AEG Ovens - Manual (Page 4)

Features
continued
Features 14 Features 15
For the perfect cooking experience.
Conventional cooking.
Heat from the top and bottom elements
provide traditional cooking with zoned
heat. Ideal for baking bread and cakes,
as the oven becomes hotter at the top.
Fan baking.
The base element and fan work
together which is ideal for pizzas,
crisping the base, while leaving the
topping perfectly cooking. This is also
the perfect environment for baking.
Keep warm.
Heat from the top and bottom elements
are used to maintain a preset
temperature of 80°C, ideal for keeping
food warm until ready to serve without
drying the food out.
Base heat finishing.
Heat from the bottom element only.
Perfect for reheating pies and pastries
as it keeps the pastry crisp. It can also
be used to warm plates.
Top heat browning.
A gentle heat from the top element
only, ideal for browning lasagne or
shepherd’s pie.
Slow cook.
Uses a low temperature to gently cook.
Ideal for casseroles and joints.
Fan controlled defrosting.
A hygienic and gentle way to defrost
food. Suitable for even delicate items
such as cream cakes, this defrost
slowly circulates room temperature air
around the food, defrosting it in less
than half the usual time.
Fast grill.
Heats up in less than 5 seconds. It is
20 times faster than a conventional
electric grill, reduces grilling time by
up to 50% with a 60% improvement
in energy efficiency, compared to a
standard grill element.
Rotitherm roasting.
Heat is directed from the top elements
to the surface of the food while the
fan circulates heat around the oven.
This clever setting gives the perfect
authentic spit roast effect for meat,
poultry and roasting potatoes; all the
benefits of a rotisserie without the mess.
Vigorous steam.
The steam generator works with a fixed
temperature at 96°C, to deliver a constant
flow of steam. Ideal for vegetables, rice
and fish, it ensures that all the
vitamins and nutrients are retained.
Interval steam.
This unique feature alternates steam
and fan cooking with 25% steam and
75% hot air. Food is crisp on the
outside and moist and succulent on
the inside, so it looks and tastes better.
Ideal for roasting, baking and complete
meal cooking.
Interval plus.
Alternates between steam and air
using 50% steam and 50% hot air.
Food doesn’t dry out, and the quality
is maintained, making it ideal for re-
heating prepared dishes or heating
convenience food.
The AEG-Electrolux steam oven even
‘steam cleans’ itself when the cooking
is done.
True fan - Ventitherm®.
The true fan cooking system gently
circulates hot air evenly throughout
the oven cavity, keeping food moist
and achieving perfect cooking results.
This function is very economical and
quicker, as the oven heats up faster,
eliminating the need to pre-heat for
most dishes and reducing temperatures
by 20%, saving both time and energy.
The precise true fan cooking system
ensures no transfer of flavours so you
can cook sweet and savoury dishes
together. True fan - Ventitherm® allows
a greater range of cooking temperatures
from 30°C-300°C, ideal for bread
proving to meringues, to the traditional
Christmas turkey dinner.
Multifunction oven with steam.
Steam cooking offers fantastic cooking
results with excellent health benefits,
and the AEG-Electrolux B98205 offers
multifunction cooking with fully
integrated steam functions.
Food can be cooked to perfection with
all the texture, colour and flavour
preserved. Food is crisp on the outside
and moist and succulent on the inside,
so it looks and tastes better. The steam
also isolates the food cooking, so that
flavours do not mingle, meaning you
can cook sweet and savoury at the
same time.
Cooking with steam is also a healthier
option - it does not require additional
fat to be added and retains a far higher
level of nutrients, vitamins and minerals.