Aeg-Electrolux B89090-5 Recipe book

Tables, Tips and Recipes

Built-in oven

Contents

Uses, Tables and Tips ............................ 3

Baking ...............................................................3

Baking table ....................................................5

Table for Bakes and Gratins ........................ 9

Roasting ........................................................ 10

Roasting table.............................................. 11

SLOW COOK .................................................. 13

Table SLOW COOK ....................................... 13

Grill Sizes ....................................................... 14

Grilling table ................................................ 14

Defrosting ..................................................... 15

Defrosting table .......................................... 15

Meat programmes .............................. 16

RECIPE MENU ...................................... 17

BAKING RECIPES .......................................... 17

LEMON SPONGE CAKE ................................ 17

SWEDISH CAKE ............................................ 18

SPONGE CAKE .............................................. 19

CHEESE CAKE ................................................ 20

FRUIT CAKE ................................................... 21

STREUSEL PLAIT ............................................ 22

YEAST PLAIT ................................................... 23

WHITE BREAD ............................................... 24

ROASTING RECIPES...................................... 25

PIZZA (for one baking tray

or 2 round tins) ........................................... 25

POTATO GRATIN ........................................... 26

ONION TARTE ................................................ 27

QUICHE LORRAINE ....................................... 28

LASAGNE ........................................................ 29

CANNELLONI ................................................. 30

MEAT CASSEROLE ........................................ 31

FISH STEAKS .................................................. 31

OTHER RECIPES ............................................ 32

CAKE MIX ....................................................... 32

FROZEN PIZZA .............................................. 32

PRESERVING ................................................. 32

Preserves Table ............................................ 33

DRYING HERBS ............................................ 34

Uses, 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.

• With TRUE FAN you can bake on up to 2 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:

z. g., oven levels 1 and 3

• 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 increase baking time.

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 tem-

perature 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, dough or mixture, the amount 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 in tins on more than one level, baking

time may be extended by 10-15 minutes.

• Moist recipes (for example, 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.

With longer baking times, the oven can be switched off about 10 minutes

before the end of baking time, to make use of the residual heat. Unless

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

with the oven cold.

General Instructions

Baking table

Baking on one oven level

Type of Oven Oven Temperature Time

baking function level °C Hr: Mins.

Baking in tins

Ring cake or brioche TRUE FAN 2 150-160

1:10-1:20

Madeira cake/fruit cakes TRUE FAN 2 140-160

0:50-0:70

Sponge cake TRUE FAN 2 150-160 0:40-0:50

Sponge cake CONVENTIONAL 2 160 0:40-0:50

Flan base - short pastry TRUE FAN 1 or 2 170-180 0:20-0:30

Flan base - sponge TRUE FAN 2 150-170 0:20-0:25

mixture

Apple pie CONVENTIONAL 2 170-190

1:00-1:10

Apple pie (2tins Ø20cm, TRUE FAN 2 160

1:00-1:10

diagonally off set)

Apple pie (2tins Ø20cm, CONVENTIONAL 2 180

1:40-1:50

diagonally off set)

Savoury flan CONVENTIONAL 1 180-200 0:50-0:60

(e. g, quiche lorraine)

Cheesecake CONVENTIONAL 2 170-180 1:25-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread CONVENTIONAL 2 160-180

0:50-0:60

crown

Christmas stollen CONVENTIONAL 2 150-160

0:40-1:00

Bread (rye bread) CONVENTIONAL 2 190

1:00

Cream puffs/eclairs CONVENTIONAL 2 or 3 200-210 0:40-0:45

Swiss roll CONVENTIONAL 2 180-200

0:10-0:20

Cake with crumble TRUE FAN 2 150-160 0:20-0:40

topping (dry)

Buttered almond cake/ CONVENTIONAL 2 170-210 0:30-0:40

sugar cakes

Fruit flans TRUE FAN 2 150-170

0:35-0:50

(made with yeast dough/

sponge mixture)

Type of Oven Oven Temperature Time

baking function level °C Hr: Mins.

Fruit flans CONVENTIONAL 2 170-180

0:35-0:50

(made with yeast dough/

sponge mixture)

Fruit flans made with TRUE FAN 2 150-160

0:55-0:75

short pastry

Yeast cakes with delicate CONVENTIONAL 2 160-180

0:40-1:20

toppings (e. g, quark,

cream, custard)

Pizza (with a lot TRUE FAN 1 200-210

0:25-0:35

of topping)

Pizza (thin crust) TRUE FAN 1 20 0-220

0:10-0:25

Unleavened bread TRUE FAN 1 200-220

0:08-0:15

Tarts (CH) TRUE FAN 1 180-200

0:35-0:50

Biscuits

Short pastry biscuits TRUE FAN 2 150-160 0:06-0:20

Viennese whirls TRUE FAN 3 150 0:25-0:35

Viennese whirls CONVENTIONAL 3 150 0:25-0:35

Biscuits made with TRUE FAN 2 150-160 0:15-0:20

sponge mixture

Pastries made with egg TRUE FAN 2 80-100 2:00-2:30

white, meringues

Macaroons TRUE FAN 2 100-120 0:30-0:60

Biscuits made with yeast TRUE FAN 2 150-160 0:20-0:40

dough

Puff pastries TRUE FAN 2 170-180 0:20-0:30

Rolls TRUE FAN 2 160

0:20-0:35

Rolls CONVENTIONAL 2 180

0:20-0:35

Small cakes (20per tray) TRUE FAN 2 150-160 0:25-0:35

Small cakes (20per tray) CONVENTIONAL 3 160-170 0:25-0:35

1) Pre-heat the oven for 10 minutes

2) Use the drip tray or roasting tray

Baking on more than one oven level

Type of baking TRUE FAN Temperature Time

Shelf Position °C Hr: Mins.

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/ 3 160-180 1:10-1:20

Dry streusel cake 1/ 3 140-160 0:50-0:70

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/ 3 150-160 0:50-0:60

Viennese whirls 1/ 3 140 0:30-0:40

Biscuits made with 1/ 3 160-170 0:20-0:25

sponge mixture

Biscuits made with egg 1/ 3 80-100 1:00-1:10

white, meringues

Macaroons 1/ 3 100-120 1:00-1:10

Biscuits made with 1/ 3 160-170 1:40-1:50

yeast dough

Puff pastries 1/ 3 170-180

0:50-0:60

Rolls 1/ 3 160-180

1:20-1:30

Small cakes (20per tray) 1/ 3 150-160 0:30-0:40

1) Pre-heat the oven for 10 minutes

Tips on Baking

Baking rBaking r

Baking r

esultsesults

esults

ossible causeossible cause

ossible cause

RemedyRemedy

Remedy

The cake is not

browned enough

underneath

The cake sinks

(becomes soggy,

lumpy, streaky)

Cake is too dry

Cake browns unevenly

Cake does not cook

in the baking time

given

Place cake lower

Use a slightly lower setting

Set a longer baking time

Baking times cannot be

reduced by setting higher

temperatures

Use less liquid.

Pay attention to mixing

times, especially if using

mixing machines

Set oven temperature higher.

Set a shorter baking time

Set a lower oven

temperature and a longer

baking time

Spread the mixture evenly

on the baking tray

Take out the grease filter

Use a slightly higher oven

setting

Take out the grease filter

Wrong oven level

Oven temperature too high

Baking time too short

Too much liquid in the

mixture

Oven temperature too low

Baking time too long

Oven temperature too high

and baking time too short

Mixture is unevenly

distributed

Grease filter is inserted

Temperature too low

Grease filter is inserted

Table PIZZA

Table for Bakes and Gratins

1) Pre-heat the oven for 10 minutes

Dish Oven Shelf Tempera- Time

function position ture Hours

°C Mins.

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

Lasagne CONVENTIONAL 2 180-200 0:40-0:50

Vegetables au gratin1) ROTITHERM

1 160-170 0:15-0:30

Baguettes topped with ROTITHERM

1 160-170 0:15-0:30

melted cheese1)

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

Type of baking Shelf Position Temperature Time

°C Hr: Mins.

Pizza (thin crust) 1 190 - 210 25 - 35

Pizza (with a lot of topping) 1 190 - 210 25 - 35

Tarts 2 190 - 210 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 tray 1 140 - 160 50 - 60

Apple cake, covered 2 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

15 - 25

Puff pastry flan 2 160 - 180

40 - 50

Flammekuchen (Pizza-like dish 1 230

15 - 25

from Alsace)

Piroggen (Russian version of 1 180 - 200

15 - 25

calzone)

Roasting

Oven function: CONVENTIONAL or ROTITHERM

Insert the grease filter when roasting!

Roasting dishes

• Any heat-resistant ovenware is suitable to use for roasting (please

read the manufacturer's instructions).

• Large roasting joints can be roasted directly in the roasting tray

or on the oven shelf with the roasting tray placed below it.

• For all lean meats, we recommend roasting these in a roasting

tin with a lid. This will 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.

Tips on using the roasting chart

The information given in the following table is for guidance only.

• 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 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.

Roasting table

Type of Quantity Oven Shelf Tempe- Time

meat function position rature Hours

°C Mins.

Beef

Pot roast 1-1.5 kg CONVENTIONAL 2 180-200 1:30-2:00

Roast beef or fillet per cm. of

thickness

- rare per cm. ROTITHERM 2 200-220 0:35

of thickness

- medium per cm. ROTITHERM 2 200-220 0:45

of thickness

- well done per cm. ROTITHERM 2 200-220 0:55

of thickness

Pork

Shoulder, neck, ham 1-1.5 kg ROTITHERM 2 160-170 1:30-2:00

joint

Chop, spare rib 1-1.5 kg ROTITHERM 2 170-180 1:00-1:30

Meat loaf 750 g-1 kg ROTITHERM 2 160-170 0:45-1:00

Porkknuckle 750 g-1 kg ROTITHERM 2 150-170 1:30-2:00

(precooked)

Veal

Roast veal 1 kg ROTITHERM 2 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg ROTITHERM 2 160-180 2:00-2:30

Lamb

Leg of lamb, 1-1.5 kg ROTITHERM 2 150-170 1:15-2:00

roast lamb

Saddle of lamb 1-1.5 kg ROTITHERM 2 160-180 1:00-1:30

Game

Saddle of hare, leg up to 1 kg ROTITHERM 2 220-250 0:25-0:40

of hare

Saddle of venison 1.5-2 kg ROTITHERM 2 210-220 1:15-1:45

Haunch of venison 1.5-2 kg ROTITHERM 2 200-210 1:30-2:15

Type of Quantity Oven Shelf Tempe- Time

meat function position rature Hours

°C Mins.

Poultry

Poultry portions 200-250g ROTITHERM 2 180-200 0:35-0:50

each

Half chicken 400-500g ROTITHERM 2 180-200 0:35-0:50

each

Chicken, poulard 1-1.5 kg ROTITHERM 2 180-200 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

4-6 kg ROTITHERM 1 150-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg ROTITHERM 2 160-170 0:45-1:15

Food to be cooked Weight Setting Shelf Total time

g position mins.

Roast beef 1000-1500 SLOW COOK 2 90-110

TWO

Fillet of beef 1000-1500 SLOW COOK 2 90-110

TWO

Roast veal 1000-1500 SLOW COOK 2 100-120

TWO

Steaks 200 - 300 SLOW COOK 2 20-30

ONE

(Brown in a frying pan before cooking)

SLOW COOK

Oven function: SLOW COOK.

With the oven function SLOW COOK, meat becomes beautifully ten-

der and remains 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

temperature 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, e.g.

steaks.

SLOW COOK TWO is recommended for larger pieces of meat, e.g.

fillet of beef.

Important: Insert the grease filter when roasting.

When using the SLOW COOK oven function, always cook dishes

uncovered without a cover.

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 underneath to catch the fat.

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

selectn SLOW COOK TWO using the button and cook until done

(see Table).

Table SLOW COOK

Food to be grilled Oven level Grilling time

1. Side 2. Side

Burgers 2 10-15 mins. 10-15 mins.

Pork fillet 2 15-25 mins. 10-12 mins.

Sausages 2 8-10 mins. 6-8 mins.

Filet steaks, veal steaks 2 10-15 mins. 6-10 mins.

Filet of beef, roast beef

(approx. 1 kg) 2 10-20 mins. 10-15 mins.

Toast

3 2-4 mins. 2-3 mins.

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

1) Use the grill without the roasting tray, pre-heat the oven for 3 minutes

Grill Sizes

Oven function: SINGLE GRILL or DUAL GRILL with maximum tem-

perature setting

Important: Always grill with the oven door closed.

The empty oven should always be pre-heated with the grill

functions for 5 minutes.

• For grilling, use both the oven shelf and the roasting tray together.

• The grilling times are guidelines.

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

Grilling table

Dish Defrosting Further Comments

time defrosting

mins. time (mins.)

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 ---

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 places

Gateau, 1400g 60 60 ---

Defrosting

Oven function: DEFROST (no temperature setting)

• Unwrap 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 defrosting time.

• For defrosting, place the shelf in the 1st oven level from the

bottom.

Defrosting table

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

Defrosting

Insert the grease filter when roasting!

Ovenware for roasting

• For roasting use a roasting pan or a roaster.

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

RECIPE MENU

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

for every automatic recipe.

BAKING RECIPES

LEMON SPONGE CAKE

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

Black square baking tin, 30 cm long

Margarine for greasing

Breadcrumbs for coating baking tin

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

For the mixture:

– 5 eggs

– 340 g sugar

– 100 g melted butter

– 360 g flour

– 1 packet baking powder

– 1 packet vanilla sugar

– 1 pinch salt

– 200 ml cold water

Round springform baking tin 28 cm,

Black plate, bottom lined with baking parchment

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

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

Black ring cake tin

Margarine for greasing

Breadcrumbs for coating baking tin

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 mix-ture 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

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

– 3 egg yolks

– 200 g sugar

– Juice of one lemon

– 200 g crème fraîche

– 1 packet of custard powder, vanilla flavour

Black springform baking tin with 26 cm diameter, greased

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 2hours.

Cover the greased bottom of the springform 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 the hand-held mixer until stiff. Wash the rai-

sins, let them drain well, sprinkle with the rum and leave to soak.

Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche and the

custard powder in a mixing bowl and mix together well.

To finish carefully fold the beaten egg whites and the raisins into the quark

mixture.

Put the mixture into the springform tin and place in the oven.

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Aeg-Electrolux B89090-5, B99597-5-M, B99598-5-M, B99697-5-M, B99698-5-M Recipe book

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