BO4GEMKM EN Recipe Book Microwave combi-oven
www.aeg.com 1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic 1.1 Automatic programmes Roast Lamb The automatic programmes give optimum settings for each type of meat or other recipes. Roast Game • 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 After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. 2.4 Defrost Bread Place the bread on a plate. 3 • Time in the appliance: weight dependent • Shelf position: Bottom glass plate After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. Turn the bread several times during defrosting. 3. COOKING/MELTING 3.1 Fresh vegetables 3.
www.aeg.com • Time in the appliance: weight dependent • Shelf position: Bottom glass plate 3.7 Melting Butter Stir the butter several times as it melts. • Time in the appliance: weight dependent • Shelf position: Bottom glass plate Cut the butter into pieces and place in a dish. Cover the dish (lid or pierced microwave cling film). 4. PORK/VEAL 4.1 Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: Season meat to taste and place in an ovenproof dish.
ENGLISH 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: • 4 slices of bacon, for covering Method: Cut 8 slits lengthwise all around the veal knuckle. Cut four slices of cooked ham in half and place in the slits. Mix oil, salt, paprika and basil together and spread over the veal knuckle. Put the veal knuckle into a roasting tin and spread the mushrooms over it.
www.aeg.com 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 5.3 Rabbit Ingredients: • • • • • • 2 saddles of hare 6 juniper berries (crushed) salt and pepper 30 g melted butter 125 ml sour cream soup vegetables (carrot, leek, celery, parsley) Method: Rub saddles of hare with the crushed juniper berries, salt and pepper and brush with melted butter.
ENGLISH • • • • • • 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 7 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. Put the leg of lamb into a roaster and add water. The bottom should be covered to a depth of 10 - 15 mm.
www.aeg.com Method: Mix the oil, soy sauce, mustard, garlic and herbs together. Cover the chicken wings with the marinade and leave to marinate for 2 – 3 hours. Put duck in the appliance. Turn after 30 minutes. A signal sounds. • Time in the appliance: 90 minutes • Shelf position: 1 6.7 Whole Duck • Time in the appliance: 25 minutes • Shelf position: 2 Place the chicken wings into a microwave-proof dish, skin side up. Settings: 6.
ENGLISH Sweat the onions in a pan with the oil until transparent. Then put into a buttered baking dish. Clean the fish fillets, drizzle with lemon, salt and place in the dish on top of the onion rings. Mix crème fraîche with paprika, to taste, and pour this sauce over the fish fillets. Salt lightly. • Time in the appliance: 12 minutes • Shelf position: 1 Turn the dish after half the cooking time has elapsed. 7.
www.aeg.com 7.5 Fillet of Fish, frozen The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. 8. CAKE 8.1 Sweet Tart Ingredients: • 2 sheets original Swiss flaky pastry or puff pastry (rolled out in a square) • 50 g ground hazelnuts • 1.2 kg apples • 3 eggs • 300 ml cream • 70 g sugar Method: Place pastry on a well-greased baking tray and prick the bottom all over with a fork. Spread the hazelnuts evenly over the pastry.
ENGLISH 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: 2 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. 8.
www.aeg.com • 2 packet vanilla sugar (approximately 16 g) • 1 pinch salt • 5 tablespoons water • 5 eggs • 375 g walnuts • 250 g flour • 1 teaspoon baking powder Method: Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Break chocolate up into large pieces and melt in a bain marie. • Time in the appliance: 40 minutes • Shelf position: 3 Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. 8.
ENGLISH • 1 packet vanilla sugar (approximately 8 g) • 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 8.12 Grandmas RoastApple Cake Ingredients: • 250 g butter • 250 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • 100 g marzipan • 5 eggs • 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.
ENGLISH Ingredients for the cheese cream: • • • • • • • • • 3 egg whites 50 g raisins 2 tablespoons rum 750 g low fat quark 3 egg yolks 200 g sugar juice of one lemon 200 g crème fraîche 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500 ml milk) Other: • 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.
www.aeg.com 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. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork. Clean fruit, remove cores, stones or pips and place in small pieces or slices on the pastry. Place ground almonds, eggs, sugar and softened butter in a bowl and cream together.
ENGLISH 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. Leave the dough to rise in a warm place until it is about double the size. 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.
www.aeg.com 9.10 Pierogi (30 small pieces) Ingredients for the dough: • 250 g spelt flour • 250 g butter • 250 g low fat quark • salt Ingredients for the filling: • 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.
ENGLISH 9.13 Rich Yeast Plait Ingredients for the dough: • 750 g flour • 30 g yeast • 400 ml milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre.
www.aeg.com mushrooms into slices. Peel and finely chop the shallots. Heat the oil in a pan. Sauté the shallots. Add the courgette and mushrooms and sauté briefly. Add the rice, chopped tomato and bouillon and cook for 5 minutes. Cut the mozzarella into small dice. Add the mozzarella and parsley to the rice and season with salt and pepper. Stuff the tomatoes with the rice and put on the tomato lids. Place the tomatoes in a buttered baking dish (microwaveproof).
ENGLISH Stir the quark, crème fraîche, eggs and 2/ 3 of the cheese together. Crush the garlic into the mixture and stir it in. Finally add the leek and ham. Season with salt and pepper. Put into a buttered baking dish (microwave-proof) immediately. Mix the remaining cheese and breadcrumbs together and sprinkle over the dish. Sprinkle generously with flakes of butter. • Time in the appliance: 40 minutes • Shelf position: 1 10.
www.aeg.com Put the spaetzle into a buttered baking dish (microwave-proof). Prepare and dice the celery and carrot. Sauté briefly in butter in the frying pan. Add the bouillon, cover and cook the vegetables for 5 minutes. Remove the pan from the heat. Stir in the cream cheese. Season the vegetables with salt and pepper. Pour the vegetable sauce over the spaetzle. Using scissors chop the chives over the dish. Sprinkle with the grated cheese and drizzle with cream.
ENGLISH • 50 g Parmesan cheese, grated • 50 g mild cheese, grated Method: Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly. Gradually add the mince, sauté while stirring constantly to break up and deglaze with the meat stock.
www.aeg.com 10.14 Franconian Dumpling Pan • Time in the appliance: 75 minutes • Shelf position: 2 Ingredients: 10.15 French Fries • Approximately 1000 g turkey strips • 1 small tin mushrooms (small heads) • 500 g chopped onions • 1 kg dumpling dough • 400 g grated cheese • 250 ml cream Method: The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. 10.16 Hash Browns Season the turkey strips with salt, pepper, paprika etc.
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