AEG B9871-4-M, B9831-4-M, B9831-4-A User Manual

Tables, Tips and Recipes

Built-in oven

Contents

Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

MEATPROBE Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . 26

POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

MEAT CASSEROLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Uses, Tables and Tips

Baking

Oven function: PROFI HOT AIR or CONVENTIONAL

Baking tins

• For CONVENTIONAL dark metal and non-stick tins are suitable.

• For PROFI HOT AIR bright metal tins are also suitable.

Oven levels

• Baking with CONVENTIONAL is possible on one oven level.

• With PROFI HOT AIR you can bake on up to 3 baking trays at the same

time:

1 baking tray: e.g. oven level 3

1 cake tin: e.g. oven level 1

2 baking trays: z. 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.

• With CONVENTIONAL or PROFI HOT AIR you can also bake with two

tins next to one another on the oven shelf at the same time. This does not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cook-

ing. 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 tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, dough or mixture, the amount and the type of baking tin.

• We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the one that is most similar.

• If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes.

• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.

• Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature set- ting. Different rates of browning even out as baking progresses.

2 With longer baking times, the oven can be switched off about

10 minutes before the end of baking time, to make use of 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

baking

Oven function

Oven

Temperature°CTime

level

Hr: Mins.

Baking in tins

Ring cake or brioche PROFI HOT AIR 1 150-160 0:50-1:10

Madeira cake/fruit cakes PROFI HOT AIR 1 140-160 1:10-1:30

Sponge cake PROFI HOT AIR 1 140 0:25-0:40

Sponge cake CONVENTIONAL 2 160 0:25-0:40

Flan base - short pastry PROFI HOT AIR 3 170-180

Flan base - sponge mix-

PROFI HOT AIR 3 150-170 0:20-0:25

0:10-0:25

ture

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

Apple pie (2tins Ø20cm,

PROFI HOT AIR 1 160 1:10-1:30

diagonally off set)

Apple pie (2tins Ø20cm,

CONVENTIONAL 1 180 1:10-1:30

diagonally off set)

Savoury flan (e. g, quiche

PROFI HOT AIR 1 160-180 0:30-1:10

lorraine)

Cheesecake CONVENTIONAL 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread

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

crown

230

160-180

0:40-1:00

0:25

0:30-1:00

0:15-0:30

0:10-0:20

Christmas stollen CONVENTIONAL 3 160-180

Bread (rye bread)

CONVENTIONAL 2

-first of all

-then

Cream puffs/eclairs CONVENTIONAL 3 160-170

Swiss roll CONVENTIONAL 3 180-200

Cake with crumble

PROFI HOT AIR 3 150-160 0:20-0:40

topping (dry)

Buttered almond cake/

CONVENTIONAL 3 190-210

0:15-0:30

sugar cakes

Fruit flans (made with yeast dough/ sponge mixture)

PROFI HOT AIR 3 150 0:35-0:50

Type of

baking

Oven function

Oven

Temperature°CTime

level

Hr: Mins.

Fruit flans (made with yeast dough/ sponge mixture)

Fruit flans made with

CONVENTIONAL 3 170 0:35-0:50

PROFI HOT AIR 3 160-170 0:40-1:20

short pastry

Yeast cakes with delicate

CONVENTIONAL 3 160-180

0:40-1:20 toppings (e. g, quark, cream, custard)

Pizza (with a lot of top-

ping)

PROFI HOT AIR 1 180-200

Pizza (thin crust) PROFI HOT AIR 1 200-220

0:30-1:00

0:10-0:25

Unleavened bread PROFI HOT AIR 1 200-220 0:08-0:15

Tarts (CH) PROFI HOT AIR 1 180-200 0:35-0:50

Biscuits

Short pastry biscuits PROFI HOT AIR 3 150-160 0:06-0:20

Viennese whirls PROFI HOT AIR 3 140 0:20-0:30

Viennese whirls CONVENTIONAL 3 160

Biscuits made with

PROFI HOT AIR 3 150-160 0:15-0:20

0:20-0:30

sponge mixture

Pastries made with egg

PROFI HOT AIR 3 80-100 2:00-2:30

white, meringues

Macaroons PROFI HOT AIR 3 100-120 0:30-0:60

Biscuits made with yeast

PROFI HOT AIR 3 150-160 0:20-0:40

dough

Puff pastries PROFI HOT AIR 3 170-180

Rolls PROFI HOT AIR 3 160

Rolls CONVENTIONAL 3 180

Small cakes (20per tray) PROFI HOT AIR 3 140

Small cakes (20per tray) CONVENTIONAL 3 170

0:20-0:30

0:20-0:35

0:20-0:30

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Baking on more than one oven level

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

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

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

Biscuits made with yeast dough

Puff pastries 1/3 --- 170-1801)0:30-0:50

Rolls 1/4 --- 160 0:30-0:55

Small cakes (20per tray) 1/4 --- 140

1) Pre-heat the oven

Type of baking

PROFI HOT

AIR

Shelf positions from bottom

2 levels 3 levels

PROFI HOT

AIR

Tempera-

ture in °C

1))

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

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

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

Time

Hours:

Mins.

0:35-0:60

0:25-0:40

Tips on Baking

Baking results Possible cause Remedy

The cake is not browned enough underneath

The cake sinks (becomes soggy, lumpy, streaky)

Cake is too dry Oven temperature too low Set oven temperature higher.

Cake browns unevenly Oven temperature too high

Cake does not cook in the baking time given

Wrong oven level Place cake lower

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

Baking time too long Set a shorter baking time

and baking time too short

Mixture is unevenly distribut-edSpread the mixture evenly

Grease filter is inserted Take out the grease filter

Temperature too low Use a slightly higher oven

Grease filter is inserted Take out the grease filter

Use less liquid. Pay attention to mixing times, especially if using mixing machines

Set a lower oven temperature and a longer baking time

on the baking tray

setting

Table AL GUSTO HOT AIR

Type of baking Shelf position

Pizza (thin crust) 1 180 - 200

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like dish from Alsace)

Piroggen (Russian version of calzone)

1) Pre-heat the oven

Table for Bakes and Gratins

Temperature

°C

1 250 - 270

1 180 - 200

Time

Hr: Mins.

20 - 30

10 - 20

40 - 50

12 - 20

15 - 25

Pasta bake CONVENTIONAL 1 180-200 0:45-1:00

Lasagne CONVENTIONAL 1 180-200 0:25-0:40

Vegetables au gratin

Baguettes topped with melted cheese

Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60

Fish bakes CONVENTIONAL 1 180-200 0:30-1:00

Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00

1) Pre-heat the oven

Dish Oven function

ROTITHERM 1 160-170 0:15-0:30

Shelf

position

Tempera-

ture

°C

Time

Hours

mins.

Roasting

Oven function: CONVENTIONAL or ROTITHERM

Insert the grease filter when roasting!

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 roasting 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

Type of meat Quantity Ovenfunction

Beef

Pot roast 1-1.5 kg

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

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

CONVENTION-

ROTITHERM 1

ROTITHERM 1 180-190 0:06-0:08

ROTITHERM 1 170-180 0:08-0:10

CONVENTION-

Shelf

position

Temper-

ature

°C

1 200-250 2:00-2:30

190-

200

1 210-220 1:15-1:45

1 200-210 1:30-2:15

220-

250

Time

Hours

mins.

per cm. of

thickness

0:05-0:06

0:25-0:40

+ 25 hidden pages