Electrolux Mini Combi Oven User manual

Mini Combi Oven
Professional

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
Extremely versatile due to its
many functions (max. steam, low
temperature steam, convection
and combined steam/convection)
Easily disassemble internal parts
for cleaning
Safety guaranteed thanks to the
self-balanced oven door
No need for a special water
connection
Just plug it in, fill the storage
tank with water and off it goes
wherever you want
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Technical data
Voltage
Frequency
Phases
230 V
50 Hz
1N
Power (kW) 2,2 kW
Dimensions
(wxdxh) 350x560x465 mm
electrolux mini combi2
Water storage tank

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Creative, versatile and professional.
A perfect recipe every time thanks to the wide
range of accessories.
Plain container
Non-stick baking plate
Wire grid
Perforated container

Simple and easy to use control panel
Cooking mode Ventilation
Temperature Timer
With the Electrolux Mini Combi Oven you only have 4 settings to
worry about:
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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
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Low steam - for slow even cooking
Steam temperature is around 85°C
Protect your dishes while conserving minerals and
vitamins as well as taste, form and colour.
Ideal for fish, warming meat dishes and heating vacuum
packed products
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Rabbit Fillet Salad
Broccoli Torte

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electrolux mini combi 7
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
Ideal for fish, vegetables and meats
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Convection cooking - the best method for
roasting all types of foods
A perfect result every time without the risk of burning
thanks to the integrated ventilation
Cook everything from fish fillets, meats and vegetables to
desserts and biscuits
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Cooling - cook a variety of foods quickly, no time
wasted cooling the oven
Uses only the integrated fan for rapid cooling
Ideal when having to change from roasting meats to
heating sensitive foods such as fish or vegetables
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Salmon Medallions
Focaccia

Cooking mode Ventilation Water
Max steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 35 to 45 min.
Jacket Potatoes
Serves 6
Wash the potatoes and place them on
the perforated container
Cook for 35 to 45 min. at Max steam
Note: To accompany cheese dishes
such as raclettes or fondues
Variation: You can cut them in half,
cover them with a little sauce and cook
them au gratin
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Ingredients
1/1.5 kg medium potatoes
Accessories
Perforated containers
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Cooking mode Ventilation Water
Max steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 25 min.
Cut the eggplant, zucchini, carrot and
pepper into small cubes
In a non-stick pan, sauté the garlic in
the olive oil until golden brown then
add vegetables without over cooking
Slightly salt and let cool
Add bread (crumbled), egg, adjust salt
and pepper and stuff the squid with
mixture
Roll in transparent paper and cook for
25 min. at Max steam
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Harlequin Squid
Serves 4
Ingredients
4 medium fresh squid
½ eggplant, 1 red pepper
2 zucchini, 1 carrot
1 egg, 2 slices loaf bread
20 g pinoli, ½ garlic clove
½ anchovy fillet, fresh basil
½ cup extra virgin olive oil, salt, pepper
Accessories
Perforated containers
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Cooking mode Ventilation Water
Max steam closed yes
Temperature °C Grid level N° Cooking time
/ 1, 3 and 5 15 min.
Trout with Vegetables
Serves 4
With a knife, remove the central bone
of the trout from the back side
Place the trout in the plain containers
Spread on top: shallots, vegetables,
salt, pepper and baste with oil
Cook for 15 min. at Max steam and
garnish with bread crumbs
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Ingredients
4 medium trout
100 g potatoes, 100 g tomatoes
100 g eggplant, 100 g zucchini
1 tablespoon chopped shallots
olive oil, toasted bread crumbs
salt, pepper
Accessories
Plain containers
Cooking mode Ventilation Water
Max steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 15 min.
Place rabbit fillets in plain containers
and cook for 15 min. at Max steam
Cut into slices
Mix salad greens together with other
ingredients and serve
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Rabbit Fillet Salad
Serves 4
Ingredients
500 g rabbit fillets
100 g Tropea onion
200 g mixed greens
tomato slices
pine nuts, raisins
salt, pepper, balsamic vinegar
Accessories
Plain containers
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Cooking mode Ventilation Water
Low steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 20 min.
Mix together all ingredients
Filter mixture and pour into single
portion ceramic moulds
Place moulds on perforated containers
and cover with non-stick baking trays
Cook on Low steam for 20 min.
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Catalan Cream
Serves 12
Ingredients
6 eggs
260 ml milk
260 ml fresh cream
1 vanilla bean
130 g granulated sugar
Accessories
Plain containers
Ceramic moulds
Cooking mode Ventilation Water
Low steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 30 min.
Cut broccoli into flowers and cook on
Max steam for 10 min. Let cool
Beat broccoli, place in container with
other ingredients and mix thoroughly
Fill single portion aluminium moulds,
cover with transparent paper and cook
on Low steam for 30 min.
for sauce: sauté garlic, remove and
add cherry tomatoes. Cook until soft,
remove, beat and strain, add paprika
Cool slightly before serving with spicy
sauce
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Broccoli Torte with
Spicy Tomato Sauce
Serves 6
Ingredients
½ kg green broccoli, ½ cup fresh cream
2 egg whites, 1 egg yolk
½ cup grated parmesan cheese
100 g ricotta, salt, pepper
for sauce:
cherry tomatoes (in wedges), garlic clove
olive oil, pinch of hot paprika or hot red pepper
Accessories
Perforated containers
Aluminium moulds
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