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 centre of the meat.
3. Put the plug of the core temperature
sensor into the socket at the front of
the appliance.
The display shows the core temperature
sensor symbol 
.
4. Set the core temperature.
5. Set the heating function and, if
necessary, the oven temperature.
To change the core temperature,
touch the temperature on the
display.
A. Return to menu
B. How long the function is active
C. Current set heating function
D. Current set temperature
E. Current temperature in the oven
F. Stop
G. Current set temperature for the
core temperature sensor
When the meat is at the set core
temperature, an acoustic signal sounds. The appliance deactivates automatically.
6. Touch a sensor field to stop the
signal.
7. Remove the core temperature sensor
plug from the socket and remove the
meat from the oven.
WARNING!
The core temperature sensor
is hot. There is a risk of
burns. Be careful when you
remove the tip and the plug
of the core temperature
sensor.9.2  Inserting the accessories
Wire shelf:
Push the shelf between the guide bars of the shelf support and make sure that the
feet point down.
ENGLISH31    Stop
Menu
100°
64° 220°
1h 14m
A B C D E
F
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							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 appliance
deactivates automatically after some time if a heating function operates andyou do not change the oven
temperature.Temperature (°C)Switch-off time (h)30 - 11512.5120 - 1958.5200 - 2305.5The Automatic switch-off
does not work with the
functions: core temperature
sensor, Duration, End.10.2  Cooling fan
When the appliance operates, the
cooling fan activates automatically to
keep the surfaces of the appliance cool. If you deactivate the appliance, thecooling fan can continue to operate untilthe appliance cools down.
11.  HINTS AND TIPSWARNING!
Refer to Safety chapters.www.aeg.com32       
						

							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 temperature regulates itself
automatically to 80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on
the wire shelf. Move stacks around after half of the warming time (swap top and
bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
Dough Proving
You can use this automatic function with
any recipe for yeast dough you like. It gives you a good atmosphere for rising.
Put the dough into a dish that is big
enough for rising. It is not necessary to
cover it. Insert a wire shelf on the first
shelf position and put the dish in. Close the door and set the function: Dough
Proving. Set the necessary time.
DefrostRemove the food packaging and put the food on a plate. Do not cover the food
with a bowl or a plate, as this can extend
the defrost time. Use the first shelf
position from the bottom.11.3  SousVide Cooking
This function uses lower cooking
temperatures than normal cooking.
Handle the food with special care for
better food quality.
Recommendations regarding food
safety:
• Use high quality raw materials.
• Always use the raw material that is as fresh as possible.
• Always keep raw materials in correct conditions before you cook them.
• Always clean the food before you cook it.
• For good and safe results, always look at the values in the cooking tables.
Check the cooking time, temperature and dimension of the food.
• Food should not be kept at a temperature below 60 °C for a longer
time to avoid safety problems.
• Use low temperatures only for food that could be eaten raw and only for a
short time.
• Sous-vide dishes have the best taste immediately after cooking. If you donot eat the food immediately after the
cooking, quickly decrease its
temperature. To do that, put the food in an ice bath and put it in the fridge.
You can keep the food in the fridge
for 2 – 3 days.
• Do not use Sous-vide cooking function for reheating food leftovers.
• Prevent contact between raw food and cooked food while you prepare
and cook the food.
• Do not use the same tools for different things without washing them
carefully.
• For recipes with raw eggs, prevent egg whites or yolks from contact with
the external part of the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide cooking function are a vacuum sealer
and vacuum bags.
ENGLISH33  
						

							• 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 function
SousVide Cooking:
• To keep the cooking steam, always keep the appliance door closed whenyou use Sous-vide cooking function.
• Open the door carefully after cooking because there is steam cumulated in
the appliance.
• You can add oil and spices to the food in accordance to your taste. Oil
prevents the food from sticking to the vacuum bag.
• Season the food moderately in the beginning as there are no evaporativelosses of flavour volatiles.
• To evaporate alcohol from liquids, heat up and boil the liquids before
vacuum packing.
• You can replace the raw garlic by the garlic powder.
• You can be replace olive oil by a
neutral kind of oil.
• For faster and more even cooking of the food, keep the vacuum degree as
high as possible (99.9%).
• Cooking times are recommendations and can be different in accordance toyour preferences.
• The cooking times in the cooking tables are for dishes for 4 people. If
the quantity of the food is higher, the cooking times can be longer.
• If the dimension of the food is different than the cooking tables
show, the cooking time can change.
• Put the vacuum bags on the grid without overlapping when using more
bags.11.4  SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are the minimum necessary times. Thecooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid damages to the vacuum bags.
• For the poultry fillets to taste better, fry them on the skin side before and
after vacuum packing.
BeefFoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionBeef fillet
medium4 cm80060110 - 1202Beef fillet
well done4 cm8006590 - 1002Veal fillet me-
dium4 cm80060110 - 1202Veal fillet well
done4 cm8006590 - 1002www.aeg.com34 
						

							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 seafood
• Look at the table to prevent undercooking. Do not use fish
portions of a larger thickness than the
table show.• Dry the fish fillets with a paper towel before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag when you cook the mussels.FoodThickness of
foodAmount of
food for 4 per-
sons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionSea bream fillet4 fillets 1 cm50070252Sea bass fillet4 fillets 1 cm50070252Cod fish2 fillets 2 cm6506570 - 752Scallopsbig size65060100 - 1102Mussels with
shell10009520 - 252Prawns without
shellbig size5007525 - 302ENGLISH35 
						

							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 cook
in a vacuum packing. For betterresults cook the food immediately
after you prepare it.
• To keep the colour of the artichokes, put them in water with lemon juice,
after you clean and cut them.FoodThickness of foodAmount of
food for 4
persons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionAsparagus
greenwhole700 - 8009040 - 502Asparagus
whitewhole700 - 8009050 - 602Courgetteslices of 1 cm700 - 8009035 - 402Leekstripes or rings600 - 7009540 - 452Eggplantslices of 1 cm700 - 8009030 - 352Pumpkinpieces with thickness
of 2 cm700 - 8009025 - 302Pepperstripes or quarter700 - 8009535 - 402Celeryrings of 1 cm700 - 8009540 - 452Carrotsslices of 0.5 cm700 - 8009535 - 452Celery rootslices of 1 cm700 - 8009545 - 502Fennelslices of 1 cm700 - 8009535 - 452Potatoesslices of 1 cm800 - 10009535 - 452Artichoke
heartscut in quarter400 - 6009545 - 552www.aeg.com36 
						

							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 - 152Nectarinecut in halves4 fruits9020 - 252Pineappleslices 1 cm350 g in each
bag9020 - 252Applecut in quarters4 fruits9525 - 302Pearcut in halves4 fruits9015 - 302Vanilla
creme350 g in each bag700 g8520 - 22211.8  Full SteamWARNING!
Be careful when you open
the appliance door when the
function is activated. Steam
can release.
The function is applicable for all types of
food, fresh or frozen. You can use it to cook, warm, defrost, poach or blanchvegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into
the correct cookware and then on the
wire shelves. Adjust the distance
between the cookware to let the steam
circulate.
Sterilisation
• With this function you can sterilise containers (e.g. baby bottles).
• Put the clean containers in the middle of the shelf on the first shelf position.
Make sure that the opening is down
at a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to40 min.VegetablesFoodTemperature (°C)Time (min)Shelf positionArtichokes9950 - 601Auberginen9915 - 251ENGLISH37  
						

							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, fresh9915 - 201Peeling toma-
toes99101White haricot
beans9925 - 351Savoy cabbage9920 - 251Courgette, slices9915 - 251Beans, blanched9920 - 251Vegetables,
blanched99151www.aeg.com38 
						

							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
ratio 1:1)1)9935 - 451Boiled potatoes,
quartered9935 - 451Bread dumpling9935 - 451Tagliatelle, fresh9915 - 251Polenta (liquid ra-
tio 3:1)9940 - 501Bulgur (water /
bulgur ratio 1:1)9925 - 351Couscous (water /
couscous ratio
1:1)9915 - 201Spaetzle (german
type of pasta)9925 - 301ENGLISH39 
						

							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 - 251Chocolate melt-
ing9910 - 201
Fish
FoodTemperature (°C)Time (min)Shelf positionTrout, approx.
250 g8520 - 301Prawns, fresh8520 - 251Prawns, frozen8530 - 401Salmon fillets8520 - 301Salmon trout, ap-
prox. 1000 g8540 - 451Mussels9920 - 301Flat fish fillet80151www.aeg.com40