AEG COMPETENCE CB8920-1, Installation And Operating Instructions Manual

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Vigorous Steam
The Vigorous Steam method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.
Vigorous Steam Table
Type of food
Vigorous Steam (700 ml water)
Shelf position Time in mins.
Risotto 2 25-30
Rice 2 35-40
Jacket potatoes, medium-sized 2 45-55
Boiled potatoes 2 35-40
Ratatouille 2 25-30
Brussels sprouts 2 30-35
Cauliflower, whole 2 40-45
Tomatoes, whole 2 15-20
Beetroot, whole 2 60-70
Kohlrabi / Celery / Fennel, chopped 2 35-40
Courgettes, chopped 2 20-25
Carrots, chopped 2 30-35
Defrosting and cooking vegetables 2 30-35
Blanching beans 2 20-22
Blanching vegetables 2 12-15
Tender veal ham 1,000 g 2 50-75
Smoked loin of pork 600-1,000 g 2 45-55
Warming up meat loaf in 1 cm slices 2 20-25
Trout, 170-300 g 2 15-25