Aeg-Electrolux B9820-5-A Recipe Book Page 9

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9Uses, Tables and Tips
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting
large pieces of meat, for defrosting and heating already cooked, portioned food
as well as for baking bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Cooking on more than one oven level
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Type of food
INTERVAL STEAM
Amount of water to be added will depend on the
length of the cooking time
Temperature in
°C
Time
in mins.
Oven
levels
Reheating complete meal
6 plates, dia. 24 cm
110 15-20 1, 3 und 5
Roast pork 1000g 160-180 90-100 2
Roast beef 1000 g 160-180 120-150 2
Roast veal 1000g 180 80-90 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 85 20-30 2
Smoked loin of pork 600-1000g
(soak for 2 hours)
160-180 60-70 2
Chicken 1000g 180-200 50-60 2
Duck 1500-2000g) 180 70-90 2
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin,
Leek/potato gratin
160-170 50-60 2
Pasta bake 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread
500-1000g
180-190 50-60 2
Rolls 40-60g 180-210 25-35 3
Ready-to-bake rolls 30-40g 200 10-20 3
Ready-to-bake rolls 30-40g, frozen 200 15-25 3
Ready-to-bake baguettes 40-50g 200 10-20 3
Ready-to-bake baguettes 40-50g,
frozen
200 15-25 3
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