AEG Ovens manual Features, For the perfect cooking experience

14 Features

Features continued

For the perfect cooking experience.

Features 15

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.

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.

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.

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.