Heatset-tingUse to: Time Hints4 - 5 To steam potatoes. 20 - 60minUse a maximum of ¼ l wa-ter for 750 g of potatoes.4 - 5 To cook larger quantities offood, stews and soups.60 - 150minAdd a maximum of 3 l of aliquid to the ingredients.6 - 7 To lightly fry escalopes, vealcordon bleu, cutlets, rissoles,sausages, liver, eggs, pancakesand doughnuts, and to cookroux.as re-quiredTurn halfway through.7 - 8 To fry hash browns, loin steaksand steaks.5 - 15minTurn halfway through.9 To boil large quantities of water, to cook pasta, to sear meat (goulash,pot roast) and to deep-fry chips.The temperature and bakingtimes in the tables are guidelinesonly. They depend on the rec-ipes and the quality and quantityof the ingredients used.8.2 BakingGeneral instructions• Your new oven can bake or roast dif-ferently to the appliance you had be-fore. Adapt your usual settings (tem-perature, cooking times) and shelf po-sitions to the values in the tables.• With longer baking times, you can de-activate the oven approximately 10 mi-nutes before the end of the bakingtime and then use the residual heat.When you cook frozen food, the traysin the oven can twist during baking.When the trays become cold again,the distortions are gone.How to use the Baking Tables• The manufacturer recommends thatyou use the lower temperature thefirst time.• If you cannot find the settings for aspecial recipe, look for the one that isalmost the same.• You can extend baking times by 10 –15 minutes if you bake cakes on morethan one level.• Cakes and pastries at different heightsdo not always brown equally at first. Ifthis occurs, do not change the tem-perature setting. The differencesequalize during the baking procedure.8.3 Tips on bakingBaking results Possible cause RemedyThe bottom of the cakeis not browned suffi-ciently.The shelf position is in-correct.Put the cake on a lowershelf.The cake sinks and be-comes soggy, lumpy orstreaky.The oven temperature istoo high.The next time you bake,set a slightly lower oventemperature.10 www.aeg.com