AEG Steam oven BS836680KM User Manual

							DishYeast Dumplings, sweetRiceTagliatelle, freshPolenta
 Automatic Core Temperature
function
 Automatic Weight function
8.6  Submenu for: SousVide
VarioGuide
Menu  / Assisted Cooking / SousVide
VarioGuide  or touch: 
Food categoryDish
Fish and Seafood
Sea bream filletSea Bass filletCod FishScallopsMussels with shellPrawns without shellOctopusTrout filletSalmon fillet
Poultry
Chicken Breast,
bonelessDuck Breast, bone-
lessTurkey Breast,
bonelessFood categoryDish
Meat
Beef
• Medium
• Well DoneLamb
• Medium
• Well DoneWild BoarRabbit, boneless
Vegetables
Asparagus, greenAsparagus, whiteCourgetteLeekEggplantPumpkinPepperCeleryCarrotsCelery rootFennelPotatoesArtichoke Hearts
Fruits
ApplesPearsPeachesNectarinesPlumsPineappleMangos9.  USING THE ACCESSORIESWARNING!
Refer to Safety chapters.ENGLISH31     
						

							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.
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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 and make
sure that the feet point down.
Small indentation at the top
increase safety. The
indentations are also anti-tip
devices. The high rim
around the shelf prevents
cookware from slipping.9.3  Telescopic runners -
inserting the accessories
With the telescopic runners you can putin and remove the shelves more easily.CAUTION!
Do not clean the telescopic
runners in the dishwasher.
Do not lubricate the
telescopic runners.CAUTION!
Make sure you push back the telescopic runners fully
in the appliance before you
close the oven door.
Wire shelf:
Put the wire shelf on the telescopic
runners so that the feet point
downwards.
The high rim around the wire
shelf is a special device to
prevent the cookware from
slipping.
Baking tray or deep pan:
Put the baking tray or deep pan on the
telescopic runners.
Wire shelf and deep pan together:
ENGLISH33          
						

							Put the wire shelf on the deep pan. Put
the wire shelf and the deep pan on the
telescopic runners.9.4  Trivet and Grill- / Roasting
panWARNING!
Be careful when you remove
the accessories from a hot
appliance. There is a risk of
burns.
You can use the trivet to roast larger
pieces of meat or poultry on one shelf
position.
1. Put the trivet into the deep pan so
that the supports of the wire shelf
point up.
2. Put the deep pan into the oven on
the necessary shelf position.
You can use the trivet to grill flat dishes
in large quantities and to toast.
1. Put the trivet into the deep pan so
that the supports of the wire shelf
point down.
2. Put the deep pan into the oven on
the necessary shelf position.
10.  ADDITIONAL FUNCTIONS10.1  Automatic Switch-off
For safety reasons the appliance
deactivates automatically after some
time if a heating function operates and
you do not change the oven
temperature.Temperature (°C)Switch-off time (h)30 - 11512.5120 - 1958.5200 - 2305.5www.aeg.com34     
						

							The 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.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.
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							• Use low temperatures only for foodthat could be eaten raw and only for ashort 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 themcarefully.
• 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.
• 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 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 to
your 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.
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							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 - 1203Veal 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.ENGLISH37 
						

							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 cm50070253Cod 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 - 403www.aeg.com38 
						

							FoodThickness of foodAmount of
food for 4
persons (g)Temperature
(°C)Time
(min)Shelf
posi-
tionCeleryrings of 1 cm700 - 8009540 - 453Carrotsslices of 0.5 cm700 - 8009535 - 453Celery 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 blanch
vegetables, 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.ENGLISH39  
						

							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 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 - 202www.aeg.com40