Electrolux Mini Combi Oven User Manual
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Electrolux Mini Combi Oven User Manual

Mini combi oven professional
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Mini Combi Oven
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Summary of Contents for Electrolux Mini Combi Oven

  • Page 1 Mini Combi Oven Professional...
  • Page 2 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 •...
  • Page 3 Creative, versatile and professional. A perfect recipe every time thanks to the wide range of accessories. Plain container Perforated container Non-stick baking plate Wire grid...
  • Page 4 Simple and easy to use control panel With the Electrolux Mini Combi Oven you only have 4 settings to worry about: Ventilation Cooking mode Temperature Timer...
  • Page 5 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...
  • Page 6 combi...

  • Page 7: Combi Cooking

    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 •...

  • Page 8: Jacket Potatoes

    Harlequin Squid Jacket Potatoes Serves 4 Serves 6 Ingredients Ingredients 4 medium fresh squid 1/1.5 kg medium potatoes ½ eggplant, 1 red pepper 2 zucchini, 1 carrot 1 egg, 2 slices loaf bread 20 g pinoli, ½ garlic clove ½...
  • Page 9 Trout with Vegetables Rabbit Fillet Salad Serves 4 Serves 4 Ingredients Ingredients 4 medium trout 500 g rabbit fillets 100 g potatoes, 100 g tomatoes 100 g Tropea onion 100 g eggplant, 100 g zucchini 200 g mixed greens...
  • Page 10 Catalan Cream Broccoli Torte with Serves 12 Spicy Tomato Sauce Serves 6 Ingredients Ingredients 6 eggs ½ kg green broccoli, ½ cup fresh cream 260 ml milk 2 egg whites, 1 egg yolk 260 ml fresh cream ½...
  • Page 11 Pike in Cream Sauce Basket of Serves 4 Sea Bass Serves 4 Ingredients Ingredients 1 pike 1.5 kg 600 g sea bass fillets 105 ml fresh cream 100 g zucchini 10 cl white wine 100 g leeks...

  • Page 12: Roast Chicken

    Salmon Medallions Roast Chicken Serves 6 en Papillote Serves 4 Ingredients Ingredients 800 g salmon steaks 1 chicken (approx. 1,4 kg) 8 mussels, 12 clams, 4 razor shells 4 tablespoons oil tomatoes, broccoli salt, pepper thyme, basil...
  • Page 13 Rack of Lamb in Gratin of Chicory Serves 6 Potato Crust Serves 5 Ingredients Ingredients 1 kg rack of lamb 12 heads of chicory 500 g potatoes 12 slices of ham 100 g mustard 1 litre of milk...
  • Page 14 Almond Biscuits Focaccia Serves 8 3 trays 600 g each Ingredients Ingredients 500 g sweet almonds 1 kg flour 25 g bitter almonds 30 ml milk 500 g powdered sugar 20 g granulated sugar 2/3 egg whites...

  • Page 15: Apple Cakes

    Apple Cakes Crêpes with 15 single portions Ricotta and Spinach Serves 6 Ingredients Ingredients 3 eggs, 150 g granulated sugar 350 g frozen spinach 225 g flour “00” 200 g fresh ricotta, 50 g grated parmesan 1 envelope baking powder...

  • Page 16: Lasagne Bolognese

    Entrecote Lasagne Bolognese Serves 5 Serves 12 Ingredients Ingredients 800 g peeled tomatoes 1 kg joint of beef 0 g tomato concentrate 2 tablespoons oil 120 g finely sliced onions salt, pepper 1 packet of lasagne thyme, laurel...

  • Page 17: Stuffed Tomatoes

    Red Mullets Stuffed Tomatoes Serves 6 with Herbs Serves 4 Ingredients Ingredients 6 red mullets 6 tomatoes rosemary 200 g minced meat or sausage 2 tablespoons olive oil 40 g butter, milk 50 g bread sticks 50 g bread (with crusts removed)

  • Page 18: Cooking Guide

    Cooking guide Recipe Quantity Ingredients Cycle Time Temp.°C Accessories 1 kg meat sauce plain Lasagne 1/1,2 kg 1½ litres besciamella combi 25/30 min. 180°/190° containers parmesan cheese Gnocchi alla semolina, eggs, plain 500/800 g combi 18/20 min.
  • Page 19 Recipe Quantity Ingredients Cycle Time Temp.°C Accessories perforated Peas ½ kg per tray frozen peas 15/18 min. 100° steam containers tomatoes, parmesan, convection non-stick Stuffed tomatoes 10/12 pieces bread crumbs, 25/30 min. 160°/10° vent open trays parsley, ham...
  • Page 20 Share more of our thinking at www.electrolux.com...

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