User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. BEFORE FIRST USE
- 5. DAILY USE
- 6. CLOCK FUNCTIONS
- 7. USING THE ACCESSORIES
- 8. ADDITIONAL FUNCTIONS
- 9. HINTS AND TIPS
- 9.1 Inner side of the door
- 9.2 Baking
- 9.3 Tips on baking
- 9.4 Baking on one level:
- 9.5 Bakes and gratins
- 9.6 Moist Fan Baking
- 9.7 Multilevel Baking
- 9.8 True Fan + Bottom
- 9.9 Roasting
- 9.10 Roasting tables
- 9.11 Grilling
- 9.12 Bottom + Grill + Fan
- 9.13 Defrost
- 9.14 Preserving - Bottom Heat
- 9.15 Drying - True Fan Cooking
- 9.16 Food Sensor table
- 9.17 Information for test institutes
- 10. CARE AND CLEANING
- 11. TROUBLESHOOTING
- 12. ENERGY EFFICIENCY
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Poultry Food core temperature (°C)
Less Medium More
Chicken (whole / half / breast) 80 83 86
Duck (whole / half),
Turkey (whole / breast)
75 80 85
Duck (breast) 60 65 70
Fish (salmon, trout, zander) Food core temperature (°C)
Less Medium More
Fish (whole / large / steamed),
Fish (whole / large / roasted)
60 64 68
Casseroles - Precooked vegeta-
bles
Food core temperature (°C)
Less Medium More
Zucchini Casserole,
Broccoli Casserole,
Fennel Casserole
85 88 91
Casseroles - Savoury Food core temperature (°C)
Less Medium More
Cannelloni,
Lasagne,
Pasta bake
85 88 91
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
9.17 Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
ENGLISH 29