Aeg-Electrolux KB9820E-M User Manual download pdf (Page 24)

Type of food to be cooked Water to be added

via water drawer

in ml

Tempera-

ture °C

Shelf po-

sition

Time

min.

Egg royale 500 96 2 25-35

Steamed buns 500 96 2 30-35

Eggs, soft 200 96 2 8-10

Eggs, medium 200 96 2 10-12

Eggs, hard 200 96 2 15-20

1) The times given are for guidance only. They will vary depending upon size and amount.

Ventitherm ® fan operated cooking and steam cooking in succession

With the combination of fan cooking with circular heating elements

and steam cooking

one after the other and with steam cooking , meat, vegetables and accompani-

ments can be cooked together in the oven so that they are ready to serve at the same time.

• Cook 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 steam cooking

and cook everything together.

To start steam cooking the oven must cool down to a temperature of about 80°C

(check temperature display). For faster cooling, open the oven door.

Ventitherm ® fan operated cooking and steam cooking in succession table

Type of food to be cooked Ventitherm ® fan operated

cooking

Steam cooking (Max. amount of

water 650 ml)

Temp. in °C Meat time in

min.

Meat and side dishes,

time in min.

Oven levels

Roast beef, 1 kg

Sprouts, Polenta

180 60-70 30-35 1

Roast pork 1 kg,

potatoes, vegetables,

Gravy

180 60-70 30-35 1

Roast veal, 1 kg

rice, vegetables

180 50-60 30-35 1

The times and temperatures given are for guidance only. They will vary depending upon

size and amount. 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.

Usage, Tables and Tips

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Aeg-Electrolux KB9820E-M User Manual Page 24

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