AEG B9820-7-M User Manual
Tables, Tips and Recipes
Fitted Fan/Steam
Cooking oven
Contents2
1
To ensure optimal and regular performance of your appliance please read this instruc-
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tion manual carefully. It will enable you to navigate all processes perfectly and most ef-
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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 3
Cooking with steam 3
Baking 7
Roasting 13
SLOW COOK 16
Grill sizes 16
Defrosting 17
ficiently.
Meat programmes 18
RECIPE MENU 18
STEAM RECIPES 18
BAKING RECIPES 22
ROASTING RECIPES 26
OTHER RECIPES 30
The following symbols are used in this user manual:
Important information concerning your personal safety and information on how to
3 General information and tips
avoid damaging the appliance.
2 Environmental information
Uses, Tables and Tips
Cooking with steam
For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM.
1 Warning: During VIGOROUS STEAM, do not under any circumstances open the
oven door.
1 Important: Only water can be used as the liquid.
Cookware for steam cooking
• Cookware made of an appropriate heat and corrosion resistant material is suitable for
steam cooking.
• Chrome steel food containers are also very suitable. (See special accessories).
Oven levels
• The appropriate oven level can be found in the following table. Oven levels are counted from the bottom to the top.
General instructions
• For cooking times longer than 30 minutes or when cooking larger quantities of food,
top up the water, if necessary.
• If the appliance is not used for prolonged periods, thoroughly rinse out the water
drawer, connecting hoses and steam generator (see chapter Care and Cleaning).
Notes on the tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of typical dishes.
• Temperatures and cooking times are for guidance only, as these will depend on the
composition and size of the food to be cooked, the quantity and type of ovenware.
• If you cannot find the settings for a particular recipe, look for the one that is most
similar.
• Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
VIGOROUS STEAM
3Uses, Tables and Tips
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
Complete menus can be prepared in one go. Ideally dishes that require similar cooking
times should be chosen. This will prevent individual components being under or over
cooked. The amount of water to be used will depend on the largest amount of water
specified for the individual components chosen. For information, see Table.
The dishes should be positioned in suitable cooking containers on the oven shelves. The
gap between the oven shelves must be adjusted so that the steam can get to every dish.
Uses, Tables and Tips4
the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.
Sterilising containers
The VIGOROUS STEAM function makes it possible to sterilise containers, e. g. babies’ bottles, using steam. To do this place the cleaned containers in the middle of the oven shelf
in the 1st shelf level with the opening facing downwards. Insert the containers into the
oven at a slight angle. Pour in the maximum amount of water (650 ml) and select a cook
time of 40 mins. at 96°C.
VIGOROUS STEAM table
VIGOROUS STEAM
Type of food
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
Risotto 400 96 2 25-30
Rice (with liquid 1:1) 550 96 2 35-40
Cornmeal (polenta, with liquid 1:3) 650 96 2 40-50
Jacket potatoes, medium-sized 650 96 2 40-50
Boiled potatoes 550 96 2 30-40
Ratatouille 400 96 2 25-30
Brussels sprouts 550 96 2 30-35
Cauliflower, whole 700 96 2 40-45
Sauerkraut 700 96 2 50-60
Tomatoes, whole 250 96 2 15-20
Beetroot, whole 550 96 2 60-70
Kohlrabi/celery /fennel,
sliced
550 96 2 35-40
Courgettes, sliced 400 96 2 20-25
Carrots, sliced 550 96 2 30-35
Defrosting vegetables 550 60 2 30-35
Defrosting and cooking vegetables 550 96 2 30-35
Blanching vegetables 250 96 2 12-15
Blanching beans 250 96 2 20-22
Tender veal ham 1000 g 700 96 2 50-75
Smoked loin of pork 600-1000 g 700 96 2 45-55
Frankfurter / veal sausage 250 90 2 15-20
Warming meat loaf
in 1 cm slices
400 96 2 20-25
VIGOROUS STEAM
5Uses, Tables and Tips
Type of food
Trout, 170-300 g 400 85 2 15-25
Eggs, soft 200 96 2 8-12
Eggs, medium 200 96 2 10-15
Eggs, hard 200 96 2 15-20
The times given are for guidance only, they will vary depending upon size and number.
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
TRUE FAN and VIGOROUS STEAM in succession
By combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of
VIGOROUS STEAM together meat, vegetables and accompaniments can be cooked in
the oven so that they are ready to serve at the same time.
• Start roasting the food to be roasted using the oven functionTRUE FAN.
• 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.
3 Before you can start the VIGOROUS STEAM function, the oven must have cooled to a
temperature of around 80°C. To cool the oven down more quickly, open the oven door
to the first position for approx. 15 mins.
TRUE FAN and VIGOROUS STEAM in sucession table
TRUE FAN
Type of food
Roast beef 1 kg,
Brussels sprouts, polenta
Roast pork 1 kg,
potatoes, vegetables,
gravy
Roast veal 1 kg,
rice, vegetables
The times given are for guidance only, they will vary depending upon size and amount.
The core temperature in meat before switching to VIGOROUS STEAM should be 60-63 °C.
Temp.
in °C
180 60-70 40-50
180 60-70 30-40
180 50-60 30-40
Meat
Time in
mins.
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.
VIGOROUS STEAM
Max. water amount 650 ml
Meat and
accompaniments
Time in minutes
Oven
levels
1
3
1
3
1
3
Uses, Tables and Tips6
INTERVAL PLUS Cooking Table
INTERVAL PLUS
(Max. water amount 250ml)
1)
Temperature in
°C
90 35-40 2
90 30-40 2
90 40-50 2
90 25-35 2
90 35-45 2
Type of food
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
1) continue for a further half an hour with the door closed
1)
1)
Time
in mins.
Oven
level
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
Cooking on more than one oven level
INTERVAL STEAM
Amount of water to be added will depend on the
Type of food
Reheating complete meal
6 plates, dia. 24 cm
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
Temperature in
160-180 60-70 2
length of the cooking time
°C
110 15-20 1, 3 und 5
Time
in mins.
Oven
levels
7Uses, Tables and Tips
Baking
Amount of water to be added will depend on the
Type of food
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin,
Leek/potato gratin
Pasta bake 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread
500-1000g
Rolls 40-60g 180-210 25-35 3
Ready-to-bake rolls 30-40 g 200 10-20 3
Ready-to-bake rolls 30-40g, frozen 200 15-25 3
Ready-to-bake baguettes 40-50 g 200 10 -20 3
Ready-to-bake baguettes 40-50 g,
frozen
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Temperature in
160-170 50-60 2
180-190 50-60 2
Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL
Baking tins
• Dark metal and non-stick tins are suitable for CONVENTIONAL.
• Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING.
Oven levels
• Baking with CONVENTIONAL is possible on one level.
• With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at the
same time:
1 baking tray:
e.g. oven level 3
length of the cooking time
Time
°C
200 15-25 3
in mins.
Oven
levels
INTERVAL STEAM
Uses, Tables and Tips8
1 cake tin:
e.g. oven level 1
2 baking trays:
e.g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
General instructions
• Insert the tray with the bevel at the front.
• You can also bake two cake tins next to each other on the oven shelf at the same
time. This only slightly increases the baking time.
3 When frozen foods are used the trays inserted may distort during cooking. This is due to
the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
How to use the baking tables
The following tables give the required temperature settings, cooking times and oven levels for a selection of dishes.
• The temperatures and baking times are a guide as they depend on the ingredients in
the dough, the amount and the baking tin.
• For the first time we recommend setting a lower temperature and only if necessary,
for example if you want it to brown more or if the baking is taking too long, select a
higher temperature.
• If you cannot find any specific settings for one of your own recipes, look for one that
is most similar.
• When baking cakes on baking trays or in tins on more than one level, baking time can
be extended by 10-15 minutes.
• Moist cakes and pastries (e.g. pizzas, fruit flans, etc.) are baked on one level.
• Differences in the height of the items can cause differences in the degree of browning
at the beginning of the baking process. Please do not change the temperature setting
if this occurs. Differences in the degree of browning even out during the baking proc-
ess.
9Uses, Tables and Tips
• Your new oven may bake or roast differently from your previous appliance. If this is
the case, adjust your normal settings (temperature, cooking times) and oven levels to
the recommendations in the tables below.
2 With longer baking times, you can switch the oven off about 10 minutes before the end
of the cooking time in order to use the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Baking on one oven level
Type of
cake/pastry/biscuit/bread
Baking in tins
Ring cake or brioche TRUE FAN 1 150-160 50-60
Sand cake/Rum and fruit
cake
Sponge cake TRUE FAN 1 140 30-40
Sponge cake CONVENTIONAL 1 160 30-40
Flan base - shortcrust pastry MOIST FAN
Flan base – sponge mixture MOIST FAN
Covered apple tart CONVENTIONAL 1 170-190 50-60
Apple pie (2Ø20cm tins,
diagonally off set)
Apple pie (2Ø20cm tins,
diagonally off set)
Spicy flan (e.g. Quiche Lorraine)
Cheesecake CONVENTIONAL 1 170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bun/ savarin MOIST FAN
Christmas bread CONVENTIONAL 3 160-180
Bread (rye bread)
- first
- then
Cream puffs/eclairs CONVENTIONAL 3 160-170
Swiss roll CONVENTIONAL 3 180-200
Streusel cake (dry) MOIST FAN
Oven function
TRUE FAN 1 140-160 60-80
COOKING
COOKING
TRUE FAN 1 160 60-80
CONVENTIONAL 1 180 60-80
TRUE FAN 1 160-180 45-55
COOKING
CONVENTIONAL 1
COOKING
Oven
level
Temperature°CTime
1)
230
160-180
1)
1)
1)
1)
3 170-180
3 150-170 25-30
3 160-180 45-55
3 150-160 20-30
Mins.
20-25
50-60
10
30-60
30-45
10-20
Uses, Tables and Tips10
cake/pastry/biscuit/bread
Type of
Oven function
Butter cake /sugar yeast cake MOIST FAN
Oven
Temperature°CTime
level
3 180-200
Mins.
1)
20-30
COOKING
Butter plait TRUE FAN 3 170-180
Fruit flan
(made with yeast dough/
sponge mixture)
2)
Fruit flan
(made with yeast dough/
sponge mixture)
2)
Fruit flans made with short-
TRUE FAN 3 150 40-50
CONVENTIONAL 3 170 40-50
TRUE FAN 3 160-170 50-70
1)
40-50
crust pastry
Flans with delicate toppings
CONVENTIONAL 3 160-180
1)
50-70
(e.g. quark, cream, almond
slice)
Pizza (with a lot of topping)
2)
TRUE FAN 1 180-200
Pizza (thin crust) TRUE FAN 1 200-220
1)
30-50
1)
15-25
Pitta bread TRUE FAN 1 200-220 10-20
Savoury Swiss tarts TRUE FAN 1 180-200 40-55
Fancy biscuits
Short pastry biscuits TRUE FAN 3 150-160 15-25
Piped biscuits TRUE FAN 3 140 25-35
Piped biscuits CONVENTIONAL 3 160
1)
20-30
Sponge biscuits TRUE FAN 3 160-170 15-25
Pastries made with egg
TRUE FAN 3 80-100 90-150
white, meringues
Macaroons TRUE FAN 3 100-120 60-90
Fancy biscuits with yeast
dough
Puff pastries TRUE FAN 3 170-180
Bread rolls TRUE FAN 3 180
Bread rolls CONVENTIONAL 3 200
Small cakes (20 per tray) TRUE FAN 3 140
Small cakes (20 per tray) CONVENTIONAL 3 170
MOIST FAN
COOKING
3 150-160 20-40
1)
20-30
1)
1)
1)
1)
20-35
20-35
20-30
20-30
1) Pre-heat oven
2) Use a plate or a drip pan
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