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
2
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
3
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.
4
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
1)
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
1)
230
160-180
1)
1)
1)
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
1)
0:15-0:30
sugar cakes
Fruit flans
(made with yeast dough/
sponge mixture)
2)
PROFI HOT AIR 3 150 0:35-0:50
5
Type of
baking
Oven function
Oven
Temperature°CTime
level
Hr: Mins.
Fruit flans
(made with yeast dough/
sponge mixture)
2)
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
1)
0:40-1:20
toppings (e. g, quark,
cream, custard)
Pizza (with a lot of top-
2)
ping)
PROFI HOT AIR 1 180-200
Pizza (thin crust) PROFI HOT AIR 1 200-220
1)
1)
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
1)
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
1)
0:20-0:30
1)
0:20-0:35
1)
0:20-0:35
1)
0:20-0:30
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
6
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
1)
Time
Hours:
Mins.
0:35-0:60
0:25-0:40
7
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
8
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.
1)
1)
1)
1)
1)
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
1)
1)
ROTITHERM 1 160-170 0:15-0:30
ROTITHERM 1 160-170 0:15-0:30
Shelf
position
Tempera-
ture
°C
Time
Hours
mins.
9
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.
10
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-
AL
ROTITHERM 1
ROTITHERM 1 180-190 0:06-0:08
ROTITHERM 1 170-180 0:08-0:10
CONVENTION-
AL
CONVENTION-
AL
CONVENTION-
AL
Shelf
position
Temper-
ature
°C
1 200-250 2:00-2:30
190-
200
3
1 210-220 1:15-1:45
1 200-210 1:30-2:15
220-
250
1)
1)
Time
Hours
mins.
per cm. of
thickness
0:05-0:06
0:25-0:40
11
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