Aeg-Electrolux BS9304001M Recipe Book

EN STEAM OVEN
RECIPE BOOK
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AUTOMATIC PROGRAMMES
The display shows the shelf position and the default cooking times
for all automatic recipes. For automatic recipes with the core temperature sensor, also the end time
shows on the display.
In the Assisted Cooking menu the dishes
are divided into several categories:
• Pork/Veal
• Beef/Game/Lamb
• Poultry
• Fish
• Cake
• Desserts
• Pizza/Pie/Bread
• Casseroles/Gratins
• Side Dishes
• Combi Steaming
• Convenience
AUTOMATIC PROGRAMMES
These 3 automatic programmes give optimum settings for each type of meat or
other recipes:
• Meat programmes with Weight Automatic ( Assisted Cooking menu) — This
function automatically calculates the
roasting time. To use it you need to input food weight.
• Meat programmes with CT Sensor Automatic ( Assisted Cooking menu) —
This function automatically calculates
the roasting time. To use it you need to
input core temperature. When the programme ends an acoustic signal
sounds.
• Recipe Automatic ( Assisted Cooking
menu) — This function uses predefined
values for a dish. Prepare the dish according to recipe from this book.
Weight Automatic dishes
Roast Pork
Roast Veal
Braised Meat
Roast Game
Weight Automatic dishes
Roast Lamb
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
CT Sensor Automatic dishes
Loin of Pork
Roast Beef
Scandinavian Beef
Loin of Game
Lamb Joint, medium
Boned Poultry
Whole Fish
PORK/VEAL
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. Add water or another liquid; the bottom should be covered to a
depth of 20 - 40 mm. Turn the roast after
about 30 minutes.
– Shelf position: 1
Loin of Pork
Settings:
Automatic core temperature sensor, core
temperature 75 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
ENGLISH
Pork Knuckle
Ingredients:
• 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. Add
soup vegetables and water; the bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30 minutes.
– Time in the appliance: 160 minutes
– Shelf position: 1
Pork Shoulder
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a
young pig
• salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
• 250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into
the appliance.
– Time in the appliance: 130 minutes
3
– Shelf position: 1
Roast Veal
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
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. Put the veal knuckle
into a roasting tin and spread the mushrooms over it. Add soup vegetables and
water to the veal knuckle; the bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30 minutes.
– Time in the appliance: 160 minutes
– Shelf position: 1
Ossobuco
Ingredients:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
• 4 medium-sized carrots, cut into small
dice
• 4 sticks celery, cut into small dice
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• 1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
• 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.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus
flour. Heat the olive oil and brown the slices over a medium heat until golden
brown. Take meat out and pour the surplus olive oil out of the roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml wine, put into a saucepan and
leave to simmer for a while. Add 250 ml
meat stock and add parsley, thyme, oregano and diced tomato. Season with salt
and pepper. Then bring to the boil again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put in the appliance.
– Time in the appliance: 120 minutes
– Shelf position: 1
Stuffed Veal Breast
Ingredients:
• 1 bread roll
• 1 egg
• 200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped
• 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.
– Time in the appliance: 100 minutes
– Shelf position: 1
Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a rectangular baking tin and cover with rashers of
bacon. Add a little water and put in the
appliance.
– Time in the appliance: 70 minutes
– Shelf position: 1
BEEF/GAME/LAMB
Roast Beef
Settings:
Automatic core temperature sensor. Core
temperature for:
• Rare - 48 °C
• Medium - 65 °C
• Well done - 70 °C
Method:
ENGLISH
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Scandinavian Beef
Settings:
Automatic core temperature sensor. Core
temperature for:
• Rare - 50 °C
• Medium - 65 °C
• Well done - 70 °C
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Braised Meat
Do not use this program for roast
beef and loin dishes.
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
Marinated Beef
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until it
is covered and leave to marinade for 5
days.
5
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.
– Time in the appliance: 150 minutes
– Shelf position: 1
Loin of Game
Settings:
Automatic core temperature sensor. Core
temperature 70 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– 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
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:
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Rub saddles of hare with the crushed juniper berries, salt and pepper and brush
with melted butter.
Place saddles of hare in a roasting tin,
pour sour cream over and add soup vegetables.
– Time in the appliance: 35 minutes
– Shelf position: 1
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. Stir in chicken stock, white wine and
thyme and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put it in
the appliance.
– Time in the appliance: 90 minutes
– Shelf position: 1
Wild Boar
To make the marinade:
• 1.5 l red wine
• 150 g celeriac
• 150 g carrots
• 2 onions
• 5 bay leaves
• 5 cloves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
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:
Take the wild boar joint out of the marinade and dry. Season with salt and 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; the
bottom should be covered by 10 - 15 mm.
Cover the roasting pan with a lid and put
it in the appliance.
– Time in the appliance: 140 minutes
– Shelf position: 1
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
Lamb Joint, medium
Settings:
Automatic core temperature sensor. Core
temperature 70 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Leg of Lamb
Ingredients:
• 2.7 kg leg of lamb
• 30 ml olive oil
• salt
ENGLISH
• 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
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. Turn the roast after
about 30 minutes.
– Time in the appliance: 165 minutes
– Shelf position: 1
POULTRY
Chicken, whole
Settings:
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.
• Shelf position: 1
Turkey, whole
Settings:
Automatic weight. Setting range for the
weight between 1700 and 4700 g.
Method:
Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn
the roast. The display shows a reminder.
• Shelf position: 1
• Shelf position: 1
Goose, whole
Settings:
Automatic weight. Setting range for the
weight between 2300 and 4700 g.
Method:
Place goose in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a reminder.
• Shelf position: 1
Boned Poultry
Settings:
Automatic core temperature sensor, core
temperature 75 °C.
Method:
Season turkey breast (boned) to taste, insert the core temperature sensor and
place in an ovenproof dish.
• Shelf position: 1
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.
– Time in the appliance: 55 minutes
– Shelf position: 1
Duck, whole
Settings:
Automatic weight. Setting range for the
weight between 1500 and 3300 g.
Method:
Place duck in an ovenproof dish and season to taste. After about 30 minutes, turn
the roast. The display shows a reminder.
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Coq au Vin
Ingredients:
• 1 chicken
• salt
• pepper
• 1 tablespoon flour
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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. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil.
Add parsley, thyme, diced bacon, mushrooms, shallots and garlic.
Bring to the boil again, cover with a lid
and put in the appliance.
– Time in the appliance: 55 minutes
– Shelf position: 1
Roast Duck with Orange
Ingredients:
• 1 duck (1.6 – 2.0 kg)
• salt
• pepper
• 3 oranges, peeled, de-seeded and cut
into cubes
• 1 / 2 teaspoon salt
• 2 oranges for juicing
• 150 ml sherry
Method:
Clean the duck, season with salt and pepper and rub with orange peel.
Stuff the duck with cubes of orange seasoned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the appliance; turn after 30
minutes. A signal sounds.
– Time in the appliance: 90 minutes
– Shelf position: 1
Stuffed Chicken
Ingredients:
• 1 chicken, 1.2 kg (with giblets)
• 1 tablespoon oil
• 1 teaspoon salt
• 1 / 4 teaspoon paprika
• 50 g breadcrumbs
• 3 - 4 tablespoons milk
• 1 onion, chopped
• 1 bunch of parsley, chopped
• 20 g butter
• 1 egg
• salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and butter into a pan and sweat. Finely chop
heart, liver and stomach and add an egg.
Then mix everything together and season
with salt and pepper.
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
Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• salt, pepper, paprika and curry powder
Method:
Season the chicken breasts and place in a
glass bowl in the appliance.
• Time in the appliance: 35 minutes
• Shelf position: 3
• Add 450 ml of water into the water
drawer
FISH
Whole Fish
Settings:
Automatic core temperature sensor, core
temperature 65 °C.
Method:
ENGLISH
Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.
• Shelf position: 1
Fillet of Fish
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.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediately
on the fish fillets and place small knobs of
butter on the mixture.
– Time in the appliance: 35 minutes
– Shelf position: 2
Cod Fish
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1 / 2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
9
to the boil. Then take from the ring and
leave to cool.
Put olive oil in a pan and heat. Peel onions and slice finely, crush the peel garlic
cloves and slice the leeks and wash. Put
together into the hot fat and sauté briefly.
Remove cores from the peppers and cut
into strips. Then put into the pan with the
chopped tomatoes.
Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and
leave to simmer in the pan for another 15
minutes.
Take the cooled dried cod out of the saucepan and pat dry with kitchen paper. Remove the skin, bones and all fins. Flake
the fish and place in an ovenproof dish
mixed with the vegetables.
– Time in the appliance: 30 minutes
– Shelf position: 1
Fish in Salt
Ingredients:
• a whole fish, approximately 1.5 - 2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two unwaxed lemons.
Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into
the fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other
half of the rock salt on the fish and press
down firmly.
– 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)
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• 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. Add long grain rice, pinenuts, currants and chopped parsley to the onions
and season with salt, pepper and the juice
of a lemon. Stuff the squid loosely with
the mixture, sew up the opening.
Put four tablespoons of olive oil in a roasting tin and sear the squid on the ring.
Add wine and tomato juice.
Cover the roasting tin with a lid and put in
the appliance.
– Time in the appliance: 60 minutes
– Shelf position: 1
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes (400 g)
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1 / 2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix onions and garlic with the chopped tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place in
a greased ovenproof dish, season and
place the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
– Time in the appliance: 35 minutes
– Shelf position: 2
Jansons Temptation
Ingredients:
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets and cover with another
third of the onions and potatoes. Distribute the rest of the anchovy fillets on top.
On top place the rest of the onions and
potatoes, with the top layer being potatoes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle
over the breadcrumbs and place little
knobs of butter on the top.
– Time in the appliance: 60 minutes
– Shelf position: 3
Poached Fish (Trout)
Ingredients:
• 1 lemon
• fish
Method:
Wash, dry and sprinkle with lemon juice
inside and outside. Leave to soak in for a
while and then season with salt and pepper. Place the fish in a stainless steel bowl
with a perforated insert.
– Time in the appliance: 25 minutes
ENGLISH
– Shelf position: 3
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
together. Then add the eggs one at a
time and cream together again.
Add the flour and cornflour mixed with
the baking powder to the creamed mixture and fold in.
Put the mixture into the greased and
breadcrumbed baking tin, smooth out
and put in the appliance.
After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil.
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
Swedish Cake
Ingredients:
• 5 eggs
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340 g sugar
100 g melted butter
360 g flour
1 packet baking powder (approximately
15 g)
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 200 ml cold water
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking parchment
Method:
Place sugar, eggs, vanilla sugar and salt in
a mixing bowl and cream together for 5
minutes. Then add the melted butter to
the mixture and fold in.
Add the flour with the baking powder
mixed into it into the creamed mixture
and stir in.
Finally add the cold water and mix everything well. Put the mixture into the baking
tin, smooth and put it in the appliance.
– Time in the appliance: 55 minutes
– Shelf position: 1
Biscuit
Ingredients:
• 4 eggs
• 2 tablespoons hot water
• 50 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 100 g sugar
• 100 g flour
• 100 g cornflour
• 2 level teaspoons baking powder
Other:
• 28 cm round springform baking tin,
black, bottom lined with baking parchment
Method:
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and
salt. Beat egg whites with 100 g sugar until forming peaks.
Sieve together flour, cornflour and baking
powder.
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Carefully mix egg whites and egg yolks
together. Then carefully fold in flour mixture. Put the mixture into the baking tin,
smooth and put it in the appliance.
– Time in the appliance: 30 minutes
– Shelf position: 3
Cheese Cake
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 egg
• 70 g softened butter
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. 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. Wash the raisins,
let them drain well, sprinkle with the rum
and leave to soak.
Put low fat quark, egg yolks, sugar, lemon
juice, crème fraîche and the custard powder in a mixing bowl and mix together
well.
To finish, carefully fold the beaten egg
whites and the raisins into the quark mixture.
– Time in the appliance: 85 minutes
– Shelf position: 1
Fruit Cake
Ingredients:
• 200 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 3 eggs
• 300 g flour
• 1 / 2 packet baking powder (approximately 8 g)
• 125 g currants
• 125 g raisins
• 60 g chopped almonds
• 60 g candied lemon peel or candied orange peel
• 60 g chopped candied cherries
• 70 g whole blanched almonds
Other:
• Black springform baking tin, 24 cm diameter
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
Place butter, sugar, vanilla sugar and salt
in a mixing bowl and cream together.
Then add the eggs one at a time and
cream the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in.
Stir the fruit into the mixture as well.
Place the mixture in the prepared tin and
pull the mixture up a little higher at the
edge than in the centre. Decorate the
edge and the centre of the cake with the
whole blanched almonds. Put the cake into the appliance.
– Time in the appliance: 100 minutes
– Shelf position: 1
Streusel Cake
Ingredients for the dough:
• 375 g flour
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
ENGLISH
• 1 pinch salt
• 2 egg yolks
• 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.
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. Then roll
out the dough and place on a greased
baking tray and leave to rise again.
Place sugar, butter and cinnamon in a
mixing bowl and mix together.
Add the flour and the nuts and knead together so that you make a crumble mixture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.
– Time in the appliance: 35 minutes
– Shelf position: 3
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. Cut up the yeast, place
it in the well, stir in with the milk and
13
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.
Put the rest of the sugar, salt, 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.
Then weigh out into three equally sized
pieces of dough and shape each one into
a rope. Plait the three ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the appliance.
– Time in the appliance: 50 minutes
– Shelf position: 3
Yeast Plait
Ingredients for the dough:
• 650 g flour
• 20 g yeast
• 200 ml milk
• 40 g sugar
• 5 g salt
• 5 egg yolks
• 200 g softened butter
Ingredients for the filling:
• 250 g chopped walnuts
• 20 g breadcrumbs
• 1 teaspoon ground ginger
• 50 ml milk
• 60 g honey
• 30 g melted butter
• 20 ml rum
Ingredients for the finish:
• 1 egg yolk
• a little milk
• 50 g flaked almonds
Method:
Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place
it in the well and stir in with the milk and a
little of the sugar and 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.
14 www.aeg.com
Put the rest of the sugar 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.
For the filling, mix all ingredients together. Divide the dough into three equal
parts and roll out into long rectangles.
Spread a third of the filling onto each rectangle and then roll up the pieces of
dough.
Make a plait out of the three pieces of
dough. Coat the surface of the plait with a
mixture of egg yolk and milk and then
sprinkle with flaked almonds.
– Time in the appliance: 55 minutes
– Shelf position: 3
Ring Cake
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml milk
• 70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)
Ingredients for the finish:
• 50 g whole peeled almonds
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.
– Time in the appliance: 60 minutes
– Shelf position: 1
Savarin Cake
Ingredients for the dough:
• 350 g flour
• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)
• 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. Then place the
dough in a greased ring-shaped cake tin
and cover and leave to rise again for 45
minutes.
– Time in the appliance: 35 minutes
– Shelf position: 1
After baking:
Bring water and sugar to the boil and
leave to cool.
Add plum brandy or orange liqueur to the
sugar water and mix together.
When the cake has cooled, pierce it several times with a wooden skewer and then
let the mixture soak into the cake evenly.
Brownies
Ingredients:
• 250 g plain chocolate
• 250 g butter
• 375 g sugar
• 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:
Break chocolate up into large pieces and
melt in a bain marie.
ENGLISH
Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the
melted chocolate.
Roughly chop the walnuts, mix with the
flour and baking powder and fold into the
chocolate mixture.
Line a deep baking tray with baking
parchment, put the mixture on top and
smooth.
– Time in the appliance: 50 minutes
– Shelf position: 3
After baking:
Leave to cool, remove baking parchment
and cut into squares.
Muffins
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• 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. Use muffin tray if available.
– Time in the appliance: 40 minutes
– Shelf position: 3
Sweet Tart
Ingredients:
15
• 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. 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.
– Time in the appliance: 45 minutes
– Shelf position: 2
Carrot Cake (version 1)
Ingredients for the mixture:
• 150 ml sunflower oil
• 100 g brown sugar
• 2 eggs
• 75 g syrup
• 175 g flour
• 1 teaspoon cinnamon
• 1 / 2 teaspoon ground ginger
• 1 teaspoon baking powder
• 200 g finely grated carrots
• 75 g sultanas
• 25 g grated coconut
Ingredients for the topping:
• 50 g butter
• 150 g cream cheese
• 40 g sugar crystals
• ground hazelnuts
Other:
• Round springform baking tin with 22 cm
diameter, greased
Method:
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: 3
After baking:
16 www.aeg.com
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.
Carrot Cake (version 2 — Swiss recipe)
Ingredients for the mixture:
• 4 egg white
• 1 pinch salt
• 80 g icing sugar
• 120 g sugar
• 200 g finly grated carrots
• 200 g finly ground almonds
• 1 lemon, juice and grated skin
• 1 tablespoon cherry liquer
• 1 / 2 teaspoon cinnamon
• 60 g flour
• 1 / 2 teaspoon baking powder
Ingredients for the topping:
• 150 g icing sugar
• 1 tablespoon cherry liquer
• 12 decorative marzipan carrots
• ground hazelnuts
Other:
• Springform cake tin with 26 cm diameter, greased and the bottom lined with
baking parchment.
Method:
Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolk 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. 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.
Almond Cake
Ingredients for the mixture:
• 5 eggs
• 200 g sugar
• 100 g marzipan
• 200 ml olive oil
• 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.
Sieve the flour, cinnamon and baking
powder together, then mix the chopped
pistachios and the ground almonds into
the flour. Then carefully fold into the egg
mixture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
– Time in the appliance: 70 minutes
– Shelf position: 2
After baking:
Heat up the apricot jam and then spread
on the cake using a brush; then leave to
cool. Mix together icing sugar, cinnamon
and hot water; then spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.
Fruit Tart
Ingredients for the pastry:
• 200 g flour
• 1 pinch salt
• 125 g butter
• 1 egg
• 50 g sugar
ENGLISH
• 50 ml cold water
Ingredients for the filling:
• Fruit according to the season (400 g of
apples, peaches, sour cherries, etc.)
• 90 g ground almonds
• 2 eggs
• 100 g sugar
• 90 g softened butter
Other:
• Quiche tin with 28 cm diameter,
greased
Method:
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. Then put on top of the
fruit and smooth out.
– Time in the appliance: 50 minutes
– Shelf position: 1
DESSERTS
17
(Do not let it boil.) Mix eggs and egg
yolks with 100 g sugar. (Do not cream.)
Add the warm milk slowly to the egg sugar mixture. Then put into the dishes.
– Time in the appliance: 40 minutes
– Shelf position: 3
– Add 500 ml of water into the water
drawer
Coconut Pudding
Ingredients:
• 250 ml milk
• 370 g coconut milk
• 6 eggs
• 120 g sugar
• 1 tin mangos, drained and pureed
Other:
• 6 mini pudding basins
Method:
Mix milk coconut milk. Lightly beat eggs
and sugar and add to the coconut milk.
Fill the mini pudding basins with the mixture. After cooking, turn out and decorate
with the mangos.
– Time in the appliance: 40 minutes
– Shelf position: 3
– Add 500 ml of water into the water
drawer
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. Cook to a
syrup and immediately pour it into 6 small
soufflé dishes, so that the bottom is covered with caramel. Put the milk in a saucepan, halve the vanilla pod and use a knife
to scrape out the seeds and add these to
the milk. Warm the milk to about 90 °C.
Cappuccino Cake
For the mixture:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• the seeds of one vanilla pod
• 2 tablespoons instant coffee (dissolved
in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1 / 2 teaspoon baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
18 www.aeg.com
Other:
• 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, cornflour and baking powder
and add to the mixture in layers with the
egg whites and fold in. Put the mixture into small dishes or cups greased with butter.
– Time in the appliance: 40 minutes
– Shelf position: 3
– Add 600 ml of water into the water
drawer
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur in a saucepan and reduce
on the ring until the sauce is syrupy. Turn
warm cakes out onto a dessert plate, decorate with sauce and cream.
Cherry Pie
Ingredients:
• 500 g bread
• 750 ml milk
• 1 pinch salt
• 80 g sugar
• 4 eggs
• 2 jars of sour cherries
• 50 g butter
Other:
• Baking dish, greased
Method:
Cut bread in slices. Mix together milk,
salt, sugar and eggs and pour over the
bread, mix and leave to soak in well. Drain
sour cherries and add to the mixture. Put
the mixture into the greased baking dish.
Distribute knobs of butter over the pudding.
– Time in the appliance: 45 minutes
– Shelf position: 2
– Add 400 ml of water into the water
drawer
Plum Dumpling (6 pieces)
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approximately 30 minutes. Put flour,
sugar, butter, egg yolk, egg, vanilla sugar
and a little lemon zest into a mixing bowl.
Add the milk and the yeast and knead to
a workable dough. Cover dough with a
cloth and leave to rise for another 45 minutes. Then cut the dough into dumplings
(about 80 g) using a spoon, press flat with
your hand and fill with 1 teaspoon of plum
jam. Pull up the edges of the dough and
cover the jam with dough and then shape
into a ball. Put the balls into a greased
dish, cover and leave to rise for another
45 minutes and then put into the appliance.
– Time in the appliance: 35 minutes
– Shelf position: 2
– Add 500 ml of water into the water
drawer
PIZZA/PIE/BREAD
Pizza
Ingredients for the dough:
• 14 g yeast
• 200 ml water
• 300 g flour
ENGLISH
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped (200
g)
• 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 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. Then leave the dough to rise in
a warm place until it doubles in volume.
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 positions: 1
Onion Tart
Ingredients for the dough:
• 300 g flour
• 20 g yeast
• 125 ml milk
• 1 egg
• 50 g butter
• 3 g salt
Ingredients for the topping:
• 750 g onions
• 250 g bacon
• 3 eggs
• 250 g crème fraîche
• 125 ml milk
• 1 teaspoon salt
• 1 / 2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make a
well in the centre.
Cut up the yeast, put into the well, mix
with the milk and a little flour from around
19
the edge. Sprinkle with flour, leave to rise
in a warm place until the 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. 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.
– Time in the appliance: 45 minutes
– Shelf positions: 1
Quiche Lorraine
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the sour
cream and the seasoning together. Then
add the cheese.
Pour the filling over the bacon.
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– Time in the appliance: 40 minutes
– Shelf positions: 1
Goatscheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture resembles breadcrumbs. Add the water and
knead to a dough. Put the pastry in the
fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom with a fork.
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.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1 / 2
teaspoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
– Time in the appliance: 45 minutes
– Shelf positions: 1
Cheese Flan
Ingredients:
• 1.5 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
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 positions: 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. 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.
– Time in the appliance: 25 minutes
– Shelf positions: 3
White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
ENGLISH
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.
Cut the dough into two, make into two
long loaves and place on the baking tray
which has been greased or covered with
baking parchment.
Leave the loaves to rise again by half their
volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
– Time in the appliance: 55 minutes
– Shelf positions: 2
– For steam ovens: add 200 ml of water
into the water drawer
Farmer Bread
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast
• 250 ml water
• 250 ml milk
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a workable dough. Leave the dough to rise until it
doubles in volume.
Shape the dough into a long loaf and
place on the baking tray which has been
greased or covered with baking parchment.
Leave the loaf to rise again by half its volume. Before baking dust with a little flour.
– Time in the appliance: 60 minutes
– Shelf positions: 2
– For steam ovens: add 300 ml of water
into the water drawer
21
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. 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.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix
into the cabbage and leave to cool.
Roll out the dough and cut out round circles with an 8 cm diameter.
Put a little filling in the middle of each
one and fold over. Seal the edges by
pressing together with a fork.
Place the pierogi on a baking tray lined
with baking parchment and brush with
egg yolk.
– Time in the appliance: 20 minutes
– Shelf positions: 3
CASSEROLES/GRATINS
Lasagne
Ingredients for the meat sauce:
• 100 g streaky bacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
22 www.aeg.com
• 400 g mince (a mixture of beef and
pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 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. 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. Season the sauce with salt,
pepper and nutmeg and simmer without
a lid for about 10 minutes.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat sauce,
Béchamel sauce and mixed cheese in the
dish. The last layer should be a layer of
Béchamel sauce sprinkled with cheese.
Place the rest of the butter in small knobs
on the top of the dish.
– Time in the appliance: 55 minutes
– Shelf position: 1
– Add 300 ml of water into the water
drawer
• 50 g onions, chopped
• 30 g butter
• 350 g leaf spinach, chopped
• 100 g crème fraîche
• 200 g fresh salmon, cubed
• 200 g Nile perch, cubed
• 150 g shrimps
• 150 g mussel meat
• salt, pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 1 packet cannelloni
• 50 g Parmesan cheese, grated
• 150 g cheese, grated
• 40 g butter
Method:
Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped leaf spinach and briefly cook
gently. Add crème fraîche, mix and then
leave to cool.
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.
Add salmon, perch, shrimps, mussel meat,
salt and pepper to the cooled spinach
and mix.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter.
Fill the cannelloni with the spinach mixture and place in the baking dish. Place
Béchamel sauce between each row of
cannelloni. The last layer should be a layer
of Béchamel sauce sprinkled with cheese.
Place the rest of the butter in small knobs
on the top of the dish.
– Time in the appliance: 55 minutes
– Shelf position: 1
– Add 300 ml of water into the water
drawer
Cannelloni
Potato Gratin
Ingredients for the filling:
Ingredients:
ENGLISH
• 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.
Spread half of the seasoned potato slices
in the dish and sprinkle some of the grated cheese over them. Layer the rest of the
potato slices over this and spread the rest
of the grated cheese on top.
Crush the second clove of garlic and beat
it together with the eggs, the milk and the
cream. Pour the mixture over the potatoes and spread the rest of the butter in
small knobs on the gratin.
– Time in the appliance: 65 minutes
– Shelf position: 2
– Add 200 ml of water into the water
drawer
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
• 1.5 kg aubergines
• butter for frying
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 600 ml milk
• salt, pepper and nutmeg
Put together with:
• 150 g grated cheese
• 4 tablespoons breadcrumbs
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• 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.
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.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of aubergines on top of this. On top of that put
some of the mince mixture. On top of that
put some of the Béchamel sauce.
Then do another layer of potatoes, followed by aubergines and then by mince
mixture. The last layer should be Béchamel sauce. On the top distribute the rest
of the cheese and the breadcrumbs. Melt
the butter and pour over the top of the
moussaka.
– Time in the appliance: 60 minutes
– Shelf position: 1
– Add 300 ml of water into the water
drawer
Pasta Gratin
Ingredients:
• 1 litre water
• salt
• 250 g tagliatelle
• 250 g cooked ham
• 20 g butter
• 1 bunch of parsley
• 1 onion
• 100 g butter
• 1 egg
• 250 ml milk
• salt, pepper and nutmeg
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• 50 g grated Parmesan
Method:
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.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and
chop this as well. Sweat both in the frying
pan.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish.
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto
the pasta mixture. Then distribute the Parmesan onto the dish.
– Time in the appliance: 45 minutes
– Shelf position: 1
– Add 300 ml of water into the water
drawer
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. 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. Then sprinkle the rest of
the cheese over the dish.
– Time in the appliance: 35 minutes
– Shelf position: 2
– Add 300 ml of water into the water
drawer
Beef Casserole
Ingredients:
• 600 g beef
• salt and pepper
• flour
• 10 g butter
• 1 onion
• 330 ml dark beer
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 500 ml beef stock
Method:
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a
little butter, then put in the dish on top of
the meat.
Mix dark beer, brown sugar, tomato paste
and beef stock, put into the frying pan
and bring to the boil. Then pour over the
meat (meat should be covered).
Cover and put into the appliance.
– Time in the appliance: 120 minutes
– Shelf position: 3
Cabbage Casserole
Ingredients:
• 1 cabbage (800 g)
• marjoram
• 1 onion
• oil for sautéing
• 400 g minced meat
• 250 g long grain rice
• salt, pepper and paprika
• 1 litre meat stock
• 200 ml crème fraîche
• 100 g grated cheese
Method:
Cut the cabbage into quarters and cut out
the stalk. Blanche in salted water seasoned with marjoram.
Peel onion and chop finely, fry gently in a
little oil. Then add the minced meat and
the long grain rice, sauté and season with
salt, pepper and paprika. Add meat stock
and leave to simmer for 20 minutes with a
lid on the pan.
ENGLISH
Place layers of the cabbage and the rice /
mince mixture 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
– Add 300 ml of water into the water
drawer
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Method:
Arrange vegetables in a stainless steel or
glass bowl with perforated insert. After
cooking, pour over melted butter and
sprinkle with pepper and salt, if required.
– Time in the appliance: 35 minutes
– Shelf position: 3
– Add 650 ml of water into the water
drawer
SIDE DISHES
Peeling Tomatoes
Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 100 g mushrooms
• 2 onions
• 150 g cherry tomatoes
• green and black olives
Method:
Wash and cut the vegetables into pieces.
Peel onions and cut into strips. Put the
vegetables in the glass dish. Put the dish
in the appliance. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste.
– Time in the appliance: 30 minutes
– Shelf position: 3
– Add 600 ml of water into the water
drawer
Vegetables, traditional
Ingredients / Method:
Put together the following vegetables to
taste, about 750 g in total.
• kohlrabi, peeled and cut into strips
• carrots, peeled and diced
• cauliflower, washed and divided in florets
• onions, peeled and sliced
• fennel, peeled and sliced
• celery, cleaned and diced
• leeks, cleaned and sliced
After cooking:
• 50 g butter
• if desired, pepper and salt
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: 3
– Add 150 ml of water into the water
drawer
Potatoes in their jacket
Ingredients:
• 1000 g medium-sized potatoes
Method:
Wash the potatoes and place in a steam
dish.
– Time in the appliance: 55 minutes.
– Shelf position: 3
– Add 800 + 200 ml of water into the water drawer
Boiled Potatoes
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal sized
quarters. Put the potatoes into the steam
dish and season with salt.
– Time in the appliance: 40 minutes.
– Shelf position: 2
– Add 800 ml of water into the water
drawer
Salty Dumplings
Ingredients / Method:
• 300 g soft pretzels
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• 200 ml milk
• 3 eggs
• 2 bunches of parsley, chopped
• 2 onions, finely diced
• 10 g butter
• salt, pepper, nutmeg
Method:
Heat milk. Cut pretzels into 1 cm pieces
and pour the warmed milk over them and
leave to soak for about 5 minutes. 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: 35 minutes
– Shelf position: 2
– Add 650 ml of water into the water
drawer
Rice
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 1 small red pepper
• 400 ml stock
After cooking:
• 1 small tin sweetcorn (150 g)
Method:
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half
an hour before cooking. Prepare pepper,
cut into small dice and add to the rice and
then cook.
– Time in the appliance: 40 minutes
– Shelf position: 2
– Add 800 ml of water into the water
drawer
After cooking: Drain sweetcorn and add
to the cooked rice.
Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• salt, pepper, nutmeg
• parsley, chopped
Method:
Mix eggs, milk and cream well. Do not
beat. Then season and add the chopped
parsley. Pour into greased glass or porcelain dishes.
– Time in the appliance: 30 minutes
– 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.
COMBI STEAMING
Using this function you can cook a
whole menu with accompaniments and a delicious dessert to
perfection.
Steam Menu 1
Loin of pork with rice and vegetables.
Steamed cappuccino cake for dessert.
Ingredients for pork:
• 1000 g pork loin
• salt, pepper, paprika and curry powder
Ingredients for rice:
• 200 g rice
• a little salt
• 250 ml water
Ingredients for vegetables:
• 300 g carrots
• 300 g kohlrabi
• 300 g cauliflower
• 200 g peppers
Ingredients for cappuccino cake:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• the seeds of one vanilla pod
• 2 tablespoons instant coffee (dissolved
in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1 / 2 teaspoon baking powder
Method:
Season the Pork with salt, pepper, paprika
and curry powder, brown thoroughly on
ENGLISH
all sides and place in an ovenproof dish.
Place on the shelf in the appliance and
start the programme. Put rice, a little salt
and water in a dish. Prepare steamed
Cappuccino Cake. Cream together butter
and sugar. To this add egg yolks, vanilla
seeds and coffee. Beat egg white with
two pinches of salt until forming peaks.
Then carefully fold flour, cornflour, baking
powder and beaten egg white into the
butter mixture. Put mixture into small
dishes or cups which have been buttered.
Prepare vegetables. Clean the carrots
and cut into batons. Peel kohlrabi and cut
into batons. Rinse cauliflower and divide
into florets. Wash peppers, remove the
cores and cut into strips. Put everything
together in a steam dish.
Preparation:
After 40 minutes, insert the prepared
dishes into the appliance with the loin of
pork and continue to cook for another 40
minutes.
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
Steam Menu 2
Poached chicken breast with vegetable
rice and cauliflower flan. Vanilla flan with
strawberries for dessert
Ingredients Poached Chicken Breast:
• 4 - 6 chicken breast fillets, boned
• salt, pepper, paprika and curry powder
Ingredients for the cauliflower flan:
• 300 g cauliflower
• 50 g hard cheese, grated
• 2 eggs
• 50 ml cream
• salt, nutmeg
• butter for the dishes
Ingredients Rice:
• 200 g long grain rice
• 50 g wild rice
• salt, pepper
• 400 ml stock
• 1 small red pepper
• 1 small tin sweetcorn (150 g)
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Ingredients for vanilla flan with strawberries:
• 200 ml milk
• 200 ml cream
• seeds of one vanilla pod
• 2 egg yolks
• 3 eggs
• 50 g sugar
• 300 g strawberries
• 2 tablespoons pistachios
Method:
Wash and dry chicken breast fillets. Season with salt, pepper, paprika and curry
powder, then place in a roasting dish. Divide the cauliflower into florets, steam for
25 minutes and then purée in the mixer.
Add grated cheese, eggs and cream, season with salt and nutmeg. Put cauliflower
mixture in 6 small well buttered flan
dishes. Prepare Rice. Put long grain rice,
wild rice, salt, pepper, vegetable stock
and water in a bowl half an hour before
cooking. Meanwhile cut the red pepper
into small dice and add to the rice. Prepare the vanilla flan with strawberries. Mix
egg yolks and eggs with the sugar. Add
seeds from the vanilla pod. Pour in milk
and cream and mix well. Fill cups or
glasses with the mixture up to 2 / 3 full.
Preparation:
Place all dishes on the wire shelf in the appliance (shelf positions 1 and 4) and start
the programme, cook time 40 minutes.
After cooking, leave the vanilla flan to
cool, fill up the glasses with the strawberries and decorate with pistachios. Drain
off the sweetcorn and add to the cooked
rice.
– Add 650 ml of water into the water
drawer
Steam Menu 3
Trout with boiled potatoes and broccoli.
Coconut custard with mango for dessert.
Ingredients for the trout:
• 4 trout
• lemon juice
• salt, pepper
Ingredients Boiled Potatoes:
• 800 g potatoes
• salt
Ingredients for broccoli with flaked almonds:
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• 700 g broccoli
• 50 g flaked almonds
• a little butter
Ingredients for Coconut Pudding with
mango:
• 100 ml milk
• 350 g coconut milk powder
• 4 eggs
• 80 g sugar
• 1 tin mango
Method:
Wash trout, dry and sprinkle with lemon
juice. Place in a bowl. Leave to marinade
for 10 minutes and then season. Peel and
quarter the potatoes, put into a bowl, season with salt. Place on the shelf 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:
Cook potatoes in the appliance (shelf position 1) for 25 minutes, a signal sounds.
Place the other dishes on the oven
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.
After cooking, leave the coconut custard
to cool. To serve, drain mango, puree and
use to decorate the custards.
– Add 650 + 400 ml of water into the water drawer
CONVENIENCE
The appliance has a set of automatic functions for the following dishes. The temperature and time are predefined.
Dish
Shelf position
Pizza, frozen
3
Pizza American, frozen
1
Pizza, chilled
3
Pizza Snacks, frozen
1
French Fries
3
Wedges/Croquettes
3
Hash Browns
3
Bread/Rolls
3
Bread/Rolls, frozen
3
Apple Strudel, frozen
3
Fillet of Fish, frozen
3
Chicken Wings
3
Lasagne/Cannelloni, frozen
3
ENGLISH
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ENGLISH
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892956355-A-382012