EN OVEN RECIPE BOOK
www.aeg.com AUTOMATIC PROGRAMMES In the Assisted Cooking menu the dishes are divided into several categories: • Pork/Veal • Beef/Game/Lamb • Poultry • Fish • Cake • Pizza/Pie/Bread • Casseroles/Gratins • Convenience AUTOMATIC PROGRAMMES These 3 automatic programmes give optimum settings for each type of meat or other recipes: • Meat programmes with Weight Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input food weight.
ENGLISH • 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. Add soup vegetables and 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: 1 Pork Shoulder Ingredients: • 1.
www.aeg.com • 1 / 2 teaspoon each of thyme and oregano • 2 bay leaves • 2 cloves • salt, freshly ground black pepper Method: Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. Take vegetables out of the roasting tin. Wash veal shank slices, dry, season and then coat in the flour. Knock off surplus flour. Heat the olive oil and brown the slices over a medium heat until golden brown. Take meat out and pour the surplus olive oil out of the roasting tin.
ENGLISH are croquettes, potato gratin, broccoli, or similar. – Time in the appliance: 60 minutes – Shelf position: 1 BEEF/GAME/LAMB Roast Beef Settings: Automatic core temperature sensor. Core temperature for: • Rare - 48 °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 Scandinavian Beef Settings: Automatic core temperature sensor.
www.aeg.com 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 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 7 Lamb Joint, medium Turkey, whole 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. – Shelf position: 1 Settings: Automatic weight. Setting range for the weight between 1700 and 4700 g. Method: Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
www.aeg.com • 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 FISH Whole Fish Settings: Automatic core temperature sensor, core temperature 65 °C. Method: Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.
www.aeg.com • 1 kg medium-sized squid, cleaned • 1 large onion • 2 tablespoons olive oil • 90 g cooked long grain rice • 4 tablespoons pinenuts • 4 tablespoons currants (raisins) • 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.
ENGLISH • 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. Then add the eggs one at a time and cream together again.
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ENGLISH • 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. Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients into a workable yeast dough.
www.aeg.com 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.
ENGLISH – Shelf position: 3 After baking: Leave to cool, remove baking parchment and cut into squares.
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ENGLISH • 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. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry.
www.aeg.com – Shelf positions: 1 Onion Tart Ingredients for the dough: • 300 g flour • 20 g yeast • 125 ml milk • 1 egg • 50 g butter • 3 g salt Ingredients for the topping: • 750 g onions • 250 g bacon • 3 eggs • 250 g crème fraîche • 125 ml milk • 1 teaspoon salt • 1 / 2 teaspoon ground pepper 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.
ENGLISH Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs. Add the water and knead to a dough. 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. Put 1 tablespoon of olive oil in a pan. Peel onions, slice thinly and sweat in the oil for about 30 minutes with the lid on the pan. Season with salt and pepper and mix in 1 / 2 teaspoon of chopped parsley.
www.aeg.com • 250 g rye flour • 15 g salt • 1 small packet dried yeast • 250 ml water • 250 ml milk Other: • Baking tray which has been greased or lined with baking parchment Method: 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. Leave the dough to rise until it doubles in volume.
ENGLISH sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. 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.
www.aeg.com • 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 • 1.5 kg aubergines • butter for frying Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 600 ml milk • salt, pepper and nutmeg Put together with: • 150 g grated cheese • 4 tablespoons breadcrumbs • 50 g butter Method: Sweat chopped onion in a little olive oil, then add the mince and cook stirring.
ENGLISH 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. 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.
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