EN Microwave combioven Recipe Book
www.aeg.com 1. ASSISTED COOKING RECIPES In the Assisted Cooking menu the dishes are divided into several categories: • Defrost • Cooking/Melting • Poultry/Meat/Fish • Pie/Casseroles/Gratin • Desserts 1.1 Automatic programmes These automatic programmes give the optimum settings for each type of meat or other recipes: • Meat programmes with Weight Automatic function ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input the food weight.
ENGLISH – Shelf position: bottom glass After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. 1.3 Cooking/Melting Fresh vegetables 3 ter. Cover the dish (lid or microwave cling film). Turn the potatoes several times during cooking. – Time in the appliance: weight dependent – Shelf position: bottom glass Rice Put chopped vegetables into a microwave-proof dish and add approximately 50 ml water. Cover the dish (lid or microwave cling film).
www.aeg.com • 1 tablespoon mustard • 1 clove of garlic, crushed • rosemary • thyme • freshly ground black pepper • corn starch 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. Then sprinkle with a little corn starch. – Time in the appliance: 25 minutes – Shelf position: 2 Place a microwave-safe dish on the base to collect drips. Turn after 10 minutes.
ENGLISH 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. 5 Heat the clarified butter in a roasting tin on the ring, brown the chicken on all sides. Pour in the white wine, chicken stock and soya sauce and bring to the boil.
www.aeg.com • • • • 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. Wash veal shank slices, dry, season and then coat in the flour. Knock off surplus flour.
ENGLISH Mustard Rabbit Ingredients: • 2 rabbits, each 800 g • salt and pepper • 2 tablespoons olive oil • 2 roughly chopped onions • 50 g diced bacon • 2 tablespoons flour • 375 ml chicken stock • 125 ml white wine • 1 teaspoon fresh thyme • 125 ml cream • 2 tablespoons Dijon mustard Method: 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. Sprinkle flour over and stir.
www.aeg.com 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. Mix oil, salt, paprika and basil together and spread over the veal knuckle.
ENGLISH Roast Lamb 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 - 30 mm. Cover with a lid. – Shelf position: 1 Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. Method: Season meat to taste and place in an ovenproof dish.
www.aeg.com Stuffed tomatoes For 2 people Ingredients: • 4 large tomatoes, each approximately 300 g • 1 small courgette, approximately 80 g • 60 g mushrooms • 1 shallot • 2 tablespoons oil • 100 g cooked rice • 50 ml vegetable bouillon • 75 g mozzarella • 1 tablespoon chopped parsley • salt • freshly ground black pepper Method: Cut a lid off each of the tomatoes. Using a teaspoon scoop out the inside to leave an edge of approximately 1 cm. Chop the tomato flesh finely.
ENGLISH seasoning mix. Mix carefully and spoon over the dish. – Time in the appliance: 30 minutes – Shelf position: 1 Cheese gratin For 3 people.
www.aeg.com Position the stuffed cannelloni on the tomato base and sprinkle with the remaining cheese. – Time in the appliance: 30 minutes – Shelf position: 1 Potato Gratin Ingredients: • 1000 g potatoes • 1 teaspoon each of salt, pepper and nutmeg • 2 cloves of garlic • 200 g grated cheese • 200 ml milk • 200 ml cream • 4 tablespoons butter Method: Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with a little butter.
ENGLISH • 30 g yeast • 400 ml tepid 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. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar 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.
www.aeg.com Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long. Place 2 heaped tablespoons of Feta mixture on one corner of each strip and fold this up diagonally into a triangle. Place upside down on a baking tray and brush with oil.
ENGLISH • Paper cases, approximately 7 cm diameter Method: Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon. Add eggs and cream together again. 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.
www.aeg.com • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1 / 2 small tin tomatoes, chopped • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is produced.
ENGLISH • 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. Peel apples, remove cores and cut into 12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla sugar together well and put over the apples.
www.aeg.com • 450 g flour • 1 tablespoon cinnamon • 1 packet baking powder (approximately 15 g) • 50 g chopped pistachios • 125 g ground almonds • 300 ml milk Ingredients for the topping: • 200 g apricot jam • 5 tablespoons icing sugar • 1 teaspoon cinnamon • 2 tablespoons hot water • flaked almonds Other: • 28 cm springform baking tin Method: Cream together eggs, sugar and marzipan for 5 minutes, then slowly add the olive oil to the egg mixture.
ENGLISH • • • • 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. Then put the mixture in the fridge for 2 hours.
www.aeg.com 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. Then put on top of the fruit and smooth out. – Time in the appliance: 50 minutes – Shelf position: 2 Hash Browns The instructions regarding time and temperature are on the packaging.
ENGLISH • 50 g butter Method: Sweat chopped onion in a little olive oil, then add the mince and cook stirring. Add chopped tomatoes, grated Emmental and breadcrumbs, stir well and bring to the boil. Then season with salt, pepper and cinnamon and remove from the hotplate. 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.
www.aeg.com • • • • • 75 g sugar 100 g butter 5 egg yolks 1 / 2 teaspoon salt 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.
ENGLISH – Shelf position: 2 23 Mix up the glaze using the apple juice and sachet of cake glaze and brush over the cake. Wedges/Croquettes The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions.
www.aeg.com – Shelf position: 2 1.6 Desserts – Time in appliance: 6 minutes – Shelf position: bottom glass Amaretto-peaches Apricot cream For 2 people. Ingredients: • 250 g apricots • 100 ml white wine • 2 – 3 tablespoons sugar • 150 g mascarpone or quark (cream cheese) • 250 ml cream • 2 tablespoons apricot liqueur or cherry brandy Method: Mix the apricots with the white wine and sugar in a bowl and select the Apricot Cream programme. Leave to cool.
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