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Type of food
Eggs, medium
Eggs, hard
Vigorous Steam and Fan Cooking in succession
Vigorous Steam and Fan Cooking can be combined to cook meat, vege-
tables and side-dishes in the oven one after the other and then using
Vigorous Steam with one another, so that they will be ready to serve at
the same time.
• Cook the roast meat with the Fan Cooking function.
• Put prepared vegetables and accompaniments in oven-proof dishes
and place in the oven with the roast.
• Start the Vigorous Steam function and cook it all together until
ready.
3
Before you can start the Vigorous Steam function, the oven must have
cooled to a temperature of around 85°C (see temperature display field).
For faster cooling, open the oven door.
Vigorous Steam and Fan Cooking in succession
Type of food
Roast beef 1 kg,
Brussels sprouts, Polenta
Roast pork 1 kg,
Potatoes, Vegetables,
Gravy
Roast veal 1 kg,
Rice, Vegetables
Chicken 1 kg
Roast potatoes,
Tomatoes au gratin
Core temperature of meat should be 60-63°C before switching to Vigorous Steam.
* Pre-heat the oven.
Vigorous Steam (700 ml water)
Oven level
Fan cooking
Meat
Temp.
Time in
in °C
mins.
180*
50-60
180*
40-50
180*
40-50
190*
40-50
Time
in mins.
2
10-12
2
15-20
Vigorous Steam
(700 ml water)
Meat and
accompa-
Oven
niments
level
time in
mins.
1
30-35
3
1
30-35
3
1
30-35
3
30
1
10
4
37
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