Table of Contents
Advertisement
Ventitherm ® Fan Operated Cooking and Steam Cooking in
combined
By using Ventitherm ® Fan Operated Cooking
one after the other meat, vegetables and accompaniments 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 Ventitherm ®
Fan Operated Cooking
• Put prepared vegetables and accompaniments in oven-proof dishes and
place in the oven with the roast.
• Start the Steam Cooking
ready.
3
Before you can start the Steam Cooking
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, polenta
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.
30
.
function and cook eveything together until
Ventitherm ® Fan Op-
erated Cooking
Meat
Temp.
Time in
in °C
mins.
180
50-60
180
40-50
180
40-50
and Steam Cooking
function, the oven must have
Steam Cooking
(Max. water amount 700ml)
Meat and
accompaniments
Time in minutes
30-35
30-35
30-35
Oven
levels
1
3
1
3
1
3
Advertisement
Table of Contents
