AEG B98205-5-M User Manual

Tables, Tips and Recipes

User manual Fitted Fan/Steam

Cooking Oven

Contents

Thank you for choosing one of our high-quality products.

To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe plac e. An d p le as e pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Uses, tables and tips 2

Inner side of door 2 Cooking with steam 2 VIGOROUS STEAM 3 TRUE FAN and VIGOROUS STEAM in succession 4 INTERVAL PLUS 5 INTERVAL STEAM 5 Baking 6 Roasting 10

SLOW COOK 13 Grilling 14 DEFROST 14 Meat programmes 15 RECIPE MENU 15 STEAM RECIPES 15 PRESERVING 18 BAKING RECIPES 19 ROASTING RECIPES 22 OTHER RECIPES 26

Subject to change without notice

Uses, tables and tips

WARNING!

Refer to "Safety information" chapter.

Information on acrylamides

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.

Inner side of door

On the inner side of the oven door you will find the numbers of the shelf levels.

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

Use only water as the liquid!

Cookware for steam cooking

• Use only heat and corrosion resistant cookware.

• Chrome steel food containers are correct too (see special accessories).

Uses, tables and tips

Oven levels

• There are the correct oven levels in the following tables. Count the oven levels 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.

• If you do not use the oven for a long time, thoroughly rinse out the water drawer, connecting hoses and steam generator (see section "Cleaning and Care").

Note on the tables

• 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 almost the same recipe if you cannot find the settings for your recipe.

• Start the cooking with the cold oven if the data in the tables does not recommend differently.

VIGOROUS STEAM

WARNING!

During VIGOROUS STEAM, do not under any circumstances open the oven door.

The VIGOROUS STEAM cooking method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs. Cooking of menus: You can prepare a complete menu in one go. To avoid over or under cooked dishes choose those which require similar cooking times. Use the largest amount of water specified for individual component from the menu (see cooking tables). Put the dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes so that the steam can get to every dish.

Sterilisation

• You can sterilise containers ( e.g. baby bottles) with the VIGOROUS STEAMfunction.

• 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 (650 ml) and set a time of 40 min. at 96°C.

VIGOROUS STEAM table

Food Tempera-

Risotto 96 400 25 - 30 2

Rice (with liquid 1:1) 96 550 35 - 40 2

Cornmeal (polenta, with liquid 1:3)

Jacket potatoes, mediumsized

Boiled potatoes 96 550 30 - 40 2

ture °C

96 650 40 - 50 2

Water in the water

drawer in ml

Time 1) in min.

Shelf po-

sition

Uses, tables and tips

Food Tempera-

Ratatouille 96 400 25 - 30 2

Brussels sprouts 96 550 30 - 35 2

Cauliflower, whole 96 700 40 - 45 2

Sauerkraut 96 700 50 - 60 2

Tomatoes, whole 96 250 15 - 20 2

Beetroot, whole 96 550 60 - 70 2

Kohlrabi/celery /fennel, sliced 96 550 35 - 40 2

Courgettes, sliced 96 400 20 - 25 2

Carrots, sliced 96 550 30 - 35 2

Defrosting vegetables 96 550 30 - 35 2

Defrosting and cooking vegetables

Blanching vegetables 96 250 12 - 15 2

Blanching beans 96 250 20 - 22 2

Tender veal ham 1000 g 96 700 50 - 75 2

Smoked loin of pork 600-1000 g

Frankfurter / veal sausage 96 250 15 - 20 2

Warming meat loaf in 1 cm slices

Trout, 170-300 g 96 400 15 - 25 2

Eggs, soft 96 200 8 - 12 2

Eggs, medium 96 200 10 - 15 2

Eggs, hard 96 200 15-20 2

1) The times are for guidance only.

ture °C

96 550 30 - 35 2

96 700 45 - 55 2

96 400 20 - 25 2

Water in the water

drawer in ml

Time 1) in min.

Shelf po-

sition

TRUE FAN and VIGOROUS STEAM in succession

You can cook meat, vegetables and accompaniments one after the other by combining functions TRUE FANand VIGOROUS STEAM and together in case of function VIGOROUS STEAM . All components are ready to serve at the same time.

• use TRUE FAN function to initial roast of the food;

• put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast.

• start the VIGOROUS STEAM function and cook it all together until ready.

Cool down the oven to a temperature of around 80°C before you start the VIGOROUS STEAMfunction. To cool the appliance down quicker, open the oven door to the first position for approximately 15 minutes.

Uses, tables and tips

TRUE FAN and VIGOROUS STEAM in sucession table

Food TRUE FAN VIGOROUS STEAM Maximum

Roast beef 1 kg, Brussels sprouts, polenta

Roast veal 1 kg, rice, vegetables

Temperature°CMeat time in

minutes

180 60-70 40-50 1 and 3

180 60-70 30-40 1 and 3

180 50-60 30-40 1 and 3

water amount 650 ml

Meat and ac-

companiments

Time in mi-

nutes

The times in the table are guidelines only. They depend on the size and amount of the food. The core temperature in meat before switching VIGOROUS STEAM should be 60-63 °C.

INTERVAL PLUS

The INTERVAL PLUS method of preparation is particularly suitable for foods with a high moisture content and for defrosting and re-heating foods.

INTERVAL PLUS table

Food INTERVAL PLUS (maximum water amount 250 ml)

Temperature °C Time in minutes Level

Custard / flan in individual dishes

Baked eggs

Terrine

Thin fish fillet 85 15-25 2

Thick fish fillet/Small fish up to 350g

Whole fish up to 1000g 90 35-45 2

1) continue for a further half an hour with the door closed

90 35-40 2

90 30-40 2

90 40-50 2

90 25-35 2

Shelf position

INTERVAL STEAM

This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrosting and heating already cooked, portioned food as well as for baking bread, rolls, gratins and casseroles.

INTERVAL STEAM table

Food INTERVAL STEAM Amount of water to add will depend on the

Reheating complete meal 6 plates, dia. 24 cm

Temperature °C Time in minutes Level

110 15-20 1, 3 and 5

length of the cooking time.

Uses, tables and tips

Food INTERVAL STEAM Amount of water to add will depend on the

Temperature °C Time in minutes Level

Roast pork 1000g 160-180 90-100 2

Roast beef 1000 g 160-180 120-150 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500g 180 30-40 2

Frankfurter / veal sausage 85 20-30 2

Smoked loin of pork 600-1000g (soak for 2 hours)

Chicken 1000g 180-200 50-60 2

Duck 1500-2000g 180 70-90 2

Goose 3000g 170 130-170 1

Fish fillets 85-90 20-30 2

Potato gratin, Leek/potato gratin 160-170 50-60 2

Pasta bake 190 40-50 2

Lasagne 180 45-55 2

Misc. types of bread 500-1000g 180-190 50-60 2

Rolls 40-60g 180-210 25-35 3

Ready-to-bake rolls 30-40g 200 10-20 3

Ready-to-bake rolls 30-40g, frozen 200 15-25 3

Ready-to-bake baguettes 40-50g 200 10-20 3

Ready-to-bake baguettes 40-50g, frozen

160-180 60-70 2

200 15-25 3

length of the cooking time.

Cut up a whole roast before warming. The times in the table are guidelines only. They depend on the size and amount of the food.

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.

Uses, tables and tips

• 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.

Baking on one oven level - Baking in tins

Type of baking Oven function Level Temperature (°C) Time (h:min)

Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10

Madeira cake/Fruit cakes

Sponge cake TRUE FAN 1 140 0:25 - 0:40

Sponge cake CONVENTIONAL 1 160 0:25 - 0:40

Flan base - short pastry

TRUE FAN 1 140 - 160 1:10 - 1:30

TRUE FAN 3 170-180 0:10 - 0:25

Flan base - sponge mix-

TRUE FAN 3 150 - 170 0:20 - 0:25

ture

Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00

Apple pie (2 tins, Ø 20

TRUE FAN 1 160 1:10 - 1:30

cm, diagonally off set)

Apple pie (2 tins, Ø 20

CONVENTIONAL 1 180 1:10 - 1:30

cm, diagonally off set)

Savoury flan (e.g. qui-

TRUE FAN 1 160 - 180 0:30 - 1:10

che lorraine)

Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30

1) Pre-heat oven

Baking on one oven level - Cakes/pastries/breads on baking trays

Type of baking Oven function Level Temperature (°C) Time (h:min)

Plaited bread/bread crown

Christmas stollen

Bread ( rye bread) CONVENTIONAL 1

- first of all

- then 160 - 180 0:30 - 1:00

Cream puffs/eclairs

Swiss roll

Cake with crumble topping (dry)

Buttered almond cake/ sugar cakes

CONVENTIONAL 3 170 - 190 0:30 - 0:40

CONVENTIONAL 3 160 - 180 0:40 - 1:00

230 0:25

CONVENTIONAL 3 160 - 170 0:15 - 0:30

CONVENTIONAL 3 180 - 200 0:10 - 0:20

TRUE FAN 3 150 - 160 0:20 - 0:40

CONVENTIONAL 3 190 - 210 0:15 - 0:30

Uses, tables and tips

Type of baking Oven function Level Temperature (°C) Time (h:min)

Fruit flans (made with

TRUE FAN 3 150 0:35 - 0:50

yeast dough / sponge

mixture)

Fruit flans (made with

CONVENTIONAL 3 170 0:35 - 0:50

yeast dough / sponge

mixture)

Fruit flans made with

TRUE FAN 3 160 - 170 0:40 - 1:20

short pastry

Yeast cakes with deli-

CONVENTIONAL 3 160 - 180 0:40 - 1:20

cate toppings (e.g. quark, cream, custard)

Pizza (with a lot of top-

1)2)

ping)

Pizza (thin crust)

TRUE FAN 1 180 - 200 0:30 - 1:00

TRUE FAN 1 200 - 220 0:10 - 0:25

Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15

Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50

1) Pre-heat oven

2) Use the deep roasting pan

Baking on one oven level - Biscuits

Type of baking Oven function Level Temperature (°C) Time (h:min)

Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20

Viennese whirls TRUE FAN 3 140 0:20 - 0:30

Viennese whirls

Biscuits made with sponge mixture

Pastries made with egg white, meringues

Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60

Biscuits made with yeast dough

Puff pastries

Rolls

Small cakes (20 per

tray)

Small cakes (20 per

tray)

1) Pre-heat oven

CONVENTIONAL 3 160 0:20 - 0:30

TRUE FAN 3 150 - 160 0:15 - 0:20

TRUE FAN 3 80 - 100 2:00 - 2:30

TRUE FAN 3 150 - 160 0:20 - 0:40

TRUE FAN 3 170 - 180 0:20 - 0:30

TRUE FAN 3 160 0:20 - 0:35

CONVENTIONAL 3 180 0:20 - 0:35

TRUE FAN 3 140 0:20 - 0:30

CONVENTIONAL 3 170 0:20 - 0:30

Uses, tables and tips

Baking on more than one level - Cakes/pastries/breads on baking trays

TRUE FAN

2 levels

1 / 4 --- 160 - 180 0:35 - 0:60

Type of baking

Cream puffs / Eclairs

Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60

1) Pre-heat oven

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Baking on more than one level - Biscuits/small cakes/pastries/rolls

Type of baking

TRUE FAN

2 levels

Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35

Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60

Biscuits made with

1 / 3 --- 160 - 170 0:25 - 0:40

sponge mixture

Biscuits made with

1 / 3 --- 80 - 100 2:10 - 2:50

egg white, meringues

Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20

Biscuits made with

1 / 3 --- 160 - 170 0:30 - 0:60

yeast dough

Puff pastries

1 / 3 --- 170 - 180 0:30 - 0:50

Rolls 1 /4 --- 160 0:30 - 0:45

Small cakes (20 per

tray)

1) Pre-heat oven

1 /4 --- 140 0:25 - 0:40

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Tips on baking

Baking results Possible cause Remedy

The cake is not browned sufficiently underneath

The cake sinks (becomes soggy, lumpy, streaky)

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

Incorrect oven level Put the cake on a lower oven level

Oven temperature too high Use a lower setting

Baking time is too short Set a longer baking time

Do not set higher temperatures to decrease baking times

Too much liquid in the mixture

Use less liquid. Look at the mixing times, specially when you use mixing machines

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