Vigorous Steam; Vigorous Steam Table - AEG COMPETENCE B89201-1-A Installation And Operating Instructions Manual

Vigorous Steam

The Vigorous Steam method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
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
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 1,000 g
Smoked loin of pork 600-1,000 g
Warming up meat loaf in 1 cm slices
Trout, 170-300 g
34
Vigorous Steam (700 ml water)
Shelf position
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
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