Electrolux Welder 180 User Manual download pdf (Page 42)

air-o-steam

8. Lasagne

Cooking cycle suggestionTips

Pre make into 65 mm deep GN 1/1 pans or 1/2 size pans. 5 kg max per pan.

Phase 1

165 °C

30% humidity, for 20’

Phase 2

160 °C

Vent open, for 20’

Phase 3

for 2’

9. Kebabs/Satay Beef, Chicken or Pork

Cooking cycle suggestionTips

Cut meat pieces into approx. 1

cm square pieces. Use beef and pork fillet

to ensure tenderness. Soak wooden skewers in water for an hour prior to pushing

on the meat pieces. Meat can be alternated with pieces of red, green or yellow

pepper and small mushrooms if desired. Meat can also be marinated and seasoned

prior to placing on skewers. Cook on 1/1 GN 20 mm deep Teflon pans or use

baking paper under them.

Phase 1

180 °C

60% humidity, for 10’

Phase 2

200 °C

20% humidity, for 5’

Phase 3

for 1’

10. Hamburgers - Approx. 100gm each – 15 per GN 1/1 tray

Cooking cycle suggestionTips

Cook on either Teflon coated or black iron trays. Brush with melted butter and sprinkle

with seasoning prior to cooking.

Phase 1

195 °C

20% humidity, for 8’

Phase 2

200 °C

Vent open, for 3’

Phase 3

for 2’

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Electrolux Welder 180 User Manual Page 42