Electrolux Libero 260914 User manual

Approval: ____________________________________________
260914 (OTS100) Mini Combi - 110 V/1p/60Hz
Item No. ____________________________________
Unit shall be Electrolux Mini Combi 260914 and shall feature:
steam, convection and mixed cooking modes. Accommodates
3-10″x 12″, half sized steam pans in 5 rack positions. Plug &
Cook, mobile tabletop appliance. 110 V single phase electric.
Cord and NEMA 5-20 plug included. No water connection re-
quired. Self-contained water tank is an optional accessory.
Short Form Specification
Electrolux Professional, Inc.
www.electroluxusa.com/professional
3225 SW 42nd Street, Fort Lauderdale, Florida, 33312 • Telephone Number: 866-449-4200 • Fax Number: 954-327-6789
ITEM #_________________________________________________
MODEL #_______________________________________________
PROJECT NAME #_______________________________________
SIS # __________________________________________________
AIA # __________________________________________________
Libero Line Series
Mini Combi
Main features
• Stainless steel oven cavity with rounded corners.
• Self contained with built-in fresh water/condense container and requires no
water or drain connections.
• Delicate foods, such as fish, cook in the gentle heat of low temperature
steam, retaining the full flavor and texture.
• Reheat chilled food in low temperature steam, without it drying out and
losing its ‘’freshness’’.
• Cooks vegetables in maximum steam, without loss of vitamins or flavor.
• Fan assisted air circulation enables convection cooking at a lower tempera-
ture with even results over the three oven shelves.
• Combining steam and convection heating produces a moist heat that
reduces shrinkage whilst still browning meat.
• Side hangers, removable without use of tools, suitable for 3x1/2GN.
• Supplied with the following 1/2GN accessories: N. 3 aluminum baking
plates, N. 2 stainless steel perforated containers, N. 2 stainless steel plain
containers and N. 3 stainless steel wire grids.
• Installed electric power: 1.8 kW.
• Power:
• Boiler 1.1 kW
• Cooking chamber 0.575 kW
• External dimensions:
• Height:18.3″
• Depth:21.4″
• Width:13.75″
• ETL electrical and sanitation listed.
• NEMA # : 5-20P.
• Shipping weight – 55 lbs.
• Net Weight – 49 lbs.
• 2 year parts warranty, 1 year labor.
Included Accessories:
• 2 plain containers.
• 2 perforated containers.
• 3 baking plates.
• 3 wire grids.
Optional Accessories
• External water tank kit (PNC 921184)
Libero Line Series
Mini Combi
NEMA #: 5-20P
Libero Line Series
Mini Combi

Libero Line Series
Mini Combi
Supply voltage:
260914 (OTS100) 110 V/1p/60Hz - 16A
Electric
The company reserves the right to make modifications to the products
without proir notice. All information correct at time of printing.
4-27-09
Key Information
Libero Line Series
Mini Combi
Front View
Top View
Side View
Cooking functions
Max steam
The steam temperature is above 208° F. This rapid method of
cooking featuring all the necessary precautions is particularly
suited to the majority of foodstuffs cooked in water. The food-
stuffs conserve their vitamins as well as their shape and color.
This method is used above all for vegetables and potatoes.
The food can be cooked just as well in the plain containers as
in the perforated containers.
Low steam
The steam temperature is about 185°F. Low steam is a
combination between high humidity and precise temperature
control. This method protects the dishes while conserving
their mineral salts and vitamins, as well as their taste, form
and color. Low steam means slow even cooking. Foodstuff
weight loss is kept to a minimum. This method of cooking is
ideal for fish and pâtés, warming up meat dishes, and also for
heating up “vacuum-packed” products.
Combi cooking
The combination of hot air and steam is an intelligent method
of cooking. The higher humidity ensures delicate heating and
a juicier roasting surface. The intensity of the hot air and the
conducting of the heat through the steam seals the outside
surface of the dishes more rapidly, trapping the moisture
inside the roast and giving less weight loss.
Convection heat
This method is suitable for roasting. You can also use it to
cook fillets of fish and meat, cutlets, pâtés, potato dishes,
gratins, cakes and biscuits.
Cooling function
This function is meant to be used when you want to switch
from one cooking process (convection heat or combi) to an-
other one at a much lower temperature (low and max steam).
When you select this function then only the fan will be on
and not the heating elements. This will enable the oven cavity
temperature to cool down rapidly to a suitable temperature for
heat sensitive foods (vegetable or fish). Make sure the ventila-
tion control is set to the fully open position. If you want to
speed up this cooling process even more, leave the door open
while this function is selected.