BOGEM EN Recipe Book Oven
www.aeg.com 1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic 1.1 Automatic programmes Whole Turkey The automatic programmes give optimum settings for each type of meat or other recipes. Whole Duck • Meat programmes with the function: Weight Automatic (menu: Recipes) — This function automatically calculates the roasting time. To use it you need to input food weight.
ENGLISH sauté briefly. Remove cores from the peppers and cut into strips. Then put into the pan with the chopped tomatoes. Add white wine and court bouillon and leave to simmer for a while. Season with pepper, salt, thyme and oregano and leave to simmer in the pan for another 15 minutes. Take the cooled dried cod out of the saucepan and pat dry with kitchen paper. Remove the skin, bones and all fins. Flake the fish and place in an ovenproof dish mixed with the vegetables.
www.aeg.com • 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 Stuffing: Mix together breadcrumbs and milk. Put chopped onion, parsley and 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. • Time in the appliance: 90 minutes • Shelf position: 1 3.4 Roast Duck with Orange Ingredients: • • • • 1 duck (1.6 – 2.
www.aeg.com 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance. • Time in the appliance: 150 minutes • Shelf position: 1 4.3 Meat Loaf Ingredients: • • • • 2 dry bread rolls 1 onion 3 tablespoons chopped parsley 750 g mince (a mixture of beef and pork) • 2 eggs • salt, pepper and paprika • 100 g rashers of bacon Method: Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley.
ENGLISH • Time in the appliance: 60 minutes • Shelf position: 1 4.7 Veal Knuckle Ingredients: • • • • • • • • 1 hind knuckle of veal 1.5 - 2 kg 4 slices cooked ham 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 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half and place in the slits.
www.aeg.com • Time in the appliance: 100 minutes • Shelf position: 1 4.10 Leg of Lamb Ingredients: • • • • • • 2.7 kg leg of lamb 30 ml olive oil salt 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.
ENGLISH Pour marinade into the roasting pan. The bottom should be covered by 10 - 15 mm. Cover the roasting pan with a lid and put it in the appliance. 9 • Time in the appliance: 140 minutes • Shelf position: 1 5. OVEN DISHES 5.
www.aeg.com Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. 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. • Time in the appliance: 55 minutes • Shelf position: 1 5.
ENGLISH 11 mince mixture. The last layer should be Béchamel sauce. On the top distribute the rest of the cheese and the breadcrumbs. Melt the butter and pour over the top of the moussaka. 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: 60 minutes • Shelf position: 1 • Time in the appliance: 75 minutes • Shelf position: 1 5.5 Potato Gratin 5.
www.aeg.com 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.
ENGLISH • 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. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough.
www.aeg.com • 2 eggs Other: • Time in the appliance: 25 minutes • Shelf position: 3 • Baking tray with baking parchment Method: 6.7 Goat's Cheese Flan Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. Ingredients for the pastry: 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 15 7. CAKE/PASTRY 7.
www.aeg.com Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin. • Time in the appliance: 55 minutes • Shelf position: 3 After baking: 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. Beat the egg whites with a hand-held mixer until forming peaks.
ENGLISH • Time in the appliance: 100 minutes • Shelf position: 1 7.6 Fruit Tart Ingredients for the pastry: • 200 g flour • 1 pinch salt • 125 g butter • 1 egg • 50 g sugar • 50 ml cold water Ingredients for the filling: • Fruit according to the season (400 g apples, peaches, sour cherries, etc.
www.aeg.com 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. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. 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.
ENGLISH • 125 ml milk After baking: • 375 ml water • 200 g sugar • 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar 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. Then place the dough in a greased ringshaped cake tin and cover and leave to rise again for 45 minutes.
www.aeg.com 7.14 Swedish Cake Ingredients: • • • • • 5 eggs 340 g sugar 100 g melted butter 360 g flour 1 packet baking powder (approximately 15 g) • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 200 ml cold water Other: • 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in.
ENGLISH 21 8. BREAD/ROLLS 8.1 Rolls, sweet Method: Ingredients: Place wheat flour, rye flour, salt and dried yeast in a large bowl. • 420 g flour • 60 g butter • 50 g sugar • a pinch of vanilla sugar • grated lemon peel • a pinch of salt • 200 ml lukewarm milk • 30 g yeast • 2 egg yolks • 100 g raisins Method: Sieve the flour into a mixing bowl, press a hollow into the centre. Reduce the yeast and insert it into the hollow with milk and some sugar. Mix in some of the flour from the edge.
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