AEG B99598-5-M 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

SLOW COOK .................................................. 13

Table SLOW COOK ....................................... 13

Grill Sizes ....................................................... 14

Grilling table ................................................ 14

Defrosting ..................................................... 15

Defrosting table .......................................... 15

Meat programmes .............................. 16

RECIPE MENU ...................................... 17

BAKING RECIPES .......................................... 17

LEMON SPONGE CAKE ................................ 17

SWEDISH CAKE ............................................ 18

SPONGE CAKE .............................................. 19

CHEESE CAKE ................................................ 20

FRUIT CAKE ................................................... 21

STREUSEL PLAIT ............................................ 22

YEAST PLAIT ................................................... 23

WHITE BREAD ............................................... 24

ROASTING RECIPES ...................................... 25

PIZZA (for one baking tray

or 2 round tins) ........................................... 25

POTATO GRATIN ........................................... 26

ONION TARTE ................................................ 27

QUICHE LORRAINE ....................................... 28

LASAGNE ........................................................ 29

CANNELLONI ................................................. 30

MEAT CASSEROLE ........................................ 31

FISH STEAKS .................................................. 31

OTHER RECIPES ............................................ 32

CAKE MIX ....................................................... 32

FROZEN PIZZA .............................................. 32

PRESERVING ................................................. 32

Preserves Table ............................................ 33

DRYING HERBS ............................................ 34

Uses, Tables and Tips

Baking

Oven function: TRUE FAN or CONVENTIONAL Baking tins

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

• For TRUE FAN bright metal tins are also suitable.

Oven levels

• Baking with CONVENTIONAL is possible on one oven level.

• With TRUE FAN you can bake on up to 2 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

General Instructions

• Insert the tray with the bevel at the front.

• With CONVENTIONAL or TRUE FAN 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.

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.

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 Oven Oven Temperature Time

baking function level °C Hr: Mins.

Baking in tins

Ring cake or brioche TRUE FAN 2 150-1601)1:10-1:20

Madeira cake/fruit cakes TRUE FAN 2 140-1601)0:50-0:70

Sponge cake TRUE FAN 2 150-160 0:50-0:60

Sponge cake CONVENTIONAL 2 160 0:50-0:60

Flan base - short pastry TRUE FAN 1 or 2 170-180 0:20-0:30

Flan base - sponge TRUE FAN 2 150-170 0:20-0:25 mixture

Apple pie CONVENTIONAL 2 170-1901)1:00-1:10

Apple pie (2tins Ø20cm, TRUE FAN 2 160 diagonally off set)

Apple pie (2tins Ø20cm, CONVENTIONAL 2 180 diagonally off set)

Savoury flan CONVENTIONAL 1 180-200 0:50-0:60 (e. g, quiche lorraine)

Cheesecake CONVENTIONAL 2 170-180 1:25-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread CONVENTIONAL 2 160-1801)0:50-0:60 crown

1:00-1:10

1:40-1:50

Christmas stollen CONVENTIONAL 2 150-1601)0:40-1:00

Bread (rye bread) CONVENTIONAL 2 190

1:00

Cream puffs/eclairs CONVENTIONAL 2 or 3 200-210 0:40-0:45 Swiss roll CONVENTIONAL 2 180-2001)0:10-0:20

Cake with crumble TRUE FAN 2 150-160 0:20-0:40 topping (dry)

Buttered almond cake/ CONVENTIONAL 2 170-210 0:30-0:40 sugar cakes

Fruit flans TRUE FAN 2 150-1701)0:35-0:50 (made with yeast dough/ sponge mixture)

Type of Oven Oven Temperature Time

baking function level °C Hr: Mins.

Fruit flans CONVENTIONAL 2 170-180 (made with yeast dough/ sponge mixture)

0:35-0:50

Fruit flans made with TRUE FAN 2 150-1601)0:55-0:75 short pastry

Yeast cakes with delicate CONVENTIONAL 2 160-1801)0:40-1:20 toppings (e. g, quark, cream, custard)

Pizza (with a lot TRUE FAN 1 200-2101)0:25-0:35 of topping)

Pizza (thin crust) TRUE FAN 1 20 0-2201)0:10-0:25

Unleavened bread TRUE FAN 1 200-2201)0:08-0:15

Tarts (CH) TRUE FAN 1 180-2001)0:35-0:50

Biscuits

Short pastry biscuits TRUE FAN 2 150-160 0:06-0:20

Viennese whirls TRUE FAN 2 or 3 140 0:20-0:30

Viennese whirls CONVENTIONAL 2 160 0:20-0:30

Biscuits made with TRUE FAN 2 150-160 0:15-0:20 sponge mixture

Pastries made with egg TRUE FAN 2 80-100 2:00-2:30 white, meringues

Macaroons TRUE FAN 2 100-120 0:30-0:60

Biscuits made with yeast TRUE FAN 2 150-160 0:20-0:40 dough

Puff pastries TRUE FAN 2 170-180 0:20-0:30

Rolls TRUE FAN 2 160

Rolls CONVENTIONAL 2 180

0:20-0:35

Small cakes (20per tray) TRUE FAN 3 150-160 0:30-0:40

Small cakes (20per tray) CONVENTIONAL 2 160-170 0:35-0:40

1) Pre-heat the oven for 10 minutes

2) Use the drip tray or roasting tray

Baking on more than one oven level

Type of baking TRUE FAN Temperature Time

Shelf Position °C Hr: Mins.

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/ 3 160-180 1:10-1:20

Dry streusel cake 1/ 3 140-160 0:50-0:70

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/ 3 150-160 0:50-0:60

Viennese whirls 1/ 3 140 0:20-0:30

Biscuits made with 1/ 3 160-170 0:20-0:25 sponge mixture

Biscuits made with egg 1/ 3 80-100 1:00-1:10 white, meringues

Macaroons 1/ 3 100-120 1:00-1:10

Biscuits made with 1/ 3 160-170 1:40-1:50 yeast dough

Puff pastries 1/ 3 170-180

Rolls 1/ 3 160-180

Small cakes (20per tray) 1/ 3 150-160 0:30-0:40

0:50-0:60

1:20-1:30

1) Pre-heat the oven for 10 minutes

Tips on Baking

Baking rBaking r

Baking r

Baking rBaking r

The cake is not browned enough underneath

The cake sinks (becomes soggy, lumpy, streaky)

Cake is too dry

Cake browns unevenly

Cake does not cook in the baking time given

esultsesults

esults

esultsesults

ossible causeossible cause

ossible cause

ossible causeossible cause

Wrong oven level

Oven temperature too high

Baking time too short

Too much liquid in the mixture

Oven temperature too low

Baking time too long

Oven temperature too high and baking time too short

Mixture is unevenly distributed

Grease filter is inserted

Temperature too low

Grease filter is inserted

RemedyRemedy

Remedy

RemedyRemedy

Place cake lower

Use a slightly lower setting

Set a longer baking time

Baking times cannot be reduced by setting higher temperatures

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

Set oven temperature higher.

Set a shorter baking time

Set a lower oven temperature and a longer baking time

Spread the mixture evenly on the baking tray

Take out the grease filter

Use a slightly higher oven setting

Take out the grease filter

Table PIZZA

Type of baking Shelf Position Temperature Time

°C Hr: Mins.

Pizza (thin crust) 1 190 - 210 25 - 35

Pizza (with a lot of topping) 1 190 - 210 25 - 35

Tarts 2 190 - 210 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 2 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

Puff pastry flan 2 160 - 180

Flammekuchen (Pizza-like dish 1 230 from Alsace)

Piroggen (Russian version of 1 180 - 200 calzone)

15 - 25

40 - 50

15 - 25

1) Pre-heat the oven for 10 minutes

Table for Bakes and Gratins

Dish Oven Shelf Tempera- Time

function position ture Hours

°C Mins.

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

Lasagne CONVENTIONAL 2 180-200 0:40-0:50

Vegetables au gratin1) ROTITHERM

Baguettes topped with ROTITHERM

melted cheese1)

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

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

Stuffed vegetables ROTITHERM

1) Pre-heat the oven for 10 minutes

1 160-170 0:15-0:30

1 160-170 0:30-1:00

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.

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 Quantity Oven Shelf Tempe- Time meat function position rature Hours

°C Mins.

Beef

Pot roast 1-1.5 kg CONVENTIONAL 2 180-200 1:30-2:00

Roast beef or fillet per cm. of

thickness

- rare per cm. ROTITHERM 2 200-220 0:35

of thickness

- medium per cm. ROTITHERM 2 200-220 0:45

of thickness

- well done per cm. ROTITHERM 2 200-220 0:55

of thickness

Pork

Shoulder, neck, ham 1-1.5 kg ROTITHERM 2 160-170 1:30-2:00 joint

Chop, spare rib 1-1.5 kg ROTITHERM 2 170-180 1:00-1:30

Meat loaf 750 g-1 kg ROTITHERM 2 160-170 0:45-1:00

Porkknuckle 750 g-1 kg ROTITHERM 2 150-170 1:30-2:00 (precooked)

Veal

Roast veal 1 kg ROTITHERM 2 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg ROTITHERM 2 160-180 2:00-2:30

Lamb

Leg of lamb, 1-1.5 kg ROTITHERM 2 150-170 1:15-2:00 roast lamb

Saddle of lamb 1-1.5 kg ROTITHERM 2 160-180 1:00-1:30

Game

Saddle of hare, leg up to 1 kg ROTITHERM 2 220-250 0:25-0:40 of hare

Saddle of venison 1.5-2 kg ROTITHERM 2 210-220 1:15-1:45

Haunch of venison 1.5-2 kg ROTITHERM 2 200-210 1:30-2:15

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