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

Type of food to be cooked Water to add via

water drawer ml

Tempera-

ture °C

Oven level

Time

min.

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 number.

Ventitherm ® Fan Operated Cooking and steam cooking in succession

Ventitherm ® Fan Operated Cooking

and steam cooking can be combined, using

one after the other, then using them together to cook meat,

vegetables and side-

dishes in the oven, so that they will be ready to serve at the same time.

• Roast 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 the Steam Cooking function

and cook it all together until ready.

To be able to start the Steam Cooking function , the oven must be cooled down to a

temperature of approx. 80°C (check temperature display). For faster cooling, open the oven

door.

Ventitherm ® Fan Operated Cooking and steam cooking table in succession

Type of food to be cooked Ventitherm ® Fan Operated

Cooking

Steam cooking (max. 650 ml wa-

ter to be added)

Temp. in °C Meat Time

in min.

Meat and side-dishes,

time in min.

Oven levels

Roast beef, 1 kg

Brussels 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 number. 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.

Interval steam cooking table

Uses, charts and tips

1 2 ... 19 20 21 22 23 24 25 26 27 28 29 ... 55 56

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Aeg-Electrolux KB9820E-M User Manual Page 24

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