AEG BS836480KM- Manuals

3. PRODUCT DESCRIPTION 3.1 General overview 2 1 10 9 3 5 4 3 2 1 5 4 6 7 8 1 Control panel 2 Electronic programmer 3 Water drawer 4 Socket for the core temperature sensor 5 Heating element 6 Lamp 7 Fan 8 Descaling pipe outlet 9 Shelf support, removable 10 Shelf positions 3.2 Accessories Wire shelf F...

Food Sensor To measure the temperature inside the food. Telescopic runners For shelves and trays. Steam set One unperforated and one perforated 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 dur...

Sensorfield Function Comment 3 Heating Functionsor VarioGuide Touch the sensor field once to choose a heatingfunction or the menu: VarioGuide. Touch the sen-sor field again to switch between the menus:Heating Functions, VarioGuide. To activate or de-activate the light, touch the field for 3 seconds....

Other indicators of the display: Symbol Function Minute Minder The function operates. Time of day The display shows the current time. Duration The display shows the necessary timefor cooking. End Time The display shows when the cookingtime is complete. Temperature The display shows the temperature. ...

The table below explains the water hardness range with the corresponding Calcium deposit (mmol/l) and the quality of the water. Water hardness Calcium deposit(mmol/l) Calcium deposit(mg/l) Water classi-fication Class dH 1 0 - 7 0 - 1.3 0 - 50 Soft 2 7 - 14 1.3 - 2.5 50 - 100 Moderatelyhard 3 14 - 21...

6.2 The menus in overview Main menu Sym-bol Menu item Application Heating Functions Contains a list of heating functions. SousVide Cooking Contains a heating function and a list of automat-ic programmes. Recipes Contains a list of automatic programmes. Favourites Contains a list of favourite cooking...

Sym-bol Submenu Description Set Language Sets the language for the display. Buzzer Volume Adjusts the volume of press-tones and signals bydegrees. Key Tones Activates and deactivates the tone of the touchfields. It is not possible to deactivate the tone ofthe ON / OFF touch field. Alarm/Error Tones ...

6.4 Submenu for: Cleaning Symbol Menu item Description Steam Cleaning Procedure for cleaning the appliance whenit is slightly soiled and not burned severaltimes. Descaling Procedure for cleaning the steam genera-tion circuit from residual limestone. Rinsing Procedure for rinsing and cleaning thestea...

Heating function Application Defrost This function can be used for defrosting frozenfoods, such as vegetables and fruits. The defrost-ing time depends on the amount and size of thefrozen food. Moist Fan Baking To prepare baked goods in tin on one shelf posi-tion. To save energy during cooking. This ...

6.6 Specials Heating function Application 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 Us...

6.7 Submenu for: VarioGuide Food Category: Fish/Seafood Dish Fish Fish, baked Fish Fingers Fish fillet, thin Fish fillet, thick Fish fillet, frozen Whole small Fish Whole Fish,steamed Whole small Fish,grilled Whole Fish, grilled Whole Fish, grilled Trout Salmon Salmon fillet Whole Salmon Prawns Praw...

Dish Pork Chipolatas Spare Ribs Pork Knuckle, pre-cooked Pork Joint Loin of Pork Loin of Pork Loin of Pork,smoked Loin of Pork, poach-ed Pork Neck Pork Shoulder Roast Pork Cooked Ham Veal Veal Knuckle Loin of Veal Roast Veal Lamb Leg of Lamb Roast Lamb Saddle of Lamb Lamb Joint, medi-um Lamb Joint, ...

Dish Quiche Lorraine - Savory Flan - Food Category: Cake/Pastry Dish Ring Cake - Apple Cake, cov-ered - Sponge Cake - Apple Pie - Cheese Cake, Tin - Brioche - Madeira Cake - Tarte - Swiss Tarte, sweet - Almond Cake - Muffins - Pastry - Pastry Stripes - Cream Puffs - Puff Pastry - Eclairs - Macaroons...

Dish Broccoli, whole - Cauliflower, Florets - Cauliflower, whole - Carrots - Courgette Slices - Asparagus, green - Asparagus, white - Pepper Stripes - Spinach, fresh - Leek Rings - Green Beans - Mushroom Slices - Peeling Tomatoes - Brussels Sprouts - Celery, cubed - Peas - Eggplant - Fennel - Artich...

6.8 Submenu for: SousVide VarioGuide Food category Dish Fish/Seafood Sea bream fillet Sea Bass fillet Cod Fish Trout fillet Salmon fillet Scallops Mussels with shell Prawns without shell Octopus Poultry Chicken Breast,boneless Duck Breast, bone-less Turkey Breast,boneless Meat Beef• Beef fillet, med...

6.10 Water drawer XAM A B C F E D A. Lid B. Wave-breaker C. Drawer body D. Water-filling hole E. Scale F. Front button You can remove the water drawer from the appliance. Push it gently on the front button. After you push the water drawer, it will self-extract from the appliance. MAX You can fill th...

Cooking with this function causes residual water on the vacuum bags and in the cavity. After the cooking process open the door carefully to avoid the water dropping on the furniture. Use a plate and a towel to take out the vacuum bags. Dry out the door, the water drop collector in the bottom and the...

7.2 Setting the clock functions Before you use the functions: Duration, End Time, you must set a heating function and temperature first. The appliance deactivates automatically. You can use the functions: Duration and End Time at the same time if you want to automatically activate and deactivate the...

9. USING THE ACCESSORIES WARNING! Refer to Safety chapters. 9.1 Core temperature sensor There are two temperatures to be set: the oven temperature and the core temperature.The core temperature sensor measures the core temperature of the meat. When the meat is at the set temperature, the appliance de...

You can use the trivet to roast larger pieces of meat or poultry on one shelf position. 1. Put the trivet into the deep pan so that the supports of the wire shelf point up. 2. Put the deep pan into the oven on the necessary shelf position. You can use the trivet to grill flat dishes in large quantit...

11. HINTS AND TIPS WARNING! Refer to Safety chapters. The temperature and baking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used. 11.1 Inner side of the door In some models, on the inner side of the door you can find: • the num...

• For recipes with raw eggs, prevent egg whites or yolks from contact with the external part of the egg shells. Hints and tips regarding food vacuum packing: • Necessary equipment for Sous-vide cooking function are a vacuum sealer and vacuum bags. • Recommended vacuum sealer type: chamber vacuum sea...

Food Thickness offood Amount offood for 4persons (g) Temperature(°C) Time (min) Shelf posi-tion Veal fillet welldone 4 cm 800 65 90 - 100 3 Lamb / Game Food Thickness offood Amount offood for 4persons (g) Temperature(°C) Time (min) Shelf posi-tion Lamb rare 3 cm 600 - 650 60 180 - 190 3 Lamb medi-um...

Food Thickness offood Amount offood for 4 per-sons (g) Temperature(°C) Time(min) Shelfposi-tion Cod fish 2 fillets 2 cm 650 65 70 - 75 3 Scallops big size 650 60 100 - 110 3 Mussels withshell 1000 95 20 - 25 3 Prawns withoutshell big size 500 75 26 - 30 3 Octopus 1000 85 100 - 110 3 Trout fillet 1) ...

Food Thickness of food Amount offood for 4persons (g) Temperature(°C) Time(min) Shelfposi-tion 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 Artichokehearts cut in quarter 400 - 600 95 45 - 55 3 11.7 Sou...

Food Temperature (°C) Time (min) Shelf position Savoy cabbage 99 20 - 25 2 Courgette, slices 99 15 - 25 2 Beans, blanched 99 20 - 25 2 Vegetables,blanched 99 15 2 Dried beans,soaked (water /beans ratio 2:1) 99 55 - 65 2 Snow peas (kai-ser peppers) 99 20 - 30 2 Cabbage whiteor red, stripes 99 40 - 45...

Food Temperature (°C) Time (min) Shelf position Bulgur (water /bulgur ratio 1:1) 99 25 - 35 2 Couscous (water /couscous ratio1:1) 99 15 - 20 2 Spaetzle (germantype of pasta) 99 25 - 30 2 Fragrant rice (wa-ter / rice ratio 1:1) 99 30 - 35 2 Lentils, red (wa-ter / lentils ratio1:1) 99 20 - 30 2 Lentil...

Food Temperature (°C) Time (min) Shelf position Salmon fillets 85 20 - 30 2 Salmon trout, ap-prox. 1000 g 85 40 - 45 2 Mussels 99 20 - 30 2 Flat fish fillet 80 15 2 Meat Food Temperature (°C) Time (min) Shelf position Cooked ham 1000 g 99 55 - 65 2 Chicken breast, poach-ed 90 25 - 35 2 Chicken, poac...

to the first position for approximately 15 minutes. • Start the function: Full Steam. Cook it all together until ready. Food Turbo Grilling (first step: cookmeat) Full Steam (second step: add vege-tables) Tempera-ture (°C) Time (min) Shelf posi- tion Tempera-ture (°C) Time (min) Shelf posi- tion Roa...

11.11 Humidity Cooking - Humidity Medium Food Temperature (°C) Time (min) Shelf position Various types ofbread 500 -1000g 180 - 190 45 - 60 2 Bread rolls 180 - 200 25 - 35 2 Sweet bread 160 - 170 30 - 45 2 Sweet yeastdough bakeries 170 - 180 20 - 35 2 Sweet ovendishes 160 - 180 45 - 60 2 Stewed / br...

11.16 Tips on baking Baking results Possible cause Remedy The bottom of the cake isnot browned sufficiently. The shelf position is incor-rect. Put the cake on a lowershelf. The cake sinks and becomessoggy, lumpy or streaky. The oven temperature is toohigh. The next time you bake, seta slightly lower...

Food Function Temperature(°C) Time (min) Shelf position Flan base - shortpastry True Fan Cook-ing 150 - 160 1) 20 - 30 2 Flan base -sponge mixture True Fan Cook-ing 150 - 170 20 - 25 2 Apple pie / Ap-ple pie (2 tinsØ20 cm, diago-nally off set) True Fan Cook-ing 160 60 - 90 2 Apple pie / Ap-ple pie (...

Food Function Temperature(°C) Time (min) Shelf position Fruit flans (madewith yeastdough / spongemixture) 2) True Fan Cook-ing 150 - 170 30 - 55 3 Fruit flans (madewith yeastdough / spongemixture) 2) ConventionalCooking 170 35 - 55 3 Fruit flans madewith short pastry True Fan Cook-ing 160 - 170 40 -...

Food Function Temperature(°C) Time (min) Shelf position Puff pastries True Fan Cook-ing 170 - 180 1) 20 - 30 3 Rolls True Fan Cook-ing 160 1) 10 - 25 3 Rolls ConventionalCooking 190 - 210 1) 10 - 25 3 Small cakes /Small cakes (20per tray) True Fan Cook-ing 150 1) 20 - 35 3 Small cakes /Small cakes (...

Food Temperature(°C) Time (min) Shelf position 2 positions 3 positions Biscuits madewith egg white,meringues 80 - 100 130 - 170 1 / 4 - Macaroons 100 - 120 40 - 80 1 / 4 - Biscuits madewith yeastdough 160 - 170 30 - 60 1 / 4 - Puff pastries 170 - 180 1) 30 - 50 1 / 4 - Rolls 180 20 - 30 1 / 4 - Smal...

Food Quantity Function Temperature(°C) Time (min) Shelf posi-tion Turkey 4 - 6 kg Turbo Grill-ing 140 - 160 150 - 240 1 Fish (steamed) Food Quantity(kg) Function Temperature(°C) Time (min) Shelf posi-tion Whole fish 1 - 1.5 Turbo Grill-ing 180 - 200 30 - 50 1 11.24 Grilling • Always grill with the m...

11.25 Frozen Foods Food Temperature (°C) Time (min) Shelf position Pizza, frozen 200 - 220 15 - 25 2 Pizza American, fro-zen 190 - 210 20 - 25 2 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 ...

core temperature (see the table for the core temperature sensor).In the first 10 minutes you can set an oven temperature between 80 °C and 150 °C. The default is 90 °C. After the temperature is set, the oven continues to cook at 80 °C. Do not use this function for poultry. Always cook without a lid ...

Vegetables Food Temperature (°C) Cooking time untilsimmering (min) Continue to cook at100 °C (min) Carrots 1) 160 - 170 50 - 60 5 - 10 Cucumbers 160 - 170 50 - 60 - Mixed pickles 160 - 170 50 - 60 5 - 10 Kohlrabi / Peas / As-paragus 160 - 170 50 - 60 15 - 20 1) Leave standing in the oven after it is...

Food Temperature (°C) Time (min) Shelf position 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 11.30...

Game Food Food core temperature (°C) Saddle of hare 70 - 75 Leg of hare 70 - 75 Whole hare 70 - 75 Saddle of venison 70 - 75 Leg of venison 70 - 75 Fish Food Food core temperature (°C) Salmon 65 - 70 Trouts 65 - 70 11.31 Information for test institutes Tests for the function: Full Steam. Tests accor...

12. CARE AND CLEANING WARNING! Refer to Safety chapters. 12.1 Notes on cleaning • Clean the front of the appliance with a soft cloth with warm water and a cleaning agent. • To clean metal surfaces, use a dedicated cleaning agent. • To clean the bottom side in case of limestone residual, use some dro...

4. Attach the metal ring to the glass cover. 5. Install the glass cover. The side lamp 1. Remove the left shelf support to get access to the lamp. 2. Use a Torx 20 screwdriver to remove the cover. 3. Remove and clean the metal frame and the seal. 4. Replace the lamp with a suitable 300 °C heat-resis...

Problem Possible cause Remedy The cleaning function is in-terrupted before it finishes. There was a power cut. Repeat the procedure. The cleaning function is in-terrupted before it finishes. The function was stopped bythe user. Repeat the procedure. There is too much water onthe bottom of the cavity...

14. ENERGY EFFICIENCY 14.1 Product Fiche and information according to EU 65-66/2014 Supplier's name AEG Model identification BS836480KM Energy Efficiency Index 81.2 Energy efficiency class A+ Energy consumption with a standard load, conven-tional mode 1.09 kWh/cycle Energy consumption with a standar...

the display during a cooking cycle and cooking times may be different from the cooking times in other programmes.When you use Moist Fan Baking, the lamp automatically deactivates after 30 seconds. You may activate the lamp again but this action will reduce the expected energy savings. 15. ENVIRONMEN...