AEG Electrolux KB9820E User Manual page 25

Ventitherm ® Fan Operated Cooking and steam cooking in succession
Ventitherm ® Fan Operated Cooking
one after the other, then using them together to cook meat,
dishes in the oven, so that they will be ready to serve at the same time.
• Roast the food to be roasted with the Ventitherm ® Fan Operated Cooking oven function
.
• Put prepared vegetables and side-dishes in oven-proof dishes and place in the oven with
the roast.
• Start the Steam Cooking function
To be able to start the Steam Cooking function
temperature of approx. 80°C (check temperature display). For faster cooling, open the oven
door.
Ventitherm ® Fan Operated Cooking and steam cooking table in succession
Type of food to be cooked Ventitherm ® Fan Operated
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 de-
frosting 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
and steam cooking
and cook it all together until ready.
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
Use, Tables and Tips
can be combined, using
, the oven must be cooled down to a
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
25
vegetables and side-
(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