Aeg-Electrolux KS7100000M User Manual download pdf (Page 20)

Cooking on more than one oven level

Food Interval Steam Cooking (Max. amount of

water 250ml)

Temperature

(°C)

Time (min) Shelf posi-

tion

Roast pork, 1,000 g 180 90-100 2

Roast beef, 1,000 g 180 90-100 2

Roast veal, 1000 g 180 80-90 2

Meat loaf, raw 500 g 180 30-40 2

Frankfurters / veal sausages 85 15-20 2

Smoked loin of pork 600-1,000 g

(pre-soak for 2 hours)

180 60-70 2

Chicken, 1,000 g 200 45-55 2

Duck 1,500-2,000 g 180 60-75 2

Goose, 3,000 g 170 130-170 1

Fish fillets 90 20-30 2

Potato gratin, Leek and potato

gratin

190 40-50 2

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread 500-1,000 g 180-190 50-60 2

Rolls, 40-60 g 210-220 20-25 3

Ready-to-bake rolls, 30-40 g 220 10-15 3

Ready-to-bake rolls, 30-40 g, fro-

zen

220 10-15 3

Ready-to-bake baguettes, 40-50 g 200 10-15 3

Ready-to-bake baguettes, 40-50 g,

frozen

200 10-15 3

BAKING

General instructions

• Your new oven may bake or roast differ-

ently to the appliance you had before.

Adapt your usual settings (temperature,

cooking times) and shelf positions to

the values in the tables.

• With longer baking times, the oven can

be switched off about 10 minutes be-

fore 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 tem-

perature the first time.

• If you cannot find the settings for a spe-

cial recipe, look for the one that is al-

most 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. If

this occurs, do not change the temper-

ature setting. The differences equalize

during the baking procedure.

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