EN OVEN RECIPE BOOK
www.aeg.com AUTOMATIC PROGRAMMES Programme number Programme name 1 ROAST BEEF 2 ROAST PORK 3 ROAST VEAL 4 ROAST LAMB 5 ROAST GAME 6 CHICKEN, WHOLE 7 FISH 8 PIZZA 9 QUICHE LORRAINE 10 LEMON SPONGE CAKE 11 CHEESE CAKE 12 ROLLS 13 FARMER BREAD 14 DOUGH PROVING 15 POTATO GRATIN 16 LASAGNE 17 CANNELLONI 18 CONVENIENCE CAKE 19 CONVENIENCE PIZZA 20 CONVENIENCE POTATO TYPES 1 - ROAST BEEF Settings: • Automatic programmes with weight input.
ENGLISH 3 – Shelf position: 1 3 - ROAST VEAL Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g. liquid; the bottom should be covered to a depth of 10 - 20 mm. Cover with a lid. – Shelf position: 1 Method: • Season meat to taste and place in an ovenproof dish. Add water or another 4 - ROAST LAMB Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 g.
www.aeg.com Method: • Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper. Season the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish. • Mix together the grated cheese, cream, breadcrumbs, tarragon and chopped parsley. Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture.
ENGLISH • • • • • 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 5 cream together. Then add the eggs one at a time and cream together again.
www.aeg.com Method: • Place flour and salt in a large bowl. Dissolve the yeast in the water and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Cut the dough into pieces, form into rolls and place on the greased baking tray or patisserie tray (special accessory). Leave rolls to rise again for approx. 25 minutes. Before baking, cut a cross in the rolls. Sprinkle with poppy, caraway or sesame seeds, if desired.
ENGLISH Ingredients for the meat sauce: • 100 g streaky bacon • 1 onion • 1 carrot • 100 g celery • 2 tablespoons olive oil • 400 g mince (a mixture of beef and pork) • 100 ml meat stock • 1 small tin tomatoes, chopped (about 400 g) • oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 500 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g Emmental cheese, grated 7 dice.
www.aeg.com 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. 18 - CONVENIENCE CAKE The instructions regarding time and temperature are on the packaging. Follow the manufacture´s instructions. 19 - CONVENIENCE PIZZA The instructions regarding time and temperature are on the packaging. Follow the manufacture´s instructions.
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