User manual AEG-ELECTROLUX BE3003031M

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Manual abstract: user guide AEG-ELECTROLUX BE3003031M

Detailed instructions for use are in the User's Guide.

[. . . ] 0:10-0:20 0:20-0:30 6 Helpful hints and tips Type of baking Biscuits made with sponge dough Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Oven level 3 Temperature °C 170-190 Time Hours:Mins. 0:20-0:30 3 3 3 3 3 3 80-100 120-130 170-190 190-210 1) 190-2101) 170 1) 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:10-0:25 0:20-0:30 Baking on one oven level: Baking in tins Type of baking Oven function Oven level 1 1 2 2 2 2 2 Temperature °C 150-160 140-160 140 160 170-180 1) 150-170 160 Time Hours:Mins. 0:50-1:10 1:10-1:30 0:35-0:50 0:35-0:50 0:10-0:25 0:20-0:25 1:10-1:30 Ring cake or brio- True Fan Cooking che Madeira cake/ fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base sponge mixture Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Cheesecake 1) Pre-heat the oven True Fan Cooking True Fan Cooking Conventional Cooking True Fan Cooking True Fan Cooking True Fan Cooking Conventional Cooking Conventional Cooking 2 180 1:10-1:30 1 170-190 1:00-1:30 Helpful hints and tips Cakes/pastries/breads on baking trays Type of baking Plaited bread/ bread crown Christmas stollen Bread (rye bread) 1. Cream puffs/ eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/sponge mixture) 2) Fruit flans (made with yeast dough/sponge mixture) 2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. [. . . ] 20-40 35-50 50-70 80-100 150-180 120-180 180-240 Fish Type of meat Whole fish Quantity 1-1. 5 kg Oven function Shelf position Conventional Cooking 1 Temperature °C 210-220 Time mins. 40-70 Roasting with Turbo Grilling Beef Type of meat Pot roast Quantity 1-1. 5 kg Oven function Conventional Cooking Shelf position 1 Temperature °C 230 Time mins. 120-150 Helpful hints and tips Oven function Turbo Grilling Turbo Grilling Turbo Grilling Temperature °C 190-200 1) 180-190 1) 170-180 1) 13 Type of meat Roast beef or fillet: rare Roast beef or fillet: medium Roast beef or fillet: well done 1) Pre-heat the oven Quantity per cm. 5-6 6-8 8-10 Pork Type of meat Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) Quantity 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg Oven function Turbo Grilling Turbo Grilling Turbo Grilling Turbo Grilling Shelf position 1 1 1 1 Temperature °C 160-180 170-180 160-170 150-170 Time mins. 90-120 60-90 50-60 90-120 Veal Type of meat Roast veal Knuckle of veal Quantity 1 kg 1. 5-2 kg Oven function Shelf position Turbo Grilling Turbo Grilling 1 1 Temperature °C 160-180 160-180 Time mins. 90-120 120-150 Lamb Type of meat Leg of lamb, roast lamb Saddle of lamb Quantity 1-1. 5 kg 1-1. 5 kg Oven function Shelf position Turbo Grilling Turbo Grilling 1 1 Temperature °C 150-170 160-180 Time mins. 100-120 40-60 Game Type of meat Saddle of hare, leg of hare Saddle of venison Quantity up to 1 kg Oven function Shelf position Conventional Cooking Conventional Cooking 1 Temperature °C 230 1) Time mins. 30-40 1. 5-2 kg 1 210-220 35-40 14 Helpful hints and tips Type of meat Haunch of venison 1) Pre-heat the oven Quantity 1. 5-2 kg Oven function Shelf position Conventional Cooking 1 Temperature °C 180-200 Time mins. 60-90 Poultry Type of meat Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Quantity 200-250g each 400-500g each 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg Quantity 1-1. 5 kg Oven function Shelf position Turbo Grilling Turbo Grilling Turbo Grilling Turbo Grilling Turbo Grilling Turbo Grilling Turbo Grilling 1 1 1 1 1 1 1 Temperature °C 200-220 190-210 190-210 180-200 160-180 160-180 140-160 Temperature °C 210-220 Time mins. 20-30 35-45 40-60 20-30 20-30 Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions Frozen Ready Meals Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes 3 3 Fruit flans 3 1) Turn chips 2 or 3 times during cooking Pizza Setting Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Swiss Flan Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizzalike dish from Alsace) Shelf position 2 2 1 1 1 1 1 1 2 2 2 Temperature °C 200 - 230 1)2) Time Mins. 15 - 20 25 - 35 40 - 55 45 - 60 45 - 55 45 - 55 50 - 60 50 - 60 10 - 20 45 - 55 12 - 20 180 - 200 180 - 200 160 - 180 170 - 190 170 - 190 150 - 170 160 - 180 230 - 2501) 160 - 180 1) 230 - 2501) Helpful hints and tips Type of baking Piroggen (Russian version of calzone) 1) Pre-heat the oven 2) Use roasting pan 17 Shelf position 2 Temperature °C 180 - 200 1) Time Mins. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Then leave the cake for a while to soak up the glaze. 11 - CHEESE CAKE Ingredients for the base: · 150 g flour · 70 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 egg · 70 g softened butter Ingredients for the cheese cream: · 3 egg whites · 50 g raisins · 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 Other: · Black springform baking tin with 26 cm diameter, greased Method: · Sieve flour into a bowl. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche 24 Helpful hints and tips 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. 12 - ROLLS Ingredients: · 500 g flour, type 405 · 20 g cube of fresh yeast or 1 packet of dried yeast · 300 ml water · 10 g salt Method: · Place flour and salt in a large bowl. Cut the dough into pieces, form into rolls and place on the greased baking tray or patisserie tray (special accessory). Sprinkle with poppy, caraway or sesame seeds, if desired. 13 - FARMER BREAD Ingredients: · 500 g wheat flour · 250 g rye flour · 15 g salt · 1 small packet dried yeast · 250 ml water · 250 ml milk · 15 g salt Other: · Baking tray which has been greased or lined with baking parchment Method: · Place wheat flour, rye flour, salt and dried yeast in a large bowl. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Before baking dust with a little flour. 14 - DOUGH PROVING You can use this automatic function with any recipe for yeast dough you like. [. . . ] Place the rest of the butter in small knobs on the top of the dish. 17 - CANNELLONI Ingredients for the filling: · 50 g onions, chopped · 30 g butter · 350 g leaf spinach, chopped · 100 g crème fraîche · 200 g fresh salmon, cubed · 200 g Nile perch, cubed · 150 g shrimps · 150 g mussel meat · salt, pepper · 50 g Parmesan cheese, grated · 150 g Emmental cheese, grated Ingredients for the Béchamel sauce: · 75 g butter · 50 g flour · 500 ml milk · salt, pepper and nutmeg Put together with: · 1 packet cannelloni · 50 g Parmesan cheese, grated · 150 g Emmental cheese, grated Method: · Place chopped onions and butter in a pan and cook gently until transparent. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for 27 about 10 minutes. Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. [. . . ]

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