Aeg-Electrolux KB9820E-M User Manual download pdf (Page 25)

• Put prepared vegetables and side-dishes in oven-proof dishes and place in the oven with

the roast.

• Start the steaming function

and cook everything together.

To be able to start the steaming function the oven must cool down to a temperature

of approx. 80°C (check temperature display). For faster cooling, open the oven door.

Chart for using multi hot air and steaming in succession

Type of food to be cooked Multi hot air operated

cooking

Steaming (max. water level

650ml)

Temp. in °C MeatTime in

min.

Meat and side-dishes,

time in min.

Oven levels

Roast beef, 1 kg

Brussels sprouts, Polenta

180 60-70 30-35 1

Roast pork, 1kg,

Potatoes, vegetables,

Gravy

180 60-70 30-35 1

Roast veal 1kg,

rice, vegetables

180 50-60 30-35 1

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 cooking

The cooking method of interval cooking is particularly suited to cooking larger portions of

meat and to defrosting and heating up meals that already cooked and served.

Interval cooking chart

Cooking on more than one oven level

Type of food to be cooked

Interval cooking (add max. water 250ml)

Temperature in

°C

Time in min. Oven levels

Warming up a meal of 6 plates, 24cm in

diameter

110 15-20 2 and 4

Roast pork, 1,000 g 180 90-100 2

Roast beef, 1,000 g 180 90-100 2

Roast veal 1,000g 180 80-90 2

Meatloaf, raw 500g 180 30-40 2

Frankfurters / veal sausages 85 15-20 2

Kasseler (smoked loin of pork) 600-1,000

g (pre-soak for 2 hours)

180 60-70 2

Chicken 1,000 g 200 45-55 2

Duck 1,500-2,000 g 180 60-75 2

Uses, charts and tips

1 2 ... 20 21 22 23 24 25 26 27 28 29 30 ... 59 60

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Aeg-Electrolux KB9820E-M User Manual Page 25

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