Manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. AUTOMATIC PROGRAMMES
- 9. USING THE ACCESSORIES
- 10. ADDITIONAL FUNCTIONS
- 11. HINTS AND TIPS
- 11.1 Advice for special heating functions of the oven
- 11.2 Cooking with steam
- 11.3 Steam water table
- 11.4 Full Steam / ECO Steam
- 11.5 Half Steam + Heat
- 11.6 Quarter Steam + Heat
- 11.7 Baking
- 11.8 Tips on baking
- 11.9 Baking on one oven level
- 11.10 Soufflés and au gratin
- 11.11 Multilevel Baking
- 11.12 Slow Cooking
- 11.13 Roasting
- 11.14 Roasting tables
- 11.15 Grilling
- 11.16 Turbo Grilling
- 11.17 Ready made frozen food table
- 11.18 Defrost
- 11.19 Preserving
- 11.20 Drying
- 11.21 Bread Baking
- 12. CARE AND CLEANING
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
Food Temperature
(°C)
Time (min) Shelf position
Apple tart (covered) 160 - 180 50 - 60 1
Apple pie / Apple pie (2 tins,
Ø 20cm, placed diagonally)
180 - 190 65 - 80 1
Savoury flan (e. g. Quiche Lor-
raine)
170 - 190 30 - 70 2
Cheesecake 160 - 180 60 - 90 1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food Temperature
(°C)
Time (min) Shelf position
Plaited bread / bread crown 160 - 180 30 - 40 1
Christmas stollen 160 - 180 40 - 60 1
Bread (rye bread) 180 - 200 45 - 60 1
Cream puffs / éclairs 170 - 190 30 - 40 2
Swiss Roll
1)
200 - 220 8 - 15 2
Crumb cake (dry) 160 - 180 20 - 40 2
Butter / sugar cake
1)
180 - 200 15 - 30 2
Fruit flan (made with yeast
dough/sponge mixture)
160 - 180 25 - 50 2
Fruit flan made with shortcrust
pastry
170 - 190 40 - 80 2
Yeast cakes with delicate top-
pings (e. g. quark, cream, al-
mond slice)
150 - 170 40 - 80 2
Pizza (with a lot of topping)
1)
190 - 210 20 - 40 2
Pizza (thin crust)
1)
230 12 - 20 2
Flat bread
1)
230 10 - 20 2
Swiss flaky pastry tarts 190 - 210 35 - 50 2
1)
Preheat the oven.
www.aeg.com24