User Manual: BSE892330M BSK892330M

BSE892330M EN User Manual
BSK892330M Steam oven
USER
MANUAL
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CONTENTS
1. SAFETY INFORMATION............................................................................................. 2
2. SAFETY INSTRUCTIONS.............................................................................................4
3. PRODUCT DESCRIPTION...........................................................................................7
4. OPERATING THE APPLIANCE................................................................................... 8
5. BEFORE FIRST USE..................................................................................................... 9
6. DAILY USE.................................................................................................................. 10
7. CLOCK FUNCTIONS.................................................................................................20
8. USING THE ACCESSORIES...................................................................................... 20
9. ADDITIONAL FUNCTIONS...................................................................................... 24
10. HINTS AND TIPS..................................................................................................... 24
11. CARE AND CLEANING.......................................................................................... 52
12. TROUBLESHOOTING............................................................................................. 56
13. ENERGY EFFICIENCY............................................................................................. 59
FOR PERFECT RESULTS

Thank you for choosing this AEG product. We have created it to give you
impeccable performance for many years, with innovative technologies that help
make life simpler features you might not find on ordinary appliances. Please
spend a few minutes reading to get the very best from it.
Visit our website for:
Get usage advice, brochures, trouble shooter, service information:
www.aeg.com/webselfservice
Register your product for better service:

www.registeraeg.com
Buy Accessories, Consumables and Original spare parts for your appliance:
www.aeg.com/shop
CUSTOMER CARE AND SERVICE

Always use original spare parts.
When contacting our Authorised Service Centre, ensure that you have the
following data available: Model, PNC, Serial Number.
The information can be found on the rating plate.
Warning / Caution-Safety information
General information and tips
Environmental information
Subject to change without notice.
1. SAFETY INFORMATION
Before the installation and use of the appliance,
carefully read the supplied instructions. The
ENGLISH 3
manufacturer is not responsible for any injuries or

damages that are the result of incorrect installation or
usage. Always keep the instructions in a safe and
accessible location for future reference.
1.1 Children and vulnerable people safety
• This appliance can be used by children aged from 8
years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience
and knowledge if they have been given supervision or
instruction concerning the use of the appliance in a
safe way and understand the hazards involved.
• Do not let children play with the appliance.
• Keep all packaging away from children and dispose of
it appropriately.
• Keep children and pets away from the appliance when
it operates or when it cools down. Accessible parts are
hot.
• If the appliance has a child safety device, this should
be activated.
• Children shall not carry out cleaning and user
maintenance of the appliance without supervision.
• Children aged 3 years and under must be kept away
from this appliance when it is in operation at all times.
1.2 General Safety
• Only a qualified person must install this appliance and
replace the cable.
• WARNING: The appliance and its accessible parts
become hot during use. Care should be taken to
avoid touching heating elements. Children less than 8
years of age shall be kept away unless continuously
supervised.
• Always use oven gloves to remove or put in
accessories or ovenware.
• Before carrying out any maintenance, disconnect the
appliance from the power supply.
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• Ensure that the appliance is switched off before

replacing the lamp to avoid the possibility of electric
shock.
• Do not use a steam cleaner to clean the appliance.
• Do not use harsh abrasive cleaners or sharp metal
scrapers to clean the glass door since they can scratch
the surface, which may result in shattering of the glass.
• If the mains power supply cable is damaged, it must
be replaced by the manufacturer, its Authorised
Service Centre or similarly qualified persons to avoid
an electrical hazard.
• To remove the shelf supports first pull the front of the
shelf support and then the rear end away from the
side walls. Install the shelf supports in the opposite
sequence.
• The means for disconnection must be incorporated in
the fixed wiring in accordance with the wiring rules.
• Use only the food sensor (core temperature sensor)
recommended for this appliance.
2. SAFETY INSTRUCTIONS
2.1 Installation • The appliance is equipped with an
electric cooling system. It must be
WARNING! operated with the electric power
Only a qualified person must supply.
install this appliance.
2.2 Electrical connection
• Remove all the packaging.
• Do not install or use a damaged WARNING!
appliance. Risk of fire and electrical
• Follow the installation instruction shock.
supplied with the appliance.
• Always take care when moving the • All electrical connections should be
appliance as it is heavy. Always use made by a qualified electrician.
safety gloves and enclosed footwear. • The appliance must be earthed.
• Do not pull the appliance by the • Make sure that the parameters on the
handle. rating plate are compatible with the
• Keep the minimum distance from the electrical ratings of the mains power
other appliances and units. supply.
• Make sure that the appliance is • Always use a correctly installed
installed below and adjacent safe shockproof socket.
structures. • Do not use multi-plug adapters and
• The sides of the appliance must stay extension cables.
adjacent to appliances or to units with • Make sure not to cause damage to
the same height. the mains plug and to the mains
cable. Should the mains cable need
ENGLISH 5
to be replaced, this must be carried • Do not use the appliance as a work

out by our Authorised Service Centre. surface or as a storage surface.
• Do not let mains cables touch or • Open the appliance door carefully.
come near the appliance door, The use of ingredients with alcohol
especially when the door is hot. can cause a mixture of alcohol and air.
• The shock protection of live and • Do not let sparks or open flames to
insulated parts must be fastened in come in contact with the appliance
such a way that it cannot be removed when you open the door.
without tools. • Do not put flammable products or
• Connect the mains plug to the mains items that are wet with flammable
socket only at the end of the products in, near or on the appliance.
installation. Make sure that there is
WARNING!
access to the mains plug after the
Risk of damage to the
installation.
appliance.
• If the mains socket is loose, do not
connect the mains plug. • To prevent damage or discoloration
• Do not pull the mains cable to to the enamel:
disconnect the appliance. Always pull – do not put ovenware or other
the mains plug. objects in the appliance directly
• Use only correct isolation devices: line on the bottom.
protecting cut-outs, fuses (screw type – do not put aluminium foil directly
fuses removed from the holder), earth on the bottom of cavity of the
leakage trips and contactors. appliance.
• The electrical installation must have – do not put water directly into the
an isolation device which lets you hot appliance.
disconnect the appliance from the – do not keep moist dishes and
mains at all poles. The isolation food in the appliance after you
device must have a contact opening finish the cooking.
width of minimum 3 mm. – be careful when you remove or
• This appliance complies with the install the accessories.
E.E.C. Directives. • Discoloration of the enamel or
stainless steel has no effect on the
2.3 Use performance of the appliance.
• Use a deep pan for moist cakes. Fruit
WARNING! juices cause stains that can be
Risk of injury, burns and permanent.
electrical shock or explosion. • This appliance is for cooking
• This appliance is for household use purposes only. It must not be used for
only. other purposes, for example room
• Do not change the specification of heating.
this appliance. • Always cook with the oven door
• Make sure that the ventilation closed.
openings are not blocked. • If the appliance is installed behind a
• Do not let the appliance stay furniture panel (e.g. a door) make sure
unattended during operation. the door is never closed when the
• Deactivate the appliance after each appliance is in operation. Heat and
use. moisture can build up behind a
• Be careful when you open the closed furniture panel and cause
appliance door while the appliance is subsequent damage to the appliance,
in operation. Hot air can release. the housing unit or the floor. Do not
• Do not operate the appliance with close the furniture panel until the
wet hands or when it has contact with appliance has cooled down
water. completely after use.
• Do not apply pressure on the open
door.
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2.4 Steam Cooking • If you use an oven spray, follow the

safety instruction on it's packaging.
WARNING! • Do not clean the catalytic enamel (if
Risk of burns and damage to applicable) with any kind of
the appliance. detergent.
• Released Steam can cause burns: 2.6 Internal light

– Be careful when you open the
appliance door when the function • The type of light bulb or halogen
is activated. Steam can release. lamp used for this appliance is only
– Open the appliance door with for household appliances. Do not use
care after the steam cooking it for house lighting.
operation. WARNING!
Risk of electrical shock.
2.5 Care and cleaning
• Before replacing the lamp, disconnect
WARNING! the appliance from the power supply.
Risk of injury, fire, or damage • Only use lamps with the same
to the appliance. specifications.
• Before maintenance, deactivate the
appliance and disconnect the mains 2.7 Disposal
plug from the mains socket.
WARNING!
• Make sure the appliance is cold.
Risk of injury or suffocation.
There is the risk that the glass panels
can break. • Disconnect the appliance from the
• Replace immediately the door glass mains supply.
panels when they are damaged. • Cut off the mains electrical cable
Contact the Authorised Service close to the appliance and dispose of
Centre. it.
• Be careful when you remove the door • Remove the door catch to prevent
from the appliance. The door is children or pets from becoming
heavy! trapped in the appliance.
• Clean regularly the appliance to
prevent the deterioration of the
surface material.
2.8 Service
• Clean the appliance with a moist soft • To repair the appliance contact an
cloth. Only use neutral detergents. Do Authorised Service Centre.
not use any abrasive products, • Use original spare parts only.
abrasive cleaning pads, solvents or
metal objects.
ENGLISH 7
3. PRODUCT DESCRIPTION
3.1 General overview
1 2 3
1 Control panel
2 Electronic programmer
4 3 Water drawer
5 4 Socket for the food sensor
5 5 Heating element
6
4
6 Lamp
10 3 7
2
7 Fan
8
1 8 Descaling pipe outlet
9 Shelf support, removable
10 Shelf positions
9
3.2 Accessories To bake and roast or as a pan to collect

fat.
Wire shelf
Trivet
For cookware, cake tins, roasts.
Baking tray For roasting and grilling.

Use the trivet only with the
Grill- / Roasting pan.
Patisserie tray
For cakes and biscuits.

≤ 5 kg
Grill- / Roasting pan
For rolls, brezels and small pastries.

Suitable for steam functions. The
discolouration of the surface has no
effect on the functions.
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Food Sensor Steam set
To measure the temperature inside the

food.
One unperforated and one perforated
Telescopic runners food container.
The steam set drains the condensing
water away from the food during steam
cooking. Use it to prepare food that
should not be in the water during the
cooking e.g. vegetables, pieces of fish,
chicken breast. The set is not suitable for
food that needs to soak in the water e.g.
rice, polenta, pasta.
For shelves and trays.
4. OPERATING THE APPLIANCE

4.1 Control panel
1 2 3 4 5
Function Comment
1 On / Off To turn the appliance on and off.
2 Display Shows the current settings of the appliance.
To adjust the settings and navigate through the menu.

Press to turn the appliance on.
Hold the rotary knob to turn on the setting screen.
3 Rotary knob Hold and turn the rotary knob to navigate through the menu.
Hold and press the rotary knob to confirm a setting or enter
the selected submenu.
To return to the previous menu find the option Back in the
menu list or confirm a selected setting.
ENGLISH 9
Function Comment
4 To turn on selected function.
5 To turn off selected function.
4.2 Display A. Reminder

B. Up Timer
After turning on, the display shows the C. Heating function and temperature
last selected heating function mode. D. Options or Time of Day
E. Duration time and End time of a
function or Food Sensor
150°C F. Menu
14:05
The display with maximum number of

functions set.
A BC D E F
Menu
170°C 85°C
1h 15m
25min Options
5. BEFORE FIRST USE

You have to set the language, the
WARNING!
Display Brightness, Water hardness and
Refer to Safety chapters.
the Time of Day.
5.1 Initial Cleaning 5.3 Setting the hardness level

Remove all accessories and removable for the water
shelf supports from the appliance. When you connect the appliance to the
Refer to "Care and mains, you have to set the water
cleaning" chapter. hardness level.
The table below explains the water
Clean the appliance and the accessories hardness range with the corresponding
before first use. Calcium deposit (mmol/l) and the quality
Put the accessories and the removable of the water.
shelf supports back to their initial
position.
5.2 First Connection

After the first connection the software
version will appear for 7 seconds.
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Water hardness Calcium deposit Calcium deposit Water classi-

(mmol/l) (mg/l) fication
Class dH
1 0-7 0 - 1.3 0 - 50 Soft
2 7 - 14 1.3 - 2.5 50 - 100 Moderately

hard
3 14 - 21 2.5 - 3.8 100 - 150 Hard
4 over 21 over 3.8 over 150 Very hard
When the water hardness exceeds the

values in the table, fill the water drawer Test strip Hardness of the
with bottled water. water
1. Take the four colour change strip
1
supplied with the steam set in the
oven.
2. Put all the reaction zones of the strip
into the water for approximately 1 2
second.
Do not put the strip into the running
3
water!
3. Shake the strip to remove the excess
of the water. 4
4. After 1 minute check the hardness of
the water according to the table The black squares in the table
below. correspond to red squares on the test
The colours of the reaction zones strip.
continue to change after 1 minute.
You can change the hardness level of the
Do not consider this in the
water in the menu: Basic Settings / Water
measurement.
hardness.
5. Set the hardness of the water in the
menu: Basic Settings.
6. DAILY USE
5. Set the temperature and confirm.
WARNING!
Refer to Safety chapters. 6. Press . Food Sensor can be
plugged at any time before or during
cooking process. Some functions
6.1 Heating Functions contain a sequence of pop-ups. Press
Turning the heating functions on and off. the rotary knob to go to the next
pop-up. After the last confirmation
1. Turn the appliance on. the function starts.
2. Hold the rotary knob.
The last used function is underlined. To turn a function off press .
3. Press the rotary knob to enter the The lamp may automatically
submenu and turn it to select a deactivate at a temperature
heating function. below 60 °C during some
4. Press the rotary knob to confirm. oven functions.
ENGLISH 11
Heating Functions: Specials
Heating function Application
Slow Cooking To prepare tender, succulent roasts.
Keep Warm To keep food warm.
Plate Warming To preheat plates for serving.
Preserving To make vegetable preserves such as pickles.
Drying To dry sliced fruit (e.g. apples, plums, peaches)

and vegetables (e.g. tomatoes, zucchini, mush-
rooms).
Yogurt Function Use this function to prepare yoghurt. The lamp in

this function is off.
Defrost This function can be used for defrosting frozen

foods, such as vegetables and fruits. The defrost-
ing time depends on the amount and size of the
frozen food.
Au Gratin For dishes such as lasagna or potato gratin. Also

to gratinate and brown.
Heating functions: Standard
True Fan Cooking To bake on up to three shelf positions at the same

time and to dry food. Set the temperature 20 - 40
°C lower than for the function: Conventional
Cooking.
True Fan + Bottom To bake food on one shelf position for a more in-
tensive browning and a crispy bottom. Set the
temperature 20 - 40 °C lower than for the func-
tion: Conventional Cooking.
Conventional Cooking To bake and roast food on one shelf position.
Bottom + Grill + Fan To make convenience food like e.g. french fries,
potato wedges or spring rolls crispy.
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Grill To grill flat food and to toast bread.
Grill + Fan To roast larger meat joints or poultry with bones

on one shelf position. Also to make gratins and to
brown.
Bottom Heat To bake cakes with crispy bottom and to preserve

food.
Moist Fan Baking To prepare baked goods in tin on one shelf posi-
tion. To save energy during cooking. This function
must be used in accordance with the cooking ta-
bles in order to achieve the desired cooking re-
sult. To get more information about the recom-
mended settings, refer to the cooking tables. This
function was used to define the energy efficiency
class acc. to EN 60350-1.
Heating functions: Steam
Full Steam For steaming vegetables, side dishes or fish.
Humidity High Pro The function is suitable for cooking delicate

dishes like custards, flans, terrines and fish.
Humidity Medium Pro The function is suitable for cooking stewed and
braised meat as well as bread and sweet yeast
dough. Due to the combination of steam and
heat the meat gets a juicy and tender texture and
yeast dough bakeries get a crispy and shiny sur-
face.
Humidity Low Pro The function is suitable for meat, poultry, oven
dishes and casseroles. Thanks to the combination
of steam and heat, meat gets a tender and juicy
texture along with a crusty surface.
Steam Regenerating Food reheating with steam prevents surface dry-

ing. Heat is distributed in a gentle and even way,
which allows to recover taste and aroma of food
as just prepared. This function can be used to re-
heat food directly on a plate. You can reheat
more than one plate at the same time, using dif-
ferent shelf positions.
ENGLISH 13
SousVide Cooking The function name refers to a method of cooking

in vacuum sealed plastic pouches at low tempera-
tures. Refer to the section SousVide Cooking be-
low and the chapter "Hints and Tips" with the
cooking tables to find more information.
Bread Baking Use this function to prepare bread and bread rolls
with a very good professional-like result in terms
of crispiness, colour and crust gloss.
Dough Proving Steam humidifying action improves and speeds

up the dough proving, prevents surface drying
and keeps the dough elastic.
Water drawer • leave the water drawer inside the

appliance and fill it by means of a
water jar,
• detatch the water drawer from the
A appliance and fill it from a water tap.
F When you fill the water drawer from the
water tap, carry the drawer in the
horizontal position in order to avoid
water spilling.
MA
X
B
MAX
C
E D
A. Lid MAX
B. Wave-breaker
C. Drawer body
D. Water-filling hole
When you fill the water drawer, insert it in
E. Scale
the same position. Push the front button
F. Front button
until the water drawer is inside the
You can remove the water drawer from
appliance.
the appliance. Push it gently on the front
button. After you push the water drawer, Empty the water drawer after each use.
it will self-extract from the appliance.
CAUTION!
Keep the water drawer away
from hot surfaces.
XA
M
Steam cooking
The water drawer cover is in the control
panel.
You can fill the water drawer in two ways:

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WARNING! Let the appliance dry fully

Use only cold tap water. Do with the door open. To
not use filtered speed up the drying you can
(demineralised) or distilled close the door and heat up
water. Do not use other the appliance with True Fan
liquids. Do not put Cooking at temperature
flammable or alcoholic 150°C for approximately 15
liquids into the water minutes.
drawer. When the water drawer is
1. Press the cover of the water drawer running out of water, an
to open it and extract it from the acoustic signal sounds and
appliance. the water drawer needs to
2. Fill the water drawer with cold water be refilled to continue the
to the maximum level (around 950 steam cooking as described
ml).The water supply is sufficient for above.
approximately 50 minutes.Use the
scale on the water drawer At the end of a steam
3. Push the water drawer to its initial cooking cycle, the appliance
position. cooling fan runs at a higher
speed to evacuate in a
If the water drawer is wet better way the excess of
after you fill it with water, steam. This is normal.
wipe it with a soft cloth
before you insert it in the SousVide Cooking
appliance.
4. Turn the appliance on. • With no evaporative losses of flavour
5. Set a steam heating function and the volatile and moisture, food keeps its
temperature. full aroma.
6. If necessary, set the function • Tender texture of meat and fish.
• Food keeps all minerals and vitamins.
Duration or End Time . • Less spices are necessary as food
The first steam shows after keeps its natural flavour.
approximately 2 minutes. An acoustic • Better workflow as it is not necessary
signal sounds when the appliance is to prepare and serve food at the
at approximately the set same time and place.
temperature. • Low cooking temperature minimizes
The signal sounds at the end of the the risk of overcooking.
cooking time. • Portioning of the food makes it easy
7. Turn the appliance off. to hold.
8. Empty the water drawer after the
steam cooking is completed.
CAUTION! Preparing the food
The appliance is hot. 1. Clean and cut the ingredients.
There is a risk of burns. 2. Season the ingredients.
Be careful when you 3. Fill the ingredients in suitable
empty the water drawer. vacuum bags.
4. Vacuum seal the bag to make sure
9. After Steam Cooking steam can
that you remove as much air as
condensate on the bottom of the
possible.
cavity. Always dry the bottom of the
5. Cold storage of the bags is
cavity when the appliance is cool.
mandatory in case the cooking
procedure is not done immediately.
6. Continue with the function: SousVide
Cooking following applicable
ENGLISH 15
cooking table indications for the 6.2 Menu - overview

considered type of food or the
assisted cooking recipes.
7. Open the pouch and serve. Menu
8. Optional: finish the food with a final 170°C
searing or grilling e.g. for meat to
Options
achieve a nice crust and the typical
roast flavour.
Menu
Menu item Application
Assisted Cooking Contains a list of automatic programmes.
Cleaning Contains a list of cleaning programmes.
Basic Settings Used to set the appliance configuration.
Submenu for: Cleaning
Submenu Description
Steam Cleaning Procedure for cleaning the appliance when it is slightly

soiled and not burned several times.
Steam Cleaning Plus Procedure for cleaning stubborn dirt with the support
of an oven cleaner.
Descaling Procedure for cleaning the steam generation circuit

from residual limestone.
Rinsing Procedure for rinsing and cleaning the steam genera-

tion circuit after frequent use of the steam functions.
Submenu for: Basic Settings
Submenu Description
Fast Heat Up To decrease heat up time as a default. Note that it is

available only for some of the heating functions.
Time and Date Sets the current time on the clock.
Setup Used to set the appliance configuration.
Service Shows the software version and configuration.
Submenu for: Assisted For some of the dishes You can also
choose way of cooking:
Cooking • Weight Automatic
Every dish in this submenu has a • Food Sensor
proposed function and temperature. The level to which a dish is cooked:
Those parameters can be adjusted • Rare or Less
manually according to the user's • Medium
preference. • Well Done or More
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Food Category: Meat and Fish

Meat Poultry
Beef Sirloin Chicken Whole
Roast Half
Fillet Steak Breast Steamed
Prime Boiled SousVide

Beef Legs
Meat Loaf Wings
Scandinavi- Duck Whole:
an Beef
Breast
Pork Tenderloin Fresh
Goose
Smoked
Turkey Whole:
Roast
Breast
Ham Roasted
Steamed Fish
Knuckle, Whole Fish Small Roasted
precooked
Steamed
Ribs
Medium Roasted
Sausages
Steamed
Veal Tenderloin
Large Roasted
Roast
Steamed
Knuckle
Fillet Thin Steamed
Lamb Tenderloin
SousVide
Roast
Thick Steamed
Saddle
SousVide
Leg
Fish Bakes
Game Venison Saddle
Fish Fingers
Haunch
Hare Saddle Seafood
Leg Steamed
Prawns
SousVide
Steamed
Mussels
SousVide
ENGLISH 17
Seafood Dishes
Scallops Soft Boiled
Food Category: Side and Oven Dishes Medium

Eggs
Dishes Hard boiled
Side Dishes Potatoes Whole Eggs, baked

Fresh
Quarter Food Category: Savoury Baking
Potatoes French Fries Dish
Frozen
Croquettes Fresh Thin
Wedges Thick
Hash Browns Frozen Thin

Pizza
Rice Thick
Pasta, fresh Snacks
Polenta Chilled
Dumplings Bread Thin

Dumplings Quiche
Thick
Potato
Dumplings Fresh Baguette
Yeast Dump- Ciabatta

lings White Bread
Oven Dishes Lasagne Dark Bread
Potato Gra- Rye Bread
tin
All Grain
Pasta Bake Bread
Gratin Vege- Bread Unleavened
tables Bread
Casserole, Bread
savoury Crown
Casserole, Yeast Plait
vegetable
Frozen Baguette
Legumes
and Grains Bread
Terrines Pre-baked
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Dish Dish
Fresh Cake on Froz. Apple

Tray Strudel
Rolls Frozen
Brownies
Pre-baked
Cheese
Food Category: Baking, Desserts Cake
Dish Christmas
Stollen
Cake in Tin Almond
Cake Crumble
Cake
Apple Pie
Fruit Flan Short Pastry
Brioche
Sponge
Cheese
Dough
Cake
Yeast Dough
Apple Cake,
covered Sponge
Cake
Short Pastry
Base Sugar Cake
Sponge Flan Swiss Roll
Base
Swiss Tarte,
Madeira sweet
Cake
Yeast Cake
Ring Cake
Small Pastry Cakes, small
Sponge
Cake Cream Puffs
Tarts Eclairs
Macaroons
Muffins
Pastry
Stripes
Puff Pastry
Short Pastry
Biscuits
Flan
Custard
Casserole,
sweet
ENGLISH 19
Dish Dish
Sweet Steamed
Dumplings Fennel
SousVide
Food Category: Vegetables Green Beans
Dish
Steamed
Steamed Leek Rings
Artichokes SousVide
SousVide
Mushroom Slices
Steamed
Asparagus, green Peas
SousVide
Steamed
Steamed Pepper
Asparagus, white SousVide
SousVide
Pumpkin
Beetroot
Savoy Cabbage
Black Salsify
Spinach, fresh
Florets
Broccoli Tomatoes
Whole
Food Category: Vegetables
Brussels Sprouts
Dish
Kohlrabi Strips
Apples
Steamed
Carrots Mangos
SousVide
Nectarines
Florets
Cauliflower Peaches
Whole
Pears
Steamed
Celery Pineapple
SousVide
Plums
Steamed
Courgette Slices
SousVide 6.3 Options
Steamed
Eggplant Menu
SousVide 170°C
Options
Options Description
Timer Settings Contains a list of clock functions.

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Options Description
Fast Heat Up To decrease heat up time in the currently

running heating function.
On / Off
Light On / Off
7. CLOCK FUNCTIONS
7.1 Timer Settings
Clock function Application
Up Timer Automatically monitors how long the func-

tion operates. The visibility of the Up Timer
can be turned on and off.
Duration To set the length of an operation.1)
End Time To set the switch-off time for a heating func-

tion. This option is available only when the
Duration is set. You can use the functions Du-
ration and End Time at the same time to au-
tomatically turns on and off the appliance on
a given time later. 1)
Reminder To set a countdown.1)

This function has no effect on the operation
of the appliance.
Choose and set the time. When the time
ends, an acoustic signal sounds. Press the ro-
tary knob to stop the signal.
The Reminder can be also used when the ap-
pliance is turned off.
1) Maximum 23 h 59 min
8. USING THE ACCESSORIES

• the oven temperature (minimum 120
WARNING!
°C),
• the food core temperature.
8.1 Food Sensor CAUTION!

Use only the accessory
Food Sensor measures temperature supplied and the original
inside the food. When the food is at the replacement parts.
set temperature, the appliance
deactivates. Directions for the best results:
• Ingredients should be at room
There are two temperatures to be set: temperature.
ENGLISH 21
• The Food Sensor cannot be used for

liquid dishes.
• During cooking the Food Sensor must
remain in the dish and the plug in the
socket.
• Use recommended food core
temperature settings.
WARNING!
Refer to “Hints and tips”
chapter.
The appliance calculates an

approximate end of cooking
time. It depends on the
quantity of food, the set The display shows the Food Sensor
oven function and symbol.
temperature. 4. Set the core temperature.
5. Set a heating function and, if
necessary, the oven temperature.
Food categories: meat, poultry When the dish reaches the set
and fish temperature, an acoustic signal sounds.
1. Activate the appliance. The appliance deactivates automatically.
2. Insert the tip of the Food Sensor into 6. Press the rotary knob to stop the
the centre of meat or fish, in the signal.
thickest part if possible. Make sure 7. Remove the Food Sensor plug from
that at least 3/4 of the Food Sensor is the socket and remove the dish from
inside of the dish. the appliance.
3. Put the plug of the Food Sensor into WARNING!
the socket at the front of the There is a risk of burns as the
appliance. Food Sensor becomes hot.
Be careful when you unplug
it and remove it from the
food.
Food category: casserole

1. Activate the appliance.
2. Place half of the ingredients in a
baking dish.
3. Insert the tip of the Food Sensor
exactly in the centre of the casserole.
The Food Sensor should be
stabilized in one place during baking.
Use a solid ingredient to achieve
that. Use the rim of the baking dish
to support the silicone handle of the
Food Sensor. The tip of the Food
Sensor should not touch the bottom
of a baking dish.
22 www.aeg.com
Changing the core

temperature
You can change the core temperature
and the oven temperature at any time
during cooking.
1. Select on the display.

2. Turn the rotary knob to change the
temperature.
3. Press to confirm.
8.2 Inserting the accessories

Wire shelf:
4. Cover the Food Sensor with the Push the shelf between the guide bars of
remaining ingredients. the shelf support and make sure that the
5. Put the plug of the Food Sensor into feet point down.
the socket at the front of the
appliance.
Deep pan:
Push the deep pan between the guide
bars of the shelf support.
The display shows the Food Sensor
symbol.
6. Set the core temperature.
7. Set a heating function and, if
necessary, the oven temperature.
When the dish reaches the set
temperature, an acoustic signal sounds.
The appliance deactivates automatically.
8. Press the rotary knob to stop the
signal.
9. Remove the Food Sensor plug from Wire shelf and the deep pan together:
the socket and remove the dish from
the appliance. Push the deep pan between the guide
bars of the shelf support and the wire
WARNING! shelf on the guide bars above and make
There is a risk of burns as the sure that the feet point down.
Food Sensor becomes hot.
Be careful when you unplug
it and remove it from the
food.
ENGLISH 23
Deep pan:
Put the deep pan on the telescopic
runners.
Small indentation at the top

increase safety. The
indentations are also anti-tip
devices. The high rim Wire shelf and deep pan together:
around the shelf prevents
cookware from slipping of Place the wire shelf and the deep pan
the shelf. together on the telescopic runner.
8.3 Telescopic runners -

inserting the accessories
With the telescopic runners you can put
in and remove the shelves more easily.
CAUTION!
Do not clean the telescopic
runners in the dishwasher.
Do not lubricate the
telescopic runners.
8.4 Trivet and Grill- / Roasting
CAUTION! pan
Make sure you push back
the telescopic runners fully WARNING!
in the appliance before you Be careful when you remove
close the oven door. the accessories from a hot
appliance. There is a risk of
Wire shelf: burns.
Put the wire shelf on the telescopic You can use the trivet to roast larger
runners so that the feet point pieces of meat or poultry on one shelf
downwards. position.
The high rim around the wire 1. Put the trivet into the deep pan so
shelf is a special device to that the supports of the wire shelf
prevent the cookware from point up.
slipping.
24 www.aeg.com
2. Put the deep pan into the oven on 2. Put the deep pan into the oven on
the necessary shelf position. the necessary shelf position.
You can use the trivet to grill flat dishes
in large quantities and to toast.
1. Put the trivet into the deep pan so
that the supports of the wire shelf
point down.
9. ADDITIONAL FUNCTIONS
9.1 Automatic Switch-off The Automatic switch-off
For safety reasons the appliance turns off does not work with the
automatically after some time if a heating functions: Light, Food
function operates and you do not Sensor, Duration, End Time.
change any settings.
9.2 Cooling fan
Temperature (°C) Switch-off time (h) When the appliance operates, the
30 - 115 12.5 cooling fan activates automatically to
keep the surfaces of the appliance cool.
120 - 195 8.5 If you deactivate the appliance, the
cooling fan can continue to operate until
200 - 230 5.5 the appliance cools down.
10. HINTS AND TIPS

• information about the heating
WARNING!
functions, recommended shelf
positions and temperatures for typical
dishes.
The temperature and baking
times in the tables are
guidelines only. They
10.2 Advice for special heating
depend on the recipes and functions of the oven
the quality and quantity of
the ingredients used. Keep Warm
10.1 Inner side of the door Use this function if you want to keep
food warm.
In some models, on the inner side of
the door you can find: The temperature regulates itself
automatically to 80 °C.
• the numbers of the shelf positions.
ENGLISH 25
• Prevent contact between raw food

Plate Warming and cooked food while you prepare
and cook the food.
For warming plates and dishes. • Do not use the same tools for
different things without washing them
Distribute plates and dishes evenly on carefully.
the wire shelf. Move stacks around after • For recipes with raw eggs, prevent
half of the warming time (swap top and egg whites or yolks from contact with
bottom). the external part of the egg shells.
The automatic temperature is 70 °C. Hints and tips regarding food vacuum
packing:
Recommended shelf position: 3. • Necessary equipment for Sous-vide
cooking function are a vacuum sealer
Defrost and vacuum bags.
• Recommended vacuum sealer type:
Remove the food packaging and put the chamber vacuum sealer. Only this
food on a plate. Do not cover the food type of vacuum sealer can vacuum
with a bowl or a plate, as this can extend pack liquids.
the defrost time. Use the first shelf • Use vacuum bags correct for Sous-
position from the bottom. vide cooking function.
• Do not reuse vacuum bags.
10.3 SousVide Cooking • Put the food in one layer of the
vacuum bags to get an even cooking
This function uses lower cooking
result.
temperatures than normal cooking.
• For faster and more even cooking of
Handle the food with special care for
the food, set the vacuum degree to
better food quality.
the highest possible.
Recommendations regarding food • To guarantee a safe closing of the
safety: vacuum bag, make sure that the area
• Use high quality raw materials. subject to the seal is clean.
• Always use the raw material that is as General hints and tips for the function
fresh as possible. SousVide Cooking:
• Always keep raw materials in correct • To keep the cooking steam, always
conditions before you cook them. keep the appliance door closed when
• Always clean the food before you you use Sous-vide cooking function.
cook it. • Open the door carefully after cooking
• For good and safe results, always look because there is steam cumulated in
at the values in the cooking tables. the appliance.
Check the cooking time, temperature • You can add oil and spices to the
and dimension of the food. food in accordance to your taste. Oil
• Food should not be kept at a prevents the food from sticking to the
temperature below 60 °C for a longer vacuum bag.
time to avoid safety problems. • Season the food moderately in the
• Use low temperatures only for food beginning as there are no evaporative
that could be eaten raw and only for a losses of flavour volatiles.
short time. • To evaporate alcohol from liquids,
• Sous-vide dishes have the best taste heat up and boil the liquids before
immediately after cooking. If you do vacuum packing.
not eat the food immediately after the • You can replace the raw garlic by the
cooking, quickly decrease its garlic powder.
temperature. To do that, put the food • You can be replace olive oil by a
in an ice bath and put it in the fridge. neutral kind of oil.
You can keep the food in the fridge • For faster and more even cooking of
for 2 – 3 days. the food, keep the vacuum degree as
• Do not use Sous-vide cooking high as possible (99.9%).
function for reheating food leftovers.
26 www.aeg.com
• Cooking times are recommendations portions of a larger thickness than the

and can be different in accordance to tables show.
your preferences. • The cooking times in the tables are
• The cooking times in the cooking the minimum necessary times. The
tables are for dishes for 4 people. If cooking time can be increased in
the quantity of the food is higher, the accordance to personal preferences.
cooking times can be longer. • Use only boneless meat to avoid
• If the dimension of the food is damages to the vacuum bags.
different than the cooking tables • For the poultry fillets to taste better,
show, the cooking time can change. fry them on the skin side before and
• Put the vacuum bags on the grid after vacuum packing.
without overlapping when using more
bags.
10.4 SousVide Cooking: Meat

• Look at the tables to prevent
undercooking. Do not use meat
Beef
Food Thickness of Amount of Temperature Time (min) Shelf posi-
food food for 4 (°C) tion
persons (g)
Beef fillet 4 cm 800 60 110 - 120 3

medium
Beef fillet 4 cm 800 65 90 - 100 3

well done
Veal fillet me- 4 cm 800 60 110 - 120 3

dium
Veal fillet well 4 cm 800 65 90 - 100 3

done
Lamb / Game
persons (g)
Lamb rare 3 cm 600 - 650 60 180 - 190 3
Lamb medi- 3 cm 600 - 650 65 105 - 115 3

um
Boar 3 cm 600 - 650 90 60 - 70 3
Rabbit bone- 1.5 cm 600 - 650 70 50 - 60 3

less
ENGLISH 27
Poultry
persons (g)
Chicken 3 cm 750 70 70 - 80 3
breast bone-
less
Duck breast 2 cm 900 60 140 - 160 3

boneless
Turkey breast 2 cm 800 70 75 - 85 3

boneless
10.5 SousVide Cooking: Fish • Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
and seafood • Add a cup of water in the vacuum bag
• Look at the table to prevent when you cook the mussels.
undercooking. Do not use fish
portions of a larger thickness than the
table show.
Food Thickness of Amount of Temperature Time Shelf

food food for 4 per- (°C) (min) posi-
sons (g) tion
Sea bream fillet 4 fillets 1 cm 500 70 25 3
Sea bass fillet 4 fillets 1 cm 500 70 25 3
Cod fish 2 fillets 2 cm 650 65 70 - 75 3
Scallops big size 650 60 100 - 110 3
Mussels with 1000 95 20 - 25 3

shell
Prawns without big size 500 75 26 - 30 3

shell
Octopus 1000 85 100 - 110 3
Trout fillet 1) 2 fillets 1.5 cm 650 65 55 - 65 3
Salmon fillet1) 3 cm 800 65 100 - 110 3
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for 30 min and
dry with a paper towel before you put it in a vacuum bag.
10.6 SousVide Cooking: in a vacuum packing. For better

results cook the food immediately
Vegetables after you prepare it.
• Peel the vegetables where necessary. • To keep the colour of the artichokes,
• Some vegetables can change their put them in water with lemon juice,
colour when you peel them and cook after you clean and cut them.
28 www.aeg.com
Food Thickness of food Amount of Temperature Time Shelf

food for 4 (°C) (min) posi-
persons (g) tion
Asparagus whole 700 - 800 90 40 - 50 3

green
Asparagus whole 700 - 800 90 50 - 60 3

white
Courgette slices of 1 cm 700 - 800 90 35 - 40 3
Leek stripes or rings 600 - 700 95 40 - 45 3
Eggplant slices of 1 cm 700 - 800 90 30 - 35 3
Pumpkin pieces with thickness 700 - 800 90 25 - 30 3

of 2 cm
Pepper stripes or quarter 700 - 800 95 35 - 40 3
Celery rings of 1 cm 700 - 800 95 40 - 45 3
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 3
Celery root slices of 1 cm 700 - 800 95 45 - 50 3
Fennel slices of 1 cm 700 - 800 95 35 - 45 3
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 3
Artichoke cut in quarter 400 - 600 95 45 - 55 3

hearts
10.7 SousVide Cooking: Fruits • To keep the colour of the apples and
pears, put them in water with lemon
and sweets juice, after you clean and cut them.
• Peel the fruits, remove the seeds and • For better results cook the food
cores where necessary immediately after you prepare it.

food for 4 per- (°C) (min) posi-
sons (g) tion
Peach cut in halves 4 fruits 90 20 - 25 3
Plum cut in halves 600 g 90 10 - 15 3
Mango cut in cubes of about 2 2 fruits 90 10 - 15 3

x 2 cm
Nectarine cut in halves 4 fruits 90 20 - 25 3
Pineapple slices 1 cm 600 g 90 20 - 25 3
Apple cut in quarters 4 fruits 95 25 - 30 3

ENGLISH 29

food for 4 per- (°C) (min) posi-
sons (g) tion
Pear cut in halves 4 fruits 95 15 - 30 3
Vanilla 350 g in each bag 700 g 85 20 - 22 3

creme
10.8 Full Steam the maximum level. Put the dishes into
the correct cookware and then on the
WARNING! wire shelves. Adjust the distance
Be careful when you open between the cookware to let the steam
the appliance door when the circulate.
function is activated. Steam
Sterilisation
can release.
• With this function you can sterilise
The function is applicable for all types of containers (e.g. baby bottles).
food, fresh or frozen. You can use it to • Put the clean containers in the middle
cook, warm, defrost, poach or blanch of the shelf on the first shelf position.
vegetables, meat, fish, pasta, rice, sweet Make sure that the opening is down
corn, semolina and eggs. at a small angle.
You can prepare a full meal in one • Fill the drawer with the maximum
operation. To correctly cook each dish, quantity of water and set the time to
use those with cooking times which are 40 minutes.
almost the same. Fill the water drawer to
Vegetables
Food Temperature (°C) Time (min) Shelf position
Artichokes 99 50 - 60 2
Auberginen 99 15 - 25 2
Cauliflower, 99 35 - 45 2
whole
Cauliflower, flor- 99 25 - 35 2
ets
Broccoli, whole 99 30 - 40 2
Broccoli, florets1) 99 13 - 15 2
Mushroom slices 99 15 - 20 2
Peas 99 20 - 30 2
Fennel 99 25 - 35 2
Carrots 99 25 - 35 2
Kohlrabi, strips 99 25 - 35 2
Peppers, strips 99 15 - 20 2
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Leeks, rings 99 20 - 30 2
Green beans 99 35 - 45 2
Lamb’s lettuce, 99 20 - 25 2
florets
Brussels sprouts 99 25 - 35 2
Beetroot 99 70 - 90 2
Black salsify 99 35 - 45 2
Celery, cubed 99 20 - 30 2
Asparagus, 99 15 - 25 2
green
Asparagus, white 99 25 - 35 2
Spinach, fresh 99 15 - 20 2
Peeling toma- 99 10 2
toes
White haricot 99 25 - 35 2
beans
Savoy cabbage 99 20 - 25 2
Courgette, slices 99 15 - 25 2
Beans, blanched 99 20 - 25 2
Vegetables, 99 15 2
blanched
Dried beans, 99 55 - 65 2
soaked (water /
beans ratio 2:1)
Snow peas (kai- 99 20 - 30 2

ser peppers)
Cabbage white 99 40 - 45 2
or red, stripes
Pumpkin, cubes 99 15 - 25 2
Sauerkraut 99 60 - 90 2
Sweet potatoes 99 20 - 30 2
Tomatoes 99 15 - 25 2
ENGLISH 31
Sweet corn on 99 30 - 40 2
the cob
1) Preheat the oven for 5 minutes.
Side dishes / accompaniments

Yeast dumplings 99 25 - 35 2
Potato dumplings 99 35 - 45 2
Unpeeled pota- 99 45 - 55 2
toes, medium
Rice (water / rice 99 35 - 45 2

ratio 1:1)1)
Boiled potatoes, 99 35 - 45 2
quartered
Bread dumpling 99 35 - 45 2
Tagliatelle, fresh 99 15 - 25 2
Polenta (liquid ra- 99 40 - 50 2

tio 3:1)
Bulgur (water / 99 25 - 35 2
bulgur ratio 1:1)
Couscous (water / 99 15 - 20 2
couscous ratio
1:1)
Spaetzle (german 99 25 - 30 2
type of pasta)
Fragrant rice (wa- 99 30 - 35 2

ter / rice ratio 1:1)
Lentils, red (wa- 99 20 - 30 2

ter / lentils ratio
1:1)
Lentils, brown 99 55 - 60 2
and green (wa-
ter / lentils ratio
2:1)
Rice pudding 99 40 - 55 2
(milk / rice ratio
2.5:1)
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Semolina pud- 99 20 - 25 2
ding (milk / sem-
olina ratio 3.5:1)
1) The ratio of water to rice can change according to the type of rice.
Fruits
Apple slices 99 10 - 15 2
Hot berries 99 10 - 15 2
Fruit compote 99 20 - 25 2
Chocolate melt- 99 10 - 20 2
ing
Fish
Trout, approx. 85 20 - 30 2
250 g
Prawns, fresh 85 20 - 25 2
Prawns, frozen 85 30 - 40 2
Salmon fillets 85 20 - 30 2
Salmon trout, ap- 85 40 - 45 2

prox. 1000 g
Mussels 99 20 - 30 2
Flat fish fillet 80 15 2
Meat
Cooked ham 1000 g 99 55 - 65 2
Chicken breast, poach- 90 25 - 35 2

ed
Chicken, poached, 99 60 - 70 2
1000 - 1200 g
Veal / pork loin with- 90 80 - 90 2

out leg, 800 - 1000 g
Kasseler (smoked loin 90 70 - 90 2

of pork), poached
ENGLISH 33
Tafelspitz (prime 99 110 - 120 2

boiled beef)
Chipolatas 80 15 - 20 2
Bavarian veal sausage 80 20 - 30 2

(white sausage)
Vienna sausage 80 20 - 30 2
Eggs
Eggs, hard-boiled 99 18 - 21 2
Eggs, medium- 99 12 - 13 2
boiled
Eggs, soft-boiled 99 10 - 11 2
10.9 Grill + Fan and Full Steam correct for an oven procedure and
then into the oven with the roast.
in succession • Cool down the oven to a temperature
When you combine the functions, you of around 80 °C. To cool down the
can cook meat, vegetables and appliance quicker open the oven door
accompaniments one after the other. All to the first position for approximately
dishes are ready to be served at the 15 minutes.
same time. • Start the function: Full Steam. Cook it
all together until ready.
• To initially roast the food use the
function: Grill + Fan.
• Put the prepared vegetables and
accompaniments into cookware
Food Grill + Fan (first step: cook meat) Full Steam (second step: add vege-
tables)
Tempera- Time (min) Shelf posi- Tempera- Time (min) Shelf posi-
ture (°C) tion ture (°C) tion
Roast beef 180 60 - 70 meat: 1 99 40 - 50 meat: 1

1 kg vegeta-
Brussels bles: 3
sprouts,
polenta
Roast pork 180 60 - 70 meat: 1 99 30 - 40 meat: 1

1 kg, vegeta-
Potatoes, bles: 3
vegeta-
bles, gravy
34 www.aeg.com
Food Grill + Fan (first step: cook meat) Full Steam (second step: add vege-
tables)
Tempera- Time (min) Shelf posi- Tempera- Time (min) Shelf posi-
ture (°C) tion ture (°C) tion
Roast veal 180 50 - 60 meat: 1 99 30 - 40 meat: 1

1 kg, vegeta-
Rice, vege- bles: 3
tables
10.10 - Humidity High Pro
Custard / flan in 90 35 - 45 2
individual
dishes1)
Baked eggs1) 90 - 110 15 - 30 2
Terrine1) 90 40 - 50 2
Thin fish fillet 85 15 - 25 2
Thick fish fillet 90 25 - 35 2
Small fish up to 90 20 - 30 2
350 g
Whole fish up to 90 30 - 40 2
1000 g
Oven dumplings 120 - 130 40 - 50 2

1) Continue for a further half an hour with the door closed.
10.11 - Humidity Medium Pro
Various types of 180 - 190 45 - 60 2

bread 500 -
1000g
Bread rolls 180 - 200 25 - 35 2
Sweet bread 160 - 170 30 - 45 2
Sweet yeast 170 - 180 20 - 35 2

dough bakeries
Sweet oven 160 - 180 45 - 60 2

dishes
ENGLISH 35
Stewed / braised 140 - 150 100 - 140 2

meat
Spare ribs 140 - 150 75 - 100 2
Roasted fish fillet 170 - 180 25 - 40 2
Roasted fish 170 - 180 35 - 45 2
10.12 - Humidity Low Pro
Roast pork, 1000 160 - 180 90 - 100 2

g
Roast beef, 1000 180 - 200 60 - 90 2

g
Roast veal, 1000 180 80 - 90 2

g
Meat loaf, un- 180 30 - 40 2

cooked, 500 g
Smoked loin of 160 - 180 60 - 70 2

pork, 600 - 1000 g
(soak for 2 hours)
Chicken, 1000 g 180 - 210 50 - 60 2
Duck, 1500 - 2000 180 70 - 90 2

g
Goose, 3000 g 170 130 - 170 1
Potato gratin 160 - 170 50 - 60 2
Pasta bake 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Ready-to-bake 200 15 - 20 2
rolls
baguettes, 40 -
50 g
baguettes, 40 -
50 g, frozen
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10.13 Steam Regenerating
One-plate dishes 110 10 - 15 2
Pasta 110 10 - 15 2
Rice 110 10 - 15 2
Dumplings 110 15 - 25 2
10.14 Yogurt Function Mix the yogurt with the milk and fill it in
yogurt jars.
Use this function to prepare yogurt.
In case raw milk is used, heat up the milk
Ingredients: to the boiling point and let it cool down
• 1 l milk to 40 °C. Mix the yogurt afterwards with
• 250 g natural yogurt the milk and fill it in yogurt jars.
Method:
Food Temperature (°C) Time (h) Shelf position
Yogurt creamy 42 5-6 2
Yogurt semisolid 42 7-8 2
10.15 Baking • You can extend baking times by 10 –

15 minutes if you bake cakes on more
• Your oven may bake or roast than one shelf position.
differently to the appliance you had • Cakes and pastries at different
before. Adapt your usual settings heights do not always brown equally
such as temperature, cooking time at first. If this occurs, do not change
and shelf position to the values in the the temperature setting. The
tables. differences equalize during the
• Use the lower temperature the first baking procedure.
time. • Trays in the oven can twist during
• If you cannot find the settings for a baking. When the trays become cold
special recipe, look for the similar again, the distortions disappear.
one.
10.16 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is The shelf position is incor- Put the cake on a lower
not browned sufficiently. rect. shelf.
The cake sinks and becomes The oven temperature is too The next time you bake, set
soggy, lumpy or streaky. high. a slightly lower oven temper-
ature.
ENGLISH 37
Baking results Possible cause Remedy
The cake sinks and becomes The baking time is too short. Set a longer baking time.
soggy, lumpy or streaky. You cannot decrease bak-
ing times by setting higher
temperatures.
The cake sinks and becomes There is too much liquid in Use less liquid. Be careful
soggy, lumpy or streaky. the mixture. with mixing times, especially
if you use a mixing machine.
The cake is too dry. The oven temperature is too The next time you bake, set
low. a higher oven temperature.
The cake is too dry. The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly. The oven temperature is too Set a lower oven tempera-
high and the baking time is ture and a longer baking
too short. time.
The cake browns unevenly. The mixture is unevenly dis- Spread the mixture evenly
tributed. on the baking tray.
The cake is not ready in the The oven temperature is too The next time you bake, set
baking time given. low. a slightly higher oven tem-
perature.
10.17 Baking on one level:

Baking in tins
Food Function Temperature Time (min) Shelf position
(°C)
Ring cake / Brio- True Fan Cook- 150 - 160 50 - 70 1

che ing
Madeira cake / True Fan Cook- 140 - 160 70 - 90 1

Fruit cakes ing
Fatless sponge True Fan Cook- 140 - 150 35 - 50 2

cake / Fatless ing
sponge cake
Fatless sponge Conventional 160 35 - 50 2

cake / Fatless Cooking
sponge cake
Flan base - short True Fan Cook- 150 - 1601) 20 - 30 2

pastry ing
Flan base - True Fan Cook- 150 - 170 20 - 25 2

sponge mixture ing
38 www.aeg.com

(°C)
Apple pie / Ap- True Fan Cook- 160 60 - 90 2

ple pie (2 tins ing
Ø20 cm, diago-
nally off set)
Apple pie / Ap- Conventional 180 70 - 90 1

ple pie (2 tins Cooking
Ø20 cm, diago-
nally off set)
Cheesecake Conventional 170 - 190 60 - 90 1

Cooking
1) Preheat the oven.
Cakes / pastries / breads on baking trays

(°C)
Plaited bread / Conventional 170 - 190 30 - 40 3

Bread crown Cooking
Christmas stol- Conventional 160 - 1801) 50 - 70 2

len Cooking
Bread (rye Conventional 1. 2301) 1. 20 1

bread): Cooking 2. 160 - 180 2. 30 - 60
1. First part of
baking pro-
cedure.
2. Second part
of baking
procedure.
Cream puffs / Conventional 190 - 2101) 20 - 35 3

Eclairs Cooking
Swiss roll Conventional 180 - 2001) 10 - 20 3

Cooking
Cake with crum- True Fan Cook- 150 - 160 20 - 40 3

ble topping (dry) ing
Buttered al- Conventional 190 - 2101) 20 - 30 3

mond cake / Cooking
Sugar cakes
Fruit flans (made True Fan Cook- 150 - 170 30 - 55 3

with yeast ing
dough / sponge
mixture)2)
ENGLISH 39

(°C)
Fruit flans (made Conventional 170 35 - 55 3

with yeast Cooking
dough / sponge
mixture)2)
Fruit flans made True Fan Cook- 160 - 170 40 - 80 3

with short pastry ing
Yeast cakes with Conventional 160 - 1801) 40 - 80 3

delicate top- Cooking
pings (e.g.
quark, cream,
custard)
2) Use a deep pan.
Biscuits
(°C)
Short pastry bis- True Fan Cook- 150 - 160 15 - 25 3

cuits ing
Short bread / True Fan Cook- 140 20 - 35 3

Short bread / ing
Pastry stripes
Short bread / Conventional 1601) 20 - 30 3

Short bread / Cooking
Pastry stripes
Biscuits made True Fan Cook- 150 - 160 15 - 20 3

with sponge ing
mixture
Pastries made True Fan Cook- 80 - 100 120 - 150 3

with egg white / ing
Meringues
Macaroons True Fan Cook- 100 - 120 30 - 50 3

ing
Biscuits made True Fan Cook- 150 - 160 20 - 40 3

with yeast ing
dough
Puff pastries True Fan Cook- 170 - 1801) 20 - 30 3

ing
Rolls True Fan Cook- 1601) 10 - 25 3

ing
40 www.aeg.com

(°C)
Rolls Conventional 190 - 2101) 10 - 25 3

Cooking
Small cakes / True Fan Cook- 1501) 20 - 35 3

Small cakes (20 ing
per tray)
Small cakes / Conventional 1701) 20 - 30 3

Small cakes (20 Cooking
per tray)
10.18 Bakes and gratins

(°C)
Pasta bake Conventional 180 - 200 45 - 60 1

Cooking
Lasagne Conventional 180 - 200 25 - 40 1

Cooking
Vegetables au Grill + Fan 170 - 190 15 - 35 1

gratin1)
Baguettes top- True Fan Cook- 160 - 170 15 - 30 1

ped with melted ing
cheese
Sweet bakes Conventional 180 - 200 40 - 60 1

Cooking
Fish bakes Conventional 180 - 200 30 - 60 1

Cooking
Stuffed vegeta- True Fan Cook- 160 - 170 30 - 60 1

bles ing
10.19 Moist Fan Baking
Food Temperature Time (min) Shelf position

(°C)
Pasta gratin 200 - 220 45 - 55 3
Potato gratin 180 - 200 70 - 85 3
Moussaka 170 - 190 70 - 95 3

ENGLISH 41

(°C)
Lasagne 180 - 200 75 - 90 3
Cannelloni 180 - 200 70 - 85 3
Bread pudding 190 - 200 55 - 70 3
Rice pudding 170 - 190 45 - 60 3
Apple cake, made with 160 - 170 70 - 80 3

sponge mixture (round cake
tin)
White bread 190 - 200 55 - 70 3

(°C)
Pasta gratin 210 - 220 45 - 55 3
Potato gratin 200 - 210 80 - 100 3
Moussaka 200 - 210 80 - 100 3
Lasagne 200 - 210 80 - 100 3
Cannelloni 200 - 210 70 - 90 3
Bread pudding 200 - 210 45 - 60 3
Rice pudding 200 - 210 45 - 60 3
10.20 Multilevel Baking

Use the function: True Fan Cooking.
Cakes / pastries / breads on baking trays

(°C)
2 positions 3 positions
Cream puffs / 160 - 1801) 25 - 45 1/4 -

Eclairs
Dry streusel 150 - 160 30 - 45 1/4 -

cake
42 www.aeg.com
Biscuits / small cakes / small cakes / pastries / rolls

(°C)
2 positions 3 positions
Short pastry bis- 150 - 160 20 - 40 1/4 1/3/5

cuits
Short bread / 140 25 - 45 1/4 1/3/5

Short bread /
Pastry Stripes
Biscuits made 160 - 170 25 - 40 1/4 -

with sponge
mixture
Biscuits made 80 - 100 130 - 170 1/4 -

with egg white,
meringues
Macaroons 100 - 120 40 - 80 1/4 -
Biscuits made 160 - 170 30 - 60 1/4 -

with yeast
dough
Puff pastries 170 - 1801) 30 - 50 1/4 -
Rolls 180 20 - 30 1/4 -
Small cakes / 1501) 23 - 40 1/4 -

Small cakes (20
per tray)
10.21 True Fan + Bottom
Pizza (thin crust) 210 - 2301)2) 15 - 25 2
Pizza (with many top- 180 - 200 20 - 30 2

pings)
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread 210 - 2301) 10 - 20 2

ENGLISH 43
Puff pastry flan 160 - 1801) 45 - 55 2
Flammekuchen (Piz- 210 - 2301) 15 - 25 2

za-like dish from Al-
sace)
Piroggen (Russian 180 - 2001) 15 - 25 2

version of calzone)
2) Use a deep pan.
10.22 Roasting • If necessary, turn the roast after 1/2 to

2/3 of the cooking time.
• Use heat-resistant ovenware to roast. • To keep meat more succulent:
Refer to the instructions of the – roast lean meat in the roasting tin
ovenware manufacturer. with the lid or use roasting bag.
• You can roast large roasting joints – roast meat and fish in pieces
directly in the deep pan or on the wire weighting minimum 1 kg.
shelf above the deep pan. – baste large roasts and poultry
• Put some liquid in the deep pan to with their juices several times
prevent the meat juices or fat from during roasting.
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
10.23 Roasting tables

Beef
Food Quantity Function Tempera- Time (min) Shelf posi-
ture (°C) tion
Pot roast 1 - 1.5 kg Convention- 230 120 - 150 1

al Cooking
Roast beef or fil- per cm of Grill + Fan 190 - 2001) 5-6 1

let: rare thickness
Roast beef or fil- per cm of Grill + Fan 180 - 1901) 6-8 1

let: medium thickness
Roast beef or fil- per cm of Grill + Fan 170 - 1801) 8 - 10 1

let: well done thickness
44 www.aeg.com
Pork
Food Quantity Function Tempera- Time (min) Shelf posi-
ture (°C) tion
Shoulder / 1 - 1.5 kg Grill + Fan 150 - 170 90 - 120 1

Neck / Ham
joint
Chop / Spare 1 - 1.5 kg Grill + Fan 170 - 190 30 - 60 1

rib
Meatloaf 750 g - 1 kg Grill + Fan 160 - 170 50 - 60 1
Pork knuckle 750 g - 1 kg Grill + Fan 150 - 170 90 - 120 1

(precooked)
Veal
Food Quantity Function Temperature Time (min) Shelf posi-
(kg) (°C) tion
Roast veal 1 Grill + Fan 160 - 180 90 - 120 1
Knuckle of 1.5 - 2 Grill + Fan 160 - 180 120 - 150 1

veal
Lamb
(kg) (°C) tion
Leg of lamb / 1 - 1.5 Grill + Fan 150 - 170 100 - 120 1

Roast lamb
Saddle of 1 - 1.5 Grill + Fan 160 - 180 40 - 60 1

lamb
Game
(°C) tion
Saddle / Leg up to 1 kg Grill + Fan 180 - 2001) 35 - 55 1

of hare
Saddle of 1.5 - 2 kg Conventional 180 - 200 60 - 90 1

venison Cooking
Haunch of 1.5 - 2 kg Conventional 180 - 200 60 - 90 1

venison Cooking
ENGLISH 45
Poultry
(°C) tion
Poultry por- 200 - 250 g Grill + Fan 200 - 220 30 - 50 1

tions each
Half chicken 400 - 500 g Grill + Fan 190 - 210 40 - 50 1

each
Chicken, 1 - 1.5 kg Grill + Fan 190 - 210 50 - 70 1

poulard
Duck 1.5 - 2 kg Grill + Fan 180 - 200 80 - 100 1
Goose 3.5 - 5 kg Grill + Fan 160 - 180 120 - 180 1
Turkey 2.5 - 3.5 kg Grill + Fan 160 - 180 120 - 150 1
Turkey 4 - 6 kg Grill + Fan 140 - 160 150 - 240 1
Fish (steamed)
(kg) (°C) tion
Whole fish 1 - 1.5 Grill + Fan 180 - 200 30 - 50 1
10.24 Grill • Grill only flat pieces of meat or fish.

• Always preheat the empty oven with
• Always grill with the maximum the grill functions for 5 minutes.
temperature setting.
• Set the shelf into the shelf position as CAUTION!
recommended in the grilling table. Always grill with the oven
• Always set the pan to collect the fat door closed.
into the first shelf position.
Grill
(°C)
1st side 2nd side
Roast beef 210 - 230 30 - 40 30 - 40 2
Filet of beef 230 20 - 30 20 - 30 3
Back of pork 210 - 230 30 - 40 30 - 40 2
Back of veal 210 - 230 30 - 40 30 - 40 2
Back of lamb 210 - 230 25 - 35 20 - 25 3
Whole Fish, 500 210 - 230 15 - 30 15 - 30 3/4

- 1000 g
46 www.aeg.com
Fast Grilling
Food Time (min) Shelf position
1st side 2nd side
Burgers / Burgers 8 - 10 6-8 4
Pork fillet 10 - 12 6 - 10 4
Sausages 10 - 12 6-8 4
Fillet / Veal steaks 7 - 10 6-8 4
Toast / Toast 1-3 1-3 5
Toast with topping 6-8 - 4
10.25 Bottom + Grill + Fan
Pizza, frozen 200 - 220 15 - 25 2
Pizza American, fro- 190 - 210 20 - 25 2

zen
Pizza, chilled 210 - 230 13 - 25 2
Pizza Snacks, frozen 180 - 200 15 - 30 2
French Fries, thin 190 - 210 15 - 25 3
French Fries, thick 190 - 210 20 - 30 3
Wedges / Cro- 190 - 210 20 - 40 3

quettes
Hash Browns 210 - 230 20 - 30 3
Lasagne / Cannello- 170 - 190 35 - 45 2

ni, fresh
Lasagne / Cannello- 160 - 180 40 - 60 2

ni, frozen
Oven baked cheese 170 - 190 20 - 30 3
Chicken Wings 180 - 200 40 - 50 2
Frozen ready meals

(°C)
Frozen pizza Conventional as per manufac- as per manufac- 3

Cooking turer’s instruc- turer’s instruc-
tions tions
ENGLISH 47

(°C)
French fries1) Conventional 200 - 220 as per manufac- 3

(300 - 600 g) Cooking or Grill turer’s instruc-
+ Fan tions
Baguettes Conventional as per manufac- as per manufac- 3

tions tions
Fruit flans Conventional as per manufac- as per manufac- 3

tions tions
1) Turn the French fries 2 or 3 times during cooking.
10.26 Slow Cooking Always cook without a lid

Use this function to prepare lean, tender when you use this function.
pieces of meat and fish with core
temperatures no more than 65 °C. This 1. Sear the meat in a pan on the hob on
function is not applicable to such recipes a very high setting for 1 - 2 minutes
as pot roast or fatty roast pork. You can on each side.
use the core temperature sensor to 2. Put the meat together with the hot
guarantee that the meat has the correct roasting pan in the oven and on the
core temperature (see the table for the wire shelf.
core temperature sensor). 3. Put the core temperature sensor into
the meat.
In the first 10 minutes you can set an 4. Select the function: Slow Cooking
oven temperature between 80 °C and and set the correct end core
150 °C. The default is 90 °C. After the temperature.
temperature is set, the oven continues to
cook at 80 °C. Do not use this function
for poultry.
Food Quantity (kg) Temperature Time (min) Shelf position

(°C)
Roast beef 1 - 1.5 120 120 - 150 1
Fillet of beef 1 - 1.5 120 90 - 150 3
Roast veal 1 - 1.5 120 120 - 150 1
Steaks 0.2 - 0.3 120 20 - 40 3
10.27 Preserving • Put no more than six one-litre

preserve jars on the baking tray.
• Use only preserve jars of the same • Fill the jars equally and close with a
dimensions available on the market. clamp.
• Do not use jars with twist-off and • The jars cannot touch each other.
bayonet type lids or metal tins. • Put approximately 1/2 litre of water
• Use the first shelf from the bottom for into the baking tray to give sufficient
this function. moisture in the oven.
48 www.aeg.com
• When the liquid in the jars starts to oven or decrease the temperature to
simmer (after approximately 35 - 60 100 °C (see the table).
minutes with one-litre jars), stop the
Soft fruit
Food Temperature (°C) Cooking time until Continue to cook at
simmering (min) 100 °C (min)
Strawberries / Blue- 160 - 170 35 - 45 -

berries / Raspber-
ries / Ripe gooseber-
ries
Stone fruit
Pears / Quinces / 160 - 170 35 - 45 10 - 15

Plums
Vegetables
Carrots1) 160 - 170 50 - 60 5 - 10
Cucumbers 160 - 170 50 - 60 -
Mixed pickles 160 - 170 50 - 60 5 - 10
Kohlrabi / Peas / As- 160 - 170 50 - 60 15 - 20

paragus
1) Leave standing in the oven after it is deactivated.
10.28 Drying the door and let it cool down for one
night to complete the drying.
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
Vegetables
Food Temperature Time (h) Shelf position
(°C)
1 position 2 positions
Beans 60 - 70 6-8 3 1/4
Peppers 60 - 70 5-6 3 1/4
Vegetables for 60 - 70 5-6 3 1/4

sour
Mushrooms 50 - 60 6-8 3 1/4

ENGLISH 49

(°C)
Herbs 40 - 50 2-3 3 1/4
Fruit
(°C)
Plums 60 - 70 8 - 10 3 1/4
Apricots 60 - 70 8 - 10 3 1/4
Apple slices 60 - 70 6-8 3 1/4
Pears 60 - 70 6-9 3 1/4
10.29 Bread Baking

Preheating is not recommended.
White Bread 170 - 190 40 - 60 2
Baguette 200 - 220 35 - 45 2
Brioche 180 - 200 40 - 60 2
Ciabatta 200 - 220 35 - 45 2
Rye Bread 170 - 190 50 - 70 2
Dark Bread 170 - 190 50 - 70 2
All Grain bread 170 - 190 40 - 60 2
Bread rolls 190 - 210 20 - 35 2
10.30 Food Sensor table
Beef Food core temperature (°C)
Rare Medium Well done
Roast beef 45 60 70
Sirloin 45 60 70
Beef Food core temperature (°C)
Less Medium More
Meat loaf 80 83 86
50 www.aeg.com
Pork Food core temperature (°C)
Less Medium More
Ham,
80 84 88
Roast
Chop (saddle),
Smoked pork loin, 75 78 82
Smoked loin poached
Veal Food core temperature (°C)
Less Medium More
Roast veal 75 80 85
Knuckle of veal 85 88 90
Mutton / lamb Food core temperature (°C)
Less Medium More
Leg of mutton 80 85 88
Saddle of mutton 75 80 85
Leg of lamb,
65 70 75
Roast lamb
Game Food core temperature (°C)
Less Medium More
Saddle of hare,
65 70 75
Saddle of venison
Leg of hare,
Whole hare, 70 75 80
Leg of venison
Poultry Food core temperature (°C)
Less Medium More
Chicken (whole / half / breast) 80 83 86
Duck (whole / half),

75 80 85
Turkey (whole / breast)
Duck (breast) 60 65 70
ENGLISH 51
Fish (salmon, trout, zander) Food core temperature (°C)
Less Medium More
Fish (whole / large / steamed),

60 64 68
Fish (whole / large / roasted)
Casseroles - Precooked vegeta- Food core temperature (°C)

bles
Less Medium More
Zucchini Casserole,
Broccoli Casserole, 85 88 91
Fennel Casserole
Casseroles - Savoury Food core temperature (°C)
Less Medium More
Cannelloni,
Lasagne, 85 88 91
Pasta bake
Casseroles - Sweet Food core temperature (°C)
Less Medium More
White bread casserole with / with-

out fruits,
Rice porridge casserole with / 80 85 90
without fruits,
Sweet noodle casserole
10.31 Information for test Tests according to IEC 60350-1.

institutes
Tests for the function: Full Steam.
Food Container Quantity Shelf po- Tempera- Time Comments

(Gastro- (g) sition ture (°C) (min)
norm)
Broccoli1) 1 x 2/3per- 300 3 99 13 - 15 Put the bak-

forated ing tray on
the first shelf
position.
Broccoli1) 2 x 2/3 per- 2 x 300 2 and 4 99 13 - 15 Put the bak-

forated ing tray on
the first shelf
position.
52 www.aeg.com
Food Container Quantity Shelf po- Tempera- Time Comments

(Gastro- (g) sition ture (°C) (min)
norm)
Broccoli1) 1 x 2/3per- max. 3 99 15 - 18 Put the bak-

forated ing tray on
the first shelf
position.
Frozen peas 2 x 2/3 per- 2 x 1500 2 and 4 99 Until the Put the bak-
forated tempera- ing tray on
ture in the first shelf
the cold- position.
est spot
reaches
85 °C.
1) Preheat the oven for 5 minutes.
11. CARE AND CLEANING

damage to the enamel and the stainless
WARNING!
steel parts.
You can buy our products at
www.aeg.com/shop and at the best
11.1 Notes on cleaning retailer shops.
• Clean the front of the appliance with a
soft cloth with warm water and a 11.3 Removing the shelf
cleaning agent. supports
• To clean metal surfaces, use a
dedicated cleaning agent. Before maintenance, make sure that the
• To clean the bottom side in case of appliance is cool. There is a risk of burns.
limestone residual, use some drops of To clean the appliance, remove the shelf
vinegar. supports.
• Clean the appliance interior after
each use. Fat accumulation or other 1. Pull carefully the supports up and out
food remains may result in a fire. The of the front catch.
risk is higher for the grill pan.
• Clean stubborn dirt with a special
oven cleaner. 1
• Clean all accessories after each use 3
and let them dry. Use a soft cloth with
warm water and a cleaning agent. 2
• If you have nonstick accessories, do
not clean them using aggressive
agents, sharp-edged objects or a 2. Pull the front end of the shelf support
dishwasher. It can cause damage to away from the side wall.
the nonstick coating. 3. Pull the supports out of the rear
catch.
11.2 Recommended cleaning Install the shelf supports in the opposite
products sequence.
Do not use abrasive sponges or
aggressive detergents. It can cause
ENGLISH 53
11.4 Steam Cleaning d) The final part of the procedure

starts. The duration of this stage
Remove as much dirt as possible is around 25 minutes.
manually. 3. Wipe the internal surface of the
Remove the accessories and the shelf appliance with a non-abrasive
support to clean the side walls. sponge. You can use warm water to
clean the cavity.
The steam cleaning functions support 4. Remove the remaining water from
the steam cavity cleaning of the the water drawer.
appliance. After cleaning keep the appliance door
For a better performance open for approximately 1 hour. Wait until
you should start the cleaning the appliance is dry. To speed up the
function when the appliance drying you can heat up the appliance
is cool. with hot air at temperature 150 °C for
approximately 15 minutes. You can get
The specified time is related maximum effects of the cleaning function
to the duration of the if you manually clean the appliance
function and does not immediately after the function ends.
include the time required for
cleaning of the cavity by the 11.5 Cleaning Reminder
user. This function reminds you that the
cleaning is necessary and that you should
When the steam cleaning function is
perform the function: Steam Cleaning
active, the light is off.
Plus
1. Fill the water drawer to the maximum
level. 11.6 Cleaning the water
2. Choose the steam cleaning function drawer
in the menu: Cleaning.
Steam Cleaning - the duration of the Remove the water drawer from the
function is around 30 minutes. appliance.
a) Activate the function.
1. Remove the lid of the water drawer.
b) An acoustic signal sounds when
Lift the cover in correspondence with
the programme is completed.
the protrusion in the rear.
c) Press the rotary knob to
deactivate the signal.
Steam Cleaning Plus - the duration
of the function is around 75 minutes.
MA
X
a) Spray a suitable detergent

uniformly in the oven cavity on
both enamel and steel parts.
Before you start the cleaning
procedure, make sure that the
appliance is cold.
b) Activate the function. 2. Remove the wave-breaker. Pull it
After around 50 minutes an away from the drawer body until it
acoustic signal sounds when the snaps out.
first part of the programme is 3. Wash the water drawer parts with
completed. your hands. Use tap water and soap.
c) Wipe the internal surface of the Do not use abrasive
appliance with a non-abrasive sponges. Do not put
surface care sponge. You can use water drawer inside a
warm water or oven detergents dish washer.
to clean the cavity. After you clean the water drawer parts,
reassemble the water drawer.
54 www.aeg.com
1. Snap in the wave-breaker. Push it This activates the first part of the
into the drawer body. procedure: Descaling.
2. Assemble the lid. First insert the front
The duration of this part is
snap and then push it against the
around 1 hour 40 minutes.
drawer body.
6. After the end of the first part, empty
the grill- / roasting pan and put it on
the first shelf position again.
7. Fill the water drawer with fresh water.
MA
X Make sure there is no remaining
cleaning solution inside the water
MA
X
drawer.
8. Fit the water drawer in the appliance.
9. Press .
This activates the second part of the
procedure: Descaling. It will rinse the
steam generation circuit.
The duration of this part is
3. Insert the water drawer inside the around 35 minutes.
appliance.
4. Push the water drawer towards the Remove the grill- / roasting pan after the
oven until it latches. end of the procedure.
If the function: Descaling is
11.7 Steam generation system not performed in the correct
- Descaling way, the display will show a
message to repeat it.
When the steam generator operates,
there is an accumulation and deposition If the appliance is humid and wet, wipe it
of limestone inside because of calcium out with a dry cloth. Let the appliance
contents in the water. This can have a dry fully with the door open.
negative effect on the steam quality, on
the performance of the steam generator 11.8 Descaling reminder
and on the food quality. To prevent this,
clean the steam generation circuit from There are two descaling reminders which
residual stone. remind you to perform the function:
Descaling.
Remove all accessories.
The soft reminder reminds and
Select the function from the menu: recommends you to perform the
Cleaning. The user interface will guide descaling cycle.
you through the procedure.
The hard reminder obligates you to
The duration of the complete procedure perform the descaling.
is about 2 hours.
If you do not descale the
The light in this function is off.
appliance when the hard
1. Put the grill- / roasting pan on the reminder is on, you cannot
first shelf position. use the steam functions.
2. Put 250 ml of the descaling agent in You cannot disable the
the water drawer. descaling reminder.
3. Fill the remaining part of the water
drawer with water to the maximum 11.9 Steam generation system
level.
4. Fit the water drawer in the appliance. - Rinsing
5. the rotary knob. Remove all accessories.
ENGLISH 55
Select the function from the menu: 4. Hold the door with one hand on each
Cleaning. The user interface will guide side and pull it away from the
you through the procedure. appliance at an upwards angle.
5. Put the door with the outer side
The duration of the function is around 30
down on a soft cloth on a stable
minutes.
surface. This is to prevent scratches.
The light in this function is off. 6. Hold the door trim (B) on the top
1. Put the baking tray on the first shelf edge of the door at the two sides
position. and push inwards to release the clip
2. Fill the water drawer with fresh water. seal.
3. Press .
Remove the baking tray after the end of
the procedure. 2
11.10 Removing and installing B

the door
1
You can remove the door and the
internal glass panels to clean it. The
number of glass panels is different for CAUTION!
different models. Rough handling of the glass,
especially around the edges
WARNING! of the front panel, can cause
Be careful when you remove the glass to break.
the door from the appliance. 7. Pull the door trim to the front to
The door is heavy. remove it.
1. Open the door fully. 8. Hold the door glass panels on their
2. Fully lift up the clamping levers (A) on top edge one by one and pull them
the two door hinges. up out of the guide.
A
9. Clean the glass panel with water and
3. Close the door until it is at an angle soap. Dry the glass panel carefully.
of approximately 45°. When the cleaning is completed, do the
above steps in the opposite sequence.
Install the smaller panel first, then the
larger and the door.
WARNING!
Make sure that the glasses
are inserted in the correct
position otherwise the
45° surface of the door may
overheat.
56 www.aeg.com
11.11 Replacing the lamp 2. Remove the metal ring and clean the
glass cover.
Put a cloth on the bottom of the interior 3. Replace the lamp with a suitable 300
of the appliance. It prevents damage to °C heat-resistant lamp.
the lamp glass cover and the cavity. 4. Attach the metal ring to the glass
cover.
WARNING!
5. Install the glass cover.
Danger of electrocution!
Disconnect the fuse before
you replace the lamp. The side lamp
The lamp and the lamp glass 1. Remove the left shelf support to get
cover can be hot. access to the lamp.
2. Use a Torx 20 screwdriver to remove
1. Deactivate the appliance. the cover.
2. Remove the fuses from the fuse box 3. Remove and clean the metal frame
or deactivate the circuit breaker. and the seal.
The top lamp 4. Replace the lamp with a suitable 300
°C heat-resistant lamp.
1. Turn the lamp glass cover 5. Install the metal frame and the seal.
counterclockwise to remove it. Tighten the screws.
6. Install the left shelf support.
12. TROUBLESHOOTING
WARNING!
12.1 What to do if...
Problem Possible cause Remedy
You cannot activate or oper- The oven is not connected Check if the oven is correctly
ate the oven. to an electrical supply or it is connected to the electrical
connected incorrectly. supply (refer to the connec-
tion diagram if available).
The oven does not heat up. The oven is deactivated. Activate the oven.
The oven does not heat up. The clock is not set. Set the clock.
The oven does not heat up. The necessary settings are Make sure that the settings
not set. are correct.
The oven does not heat up. The automatic switch-off is Refer to "Automatic switch-
activated. off".
The oven does not heat up. The door is not closed cor- Fully close the door.
rectly.
ENGLISH 57
The oven does not heat up. The fuse is blown. Make sure that the fuse is
the cause of the malfunction.
If the fuse is blown again
and again, contact a quali-
fied electrician.
The lamp does not operate. The lamp is defective. Replace the lamp.
The display prompts to set There was a power cut lon-

WARNING!
the Language ger than 3 days.
Refer to "Be-
fore first use"
chapter.
The display shows F111. The plug of the core tem- Put the plug of the core tem-
perature sensor is not cor- perature sensor as far as
rectly installed into the sock- possible into the socket.
et.
The display shows an error There is an electrical fault. • Deactivate the oven with
code that is not in this table. the house fuse or the
safety switch in the fuse
box and activate it again.
• If the display shows the
error code again, contact
the Customer Care De-
partment.
Steam and condensation You left the dish in the oven Do not leave the dishes in
settle on the food and in the for too long. the oven for longer than 15 -
cavity of the oven. 20 minutes after the cooking
process ends.
The display prompts to set The demo mode is activa- Turn off Demo in Menu: Ba-
the Language. ted. sic Settings: Demo.
Activation / deactivation
code: 2468.
The appliance does not re- You did not assemble the lid Assemble the lid of the wa-
tain the water drawer after of the water drawer correct- ter drawer correctly.
you insert it. ly.
Water comes out of the wa- You did not assemble the lid Assemble the lid of the wa-
ter drawer after you carry it of the water drawer correct- ter drawer correctly.
or put it inside the appli- ly.
ance.
Water comes out of the wa- You did not assemble the Assemble the wave-breaker
ter drawer after you carry it wave-breaker correctly. in the body of the water
or put it inside the appli- drawer correctly.
ance.
58 www.aeg.com
The appliance does not re- You did not fully press the Insert the water drawer body
tain the water drawer after water drawer body. in the appliance by pushing
you push it on the cover. it until it reaches to the end.
The water drawer is difficult You did not remove the lid Refer to "Cleaning the water
to clean. and the wave-breaker. drawer".
The descaling procedure is There was a power cut. Repeat the procedure.
interrupted before it finishes.
The descaling procedure is The function was stopped by Repeat the procedure.
interrupted before it finishes. the user.
There is no water inside the You did not fill the water Check if the a descaling
grill- / roasting pan after the drawer to the maximum lev- agent / water is present in
descaling procedure. el. the water drawer body.
Repeat the procedure.
There is dirty water on the The grill- / roasting pan is on Remove the residual water
bottom of the cavity after a wrong shelf position. and the descaling agent
the descaling cycle. from the bottom of the
oven. Put the grill- / roasting
pan on the first shelf posi-
tion.
The cleaning function is in- There was a power cut. Repeat the procedure.
terrupted before it finishes.
The cleaning function is in- The function was stopped by Repeat the procedure.
terrupted before it finishes. the user.
There is too much water on You sprayed too much de- Cover all parts of the cavity
the bottom of the cavity af- tergent in the appliance be- with a thin layer of the deter-
ter the end of the cleaning fore the activation of the gent. Spray the detergent
function. cleaning cycle. evenly.
There is no good perform- The initial oven cavity tem- Repeat the cycle. Run the cy-
ance of the cleaning proce- perature of the steam clean- cle when the appliance is
dure. ing function was too high. cold.
There is no good perform- You did not remove the side Remove the side grids from
ance of the cleaning proce- grids before the start of the the appliance and repeat the
dure. cleaning procedure. They function.
can transfer heat to the walls
and decrease the perform-
ance.
There is no good perform- You did not remove the ac- Remove the accessories
ance of the cleaning proce- cessories from the appliance from the appliance and re-
dure. before the start of the clean- peat the function.
ing procedure. They can
compromise the steam cycle
and decrease the perform-
ance.
ENGLISH 59
12.2 Service data on the front frame of the appliance

cavity. Do not remove the rating plate
If you cannot find a solution to the from the appliance cavity.
problem yourself, contact your dealer or
an Authorised Service Centre.
The necessary data for the service centre
is on the rating plate. The rating plate is
We recommend that you write the data here:
Model (MOD.) .........................................
Product number (PNC) .........................................
Serial number (S.N.) .........................................
13. ENERGY EFFICIENCY

13.1 Product Fiche and information according to EU 65-66/2014
Supplier's name AEG
BSE892330M
Model identification
BSK892330M
Energy Efficiency Index 61.9
Energy efficiency class A++
Energy consumption with a standard load, conven- 0.89 kWh/cycle

tional mode
Energy consumption with a standard load, fan-forced 0.52 kWh/cycle

mode
Number of cavities 1
Heat source Electricity
Volume 70 l
Type of oven Built-In Oven
BSE892330M 43.5 kg
Mass
BSK892330M 44.5 kg
EN 60350-1 - Household electric cooking 13.2 Energy saving

appliances - Part 1: Ranges, ovens, steam
ovens and grills - Methods for measuring The appliance contains
performance. features which help you save
energy during everyday
cooking.
General hints
Make sure that the oven door is closed
properly when the appliance operates
60 www.aeg.com
and keep it closed as much as possible The fan and lamp continue to operate.
during the cooking.
Keep food warm
Use metal dishes to improve energy Choose the lowest possible temperature
saving. setting to use residual heat and keep a
meal warm. The display shows the
When possible, do not preheat the oven
residual heat indicator or temperature.
before you put the food inside.
Cooking with the lamp off
When the cooking duration is longer
Deactivate the lamp during cooking and
than 30 minutes, reduce the oven
activate only when you need it.
temperature to minimum 3 - 10 minutes
before the end of the cooking time, Moist Fan Baking
depending on the duration of the Function designed to save energy during
cooking. The residual heat inside the cooking. It operates in such a way that
oven will continue to cook. the temperature in the oven cavity may
differ from the temperature indicated on
Use the residual heat to warm up other
the display during a cooking cycle and
dishes.
cooking times may be different from the
Cooking with fan cooking times in other programmes.
When possible, use the cooking
When you use Moist Fan Baking, the
functions with fan to save energy.
lamp automatically deactivates after 30
Residual heat seconds. You may activate the lamp
If a programme with the Duration or End again but this action will reduce the
Time selection is activated and the expected energy savings.
cooking time is longer than 30 minutes,
the heating elements automatically
deactivate earlier in some oven
functions.
14. ENVIRONMENTAL CONCERNS

Recycle the materials with the symbol . marked with the symbol with the
Put the packaging in applicable household waste. Return the product to
containers to recycle it. Help protect the your local recycling facility or contact
environment and human health and to your municipal office.
recycle waste of electrical and electronic
appliances. Do not dispose appliances
*
ENGLISH 61
62 www.aeg.com
ENGLISH 63
www.aeg.com/shop
867336150-A-482016

User Manual: BSE892330M BSK892330M

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BSE892330M EN User Manual

BSK892330M Steam oven

FOR PERFECT RESULTS

Register your product for better service:

CUSTOMER CARE AND SERVICE

Subject to change without notice.

manufacturer is not responsible for any injuries or

• Ensure that the appliance is switched off before

to be replaced, this must be carried • Do not use the appliance as a work

2.4 Steam Cooking • If you use an oven spray, follow the

• Released Steam can cause burns: 2.6 Internal light

3.2 Accessories To bake and roast or as a pan to collect

For cookware, cake tins, roasts.

Baking tray For roasting and grilling.

For cakes and biscuits.

For rolls, brezels and small pastries.

Food Sensor Steam set

To measure the temperature inside the

4. OPERATING THE APPLIANCE

1 On / Off To turn the appliance on and off.

2 Display Shows the current settings of the appliance.

To adjust the settings and navigate through the menu.

4 To turn on selected function.

5 To turn off selected function.

4.2 Display A. Reminder

The display with maximum number of

5. BEFORE FIRST USE

5.1 Initial Cleaning 5.3 Setting the hardness level

5.2 First Connection

Water hardness Calcium deposit Calcium deposit Water classi-

1 0-7 0 - 1.3 0 - 50 Soft

2 7 - 14 1.3 - 2.5 50 - 100 Moderately

3 14 - 21 2.5 - 3.8 100 - 150 Hard

4 over 21 over 3.8 over 150 Very hard

When the water hardness exceeds the

Heating Functions: Specials

Heating function Application

Slow Cooking To prepare tender, succulent roasts.

Keep Warm To keep food warm.

Plate Warming To preheat plates for serving.

Preserving To make vegetable preserves such as pickles.

Drying To dry sliced fruit (e.g. apples, plums, peaches)

Yogurt Function Use this function to prepare yoghurt. The lamp in

Defrost This function can be used for defrosting frozen

Au Gratin For dishes such as lasagna or potato gratin. Also

Heating functions: Standard

Heating function Application

True Fan Cooking To bake on up to three shelf positions at the same

Conventional Cooking To bake and roast food on one shelf position.

Heating function Application

Grill To grill flat food and to toast bread.

Grill + Fan To roast larger meat joints or poultry with bones

Bottom Heat To bake cakes with crispy bottom and to preserve

Heating functions: Steam

Heating function Application

Full Steam For steaming vegetables, side dishes or fish.

Humidity High Pro The function is suitable for cooking delicate

Steam Regenerating Food reheating with steam prevents surface dry-

Heating function Application

SousVide Cooking The function name refers to a method of cooking

Dough Proving Steam humidifying action improves and speeds

Water drawer • leave the water drawer inside the

You can fill the water drawer in two ways: