Aeg-Electrolux B9879-5-M Recipe book

Brand: Aeg-Electrolux

Model: B9879-5-M

Type: Recipe book

Tables, Tips and Recipes

Built-in oven

Contents2

Contents

Usage, Tables and Tips 4

Baking 4

Baking Tables 6

Table: Desserts 8

Table for Bakes and Gratins 10

Frozen Ready Meals Table 10

Roasting 11

Table: Meat, roasting, casseroles 12

Table: Roasting, casseroles, au gratin 13

Meat Probe Table 14

SLOW COOK 15

Table SLOW COOK 15

Grill sizes 16

Grilling table 16

Defrosting 17

Defrosting table 17

Meat programmes 18

RECIPE MENU 19

BAKING RECIPES 19

LEMON SPONGE CAKE 19

SWEDISH CAKE 20

SPONGE CAKE 20

CHEESE CAKE 21

FRUIT CAKE 22

STREUSEL PLAIT 23

YEAST PLAIT 24

WHITE BREAD 25

ROASTING RECIPES 26

PIZZA (for one baking tray or 2 round tins) 26

POTATO GRATIN 27

ONION TARTE 28

QUICHE LORRAINE 29

LASAGNE 30

CANNELLONI 31

MEAT CASSEROLE 32

FISH STEAKS 32

3Contents

OTHER RECIPES 33

POWDER CAKE 33

FROZEN PIZZA 33

PRESERVING 33

DRYING HERBS 35

Usage, Tables and Tips4

Usage, Tables and Tips

Baking

Oven function: TRUE FAN or CONVENTIONAL

Baking tins

• For CONVENTIONAL dark metal and non-stick tins are suitable.

• For TRUE FAN bright metal tins are also suitable.

Oven levels

• Baking with CONVENTIONAL is possible on one oven level.

• Using TRUE FAN you can bake on up to 3 baking trays at the same time:

1 baking tray:

e.g. oven level 3

1 cake tin:

e.g. oven level 1

2 baking trays:

e. g. oven levels 1 and 3

3 baking trays:

oven levels 1, 3 and 5

5Usage, Tables and Tips

General Instructions

• Insert the tray with the bevel at the front.

• With CONVENTIONAL or TRUE FAN you can also bake with two tins next to one

another on the oven shelf at the same time. This does not significantly in-

crease baking time.

3 When frozen foods are used the trays inserted may distort during cooking. This

is due to the large difference in temperature between the freezing temperature

and the temperature in the oven. Once the trays have cooled the distortion will

disappear again.

How to use the Baking Tables

The tables give the required temperature settings, baking times and oven shelf

levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will depend on

the consistency of pastry or mixture, the number and the type of baking tin.

• We recommend using the lower temperature the first time and then if neces-

sary, for example, if a deeper browning is required, or baking time is too long,

selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the one that is

most similar.

• If baking cakes on baking trays or tins on more than one level, baking time can

be extended by 10-15 minutes.

• Moist recipes (for g. pizzas, fruit flans, etc.) are baked on one level.

• Cakes and pastries at different heights may brown at an uneven rate at first. If

this occurs, please do not change the temperature setting. Different rates

of browning even out as baking progresses.

• Your new oven may bake or roast differently to your previous appliance. So

adapt your normal settings (temperature, cooking times) and oven shelf levels

to the recommendations in the following tables.

2 With longer baking times, you can switch the oven off about 10 minutes before

the end of the baking time, in order to utilise the residual heat.

Unless otherwise stated, the values given in the tables assume that cooking is

started with the oven cold.

Usage, Tables and Tips6

Baking Tables

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

Using cake tins

Cakes in Pound Cake tins TRUE FAN 1 150-160 1:00-1:10

Sandcakes/

Cakes in loaf tins

TRUE FAN 1 150-160 1:15-1:30

Madeira cake TRUE FAN 1 150-160 1:00-1:10

Dundee cake TRUE FAN 1 130-140 2:30-3:00

CONVENTIONAL 1 140-150

Large Christmas cake (10“) TRUE FAN 1 130 4:30-5:00

CONVENTIONAL 1 130-140

Victoria Sandwich TRUE FAN 3 160 0:25-0:35

CONVENTIONAL 3 180-190

Pastry cases TRUE FAN 3 180-190 0:10-0:25

Bakewell tart TRUE FAN 3 160-170 0:45-0:55

Swiss roll CONVENTIONAL 3 180-200

0:10-0:15

Flans & quiches TRUE FAN 1 170-180 0:30-0:50

CONVENTIONAL 1 180-200

Using baking sheets

Short bread TRUE FAN 3 140-150 0:40-0:50

CONVENTIONAL 3 150-170

Biscuits TRUE FAN 3 150-170 0:15-0:25

CONVENTIONAL 3 180-200

Macaroons TRUE FAN 3 140-150 0:25-0:35

CONVENTIONAL 3 150-170

Apple strudel TRUE FAN 3 170-180

0:30-0:50

Choux pastry buns CONVENTIONAL 3 200-210

0:20-0:35

Buns / cup cakes TRUE FAN 3 150-160

0:25-0:35

CONVENTIONAL 3 190-210

Scones TRUE FAN 3 200 0:10-0:15

CONVENTIONAL 3 220-240

Meringues CONVENTIONAL 3 100-120 3:30-4:30

Sausage rolls TRUE FAN 3 170-180

0:20-0:35

CONVENTIONAL 3 210-220

7Usage, Tables and Tips

Baking on more than one oven level

Pizza TRUE FAN 4 180-200 0:30-0:50

CONVENTIONAL 4 200-200

Bread

Wholemeal bread CONVENTIONAL 1 220-240 0:40-0:45

White bread CONVENTIONAL 1 210-230 0:40-0:45

1) Pre-heat oven

Type of baking

TRUE FAN TRUE FAN

Time

Hours:

Mins.

Shelf positions from bottom

Tempe-

rature in °C

2 levels 3 levels

Cakes/pastries/biscuits on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1) Pre-heat the oven!

0:35-0:60

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Biscuits

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge mix-

ture

1/3 --- 160-170 0:25-0:40

Pastries made with egg white,

meringues

1/3 --- 80-100 2:10-2:50

Macaroons 1/3 --- 100-120 0:40-1:20

Biscuits made with yeast dough 1/3 --- 160-170 0:30-0:60

Puff pastries 1/3 --- 170-180

0:30-0:50

Rolls 1/4 --- 160 0:30-0:45

Small cakes (20per tray) 1/4 --- 140

0:25-0:40

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

Usage, Tables and Tips8

Tips on Baking

Table: Desserts

Baking results Possible cause Remedy

The cake is not browned

enough at the bottom

Wrong shelf level Place cake on a lower shelf

The cake sinks (becomes

soggy, lumpy, streaky)

Oven temperature too high Use a slightly lower temperature

setting

Baking time too short Increase baking time

Baking times cannot be re-

duced by setting higher tem-

peratures

Too much liquid in the dough/mix-

ture

Use less liquid

Pay attention to mixing times,

especially if using mixing ma-

chines

Cake is too dry Oven temperature too low Increase oven temperature

Baking time too long Shorten baking time

Cake browns unevenly Oven temperature too high and

baking time too short

Set a lower temperature and in-

crease baking time

Dough/mixture is unevenly distrib-

uted

Spread the dough/mixture even-

ly on the baking tray

Cake is not cooked with-

in the baking time set

Temperature too low Use a slightly higher tempera-

ture setting

Desserts

TRUE FAN Time

Shelf position

Temperature

°C

Hr. : Min.

Apple pie 3 180-190 0:45-050

Rice pudding 3 130-140 2:00-2:30

Fruit crumble 3 160 0:50-1:10

Pineapple upside down cake 3 160 0:35-0:45

Pavlova 3 130 1:00-1:10

Baked custard 3 150-160 0:45-1:00

Baked apples 3 160-170 0:40-1:00

Bread and butter pudding 3 170-180 0:40-0:55

Apple charlotte 3 180-190 0:40-0:55

Soufflé - sweet/savoury 3 170-190

1) Pre-heat oven

0:30-0:45

9Usage, Tables and Tips

FAN BAKING table

Type of baking Shelf position

Temperature

°C

Time

Hr: Mins.

Pizza (thin crust) 1 180 - 200

1) Pre-heat the oven

20 - 30

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on the tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

10 - 20

Puff pastry flan 1 160 - 180

40 - 50

Flammekuchen (Pizza-like dish

from Alsace)

1 250 - 270

12 - 20

Piroggen (Russian version of cal-

zone)

1 180 - 200

15 - 25

Usage, Tables and Tips10

Table for Bakes and Gratins

Frozen Ready Meals Table

Dish Oven function

Shelf

position

Temperature

°C

Time

Hr: Mins.

Pasta bake CONVENTIONAL 1 180-200 0:45-1:00

Lasagne CONVENTIONAL 1 180-200 0:25-0:40

Vegetables au gratin

1) Pre-heat the oven

ROTITHERM 1 160-170 0:15-0:30

Baguettes topped with

melted cheese

ROTITHERM 1 160-170 0:15-0:30

Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60

Fish bakes CONVENTIONAL 1 180-200 0:30-1:00

Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00

Food to be

cooked

Oven function

Shelf

position

Temperature

°C

Time

Frozen pizza CONVENTIONAL 3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Chips

(300-600 g)

1) Comments: Turn chips 2 or 3 times during cooking

ROTITHERM 3 200-220

as per manufac-

turer’s instruc-

tions

Baguettes CONVENTIONAL 3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Fruit flans CONVENTIONAL 3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

11Usage, Tables and Tips

Roasting

Oven function: TRUE FAN, CONVENTIONAL or ROTITHERM.

Roasting dishes

• Any heat-resistant ovenware is suitable for roasting. (Please read the manu-

facturer's instructions.)

• Large roasting joints can be cooked directly in the tray or on the shelf with

the tray placed below

• For all lean meat, we recommend roasting these in a roasting tray with a

lid. This makes 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.

3 Tips on using the roasting chart

The figures in the following table are for guidance only.

• We recommend cooking meat and fish over 1 kg in weight in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recom-

mend placing some water in the roasting pan.

• Turn the meat as required (after about 1/2 - 2/3 of cooking time).

• Baste large roasting joints and poultry several times during the cooking time.

This will give better roasting results.

• Switch off the oven approx. 10 minutes prior to the end of the cooking time in

order to use the residual heat.

Usage, Tables and Tips12

Table: Meat, roasting, casseroles

Meat Oven functions

Shelf po-

sition

Tempera-

ture

°C

Time

Hr. : Min.

Pork

Shoulder; leg; rolled;

boned spare rib;

loin of pork

ROTITHERM 1 170-180 0:30-0:35

per 450 g/1 lb plus

30-35 mins

Beef

Inexpensive cuts ROTITHERM 1 160-170 0:35-0:40

per 450 g/1 lb

plus 15-20 mins

Prime cuts

-rare ROTITHERM 1 150-160

1) Pre-heat oven

0:15-0:20

per 450 g/1 lb

plus 15-20 mins

-medium ROTITHERM 1 150-160 0:20-0:25

per 450 g/1 lb

plus 25-25 mins

-well done ROTITHERM 1 150-160 0:30-0:35

per 450 g/1 lb

plus 25-30 mins

Yorkshire pudding

- small TRUE FAN 3 200

0:10-0:15

- large TRUE FAN 1 180 -190

0:30-0:40

Lamb ROTITHERM 1 150-160 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

Veal ROTITHERM 1 170-180 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

13Usage, Tables and Tips

Table: Roasting, casseroles, au gratin

Poultry, Game,

Fish, Vegetables

Quantity ap-

prox.

Oven function Shelf

position

Tempera-

ture

°C

Time

Hr. : Min.

Casseroles, miscellaneous

Casseroles 1 kg/2 lbs TRUE FAN 1 150 2:30-3:00

1 kg/2 lbs CONVEN-

TIONAL

1 160-170

Lancashire Hot Pot 1 kg/2 lbs CONVEN-

TIONAL

1 180-190 2:15-2:30

Moussaka 1 kg/2 lbs TRUE FAN 1 170-180 0:40-0:50

Meat Loaf 675 g/1.5 lbs ROTITHERM 1 160-170 1:00-1:10

Poultry / Game

Chicken 1 kg/2 lbs ROTITHERM 3 190-210 0:50-1:10

Chicken 1.5 kg/3 lbs ROTITHERM 1 190-210 1:15-1:30

Duck 1.5-2 kg/3.5-4

lbs

ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg/ 8-10

lbs

ROTITHERM 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg/ 5-7

lbs

ROTITHERM 1 160-180 1:45-2:30

Turkey 4-6 kg/

8-13 lbs

ROTITHERM 1 140-160 2:30-4:00

Pheasant, Wild

Duck, Rabbit

1 kg/2 lbs CONVEN-

TIONAL

3 210-220 0:30-1:00

Partridge/Pigeon per 300-500g ROTITHERM 3 200-220 0:30-0:50

Fisch (baked, steamed)

Whole fish 1-1.5 kg/

2-3 lbs

CONVEN-

TIONAL

1 210-220 0:45-1:15

Fish pies, bakes 750 g-1 kg/

1.5-2 lbs

ROTITHERM 3 180-200 0:30-1:00

Vegetables

Stuffed pepper/

aubergines

--- TRUE FAN 1 180-190 0:30-1:00

Au gratin dishes --- ROTITHERM 3 180-190 0:15-0:45

Usage, Tables and Tips14

Meat Probe Table

Food to be cooked Meat core temperature

Beef

Rib steak or filet steak, rare

medium

well done

45 - 50 °C

60 - 65 °C

75 - 80 °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 75 - 80 °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

Haunch of venison 70 - 75 °C

15Usage, Tables and Tips

SLOW COOK

Oven function: SLOW COOK.

With the oven function SLOW COOK, meat becomes beautifully tender and re-

mains particularly succulent.

We recommend SLOW COOK for pieces of tender, lean meat and fish.

SLOW COOK is not suitable for pot roasts or fatty roast pork, for example.

The oven heats up to the selected or pre-set temperature. When this tempera-

ture is reached, an acoustic signal sounds. After that the oven automatically

switches to a lower temperature to continue cooking.

We recommend SLOW COOK ONE for smaller pieces of meat.

SLOW COOK TWO

is recommended for larger pieces of meat.

3 When using the SLOW COOK oven function, always cook dishes without a cov-

er.

1. Sear the meat to be roasted in a pan on each side over a very high heat for 1-2

mins.

2. Place meat in a roasting dish or directly on the over shelf with a with a tray un-

derneath to catch the fat.

3. Place in the oven. Select oven function SLOW COOK, if necessary, select SLOW

COOK TWO using the button and cook until done (see Table).

Table SLOW COOK

Food to be cooked

Weight

Setting Shelf position

Total time

mins.

Roast beef 1000-1500 SLOW COOK TWO 1 90-110

Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110

Roast veal 1000-1500 SLOW COOK TWO 1 100-120

Steaks 200 - 300 SLOW COOK ONE 3 20-30

Usage, Tables and Tips16

Grill sizes

Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature

setting

1 Important: Always grill with the oven door closed.

3 The empty oven should always be pre-heated with the grill functions for 5

minutes.

• For grilling, place the shelf in the recommended shelf position.

• Always insert the tray for collecting the fat into the first shelf position

from the bottom.

• The grilling times are for guidance only.

• Grilling is particularly suitable for flat pieces of meat or fish.

Grilling table

Food to be grilled Oven level

Grilling time

1st side 2nd side

Burgers 4 8-10 mins. 6-8 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Fillet of beef, roast beef

(approx. 1 kg)

3 10-12 mins. 10-12 mins.

Toast

1) Do not pre-heat

3 4-6 mins. 3-5 mins.

Toast with topping 3 6-8 mins. ---

17Usage, Tables and Tips

Defrosting

Oven function: DEFROST (no temperature setting)

• Unpack the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen the de-

frosting time.

• For defrosting, place the shelf on the 1st oven level from the bottom.

Defrosting table

Food

Defrosting

time

Min.

Further de-

frosting time

(mins.)

Comments

Chicken, 1000 g 100-140 20-30

Place the chicken on an upturned saucer

placed on a large plate.

Halfway through the time, turn it over

Meat, 1000 g 100-140 20-30 Halfway through the time, turn it over

Meat, 500 g 90-120 20-30 Halfway through the time, turn it over

Trout, 150g 25-35 10-15 ---

Strawberries, 300g 30-40 10-20 ---

Butter, 250g 30-40 10-15 ---

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

Cream that is still slightly frozen in part

can still be whipped

Flan/gateau, 1400g 60 60 ---

Meat programmes18

Meat programmes

Ovenware for roasting

• For roasting use a roasting pan or a roaster.

3 Oven levels and weight are shown in the display for every meat programme.

Cookware Addition of fluid

Meat programmes with weight input

POULTRY open ---

PORK open 2-4 cm

BEEF covered 1-2 cm

VEAL covered 1-2 cm

GAME covered 1-2 cm

Meat programmes with meat probe

TOP SIDE BEEF open ---

BEEF SCAN open ---

PORK JOINT open ---

VEAL open ---

LAMB JOINT open ---

GAME open ---

BONED POULTRY open ---

19RECIPE MENU

RECIPE MENU

Oven levels and the pre-set cooking time are shown in the display for every au-

tomatic recipe.

BAKING RECIPES

LEMON SPONGE CAKE

For the mixture:

– 250 g butter

– 200 g sugar

– a few drops of vanilla essence

– 1 pinch salt

– 4 eggs

– 150 g flour

– 150 g cornflour

– 1 level teaspoon baking powder

– grated peel of 2 lemons

Glaze:

– 125 ml lemon juice

– 100 g icing sugar

Black square baking tin, 30 cm long

Margarine for greasing

Flour for coating baking tin

Place butter, sugar, lemon peel, vanilla essence and salt in a mixing bowl and

beat. Then add the eggs one at a time and beat the mixture again.

Add the flour and cornflour mixed with the baking powder to the foaming mix-

ture and fold in.

Put the mixture into the greased and bread-crumbed baking tin, smooth and put

in the oven.

After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of

aluminium 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 cocktail stick and brush on the glaze.

Then leave the cake to soak for a while.

RECIPE MENU20

SWEDISH CAKE

For the mixture:

– 5 eggs

– 340 g sugar

– 100 g melted butter

– 360 g flour

– 3 teaspoons baking powder

– a few drops of vanilla essence

– 1 pinch salt

– 200 ml cold water

Round springform baking tin 28 cm,

Black plate, bottom lined with baking parchment

Place sugar, eggs, vanilla essence and salt in a mixing bowl and beat for 5 minutes until

foamy. Then add the melted butter to the mixture and fold in.

Add the flour with the baking powder mixed into it into the mixture and stir in.

Finally add the cold water and mix everything well.

Put the mixture into the baking tin, smooth it down and put in the oven.

SPONGE CAKE

For the mixture:

– 200 g butter

– 100 g sugar

– 100 g icing sugar

– a few drops of vanilla essence

– 1 pinch salt

– 4 eggs

– 400 g self raising flour

– 125 ml milk

– 50 g cocoa

– Juice of half a lemon

Black ring cake tin

Margarine for greasing

Breadcrumbs for coating baking tin

Place butter, sugar, lemon juice, vanilla essence and salt in a mixing bowl and beat to-

gether. Then add the eggs one at a time and beat the mixture again.

Add the flour and the milk to the mixture and fold in.

Put half of the mixture into the greased and breadcrumbed baking tin. Mix the other

half of the mixture with the cocoa and put it onto the yellow mixture. Use a fork to mix

the dark mixture in swirls under the yellow mixture and then smooth out. Then place in

the oven.

Page is loading ...

Aeg-Electrolux B9879-5-M Recipe book

Aeg-Electrolux B9879-5-M Recipe book

Aeg-Electrolux B9879-5-M Recipe book

Related papers

Other documents