Heating And Cooling Times; Rules For Steam Cooking - Electrolux VARIO STEAM S33-E Operating & Installation Instructions Manual

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4. HEATING AND COOLING TIMES

Summarized below are the heating and cooling times for the empty appliance:
Preheating the water bath
From the start to the time the set temperature or pressure is reached
100°C/pressureless
110°C/0,5 bar
120°C/1 bar
Cooling of the cooking compartment until door can be openend
slowly from
from
quickly from
from

5. RULES FOR STEAM COOKING

Pressure levels
Full pressure 1 bar (120°C)
Steam cooking with best heat
transfer and therefore
cooking times. This level is the
optimal cooking setting for most
kinds of food.
Cooking times
The total cooking time of a particular kind of food consists
of three phases.
T Temperature in food
Z Time
ZG Total cooking time
S Start
E End
ZS Rising time
ZH Holding time
ZF Fall-off time
Below are the guide values with regard to food,
temperature, pressure, cooking time, and cooling speed.
Because of the qualitative and quantitative differences of
the different kinds of food, the cooking programs must be
finely adjusted from case to case and adapted to the
respective conditions.
The size of the food pieces must be uniform. This makes it
possible to avoid different stages of cooking in the finished
product. Potatoes and vegetables should be cut and
prepared only in stick or cube form and not in the form of
slices. Slices prevent uniform surrounding with steam
during the cooking process.
Frozen vegetables can be cooked without being thawed.
The cooking times are about 2 minutes longer than they
are for fresh vegetables.
Operating and installation instructions
4 min.
3 min.
5,3 min.
7 min.
0,5 bar 1,2 min.
1 bar 2 ,2 min.
0,5 bar 0,5 min.
1 bar 1 min.
Low pressure 0.5 bar (110°C)
Slow steam cooking gives regular
shortest results with large loads of food and
tuberous and root vegetables.
VARIO STEAM E
Pressureless cooking at 70 to 100°C
Pressureless
heating up (reheating) precooked
food, thawing frozen food or cooking
very sensitive food (pies, etc.).
The maximum weight of a load per cooking process must
not exceed that of 17 kg potatoes.
Pressureless steam cooking should as a rule be carried
out at the 100°C setting.
If pressure steam cooking is carried out with sensitive food
(certain fish, vegetables, potatoes, etc.), it is advisable to
reduce the pressure slowly, i.e. to set the cooling (5) to
"slow".
Special kinds of food, for example patés, must be cooked
in the temperature range of 70 - 90°C.
steam cooking for