AEG B98205-5-M User Manual

Tables, Tips and Recipes

User manual	Fitted Fan/Steam
	Cooking Oven

2 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 place. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Uses, tables and tips	2	SLOW COOK	13
		Grilling	14
Inner side of door	2
Cooking with steam	2	DEFROST	14
VIGOROUS STEAM	3	Meat programmes	15
TRUE FAN and VIGOROUS STEAM in		RECIPE MENU	15
succession	4	STEAM RECIPES	15
INTERVAL PLUS	5	PRESERVING	18
INTERVAL STEAM	5	BAKING RECIPES	19
Baking	6	ROASTING RECIPES	22
Roasting	10	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	3

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-		Water in the water		Time 1) in min.		Shelf po-
		ture °C		drawer in ml				sition
Risotto		96		400		25 - 30		2
Rice (with liquid 1:1)		96		550		35 - 40		2
Cornmeal (polenta, with liq-		96		650		40 - 50		2
uid 1:3)
Jacket potatoes, medium-		96		650		40 - 50		2
sized
Boiled potatoes		96		550		30 - 40		2

4	Uses, tables and tips
	Food		Tempera-		Water in the water		Time 1) in min.		Shelf po-
			ture °C		drawer in ml				sition
	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 veg-		96		550		30 - 35		2
	etables
	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		96		700		45 - 55		2
	600-1000 g
	Frankfurter / veal sausage		96		250		15 - 20		2
	Warming meat loaf in 1 cm		96		400		20 - 25		2
	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.

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			5
	TRUE FAN and VIGOROUS STEAM in sucession table
	Food			TRUE FAN			VIGOROUS STEAM Maximum
							water amount 650 ml
			Temperature		Meat time in		Meat and ac-	Shelf position
			°C		minutes		companiments
							Time in mi-
							nutes
	Roast beef 1 kg, Brussels		180		60-70		40-50	1 and 3
	sprouts, polenta
	Roast beef 1 kg, Brussels		180		60-70		30-40	1 and 3
	sprouts, polenta
	Roast veal 1 kg, rice, vegeta-		180		50-60		30-40	1 and 3
	bles

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 dishes1)	90		35-40	2
Baked eggs 1)	90		30-40	2
Terrine 1)	90		40-50	2
Thin fish fillet	85		15-25	2
Thick fish fillet/Small fish up to	90		25-35	2
350g
Whole fish up to 1000g	90		35-45	2

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

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
	length of the cooking time.
	Temperature °C		Time in minutes		Level
Reheating complete meal 6 plates,	110		15-20		1, 3 and 5
dia. 24 cm

6	Uses, tables and tips
	Food	INTERVAL STEAM Amount of water to add will depend on the
		length of the cooking time.
		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	160-180		60-70		2
	(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,	200		15-25		3
	frozen

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	7

•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		TRUE FAN		1	140 - 160	1:10 - 1:30
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		3	170-180	0:10 - 0:25
1)
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		CONVENTIONAL		3	170 - 190	0:30 - 0:40
crown
Christmas stollen1)		CONVENTIONAL		3	160 - 180	0:40 - 1:00
Bread ( rye bread)		CONVENTIONAL		1
- first of all1)					230	0:25
- then					160 - 180	0:30 - 1:00
Cream puffs/eclairs1)		CONVENTIONAL		3	160 - 170	0:15 - 0:30
Swiss roll1)		CONVENTIONAL		3	180 - 200	0:10 - 0:20
Cake with crumble top-		TRUE FAN		3	150 - 160	0:20 - 0:40
ping (dry)
Buttered almond cake/		CONVENTIONAL		3	190 - 210	0:15 - 0:30
sugar cakes1)

8	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)2)
	Fruit flans (made with		CONVENTIONAL		3	170	0:35 - 0:50
	yeast dough / sponge
	mixture)2)
	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)1)
	Pizza (with a lot of top-		TRUE FAN		1	180 - 200	0:30 - 1:00
	ping)1)2)
	Pizza (thin crust)1)		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 1)		CONVENTIONAL		3	160	0:20 - 0:30
Biscuits made with		TRUE FAN		3	150 - 160	0:15 - 0:20
sponge mixture
Pastries made with egg		TRUE FAN		3	80 - 100	2:00 - 2:30
white, meringues
Macaroons		TRUE FAN		3	100 - 120	0:30 - 0:60
Biscuits made with		TRUE FAN		3	150 - 160	0:20 - 0:40
yeast dough
Puff pastries1)		TRUE FAN		3	170 - 180	0:20 - 0:30
Rolls1)		TRUE FAN		3	160	0:20 - 0:35
Rolls1)		CONVENTIONAL		3	180	0:20 - 0:35
Small cakes (20 per		TRUE FAN		3	140	0:20 - 0:30
tray)1)
Small cakes (20 per		CONVENTIONAL		3	170	0:20 - 0:30
tray)1)

1) Pre-heat oven

Uses, tables and tips

9

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

Type of baking

TRUE FAN

TRUE FAN

Temperature (°C)

Time (h:min)

2 levels

3 levels

Cream puffs / Eclairs1)

1 / 4

---

160 - 180

0:35 - 0:60

Dry streusel cake

1 / 3

---

140 - 160

0:30 - 0:60

1) Pre-heat oven

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

Type of baking

TRUE FAN

TRUE FAN

Temperature (°C)

Time (h:min)

2 levels

3 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 pastries1)

1 / 3

---

170 - 180

0:30 - 0:50

Rolls

1 /4

---

160

0:30 - 0:45

Small cakes (20 per

1 /4

---

140

0:25 - 0:40

tray)1)

1) Pre-heat oven

Tips on baking

Baking results

Possible cause

Remedy

The cake is not

Incorrect oven level

Put the cake on a lower oven level

browned sufficiently

underneath

The cake sinks (be-

Oven temperature too high

Use a lower setting

comes soggy, lumpy,

streaky)

The cake sinks (be-

Baking time is too short

Set a longer baking time

comes soggy, lumpy,

Do not set higher temperatures to de-

streaky)

crease baking times

The cake sinks (be-

Too much liquid in the mix-

Use less liquid. Look at the mixing times,

comes soggy, lumpy,

ture

specially when you use mixing machines

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