EN RECIPE BOOK USER MANUAL
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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.
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.
Helpful hints and tips 5 Baking results Possible cause Remedy The cake sinks (becomes soggy, lumpy, streaky) Too much liquid in the mixture Use less liquid.
Helpful hints and tips Type of baking Oven function Oven level Temperature °C Time Hours:Mins. Christmas stollen Conventional Cooking 2 160 - 180 1) 0:50 - 1:10 Bread (rye bread): 1. First part of baking process. 2. Second part of baking process.
Helpful hints and tips 7 Type of baking Oven function Oven level Temperature °C Time Hours:Mins.
Helpful hints and tips Multileveled Baking Cakes/pastries/breads on baking trays True Fan Cooking Type of baking True Fan Cooking Shelf positions from bottom Temperature in °C Time Hours:Mins. 2 levels 3 levels Cream puffs/ Eclairs 1/4 - 160 - 180 1) 0:25 - 0:45 Dry streusel cake 1/4 - 150 - 160 0:30 - 0:45 Temperature in °C Time Hours:Mins.
Helpful hints and tips Food to be cooked 9 Weight (g) Temperature °C Shelf position Time Hours:Mins. 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 - 2:30 200 - 300 120 3 0:20 - 0:40 Steaks Pizza Setting Type of baking Shelf position Temperature °C Time Mins.
Helpful hints and tips • 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 Quantity Oven function Shelf position Temperature °C Time mins. 1-1.5 kg Conventional Cooking 1 230 120 - 150 Roast beef or fillet: rare per cm.
Helpful hints and tips 11 Game Type of meat Quantity Oven function Shelf position Temperature °C Time mins. up to 1 kg Conventional Cooking 1 230 1) 30 - 40 Saddle of venison 1.5-2 kg Conventional Cooking 1 210 - 220 35 - 40 Haunch of venison 1.5-2 kg Conventional Cooking 1 180 - 200 60 - 90 Quantity Oven function Shelf position Temperature °C Time mins.
Helpful hints and tips Grilling Food to be grilled Temperature Oven level 210 - 230 Filet of beef Back of pork Back of veal Grilling time (mins.) 1st side 2nd side 2 30 - 40 30 - 40 230 3 20 - 30 20 - 30 210 - 230 2 30 - 40 30 - 40 210 - 230 2 30 - 40 30 - 40 Back of lamb 210 - 230 3 25 - 35 20 - 25 Whole Fish, 500-1000g 210 - 230 3/4 15 - 30 15 - 30 Roast beef Fast Grilling Food to be grilled Grilling time(mins.
Helpful hints and tips 13 Defrosting time (mins.) Further defrosting time (mins.) 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 Cream can also be whipped when still slightly frozen in places Gateau, 1400 g 60 60 Oven level Temperature °C Time Mins.
Helpful hints and tips Food to be cooked Oven functions Shelf position Temperature °C Time Baguettes Conventional Cooking 3 as per manufacturer’s instructions as per manufacturer’s instructions Fruit flans Conventional Cooking 3 as per manufacturer’s instructions as per manufacturer’s instructions 1) Turn chips 2 or 3 times during cooking Drying - True Fan Cooking Cover the oven shelves with baking parchment. For best results: deactivate the appliance after half the time required.
Helpful hints and tips 15 • 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 Cooking time until simmering in mins. Continue to cook at 100°C in mins.
Helpful hints and tips Food Food Core Temperature 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 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 RECIPE MENU The display shows oven levels and
Helpful hints and tips Programme number Programme name 12 ROLLS 13 FARMER BREAD 14 DOUGH PROVING 15 POTATO GRATIN 16 LASAGNE 17 CANNELLONI 18 CONVENIENCE CAKE 19 CONVENIENCE PIZZA 20 CONVENIENCE POTATO TYPES 17 1 - ROAST BEEF Settings: • Automatic programmes with weight input. Setting range for the weight between 1,000 and 3,000 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.
Helpful hints and tips Settings: • Automatic programmes with weight input. Setting range for the weight between 1,000 and 3,000 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 1,000 and 3,000 g. Method: • Season meat to taste and place in an ovenproof dish.
Helpful hints and tips 19 • 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.
Helpful hints and tips • 150 g cornflour • 1 level teaspoon baking powder • grated peel of 2 lemons Ingredients for the glaze: • 125 ml lemon juice • 100 g icing sugar Other: • Square baking tin, 30 cm long • Margarine for greasing • Breadcrumbs for coating baking tin Method: • Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream together again.
Helpful hints and tips 21 Method: • Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with a hand-held mixer until forming peaks. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak.
Helpful hints and tips 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.
Helpful hints and tips 23 Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g Emmental cheese, grated Method: • Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly to break up and deglaze with the meat stock.
Method: • Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes.
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