Aeg-Electrolux B98203-5-M Recipe Book download pdf (Page 5)

TRUE FAN and VIGOROUS STEAM in sucession table

Food TRUE FAN VIGOROUS STEAM Maximum

water amount 650 ml

Temperature

°C

Meat time in

minutes

Meat and ac-

companiments

Time in mi-

nutes

Shelf position

Roast beef 1 kg, Brussels

sprouts, polenta

180 60-70 40-50 1 and 3

Roast beef 1 kg, Brussels

sprouts, polenta

180 60-70 30-40 1 and 3

Roast veal 1 kg, rice, vegeta-

bles

180 50-60 30-40 1 and 3

The times in the table are guidelines only. They depend on the size and amount of the food.

The core temperature in meat before switching 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.

INTERVAL PLUS table

Food INTERVAL PLUS (maximum water amount 250 ml)

Temperature °C Time in minutes Level

Custard / flan in individual dishes

90 35-40 2

Baked eggs

90 30-40 2

Terrine

90 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet/Small fish up to

350g

90 25-35 2

Whole fish up to 1000g 90 35-45 2

1) continue for a further half an hour with the door closed

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

Food INTERVAL STEAM Amount of water to add will depend on the

length of the cooking time.

Temperature °C Time in minutes Level

Reheating complete meal 6 plates,

dia. 24 cm

110 15-20 1, 3 and 5

Uses, tables and tips

1 2 3 4 5 6 7 8 9 10 ... 27 28

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Aeg-Electrolux B98203-5-M Recipe Book Page 5

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