EN |
RECIPE BOOK |
USER MANUAL |
2 |
DE |
REZEPTBUCH |
BENUTZERINFORMATION |
23 |
2
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.
ACCESSORIES AND CONSUMABLES
In the AEG webshop, you’ll find everything you need to keep all your AEG appliances looking spotless and working perfectly. Along with a wide range of accessories designed and built to the high quality standards you would expect, from specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags…
Visit the webshop at:
www.aeg-electrolux.com/shop
Contents 3
CONTENTS
4 Helpful hints and tips
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.
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.
Oven levels
The appliance has four oven levels. Count the oven levels from the bottom of the oven floor.
•Baking with Conventional Cooking is possible on one oven level.
•With Fan Cooking you can bake on up to 2 baking trays at the same time, e.g. oven levels 1 and 3.
Baking on one oven level - Baking in tins
Type of baking |
Oven function |
|
Level |
Temperature (°C) |
Time (h:min) |
|
|
|
|
|
|
Ring cake or brioche |
Fan cooking |
|
2 |
150 - 160 1) |
1:10 - 1:20 |
|
|
|
|
|
|
Madeira cake/Fruit cake |
Fan cooking |
|
2 |
140 - 160 1) |
0:50 - 1:10 |
|
|
|
|
|
|
Sponge cake |
Fan cooking |
|
2 |
150-160 |
0:50 - 1:00 |
|
|
|
|
|
|
Sponge cake |
Conventional |
|
2 |
160 |
0:50- 1:00 |
|
cooking |
|
|
|
|
|
|
|
|
|
|
Flan base - short pastry |
Fan cooking |
|
1 or 2 |
170-180 1) |
0:20 - 0:30 |
|
|
|
|
|
|
Flan base - sponge mix- |
Fan cooking |
|
2 |
150 - 170 1) |
0:20 - 0:25 |
ture |
|
|
|
|
|
|
|
|
|
|
|
Apple pie |
Conventional |
|
2 |
170 - 190 1) |
1:00 - 1:10 |
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Helpful hints and tips |
|
|
|
|
|
|
|
|
|
5 |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of baking |
Oven function |
|
Level |
Temperature (°C) |
Time (h:min) |
||
|
|
|
|
|
|
|
|
|
|
Apple pie (2 tins, Ø 20 |
Fan cooking |
|
2 |
160 1) |
1:00 - 1:10 |
|
|
|
cm, diagonally off set) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Apple pie (2 tins, Ø 20 |
Conventional |
|
2 |
180 1) |
1:40 - 1:50 |
|
|
|
cm, diagonally off set) |
cooking |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Savoury flan (e.g. qui- |
Conventional |
|
1 |
180 - 200 |
0:50 - 1:00 |
|
|
|
che lorraine) |
cooking |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cheese Cake |
Conventional |
|
2 |
170 - 180 |
1:20 - 1:30 |
|
|
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1) Preheat the oven for 10 minutes.
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking |
|
Oven function |
|
Level |
Temperature (°C) |
Time (h:min) |
|
|
|
|
|
|
|
Plaited bread/bread |
|
Conventional |
|
2 |
160 - 180 1) |
0:50 - 1:00 |
crown |
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Christmas stollen |
|
Conventional |
|
2 |
150 - 160 1) |
0:40 - 1:00 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Bread ( rye bread) |
|
Conventional |
|
2 |
190 |
1:00 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Cream puffs/eclairs |
|
Conventional |
|
2 or 3 |
200 - 210 1) |
0:40- 0:45 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Swiss roll |
|
Conventional |
|
2 |
180 - 2001) |
0:10 - 0:20 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Cake with crumble top- |
|
Fan cooking |
|
2 |
150 - 160 |
0:20 - 0:40 |
ping (dry) |
|
|
|
|
|
|
|
|
|
|
|
|
|
Buttered almond cake/ |
|
Conventional |
|
2 |
170 - 2101) |
0:30- 0:40 |
sugar cakes |
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Fruit flans (made with |
|
Fan cooking |
|
2 |
150-1701) |
0:35 - 0:50 |
yeast dough / sponge |
|
|
|
|
|
|
mixture) |
|
|
|
|
|
|
Fruit flans (made with |
|
Conventional |
|
2 |
170-1801) |
0:35 - 0:50 |
yeast dough / sponge |
|
cooking |
|
|
|
|
mixture) |
|
|
|
|
|
|
|
|
|
|
|
|
|
Fruit flans made with |
|
Fan cooking |
|
2 |
150 - 1601) |
0:55- 1:15 |
short pastry |
|
|
|
|
|
|
|
|
|
|
|
|
|
Yeast cakes with deli- |
|
Conventional |
|
2 |
160 - 1801) |
0:40 - 1:20 |
cate toppings (e.g. |
|
cooking |
|
|
|
|
quark, cream, custard) |
|
|
|
|
|
|
Pizza (with a lot of top- |
|
Fan cooking |
|
1 |
200 - 2101) |
0:25- 0:35 |
ping) 2) |
|
|
|
|
|
|
|
|
|
|
|
|
|
Pizza (thin crust) |
|
Fan cooking |
|
1 |
200 - 2201) |
0:10 - 0:25 |
|
|
|
|
|
|
|
Unleavened bread |
|
Fan cooking |
|
1 |
200 - 2201) |
0:08 - 0:15 |
|
Helpful hints and tips |
|
|
|
|
|
|
6 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of baking |
|
Oven function |
|
Level |
Temperature (°C) |
Time (h:min) |
|
|
|
|
|
|
|
|
|
Tarts (CH) |
|
Fan cooking |
|
1 |
180 - 200 |
0:35 - 0:50 |
|
|
|
|
|
|
|
|
1)Preheat the oven for 10 minutes.
2)Use a dripping pan or a roasting tray.
Baking on one oven level - Biscuits
Type of baking |
|
Oven function |
|
Level |
Temperature (°C) |
Time (h:min) |
|
|
|
|
|
|
|
Short pastry biscuits |
|
Fan cooking |
|
2 |
150 - 160 |
0:06 - 0:20 |
|
|
|
|
|
|
|
Viennese whirls |
|
Fan cooking |
|
2 or 3 |
140 |
0:20 - 0:30 |
|
|
|
|
|
|
|
Viennese whirls |
|
Conventional |
|
2 |
160 |
0:20 - 0:30 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Biscuits made with |
|
Fan cooking |
|
2 |
150 - 160 |
0:15 - 0:20 |
sponge mixture |
|
|
|
|
|
|
|
|
|
|
|
|
|
Pastries made with egg |
|
Fan cooking |
|
2 |
80 - 100 |
2:00 - 2:30 |
white, meringues |
|
|
|
|
|
|
|
|
|
|
|
|
|
Macaroons |
|
Fan cooking |
|
2 |
100 - 120 |
0:30 - 1:00 |
Biscuits made with |
|
Fan cooking |
|
2 |
150 - 160 |
0:20 - 0:40 |
yeast dough |
|
|
|
|
|
|
|
|
|
|
|
|
|
Puff pastries |
|
Fan cooking |
|
2 |
170 - 180 |
0:20 - 0:30 |
|
|
|
|
|
|
|
Rolls |
|
Fan cooking |
|
2 |
160 1) |
0:20 - 0:35 |
|
|
|
|
|
|
|
Rolls |
|
Conventional |
|
2 |
180 1) |
0:20 - 0:35 |
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
Small cakes (20 per |
|
Fan cooking |
|
3 |
150-160 |
0:30 - 0:40 |
tray) |
|
|
|
|
|
|
|
|
|
|
|
|
|
Small cakes (20 per |
|
Conventional |
|
2 |
160-170 |
0:30 - 0:40 |
tray) |
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
1) Preheat the oven for 10 minutes.
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking |
|
Fan cooking |
|
|
Temperature (°C) |
|
Time (h:min) |
|
Shelf positions from |
|
|
|
|
||
|
|
bottom 2 levels |
|
|
|
|
|
|
|
|
|
|
|
|
|
Cream puffs / Eclairs |
|
1 / 3 |
|
160 - 180 |
|
1:10- 1:20 |
|
|
|
|
|
|
|
|
|
Dry streusel cake |
|
1 / 3 |
|
140 - 160 |
|
0:50 - 1:10 |
|
Baking on more than one level - Biscuits/small cakes/pastries/rolls |
|
|
|||||
|
|
|
|
|
|
|
|
Type of baking |
|
Fan cooking |
|
|
Temperature (°C) |
|
Time (h:min) |
|
Shelf positions from |
|
|
|
|||
|
|
bottom 2 levels |
|
|
|
|
|
|
|
|
|
||||
Short pastry biscuits |
|
1 / 3 |
|
|
150 - 160 |
|
0:50- 1:00 |
|
|
|
|
||||
Viennese whirls |
|
1 / 3 |
|
|
140 |
|
0:20 - 0:30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Helpful hints and tips |
|
|
|
|
|
|
|
|
|
7 |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of baking |
|
Fan cooking |
|
Temperature (°C) |
Time (h:min) |
|
|
|
|
Shelf positions from |
|
|
||||
|
|
|
bottom 2 levels |
|
|
|
|
|
|
|
|
|
|
|
|
||
|
Biscuits made with sponge |
|
1 / 3 |
|
160 - 170 |
0:20 - 0:25 |
|
|
|
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 yeast |
|
1 / 3 |
|
160 - 170 |
1:40 - 1:50 |
|
|
|
dough |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||
|
Puff pastries |
|
1 / 3 |
|
170 - 180 1) |
0:50 - 0:60 |
|
|
|
|
|
|
|
|
|
||
|
Rolls |
|
1 / 3 |
|
160-1801) |
1:20 - 1:30 |
|
|
|
|
|
|
|
|
|
||
|
Small cakes (20 per tray) |
|
1 / 3 |
|
150 -160 |
0:30- 0:40 |
|
|
|
|
|
|
|
|
|
|
|
1) Preheat the oven for 10 minutes.
Tips on baking
Baking results |
|
Possible cause |
|
Remedy |
|
|
|
|
|
The cake is not |
|
Incorrect oven level |
|
Put the cake on a lower oven level |
browned sufficiently |
|
|
|
|
underneath |
|
|
|
|
|
|
|
|
|
The cake sinks (be- |
|
Oven temperature too high |
|
Use a lower setting |
comes soggy, lumpy, |
|
|
|
|
streaky) |
|
|
|
|
|
|
|
|
|
The cake sinks (be- |
|
Baking time is too short |
|
Set a longer baking time |
comes soggy, lumpy, |
|
|
|
Do not set higher temperatures to de- |
streaky) |
|
|
|
crease baking times |
|
|
|
|
|
The cake sinks (be- |
|
Too much liquid in the mix- |
|
Use less liquid. Look at the mixing times, |
comes soggy, lumpy, |
|
ture |
|
specially when you use mixing machines |
streaky) |
|
|
|
|
Cake is too dry |
|
Oven temperature too low |
|
Set a higher oven temperature |
|
|
|
|
|
Cake is too dry |
|
Baking time too long |
|
Set a shorter baking time |
|
|
|
|
|
Cake does not brown |
|
Oven temperature too high |
|
Set a lower oven temperature and a longer |
equally |
|
and baking time too short |
|
baking time |
|
|
|
|
|
Cake does not brown |
|
Mixture is unevenly distrib- |
|
Spread the mixture evenly on the baking |
equally |
|
uted |
|
tray |
|
|
|
|
|
Cake does not cook in |
|
Temperature too low |
|
Use a slightly higher oven temperature |
the baking time set |
|
|
|
setting |
|
|
|
|
|
PIZZA table
To see which oven function you must use please refer to the oven functions list in the user manual.
|
Helpful hints and tips |
|
|
|
|
|
|
8 |
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of baking |
|
Shelf level |
|
Temperature °C |
|
Time (in minutes) |
|
|
|
|
|
|||
|
Pizza (thin crust) |
|
1 |
|
190 - 210 |
|
25 - 35 |
|
Pizza (with a lot of |
|
1 |
|
190 - 210 |
|
25 - 35 |
|
topping) |
|
|
|
|
|
|
|
|
|
|
|
|||
|
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 |
|
230 1) |
|
15 - 25 |
|
|
|
|
|
|||
|
Puff pastry flan |
|
2 |
|
160 - 180 1) |
|
40 - 50 |
|
|
|
|
|
|||
|
Flammekuchen (Pizza- |
|
1 |
|
2301) |
|
15 - 25 |
|
like dish from Alsace) |
|
|
|
|
|
|
|
|
|
|
|
|||
|
Piroggen (Russian ver- |
|
1 |
|
180 - 2001) |
|
15 - 25 |
|
sion of calzone) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1) Pre-heat the oven for 10 minutes.
Frozen ready meals table
Type of baking |
|
Oven function |
Shelf level |
Temperature °C |
|
Time |
|
|
|
|
|
|
|
Frozen pizza |
|
Conventional |
2 |
refer to instruc- |
|
refer to instruc- |
|
|
cooking |
|
tions from the |
|
tions from the |
|
|
|
|
manufacturer |
|
manufacturer |
Chips (300-600g) |
|
Turbo grill |
1 |
190 - 200 |
|
refer to instruc- |
1) |
|
|
|
|
|
tions from the |
|
|
|
|
|
|
manufacturer |
|
|
|
|
|
|
|
Baguettes |
|
Conventional |
2 |
refer to instruc- |
|
refer to instruc- |
|
|
cooking |
|
tions from the |
|
tions from the |
|
|
|
|
manufacturer |
|
manufacturer |
|
|
|
|
|
|
|
Fruit flans |
|
Conventional |
2 |
refer to instruc- |
|
refer to instruc- |
|
|
cooking |
|
tions from the |
|
tions from the |
|
|
|
|
manufacturer |
|
manufacturer |
|
|
|
|
|
|
|
1) Turn the chips 2 or 3 times during the cooking.
Bakes and gratins table
Dish |
|
Oven function |
|
Shelf position |
|
Temperature °C |
|
Time Hours:Mins. |
|
|
|
|
|
|
|
|
|
Pasta bake |
|
Conventional |
|
1 |
|
180-200 |
|
0:45-1:00 |
|
Cooking |
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Lasagne |
|
Conventional |
|
2 |
|
180-200 |
|
0:40-0:50 |
|
Cooking |
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Helpful hints and tips |
|
|
||
|
|
|
|
|
|
|
|
9 |
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dish |
|
Oven function |
|
Shelf position |
|
Temperature °C |
|
Time Hours:Mins. |
||
|
|
|
|
|
|
|
|
|
|
|
|
|
Vegetables au |
|
Turbo Grilling |
|
1 |
|
160-170 |
|
0:15-0:30 |
|
|
|
gratin1) |
|
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baguettes topped |
|
|
|
|
|
|
|
|
|
|
|
with melted |
|
Turbo Grilling |
|
1 |
|
160-170 |
|
0:15-0:30 |
|
|
|
cheese 1) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Sweet bakes |
|
Conventional |
|
1 |
|
180-200 |
|
0:40-1:00 |
|
|
|
|
Cooking |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Fish bakes |
|
Conventional |
|
1 |
|
180-200 |
|
0:30-1:00 |
|
|
|
|
Cooking |
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Stuffed vegeta- |
|
Turbo Grilling |
|
1 |
|
160-170 |
|
0:30-1:00 |
|
|
|
bles 1) |
|
|
|
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
|
1) Pre-heat the oven for 10 minutes.
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 placing some liquid in the deep 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
With the function Turbo grill, pre-heat the oven for 3 minutes and set a temperature of 200°C.
Beef |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
|
Quantity |
|
Oven function |
|
Shelf |
Tempera- |
Time |
|
|
|
|
|
|
level |
ture °C |
(h:min) |
Pot roast |
|
1 - 1,5 kg |
|
Conventional |
|
2 |
180 - 200 |
1:30 - 2:00 |
|
|
|
|
cooking |
|
|
|
|
|
|
|
|
|
|
|
|
|
Roast beef or fillet |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Helpful hints and tips |
|
|
|
|
|
|
|
|
|
|
10 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
Oven function |
|
Shelf |
|
Tempera- |
|
Time |
||
|
|
|
|
|
|
level |
|
ture °C |
|
(h:min) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
- rare |
for each cm |
Turbo grill |
|
2 |
|
|
200 - 220 |
|
0:35 |
|
|
|
of thickness |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
- medium |
for each cm |
Turbo grill |
|
2 |
|
|
200 - 220 |
|
0:45 |
|
|
|
of thickness |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
- well done |
for each cm |
Turbo grill |
|
2 |
|
|
200 - 220 |
|
0:55 |
|
|
|
of thickness |
|
|
|
|
|
|
|
|
|
|
Pork |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
|
Oven function |
|
Shelf |
|
|
Tempera- |
|
Time |
|
|
|
|
|
|
level |
|
|
ture °C |
|
(h:min) |
|
Shoulder, neck, ham joint |
1 - 1.5 kg |
|
Turbo grill |
2 |
|
|
160 - 170 |
|
1:30 - 2:00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chop, spare rib |
1 - 1.5 kg |
|
Turbo grill |
2 |
|
|
170 - 180 |
|
1:00 - 1:30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Meat loaf |
750 g - 1 kg |
|
Turbo grill |
2 |
|
|
160 - 170 |
|
0:45 - 1:00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork knuckle (precooked) |
750 g - 1 kg |
|
Turbo grill |
2 |
|
|
150 - 170 |
|
1:30 - 2:00 |
|
|
Veal |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
|
Oven function |
|
Shelf |
|
|
Tempera- |
|
Time (h:min) |
|
|
|
|
|
|
level |
|
|
ture °C |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Roast Veal |
1 kg |
|
Turbo grill |
2 |
|
160 - 180 |
1:30 - 2:00 |
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
Knuckle of veal |
1,5 -2 kg |
|
Turbo grill |
2 |
|
160 - 180 |
2:00 - 2:30 |
|||
|
Lamb |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
|
Oven function |
|
Shelf |
|
Tempera- |
|
Time |
|
|
|
|
|
|
|
level |
|
ture °C |
|
(h:min) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Leg of lamb, roast lamb |
1 - 1,5 kg |
|
Turbo grill |
2 |
|
|
150 - 170 |
|
1:15 - 2:00 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Saddle of lamb |
1 - 1,5 kg |
|
Turbo grill |
2 |
|
|
160 - 180 |
|
1:00 - 1:30 |
|
|
Game |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
|
Oven function |
|
Shelf |
|
Tempera- |
|
Time |
|
|
|
|
|
|
|
level |
|
ture °C |
|
(h:min) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Saddle of hare, leg of hare |
up to 1 kg |
|
Turbo grill |
2 |
|
|
220 - 250 |
|
0:25 - 0:40 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Saddle of venison |
1,5 - 2 kg |
|
Turbo grill |
2 |
|
|
210 - 220 |
|
1:15 - 1:45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Haunch of venison |
1,5 - 2 kg |
|
Turbo grill |
2 |
|
|
200 - 210 |
|
1:30 - 2:15 |
|
|
Poultry |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
|
Oven function |
|
Shelf |
|
Tempera- |
|
Time (h:min) |
|
|
|
|
|
|
|
level |
|
ture °C |
|
|
|
|
|
|
|
|
|
|
|
||||
|
Poultry portions |
200 - 250 g |
|
Turbo grill |
|
2 |
|
|
180 - 200 |
|
0:35 - 0:50 |
|
|
each |
|
|
|
|
|
|
|
|
|
|
Half chicken |
400 - 500 g |
|
Turbo grill |
|
2 |
|
|
180 - 200 |
|
0:35 - 0:50 |
|
|
each |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Helpful hints and tips |
|
||||
|
|
|
|
|
11 |
|||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
Oven function |
|
Shelf |
|
Tempera- |
|
Time (h:min) |
|
|
|
|
|
|
level |
|
ture °C |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chicken, poulard |
1 - 1,5 kg |
Turbo grill |
|
2 |
|
180 - 200 |
|
0:45 - 1:15 |
|
|
Duck |
1,5 - 2 kg |
Turbo grill |
|
1 |
|
180 - 200 |
|
1:15 - 1:45 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Goose |
1,5 - 2 kg |
Turbo grill |
|
1 |
|
160 - 180 |
|
2:30 - 3:30 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Turkey |
3,5 - 5 kg |
Turbo grill |
|
1 |
|
160 - 180 |
|
1:45 - 2:30 |
|
|
Turkey |
2,5- 3,5 kg |
Turbo grill |
|
1 |
|
150 - 160 |
|
2:30 - 4:00 |
|
|
Fish ( steamed) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Type of meat |
Quantity |
Oven function |
|
Shelf |
|
Tempera- |
|
Time (h:min) |
|
|
|
|
|
|
level |
|
ture °C |
|
|
|
|
|
|
|
|
|
|
||||
|
Whole fish |
1 - 1,5 kg |
Turbo grill |
|
2 |
|
160-170 |
|
0:45 - 1:15 |
|
|
|
|
|
|
|
|
|
|
|
|
Slow Cook
The function Slow Cook is correct for pieces of tender, lean meat and fish to make them succulent.
Slow Cook is not correct for pot roasts or fatty pork roasts.
The oven gets the preset temperature and a signal operates. Then, the oven automatically sets to a lower temperature to continue cooking.
Always cook without a lid if you use the function Slow Cook.
1.Sear the meat in a pan in a very high heat.
2.Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the shelf to catch the fat.
3.Put the shelf in the oven. Select the Slow Cook.
Slow Cook table
Food to be cooked 1) |
|
Weight in grams |
|
Shelf position |
|
Time in minutes |
|
|
|
|
|||
Roast beef |
|
1000-1500 |
|
2 |
|
90-110 |
|
|
|
|
|||
Fillet of beef |
|
1000-1500 |
|
2 |
|
90-110 |
|
|
|
|
|||
Roast veal |
|
1000-1500 |
|
2 |
|
100-120 |
|
|
|
|
|||
Steak |
|
200 - 300 |
|
2 |
|
20-30 |
|
|
|
|
|
|
|
1) Brown the food in a frying pan before the cooking.
Grilling
Always use the grilling functions with maximum temperature setting
Always grill with the oven door closed
12 Helpful hints and tips
Always pre-heat the empty oven with the grill functions for 5 minutes.
•Set the shelf in the shelf level as recommended in the grilling table.
•Always set the pan to collect the fat into the first shelf level.
•Grill only flat pieces of meat or fish.
Grilling table |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Food to grill |
|
Shelf level |
|
|
Time (minutes) |
||
|
|
|
|
|
|
|
|
|
|
|
|
1st side |
|
|
2nd side |
|
|
|
|
||||
Burgers |
|
2 |
|
1015 |
|
|
1015 |
|
|
|
|
||||
Pork fillet |
|
2 |
|
15 - 25 |
|
|
1012 |
|
|
|
|
||||
Sausages |
|
2 |
|
8 - 10 |
|
|
6 - 8 |
|
|
|
|
||||
Filet steaks, veal steaks |
|
2 |
|
1015 |
|
|
6- 10 |
|
|
|
|
||||
Filet of beef, roast beef |
|
2 |
|
10 - 20 |
|
|
10 - 15 |
( approximately 1 kg) |
|
|
|
|
|
|
|
|
|
|
|
||||
Toast 1) |
|
3 |
|
2- 4 |
|
|
2- 3 |
|
|
|
|
||||
Toast with topping |
|
3 |
|
6 - 8 |
|
|
------- |
|
|
|
|
|
|
|
|
1) Preheat the oven for 3 minutes. Use the grill without the roasting pan.
DEFROST
•Put the food out of the packaging and set it on a plate on the oven shelf.
•Do not cover with a plate or bowl. This can extend the time to defrost very much.
•Put the oven shelf in the first shelf level from the bottom.
DEFROST table
Dish |
|
Defrosting time (mins) |
|
Further defrosting |
|
Comments |
|
|
|
|
time (mins) |
|
|
|
|
|
|
|
||
Chicken, 1000 g |
|
100-140 |
|
20-30 |
|
Place the chicken on |
|
|
|
|
|
|
an upturned saucer |
|
|
|
|
|
|
placed on a large plate |
|
|
|
|
|
|
Turn halfway through |
|
|
|
|
|
||
Meat, 1000 g |
|
100-140 |
|
20-30 |
|
Turn halfway through |
|
|
|
|
|
||
Meat, 500 g |
|
90-120 |
|
20-30 |
|
Turn halfway through |
|
|
|
|
|||
Trout, 150g |
|
25-35 |
|
10-15 |
|
------- |
|
|
|
|
|||
Strawberries, 300g |
|
30-40 |
|
10-20 |
|
------- |
|
|
|
|
|||
Butter, 250g |
|
30-40 |
|
10-15 |
|
------- |
|
|
|
|
|
||
Cream, 2 x 200g |
|
80-100 |
|
10-15 |
|
Cream can also be |
|
|
|
|
|
|
whipped when still |
|
|
|
|
|
|
slightly frozen in pla- |
|
|
|
|
|
|
ces |
|
|
|
|
|||
Gateau, 1400g |
|
60 |
|
60 |
|
------- |
|
|
|
|
|
|
|
Helpful hints and tips |
|
13 |
|
|
|
RECIPE MENU
Automatic programmes
Programme |
Programme name |
|
number |
||
|
||
|
|
|
1 |
ROAST BEEF |
|
|
|
|
2 |
ROAST PORK |
|
|
|
|
3 |
ROAST VEAL |
|
|
|
|
4 |
ROAST LAMB |
|
|
|
|
5 |
ROAST GAME |
|
|
|
|
6 |
CHICKEN, WHOLE |
|
|
|
|
7 |
WHOLE FISH < 1 KG |
|
|
|
|
8 |
PIZZA |
|
|
|
|
9 |
QUICHE LORRAINE |
|
|
|
|
10 |
LEMON SPONGE CAKE |
|
|
|
|
11 |
CHEESE CAKE |
|
|
|
|
12 |
PASTA GRATIN |
|
|
|
|
13 |
FARMER BREAD |
|
|
|
|
14 |
BREAD ROLLS |
|
|
|
|
15 |
POTATO GRATIN |
|
|
|
|
16 |
LASAGNE |
|
|
|
|
17 |
CANNELLONI |
|
|
|
|
18 |
POWDER CAKE |
|
|
|
|
19 |
FROZEN PIZZA |
|
|
|
|
20 |
FRENCH FRIES |
|
|
|
1 - ROAST BEEF
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 2500 g.
Method:
•Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 1020 mm. Cover with a lid.
Do not use this program for top side beef and loin dishes.
2 - ROAST PORK
14 Helpful hints and tips
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 3000 g.
Method:
•Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 2040 mm.
3 - ROAST VEAL
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 2500 g.
Method:
•Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 1020 mm. Cover with a lid.
4 - ROAST LAMB
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 2500 g.
Method:
•Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10-30 mm. Cover with a lid.
5 - ROAST GAME
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 3000 g.
Method:
•Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 1020 mm. Cover with a lid.
6 - CHICKEN, WHOLE
Settings:
•Automatic programmes with weight input. Setting range for the weight between 800 and 2000 g.
Method:
•Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. A reminder is displayed.
7 - WHOLE FISH <1KG
Settings:
• Automatic programmes with core temperature sensor. Core temperature 45°C.
Helpful hints and tips |
|
15 |
|
|
|
Method:
• Season fish to taste, insert meat probe and place in an ovenproof dish.
8 - PIZZA
Ingredients for the dough:
•14 g yeast
•200 ml tepid water
•300 g flour
•3 g salt
•1 tablespoon oil
Ingredients for the topping:
•1/2 small tin tomatoes, chopped
•200 g Emmental cheese, grated
•100 g salami
•100 g cooked ham
•150 g mushrooms (tinned)
•150 g Feta cheese
•oregano
Method:
•Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given.
•Use baking tray, greased.
9 - QUICHE LORRAINE
Ingredients for the pastry:
•200 g flour
•2 eggs
•100 g butter
•½ teaspoon salt
•a little pepper
•1 pinch nutmeg
Ingredients for the topping:
•150 g grated cheese
•200 g cooked ham or lean bacon
•2 eggs
•250 g sour cream
•salt, pepper and nutmeg
Loading...