EN OVEN RECIPE BOOK
www.aeg.com AUTOMATIC PROGRAMMES Shelf position and pre-set cooking time or end time, for the core temperature, are shown on the display for each of the automatic recipes.
ENGLISH • • • • • • • 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.
www.aeg.com • 1 bunch parsley, washed and roughly chopped • 4 tablespoons butter • 2 tablespoons flour for coating • 6 tablespoons olive oil • 250 ml white wine • 250 ml meat stock • 3 medium-sized onions, peeled and finely chopped • 3 cloves of garlic, peeled and thinly sliced • 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.
ENGLISH 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. Season the meat and put into the roasting tin with the side without the plums facing uppermost. Peel the onions and apple, cut into eighths and place around the roast. Top the remains of the wine in which the plums were soaked up to a quarter of a litre with water and pour over the roast. Suitable accompaniments are croquettes, potato gratin, broccoli, or similar.
www.aeg.com – Shelf position: 1 Roast Game Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: 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 Cut rabbits into 8 similarly sized pieces, season with salt and pepper and brown on all sides in a roasting pan on the ring. Remove rabbit pieces and brown the onions and bacon.
ENGLISH Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: 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 - 30 mm. Cover with a lid. – Shelf position: 1 7 Automatic weight. Setting range for the weight between 900 and 2100 g. Method: Place chicken in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.
www.aeg.com Chicken Legs Ingredients: • 4 Chicken legs, 250 g each • 250 g crème fraîche • 125 ml cream • 1 teaspoon salt • 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 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 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 – Time in the appliance: 55 minutes – Shelf position: 1 Stuffed Calamari Ingredients: • 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.
ENGLISH 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 mixing bowl and cream to
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ENGLISH • 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 Place the almonds individually into each hollow in a greased and floured gugelhupf tin. Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes.
ENGLISH Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the appliance. Use muffin tray if available. – Time in the appliance: 40 minutes – Shelf position: 2 Sweet Tart Ingredients: • 2 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 50 g ground hazelnuts • 1.
www.aeg.com with mixture. Pour the dough into the prepared baking tin and smooth. – Time in the appliance: 55 minutes – Shelf position: 2 After baking: Let the cake cool. We recommend the preparation work to be carried out one to two days in advance and to keep covered in the fridge. For the overglaze, mix the icing sugar with the cherry liquer. Add water if necessary. Cover the cake with the overglaze and decorate with the marzipan carrots.
ENGLISH • 500 g flour • 1 packet baking powder (approximately 15 g) • 1 sachet gingerbread spices (approximately 20 g) • 50 g cocoa powder • 150 ml red wine • 1.2 kg apples Method: Put butter, sugar, vanilla sugar and salt into a mixing bowl and beat until fluffy. Add marzipan cut into small pieces and beat until smooth. Add eggs one by one and beat until fluffy. Add flour, baking powder, gingerbread spices and cocoa powder to the mixture. Stir in red wine.
www.aeg.com In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently with the onions without browning. Leave to cool. Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave to rise again. Stir eggs, crème fraîche, milk, salt and pepper together. Spread the cooled onions and bacon on the dough base. Put the mixture over all and smooth out.
ENGLISH 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: 2 Cheese Pastry Ingredients: • 400 g Feta cheese • 2 eggs • 3 tablespoons chopped flat leaf parsley • black pepper • 80 ml olive oil • 375 g filo pastry Method: Mix together Feta, eggs, parsley and pepper.
www.aeg.com • 1 small head of white cabbage (400 g) • 50 g bacon • 2 tablespoon clarified butter • salt, pepper and nutmeg • 3 tablespoons sour cream • 2 eggs Other: • Baking tray with baking parchment Method: Knead spelt flour, butter, low fat quark and a little salt into a dough and place in the fridge. 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 Gradually add the mince, sauté while stirring constantly to break up and deglaze with the meat stock. Season the meat 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.
www.aeg.com Moussaka (for 10 persons) Ingredients: • 1 chopped onion • 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.
ENGLISH • 100 g grated cheese Method: 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.
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