AEG B9820-7-M User Manual

Tables, Tips and Recipes

Fitted Fan/Steam

Cooking oven

Contents2

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

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

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

Uses, Tables and Tips6

INTERVAL PLUS Cooking Table

INTERVAL PLUS

(Max. water amount 250ml)

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

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)

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

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

230

160-180

3 170-180

3 150-170 25-30

3 160-180 45-55

3 150-160 20-30

Mins.

20-25

50-60

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.

20-30

COOKING

Butter plait TRUE FAN 3 170-180

Fruit flan (made with yeast dough/ sponge mixture)

Fruit flans made with short-

TRUE FAN 3 150 40-50

CONVENTIONAL 3 170 40-50

TRUE FAN 3 160-170 50-70

40-50

crust pastry

Flans with delicate toppings

CONVENTIONAL 3 160-180

50-70 (e.g. quark, cream, almond slice)

Pizza (with a lot of topping)

TRUE FAN 1 180-200

Pizza (thin crust) TRUE FAN 1 200-220

30-50

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

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

20-30

20-35

20-30

1) Pre-heat oven

2) Use a plate or a drip pan

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