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-
Thank you for choosing one of our high-quality products.
tion manual carefully. It will enable you to navigate all processes perfectly and most ef-
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 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
Baking on more than one oven level
11Uses, Tables and Tips
Type of baking
TRUE FAN TRUE FAN
Shelf positions from bottom
2 levels 3 levels
Temperature
in °C
Time
Hours:
Mins.
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1))
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
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 sponge mixture
Biscuits made with egg white, meringues
1/3 --- 160-170 0:25-0:40
1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast dough
Puff pastries 1/3 --- 170-180
1/3 --- 160-170 0:30-0:60
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20 per tray) 1/4 --- 140
1)
0:25-0:40
1) Pre-heat the oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
Wrong oven level Place cake lower in the oven
enough at the bottom
The cake sinks (becomes soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re­duced by setting higher tem­peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times, especially if using mixing ma­chines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Uses, Tables and Tips12
Baking results Possible cause Remedy
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower oven temperature and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Cake is not done within the baking time given
Temperature too low Use a slightly higher oven set-
ting
Table FAN BAKING
Type of baking Shelf position
Temperature
°C
Pizza (thin crust) 1 200 - 230
1)
Time
Mins.
15 - 20
Pizza (with a lot of topping) 1 180 - 200 25 - 35
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Quark flan, round 1 140 - 160 80 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 230
Puff pastry flan 1 160 - 180
Flammekuchen (Pizza-like dish from Alsace)
Piroggen (Russian version of cal­zone)
1 230
1 180 - 200
1)
1)
1)
1)
10 - 20
45 - 55
15 - 25
15 - 25
1) Pre-heat the oven
Soufflés and au gratin dishes table
Dish Oven function
Noodle soufflé
MOIST FAN
COOKING
Oven
level
1 170-190 45-60
Lasagne CONVENTIONAL 1 180-200 40-50
Gratinated vegetables
1)
Cheesy baguette
1)
ROTITHERM 1 170 20-30
ROTITHERM 1 160-170 20-30
Tempe-ra-
ture
°C
Time
Mins.
13Uses, Tables and Tips
Dish Oven function
Sweet soufflés
Fish soufflés CONVENTIONAL 1 180-200 50-60
Stuffed vegetables ROTITHERM 1 160-170 40-60
Potato au gratin
1) Pre-heat oven
Roasting
Oven function: CONVENTIONAL or ROTITHERM Roasting dishes
Any heat-resistant ovenware is suitable to use for roasting (please read the manufac­turer's instructions).
Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it.
For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep the meat more succulent.
All types of meat, that can be browned or have crackling, can be roasted in the roast- ing tin without the lid.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
We recommend cooking meat and fish weighing 1 kg and above in the oven.
To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting pan.
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
Roasting table
MOIST FAN
COOKING
MOIST FAN
COOKING
Oven
level
1 170-190 40-60
2 180-200 40-50
Tempe-ra-
ture
°C
Time
Mins.
Type of meat Quantity Ovenfunction
Beef
Pot roast 1-1.5 kg
CONVEN-
TIONAL
Shelf
position
Tempera-
ture
1 200-250 2:00-2:30
°C
Hours mins.
Time
Uses, Tables and Tips14
Type of meat Quantity Ovenfunction
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham joint
Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30
Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00
Porkknuckle (pre­cooked)
Veal
Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30
Lamb
Leg of lamb, roast lamb
Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30
Game
Saddle of hare, leg of hare
Saddle of venison 1.5-2 kg
Haunch of venison 1.5-2 kg
Poultry
Poultry portions
Half chicken
Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15
Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45
Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg ROTITHERM 1 160-180 1:30-2:00
750 g-1 kg ROTITHERM 1 150-170 1:30-2:00
1-1.5 kg ROTITHERM 1 150-170 1:15-2:00
up to 1 kg
200-250g
each
400-500g
each
ROTITHERM 1 190-2001)0:05-0:06
ROTITHERM 1 180-190 0:06-0:08
ROTITHERM 1 170-180 0:08-0:10
CONVEN-
TIONAL
CONVEN-
TIONAL
CONVEN-
TIONAL
ROTITHERM 1 200-220 0:35-0:50
ROTITHERM 1 190-210 0:35-0:50
Shelf
position
Tempera-
ture
°C
3 220-2501)0:25-0:40
1 210-220 1:15-1:45
1 200-210 1:30-2:15
Time
Hours mins.
per cm. of
thickness
15Uses, Tables and Tips
Type of meat Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30
Turkey 4-6 kg ROTITHERM 1 140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg
CONVEN-
TIONAL
1 210-220 0:45-1:15
1) Pre-heat the oven
MEATPROBE Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare medium well done
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 70 - 75 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
45 - 50 °C 60 - 65 °C 70 - 75 °C
Uses, Tables and Tips16
SLOW COOK
Oven function: SLOW COOK
With the oven function SLOW COOK, meat becomes beautifully tender and remains par­ticularly succulent. We recommend SLOW COOK for pieces of tender, lean meat and fish. SLOW COOK is not suitable for pot roasts or fatty roast pork, for example. The oven heats up to the selected or pre-set temperature. When this temperature is reached, an acoustic signal sounds. After that the oven automatically switches to a low­er temperature to continue cooking. We recommend SLOW COOK ONE for smaller pieces of meat, e.g. steaks. SLOW COOK TWO
is recommended for larger pieces of meat, e.g. fillet of beef.
3 When using the SLOW COOK oven function, always cook dishes uncovered without a
cover.
1. Sear the meat to be roasted in a pan on each side over a very high heat for 1-2 mins.
2. Place meat in a roasting dish or directly on the over shelf with a with a tray underneath
to catch the fat.
3. Place in the oven. Select oven function SLOW COOK, if necessary, select SLOW COOK TWO using the button and cook until done (see Table).
Table: SLOW COOK
Food to be cooked
Roast beef 1000-1500 SLOW COOK TWO 1 90-110
Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110
Roast veal 1000-1500 SLOW COOK TWO 1 100-120
Steaks 200 - 300 SLOW COOK ONE 3 20-30
Weight
g
Setting Shelf position
Total time
mins.
Grill sizes
Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting
1 Important: Always grill with the oven door closed.
3 The empty oven should always be pre-heated with the grill functions for 5 min-
utes.
For grilling, place the shelf in the recommended shelf position.
Always insert the tray for collecting the fat into the first shelf position from the
bottom.
The grilling times are guidelines.
Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
17Uses, Tables and Tips
Burgers 4 8-10 mins. 6-8 mins.
Pork fillet 4 10-12 mins. 6-10 mins.
Sausages 4 8-10 mins. 6-8 mins.
Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.
Fillet of beef, roast beef (approx. 1 kg)
Toast
Toast with topping 3 6-8 mins. ---
1) Do not pre-heat
Defrosting
Oven function: DEFROST (no temperature setting)
Unwrap the food and place it on a plate on the oven shelf.
Do not cover with a plate or bowl, as these can substantially lengthen the defrosting
For defrosting, place the shelf in the 1st oven level from the bottom.
Defrosting table
Chicken, 1000 g 100-140 20-30
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 ---
Strawberries, 300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15
Gateau, 1400g 60 60 ---
Food to be grilled Oven level
1)
time.
Dish
Defrosting
time
mins.
time (mins.)
Grilling time
1st side 2nd side
3 10-12 mins. 10-12 mins.
3 4-6 mins. 3-5 mins.
Further
defrosting
Comments
Place the chicken on an upturned saucer placed on a large plate Turn halfway through
Cream can also be whipped when still slightly frozen in places
Meat programmes18
Meat programmes
Ovenware for roasting
For roasting use a roasting pan or a roaster.
Cookware Addition of fluid
Meat programmes with weight input
POULTRY open ---
PORK open 2-4 cm
BEEF covered 1-2 cm
VEAL covered 1-2 cm
GAME covered 1-2 cm
Meat programmes with meat probe
TOP SIDE BEEF open ---
BEEF SCAN open ---
PORK JOINT open ---
VEAL open ---
LAMB JOINT open ---
GAME open ---
BONED POULTRY open ---
3 Oven levels and weight are shown in the display for every meat programme.
RECIPE MENU
3 Oven levels and the pre-set cooking time are shown in the display for every automatic
recipe.
STEAM RECIPES
REHEATING OF FOODS (4-6 people)
Cookware: Any kind of cookware that is heat-resistant to at least 130°C can be used. Method: Arrange the foods individually or together on the plate or cookware. Place it in the oven without a cover. Max. 6 plates (ø 26 cm).
FRESH VEGETABLES (plate of vegetables)
Cookware:
Any kind of cookware that is heat-resistant to at least 100°C can be used.
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Ingredients:
400 g cauliflower200 g carrots200 g kohlrabi200 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.
FISH <TROUT>
Ingredients:
4 trout of 250 - 300 g eachlemon 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.
POTATO GRATIN
For the mixture:
1,000 g potatoes1 teaspoon each of salt, pepper and nutmeg2 cloves of garlic200 g grated cheese3 eggs100 ml milk250 ml cream4 tablespoons butter
Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with 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 eggs, the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin.
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FARMER BREAD
Ingredients for the dough:
Semi-white flour 400 g Rye flour 150 g Salt 10 g Yeast 20 g Milk 200 g Water 200 g
For dark coarse rye bread the semi-white flour can be replaced by wheat flour.
Method for the dough:
Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during this period.
Preparation:
Divide the dough into 2, make them into rounds and leave them to rise covered for about 20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep cross with a sharp knife
WHITE BREAD
For the dough:
1,000 g flour1 cube of fresh yeast or 2 packets of dry yeast650 ml milk15 g salt
Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with naking parchment. Leave the loaves to rise again by half their volume. Before baking, dust them with flour and with a sharp knife cut 3-4 diagonal lines, at least 1 cm deep.
YEAST PLAIT
For the dough:
500 g flour20 g yeast200 ml lukewarm milk40 g sugarsalt5 egg yolks
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200 g softened butter
For the filling:
180 g chopped walnuts20 g breadcrumbs1 teaspoon ground ginger50 ml milk60 g honey30 g melted butter20 ml rum
1 egg yolkA little milk50 g flaked almonds
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow with the milk and a little of the sugar and stir in the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing cracks.
Put the rest of the sugar on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size.
For the filling, mix all ingredients together. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll the pieces of dough together. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mix­ture of egg yolk and milk and then sprinkle with flaked almonds.
PRESERVING
When making preserves, only use commercially available preserve jars of the same
size.
Jars with twist-off or bayonet type lids and metal tins are not suitable.
When making preserves, use the first shelf position from the bottom.
Use the baking tray for making preserves. There is enough room on this for up to six
1-litre preserving jars.
The jars should all be filled to the same level and clamped shut.
Place the jars on the baking tray in such a way that they are not touching each other.
Pour approx. 1/2 litre of water into the baking tray, so that there is sufficient moisture
in the oven.
As soon as the liquid in the first jars begins to simmer (with 1--litrejars after
about 35-60 minutes), switch off the oven or reduce the temperature to 100°C (see table).
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Preserves Table
The times and temperatures for making preserves are for guidance only.
Soft fruit
Strawberries, blueberries, rasp­berries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Vegetables
1)
Carrots
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
1) Leave standing in oven when switched off
BAKING RECIPES
LEMON SPONGE CAKE
For the mixture:
250 g butter200 g sugar1 packet vanilla sugar1 pinch salt4 eggs150 g flour150 g cornflour1 level teaspoon baking powdergrated peel of 2 lemons
Glaze:
1/8 l lemon juice100 g icing sugar
Preserve
Temperature
in°C
160-170 35-45 ---
160-170 50-60 5-10
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Black square baking tin, 30 cm long Margarine for greasing Breadcrumbs for coating baking tin
Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Then add the eggs one at a time and beat the mixture again.
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Add the flour and cornflour mixed with the baking powder to the foaming mixture and fold in. Put the mixture into the greased and bread-crumbed baking tin, smooth and put in the oven. 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 to soak for a while.
SWEDISH CAKE
For the mixture:
5 eggs340 g sugar100 g melted butter360 g flour1 packet baking powder1 packet vanilla sugar1 pinch salt200 ml cold water
Round springform baking tin 28 cm, Black plate, bottom lined with baking parchment
Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy. Then add the melted butter to the mixture and fold in.
Add the flour with the baking powder mixed into it into the foaming mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth it down and put in the oven.
SPONGE CAKE
For the mixture:
200 g butter100 g sugar100 g icing sugar1 packet vanilla sugar1 pinch salt4 eggs400 g flour1 packet baking powder1/8 l milk50 g cocoaJuice of half a lemon
Black ring cake tin Margarine for greasing Breadcrumbs for coating baking tin
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Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat togeth­er. Then add the eggs one at a time and beat the mixture again.
Add the flour with the baking powder mixed into it and the milk to the foaming mixture and fold in. Put half of the mixture into the greased and breadcrumbed baking tin. Mix the other half of the mixture with the cocoa and put it onto the yellow mixture. Use a fork to mix the dark mixture in circles under the yellow mixture and then smooth out. Then place in the oven.
CHEESE CAKE
For the base:
150 g flour70 g sugar1 packet vanilla sugar1 egg70 g softened butter
For the cheese cream:
3 egg whites50 g rasins2 tablespoons rum750 g low fat quark3 egg yolks200 g sugarJuice of one lemon200 g crème fraîche1 packet of custard powder, vanilla flavour
Black springform baking tin with 26 cm diameter, greased
Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing bowl and mix together well. To finish carefully fold the beaten egg whites and the raisins into the quark mixture. Put the mixture into the springform tin and place in the oven.
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FRUIT CAKE
For the mixture:
200 g butter200 g sugar1 packet vanilla sugar1 pinch salt3 eggs300 g flour1/2 packet baking powder125 g currants125 g raisins60 g chopped almonds60 g candied lemon peel or candied orange peel60 g chopped candied cherries70 g blanched almonds
Black springform baking tin, 24cm diameter Margarine for greasing Breadcrumbs for coating baking tin
Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre. Decorate the edge and the centre of the cake with the balnched al­monds. Put the cake in the oven.
STREUSEL PLAIT
For the dough:
375 g flour20 g yeast150 ml tepid milk60 g sugar1 pinch salt2 egg yolks75 g softened butter
Crumble mixture:
200 g sugar200 g butter1 teaspoon cinnamon350 g flour50 g chopped nuts30 g melted butter
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Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is show­ing cracks.
Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients into a workable yeast dough.
Leave the dough to rise in a warm place until it is about double the size. Then roll out the dough and place on a greased baking tray and leave to rise again. Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and the nuts and knead together so that you make a crumble mixture. Spread the butter on the risen dough and spread the crumble mixture on it evenly.
ROASTING RECIPES
PIZZA (for one baking tray or 2 round tins)
For the dough:
14 g yeast200 ml water300 g flour3 g salt1 tablespoon oil
Topping:
1 small tin tomates, chopped200 g Emmental cheese, grated100 g salami100 g cooked ham150 g mushrooms (tinned)150 g Feta cheeseOregano
Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then cover the dough and leave to rise in a warm place until it doubles in volume. Roll out the dough and place on a greased baking tray. Then prick the dough with a fork. Place the ingredients for the topping on the base in the order given.
ONION TARTE
For the dough:
300 g flour20 g yeast125 ml tepid milk1 egg50 g butter
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Topping:
750 g onions250 g bacon3 eggs250 g crème fraîche125 ml milk1 teaspoon salt½ teaspoon ground pepper
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow, stir in with the milk and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is show­ing cracks. Place the egg on the edge of the flour. Knead all ingredients into a workable dough. Leave the dough to rise in a warm place until it is about double the size. In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a cooking ring with the onions until the later are transparent and then leave to cool. Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave here to rise again. Stir the eggs, crème fraîche, milk, salt and pepper together. Add the cooled onioins and bacon to the mixture. Mix everything together and put on the dough base. Smooth out. Put the onion flan in the oven.
QUICHE LORRAINE
For the pastry:
300 g flour2 eggs150 g butter½ teaspoon saltA little pepper1 pinch nutmeg
Topping:
150 g grated cheese200 g cooked hamor lean bacon2 eggs250 g sour creamSalt, pepper and nutmeg
Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28 cm) 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.
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LASAGNE
Meat sauce:
100 g marbled belly pork1 onion and 1 carrot100 g celery2 tablespoons olive oil400 g mince100 ml meat stock1 small tin tomatoes, chopped (approx. 400 g)Oregano, thyme, salt and pepper3 tablespoons butter250 g green lasagne50 g Parmesan cheese, grated150 g Emmental cheese, grated
Béchamel sauce:
75g butter50g flour500 ml milkSalt, pepper and nutmeg
Using a sharp knife cut the pork from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the pork and the diced vegetables while stirring. Gradually add the mince, sauté and stir to break up and add the meat stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 min­utes.
In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the lasagne.
CANNELLONI
Filling:
50 g onions, chopped30 g butter350 g leaf spinach, chopped100 g crème fraîche150 g fresh salmon, cubed150 g Nile perch, cubed100 g shrimps100 g mussel meat50 g Parmesan cheese, grated150 g Emmental cheese, grated
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Béchamel sauce:
75 g butter50 g tablespoon flour500 ml milk100 g smoked salmonSalt, pepper and nutmeg
1 packet cannelloni
Place onions and butter in a pan and cook gently until transparent. Add spinach and cook gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannello­ni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.
MEAT CASSEROLE
Ingredients:
1.5 kg pork escalope750 g seasoned mince750 g onions500 g grated Emmental cheese200 ml crème fraîche400 ml yoghurt
Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and pour over.
FISH STEAKS
Ingredients:
600-700 g perch-pike, salmon, or sea trout fillet150 g grated cheese250 ml cream50 g breadcrumbs1 teaspoon tarragonChopped parsleySalt, pepperLemonOvenproof dish
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Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and pepper. Then place fish fillets in the buttered ovenproof dish. Mix together grated cheese, chopped parsely, tarragon, breadcrumbs and cream. Spread the mixture immedi­ately on the fish fillets and place small knobs of butter on the mixture.
OTHER RECIPES
CAKE MIX
For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on how to prepare. Use oven temperature for Hot Air. If using this special additional function, the recommended pre-heating can be omitted.
FROZEN PIZZA
For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze. Follow the manufacturer’s instructions on how to prepare. Use the oven temper­ature for Hot Air. If using this special additional function, the recommended pre-heating can be omitted.
DRYING HERBS
Use with oven shelves covered with greaseproof paper or baking parchment.
You will get a better result if you turn the oven off after half the drying time, open
the door and preferably leave the oven to cool down overnight.
After this finish drying the food to be dried.
Food to be dried
Vegetables
Beans 60-70 3 1 / 4 6-8
Peppers (slices) 60-70 3 1 / 4 5-6
Vegetables for soup 60-70 3 1 / 4 5-6
Mushrooms 50-60 3 1 / 4 6-8
Herbs 50 3 1 / 4 2-3
Fruit
Plums 60-70 3 1 / 4 8-10
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears 60-70 3 1 / 4 6-9
Temperature in
°C
Oven level
1 level 2 levels
Time in hours
(guideline)
www.electrolux.com
892 939 228-A-211209-01 Subject to change without notice
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