Aeg-Electrolux BOCSE-M User Manual download pdf (Page 26)

The following charts give the required temperature settings, cooking times and

shelf levels for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will depend on

the composition and size of the food to be cooked, the quantity and the type of

ovenware.

• If you cannot find the settings for a particular recipe of your own, look for the

one that is most similar.

• Unless otherwise stated, the values given in the charts assume that cooking is

started when the appliance is cold.

Steam cooking

Steam cooking is suitable for all types of food, whether fresh or frozen. It can be

used for cooking, warming, defrosting, poaching, or blanching vegetables, meat,

fish, pasta, rice, sweetcorn, semolina and eggs.

Cooking entire meals

Complete meals can be prepared in one go. Ideally dishes that require similar

cooking times should be chosen. This will prevent individual components being

under or over cooked. The amount of water to be used will depend on the largest

amount of water specified for the individual components chosen. For information,

see the chart.

The dishes should be positioned in suitable cooking containers on the oven shelves.

The gap between the oven shelves must be adjusted so that the steam can get to

every dish.

When cooking meals, increase the water/rice ratio, depending on the chart speci-

fication, to a ratio of 1: 1.5 to 1: 2.

Sterilising containers

The steamer function makes it possible to sterilise containers, e. g. babies' bottles

using steam. To do this place the cleaned containers in the middle of the oven shelf

in the 1st shelf level with the opening facing downwards. Insert the containers into

the oven at a slight angle. Fill with the maximum amount of water (650ml) and

select a cooking time of 40 minutes at 96°C.

Steaming Chart

Usage, Tables and Tips

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Aeg-Electrolux BOCSE-M User Manual Page 26