Aeg-Electrolux B98203-5-M Owner's manual

Type
Owner's manual

This manual is also suitable for

Tables, Tips and Recipes
User manual Fitted Fan/Steam
Cooking Oven
Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this
instruction manual carefully. It will enable you to navigate all processes perfectly
and most efficiently. To refer to this manual any time you need to, we recommend
you to keep it in a safe place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Uses, tables and tips 2
Inner side of door 2
Cooking with steam 2
VIGOROUS STEAM 3
TRUE FAN and VIGOROUS STEAM in
succession 4
INTERVAL PLUS 5
INTERVAL STEAM 5
Baking 6
Roasting 10
SLOW COOK 13
Grilling 14
DEFROST 14
Meat programmes 15
RECIPE MENU 15
STEAM RECIPES 15
PRESERVING 18
BAKING RECIPES 19
ROASTING RECIPES 22
OTHER RECIPES 26
Subject to change without notice
Uses, tables and tips
WARNING!
Refer to "Safety information" chapter.
Information on acrylamides
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.
Inner side of door
On the inner side of the oven door you will find the numbers of the shelf levels.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Cooking with steam
Use only water as the liquid!
Cookware for steam cooking
Use only heat and corrosion resistant cookware.
Chrome steel food containers are correct too (see special accessories).
2
Contents
Oven levels
There are the correct oven levels in the following tables. Count the oven levels from the
bottom to the top.
General notes
When you cook longer than 30 minutes or when you cook large quantities of food, add
water if it is necessary.
If you do not use the oven for a long time, thoroughly rinse out the water drawer,
connecting hoses and steam generator (see section "Cleaning and Care").
Note on the tables
The tables give data for typical dishes.
The temperature and time are for guidance only and depend on the composition, size ,
quantity of food and the cookware.
Use almost the same recipe if you cannot find the settings for your recipe.
Start the cooking with the cold oven if the data in the tables does not recommend
differently.
VIGOROUS STEAM
WARNING!
During VIGOROUS STEAM, do not under any circumstances open the oven door.
The VIGOROUS STEAM cooking 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.
Cooking of menus: You can prepare a complete menu in one go. To avoid over or under
cooked dishes choose those which require similar cooking times. Use the largest amount
of water specified for individual component from the menu (see cooking tables). Put the
dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes so
that the steam can get to every dish.
Sterilisation
You can sterilise containers ( e.g. baby bottles) with the VIGOROUS STEAMfunction.
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 (650 ml) and set a time of 40 min.
at 96°C.
VIGOROUS STEAM table
Food Tempera-
ture °C
Water in the water
drawer in ml
Time
1)
in min.
Shelf po-
sition
Risotto 96 400 25 - 30 2
Rice (with liquid 1:1) 96 550 35 - 40 2
Cornmeal (polenta, with liq-
uid 1:3)
96 650 40 - 50 2
Jacket potatoes, medium-
sized
96 650 40 - 50 2
Boiled potatoes 96 550 30 - 40 2
Uses, tables and tips
3
Food Tempera-
ture °C
Water in the water
drawer in ml
Time
1)
in min.
Shelf po-
sition
Ratatouille 96 400 25 - 30 2
Brussels sprouts 96 550 30 - 35 2
Cauliflower, whole 96 700 40 - 45 2
Sauerkraut 96 700 50 - 60 2
Tomatoes, whole 96 250 15 - 20 2
Beetroot, whole 96 550 60 - 70 2
Kohlrabi/celery /fennel, sliced 96 550 35 - 40 2
Courgettes, sliced 96 400 20 - 25 2
Carrots, sliced 96 550 30 - 35 2
Defrosting vegetables 96 550 30 - 35 2
Defrosting and cooking veg-
etables
96 550 30 - 35 2
Blanching vegetables 96 250 12 - 15 2
Blanching beans 96 250 20 - 22 2
Tender veal ham 1000 g 96 700 50 - 75 2
Smoked loin of pork
600-1000 g
96 700 45 - 55 2
Frankfurter / veal sausage 96 250 15 - 20 2
Warming meat loaf in 1 cm
slices
96 400 20 - 25 2
Trout, 170-300 g 96 400 15 - 25 2
Eggs, soft 96 200 8 - 12 2
Eggs, medium 96 200 10 - 15 2
Eggs, hard 96 200 15-20 2
1) The times are for guidance only.
TRUE FAN and VIGOROUS STEAM in succession
You can cook meat, vegetables and accompaniments one after the other by combining
functions TRUE FANand VIGOROUS STEAM and together in case of function VIGOROUS
STEAM . All components are ready to serve at the same time.
use TRUE FAN function to initial roast of the food;
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.
Cool down the oven to a temperature of around 80°C before you start the VIGOROUS
STEAMfunction. To cool the appliance down quicker, open the oven door to the first position
for approximately 15 minutes.
4
Uses, tables and tips
TRUE FAN and VIGOROUS STEAM in sucession table
Food TRUE FAN VIGOROUS STEAM Maximum
water amount 650 ml
Temperature
°C
Meat time in
minutes
Meat and ac-
companiments
Time in mi-
nutes
Shelf position
Roast beef 1 kg, Brussels
sprouts, polenta
180 60-70 40-50 1 and 3
Roast beef 1 kg, Brussels
sprouts, polenta
180 60-70 30-40 1 and 3
Roast veal 1 kg, rice, vegeta-
bles
180 50-60 30-40 1 and 3
The times in the table are guidelines only. They depend on the size and amount of the food.
The core temperature in meat before switching VIGOROUS STEAM should be 60-63 °C.
INTERVAL PLUS
The INTERVAL PLUS method of preparation is particularly suitable for foods with a high
moisture content and for defrosting and re-heating foods.
INTERVAL PLUS table
Food INTERVAL PLUS (maximum water amount 250 ml)
Temperature °C Time in minutes Level
Custard / flan in individual dishes
1)
90 35-40 2
Baked eggs
1)
90 30-40 2
Terrine
1)
90 40-50 2
Thin fish fillet 85 15-25 2
Thick fish fillet/Small fish up to
350g
90 25-35 2
Whole fish up to 1000g 90 35-45 2
1) continue for a further half an hour with the door closed
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces
of meat, for defrosting and heating already cooked, portioned food as well as for baking
bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Food INTERVAL STEAM Amount of water to add will depend on the
length of the cooking time.
Temperature °C Time in minutes Level
Reheating complete meal 6 plates,
dia. 24 cm
110 15-20 1, 3 and 5
Uses, tables and tips
5
Food INTERVAL STEAM Amount of water to add will depend on the
length of the cooking time.
Temperature °C Time in minutes Level
Roast pork 1000g 160-180 90-100 2
Roast beef 1000 g 160-180 120-150 2
Roast veal 1000g 180 80-90 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 85 20-30 2
Smoked loin of pork 600-1000g
(soak for 2 hours)
160-180 60-70 2
Chicken 1000g 180-200 50-60 2
Duck 1500-2000g 180 70-90 2
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin, Leek/potato gratin 160-170 50-60 2
Pasta bake 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread 500-1000g 180-190 50-60 2
Rolls 40-60g 180-210 25-35 3
Ready-to-bake rolls 30-40g 200 10-20 3
Ready-to-bake rolls 30-40g, frozen 200 15-25 3
Ready-to-bake baguettes 40-50g 200 10-20 3
Ready-to-bake baguettes 40-50g,
frozen
200 15-25 3
Cut up a whole roast before warming.
The times in the table are guidelines only. They depend on the size and amount of the food.
Baking
General instructions
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.
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 you 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
We recommend to use the lower temperature the first time.
If you cannot find the settings for a special recipe, look for the one that is almost the
same.
6
Uses, tables and tips
Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
Cakes and pastries at different heights do not always brown equally at first. If this occurs,
do not change the temperature setting. The differences equalize during the baking pro-
cedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature (°C) Time (h:min)
Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10
Madeira cake/Fruit
cakes
TRUE FAN 1 140 - 160 1:10 - 1:30
Sponge cake TRUE FAN 1 140 0:25 - 0:40
Sponge cake CONVENTIONAL 1 160 0:25 - 0:40
Flan base - short pastry
1)
TRUE FAN 3 170-180 0:10 - 0:25
Flan base - sponge mix-
ture
TRUE FAN 3 150 - 170 0:20 - 0:25
Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
TRUE FAN 1 160 1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
CONVENTIONAL 1 180 1:10 - 1:30
Savoury flan (e.g. qui-
che lorraine)
TRUE FAN 1 160 - 180 0:30 - 1:10
Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature (°C) Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL 3 170 - 190 0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:00
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL 3 160 - 170 0:15 - 0:30
Swiss roll
1)
CONVENTIONAL 3 180 - 200 0:10 - 0:20
Cake with crumble top-
ping (dry)
TRUE FAN 3 150 - 160 0:20 - 0:40
Buttered almond cake/
sugar cakes
1)
CONVENTIONAL 3 190 - 210 0:15 - 0:30
Uses, tables and tips
7
Type of baking Oven function Level Temperature (°C) Time (h:min)
Fruit flans (made with
yeast dough / sponge
mixture)
2)
TRUE FAN 3 150 0:35 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
2)
CONVENTIONAL 3 170 0:35 - 0:50
Fruit flans made with
short pastry
TRUE FAN 3 160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, custard)
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:20
Pizza (with a lot of top-
ping)
1)2)
TRUE FAN 1 180 - 200 0:30 - 1:00
Pizza (thin crust)
1)
TRUE FAN 1 200 - 220 0:10 - 0:25
Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15
Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature (°C) Time (h:min)
Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20
Viennese whirls TRUE FAN 3 140 0:20 - 0:30
Viennese whirls
1)
CONVENTIONAL 3 160 0:20 - 0:30
Biscuits made with
sponge mixture
TRUE FAN 3 150 - 160 0:15 - 0:20
Pastries made with egg
white, meringues
TRUE FAN 3 80 - 100 2:00 - 2:30
Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60
Biscuits made with
yeast dough
TRUE FAN 3 150 - 160 0:20 - 0:40
Puff pastries
1)
TRUE FAN 3 170 - 180 0:20 - 0:30
Rolls
1)
TRUE FAN 3 160 0:20 - 0:35
Rolls
1)
CONVENTIONAL 3 180 0:20 - 0:35
Small cakes (20 per
tray)
1)
TRUE FAN 3 140 0:20 - 0:30
Small cakes (20 per
tray)
1)
CONVENTIONAL 3 170 0:20 - 0:30
1) Pre-heat oven
8
Uses, tables and tips
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking
TRUE FAN
2 levels
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
Cream puffs / Eclairs
1)
1 / 4 --- 160 - 180 0:35 - 0:60
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking
TRUE FAN
2 levels
TRUE FAN
3 levels
Temperature (°C)
Time (h:min)
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
Biscuits 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)
1 / 3 --- 170 - 180 0:30 - 0:50
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
tray)
1)
1 /4 --- 140 0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
underneath
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mix-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Uses, tables and tips
9
Baking results Possible cause Remedy
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
Mixture is unevenly distrib-
uted
Spread the mixture evenly on the baking
tray
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature
setting
FAN BAKING table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of baking Shelf level Temperature °C Time (in minutes)
Pizza (thin crust)
1)
1 180 - 200 20 - 30
Pizza (with a lot of top-
ping)
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
Curd Cheese Cake ,
round
1 140 - 160 60 - 90
Curd Cheese Cake on
tray
1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
1)
1 250 - 270 10 - 20
Puff pastry flan
1)
1 160 - 180 40 - 50
Flammekuchen (Pizza-
like dish from Alsace)
1)
1 250 - 270 12 - 20
Piroggen (Russian ver-
sion of calzone)
1)
1 180 - 200 15 - 25
1) Pre-heat the oven
Roasting
General instructions:
Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
Roast lean meats in a roasting tin with a lid. This well keep 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.
10
Uses, tables and tips
We recommend cooking meat and fish weighing 1 kg and above in the oven.
To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the deep roasting pan.
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
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.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Port roast 1 - 1,5 kg CONVENTION-
AL
1 200 - 250 2:00 - 2:30
Roast beef or fillet for each cm
of thickness
- rare
1)
for each cm
of thickness
ROTITHERM 1 190 - 200 0:05 - 0:06
- medium for each cm
of thickness
ROTITHERM 1 180 - 190 0:06 - 0:08
- well done for each cm
of thickness
ROTITHERM 1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30
Uses, tables and tips
11
Game
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg CONVENTION-
AL
3 220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg CONVENTION-
AL
1 210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVENTION-
AL
1 200 - 210 1:30 - 2:15
1) preheat the oven
Poultry
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Poultry portions 200 - 250 g
each
ROTITHERM 1 200 - 220 0:35 - 0:50
Half chicken 400 - 500 g
each
ROTITHERM 1 190 - 210 0:35 - 0:50
chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg ROTITHERM 1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg ROTITHERM 1 140 - 160 2:30 - 4:00
Fish ( steamed)
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Whole fish 1 - 1,5 kg CONVENTION-
AL
1 210 - 220 0:45 - 1:15
MEAT PROBE table
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 75 - 80
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
12
Uses, tables and tips
Food to be cooked Meat core temperature in °C
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
SLOW COOK
SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.
SLOW COOK is not correct for pot roasts or fatty pork roasts.
The oven gets the pre set temperature and a signal operates. Then, the oven automatically
sets to a lower temperature to continue cooking.
Always cook without a lid in SLOW COOK .
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the
shelf to catch the fat.
3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO
and cook until done. See in the table.
SLOW COOK table
Food
1)
Weight in grams Setting Shelf position Time in mi-
nutes
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
Uses, tables and tips
13
Food
1)
Weight in grams Setting Shelf position Time in mi-
nutes
Steak 200 - 300 SLOW COOK ONE 3 20-30
1) Brown in a frying pan before cooking
Grilling
Always use the grilling functions with maximum temperature setting
Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
Set the shelf in the shelf level as recommended in the grilling table.
Always set the pan to collect the fat into the first shelf level.
Grill only flat pieces of meat or fish.
GRILLtable
Food to grill Shelf level 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.
Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.
Filet of beef, roast beef
( approximately 1 kg)
3 10 - 12 mins. 10 - 12 mins.
Toast
1)
3 4 - 6 mins. 3 - 5 mins.
Toast with topping 3 6 - 8 mins. -------
1) Do not pre-heat
DEFROST
Put the food out of the packaging and set it on a plate on the oven shelf.
Do not cover with a plate or bowl. This can extend the time to defrost very much.
Put the oven shelf in the first shelf level from the bottom.
DEFROST table
Dish Defrosting time (mins) Further defrosting
time (mins)
Comments
Chicken, 1000 g 100-140 20-30 Place the chicken on
an upturned saucer
placed on a large plate
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 -------
14
Uses, tables and tips
Dish Defrosting time (mins) Further defrosting
time (mins)
Comments
Strawberries, 300g 30-40 10-20 -------
Butter, 250g 30-40 10-15 -------
Cream, 2 x 200g 80-100 10-15 Cream can also be
whipped when still
slightly frozen in pla-
ces
Gateau, 1400g 60 60 -------
Meat programmes
Use a roasting pan or a roaster.
Meat programmes with weight input
Food Cookware Additional of fluid
POULTRY open -
PORK open 2-4 cm
BEEF cover 1-2 cm
VEAL cover 1-2 cm
GAME cover 1-2 cm
Meat programmes with meat probe
Food Cookware Additional of fluid
TOP SIDE BEEF open -
BEEF SCAN open -
PORK JOINT open -
VEAL open -
LAMB JOINT open -
GAME open -
BONED POULTRY open -
The display shows oven levels and weight for every meat programme.
RECIPE MENU
The display shows oven levels and pre-set cooking times for every automatic recipe.
STEAM RECIPES
REHEATING OF FOODS (4-6 people)
Cookware:
Any kind of cookware that is heat-resistant to at least 130°C can be used.
Uses, tables and tips
15
Method:
Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use
6 plates (diameter 26 cm) maximum.
FRESH VEGETABLES
Cookware:
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.
FISH (TROUT)
Ingredients:
4 trout of 250-300 g each
lemon juice, pepper, salt
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless
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 colander insert, pour hot water
and vinegar over them.
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 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.
16
Uses, tables and tips
FARMER BREAD
Ingredients:
400 g Semi-white flour
150 g Rye flour
•10 g Salt
20 g Yeast
200 g Milk
200 g Water
You can use wheat flour for dark coarse rye bread in place of the semi-white flour.
Method:
Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic
dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during
this period.
Preparation
Divide the dough into 2, make them into rounds and leave them to rise covered for about
20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep
cross with a sharp knife.
WHITE BREAD
Ingredients:
1000 g flour
1 cube of fresh yeast or 2 packets of dried yeast
600 ml milk
•15 g salt
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. Cut the dough into two, make into two long loaves and place on the
baking tray which has been greased or covered with naking parchment. Leave the loaves
to rise again by half their volume. Before baking, dust them with flour and with a sharp
knife cut 3-4 diagonal lines, at least 1 cm deep.
YEAST PLAIT
For the dough:
500 g flour
20 g yeast
200 ml lukewarm milk
40 g sugar
•salt
5 egg yolks
200 g softened butter
For the filling:
180 g chopped walnuts
20 g breadcrumbs
1 teaspoon ground ginger
Uses, tables and tips
17
50 ml milk
60 g honey
30 g melted butter
•20 ml rum
For the coating:
1 egg yolk
A little milk
50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it
in the hollow with the milk and a little of the sugar and stir in the flour from around the
edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the
mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all
ingredients into a workable yeast dough. Leave the dough 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
rectangle and then roll the pieces of dough together. 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.
PRESERVING
Only use usual preserving jars of the same dimension.
Do not use jars with twist-off or bayonet type lids and metal tins.
Use the first shelf level from the bottom.
Use the baking tray. You can put six 1-litre jars maximum on it.
Fill all the jars to the same level and close them correctly.
Put the jars on the shelf, make sure that they do not touch each other.
Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture
in the oven.
When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with
1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
PRESERVING table
Soft fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries
160 - 170 35 - 45 ---
Unripe gooseberries 160 - 170 35 - 45 10 - 15
Stone fruit
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Pears, quinces, plums 160 - 170 35 - 45 10 - 15
18
Uses, tables and tips
Vegetables
Preserve Temperature in °C Time until simmer-
ing in mins.
Continue to cook at
100°C in mins.
Carrots
1)
160 - 170 50 -60 5 - 10
Cucumbers 160 - 170 50 - 60 ---
Mixed pickles 160 - 170 50 - 60 15
Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20
1) Leave standing in oven when switched off
BAKING RECIPES
LEMON SPONGE CAKE
Cookware:
Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking
tin.
For the mixture:
250 g butter
200 g sugar
1 packet vanilla sugar
•1 pinch salt
4 eggs
150 g flour
150 g cornflour
1 level teaspoon baking powder
grated peel of 2 lemons
Glaze:
1/8 l lemon juice
100 g icing sugar
Method:
Place butter, sugar, lemon peel, vanilla sugar 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 mixture 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 chopstick and brush on the glaze. Then leave the cake to soak for a while.
SWEDISH CAKE
Cookware:
Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.
For the mixture:
5 eggs
340 g sugar
100 g melted butter
360 g flour
Uses, tables and tips
19
1 packet baking powder
1 packet vanilla sugar
•1 pinch salt
200 ml cold water
Method:
Place sugar, eggs, vanilla sugar 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 foaming 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
Cookware:
Black ring cake tin. Margarine for greasing. Breadcrumbs for coating baking tin.
For the mixture:
200 g butter
100 g sugar
100 g icing sugar
1 packet vanilla sugar
•1 pinch salt
4 eggs
400 g flour
1 packet baking powder
•1/8 l milk
50 g cocoa
Juice of half a lemon
Method:
Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together.
Then add the eggs one at a time and beat the mixture again. Add the flour with the baking
powder mixed into it and the milk to the foaming 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
circles under the yellow mixture and then smooth out. Then place in the oven.
CHEESE CAKE
Cookware:
Black springform baking tin with 26 cm diameter, greased.
For the base:
150 g flour
70 g sugar
1 packet vanilla sugar
•1 egg
70 g softened butter
For the cheese cream:
3 egg whites
•50 g rasins
2 tablespoons rum
750 g low fat quark
20
Uses, tables and tips
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Aeg-Electrolux B98203-5-M Owner's manual

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