Electrolux Welder 180 User Manual

air-o-system User Guide

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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. (low temperature cooking) page 30

Guide to core temperature cooking page 33

Cook&Hold page 35

Eco Delta cooking page 36

Selecting pre-set cooking cycles page 37

Cooking guide (for pre-set cooking cycles) page 38

Multi-phase cooking examples page 48

Oven capacities for roasting chickens page 53

Operating instructions for air-o-steam

Maintenance for air-o-steam

air-o-chill

control panel description page 74

page 55

page 69

Explanation of cycles and advanced functions page 75

Useful tips for blast chilling page 79

Storage of food after blast chilling page 84

Regenerating chilled cooked food page 85

Blast freezing page 86

Operating instructions for air-o-chill

page 87

air-o-defrost page 93

Operating instructions for air-o-defrost page 95

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Recipe selection page 99

Meat/poultry/game page 101 Farinaceous dishes page 107 Miscellaneous page 111 Seafood page 115 Vegetables page 119 Desserts page 123

Cooking cycle chart page 132

A special thanks to all the Chefs from Electrolux Professional Chefs Academy who contributed with their international experience.

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You are what

you eat

Feuerbach coined this expression when he reviewed a book

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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. With our precise (patented) humidity control

and air circulation within the cooking chamber it is now even easier.

L. Feuerbach, German philosopher, 1804-72

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.

Raw material

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Food quality

• Perfect food, sure and safe

• More menu flexibility

• Sous-vide application

• Only one production kitchen for different meals, avoiding risk of food contamination

Serving

Preparation

Cooking: air-o-steam

The air-o-system:

Added Value package

= Higher Quality = Greater Savings = Higher Margins

• Selective purchasing

Regenerating

Portioning-Plating

• Easier handling – less labour costs

• More efficient work-flow management

• Improved offer – higher turnover

• Energy savings due to reduced cooking times

• Reduced weight loss

• Increased profits

Chilling: air-o-chill

Holding

air-o-system from Electrolux

Perfect food, sure and safe!

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

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Safe chilling

... in the air-o-chill®:

• UK and NF regulation compliant pre-programmed chilling and freezing cycles

• Customized chilling, freezing and holding cycles

• air-o-check: electronic control of chilling and freezing cycles

Time saving

Integrated system solution

• Complete banqueting and handling accessories - designed to perfectly fit both appliances

• Integrated handling throughout the air-o-steam

process

Easy to use

• air-o-clean: Automatic integrated built-in cleaning system

• Easy to see control panels (visible from 12 m away)

• Matching control panel design and logic on

air-o-steam

and air-o-chill

Saving money with air-o-system

• Reduced weight loss - more servings

• No added fats required - healthier foods

• Allows planning the workflow in the kitchen more efficiently and effectively

• Perfect food quality throughout from preparation to consumption

air-o-steam

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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

Advanced functions

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

Pre-set time

Core temperature

Main control knob

Programs Control Set

• Program Settings

• Cooking library

• Delay start

• air-o-clean

• Low temperature cooking with ARTE (Algorithm for Residual Time Estimation)

Patent

programs

pending

Manual functions

• Instant humidity

• Manual boiler drain

• Rapid cool down

Control Panel B

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Phase I and II

• for 2 step cooking

Cooking cycle selection

• Steam

• Combi cycle: steam + convection

• Convection

Actual temperature

Actual time remaining Core temperature

Advanced functions

Pre-set temperature

• Open door indicator

• Steam generator scale build-up indicator

• Steam generator status indicator

Pre-set time

Core temperature

Main control knob

Manual functions

• Instant humidity

• Manual boiler drain

• Rapid cool down

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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

Combi cycle

Max. 250 °C

Convection cycle

Max. 300 °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 vegetables for example.

Electrolux has a unique Humidity Control system called “Lambda Sensor” which guarantees precise humidity control and when steaming foods this guarantees 100% steam saturation inside the cooking chamber.

This cycle is a combination of Convection and Steam cooking modes having a maximum temperature of 250 °C. It’s ideal for meat with bone, example – poultry, ribs, saddle etc. Also stuffed vegetables, lasagne, seafood, some bakery products and desserts.

Advantages; Reduced cooking and re –heating times, less food shrinkage meaning higher yields, perfect baking results and with the aid of the Lambda Sensor you are able to select the perfect humidity level to give you the best results.

For Proving Dough’s select Combi and a temperature below 50 °C, we suggest 33deg, you will see “Fer” in the humidity display which means “Fermenting” and the Humidity level is automatically controlled by the oven. The fan also runs at a reduced speed for a gentle environment.

This cycle uses dry hot air with a maximum temperature of 300 °C.

We have today 3 types of Convection cooking available, the first is with the oven’s vent in the closed position, the second is with the vent open and third we use the Lambda Sensor to keep the humidity level at the optimum for giving perfect cooking results. The Lambda Sensor is measuring the humidity coming from the food and does not use steam from the boiler.

Pause

Regeneration

Convection cooking is ideal for roasting meats, grilling meats on the oven grid, au gratin, breads, pastries, fresh or frozen convenience products, baking and browning.

When selecting a temperature of 300 °C we have a time limit of 10 minutes after which the oven will automatically reduce the temperature to 280 °C.

Advanced functions

Delay Start and allows to insert a pause between sequential cooking phases or at the end of a program.

Pre-programmed, ideal cooking atmosphere for regenerating whole menus, single or multiple portions, banqueting.

HOLD

Cook and Hold

HACCP

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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.

HACCP monitoring via a local printer (HACCP BASIC) or an integrated PC network (HACCP advanced).

Requires manual detergent spraying inside cooking chamber when prompted by display reading “SOAP”. At end of cycle use intergrated hand shower to rinse out cooking chamber.

Semi automatic cleaning cycle

1/2 fan speed

1/2 energy

ECO-Delta

Cooking chamber exhaust valve control

For delicate cooking such as baking cakes, soufflés, fish, large roasts, filets, and other delicate foods. Compatible with all cooking cycles.

For small loads and overnight cooking, avoids power peaks and reduces running costs.

Enables you to select either “Linear” delta single phase cooking cycle or “Progressive” multi-phase cycle for superior quality and reduced weight loss.

Keeps the exhaust valve open to avoid excess humidity in the chamber.

By pressing this button you will get 30 seconds of high humidity injection to cooking chamber. Ideal for “crusting” bread. If you require less time simply push the botton again to stop humidity injection.

Manual water injection

Manual boiler emptying

Quick cool down

By pressing this button you will activate the drain valve, LED light above button will illuminate. To close the drain valve push button again, the LED light will blink to indicate closing.

Quick cool down can be activated manually to pass from one type of cooking to another. Quick cool down is activated automatically when necessary (e.g. before air-o-clean starts if temperature in the air-o-steam

is above 70 °C).

user tips for cooking with

air-o-steam

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air-o-steam

Useful tips for cooking

with air-o-steam

Cooking modes are simple to select and feature the following:

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.

At the end of a cooking cycle “END” appears and flashes to let the operator know the cooking cycle has ended, This is very important in a busy noisy kitchen as quite often the operator does not hear the end of cycle alarm and foods can be over cooked.

Note; Every time a cooking mode is selected, temperature set and either a cooking time or core temperature target set, when you press the start/stop button the oven will automatically Pre Heat. If the temperature you have selected is 130 °C or less the oven will heat up to that set point. If the temperature you have selected is higher than 130 °C then the oven will automatically pre heat 20 °C higher to help compensate for the heat loss when door is opened to load with product.

Note; when oven is not used for some minutes the lights will turn off to save energy.

Steam mode, When you press this button the temperature display will show 100 °C which is the default setting, If you want either “Low” or “Super heated” steam then press the temperature button and select any temperature between 25 up to 130 °C.

Combi mode, ( combination of Steam and Convection – dry hot air ). When you select this cooking mode you will see in the coloured bar the number 50, this is the pre set Humidity level. If you want a different % of humidity simply push the combi button a second time and using the main control dial select the level you desire while the number is flashing.

The Humidity level is controlled by a Lambda sensor – Unique to Electrolux! measuring the REAL humidity within the cooking chamber. Whether cooking a single portion or full load you are able to control the level of humidity you desire.

Convection mode – 3 choices.

When selecting convection mode the cycle will operate with “vent closed” trapping the humidity coming from the food being cooked inside the oven. This can create some problems regarding “browning” as too much humidity will make browning – meats in particular – difficult.

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air-o-steam

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).

The vent will automatically open and being positioned within the circumference of the oven fan where a negative force (vacuum) is generated, it will allow fresh air from the kitchen to be drawn into the oven chamber.

This “fresh” air is then blown through the heating elements into the cooking chamber, which has no detrimental effect on the product you are cooking (as the air is pre – heated) and which will then force the humidified air out of the second vent.

Once the level of humidity has been stabilised the vents automatically

close again.

Third choice of Convection cooking is with oven vent open fully during cooking, this is achieved by entering “advanced functions” and selecting the open vent symbol which allows a continuous release of humidity from the oven chamber.

Every time you select a cooking cycle either manually or from the program library, the oven will automatically “pre-heat” to ensure the correct temperature is reached prior to loading. If you select a temperature up to 130 °C the cooking chamber will pre-heat up to that temperature. If you select a temperature above 130 °C the oven will automatically pre-heat 20 °C higher to compensate temperature loss when door is opened to load product.

When oven is ready, it will beep and display “LOAD” on the control panel.

After loading the product into the oven, close the door and press the

START STOP

button to activate the cooking cycle. If you forget this step the oven will

remain on pre-heating and timer will not be activated.

The oven has 100 free spaces for operators to store cooking programs.

Plus 4 pre – heating cycles, “baking – roasting – steaming & banquet” Plus 4 cleaning cycles – soft – medium – strong & extra strong. When the cleaning cycle has ended and the oven is not touched for two minutes it will automatically turn itself onto “Standby mode”. All you will see on the display is “Stby” which means Standby. The only electrical energy being used is for the LCD screen. The next time someone touches the oven it will start automatically. Plus 21 memorised cooking cycles which start with the letter “F” to denote they are factory set cooking cycles.

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air-o-steam

The Pause mode can be utilised in several functions

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 6 pre –heat the oven ready for use.

To give a “rest period” within a cooking cycle, for example if cooking a large

Turkey you may select to start the cooking cycle with convection at a higher than normal cooking temperature to “adhere” the spices to the skin. Then you may wish to allow the oven temperature to fall slowly so the second phase could be a pause mode for 10 minutes. The third phase could then be a combi cycle which then introduces steam into the oven chamber etc.

phase could be used to

As a Safety feature at the end of cooking cycles, important when appliances

are installed in “Chain operations” where unskilled young adults are working. This allows the cooking time for example, Muffins which may take 18 minutes,

the 1

cooking phase would be set at 16 minutes and the second phase

would be a pause mode set at 2 minutes.

At the second phase the oven heating elements and fan turn off, as the fan takes approx. 1 the food being cooked thus not affecting the final result.

When the timer goes off and the audible alarm sounds indicating cycle has ended, when the operator opens the oven door there is no rush of hot air being blown out as the fan has already stopped.

/2 minutes to stop rotating it is still circulating hot air around

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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. Then select a core temperature value, then go into functions and select ECO - Delta. At this point you will see on the oven temperature display “20 °C” which is a “delta” value you may select. Using the dial knob select the “delta” value you wish, for example 40 °C.

Close the oven door and press the start button to activate the cooking cycle (if you wish you could also put in the second phase of a pause mode for 2 minutes, this would start when the core temperature you selected had been reached).

The core temperature of the meat may be for example 14 °C when the cooking cycle has started, the oven temperature will then go to approx. 54 °C, which is 40 °C above the core temperature. As the core temperature of the meat rises by one degree so too does the oven temperature, with the difference being maintained at 40 °C which is the “delta” value you selected.

If you selected a final core temperature of say 68 °C then the oven chamber temperature would be 108 °C at the end of the cooking cycle. This cooking method is much slower than the “normal” way of cooking but the benefits are higher yields which translate to bigger profits!

Note For a more detailed explanation of ECO - Delta cooking refer to page 36.

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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.

During a cooking cycle, if the operator/supervisor sees that a wrong temperature, time, cooking mode etc has been selected, to correct it they simply press the correct button and hold for a few seconds which will then prompt the display to “flash”.

At this point the correct input can be made then the oven will memorise this and change the cycle accordingly, without having to stop and restart the cycle.

After 2 hours of steam operation, the air-o-steam command to release the water from the steam generator. This will only happen when the water temperature inside the boiler drops to 50 °C or below, normally the next time the oven’s main power is turned on.

At the end of any of the 4 Cleaning cycles the oven will automatically go on “stand-by” mode which turns power off to the steam generator elements, shuts off the oven lights so the only energy consumption is on the led display. This allows the operator to start a cleaning cycle then go home.

memory will send a

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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.

Humidity and Cooking

Having the option now to be able to select a “humidity” level while using either the Combi or Convection cooking modes enables (with practice) the Chef/operator to fine tune the cooking procedure to optimise results.

You must realise that food is a delicate product and ALL food consists mostly of moisture, for example meats are at least 88% water, vegetables even higher.

With the two different cooking modes you have two different humidity factors to take into consideration, firstly with Convection cooking you are able to select (by pressing the Convection mode button twice) a humidity level you don’t wish to exceed. This humidity you will find present in the oven chamber once the food starts heating up and cooking is coming ONLY from the food itself.

This is very noticeable when cooking, for example, a full load of beef rissoles, as with the amount of moisture coming out from the product you can get in excess of 90% humidity, this then makes “browning” very difficult.

With the Electrolux patented Humidity control system you can select as an example 30% humidity and when the ACTUAL humidity level approaches 30% the oven will automatically discharge humidity into the airspace above the oven.

When cooking with the Combi cycle the humidity level is normally set at 50%, this humidity is coming from the steam generator and introduced to the cooking chamber via a vent pipe.

Now you have the possibility to also select a desired humidity level which will be controlled by the oven through the patented Humidity control system using a “lambda” sensor so when cooking for example ribs (mostly bone with little meat) you need a higher humidity level than if you were cooking a large roast beef. The reason is you must help the ribs retain as much moisture as possible to get a nice juicy meat.

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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.

When grilling steaks at 250-270 °C pre-heat the air-o-steam for at least 10 minutes first.

to 300 °C

This is activated by selecting open ventilation from the Advanced functions.

Again on this cycle a maximum temperature of 300 °C is attainable - for a maximum time of 10 minutes.

This cycle is used for cooking for example puff pastry sheets for custard slice, browning and crisping skin on poultry, pork etc.

Cooking full loads of meat rissoles, which as they heat up produce excessive humidity levels, the open vent allows excessive humidity to escape.

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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.

This is evident when opening the door and observing the steam rise into the kitchen.

When cooking full load of, for example, chicken or meat rissoles, the amount of humidity within the cooking chamber (vent closed) can reach in excess of 95%!

Electrolux has overcome this problem thanks to its patented air-o-clima humidity control system! Just select the humidity level you desire and leave the rest up to the Electrolux air-o-steam

Combi Oven.

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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.

Steam is ideal for cooking these foods, but the maximum temperature being only 100 °C it is impossible to obtain the desired browning (caused by the caramelisation of meat juices).

With the Combination cooking mode a temperature of 250 °C can be obtained, because the cavity is heated (either by electric elements or gas heated tubes). It is therefore possible to obtain the desired browning effect.

Using the Electrolux patented air-o-clima humidity control system

The patented air-o-clima humidity control system is the only system that determines the real humidity level inside the cavity of the oven, through direct measurement using a Lambda sensor.

This system allows for real humidity control through injection of steam only when necessary, and the aspiration into the cavity of dry air when humidity level inside the cavity is in excess of the desired level for optimum cooking results.

All you need to do is select the desired humidity level by twice pressing the combi mode selection button, then using the main control dial to select humidity %.

The air-o-clima will automatically keep the humidity, temperature and clima inside the cavity at the ideal levels.

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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. For optimum results 65 mm pans should be the deepest used.

Perforated pans also allow the condensation to escape so the product is not sitting in water.

The Electrolux air-o-steam Saturation inside the cooking chamber regardless of the temperature selected. This is controlled using the LAMBDA Sensor-Unique to Electrolux.

level ‘A’ Combi oven guarantees 100% Steam

Super heated steam-maximum temperature 130 °C

To select “Super Heated Steam” press the steam button, now press the temperature button and use main control dial to select a steaming temperature between 101 °C up to 130 °C.

Low temperature steam cycle

With a temperature range from 25 to 100 °C, the Steam cooking mode is also ideal for cooking delicate foods such as small fish fillets, scallops, scampi, chicken breast, sausages, sous-vide, leafy vegetables, light egg custards etc.

Full or half Energy Power and/or Fan Speed

It is not always the case that the Chefs or operators are cooking large

quantities of food, thus when loading up to 40% of the ovens capacity you have the option of selecting either half energy (power) and/or half fan speed to reduce operating costs.

Another benefit is when cooking very delicate items such as soufflé or meringues, you can select low fan speed to prevent “pulling” foods into the direction of fan.

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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.

Note that this cycle should never be used for cooking green vegetables as the high temperature will spoil the foods natural colour, texture and taste.

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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.

Cook step 1 (or phase 1)

After pre-heating the oven (on Combi cycle to 110 °C), place the pork which has been put on a wire grid over a roasting pan into the oven.

Insert the core temperature probe, select steam cycle at 100 °C, select a core temperature of 65 °C then go to cook step 2.

Cook step 2 (or phase 2)

Select Combi cycle with a humidity level of 40%, set oven temperature at 190 °C with a core temperature set at 72 °C, then go to cook step 3.

Cook step 3 (or phase 3)

Select convection cycle with ventilation open and set oven temperature at 260 °C and core temperature at 76 °C, now press the start button to start cooking cycle, commencing with cook step 1 and finishing with cook step 3.

Tip: Scoring the pork skin with a knife every 1 cm and rubbing it with salt over the surface will assist in achieving crisp skin.

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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. Another factor determining yields is whether or not the meat has been “manipulated” meaning if it has been “boned out” stuffed with a filling, rolled and tied as you would with a shoulder joint or loin for example. If the meat being cooked is a single piece meaning a leg with bone in, prime beef rib on the bone then the yields are higher due to the meat not being cut open to remove the bone which increases the surface area being exposed to heat during cooking.

Another tip is NOT to use any salt on the meat prior to cooking as all this does is “draw out” water from the meat which can result in up to an additional 7% weight loss !! and has NO effect on the meats taste. Season the meat AFTER it has been cooked.

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