Aeg-Electrolux KS7100000M User Manual download pdf (Page 19)

VENTITHERM ® FAN

OPERATED COOKING

AND

STEAM COOKING

SUCCESSION

You can cook meat, vegetables and side

dishes with the combination of Venti-

therm ® Fan Operated Cooking with cir-

cular heating elements and Steam Cook-

ing one after the other. You can serve the

foods at the same time.

• Roast the food with the Ventitherm ®

Fan Operated Cooking.

• Put vegetables and side dishes in oven-

proof dishes and put them in the oven

with the roasted food.

• Start Steam Cooking and cook all food

together.

Start Steam Cooking when the

temperature decreases to about

80°C. See the temperature in the

display. Open the oven door to

decrease the temperature faster.

Ventitherm ® Fan Operated Cooking and Steam Cooking in succession table

Food Ventitherm ® Fan

Operated Cooking

Steam Cooking (max. amount

of water 650 ml)

Temp.

(°C)

Time

(min)

Meat and side

dishes, time

(min)

Shelf posi-

tion

Roast beef, 1 kg

Sprouts, Polenta

180 60-70 30-35 1

Roast pork 1 kg,

potatoes, vegeta-

bles,

Gravy

180 60-70 30-35 1

Roast veal, 1 kg

rice, vegetables

180 50-60 30-35 1

The data in the table is for guidance only.

The data depends on the size and

amount. Set the core temperature for

meat between 60-63°C before you start

steam cooking.

INTERVAL STEAM COOKING

Interval Steam Cooking is correct if you

roast large joints of meat, defrost or re-

heat food you cooked before.

Slice the roasts before you heat them up.

Interval Steam Cooking table

Cooking on more than one oven level

Food Interval Steam Cooking (Max. amount of

water 250ml)

Temperature

(°C)

Time (min) Shelf posi-

tion

Heating up a meal, 6 plates, 24 cm

in diameter

110 15-20 2 and 3

ENGLISH

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 51 52

Comments to this Manuals

No comments

Aeg-Electrolux KS7100000M User Manual Page 19

Comments to this Manuals

Related products and manuals for Ovens Aeg-Electrolux KS7100000M