Aeg-Electrolux BP7504000M, EE7004011M, BP7304151M, BP7004001M, BE7314401M, BP7304021M, BE7304021M, BP7314001M Recipe book

Aeg-Electrolux BP7504000M, EE7004011M, BP7304151M, BP7004001M, BE7314401M, BP7304021M, BE7304021M, BP7314001M Recipe book
EN RECIPE BOOK
USER MANUAL
2
FOR PERFECT RESULTS
Thank you for choosing this AEG product. We have created it to give you
impeccable performance for many years, with innovative technologies that help
make life simpler – features you might not find on ordinary appliances. Please
spend a few minutes reading to get the very best from it.
ACCESSORIES AND CONSUMABLES
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appliances looking spotless and working perfectly. Along with a wide range of
accessories designed and built to the high quality standards you would expect,
from specialist cookware to cutlery baskets, from bottle holders to delicate
laundry bags…
Visit the webshop at:
www.aeg.com/shop
Contents
3
CONTENTS
4 Helpful hints and tips
The following symbols are used in this user
manual:
Important information concerning your
personal safety and information on how to
avoid damaging the appliance.
General information and tips
Environmental information
Subject to change without notice.
4
Helpful hints and tips
HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information" chapter.
For build - under ovens:
Examples of cooking applications for hob
The data in the table is for guidance only.
Heat
setting
Use to:
Time in
min
Hints
1-2
Hollandaise sauce, melt: butter, chocolate, gelatine
5 - 25
Mix occasionally
1-2
Solidify: fluffy omelettes, baked eggs
10 - 40
Cook with a lid on
2-3
Simmer rice and milkbased dishes, heating up ready-cooked meals
25 - 50
Add at least twice as much liquid as
rice, stir milk dishes part way
through
3-4
Steam vegetables, fish, meat
20 - 45
Add a few tablespoons of liquid
4-5
Steam potatoes
20 - 60
Use max. ¼ l water for 750 g of potatoes
4-5
Cook larger quantities of food, stews
and soups
60 - 150 Up to 3 l liquid plus ingredients
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as required
Turn halfway through
7-8
Heavy fry, hash browns, loin steaks,
steaks
5 - 15
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Inner side of door
In some models on the inner side of the door you can find:
• the numbers of the shelf positions (selected models)
• information about the heating functions, recommended shelf positions and temperatures for typical dishes (selected models).
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt your
usual settings (temperature, cooking times) and shelf positions to the values in the tables.
Helpful hints and tips
5
• With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10 - 15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking
procedure.
Tips on baking
Baking results
Possible cause
Remedy
Wrong shelf position.
Place the cake lower.
The oven temperature is too
high.
The next time you bake set a
slightly lower oven temperature.
The cake sinks (becomes soggy,
lumpy, streaky).
The baking time is too short.
Set a longer baking time. Baking times cannot be reduced
by setting higher temperatures.
The cake sinks (becomes soggy,
lumpy, streaky).
There is too much liquid in the
mixture.
Use less liquid. Pay attention to
mixing times, especially if you
use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake set a
higher oven temperature.
The cake is too dry.
The baking time is too long.
The next time you bake set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is too
short.
Set a lower oven temperature
and a longer baking time.
The cake browns unevenly.
The mixture is unevenly distributed.
Spread the mixture evenly on
the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake set a
slightly higher oven temperature.
The cake is not browned
enough underneath.
The cake sinks (becomes soggy,
lumpy, streaky).
6
Helpful hints and tips
Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Ring cake or brioche
True Fan Cooking
1
150 - 160
50 - 70
Madeira cake /
fruit cakes
True Fan Cooking
1
140 - 160
70 - 90
Fatless sponge
cake / Fatless
sponge cake
True Fan Cooking
2
140 - 150
35 - 50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short
pastry
True Fan Cooking
2
170 - 180 1)
10 - 25
Flan base sponge mixture
True Fan Cooking
2
150 - 170
20 - 25
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
True Fan Cooking
2
160
60 - 90
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
Oven function
Shelf position
Temperature °C
Time in min.
Plaited bread /
bread crown
Conventional
Cooking
3
170 - 190
30 - 40
Christmas stollen
Conventional
Cooking
2
160 - 180 1)
50 - 70
Conventional
Cooking
1
1) Preheat the oven
Cakes / pastries / breads on baking trays
Type of baking
Bread (rye
bread):
1. First part of
baking process.
2. Second part
of baking
process.
1.
2.
2301)
160 - 180
1.
2.
20
30 - 60
Helpful hints and tips
Type of baking
7
Oven function
Shelf position
Temperature °C
Time in min.
Cream puffs /
eclairs
Conventional
Cooking
3
190 - 210 1)
20 - 35
Swiss roll
Conventional
Cooking
3
180 - 200 1)
10 - 20
Cake with crumble topping (dry)
True Fan Cooking
3
150 - 160
20 - 40
Buttered almond
cake / sugar cakes
Conventional
Cooking
3
190 - 210 1)
20 - 30
Fruit flans (made
with yeast
dough / sponge
mixture) 2)
True Fan Cooking
3
150
35 - 55
Fruit flans (made
with yeast
dough / sponge
mixture) 2)
Conventional
Cooking
3
170
35 - 55
Fruit flans made
with short pastry
True Fan Cooking
3
160 - 170
40 - 80
Yeast cakes with
delicate toppings
(e.g, quark, cream,
custard)
Conventional
Cooking
3
160 - 180 1)
40 - 80
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Short pastry biscuits
True Fan Cooking
3
150 - 160
10 - 20
Short bread /
Short bread / Pastry Stripes
True Fan Cooking
3
140
20 - 35
Short bread /
Short bread / Pastry Stripes
Conventional
Cooking
3
160 1)
20 - 30
Biscuits made
with sponge mixture
True Fan Cooking
3
150 - 160
15 - 20
Pastries made
with egg white,
merungues
True Fan Cooking
3
80 - 100
120 - 150
Macaroons
True Fan Cooking
3
100 - 120
30 - 50
1) Preheat the oven
2) Use deep pan
Biscuits
8
Helpful hints and tips
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Biscuits made
with yeast dough
True Fan Cooking
3
150 - 160
20 - 40
Puff pastries
True Fan Cooking
3
170 - 1801)
20 - 30
Rolls
True Fan Cooking
3
1601)
10 - 25
Rolls
Conventional
Cooking
3
190 - 2101)
10 - 25
Small cakes /
Small cakes (20
per tray)
True Fan Cooking
3
1501)
20 - 35
Small cakes /
Small cakes (20
per tray)
Conventional
Cooking
3
1701)
20 - 30
Oven function
Shelf position
Temperature °C
Time in min.
Pasta bake
Conventional
Cooking
1
180 - 200
45 - 60
Lasagne
Conventional
Cooking
1
180 - 200
25 - 40
Vegetables au
gratin 1)
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Baguettes topped
with melted
cheese
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional
Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional
Cooking
1
180 - 200
30 - 60
Turbo Grilling or
True Fan Cooking
1
160 - 170
30 - 60
Temperature in
°C
Time in min.
160 - 180 1)
25 - 45
1) Preheat the oven
Bakes and gratins
Dish
Stuffed vegetables
1) Pre-heat the oven
Multileveled Baking
Cakes / pastries / breads on baking trays
True Fan Cooking
Type of baking
Cream puffs /
eclairs
Shelf position
2 levels
3 levels
1/4
-
Helpful hints and tips
True Fan Cooking
Type of baking
Dry streusel cake
Shelf position
2 levels
3 levels
1/4
-
9
Temperature in
°C
Time in min.
150 - 160
30 - 45
Temperature in
°C
Time in min.
1) Preheat the oven
Biscuits / small cakes / small cakes / pastries / rolls
True Fan Cooking
Type of baking
Shelf position
2 levels
3 levels
Short pastry biscuits
1/4
1/3/5
150 - 160
20 - 40
Short bread /
Short bread / Pastry Stripes
1/4
1/3/5
140
25 - 50
Biscuits made
with sponge mixture
1/4
-
160 - 170
25 - 40
Biscuits made
with egg white,
meringues
1/4
-
80 - 100
130 - 170
Macaroons
1/4
-
100 - 120
40 - 80
Biscuits made
with yeast dough
1/4
-
160 - 170
30 - 60
Puff pastries
1/4
-
170 - 180 1)
30 - 50
Rolls
1/4
-
180
30 - 55
Small cakes /
Small cakes (20
per tray)
1/4
-
1501)
25 - 40
1) Preheat the oven
Slow Cook
Use this function to prepare lean, tender pieces of meat and fish with core temperatures no
more than 65 °C. Slow Cook is not applicable to such recipes as pot roast or fatty roast
pork. You can use the Core Temperature Sensor to guarantee that the meat has the correct
core temperature (see table for the Core Temperature Sensor).
In the first 10 minutes you can set an oven temperature between 80 °C and 150 °C. The
default is 90 °C. After the temperature is set, the oven continues to cook at 80 °C. Do not
use the automatic slow cook function for poultry.
When you use this function, always cook dishes without a cover.
1.
Sear the meat in a pan on the hob on a very high setting for 1 - 2 minutes on each
side.
10
Helpful hints and tips
2.
3.
4.
Put the meat together with the hot roasting pan into the oven on the wire shelf.
Put the Core Temperature Sensor into the meat.
Select the Slow cook function and set the correct end core temperature.
Food to be
cooked
Weight (g)
Shelf position
Temperature °C
Time in min.
Roast beef
1000 - 1500
1
120
120 - 150
Fillet of beef
1000 - 1500
3
120
90 - 150
Roast veal
1000 - 1500
1
120
120 - 150
200 - 300
3
120
20 - 40
Steaks
Pizza Setting
Type of baking
Shelf position
Temperature °C
Time Min.
Pizza (thin crust)
2
200 - 230 1)2)
15 - 20
Pizza (with a lot of
topping)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine
1
170 - 190
45 - 55
Swiss Flan
1
170 - 190
45 - 55
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread
2
230 - 2501)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen (Pizzalike dish from Alsace)
2
230 - 2501)
12 - 20
Piroggen (Russian version of calzone)
2
180 - 200 1)
15 - 25
1) Pre-heat the oven
2) Use deep pan
Roasting
General instructions:
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
Helpful hints and tips
11
• To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Roasting with Turbo Grilling
Beef
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Pot roast
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef or fillet: rare
per cm. of
thickness
Turbo Grilling
1
190 - 200 1)
5-6
Roast beef or fillet: medium
per cm. of
thickness
Turbo Grilling
1
180 - 190 1)
6-8
Roast beef or fillet: well done
per cm. of
thickness
Turbo Grilling
1
170 - 180 1)
8 - 10
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Shoulder, neck,
ham joint
1 - 1.5 kg
Turbo Grilling
1
160 - 180
90 - 120
Chop, spare rib
1 - 1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meat loaf
750 g - 1 kg
Turbo Grilling
1
160 - 170
50 - 60
Porkknuckle (precooked)
750 g - 1 kg
Turbo Grilling
1
150 - 170
90 - 120
Type of meat
1) Preheat the oven
Pork
Veal
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of
veal
1.5 - 2 kg
Turbo Grilling
1
160 - 180
120 - 150
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Leg of lamb,
roast lamb
1 - 1.5 kg
Turbo Grilling
1
150 - 170
100 - 120
Lamb
12
Helpful hints and tips
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Saddle of
lamb
1 - 1.5 kg
Turbo Grilling
1
160 - 180
40 - 60
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Saddle of
hare, leg of
hare
up to 1 kg
Conventional
Cooking
1
230 1)
30 - 40
Saddle of venison
1.5 - 2 kg
Conventional
Cooking
1
210 - 220
35 - 40
Haunch of
venison
1.5 - 2 kg
Conventional
Cooking
1
180 - 200
60 - 90
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Poultry portions
200 - 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Half chicken
400 - 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Chicken, poulard
1 - 1.5 kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2 kg
Turbo Grilling
1
180 - 200
80 - 100
Goose
3.5 - 5 kg
Turbo Grilling
1
160 - 180
120 - 180
Turkey
2.5 - 3.5 kg
Turbo Grilling
1
160 - 180
120 - 150
Turkey
4 - 6 kg
Turbo Grilling
1
140 - 160
150 - 240
Type of meat
Quantity
Oven function
Shelf position
Temperature
°C
Time min.
Whole fish
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
40 - 60
Game
1) Preheat the oven
Poultry
Type of meat
Fish (steamed)
Grilling
Always grill with the maximum temperature setting.
Set the shelf into the shelf position as recommended in the grilling table.
Always set the pan to collect the fat into the first shelf position.
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the grill functions for 5 minutes.
CAUTION!
Always grill with the oven door closed.
Helpful hints and tips
13
Grilling
Food to be grilled
Shelf position
Temperature
Roast beef
2
Filet of beef
Back of pork
Time in min.
1st side
2nd side
210 - 230
30 - 40
30 - 40
3
230
20 - 30
20 - 30
2
210 - 230
30 - 40
30 - 40
Back of veal
2
210 - 230
30 - 40
30 - 40
Back of lamb
3
210 - 230
25 - 35
20 - 25
3/4
210 - 230
15 - 30
15 - 30
Whole Fish, 500 1000 g
Fast Grilling
Food to be grilled
Time in min.
Shelf position
1st side
2nd side
Burgers / Burgers
4
8 - 10
6-8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6-8
Fillet steaks, veal steaks
4
7 - 10
6-8
Toast / Toast 1)
5
1-3
1-3
Toast with topping
4
6-8
-
1) Preheat the oven
Grilling with turnspit - insert deep pan on level 1
Food to be roasted
Temperature °C
Time in min.
Chicken
220 - 240
70 - 90
Rolled joint for roasting
190 - 210
120 - 180
Duck
220 - 240
90 - 150
Pork knuckle
190 - 210
150 - 210
Defrosting
Remove the food packaging. Put the food on a plate.
Do not cover it with a bowl or a plate. This can extend the defrost time.
Use the first oven shelf position. The one on the bottom.
Dish
Defrosting time
in min.
Further defrosting
time in min.
Comment
Chicken, 1000 g
100 - 140
20 - 30
Place the chicken on an upturned saucer placed on a
large plate Turn halfway
through
Meat, 1000 g
100 - 140
20 - 30
Turn halfway through
14
Helpful hints and tips
Defrosting time
in min.
Further defrosting
time in min.
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
Strawberries, 300 g
30 - 40
10 - 20
-
Butter, 250 g
30 - 40
10 - 15
-
Cream, 2 x 200 g
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in
places
Gateau, 1400 g
60
60
Dish
Comment
-
Convenience food
Frozen Foods
Convenience food
Shelf position
Temperature °C
Time (min)
Pizza, frozen
2
200 - 220
15 - 25
Pizza American, frozen
2
190 - 210
20 - 25
Pizza, chilled
2
210 - 230
13 - 25
Pizza Snacks, frozen
2
180 - 200
15 - 30
French Fries, thin
3
200 - 220
20 - 30
French Fries, thick
3
200 - 220
25 - 35
Wedges / Croquettes
3
220 - 230
20 - 35
Hash Browns
3
210 - 230
20 - 30
Lasagne / Cannelloni,
fresh
2
170 - 190
35 - 45
Lasagne / Cannelloni,
frozen
2
160 - 180
40 - 60
Oven baked cheese
3
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
Frozen Ready Meals
Food to be
cooked
Oven functions
Shelf position
Temperature °C
Time
Frozen pizza
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
French fries1)
(300 - 600 g)
Conventional
Cooking or Turbo
Grilling
3
200 - 220
as per manufacturer’s instructions
Helpful hints and tips
Food to be
cooked
15
Oven functions
Shelf position
Temperature °C
Time
Baguettes
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Fruit flans
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
1) Turn the french fries 2 or 3 times during cooking
Drying - True Fan Cooking
Cover the oven shelves with baking parchment.
For best results: deactivate the appliance after half the time required. Open the appliance
door and let the appliance cool down. After that finish the drying process.
Vegetables
Shelf position
1 level
2 levels
Temperature in
°C
Beans
3
1/4
60 - 70
6-8
Peppers
3
1/4
60 - 70
5-6
Vegetables for
sour
3
1/4
60 - 70
5-6
Mushrooms
3
1/4
50 - 60
6-8
Herbs
3
1/4
40 - 50
2-3
1 level
2 levels
Temperature in
°C
Time in hours
(Guideline)
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6-8
Pears
3
1/4
60 - 70
6-9
Food to be dried
Time in hours
(Guideline)
Fruit
Food to be dried
Shelf position
Preserving - Bottom Heat
Things to note:
• Use only preserve jars of the same dimensions available on the market.
• Do not use jars with twist-off and bayonet type lids, or metal tins.
• Use the first shelf from the bottom for this function.
• Put no more than six one-litre preserve jars on the baking tray.
• Fill the jars up to the same level and close with a clamp.
• The jars cannot touch each other.
16
Helpful hints and tips
• Put approximately 1 / 2 litre of water into the baking tray to give sufficient moisture in
the oven.
• When the liquid in the jars starts to simmer (after approx. 35 - 60 minutes with one-litre
jars), stop the oven or decrease the temperature to 100°C (see the table).
Soft fruit
Preserve
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in mis.
Strawberries, blueberries, raspberries, ripe
gooseberries
160 - 170
35 - 45
-
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
160 - 170
35 - 45
10 - 15
Temperature in °C
Cooking time until
simmering in min.
Continue to cook at
100°C in min.
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickels
160 - 170
50 - 60
5 - 10
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
Stone fruit
Preserve
Pears, guinces, plums
Vegetables
Preserve
1) Leave standing in oven when switched off
Core temperature sensor table
Beef
Food
Food Core Temperature °C
Rib steak or fillet steak: rare
45 - 50
Rib steak or fillet steak: medium
60 - 65
Rib steak or fillet steak: well done
70 - 75
Pork
Food
Food Core Temperature °C
Shoulder of pork, ham joint, neck
80 - 82
Chop (saddle), smoked pork loin
75 - 80
Meat loaf
75 - 80
Veal
Food
Roast veal
Food Core Temperature °C
75 - 80
Helpful hints and tips
Food
Food Core Temperature °C
Knuckle of veal
85 - 90
Mutton / lamb
Food
Food Core Temperature °C
Leg of mutton
80 - 85
Saddle of mutton
80 - 85
Roast lamb, leg of lamb
70 - 75
Game
Food
Food Core Temperature °C
Saddle of hare
70 - 75
Leg of hare
70 - 75
Whole hare
70 - 75
Saddle of venison
70 - 75
Leg of venison
70 - 75
Fish
Food
Food Core Temperature °C
Salmon
65 - 70
Trouts
65 - 70
RECIPE MENU
The display shows shelf position and pre-set cooking times for every automatic recipe.
Automatic programmes
Programme number
Programme name
1
ROAST BEEF
2
ROAST PORK
3
ROAST VEAL
4
ROAST LAMB
5
ROAST GAME
6
CHICKEN, WHOLE
7
WHOLE FISH <1KG
8
PIZZA
9
QUICHE LORRAINE
10
LEMON SPONGE CAKE
11
CHEESE CAKE
17
18
Programme number
Programme name
12
ROLLS
13
FARMER BREAD
14
DOUGH PROVING
15
POTATO GRATIN
16
LASAGNE
17
CANNELLONI
18
CONVENIENCE CAKE
19
CONVENIENCE PIZZA
20
CONVENIENCE POTATO TYPES
Information on acrylamides
Important! According to the newest scientific knowledge, if you brown food (specially the
one which contains starch), acrylamides can pose a health risk. Thus, we recommend that
you cook at the lowest temperatures and do not brown food too much.
19
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