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 3 parsley. Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture. Sprinkle salmon fillets with the juice of a lemon and leave to marinade. Then dry and season with salt and pepper. • Time in the appliance: 35 minutes • Shelf position: 2 Mix vegetables and potatoes and place in a greased ovenproof dish, season and place the salmon on top. 2.3 Fish in Salt Ingredients: • a whole fish, approximately 1.
www.aeg.com Put four tablespoons of olive oil in a roasting tin and sear the squid on the ring. Add wine and tomato juice. • Time in the appliance: 60 minutes • Shelf position: 1 Cover the roasting tin with a lid and put it in the appliance. 3. POULTRY 3.
ENGLISH Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides. Pour in the white wine, chicken stock and soya sauce and bring to the boil. Add parsley, thyme, diced bacon, mushrooms, shallots and garlic. Bring to the boil again, cover with a lid and put in the appliance. • Time in the appliance: 55 minutes • Shelf position: 1 3.4 Stuffed Chicken Ingredients: • 1 chicken, 1.
www.aeg.com 4.2 Marinated Beef To make the marinade: • • • • • • • 1 l water 500 ml wine vinegar 2 teaspoons salt 15 peppercorns 15 juniper berries 5 bay leaves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.5 kg joint of beef Pour the marinade over the beef until it is covered and leave to marinade for 5 days.
ENGLISH over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water to the veal knuckle. The bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes. • Time in the appliance: 150 minutes • Shelf position: 2 4.
www.aeg.com Put the leg of lamb into a roaster and add water. The bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes. • Time in the appliance: 160 minutes • Shelf position: 2 4.9 Rabbit Ingredients: • • • • • • 2 saddles of hare 6 juniper berries (crushed) salt and pepper 30 g melted butter 125 ml sour cream soup vegetables (carrot, leek, celery, parsley) Method: Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter.
ENGLISH In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish.
www.aeg.com 5.4 Moussaka (for 10 persons) Ingredients: • 1 chopped onion • olive oil • 1.5 kg minced meat • 1 tin chopped tomatoes (400 g) • 50 g grated cheese • 4 teaspoons breadcrumbs • salt and pepper • cinnamon • 1 kg potatoes • 1.
ENGLISH onions and mushrooms and put into an oven dish. Mix the dumpling dough and cheese together and put them on top of the turkey mixture. Then pour over the cream. • Time in the appliance: 75 minutes • Shelf position: 1 5.
www.aeg.com 6. PIZZA/QUICHE 6.1 Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1/2 small tin tomatoes, chopped (200 g) • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the water. Mix the salt into the flour and add it with the oil to the bowl.
ENGLISH • Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese. Pour the filling over the bacon. • Time in the appliance: 45 minutes • Shelf position: 1 6.
www.aeg.com • Shelf position: 3 6.
ENGLISH • • • • 250 g plain chocolate 250 g butter 375 g sugar 2 packet vanilla sugar (approximately 16 g) • 1 pinch salt • 5 tablespoons water • 5 eggs • 375 g walnuts • 250 g flour • 1 teaspoon baking powder Method: Break chocolate up into large pieces and melt in a bain marie. Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture.
www.aeg.com Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). To finish, carefully fold the beaten egg whites and the raisins into the quark mixture. Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top. • Time in the appliance: 85 minutes • Shelf position: 1 7.
ENGLISH • Margarine for greasing • Breadcrumbs for coating baking tin Method: Place butter, sugar, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream the mixture again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Stir the fruit into the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre.
www.aeg.com • 200 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 4 eggs • 150 g flour • 150 g cornflour • 1 level teaspoon baking powder • grated peel of 2 lemons Ingredients for the glaze: • 125 ml lemon juice • 100 g icing sugar Other: • Square baking tin, 30 cm long • Margarine for greasing • Breadcrumbs for coating baking tin Method: Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together.
ENGLISH and a little lemon zest into a mixing bowl. Add the milk and the yeast and knead to a workable dough. Cover dough with a cloth and leave to rise for another 45 minutes. Then cut the dough into dumplings (about 80 g) using a spoon, press flat with your hand and fill with 1 teaspoon of plum jam. Pull up the edges of the dough and cover the jam with dough and then shape into a ball. Put the balls into a greased dish, cover and leave to rise for another 45 minutes and then put into the appliance.
www.aeg.com Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Spread the butter on the risen dough and spread the crumble mixture on it evenly. • Time in the appliance: 35 minutes • Shelf position: 3 Sieve together flour, cornflour and baking powder. 7.17 Swedish Cake Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture.
ENGLISH the pastry. Peel apples, remove cores and cut into 12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla sugar together well and put over the apples. • Time in the appliance: 55 minutes • Shelf position: 2 7.
www.aeg.com • 250 ml water • 250 ml milk Other: Before baking, dust them with flour and with a sharp knife cut 3 - 4 diagonal lines, at least 1 cm deep. • Baking tray which has been greased or lined with baking parchment Method: • Time in the appliance: 45 minutes • Shelf position: 2 • Add 200 ml of water into the water drawer. Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough.
ENGLISH a mixture of egg yolk and milk and then sprinkle with flaked almonds. • Time in the appliance: 50 minutes • Shelf position: 3 8.5 Rich Yeast Plait Ingredients for the dough: • 750 g flour • 30 g yeast • 400 ml milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre.
www.aeg.com Cut a cross in the top of the tomatoes, place in the steam dish and put into the appliance. After the end of the cooking time, remove the skin from the tomatoes. • Shelf position: 3 • Add 150 ml of water into the water drawer • Time in the appliance: 10 minutes 10. EGG CUSTARD 10.1 Egg Custard Ingredients: • 3 eggs • 100 ml milk • 50 ml cream • salt, pepper, nutmeg • parsley, chopped Method: Mix eggs, milk and cream well. Do not beat. Then season and add the chopped parsley.
ENGLISH • 1 small tin sweetcorn (150 g) Method: Put long grain rice, wild rice, salt, pepper, vegetable stock and water in a bowl half an hour before cooking. Prepare pepper, cut into small dice and add to the rice and then cook. 25 together carefully. From the mixture form approximately 6 dumplings and place in a flat steam dish.
www.aeg.com Season the Pork with salt, pepper, paprika and curry powder, brown thoroughly on all sides and place in an ovenproof dish. Place on the shelf in the appliance and start the programme. Put rice, a little salt and water in a dish. Prepare steamed cappuccino cake. Cream together butter and sugar. To this add egg yolks, vanilla seeds and coffee. Beat egg white with two pinches of salt until forming peaks.
ENGLISH Ingredients for the trout: • 4 trout • lemon juice • salt, pepper Ingredients boiled potatoes: • 800 g potatoes • salt Ingredients for broccoli with flaked almonds: • 700 g broccoli • 50 g flaked almonds • a little butter Ingredients for coconut pudding with mango: • 100 ml milk • 350 g coconut milk powder • 4 eggs • 80 g sugar • 1 tin mango Method: Wash trout, dry and sprinkle with lemon juice. Place in a bowl. Leave to marinade for 10 minutes and then season.
867335620-A-042018 www.aeg.
