Electrolux EOB9851VAX Bedienungsanleitung PDF herunterladen (Seite 13)

6.3 Submenu for: SousVide

Cooking

The technique comes from Sous-vide

technology (French name for "under

vacuum"). It is a method of cooking in

vacuum sealed plastic pouches at low

temperatures.

Symbol Menu item Description

SousVide Cooking Uses the steam for cooking meat, fish,

seafood, vegetables and fruit. Set the

temperature between 50 °C and 95 °C.

SousVide Recipes List of automatic programmes.

SousVide VarioGuide Recommended oven settings for a wide

choice of dishes. Select a dish and start

the cooking process. The temperature

and time are only guidelines. You can

adjust them for different recipes or differ‐

ent quantities used.

6.4 Submenu for: Cleaning

Symbol Menu item Description

Steam Cleaning Procedure for cleaning the appliance

when it is slightly soiled and not burned

several times.

Descaling Procedure for cleaning the steam gener‐

ation circuit from residual limestone.

Rinsing Procedure for rinsing and cleaning the

steam generation circuit after frequent

use of the steam functions.

Steam Cleaning Plus Procedure for cleaning stubborn dirt with

the support of an oven cleaner.

6.5 Heating Functions

Heating func‐

tion

Application

True Fan

Cooking

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 the function:

Conventional Cooking.

Heating func‐

tion

Application

Pizza Setting

To bake food on one

shelf position for a

more intensive brown‐

ing and a crispy bot‐

tom. Set the tempera‐

ture 20 - 40 °C lower

than for the function:

Conventional Cooking.

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