KS8100001 EN STEAM OVEN RECIPE BOOK
www.aeg.com HELPFUL HINTS AND TIPS WARNING! Refer to "Safety information" chapter. The temperature and baking times in the tables are guidelines only. They depend on the recipes and the 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.
ENGLISH vidual component. Put the dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes to let the steam circulate. Sterilisation • With this function you can sterilise containers ( e.g. baby bottles). • Put the clean containers in the middle of the shelf on the 1st level. Make sure that the opening faces down at a small angle. • Fill the drawer with the maximum amount of water and set a time of 40 min.
www.aeg.com Water amount (ml) Temperature (°C) Shelf position Time 1) (min) Smoked loin of pork (600 - 1000 g) 650 96 2 45-55 Stuffed pepper 500 96 2 30-40 Frankfurters / veal sausages 250 85 2 15-20 Heating up meat loaf in 1 cm slices 400 96 2 20-25 Fish fillet (approx. 1000 g) 650 96 2 35-40 Flat fish fillet (approx.
ENGLISH Half Steam + Heat (water amount about 300 ml) Food Temperature (ºC) Time1) (min) Shelf position Dumplings 110 20 - 30 1 Pasta 110 15 - 20 1 Rice 110 15 - 20 1 One-plate dishes 110 15 - 20 1 1) The times are for guidance only.
www.aeg.com Cooking on more than one oven level Quarter Steam Cooking (Max. amount of water 250 ml) Food Temperature (°C) Time (min) Shelf position Ready-to-bake baguettes (40-50 g) 200 10 - 15 3 Ready-to-bake baguettes, frozen (40-50 g) 200 10 - 15 3 Slice the roasts before you heat them up. The data in the table is for guidance only. The data depends on the size and amount of food. BAKING General instructions • Your new oven can bake or roast differently to the appliance you had before.
ENGLISH Baking results 7 Possible cause Remedy The baking time is too long. The next time you bake, set a shorter baking time. The cake browns unevenly. The oven temperature is too high and the baking time is too short. Set a lower oven temperature and a longer baking time. The cake browns unevenly. The mixture is unevenly distributed. Spread the mixture evenly on the baking tray. The cake is not ready in the baking time given. The oven temperature is too low.
www.aeg.com Food Shelf position Temperature (°C) Time (min) Crumb cake (dry) 2 160 - 180 20 - 40 Butter/sugar cake 2 180 - 200 1) 15 - 30 Fruit flan (made with yeast dough/sponge mixture) 2 160 - 180 25 - 50 Fruit flan made with shortcrust pastry 2 170 - 190 40 - 80 Yeast cakes with delicate toppings (e. g.
ENGLISH Food True Fan Cooking 2 levels Temperature (°C) Time (min) Danish pastries 2/3 160 - 180 30 - 60 Puff pastries 2/3 180 - 200 1) 30 - 50 9 1) Pre-heat oven.
www.aeg.com • Roast lean meats in the roasting tin with the lid. This keeps 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 that you cook meat and fish weighing 1 kg and above in the oven. • To prevent the meat juices or fat from burning onto the pan, put some liquid into the deep pan. • If necessary, turn the roast (after 1/2 2/3 of the cooking time).
ENGLISH 11 Quick roast items cooked on a baking tray Food Shelf position Temperature (°C) Time (min) Sausages 'Cordon bleu' 1 220 - 230 1) 5-8 Small sausages 1 220 - 230 1) 12 - 15 Schnitzel or chops, breaded 1 220 - 2301) 15 - 20 Rissoles 1 210 - 220 1) 15 - 20 Weight (g) Shelf position Temperature (°C) Time (min) 1000 - 1500 1 210 - 220 45 - 75 Weight (g) Shelf position Temperature (°C) Time (min) Chicken, spring chicken 1000 - 1500 1 190 - 210 45 - 75 Chicken half
www.aeg.
ENGLISH Food Shelf position Toast with topping 2 13 Cooking times (min) 1st side 2nd side 8 - 10 --- 1) Use the wire shelf without a tray TURBO GRILLING Heating function: Turbo Grilling Food Temperature (°C) Shelf position Tray Oven shelf Time (min) turn after (min) Chicken (900 - 1000 g) 180 - 200 1 2 50 - 60 25 - 30 Stuffed rolled pork roast (2000 g) 180 - 200 1 2 90 - 95 45 Pasta bake 180 --- 2 30 --- Potato bake au gratin 200 --- 2 20 - 23 --- Gnocchi, au gratin
www.aeg.com MAKING PRESERVES • 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). Heating function: Preserving • Use only preserve jars of the same dimensions available on the market.
ENGLISH Type of baking Oven function Oven level Temperature (°C) Time (min) 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 Information on acrylamides Important! According to the newest scientific knowledge, if you brown food (specially the one which contains starch), 15 acrylamides can pose a health risk.
www.aeg.com Automatic weight. 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. Cover with a lid. – Oven level: 1 Put vegetables into the roasting tin, put the meat on top and pour the sauce over the top. Cover the roasting tin with a lid and put in the oven.
ENGLISH 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. – Oven level: 1 17 Automatic weight. Setting range for the weight between 900 and 2100 g. Method: Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. A reminder is displayed. – Oven level: 1 Roast Lamb Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 g.
www.aeg.com sides. Pour in the white wine, chicken stock and soya sauce and bring to the boil. Add parsley, thyme, diced bacon, mushrooms, shallots and garlic. Bring to the boil again, cover with a lid and put in the oven.
ENGLISH • 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. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in.
www.aeg.com to rise in a warm place until it is about double the size. For the filling, mix all ingredients together. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each of the rectangle and then roll up the pieces of dough. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds.
ENGLISH Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the oven.
www.aeg.com Leave the dough to rise in a warm place until it is about double the size. In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently with the onions and then leave to cool. Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave to rise again. Stir eggs, crème fraîche, milk, salt and pepper together. Spread the cooled onions and bacon on the dough base. Add the mixture.
ENGLISH • 15 g salt Other: • Baking tray which has been greased or lined with baking parchment Method: Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume.
www.aeg.
ENGLISH Potato Gratin Ingredients: • 1,000 g potatoes • 1 teaspoon each of salt, pepper and nutmeg • 2 cloves of garlic • 200 g grated cheese • 3 eggs • 100 ml milk • 250 ml cream • 4 tablespoons butter Method: Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with a little butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them.
www.aeg.com DESSERTS Flan Caramel Ingredients: • 100 g sugar • 100 ml water • 500 ml milk • 1 vanilla pod • 100 g sugar • 2 eggs • 4 egg yolks Other: • 6 small soufflé dishes Method: Place 100 grams of sugar into a saucepan, add the water and then bring to a boil. Cook to a light brown syrup and melt to a light brown caramel. Then immediately pour into 6 small soufflé dishes so that the bottom is covered with caramel. Put the milk into a saucepan and halve the vanilla pod.
ENGLISH • 1 green pepper • 1 yellow pepper • 100 g mushrooms • 2 onions • 150 g green beans • Green and black olives Method: Wash the courgettes and slice. Wash the peppers and cut into strips. Wash the mushrooms and slice. Peel onions and cut into strips. Wash green beans, remove strings and cut into pieces. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste.
www.aeg.com After cooking: Drain sweetcorn and add to the cooked rice.
ENGLISH 29
www.aeg.
ENGLISH 31
www.aeg.
