AEG Steam oven BS831470KM User Manual

							FoodTemperature (°C)Time (min)Shelf positionChicken, poached,
1000 - 1200 g9960 - 702Veal / pork loin with-
out leg, 800 - 1000 g9080 - 902Kasseler (smoked loin
of pork), poached9070 - 902Tafelspitz (prime
boiled beef)99110 - 1202Chipolatas8015 - 202Bavarian veal sausage
(white sausage)8020 - 302Vienna sausage8020 - 302
Eggs
FoodTemperature (°C)Time (min)Shelf positionEggs, hard-boiled9918 - 212Eggs, medium-
boiled9912 - 132Eggs, soft-boiled9910 - 11211.4  Turbo Grilling and Full
Steam in succession
When you combine the functions, you
can cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to be served at the
same time.
• To initially roast the food use the function: Turbo Grilling.
• Put the prepared vegetables and accompaniments into cookwarecorrect for an oven procedure and
then into the oven with the roast.
• Cool down the oven to a temperature of around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately
15 minutes.
• Start the function: Full Steam. Cook it all together until ready.ENGLISH31 
						

							FoodTurbo Grilling (first step: cook
meat)Full Steam (second step: add vege-
tables)Tempera-
ture (°C)Time (min)Shelf posi-
tionTempera-
ture (°C)Time (min)Shelf posi-
tionRoast beef
1 kg
Brussels
sprouts,
polenta18060 - 70meat: 19940 - 50meat: 1
vegeta-
bles: 3Roast pork
1 kg,
Potatoes,
vegeta-
bles, gravy18060 - 70meat: 19930 - 40meat: 1
vegeta-
bles: 3Roast veal
1 kg,
Rice, vege-
tables18050 - 60meat: 19930 - 40meat: 1
vegeta-
bles: 311.5  Half Steam + HeatFoodTemperature (°C)Time (min)Shelf positionCustard / flan in indi-
vidual dishes1)9035 - 452Baked eggs1)90 - 11015 - 302Terrine1)9040 - 502Thin fish fillet8515 - 252Thick fish fillet9025 - 352Small fish up to 350
g9020 - 302Whole fish up to
1000 g9030 - 402Oven dumplings120 - 13040 - 5021)  Continue for a further half an hour with the door closed.11.6  Quarter Steam + HeatFoodTemperature (°C)Time (min)Shelf positionRoast pork 1000 g160 - 18090 - 1002www.aeg.com32 
						

							FoodTemperature (°C)Time (min)Shelf positionRoast beef 1000 g180 - 20060 - 902Roast veal 1000 g18080 - 902Meat loaf, uncooked,
500 g18030 - 402Smoked loin of pork
600 - 1000 g (soak for
2 hours)160 - 18060 - 702Chicken 1000 g180 - 21050 - 602Duck 1500 - 2000 g18070 - 902Goose 3000 g170130 - 1701Potato gratin160 - 17050 - 602Pasta bake170 - 19040 - 502Lasagne170 - 18045 - 552Misc. types of bread
500 - 1000 g180 - 19045 - 602Bread rolls180 - 21025 - 352Ready-to-bake rolls20015 - 202Ready-to-bake bagu-
ettes 40 - 50 g20015 - 202Ready-to-bake bagu-
ettes 40 - 50 g, fro-
zen20025 - 35211.7  Steam RegeneratingFoodTemperature (°C)Time (min)Shelf positionOne-plate dishes11010 - 152Pasta11010 - 152Rice11010 - 152Dumplings11015 - 25211.8 Baking
• Your oven may 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.ENGLISH33 
						

							• You can extend baking times by 10 –15 minutes if you bake cakes on morethan one shelf position.
• Cakes and pastries at different heights do not always brown equallyat 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.11.9  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.The 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.11.10  Baking on one level:
Baking in tins
FoodFunctionTemperature
(°C)Time (min)Shelf positionRing cake / Brio-
cheTrue Fan Cook-
ing150 - 16050 - 701www.aeg.com34 
						

							FoodFunctionTemperature
(°C)Time (min)Shelf positionMadeira cake /
Fruit cakesTrue Fan Cook-
ing140 - 16070 - 901Fatless sponge
cake / Fatless
sponge cakeTrue Fan Cook-
ing140 - 15035 - 502Fatless sponge
cake / Fatless
sponge cakeTop/Bottom
Heat16035 - 502Flan base - short
pastryTrue Fan Cook-
ing150 - 1601)20 - 302Flan base -
sponge mixtureTrue Fan Cook-
ing150 - 17020 - 252Apple pie / Ap-
ple pie (2 tins
Ø20 cm, diago-
nally off set)True Fan Cook-
ing16060 - 902Apple pie / Ap-
ple pie (2 tins
Ø20 cm, diago-
nally off set)Top/Bottom
Heat18070 - 901CheesecakeTop/Bottom
Heat170 - 19060 - 9011)  Preheat the oven.
Cakes / pastries / breads on baking trays
FoodFunctionTemperature
(°C)Time (min)Shelf positionPlaited bread /
Bread crownTop/Bottom
Heat170 - 19030 - 403Christmas stol-
lenTop/Bottom
Heat160 - 1801)50 - 702Bread (rye
bread):
1. First part of baking pro-
cedure.
2. Second part of baking
procedure.Top/Bottom
Heat1. 2301)
2. 160 - 180
1. 20
2. 30 - 601ENGLISH35 
						

							FoodFunctionTemperature
(°C)Time (min)Shelf positionCream puffs /
EclairsTop/Bottom
Heat190 - 2101)20 - 353Swiss rollTop/Bottom
Heat180 - 2001)10 - 203Cake with crum-
ble topping (dry)True Fan Cook-
ing150 - 16020 - 403Buttered al-
mond cake /
Sugar cakesTop/Bottom
Heat190 - 2101)20 - 303Fruit flans (made
with yeast
dough / sponge
mixture)2)True Fan Cook-
ing150 - 17030 - 553Fruit flans (made
with yeast
dough / sponge
mixture)2)Top/Bottom
Heat17035 - 553Fruit flans made
with short pastryTrue Fan Cook-
ing160 - 17040 - 803Yeast cakes with
delicate top-
pings (e.g.
quark, cream,
custard)Top/Bottom
Heat160 - 1801)40 - 8031)  Preheat the oven.
2)  Use a deep pan.
Biscuits
FoodFunctionTemperature
(°C)Time (min)Shelf positionShort pastry bis-
cuitsTrue Fan Cook-
ing150 - 16015 - 253Short bread /
Short bread /
Pastry stripesTrue Fan Cook-
ing14020 - 353Short bread /
Short bread /
Pastry stripesTop/Bottom
Heat1601)20 - 303www.aeg.com36 
						

							FoodFunctionTemperature
(°C)Time (min)Shelf positionBiscuits made
with sponge
mixtureTrue Fan Cook-
ing150 - 16015 - 203Pastries made
with egg white /
MeringuesTrue Fan Cook-
ing80 - 100120 - 1503MacaroonsTrue Fan Cook-
ing100 - 12030 - 503Biscuits made
with yeast
doughTrue Fan Cook-
ing150 - 16020 - 403Puff pastriesTrue Fan Cook-
ing170 - 1801)20 - 303RollsTrue Fan Cook-
ing1601)10 - 253RollsTop/Bottom
Heat190 - 2101)10 - 253Small cakes /
Small cakes (20
per tray)True Fan Cook-
ing1501)20 - 353Small cakes /
Small cakes (20
per tray)Top/Bottom
Heat1701)20 - 3031)  Preheat the oven.11.11  Bakes and gratinsFoodFunctionTemperature
(°C)Time (min)Shelf positionPasta bakeTop/Bottom
Heat180 - 20045 - 601LasagneTop/Bottom
Heat180 - 20025 - 401Vegetables au
gratin1)Turbo Grilling170 - 19015 - 351Baguettes top-
ped with melted
cheeseTrue Fan Cook-
ing160 - 17015 - 301ENGLISH37 
						

							FoodFunctionTemperature
(°C)Time (min)Shelf positionSweet bakesTop/Bottom
Heat180 - 20040 - 601Fish bakesTop/Bottom
Heat180 - 20030 - 601Stuffed vegeta-
blesTrue Fan Cook-
ing160 - 17030 - 6011)  Preheat the oven.11.12  Moist Fan BakingFoodTemperature
(°C)Time (min)Shelf positionPasta gratin200 - 22035 - 453Potato gratin180 - 20060 - 753Moussaka170 - 19055 - 703Lasagne180 - 20060 - 753Cannelloni170 - 19055 - 703Bread pudding180 - 20045 - 603Rice pudding170 - 19040 - 553Apple cake, made with
sponge mixture (round cake
tin)160 - 17055 - 703White bread190 - 20040 - 50311.13  Multilevel Baking
Use the function: True Fan Cooking.Cakes / pastries / breads on baking traysFoodTemperature
(°C)Time (min)Shelf position2 positions3 positionsCream puffs /
Eclairs160 - 1801)25 - 451 / 4-Dry streusel
cake150 - 16030 - 451 / 4-1)  Preheat the oven.www.aeg.com38 
						

							Biscuits / small cakes / small cakes / pastries / rollsFoodTemperature
(°C)Time (min)Shelf position2 positions3 positionsShort pastry bis-
cuits150 - 16020 - 401 / 41 / 3 / 5Short bread /
Short bread /
Pastry Stripes14025 - 451 / 41 / 3 / 5Biscuits made
with sponge
mixture160 - 17025 - 401 / 4-Biscuits made
with egg white,
meringues80 - 100130 - 1701 / 4-Macaroons100 - 12040 - 801 / 4-Biscuits made
with yeast
dough160 - 17030 - 601 / 4-Puff pastries170 - 1801)30 - 501 / 4-Rolls18020 - 301 / 4-Small cakes /
Small cakes (20
per tray)1501)23 - 401 / 4-1)  Preheat the oven.11.14  Pizza SettingFoodTemperature (°C)Time (min)Shelf positionPizza (thin crust)210 - 2301)2)15 - 252Pizza (with many top-
pings)180 - 20020 - 302Tarts180 - 20040 - 551Spinach flan160 - 18045 - 601Quiche Lorraine170 - 19045 - 551Swiss Flan170 - 19045 - 551Apple cake, covered150 - 17050 - 601Vegetable pie160 - 18050 - 601Unleavened bread210 - 2301)10 - 202ENGLISH39 
						

							FoodTemperature (°C)Time (min)Shelf positionPuff pastry flan160 - 1801)45 - 552Flammekuchen (Piz-
za-like dish from Al-
sace)210 - 2301)15 - 252Piroggen (Russian
version of calzone)180 - 2001)15 - 2521)  Preheat the oven.
2)  Use a deep pan.11.15  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) oron 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 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.11.16  Roasting tables
BeefFoodQuantityFunctionTempera-
ture (°C)Time (min)Shelf posi-
tionPot roast1 - 1.5 kgTop/Bottom
Heat230120 - 1501Roast beef or fil-
let: rareper cm of
thicknessTurbo Grill-
ing190 - 2001)5 - 61Roast beef or fil-
let: mediumper cm of
thicknessTurbo Grill-
ing180 - 1901)6 - 81Roast beef or fil-
let: well doneper cm of
thicknessTurbo Grill-
ing170 - 1801)8 - 1011)  Preheat the oven.www.aeg.com40