AEG CD740SV- Manuals

food that needs to soak in the water e.g. rice, polenta, pasta. 4. CONTROL PANEL 4.1 Electronic programmer 2 1 3 4 5 8 9 10 11 7 6 Use the sensor fields to operate the appliance. Sensorfield Function Comment 1 - Display Shows the current settings of the appliance. 2 ON / OFF To activate and deactiva...

Sensorfield Function Comment 9 Back key To go back one level in the menu. To show themain menu, touch the field for 3 seconds. 10 Time and addi-tional functions To set different functions. When a heating func-tion operates, touch the sensor field to set thetimer or the functions: Function Lock, Favo...

Symbol Function Weight Automatic The display shows that the automaticweight system is active or that weightcan be changed. Heat + Hold The function is active. 5. BEFORE FIRST USE WARNING! Refer to Safety chapters. 5.1 Initial Cleaning Remove all accessories and removable shelf supports from the appl...

4. After 1 minute check the hardness of the water according to the table below. The colours of the reaction zones continue to change after 1 minute. Do not consider this in the measurement. 5. Set the hardness of the water in the menu: Basic Settings. Test strip Hardness of thewater 1 Test strip Har...

Sym-bol Menu item Application VarioGuide Contains recommended oven settings for a widechoice of dishes. Select a dish and start the cook-ing process. The temperature and time are onlyguidelines for a better result and can be adjusted.They depend on the recipes and the quality andquantity of the used...

Sym-bol Submenu Description Factory Settings Resets all settings to factory settings. 6.3 Submenu for: SousVide Cooking This technique has its start in the Sous- vide technology, which in French means "under vacuum". The name refers to a method of cooking in vacuum sealed plastic pouches at ...

6.5 Heating Functions Heating function Application True Fan Cooking To bake on up to two shelf positions at the sametime and to dry food. Set the temperature 20 - 40°C lower than for the function: ConventionalCooking. Pizza Setting To bake food on one shelf position for a more in-tensive browning an...

Submenu for: Humidity Cooking Heating function Application Humidity Low The function is suitable for meat, poultry, ovendishes and casseroles. Thanks to the combinationof steam and heat, meat gets a tender and juicytexture along with a crusty surface. Humidity Medium The function is suitable for coo...

Heating function Application Bread Baking Use this function to prepare bread and bread rollswith a very good professional-like result in termsof crispiness, colour and crust gloss. Steam Regenerating Food reheating with steam prevents surface dry-ing. Heat is distributed in a gentle and even way,whi...

Food Category: Meat Dish Beef Prime Boiled Beef Braised meat Meat Loaf Roast Beef Rare Rare Medium Medium Well Done Well Done Scandinavian Beef Rare Medium Well Done 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 Po...

Dish Bread Bread Crown White Bread Yeast Plait Brown Bread Rye Bread Wholegrain Bread Unleavened Bread Bread/Rolls, frozen Food Category: Vegetables Dish Broccoli, Florets - Broccoli, whole - Cauliflower, Florets - Cauliflower, whole - Carrots - Courgette Slices - Asparagus, green - Asparagus, white...

Dish Yeast Dumplings,salty - Yeast Dumplings,sweet - Rice - Tagliatelle, fresh - Polenta - When it is necessary to change the weight or the core temperature of thedish, use or to set the new values. 6.8 Submenu for: SousVide VarioGuide Food category Dish Fish/Seafood Sea bream fillet Sea Bass fillet...

2. Select the menu: Heating Functions. 3. Press to confirm. 4. Select a heating function. 5. Press to confirm. 6. Set the temperature. 7. Press to confirm. In case the default settings are not changed, the appliance starts automatically. 6.10 Water drawer XAM A B C F E D A. Lid B. Wave-breaker C. Dr...

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 Food sensor The food sensor measures temperature inside the food. When the food is at the set temperature, the appliance deactivates.There are two temperatures to be set:• the oven temperature (minimum 120 °C), • the food core temperatu...

shelf on the guide bars above and make sure that the feet point down. Small indentation at the top increase safety. The indentations are also anti-tip devices. The high rim around the shelf prevents cookware from slipping of the shelf. 10. ADDITIONAL FUNCTIONS 10.1 Favourites You can save your favou...

To deactivate the function, press . Thedisplay shows a message. Press againand then to confirm. When you deactivate the appliance, the function also deactivates. 10.4 Set + Go The function lets you set a heating function (or a programme) and use it later with one press of any symbol. 1. Activate the...

11.1 Inner side of the door In some models, on the inner side of the door you can find: • the numbers of the shelf positions. • information about the heating functions, recommended shelf positions and temperatures for typical dishes. 11.2 Advice for special heating functions of the oven Keep Warm Us...

• Put the food in one layer of the vacuum bags to get an even cooking result. • For faster and more even cooking of the food, set the vacuum degree to the highest possible. • To guarantee a safe closing of the vacuum bag, make sure that the area subject to the seal is clean. General hints and tips f...

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 2 Lamb medi-um 3 cm 600 - 650 65 105 - 115 2 Boar 3 cm 600 - 650 90 60 - 70 2 Rabbit bone-less 1.5 cm 600 - 650 70 50 - 60 2 Poultry Food Thickness offood...

Food Thickness offood Amount offood for 4 per-sons (g) Temperature(°C) Time(min) Shelfposi-tion Octopus 1000 85 100 - 110 2 Trout fillet 1) 2 fillets 1.5 cm 650 65 55 - 65 2 Salmon fillet 1) 3 cm 800 65 100 - 110 2 1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 lit...

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

Food Temperature (°C) Time (min) Shelf position Dried beans,soaked (water /beans ratio 2:1) 99 55 - 65 1 Snow peas (kai-ser peppers) 99 20 - 30 1 Cabbage whiteor red, stripes 99 40 - 45 1 Pumpkin, cubes 99 15 - 25 1 Sauerkraut 99 60 - 90 1 Sweet potatoes 99 20 - 30 1 Tomatoes 99 15 - 25 1 Sweet corn...

Food Temperature (°C) Time (min) Shelf position Fragrant rice (wa-ter / rice ratio 1:1) 99 30 - 35 1 Lentils, red (wa-ter / lentils ratio1:1) 99 20 - 30 1 Lentils, brownand green (wa-ter / lentils ratio3:1) 99 55 - 60 1 Rice pudding(milk / rice ratio2.5:1) 99 40 - 55 1 Semolina pud-ding (milk / sem-...

Meat Food Temperature (°C) Time (min) Shelf position Cooked ham 1000 g 99 55 - 65 1 Chicken breast, poach-ed 90 25 - 35 1 Chicken, poached,1000 - 1200 g 99 60 - 70 1 Veal / pork loin with-out leg, 800 - 1000 g 90 80 - 90 1 Kasseler (smoked loinof pork), poached 90 70 - 90 1 Tafelspitz (primeboiled b...

11.10 Humidity Cooking - Humidity High Food Temperature (°C) Time (min) Shelf position Custard / flan inindividualdishes 1) 90 35 - 40 1 Baked eggs 1) 90 - 110 15 - 30 1 Terrine 1) 90 40 - 50 1 Thin fish fillet 85 15 - 20 1 Thick fish fillet 90 25 - 35 1 Small fish up to350 g 90 20 - 30 1 Whole fish...

11.12 Humidity Cooking - Humidity Low Food Temperature (°C) Time (min) Shelf position Roast pork, 1000g 160 - 180 90 - 100 1 Roast beef, 1000g 180 - 200 60 - 90 1 Roast veal, 1000g 180 80 - 90 1 Meat loaf, un-cooked, 500 g 180 30 - 40 1 Smoked loin ofpork, 600 - 1000 g(soak for 2 hours) 160 - 180 60...

• 250 g natural yogurt Method:Mix the yogurt with the milk and fill it in yogurt jars. In case raw milk is used, heat up the milk to the boiling point and let it cool down to 40 °C. Mix the yogurt afterwards with the milk and fill it in yogurt jars. Food Temperature (°C) Time (h) Shelf position Yogu...

Baking results Possible cause Remedy The cake browns unevenly. The mixture is unevenly dis-tributed. Spread the mixture evenlyon the baking tray. The cake is not ready in thebaking time given. The oven temperature is toolow. The next time you bake, seta slightly higher oven tem-perature. 11.17 Bakin...

Food Function Tempera-ture (°C) Time (min) Shelf posi-tion Christmas stollen 1) ConventionalCooking 160 - 180 50 - 70 1 Bread (rye bread) 1) ConventionalCooking 1 first 230 20 then 160 - 180 30 - 60 Cream puffs / eclairs 1) ConventionalCooking 190 - 210 20 - 35 2 Swiss Roll 1) ConventionalCooking 18...

Food Function Tempera-ture (°C) Time (min) Shelf posi-tion Biscuits made withsponge mixture True Fan Cook-ing 150 - 160 15 - 20 2 Pastries made with eggwhite, meringues True Fan Cook-ing 80 - 100 120 - 150 2 Macaroons True Fan Cook-ing 100 - 120 30 - 50 2 Biscuits made with yeastdough True Fan Cook-...

Food Temperature (°C) Time (min) Shelf posi-tion Biscuits made withsponge mixture 160 - 170 25 - 40 1 / 4 Pastries made withegg white, meringues 80 - 100 130 - 170 1 / 4 Macaroons 100 - 120 40 - 80 1 / 4 Biscuits made withyeast dough 160 - 170 30 - 60 1 / 4 11.21 Slow Cooking Use this function to pr...

Food Temperature (°C) Time (min) Shelf position Tarts 180 - 200 40 - 55 1 Spinach flan 160 - 180 45 - 60 1 Quiche Lorraine (Sa-voury flan) 170 - 190 45 - 55 1 Swiss Flan 170 - 190 45 - 55 1 Cheesecake 140 - 160 60 - 90 1 Apple cake, covered 150 - 170 50 - 60 1 Vegetable pie 160 - 180 50 - 60 1 Unlea...

Food Function Quantity Tempera-ture (°C) Time (min) Shelf posi-tion Roast beefor fillet:rare 1) Turbo Grilling per cm ofthickness 190 - 200 5 - 6 per cm ofthickness 1 Roast beefor fillet: me-dium Turbo Grilling per cm ofthickness 180 - 190 6 - 8 per cm ofthickness 1 Roast beefor fillet: welldone Tur...

Game Food Function Quantity Tempera-ture (°C) Time (min) Shelf posi-tion Saddle ofhare, leg ofhare 1) TurboGrilling up to 1 kg 180 - 200 35 - 55 1 Saddle of ven-ison Conven-tionalCooking 1.5 - 2 kg 180 - 200 60 - 90 1 Haunch ofvenison Conven-tionalCooking 1.5 - 2 kg 180 - 200 60 - 90 1 1) Preheat th...

Grilling Food Temperature(°C) Grilling time (min) Shelf position 1st side 2nd side Roast beef, me-dium 210 - 230 30 - 40 30 - 40 1 Filet of beef,medium 230 20 - 30 20 - 30 1 Back of pork 210 - 230 30 - 40 30 - 40 1 Back of veal 210 - 230 30 - 40 30 - 40 1 Back of lamb 210 - 230 25 - 35 20 - 35 1 Who...

Food Temperature (°C) Time (min) Shelf position Hash Browns 210 - 230 20 - 30 2 Lasagne / Cannelloni,fresh 170 - 190 35 - 45 2 Lasagne / Cannelloni,frozen 160 - 180 40 - 60 2 Oven baked cheese 170 - 190 20 - 30 2 Chicken Wings 180 - 200 40 - 50 2 Frozen ready meals Food Function Tempera-ture (°C) Ti...

Soft fruit Food Temperature (°C) Cooking time untilsimmering (min) Continue to cook at100 °C (min) Strawberries / Blue-berries / Raspber-ries / Ripe gooseber-ries 160 - 170 35 - 45 - Stone fruit Food Temperature (°C) Cooking time untilsimmering (min) Continue to cook at100 °C (min) Pears / Quinces /...

Food Temperature (°C) Time (min) Shelf position White Bread 190 - 210 40 - 60 1 Baguette 200 - 220 35 - 45 1 Brioche 180 - 200 40 - 60 1 Ciabatta 200 - 220 35 - 45 1 Rye Bread 190 - 210 50 - 70 1 Dark Bread 190 - 210 50 - 70 1 All Grain bread 190 - 210 40 - 60 1 Bread rolls 200 - 220 25 - 35 2 11.30...

Casseroles - Sweet Food core temperature (°C) Less Medium More White bread casserole with / with-out fruits,Rice porridge casserole with /without fruits,Sweet noodle casserole 80 85 90 11.31 Information for test institutes Tests for the function: Full Steam. Tests according to IEC 60350-1. Food Cont...

• If you have nonstick accessories, do not clean them using aggressive agents, sharp-edged objects or a dishwasher. It can cause damage to the nonstick coating. • Dry the oven when the cavity is wet after usage. 12.2 Recommended cleaning products Do not use abrasive sponges or aggressive detergents....

The final part of the procedure starts. The duration of this stage is around 25 minutes. 3. Wipe the internal surface of the appliance with a non-abrasive sponge. You can use warm water to clean the cavity. 4. Remove the remaining water from the water drawer. After cleaning keep the appliance door o...

3. Close the oven door to the first opening position (approximately 70° angle). 4. Hold the door with one hand on each side and pull it away from the appliance at an upwards angle. 5. Put the door with the outer side down on a soft cloth on a stable surface. This is to prevent scratches. 6. Hold the...

Problem Possible cause Remedy There is no good perform-ance of the cleaning proce-dure. You did not remove the sidegrids before the start of thecleaning procedure. Theycan transfer heat to the wallsand decrease the perform-ance. Remove the side grids fromthe appliance and repeat thefunction. There i...

Heat source Electricity Volume 43 l Type of oven Built-In Oven Mass CD740SV 36.6 kg KSE792220M 36.6 kg EN 60350-1 - Household electric cooking appliances - Part 1: Ranges, ovens, steam ovens and grills - Methods for measuring performance. 14.2 Energy saving The appliance contains features which help...