EN Recipe Book Steamer
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. 1.2 Categories In the Assisted Cooking menu the dishes are divided into several categories: • • • • • Poultry Fish/Meat Desserts Casseroles/Terrines Side Dishes 2. POULTRY 2.
ENGLISH 3 3. FISH/MEAT 3.1 Fish terrine 3.3 Small Pike dumplings Ingredients: Served with lemon and thyme sauce Serves 8 Ingredients: • 200 g smoked salmon • 400 g salmon fillet • 3 tablespoons lemon juice • 1 egg white • 250 g cream • 1 bunch of dill • Salt • Pepper Method: Serves 4 Drizzle two tablespoons of the lemon juice over the smoked salmon and season with salt and pepper. Line the terrine mould with the slices of smoked salmon. The slices should hang over the side of the terrine.
www.aeg.com • Shelf position: 1 3.4 Wiener Place wiener into a steam dish. • Amount of water to be put into the water drawer: 350 ml • Time in the appliance: 25 minutes • Shelf position: 1 4. DESSERTS 4.1 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.
ENGLISH Preparing the flan: Mix the milk, cream, vanilla pulp, eggs, yolk and sugar together by stirring. Sieve the mix and pour it into dishes lined with clear film. Cook in the appliance and leave to cool. Preparing the sauce: Mix 2 tablespoons of vanilla ice cream with 1 tablespoon of Grand Marnier. Add 2 tablespoons of whipped cream. Arrangement: Turn the flans out of the dishes and place them on the sauce. Garnish with fruit.
www.aeg.com • Add 600 ml of water into the water drawer After baking: on the ring until the sauce is syrupy. Turn warm cakes out onto a dessert plate, decorate with sauce and cream. Place orange juice, sugar, cinnamon and orange liqueur in a saucepan and reduce 5. CASSEROLES/TERRINES 5.1 Stuffed lettuce 5.
ENGLISH • 2 eggs • 50 ml cream, possibly add salt, nutmeg • Butter for the dishes Chervil sauce: • 100 ml cream • 2 bundles of chervil, finely chopped • Salt • Pepper • Cayenne pepper • 8 – 12 boiled king prawns, shelled Preparing the cauliflower flan:: Blend the cauliflower in the mixer. Add the Sbrinz, eggs and cream and then season. Pour the mixture into four dishes which are well-greased with butter. Preparing the sauce: Blend the cream and chervil in the mixer, pour into a pan, heat and season.
www.aeg.com • Butter for frying • 150 g peppered Boursin (double cream cheese with pepper) • 500 g frozen spinach leaves (250 g squeezed) • 2 egg yolks • 2 eggs • 2 tablespoons cream • Salt • Freshly ground pepper • Nutmeg • Thyme • 4 – 6 slices of Parma ham • Truffle oil Method: Crumble the peppered Boursin slightly and mix it in a bowl with the egg yolks, eggs and cream. Chop the shallot finely, sweat it with butter and leave it to cool.
ENGLISH 6.4 Peeling Tomatoes Method: Cut a cross in the top of the tomatoes, place in the steam dish and put into the appliance. After the end of the cooking time, remove the skin from the tomatoes. • Time in the appliance: 10 minutes • Shelf position: 1 • Add 150 ml of water into the water drawer 6.5 Potatoes in their jacket Ingredients: • 1000 g medium-sized potatoes Method: Wash the potatoes and place in a steam dish. • Time in the appliance: 50 minutes.
www.aeg.com Puree the potatoes and work them into a firm dough together with the specified ingredients. Let it stand for 5 minutes and then continue to work it briskly to prevent the potato dough from becoming too soft. Separate the potato dough into small portions and roll them out into noodles as wide as your thumb. They can then be cut into small chunks. Steam them. Prepare the sauce while they are steaming.
ENGLISH 11
867309343-A-302016 www.aeg.
