AEG Electrolux KB9820E, User Manual

Page: 34 / 80

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
3
Roast pork, 1 kg
potatoes, vegetables,
Gravy 180 60-70 30-35 1
3
Roast veal, 1 kg,
rice, vegetables 180 50-60 30-35 1
3
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
defrosting or re-heating portions of previously cooked food.
Interval steam cooking table
Cooking on more than one oven level.
Type of food to be cooked
Interval steam cooking (max. 250 ml water to
be added)
Temperature in
°C
Time in min. Oven levels
Warming up of meal, 6 plates, 24 cm in
diameter 110 15-20 2 and 4
Roast pork, 1,000 g 180 90-100 2
Roast beef, 1,000 g 180 90-100 2
Roast veal, 1000 g 180 80-90 2
Meat loaf, raw 500 g 180 30-40 2
34 Usage, Tables and Tips