AEG BP7614000M, BP7714000M User Manual [de]

RECIPE BOOK USER MANUAL

REZEPTBUCH BENUTZERINFORMATION

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.

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

Madeira cake/Fruit cake Fan cooking 2

Sponge cake Fan cooking 2 150-160 0:50 - 1:00 Sponge cake Conventional

Flan base - short pastry Fan cooking 1 or 2

Flan base - sponge mixture

Apple pie Conventional

cooking

Fan cooking 2

cooking

2 160 0:50- 1:00

150 - 160

140 - 160

170-180

150 - 170

170 - 190

1:10 - 1:20

0:50 - 1:10

0:20 - 0:30

0:20 - 0:25

1:00 - 1:10

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

cm, diagonally off set) Apple pie (2 tins, Ø 20

cm, diagonally off set) Savoury flan (e.g. qui-

che lorraine) Cheese Cake Conventional

Conventional

cooking

Conventional

cooking

1 180 - 200 0:50 - 1:00

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 crown

Christmas stollen Conventional

Conventional

cooking

Bread ( rye bread) Conventional

2 190 1:00

cooking

Cream puffs/eclairs Conventional

2 or 3

cooking

Swiss roll Conventional

cooking

Cake with crumble top-

Fan cooking 2 150 - 160 0:20 - 0:40

ping (dry) Buttered almond cake/

sugar cakes Fruit flans (made with

Conventional

cooking

Fan cooking 2

yeast dough / sponge mixture)

Fruit flans (made with yeast dough / sponge

Conventional

cooking

mixture) Fruit flans made with

Fan cooking 2

short pastry Yeast cakes with deli-

cate toppings (e.g.

Conventional

cooking

quark, cream, custard) Pizza (with a lot of top-

ping)

Fan cooking 1

Pizza (thin crust) Fan cooking 1

Unleavened bread Fan cooking 1

160

180

160 - 180

150 - 160

200 - 210

180 - 200

170 - 210

150-170

170-180

150 - 160

160 - 180

200 - 210

200 - 220

1:00 - 1:10

1:40 - 1:50

0:50 - 1:00

0:40 - 1:00

0:40- 0:45

0:10 - 0:20

0:30- 0:40

0:35 - 0:50

0:55- 1:15

0:40 - 1:20

0:25- 0:35

0:10 - 0:25

0:08 - 0:15

6 Helpful hints and tips

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

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

Rolls Conventional

cooking

Small cakes (20 per

Fan cooking 3 150-160 0:30 - 0:40

tray) Small cakes (20 per

tray)

1) Preheat the oven for 10 minutes.

Conventional

cooking

Baking on more than one level - Cakes/pastries/breads on baking trays

Fan cooking

Type of baking

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

Fan cooking

Type of baking

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

2 160 0:20 - 0:30

160

180

2 160-170 0:30 - 0:40

Temperature (°C)

Temperature (°C) Time (h:min)

0:20 - 0:35

Time (h:min)

Helpful hints and tips

Type of baking

Biscuits made with sponge mixture

Biscuits made with egg white, meringues

Macaroons 1 / 3 100 - 120 1:00 - 1:10 Biscuits made with yeast

dough Puff pastries 1 / 3

Rolls 1 / 3

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 browned sufficiently underneath

The cake sinks (becomes soggy, lumpy, 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

equally Cake does not brown

equally Cake does not cook in

the baking time set

Incorrect oven level Put the cake on a lower oven level

Oven temperature too high Use a lower setting

Baking time is too short Set a longer baking time

Too much liquid in the mixture

Oven temperature too high and baking time too short

Mixture is unevenly distributed

Temperature too low Use a slightly higher oven temperature

Fan cooking

Shelf positions from

bottom 2 levels

1 / 3 160 - 170 0:20 - 0:25

1 / 3 80 - 100 1:00 - 1:10

1 / 3 160 - 170 1:40 - 1:50

Temperature (°C) Time (h:min)

170 - 180

160-180

Do not set higher temperatures to decrease baking times

Use less liquid. Look at the mixing times, specially when you use mixing machines

Set a lower oven temperature and a longer baking time

Spread the mixture evenly on the baking tray

setting

0:50 - 0:60

1:20 - 1:30

PIZZA table

To see which oven function you must use please refer to the oven functions list in the user manual.

8 Helpful hints and tips

Type of baking Shelf level Temperature °C Time (in minutes)

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

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

Puff pastry flan 2

Flammekuchen (Pizzalike dish from Alsace)

Piroggen (Russian version 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

cooking

Chips (300-600g)

Turbo grill 1 190 - 200 refer to instruc-

Baguettes Conventional

cooking

Fruit flans Conventional

cooking

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

Lasagne

Conventional

Cooking

Conventional

Cooking

1 190 - 210 25 - 35

230

160 - 180

180 - 200

2 refer to instruc-

tions from the

manufacturer

2 refer to instruc-

tions from the

manufacturer

2 refer to instruc-

tions from the

manufacturer

1 180-200 0:45-1:00

2 180-200 0:40-0:50

15 - 25

40 - 50

15 - 25

refer to instruc-

tions from the

manufacturer

tions from the

manufacturer

refer to instruc-

tions from the

manufacturer

refer to instruc-

tions from the

manufacturer

Helpful hints and tips 9

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

Vegetables au

gratin Baguettes topped

with melted

cheese

Sweet bakes

Fish bakes

Stuffed vegeta-

bles

1) Pre-heat the oven for 10 minutes.

Turbo Grilling 1 160-170 0:15-0:30

Conventional

Cooking

Conventional

Cooking

Turbo Grilling 1 160-170 0:30-1:00

1 180-200 0:40-1:00

1 180-200 0:30-1:00

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

level

Pot roast 1 - 1,5 kg Conventional

cooking

Roast beef or fillet

Tempera-

ture °C

2 180 - 200 1:30 - 2:00

Time

(h:min)

10 Helpful hints and tips

Type of meat Quantity Oven function Shelf

- rare for each cm of thickness

- medium for each cm of thickness

- well done for each cm of thickness

Pork

Type of meat Quantity Oven function Shelf

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

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

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

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

Poultry portions 200 - 250 g

each

Half chicken 400 - 500 g

each

Turbo grill 2 200 - 220 0:35

Turbo grill 2 200 - 220 0:45

Turbo grill 2 200 - 220 0:55

Turbo grill 2 180 - 200 0:35 - 0:50

level

Tempera-

ture °C

Tempera-

ture °C

Tempera-

ture °C

Tempera-

ture °C

Tempera-

ture °C

Tempera-

ture °C

Time

(h:min)

Time

(h:min)

Time (h:min)

Time

(h:min)

Time

(h:min)

Time (h:min)

Helpful hints and tips

Type of meat Quantity Oven function Shelf

level

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

level

Whole fish 1 - 1,5 kg Turbo grill 2 160-170 0:45 - 1:15

Tempera-

ture °C

Tempera-

ture °C

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

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.

Weight in grams Shelf position Time in minutes

Time (h:min)

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 10- 15 10- 15 Pork fillet 2 15 - 25 10- 12 Sausages 2 8 - 10 6 - 8 Filet steaks, veal steaks 2 10- 15 6- 10 Filet of beef, roast beef

( approximately 1 kg)

Toast Toast with topping 3 6 - 8 -------

1) Preheat the oven for 3 minutes. Use the grill without the roasting pan.

2 10 - 20 10 - 15

3 2- 4 2- 3

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

Chicken, 1000 g 100-140 20-30 Place the chicken on

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

Gateau, 1400g 60 60 -------

time (mins)

Comments

an upturned saucer

placed on a large plate

Turn halfway through

whipped when still

slightly frozen in pla-

ces

RECIPE MENU Automatic programmes

Programme

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

Helpful hints and tips 13

Programme name

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 10- 20 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 20- 40 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 10- 20 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 10- 20 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

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

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