EN RECIPE BOOK USER MANUAL 2 FOR PERFECT RESULTS Thank you for choosing this AEG product. We have created it to give you impeccable performance for many years, with innovative technologies that help make life simpler – features you might not find on ordinary appliances. Please spend a few minutes reading to get the very best from it. ACCESSORIES AND CONSUMABLES In the AEG webshop, you’ll find everything you need to keep all your AEG appliances looking spotless and working perfectly. Along with a wide range of accessories designed and built to the high quality standards you would expect, from specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags… Visit the webshop at: www.aeg.com/shop Contents 3 CONTENTS 4 Helpful hints and tips The following symbols are used in this user manual: Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information Subject to change without notice 4 Helpful hints and tips HELPFUL HINTS AND TIPS WARNING! Refer to "Safety information" chapter. Inner side of door In some models on the inner side of the oven door you can find: • the numbers of the shelf levels (selected models) • information about the oven functions, recommended shelf levels and temperatures for typical dishes (selected models). 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 Cookware for steam cooking • Use only heat and corrosion resistant cookware. • Chrome steel food containers are correct too (see special accessories). Oven levels • There are the correct oven levels in the table below. Count the oven levels from the bot- tom 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. • Put the food in the correct cooking containers on the shelves. Keep the distance between the shelves to let the steam get to each food. • If you do not use the oven for a long time, remove water from the water drawer, con- necting hoses and steam generator (refer to section "Cleaning and Care"). Note on the tables for Steam Cooking • 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 dif- ferently. • Increase the amount of water for rice to the ratio 1 : 1.5 - 1: 2 contrary to the specifica- tions in the table. Steam water table Water in the water drawer in ml Time1) in min. 400 15 - 25 600 25 - 40 Helpful hints and tips 5 Water in the water drawer in ml Time1) in min. 800 40 - 50 1) The times are for guidance only Full Steam/Eco Steam WARNING! Do not open the appliance door when the function is active. Risk of burns. The function is suitable for all types of food — fresh and frozen. You can use it for cooking, warming, defrosting, poaching, or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs. Cooking of menus: You can prepare complete set in one go. To avoid under or over cooked dishes choose those which require similar cooking times. Use the largest amount of water specified for individual component. Put the dishes on the oven shelves in the suitable cook- ware. Adjust the gap between the dishes to let the steam circulate. Sterilisation • With this function you can sterilise containers ( e.g. baby bottles). • 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 and set a time of 40 min. Vegetables Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Artichokes 96 800 50 - 60 2 Auberginen 96 450 15 - 25 2 Cauliflower, 96 600 35 - 45 2 whole Cauliflower, flor- 96 500 25 - 30 2 ets Broccoli, whole 96 550 30 - 40 2 Broccoli, florets 96 400 20 - 25 2 Mushroom slices 96 400 15 - 20 2 Peas 96 450 20 - 25 2 Fennel 96 600 35 - 45 2 Carrots 96 600 35 - 45 2 Kohlrabi, strips 96 550 30 - 40 2 Peppers, strips 96 400 20 - 25 2 Leeks, rings 96 500 25 - 35 2 Green beans 96 550 35 - 45 2 6 Helpful hints and tips Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Lamb’s lettuce, 96 450 20 - 25 2 florets Brussels sprouts 96 550 30 - 40 2 Beetroot 96 800+400 70 - 90 2 Black salsify 96 600 35 - 45 2 Celery, cubed 96 500 25 - 35 2 Asparagus, green 96 500 25 - 35 2 Asparagus, white 96 600 35 - 45 2 Spinach 96 350 15 2 Peeling tomatoes 96 350 15 2 White haricot 96 500 30 - 40 2 beans Savoy cabbage 96 400 20 - 25 2 Courgette, slices 96 350 15 - 20 2 1) The times are for guidance only. Side dishes / accompaniments Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Yeast dumplings 96 600 30 - 40 2 Potato dumplings 96 600 35 - 45 2 Unpeeled pota- 96 750 45 - 55 2 toes, medium Rice (water/rice 96 600 35 - 40 2 ratio 1.5:1) Boiled potatoes, 96 600 35 - 40 2 quartered Bread dumpling 96 600 35 - 45 2 Tagliatelle, fresh 96 450 20 - 25 2 Polenta (liquid ra- 96 750 45 - 50 2 tio 3:1) 1) The times are for guidance only. Fish Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Trout, approx. 85 550 30 - 40 2 250g Helpful hints and tips 7 Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Prawns, fresh 85 450 20 - 25 2 Prawns, frozen 85 550 30 - 40 2 Salmon filets 85 500 25 - 35 2 Salmon trout, ap- 85 600 40 - 45 2 prox. 1000g Mussels 96 500 20 - 30 2 Flat fish filet 80 350 15 2 1) The times are for guidance only. Meat Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Cooked ham 96 800+150 55 - 65 2 1000g Chicken breast, 90 500 25 - 35 2 poached Chicken, poached, 96 800+150 60 - 70 2 1000-1200g Veal/pork loin without leg, 90 800+300 80 - 90 2 800-1000g Kasseler (smoked loin of pork), 90 800+300 90 - 110 2 poached Tafelspitz (prime 96 800+700 110 - 120 2 boiled beef) Chipolatas 80 400 15 - 20 2 1) The times are for guidance only. Eggs Water in the wa- Food Temperature ºC 1) Shelf position ter drawer in ml Time in min. Eggs, hard-boiled 96 500 18 - 21 2 Eggs, medium- 96 450 13 - 16 2 boiled Eggs, soft-boiled 96 400 11 - 12 2 1) The times are for guidance only. True Fan Cooking and Full Steam in succession You can cook meat, vegetables and accompaniments one after the other by combining functions. All components are ready to serve at the same time. • Use True Fan Cooking function to initially roast the food. 8 Helpful hints and tips • Put prepared vegetables and accompaniments in oven proof dishes. Put in the oven with the roast. • Cool down the oven to a temperature of around 80°C . To cool down the appliance quicker open the oven door to the first position for approximately 15 minutes. • Start the Full Steam function and cook it all together until ready. Food True Fan Cooking Full Steam Temperature in °C Time in mins. Time in mins. Shelf position Roast beef 1 kg 180 60 – 70 40 – 50 1 Brussels sprouts, - - 40 – 50 3 polenta Roast pork 1 kg, 180 60 – 70 30 – 40 1 Potatoes, vegeta- - - 30 – 40 3 bles, gravy Roast veal 1 kg, 180 50 – 60 30 – 40 1 Rice, vegetables - - 30 – 40 3 Half Steam + Heat Half Steam + Heat (Water amount: about 300 ml) Type of Food Temperature in °C Time in mins. Oven level Custard / flan in indi- 90 40 - 45 2 vidual dishes1) Baked eggs 1) 90 35 - 45 2 Terrine 1) 90 40 - 50 2 Thin fish fillet 85 15 - 25 2 Thick fish fillet 90 25 - 35 2 Small fish up to 350g 90 25 - 35 2 Whole fish up to 90 35 - 45 2 1000g 1) continue for a further half an hour with the door closed Reheating Half Steam + Heat (Water amount: about 300 ml) Type of Food Temperature in °C Time in mins. Oven level Dumplings 85 25 - 35 2 Pasta 85 20 - 25 2 Rice 85 20 - 25 2 One-plate dishes 85 20 - 25 2 Helpful hints and tips 9 Quarter Steam + Heat Quarter Steam + Heat 1) Type of Food Temperature in ° C Time in mins. Oven levels Roast pork 1000g 160 - 180 90 - 100 2 Roast beef 1000 g 180 - 200 60 - 90 2 Roast veal 1000g 180 80 - 90 2 Meat loaf, uncooked, 180 30 - 40 2 500g Smoked loin of pork 600-1000g (soak for 2 160 - 180 60 - 70 2 hours) Chicken 1000g 180 - 200 50 - 60 2 Duck 1500-2000g 180 70 - 90 2 Goose 3000g 170 130 - 170 1 Potato gratin 160 - 170 50 - 60 2 Pasta bake 190 40 - 50 2 Lasagne 180 45 - 55 2 Misc.