User manual AEG-ELECTROLUX VAMPYR 831 I

[. . . ] General information and tips Environmental information Subject to change without notice 4 Helpful hints and tips HELPFUL HINTS AND TIPS WARNING!Refer to "Safety information" chapter. Inner side of door In some models on the inner side of the oven door you can find: · the numbers of the shelf levels (selected models) · information about the oven functions, recommended shelf levels and temperatures for typical dishes (selected models). The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. Baking General instructions · Your new oven may bake or roast differently to the appliance you had before. [. . . ] 35 - 45 Continue to cook at 100°C in mins. 10 - 15 Temperature in °C 160 - 170 Cooking time until simmering in mins. 35 - 45 Continue to cook at 100°C in mins. - 1) Leave standing in oven when switched off Core temperature sensor table Beef Food Rib steak or fillet steak: rare Rib steak or fillet steak: medium Rib steak or fillet steak: well done Pork Food Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Food Roast veal Food Core Temperature 75 - 80 °C Food Core Temperature 80 - 82 °C 75 - 80 °C 75 - 80 °C Food Core Temperature 45 - 50 °C 60 - 65 °C 70 - 75 °C 16 Helpful hints and tips Food Knuckle of veal Mutton / lamb Food Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Food Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison Fish Food Salmon Trouts Food Core Temperature 65 - 70 °C 65 - 70 °C Food Core Temperature 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C Food Core Temperature 80 - 85 °C 80 - 85 °C 70 - 75 °C Food Core Temperature 85 - 90 °C RECIPE MENU The display shows oven levels and pre-set cooking times for every automatic recipe. Automatic programmes Programme number 1 2 3 4 5 6 7 8 9 10 11 Programme name ROAST BEEF ROAST PORK ROAST VEAL ROAST LAMB ROAST GAME CHICKEN, WHOLE WHOLE FISH <1KG PIZZA QUICHE LORRAINE LEMON SPONGE CAKE CHEESE CAKE Helpful hints and tips Programme number 12 13 14 15 16 17 18 19 20 1 - ROAST BEEF Programme name ROLLS FARMER BREAD DOUGH PROVING POTATO GRATIN LASAGNE CANNELLONI CONVENIENCE CAKE CONVENIENCE PIZZA CONVENIENCE POTATO TYPES 17 Settings: · Automatic programmes with weight input. Setting range for the weight between 1, 000 and 3, 000 g. Method: · Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Do not use this program for top side beef and loin dishes. 2 - ROAST PORK Settings: · Automatic programmes with weight input. Setting range for the weight between 1, 000 and 3, 000 g. Method: · Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 20- 40 mm. 3 - ROAST VEAL Settings: · Automatic programmes with weight input. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. To make the filling, mix the eggs, the sour cream and the seasoning together. · Black baking tin, greased, diameter 28 cm 10 - LEMON SPONGE CAKE Ingredients for the mixture: · 250 g butter · 200 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 4 eggs · 150 g flour 20 Helpful hints and tips · 150 g cornflour · 1 level teaspoon baking powder · grated peel of 2 lemons Ingredients for the glaze: · 125 ml lemon juice · 100 g icing sugar Other: · Square baking tin, 30 cm long · Margarine for greasing · Breadcrumbs for coating baking tin Method: · Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream together again. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. [. . . ] Crush the second clove of garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. 16 - LASAGNE Ingredients for the meat sauce: · 100 g streaky bacon · 1 onion · 1 carrot · 100 g celery · 2 tablespoons olive oil · 400 g mince (a mixture of beef and pork) · 100 ml meat stock · 1 small tin tomatoes, chopped (about 400 g) · oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: · 75 g butter · 50 g flour · 500 ml milk · salt, pepper and nutmeg Helpful hints and tips 23 Put together with: · 3 tablespoons butter · 250 g green lasagne · 50 g Parmesan cheese, grated · 50 g Emmental cheese, grated Method: · Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly to break up and deglaze with the meat stock. [. . . ]