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 this function
for poultry.
Always cook without a lid
when you use this function.
1.
Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2.
Put the meat together with the hot
roasting pan in the oven and on the
wire shelf.
3.
Put the core temperature sensor into
the meat.
4.
Select the function: Slow Cooking
and set the correct end core
temperature.
Set the temperature to 120 °C.
Food
Time
(min)
Shelf posi-
tion
Roast beef, 1 -
1.5 kg
120 - 150
1
Food
Time
(min)
Shelf posi-
tion
Fillet of beef, 1 -
1.5 kg
90 - 150
3
Roast veal, 1 -
1.5 kg
120 - 150
1
Steaks, 0.2 - 0.3
kg
20 - 40
3
11.18
Defrost
• Remove the food packaging and put
the food on a plate.
• Use the first shelf position from the
bottom.
• Do not cover the food with a bowl or
a plate, as this can extend the defrost
time.
Food
Quantity
Defrosting
time (min)
Further de-
frosting time
(min)
Comments
Chicken
1 kg
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn halfway
through.
Meat
1 kg
100 - 140
20 - 30
Turn halfway through.
Meat
500 g
90 - 120
20 - 30
Turn halfway through.
Trout
150 g
25 - 35
10 - 15
-
Strawber-
ries
300 g
30 - 40
10 - 20
-
Butter
250 g
30 - 40
10 - 15
-
Cream
2 x 200 g
80 - 100
10 - 15
Whip the cream when still slightly
frozen in places.
Gateau
1.4 kg
60
60
-
11.19
Preserving
• Use only preserve jars of the same
dimensions available on the market.
• Do not use jars with twist-off and
bayonet type lids or metal tins.
• Use the first shelf from the bottom for
this function.
www.aeg.com
34
