Aeg-Electrolux B9820-4-A User manual

Tables, Tips and Recipes

Built In Fan / Steam Oven

2

Contents

Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Cooking with steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

VIGOROUS STEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

VIGOROUS STEAM table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

PROFI HOT AIR and VIGOROUS STEAM in combined . . . . . . . . . . . . . . . . 6

PROFI HOT AIR and VIGOROUS STEAM in combined table . . . . . . . . . . . 7

INTERVAL PLUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

INTERVAL PLUS Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

INTERVAL STEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

INTERVAL STEAM table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Baking Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Table: Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Table: Meat, roasting, casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Table: Roasting, casseroles, au gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Grill sizes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

3

ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . 34

POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

MEAT CASSEROLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

4

Usage, Tables and Tips

Cooking with steam

For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL

PLUS or INTERVAL STEAM.

1 Warning: During VIGOROUS STEAM, do not under any circum-

stances open the oven door.

1 Important: Only water can be used as the liquid.

Cookware for steam cooking

• Cookware made of an appropriate heat and corrosion resistant mate-

rial is suitable for steam cooking.

• Chrome steel food containers are also very suitable. (See special ac-

cessories).

Oven levels

• The appropriate oven level can be found in the following table. Oven

levels are counted from the bottom to the top.

General instructions

• For cooking times longer than 30 minutes or when cooking larger

quantities of food, top up the water, if necessary.

• With the oven function VIGOROUS STEAM take out the grease filter;

otherwise, cooking time is longer.

• If the appliance is not used for prolonged periods, thoroughly rinse

out the water drawer, connecting hoses and steam generator (see

chapter Care and Cleaning).

Notes on the tables

The following tables give the required temperature settings, cooking

times and oven levels for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will

depend on the composition and size of the food to be cooked, the

quantity and type of ovenware.

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

one that is most similar.

• Unless otherwise stated, the values given in the tables assume that

cooking is started with the oven cold.

5

VIGOROUS STEAM

The VIGOROUS STEAM method of preparation is suitable for all types of

food, fresh or frozen. It can be used for cooking, warming, defrosting,

poaching, or blanching vegetables, meat, fish, pasta, rice, sweet corn,

semolina and eggs.

A complete menu can be prepared at one time, on the serving dishes,

irrespective of quantity or cooking time.

For information, see Table.

VIGOROUS STEAM table

Type of food

VIGOROUS STEAM

Water via wa-

ter drawer

ml

Tempe-

rature

°C

Oven

level

Time in

mins.

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 550 96 2 35-40

Cornmeal (polenta, with liquid

1:3)

550 96 2 35-40

Jacket potatoes, medium-sized 700 96 2 45-55

Boiled potatoes 550 96 2 35-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Cauliflower, whole 700 96 2 40-45

Sauerkraut 700 96 2 50-60

Tomatoes, whole 250 75 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery /fennel,

sliced

550 96 2 35-40

Courgettes, sliced 400 96 2 20-25

Carrots, sliced 550 96 2 30-35

Defrosting vegetables 550 60 2 30-35

Defrosting and cooking vegeta-

bles

550 96 2 30-35

Blanching vegetables 250 96 2 12-15

6

The times given are for guidance only, they will vary depending upon size and quantity..

PROFI HOT AIR and VIGOROUS STEAM in combined

By combining PROFI HOT AIR and VIGOROUS STEAM one after the

other and in the case of VIGOROUS STEAM together meat, vegetables

and accompaniments can be cooked in the oven so that they are ready

to serve at the same time.

• Start roasting the food to be roasted using the oven functionPROFI

HOT AIR.

• Put prepared vegetables and accompaniments in oven-proof dishes

and place in the oven with the roast.

• Start the VIGOROUS STEAM function and cook it all together until

ready.

3 Before you can start the VIGOROUS STEAM function, the oven must

have cooled to a temperature of around 80°C. To cool the oven down

more quickly, open the oven door to the first position for approx. 15

mins.

Blanching beans 250 96 2 20-22

Tender veal ham 1000 g 700 96 2 50-75

Smoked loin of pork 600-1000 g 700 96 2 45-55

Frankfurter / veal sausage 250 90 2 15-20

Warming meat loaf

in 1 cm slices

400 96 2 20-25

Trout, 170-300 g 400 85 2 15-25

Eggs, soft 200 96 2 8-10

Eggs, medium 200 96 2 10-12

Eggs, hard 200 96 2 15-20

Type of food

VIGOROUS STEAM

Water via wa-

ter drawer

ml

Tempe-

rature

°C

Oven

level

Time in

mins.

7

PROFI HOT AIR and VIGOROUS STEAM in combined

table

The times given are for guidance only, they will vary depending upon size and quantity.

The core temperature in meat before switching to VIGOROUS STEAM should be 60-63°C.

INTERVAL PLUS

Die Zubereitungsart INTERVAL PLUS eignet sich besonders für Speisen

mit hohem Feuchtigkeitsgehalt und zum Auftauen und Regenerieren

von Speisen.

INTERVAL PLUS Cooking Table

Type of food

PROFI HOT AIR

VIGOROUS STEAM

(Max. water amount 700ml)

Temp.

in °C

Meat

Time in

mins.

Meat and

accompaniments

Time in minutes

Oven

levels

Roast beef 1 kg,

Brussels sprouts, polen-

ta

180 50-60 30-35

1

3

Roast pork 1 kg,

potatoes, vegetables,

gravy

180 40-50 30-35

1

3

Roast veal 1 kg,

rice, vegetables

180 40-50 30-35

1

3

Art des Gargutes

INTERVAL PLUS

(Wasserzugabe max. 250ml)

Temperatur

in °C

Zeit

in Min.

Einsatz-

ebenen

Pudding / Flan in Portionsschalen 95 35-40 2

Eierstich 95 30-40 2

Gemüseterrine 95 40-50 2

Fischfilet dünn 85 15-25 2

Fischfilet dick,

kleinere Fische bis 350g

85 25-35 2

ganzer Fisch

bis 1000g

85 35-45 2

8

INTERVAL STEAM

The INTERVAL STEAM method of preparation is particularly suitable for

starting the roasting of large joints of meat and for defrosting and re-

heating food portions cooked previously.

INTERVAL STEAM table

Cooking on more than one oven level

Type of food

INTERVAL STEAM

(Max. water amount 250ml)

Temperature

in °C

Time

in mins.

Oven

levels

Reheating complete meal

6 plates, dia. 24 cm

110 15-20 2 and 4

Roast pork 1000g 180 55-65 2

Roast beef 180 55-65 2

Roast veal 1000g 180 45-55 2

Meat loaf, uncooked, 500g 180 30-40 2

Frankfurter / veal sausage 90 15-20 2

Smoked loin of pork 600-1000g

(soak for 2 hours)

180 35-45 2

Chicken 1000g 200 45-55 2

Duck 1500-2000g) 180 55-65 2

Goose 3000g 170 130-170 1

Fish fillets 90 10-15 2

Potato gratin,

Leek/potato gratin

190 40-50 2

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread

500-1000g

190-200 50-60 2

Rolls 40-60g 210-220 20-25 3

Ready-to-bake rolls 30-40g 220 5-7 3

9

Cut up a whole roast before warming.

The times given are for guidance only, they will vary depending upon size and amount.

Type of food

INTERVAL STEAM

(Max. water amount 250ml)

Temperature

in °C

Time

in mins.

Oven

levels

Ready-to-bake rolls 30-40g, fro-

zen

220 5-7 3

Ready-to-bake baguettes 40-50g 200 4-7 3

Ready-to-bake baguettes 40-50g,

frozen

200 5-7 3

10

Baking

Oven function: PROFI HOT AIR or CONVENTIONAL

Baking tins

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

• For PROFI HOT AIR bright metal tins are also suitable.

Oven levels

• Baking with CONVENTIONAL is possible on one oven level.

• Using PROFI HOT AIR 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

11

General Instructions

• Insert the tray with the bevel at the front.

• With CONVENTIONAL or PROFI HOT AIR you can also bake with two

tins next to one another on the oven shelf at the same time. This does

not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cook-

ing. 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 necessary, 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 set-

ting. Different rates of browning even out as baking progresses.

2 With longer baking times, you can switch the oven off about 10 min-

utes 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.

12

Baking Tables

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

Using cake tins

Cakes in Pound Cake tins PROFI HOT AIR 1 150-160 1:00-1:10

Sandcakes/

Cakes in loaf tins

PROFI HOT AIR 1 150-160 1:15-1:30

Madeira cake PROFI HOT AIR 1 150-160 1:00-1:10

Dundee cake PROFI HOT AIR 1 130-140 2:30-3:00

CONVENTIONAL 1 140-150

Large Christmas cake

(10“)

PROFI HOT AIR 1 130 4:30-5:00

CONVENTIONAL 1 130-140

Victoria Sandwich PROFI HOT AIR 2 160 0:25-0:35

CONVENTIONAL 2 180-190

Pastry cases PROFI HOT AIR 3 180-190 0:10-0:25

Bakewell tart PROFI HOT AIR 2 160-170 0:45-0:55

Swiss roll CONVENTIONAL 3 180-200

1)

0:10-0:15

Flans & quiches PROFI HOT AIR 2 or 1 170-180 0:30-0:50

CONVENTIONAL 2 180-200

Using baking sheets

Short bread PROFI HOT AIR 3 140-150 0:40-0:50

CONVENTIONAL 3 150-170

Biscuits PROFI HOT AIR 3 150-170 0:15-0:25

CONVENTIONAL 3 180-200

Macaroons PROFI HOT AIR 3 140-150 0:25-0:35

CONVENTIONAL 3 150-170

Apple strudel PROFI HOT AIR 2 170-180

1)

0:30-0:50

Choux pastry buns CONVENTIONAL 3 200-210

1)

0:20-0:35

Buns / cup cakes PROFI HOT AIR 3 150-160

1)

0:25-0:35

CONVENTIONAL 3 190-210

13

Scones PROFI HOT AIR 3 200 0:10-0:15

CONVENTIONAL 3 220-240

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

Sausage rolls PROFI HOT AIR 3 170-180

1)

0:20-0:35

CONVENTIONAL 3 210-220

Pizza PROFI HOT AIR 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

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

14

Baking on more than one oven level

Type of baking

PROFI HOT

AIR

PROFI HOT

AIR

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)

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

mixture

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

1)

0:30-0:50

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

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

1)

0:25-0:40

15

Tips on Baking

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 (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a slightly lower tempera-

ture setting

Baking time too short Increase baking time

Baking times cannot be re-

duced by setting higher

temperatures

Too much liquid in the dough/

mixture

Use less liquid

Pay attention to mixing

times, especially if using

mixing machines

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

increase baking time

Dough/mixture is unevenly dis-

tributed

Spread the dough/mixture

evenly on the baking tray

Cake is not cooked

within the baking

time set

Temperature too low Use a slightly higher temper-

ature setting

16

Table: Desserts

Desserts

PROFI HOT AIR Time

Shelf

position

Tempera-

ture °C

Hr. : Min.

Apple pie 2 180-190 0:45-050

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

Fruit crumble 2 160 0:50-1:10

Pineapple upside down cake 2 160 0:35-0:45

Pavlova 2 130 1:00-1:10

Baked custard 2 150-160 0:45-1:00

Baked apples 2 160-170 0:40-1:00

Bread and butter pudding 2 170-180 0:40-0:55

Apple charlotte 2 180-190 0:40-0:55

Soufflé - sweet/savoury 2 170-190

1)

1) Pre-heat oven

0:30-0:45

17

AL GUSTO HOT AIR table

Table for Bakes and Gratins

Type of baking Shelf position

Temperature

°C

Time

Hr: Mins.

Pizza (thin crust) 1 180 - 200

1)

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

1)

10 - 20

Puff pastry flan 1 160 - 180

1)

40 - 50

Flammekuchen (Pizza-like dish

from Alsace)

1 250 - 270

1)

12 - 20

Piroggen (Russian version of

calzone)

1 180 - 200

1)

15 - 25

Dish Oven function

Shelf

position

Tempera-

ture

°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)

1) Pre-heat the oven

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

Baguettes topped with

melted cheese

1)

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

18

Frozen Ready Meals Table

Food to be

cooked

Oven function

Shelf

position

Temperature

°C

Time

Frozen pizza CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Chips

1)

(300-600 g)

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

ROTITHERM 3 200-220 15-25 mins.

Baguettes CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Fruit flans CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

19

Roasting

Oven function: PROFI HOT AIR, CONVENTIONAL or ROTITHERM.

Roasting dishes

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

manufacturer'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 recommend 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 cook-

ing time. This will give better roasting results.

• Switch off the oven approx. 10 minutes prior to the end of the cook-

ing time in order to use the residual heat.

20

Table: Meat, roasting, casseroles

Meat Oven functions

Shelf

position

Tempera-

ture

°C

Time

Hr. : Min.

Pork

Shoulder; leg; rolled;

boned spare rib;

loin of pork

ROTITHERM 2 170-180 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

Beef

Inexpensive cuts ROTITHERM 2 160-170 0:35-0:40

per 450 g/1 lb

plus 15-20 mins

Prime cuts

-rare ROTITHERM 3 or 2 150-160

1)

1) Pre-heat oven

0:15-0:20

per 450 g/1 lb

plus 15-20 mins

-medium ROTITHERM 3 or 2 150-160 0:20-0:25

per 450 g/1 lb

plus 25-25 mins

-well done ROTITHERM 2 150-160 0:30-0:35

per 450 g/1 lb

plus 25-30 mins

Yorkshire pudding

- small PROFI HOT AIR 3 200

1)

0:10-0:15

- large PROFI HOT AIR 2 180 -190

1)

0:30-0:40

Lamb ROTITHERM 2 150-160 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

Veal ROTITHERM 2 170-180 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

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Aeg-Electrolux B9820-4-A User manual

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