AEG BSK778280M, BSK778380M, EB6PL80QSP, BSE778380M, KOCAP31WT, BSK77438PT, BSK97733PT, EB6PL80QCN, BSS778280B, BHS8500M Recipe book

AEG BSK778280M, BSK778380M, EB6PL80QSP, BSE778380M, KOCAP31WT, BSK77438PT, BSK97733PT, EB6PL80QCN, BSS778280B, BHS8500M Recipe book
COOKING HINTS
EN
2
Hints and tips
WARNING!
Refer to Safety chapters.
Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend
on the recipes and the quality and quantity of the ingredients used.
Your oven may bake or roast differently to the oven you had before. The tables be‐
low show recommended settings for temperature, cooking time and shelf position for
specific types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
For more cooking recommendations refer to cooking tables on our website. To find
the Cooking Hints check the PNC number on the rating plate on the front frame of
the oven cavity.
Advice for special heating
functions of the oven
Keep Warm
Humidity Low
Use the second shelf position unless
specified otherwise.
The function allows you to keep food
warm. The temperature is set
automatically to 80 °C.
Plate Warming
The function allows you to warm plates
and dishes before serving. The
temperature is set automatically to 70 °C.
Place plates and dishes in stacks evenly
on the wire shelf. Use the first shelf
position. After half of the warming time
switch their places.
Dough Proving
The function allows you to rise yeast
dough. Put the dough into a big dish.
Use the first shelf position. Set function:
Dough Proving and the cooking time.
Defrost
Remove the food packaging and put the
food on a plate. Do not cover the food,
as it can extend the defrosting time. Use
the first shelf position.
(°C)
(min)
Ready-to-bake rolls 200
15 - 20
Ready-to-bake ba‐
guettes, 40 - 50 g
200
15 - 20
Ready-to-bake ba‐
guettes, frozen, 40
- 50 g
200
25 - 35
Meatloaf, raw, 0.5
kg
180
30 - 40
Pasta bake
170 190
40 - 50
Lasagne
170 180
45 - 55
Bread, 0.5 - 1 kg
180 190
45 - 60
Potato gratin
160 170
50 - 60
Chicken, 1 kg
180 210
50 - 60
3
(°C)
(min)
Pork loin, smoked,
0.6 - 1 kg, soak for
2 hours
160 180
60 - 70
Roast beef, 1 kg
180 200
60 - 90
Duck, 1.5 - 2 kg
180
70 - 90
Roast veal, 1 kg
180
80 - 90
Roast pork, 1 kg
160 180
90 - 100
Goose, 3 kg, use
the first shelf posi‐
tion
170
130 170
Steam Regenerating
Use the second shelf position.
One-plate
dishes
(°C)
(min)
120 - 130
15 - 20
(°C)
(min)
Pasta
120 - 130
15 - 20
Rice
120 - 130
15 - 20
Dumplings
120 - 130
15 - 20
Baking
For the first baking, use the lower
temperature.
You can extend the baking time 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. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can distort during
baking. When the trays are cold again,
the distortions disappear.
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake The shelf position is incor‐ Put the cake on a lower shelf.
is not baked sufficient‐ rect.
ly.
The cake sinks and
becomes soggy or
streaky.
The oven temperature is
too high.
Next time set slightly lower
oven temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake is too dry.
The oven temperature is
too low.
Next time set higher oven tem‐
perature.
The baking time is too
long.
Next time set shorter baking
time.
4
Baking results
Possible cause
Remedy
The cake bakes un‐
evenly.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake batter is not
evenly distributed.
Next time spread the cake bat‐
ter evenly on the baking tray.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
The cake is not ready
in the baking time
specified in a recipe.
Baking on one level
BAKING IN TINS
(°C)
(min)
Ring cake / Brio‐
che
True Fan Cook‐
ing
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan Cook‐
ing
140 - 160
70 - 90
1
Flan base - short
pastry, preheat
the empty oven
True Fan Cook‐
ing
150 - 160
20 - 30
2
Flan base sponge cake mix‐
ture
True Fan Cook‐
ing
150 - 170
20 - 25
2
Cheesecake
Conventional
Cooking
170 - 190
60 - 90
1
CAKES / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven unless specified otherwise.
Plaited bread /
Conventional
Bread crown, pre‐ Cooking
heating is not
needed
(°C)
(min)
170 - 190
30 - 40
3
5
CAKES / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven unless specified otherwise.
(°C)
(min)
Christstollen
Conventional
Cooking
160 - 180
50 - 70
2
Rye bread:
Conventional
Cooking
first: 230
20
1
then: 160 - 180
30 - 60
Cream puffs /
Eclairs
Conventional
Cooking
190 - 210
20 - 35
3
Swiss roll,
Conventional
Cooking
180 - 200
10 - 20
3
Cake with crum‐
ble topping, pre‐
heating is not
needed
True Fan Cook‐ 150 - 160
ing
20 - 40
3
Buttered almond
cake / Sugar
cakes
Conventional
Cooking
190 - 210
20 - 30
3
Fruit flans, pre‐
heating is not
needed
Conventional
Cooking
180
35 - 55
3
Yeast cakes with
delicate toppings
(e.g. quark,
cream, custard)
Conventional
Cooking
160 - 180
40 - 60
3
BISCUITS
Use the third shelf position.
(°C)
(min)
Short pastry / Sponge
cake mixture
True Fan Cooking
150 - 160
15 - 25
Meringues
True Fan Cooking
80 - 100
120 - 150
6
BISCUITS
Use the third shelf position.
(°C)
(min)
Macaroons
True Fan Cooking
100 - 120
30 - 50
Yeast dough biscuits
True Fan Cooking
150 - 160
20 - 40
Puff pastries, preheat
the empty oven
True Fan Cooking
170 - 180
20 - 30
Rolls, preheat the
empty oven
Conventional Cook‐
ing
190 - 210
10 - 25
Bakes and gratins
Use the first shelf position.
(°C)
(min)
Pasta bake
Conventional Cooking
180 - 200
45 - 60
Lasagne
Conventional Cooking
180 - 200
25 - 40
Vegetables au gratin,
preheat the empty
oven
Turbo Grilling
170 - 190
15 - 35
Baguettes with melted True Fan Cooking
cheese
160 - 170
15 - 30
Milk rice
Conventional Cooking
180 - 200
40 - 60
Fish bakes
Conventional Cooking
180 - 200
30 - 60
Stuffed vegetables
True Fan Cooking
160 - 170
30 - 60
Multilevel Baking
Use the function: True Fan Cooking.
For 2 trays use the first and fourth shelf
position.
7
CAKES / PASTRIES /
BREADS ON BAKING TRAYS
BISCUITS
(°C)
(min)
Cream puffs / Eclairs,
preheat the empty
oven
160 180
25 - 45
Dry streusel cake
150 160
30 - 45
(°C)
(min)
Puff pastries, preheat
the empty oven
170 180
30 - 50
Rolls
180
20 - 30
Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
BISCUITS
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
(°C)
(min)
Short pastry biscuits
150 160
20 - 40
Meringues
80 100
130 170
Macaroons
100 120
40 - 80
Yeast dough biscuits
160 170
30 - 60
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
Roasting
Use the first shelf position.
BEEF
(°C)
(min)
Conventional
Cooking
230
120 - 150
Roast beef or fillet, 1 cm thick
rare, preheat the
empty oven
Turbo Grilling
190 - 200
5-6
Roast beef or fillet, 1 cm thick
medium, preheat
the empty oven
Turbo Grilling
180 - 190
6-8
Pot roast
1 - 1.5 kg
8
BEEF
Roast beef or fillet, 1 cm thick
well done, preheat
the empty oven
Turbo Grilling
(°C)
(min)
170 - 180
8 - 10
PORK
Use the function: Turbo Grilling.
(kg)
(°C)
(min)
Shoulder / Neck / Ham 1 - 1.5
joint
150 - 170
90 - 120
Chops / Spare rib
1 - 1.5
170 - 190
30 - 60
Meatloaf
0.75 - 1
160 - 170
50 - 60
Pork knuckle, pre‐
cooked
0.75 - 1
150 - 170
90 - 120
VEAL
Use the function: Turbo Grilling.
(kg)
(°C)
(min)
Roast veal
1
160 - 180
90 - 120
Veal knuckle
1.5 - 2
160 - 180
120 - 150
9
LAMB
Use the function: Turbo Grilling.
(kg)
(°C)
(min)
Lamb leg / Roast
lamb
1 - 1.5
150 - 170
100 - 120
Lamb saddle
1 - 1.5
160 - 180
40 - 60
GAME
(kg)
(°C)
(min)
Saddle / Hare
1
leg, preheat the
empty oven
Turbo Grilling
180 - 200
35 - 55
Venison saddle 1.5 - 2
Conventional
Cooking
180 - 200
60 - 90
Haunch of ven‐ 1.5 - 2
ison
Conventional
Cooking
180 - 200
60 - 90
POULTRY
Use the function: Turbo Grilling.
(kg)
(°C)
(min)
Poultry, portions
0.2 - 0.25
200 - 220
30 - 50
Chicken, half
0.4 - 0.5
190 - 210
40 - 50
Chicken, poulard
1 - 1.5
190 - 210
50 - 70
Duck
1.5 - 2
180 - 200
80 - 100
Goose
3.5 - 5
160 - 180
120 - 180
Turkey
2.5 - 3.5
160 - 180
120 - 150
Turkey
4-6
140 - 160
150 - 240
10
FISH
(kg)
Whole fish
1 - 1.5
Turbo Grilling
Bread Baking
(°C)
(min)
180 - 200
30 - 50
Use the second shelf position.
Preheating is not recommended.
BREAD
(°C)
(min)
White bread
170 - 190
40 - 60
Baguette
200 - 220
35 - 45
Brioche
180 - 200
40 - 60
Ciabatta
200 - 220
35 - 45
Rye bread
170 - 190
50 - 70
Wholemeal bread
170 - 190
50 - 70
Whole grain bread
170 - 190
40 - 60
Bread rolls
190 - 210
20 - 35
Crispy baking with Pizza Function
PIZZA
Use the first shelf position.
(°C)
(min)
Tarts
180 - 200
40 - 55
Spinach flan
160 - 180
45 - 60
Quiche lorraine / Swiss flan
170 - 190
45 - 55
Apple pie, covered
150 - 170
50 - 60
11
PIZZA
Preheat the empty oven before cooking.
Use the second shelf position.
(°C)
(min)
Pizza, thin crust, use the
deep pan
210 - 230
15 - 25
Pizza, thick crust
180 - 200
20 - 30
Unleavened bread
210 - 230
10 - 20
Puff pastry flan
160 - 180
45 - 55
Flammkuchen
210 - 230
15 - 25
Pierogi
180 - 200
15 - 25
Vegetable pie
160 - 180
50 - 60
Grill
Preheat the empty oven before cooking.
Put a pan into the first shelf position to
collect fat.
Grill only thin pieces of meat or fish.
GRILL
(°C)
(min)
1st side
(min)
2nd side
Roast beef
210 - 230
30 - 40
30 - 40
2
Beef fillet
230
20 - 30
20 - 30
3
Pork loin
210 - 230
30 - 40
30 - 40
2
Veal loin
210 - 230
30 - 40
30 - 40
2
Lamb saddle
210 - 230
25 - 35
20 - 25
3
Whole fish, 0.5 - 1
kg
210 - 230
15 - 30
15 - 30
3/4
12
Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3. Use Food sensor.
4. Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food sensor.
5. After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
Set the temperature to 120 °C.
(kg)
(min)
Steaks
0.2 - 0.3
20 - 40
3
Fillet of beef
1 - 1.5
90 - 150
3
Roast beef
1 - 1.5
120 - 150
1
Roast veal
1 - 1.5
120 - 150
1
Prepare 1 - 1.5 kg of food.
Use the second shelf position.
Set the temperature to 80 - 90 °C.
BEEF
(min)
(min)
Searing
each side
Fillet medium
2
90 - 110
Roast beef,
medium
4
180 - 240
VEAL
Fillet rosé
VEAL
Loin, one piece 4
120 - 150
Veal saddle
120 - 150
PORK
Fillet rosé
(min)
(min)
Searing
each side
2
90 - 120
(min)
(min)
Searing
each side
4
(min)
(min)
Searing
each side
2
90 - 110
Loin, one piece 4
150 - 170
Veal saddle
150 - 170
4
13
Frozen Foods
DEFROSTING
(°C)
(min)
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
190 - 210
15 - 25
3
French fries, thick
190 - 210
20 - 30
3
Wedges / Croquettes
190 - 210
20 - 40
3
Hash browns
210 - 230
20 - 30
3
Lasagne / Cannelloni, fresh
170 - 190
35 - 45
2
Lasagne / Cannelloni, frozen
160 - 180
40 - 60
2
Baked cheese
170 - 190
20 - 30
3
Chicken wings
180 - 200
40 - 50
2
Defrost
Remove the food packaging and put the
food on a plate.
Do not cover the food, as this can extend
the defrost time.
Use the first shelf position.
(kg)
(min)
(min)
Defrosting Further de‐
time
frosting
time
Chicken
1
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
Meat
1
100 - 140
20 - 30
Turn halfway through.
Meat
0.5
90 - 120
20 - 30
Turn halfway through.
Trout
0.15
25 - 35
10 - 15
-
14
(kg)
(min)
(min)
Defrosting Further de‐
time
frosting
time
Strawber‐
ries
0.3
30 - 40
10 - 20
-
Butter
0.25
30 - 40
10 - 15
-
Cream
2 x 0.2
80 - 100
10 - 15
Whip the cream when still slightly
frozen in places.
Gateau
1.4
60
60
-
Preserving
Use the function 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 position.
Put no more than six one-litre preserve
jars on the baking tray.
STONE
FRUIT
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Peaches /
Quinces /
Plums
35 - 45
10 - 15
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Carrots
50 - 60
5 - 10
Cucumbers
50 - 60
-
Mixed pick‐
les
50 - 60
5 - 10
Kohlrabi /
Peas / As‐
paragus
50 - 60
15 - 20
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 oven
or decrease the temperature to 100 °C
(see the table).
Set the temperature to 160 - 170 °C.
SOFT FRUIT
(min)
Cooking time
until simmering
Strawberries / Blue‐ 35 - 45
berries / Raspber‐
ries / Ripe goose‐
berries
Dehydrating - 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
15
and let it cool down for one night to
complete the drying.
For 1 tray use the third shelf position.
For 2 trays use the first and fourth shelf
position.
BLES
VEGETA‐
Herbs
(°C)
(h)
40 - 50
2-3
Set the temperature to 60 - 70 °C.
BLES
VEGETA‐
(°C)
(h)
Beans
60 - 70
6-8
Peppers
60 - 70
5-6
Vegetables for
soup
60 - 70
5-6
Mushrooms
50 - 60
6-8
FRUIT
(h)
Plums
8 - 10
Apricots
8 - 10
Apple slices
6-8
Pears
6-9
Food sensor
BEEF
Food core temperature (°C)
Rare
Medium
Well done
Roast beef
45
60
70
Sirloin
45
60
70
BEEF
Meatloaf
Food core temperature (°C)
Less
Medium
More
80
83
86
PORK
Food core temperature (°C)
Less
Medium
More
80
84
88
Saddle chop / Pork loin, smoked /
75
Pork loin, poached
78
82
Ham / Roast
16
VEAL
Food core temperature (°C)
Less
Medium
More
Roast veal
75
80
85
Veal knuckle
85
88
90
MUTTON / LAMB
Food core temperature (°C)
Less
Medium
More
Mutton leg
80
85
88
Mutton saddle
75
80
85
Roast lamb / Lamb leg
65
70
75
GAME
Food core temperature (°C)
Less
Medium
More
Hare saddle / Venison saddle
65
70
75
Hare leg / Hare, whole / Venison
leg
70
75
80
POULTRY
Food core temperature (°C)
Less
Medium
More
Chicken
80
83
86
Duck, whole / half / Turkey,
whole / breast
75
80
85
Duck, breast
60
65
70
FISH (SALMON,
TROUT, ZANDER)
Fish, whole / large / steamed /
Fish, whole / large / roasted
Food core temperature (°C)
Less
Medium
More
60
64
68
17
CASSEROLES - PRE‐
COOKED VEGETABLES
Zucchini casserole / Broccoli
casserole / Fennel casserole
RY
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SAVOU‐
Cannelloni / Lasagne / Pasta
bake
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SWEET
White bread casserole with /
without fruit / Rice porridge cas‐
serole with / without fruit / Sweet
noodle casserole
Food core temperature (°C)
Less
Medium
More
80
85
90
*
18
19
867361125-A-512019
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