Electrolux EOK96030X User Manual Page 18

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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
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