Electrolux EOB8956VAX User Manual download pdf (Page 13)

Conventional Cooking Top and bottom heat for baking and roasting on one

oven level.

Turbo Grilling Hot air roasting for larger meat joints or poultry with

bones on one shelf position. Also for gratinating and

browning.

True Fan Cooking Hot air for multiple dishes and for baking on up to

three oven levels at the same time. Set the oven tem-

peratures 20-40 °C lower than when using Conven-

tional cooking.

Full Steam 100% steam for preparing vegetables, fish, potatoes,

rice, pasta or special side-dishes.

SousVide cooking Vacuum cooking with steam at a low temperature for

meat, fish, seafood, vegetables and fruit. The food

needs to be vacuum sealed in plastic pouches before

using this function.

Half Steam + Heat 50% steam plus heat for poaching fish, custard roy-

ale and terrines.

Quarter Steam + Heat 25% steam plus heat to bake bread, roast large

pieces of meat or to warm up chilled and frozen

meals.

Bread Baking To bake bread with a steam shot in the beginning for

a crusty surface.

Slow Cooking Slow roasting to prepare very tender and succulent

roasts.

Moist Fan Baking

For energy-saving baking and cooking of mainly dry

bakery items as well as for baking in tins on one shelf

position. The lamp deactivates after 30 seconds. It

switches on again when you activate it via menu or

when you open the oven door.

ECO Steam Optimizes the energy consumption during Full Steam

use. Here, it is necessary to set the cooking time

first. For preparation of vegetables, rice, pasta… The

lamp is switched off during this function. It switches

on again when you activate it via menu or when you

open the oven door.

This function is used to define the energy efficiency class acc. EN50304.

7.7 Submenu for: Specials

Drying For drying of sliced fruits like apples, plums, peaches

and vegetables such as tomatoes, zucchini or mush-

rooms.

ENGLISH

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Electrolux EOB8956VAX User Manual Page 13