Vigorous Steam; Vigorous Steam Table - AEG COMPETENCE B8920-1 Installation And Operating Instructions Manual

Vigorous Steam

The Vigorous Steam Cooking method of preparation is suitable for all
types of food, fresh or frozen. It can be used for cooking, warming, de-
frosting, poaching or blanching vegetables, meat, fish, pasta, rice,
sweet corn, semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.

Vigorous Steam Table

Type of food
Risotto
Rice
Jacket potatoes, medium-sized
Boiled potatoes
Sauerkraut
Ratatouille
Brussels sprouts
Cauliflower, whole
Tomatoes, whole
Beetroot, whole
Kohlrabi / Celery / Fennel, chopped
Courgettes, chopped
Carrots, chopped
Defrosting and cooking vegetables
Blanching beans
Blanching vegetables
Tender veal ham 1000 g
Smoked loin of pork 600-1000 g
Warming up meat loaf in 1 cm slices
Trout, 170-300 g
Eggs, soft
36
Vigorous Steam (700 ml water)
Oven level
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Time
in mins.
25-30
35-40
45-55
35-40
50-60
25-30
30-35
40-45
15-20
60-70
35-40
20-25
30-35
30-35
20-22
12-15
50-75
45-55
20-25
15-25
8-10