AEG B2100-5 Manual
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21 Usage, Tables and Tips Usage, Tables and Tips Baking Oven function: Convection with ring heating element Baking tins For Convection with ring heating element bright metal tins are suitable. Oven levels With Convection with ring heating element you can bake on up to 3 baking trays at the same time: 1 baking tray: for example, oven level 3 1 baking tin: for example, oven level 1 2 baking trays: for example, oven level 1 and 3 3 baking trays: oven level 1, 3 and 5
Usage, Tables and Tips22 General instructions With Convection with ring heating element you can also bake two cakes at the same time in tins placed next to each other on the shelf. This does not sig- nificantly increase baking time. 3When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, mixture or dough, the number and the type of bak- ing tin. We recommend setting the lower temperature when baking for the first time, and if required, e.g. if a darker browning is desired or if the baking time is too long, select a higher temperature. If you cannot find the settings for a particular recipe, look for the one that is most similar. If baking cakes on baking trays or tins on more than one level, baking time can be extended by 10-15 minutes. Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level. Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. 2With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in order to utilise the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
23 Usage, Tables and Tips Baking Tables Cakes, Biscuits, Bread, Pies Convection with ring heating elementTime Shelf- positionTemperature ºCHr. : Min. Using cake tins Cakes in Pound Cake tins1160-1701:00-1:10 Sandcakes/Cakes in loaf tins1150-1601:15-1:30 Madeira cake1150-1601:00-1:10 Dundee cake1130-1402:30-3:00 Large Christmas cake (10“)11304:30-5:00 Victoria Sandwich1 / 41600:25-0:35 Pastry cases1 / 4170-1900:10-0:25 Bakewell tart3160-1700:45-0:55 Swiss roll3150-1701)0:10-0:20 Flans & quiches3170-1800:30-0:50 Using baking sheets Short bread1 / 4140-1500:40-0:50 Biscuits1 / 4150-1700:15-0:25 Macaroons1 / 4140-1500:25-0:35 Apple strudel3170-1801)0:30-0:50 Choux pastry buns1 / 4160-1701)0:20-0:35 Buns / cup cakes1 / 4150-1601)0:25-0:35 Scones1 / 4190-2001)0:10-0:15 Meringues3753:30-4:30 Sausage rolls1 / 4170-1801)0:20-0:35 Pizza1180-2000:30-0:50 Bread Wholemeal bread1180-2001) 1) Pre-heat oven 0:40-0:45 White bread1180-2001)0:40-0:45
Usage, Tables and Tips24 Baking on more than one oven level Type of baking Convection with ring heating elementConvection with ring heating element Time Hours: Mins. Shelf positions from bottomTempera- ture in °C 2 levels3 levels Cakes/pastries/biscuits on baking trays Cream puffs/Eclairs1/4---160-1801) 1) Pre-heat the oven! 0:35-0:60 Dry streusel cake1/3---140-1600:30-0:60 Biscuits Short pastry biscuits1/31/3/5150-1600:15-0:35 Viennese whirls1/31/3/51400:20-0:60 Biscuits made with sponge mixture1/3---160-1700:25-0:40 Pastries made with egg white, meringues1/3---80-1002:10-2:50 Macaroons1/3---100-1200:40-1:20 Biscuits made with yeast dough1/3---160-1700:30-0:60 Puff pastries1/3---170-1801)0:30-0:50 Rolls1/4---1600:30-0:45 Small cakes (20 per tray)1/4---1401)0:25-0:40
25 Usage, Tables and Tips Tips on Baking Table: Desserts Baking resultsPossible causeRemedy The cake is not browned enough at the bottomWrong shelf levelPlace cake on a lower shelf The cake sinks (becomes soggy, lumpy, streaky)Oven temperature too highUse a slightly lower temperature setting Baking time too shortIncrease baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the dough /mixtureUse less liquid Pay attention to mixing times, especially if using mixing ma- chines Cake is too dryOven temperature too lowIncrease oven temperature Baking time too longShorten baking time Cake browns unevenlyOven temperature too high and baking time too shortSet a lower temperature and increase baking time Dough/mixture is unevenly distributedSpread the dough/mixture even- ly on the baking tray Cake is not cooked with- in the baking time setTemperature too lowUse a slightly higher tempera- ture setting Desserts Convection with ring heating elementTime Shelf positionTemperature °CHr. : Min. Apple pie3180-1900:45-050 Rice pudding3130-1402:00-2:30 Fruit crumble31600:50-1:10 Pineapple upside down cake31600:35-0:45 Pavlova31301:00-1:10 Baked custard3150-1600:45-1:00 Baked apples3160-1700:40-1:00 Bread and butter pudding3170-1800:40-0:55 Apple charlotte3180-1900:40-0:55 Soufflé - sweet/savoury3170-1901) 1) Pre-heat oven 0:30-0:45
Usage, Tables and Tips26 Roasting Oven function: Convection with ring heating element or Rotitherm Roasting dishes Any heat-resistant ovenware is suitable for roasting. (Please read the manu- facturers instructions.) Large roasting joints can be cooked directly in the tray or on the shelf with the tray placed below For all lean meat, we recommend roasting these in a roasting tray with a lid. This makes the meat more succulent. All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3Tips on using the roasting chart The figures in the following table are for guidance only. We recommend cooking meat and fish over 1 kg in weight in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recom- mend placing some water in the roasting pan. Turn the meat as required (after about 1/2 - 2/3 of cooking time). Baste large roasting joints and poultry several times during the cooking time. This will give better roasting results. Switch off the oven approx. 10 minutes prior to the end of the cooking time in order to use the residual heat.
27 Usage, Tables and Tips Table: Meat, roasting, casseroles MeatOven functionShelf positionTempera- ture °CTime Hr. : Min. Pork Shoulder; leg; rolled; boned spare rib; loin of porkRotitherm1170-1800:30-0:35 per 450 g/1 lb plus 30-35 mins Beef Inexpensive cutsRotitherm1160-1700:35-0:40 per 450 g/1 lb plus 15-20 mins Prime cuts -rare Rotitherm1150-1601) 1) Preheat oven 0:15-0:20 per 450 g/1 lb plus 15-20 mins -medium Rotitherm1150-1600:20-0:25 per 450 g/1 lb plus 25-25 mins -well done Rotitherm1150-1600:30-0:35 per 450 g/1 lb plus 25-30 mins Yo rkshi re p udd ing - smallConvection with ring heating element32001)0:10-0:15 - largeConvection with ring heating element1180 -1901)0:30-0:40 Lamb Rotitherm1150-1600:30-0:35 per 450 g/1 lb plus 30-35 mins Veal Rotitherm1170-1800:30-0:35 per 450 g/1 lb plus 30-35 mins
Usage, Tables and Tips28 Table: Roasting, casseroles, au gratin Poultry, Game, Fish, VegetablesQuantity approx.Oven functionShelf positionTempera- ture °CTime Hr. : Min. Casseroles, miscellaneous Casseroles1 kg/2 lbsConvection with ring heating element11502:30-3:00 Lancashire Hot Pot1 kg/2 lbsConvection with ring heating element1150-1602:15-2:30 Moussaka1 kg/2 lbsConvection with ring heating element1170-1800:40-0:50 Meat Loaf675 g/1.5 lbsRotitherm1160-1701:00-1:10 Poultr y / Game Chicken 1 kg/2 lbsRotitherm3190-2100:50-1:10 Chicken1.5 kg/3 lbsRotitherm1190-2101:15-1:30 Duck1.5-2 kg/ 3.5-4 lbsRotitherm1180-2001:15-1:45 Goose3.5-5 kg/ 8-10 lbsRotitherm1160-1802:30-3:00 Turkey2.5-3.5 kg 5-7 lbsRotitherm1160-1801:45-2:30 Turkey4-6 kg/ 8-13 lbsRotitherm1140-1602:30-4:00 Pheasant, Wild Duck, Rabbit1 kg/2 lbsConvection with ring heating element32100:30-1:00 Partridge/Pigeonper 300-500 gRotitherm3200-2200:30-0:50 Fisch (baked, steamed) Whole fish1-1.5 kg/ 2-3 lbsConvection with ring heating element1160-1700:45-1:15 Fish pies, bakes750 g-1 kg/ 1.5-2 lbsRotitherm3160-1800:30-1:00
29 Usage, Tables and Tips Vegetables Stuffed pepper/ aubergines---Convection with ring heating element1180-1900:30-1:00 Au gratin dishes---Rotitherm3180-1900:15-0:45 Poultry, Game, Fish, VegetablesQuantity approx.Oven functionShelf positionTempera- ture °CTime Hr. : Min.
Usage, Tables and Tips30 Grill sizes Oven function: Dual grill with maximum temperature setting 1Important: Always grill with the oven door closed. 3The empty oven should always be pre-heated with the grill functions for 5 minutes. For grilling, place the shelf in the recommended shelf position. Always insert the tray for collecting the fat into the first shelf position from the bottom. The grilling times are for guidance only. Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Food to be grilledOven levelGrilling time 1st side2nd side Burgers48-10 mins.6-8 mins. Pork fillet410-12 mins.6-10 mins. Sausages48-10 mins.6-8 mins. Fillet steaks, veal steaks46-7 mins.5-6 mins. Fillet of beef, roast beef (approx. 1 kg)310-12 mins.10-12 mins. Toast1) 1) Do not pre-heat 34-6 mins.3-5 mins. Toast with topping36-8 mins.---