BO4GESM 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 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: 1 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 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 • • • • • • • 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. Ingredients for the roast: • salt • pepper • soup vegetables from the marinade Method: Take the joint of beef out of the marinade and dry.
ENGLISH 4.6 Swedish Festive Roast Ingredients: • 200 g dried plums • 150 ml white wine • 1.5 kg loin of pork or saddle of veal (without bones) • 1 medium onion • apple • salt, pepper and paprika Method: 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.
www.aeg.com 4.9 Stuffed Veal Breast 4.11 Rabbit Ingredients: Ingredients: • • • • • • • • • • • • • 1 bread roll 1 egg 200 g mince salt, pepper 1 onion, chopped parsley, chopped 1 kg breast of veal (with pocket cut into it) • soup vegetables (carrot, leek, celery, parsley) • 50 g bacon • 250 ml water Method: Soak roll in water and then squeeze water out. Then mix with egg, mince, salt, pepper, chopped onion and parsley.
ENGLISH • • • • • • 150 g celeriac 150 g carrots 2 onions 5 bay leaves 5 cloves 2 bunches of soup vegetables (carrot, leek, celery, parsley) Bring everything to the boil and then leave to cool. • 1.5 kg wild boar joint (shoulder) Pour the marinade over the meat until it is covered and leave to marinade for 3 days. Ingredients for the roast: • salt • pepper • soup vegetables from the marinade 9 • 1 small tin of chanterelles Method: Take the wild boar joint out of the marinade and dry.
www.aeg.com • 150 g shrimps • 150 g mussel meat • salt, pepper Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 600 ml milk • salt, pepper and nutmeg Put together with: • 1 packet cannelloni • 50 g Parmesan cheese, grated • 150 g cheese, grated • 40 g butter Method: 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.
ENGLISH 11 Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil. Then season with salt, pepper and cinnamon and remove from the hotplate. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato slices over this and spread the rest of the grated cheese on top. Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices.
www.aeg.com Peel onion and chop finely, fry gently in a little oil. Then add the minced meat and the long grain rice, sauté and season with salt, pepper and paprika. Add meat stock and leave to simmer for 20 minutes with a lid on the pan. • Time in the appliance: 35 minutes • Shelf position: 1 Place layers of the cabbage and the mixture of rice and mince in a dish.
ENGLISH 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. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Dice the bacon and cook gently with the onions without browning. Leave to cool.
www.aeg.com • 1.5 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 500 g grated cheese • 200 ml cream • 100 ml milk • 4 eggs • salt, pepper and nutmeg Method: Place pastry on a well greased baking tray. Prick dough well all over with a fork. 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. • Time in the appliance: 40 minutes • Shelf position: 1 6.
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 • Time in the appliance: 50 minutes • Shelf position: 2 After baking: Leave to cool, remove baking parchment and cut into squares. 7.
ENGLISH 17 • 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500 ml milk) Other: baking dish. Distribute knobs of butter over the pudding. • Black springform baking tin with 26 cm diameter, greased Method: 7.7 Fruit Cake Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours.
www.aeg.com • 50 g sugar • 50 ml cold water Ingredients for the filling: • Fruit according to the season (400 g 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.
ENGLISH Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the appliance. After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze. • Time in the appliance: 75 minutes • Shelf position: 1 7.
www.aeg.com • 2 level teaspoons salt • 150 ml milk • 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: • 50 g whole peeled almonds Method: Put flour, dried yeast, icing sugar, butter, eggs, salt and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Knead the soaked raisins into the dough by hand. Place the almonds individually into each hollow in a greased and floured gugelhupf tin.
ENGLISH • 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 pre-dough is showing cracks. 21 Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes.
www.aeg.com • 12 decorative marzipan carrots • ground hazelnuts Other: • Springform cake tin with 26 cm diameter, greased and the bottom lined with baking parchment. Method: Beat egg whites with salt until forming peaks, add the icing sugar and beat to a fest white of egg. Mix the egg yolke and sugar to a cream and add the other ingredients. Add a quarter of the beaten white of egg with the egg yolk and then carefully mix the rest of the beaten white of egg with mixture.
ENGLISH • 1000 g flour • 40 g fresh yeast or 20 g dried yeast • 650 ml milk • 15 g salt Other: • Baking tray which has been greased or lined with baking parchment 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.
www.aeg.com Leave the dough to rise in a warm place until it is about double the size. with a mixture of egg yolk and milk and then put in the oven. Then weigh out into three equally sized pieces of dough and shape each one into a rope. Plait the three ropes together. • Time in the oven: 55 minutes • Shelf position: 2 Then cover and leave to rise for another half an hour. Coat the surface of the plait 9. VEGETABLES 9.
ENGLISH 10.2 Flan Caramel Ingredients for the mixture: • 100 g sugar • 100 ml water • 500 ml milk • 1 vanilla pod • 100 g sugar • 2 eggs • 4 egg yolks Other: • 6 small soufflé dishes Method: Place 100 g sugar in a saucepan and melt to a light brown caramel. Then add the water carefully (caution — there is the risk of burns) and heat until it boils. Cook to a syrup and immediately pour it into 6 small soufflé dishes, so that the bottom is covered with caramel.
www.aeg.com Method: Wash the potatoes and place in a steam dish. • Time in the appliance: 50 minutes. • Shelf position: 1 11.4 Boiled Potatoes Ingredients: • 1000 g potatoes Method: Peel the potatoes and cut into equal sized quarters. Put the potatoes into the steam dish and season with salt. • Time in the appliance: 40 minutes.
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