AEG BP8314001M User Manual

RECIPE BOOK USER MANUAL

EN

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:
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CONTENTS

4 Uses, tables and tips

17 Assisted Cooking recipes

Contents

3

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 Uses, tables and tips

USES, TABLES 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.

Advice for special heating functions of the oven

Keep Warm

Use this function if you want to keep food warm.
The temperature regulates itself automatically to 80 °C.

Plate Warming

For warming plates and dishes.
Distribute plates and dishes evenly on the oven shelf. Move stacks around after half of the
warming time (swap top and bottom).
The automatic temperature is 70 °C.
Recommended oven level: 3.

Dough Proving

You can use this automatic function with any recipe for yeast dough you like. It gives you a
good atmosphere for rising. Put the dough into a dish that is big enough for rising and
cover it with a wet towel or plastic foil. Insert a wire shelf on level one and put the dish in.
Close the door and set the function dough proving. Set the necessary time.

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.

Uses, tables and tips 5

• 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 sufficiently
underneath

The cake sinks (be­comes soggy, lumpy,
streaky)

The cake sinks (be­comes soggy, lumpy,
streaky)

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

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

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

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

Cooking

2 160 0:35 - 0:50

170-180

1)

0:10 - 0:25

6 Uses, tables and tips

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

Apple pie (2tins
Ø20cm, diagonal­ly off set)

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

Christmas stollen Conventional

Bread (rye bread):

1. First part of
baking proc­ess.

2. Second part
of baking
process.

Cream puffs/
eclairs

Swiss roll Conventional

Cake with crum­ble topping (dry)

Buttered almond
cake/sugar cakes

Fruit flans (made
with yeast dough/
sponge mixture)

2)

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

Conventional

1 180 1:10 - 1:30

Cooking

1 170 - 190 1:00 - 1:30

Cooking

Conventional

Cooking

Cooking

Conventional

Cooking

Conventional

Cooking

Cooking

3 170 - 190 0:30 - 0:40

230

1)

1)

1)

1)

2

1

3

3

160 - 180

1.

2. 160 - 180

190 - 210

180 - 200

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

Conventional

Cooking

3

190 - 210

1)

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

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)

2)

Fruit flans made
with short pastry

Conventional

Cooking

3 170 0:35 - 0:50

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

Uses, tables and tips 7

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

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

Short bread/ Pas­try Stripes

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)

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

1)

gratin

Conventional

Cooking

3

160 - 180

1)

0:40 - 1:20

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

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

Conventional

Cooking

3

160

1)

0:20 - 0:30

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

160

140

170

1)

1)

1)

1)

1)

170 - 180

3

190 - 210

3

1 180 - 200 0:45 - 1:00

1 180 - 200 0:25 - 0:40

1 160 - 170 0:15 - 0:30

0:20 - 0:30

0:10 - 0:25

0:10 - 0:25

0:20 - 0:30

0:20 - 0:30

8 Uses, tables and tips

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

Baguettes topped
with melted
cheese

Sweet bakes

Fish bakes

Stuffed vegeta­bles

1) Pre-heat the oven

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

Turbo Grilling or

True Fan Cooking

Conventional

Cooking

Conventional

Cooking

Turbo Grilling or

True Fan Cooking

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

True Fan Cooking True Fan Cooking

Shelf positions from bottom

Temperature in °C

2 levels 3 levels

1/4 -

160 - 180

1)

True Fan Cooking True Fan Cooking

Shelf positions from bottom

Temperature in °C

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

170 - 180

1)

Time

Hours:Mins.

0:25 - 0:45

Time

Hours:Mins.

0:30 - 0:50

Uses, tables and tips 9

True Fan Cooking True Fan Cooking

Type of baking

Shelf positions from bottom

Temperature in °C

2 levels 3 levels

Small cakes
(20per tray)

1) Pre-heat the oven

1/4 -

150

1)

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.

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

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

Pizza Setting

Type of baking Shelf position Temperature °C Time Mins.

Pizza (thin crust)

Pizza (with a lot of
topping)

2

200 - 230

2 180 - 200 20 - 30

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

2

2

2

2

230 - 250

160 - 180

230 - 250

180 - 200

1)2)

1)

1)

1)

1)

Time

Hours:Mins.

0:25 - 0:40

15 - 20

10 - 20

45 - 55

12 - 20

15 - 25

10 Uses, tables and tips

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).

• 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 with Turbo Grilling

Beef

Type of meat Quantity

Pot roast 1-1.5 kg

Roast beef or fil­let: rare

Roast beef or fil­let: medium

Roast beef or fil­let: well done

1) Pre-heat the oven

Pork

Type of meat Quantity

Shoulder, neck,
ham joint

Chop, spare rib 1-1.5 kg Turbo Grilling 1 170 - 180 60 - 90

Meat loaf 750 g-1 kg Turbo Grilling 1 160 - 170 50 - 60

Porkknuckle (pre­cooked)

per cm. of

thickness

per cm. of

thickness

per cm. of

thickness

1-1.5 kg Turbo Grilling 1 160 - 180 90 - 120

750 g-1 kg Turbo Grilling 1 150 - 170 90 - 120

Oven func-

tion

Conventional

Cooking

Turbo Grilling 1

Turbo Grilling 1

Turbo Grilling 1

Oven func-

tion

Shelf position

Shelf position

1 230 120 - 150

Temperature

°C

190 - 200

180 - 190

170 - 180

Temperature

°C

1)

1)

1)

Time mins.

5 - 6

6 - 8

8 - 10

Time mins.

Uses, tables and tips 11

Veal

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120

Knuckle of
veal

Lamb

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

1.5-2 kg Turbo Grilling 1 160 - 180 120 - 150

Leg of lamb,

1-1.5 kg Turbo Grilling 1 150 - 170 100 - 120

roast lamb

Saddle of

1-1.5 kg Turbo Grilling 1 160 - 180 40 - 60

lamb

Game

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Saddle of
hare, leg of

up to 1 kg Conventional

Cooking

1

230

1)

30 - 40

hare

Saddle of ven­ison

Haunch of
venison

1) Pre-heat the oven

1.5-2 kg Conventional
Cooking

1.5-2 kg Conventional
Cooking

1 210 - 220 35 - 40

1 180 - 200 60 - 90

Poultry

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Poultry por­tions

Half chicken 400-500g

200-250g

each

Turbo Grilling 1 200 - 220 30 - 50

Turbo Grilling 1 190 - 210 35 - 50

each

Chicken, pou-

1-1.5 kg Turbo Grilling 1 190 - 210 50 - 70

lard

Duck 1.5-2 kg Turbo Grilling 1 180 - 200 80 - 100

Goose 3.5-5 kg Turbo Grilling 1 160 - 180 120 - 180

Turkey 2.5-3.5 kg Turbo Grilling 1 160 - 180 120 - 150

Turkey 4-6 kg Turbo Grilling 1 140 - 160 150 - 240

12 Uses, tables and tips

Fish (steamed)

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Whole fish 1-1.5 kg Conventional

Cooking

1 210 - 220 40 - 60

Grilling

Always grill with the maximum temperature setting.

CAUTION!

Always grill with the oven door closed.

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

Food to be grilled Temperature Oven level

Roast beef 210 - 230 2 30 - 40 30 - 40

Filet of beef 230 3 20 - 30 20 - 30

Back of pork 210 - 230 2 30 - 40 30 - 40

Back of veal 210 - 230 2 30 - 40 30 - 40

Back of lamb 210 - 230 3 25 - 35 20 - 25

Whole Fish,
500-1000g

Fast Grilling

Food to be grilled Oven level

Burgers 4 8 - 10 6 - 8

Pork fillet 4 10 - 12 6 - 10

Sausages 4 10 - 12 6 - 8

Fillet steaks, veal steaks 4 7 - 10 6 - 8

1)

Toast

210 - 230 3/4 15 - 30 15 - 30

1st side 2nd side

5 1 - 3 1 - 3

Grilling time (mins.)

1st side 2nd side

Grilling time(mins.)

Uses, tables and tips 13

Food to be grilled Oven level

Toast with topping 4 6 - 8 -

1) Pre-heat the oven

Grilling with turnspit - insert deep pan on level 1

Food to be roasted Temperature °C Time (mins.)

Chicken 220 - 240 70 - 90

Rolled joint for roasting 190 - 210 120 - 180

Duck 220 - 240 90 - 150

Pork knuckle 190 - 210 150 - 210

1st side 2nd side

Defrosting

Remove the food packaging. Put the food on a plate.
Do not cover it with a bowl or a plate. This can extend the defrost time.
Use the first oven shelf level. The one on the bottom.

Dish

Chicken, 1000 g 100 - 140 20 - 30

Meat, 1000 g 100 - 140 20 - 30 Turn halfway through

Meat, 500 g 90 - 120 20 - 30 Turn halfway through

Trout, 150 g 25 - 35 10 - 15 -

Strawberries, 300 g 30 - 40 10 - 20 -

Butter, 250 g 30 - 40 10 - 15 -

Cream, 2 x 200 g 80 - 100 10 - 15

Gateau, 1400 g 60 60 -

Defrosting time

(mins.)

Further defrosting

time (mins.)

Grilling time(mins.)

Comment

Place the chicken on an up­turned saucer placed on a
large plate Turn halfway
through

Cream can also be whipped
when still slightly frozen in
places

Convenience food

Frozen Foods

Convenience food Oven level Temperature °C Time Mins.

Pizza, frozen 2 200 - 220 15-25

Pizza American, frozen 2 190 - 210 20-25

Pizza, chilled 2 210-230 13-25

Pizza Snacks, frozen 2 180-200 15-30

French Fries, thin 3 200-220 20-30

14 Uses, tables and tips

Convenience food Oven level Temperature °C Time Mins.

French Fries, thick 3 200-220 25-35

Wedges/Croquettes 3 220-230 20-35

Hash Browns 3 210-230 20-30

Lasagne/Cannelloni,
fresh

Lasagne/Cannelloni,
frozen

Oven baked cheese 3 170-190 20-30

Chicken Wings 2 190-210 20-30

Frozen Ready Meals

Food to be

cooked

Frozen pizza

Chips1) (300-600
g)

Baguettes

Fruit flans

1) Turn chips 2 or 3 times during cooking

Oven functions Shelf position Temperature °C Time

Conventional

Cooking

Conventional

Cooking or Turbo

Grilling

Conventional

Cooking

Conventional

Cooking

2 170-190 35-45

2 160-180 40-60

3

3 200-220

3

3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Drying - True Fan Cooking

Cover the oven shelves with baking parchment.
For best results: deactivate the appliance after half the time required. Open the appliance
door and let the appliance cool down. After that finish the drying process.

Vegetables

Food to be dried Temperature in °C

Beans 60 - 70 3 1/4 6 - 8

Peppers 60 - 70 3 1/4 5 - 6

Vegetables for
sour

Mushrooms 50 - 60 3 1/4 6 - 8

Herbs 40 - 50 3 1/4 2 - 3

60 - 70 3 1/4 5 - 6

Oven level

1 level 2 levels

Time in hours

(Guideline)

Uses, tables and tips 15

Fruit

Food to be dried Temperature in °C

Plums 60 - 70 3 1/4 8 - 10

Apricots 60 - 70 3 1/4 8 - 10

Apple slices 60 - 70 3 1/4 6 - 8

Pears 60 - 70 3 1/4 6 - 9

Oven level

1 level 2 levels

Preserving

Things to note:

• Use only preserve jars of the same dimensions available on the market.

• Do not use jars with twist-off and bayonet type lids, or metal tins.

• Use the first shelf from the bottom for this function.

• Put no more than six one-litre preserve jars on the baking tray.

• Fill the jars up to the same level and close with a clamp.

• The jars cannot touch each other.

• Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in
the oven.

• When the liquid in the jars starts to simmer (after approx. 35-60 minutes with one-litre
jars), stop the oven or decrease the temperature to 100°C (see the table).

Soft fruit

Preserve Temperature in °C

Strawberries, blueber­ries, raspberries, ripe
gooseberries

Stone fruit

Preserve Temperature in °C

Pears, guinces, plums 160 - 170 35 - 45 10 - 15

Vegetables

Preserve Temperature in °C

1)

Carrots

Cucumbers 160 - 170 50 - 60 -

Mixed pickels 160 - 170 50 - 60 5 - 10

Kohlrabi, peas, aspara­gus

1) Leave standing in oven when switched off

160 - 170 35 - 45 -

160 - 170 50 - 60 5 - 10

160 - 170 50 - 60 15 - 20

Cooking time until
simmering in mins.

Cooking time until
simmering in mins.

Cooking time until
simmering in mins.

Continue to cook at

Continue to cook at

Continue to cook at

Time in hours

(Guideline)

100°C in mins.

100°C in mins.

100°C in mins.

16 Uses, tables and tips

Bread Baking

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

White Bread Bread 2 180 - 200 40 - 60

Baguette Bread 2 200 - 200 35 - 45

Brioche Bread 2 180 - 200 40 - 60

Ciabatta Bread 2 200 - 220 35 - 45

Rye Bread Bread 2 190 - 210 50 - 70

Dark Bread Bread 2 180 - 200 50 - 70

All Grain bread Bread 2 170 - 190 60 - 90

Core temperature sensor table

Beef

Food Food Core Temperature

Rib steak or fillet steak: rare 45 - 50 °C

Rib steak or fillet steak: medium 60 - 65 °C

Rib steak or fillet steak: well done 70 - 75 °C

Pork

Food Food Core Temperature

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Food Food Core Temperature

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Food Food Core Temperature

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Food Food Core Temperature

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Assisted Cooking recipes 17

Food Food Core Temperature

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

Fish

Food Food Core Temperature

Salmon 65 - 70 °C

Trouts 65 - 70 °C

ASSISTED COOKING RECIPES

In the Assisted Cooking menu the dishes are divided into several categories:

• Pork/Veal

• Beef/Game/Lamb

• Poultry

•Fish

•Cake

• Pizza/Pie/Bread

• Casseroles/Gratins

• Convenience

The display shows oven levels and pre-set cooking times for every automatic recipe.

Automatic programmes

These 3 automatic programmes give optimum settings for each type of meat or other rec­ipes:

• Meat programmes with Weight Automatic ( Assisted Cooking menu) — This function au­tomatically calculates the roasting time. To use it you need to input food weight.

• Meat programmes with CT Sensor Automatic ( Assisted Cooking menu) — This function
automatically calculates the roasting time. To use it you need to input core temperature.
When the programme ends an acoustic signal sounds.

• Recipe Automatic ( Assisted Cooking menu) — This function uses predefined values for a
dish. Prepare the dish according to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Roast Beef

Roast Game

Roast Lamb