Aeg KS8100001M User Manual download pdf (Page 9)

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: 1

• Add 450 ml of water into the water

drawer

FISH

Whole Fish

Settings:

Automatic core temperature sensor, core

temperature 65 °C.

Method:

Season fish to taste, insert the core tem-

perature sensor and place in an oven-

proof 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. Sea-

son 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

to the boil. Then take from the ring and

leave to cool.

Put olive oil in a pan and heat. Peel on-

ions 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 sau-

cepan and pat dry with kitchen paper. Re-

move 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

ENGLISH

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