User manual AEG-ELECTROLUX BP7304021M

[. . . ] 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. · 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. [. . . ] · Do not use jars with twist-off and bayonet type lids, or metal tins. · Put no more than six one-litre preserve jars on the baking tray. · The jars cannot touch each other. Helpful hints and tips 15 · Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven. 35-60 minutes with one-litre jars), stop the oven or decrease the temperature to 100°C (see the table). Soft fruit Preserve Strawberries, blueberries, raspberries, ripe gooseberries Stone fruit Preserve Pears, guinces, plums Vegetables Preserve Carrots 1) Cucumbers Mixed pickels Kohlrabi, peas, asparagus Temperature in °C 160 - 170 160 - 170 160 - 170 160 - 170 Cooking time until simmering in mins. 50 - 60 50 - 60 50 - 60 50 - 60 Continue to cook at 100°C in mins. 5 - 10 5 - 10 15 - 20 Temperature in °C 160 - 170 Cooking time until simmering in mins. 10 - 15 Temperature in °C 160 - 170 Cooking time until simmering in mins. - 1) Leave standing in oven when switched off Core temperature sensor table Beef Food Rib steak or fillet steak: rare Rib steak or fillet steak: medium Rib steak or fillet steak: well done Pork Food Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Food Roast veal Food Core Temperature 75 - 80 °C Food Core Temperature 80 - 82 °C 75 - 80 °C 75 - 80 °C Food Core Temperature 45 - 50 °C 60 - 65 °C 70 - 75 °C 16 Helpful hints and tips Food Knuckle of veal Mutton / lamb Food Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Food Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison Fish Food Salmon Trouts Food Core Temperature 65 - 70 °C 65 - 70 °C Food Core Temperature 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C Food Core Temperature 80 - 85 °C 80 - 85 °C 70 - 75 °C Food Core Temperature 85 - 90 °C RECIPE MENU The display shows oven levels and pre-set cooking times for every automatic recipe. Automatic programmes Programme number 1 2 3 4 5 6 7 8 9 10 11 Programme name ROAST BEEF ROAST PORK ROAST VEAL ROAST LAMB ROAST GAME CHICKEN, WHOLE WHOLE FISH <1KG PIZZA QUICHE LORRAINE LEMON SPONGE CAKE CHEESE CAKE Helpful hints and tips Programme number 12 13 14 15 16 17 18 19 20 1 - ROAST BEEF Programme name ROLLS FARMER BREAD DOUGH PROVING POTATO GRATIN LASAGNE CANNELLONI CONVENIENCE CAKE CONVENIENCE PIZZA CONVENIENCE POTATO TYPES 17 Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Do not use this program for top side beef and loin dishes. 2 - ROAST PORK Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 20- 40 mm. 3 - ROAST VEAL Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. 4 - ROAST LAMB 18 Helpful hints and tips Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10-30 mm. Cover with a lid. 5 - ROAST GAME Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. 6 - CHICKEN, WHOLE Settings: · Automatic programmes with weight input. Method: · Place chicken in an ovenproof dish and season to taste. A reminder is displayed. 7 - WHOLE FISH <1KG Settings: · Automatic programmes with core temperature sensor. Method: · Season fish to taste, insert meat probe and place in an ovenproof dish. 8 - PIZZA Ingredients for the dough: · 14 g yeast · 200 ml tepid water · 300 g flour · 3 g salt · 1 tablespoon oil Ingredients for the topping: · 1/2 small tin tomatoes, chopped · 200 g Emmental cheese, grated · 100 g salami · 100 g cooked ham Helpful hints and tips 19 · 150 g mushrooms (tinned) · 150 g Feta cheese · oregano Method: · Crumble yeast into a bowl and dissolve in the tepid water. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then leave the dough to rise in a warm place until it doubles in volume. [. . . ] Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. 18 - CONVENIENCE CAKE The instructions regarding time and temperature are on the packaging. [. . . ]