AEG Compact oven KE8404021M User Manual
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Type of bakingOven func- tionShelf po- sitionTemperature (°C)Time (min) Christmas stollen 1)Convectional Cooking1160 - 18050 - 70 Bread (rye bread) 1)Convectional Cooking1 fist of all 23020 then 160 - 18030 - 60 Cream puffs / eclairs1)Convectional Cooking2190 - 21020 - 35 Swiss Roll 1)Convectional Cooking2180 - 20010 - 20 Cake with crumble topping (dry)True Fan Cooking2150 - 16020 - 40 Buttered almond cake / sugar cakes 1)Convectional Cooking2190 - 21020 - 30 Fruit flans (made with yeast dough / sponge mixture) 2) True Fan Cooking2150 - 16035 - 55 Fruit flans (made with yeast dough / sponge mixture) 2) Convectional Cooking 17035 - 55 Fruit flans made with short pastryTrue Fan Cooking2160 - 17040 - 80 Yeast cakes with deli- cate toppings (e.g. quark, cream, cus- tard) 1) Convectional Cooking2160 - 18040 - 80 Biscuits FoodOven func- tionShelf po- sitionTemperature (°C)Time (min) Short pastry biscuitsTrue Fan Cooking2150 - 16010 - 20 Short bread / Short bread / Pastry StripesTrue Fan Cooking214020 - 35 Short bread / Short bread / Pastry Stripes 1) Convectional Cooking216020 - 30 Biscuits made with sponge mixtureTrue Fan Cooking2150 - 16015 - 20 ENGLISH21
FoodOven func- tionShelf po- sitionTemperature (°C)Time (min) Pastries made with egg white, merin- guesTrue Fan Cooking 80 - 100120 - 150 MacaroonsTrue Fan Cooking2100 - 12030 - 50 Biscuits made with yeast doughTrue Fan Cooking2150 - 16020 - 40 Puff pastries 1)True Fan Cooking2170 - 18020 - 30 Rolls 1)True Fan Cooking216010 - 25 Rolls 1)Convectional Cooking2190 - 21010 - 25 Small cakes / Small cakes 1)True Fan Cooking216020 - 35 Small cakes / Small cakes 1)Convectional Cooking217020 - 35 Moist Fan Baking Type of FoodTemperature (°C)Time (min)Shelf position Pasta bake180 - 20045 - 601 Lasagne180 - 20045 - 601 Potato gratin190 - 21055 - 801 Sweet dishes180 - 20045 - 601 Ring cake or brio- che160 - 17050 - 701 Plaited bread / bread crown170 - 19040 - 501 Cake with crumble topping (dry)160 - 17020 - 402 Biscuits made with yeast dough160 - 17020 - 402 22www.aeg.com
11.5 Multileveled baking Cakes / pastries / breads on baking trays Type of bakingTrue Fan Cooking Shelf positions from bottom 2 shelf positionsTemperature (°C)Time (min) Cream puffs / Eclairs 1)1 / 4160 - 18025 - 45 Dry streusel cake1 / 4150 - 16030 - 45 1) Preheat the oven. Cakes / pastries / breads on baking trays Type of bakingTrue Fan Cooking Shelf positions from bottom 2 shelf positionsTemperature (°C)Time (min) Short pastry biscuits1 / 4150 - 16020 - 40 Short bread / Short bread / Pastry Stripes1 / 414025 - 45 Biscuits made with sponge mixture1 / 4160 - 17025 - 40 Pastries made with egg white, merin- gues1 / 480 - 100130 - 170 Macaroons1 / 4100 - 12040 - 80 Biscuits made with yeast dough1 / 4160 - 17030 - 60 11.6 Slow Cook Table • Use the function to prepare lean, ten- der pieces of meat and fish. Cook without a lid. • Sear the meat in a pan in a very high heat.• Put the meat in a roasting dish or di- rectly on the wire shelf. Put the deep pan below the shelf to catch the fat. Slow Cook table Food to be cookedWeightTemperature (°C)Shelf posi- tionTime (min) Roast beef1 - 1,5 kg1501120 - 150 Fillet of beef1 - 1,5 kg150190 - 110 Roast veal1 - 1,5 kg1501120 - 150 Steak200 - 300 g120120 - 40 ENGLISH23
11.7 Pizza Setting Type of bakingShelf positionTemperature (°C)Time (min) Pizza (thin crust)1)2200 - 23015 - 20 Pizza (with a lot of topping) 2)2180 - 20020 - 30 Tarts1180 - 20040 - 55 Spinach flan1160 - 18045 - 60 Quiche Lorraine (Sa- voury flan)1170 - 19045 - 55 Swiss Flan2170 - 19045 - 55 Cheesecake1140 - 16060 - 90 Apple cake, covered1150 - 17050 - 60 Vegetable pie1160 - 18050 - 60 Unleavened bread 1)2230 - 25010 - 20 Puff pastry flan 1)2160 - 18045 - 55 Flammekuchen 1)2230 - 25012 - 20 Piroggen (Russian version of calzone) 1)2180 - 20015 - 25 1) Preheat the oven. 2) Use the deep pan. 11.8 Roasting table Roasting dishes • Large roasting joints can be roasted directly in the deep pan or on the wire shelf above the deep pan (if present). • Roast lean meats in a roasting tin with a lid. This will keep 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. • Use heat-resistant ovenware to roast (refer to the instructions of the manu- facturer). • You can roast large roasting joints di- rectly in the deep pan (if present) or on the wire shelf above the deep pan. • Roast lean meats in the roasting tin with the lid. This keeps 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. • We recommend that you cook meat and fish weighing 1 kg and above in the oven. • To prevent the meat juices or fat from burning onto the pan, put some liquid into the deep pan. • If necessary, turn the roast (after 1 / 2 - 2 / 3 of the cooking time). • Baste large roasts and poultry with their juices several times during roast- ing. This gives better roasting results. • You can deactivate the appliance ap- proximately 10 minutes before the end of the roasting time, and use the residual heat. 24www.aeg.com
Beef Type of meatQuantityOven func- tionShelf positionTemperature (°C)Time (min) Pot roast1 - 1.5 kgConventional Cooking1230120 - 150 Roast beef or fillet rare 1)per cm. of thick- nessTurbo Grill- ing1190 - 2005 - 6 per cm of thickness mediumper cm. of thick- nessTurbo Grill- ing1180 - 1906 - 8 per cm of thickness well doneper cm. of thick- nessTurbo Grill- ing1170 - 1808 - 10 per cm of thickness 1) Preheat the oven. Pork Type of meatQuantityOven func- tionShelf po- sitionTemperature (°C)Time (min) Shoulder, neck, ham joint1 - 1.5 kgTurbo Grill- ing1160 - 18090 - 120 Chop, spare rib1 - 1.5 kgTurbo Grill- ing1170 - 18060 - 90 Meat loaf750 g - 1 kgTurbo Grill- ing1160 - 17050 - 60 Pork knuck- le (pre- cooked)750 g - 1 kgTurbo Grill- ing1150 - 17090 - 120 Veal Type of meatQuantityOven func- tionShelf po- sitionTemperature °CTime (min) Roast veal1 kgTurbo Grill- ing1160 - 180150 - 120 Knuckle of veal1.5 - 2 kgTurbo Grill- ing1160 - 180120 - 150 Lamb Type of meatQuanti- tyOven func- tionShelf po- sitionTemperature (°C)Time (min) Leg of lamb, roast lamb1 - 1.5 kgTurbo Grill- ing1150 - 180100 - 120 ENGLISH25
Type of meatQuanti- tyOven func- tionShelf po- sitionTemperature (°C)Time (min) Saddle of lamb1 - 1.5 kgTurbo Grill- ing1160 - 18040 - 60 Game Type of meatQuanti- tyOven func- tionShelf po- sitionTemperature (°C)Time (min) Saddle of hare, leg of hare 1) up to 1 kgConven- tional Cooking123030 - 40 Saddle of venison1.5 - 2 kgConven- tional Cooking1210 - 22035 - 40 Haunch of venison1.5 - 2 kgConven- tional Cooking1180 - 20060 - 90 Poultry Type of meatQuanti- tyOven func- tionShelf positionTemperature (°C)Time (min) Chicken, spring chicken200 - 250 g eachTurbo Grill- ing1200 - 22030 - 50 Chicken half400 - 500 g eachTurbo Grill- ing1190 - 21035 - 50 Poultry pieces1 - 1.5 kgTurbo Grill- ing1190 - 21050 - 70 Duck1.5 - 2 kgTurbo Grill- ing1180 - 20080 - 100 Fish (steamed) Type of meatQuanti- tyOven func- tionShelf po- sitionTemperature (°C)Time (min) Whole fish1 - 1.5 kgConven- tional Cooking1210 - 22045 - 60 11.9 Grilling Always grill with the maximum tempera- ture setting. CAUTION! Always grill with the oven door closed. Always preheat the empty oven with the grill functions for 5 mi- nutes. • Set the shelf in the shelf level as rec- ommended in the grilling table. • Always set the pan to collect the fat in- to the first shelf level. • Grill only flat pieces of meat or fish. 26www.aeg.com
Grilling Food to be grilledTemperatureOven levelGrilling time (min.) 1st side2nd side Roast beef, medium210 - 230130 - 4030 - 40 Filet of beef, medium230120 - 3020 - 30 Back of pork210 - 230130 - 4030 - 40 Back of veal210 - 230130 - 4030 - 40 Back of lamb210 - 230125 - 3520 - 35 Whole Fish, 500 - 1000 g210 - 230115 - 3015 - 30 Fast Grilling Food to be gril- ledOven level 1)Grilling time (min.) 1st side2nd side Burgers / Burgers1)39 - 138 - 10 Pork fillet310 - 126 - 10 Sausages310 - 126 - 8 Fillet steaks, veal steaks37 - 106 - 8 Toast / Toast 1)41 - 31 - 3 Toast with top- ping36 - 8- 1) Preheat the oven. 11.10 Defrosting • Remove the food packaging. Put the food on a plate. • Do not cover it with a bowl or a plate. This can extend the defrost time.• Use the first oven shelf level. The one on the bottom. Defrosting table FoodQuantityDefrosting time in minFurther defrosting time in minComment Chicken1 kg100 - 14020 - 30Put the chicken on an up- turned saucer in a big plate. Turn halfway through Meat1 kg100 - 14020 - 30Turn halfway through ENGLISH27
FoodQuantityDefrosting time in minFurther defrosting time in minComment Meat0,5 kg90 - 12020 - 30Turn halfway through Trout150 g25 - 3510 - 15--- Straw- berries300 g30 - 4010 - 20--- Butter250 g30 - 4010 - 15--- Cream2 x 200 g80 - 10010 - 15Whip the cream when still slightly frozen in places Gateau1,4 kg6060--- 11.11 Convenience food • Remove the food packaging. Put the food on a plate. • Do not cover it with a bowl or a plate. This can extend the defrost time.• Use the first shelf position. The one on the bottom. Frozen Foods Convenience foodShelf positionTemperature (°C)Time (min) Pizza, frozen2200 - 22015 - 25 Pizza American, fro- zen2190 - 21020 - 25 Pizza, chilled2210 - 23013 - 25 Pizza Snacks, frozen2180 - 20015 - 30 French Fries, thin2200 - 22020 - 30 French Fries, thick2200 - 22025 - 35 Wedges / Cro- quettes2220 - 23020 - 35 Hash Browns2210 - 23020 - 30 Lasagne / Cannello- ni, fresh2170 - 19035 - 45 Lasagne / Cannello- ni, frozen2160 - 18040 - 60 Oven baked cheese2170 - 19020 - 30 Chicken Wings2190 - 21020 - 30 28www.aeg.com
Frozen Ready Meals Table Food to be cookedOven functionsShelf po- sitionTemperature (°C)Time Frozen pizzaConventional Cooking2as per manu- facturer's in- structionsas per manu- facturer's in- structions Chips 1) (300 - 600 g)Conventional Cooking or Tur- bo Grilling2200 - 220as per manu- facturer's in- structions BaguettesConventional Cooking2as per manu- facturer's in- structionsas per manu- facturer's in- structions Fruit cakeConventional Cooking2as per manu- facturer's in- structionsas per manu- facturer's in- structions 1) Turn chips 2 or 3 times during cooking 11.12 Drying FoodTemperature (°C)Shelf positionTime (h) Beans60 - 7026 - 8 Peppers60 - 7025 - 6 Vegetables for soup60 - 7025 - 6 Mushrooms50 - 6026 - 8 Herbs40 - 5022 - 3 Plums60 - 7028 - 10 Apricots60 - 7028 - 10 Apple slices60 - 7026 - 8 Pears60 - 7026 - 9 11.13 Making preserves • Use only preserve jars of the same di- mensions available on the market. • Do not use jars with twist-off and bay- onet type lids, or metal tins. • Use the first shelf from the bottom for this function. • Put no more than six one-litre pre- serve jars on the baking tray. • Fill the jars up to the same level and close with a clamp.• The jars cannot touch each other. • Put approximately 1 / 2 litre of water into the baking tray to give sufficient moisture in the oven. • When the liquid in the jars starts to simmer (after approx. 35 - 60 minutes with one-litre jars), stop the oven or decrease the temperature to 100°C (see the table). ENGLISH29
Preserves table - Soft Fruits PreserveTempera- ture (°C)Cooking time until simmering (min)Cooking time at 100 °C (min) Strawberries, blueberries, raspberries, ripe goose- berries160 - 17035 - 45--- Preserves table - Stone fruits PreserveTempera- ture (°C)Cooking time until simmering (min)Cooking time at 100 °C (min) Pears, quinces, plums160 - 17035 - 4510 - 15 Preserves table - Vegetables PreserveTempera- ture (°C)Cooking time until simmering (min)Cooking time at 100 °C (min) Carrots 1)160 - 17050 - 605 - 10 Cucumbers160 - 17050 - 60--- Mixed pickles160 - 17050 - 6015 Kohlrabi, peas, asparagus160 - 17050 - 6015 - 20 1) Keep in the oven after you stop the oven 11.14 Bread Baking Preheating is not recommended. Type of bakingOven func- tionOven levelTemperature °CTime in min White BreadBread Baking2180 - 20040 - 60 BaguetteBread Baking2200 - 22035 - 45 BriocheBread Baking2160 - 18040 - 60 CiabattaBread Baking2200 - 22035 - 45 Rye BreadBread Baking2180 - 20050 - 70 Dark BreadBread Baking2180 - 20050 - 70 All Grain breadBread Baking2170 - 19060 - 90 11.15 Core temperature sensor table Beef Food to be CookedFood Core Temperature Rib steak or fillet steak rare45 - 50 °C 30www.aeg.com