Aeg BP8314001M User Manual Page 1
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- Table of contents
- BOOKMARKS
- EN OVEN RECIPE BOOK 1
- AUTOMATIC PROGRAMMES 2
- 3 - ROAST VEAL 3
- 4 - ROAST LAMB 3
- 5 - ROAST GAME 3
- 6 - CHICKEN, WHOLE 3
- 7 - FISH 3
- 10 - LEMON SPONGE CAKE 4
- 8 - PIZZA 4
- 9 - QUICHE LORRAINE 4
- 11 - CHEESE CAKE 5
- 12 - ROLLS 5
- 13 - FARMER BREAD 6
- 14 - DOUGH PROVING 6
- 15 - POTATO GRATIN 6
- 16 - LASAGNE 6
- 17 - CANNELLONI 7
- 18 - CONVENIENCE CAKE 8
- 19 - CONVENIENCE PIZZA 8
- 20 - CONVENIENCE POTATO TYPES 8
Summary of Contents
EN OVEN RECIPE BOOK
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ENGLISH11
www.aeg.com/shop 892956297-A-412012
AUTOMATIC PROGRAMMESProgramme number Programme name1 ROAST BEEF2 ROAST PORK3 ROAST VEAL4 ROAST LAMB5 ROAST GAME6 CHICKEN, WHOLE7 FISH8 PIZZA9 QUICHE L
– Shelf position: 13 - ROAST VEALSettings:• Automatic programmes with weight in-put. Setting range for the weight be-tween 1000 and 3000 g.Method:• Se
Method:• Sprinkle fish fillets with lemon juice andleave to marinade for a while, then daboff surplus juice with kitchen paper.Season the fish fillets
• 4 eggs•150 g flour•150 g cornflour• 1 level teaspoon baking powder• grated peel of 2 lemonsIngredients for the glaze:• 125 ml lemon juice• 100 g ici
Method:• Place flour and salt in a large bowl. Dis-solve the yeast in the water and add tothe flour. Knead all ingredients into aworkable dough. Leave
Ingredients for the meat sauce:• 100 g streaky bacon• 1 onion• 1 carrot•100 g celery• 2 tablespoons olive oil• 400 g mince (a mixture of beef andpork)
The last layer should be a layer of Bé-chamel sauce sprinkled with cheese.Place the rest of the butter in smallknobs on the top of the dish.– Shelf po
ENGLISH9
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