Aeg-Electrolux BP9304151M Recipe Book

EN RECIPE BOOK
USER MANUAL
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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.
ADVICE FOR SPECIAL
HEATING FUNCTIONS OF THE
OVEN
Keep Warm
Use this function if you want to keep food
warm.
The temperature regulates itself automatically to 80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on the
oven shelf. Move stacks around after half
of the warming time (swap top and bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
gives you a good atmosphere for rising.
Put the dough into a dish that is big
enough for rising and cover it with a wet
towel or plastic foil. Insert a wire shelf on
level one and put the dish in. Close the
door and set the function dough proving.
Set the necessary 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 levels to the
values in the tables.
• 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.
Dough Proving
You can use this automatic function with
any recipe for yeast dough you like. It
Tips on baking
Baking results
Possible cause
The cake is not
Incorrect shelf position
browned sufficiently underneath
Remedy
Put the cake on a lower shelf position
ENGLISH
Baking results
Possible cause
The cake sinks (be- Oven temperature too
comes soggy, lum- high
py, streaky)
Remedy
Use a lower setting
The cake sinks (be- Baking time is too short Set a longer baking time
comes soggy, lumDo not set higher temperatures
py, streaky)
to decrease baking times
The cake sinks (be- Too much liquid in the
comes soggy, lum- mixture
py, streaky)
Use less liquid. Look at the mixing
times, specially when you use mixing machines
Cake is too dry
Oven temperature too
low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not
brown equally
Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Cake does not
brown equally
Mixture is unevenly dis- Spread the mixture evenly on the
tributed
baking tray
Cake does not
cook in the baking
time set
Temperature too low
Use a slightly higher oven temperature setting
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
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Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
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
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
1.
2.
2301)
160 - 180
1.
2.
20
30 - 60
ENGLISH
Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
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.
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
Biscuits made
with yeast
dough
True Fan
Cooking
3
150 - 160
20 - 40
Fruit flans
made with
short pastry
Yeast cakes
with delicate
toppings (e.g,
quark, cream,
custard)
1) Preheat the oven
2) Use deep pan
Biscuits
Type of baking
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Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
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
Stuffed vegetables
Turbo Grilling
or True Fan
Cooking
1
160 - 170
30 - 60
1) Preheat the oven
Bakes and gratins
Dish
1) Pre-heat the oven
ENGLISH
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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
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).
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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.
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.
2.
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.
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
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
(Pizza-like dish
from Alsace)
2
230 - 2501)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200 1)
15 - 25
Steaks
PIZZA SETTING
Type of baking
1) Pre-heat the oven
2) Use deep pan
ENGLISH
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.
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
9
1) Preheat the oven
Pork
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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
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
Lamb
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
ENGLISH
Type of
meat
11
Quantity
Oven function
Shelf position
Temperature °C
Time min.
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)
GRILLING
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
Shelf position
Time in min.
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
-
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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.
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
-
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
-
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
ENGLISH
Convenience
food
Shelf position
Temperature °C
Time (min)
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
13
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
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
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
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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).
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
ENGLISH
15
1) Leave standing in oven when switched off
BREAD BAKING
Type of baking
Oven function
Shelf position
Temperature
°C
Time in min.
White Bread
Bread
2
180 - 200
40 - 60
Baguette
Bread
2
200 - 220
35 - 45
Brioche
Bread
2
180 - 200
40 - 60
Ciabatta
Bread
2
200 - 220
35 - 45
Rye Bread
Bread
2
190 - 210
50 - 70
Dark Bread
Bread
2
180 - 200
50 - 70
All Grain
bread
Bread
2
170 - 190
60 - 90
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
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
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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
AUTOMATIC PROGRAMMES
These 3 automatic programmes give optimum settings for each type of meat or
other recipes:
• Meat programmes with Weight Automatic ( Assisted Cooking menu) — This
function automatically calculates the
roasting time. To use it you need to input food weight.
• Meat programmes with CT Sensor Automatic ( Assisted Cooking menu) —
This function automatically calculates
the roasting time. To use it you need to
input core temperature. When the programme ends an acoustic signal
sounds.
• Recipe Automatic ( Assisted Cooking
menu) — This function uses predefined
values for a dish. Prepare the dish according to recipe from this book.
Weight Automatic dishes
Roast Pork
Roast Veal
Roast Beef
Roast Game
Roast Lamb
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
CT Sensor Automatic dishes
Loin of Pork
Top Side Beef
Scandinavian Beef
Loin of Game
Lamb Joint, medium
Boned Poultry
Whole Fish
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
17
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ENGLISH
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