AEG B5742-5-m Manual

							Clock Functions
12
4
3
56
1Temperature / Time display
2Heat indicator
3Clock function indicators
4Selection button
5Change display
6Rapid heat up button
Setting the clock functions
1. Set an oven function and temperature (not necessary for Time of day and Minute
Minder).
2. Push the Selection button again and again until the desired function indicator flashes.
3. To set the time for Minute Minder 
 , Duration  or End  , use the + / - knob.
The related function indicator comes on.
When the time period is completed, the related function indicator flashes, the display
shows 0.00 and an acoustic signal sounds.
4. To stop the signal and the flashing:
- with Minute Minder push a button
- with Duration and End turn the oven functions selector to the position Off.
With Minute Minder an acoustic signal also sounds when 90% of the time period is com-
pleted.
With the functions Duration  and End  the oven switches off automatically.
Clock functionApplication
Time of dayShows the time. To set, change or check the time.
Minute
MinderTo set a countdown time. A signal sounds, after the time period is com-
pleted. This function has no effect on the operation of the oven.
Daily use11 
						

							Clock functionApplication
DurationTo set how long the oven has to be in operation.
EndTo set the switch-off time for an oven function.
Duration  and End  can be used at the same time, if the oven is to be switched
on and off automatically later. First set Duration 
 , then End  .
Other functions
Child lock
When the child lock is on, you cannot operate the oven.
It makes sure that children do not accidentally switch on the appliance.
Do not set an oven function.
Switching on the child lock:
1. Turn + / - control knob to the left and hold it.
2. Push Selection button until the display shows SAFE.
The child lock device is on.
To switch off the child lock repeat the same procedure as for switching on the child lock.
Oven automatic cut-out
The appliance switches off after some time:
• if you do not switch off the appliance.
• if you do not change the oven temperature.
Oven temperatureSwitch-off time
30 - 120 °C12.5 h.
120 - 200 °C8.5 h.
200 - 250 °C5.5 h.
250 - max. °C3.0 h.
After an automatic cut-out, switch off the oven fully. Then you can switch it on again.
If you set clock function Duration or End, the automatic cut-out will not operate.
HELPFUL HINTS AND TIPS
Inner side of door
On the inner side of the oven door you can find:
• the numbers of the shelf levels
• information about the oven functions, recommended shelf levels and temperatures
for typical dishes.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
12Helpful hints and tips 
						

							Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before 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 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. If this oc-
curs, do not change the temperature setting. The differences equalize during the bak-
ing procedure.
Tips on baking
Baking resultsPossible causeRemedy
The cake is not
browned sufficiently
belowIncorrect oven levelPut the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)Oven temperature too highUse a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)Baking time is too shortSet a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)Too much liquid in the mix-
tureUse less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dryOven temperature too lowSet a higher oven temperature
Cake is too dryBaking time too longSet a shorter baking time
Cake does not brown
equallyOven temperature too high
and baking time too shortSet a lower oven temperature and a lon-
ger baking time
Cake does not brown
equallyNo equal mixturePut the mixture equally on the baking tray
Cake does not cook in
the baking time setTemperature too lowUse a slightly higher oven temperature
setting
Helpful hints and tips13 
						

							Baking on one oven level - Baking in tins
Type of bakingOven functionLevelTemperature
(°C)Time (h:min)
Ring cake or briocheTRUE FAN1150 - 1600:50 - 1:10
Madeira cake/Fruit
cakesTRUE FAN1140 - 1601:10 - 1:30
Sponge cakeTRUE FAN11400:25 - 0:40
Sponge cakeCONVENTIONAL11600:25 - 0:40
Flan base - short pas-
try 1)TRUE FAN3170-1800:10 - 0:25
Flan base - sponge
mixtureTRUE FAN3150 - 1700:20 - 0:25
Apple pieCONVENTIONAL1170 - 1900:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)TRUE FAN11601:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)CONVENTIONAL11801:10 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of bakingOven functionLevelTemperature
(°C)Time (h:min)
Plaited bread/bread
crownCONVENTIONAL3170 - 1900:30 - 0:40
Christmas stollen1)CONVENTIONAL3160 - 1800:40 - 1:00
Bread ( rye bread)CONVENTIONAL1  
- first of all1)   2300:25
- then   160 - 1800:30 - 1:00
Cream puffs/eclairs1)CONVENTIONAL3160 - 1700:15 - 0:30
Swiss roll1)CONVENTIONAL3180 - 2000:10 - 0:20
Cake with crumble
topping (dry)TRUE FAN3150 - 1600:20 - 0:40
Buttered almond
cake/sugar cakes1)CONVENTIONAL3190 - 2100:15 - 0:30
Fruit flans (made
with yeast dough /
sponge mixture)
2)
TRUE FAN31500:35 - 0:50
14Helpful hints and tips 
						

							Type of bakingOven functionLevelTemperature
(°C)Time (h:min)
Fruit flans (made
with yeast dough /
sponge mixture)
2)
CONVENTIONAL31700:35 - 0:50
Fruit flans made with
short pastryTRUE FAN3160 - 1700:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
CONVENTIONAL3160 - 1800:40 - 1:20
Unleavened breadTRUE FAN1200 - 2200:08 - 0:15
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of bakingOven functionLevelTemperature
(°C)Time (h:min)
Short pastry biscuitsTRUE FAN3150 - 1600:06 - 0:20
Viennese whirlsTRUE FAN31400:20 - 0:30
Viennese whirls 1)CONVENTIONAL31600:20 - 0:30
Biscuits made with
sponge mixtureTRUE FAN3150 - 1600:15 - 0:20
Pastries made with
egg white, meringuesTRUE FAN380 - 1002:00 - 2:30
MacaroonsTRUE FAN3100 - 1200:30 - 0:60
Biscuits made with
yeast doughTRUE FAN3150 - 1600:20 - 0:40
Puff pastries1)TRUE FAN3170 - 1800:20 - 0:30
Rolls1)TRUE FAN31600:20 - 0:35
Rolls1)CONVENTIONAL31800:20 - 0:35
Small cakes (20 per
tray)1)TRUE FAN31400:20 - 0:30
Small cakes (20 per
tray)1)CONVENTIONAL31700:20 - 0:30
1) Pre-heat oven
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of bakingTrue fan
2 levelsTrue fan
3 levelsTemperature (°C)Time (h:min)
Cream puffs / Eclairs1)1 / 4---160 - 1800:35 - 0:60
Helpful hints and tips15 
						

							Type of bakingTrue fan
2 levelsTrue fan
3 levelsTemperature (°C)Time (h:min)
Dry streusel cake1 / 3---140 - 1600:30 - 0:60
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of bakingTrue fan
2 levelsTrue fan
3 levelsTemperature
(°C)Time (h:min)
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
Biscuits 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)1 / 3---170 - 1800:30 - 0:50
Rolls1 /4---1600:30 - 0:45
Small cakes (20 per
tray)1)1 /4---1400:25 - 0:40
1) Pre-heat oven
Fan baking table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of bakingShelf levelTemperature °CTime (Mins)
Pizza (thin crust) 1)1180 - 20020 - 30
Pizza (with a lot of top-
ping)1180 - 20020 - 30
Tarts1180 - 20045 - 60
Spinach flan1160 - 18045 - 60
Quiche Lorraine1170 - 19040 - 50
Curd Cheese Cake ,
round1140 - 16060 - 90
Curd Cheese Cake on
tray1140 - 16050 - 60
Apple cake, covered1150 - 17050 - 70
Vegetable pie1160 - 18050 - 60
16Helpful hints and tips 
						

							Type of bakingShelf levelTemperature °CTime (Mins)
Unleavened bread 1)1250 - 27010 - 20
Puff pastry flan 1)1160 - 18040 - 50
Flammekuchen (Pizza-
like dish from Alsace) 1)1250 - 27012 - 20
Piroggen (Russian ver-
sion of calzone) 1)1180 - 20015 - 25
1) Pre-heat the oven
Table for Bakes and Gratin
DishOven functionShelf
levelTempera-
ture °CTime Hr :
Min
Pasta bakeCONVENTIONAL1180-2000:45-1:00
LasagneCONVENTIONAL1180-2000:25-0:40
Vegetables au gratin1) ROTITHERM + Turn spit1160-1700:15-0:30
Baguettes topped with
melted cheese1) ROTITHERM + Turn spit1160-1700:15-0:30
Sweet bakesCONVENTIONAL1180-2000:40-0:60
Fish bakesCONVENTIONAL1180-2000:30-1:00
Stuffed vegetables ROTITHERM + Turn spit1160-1700:30-1:00
1) preheat the oven
Ready meals
Food to be cookedOven functionShelf
levelTempera-
ture °CTime
Chips1) ROTITHERM + Turn spit3200-220refer to in-
structions
of the man-
ufacturer
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan (selected models only).
• Roast lean meats in a roasting tin with a lid. This well keep 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.
The data in the table is for guidance only.Helpful hints and tips
17 
						

							Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices sever-
al times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Port roast1 - 1,5 kgCONVENTIONAL1200 - 2502:00 - 2:30
Roast beef or fillet     for each
cm of
thickness
- rare1)for each cm
of thickness ROTITHERM +
Turn spit1190 - 2000:05 - 0:06
- mediumfor each cm
of thickness ROTITHERM +
Turn spit1180 - 1900:06 - 0:08
- well donefor each cm
of thickness ROTITHERM +
Turn spit1170 - 1800:08 - 0:10
1) preheat the oven
Pork
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Shoulder, neck,
ham joint1 - 1.5 kg ROTITHERM +
Turn spit1160 - 1801:30 - 2:00
Chop, spare rib1 - 1.5 kg ROTITHERM +
Turn spit1170 - 1801:00 - 1:30
Meat loaf750 g - 1 kg ROTITHERM +
Turn spit1160 - 1700:45 - 1:00
Porknuckle (pre-
cooked)750 g - 1 kg ROTITHERM +
Turn spit1150 - 1701:30 - 2:00
Veal
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Roast Veal1 kg ROTITHERM +
Turn spit1160 - 1801:30 - 2:00
Knuckle of veal1,5 -2 kg ROTITHERM +
Turn spit1160 - 1802:00 - 2:30
18Helpful hints and tips 
						

							Lamb
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Leg of lamb,
roast lamb1 - 1,5 kg ROTITHERM +
Turn spit1150 - 1701:15 - 2:00
Saddle of lamb1 - 1,5 kg ROTITHERM +
Turn spit1160 - 1801:00 - 1:30
Game
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Saddle of hare,
leg of hare1)up to 1 kgCONVENTIONAL3220 - 2500:25 - 0:40
Saddle of venison1,5 - 2 kgCONVENTIONAL1210 - 2201:15 - 1:45
Haunch of veni-
son1,5 - 2 kgCONVENTIONAL1200 - 2101:30 - 2:15
1) preheat the oven
Poultry
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Poultry portions200 - 250 g
each ROTITHERM +
Turn spit1200 - 2200:35 - 0:50
Half chicken400 - 500 g
each ROTITHERM +
Turn spit1190 - 2100:35 - 0:50
chicken, poulard1 - 1,5 kg ROTITHERM +
Turn spit1190 - 2100:45 - 1:15
Duck1.5 - 2 kg ROTITHERM +
Turn spit1180 - 2001:15 - 1:45
Goose3.5 - 5 kg ROTITHERM +
Turn spit1160 - 1802:30 - 3:30
Turkey2.5 - 3.5 kg ROTITHERM +
Turn spit1160 - 1801:45 - 2:30
Turkey4 - 6 kg ROTITHERM +
Turn spit1140 - 1602:30 - 4:00
Fish ( steamed)
Type of meatQuantityOven functionShelf
levelTempera-
ture °CTime
(h:min)
Whole fish1 - 1,5 kgCONVENTIONAL1210 - 2200:45 - 1:15
Grilling
Always use the grilling function with maximum temperature settingHelpful hints and tips
19 
						

							Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf level.
• Grill only flat pieces of meat or fish.
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
DishQuantity
kgFunctionTemperature
°CGrilling time
h:min
1 Chickenapprox. 1 kg DUAL GRILL + Turn spit2401:00 - 1:10
2 Chickenper 1 kg DUAL GRILL + Turn spit2401:15 - 1:20
1 Duck1.5 - 2 kg DUAL GRILL + Turn spit2401:20 - 1:40
Rolled Pork
Roast1 DUAL GRILL + Turn spit2401:45 - 2:15
Pork Knuckle
(pre-cooked
for 1/2 hour)1 - 1.3 kg DUAL GRILL + Turn spit2402:00 - 2:30
Preserving
• Only use usual preserving jars of the same dimension.
• Do not use jars with twist-off or bayonet type lids and metal tins.
• Use the first shelf level from the bottom.
• Use the baking tray. You can put six 1-litre jars maximum on it.
• Fill all the jars to the same level and close them correctly.
• Put the jars on the shelf, make sure that they do not touch each other.
• Fill approximately 1/2 litre of water into the flat baking tray to have sufficient mois-
ture in the oven.
• When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes
with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table).
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Soft fruit
PreserveTemperature in °CTime until simmer-
ing in mins.Continue to cook
at 100°C in mins.
Strawberries, blueberries, rasp-
berries, ripe gooseberries160 - 17035 - 45---
Unripe gooseberries160 - 17035 - 4510 - 15
20Helpful hints and tips