Food
Turbo Grilling (first step: cook
meat)
Full Steam (second step: add vege-
tables)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Roast pork
1 kg,
Potatoes,
vegeta-
bles, gravy
180
60 - 70
meat: 1
96
30 - 40
meat: 1
vegeta-
bles: 3
Roast veal
1 kg,
Rice, vege-
tables
180
50 - 60
meat: 1
96
30 - 40
meat: 1
vegeta-
bles: 3
11.6
Half Steam + Heat
Add about 300 ml of water.
Food
Temperature (°C)
Time (min)
Shelf position
Custard / flan in indi-
vidual dishes
1)
90
35 - 40
2
Baked eggs
1)
90
30 - 40
2
Terrine
1)
90
40 - 50
2
Thin fish fillet
85
15 - 25
2
Thick fish fillet
90
25 - 35
2
Small fish up to 350
g
90
25 - 35
2
Whole fish up to
1000 g
90
35 - 45
2
1)
Continue for a further half an hour with the door closed.
Reheating
Food
Temperature (°C)
Time (min)
Shelf position
Dumplings
85
25 - 35
2
Pasta
85
20 - 25
2
Rice
85
20 - 25
2
One-plate dishes
85
20 - 25
2
11.7
Quarter Steam + Heat
Add about 300 ml of water.
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