EN Recipe Book Steam oven
www.aeg.com 1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. 1.1 Automatic programmes The automatic programmes give optimum settings for each type of meat or other recipes. • Recipe Automatic (menu: Recipes) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book. • • • • • • • • • • • Fish/Seafood Poultry Meat Oven Dishes Pizza/Quiche Cake/Pastry Bread/Rolls Vegetables Egg Custard Side Dishes Menu Cooking 1.
ENGLISH on the fish fillets and place small knobs of butter on the mixture. • Time in the appliance: 35 minutes • Shelf position: 2 2.3 Fish in Salt Ingredients: • a whole fish, approximately 1.5 - 2 kg • 2 unwaxed lemons • 1 head of fennel • 4 sprigs of fresh thyme • 3 kg rock salt Method: Clean fish and rub in the juice of two unwaxed lemons. Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish.
www.aeg.com Cover the roasting tin with a lid and put it in the appliance. • Shelf position: 1 • Time in the appliance: 60 minutes 3. POULTRY 3.1 Chicken Legs Ingredients: • 4 Chicken legs, 250 g each • 250 g crème fraîche • 125 ml cream • 1 teaspoon salt • 1 teaspoon paprika • 1 teaspoon curry • 1/2 teaspoon pepper • 250 g sliced tinned mushrooms • 20 g corn starch Method: Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.
ENGLISH Add parsley, thyme, diced bacon, mushrooms, shallots and garlic. • 150 ml sherry Method: Bring to the boil again, cover with a lid and put in the appliance. Clean the duck, season with salt and pepper and rub with orange peel. • Time in the appliance: 55 minutes • Shelf position: 1 Stuff the duck with cubes of orange seasoned with salt and sew it up. 3.4 Roast Duck with Orange Place the duck in the roasting tin, breast down.
www.aeg.com • Shelf position: 1 4.3 Meat Loaf Ingredients: • • • • 2 dry bread rolls 1 onion 3 tablespoons chopped parsley 750 g mince (a mixture of beef and pork) • 2 eggs • salt, pepper and paprika • 100 g rashers of bacon Method: Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley. Mix together mince, eggs, the squeezed out rolls and the onion.
ENGLISH 4.7 Veal Knuckle Method: Ingredients: Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. Take vegetables out of the roasting tin. • • • • • • • • 1 hind knuckle of veal 1.5 - 2 kg 4 slices cooked ham 2 tablespoons oil 1 teaspoon salt 1 teaspoon sweet-noble paprika 1/2 teaspoon basil 1 small tin sliced mushrooms (280 g) soup vegetables (carrot, leek, celery, parsley) • water Method: Cut 8 slits lengthwise all around the veal knuckle.
www.aeg.com 4.10 Leg of Lamb Ingredients: • • • • • • 2.7 kg leg of lamb 30 ml olive oil salt pepper 3 cloves of garlic 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary) • water Method: Wash the leg of lamb and then pat dry, rub in olive oil and make slashes in the meat. Season with salt and pepper. Peel the cloves of garlic and slice, push together with the sprigs of rosemary into the slashes in the meat.
ENGLISH • Time in the appliance: 140 minutes 9 • Shelf position: 1 5. OVEN DISHES 5.
www.aeg.com Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. • Time in the appliance: 60 minutes • Shelf position: 2 5.
ENGLISH • Time in the appliance: 60 minutes • Shelf position: 2 • Time in the appliance: 75 minutes • Shelf position: 1 5.5 Potato Gratin 5.
www.aeg.com slice of ham and place in a greased baking dish. Melt the butter and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish. • Time in the appliance: 35 minutes • Shelf position: 2 5.
ENGLISH Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size.
www.aeg.com 6.7 Goat's Cheese Flan Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. Ingredients for the pastry: Cut white cabbage into fine strips. Dice bacon and fry in the clarified butter. Add the cabbage and sauté until soft. Season with salt, pepper and nutmeg and fold in the sour cream. • 125 g flour • 60 ml olive oil • 1 pinch salt • 3 - 4 tablespoons cold water Ingredients for the topping: Continue to braise until all liquid has evaporated.
ENGLISH 15 7. CAKE/PASTRY 7.
www.aeg.com Method: Cream together butter, sugar, egg yolks, the seeds of one vanilla pod and then mix in the dissolved coffee. Beat egg whites. Sieve flour, cornflour and baking powder and add to the mixture in layers with the egg whites and fold in. Put the mixture into small dishes or cups greased with butter. • Time in the appliance: 40 minutes • Shelf position: 2 After baking: Place orange juice, sugar, cinnamon and orange liqueur in a saucepan and reduce on the ring until the sauce is syrupy.
ENGLISH • Shelf position: 1 17 7.6 Cherry Pie cream the mixture again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Ingredients: Stir the fruit into the mixture as well. • 500 g bread • 750 ml milk • 1 pinch salt • 80 g sugar • 4 eggs • 2 jars of sour cherries • 50 g butter Other: Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre. Decorate the edge and the centre of the cake with the whole blanched almonds.
www.aeg.com 7.9 Grandmas RoastApple Cake Ingredients: • 250 g butter • 250 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 100 g marzipan • 5 eggs • 500 g flour • 1 packet baking powder (approximately 15 g) • 1 sachet gingerbread spices (approximately 20 g) • 50 g cocoa powder • 150 ml red wine • 1.2 kg apples Method: Put butter, sugar, vanilla sugar and salt into a mixing bowl and beat until fluffy. Add marzipan cut into small pieces and beat until smooth.
ENGLISH • 1 jar of sour cherries (375 g) • 225 g chocolate chips Other: • Paper cases, approximately 7 cm diameter Method: Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon. Add eggs and cream together again. Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the appliance.
www.aeg.com • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 75 g sugar • 100 g butter • 5 egg yolks • 1/2 teaspoon salt • 1 packet vanilla sugar (approximately 8 g) • 125 ml milk After baking: • 375 ml water • 200 g sugar • 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour.
ENGLISH Spread the butter on the risen dough and spread the crumble mixture on it evenly. • Time in the appliance: 35 minutes • Shelf position: 3 7.
www.aeg.com 8. BREAD/ROLLS 8.1 Rolls, sweet Method: Ingredients: Place wheat flour, rye flour, salt and dried yeast in a large bowl. • 420 g flour • 60 g butter • 50 g sugar • a pinch of vanilla sugar • grated lemon peel • a pinch of salt • 200 ml lukewarm milk • 30 g yeast • 2 egg yolks • 100 g raisins Method: Sieve the flour into a mixing bowl, press a hollow into the centre. Reduce the yeast and insert it into the hollow with milk and some sugar. Mix in some of the flour from the edge.
ENGLISH 8.4 Yeast Plait Ingredients for the dough: • 650 g flour • 20 g yeast • 200 ml milk • 40 g sugar • 5 g salt • 5 egg yolks • 200 g softened butter Ingredients for the filling: • 250 g chopped walnuts • 20 g breadcrumbs • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 1 egg yolk • a little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre.
www.aeg.com Method: Wash and cut the vegetables into pieces. Peel onions and cut into strips. Put the vegetables in the glass dish. Put the dish in the appliance. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste. • Time in the appliance: 25 minutes • Shelf position: 3 9.
ENGLISH • 370 g coconut milk • 6 eggs • 120 g sugar • 1 tin mangos, drained and pureed Other: • 6 mini pudding basins Method: 25 Fill the mini pudding basins with the mixture. After cooking, turn out and decorate with the mangos. • Time in the appliance: 40 minutes • Shelf position: 2 Mix milk coconut milk. Lightly beat eggs and sugar and add to the coconut milk. 11. SIDE DISHES 11.
www.aeg.com 12.1 Steam Menu 1 Loin of pork with rice and vegetables. Steamed cappuccino cake for dessert.
ENGLISH cauliflower mixture in 6 small well buttered flan dishes. Prepare Rice. Put long grain rice, wild rice, salt, pepper, vegetable stock and water in a bowl half an hour before cooking. Meanwhile cut the red pepper into small dice and add to the rice. Prepare the vanilla flan with strawberries. Mix egg yolks and eggs with the sugar. Add seeds from the vanilla pod. Pour in milk and cream and mix well. Fill cups or glasses with the mixture up to 2/3 full.
www.aeg.com 13.2 Chicken Breast Ingredients: • 4 small chicken breasts, 150 g each • 1 teaspoon lime juice • 1 tablespoon extra virgin olive oil • 1 tablespoon soy sauce • 1/2 teaspoon salt • 1/2 teaspoon curry powder • 1 red chilli, cut in slices • 1/2 bunch fresh coriander, cut coarse • 6 Kaffir lime leaves, squeezed • 2 stalks lemon grass, cut lengthwise Method: Put all ingredients in a flat way in the vacuum bag, vacuum seal and cook. After cooking, take out the chicken breast and cut it.
ENGLISH • 600 g turbot (alternatively use other plat fish) • 200 g fennel, grated very fine • 1 teaspoon lemon peel • 2 tablespoons extra virgin olive oil • 1 tablespoon soy sauce • salt, pepper Ingredients for the sauce: • 40 g Pernod (or another type of anise liqueur) • 180 g cream • salt, pepper Method: Put fish with all other ingredients flatly in the vacuum bag, vacuum seal and cook.
www.aeg.com homogenous. Remove the vanilla pod and the fruit peel from the mixture. Put the mixture in one or more vacuum bags. Vacuum seal and cook. After cooking put the bag in an ice bath and then serve warm or cold. For a better result leave the cream for one night in the fridge. If any lumps appear pour the cream in a bowl and whip. • Time in the appliance: 20 minutes • Shelf position: 3 • The dish can be served with fresh or cooked fruits, chocolate cake, apple pie or ice cream.
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