AEG KS8100001M User Manual page 18

18
Helpful hints and tips
Eggs, hard
Ventitherm ® Fan Operated Cooking
You can cook meat, vegetables and side dishes with the combination of Ventitherm ® Fan
Operated Cooking with circular heating elements and Steam Cooking one after the other.
You can serve the foods at the same time.
• Roast the food with the Ventitherm ® Fan Operated Cooking.
• Put vegetables and side dishes in oven-proof dishes and put them in the oven with the
roasted food.
• Start Steam Cooking and cook all food together.
Start Steam Cooking when the temperature decreases to about 80°C. See the temperature
in the display. Open the oven door to decrease the temperature faster.
Ventitherm ® Fan Operated Cooking and Steam Cooking in succession table
Food
Roast beef, 1 kg
Sprouts, Polenta
Roast pork 1 kg,
potatoes, vegetables,
Gravy
Roast veal, 1 kg
rice, vegetables
The data in the table is for guidance only. The data depends on the size and amount. Set
the core temperature for meat between 60-63°C before you start steam cooking.
Interval Steam Cooking
Interval Steam Cooking is correct if you roast large joints of meat, defrost or reheat food
you cooked before.
Slice the roasts before you heat them up.
Interval Steam Cooking table
Heating up a meal, 6 plates, 24 cm in di-
ameter
Food
Ventitherm ® Fan Operated
Temp. (°C)
180
180
180
Cooking on more than one oven level
Food
Water in the Temperature
water drawer
(ml)
200
and Steam Cooking
Cooking
Time (min)
60-70
60-70
50-60
Interval Steam Cooking (Max. amount of water 250ml)
Temperature
(°C)
110
Shelf posi-
(°C) tion
96 2
in succession
Steam Cooking (max. amount of water
650 ml)
Meat and side dishes,
time (min)
30-35
30-35
30-35
Time (min)
15-20
Time (min)
15-20
Shelf position
1
3
1
3
1
3
Shelf position
2 and 3