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

electrolux mini combi 3
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:
electrolux mini combi4

electrolux mini combi 5
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

electrolux mini combi6

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
1
2
Ingredients
1/1.5 kg medium potatoes
Accessories
Perforated containers
electrolux mini combi8
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
1
2
3
4
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
5

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
1
2
3
4
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
1
2
3
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
electrolux mini combi 9

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.
1
2
3
4
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
1
2
3
4
5
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
electrolux mini combi10

Cooking mode Ventilation Water
Low steam closed yes
Temperature °C Grid level N° Cooking time
/ 3 25 to 30 min.
Pike in Cream Sauce
Serves 4
Ingredients
1 pike 1.5 kg
105 ml fresh cream
10 cl white wine
2 chopped shallots
tarragon, parsley
salt, pepper
butter, flour
Accessories
Plain containers
Mix the fresh cream, white wine,
chopped shallots, tarragon, parsley,
salt and pepper
Pour the mixture over the washed and
drained pike
Cook on Low steam for 25 to 30 min.
After cooked, remove pike and thicken
the sauce by heating for a few minutes
in a pot with a little butter and flour
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2
3
4
electrolux mini combi 11
Cooking mode Ventilation Water
Low steam closed yes
Temperature °C Grid level N° Cooking time
/ 2 and 4 15 min.
Cut vegetables julienne
Stuff the fish fillets with the sliced
vegetables and fold
Salt and pepper to taste
Sprinkle with poppy seeds
Cook for 15 min. on Low steam and
serve
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2
3
4
5
Basket of
Sea Bass
Serves 4
Ingredients
600 g sea bass fillets
100 g zucchini
100 g leeks
100 g carrots
poppy seeds
salt, pepper, olive oil
Accessories
Perforated containers

Cooking mode Ventilation Water
Combi open yes
Temperature °C Grid level N° Cooking time
200° 3 50 to 55 min.
Preheat oven to 200° for 10 min. at
Combi setting
Grease the chicken well
Add salt and pepper
Cook at 200° for 50 to 55 min. in
Combi mode
Note: for a crispy result, coat the
chicken with mustard before cooking
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2
3
4
Roast Chicken
Serves 6
Ingredients
1 chicken (approx. 1,4 kg)
4 tablespoons oil
salt, pepper
Accessories
Oven proof dish
Cooking mode Ventilation Water
Combi closed yes
Temperature °C Grid level N° Cooking time
180° 1 25 min.
Place the salmon in the centre of the
transparent baking sheet
Around the salmon place the shellfish,
vegetables and condiments
Wrap up each single portion and tie
closed with a strip of transparent
baking paper, like a bundle
Bake at 180° for 25 min. in Combi
mode
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2
3
4
Salmon Medallions
en Papillote
Serves 4
Ingredients
800 g salmon steaks
8 mussels, 12 clams, 4 razor shells
tomatoes, broccoli
thyme, basil
salt, pepper
olive oil
Accessories
Perforated containers
Transparent baking sheets
electrolux mini combi12

Cooking mode Ventilation Water
Combi open yes
Temperature °C Grid level N° Cooking time
200° 2 and 4 25 to 30 min.
Wash and peel chicory, Max steam for
30 to 35 min. Drain and set aside
Prepare white sauce; in a pan melt
butter, add flour and mix well, then
pour in the milk, season with salt,
pepper and nutmeg. Cook for several
minutes to thicken
Butter the containers and roll the
chicory in the ham, then cover with the
white sauce and sprinkle with Gruyère
Cook at 200° for 25 to 30 min. in
Combi mode
1
2
3
4
Gratin of Chicory
Serves 6
Ingredients
12 heads of chicory
12 slices of ham
1 litre of milk
80 g flour, 80 g butter
salt, pepper, nutmeg
300 g Gruyère cheese
Accessories
Perforated containers
Plain containers, pot, whisk
Cooking mode Ventilation Water
Combi closed yes
Temperature °C Grid level N° Cooking time
200° 2 and 4 15 to 20 min.
Brown the rack of lamb in a frying pan
for a few seconds on each side
Salt and pepper to taste
Once cooled, spread with mustard
Shred the potatoes; then wrap the rack
of lamb with the shredded potatoes,
sprinkle with thyme and place on non-
stick baking tray
Bake at 200° for 15 to 20 min. in
Combi mode
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2
3
4
5
Rack of Lamb in
Potato Crust
Serves 5
Ingredients
1 kg rack of lamb
500 g potatoes
100 g mustard
salt, pepper
olive oil
thyme
Accessories
Non-stick baking trays
electrolux mini combi 13

Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
200° 1, 3 and 5 10 to 15 min.
Chop almonds, add sugar and blend,
adding egg whites one at a time until
thick
Work paste adding powdered sugar,
if necessary, to form a roll (3 cm
diameter)
Cut roll every 4 cm to make biscuits,
place on non-stick trays
Bake in Convection mode for 10 to 15
min. at 200°
1
2
3
4
Almond Biscuits
Serves 8
Ingredients
500 g sweet almonds
25 g bitter almonds
500 g powdered sugar
2/3 egg whites
Accessories
Non-stick baking trays
Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
170° 2 and 4 20 min.
Blend together with Ditomix (mixer):
flour, salt, sugar, oil and yeast
Slowly add milk at medium speed and
knead for 15 min. Cover dough with
damp cloth and let rise for 30 min. at
room temperature
Divide dough and spread out into 3
greased plain containers. Baste top
with a mixture of oil and water
Garnish as desired with olives, cherry
tomatoes, etc.
Let rise and bake at 170° for 20 min. in
Convection mode
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2
3
4
5
Focaccia
3 trays 600 g each
Ingredients
1 kg flour
730 ml milk
20 g granulated sugar
30 g salt
100 g olive oil
50 g yeast
Accessories
Plain containers
electrolux mini combi14

Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
180° 3 30 min.
Defrost spinach on Max steam for a
few minutes, then chop and set aside.
Strain liquid from ricotta
Prepare batter for crêpes: in a bowl,
sift flour, add a pinch of salt. Whisk
together while adding milk slowly in
order to obtain a smooth consistency.
Cover and let stand a few hours. Cook
crêpes on both sides in very hot non-
stick pan with a little oil
Prepare filling: in a bowl, mix ricotta,
grated parmesan, egg and spinach.
Salt and pepper to taste
Fill each crêpe, fold and place in
greased dish. Top with besciamella
and butter. Bake in Convection mode
for 30 min. at 180°
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2
3
4
Crêpes with
Ricotta and Spinach
Serves 6
Ingredients
350 g frozen spinach
200 g fresh ricotta, 50 g grated parmesan
1 egg, salt, pepper
1 litre besciamella (white sauce)
for crêpes:
5 eggs, 190 g flour “00”
½ litre milk
Accessories
Perforated container (for defrosting)
Plain container
Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
170° 2 and 4 15 min.
Maintain sliced apples in water and
lemon
With Ditomix (mixer), beat eggs
together with sugar, add flour, baking
powder, vanilla, heavy cream, lemon
peel and pinch of salt
Add apples and pour mixture into
greased and floured moulds
Place moulds on non-stick baking trays
and bake in Convection mode, 15 min.
at 170°
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2
3
4
Apple Cakes
15 single portions
Ingredients
3 eggs, 150 g granulated sugar
225 g flour “00”
1 envelope baking powder
1 envelope vanilla powder
156 ml heavy cream, 20 g butter shavings
4 apples, peeled, cut into slices (2mm)
pinch of salt, grated lemon peel
Accessories
Aluminium moulds
Non-stick baking trays
electrolux mini combi 15

Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
200° 3 30 to 40 min.
Preheat oven in Convection mode for
10 min.
Place the roast in the plain container
with oil, salt, pepper and herbs
Cook in Convection mode, 30 to 40
min. at 200°
1
2
3
Entrecote
Serves 5
Ingredients
1 kg joint of beef
2 tablespoons oil
salt, pepper
thyme, laurel
Accessories
Plain container
electrolux mini combi16
Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
190° 2 and 4 50 to 60 min.
Sauté onions in butter; add peeled
tomatoes and tomato concentrate.
Simmer 15 min.
During this time, brown beef with 75 g
butter. Then add tomato sauce
Prepare white cream sauce; in a
casserole melt the butter, add flour and
mix well; pour in the milk, season with
salt, pepper and nutmeg. Cook for
several minutes to thicken
Butter the dishes and pour in a little
white sauce, then a layer of lasagne,
then tomato sauce and gruyère.
Repeat twice more
Bake in Convection mode, 50 to 60
min. at 190°
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2
3
4
Lasagne Bolognese
Serves 12
Ingredients
800 g peeled tomatoes
70 g tomato concentrate
120 g finely sliced onions
1 packet of lasagne
1,2 kg minced beef
1 litre milk, 80 g flour
150 g butter + 20 g for the dishes
Gruyère 300 g, marjoram, salt, pepper, nutmeg
Accessories
Multipurpose dishes
1 pot
5

Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
170 to 180° 1, 3 and 5 30 min.
Take the tops off and empty out the
tomatoes, sprinkle with salt, turn over
to drain. Leave the bread to swell in the
hot milk
Prepare the stuffing; mix meat or
sausage with the egg, chopped parsley
and shallot
Add the soaked bread, salt and pepper
and mix well
Fill the tomatoes with mixture, add
shaving of butter and sprinkle with
bread crumbs
Press the tomatoes together tightly in
the dish. Cook in Convection mode for
30 min. at 170-180°
1
2
3
4
5
Stuffed Tomatoes
Serves 6
Ingredients
6 tomatoes
200 g minced meat or sausage
40 g butter, milk
50 g bread (with crusts removed)
1 egg, 1 shallot
parsley, salt, pepper
bread crumbs
Accessories
Oven-proof cookware,
Glass dish or plain container
electrolux mini combi 17
Cooking mode Ventilation Water
Convection open no
Temperature °C Grid level N° Cooking time
180° 2 and 4 10 to 15 min.
Remove the bone and clean the
mullets
Grind the bread sticks into coarse
pieces, add rosemary and chopped
parsley and mix together
Dip the mullets in the oil and the in the
bread mixture until covered
Salt and pepper to taste
Place the fillets on the non-stick baking
trays and cook in Convection mode for
10 to 15 min. at 180°
1
2
3
4
Red Mullets
with Herbs
Serves 4
Ingredients
6 red mullets
rosemary
2 tablespoons olive oil
50 g bread sticks
salt, pepper
parsley
Accessories
Non-stick baking trays
5

electrolux mini combi18
Cng gid
Recipe Quantity Ingredients Cycle Time Temp.°C Accessories
Lasagne 1/1,2 kg
1 kg meat sauce
1½ litres besciamella
parmesan cheese
combi 25/30 min. 180°/190° plain
containers
Gnocchi alla
Romana 500/800 g semolina, eggs, parmesan, milk combi 18/20 min. 170°/180° plain containers
Crepes with
ricotta/spinach 1/1,5 kg spinach, ricotta, eggs, milk combi 20/22 min. 180° plain containers
Sea bass in salt 2x350 g sea bass, salt,
spices convection 35/40 min. 160°/180° non-stick trays
Gilthead wrapped
and baked 2x350/400 g gilthead fish, mixed vegetables combi 35/40 min. 160°/170° perforated containers
Stuffed squid 500/800 g squid, bread crumbs combi 15/18 min. 160°/170° perforated
containers
Shrimp (30/42) ½ kg per tray thawed max
steam 8/10 min. 100° perforated containers
Scallops au gratin
in shells 6/9 scallops scallops, bread crumbs, oil convection 20/25 min. 170°/180° non-stick trays
Leg of pork with
capers 2,5 pieces
leg of pork,
vegetables, white
wine
convection 1/1½ hrs. 160°/180° plain
containers
Lamb loin with
pistachios 1/1,3 kg lamb, 300g pista- chios, vegetables convection 1/1½ hrs 150°/160° plain containers
Eggplant roll with
San Daniele ham 3 eggplants
eggplants, cheese,
San Daniele ham,
parmesan cheese
convection 20/25 min. 150°/160° plain
containers
Pork loin with
bread crust 12 loin steaks
pork loin, speck
ham, flaked pastry
dough
convection
vent open 30/35 min. 160°/170° non-stick trays
Cordon bleu 12/16 thawed convection
vent open 20 min. 200° non-stick trays
Fish sticks 1,5 kg thawed convection
vent open 15 min. 200° non-stick trays
Potato wedges 1 kg per tray potatoes max
steam 25/30 min. 100° perforated containers
Zucchini
rounds or sticks 1 kg per tray zucchini max steam 18 min. 100° perforated containers
Potatoes and
carrots (cubed) ½ kg per tray potatoes, carrots max steam 15/18 min. 100° perforated containers

electrolux mini combi 19
Recipe Quantity Ingredients Cycle Time Temp.°C Accessories
Peas ½ kg per tray frozen peas max
steam 15/18 min. 100° perforated containers
Stuffed tomatoes 10/12 pieces
tomatoes, parmesan,
bread crumbs,
parsley, ham
convection
vent open 25/30 min. 160°/170° non-stick trays
Roasted potatoes 1 kg per tray
3 trays
potatoes pre-steam
for 10 min.
convection
vent open 50 min. 200° plain containers
Cauliflower
au gratin
1/1½ kg
cauliflower
cauliflower,
parmesan, milk,
flour, tuna
convection 30/35 min. 150°/160° plain
containers
Potato croquettes 800g per tray
2 trays
pre-fried
thawed
convection
vent open 12/15 min. 200° non-stick trays
Hors d’oeuvres
flaked pastry
½ kg per tray
2 trays frozen convection vent open 12/15 min. 200° non-stick trays
Stuffed peppers 6 peppers
ground meat,
parmesan, bread,
eggs, milk
convection 40/45 min. 170°/180° plain
containers
Apple strudel 1,5 kg apples
apples, yogurt,
sugar, dry biscuits,
flaked pastry dough
convection
vent open 40/45 min. 150°/160° non-stick trays
Almond biscuits 0,5 kg
almonds
almonds, sugar,
honey
convection
vent open 10/15 min. 200° non-stick trays
Pineapple cake 1 can
pineapple
pineapple, eggs,
butter, sugar convection 40/45 min. 160°/170° wire grids cake pans
Paradise cake 1 can
pineapple
flour, eggs, butter,
sugar convection 35/40 min. 160°/170° wire grids cake pans
Pear and
chocolate cake 4 pears 1 kg pears, sugar, flour convection 40/45 min. 160°/170° wire grids cake pans
Sponge cake 2 cakes flour, eggs, sugar convection 30/35 min. 180° wire grids
cake pans
Apple cake 2 cakes apples, flour, eggs,
butter, sugar, cream
convection
vent open 40/50 min. 150° wire grids cake pans
Chocolate cakes
single portion (16)
8 per tray
2 trays frozen convection vent open 12/15 min. 200° non-stick trays
Muffins (24) 8 per tray
3 trays
flour, butter,
sugar, cocoa
convection
vent open 20/23 min. 180° non-stick trays
Croissants (12) 4 per tray
3 trays
frozen pre-raised
croissants
convection
vent open 20 min. 160° non-stick trays

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