AEG EPB331020M User Manual page 15

Heat set- Application
ting
1 - 2 To make Hollandaise sauce, and
to melt butter, chocolate and
gelatine.
1 - 2 To solidify fluffy omelettes and
baked eggs.
2 - 3 To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
3 - 4 To steam vegetables, fish and
meat.
4 - 5 To steam potatoes.
4 - 5 To cook larger quantities of
food, stews and soups.
6 - 7 To lightly fry escalopes, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, eggs, pancakes and
doughnuts, and to cook roux.
7 - 8 To fry hash browns, loin steaks
and steaks.
9 To boil large quantities of water, to cook pasta, to sear meat (goulash, pot
roast) and to deep-fry chips.
10.2 Cooking
recommendations
Your oven may bake or roast differently
to the oven you had before. The tables
below show recommended settings for
temperature, cooking time and shelf
position for specific types of the food.
If you cannot find the settings for a
special recipe, look for the similar one.
10.3 Inner side of the door
On the inner side of the door you can
find:
• the numbers of the shelf positions.
• information about the oven functions,
recommended shelf positions and
temperatures for dishes.
Time Hints
(min)
5 - 25 Mix at intervals.
10 - 40 Cook with a lid on.
25 - 50 Add a minimum of two times as
much liquid as rice. Stir milk
dishes halfway through.
20 - 45 Add some tablespoons of a liq-
uid.
20 - 60 Use a maximum of 1/4 l water
for 750 g of potatoes.
60 - 150 Add a maximum of 3 l of a liq-
uid to the ingredients.
as re- Turn halfway through.
quired
5 - 15 Turn halfway through.
10.4 Baking
Use the lower temperature the first time.
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. There is no
need to change the temperature setting
if an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can twist during baking.
When the trays become cold again, the
distortions disappear.
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