. Roast chicken Tips Cooking cycle suggestion Remove any offal parts from inside the chicken, wash chicken under cold running water then dry with paper towel. Seasoning (stuffing) may be placed inside bird to give a nice flavour. A dry seasoning mix can be sprinkled over the outside of the bird. Place on “Chicken Grids” or standard GN 1/1 stainless steel wire grids back side down 5-6 per grid.
electrolux user guide air-o-steam ® 8. Lasagne Tips Cooking cycle suggestion Pre make into 65 mm deep GN 1/1 pans or 1/2 size pans. 5 kg max per pan. Phase 1 165 °C 30% humidity, for 20’ Phase 2 160 °C Vent open, for 20’ Phase 3 for 2’ 9. Kebabs/Satay Beef, Chicken or Pork Tips Cooking cycle suggestion Cut meat pieces into approx. 1 1/2 cm square pieces. Use beef and pork fillet to ensure tenderness. Soak wooden skewers in water for an hour prior to pushing on the meat pieces.
electrolux user guide 11. Rice - Pilaf Style Tips Cooking cycle suggestion 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. Phase 1 150 °C 80% humidity, for 25’ Note If using Hot water or Hot stock reduce the cooking time on Phase 1 to 15 minutes.
electrolux user guide air-o-steam ® 14. Frozen mixed vegetables Tips Cooking cycle suggestion Place vegetables into GN 1/1 x 65 mm deep perforated pans loosely – not as a solid frozen block ! 2 – 2 1/2 kg per pan. Pre heat oven to 160 °C on Combi cycle, 60 % humidity. Phase 1 130 °C for 15’ Phase 2 100 °C for 15’ Phase 3 for 3’ 15. Whole Baked Fish Tips Cooking cycle suggestion Clean fish well with cold water, remove any intestines.
electrolux user guide 17. Tartlets - individual portions, each 1 1/2 cm deep Tips Cooking cycle suggestion Place on perforated aluminium baking sheets. Phase 1 185 °C 30% humidity, for 3’ Phase 2 165 °C 20% humidity, for 9’ Phase 3 for 1’ 18. Apple Strudel - individual portions Tips Cooking cycle suggestion Place on baking paper on perforated aluminium baking sheets. Phase 1 185 °C 20% humidity, for 10’ Phase 2 165 °C Vent open, for 6’ Phase 3 for 2’ 19. Meat Balls - approx.
electrolux user guide air-o-steam ® 20. Par–Bake baguette and small rolls Tips Cooking cycle suggestion Place on perforated aluminium baking sheets. Phase 1 180 °C 30% humidity, for 10’ Phase 2 170 °C Vent open, for 5’ Phase 3 for 2’ 21. Apple (or fruit) crumble Tips Cooking cycle suggestion Cook in round cake tins or in 40 mm deep GN 1/1 pans.
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electrolux user guide air-o-steam ® Multi-phase cooking Examples of multi phase cycles Item Cooking cycle Roast Beef Phase 1 Convection cycle 200 °C for 10’ Phase 2 Combi cycle 180 °C 30 % humidity Core probe 50 °C Phase 3 Pause 10’ Phase 4 Combi cycle 140 °C 40 % humidity Half fan Core probe 55 °C Convection cycle 180 °C 10 % humidity Half fan Core probe 58 °C Phase 5 Phase 6 Pause 5’
electrolux user guide Item Cooking cycle Roast Chicken Phase 1 Convection cycle 210 °C 10 % humidity for 8’ Phase 2 Combi cycle 190 °C 90 % humidity for 10’ Phase 3 Convection cycle 190 °C 60 % humidity for 8’ Phase 4 Combi cycle 230 °C 40 % humidity for 5’ Phase 5 Convection cycle 195 °C Vent open Phase 6 Pause 2’ Core probe 82 °C 49
electrolux user guide air-o-steam ® Item Cooking cycle Meat Terrine Phase 1 Steam cycle 75 °C Half fan Phase 2 Pause 5’ Quiche Phase 1 Convection cycle 160 °C 20 % humidity for 20’ Phase 2 Convection cycle 180 °C 10 % humidity for 15’ Phase 3 Pause 2’ Pilaf Rice Phase 1 Combi cycle 150 °C 80 % humidity for 25’ Phase 2 Combi cycle 140 °C 40 % humidity for 3’ Phase 3 Pause 2’ Core probe 68 °C
electrolux user guide Item Cooking cycle Lasagne Phase 1 Convection cycle 165 °C for 20’ 30 % humidity Phase 2 Convection cycle 160 °C Vent open for 20’ Phase 3 Pause 2’ Baked Fish Phase 1 Combi cycle 170 °C 40 % humidity Phase 2 Pause 2’ Cauliflower Phase 1 Steam cycle 100 °C for 10’ Phase 2 Pause 1’ Core probe 66 °C 51
electrolux user guide air-o-steam ® Item Cooking cycle Poached Fruit sous-vide Phase 1 Steam cycle 93 °C for 18’ Phase 2 Pause 2’ Croissants Phase 1 Convection cycle 160 °C 30 % humidity, for 18’ Phase 2 Pause 2’
electrolux user guide air-o-steam ® Capacities for roasting chickens Based on 1.
electrolux user guide air-o-steam ® Cooking cycle For Roast chickens (whole) Item Cooking cycle Phase 1 Convection cycle 190 °C 10 % humidity for 10’ Phase 2 Combi cycle 175 °C 40 % humidity for 10’ Phase 3 Combi cycle 180 °C for 5’ Phase 4 Combi cycle 175 °C 10 % humidity for 5’ Phase 5 Convection cycle 190 °C Vent open Phase 6 Pause 2’ Core probe 82 °C
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electrolux user guide air-o-steam ® Setting time and date Operating Instructions Operation 1 Turn on power to oven by pressing on/off button. Now press and hold for approx. 1.5 seconds. The time/core temperature button. Operation 2 You will see in the display for example Operation 3 The number 16 will be flashing, this is the Hour. To change use main control dial to select the real hour time. Remember that the clock is a 24 hr clock! To select minutes, press the time/core temperature button.
electrolux user guide air-o-steam ® Storing cooking cycle in memory e.g. Roast Beef Operation 1 Select Combi mode with 40% humidity, press the Combi button twice then use main control dial to select humidity at 40%. Operation 2 Select air-o-steam® temperature by pressing the actual temperature button. Use main control dial to select air-o-steam® temperature (e.g. 140 °C). Operation 3 Select either pre-set time or core temperature probe by pressing the actual time/core temperature button.
electrolux user guide Now you will see 1 P: SELECT NUMBER. Press program control set then you will see 01 P: CONFIRM. P A number 01 will appear and flash here, asking you to accept or change to another number of your choice. To confirm press program control set. P Operation 6 Now you will see 01 P: SELECT NUMBER. Now turn main control dial until you see 01 P: EDIT NAME. P Press program control set again, you will see 01 R P: CONFIRM (R): turn main control dial to select number or letter here.
electrolux user guide P START P STOP Press program control set again, you will see 01 ROAST BEEF P: CONFIRM. Press program control set button for 1-5 seconds, the display will now clear – you have saved cooking cycle into program memory. Operation 7 P To select memorised cooking cycle press program control set then turn main control dial to select corresponding number – wait a couple of seconds and the name of cycle will appear. To activate cycle, press start/stop button.
electrolux user guide air-o-steam ® Adding a Delay at beginning of a cycle e.g. You want to cook a large Beef roast approx. 15 kg, The chamber must be at Ambient (room) temperature and the meat must be chilled at approx. 2-4 °C. Operation 1 Select Combi mode with 40% humidity, press the Combi button twice then use main control dial to select humidity at 40%. Operation 2 Select air-o-steam® temperature by pressing the actual temperature button.
electrolux user guide Operation 5 Press start/stop button to activate cycle. START STOP The oven lights will go off and the display above program control set will show D1 •1 alternately. P After the delay period (time) has passed the cooking cycle will automatically start.
electrolux user guide air-o-steam ® Cook and Hold e.g. Roast Beef (pre-heat “air-o-steam®” to 190 °C) Operation 1 Select Combi mode with 40% humidity, press the Combi button twice then use main control dial to select humidity at 40%. Operation 2 Select air-o-steam® temperature by pressing the actual temperature button. Use main control dial to select air-o-steam® temperature (e.g. 160 °C). Operation 3 Now set the core temperature value at approx.
electrolux user guide Now press main control dial you will see 1 H P: MENU P In the temperature display you will see 12 P: ADD HOLD The word “Hold” will also be illuminated in the “Cooking advanced modes” area. Now using the main control dial turn to select a Holding temperature, e.g. 65 °C. Operation 5 Now press start/stop button to activate cycle. START STOP When the meat has reached the target core temperature the oven will automatically switch to Hold function.
electrolux user guide air-o-steam ® ECO - Delta cooking Using “Linear Process” e.g.: Roast Beef Operation 1 Select Combi and press button again to set the humidity level – using the main control dial to 45%. Operation 2 Now select a target core temperature, e.g. 57 °C by pressing the time and core temperature button while the numbers are flashing use main control dial to select 57 °C.
electrolux user guide air-o-steam ® ECO - Delta cooking Using “Progressive” process e.g. Roast Beef (pre-heat “air-o-steam®” to 100 °C for 10‘) Operation 1 Now select Steam cycle at 100 °C (1st phase) and set a time of 10’. Operation 2 Press program control set you will see 1 P: MENU P Now press program control set again, you will see 1 P: ADD PHASE P Press program control set again and you will see 12 P: MENU P Now select Combi cycle and set humidity level (by pressing Combi button again) to 40%.
electrolux user guide Operation 3 Press program control set again and you will see 12 P: ADD PHASE P Press program control set again and you will now see 123 P: MENU P Now select Combi cycle at 30% humidity and a ECO - Delta temperature value of 40 °C, core probe temperature at 40 °C. Operation 4 Press program control set again and you will see 123 P: ADD PHASE. P Press program control set again you will see 1234 P: MENU.
electrolux user guide Operation 6 Press program control set again and you will see 12345 P: ADD PHASE. P Now press program control set again, you will see 123456 P: MENU. P Now press advanced functions button and using the main control dial, select pause, set the time for 2 minutes. U Now press the start/stop button to activate the cycle. START STOP This cycle is suited to other meats, just set the final core temperature to suit product.
electrolux user guide Notes:
electrolux user guide maintenance instructions 69
electrolux user guide air-o-steam ® Descaling steam generator Guide Warning When the indicator light comes on it is letting you know that the steam generator tank requires cleaning/descaling. Operation 1 Turn off the water supply to air-o-steam® (oven must be on but not in operation). Operation 2 Press the manual steam generator emptying button until the light comes on, this will automatically open the drain valve and the water from the steam generator tank will be released.
electrolux user guide air-o-steam ® Cleaning cooking chamber Guide Operation 1 For best results remove cooking trays, wire grids etc from the roll-in rack/pan support. The oven temperature must be below 70 °C prior to starting the cleaning cycle, if it is higher select the quick cool down button (with the door in the closed position). Operation 2 When the fan starts spinning, open the oven door to speed up the cooling down process.
electrolux user guide Notes:
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electrolux user guide air-o-chill® Blast chiller and Freezer Cruise cycle Patent pending Turbo cooling and programs (2 per cycle) Customizable, by the ice-cream cycles they can be replaced via software Chamber/core temperature value HACCP and malfunction alarms Chilling/freezing cycle selection: • Soft chilling • Hard chilling • Positive holding • Shock freezing • Freeze holding NF/UK standards or customized settings Real time with self-diagnostic Residual time estimation for probe driven cycle
electrolux user guide Chilling cycles with probe the ARTE (Algorithm for Residual Time Estimation) activates automatically Cruise Automatically adjusts the working temperature to the type of food. It reduces the chilling time and prevents superficial burns. Patent pending Soft Chilling air temperature: -2 °C Ideal for delicate foods, such as leafy or cut vegetables, seafood, small portions of meat, pastries, small cakes, biscuits, pasta.
electrolux user guide air-o-chill ® Cruise function The “Cruise” cycle controls automatically the chilling process. It tries to terminate the process within the normative limits and preserves the food quality. Simply insert the core temperature probe into the hot food, close the door and press the CRUISE button. It works by first starting in a “soft” chill mode where the working air temperature inside the blast chiller is -2 °C.
electrolux user guide Ice Cream Freezing Cycles There are two ice cream freezing cycles: P P 1 P 2 1 is for fresh ice cream that is usually made in a batch freezer ice the first cream machine and is then dispensed into containers at approx -6 °C. These containers of ice cream are then placed into the air-o-chill® with the food probe inserted into the ice cream. The target temperature for freezing is set at -14 °C and the working temperature inside the cabinet is set at -20 °C.
electrolux user guide Notes:
electrolux user guide useful tips for blast chilling ® with air-o-chill 79
electrolux user guide air-o-chill ® Useful tips for Blast Chilling With the new Electrolux air-o-chill® Blast chiller/freezer it is not necessary to pre-chill appliance prior to loading and starting of cycle for most products. Very small items may require air-o-chill® to be turned on approx. 5 minutes prior to loading. This enables the “Prep” cycle to run then the chilling process will start. Remember to always have the plug in place – in the drain outlet inside cavity.
electrolux user guide air-o-chill ® Soft Chilling Remember the air temperature inside the cavity will be minus 2 °C Soft Chilling - cycle is for delicate foods e.g. • • • • • • vegetables grown above the ground seafood small portions of meat e.g.
electrolux user guide air-o-chill ® Vegetables After cooking vegetables, e.g. in a steamer – remember to cook to “just cooked” stage as they will still cook slightly more until they have started to chill – if you normally cook beans for 6 minutes, reduce the cooking time by 2 minutes as the time taken to remove from steamer and place into the air-o-chill® will equate to having allowed the full 6 minutes of cooking time.
electrolux user guide air-o-chill ® Hard Chilling Remember that the air temperature inside the cavity will be approx. minus 20 °C Hard Chilling - This cycle is used for more solid or firm foods e.g. • vegetables grown below the ground • soups • stocks and sauces • stews and casseroles • whole joints of meat and poultry – don’t put in joints larger than approx. 4-5 kg as it is difficult for the cold air to penetrate into centre unless it is long strip like loin etc.
electrolux user guide air-o-chill ® Storage of food after Blast chilling Remember to always cover food with a lid or plastic wrap to prevent drying and odour transfer to other products in chiller Sauce based foods, curry pastes etc. can be measured into vacuum bags (after initial Blast chilling) then vacuum-sealed which will give a longer shelf life – up to 35 days – depending on product. If you require a longer shelf life, vacuum packed sauces, stocks, pastas, casseroles etc.
electrolux user guide air-o-steam ® Regenerating chilled cooked food It is important to regenerate/reheat pre-cooked chilled food to a safe serving temperature. Some countries have laws governing this so be sure to check with local health authorities. Operation 1 U R Press the advanced functions button and using the main control dial select the regeneration cycle then press the cooking advanced mode button again to confirm. The symbol will be orange in colour.
electrolux user guide air-o-chill ® Blast freezing air-o-chill®/freezer The air temperature inside the blast freezer reaches minus 35 °C and at the end of the cycle holds product at minus 22 °C. Product can be blast frozen either in vacuum bags, suitable sturdy plastic containers that are no more than 40 mm deep and Gastronorm pans with a maximum depth of 40 mm.
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electrolux user guide air-o-chill ® Chilling cycles Operation 1 Turn on power to air-o-chill® by pressing on/off button. Operation 2 After lamp test press central selector arrows button to select any of the below cycles: • • • • • • Soft Chilling Hard Chilling Chill Storage Blast Freezing Freeze Storage Turbo Chilling - 2 °C - 20 °C + 3 °C - 35 °C - 22 °C - 20 °C The selected symbol will become orange colour. e.g. Soft Chilling Operation 3 Press start/stop button to activate cycle.
electrolux user guide 89 air-o-chill ® To change from NF to UK settings or vice/versa Operation 1 Press advanced functions button U Operation 2.a Then press central selector arrows button Until the norms profile selection lights up NF UK Press again advanced functions button to confirm U Operation 2.b Using central selector arrows button Select or Wait a few seconds and it will vanish from view – you have now changed the “norms”.
electrolux user guide air-o-chill ® Customise time and temperature setting Operation 1 Select the cycle you wish to modify, e.g. soft chilling cycle. Operation 2 Now press the personalised programs button. M You will see the program 1 icon becoming red colour. P 1 P 1 To change the air temperature, press chamber/core temperature button and be sure the cavity temperature light is on -2 °C. cavity temperature Keep your finger pressed for 3 seconds, you will then see the -2 numeral flash.
electrolux user guide air-o-chill ® Operation 4 If you want to set a custom cycle on program 2 press the central selector arrows button You will see the program 2 icon becoming red colour.
electrolux user guide air-o-chill ® To customise set parameters Operation 1 Press advanced functions button. U NF UK Using central selector arrows button (right-hand) select norms profile selection. Now using central selector arrows button (right-hand), select hand icon while this symbol is illuminated. Operation 2 Press chamber/core temperature button and “hold” until the number starts flashing.
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electrolux user guide air-o-chill ® air-o-defrost Fresh food directly from the freezer! The Electrolux air-o-defrost uses a unique method of combining Low Temperature Steam and high velocity air circulation to thaw frozen products. The “target” thawed temperature can be set between –1 °C up to +2 °C in increments of 1/10th of a degree. When thawing meat for slicing it is best to thaw to -1 °C as this will facilitate slicing as the meat will still be firm and hold it’s shape when slicing.
electrolux user guide After turning on air-o-defrost To defrost frozen products you simply place them into the perforated containers, make a small hole in the product using the supplied “hand drill” insert the core temperature probe, close the door, set target temperature and leave the rest to air-o-defrost.
electrolux user guide Capacity The model 180 has a recommended maximum load of 35 – 40 kg (77 – 88 lbs) and the thawing process only uses steam. The model 1200 has a recommended maximum capacity of 150 – 200 kg (330 – 440 lbs) and the thawing process uses both steam and heating elements to raise the cabinet temperature to +15 °C.
electrolux user guide Comparative weight loss Minced Meat 60 % Cubes/Sliced Beef meat 56 % Roast Beef 6 % 3 % 50 % Filet of Cod traditional thawing 8 % 3 % 63 % Tenderloin 9 % 3 % 67 % innovative thawing % air-o-defrost 9 % 4 % 9 % 3 % 67 % Filet of Salmon cold room at 3 °C 10 % 4 % reduction of weight loss Comparative thawing time Minced Meat Cubes/Sliced Beef meat 70 % Filet of Salmon 21 4 83 % Filet of Cod 21 2 93 % innovative thawing - hrs air-o-defrost 40 12 18 3 83 %
electrolux user guide Notes:
electrolux user guide recipe selection 99
electrolux user guide meat/poultry/game 101
3 60 Pitch - mm Rack of lamb (5-6 pt) 10 per rack Pitch - mm 3 with LTC humidity level 3 %H 80 60 Pitch - mm Pork casserole in 65 mm deep G/N 1/1 pans 4 4 4 4 80 3 with LTC 3 80 60 with LTC Beef casserole use 65 mm deep G/N 1/1 pans 1 1 4 1 1 80 1 60 1 with LTC 1 80 Pitch - mm 1 6 Roast Pork 3 - 4,5 piece 2 per rack 60 Pitch - mm Roast Beef 3 - 4,5 kg piece 2 per rack Food item 5 5 60 5 5 60 5 60 3 3 60 3 3 60 10 8 8 80 8 8 80 8 80 4 4 8
80 60 Pitch - mm 6 60 Bacon slices arranged on 20 mm trays Pitch - mm 60 Pitch - mm %H humidity level 3 3 Roast duck 3 per rack 80 60 Pitch - mm BBQ chicken 1-2 kg piece 5-6 per rack 4 80 4 4 80 3 Roast chicken 1-2 kg piece 5-6 per rack 80 60 Pitch - mm 4 4 3 Cottage pie brush top with melted butter 4 3 80 60 Pitch - mm 6 Lamb casserole in 65 mm deep G/N 1/1 pans Food item 5 60 5 60 5 60 10 60 5 60 5 60 10 8 80 8 80 8 80 4 80 4 80 8 80 10 60
humidity level 1 with LTC %H 1 1 1 80 60 Pitch - mm Veal shoulder roast 1 joint per rack 80 4 4 60 6 80 4 6 60 4 80 60 6 4 4 80 6 6 60 6 6 Hamburger 100 gr each 15 per tray GN 20 mm Pitch - mm Chicken legs 15 per rack Pitch - mm with LTC Chicken breast (fresh) 12 per tray GN 20 mm Pitch - mm with LTC Stuffed chicken breast 12 per tray GN 20 mm Pitch - mm Food item 2 2 60 10 60 10 60 10 10 60 10 10 60 10 2 2 80 8 80 8 80 8 8 80 8 8 80 4 4
4 80 3 60 6 60 Pitch - mm Kebab (chicken, beef, lamb): cook time depends on size of meat pieces (GN 20 mm pans) %H humidity level Meat balls Pitch - mm Boned, stuffed rolled loin of pork 2 pieces per GN 40 mm pans 6 60 2 80 60 Pitch - mm Hare/Rabbit 4 kg per GN pans Pitch - mm 4 3 4 80 2 80 4 80 60 Pitch - mm Ox tongue 5 kg per 65 mm GN pans 80 4 60 6 3 Meat terrine 2 terrines per rack Pitch - mm Food item 10 60 5 60 10 60 5 60 5 60 5 60 10 8 80 4 80
electrolux user guide farinaceous dishes 107
Pitch - mm 60 Pitch - mm humidity level 3 Baked pasta 65 mm pans, 3 kg each %H 60 Pitch - mm 3 3 Vegetable lasagne 65 mm pans, 3 kg each 60 Pitch - mm 3 4 80 4 80 4 80 4 80 60 Lasagne 65 mm pans, 5 kg each Rice-pilaf style 65 mm pans, 1.
humidity level 3 %H 60 Pitch - mm Gnocchi alla romana 40 mm pans Food item 6 4 80 5 60 10 8 80 10 60 20 GN 1/1 trays air-o-steam® 16 80 20 60 40 32 80 Automatic temperature Pre-heating %H 20’ 30 170 °C 1 %H 3’ 170 °C 2 %H 3 2’ 4 Cooking air-o-steam® 5 6 With probe If regenerated Chilling air-o-chill® %H 8’ 40 120 °C portioned Regeneration air-o-steam® 109
electrolux user guide miscellaneous 111
Pitch - mm 60 3 60 6 Pitch - mm Duchess potatoes pipe mix onto greased baking sheets or 20 mm pans.
%H humidity level Scotch eggs double crumb 20 mm tray, 24-30 per tray Pitch - mm Food item 3 60 6 4 80 5 60 10 8 80 10 60 20 GN 1/1 trays air-o-steam® 16 80 20 60 40 32 80 Automatic temperature Pre-heating %H 10’ 40 160 °C 1 %H 7’ 30 150 °C 2 %H 2’ 150 °C 3 %H 4 1’ Cooking air-o-steam® 5 6 With probe Chilling air-o-chill® Not suitable for regeneration Regeneration air-o-steam® 113
electrolux user guide seafood 115
4 80 6 60 60 3 Pitch - mm Seafood terrine on wire grids, 3 per grid humidity level 3 Crab 65 mm perforated pan, 8-10 crabs per pan %H 60 Pitch - mm Lobster 20 mm perforated 3-4 kg per pan 4 80 4 80 4 80 60 Pitch - mm Salmon filets poached 40 mm pans, 15 fillets per pan, depends on size 3 4 6 Pitch - mm 80 60 Pitch - mm Whole fish approximately 280-320 g.
%H humidity level 6 4 80 60 Pitch - mm Fish balls 20 mm pans-solid, 50 per pan 80 4 60 6 6 Fish filets boiled 20 mm pans-solid Pitch - mm Food item 10 60 10 60 10 8 80 8 80 20 60 20 60 20 GN 1/1 trays air-o-steam® 16 80 16 80 40 60 40 60 40 32 80 32 80 Automatic Automatic temperature Pre-heating %H %H 5 6 With probe If regenerated Chilling air-o-chill® %H Regeneration air-o-steam® 6-8’ 20 180 °C With probe %H 4-6’ 60 120 °C 40 65 °C 4 130 °C
electrolux user guide vegetables 119
humidity level 6 Cabbage shredded 40 mm perforated, 2.5 kg per pan %H 60 6 60 Pitch - mm Cauliflower 40 mm perforated, 2 kg per pan Pitch - mm 4 80 4 80 4 80 60 Broccoli (fresh) 40 mm perforated, 1.5 kg per pan 6 4 6 Pitch - mm 80 60 Pitch - mm Beans (frozen) 40 mm perforated, 2.5 kg per pan 80 60 4 4 80 6 60 6 6 Beans (fresh) 40 mm perforated, 2.5 kg per pan Pitch - mm Asparagus 20 mm perforated pans, 1.
80 60 Pitch - mm 80 60 3 60 Pitch - mm Stuffed peppers 40 mm solid pans, 20 pieces per pan Pitch - mm %H humidity level 3 4 6 Frozen mixed vegetables 80 60 Pitch - mm Leeks 40 mm perforated, 2 kg per pan 4 80 4 4 6 Corn cob 40 mm perforated, 12 per pan 4 6 80 60 Pitch - mm 6 Mousaka 20 mm solid pans Food item 5 60 5 60 10 60 10 60 10 60 10 8 80 8 80 8 80 8 80 8 80 10 60 10 60 20 60 20 60 20 60 20 GN 1/1 trays air-o-steam® 16 80 16 80 16
electrolux user guide desserts 123
80 4 80 60 3 60 Pitch - mm Crème caramel 40 mm solid pans, 18-24 pieces per pan.
%H humidity level Fruit cake in round tins, 23 cm diameter, 2 per grid Pitch - mm Fruit muffins in muffin tins on wire grids, 18 per grid Pitch - mm Food item 4 80 60 3 4 80 6 60 6 5 60 10 60 10 8 80 8 80 10 60 20 60 20 GN 1/1 trays air-o-steam® 16 80 16 80 20 60 40 60 40 32 80 32 80 Automatic Automatic temperature Pre-heating %H %H 15’ 175 °C 10’ 180 °C 1 %H %H 10’ 180 °C 7’ 160 °C 2 %H %H 1’ 5’ 20 180 °C 3 %H 4 1’ Cooking air-o-steam®
Pitch - mm %H humidity level Apple strudel perforated baking sheets, 2 strudels per sheet Pitch - mm Sausage rolls perforated baking sheets, 20-24 per sheet Pitch - mm French tartlets perforated sheets, 18-20 per sheet Pitch - mm Danish Pastries perforated baking sheet, 10-12 per sheet 6 60 6 60 4 80 4 80 4 80 60 6 4 80 60 6 4 6 80 60 Choux buns 20 mm pans or baking sheet, 24-30 per sheet Pitch - mm 4 6 80 60 Pitch - mm 6 Croissants proved ready to bake 20 mm pans or ba
humidity level 6 %H 60 Pitch - mm Christmas mince pies individual recessed baking tins, 24 per shelf Food item 6 4 80 10 60 10 8 80 20 60 20 GN 1/1 trays air-o-steam® 16 80 40 60 40 32 80 Automatic temperature Pre-heating %H 10’ 175 °C 1 %H 6’ 10 165 °C 2 %H 3 2’ 4 Cooking air-o-steam® 5 6 Chilling air-o-chill® Regeneration air-o-steam® 127
electrolux user guide Notes:
electrolux user guide appendix 129
electrolux user guide Notes:
electrolux user guide air-o-system How to use The following pages (132 and 133): “Cooking cycle chart” and “Cook/ Chill/ Regeneration chart” are for you to record your personal cooking programs. Please use these pages as a “master copy” and keep blank! Photocopy them as required to record your own data, which you can keep near the air-o-system appliances for a quick reference. This will make retrieval of pre-programmed cycles much easier to find and enable you to collect over time a comprehensive file.
electrolux user guide air-o-steam ® Cooking cycle chart Program number Name of dish Time/Probe
Food item Cooking Cook/ Chill/ Regeneration chart Chilling Regeneration
Electrolux Professional SpA Viale Treviso, 15 - 33170 Pordenone - Italy - Tel. (+39) 0434 3801 www.electrolux.com/foodservice The Company reserves the right to change specifications without notice. Share more of our thinking at www.electrolux.
