EN Recipe Book Steam oven
www.aeg.com 1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: CT Sensor Automatic 1.1 Automatic programmes Scandinavian Beef The automatic programmes give optimum settings for each type of meat or other recipes. Loin of Game • Meat programmes with the function: CT Sensor Automatic (menu: Recipes) — This function automatically calculates the roasting time. To use it you need to input core temperature. When the programme ends an acoustic signal sounds.
ENGLISH 2.2 Fish Fillet Ingredients: • 600 - 700 g perch-pike, salmon, or sea trout fillet • 150 g grated cheese • 250 ml cream • 50 g breadcrumbs • 1 teaspoon tarragon • parsley, chopped • salt, pepper • lemon • butter Method: Sprinkle fish fillets with lemon juice and leave to marinade for a while, then dab off surplus juice with kitchen paper. Season the fish fillets on both sides with salt and pepper. Then place fish fillets in a buttered ovenproof dish.
www.aeg.com • 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 • • • • • • • • • • • salt pepper 1 tablespoon flour 50 g clarified butter 500 ml white wine 500 ml chicken stock 4 tablespoons soya sauce 1/2 bunch of parsley 1 sprig of thyme 150 g bacon, diced 250 g chestnut mushrooms, cleaned and quartered • 12 shallots, peeled • 2 cloves of garlic, peeled and crushed Method: Clean the chicken and season with salt and pepper and sprinkle with the flour. Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides.
www.aeg.com 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. Season with salt and pepper and brown on all sides in a roasting pan and add some soup vegetables from the marinade. Pour some 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.
ENGLISH • 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. 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.
www.aeg.com • 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. Season breast of veal (with pocket cut into it) and stuff the meat stuffing into the pocket. Then sew up the opening. Place the breast of veal in a roasting tin, add soup vegetables, bacon and water. Turn the roast after about 30 minutes.
ENGLISH 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 • 1 small tin of chanterelles Method: 9 pepper and brown on all sides in a roasting pan on the ring. Add chanterelles and some of the soup vegetables out of the marinade. Pour marinade into the roasting pan.
www.aeg.com • 50 g flour • 600 ml milk • salt, pepper and nutmeg Put together with: Bring water with a little salt to the boil. Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Then drain. • 1 packet cannelloni • 50 g Parmesan cheese, grated • 150 g cheese, grated • 40 g butter Method: Dice the ham. Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gently.
ENGLISH Peel the potatoes and cut into 1 cm thick slices, wash the aubergines and cut into 1 cm thick slices. Dry all slices with kitchen paper. Then brown in a pan with lots of butter. 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.
www.aeg.com Place layers of the cabbage and the mixture of rice and mince in a dish. Put crème fraîche on top of the dish and sprinkle cheese over the top. • Time in the appliance: 60 minutes • Shelf position: 2 5.8 Chicory Gratin Ingredients: • • • • • 8 medium-sized chicories 8 slices cooked ham 30 g butter 1.5 tablespoons flour 150 ml vegetable stock (from the chicory) • 5 tablespoons milk • 100 g grated cheese Method: Halve the chicory and cut out the bitter core.
ENGLISH Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. • Time in the appliance: 25 minutes • Shelf position: 1 6.
www.aeg.com 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 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. Let onions cool slightly, then spread on the pastry. 15 teaspoon of chopped thyme over the top. To make the filling, mix the eggs and the cream together. Pour the filling over the tart.
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ENGLISH • Black springform baking tin with 26 cm diameter, greased Method: 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. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with a hand-held mixer until forming peaks.
www.aeg.com • 90 g ground almonds • 2 eggs • 100 g sugar • 90 g softened butter Other: the surface. Peel and core apples and cut into 0.5 cm thick slices. Plum puree: Arrange the slices on top of the dough and fill the holes left by the cores with plum puree. Then put into the appliance. • Quiche tin with 28 cm diameter, greased Method: • Time in the appliance: 50 minutes • Shelf position: 3 • After baking leave the cake to cool and remove the baking parchment.
ENGLISH 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 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. Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes.
ENGLISH 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. Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size.
www.aeg.com 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. Pour the dough into the prepared baking tin and smooth. • Time in the appliance: 55 minutes • Shelf position: 3 After baking: Let the cake cool.
ENGLISH 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: 50 minutes • Shelf position: 3 Then cover and leave to rise for another half an hour. Coat the surface of the plait 9. VEGETABLES 9.
ENGLISH • Shelf position: 3 • Add 400 ml of water into the water drawer After cooking: remove egg royale from the dishes and cut into small dice or diamond shapes. 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.
www.aeg.com Whisk eggs and add. Cook chopped onions gently in the butter until translucent, then add the parsley. Leave to cool for a while and add to the pretzel mixture. Season and then mix everything together carefully. From the mixture form approximately 6 dumplings and place in a flat steam dish. • Time in the appliance: 40 minutes • Shelf position: 2 • Add 650 ml of water into the water drawer 11.
ENGLISH The meat juices in the cooking dish are very good for creating a delicious sauce with crème fraîche or wine. • Add 800 + 600 ml of water into the water drawer 12.2 Steam Menu 2 Poached chicken breast with vegetable rice and cauliflower flan. Vanilla flan with strawberries for dessert.
www.aeg.com in the appliance and start the programme. Wash the broccoli, separate into florets and place in a bowl. Prepare the Coconut Pudding with mango. Mix milk and coconut milk. Lightly beat eggs and sugar and add to the coconut milk. Put the mixture into 6 mini pudding basins. Preparation: sounds. Place the other dishes on the wire shelves as well (shelf positions 1 and 4) and cook for another 25 minutes. Brown almonds with the butter on a ring. To serve, sprinkle almonds over the broccoli.
ENGLISH Method: Heat olive oil and fry the meat shortly (around 30 sec) on all sides. Let it cool down a bit. Put the meat with oil (the one used for frying) and all other ingredients in the vacuum bag, vacuum seal and cook. For the sauce heat butter, add shallots and stew slightly until glassy. Add wine and bouillon. Reduce the sauce for half of the amount. Add the cream and mix with a mixer and let it cook again.
www.aeg.com • 1/2 teaspoon sugar • 1/2 teaspoon grounded white pepper Method: Cut carrots in thin slices (1 - 2 mm) and mix with all the other ingredients. Put them evenly flat in the vacuum bag, vacuum seal and cook. • Add 800 ml of water into the water drawer • Time in the appliance: 40 minutes • Shelf position: 3 • The dish can be served e.g. with fish or shrimps. 13.8 Apples Ingredients: • 2 ripe apples, medium size, around 350 g (e.g.
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867335610-A-292016 www.aeg.
