AEG Electric cooker 49106IUMN User Manual

							• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tem-perature setting. The differences
equalize during the baking procedure.
Tips on baking
Baking resultsPossible causeRemedy
The cake is not
browned suffi-
ciently belowIncorrect oven levelPut the cake on a lower oven level
The cake sinks
(becomes soggy,
lumpy, streaky)Oven temperature too
highUse a lower setting
The cake sinks
(becomes soggy,
lumpy, streaky)Baking time is too
shortSet a longer baking time
Do not set higher temperatures
to decrease baking times
The cake sinks
(becomes soggy,
lumpy, streaky)Too much liquid in the
mixtureUse less liquid. Look at the mixing
times, specially when you use
mixing machines
Cake is too dryOven temperature too
lowSet a higher oven temperature
Cake is too dryBaking time too longSet a shorter baking time
Cake does not
brown equallyOven temperature too
high and baking time
too shortSet a lower oven temperature and
a longer baking time
Cake does not
brown equallyNo equal mixturePut the mixture equally on the
baking tray
Cake does not
cook in the baking
time setTemperature too lowUse a slightly higher oven tem-
perature setting
10.4 Top oven
10.5 Conventional Baking 
FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Biscuits2170 - 19010 - 20
Bread2200 - 22030 - 35
Bread rolls/buns2200 - 22010 -15
Cakes: Small &
Queen2160 - 18018 - 25
Cakes: Sponges2160 - 17520 - 30
Cakes: Victoria
Samdwich2160 -17018 - 25
Cakes: Madeira2140 - 15075 - 90
ENGLISH21 
						

							FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Cakes: Rich Fruit2140 - 150120 - 150
Cakes: Ginger-
bread2140 - 15080 - 90
Cakes: Meringues290 - 100150 - 180
Cakes: Flapjack2160 - 17025 -30
Cakes: Short-
bread2130 - 15045 - 60
Cakes: Apple Pie2170 - 18050 - 60
Casseroles: Beef/
Lamb2160 -170150 - 180
Casseroles: Chick-
en2160 - 18080 - 90
Convenience
Foods2Follow manufacturer`s instructions
Fish2170 - 19020 - 30
Fish Pie (Potato
Topped)2190 - 20020 - 30
Fruit Pies, Crum-
bles2190 - 20030 - 50
Milk Puddings2150 - 17090 -120
Pasta Lasagne
etc.2170 - 18040 -50
Pastry: Choux2180 - 19030 - 40
Pastry: Eclairs,
Profiteroles2180 - 19030 - 40
Pastry: Flaky/Puff
Pies2210 - 22030 - 40
Shortcrusts: Mince
Pies2190 - 20015 - 20
Shortcrusts: Meat
Pies2190 - 21025 - 35
Shortcrusts: Qui-
che, Tarts, Flans2180 - 20025 - 50
Scones3220 - 2308 - 12
Shepard`s Pie2190 - 20030 - 40
Souffles2170 - 18020 - 30
Vegetables:
Baked Jacket Po-
tatos2180 - 19060 - 90
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							FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Vegetables: Roast
Potatos2180 - 19060 - 90
Yorkshire Pudding
Large2220 - 21025 - 40
Yorkshire Pudding
Individual2210 - 22015 - 25
Roasting Meat,
Poultry2See roasting chart
10.6 Main oven
10.7 Conventional Baking 
FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Biscuits3180 - 19010 - 20
Bread3200 - 22030 - 35
Cakes: Small &
Queen3160 -18018 - 25
Cakes: Sponges3170 - 18020 - 25
Cakes: Madeira3150 - 16060 - 80
Cakes: Rich Fruit2140 - 150120 - 150
Cakes: Christmas2140 - 150180 - 270
Cakes: Apple Pie2170 - 18050 - 60
- Shortbread3140 - 16045 - 60
Fish3170 - 19030 - 40
Fruit Pies, Crum-
bles3180 - 20030 - 50
Milk Puddings3150 - 17060 - 90
Pastry: Choux3180 - 19030 - 40
Pastry: Shortcrust3190 - 20025 - 35
Pastry: Flaky3190 - 21030 -40
Pastry: Puff3Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20°C
Plate Tarts3190 - 20025 - 45
Quiches/Flans3200 - 21025 - 45
Scones3220 - 2308 - 12
ENGLISH23 
						

							FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Roasting: Meat,
Poultry3170 - 190see Roastinh
Chart
10.8 Thermaflow Baking 
Shelf Positions are not critical but
ensure that oven shelves are
evenly spaced when more than
one is used (e.g. shelf positions 1
and 3)
FoodShelf PositionTemperature
[°C]Approx Cook
Time
(mins)
Biscuits1 – 3180 - 19010 - 20
Bread2190 - 21030 - 35
Cakes: Small &
Queen1 – 3150 - 17018 - 25
Cakes: Sponges3160 - 17020 - 25
Cakes: Madeira3140 - 16060 - 80
Cakes: Rich Fruit3130 - 140120 - 150
Cakes: Christmas3130 - 140180 - 270
Cakes: Apple Pie3160 - 17050 - 60
- Shortbread1 – 3130 - 15045 - 60
Fish3160 - 18030 - 40
Fruit Pies, Crum-
bles3170 - 18030 - 50
Milk Puddings3140 - 16060 - 90
Pastry: Choux3180 - 19030 - 40
Pastry: Shortcrust3180 - 19025 - 35
Pastry: Flaky3180 - 19030 -40
Pastry: Puff3Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20°C
Plate Tarts3180 - 19025 - 45
Quiches/Flans3170 - 18025 - 45
Scones1 – 3210 - 2308 - 12
Roasting: Meat,
Poultry2160 - 180see Roastinh
Chart
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							10.9 Pizza Setting 
FoodShelf PositionTemperatureApprox. Cook
Time (min)
Apple Pie2160 - 18050 - 60
Plate Tart2180 - 20025 - 50
Pizza, frozen3Follow manufacturer`s instructions
Pizza, home made2200 - 23015 - 25
Quiches/Tarts2180 - 20030 - 50
10.10 Roasting   
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted
directly in the deep roasting pan or on
the oven shelf above the deep roast-
ing pan. (If present)
• Roast lean meats in a roasting tin with
a lid. This well keep the meat more
succulent.• All types of meat, that can be
browned or have crackling, can be
roasted in the roasting tin without the
lid.
• Use the deep roasting pan in the mid-
dle or the top shelf level of the top
oven.
10.11 Main oven
10.12 Thermaflow 
 or Conventional Cooking  (if available)
Roasting
MeatTemperature [°C]Cooking Time
Beef/Beef boned170 - 19020-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
Mutton/Lamb170 - 19020-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
Pork/Veal/Ham170 - 19030-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
Chicken180 - 20020-25 minutes per 0.5 kb (1
lb) and 20 minutes over
Turkey/Goose
170 - 190
15-20 minutes per 0.5 kg (1
lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over
3.5 kg (7 lb)
Duck180 - 20025-35 minutes per 0.5 kb (1
lb) and 25-30 minutes over
Pheasant170 -19035-40 minutes per 0.5 kb (1
lb) and 35-40 minutes over
Rabbit170 - 19020 minutes per 0.5 kb (1 lb)
and 20minutes over
ENGLISH25 
						

							10.13 Grilling 
Always use the grilling function with
maximum temperature setting
Always grill with the oven door
closed
Always pre-heat the empty oven
with the grill functions for 5 mi-
nutes.
• Set the shelf in the shelf level
as recommended in the grill-
ing table.
• Always set the pan to collect
the fat into the first shelf level.
• Grill only flat pieces of meat or
fish.
• Use the deep roasting pan in
the middle or the top shelf lev-
el of the top oven.
The grilling area is set in centre of the
shelf
10.14 Top oven
10.15 Dual Circuit Grill 
Shelf Position
Adjust shelf position and grilling
set to suit different thicknesses of
food.
FoodGrill Time (min)
Bacon Rashers5 - 6
Beefburgers10 - 20
Chicken Joints20 - 40
Chops - Lamb15 - 25
Chops - Pork20 - 25
Fish - Whole/Trout/Makarel10 - 12
Fillets - Plaice/Cod4 - 6
Kebabs12 -18
Kidneys - Lamb/Pig6 - 10
Sausages20 - 30
Steaks: Rare4 - 6
Steaks: Medium6 - 8
Steaks: Well Done12 - 15
Toasted Sandwiches3 - 4
10.16 Main oven
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							10.17 Thermal Grilling 
Roasting
FoodShelf PositionQuantity [kg]Temperature
[°C]Time (min)
Beef: Pot
roast3 180 - 230150 - 180
Beef: Topside
beef or filler -
rare3per cm of
thickness190 - 2005 - 6
Beef: Topside
beef or filler -
medium3per cm of
thickness180 - 1906 - 8
Beef: Topside
beef or filler -
well done3per cm of
thickness170 - 1808 - 10
Pork: Shoul-
der, neck,
ham21-1.5160 - 18090 - 120
Pork: Pork
chop21-1.5160 - 18060 - 90
Pork: Meat-
loaf20.75-1160 -17045 - 60
Pork: Knuckle
of pork (pre-
cooked)20.75-1150 -17090 - 120
Veal: Roast
veal21160 - 18090 - 120
Veal: Knuckle
of veal21.5-2160 -180120 - 150
Lamb: Roast
lamb, leg of
lamb21-1.5150 -17075 - 120
Lamb: Saddle
of lamb21-1.5160 -18060 - 90
Poultry21-1.5190 - 21045 - 75
Half Chicken20.5-1190 - 21035 - 50
Duck11.5-2180 - 20075 - 105
Goose13.5-5160 - 180135 - 210
Turkey12.5-3.5160 - 180105 - 150
Turkey14-6140 - 160150 - 240
ENGLISH27 
						

							10.18 Defrosting 
• Put the food out of the packaging and
set it on a plate on the oven shelf.• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf lev-
el from the bottom.
Type of foodShel
fTime in
minutesFinal de-
frosting
minsComments
Chicken, 1000
g2120-14020-30Place the chicken on an up-
turned saucer on a larger
plate. Turn half way through.
Meat, 1000g2100-14020-30Turn half way through.
Meat, 500g290-12020-30Turn half way through.
Trout, 150g225-3510-15-
Strawberries,
300g230-4010-20-
Butter, 250g230-4010-15-
Cream, 2 x
2dl280-10010-15Cream can be whipped even
if it is still slightly frozen.
Cake, 1400g26060-
11. OVEN - CARE AND CLEANING
WARNING!
Refer to the Safety chapters.
• Clean the front of the appliance with a
soft cloth with warm water and clean-
ing agent.
• To clean metal surfaces, use a usual
cleaning agent
• Clean the oven interior after each use.
Then you can remove dirt more easily
and it does not burn on.
• Clean stubborn dirt with a special
oven cleaner.
• Clean all oven accessories after each
use and let them dry. Use a soft cloth
with warm water and a cleaning agent.
• If you have nonstick accessories, do
not clean them using aggressive
agents, sharp-edged objects or a dish-
washer. It can destroy the nonstick
coating.Stainless steel or aluminium ap-
pliances
Clean the oven door with a wet
sponge only. Dry it with a soft
cloth.
Do not use steel wool, acids or
abrasive materials as they can
damage the oven surface. Clean
the oven control panel with the
same precautions.
11.1 Catalytic walls and ceiling
The walls and the ceiling with catalytic
coating are self-cleaning. They absorb
fat which collects on walls while the oven
operates.
To support this self-cleaning process,
heat the oven without any food
regularly:
• Turn the oven light on.
• Remove accessories from the oven.
• Select an oven function.
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							• Set the oven temperature to 250 °C
and let the oven operate for 1 hour.
• Clean the oven cavity with a soft and
damp sponge.
WARNING!
Do not attempt to clean the cata-
lytic surface with oven sprays,
abrasive cleaners, soap or other
cleaning agents. This will dam-
age the catalytic surface.
Discolouration of the catalytic
surface has no effect on the cata-
lytic properties.
11.2 Shelf supports
You can remove the shelf supports to
clean the side walls.
Removing the shelf supports
1.Pull the front of the shelf support
away from the side wall.
2
1
2.Pull the rear end of the shelf sup-
port away from the side wall and re-
move it.
Installing the shelf supports
Install the shelf supports in the opposite
sequence.
Valid with telescopic runners:
The retaining pins on the tele-
scopic shelf runners must point
to the front!
CAUTION!
Make sure that the longer fixing
wire is in the front. The ends of
the two wires must point to the
rear. Incorrect installation can
cause damage to the enamel.
11.3 Cleaning the top oven
glass panels
The door glass on your product
can be different in type and
shape from what you see in dia-
grams. The number of glasses
can be different.
ENGLISH29 
						

							1
2
1Removing the glass:
1.Open the door.
2.Push the door trim at both sides to
release the clips. Refer to the pic-
ture.
3.Pull the door trim to the front to re-
move it.
4.Remove the glass panels.
To install panels, do the above
steps in the opposite sequence.11.4 Main oven
11.5 Cleaning the door glass
panels
The door glass on your product
can be different in type and
shape from the example you see
in the diagram. The number of
glasses can also be different.
Removing the glass:
12
A
1.Push the door trim at one side to re-
move it. Refer to the diagram.
2.Pull up the trim.
3.Remove the glass panels.
To replace the glass panels, do
the above steps in the opposite
sequence. Before you lower the
trim, attach the A trim part to the
door. Refer to the diagram.11.6 Oven lamp
WARNING!
Be careful when you change the
oven lamp. There is a risk of elec-
trical shock.
Before you change the oven lamp:
• Deactivate the oven.
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