Electrolux Libero 260914 Bedienungsanleitung

Approval: ____________________________________________

260914 (OTS100) Mini Combi - 110 V/1p/60Hz

Item No. ____________________________________

Unit shall be Electrolux Mini Combi 260914 and shall feature:

steam, convection and mixed cooking modes. Accommodates

3-10″x 12″, half sized steam pans in 5 rack positions. Plug &

Cook, mobile tabletop appliance. 110 V single phase electric.

Cord and NEMA 5-20 plug included. No water connection re-

quired. Self-contained water tank is an optional accessory.

Short Form Speciﬁcation

Electrolux Professional, Inc.

www.electroluxusa.com/professional

3225 SW 42nd Street, Fort Lauderdale, Florida, 33312 • Telephone Number: 866-449-4200 • Fax Number: 954-327-6789

ITEM #_________________________________________________

MODEL #_______________________________________________

PROJECT NAME #_______________________________________

SIS # __________________________________________________

AIA # __________________________________________________

Libero Line Series

Mini Combi

Main features

• Stainless steel oven cavity with rounded corners.

• Self contained with built-in fresh water/condense container and requires no

water or drain connections.

• Delicate foods, such as ﬁsh, cook in the gentle heat of low temperature

steam, retaining the full ﬂavor and texture.

• Reheat chilled food in low temperature steam, without it drying out and

losing its ‘’freshness’’.

• Cooks vegetables in maximum steam, without loss of vitamins or ﬂavor.

• Fan assisted air circulation enables convection cooking at a lower tempera-

ture with even results over the three oven shelves.

• Combining steam and convection heating produces a moist heat that

reduces shrinkage whilst still browning meat.

• Side hangers, removable without use of tools, suitable for 3x1/2GN.

• Supplied with the following 1/2GN accessories: N. 3 aluminum baking

plates, N. 2 stainless steel perforated containers, N. 2 stainless steel plain

containers and N. 3 stainless steel wire grids.

• Installed electric power: 1.8 kW.

• Power:

• Boiler 1.1 kW

• Cooking chamber 0.575 kW

• External dimensions:

• Height:18.3″

• Depth:21.4″

• Width:13.75″

• ETL electrical and sanitation listed.

• NEMA # : 5-20P.

• Shipping weight – 55 lbs.

• Net Weight – 49 lbs.

• 2 year parts warranty, 1 year labor.

Included Accessories:

• 2 plain containers.

• 2 perforated containers.

• 3 baking plates.

• 3 wire grids.

Optional Accessories

• External water tank kit (PNC 921184)

Libero Line Series

Mini Combi

NEMA #: 5-20P

Libero Line Series

Mini Combi

Libero Line Series

Mini Combi

Supply voltage:

260914 (OTS100) 110 V/1p/60Hz - 16A

Electric

The company reserves the right to make modiﬁcations to the products

without proir notice. All information correct at time of printing.

4-27-09

Key Information

Libero Line Series

Mini Combi

Front View

Top View

Side View

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 food-

stuffs conserve their vitamins as well as their shape and color.

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 color. 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 “vacuum-packed” 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 an-

other one at a much lower temperature (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 ventila-

tion 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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