AEG Compact Oven KS845680GM User Manual

9.1 Core temperature sensor
There are two temperatures to be set:
the oven temperature and the core
temperature.
The core temperature sensor measures
the core temperature of the meat. When
the meat is at the set temperature, the
appliance deactivates.CAUTION!
Only use the core
temperature sensor supplied or the correct replacement
parts.The core temperature sensor
must stay in the meat and in
the socket during the
cooking.
1. Activate the appliance.
2. Put the tip of the core temperature
sensor into the...

Deep pan:
Push the deep pan between the guide bars of the shelf support.
Wire shelf and the deep pan together:
Push the deep pan between the guide bars of the shelf support and the wireshelf on the guide bars above.All accessories have small
indentations at the top of
the right and left side to
increase safety. The
indentations are also anti-tip
devices.
The high rim around the
shelf is a device which
prevents cookware from
slipping.10.  ADDITIONAL FUNCTIONS10.1  Automatic Switch-off
For safety reasons...

The temperature and baking
times in the tables are
guidelines only. They
depend on the recipes and
the quality and quantity of
the ingredients used.11.1  Inner side of the door
In some models, on the inner side of
the door you can find:
• the numbers of the shelf positions.
• information about the heating
functions, recommended shelf
positions and temperatures for typical
dishes.
11.2  Advice for special heating
functions of the ovenKeep Warm
Use this function if you want to keep food warm.
The...

• Recommended vacuum sealer type:chamber vacuum sealer. Only this
type of vacuum sealer can vacuum
pack liquids.
• Use vacuum bags correct for Sous- vide cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum bags to get an even cooking
result.
• For faster and more even cooking of the food, set the vacuum degree to
the highest possible.
• To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.General hints and tips for the...

Lamb / GameFoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionLamb rare3 cm600 - 65060180 - 1902Lamb medi-
um3 cm600 - 65065105 - 1152Boar3 cm600 - 6509060 - 702Rabbit bone-
less1.5 cm600 - 6507050 - 602
Poultry
FoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionChicken
breast bone-
less3 cm7507070 - 802Duck breast
boneless2 cm90060140 - 1602Turkey breast
boneless2 cm8007075 - 85211.5  SousVide Cooking: Fish
and...

FoodThickness of
foodAmount of
food for 4 per-
sons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionOctopus100085100 - 1102Trout fillet1)2 fillets 1.5 cm6506555 - 652Salmon fillet1)3 cm80065100 - 11021)  To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and
dry with a paper towel before you put it in a vacuum bag.11.6  SousVide Cooking:
Vegetables
• Peel the vegetables where necessary. • Some vegetables can change their colour when you peel them and...

11.7 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and cores where necessary• To keep the colour of the apples andpears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food immediately after you prepare it.FoodThickness of foodAmount of
food for 4 per-
sons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionPeachcut in halves4 fruits9020 - 252Plumcut in halves600 g9010 - 152Mangocut in cubes of about 2
x 2 cm2 fruits9010 -...

FoodTemperature (°C)Time (min)Shelf positionCauliflower,
whole9935 - 451Cauliflower, flor-
ets9925 - 351Broccoli, whole9930 - 401Broccoli, florets1)9913 - 151Mushroom slices9915 - 201Peas9920 - 301Fennel9925 - 351Carrots9925 - 351Kohlrabi, strips9925 - 351Peppers, strips9915 - 201Leeks, rings9920 - 301Green beans9935 - 451Lamb’s lettuce,
florets9920 - 251Brussels sprouts9925 - 351Beetroot9970 - 901Black salsify9935 - 451Celery, cubed9920 - 301Asparagus,
green9915 - 251Asparagus, white9925 - 351Spinach,...

FoodTemperature (°C)Time (min)Shelf positionDried beans,
soaked (water /
beans ratio 2:1)9955 - 651Snow peas (kai-
ser peppers)9920 - 301Cabbage white
or red, stripes9940 - 451Pumpkin, cubes9915 - 251Sauerkraut9960 - 901Sweet potatoes9920 - 301Tomatoes9915 - 251Sweet corn on
the cob9930 - 4011)  Preheat the oven for 5 minutes.
Side dishes / accompaniments
FoodTemperature (°C)Time (min)Shelf positionYeast dumplings9925 - 351Potato dumplings9935 - 451Unpeeled pota-
toes, medium9945 - 551Rice (water / rice...

FoodTemperature (°C)Time (min)Shelf positionFragrant rice (wa-
ter / rice ratio 1:1)9930 - 351Lentils, red (wa-
ter / lentils ratio
1:1)9920 - 301Lentils, brown
and green (wa-
ter / lentils ratio
3:1)9955 - 601Rice pudding
(milk / rice ratio
2.5:1)9940 - 551Semolina pud-
ding (milk / sem-
olina ratio 3.5:1)9920 - 2511)  The ratio of water to rice can change according to the type of rice.
Fruits
FoodTemperature (°C)Time (min)Shelf positionApple slices9910 - 151Hot berries9910 - 151Fruit compote9920 -...