Aeg-Electrolux KB9820E-M User Manual Page 31

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Ventitherm ® Fan Operated Cooking and Steam
Cooking in succession
By combining Ventitherm ® Fan Operated Cooking and Steam
Cooking one after the other and with Steam Cooking to-
gether meat, vegetables and accompaniments can be cooked in the
oven so that they are ready to serve at the same time.
Start roasting the food to be roasted using the oven function Ven-
titherm ® Fan Operated Cooking .
Put prepared vegetables and accompaniments in oven-proof dishes
and place in the oven with the roast.
Start the Steam Cooking function and cook eveything together
until ready.
3 Before you can start the Steam Cooking function, the oven must
have cooled to a temperature of around 80°C. (See temperature display
field.) To cool the oven down more quickly, open the door.
Ventitherm ® Fan Operated Cooking and Steam
Cooking in sucession table
The times given are for guidance only, they will vary depending upon size and amount.
The core temperature in meat before switching to Steam Cooking should be 60-63°C.
Type of food
Ventitherm ® Fan Op-
erated Cooking
Steam Cooking
(Max. water amount 700ml)
Temp.
in °C
Meat
Time in
mins.
Meat and
accompaniments
Time in minutes
Oven
levels
Roast beef 1 kg,
Brussels sprouts, polen-
ta
180 50-60 30-35
1
3
Roast pork 1 kg,
potatoes, vegetables,
gravy
180 40-50 30-35
1
3
Roast veal 1 kg,
rice, vegetables
180 40-50 30-35
1
3
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