Electrolux Mini Combi Oven Manuel utilisateur

Mini Combi Oven

Professional

A great oven in a small space. Everything you need

for steaming, baking, roasting or grilling.

Compact, easy to use, steam

convection oven ideal for quick

service, bars, cafés and small

restaurants

Prepare breakfast, lunch, dinner

and even desserts

Extremely versatile due to its

many functions (max. steam, low

temperature steam, convection

and combined steam/convection)

Easily disassemble internal parts

for cleaning

Safety guaranteed thanks to the

self-balanced oven door

No need for a special water

connection

Just plug it in, fill the storage

tank with water and off it goes

wherever you want

•

Technical data

Voltage

Frequency

Phases

230 V

50 Hz

Power (kW) 2,2 kW

Dimensions

(wxdxh) 350x560x465 mm

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Water storage tank

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Creative, versatile and professional.

A perfect recipe every time thanks to the wide

range of accessories.

Plain container

Non-stick baking plate

Wire grid

Perforated container

Simple and easy to use control panel

Cooking mode Ventilation

Temperature Timer

With the Electrolux Mini Combi Oven you only have 4 settings to

worry about:

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Max steam - a rapid method of cooking suitable for

foods normally cooked in water

Steam temperature is above 98°C

Perfect results: foods conserve vitamins as well as shape

and colour

Ideal for all vegetables and potatoes

•

Low steam - for slow even cooking

Steam temperature is around 85°C

Protect your dishes while conserving minerals and

vitamins as well as taste, form and colour.

Ideal for fish, warming meat dishes and heating vacuum

packed products

•

Rabbit Fillet Salad

Broccoli Torte

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Combi cooking - a combination of hot air and

steam, an intelligent way of cooking

An intense flow of hot air and steam seals-in flavour and

keeps weight loss to a minimum

Conserve vitamins and minerals without altering taste

Ideal for fish, vegetables and meats

•

Convection cooking - the best method for

roasting all types of foods

A perfect result every time without the risk of burning

thanks to the integrated ventilation

Cook everything from fish fillets, meats and vegetables to

desserts and biscuits

•

Cooling - cook a variety of foods quickly, no time

wasted cooling the oven

Uses only the integrated fan for rapid cooling

Ideal when having to change from roasting meats to

heating sensitive foods such as fish or vegetables

•

Salmon Medallions

Focaccia

Cooking mode Ventilation Water

Max steam closed yes

Temperature °C Grid level N° Cooking time

/ 2 and 4 35 to 45 min.

Jacket Potatoes

Serves 6

Wash the potatoes and place them on

the perforated container

Cook for 35 to 45 min. at Max steam

Note:

To accompany cheese dishes

such as raclettes or fondues

Variation:

You can cut them in half,

cover them with a little sauce and cook

them au gratin

Ingredients

1/1.5 kg medium potatoes

Accessories

Perforated containers

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Cooking mode Ventilation Water

Max steam closed yes

Temperature °C Grid level N° Cooking time

/ 2 and 4 25 min.

Cut the eggplant, zucchini, carrot and

pepper into small cubes

In a non-stick pan, sauté the garlic in

the olive oil until golden brown then

add vegetables without over cooking

Slightly salt and let cool

Add bread (crumbled), egg, adjust salt

and pepper and stuff the squid with

mixture

Roll in transparent paper and cook for

25 min. at Max steam

Harlequin Squid

Serves 4

Ingredients

4 medium fresh squid

½ eggplant, 1 red pepper

2 zucchini, 1 carrot

1 egg, 2 slices loaf bread

20 g pinoli, ½ garlic clove

½ anchovy ﬁllet, fresh basil

½ cup extra virgin olive oil, salt, pepper

Accessories

Perforated containers

Cooking mode Ventilation Water

Max steam closed yes

Temperature °C Grid level N° Cooking time

/ 1, 3 and 5 15 min.

Trout with Vegetables

Serves 4

With a knife, remove the central bone

of the trout from the back side

Place the trout in the plain containers

Spread on top: shallots, vegetables,

salt, pepper and baste with oil

Cook for 15 min. at Max steam and

garnish with bread crumbs

Ingredients

4 medium trout

100 g potatoes, 100 g tomatoes

100 g eggplant, 100 g zucchini

1 tablespoon chopped shallots

olive oil, toasted bread crumbs

salt, pepper

Accessories

Plain containers

Cooking mode Ventilation Water

Max steam closed yes

Temperature °C Grid level N° Cooking time

/ 2 and 4 15 min.

Place rabbit ﬁllets in plain containers

and cook for 15 min. at Max steam

Cut into slices

Mix salad greens together with other

ingredients and serve

Rabbit Fillet Salad

Serves 4

Ingredients

500 g rabbit ﬁllets

100 g Tropea onion

200 g mixed greens

tomato slices

pine nuts, raisins

salt, pepper, balsamic vinegar

Accessories

Plain containers

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Cooking mode Ventilation Water

Low steam closed yes

Temperature °C Grid level N° Cooking time

/ 2 and 4 20 min.

Mix together all ingredients

Filter mixture and pour into single

portion ceramic moulds

Place moulds on perforated containers

and cover with non-stick baking trays

Cook on Low steam for 20 min.

Catalan Cream

Serves 12

Ingredients

6 eggs

260 ml milk

260 ml fresh cream

1 vanilla bean

130 g granulated sugar

Accessories

Plain containers

Ceramic moulds

Cooking mode Ventilation Water

Low steam closed yes

Temperature °C Grid level N° Cooking time

/ 2 and 4 30 min.

Cut broccoli into ﬂowers and cook on

Max steam for 10 min. Let cool

Beat broccoli, place in container with

other ingredients and mix thoroughly

Fill single portion aluminium moulds,

cover with transparent paper and cook

on Low steam for 30 min.

for sauce: sauté garlic, remove and

add cherry tomatoes. Cook until soft,

remove, beat and strain, add paprika

Cool slightly before serving with spicy

sauce

Broccoli Torte with

Spicy Tomato Sauce

Serves 6

Ingredients

½ kg green broccoli, ½ cup fresh cream

2 egg whites, 1 egg yolk

½ cup grated parmesan cheese

100 g ricotta, salt, pepper

for sauce:

cherry tomatoes (in wedges), garlic clove

olive oil, pinch of hot paprika or hot red pepper

Accessories

Perforated containers

Aluminium moulds

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