AEG Steam oven BS836480KM User Manual

							11. HINTS AND TIPSWARNING!
Refer to Safety chapters.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.Defrost
Remove 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.
ENGLISH31   
						

							• For recipes with raw eggs, preventegg 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.
• 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 cookingresult.
• For faster and more even cooking of the food, set the vacuum degree tothe 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. Oilprevents the food from sticking to the vacuum bag.
• Season the food moderately in the beginning as there are no evaporative
losses 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 - 1203Beef fillet
well done4 cm8006590 - 1003Veal fillet me-
dium4 cm80060110 - 1203www.aeg.com32 
						

							FoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionVeal fillet well
done4 cm8006590 - 1003
Lamb / Game
FoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionLamb rare3 cm600 - 65060180 - 1903Lamb medi-
um3 cm600 - 65065105 - 1153Boar3 cm600 - 6509060 - 703Rabbit bone-
less1.5 cm600 - 6507050 - 603
Poultry
FoodThickness of
foodAmount of
food for 4
persons (g)Temperature
(°C)Time (min)Shelf posi-
tionChicken
breast bone-
less3 cm7507070 - 803Duck breast
boneless2 cm90060140 - 1603Turkey breast
boneless2 cm8007075 - 85311.5  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 cm50070253Sea bass fillet4 fillets 1 cm50070253ENGLISH33 
						

							FoodThickness of
foodAmount of
food for 4 per-
sons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionCod fish2 fillets 2 cm6506570 - 753Scallopsbig size65060100 - 1103Mussels with
shell10009520 - 253Prawns without
shellbig size5007526 - 303Octopus100085100 - 1103Trout fillet 1)2 fillets 1.5 cm6506555 - 653Salmon fillet1)3 cm80065100 - 11031)  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 - 503Asparagus
whitewhole700 - 8009050 - 603Courgetteslices of 1 cm700 - 8009035 - 403Leekstripes or rings600 - 7009540 - 453Eggplantslices of 1 cm700 - 8009030 - 353Pumpkinpieces with thickness
of 2 cm700 - 8009025 - 303Pepperstripes or quarter700 - 8009535 - 403Celeryrings of 1 cm700 - 8009540 - 453Carrotsslices of 0.5 cm700 - 8009535 - 453www.aeg.com34 
						

							FoodThickness of foodAmount of
food for 4
persons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionCelery rootslices of 1 cm700 - 8009545 - 503Fennelslices of 1 cm700 - 8009535 - 453Potatoesslices of 1 cm800 - 10009535 - 453Artichoke
heartscut in quarter400 - 6009545 - 55311.7  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 - 253Plumcut in halves600 g9010 - 153Mangocut in cubes of about 2
x 2 cm2 fruits9010 - 153Nectarinecut in halves4 fruits9020 - 253Pineappleslices 1 cm600 g9020 - 253Applecut in quarters4 fruits9525 - 303Pearcut in halves4 fruits9515 - 303Vanilla
creme350 g in each bag700 g8520 - 22311.8  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.ENGLISH35  
						

							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 minutes.VegetablesFoodTemperature (°C)Time (min)Shelf positionArtichokes9950 - 602Auberginen9915 - 252Cauliflower,
whole9935 - 452Cauliflower, flor-
ets9925 - 352Broccoli, whole9930 - 402Broccoli, florets1)9913 - 152Mushroom slices9915 - 202Peas9920 - 302Fennel9925 - 352Carrots9925 - 352Kohlrabi, strips9925 - 352Peppers, strips9915 - 202Leeks, rings9920 - 302Green beans9935 - 452Lamb’s lettuce,
florets9920 - 252Brussels sprouts9925 - 352Beetroot9970 - 902Black salsify9935 - 452Celery, cubed9920 - 302Asparagus,
green9915 - 252Asparagus, white9925 - 352Spinach, fresh9915 - 202Peeling toma-
toes99102White haricot
beans9925 - 352www.aeg.com36 
						

							FoodTemperature (°C)Time (min)Shelf positionSavoy cabbage9920 - 252Courgette, slices9915 - 252Beans, blanched9920 - 252Vegetables,
blanched99152Dried beans,
soaked (water /
beans ratio 2:1)9955 - 652Snow peas (kai-
ser peppers)9920 - 302Cabbage white
or red, stripes9940 - 452Pumpkin, cubes9915 - 252Sauerkraut9960 - 902Sweet potatoes9920 - 302Tomatoes9915 - 252Sweet corn on
the cob9930 - 4021)  Preheat the oven for 5 minutes.
Side dishes / accompaniments
FoodTemperature (°C)Time (min)Shelf positionYeast dumplings9925 - 352Potato dumplings9935 - 452Unpeeled pota-
toes, medium9945 - 552Rice (water / rice
ratio 1:1)1)9935 - 452Boiled potatoes,
quartered9935 - 452Bread dumpling9935 - 452Tagliatelle, fresh9915 - 252Polenta (liquid ra-
tio 3:1)9940 - 502ENGLISH37 
						

							FoodTemperature (°C)Time (min)Shelf positionBulgur (water /
bulgur ratio 1:1)9925 - 352Couscous (water /
couscous ratio
1:1)9915 - 202Spaetzle (german
type of pasta)9925 - 302Fragrant rice (wa-
ter / rice ratio 1:1)9930 - 352Lentils, red (wa-
ter / lentils ratio
1:1)9920 - 302Lentils, brown
and green (wa-
ter / lentils ratio
2:1)9955 - 602Rice pudding
(milk / rice ratio
2.5:1)9940 - 552Semolina pud-
ding (milk / sem-
olina ratio 3.5:1)9920 - 2521)  The ratio of water to rice can change according to the type of rice.
Fruits
FoodTemperature (°C)Time (min)Shelf positionApple slices9910 - 152Hot berries9910 - 152Fruit compote9920 - 252Chocolate melt-
ing9910 - 202
Fish
FoodTemperature (°C)Time (min)Shelf positionTrout, approx.
250 g8520 - 302Prawns, fresh8520 - 252Prawns, frozen8530 - 402www.aeg.com38 
						

							FoodTemperature (°C)Time (min)Shelf positionSalmon fillets8520 - 302Salmon trout, ap-
prox. 1000 g8540 - 452Mussels9920 - 302Flat fish fillet80152
Meat
FoodTemperature (°C)Time (min)Shelf positionCooked ham 1000 g9955 - 652Chicken breast, poach-
ed9025 - 352Chicken, 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 - 11211.9  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 cookware
correct 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 doorENGLISH39 
						

							to the first position for approximately
15 minutes.• Start the function: Full Steam. Cook it all together until ready.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: 311.10  Humidity Cooking - Humidity HighFoodTemperature (°C)Time (min)Shelf positionCustard / flan in
individual
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.www.aeg.com40