User manual

uses, tables and tips electrolux 35
Convection with ring heating
element and Steam wet in succes-
sion
Convection with ring heating
element and Steam wet can be
combined to cook meat, vegetables
and side-dishes in the oven one after the
other and then using Steam wet
with one another, so that they will be
ready to serve at the same time.
• Cook the roast meat with the Con-
vection with ring heating element
function.
• Put prepared vegetables and ac-
companiments in oven-proof dishes
and place in the oven with the roast.
• Start the Steam wet function
and cook it all together until ready.
Before you can start the Steam
wet function, the oven must
have cooled to a temperature of
around 80°C (see temperature dis-
play field). For faster cooling, open
the oven door.
Convection with ring heating element and Steam wet in sucession table
The times given are for guidance only, they will vary
depending upon size and amount.
The core temperature in meat before switching to
Steam wet should be 60-63°C.
Steam hot
Steam hot cooking is particularly
suitable for roasting large joints of meat
and defrosting or re-heating portions of
food cooked previously.
Type of food
Convection with ring
heating element
Steam wet
(Max. water amount 650ml)
Temp.
in °C
Meat
Time in
mins.
Meat and
accompani-
ments
Time in minutes
Oven
levels
Roast beef 1 kg,
Brussels sprouts, polenta
180 60-70 30-35
1
3
Roast pork 1 kg,
potatoes, vegetables,
gravy
180 60-70 30-35
1
3
Roast veal 1 kg,
rice, vegetables
180 50-60 30-35
1
3