AEG BE7314401M, User Manual

Page: 26 / 40

Type of bak-
ing
True Fan Cooking
Temperature
(°C)
Time (min)
Shelf position
2 shelf posi-
tions
3 shelf posi-
tions
Short bread /
Short bread /
Pastry Stripes
1 / 4 1 / 3 / 5 140 25 - 50
Biscuits made
with sponge
mixture
1 / 4 - 160 - 170 25 - 40
Biscuits made
with egg
white / Merin-
gues
1 / 4 - 80 - 100 130 - 170
Macaroons 1 / 4 - 100 - 120 40 - 80
Biscuits made
with yeast
dough
1 / 4 - 160 - 170 30 - 60
Puff pastries 1 / 4 -
170 - 180
1)
30 - 50
Rolls 1 / 4 - 180 30 - 55
Small cakes /
Small cakes
(20 per tray)
1 / 4 -
150
1)
25 - 40
1)
Preheat the oven.
11.6 Slow Cook
Use this function to prepare lean, tender
pieces of meat and fish with core tem-
peratures no more than 65 °C. Slow
Cook is not applicable to such recipes as
pot roast or fatty roast pork. You can use
the Core Temperature Sensor to guaran-
tee that the meat has the correct core
temperature (see table for the Core
Temperature Sensor).
In the first 10 minutes you can set an
oven temperature between 80 °C and
150 °C. The default is 90 °C. After the
temperature is set, the oven continues
to cook at 80 °C. Do not use the auto-
matic slow cook function for poultry.
When you use this function, al-
ways cook dishes without a cov-
er.
1. Sear the meat in a pan on the hob
on a very high setting for 1 - 2 mi-
nutes on each side.
2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3. Put the Core Temperature Sensor in-
to the meat.
4. Select the Slow cook function and
set the correct end core tempera-
ture.
Food to be
cooked
Weight (g)
Shelf posi-
tion
Temperature
°C
Time in min.
Roast beef 1000 - 1500 1 120 120 - 150
Fillet of beef 1000 - 1500 3 120 90 - 150
Roast veal 1000 - 1500 1 120 120 - 150
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