AEG COMPETENCE B8920-1 - Manual (Page 37)

37
Vigorous Steam and Fan Cooking in succession
Vigorous Steam and Fan Cooking can be combined to cook meat, vege-
tables and side-dishes in the oven one after the other and then using
Vigorous Steam with one another, so that they will be ready to serve at
the same time.
• Cook the roast meat with the Fan Cooking function.
• Put prepared vegetables and accompaniments in oven-proof dishes
and place in the oven with the roast.
• Start the Vigorous Steam function and cook it all together until
ready.
3
Before you can start the Vigorous Steam function, the oven must have
cooled to a temperature of around 85°C (see temperature display field).
For faster cooling, open the oven door.
Vigorous Steam and Fan Cooking in succession
Core temperature of meat should be 60-63°C before switching to Vigorous Steam.
* Pre-heat the oven.
Eggs, medium 2 10-12
Eggs, hard 2 15-20
Type of food
Fan cooking
Vigorous Steam
(700 ml water)
Temp.
in °C
Meat
Time in
mins.
Meat and
accompa-
niments
time in
mins.
Oven
level
Roast beef 1 kg,
Brussels sprouts, Polenta
180* 50-60 30-35
1
3
Roast pork 1 kg,
Potatoes, Vegetables,
Gravy
180* 40-50 30-35
1
3
Roast veal 1 kg,
Rice, Vegetables
180* 40-50 30-35
1
3
Chicken 1 kg
Roast potatoes,
Tomatoes au gratin
190* 40-50
30
10 1
4
Type of food
Vigorous Steam (700 ml water)
Oven level
Time
in mins.