Aeg-Electrolux B9820-4-A User Manual

Tables, Tips and RecipesBuilt In Fan / Steam Oven

10BakingOven function: PROFI HOT AIR or CONVENTIONALBaking tins• For CONVENTIONAL dark metal and non-stick tins are suitable.• For PROFI HOT AIR brigh

11General Instructions• Insert the tray with the bevel at the front. • With CONVENTIONAL or PROFI HOT AIR you can also bake with two tins next to one

12Baking TablesCakes, Biscuits, Bread, PiesOven functionsShelf-positionTempera-tureºCTimeHr. : Min.Using cake tinsCakes in Pound Cake tins PROFI HOT A

13 Scones PROFI HOT AIR 3 200 0:10-0:15CONVENTIONAL 3 220-240Meringues CONVENTIONAL 3 100-120 3:30-4:30Sausage rolls PROFI HOT AIR 3 170-1801)0:20-0:3

14Baking on more than one oven level Type of bakingPROFI HOT AIRPROFI HOT AIRTimeHours: Mins.Shelf positions from bottomTempe-rature in °C2 levels 3 l

15Tips on Baking Baking results Possible cause RemedyThe cake is not browned enough at the bottomWrong shelf level Place cake on a lower shelfThe cake

16Table: Desserts DessertsPROFI HOT AIR TimeShelf positionTempera-ture °CHr. : Min.Apple pie 2 180-190 0:45-050Rice pudding 2 130-140 2:00-2:30Fruit c

17AL GUSTO HOT AIR table Table for Bakes and Gratins Type of baking Shelf positionTemperature°CTimeHr: Mins.Pizza (thin crust) 1 180 - 2001)1) Pre-hea

18Frozen Ready Meals Table Food to be cookedOven functionShelf positionTemperature°CTimeFrozen pizza CONVENTIONAL 3as per manu-facturer’s in-struction

19RoastingOven function: PROFI HOT AIR, CONVENTIONAL or ROTITHERM.Roasting dishes• Any heat-resistant ovenware is suitable for roasting. (Please read

2ContentsUsage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Cooking with steam. . . . . . .

20Table: Meat, roasting, casserolesMeat Oven functionsShelf positionTempera-ture°CTimeHr. : Min.Pork Shoulder; leg; rolled; boned spare rib; loin of p

21Table: Roasting, casseroles, au gratin Poultry, Game, Fish, VegetablesQuantity approx.Oven function Shelf positionTempera-ture°CTimeHr. : Min.Casser

22Meat Probe Table Food to be cooked Meat core temperatureBeefRib steak or filet steak, raremediumwell done45 - 50 °C60 - 65 °C75 - 80 °CPorkShoulder

23SLOW COOKOven function: SLOW COOK.With the oven function SLOW COOK, meat becomes beautifully tender and remains particularly succulent.We recommend

24Grill sizesOven function: SINGLE GRILL or DUAL GRILL with maximum tem-perature setting1 Important: Always grill with the oven door closed.3 The empt

25DefrostingOven function: DEFROST (no temperature setting)• Unpack the food and place it on a plate on the oven shelf.• Do not cover with a plate or

26Meat programmesOvenware for roasting• For roasting use a roasting pan or a roaster. 3 Oven levels and weight are shown in the display for every meat

27RECIPE MENU3Oven levels and the pre-set cooking time are shown in the display for every automatic recipe.BAKING RECIPESLEMON SPONGE CAKEFor the mixt

28SWEDISH CAKEFor the mixture:– 5 eggs– 340 g sugar– 100 g melted butter– 360 g flour– 3 teaspoons baking powder– a few drops of vanilla essence– 1 pi

29Place butter, sugar, lemon juice, vanilla essence and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture

3ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34PIZZA (for one baking tray or 2 round

30FRUIT CAKEFor the mixture:– 200 g butter– 200 g sugar– a few drops of vanilla essence– 1 pinch salt– 3 eggs– 300 g self raising flour– 125 g currant

31STREUSEL PLAITFor the dough:– 375 g flour– 20 g of fresh yeast or 7 g of dry yeast– 150 ml tepid milk– 60 g sugar– 1 pinch salt– 2 egg yolks– 75 g s

32YEAST PLAITFor the dough:– 500 g flour– 20 g of fresh yeast or 7 g of dry yeast– 200 ml lukewarm milk– 40 g sugar– salt– 5 egg yolks– 200 g softened

33WHITE BREADFor the dough:– 1,000 g flour– 40 g of fresh yeast or 14 g of dry yeast– 650 ml milk– 15 g saltPlace flour and salt in a large bowl. Diss

34ROASTING RECIPESPIZZA (for one baking tray or 2 round tins)For the dough:– 14 g of fresh yeast or 7 g of dry yeast– 200 ml water– 300 g plain flour–

35POTATO GRATINFor the mixture:– 1,000 g potatoes– 1 teaspoon each of salt, pepper and nutmeg– 2 cloves of garlic– 200 g grated cheese– 3 eggs– 100 ml

36ONION TARTEFor the dough:– 300 g flour– 20 g of fresh yeast or 7 g of dry yeast– 125 ml tepid milk– 1 egg– 50 g butterTopping:– 750 g onions– 250 g

37QUICHE LORRAINEFor the pastry:– 300 g flour– 2 eggs– 150 g butter– ½ teaspoon salt– A little pepper– 1 pinch nutmegTopping:– 150 g grated cheese– 20

38LASAGNEMeat sauce:– 1 onion and 1 carrot– 100 g celery– 2 tablespoons olive oil– 500 g mince– 100 ml meat stock– 1 small tin tomatoes, chopped (appr

39CANNELLONIFilling:– 50 g onions, chopped– 30 g butter– 350 g leaf spinach, chopped– 100 g crème fraîche– 150 g fresh salmon, cubed– 150 g haddock or

4Usage, Tables and TipsCooking with steamFor steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM.1 Warning: During V

40MEAT CASSEROLEIngredients:– 1.5 kg pork escalope– 750 g seasoned mince– 750 g onions– 500 g grated cheese– 200 ml crème fraîche– 400 ml yoghurtLight

41OTHER RECIPESPOWDER CAKEFor baking ready-made cakes and cake mixes. Follow the manufactur-er’s instructions on how to prepare. Use oven temperature

42Preserves TableThe times and temperatures for making preserves are for guidance only.PreserveTemperaturein°CCooking time un-til simmeringin mins.Con

43DRYING HERBS• Use with oven shelves covered with greaseproof paper or baking parchment.• You will get a better result if you turn the oven off after

From the Electrolux Group. The world´s No.1 choice.The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning an

5VIGOROUS STEAMThe VIGOROUS STEAM method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defro

6The times given are for guidance only, they will vary depending upon size and quantity..PROFI HOT AIR and VIGOROUS STEAM in combinedBy combining PROF

7PROFI HOT AIR and VIGOROUS STEAM in combined tableThe times given are for guidance only, they will vary depending upon size and quantity.The core tem

8INTERVAL STEAM The INTERVAL STEAM method of preparation is particularly suitable for starting the roasting of large joints of meat and for defrosting

9Cut up a whole roast before warming.The times given are for guidance only, they will vary depending upon size and amount.Type of foodINTERVAL STEAM (