Electrolux EOB9956VAX User Manual page 14

14 www.electrolux.com
Heating func‐
tion
True Fan Cook‐
ing
Full Steam
Humidity Low
Humidity Medi‐
um
Humidity High
Application
To bake on one shelf
position and to dry
food.To bake on up
to two shelf positions
at the same time and
to dry food.To bake
on up to three shelf
positions at the same
time and to dry
food.Set the tempera‐
ture 20 - 40 °C lower
than for Conventional
Cooking.Set the tem‐
perature 70 - 100 °F
lower than for Con‐
ventional Cooking.
For steaming vegeta‐
bles, side dishes or
fish.
The function is suita‐
ble for meat, poultry,
oven dishes and cas‐
seroles. Thanks to
the combination of
steam and heat, meat
gets a tender and jui‐
cy texture along with
a crusty surface.
The function is suita‐
ble for cooking
stewed and braised
meat as well as
bread and sweet
yeast dough. Due to
the combination of
steam and heat the
meat gets a juicy and
tender texture and
yeast dough bakeries
get a crispy and shiny
surface.
The function is suita‐
ble for cooking deli‐
cate dishes like cus‐
tards, flans, terrines
and fish.
Heating func‐ Application
tion
Vacuum cooking with
steam at a low tem‐
perature for meat,
SousVide Cook‐
fish, seafood, vegeta‐
ing
bles and fruit. The
food needs to be vac‐
uum sealed in plastic
pouches before using
this function.
To bake bread.
Bread Baking
To prepare very ten‐
der and succulent
roasts.
Slow Cooking
To bake cakes with
crispy bottom and to
preserve food.
Bottom Heat