AEG | BS7304021M | Recipe Book | Aeg-Electrolux BS7304001M Recipe Book

Aeg-Electrolux BS7304001M Recipe Book
EN
RECIPE BOOK
2
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HELPFUL HINTS AND TIPS
WARNING!
Refer to "Safety information"
chapter.
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.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware.
• Chrome steel food containers are correct too (included with some models).
Shelf positions
• There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food in the correct cooking containers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each
container.
• After each use, remove the water from
the water drawer, connecting hoses
and steam generator. Refer to the
chapter "Care and cleaning".
Note on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guidance only and depend on the composition, size, quantity of food and the
cookware.
• Use a similar recipe if you cannot find
the settings for your recipe.
• Start the cooking with a cold oven if the
data in the tables does not recommend
differently.
• When you cook rice, because of its ability to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
STEAM WATER TABLE
Water in the water drawer in ml
Time1) in min.
400
15 - 25
600
25 - 40
800
40 - 50
1) The times are for guidance only
FULL STEAM/ECO STEAM
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
The function is suitable for all types of
food — fresh and frozen. You can use it
for cooking, warming, defrosting, poach-
ing, or blanching vegetables, meat, fish,
pasta, rice, sweet corn, semolina and
eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the
largest amount of water specified for individual component. Put the dishes on the
ENGLISH
oven shelves in the suitable cookware.
Adjust the gap between the dishes to let
the steam circulate.
Sterilisation
• With this function you can sterilise containers ( e.g. baby bottles).
• Put the clean containers in the middle
of the shelf on the 1st level. Make sure
that the opening faces down at a small
angle.
• Fill the drawer with the maximum
amount of water and set a time of 40
min.
Vegetables
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time1)
(min)
Artichokes
2
96
800
50 - 60
Auberginen
2
96
450
15 - 25
Cauliflower,
whole
2
96
600
35 - 45
Cauliflower,
florets
2
96
500
25 - 30
Broccoli,
whole
2
96
550
30 - 40
Broccoli, florets
2
96
400
20 - 25
Mushroom slices
2
96
400
15 - 20
Peas
2
96
450
20 - 25
Fennel
2
96
600
35 - 45
Carrots
2
96
600
35 - 45
Kohlrabi, strips
2
96
550
30 - 40
Peppers, strips
2
96
400
20 - 25
Leeks, rings
2
96
500
25 - 35
Green beans
2
96
550
35 - 45
Lamb’s lettuce, florets
2
96
450
20 - 25
Brussels
sprouts
2
96
550
30 - 40
Beetroot
2
96
800 + 400
70 - 90
Black salsify
2
96
600
35 - 45
Celery, cubed
2
96
500
25 - 35
Asparagus,
green
2
96
500
25 - 35
Asparagus,
white
2
96
600
35 - 45
Food
3
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Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time1)
(min)
Spinach
2
96
350
15
Peeling tomatoes
2
96
350
15
White haricot
beans
2
96
500
30 - 40
Savoy cabbage
2
96
400
20 - 25
Courgette, slices
2
96
350
15 - 20
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time1)
(min)
Yeast dumplings
2
96
600
30 - 40
Potato dumplings
2
96
600
35 - 45
Unpeeled potatoes, medium
2
96
750
45 - 55
Rice (water /
rice ratio 1.5:1)
2
96
600
35 - 40
Boiled potatoes, quartered
2
96
600
35 - 40
Bread dumpling
2
96
600
35 - 45
Tagliatelle,
fresh
2
96
450
20 - 25
Polenta (liquid
ratio 3:1)
2
96
750
45 - 50
Food
1) The times are for guidance only.
Side dishes / accompaniments
Food
1) The times are for guidance only.
Fish
Food
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time 1)
(min)
Trout, approx.
250g
2
85
550
30 - 40
ENGLISH
Shelf position
Temperature (ºC)
Water in the
water drawer
(ml)
Time 1)
(min)
Prawns, fresh
2
85
450
20 - 25
Prawns, frozen
2
85
550
30 - 40
Salmon filets
2
85
500
25 - 35
Salmon trout,
approx. 1000g
2
85
600
40 - 45
Mussels
2
96
500
20 - 30
Flat fish filet
2
80
350
15
Food
5
1) The times are for guidance only.
Meat
Food
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time 1)
(min)
Cooked ham 1000g
2
96
800 + 150
55 - 65
Chicken breast,
poached
2
90
500
25 - 35
Chicken, poached,
1000-1200g
2
96
800 + 150
60 - 70
Veal / pork loin
without leg,
800-1000g
2
90
800 + 300
80 - 90
Kasseler (smoked
loin of pork),
poached
2
90
800 + 300
90 - 110
Tafelspitz (prime
boiled beef)
2
96
800 + 700
110 - 120
Chipolatas
2
80
400
15 - 20
Shelf position
Temperature
(ºC)
Water in the
water drawer
(ml)
Time 1)
(min)
Eggs, hardboiled
2
96
500
18 - 21
Eggs, mediumboiled
2
96
450
13 - 16
Eggs, softboiled
2
96
400
11 - 12
1) The times are for guidance only.
Eggs
Food
1) The times are for guidance only.
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TURBO GRILLING AND FULL
STEAM IN SUCCESSION
You can cook meat, vegetables and accompaniments one after the other by
combining functions. All components are
ready to serve at the same time.
• Use turbo grilling function to initially
roast the food.
• Put prepared vegetables and accompaniments in oven proof dishes. Put in the
oven with the roast.
Food
Turbo Grilling
Full Steam
(first step: cook meat) (second step: add vegetables)
Temperature
(°C)
Roast beef 1 kg
Brussels sprouts, polenta
Roast pork 1 kg,
Potatoes, vegetables,
gravy
Roast veal 1 kg,
Rice, vegetables
• Cool down the oven to a temperature
of around 80 °C . To cool down the appliance quicker open the oven door to
the first position for approximately 15
minutes.
• Start the Full Steam function and cook
it all together until ready.
• Maximum water amount is 800 ml.
Time
(min)
Shelf
position
Temperature
(°C)
Time
(min)
Shelf position
180
60 –
70
meat:
1
96
40 – 50
meat: 1
vegetables: 3
180
60 –
70
meat:
1
96
30 – 40
meat: 1
vegetables: 3
180
50 –
60
meat:
1
96
30 – 40
meat: 1
vegetables: 3
HALF STEAM + HEAT
Type of Food
Half Steam + Heat (Water amount: about 300
ml)
Shelf position
Temperature (°C)
Time
(min)
Custard / flan in individual
dishes1)
2
90
40 - 45
Baked eggs 1)
2
90
35 - 45
Terrine 1)
2
90
40 - 50
Thin fish fillet
2
85
15 - 25
Thick fish fillet
2
90
25 - 35
Small fish up to 350 g
2
90
25 - 35
Whole fish up to 1000 g
2
90
35 - 45
1) continue for a further half an hour with the door closed
ENGLISH
7
Reheating
Type of Food
Half Steam + Heat (Water amount: about 300
ml)
Shelf position
Temperature (°C)
Time
(min)
Dumplings
2
85
25 - 35
Pasta
2
85
20 - 25
Rice
2
85
20 - 25
One-plate dishes
2
85
20 - 25
QUARTER STEAM + HEAT
Type of Food
Quarter Steam + Heat 1)
Shelf position
Temperature (°C)
Time (min)
Roast pork 1000 g
2
160 - 180
90 - 100
Roast beef 1000 g
2
180 - 200
60 - 90
Roast veal 1000 g
2
180
80 - 90
Meat loaf, uncooked, 500 g
2
180
30 - 40
Smoked loin of pork 600 1000 g (soak for 2 hours)
2
160 - 180
60 - 70
Chicken 1000g
2
180 - 200
50 - 60
Duck 1500-2000g
2
180
70 - 90
Goose 3000g
1
170
130 - 170
Potato gratin
2
160 - 170
50 - 60
Pasta bake
2
190
40 - 50
Lasagne
2
180
45 - 55
Misc. types of bread 500 1000 g
2
180 - 190
50 - 60
Rolls 40 - 60 g
2
180 - 210
30 - 40
Ready-to-bake rolls
2
200
10 - 20
Ready-to-bake baguettes 40
- 50 g
2
200
20 - 30
Ready-to-bake baguettes 40
- 50 g, frozen
2
200
25 - 35
1) Amount of water to be added will depend on the length of the cooking time
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.
• With longer baking times, the oven can
be switched off about 10 minutes be-
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fore 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
The cake is not browned
enough underneath.
Wrong shelf position.
Place the cake lower.
The cake sinks (becomes
soggy, lumpy, streaky).
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.
ENGLISH
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
1) Preheat the oven
Cakes / pastries / breads on baking trays
Type of baking
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
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Type of baking
Oven function
Shelf position
Bread (rye
bread):
1. First part
of baking
process.
2. Second
part of
baking
process.
Conventional
Cooking
1
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
True Fan
Cooking
3
160 - 170
40 - 80
Conventional
Cooking
3
160 - 180 1)
40 - 80
Oven function
Shelf position
Temperature
°C
Time in min.
True Fan
Cooking
3
150 - 160
10 - 20
Fruit flans
made with
short pastry
Yeast cakes
with delicate
toppings (e.g,
quark, cream,
custard)
Temperature
°C
Time in min.
1.
1.
2301)
2. 160 - 180
2.
20
30 - 60
1) Preheat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry
biscuits
ENGLISH
Type of baking
11
Oven function
Shelf position
Temperature
°C
Time in min.
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
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
1) Preheat the oven
Bakes and gratins
Dish
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Dish
Oven function
Shelf position
Temperature
°C
Time in min.
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
Stuffed vegetables
Turbo Grilling
or True Fan
Cooking
1
160 - 170
30 - 60
1) Pre-heat the oven
Moist Fan Baking
Type of food
Shelf position
Temperature (°C)
Time (min)
Pasta bake
2
170 - 190
45 - 60
Lasagne
2
170 - 190
45 - 60
Potato gratin
2
180 - 200
50 - 60
Sweet dishes
2
170 - 190
45 - 60
Ring cake or brioche
1
150 - 160
50 - 70
Plaited bread / bread
crown
2
160 - 180
40 - 50
Cake with crumble topping (dry)
3
150 - 160
20 - 30
Buttered almond cake /
sugar cakes 1)
3
180 - 200
20 - 30
Biscuits made with yeast
dough
2
150 - 160
20 - 40
1) Preheat the oven
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time in min.
2 levels
3 levels
Cream puffs /
eclairs
1/4
-
160 - 180 1)
25 - 45
Dry streusel
cake
1/4
-
150 - 160
30 - 45
1) Preheat the oven
ENGLISH
13
Biscuits / small cakes / small cakes / pastries / rolls
True Fan Cooking
Type of baking
Shelf position
Temperature
in °C
Time in min.
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
When you use this function, always cook dishes without a cover.
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.
Food to be
cooked
Roast beef
1.
Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3. Put the Core Temperature Sensor into the meat.
4. Select the Slow cook function and set
the correct end core temperature.
Weight (g)
Shelf position
Temperature
°C
Time in min.
1000 - 1500
1
120
120 - 150
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Food to be
cooked
Weight (g)
Shelf position
Temperature
°C
Fillet of beef
1000 - 1500
3
120
90 - 150
Roast veal
1000 - 1500
1
120
120 - 150
200 - 300
3
120
20 - 40
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
2301)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen
(Pizza-like dish
from Alsace)
2
2301)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200 1)
15 - 25
Steaks
Time in min.
PIZZA SETTING
Type of baking
1) Preheat 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.
• 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.
ENGLISH
15
ROASTING WITH TURBO GRILLING
Beef
Oven func- Shelf position
tion
Temperature °C
Time min.
1
230
120 - 150
Turbo Grilling
1
190 - 200 1)
5-6
per cm. of
thickness
Turbo Grilling
1
180 - 190 1)
6-8
per cm. of
thickness
Turbo Grilling
1
170 - 180 1)
8 - 10
Type of meat
Quantity
Oven func- Shelf position
tion
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
Quantity
Pot roast
1 - 1.5 kg
Conventional
Cooking
Roast beef or
fillet: rare
per cm. of
thickness
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
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
16 www.aeg.com
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
Game
1) Preheat the oven
Poultry
Type of
meat
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
Fish (steamed)
ENGLISH
GRILLING
17
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the
grill functions for 5 minutes.
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.
CAUTION!
Always grill with the oven door
closed.
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
Whole Fish,
500 - 1000 g
3/4
210 - 230
15 - 30
15 - 30
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
DEFROSTING
Remove the food packaging. Put the food
on a plate.
Dish
Defrosting
time in min.
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.
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
Meat, 500 g
90 - 120
20 - 30
Turn halfway through
Trout, 150 g
25 - 35
10 - 15
-
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Dish
Defrosting
time in min.
Further defrosting time in min.
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
60
60
Gateau, 1400 g
Comment
-
CONVENIENCE FOOD
True Fan Cooking
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 (min)
Frozen pizza
Conventional
Cooking
3
as per manufacturer’s instructions
as per manufacturer’s instructions
Chips1) (300 600 g)
Conventional
Cooking or
Turbo Grilling
3
200 - 220
as per manufacturer’s instructions
ENGLISH
Food to be
cooked
19
Oven functions
Shelf position
Temperature
(°C)
Time (min)
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 chips 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
Food to be
dried
Shelf position
1 level
2 levels
Temperature
in °C
Time in hours
(Guideline)
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
Fruit
Food to be
dried
Shelf position
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
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.
• 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).
20 www.aeg.com
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
ENGLISH
Veal
Food
Food Core Temperature °C
Roast veal
75 - 80
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
VEGETABLES, TRADITIONAL
2
POTATO GRATIN
3
FARMER BREAD
4
ROLLS
5
FILLET OF FISH
6
STUFFED FISH (TROUT)
7
PLUM DUMPLING
8
VEAL KNUCKLE
21
22 www.aeg.com
Programme number
Programme name
9
RICE
10
LASAGNE
11
DOUGH PROVING
12
ROAST BEEF
13
ROAST PORK
14
ROAST VEAL
15
ROAST LAMB
16
ROAST GAME
17
CHICKEN, WHOLE
18
PIZZA
19
QUICHE LORRAINE
20
LEMON SPONGE CAKE
21
CHEESE CAKE
22
CANNELLONI
23
CONVENIENCE CAKE
24
CONVENIENCE PIZZA
25
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.
ENGLISH
23
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892938151-B-062012
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