Aeg KS8100001M User Manual download pdf (Page 30)

Type of baking Shelf position Temperature (°C) Time (min)

Swiss Flan 1 170 - 190 45 - 55

Cheesecake 1 140 - 160 60 - 90

Apple cake, cov-

ered

1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened

bread

1)

2 230 10 - 20

Puff pastry flan

1)

2 160 - 180 45 - 55

Flammekuchen

1)

2 230 12 - 20

Piroggen (Russian

version of cal-

zone)

1)

2 180 - 200 15 - 25

1)

Preheat the oven.

2)

Use the deep pan.

11.15 Roasting table

Roasting dishes

• Large roasting joints can be roasted

directly in the deep pan or on the wire

shelf above the deep pan (if present).

• Roast lean meats in a roasting tin with

a lid. This will keep 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.

• Use heat-resistant ovenware to roast

(refer to the instructions of the manu-

facturer).

• You can roast large roasting joints di-

rectly 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 in the

roasting tin without the lid.

• We recommend that you cook meat

and fish weighing 1 kg and above in

the oven.

• 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 roast-

ing. This gives better roasting results.

• You can deactivate the appliance ap-

proximately 10 minutes before the

end of the roasting time, and use the

residual heat.

Beef

Type of

meat

Quantity Oven func-

tion

Shelf

position

Temperature

(°C)

Time (min)

Pot roast 1 - 1.5 kg Conventional

Cooking

1 230 120 - 150

Roast beef

or fillet

30

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