AEG BSK892330M User Manual page 25

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.
10.1 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.
10.2 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.
10.3 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.
Make sure that the edges of the inner
side of the vacuum bag are clean, before
sealing it.
10.4 SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are
the minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better,
fry them on the skin side before and
after vacuum packing.
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