Aeg-Electrolux B9820-7-M Recipe Book download pdf (Page 5)

5Uses, Tables and Tips

The times given are for guidance only, they will vary depending upon size and number.

TRUE FAN and VIGOROUS STEAM in succession

By combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of

VIGOROUS STEAM together 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 functionTRUE FAN.

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

oven with the roast.

• Start the VIGOROUS STEAM function and cook it all together until ready.

3 Before you can start the VIGOROUS STEAM function, the oven must have cooled to a

temperature of around 80°C. To cool the oven down more quickly, open the oven door

to the first position for approx. 15 mins.

TRUE FAN and VIGOROUS STEAM 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 VIGOROUS STEAM should be 60-63°C.

INTERVAL PLUS

The INTERVAL PLUS method of preparation is particularly suitable for foods with a high

moisture content and for defrosting and re-heating foods.

Trout, 170-300 g 400 85 2 15-25

Eggs, soft 200 96 2 8-12

Eggs, medium 200 96 2 10-15

Eggs, hard 200 96 2 15-20

Type of food

TRUE FAN

VIGOROUS STEAM

Max. water amount 650ml

Temp.

in °C

Meat

Time in

mins.

Meat and

accompaniments

Time in minutes

Oven

levels

Roast beef 1 kg,

Brussels sprouts, polenta

180 60-70 40-50

Roast pork 1 kg,

potatoes, vegetables,

gravy

180 60-70 30-40

Roast veal 1 kg,

rice, vegetables

180 50-60 30-40

Type of food

VIGOROUS STEAM

Water via water

drawer

Tempe-

rature

°C

Oven level

Time in

mins.

1 2 3 4 5 6 7 8 9 10 ... 31 32

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Aeg-Electrolux B9820-7-M Recipe Book Page 5

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