EN RECIPE BOOK USER MANUAL
Contents
1. Cake browns unevenly Mixture is unevenly distributed the baking tray Cake does not cook in the bak Use a slightly higher oven set VTA Temperature too low ing time given ting Baking on one oven level Baking in tins Ring cake or brio True Fan Cooking 150 160 0 50 1 10 che Madeira cake True Fan Cooking 1 140 160 1 10 1 30 fruit cakes Sponge cake True Fan Cooking 2 140 0 35 0 50 Sponge cake Conventional 2 160 0 35 0 50 Cooking Flan base short True Fan Cooking 2 170 180 1 0 10 0 25 pastry Flan base True Fan Cooking 2 150 170 0 20 0 25 sponge mixture Helpful hints and tips MN Apple pie 2tins 20cm diagonal ly off set Apple pie 2tins 20cm diagonal ly off set Cheesecake 1 Pre heat the oven Cakes pastries breads on baking trays True Fan Cooking Conventional Cooking Conventional Cooking 160 180 170 190 1 10 1 30 1 10 1 30 1 00 1 30 Plaited bread bread crown Christmas stollen Bread rye bread 1 First part of baking proc ess 2 Second part of baking process Cream puffs eclairs Swiss roll Cake with crum ble topping dry Buttered almond cake sugar cakes Fruit flans made with yeast dough sponge mixture 2 Fruit flans made with yeast dough sponge mixture 2 Fruit flans made with short pastry Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking2. 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 Layer the rest of the potato slices over this and spread the rest of the grated cheese on top Crush the second clove of garlic and beat it together with the eggs the milk and the cream Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin 3 FARMER BREAD Ingredients 500 g wheat flour 250 g rye flour Helpful hints and tips e 15g salt e 1 small packet dried yeast e 250 ml water e 250 ml milk e 15g salt Other e Baking tray which has been greased or lined with baking parchment Method e Place wheat flour rye flour salt and dried yeast in a large bowl Mix water milk and salt and add to the flour Knead all ingredients into a workable dough Leave the dough to rise until it doubles in volume Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment Leave the loaf to rise again by half its volume Before baking dust with a little flour 4 ROLLS Ingredients e 500 g flour type 405 e 20 g cube of fresh yeast or 1 packet of dried yeast e 300 ml water e 10gsal Method e Place flour and salt in a large bowl Dissolve the yeast in the water and add to the f
3. Helpful hints and tips Roast beef or fil per cm of 1 let medium thickness LS 10 10 Roast beef or fil per cm of T 1 E let well done thickness Ie Sula i 170 160 aes 1 Pre heat the oven Pork Oven func Temperature Type of meat Quantity fon Shelf position o Time mins at neck 1 15kg Turbo Grilling 160 180 90 120 am joint Chop spare rib 1 1 5 kg Turbo Grilling 1 170 180 60 90 Meat loaf 750g 1kg Turbo Grilling 1 160 170 50 60 Porkknuckle pre Te aated 750g 1kg Turbo Grilling 1 150 170 90 120 Veal Roast veal 1 kg Turbo Grilling 160 180 90 120 Knuckle of 1 5 2 kg Turbo Grilling 1 160 180 120 150 veal Lamb AC Leg of lamb 1 1 5 kg Turbo Grilling 150 170 100 120 roast lamb Saddle of 1 1 5 kg Turbo Grilling 1 160 180 40 60 lamb Game Saddle of upto1kg Conventional 230 1 30 40 hare leg of Cooking hare Saddle of ven 1 5 2 kg Conventional 1 210 220 35 40 ison Cooking Haunch of 1 5 2 kg Conventional 1 180 200 60 90 venison Cooking 1 Pre heat the oven Helpful hints and tips Poultry AC Poultry por 200 250g Turbo Grillin 200 220 30 50 tions each Half chicken 400 500g 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
4. 140 160 150 240 Fish steamed AC Whole fish 1 1 5 kg Conventional 210 220 40 60 Cooking Grilling Always grill with the maximum temperature setting JN CAUTION Always grill with the oven door closed i Always pre heat the empty oven with the grill functions for 5 minutes e Set the shelf in the shelf level as recommended in the grilling table e Always set the pan to collect the fat into the first shelf level e Grill only flat pieces of meat or fish Grilling pasina ae ea 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 2B 3 20 25 eed 210 230 3 4 15 30 15 30 500 1000g Helpful hints and tips Fast Grilling 4 Ss Burgers 8 10 Pork fillet 4 10 12 Sausages 4 10 12 Fillet steaks veal steaks 4 7 10 Toast 1 5 1 3 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 Chicken Rolled joint for roasting Duck Pork knuckle Defrosting 220 240 190 210 220 240 190 210 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 Defrosting time mins Chicken
5. Conventional Cooking True Fan Cooking Conventional Cooking True Fan Cooking Conventional Cooking True Fan Cooking 3 170 190 160 180 1 1 2301 2 160 180 190 210 1 180 200 1 150 160 190 210 1 150 170 160 170 0 30 0 40 0 50 1 10 le 0 20 2 0 30 1 00 0 20 0 35 0 10 0 20 0 20 0 40 0 20 0 30 0 35 0 50 0 35 0 50 0 40 1 20 Helpful hints and tips Yeast cakes with delicate toppings e g quark cream custard 1 Pre heat the oven 2 Use deep pan Biscuits Short pastry bis cuits Short bread Pas try Stripes Short bread Pas try Stripes Biscuits made with sponge mix ture Pastries made with egg white merungues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes 20per tray Small cakes 20per tray 1 Pre heat the oven Bakes and gratins Pasta bake Lasagne Vegetables au gratin Conventional Cooking True Fan Cooking True Fan Cooking Conventional Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking True Fan Cooking Conventional Cooking True Fan Cooking Conventional Cooking Conventional Cooking Conventional Cooking Turbo Grilling or True Fan Cooking 160 180 1 150 160 140 160 1 150 160 80 100 100 120 150 160 170 1801 1601 190 2
6. dish that is big enough for the dough 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 12 ROAST BEEF Settings e Automatic programmes with weight input Setting range for the weight between 1 000 and 3 000 g Method e 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 i Do not use this program for top side beef and loin dishes 13 ROAST PORK Settings e Automatic programmes with weight input Setting range for the weight between 1 000 and 3 000 g Method e 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 14 ROAST VEAL Settings e Automatic programmes with weight input Setting range for the weight between 1 000 and 3 000 g Method e 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 15 ROAST LAMB Settings e Automatic programmes with weight input Setting range for the weight between 1 000 and 3 000 g Helpful hints and tips Method e 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 16 ROAST GAME Settings e Aut
7. 1000 g Meat 1000 g Meat 500 g Trout 150 g Strawberries 300 g Butter 250 g Cream 2 x 200 g Gateau 1400 g 100 140 100 140 90 120 M5 35 30 40 30 40 80 100 60 Further defrosting time mins 20 30 20 30 20 30 110 15 10 20 10 15 10 15 60 Grilling time mins 6 8 6 10 6 8 6 8 leg 70 90 120 180 90 150 150 210 Comment Place the chicken on an up turned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through Cream can also be whipped when still slightly frozen in places Helpful hints and tips EJ Convenience food True Fan Cooking 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 French Fries thick 3 200 220 25 35 Wedges Croquettes 3 220 230 20 35 Hash Browns 3 210 230 20 30 eS 2 170 190 35 45 a Caiete 2 160 180 40 60 Oven baked cheese 3 170 190 20 30 Chicken Wings 2 190 210 20 30 Frozen Ready Meals Food tobe Oven functions Shelf position Temperature C Time cooked Conventional as per manufac as per manufa Frozen pizza Gain 3 turer s instruc turer s E g tions tions Conventional as per manufac 1 E ah 300 600 Cooking or Turbo 3 200 220 ture
8. 101 140 1701 180 200 180 200 160 170 0 40 1 20 0 10 0 20 0 20 0 30 0 20 0 30 0 15 0 20 2 00 2 30 0 30 0 50 0 20 0 40 0 20 0 30 0 10 0 25 0 10 0 25 0 20 0 30 0 20 0 30 0 45 1 00 0 25 0 40 0 15 0 30 Helpful hints and tips Baguettes topped with melted cheese Sweet bakes Fish bakes Stuffed vegeta bles 1 Pre heat the oven Moist Fan Baking Turbo Grilling or True Fan Cooking l eee ia Conventional 1 180 200 0 40 0 60 Cooking Conventional 1 180 200 0 30 1 00 Cooking i l Turbo Grilling or 1 160 170 0 30 1 00 True Fan Cooking Pasta bake Lasagne Potato gratin Sweet dishes Ring cake or brioche Plaited bread bread crown Cake with crumble topping dry Buttered almond cake sugar cakes 1 Biscuits made with yeast dough Multileveled Baking Cakes pastries breads on baking trays True Fan Cooking True Fan Cooking Type of baking Cream puffs Eclairs Dry streusel cake 1 Pre heat the oven 170 190 45 60 2 170 190 45 60 2 180 200 50 60 2 170 190 45 60 2 150 160 50 70 1 160 180 40 50 2 150 160 20 30 3 180 200 20 30 3 150 160 20 40 2 T foun Time Shelf positions from bottom Temperature in C O 1 4 160 180 0 25 0 45 1 4 150 160 0 30 0 45 Helpful hints and tips Biscuits small cakes pastries rolls True Fan Cooking True
9. 501 10 20 Puff pastry flan 2 160 180 1 45 55 Flammekuchen Pizza Bent 7 like dish from Alsace 2 230 250 127 Piroggen Russian ver e 1 E sion of calzone 2 180 200 15 25 1 Pre heat the oven 2 Use deep pan Roasting General instructions e Use heat resistant ovenware to roast please read the instructions of the manufacturer e Large roasting joints can be roasted directly in the deep roasting pan or on the oven shelf above the deep roasting pan If present e Roast lean meats in a roasting tin with a lid This well keep the meat more succulent e All types of meat that can be browned or have crackling can be roasted in the roasting tin without the lid e We recommend cooking meat and fish weighing 1 kg and above in the oven e To prevent escaping meat juices or fat from burning on to the pan we recommend plac ing some liquid in the deep roasting pan e f required turn the roast after 1 2 2 3 of the cooking time e Baste large roasts and poultry with their juices several times during roasting This will give better roasting results e 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 Oven func a ae Type of meat Quantity fon Shelf position Time mins Pot roast ta com etoile El 120 150 Cooking Roast beef or fil perem of Turbo Grilling 1 190 200 1 5 6 let rare thickness
10. EN RECIPE BOOK USER MANUAL 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 alslalela Visit the webshop at www aeg com shop Contents CONTENTS 4 Helpful hints and tips The following symbols are used in this user manual A Important information concerning your personal safety and information on how to avoid damaging the appliance G General information and tips Q Environmental information Subject to change without notice 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 e the numbers of the shelf levels selected models e information about the oven functions recommended shelf levels and temperatures for typical dishes selected models 1 The temper
11. Fan Cooking Type of baking Shelf positions from bottom Temperature in C e Short pastry bis 1 4 1 3 5 150 160 0 20 0 40 cuits Short bread Pas try Stripes 1 4 1 3 5 140 0 25 0 50 Biscuits made with sponge mix 1 4 160 170 0 25 0 40 ture Biscuits made with egg white 1 4 80 100 2 10 2 50 meringues Macaroons 1 4 100 120 0 40 1 20 Biscuits made 3 with yeast dough 1 4 160 170 0 30 0 60 Puff pastries 1 4 170 180 1 0 30 0 50 Rolls 1 4 180 0 30 0 55 Small cakes 1 A 20per tray 1 4 150 0 25 0 40 1 Pre heat the oven 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 Rouse Weight g Temperature C Shelf position Time Hours Mins cooked Roast beef 1000 1500 150 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 Pizza Setting Pizza thin crust 200 230 12 15 20 Pizza with a lot of topping 2 180 200 20 30 Helpful hints and tips Tarts 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 2 230 2
12. aked eggs 90 35 45 2 Terrine 90 40 50 2 Thin fish fillet 85 15725 2 Thick fish fillet 90 25 35 2 Small fish up to 350g 90 25 35 2 Hi ero 90 35 45 2 1 continue for a further half an hour with the door closed Reheating Half Steam Heat Ware amount about 300 ml Type of Food Dumplings 25 35 2 Pasta 85 20 25 2 Rice 85 20 25 2 One plate dishes 85 20 25 2 Helpful hints and tips EJ Quarter Steam Heat Quarter Steam Heat 1 tas Roast pork 1000g 160 180 90 100 2 Roast beef 1000 g 180 200 60 90 2 Roast veal 1000g 180 80 90 2 a loaf uncooked 180 30 40 2 Smoked loin of pork 600 1000g soak for 2 160 180 60 70 2 hours Chicken 1000g 180 200 50 60 2 Duck 1500 2000g 180 70 90 2 Goose 3000g 170 130 170 1 Potato gratin 160 170 50 60 2 Pasta bake 190 40 50 2 Lasagne 180 45 55 2 Vd pelea 180 190 50 60 2 Rolls 40 609 180 210 30 40 2 Ready to bake rolls 200 10 20 2 age 20 20 20 2 Ready to bake bagu 200 25 35 ettes 40 50g frozen 1 Amount of water to be added will depend on the length of the cooking time Baking General instructions e 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 e 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 yo
13. amb s lettuce 20 25 florets Brussels sprouts 96 550 30 40 2 Beetroot 96 800 400 70 90 2 Black salsify 96 600 35 45 2 Celery cubed 96 500 25 35 2 Asparagus green 96 500 25 35 2 Asparagus white 96 600 35 45 2 Spinach 96 350 15 2 Peeling tomatoes 96 350 15 2 White haricot 96 500 30 40 2 beans Savoy cabbage 96 400 20 25 2 Courgette slices 96 350 15 20 2 1 The times are for guidance only Side dishes accompaniments Water in the wa 0 Food Temperature C e Time in min Shelf position Yeast dumplings 30 40 Potato dumplings 96 600 35 45 2 Unpeeled pota 96 750 45 55 2 toes medium Rice water rice ratio 1 5 1 2 co A A Boiled potatoes 96 600 35 40 2 quartered Bread dumpling 96 600 35 45 2 Tagliatelle fresh 96 450 20 25 2 Polenta liquid ra tio 3 1 96 750 45 50 2 1 The times are for guidance only Fish A Water in the wa Trout approx 2509 30 40 Helpful hints and tips Water in the wa Prawns fresh Prawns frozen 85 Salmon filets 85 Salmon trout ap 85 prox 1000g Mussels 96 Flat fish filet 80 1 The times are for guidance only Meat 550 500 600 500 350 20 25 30 40 2 2595 2 40 45 2 20 30 2 is 2 A Water in the wa Cooked ham 10009 Chicken breast poached W Chicken poached 1000 12009 Veal pork loin without leg 90 800 10009 Kasseler smoked loin of pork 90 poached 96 Tafelspitz prime boiled beef Ch
14. ature and baking times in the tables are guidelines only They depend on the recipes quality and quantity of the ingredients used Cooking with steam Cookware for steam cooking e Use only heat and corrosion resistant cookware e Chrome steel food containers are correct too see special accessories Oven levels e There are the correct oven levels in the table below Count the oven levels from the bot tom to the top General notes e When you cook longer than 30 minutes or when you cook large quantities of food add water if it is necessary e Put the food in the correct cooking containers on the shelves Keep the distance between the shelves to let the steam get to each food e f you do not use the oven for a long time remove water from the water drawer con necting hoses and steam generator refer to section Cleaning and Care Note on the tables for Steam Cooking e The tables give data for typical dishes e The temperature and time are for guidance only and depend on the composition size quantity of food and the cookware e Use almost the same recipe if you cannot find the settings for your recipe e Start the cooking with the cold oven if the data in the tables does not recommend dif ferently e Increase the amount of water for rice to the ratio 1 1 5 1 2 contrary to the specifica tions in the table Steam water table 400 I 25 600 25 40 Helpful hints and tips 800 40 50 1 The times are f
15. ce e 75 g butter e 50g flour 500 ml milk e salt pepper and nutmeg Put together with e 3 tablespoons butter e 250 g green lasagne e 50 g Parmesan cheese grated e 50 g Emmental cheese grated Method e Using a sharp knife cut the bacon from the rind and gris the onion and carrot clean the celery dice al vegetables le and cut into fine dice Peel finely Heat the oil in a casser ole saut the bacon and the diced vegetables while stirring constantly to break up and deglaze with the meat stock Season the mea and pepper and simmer with the lid on over a meantime prepare the B chamel sauce Melt until golden stirring constantly Gradually pour in the mi sauce with tomato pur e the herbs salt low heat for about 30 minutes In the he butter in a pan add the flour and cook the sauce with salt pepper and nutmeg and s immer with k stirring constantly Season out a lid for about 10 minutes Grease a large rectangular ovenproof dish with 1 tablespoon of butter Layer alternately Helpful hints and tips a layer of pasta sheets meat sauce B chamel sauce and mixed cheese in the dish The last layer should be a layer of B chamel sauce sprinkled with cheese Place the rest of the butter in small knobs on the top of the dish 11 DOUGH PROVING You can use this automatic function with any recipe for yeast dough you like It gives you a good atmosphere for rising Pot the dough into a
16. d e Cut 8 slits lengthwise all around the veal knuckle Cut four slices of cooked ham in half and place in the slits Mix oil salt paprika and basil together and spread over the veal knuckle Put the veal knuckle into a roasting tin and spread the mushrooms over it Add soup vegetables and water to the veal knuckle the bottom should be covered to a depth of 10 15 mm 9 RICE Ingredients e 200 g long grain rice e 50 g wild rice e saltand pepper e 2 teaspoons vegetable stock e 600 ml water e 1 small red pepper e 2 teaspoons brown sugar e 2 teaspoons tomato paste e 400 ml beef stock Ingredients e 200 g long grain rice e 50g wild rice e salt and pepper e 2 teaspoons vegetable stock e 600 ml water e 1 small red pepper e 2 teaspoons brown sugar Helpful hints and tips e 2 teaspoons tomato paste e 400 ml beef stock After cooking e 1 small tin sweetcorn 150g e Drain sweetcorn and add to the cooked rice Method e Put long grain rice wild rice salt pepper vegetable stock and water in a bowl half an hour before cooking Prepare pepper cut into small dice and add to the rice and then cook 10 LASAGNE Ingredients for the meat sauce e 100 g streaky bacon e 1 onion e 1 carrot 100 g celery 2 tablespoons olive oil 400 g mince a mixture of beef and pork 100 ml meat stock 1 small tin tomatoes chopped about 400 g e oregano thyme salt and pepper Ingredients for the B chamel sau
17. eg of venison 70 75 C Fish Salmon 65 70 C Trouts 65 70 C RECIPE MENU i The display shows oven levels and pre set cooking times for every automatic recipe Automatic programmes Programme number Programme name 1 VEGETABLES TRADITIONAL 2 POTATO GRATIN 3 FARMER BREAD 4 ROLLS 5 FILLET OF FISH 6 STUFFED FISH TROUT 7 PLUM DUMPLING 8 VEAL KNUCKLE 9 RICE 10 LASAGNE 11 DOUGH PROVING 112 ROAST BEEF 13 ROAST PORK 14 ROAST VEAL 5 ROAST LAMB 16 ROAST GAME 17 CHICKEN WHOLE 18 PIZZA 19 QUICHE LORRAINE 20 LEMON SPONGE CAKE 21 CHEESE CAKE 22 CANNELLONI CONVENIENCE CAKE N w Helpful hints and tips Programme number Programme name 24 CONVENIENCE PIZZA 25 CONVENIENCE POTATO TYPES 1 VEGETABLES TRADITIONAL Cookware e Any kind of cookware that is heat resistant to at least 100 C can be used Ingredients 400 g cauliflower 200 g carrots 200 g kohlrabi 200 g yellow and red peppers Method Rinse cauliflower and divide into florets Peel carrots and kohlrabi and cut into bite sized pieces Wash the pepper and cut into strips Place all vegetables into an open dish and cook without adding water It is possible to do without salt and other seasonings with this method of cooking 2 POTATO GRATIN Ingredients 1000 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
18. f spinach chopped e 100 g cr me fraiche e 200 g fresh salmon cubed e 200 g Nile perch cubed e 150 g shrimps e 150 g mussel meat e salt pepper e 50 g Parmesan cheese grated e 150 g Emmental cheese grated Ingredients for the B chamel sauce e 75 g butter e 50g flour e 500 ml milk e salt pepper and nutmeg Put together with e 1 packet cannelloni e 50 g Parmesan cheese grated e 150 g Emmental cheese grated Method e Place chopped onions and butter in a pan and cook gently until transparent Add chop ped leaf spinach and briefly cook gently Add cr me fraiche mix and then leave to cool In the meantime prepare the B chamel sauce Melt the butter in a pan add the flour and cook until golden stirring constantly Gradually pour in the milk stirring constantly Sea son the sauce with salt pepper and nutmeg and simmer without a lid for about 10 mi nutes Add salmon perch shrimps mussel meat salt and pepper to the cooled spinach and mix Grease a large rectangular ovenproof dish with 1 tablespoon of butter Fill the cannelloni with the spinach mixture and place in the baking dish Place B chamel sauce between each row of cannelloni The last layer should be a layer of B chamel sauce sprinkled with cheese Place the rest of the butter in small knobs on the top of the dish 23 CONVENIENCE CAKE The instructions regarding time and temperature are on the packaging Follow the manu facture s instructio
19. ipolatas 80 1 The times are for guidance only Eggs 96 800 150 500 800 150 800 300 800 300 800 700 400 515 615 25 3 2 60 70 2 80 90 2 90 110 2 110 120 2 15 20 2 E Water in the wa Eggs hard boiled Eggs medium boiled Eggs soft boiled 96 1 The times are for guidance only 96 True Fan Cooking and Full Steam in succession 450 400 18 21 13 16 2 i 12 2 You can cook meat vegetables and accompaniments one after the other by combining functions All components are ready to serve at the same time e Use True Fan Cooking function to initially roast the food MENA Helpful hints and tips e Put prepared vegetables and accompaniments in oven proof dishes Put in the oven with the roast e Cool down the oven to a temperature of around 80 C To cool down the appliance quicker open the oven door to the first position for approximately 15 minutes e Start the Full Steam function and cook it all together until ready True Fan care Full Steam Roast beef 1 kg 180 60 70 40 50 Brussels sprouts 40 50 3 polenta Roast pork 1 kg 180 60 70 30 40 1 Potatoes vegeta 30 40 3 bles gravy Roast veal 1 kg 180 50 60 30 40 1 Rice vegetables 30 40 3 Half Steam Heat Half Steam Heat Water amount about 300 ml Type of Food Temperature in C Time in mins Oven level Custard flan in indi vidual dishes 3 B E B
20. lander insert pour hot water and vinegar over them 7 PLUM DUMPLING For the dough the ingredients should be at room temperature e 125 ml milk e 20g sugar e 1 small packet dried yeast 1 packet vanilla sugar e 300 g flour e 30 g sugar e 30 g butter e 1 egg yolk e 1 whole egg e 1 packet vanilla sugar e alittle lemon zest e plum jam After cooking e 50 g butter e 50 g ground poppy seeds e icing sugar Other e greased dish Method e Put milk and sugar in a saucepan and warm slightly on a cooking ring Add dried yeast and stir Then leave to stand for approx 30 minutes Put flour sugar butter egg yolk egg vanilla sugar and a little lemon zest into a mixing bowl Add the milk and the yeast and knead to a workable dough Cover dough with a cloth and leave to rise for another 45 minutes Then cut the dough into dumplings about 80g using a spoon press flat Helpful hints and tips with your hand and fill with 1 teaspoon of plum jam Pull up the edges of the dough and cover the jam with dough and then shape into a ball Put the balls into a greased dish cover and leave to rise for another 45 minutes and then put into the oven 8 VEAL KNUCKLE Ingredients e 1 hind knuckle of veal 1 5 2 kg e 4slices cooked ham e 2 tablespoons oil e 1 teaspoon salt e 1 teaspoon sweet noble paprika e 1 2 teaspoon basil e 1 small tin sliced mushroom e soup vegetables carrot leek celery parsley e water Metho
21. lour Knead all ingredients into a workable dough Leave the dough to rise until it doubles in volume Cut the dough into pieces form into rolls and place on the greased baking tray or patisserie tray special accessory Leave rolls to rise again for approx 25 minutes Be fore baking cut a cross in the rolls Sprinkle with poppy caraway or sesame seeds if de sired 5 FILLET OF FISH Ingredients e 600 700 g perch pike salmon or sea trout fillet e 150 g grated cheese e 250 ml cream e 50 g breadcrumbs e 1 teaspoon tarragon e Chopped parsley e Salt pepper e Lemon e Ovenproof dish Helpful hints and tips Method e Sprinkle the fish fillet with lemon juice and leave it to marinate for a while Then dab off surplus juice using kitchen paper Then season the fish fillets on both sides with salt and pepper Then place fish fillets in the buttered ovenproof dish Mix together grated cheese chopped parsely tarragon breadcrumbs and cream Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture 6 STUFFED FISH TROUT Ingredients e 4 trout of 250 300 g each e lemon juice pepper salt Method e Wash the trout well inside and out sprinkle with lemon juice season and place in stain less steel dishes with punched inserts with 2 trout per dish Serve with toasted flaked almonds Steamed trout variation Before the trout are placed in the stainless steel dishes with co
22. lt 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 Method Place flour butter eggs and spices in a mixing bowl and mix to a smooth pastry Put the pastry in the fridge for a few hours Then roll out the pastry and place in the greased black baking tin Prick the bottom with a fork Spread the bacon on the pastry To make the filling mix the eggs the sour cream and the seasoning together Then add the cheese Black baking tin greased diameter 28 cm 20 LEMON SPONGE CAKE Ingredients for the mixture 250 g butter 200 g sugar 1 packet vanilla sugar approximately 8 g 1 pinch salt 4 eggs 150 g flour 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 Helpful hints and tips Method Breadcrumbs for coating baking tin Place butter sugar lemon peel vanilla sugar and salt in a mixing bowl and cream to gether 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 Put the mixture into the greased and breadcrumbed baking tin smooth out and put in the oven After baking mix lemon juice and icing sugar Turn the cake out onto a piece of alumini u
23. m foil Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out Pierce the cake with a wooden chopstick and brush on the glaze Then leave the cake for a while to soak up the glaze 21 CHEESE CAKE Ingredients for the base 150 g flour 70 g sugar 1 packet vanilla sugar approximately 8 g 1 egg 70 g softened butter Ingredients for the cheese cream 3 egg whites 50 g raisins 2 tablespoons rum 750 g low fat quark 3 egg yolks 200 g sugar juice of one lemon 200 g creme fraiche 1 packet of custard powder vanilla flavour Other Black springform baking tin with 26 cm diameter greased 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 spring form 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 mix er until forming peaks Wash the raisins let them drain well sprinkle with the rum and leave to soak Put low fat quark egg yolks sugar lemon juice creme fraiche and the cus tard powder in a mixing bowl and mix together well To finish carefully fold the beaten egg whites and the raisins into the quark mixture 22 CANNELLONI Helpful hints and tips Ingredients for the filling e 50 g onions chopped e 30 g butter e 350 g lea
24. ns 24 CONVENIENCE PIZZA The instructions regarding time and temperature are on the packaging Follow the manu facture s instructions 25 CONVENIENCE POTATO TYPES The instructions regarding time and temperature are on the packaging Follow the manu facture s instructions Information on acrylamides Important According to the newest scientific knowledge if you brown food specially the one which contains starch acrylamides can pose a health risk Thus we recommend that you cook at the lowest temperatures and do not brown food too much www aeg com shop 892945415 E 502010 es ke ke e De C
25. nutes with one litre jars stop the oven or decrease the temperature to 100 C see the table Soft fruit Preserve Temperature in C Strawberries blueber ries raspberries ripe 160 170 35 45 gooseberries Cooking time until Continue to cook at simmering tn mins 100 C in mins Stone fruit ae Cooking time until Continue to cook at Preserve Temperature in C 3 Spe te eR IP AIT simmering in mins 100 C in mins Pears guinces plums 160 170 35 45 10 15 Helpful hints and tips Vegetables nd Cooking time until Continue to cook at Preserve Temperature in C A E Aai simmering in mins 100 C in mins Carrots 160 170 50 60 5 10 Cucumbers 160 170 50 60 Mixed pickels 160 170 50 60 5 10 Kohlrabi peas aspara gus 160 170 50 60 15 20 1 Leave standing in oven when switched off Core temperature sensor table Beef 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 Shoulder of pork ham joint neck 80 82 C Chop saddle smoked pork loin 75 80 C Meat loaf 75 80 C Veal Roast veal 75 80 C Knuckle of veal 85 90 C Mutton lamb Leg of mutton 80 85 C Saddle of mutton 80 85 C Roast lamb leg of lamb 70 75 C Game Saddle of hare 70 75 C Leg of hare 70 75 C Whole hare 70 75 C Saddle of venison 70 75 C Helpful hints and tips L
26. omatic programmes with weight input Setting range for the weight between 1 000 and 3 000 g Method e 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 17 CHICKEN WHOLE Settings e Automatic programmes with weight input Setting range for the weight between 900 and 2100 g Method e Place chicken in an ovenproof dish and season to taste After about 30 minutes turn the roast A reminder is displayed 18 PIZZA Ingredients for the dough e 149 yeast e 200 ml tepid water e 300 g flour e 3 gsalt e 1 tablespoon oil Ingredients for the topping e 1 2 small tin tomatoes chopped e 200 g Emmental cheese grated e 100 g salami e 100 g cooked ham e 150 g mushrooms tinned e 150 g Feta cheese e oregano Method e 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 Helpful hints and tips 19 QUICHE LORRAINE Ingredients for the pastry 200 g flour 2 eggs 100 g butter 1 2 teaspoon sa
27. or guidance only Full Steam Eco Steam WARNING Do not open the appliance door when the function is active Risk of burns The function is suitable for all types of food fresh and frozen You can use it for cooking warming defrosting poaching or blanching vegetables meat fish pasta rice sweet corn semolina and eggs Cooking of menus You can prepare complete set in one go To avoid under or over cooked dishes choose those which require similar cooking times Use the largest amount of water specified for individual component Put the dishes on the oven shelves in the suitable cook ware Adjust the gap between the dishes to let the steam circulate Sterilisation e With this function you can sterilise containers e g baby bottles e 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 e Fill the drawer with the maximum amount of water and set a time of 40 min Vegetables Artichokes 50 60 Auberginen 96 450 15 25 2 Cauliflower 96 600 35 45 2 whole Cauliflower flor 96 500 25 30 2 ets Broccoli whole 96 550 30 40 2 Broccoli florets 96 400 20 25 2 Mushroom slices 96 400 15 20 2 Peas 96 450 20 25 2 Fennel 96 600 35 45 2 Carrots 96 600 35 45 2 Kohlrabi strips 96 550 30 40 2 Peppers strips 96 400 20 25 2 Leeks rings 96 500 25535 2 Green beans 96 550 35 45 2 HS Helpful hints and tips Water in the wa L
28. r s instruc g Grilling tions Sane as per manufac as per manufac Baguettes Cookin 3 turer s instruc turer s instruc g tions tions Conventional as per manufac as per manufac Fruit flans Cookin 3 turer s instruc turer s instruc g tions tions 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 Open the appliance door and let the appliance cool down After that finish the drying process Helpful hints and tips Vegetables Beans 60 70 3 1 4 6 8 Peppers 60 70 3 1 4 5 6 UR for 60 70 3 1 4 5 6 Mushrooms 50 60 3 1 4 6 8 Herbs 40 50 3 1 4 Dod Fruit Lo Ovenlevel level vi in ae Food to be dried Temperature in E A Plums 60 70 8 10 Apricots 60 70 3 PA 8 10 Apple slices 60 70 3 1 4 6 8 Pears 60 70 3 1 4 6 9 Preserving Things to note e Use only preserve jars of the same dimensions available on the market e Do not use jars with twist off and bayonet type lids or metal tins e Use the first shelf from the bottom for this function e 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 mi
29. u 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 e We recommend to use the lower temperature the first time e If you cannot find the settings for a special recipe look for the one that is almost the same MIA Helpful hints and tips e Baking time can be extended by 10 15 minutes if you bake cakes on more than one lev el e Cakes and pastries at different heights do not always brown equally at first If this oc curs do not change the temperature setting The differences equalize during the baking procedure Tips on baking The cake is not browned Wrong oven level Place cake lower enough underneath The cake sinks becomes soggy umpy streaky Oven temperature too high Use a slightly lower setting Set a longer baking time Bak ing times cannot be reduced by setting higher tempera tures The cake sinks becomes soggy umpy streaky Baking time too short Use less liquid Pay attention to Too much liquid in the mixture mixing times especially if using mixing machines The cake sinks becomes soggy umpy streaky Cake is too dry Oven temperature too low Set oven temperature higher Cake is too dry Baking time too long Set a shorter baking time Oven temperature too high and Seta lower oven temperature Cale browns ITY baking time too short and a longer baking time Spread the mixture evenly on
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