AEG Electric cooker 49176VMN User Manual

							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.10.1  Top oven
The top oven is the smaller of the two
ovens. It has 3 shelf positions. Use it to cook smaller quantities of food. It gives
especially good results when used to
cook fruitcakes, sweets and savoury flants
or quiche.
10.2  Main oven
The main oven is particularly suitable for
cooking larger quantities of food.
10.3  Baking
• Your oven can bake or roast
differently to the appliance you had
before. Adapt your usual settings
(temperature, cooking times) and
shelf positions to the values in the
tables.
• The manufacturer recommends that you 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.
• You can extend baking times by 10 – 15 minutes if you bake cakes on more
than one shelf position.
• Cakes and pastries at different heights do not always brown equally
at first. If this occurs, do not change
the temperature setting. The
differences equalize during the
baking procedure.
• With longer baking times, you can deactivate the oven approximately 10
minutes before the end of the baking time and then use the residual heat.
When you cook frozen food, the trays in the oven can twist during baking. Whenthe trays become cold again, the
distortions are gone.10.4  Tips on bakingBaking resultsPossible causeRemedyThe bottom of the cake is
not browned sufficiently.The shelf position is incor-
rect.Put the cake on a lower
shelf.The cake sinks and becomes
soggy, lumpy or streaky.The oven temperature is too
high.The next time you bake, set
a slightly lower oven temper-
ature.The cake sinks and becomes
soggy, lumpy or streaky.The baking time is too short.Set a longer baking time. 
You cannot decrease bak-
ing times by setting higher
temperatures.The cake sinks and becomes
soggy, lumpy or streaky.There is too much liquid in
the mixture.Use less liquid. Be careful
with mixing times, especially
if you use a mixing machine.The cake is too dry.The oven temperature is too
low.The next time you bake, set
a higher oven temperature.The cake is too dry.The baking time is too long.The next time you bake, set
a shorter baking time.ENGLISH21  
						

							Baking resultsPossible causeRemedyThe cake browns unevenly.The oven temperature is too
high and the baking time is
too short.Set a lower oven tempera-
ture and a longer baking
time.The cake browns unevenly.The mixture is unevenly dis-
tributed.Spread the mixture evenly
on the baking tray.The cake is not ready in the
baking time given.The oven temperature is too
low.The next time you bake, set
a slightly higher oven tem-
perature.10.5  Conventional Baking  - Top OvenFoodTemperature (°C)Time (min)Shelf posi-
tionBiscuits170 - 19010 - 202Bread200 - 22030 - 352Bread rolls / buns200 - 22010 - 152Cakes: Small & Queen160 - 18018 - 252Cakes: Sponges160 - 17520 - 302Cakes: Victoria Sandwich160 - 17018 - 252Cakes: Madeira140 - 15075 - 902Cakes: Rich Fruit140 - 150120 - 1502Cakes: Gingerbread140 - 15080 - 902Cakes: Meringues90 - 100150 - 1802Cakes: Flapjack160 - 17025 - 302Cakes: Shortbread130 - 15045 - 602Cakes: Apple Pie170 - 18050 - 602Casseroles: Beef / Lamb160 - 170150 - 1802Casseroles: Chicken160 - 18080 - 902Convenience FoodsFollow manufacturer`s instructions.2Fish170 - 19020 - 302Fish Pie (Potato Topped)190 - 20020 - 302Fruit Pies, Crumbles190 - 20030 - 502Milk Puddings150 - 17090 - 1202Pasta Lasagne etc.170 - 18040 - 502www.aeg.com22  
						

							FoodTemperature (°C)Time (min)Shelf posi-
tionPastry: Choux180 - 19030 - 402Pastry: Eclairs, Profiteroles180 - 19030 - 402Pastry: Flaky / Puff Pies210 - 22030 - 402Shortcrusts: Mince Pies190 - 20015 - 202Shortcrusts: Meat Pies190 - 21025 - 352Shortcrusts: Quiche, Tarts, Flans180 - 20025 - 502Scones220 - 2308 - 123Shepard`s Pie190 - 20030 - 402Souffles170 - 18020 - 302Vegetables: Baked Jacket Pota-
tos180 - 19060 - 902Vegetables: Roast Potatos180 - 19060 - 902Yorkshire Pudding Large220 - 21025 - 402Yorkshire Pudding Individual210 - 22015 - 252Roasting Meat, PoultryRefer to the Roasting table.210.6  Conventional Baking  - Main ovenFoodTemperature
(°C)Time (min)Shelf posi-
tionBiscuits180 - 19010 - 203Bread200 - 22030 - 353Cakes: Small & Queen160 - 18018 - 253Cakes: Sponges170 - 18020 - 253Cakes: Madeira150 - 16060 - 803Cakes: Rich Fruit140 - 150120 - 1502Cakes: Christmas140 - 150180 - 2702Cakes: Apple Pie170 - 18050 - 602- Shortbread140 - 16045 - 603Fish170 - 19030 - 403Fruit Pies, Crumbles180 - 20030 - 503Milk Puddings150 - 17060 - 903ENGLISH23  
						

							FoodTemperature
(°C)Time (min)Shelf posi-
tionPastry: Choux180 - 19030 - 403Pastry: Shortcrust190 - 20025 - 353Pastry: Flaky190 - 21030 - 403Choux Pastry630 - 353Pastry: PuffFollow manufacturer`s instructions.
Reduce the temperature for Fan oven
by 20 °C.3Plate Tarts190 - 20025 - 453Quiches / Flans200 - 21025 - 453Scones220 - 2308 - 123Roasting: Meat, Poultry170 - 190Refer to the Roast-
ing table.310.7  Thermaflow® Baking  -
Main OvenShelf positions are not
critical but ensure that the
oven accessories are evenly
spaced when more than one
is used.FoodTemperature (°C)Time (min)Shelf posi-
tionBiscuits180 - 19010 - 201 – 3Bread190 - 21030 - 352Cakes: Small & Queen150 - 17018 - 251 – 3Cakes: Sponges160 - 17020 - 253Cakes: Madeira140 - 16060 - 803Cakes: Rich Fruit130 - 140120 - 1503Cakes: Christmas130 - 140180 - 2703Cakes: Apple Pie160 - 17050 - 603- Shortbread130 - 15045 - 601 – 3Fish160 - 18030 - 403Fruit Pies, Crumbles170 - 18030 - 503www.aeg.com24   
						

							FoodTemperature (°C)Time (min)Shelf posi-
tionMilk Puddings140 - 16060 - 903Pastry: Choux180 - 19030 - 403Pastry: Shortcrust180 - 19025 - 353Pastry: Flaky180 - 19030 - 403Pastry: PuffFollow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20 °C.3Plate Tarts180 - 19025 - 453Quiches / Flans170 - 18025 - 453Scones210 - 2308 - 121 – 3Roasting: Meat, Poultry160 - 180Refer to the
Roasting table.210.8  Pizza Setting FoodTemperature (°C)Time (min)Shelf posi-
tionApple Pie160 - 18050 - 602Plate Tart180 - 20025 - 502Pizza, frozenFollow manufacturer`s instructions3Pizza, home made200 - 23015 - 252Quiches / Tarts180 - 20030 - 50210.9  Roasting
• Use heat-resistant ovenware to roast (refer to the instructions of the
manufacturer).
• You can roast large roasting joints directly 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 inthe roasting tin without the lid.
• We recommend that you cook meat and fish weighing 1 kg and above inthe appliance.• 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
roasting. This gives better roasting
results.
• You can deactivate the appliance approximately 10 minutes before theend of the roasting time, and use the
residual heat.ENGLISH25  
						

							10.10 Thermaflow®  or Conventional Cooking  - Main Oven
RoastingFoodTemperature (°C)Time (min)Beef / Beef boned170 - 19020 - 35 minutes per 0.5 kb (1 lb) and 20 - 30 mi-
nutes overMutton / Lamb170 - 19020 - 35 minutes per 0.5 kb (1 lb) and 25 - 35 mi-
nutes overPork / Veal / Ham170 - 19030 - 40 minutes per 0.5 kb (1 lb) and 30 - 40 mi-
nutes overChicken180 - 20020 - 25 minutes per 0.5 kb (1 lb) and 20 minutes
overTurkey / Goose170 - 19015 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7
lb) then 10 minutes per 0.5 kg (1 lb) over 3.5 kg
(7 lb)Duck180 - 20025 - 35 minutes per 0.5 kb (1 lb) and 25 - 30 mi-
nutes overPheasant170 - 19035 - 40 minutes per 0.5 kb (1 lb) and 35 - 40 mi-
nutes overRabbit170 - 19020 minutes per 0.5 kb (1 lb) and 20 minutes over10.11  Grilling in generalWARNING!
Always grill with the oven
door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as recommended in the grilling table.
• Always set the deep pan to collect the fat into the first shelf position.
• Set the deep pan and the trivet as recommended in the grilling table.
• Grill only flat pieces of meat or fish.
• Always preheat an empty oven with
the grill functions for 5 minutes.
The grilling area is set in centre of the shelf.
10.12  Dual Circuit Grill - Top Oven FoodTime (min)Shelf positionBacon Rashers5 - 63Beefburgers10 - 203Chicken Joints20 - 402Chops - Lamb15 - 252 - 3Chops - Pork20 - 252 - 3www.aeg.com26      
						

							FoodTime (min)Shelf positionFish - Whole / Trout / Makarel10 - 122Fillets - Plaice / Cod4 - 62Kebabs12 - 182 - 3Kidneys - Lamb / Pig6 - 102 - 3Sausages20 - 303Steaks: Rare4 - 63Steaks: Medium6 - 83Steaks: Well Done12 - 153Toasted Sandwiches3 - 4310.13 Thermal Grilling - Main Oven 
Roasting
FoodQuantity (kg)Temperature
(°C)Time (min)Shelf posi-
tionBeef: Pot roast-180 - 230150 - 1803Beef: Topside beef
or filler - rareper cm of thickness190 - 2005 - 63Beef: Topside beef
or filler - mediumper cm of thickness180 - 1906 - 83Beef: Topside beef
or filler - well doneper cm of thickness170 - 1808 - 103Pork: Shoulder,
neck, ham1 - 1.5160 - 18090 - 1202Pork: Pork chop1 - 1.5160 - 18060 - 902Pork: Meatloaf0.75 - 1160 - 17045 - 602Pork: Knuckle of
pork (pre-cooked)0.75 - 1150 - 17090 - 1202Veal: Roast veal1160 - 18090 - 1202Veal: Knuckle of
veal1.5 - 2160 - 180120 - 1502Lamb: Roast lamb,
leg of lamb1 - 1.5150 - 17075 - 1202Lamb: Saddle of
lamb1 - 1.5160 - 18060 - 902ENGLISH27  
						

							FoodQuantity (kg)Temperature
(°C)Time (min)Shelf posi-
tionPoultry1 - 1.5190 - 21045 - 752Half Chicken0.5 - 1190 - 21035 - 502Duck1.5 - 2180 - 20075 - 1051Goose3.5 - 5160 - 180135 - 2101Turkey2.5 - 3.5160 - 180105 - 1501Turkey4 - 6140 - 160150 - 240110.14  Core temperature sensor table
Beef
FoodFood core temperature
(°C)Shelf positionRoast beef55 - 652 - 3Rump steak - browning55 - 652 - 3Rump steak - roasting55 - 652 - 3Roast beef75 - 801 - 2
Veal
FoodFood core temperature
(°C)Shelf positionFillet of beef652 - 3
Lamb
FoodFood core temperature
(°C)Shelf positionLeg / shoulder / saddle902
Pork
FoodFood core temperature
(°C)Shelf positionRoast pork802 - 3Neck fillets75 - 802 - 3Ham70 - 751 - 2www.aeg.com28 
						

							PoultryFoodFood core temperature
(°C)Shelf positionTurkey breast75 - 802 - 310.15  Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower temperature
to continue cooking.Always cook without a lid in
Low Temperature Cooking.
You cannot use Low
temperature cooking
together with the clock
functions: Duration and End.1. Sear the meat in the deep pan (if
present) in a very high heat.
2. Put the meat in a roasting tin or
directly on the wire shelf. Put the tray
below the shelf to catch the fat.
3. Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
the table).FoodQuantityTemperature
(°C)Preheating time (min)Shelf po-
sitionRareMediumRoast beef (well done)800 - 1000 g15090 - 110130 - 1402Roast beef (well done)1200 - 1600 g150120 - 130160 - 1702Rib of beef600 - 1000 g15055 - 7595 - 1103Shoulder of beef,
boneless3.5 cm high150-70 - 803Tenderloin of beef,
whole600 - 1000 g12065 - 7590 - 1103Tenderloin of beef,
sliced2.5 cm high12020 - 2535 - 453Entrecote1.5 cm high12015 - 2530 - 353T-bone2 cm high12025 - 3035 - 403Tenderloin of pork,
whole500 - 700 g120-65 - 753Tenderloin of pork,
sliced2.5 cm high120-35 - 45210.16  Defrost 
• 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 position. The one on the bottom.ENGLISH29   
						

							FoodQuantityDefrosting
time (min)Further de-
frosting
time (min)CommentsChicken1 kg100 - 14020 - 30Put the chicken on an up-
turned saucer in a big plate.
Turn halfway through.Meat1 kg100 - 14020 - 30Turn halfway through.Meat500 g90 - 12020 - 30Turn halfway through.Trout150 g25 - 3510 - 15-Strawberries300 g30 - 4010 - 20-Butter250 g30 - 4010 - 15-Cream2 x 200 g80 - 10010 - 15Whip the cream when still
slightly frozen in places.Cake1.4 kg6060-11.  OVEN - CARE AND CLEANINGWARNING!
Refer to Safety chapters.11.1  Notes on cleaning
• Clean the front of the appliance with a
soft cloth with warm water and a
cleaning agent.
• To clean metal surfaces, use a usual cleaning agent.
• Clean the appliance interior after each use. Fat accumulation or other
food remains may result in a fire. The
risk is higher for the grill pan.
• Clean stubborn dirt with a special oven cleaner.
• Clean all accessories after each use and let them dry. Use a soft cloth withwarm water and a cleaning agent.
• If you have nonstick accessories, do not clean them using aggressive
agents, sharp-edged objects or a dishwasher. It can cause damage to
the nonstick coating.
11.2  Stainless steel or
aluminium appliancesClean the oven door with a
wet sponge only. Dry it with
a soft cloth.
Do not use steel wool, acids
or abrasive materials as they
can damage the oven
surface. Clean the oven
control panel with the same
precautions.11.3  Catalytic cleaningCAUTION!
Do not clean the catalytic surface with oven sprays,
abrasive cleaning agents,
soap or other cleaning
agents. This will damage the
catalytic surface.Spots or discolouration of
the catalytic surface have no
effect on catalytic
properties.www.aeg.com30