AEG BSE792320M User Manual - Page 31
Hints And Tips
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11. HINTS AND TIPS WARNING! Refer to Safety chapters. 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. 11.1 Inner side of the door In some models, 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 typical dishes. 11.2 Advice for special heating functions of the oven Keep Warm Use this function if you want to keep food warm. The temperature regulates itself automatically to 80 °C. Plate Warming For warming plates and dishes. Distribute plates and dishes evenly on the wire shelf. Move stacks around after half of the warming time (swap top and bottom). The automatic temperature is 70 °C. Recommended shelf position: 3. Dough Proving You can use this automatic function with any recipe for yeast dough you like. It gives you a good atmosphere for rising. Put the dough into a dish that is big enough for rising. It is not necessary to cover it. Insert a wire shelf on the first shelf position and put the dish in. Close ENGLISH 31 the door and set the function: Dough Proving. Set the necessary time. Defrost Remove the food packaging and put the food on a plate. Do not cover the food with a bowl or a plate, as this can extend the defrost time. Use the first shelf position from the bottom. 11.3 SousVide Cooking This function uses lower cooking temperatures than normal cooking. Handle the food with special care for better food quality. Recommendations regarding food safety: • Use high quality raw materials. • Always use the raw material that is as fresh as possible. • Always keep raw materials in correct conditions before you cook them. • Always clean the food before you cook it. • For good and safe results, always look at the values in the cooking tables. Check the cooking time, temperature and dimension of the food. • Food should not be kept at a temperature below 60 °C for a longer time to avoid safety problems. • Use low temperatures only for food that could be eaten raw and only for a short time. • Sous-vide dishes have the best taste immediately after cooking. If you do not eat the food immediately after the cooking, quickly decrease its temperature. To do that, put the food in an ice bath and put it in the fridge. You can keep the food in the fridge for 2 - 3 days. • Do not use Sous-vide cooking function for reheating food leftovers. • Prevent contact between raw food and cooked food while you prepare and cook the food. • Do not use the same tools for different things without washing them carefully.
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