AEG BSE792320B User Manual download pdf (Page 28)

11. HINTS AND TIPS

WARNING!

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 Cooking

recommendations

Your oven may bake or roast differently

to the oven you had before. The below

tables provide you with the standard

settings for temperature, cooking time

and shelf position.

If you cannot find the settings for a

special recipe, look for the similar one.

11.2 Inner side of the door

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

dishes.

11.3 Advice for special heating

functions of the oven

Keep Warm

The function allows you to keep food

warm. The temperature is set

automatically to 80 °C.

Plate Warming

The function allows you to warm plates

and dishes before serving. The

temperature is set automatically to 70 °C.

Place plates and dishes in stacks evenly

on the wire shelf. Use the first shelf

position. After half of the warming time

switch their places.

Dough Proving

The function allows you to rise yeast

dough. Put the dough into a big dish.

Use the first shelf position. Set function:

Dough Proving and the cooking time.

Defrost

Remove the food packaging and put the

food on a plate. Do not cover the food,

as it can extend the defrosting time. Use

the first shelf position.

11.4 SousVide Cooking

This function uses lower cooking

temperatures than normal cooking.

SousVide Cooking Recommendations

Use high quality and fresh raw food.

Always clean the food before cooking.

Be careful when using raw eggs.

Low temperatures are suitable only for

the types of food that can be eaten raw.

Do not cook the food for a long time

when you are using the temperature

below 60 °C.

Boil ingredients containing alcohol

before vacuum packing.

Put the vacuum bags on the grid side by

side.

You can keep the cooked food in the

fridge for 2 – 3 days. Cool down the food

quickly (by using ice bath).

Do not use this function for reheating

food leftovers.

Vacuum Packing

Use only the vacuum bags and chamber

vacuum sealer recommended for sous-

vide cooking. Only this type of vacuum

sealer can vacuum pack liquids.

Do not reuse vacuum bags.

For faster and better results set the

maximum vacuum degree.

To guarantee a safe closing of the

vacuum bag, make sure that the area

subject to the seal is clean.

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