EN Recipe Book Oven
www.aeg.com 1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. 1.1 Automatic programmes Dishes with the function: Weight Automatic Chicken, whole The automatic programmes give optimum settings for each type of meat or other recipes. Turkey, whole • Meat programmes with the function: Weight Automatic (menu: Assisted Cooking) — This function automatically calculates the roasting time. To use it you need to input food weight.
ENGLISH Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. and lay the pork shoulder on top. Put into the appliance. • Shelf position: 1 • Time in the appliance: 130 minutes • Shelf position: 1 2.3 Pork Knuckle 2.5 Roast Veal Ingredients: Settings: • • • • • • • 1 hind knuckle of pork 0.8 - 1.
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ENGLISH Soften the plums in white wine for two hours. Rinse the meat briefly with water, then dry. Cut notches into the underside of the meat and stick a plum into each notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without the plums facing uppermost. Peel the onions and apple, cut into eighths and 5 place around the roast.
www.aeg.com Automatic core temperature sensor. Core temperature 70 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 3.6 Roast Game Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid. • Shelf position: 1 3.
ENGLISH 3.10 Roast Lamb Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 30 mm. Cover with a lid. • Shelf position: 1 3.11 Lamb Joint, medium Settings: Automatic core temperature sensor. Core temperature 70 °C. Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. • • • • • • 2.
www.aeg.com Method: Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder. • Shelf position: 1 4.5 Boned Poultry Settings: Automatic core temperature sensor, core temperature 75 °C. Method: Season turkey breast (boned) to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 4.
ENGLISH • 50 g breadcrumbs • 3 - 4 tablespoons milk • 1 onion, chopped • 1 bunch of parsley, chopped • 20 g butter • 1 egg • salt and pepper Method: Clean chicken and dry. Mix oil, salt and paprika and rub into the chicken. 9 butter into a pan and sweat. Finely chop heart, liver and stomach and add an egg. Then mix everything together and season with salt and pepper. Place chicken breast down in a roasting tin, put into the appliance. Turn after 30 minutes. A signal sounds.
www.aeg.com • Time in the appliance: 30 minutes • Shelf position: 1 5.4 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. Place half of the rock salt in a baking dish and place the fish on top.
ENGLISH • freshly chopped thyme • 2 tablespoons butter Method: Wash potatoes, peel and cut into fine strips. Peel onions and cut into strips. Grease an ovenproof baking dish with butter. Place a third of the potatoes and onions in the dish. On top place half of the anchovy fillets and cover with another third of the onions and potatoes. Distribute the rest of the anchovy fillets on top. On top place the rest of the 11 onions and potatoes, with the top layer being potatoes.
www.aeg.com • Shelf position: 1 6.3 Biscuit Ingredients: • • • • 4 eggs 2 tablespoons hot water 50 g sugar 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 100 g sugar • 100 g flour • 100 g cornflour • 2 level teaspoons baking powder Other: • 28 cm round springform baking tin, black, bottom lined with baking parchment 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.
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 onto each rectangle and then roll up the pieces of dough. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds. • Time in the appliance: 55 minutes • Shelf position: 2 6.
ENGLISH 15 Line a deep baking tray with baking parchment, put the mixture on top and smooth. • 300 ml cream • 70 g sugar Method: • Time in the appliance: 50 minutes • Shelf position: 2 After baking: Place pastry on a well-greased baking tray and prick the bottom all over with a fork. Spread the hazelnuts evenly over 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.
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ENGLISH and beat until fluffy. Add flour, baking powder, gingerbread spices and cocoa powder to the mixture. Stir in red wine. Put the dough into a deep baking tray lined with baking parchment and smooth the surface. Peel and core apples and cut into 0.5 cm thick slices. Plum puree: Arrange the slices on top of the dough and fill the holes left by the cores with plum puree. Then put into the appliance.
www.aeg.com Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave to rise again. Stir eggs, crème fraîche, milk, salt and pepper together. Spread the cooled onions and bacon on the dough base. Put the mixture over all and smooth out. • Time in the appliance: 45 minutes • Shelf position: 1 7.
ENGLISH 19 Place pastry on a well greased baking tray. Prick dough well all over with a fork. Leave the dough to rise until it doubles in volume. Spread the cheese evenly on the pastry. Mix cream, milk and eggs and season with salt, pepper and nutmeg. Mix well again and pour over the cheese. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with baking parchment.
www.aeg.com • 1 small head of white cabbage (400 g) • 50 g bacon • 2 tablespoon clarified butter • salt, pepper and nutmeg • 3 tablespoons sour cream • 2 eggs Other: • Baking tray with baking parchment Method: Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. 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.
ENGLISH Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. 21 • 40 g butter Method: Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly. Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool.
www.aeg.com Crush the second clove of garlic and beat it together with the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. • Time in the appliance: 65 minutes • Shelf position: 2 8.4 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 8.6 Chicory Gratin Ingredients: • • • • • 8 medium-sized chicories 8 slices cooked ham 30 g butter 1.5 tablespoons flour 150 ml vegetable stock (from the chicory) • 5 tablespoons milk • 100 g grated cheese Method: Halve the chicory and cut out the bitter core. Then wash carefully and steam for 15 minutes in boiling water. Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish.
www.aeg.com 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 9. CONVENIENCE The appliance has a set of automatic functions for the following dishes. The temperature and time are predefined.
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