Electrolux Mini Combi Oven User manual

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“You are
what you eat”
L. Feuerbach, German philosopher, 1804-1872
Feuerbach created this maxim in his conclusion to an
1850 work devoted to the theme of nutrition.
Naturally he was right. It is what we eat that makes us
what we are or what we will be in the near future. So it is
important for us to eat healthily.
It is not only how appetising dishes look that is very
important, but also the nutritious elements and vitamins
they contain.
We have developed the Mini Combi Oven
to enable you to satisfy these criteria with ease.
Have a good meal!

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INSTRUCTIONS FOR USE
Mini Combi
Oven
USA
SAFETY
Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before
installing or servicing this equipment.
USA
Table of contents
Description of your Mini Combi Oven..................................................................................4
Safety instructions..................................................................................................................6
Functions and settings............................................................................................................8
Before each use......................................................................................................................10
Cooking problems and solutions............................................................................................11
Cleaning.................................................................................................................................12
Assembly and disassembly of internal parts..........................................................................12
Technical data........................................................................................................................13
Installation diagram..............................................................................................................14
Cooking guide........................................................................................................................15
Recipes..................................................................................................................................16

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Description of your Mini Combi Oven
General view
Control panel
Oven door with
closing latch
Water tank with
integratedhandle
Control panel
Cool down Ventilation hole
Low steam
Max steam
Convection
heat
Combi
cooking
1/2 open
Closed
Manual
position
Function
control
Ventilation
control
Temperature
control
Timer
control
Chimney
Oven light
Back plate
Runners
Steam generator
Water drainage
Important:
The rubber element in this hole
must not be removed or damaged
under any circumstances!
Oven interior
Level 5
Level 4
Level 3
Level 2
Level 1
Parte finale rimovibile
Important:
This element must always be
in its initial location before
switching on the appliance!
Open

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Never pour water into this
part
Fresh water
The water level must
neverexceed this mark
Water tank
Lid of tank
Positioning the tank fitted with its lid
Fresh water filler cap Water recovery port
Engage the tank fitted with its lid into this recess. Firm pressure is
required over the last centimetre to push it fully home. When you feel
that the tank cannot go any further, it is in its operating position.
Location of the tank.
The ends of the tank must not protrude beyond the external parts of the
oven base.

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Safety instructions
Read these instructions carefully and put them in a safe place. They are designed to help you make optimum
use of your oven. You must in particular comply with the safety recommendations, which are indicated by an
exclamation mark .Your appliancehas been designed to cook foodstuffs only and for no other purpose. It
complies with international safety standards. Nevertheless,the existing safety measures do not exclude the risk
of an accident.
Electrical safety
The oven must be connected to an earthed power socket
via a fuse with a minimum rating of 13 amps.Check that
the outlet cable and plug are in good condition before
connecting it.
If your oven displays any defect whatsoever, we
recommend that you do not use it.
Disconnect the appliance from the power socket or remove
the fuse or cut off the switch/breaker of the circuit to which
it is connected.
If you encounter operating problems, refer in priority to
the ‘‘Recommendations and tips”section of this document.
If the problem persists, contact our Technical Service. Do
not attempt to repair the appliance yourself, as this could
lead tomore problems.
Technical Service,Tel: [phone]
Preventing toppling
Place the appliance on a flat surface.
Never rest a weight of more than 3 kg on the opened
oven door.
Children
The front of your oven gets hot during operation and
cleaning, therefore keep children away from it.
When the oven door is open:
· Do not place a heavy weight on it (3 kg maximum).
· Make sure that a child cannot climb or sit on top
of it, or pull the handle.
Utilization
Take care not to touch the oven surfaces or cooking
accessories with the bare hands when placing dishes in or
removing them from the oven, always wear ovengloves.
Do not place or stick anything on the external surfaces of
the appliance when the oven is operating or has just been
used.
Never leave the oven door open when the oven isstill hot,as
this risks damaging the controls.
If you have another electrical appliance near your oven
(e.g.an electric food mixer), make sure there is no risk of
its power cable coming into contact with a very hot surface
which could melt it,or of it being jammed in the oven door.
Take care not to catch your fingers in the door
if you release the handle while it is still open.
Before opening the doors, check that the water
tank is in its proper position.
Position of the oven
Make sure that no more
than two of the oven
surfaces are covered.
Cleaning
Before cleaning your oven by hand, make sure that the
internal surfaces are sufficiently cool.
We advise against using high-pressure steam
appliances to clean the oven (for reasons of
electrical safety).
You must never clean your oven with
a water hose.
You must never clean the water tank and its
lid in a dishwashing machine.

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Cooking accessories
Apart from the cooking accessories provided with your oven, we recommend that you only use dishes and
cake tins that can withstand high temperatures (follow the manufacturers’ instructions).
Before using your oven for the first time
Initial cleaning
Remove the cooking accessories and wash them in
soapy water, then rinse and dry them thoroughly.
Switching the oven on for the first
time
Remove the plastic film protecting the outer
stainless steel surface of the oven.
Heat up the oven with nothing in it before using it for
the first time.When doing this, check that the room
is sufficiently aired by switching on the fan and opening
the window.
Do not worry if the water in the steam generator
boils strongly during this heating up process.
2 plain containers 3 baking plates 2 perforated containers 3 wire grids
Instructions
1 Remove all the cooking accessories from the oven.
2 Plug in the oven.
3 Fill the “fresh water” part of the tank with
1 quart of tap water.
4 Select the “Combi cooking” function
with the first control knob.
5 Set the ventilation to the fully open position.
6 Set the temperature control to 400°F.
7Set the “Timer” scontrol to manual
8When the water tank is empty, fill it with 1 quart
of water and reinstall it without changing the
settings.
9 Your oven is ready for use once the water tank
has been emptied again.

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Functions and settings
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 foodstuffs conserve their vitamins as
well as their shape and colour.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 colour. 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 “vacuumpacked”
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 another one at a much lower tem-
perature (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 ventilation 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.

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It is as simple as that
The Plug & Cook Combi Oven is very simple to use.
You only have 4 settings to think about:
• The cooking function
• The ventilation
• The temperature
• The time
Setting the main functions Setting the temperature
Setting the ventilation
Setting the timer
Low
steam
Max
steam
Combi
cooking
Cool
down
Convection
heat
Open
Closed 1/2 open
Important:
• Never select this position in “Combi cooking”
or “Convection heat” mode!
• Even if this position is selected, it is normal to
see a slight discharge of steam at the ventilation
hole on the panel.
The temperature is set using the thermostat knob.Turn it
clockwise to the desired temperature.
Manual position
Simply turn the knob clockwise to the desired
cooking duration.

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Before each use
Choice of accessory
The choice of cooking accessory is of great importance for
successful cooking.The wrong cooking accessory can cause
irregular heat distribution within the preparation itself or
within the oven. Save your ovenproof glass dishes for
cooking gratins and soufflés.
Certain food preparations increase in volume during
cooking, in such cases choose containers that leaves the
top third free.
The thickness, heat conductivity and colour of the
receptacles affect cooking results.
Even distribution of the ingredients in
the cooking accessory
Distribute the ingredients evenly in the cooking
container.To ensure even cooking, it is important that the
hot air and steam should be able to circulate freely among
the ingredients.
Steam
You can cook in either the non-perforated or the perforated
cooking accessories.With fish dishes, you should use a non-
perforated accessory in order to be able to use the fish
stock.When cooking vegetables and potatoes it is preferable
to use the perforated accessories.
We advise you to season your dishes before cooking and
to check the seasoning after cooking.
Small cooking dishes
When using small dishes such as gratin dishes, better results
are obtained if they are laid on a wire grid.
General recommendations
Always place food that spatters in the bottom of the oven.
Leave as little lard in the pan as possible to reduce spattering
and obtain a dish with less fat in it.
To save time and energy, take advantage of the hot oven to
cook other dishes.
If you find that your dish is too dark in colour, reduce the
temperature.
If you find that your dish is too light in colour, not well
enough cooked, or is cooking too slowly, increase the tem-
perature.
Each time before use
The technology implemented in the Mini Combi Oven gives
you a vast range of possibilities. We are making our latest
innovation available to you. Your culinary success depends
essentially on the quality of the ingredients used! You need
to experiment to get the best results using the possibilities
and qualities offered by this appliance.
Below are a few instructions to be followed before
switching on the oven.
Verification
Check that all the parts are operational. Always fill the water
tank with water before cooking, except when in
“Convection heat” mode.
In “Combi” and “Convection heat” mode make sure that
the ventilation is open. Check that the door-locking latch
is properly engaged before starting cooking.
Preheating
It is sometimes necessary to preheat the oven before
cooking certain dishes (see the Cooking guide
and Recipes).
The oven heats up and as soon as it reaches the selected
temperature the preheating indicator light goes out and you
can put your dish into the oven.

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Cooking problems and solutions
We strongly recommend that you check the following points before calling our technician.
The problem might be a very simple one that you can solve yourself.
Problem
The oven does not function
The cooking results are unsatisfactory
Potatoes or green vegetables take an
abnormally long time to cook
Fish dishes break up
Irregular roasting results
Roasting surface dry and hard,
too browned
Irregular cooking results
Pastries brown too quickly
Correct colouring in the corners but too
light in the middle
The oven does not produce steam
In combi cooking mode, meats and
pastries become too brown
Preparations that should rise “do not rise”
or rise then fall
White meat dishes are too dry
Cause
Ventilation open
Type of potato
Temperature too high
Cooking accessory of inappropriate depth
Wrong ventilation setting
Oven not preheated
Temperature too high
Ill-adapted cooking accessories
Cooking accessory filled too full
Temperature too high
Incorrect ventilation setting
Ventilation open
Lack of water
Ventilation closed
Temperature too high
Ventilation closed
Dish at too low a level
Wrong cooking function
Solutions
Check that:
– the fuses are intact
– the oven is correctly connected
to the power supply
– there is not a power failure
– the oven door is properly closed
Check that:
– the preheating temperature and time
are correct
– the correct cooking function has been
chosen
– the temperature setting is correct
– the chosen cooking time is correct
– the grill or other cooking accessory
is correctly positioned in the oven
– the appropriate cooking container
is being used
– the ventilation knob is correctly set
Close the ventilation
No solution to offer
Certain types of potatoes take longer
to cook than others
Use the Low steam function
See “Recommendations and tips”
See “Recipes” or “Cooking guide”
Preheat oven before putting in the dishes
See “Recipes” or “Cooking guide”
Reduce the temperature. See “Recipes”
or “Cooking guide”
See “Recommendations and tips”
See “Recommendations and tips”
Reduce the temperature. See
“Recipes” or “Cooking guide”
See “Recommendations and tips”
Close the ventilation
Put water in the tank
Open the ventilation
Reduce the temperature
Open the ventilation
Move the dish up a level
Choose another function. See “Recipes”
or “Cooking guide”

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Cleaning
General cleaning recommendations
The outside of the oven, the water tank and its lid must
only be cleaned with a sponge and soapy water. Rinse
thoroughly and dry.
We recommend that you do not use scouring cream.You
can clean the oven interior with a multipurpose cleaning
product.
The cooking accessories can be cleaned with a sponge and
soapy water, taking care to thoroughly rinse and dry them,
or they can be washed in a dish-washing machine.
Cleaning the steam generator
1 Pour a cleaning product (e.g. vinegar) directly into
the steam generator.
2 Leave it to act for 45 minutes.
3 Wipe the cavity and generator with a cloth.
Assembly and disassembly of internal parts
The chimney
1The chimney is situated in the top of the cavity and
must be cleaned regularly.To remove it, simply turn
the screws anticlockwise using a coin.
2 You can wash the chimney in a dishwasher or with a
sponge soaked in soapy water. Put it back in place
after cleaning it.
Runners
1 Unscrew the screws in the front upper corner of each
runner and remove them.
2 Reinstall the runners in the reverse order of disas-
sembly.
Back plate
1 Remove the screw in the front upper part of the back
plate.
2 Lift and slide the back plate to remove it.
3 Reinstall the back plate in the reverse order of
removal.
Replacing the oven light
Before replacing the oven light, disconnect the oven
from the electrical power supply and check that the
interior is cool.
The 15W bulb is a special bulb that withstands high
temperatures.The bulb is located at the top of the oven
cavity and is accessible from the interior.
Access to the bulb
1 Unscrew the glass cover of the light by turning it
anticlockwise.
2 Unscrew the bulb.
3 Screw in the new bulb.
4 Screw the glass cover firmly back in place.
Vinegar

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Cooking functions Convection heat, Steam cooking, Low temperature
steam, Combined steam/Convection heat
Electrical power supply 110V / 60Hz / 1 phase
Socket Nema 5-20 - United States
Power supply lead must only be replaced by
an authorised electrical installation engineer.
Power consumption
Steam 575 W
Combined 1675 W
Convection heat 1100 W
Maximum consumption 1760 W
Oven lighting 15 W
Dimensions
Height 18 3/8” (466 mm)
Width 13 7/8” (352 mm)
Depth 21 5/8” (548 mm)
35 3/8” (900 mm) with door open
Net weight 48.5 lbs (22 kg)
Effective volume 31.7 quarts (30 litres)
Water tank
Capacity of “fresh water” section 33.81 oz (1 litre)
Capacity of “recovered water” section 18.6 oz (0,55 litre)
If your oven does not function correctly,
contact our After Sale Service:
Tel: [phone]
You can also send any suggestions or comments to
the following address:
Electrolux Professional, Inc.
3225 SW 42nd street
Fort Lauderdale, FL 33312
www.electroluxusa.com/professional
Technical data

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597832401
Installation diagram
U- Air intake
P - Fumes outlet

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The volume of the preparations to be cooked and the large variety of materials in which cooking accessories and pastry tins
are made may lead you to modify the indications given in the cooking guide. Only experience will enable you to find the setting
that best suits your cooking habits.

16 - Mini Combi Oven
5958 983 01
USA
Recipes
Brittanystyle leg of Lamb . . . . . . . . . . . . . . . . . 20
Cauliflower and Potato gratin . . . . . . . . . . . . . . 24
Chinese Steamed Fish . . . . . . . . . . . . . . . . . . . . 22
Cottage Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Curry Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Fillet of Beef in Pastry . . . . . . . . . . .. . . . . . . . . 19
Fish in Cream sauce . . . . . . . . . . . . . . . . . . . . . 29
Fish Terrine . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Fruit Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Gratin Dauphinois . . . . . . . . . . . . . . . . . . . . . . . 27
Honey-Soy Chicken Wings . . . .. . .. . . .. . . . . . .28
Lasagne Bolognese . . . . . . . . . . . . . . . . . . . . . . 27
Marinated Roast Pork (Char Siew) . . . . . . . . . . 24
Normandstyle Roast Pork . . . . . . . . . . . . . . . . . 17
Pizza Regina . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Provencalestyle Tomatoes . . . . . . . . .. . . . . . . . . 30
Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . 26
Roast Beef in Gravy . . . . . . . . . . . . . . . . . . . . . . 19
Roast Chicken . . . . . . . . . . . . . . . . . . .. . . . . . . . 20
Salmon Steaks Baked in foil . . . . . . . . . .. . . . . . 22
Savoury Baked Omelette . . . . . . . . . . . . . . . . . . 17
Shoulder of Beef à la Diable . . . . . . . . . . . . . . . 21
Spicy Baked Fish . . . . . . . . . . . . . . . . . . . . . . . . 28
Steamed Rice-Custard Cake (Serikaya Beras) . . 25
Steamed Rice with Chinese Sausage . . . . . . . . . 26
Stuffed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . 29
Stuffed Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . 30
Trout in white wine sauce . . . . . . . . . . . . . . . . . .23

Mini Combi Oven - 17
5958 983 01
USA
Savoury Baked Omelette
Serves 6
Ingredients:
8 eggs, beaten
1 1/2 cups cooked chicken or ham or tuna, diced or
shredded
3 cups cooked mixed vegetables – any or all of the
following:
diced potato and carrot, corn kernels, sliced green
beans, green peas,
broccoli or cauliflower florets, diced sweet potato or yam.
1 small onion, finely chopped
1/2 small red capsicum, finely chopped
1/4 teaspoon chilli powder (optional)
1 tablespoon chopped fresh coriander
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Accessory:
Plain containers
1Mix all ingredients together, stir with a wooden
spoon to combine.
2Place in well-greased container, smooth out mixture
with back of spoon so it makes an even layer.
3Cook on level 3 at 320°F using Convection heat
setting for 25 to 30 minutes, or until set and
goldenbrown.
4Remove container from oven and place on wire
rack.
Serve warm cut into squares and accompanied by
green salad and crusty bread.
Variations:
Omit chilli powder, add sliced sun-dried tomatoes
and chopped fresh basil.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
320°F 3 25 to 30 min.
Normandystyle
Roast Pork
Serves 6
Ingredients:
1 pork roast of 2 1/4 lbs
Oil
Salt, pepper
4 apples
Accessory:
Plain container
1Preheat the oven for 10 min at 400°F at the combi
cooking setting.
2Oil the roast in the Plain container. Add salt and
pepper.
3Cook at 350-400°F on the fourth shelf for 60 to
65 min at the combi cooking setting.
4After 45 min of cooking, turn the roast over and
continue cooking, adding peeled, cored apples cut
in quarters.
Cooking method Ventilation Water
Convection heat open yes
T° Level N° Cooking time
350-400°F 3 60 to 65 min.

18 - Mini Combi Oven
5958 983 01
USA
Cottage Pie
Serves 12
IIngredients:
4 1/2 lbs mashed potato
3 1/3 lbs minced beef
5 oz onions
4 oz butter
14 oz peeled tomatoes
11 oz gruyère
Salt, pepper
Accessoires:
Plain containers (2)
1Prepare the mashed potatoes.
2Peel, wash and finely slice the onion. Brown the
onion in butter and add the minced beef and
season with salt and pepper. Leave to cook for 2 to
3 minutes, then add the peeled tomatoes. Cook for
a further 3 to 4 minutes stirring gently.
3Butter the dishes and put in the mixture with
the beef and top with the mashed potato.
Sprinkle with gruyère.
4Cook in the oven at level 2 and 4 at 400°F for 40 to
45 minutes.
Serve with:
A good mixed green salad with old red wine
vinaigrette.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
400°F 2 and 4 40 to 45 min.
Fruit Muffins
Makes 24
Ingredients:
2 eggs
6 tablespoons vegetable oil (sunflower or canola)
4 oz sugar
12 oz milk
2 cups plain flour
4 teaspoons baking powder
1/2 teaspoon mixed spice
1 cup fresh or frozen blueberries or chopped apple
Accessories:
Small muffin or cup cake tins
Wire grids
1Beat eggs, oil, sugar and milk together. Sift together
the flour, baking powder and spice and stir into egg
mixture.
2Add fruit and mix lightly until combined.
3Grease muffin tins or line with cup cake papers.
4Fill tins or papers about 2/3 full.
5Bake on levels 2 and 4 at 350°F for about 15
minutes until golden-brown, using Convection
heat setting.
6Remove from oven and cool on wire cake rack.
Dust with icing sugar when cool.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
350°F 2 and 4 15 min.

Mini Combi Oven - 19
5958 983 01
USA
Fillet of Beef in Pastry
Serves 6
IIngredients:
1 fillet of beef of approx. 2 2/3 lbs
14 oz fine pork stuffing
1 tin truffle peel (optional)
14 oz puff pastry
1 egg to glaze
Salt, pepper
Accessories:
Plain container
Greaseproof paper
1Preheat the oven for 10 min at the hot air
cooking setting.
2In the meantime, brown the meat in a high-sided
frying pan.
3Roll out a rectangle of puff pastry to a thickness
of 1/4".
4Cover with the stuffing and sprinkle with the
truffle peel.
5Place the fillet of beef at the centre. Fold the pastry
around the meat. Seal the ends with a little water.
6Glaze with the egg. Decorate the pastry with the
tip of a knife. Make an incision at the centre and
keep it open with greaseproof paper.
7Cook at 400°F on the fourth shelf for 30 to
40 min at the hot air setting.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
400°F 3 30 to 40 min.
Roast Beef in Gravy
Serves 6
Ingredients:
1 joint of beef of approx. 2 1/4 lbs
2 tablespoons oil
2 knobs margarine
Salt, pepper
1 onion
Thyme, laurel
Accessory:
Plain container
1Preheat the oven for 10 min at the hot air cooking
setting.
2Preheat the oven for 10 min at the hot air cooking
setting.
3Pour the oil over the roast and add the knobs of
margarine.
4Add the salt, pepper, thyme, laurel and chopped
onion.
5Cook at 400°F on the fourth shelf for 30 to 40 min
at the hot air cooking setting.
610 min before the end of cooking, add half a glass
of water or white wine and continue cooking.
Note:
The water may be replaced by white wine mixed
with veal stock.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
400°F 3 30 to 40 min.

20 - Mini Combi Oven
5958 983 01
USA
Roast Chicken
Serves 6
Ingredients:
1 chicken of approx. 3 lbs
4 tablespoons oil
Salt, pepper
Accessories:
Ovenproof earthenware dish
Wire grid
1Preheat the oven to 350°F for 10 min at the
combi cooking setting.
2Grease the chicken well.
3Add salt and pepper.
4Cook at 350°F on the fourth shelf for 50 to
55 min at the combi cooking setting.
Note:
For a crispy result, coat the chicken with mustard
before cooking.
Cooking method Ventilation Water
Convection heat open yes
Convection heat open /
T° Level N° Cooking time
350°F 3 45 to 50 min.
350°F 3 50 to 55 min.
Brittanystyle
leg of Lamb
Serves 6
Ingredients:
1 leg of lamb, approx.5 1/2 lbs
Oil
1 cloves garlic
2 onions
Accessories:
Ovenproof earthenware dish
Wire grid
1Preheat the oven for 10 min at the Convection heat
cooking setting.
2Oil each side of the leg of lamb. Season it and insert
garlic around the bone.
3Cook at 375-400°F on the fourth shelf for 35 to
45 min at the Convection heat cooking setting.
4Turn the meat over and baste it. After 20 min of
cooking, add a glass of water.
5Serve on a very hot dish with the gravy in a gravy
boat.
Brittany-style vegetables:
Brown the chopped onions in the fat from the leg
of lamb, add cooked beans. Pour gravy on the
vegetables before serving.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
375-400°F 3 35 to 45 min.

Mini Combi Oven - 21
5958 983 01
USA
Curry Puffs
Serves 6
IIngredients:
Filling:
1/2 lbs cooked chicken, shredded
2 large potatoes, cooked and finely diced
1 teaspoon sugar
1/2 teaspoon black pepper
pinch of salt
4 tablespoons vegetable oil
1 medium onion, finely chopped
3 teaspoons chicken curry powder
1 teaspoon chilli powder
1/2 teaspoon powdered turmeric
Pastry:
1 1/4 lbs plain flour
5 1/4 oz butter or pastry margarine
7 oz water
pinch of salt
Accessories:
Baking plates (2)
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
350°F 2 and 4 15 min.
Shoulder of Beef
à la Diable
Serves 6
Ingredients:
2 2/3 lbs of shoulder
(to order from the butcher)
8 oz pale ale
Accessory:
Plain container
1Fry onion in the oil until golden. Add the curry
powder, chilli powder, turmeric and fry gently,
stirring all the time.
2Add chicken, potatoes, sugar, salt and pepper.
3Mix well and cook for 5 minutes over moderate
heat, stirring occasionally.
4Remove from heat and leave to cool.
5Make pastry by mixing flour and salt with butter or
margarine, add just enough water to make a soft
pastry.
6Knead well for at least 5 minutes. Let pastry rest
for
half an hour.
7Roll out pastry to about 1/4" thickness. Cut into
circles 3 1/4" in diameter.
8Place a tablespoon of filling in the center of each
circle. Brush edges of pastry with water.
9Fold over pastry to make a half-circle, press
together well at edges and crimp to decorate.
10 KPlace on baking plates. Bake on levels 2 and 4 at
350°F on Convection heat setting for 15 minutes
or until golden brown.
1Cook the shoulder in a multipurpose dish at level
3 for 30 minutes, then pour over the beer and
leave to cook for another 40 minutes basting from
time to time.
You can serve the shoulder with mashed or roast
potatoes covered with juice.
Cooking method Ventilation Water
Convection heat open /
T° Level N° Cooking time
400°F 3 70 min.