EN STEAM OVEN RECIPE BOOK
www.aeg.com AUTOMATIC PROGRAMMES The display shows the shelf position and the default cooking times for all automatic recipes. For automatic recipes with the core temperature sensor, also the end time shows on the display.
ENGLISH Pork Knuckle Ingredients: • 1 hind knuckle of pork 0.8 - 1.2 kg • 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 into the rind all around the pork knuckle. Mix oil, salt, paprika and basil together and spread over the pork knuckle. Put the pork knuckle into a roasting tin and spread the mushrooms over it.
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ENGLISH Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. – Shelf position: 1 Scandinavian Beef Settings: Automatic core temperature sensor. Core temperature for: • Rare - 50 °C • Medium - 65 °C • Well done - 70 °C Method: Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. – Shelf position: 1 Braised Meat Do not use this program for roast beef and loin dishes. Settings: Automatic weight.
www.aeg.com Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter. Place saddles of hare in a roasting tin, pour sour cream over and add soup vegetables.
ENGLISH • 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. 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.
www.aeg.com • • • • • • • • 50 g clarified butter 500 ml white wine 500 ml chicken stock 4 tablespoons soya sauce 1 / 2 bunch of parsley 1 sprig of thyme 150 g bacon, diced 250 g chestnut mushrooms, cleaned and quartered • 12 shallots, peeled • 2 cloves of garlic, peeled and crushed Method: Clean the chicken and season with salt and pepper and sprinkle with the flour. Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides.
ENGLISH Season fish to taste, insert the core temperature sensor and place in an ovenproof dish. • Shelf position: 1 Fillet of Fish Ingredients: • 600 - 700 g perch-pike, salmon, or sea trout fillet • 150 g grated cheese • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • parsley, chopped • salt, pepper • lemon • butter Method: Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper.
www.aeg.com • 2 tablespoons chopped parsley • salt, pepper • juice of a lemon • 4 tablespoons olive oil • 150 ml wine • 500 ml tomato juice Method: Rub squid intensively with salt and then wash off under running water. Peel onion, chop finely and sweat with two tablespoons of olive oil until transparent. Add long grain rice, pinenuts, currants and chopped parsley to the onions and season with salt, pepper and the juice of a lemon. Stuff the squid loosely with the mixture, sew up the opening.
ENGLISH – Shelf position: 3 CAKE Lemon Sponge Cake Ingredients for the mixture: • 250 g butter • 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 mix
www.aeg.com Carefully mix egg whites and egg yolks together. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put it in the appliance.
ENGLISH • 1 pinch salt • 2 egg yolks • 75 g softened butter Ingredients for the crumble: • 200 g sugar • 200 g butter • 1 teaspoon cinnamon • 350 g flour • 50 g chopped nuts • 30 g melted butter Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the predough is showing cracks.
www.aeg.com Put the rest of the sugar 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. For the filling, mix all ingredients together. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll up the pieces of dough. Make a plait out of the three pieces of dough.
ENGLISH 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. Line a deep baking tray with baking parchment, put the mixture on top and smooth. – Time in the appliance: 50 minutes – Shelf position: 3 After baking: Leave to cool, remove baking parchment and cut into squares.
www.aeg.com Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable). Spread over the cake once it has cooled down and sprinkle ground hazelnuts over the top.
ENGLISH • 50 ml cold water Ingredients for the filling: • Fruit according to the season (400 g of apples, peaches, sour cherries, etc.) • 90 g ground almonds • 2 eggs • 100 g sugar • 90 g softened butter Other: • Quiche tin with 28 cm diameter, greased Method: Sieve flour into a mixing bowl, mix salt and butter cut into small pieces into the flour. Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge.
www.aeg.com Other: • 6 small dishes or cups greased with butter 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.
ENGLISH • 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. Knead the ingredients until a workable dough that does not stick to the bowl is produced.
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ENGLISH Method: Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume. 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. Leave the loaves to rise again by half their volume.
www.aeg.com • 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 • 600 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g mild cheese, grated Method: Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice.
ENGLISH • 1000 g potatoes • 1 teaspoon each of salt, pepper and nutmeg • 2 cloves of garlic • 200 g grated cheese • 200 ml milk • 200 ml cream • 4 tablespoons butter Method: Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with a little butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them.
www.aeg.com • 50 g grated Parmesan Method: Bring water with a little salt to the boil. Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Then drain. Dice the ham. Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and onions and put into the dish.
ENGLISH Place layers of the cabbage and the rice / mince mixture in a dish. Put crème fraîche on top of the dish and sprinkle cheese over the top. – Time in the appliance: 60 minutes – Shelf position: 2 – Add 300 ml of water into the water drawer 25 Method: Arrange vegetables in a stainless steel or glass bowl with perforated insert. After cooking, pour over melted butter and sprinkle with pepper and salt, if required.
www.aeg.com • 200 ml milk • 3 eggs • 2 bunches of parsley, chopped • 2 onions, finely diced • 10 g butter • salt, pepper, nutmeg Method: Heat milk. Cut pretzels into 1 cm pieces and pour the warmed milk over them and leave to soak for about 5 minutes. Whisk eggs and add. Cook chopped onions gently in the butter until translucent, then add the parsley. Leave to cool for a while and add to the pretzel mixture. Season and then mix everything together carefully.
ENGLISH 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. Then carefully fold flour, cornflour, baking powder and beaten egg white into the butter mixture. Put mixture into small dishes or cups which have been buttered.
www.aeg.com • 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. Peel and quarter the potatoes, put into a bowl, season with salt. Place on the shelf in the appliance and start the programme. Wash the broccoli, separate into florets and place in a bowl.
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