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Usage, Tables and Tips
Ventitherm ® Fan Operated Cooking and steam cooking table
in succession
Type of food to be
cooked
Roast beef, 1 kg
Brussels sprouts, Polenta
Roast pork, 1 kg
potatoes, vegetables,
Gravy
Roast veal, 1 kg,
rice, vegetables
The times and temperatures given are for guidance only. They will vary depending
upon size and number. The core temperature for meat should be between 60-63°
C prior to switching over to steam cooking.
Interval Steam Cooking
Interval Steam cooking is particularly suitable for roasting large joints of meat and
defrosting or re-heating portions of previously cooked food.
Interval steam cooking table
Type of food to be cooked
Warming up of meal, 6 plates, 24 cm in
diameter
Roast pork, 1,000 g
Roast beef, 1,000 g
Roast veal, 1000 g
Meat loaf, raw 500 g
Ventitherm ® Fan
Operated Cooking
Temp. in °C
Meat Time
in min.
180
60-70
180
60-70
180
50-60
Cooking on more than one oven level.
Interval steam cooking
Temperature in
110
180
180
180
180
Steam cooking
ter to be added)
Meat and side-
dishes, time in min.
30-35
30-35
30-35
be added)
Time in min.
°C
15-20
90-100
90-100
80-90
30-40
(max. 650 ml wa-
Oven levels
1
3
1
3
1
3
(max. 250 ml water to
Oven levels
2 and 4
2
2
2
2
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