- Availability: Pre-Order (1 week)
- Brand: Electrolux
- Model: 240913
Electric mini combi oven, 3 GN 1/2. 4 cooking functions: low temperature steaming, steaming, air frying, combined mode (air mixing / steaming)
Built-in fresh water / condensate container. It does not require a channel connection.
It is recommended to prepare delicate foods such as fish at a low temperature and low humidity so that it retains its taste and texture.
Reheat frozen food at low temperature steam so that it does not dry out and does not lose its "freshness".
Prepare vegetables at maximum humidity so that they do not lose their vitamin content and taste.
Due to the fan air circulation, we can also use the oven in air mixing mode, we achieve the same result on all three baking tray levels.
The combination of steam and air-mixed heating mode produces moist heat, which reduces the weight loss of the food.
Removable tray holders without tools, 3GN 1/2.
Supplied with the following GN 1/2 size appliances: 1 piece of aluminum baking tray, 1 piece of stainless steel perforated pot, 2 pieces of stainless steel flat pot, 1 piece of stainless steel grid.
Stainless steel oven with rounded corners.
Supply voltage: 220-240 V / 1 ph / 50 Hz
Total Watt: 2.15 kW
Minimum ampere consumption: 9.5A
Technical information:
External dimensions, width: 352 mm
External dimensions, height: 466 mm
External dimensions, depth: 548 mm
Connector type 1 phase: Schuko; Phase 3: CEE
Net weight: 22 kg
Preparation of the following types of food - Cooking method and time
Roast pork (1 kg): Combi mode - 60 - 65 minutes
Beef slices in pasta (1.2 kg): Stir in air - 30 - 40 minutes
Salmon steak fried in foil (1.2 kg): Max. Steam - 15 - 20 minutes
Cauliflower and potatoes in the oven (2.5 kg): Combi - 25 - 30 minutes
Fish in creamy sauce (1.5 kg): Low steam - 25 - 35 minutes
Fruity muffin (24 pcs): Air stirring - 15 minutes
Cooking functions
Max steam
The steam temperature is above 98C °. This fast cooking mode is suitable for preparing most foods to be cooked in water. Foods retain their vitamin content, shape and color. Also suitable for vegetables and potatoes. The food can be prepared in a perforated or plain dish.
Low steam
The steam temperature is approx. 85 ° C. Low steam is a combination of high humidity and precise temperature control. This mode of cooking preserves the vitamin content, minerals, shape and color of the food. Low steam means slow, even baking. Food weight loss is minimal. This cooking mode is ideal for making fish, pâtés, meat dishes and vacuum-packed dishes.
Combi mode
A combination of hot air and steam. Higher humidity results in fine heating and a juicier toasting surface. The intensity of hot air and steam seals the outer surface of food faster, trapping moisture and resulting in less weight loss.
Air mixing
This method is suitable for making fish and meat fillets, slices, pâtés, potatoes, baked goods, cakes and biscuits.
Cooling function
It is recommended to use this function when you want to switch from one cooking process (air mixing or combi) to another with a much lower temperature (low and max. Steam). If you select this function, only the fan will work, the heaters will not. This allows the oven to cool down quickly and is suitable for temperature-sensitive foods (such as vegetables or fish). Make sure the steam outlet is fully open. If you want to speed up this cooling process, leave the door open while this function is active.
Electric mini combi oven, 3 GN 1/2. 4 cooking functions: low temperature steaming, steaming, air frying, combined mode (air mixing / steaming)
Built-in fresh water / condensate container. It does not require a channel connection.
It is recommended to prepare delicate foods such as fish at a low temperature and low humidity so that it retains its taste and texture.
Reheat frozen food at low temperature steam so that it does not dry out and does not lose its "freshness".
Prepare vegetables at maximum humidity so that they do not lose their vitamin content and taste.
Due to the fan air circulation, we can also use the oven in air mixing mode, we achieve the same result on all three baking tray levels.
The combination of steam and air-mixed heating mode produces moist heat, which reduces the weight loss of the food.
Removable tray holders without tools, 3GN 1/2.
Supplied with the following GN 1/2 size appliances: 1 piece of aluminum baking tray, 1 piece of stainless steel perforated pot, 2 pieces of stainless steel flat pot, 1 piece of stainless steel grid.
Stainless steel oven with rounded corners.
Supply voltage: 220-240 V / 1 ph / 50 Hz
Total Watt: 2.15 kW
Minimum ampere consumption: 9.5A
Technical information:
External dimensions, width: 352 mm
External dimensions, height: 466 mm
External dimensions, depth: 548 mm
Connector type 1 phase: Schuko; Phase 3: CEE
Net weight: 22 kg
Preparation of the following types of food - Cooking method and time
Roast pork (1 kg): Combi mode - 60 - 65 minutes
Beef slices in pasta (1.2 kg): Stir in air - 30 - 40 minutes
Salmon steak fried in foil (1.2 kg): Max. Steam - 15 - 20 minutes
Cauliflower and potatoes in the oven (2.5 kg): Combi - 25 - 30 minutes
Fish in creamy sauce (1.5 kg): Low steam - 25 - 35 minutes
Fruity muffin (24 pcs): Air stirring - 15 minutes
Cooking functions
Max steam
The steam temperature is above 98C °. This fast cooking mode is suitable for preparing most foods to be cooked in water. Foods retain their vitamin content, shape and color. Also suitable for vegetables and potatoes. The food can be prepared in a perforated or plain dish.
Low steam
The steam temperature is approx. 85 ° C. Low steam is a combination of high humidity and precise temperature control. This mode of cooking preserves the vitamin content, minerals, shape and color of the food. Low steam means slow, even baking. Food weight loss is minimal. This cooking mode is ideal for making fish, pâtés, meat dishes and vacuum-packed dishes.
Combi mode
A combination of hot air and steam. Higher humidity results in fine heating and a juicier toasting surface. The intensity of hot air and steam seals the outer surface of food faster, trapping moisture and resulting in less weight loss.
Air mixing
This method is suitable for making fish and meat fillets, slices, pâtés, potatoes, baked goods, cakes and biscuits.
Cooling function
It is recommended to use this function when you want to switch from one cooking process (air mixing or combi) to another with a much lower temperature (low and max. Steam). If you select this function, only the fan will work, the heaters will not. This allows the oven to cool down quickly and is suitable for temperature-sensitive foods (such as vegetables or fish). Make sure the steam outlet is fully open. If you want to speed up this cooling process, leave the door open while this function is active.
