Aeg BOGESM Recipe Book

BOGESM
EN
Recipe Book
Steam oven
2
www.aeg.com
1. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They
depend on the recipes and
the quality and quantity of
the ingredients used.
1.1 Full Steam
WARNING!
Be careful when you open
the appliance door when the
function is activated. Steam
can release.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into
the correct cookware and then on the
wire shelves. Adjust the distance
between the cookware 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 first shelf position.
Make sure that the opening is down
at a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to
40 minutes.
Vegetables
Food
Temperature (°C)
Time (min)
Shelf position
Artichokes
99
50 - 60
2
Auberginen
99
15 - 25
2
Cauliflower,
whole
99
35 - 45
2
Cauliflower, florets
99
25 - 35
2
Broccoli, whole
99
30 - 40
2
Broccoli, florets1) 99
13 - 15
2
Mushroom slices
99
15 - 20
2
Peas
99
20 - 30
2
Fennel
99
25 - 35
2
Carrots
99
25 - 35
2
Kohlrabi, strips
99
25 - 35
2
Peppers, strips
99
15 - 20
2
Leeks, rings
99
20 - 30
2
ENGLISH
Food
Temperature (°C)
Time (min)
Shelf position
Green beans
99
35 - 45
2
Lamb’s lettuce,
florets
99
20 - 25
2
Brussels sprouts
99
25 - 35
2
Beetroot
99
70 - 90
2
Black salsify
99
35 - 45
2
Celery, cubed
99
20 - 30
2
Asparagus,
green
99
15 - 25
2
Asparagus, white 99
25 - 35
2
Spinach, fresh
99
15 - 20
2
Peeling tomatoes
99
10
2
White haricot
beans
99
25 - 35
2
Savoy cabbage
99
20 - 25
2
Courgette, slices
99
15 - 25
2
Beans, blanched
99
20 - 25
2
Vegetables,
blanched
99
15
2
Dried beans,
soaked (water /
beans ratio 2:1)
99
55 - 65
2
Snow peas (kaiser peppers)
99
20 - 30
2
Cabbage white
or red, stripes
99
40 - 45
2
Pumpkin, cubes
99
15 - 25
2
Sauerkraut
99
60 - 90
2
Sweet potatoes
99
20 - 30
2
Tomatoes
99
15 - 25
2
Sweet corn on
the cob
99
30 - 40
2
1) Preheat the oven for 5 minutes.
3
4
www.aeg.com
Side dishes / accompaniments
Food
Temperature (°C)
Time (min)
Shelf position
Yeast dumplings
99
25 - 35
2
Potato dumplings 99
35 - 45
2
Unpeeled potatoes, medium
99
45 - 55
2
Rice (water / rice
99
35 - 45
2
Boiled potatoes,
quartered
99
35 - 45
2
Bread dumpling
99
35 - 45
2
Tagliatelle, fresh
99
15 - 25
2
Polenta (liquid ra- 99
tio 3:1)
40 - 50
2
Bulgur (water /
bulgur ratio 1:1)
99
25 - 35
2
Couscous (water / 99
couscous ratio
1:1)
15 - 20
2
Spaetzle (german 99
type of pasta)
25 - 30
2
Fragrant rice (wa- 99
ter / rice ratio 1:1)
30 - 35
2
Lentils, red (water / lentils ratio
1:1)
99
20 - 30
2
Lentils, brown
and green (water / lentils ratio
2:1)
99
55 - 60
2
Rice pudding
(milk / rice ratio
2.5:1)
99
40 - 55
2
Semolina pudding (milk / semolina ratio 3.5:1)
99
20 - 25
2
ratio 1:1)1)
1) The ratio of water to rice can change according to the type of rice.
ENGLISH
Fruits
Food
Temperature (°C)
Time (min)
Shelf position
Apple slices
99
10 - 15
2
Hot berries
99
10 - 15
2
Fruit compote
99
20 - 25
2
Chocolate melting
99
10 - 20
2
Food
Temperature (°C)
Time (min)
Shelf position
Trout, approx.
250 g
85
20 - 30
2
Prawns, fresh
85
20 - 25
2
Prawns, frozen
85
30 - 40
2
Salmon fillets
85
20 - 30
2
Salmon trout, ap- 85
prox. 1000 g
40 - 45
2
Mussels
99
20 - 30
2
Flat fish fillet
80
15
2
Fish
Meat
Food
Temperature (°C)
Time (min)
Shelf position
Cooked ham 1000 g
99
55 - 65
2
Chicken breast, poach- 90
ed
25 - 35
2
Chicken, poached,
1000 - 1200 g
99
60 - 70
2
Veal / pork loin without leg, 800 - 1000 g
90
80 - 90
2
Kasseler (smoked loin
of pork), poached
90
70 - 90
2
Tafelspitz (prime
boiled beef)
99
110 - 120
2
Chipolatas
80
15 - 20
2
Bavarian veal sausage
(white sausage)
80
20 - 30
2
Vienna sausage
80
20 - 30
2
5
6
www.aeg.com
Eggs
Food
Temperature (°C)
Time (min)
Shelf position
Eggs, hard-boiled 99
18 - 21
2
Eggs, mediumboiled
99
12 - 13
2
Eggs, soft-boiled
99
10 - 11
2
1.2 Turbo Grilling and Full
Steam in succession
correct for an oven procedure and
then into the oven with the roast.
• 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 function Full Steam. Cook it
all together until ready.
When you combine the functions, you
can cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to be served at the
same time.
• To initially roast the food use the
function Turbo Grilling.
• Put the prepared vegetables and
accompaniments into cookware
Food
Maximum water amount is
800 ml.
Turbo Grilling (first step: cook
meat)
Full Steam (second step: add vegetables)
Temperature (°C)
Time (min) Shelf posi- Temperation
ture (°C)
Time (min) Shelf position
Roast beef
1 kg
Brussels
sprouts,
polenta
180
60 - 70
meat: 1
99
40 - 50
meat: 1
vegetables: 3
Roast pork
1 kg,
Potatoes,
vegetables, gravy
180
60 - 70
meat: 1
99
30 - 40
meat: 1
vegetables: 3
Roast veal 180
1 kg,
Rice, vegetables
50 - 60
meat: 1
99
30 - 40
meat: 1
vegetables: 3
1.3 Half Steam + Heat
Food
Temperature (°C)
Custard / flan in indi- 90
vidual dishes1)
Time (min)
Shelf position
35 - 45
2
ENGLISH
Food
Temperature (°C)
Time (min)
Shelf position
Baked eggs1)
90 - 110
15 - 30
2
Terrine1)
90
40 - 50
2
Thin fish fillet
85
15 - 25
2
Thick fish fillet
90
25 - 35
2
Small fish up to 350
g
90
20 - 30
2
Whole fish up to
1000 g
90
30 - 40
2
Oven dumplings
120 - 130
40 - 50
2
1) Continue for a further half an hour with the door closed.
1.4 Quarter Steam + Heat
Food
Temperature (°C)
Time (min)
Shelf position
Roast pork 1000 g
160 - 180
90 - 100
2
Roast beef 1000 g
180 - 200
60 - 90
2
Roast veal 1000 g
180
80 - 90
2
Meat loaf, uncooked, 180
500 g
30 - 40
2
Smoked loin of pork 160 - 180
600 - 1000 g (soak for
2 hours)
60 - 70
2
Chicken 1000 g
180 - 210
50 - 60
2
Duck 1500 - 2000 g
180
70 - 90
2
Goose 3000 g
170
130 - 170
1
Potato gratin
160 - 170
50 - 60
2
Pasta bake
170 - 190
40 - 50
2
Lasagne
170 - 180
45 - 55
2
Misc. types of bread
500 - 1000 g
180 - 190
45 - 60
2
Bread rolls
180 - 210
25 - 35
2
Ready-to-bake rolls
200
15 - 20
2
Ready-to-bake bagu- 200
ettes 40 - 50 g
15 - 20
2
7
8
www.aeg.com
Food
Temperature (°C)
Ready-to-bake bagu- 200
ettes 40 - 50 g, frozen
Time (min)
Shelf position
25 - 35
2
1.5 Steam Regenerating
Food
Temperature (°C)
Time (min)
Shelf position
One-plate dishes
110
10 - 15
2
Pasta
110
10 - 15
2
Rice
110
10 - 15
2
Dumplings
110
15 - 25
2
1.6 Baking
• Your oven may bake or roast
differently to the appliance you had
before. Adapt your usual settings
such as temperature, cooking time
and shelf position to the values in the
tables.
• Use the lower temperature the first
time.
• If you cannot find the settings for a
special recipe, look for the similar
one.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
• 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.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
1.7 Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incorrect.
Put the cake on a lower
shelf.
The cake sinks and becomes The oven temperature is too The next time you bake, set
soggy, lumpy or streaky.
high.
a slightly lower oven temperature.
The cake sinks and becomes The baking time is too short. Set a longer baking time.
soggy, lumpy or streaky.
You cannot decrease baking times by setting higher
temperatures.
The cake sinks and becomes There is too much liquid in
soggy, lumpy or streaky.
the mixture.
The cake is too dry.
Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.
The oven temperature is too The next time you bake, set
low.
a higher oven temperature.
ENGLISH
Baking results
Possible cause
Remedy
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 Set a lower oven temperahigh and the baking time is
ture and a longer baking
too short.
time.
The cake browns unevenly.
The mixture is unevenly distributed.
The cake is not ready in the
baking time given.
The oven temperature is too The next time you bake, set
low.
a slightly higher oven temperature.
Spread the mixture evenly
on the baking tray.
1.8 Baking on one level:
Baking in tins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Ring cake / Brio- True Fan Cookche
ing
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
140 - 160
70 - 90
1
Flan base - short True Fan Cookpastry
ing
170 - 1801)
10 - 25
2
Flan base sponge mixture
True Fan Cooking
150 - 170
20 - 25
2
Cheesecake
Top / Bottom
Heat
170 - 190
60 - 90
1
True Fan Cooking
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Function
Plaited bread / Bread crown
Christmas stollen
Temperature (°C)
Time
(min)
Shelf position
Top / Bottom Heat 170 - 190
30 - 40
3
Top / Bottom Heat 160 - 1801)
50 - 70
2
Bread (rye bread):
Top / Bottom Heat 1.
1. First part of baking proce2.
dure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
1.
2301)
160 - 180 2.
Top / Bottom Heat 190 - 2101)
20
30 60
20 - 35
1
3
9
10
www.aeg.com
Food
Function
Swiss roll
Temperature (°C)
Time
(min)
Shelf position
Top / Bottom Heat 180 - 2001)
10 - 20
3
Cake with crumble topping
(dry)
True Fan Cooking
20 - 40
3
Buttered almond cake / Sugar
cakes
Top / Bottom Heat 190 - 2101)
20 - 30
3
Fruit flans (made with yeast
True Fan Cooking
150
35 - 55
3
Top / Bottom Heat 170
35 - 55
3
Fruit flans made with short
pastry
True Fan Cooking
40 - 80
3
Yeast cakes with delicate toppings (e.g. quark, cream, custard)
Top / Bottom Heat 160 - 1801)
40 - 80
3
150 - 160
dough / sponge mixture)2)
Fruit flans (made with yeast
dough / sponge mixture)2)
160 - 170
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Short pastry bis- True Fan Cookcuits
ing
150 - 160
10 - 20
3
Biscuits made
with sponge
mixture
150 - 160
15 - 20
3
Pastries made
True Fan Cookwith egg white / ing
Meringues
80 - 100
120 - 150
3
Macaroons
True Fan Cooking
100 - 120
30 - 50
3
Biscuits made
with yeast
dough
True Fan Cooking
150 - 160
20 - 40
3
Puff pastries
True Fan Cooking
170 - 1801)
20 - 30
3
Rolls
True Fan Cooking
1601)
10 - 25
3
True Fan Cooking
ENGLISH
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Rolls
Top / Bottom
Heat
190 - 2101)
10 - 25
3
11
1) Preheat the oven.
1.9 Bakes and gratins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Pasta bake
Top / Bottom
Heat
180 - 200
45 - 60
1
Lasagne
Top / Bottom
Heat
180 - 200
25 - 40
1
Vegetables au
Turbo Grilling
160 - 170
15 - 30
1
Baguettes top- True Fan Cookped with melted ing
cheese
160 - 170
15 - 30
1
Sweet bakes
Top / Bottom
Heat
180 - 200
40 - 60
1
Fish bakes
Top / Bottom
Heat
180 - 200
30 - 60
1
Stuffed vegetables
True Fan Cooking
160 - 170
30 - 60
1
gratin1)
1) Preheat the oven.
1.10 Moist Fan Baking
For best results follow the
baking times listed in the
table below.
Food
Temperature
(°C)
Time (min)
Shelf position
Pasta gratin
200 - 220
45 - 55
3
Potato gratin
180 - 200
70 - 85
3
Moussaka
170 - 190
70 - 95
3
Lasagne
180 - 200
75 - 90
3
Cannelloni
180 - 200
70 - 85
3
12
www.aeg.com
Food
Temperature
(°C)
Time (min)
Shelf position
Bread pudding
190 - 200
55 - 70
3
Rice pudding
170 - 190
45 - 60
3
Apple cake, made with sponge mix- 160 - 170
ture (round cake tin)
70 - 80
3
White bread
55 - 70
3
190 - 200
1.11 Multilevel Baking
Use the function True Fan Cooking.
Cakes / pastries / breads on baking trays
Food
Temperature
(°C)
Time (min)
Cream puffs /
Eclairs
160 - 1801)
Dry streusel
cake
150 - 160
Shelf position
2 positions
3 positions
25 - 45
1/4
-
30 - 45
1/4
-
1) Preheat the oven.
Biscuits / small cakes / small cakes / pastries / rolls
Food
Temperature
(°C)
Time (min)
Shelf position
2 positions
3 positions
Short pastry bis- 150 - 160
cuits
20 - 40
1/4
1/3/5
Biscuits made
with sponge
mixture
160 - 170
25 - 40
1/4
-
Biscuits made
with egg white,
meringues
80 - 100
130 - 170
1/4
-
Macaroons
100 - 120
40 - 80
1/4
-
Biscuits made
with yeast
dough
160 - 170
30 - 60
1/4
-
Puff pastries
170 - 1801)
30 - 50
1/4
-
Rolls
180
20 - 30
1/4
-
1) Preheat the oven.
ENGLISH
1.12 Slow Cooking
Use this function to prepare lean, tender
pieces of meat and fish with core
temperatures no more than 65 °C. This
function 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 the 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 this function
for poultry.
13
Always cook without a lid
when you use this function.
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 function Slow Cooking and
set the correct end core
temperature.
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast beef
1000 - 1500 g
120
120 - 150
1
Fillet of beef
1000 - 1500 g
120
90 - 150
3
Roast veal
1000 - 1500 g
120
120 - 150
1
Steaks
200 - 300 g
120
20 - 40
3
1.13 Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin crust)
210 - 2301)2)
15 - 25
2
Pizza (with many top- 180 - 200
pings)
20 - 30
2
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine
170 - 190
45 - 55
1
Swiss Flan
170 - 190
45 - 55
1
Apple cake, covered
150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
210 - 2301)
10 - 20
2
Puff pastry flan
160 - 1801)
45 - 55
2
14
www.aeg.com
Food
Temperature (°C)
Time (min)
Shelf position
Flammekuchen (Pizza-like dish from Alsace)
210 - 2301)
15 - 25
2
Piroggen (Russian
version of calzone)
180 - 2001)
15 - 25
2
1) Preheat the oven.
2) Use a deep pan.
1.14 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
1.15 Roasting tables
Beef
Food
Quantity
Function
Temperature (°C)
Time (min)
Shelf position
Pot roast
1 - 1.5 kg
Top / Bottom Heat
230
120 - 150
1
Roast beef or fil- per cm of
let: rare
thickness
Turbo Grilling
190 - 2001)
5-6
1
Roast beef or fil- per cm of
let: medium
thickness
Turbo Grilling
180 - 1901)
6-8
1
Roast beef or fil- per cm of
let: well done
thickness
Turbo Grilling
170 - 1801)
8 - 10
1
1) Preheat the oven.
Pork
Food
Quantity
(kg)
Function
Temperature (°C)
Time (min)
Shelf position
Shoulder /
Neck / Ham
joint
1 - 1.5
Turbo Grilling
160 - 180
90 - 120
1
ENGLISH
Food
Quantity
(kg)
Function
Temperature (°C)
Time (min)
Shelf position
Chop / Spare
rib
1 - 1.5
Turbo Grilling
170 - 180
60 - 90
1
Meatloaf
0.75 - 1
Turbo Grilling
160 - 170
50 - 60
1
Pork knuckle
(precooked)
0.75 - 1
Turbo Grilling
150 - 170
90 - 120
1
Veal
Food
Quantity
(kg)
Function
Temperature Time (min)
(°C)
Shelf position
Roast veal
1
Turbo Grilling
160 - 180
90 - 120
1
Knuckle of
veal
1.5 - 2
Turbo Grilling
160 - 180
120 - 150
1
Quantity
(kg)
Function
Temperature Time (min)
(°C)
Shelf position
Leg of lamb / 1 - 1.5
Roast lamb
Turbo Grilling
150 - 170
100 - 120
1
Saddle of
lamb
1 - 1.5
Turbo Grilling
160 - 180
40 - 60
1
Food
Quantity
(kg)
Function
Temperature Time (min)
(°C)
Saddle / Leg
of hare
up to 1
Top / Bottom 2301)
Heat
30 - 40
1
Saddle of
venison
1.5 - 2
Top / Bottom 210 - 220
Heat
35 - 40
1
Haunch of
venison
1.5 - 2
Top / Bottom 180 - 200
Heat
60 - 90
1
Lamb
Food
Game
Shelf position
1) Preheat the oven.
Poultry
Food
Quantity
(kg)
Function
Temperature Time (min)
(°C)
Shelf position
Poultry portions
0.2 - 0.25
each
Turbo Grilling
200 - 220
1
30 - 50
15
16
www.aeg.com
Food
Quantity
(kg)
Half chicken
Function
Temperature Time (min)
(°C)
Shelf position
0.4 - 0.5 each Turbo Grilling
190 - 210
35 - 50
1
Chicken,
poulard
1 - 1.5
Turbo Grilling
190 - 210
50 - 70
1
Duck
1.5 - 2
Turbo Grilling
180 - 200
80 - 100
1
Goose
3.5 - 5
Turbo Grilling
160 - 180
120 - 180
1
Turkey
2.5 - 3.5
Turbo Grilling
160 - 180
120 - 150
1
Turkey
4-6
Turbo Grilling
140 - 160
150 - 240
1
Food
Quantity
(kg)
Function
Temperature Time (min)
(°C)
Whole fish
1 - 1.5
Top / Bottom 210 - 220
Heat
Fish (steamed)
1.16 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.
Shelf position
40 - 60
1
• 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.
Grilling
Food
Temperature
(°C)
Time (min)
Shelf position
1st side
2nd side
Roast beef
210 - 230
30 - 40
30 - 40
2
Filet of beef
230
20 - 30
20 - 30
3
Back of pork
210 - 230
30 - 40
30 - 40
2
Back of veal
210 - 230
30 - 40
30 - 40
2
Back of lamb
210 - 230
25 - 35
20 - 25
3
Whole Fish, 500
- 1000 g
210 - 230
15 - 30
15 - 30
3/4
ENGLISH
17
Fast Grilling
Food
Time (min)
Shelf position
1st side
2nd side
Burgers / Burgers
8 - 10
6-8
4
Pork fillet
10 - 12
6 - 10
4
Sausages
10 - 12
6-8
4
Fillet / Veal steaks
7 - 10
6-8
4
Toast / Toast
1-3
1-3
5
Toast with topping
6-8
-
4
1.17 Bottom + Grill + Fan
Food
Temperature (°C)
Time (min)
Shelf position
Pizza, frozen
200 - 220
15 - 25
2
Pizza American, frozen
190 - 210
20 - 25
2
Pizza, chilled
210 - 230
13 - 25
2
Pizza Snacks, frozen
180 - 200
15 - 30
2
French Fries, thin
200 - 220
20 - 30
3
French Fries, thick
200 - 220
25 - 35
3
Wedges / Croquettes
220 - 230
20 - 35
3
Hash Browns
210 - 230
20 - 30
3
Lasagne / Cannelloni, fresh
170 - 190
35 - 45
2
Lasagne / Cannelloni, frozen
160 - 180
40 - 60
2
Oven baked cheese
170 - 190
20 - 30
3
Chicken Wings
190 - 210
20 - 30
2
1.18 Preserving - Bottom Heat
• 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 equally 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 approximately 35 - 60
minutes with one-litre jars), stop the
18
www.aeg.com
oven or decrease the temperature to
100 °C (see the table).
Soft fruit
Food
Temperature (°C)
Strawberries / Blue- 160 - 170
berries / Raspberries / Ripe gooseberries
Cooking time until
simmering (min)
Continue to cook at
100 °C (min)
35 - 45
-
Stone fruit
Food
Temperature (°C)
Cooking time until
simmering (min)
Continue to cook at
100 °C (min)
Pears / Quinces /
Plums
160 - 170
35 - 45
10 - 15
Food
Temperature (°C)
Cooking time until
simmering (min)
Continue to cook at
100 °C (min)
Carrots1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
-
Mixed pickles
160 - 170
50 - 60
5 - 10
Kohlrabi / Peas / Asparagus
160 - 170
50 - 60
15 - 20
Vegetables
1) Leave standing in the oven after it is deactivated.
1.19 Drying - True Fan
Cooking
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Vegetables
Food
Temperature
(°C)
Time (h)
Beans
60 - 70
Peppers
Shelf position
1 position
2 positions
6-8
3
1/4
60 - 70
5-6
3
1/4
Vegetables for
sour
60 - 70
5-6
3
1/4
Mushrooms
50 - 60
6-8
3
1/4
Herbs
40 - 50
2-3
3
1/4
ENGLISH
Fruit
Food
Temperature
(°C)
Time (h)
Plums
60 - 70
Apricots
Shelf position
1 position
2 positions
8 - 10
3
1/4
60 - 70
8 - 10
3
1/4
Apple slices
60 - 70
6-8
3
1/4
Pears
60 - 70
6-9
3
1/4
Food
Temperature (°C)
Time (min)
Shelf position
White Bread
170 - 190
40 - 60
2
Baguette
200 - 220
35 - 45
2
Brioche
180 - 200
40 - 60
2
Ciabatta
200 - 220
35 - 45
2
Rye Bread
170 - 190
50 - 70
2
Dark Bread
170 - 190
50 - 70
2
All Grain bread
170 - 190
40 - 60
2
Bread rolls
190 - 210
20 - 35
2
1.20 Bread Baking
Preheating is not recommended.
1.21 Food Sensor table
Beef
Food core temperature (°C)
Rare
Medium
Well done
Roast beef
45
60
70
Sirloin
45
60
70
Beef
Food core temperature (°C)
Meat loaf
Less
Medium
More
80
83
86
19
20
www.aeg.com
Pork
Food core temperature (°C)
Less
Medium
More
Ham,
Roast
80
84
88
Chop (saddle),
Smoked pork loin,
Smoked loin poached
75
78
82
Veal
Food core temperature (°C)
Less
Medium
More
Roast veal
75
80
85
Knuckle of veal
85
88
90
Mutton / lamb
Food core temperature (°C)
Less
Medium
More
Leg of mutton
80
85
88
Saddle of mutton
75
80
85
Leg of lamb,
Roast lamb
65
70
75
Game
Food core temperature (°C)
Less
Medium
More
Saddle of hare,
Saddle of venison
65
70
75
Leg of hare,
Whole hare,
Leg of venison
70
75
80
Poultry
Food core temperature (°C)
Less
Medium
More
Chicken (whole / half / breast)
80
83
86
Duck (whole / half),
Turkey (whole / breast)
75
80
85
Duck (breast)
60
65
70
ENGLISH
Fish (salmon, trout, zander)
Food core temperature (°C)
Fish (whole / large / steamed),
Fish (whole / large / roasted)
Casseroles - Precooked vegetables
Less
Medium
More
60
64
68
Food core temperature (°C)
Less
Medium
More
Zucchini Casserole,
Broccoli Casserole,
Fennel Casserole
85
88
91
Casseroles - Savoury
Food core temperature (°C)
Less
Medium
More
Cannelloni,
Lasagne,
Pasta bake
85
88
91
Casseroles - Sweet
Food core temperature (°C)
White bread casserole with / without fruits,
Rice porridge casserole with /
without fruits,
Sweet noodle casserole
Less
Medium
More
80
85
90
1.22 Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins.
Food
Function
Temperature
(°C)
Time
(min)
Shelf position
Fatless sponge cake /
Fatless sponge cake
True Fan Cooking
140 - 150
35 - 50
2
Fatless sponge cake /
Fatless sponge cake
Top / Bottom Heat 160
35 - 50
2
60 - 90
2
Apple pie / Apple pie True Fan Cooking
(2 tins Ø20 cm, diagonally off set)
160
21
22
www.aeg.com
Food
Function
Temperature
(°C)
Apple pie / Apple pie Top / Bottom Heat 180
(2 tins Ø20 cm, diagonally off set)
Time
(min)
Shelf position
70 - 90
1
Baking on one level. Biscuits.
Food
Function
Temperature
(°C)
Time
(min)
Shelf position
Short bread / Short
bread / Pastry stripes
True Fan Cooking
140
25 - 40
3
Short bread / Short
bread / Pastry stripes
Top / Bottom Heat 1601)
20 - 30
3
Small cakes / Small
cakes (20 per tray)
True Fan Cooking
1501)
20 - 35
3
Small cakes / Small
cakes (20 per tray)
Top / Bottom Heat 1701)
20 - 30
3
1) Preheat the oven.
Multilevel Baking. Biscuits / small cakes / small cakes / pastries / rolls.
Food
Function
Temperature
(°C)
Time
(min)
Shelf position
Short bread / Short
True Fan Cooking.
bread / Pastry Stripes
140
25 - 45
1/4
1/3/
5
Small cakes / Small
cakes (20 per tray)
1501)
23 - 40
1/4
-
True Fan Cooking.
2 po- 3 positions sitions
1) Preheat the oven.
Grilling
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Toast / Toast
Grilling
max
1 - 31)
5
Beef Steak / Beef
Steak
Grilling
max
24 - 301)2)
4
1) Preheat the oven for 5 minutes.
2) Turn halfway through.
1.23 Information for test
institutes
Tests for the function: Full Steam.
Tests according to IEC 60350-1.
ENGLISH
23
Food
Container
(Gastronorm)
Quantity
(g)
Shelf position
Tempera- Time
ture (°C) (min)
Comments
Broccoli1)
1 x 1/2 perforated
300
3
99
13 - 15
Put the baking tray on
the first shelf
position.
Broccoli1)
2 x 1/2 perforated
2 x 300
2 and 4
99
13 - 15
Put the baking tray on
the first shelf
position.
Broccoli1)
1 x 1/2 perforated
max.
3
99
15 - 18
Put the baking tray on
the first shelf
position.
2 x 1300
2 and 4
99
Until the
temperature in
the coldest spot
reaches
85 °C.
Put the baking tray on
the first shelf
position.
Frozen peas 2 x 1/2 perforated
1) Preheat the oven for 5 minutes.
2. AUTOMATIC PROGRAMMES
2.1 Automatic programmes
Programme number
Programme name
1
SWEET TART
2
QUICHE LORRAINE
3
POTATO GRATIN
4
LEMON SPONGE CAKE
5
FARMER BREAD
6
POACHED FISH (TROUT)
7
VEGETABLES, TRADITIONAL
8
BRAISED MEAT
9
CHICKEN, WHOLE
2.2 Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
24
www.aeg.com
• 3 eggs
• 300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking
tray and prick the bottom all over with a
fork. Spread the hazelnuts evenly over
the pastry. Peel apples, remove cores
and cut into 12 slices. Spread slices
evenly on the pastry. Mix eggs, cream,
sugar and vanilla sugar together well and
put over the apples.
• Time in the appliance: 55 minutes
• Shelf position: 2
2.3 Quiche Lorraine
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1/2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the
bottom with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the
sour cream and the seasoning together.
Then add the cheese.
Pour the filling over the bacon.
• Time in the appliance: 40 minutes
• Shelf position: 2
2.4 Potato Gratin
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then
season.
Rub an ovenproof baking dish with a
clove of garlic and then grease the dish
with a little butter.
Spread half of the seasoned potato slices
in the dish and sprinkle some of the
grated cheese over them. Layer the rest
of the potato slices over this and spread
the rest of the grated cheese on top.
Crush the second clove of garlic and
beat it together with the milk and the
cream. Pour the mixture over the
potatoes and spread the rest of the
butter in small knobs on the gratin.
• Time in the appliance: 70 minutes
• Shelf position: 2
2.5 Lemon Sponge Cake
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately
8 g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs one
at a time and cream together again.
ENGLISH
Add the flour and cornflour mixed with
the baking powder to the creamed
mixture and fold in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out
and put in the appliance.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil.
Fold up the aluminium foil against the
sides of the cake so that the glaze cannot
run out. Pierce the cake with a wooden
chopstick and brush on the glaze. Then
leave the cake for a while to soak up the
glaze.
• Time in the appliance: 75 minutes
• Shelf position: 2
2.6 Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
• lemon juice, pepper, salt
Method:
Wash the trout well inside and out,
sprinkle with lemon juice, season and
place in stainless steel dishes with
punched inserts, with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation: Before the trout
are placed in the stainless steel dishes
with colander insert, pour hot water and
vinegar over them.
• Time in the appliance: 25 minutes
• Shelf position: 3
2.8 Vegetables, traditional
Cookware:
• Any kind of cookware that is heatresistant to at least 100 °C can be
used.
Ingredients:
• 400 g cauliflower
• 200 g carrots
• 200 g kohlrabi
• 200 g yellow and red peppers
Method:
Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into
bite-sized pieces. Wash the pepper and
cut into strips. Place all vegetables into
an open dish and cook without adding
water. It is possible to do without salt
and other seasonings with this method of
cooking.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a
workable dough. Leave the dough to rise
until it doubles in volume.
• Time in the appliance: 30 minutes
• Shelf position: 3
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking
parchment.
Settings:
Leave the loaf to rise again by half its
volume. Before baking dust with a little
flour.
• Time in the appliance: 60 minutes
• Shelf position: 2
2.7 Poached Fish (Trout)
Ingredients:
• 4 trout of 250 - 300 g each
25
2.9 Braised Meat
Automatic programmes with weight
input. Setting range for the weight
between 1000 and 2000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another
liquid. The bottom should be covered to
a depth of 10 - 20 mm. Cover with a lid.
Do not use this programm
for top side beef and loin
dishes.
26
www.aeg.com
• Shelf position: 2
2.10 Whole Chicken
Settings:
Automatic weight. Setting range for the
weight between 900 and 2100 g.
Method:
Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a
reminder.
Shelf position: 2
• Time in the appliance: 90 minutes
• Shelf position: 2
*
ENGLISH
27
867336699-A-082017
www.aeg.com/shop