Ventitherm ® Fan Operated Cooking And Steam Cooking In Combined; Ventitherm ® Fan Operated Cooking And Steam Cooking In Combined Table - AEG COMPETENCE KB9820E User Information

Ventitherm ® Fan Operated Cooking and Steam
Cooking in combined
By using Ventitherm ® Fan Operated Cooking
Cooking
ments can be cooked in the oven so that they are ready to serve at the
same time.
• Start roasting the food to be roasted using the oven function Ven-
titherm ® Fan Operated Cooking
• Put prepared vegetables and accompaniments in oven-proof dishes
and place in the oven with the roast.
• Start the Steam Cooking
until ready.
3
Before you can start the Steam Cooking
have cooled to a temperature of around 80°C. (See temperature display
field.) To cool the oven down more quickly, open the door.
Ventitherm ® Fan Operated Cooking and Steam
Cooking in combined table
Type of food
Roast beef 1 kg,
Brussels sprouts, polen-
ta
Roast pork 1 kg,
potatoes, vegetables,
gravy
Roast veal 1 kg,
rice, vegetables
The times given are for guidance only, they will vary depending upon size and quantity.
The core temperature in meat before switching to Steam Cooking should be 60-63°C.
one after the other meat, vegetables and accompani-
Ventitherm ® Fan Op-
erated Cooking
Temp.
in °C
180
180
180
and Steam
.
function and cook eveything together
function, the oven must
Steam Cooking
(Max. water amount 700ml)
Meat Meat and
Time in accompaniments
mins. Time in minutes
50-60 30-35
40-50 30-35
40-50 30-35
Oven
levels
1
3
1
3
1
3
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