AEG BP7304021M, BP7504000M, BP7304001M, BE7314401M User Manual

RECIPE BOOK USER MANUAL

FOR PERFECT RESULTS

Thank you for choosing this AEG product. We have created it to give you impeccable performance for many years, with innovative technologies that help make life simpler – features you might not find on ordinary appliances. Please spend a few minutes reading to get the very best from it.

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CONTENTS

4 Helpful hints and tips

Contents

The following symbols are used in this user manual:

Important information concerning your personal safety and information on how to avoid damaging the appliance.

General information and tips

Environmental information

Subject to change without notice

4 Helpful hints and tips

HELPFUL HINTS AND TIPS

WARNING!

Refer to "Safety information" chapter.

Inner side of door

In some models on the inner side of the oven door you can find:

• the numbers of the shelf levels (selected models)

• information about the oven functions, recommended shelf levels and temperatures for typical dishes (selected models).

The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used.

Baking

General instructions

• Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf levels to the values in the tables.

• With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone.

How to use the Baking Tables

• We recommend to use the lower temperature the first time.

• If you cannot find the settings for a special recipe, look for the one that is almost the same.

• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level.

• Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.

Tips on baking

Baking results Possible cause Remedy

The cake is not browned enough underneath

The cake sinks (becomes soggy, lumpy, streaky)

Wrong oven level Place cake lower

Oven temperature too high Use a slightly lower setting

Set a longer baking time. Bak-

Baking time too short

ing times cannot be reduced

by setting higher tempera-

tures

Baking results Possible cause Remedy

The cake sinks (becomes soggy, lumpy, streaky)

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

Cake is too dry Baking time too long Set a shorter baking time

Cake browns unevenly

Cake browns unevenly Mixture is unevenly distributed

Cake does not cook in the baking time given

Baking on one oven level:

Baking in tins

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Ring cake or brioche

Madeira cake/ fruit cakes

Sponge cake True Fan Cooking 2 140 0:35 - 0:50

Sponge cake Conventional

Flan base - short pastry

Flan base sponge mixture

Apple pie (2tins Ø20cm, diagonally off set)

Cheesecake Conventional

1) Pre-heat the oven

Cakes/pastries/breads on baking trays

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Plaited bread/ bread crown

True Fan Cooking 1 150 - 160 0:50 - 1:10

True Fan Cooking 1 140 - 160 1:10 - 1:30

True Fan Cooking 2

True Fan Cooking 2 150 - 170 0:20 - 0:25

True Fan Cooking 2 160 1:10 - 1:30

Conventional

Too much liquid in the mixture

Oven temperature too high and

baking time too short

Temperature too low

Cooking

Helpful hints and tips 5

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

mixing machines

Set a lower oven temperature

and a longer baking time

Spread the mixture evenly on

the baking tray

Use a slightly higher oven set-

2 160 0:35 - 0:50

170-180

1 180 1:10 - 1:30

1 170 - 190 1:00 - 1:30

3 170 - 190 0:30 - 0:40

ting

0:10 - 0:25

6 Helpful hints and tips

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Christmas stollen Conventional

Cooking

Bread (rye bread):

1. First part of baking process.

2. Second part

Conventional

Cooking

of baking process.

Cream puffs/ eclairs

Conventional

Cooking

Swiss roll Conventional

Cooking

Cake with crumble topping (dry)

Buttered almond cake/sugar cakes

True Fan Cooking 3 150 - 160 0:20 - 0:40

Conventional

Cooking

Fruit flans (made with yeast dough/ sponge mixture)

True Fan Cooking 3 150 0:35 - 0:50

160 - 180

2. 160 - 180

190 - 210

180 - 200

190 - 210

230

0:50 - 1:10

1. 0:20

2. 0:30 - 1:00

0:20 - 0:35

0:10 - 0:20

0:20 - 0:30

Fruit flans (made with yeast dough/ sponge mixture)

Fruit flans made with short pastry

Conventional

Cooking

3 170 0:35 - 0:50

True Fan Cooking 3 160 - 170 0:40 - 1:20

Yeast cakes with delicate toppings (e. g, quark,

Conventional

Cooking

160 - 180

0:40 - 1:20

cream, custard)

1) Pre-heat the oven

2) Use deep pan

Biscuits

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Short pastry biscuits

Short bread/ Pastry Stripes

True Fan Cooking 3 150 - 160 0:10 - 0:20

True Fan Cooking 3 140 0:20 - 0:30

Conventional

Cooking

160

0:20 - 0:30

Helpful hints and tips 7

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Biscuits made with sponge mixture

Pastries made with egg white, merungues

Macaroons True Fan Cooking 3 100 - 120 0:30 - 0:50

Biscuits made with yeast dough

Puff pastries True Fan Cooking 3

Rolls True Fan Cooking 3

Rolls

Small cakes (20per tray)

1) Pre-heat the oven

Bakes and gratins

Dish Oven function Shelf position Temperature °C Time Hours:Mins.

Pasta bake

Lasagne

Vegetables au

gratin

Baguettes topped with melted cheese

Sweet bakes

Fish bakes

Stuffed vegetables

1) Pre-heat the oven

True Fan Cooking 3 150 - 160 0:15 - 0:20

True Fan Cooking 3 80 - 100 2:00 - 2:30

True Fan Cooking 3 150 - 160 0:20 - 0:40

Conventional

Cooking

True Fan Cooking 3

Conventional

Cooking

Conventional

Cooking

Conventional

Cooking

Turbo Grilling or

True Fan Cooking

Turbo Grilling or

True Fan Cooking

Conventional

Cooking

Conventional

Cooking

Turbo Grilling or

True Fan Cooking

160

140

170

170 - 180

190 - 210

1 180 - 200 0:45 - 1:00

1 180 - 200 0:25 - 0:40

1 160 - 170 0:15 - 0:30

1 180 - 200 0:40 - 0:60

1 180 - 200 0:30 - 1:00

1 160 - 170 0:30 - 1:00

0:20 - 0:30

0:10 - 0:25

0:20 - 0:30

8 Helpful hints and tips

Multileveled Baking

Cakes/pastries/breads on baking trays

Type of baking

Cream puffs/ Eclairs

Dry streusel cake 1/4 - 150 - 160 0:30 - 0:45

1) Pre-heat the oven

Biscuits/small cakes/pastries/rolls

Type of baking

Short pastry biscuits

Short bread/ Pastry Stripes

Biscuits made with sponge mixture

Biscuits made with egg white, meringues

Macaroons 1/4 - 100 - 120 0:40 - 1:20

Biscuits made with yeast dough

Puff pastries 1/4 -

Rolls 1/4 - 180 0:30 - 0:55

Small cakes (20per tray)

1) Pre-heat the oven

True Fan Cooking True Fan Cooking

Shelf positions from bottom

2 levels 3 levels

1/4 -

True Fan Cooking True Fan Cooking

Shelf positions from bottom

2 levels 3 levels

1/4 1/3/5 150 - 160 0:20 - 0:40

1/4 1/3/5 140 0:25 - 0:50

1/4 - 160 - 170 0:25 - 0:40

1/4 - 80 - 100 2:10 - 2:50

1/4 - 160 - 170 0:30 - 0:60

1/4 -

Temperature in °C

150

160 - 180

Temperature in °C

170 - 180

Time

Hours:Mins.

0:25 - 0:45

Time

Hours:Mins.

0:30 - 0:50

0:25 - 0:40

Slow Cook

Use the function to prepare lean, tender pieces of meat and fish. Cook without a lid.

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly on the wire shelf. Put the grill / roasting pan below the shelf to catch the fat.

Helpful hints and tips

Food to be

cooked

Roast beef 1000 - 1500 150 1 2:00 - 2:30

Fillet of beef 1000 - 1500 150 3 1:30 - 1:50

Roast veal 1000 - 1500 150 1 2:0 - 2:30

Steaks 200 - 300 120 3 0:20 - 0:40

Pizza Setting

Type of baking Shelf position Temperature °C Time Mins.

Pizza (thin crust)

Pizza (with a lot of topping)

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Swiss Flan 1 170 - 190 45 - 55

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

Puff pastry flan

Flammekuchen (Pizzalike dish from Alsace)

Piroggen (Russian version of calzone)

1) Pre-heat the oven

2) Use deep pan

Weight (g) Temperature °C Shelf position Time Hours:Mins.

2 180 - 200 20 - 30

200 - 230

230 - 250

160 - 180

230 - 250

180 - 200

1)2)

15 - 20

10 - 20

45 - 55

12 - 20

15 - 25

Roasting

General instructions:

• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

• Large roasting joints can be roasted directly in the deep roasting pan or on the oven

shelf above the deep roasting pan. (If present)

• Roast lean meats in a roasting tin with a lid. This well 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.

• 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 plac-

ing some liquid in the deep roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

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