Electrolux 60cm Pyrolytic Steam Oven

This Electrolux oven is a conventional oven and has a black finish and is electric powered. Fit multiple baking sheets at the same time with its 72 litre capacity. Plus, the Electrolux EVEP618SC comes with a baking tray, a grill insert, a baking dish, side racks, wire shelves, and telescopic runners. It features a 596mm width, a ...more
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Key Features

  • Pyrolytic

  • Black

  • Electric

    Oven Fuel Type

Technical Specs +

Oven Fuel Type:
72 Litres Net Capacity
No. of Cooking Functions:
IOI, Touch
Additional Features:
Steam Combined with Traditional Hot Air Cooking
Accessories Included:
Baking Tray, 2 x Chromed Wire Shelf, Side Racks, Anti-Splatter Grill Insert, Grill/Oven Pan, Temperature Probe, 2 x Telescopic Runners, Cast Baking Dish
Width (mm):
Height (mm):
Depth (mm):
Manufacturer's Warranty:
2 Years

Product Manuals & Files

Product Manual

View the product manual of this Electrolux 60cm Pyrolytic Steam Oven EVEP618SC. View now

Electrolux Steam Oven Cookbook

Delicious recipes from inspired chefs and cooking experts for you to cook at home.
Download cookbook

Buying Guide +

GUIDE: Oven Buying Guide |
Presented by The Good Guys

Pyrolytic, gas or electric? View The Good Guys Buying Guide to learn more about their features and benefits. Learn more

Top things to consider when buying a new oven or kitchen cooker
Do you know if you want gas, electric or induction cooking? Learn more

Recipe: Pork belly steamed in ginger, shallots and wild garlic

Pork belly steamed in ginger, shallots and wild garlic Recipe


Serves 4

480g pork belly with skin

2 tbsp freshly chopped ginger

1 bunch shallots, cleaned and roughly chopped

2 bulbs wild garlic, peeled and diced

180g butter

1L chicken stock

80ml black vinegar

100g salt (brine mix)


  1. Soak the pork in salted water (brine) overnight
  2. Preheat the Electrolux Steam oven to 130°C.
  3. using the Electrolux Steam function
  4. Rinse the pork and cut into 2cm thick strips
  5. Place into a baking tray
  6. Add the ginger, wild garlic, chicken stock, white soy and black vinegar.
  7. Cook for 4 hours
  8. Remove pork from the liquid
  9. Serve with lots of fresh herbs and garden leaves

Recipe by James Viles, Electrolux Ambassador and chef and owner of Biota Dining, one of Australia’s most respected young chefs and restaurateurs for his commitment to sustainability and his imaginative modern food.

Want more steam oven recipes? View cookbook