AEG B3101-5-m Manual
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21 Usage, Tables and Tips Table: Desserts Roasting Oven function: Convection with ring heating element or Rotitherm Roasting dishes Any heat-resistant ovenware is suitable for roasting. (Please read the manufacturers 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 roast- ing tin without the lid. 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 in- crease baking time Dough/mixture is unevenly distrib- utedSpread 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 Baking resultsPossible causeRemedy
Usage, Tables and Tips22 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 recommend 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. Table: Meat, roasting, casseroles MeatOven functionShelf po- sitionTempera- 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)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 Yorkshire pudding - smallConvection with ring heating element32001)0:10-0:15 - largeConvection with ring heating element1180 -1901)0:30-0:40
23 Usage, Tables and Tips Table: Roasting, casseroles, au gratin 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 1) Preheat oven Poultry, Game, Fish, VegetablesQuantity ap- prox.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 Poultry / 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 MeatOven functionShelf po- sitionTempera- ture °CTime Hr. : Min.
Usage, Tables and Tips24 Grill sizes Oven function: Grill or 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 min- utes. 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. 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 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 ap- prox.Oven functionShelf positionTempera- ture °CTime Hr. : Min.
25 Usage, Tables and Tips Grilling table Defrosting Oven 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 bowl, as these can substantially lengthen the defrosting time. For defrosting, place the shelf on the 1st oven level from the bottom. Defrosting 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.--- FoodDefrosting time Min.Further de- frosting time (mins.)Comments Chicken, 1000 g100-14020-30Place the chicken on an upturned saucer placed on a large plate. Halfway through the time, turn it over Meat, 1000 g100-14020-30Halfway through the time, turn it over Meat, 500 g90-12020-30Halfway through the time, turn it over Trout, 150 g25-3510-1 5--- Strawberries, 300 g30-4010-2 0--- Butter, 250 g30-4010-1 5--- Cream, 2 x 200 g80-10010-1 5Cream that is still slightly frozen in part can still be whipped Flan/gateau, 1400 g6060---
Cleaning and care26 Drying Oven function: Convection with ring heating element Use oven shelves covered with greaseproof paper or baking parchment. You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. After this finish drying the food to be dried. Cleaning and care 1Warning: First switch off the appliance and let it cool down before carrying out any cleaning. Warning: For safety reasons, do not clean the appliance with steam blasters or high- pressure cleaners. Attention: Do not use any corrosive cleaning fluids, sharp objects or stain remov- ers. Do not clean the glass oven door with abrasive fluids or metal scrapers, which could scratch the surface. The glass could crack and shatter. Outside of the appliance Wipe the front of the appliance with a soft cloth and a solution of hot water and washing up liquid. For metal fronts, use normal commercially available cleaning agents. Please do not use scouring agents and abrasive sponges. Food to be driedTemperature in °COven levelTime in hours (Guideline) 1 level2 levels Vegetables Beans60-70 31 / 46-8 Peppers (strips)60-70 31 / 45-6 Vegetables for soup60-70 31 / 45-6 Mushrooms50-60 31 / 46-8 Herbs40-5031 / 42-3 Fruit Plums60-70 31 / 48-10 Apricots60-70 31 / 48-10 Apple slices60-70 31 / 46-8 Pea rs60-70 31 / 46-9
27 Cleaning and care Oven Interior Cleaning The walls that have a catalytic coating are self-cleaning. They absorb splashes of fat while the oven is in use. To support this self-cleaning process, we recommend heating the oven without any food at regular intervals. 1.To clean the oven, switch the oven light on. 2.Remove all slide-in items from the oven. 3.Wash the oven floor with warm water and washing up liquid, then dry it. 4.Set the oven temperature to 250 °C. 5.Switch the oven off after one hour. 6.When the oven has cooled but is not cold, wipe off any remaining soiling with a soft damp sponge. 1Important! Do not use oven sprays or abrasive cleaners. Do not use soap or other clean- ing agents. Doing so can damage the catalytic surface. 3Over time the catalytic coating can discolour slightly. This does not affect its catalytic properties. Accessories Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and dry well. Soak briefly to make them easier to clean. Non-stick accessories Clean accessories with a soft sponge or cloth in hot water and washing-up liquid. 3Bright spots in the coating do not mean that the surface is damaged. 1Important: Do not use any aggressive or scouring cleaning agents, spray oven cleaners, steel soap pads or hard objects such as knives or sharp-edged scrapers. These destroy the coating. 1Important: Do not clean these accessories in the dishwasher. The non-stick proper- ties would be lost as a result. Shelf Support Rails The shelf support rails on the left and right hand sides of the oven can be removed for cleaning the side walls.
Cleaning and care28 Removing the shelf support rails First pull the front of the rail away from the oven wall (1) and then unhook at the back (2). Fitting the shelf support rails 3Important! The rounded ends of the guide rails must be pointing forwards! To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2). Oven Lighting 1Warning: There is a danger of electric shock! Prior to changing the oven light bulb: –Switch off the oven! –Disconnect from the electricity supply. 3Place a cloth on the oven floor to protect the oven light and glass cover.
29 Cleaning and care Replacing the oven light bulb/cleaning the glass cover 1.Remove the glass cover by turning it anti- clockwise and then clean it. 2.If necessary: Replace bulb with a 40 watt, 230 V, 300 °C heat-resistant oven light bulb. 3.Refit the glass cover. Oven door For easier cleaning of the oven interior, the oven door can be taken off its hinges. Removing the oven door from its hinges 1.Open the oven door as far as it will go. 2.Undo the clamping levers (A) on both door hinges fully. 3.Close the oven door as far as the first position (approx. 45°).
Cleaning and care30 4.Take hold of the oven door with a hand on each side and pull it away from the oven at an up- wards angle (Take care: It is heavy). 3Lay the oven door with the outer side facing downwards on something soft and level, for ex- ample, a blanket in order to prevent scratches. Hanging the oven door back on its hinges 1.From the handle side take hold of the oven door with a hand on each side and hold at an angle of approx. 45°. Position the recesses on the bottom of the oven door on the hinges on the oven. Let the door slide down as far as it will go. 2.Open the oven door as far as it will go.