Food to be cooked Water to add via
water drawer ml
Tempera-
ture °C
Oven lev-
el
Time
1)
in
min.
Carrots, sliced 550 96 2 35-40
Defrosting vegetables 550 96 2 35
Defrosting and cooking vegetables 650 60 2 35-40
Blanching vegetables 250 96 2 12-15
Blanching beans 250 96 2 20-22
Frozen beans 650 96 2 30-40
Chicken breast 500 96 2 30-40
Nuss-Schinken (prosciutto-style ham)
1,000 g
650 96 2 50-75
Kasseler (Smoked loin of pork)
600-1,000 g
650 96 2 45-55
Stuffed peppers 500 96 2 30-40
Frankfurters / veal sausages 250 85 2 15-20
Warming up meat loaf in 1 cm slices 400 96 2 20-25
Fish fillet, approx. 1,000 g 650 96 2 35-40
Flat fish fillet, approx. 300 g 300 80 2 15-20
Fish fillet, frozen 500-800 g 650 96 2 30-40
Trout, 170-300 g 400 85 2 15-25
Blancmange / custard / flan in individ-
ual dishes
500 96 2 25-35
Egg royale (baked egg soup garnish) 500 96 2 25-35
Steamed buns 500 96 2 30-35
Eggs, soft 200 96 2 8-10
Eggs, medium 200 96 2 10-12
Eggs, hard 200 96 2 15-20
1) The times given are for guidance only; they will vary depending upon size and amount.
Ventitherm ® Fan Operated Cooking
and steam cooking in succession
Ventitherm ® Fan Operated Cooking
and
steam cooking
can be combined, using
one after the other, then using them together
to cook meat,
vegetables and side-
dishes in the oven, so that they will be ready
to serve at the same time.
• Roast the food to be roasted with the Ven-
titherm ® Fan Operated Cooking oven
function
.
• Put prepared vegetables and side-dishes
in oven-proof dishes and place in the oven
with the roast.
•
Start the Steam Cooking function
and
cook it all together until ready.
To be able to start the Steam Cooking
function
, the oven must be cooled
down to a temperature of approx. 80°C
(check temperature display). For faster
cooling, open the oven door.
Ventitherm ® Fan Operated Cooking and steam cooking table in succession
18 electrolux
Comments to this Manuals