AEG BS9354151M Recipe Book Page 1

EN STEAM OVEN RECIPE BOOK

• 2 tablespoons chopped parsley• salt, pepper• juice of a lemon• 4 tablespoons olive oil•150 ml wine• 500 ml tomato juiceMethod:Rub squid intensively

– Shelf position: 3CAKELemon Sponge CakeIngredients for the mixture:•250 g butter• 200 g sugar• 1 packet vanilla sugar (approximately 8g)•1 pinch salt

Carefully mix egg whites and egg yolkstogether. Then carefully fold in flour mix-ture. Put the mixture into the baking tin,smooth and put it in the ap

•1 pinch salt• 2 egg yolks• 75 g softened butterIngredients for the crumble:• 200 g sugar•200 g butter• 1 teaspoon cinnamon•350 g flour• 50 g chopped

Put the rest of the sugar on the edge ofthe flour. Knead all ingredients into aworkable yeast dough. Leave the doughto rise in a warm place until it i

Cream together butter, sugar, vanilla sug-ar, salt and water, add the eggs and themelted chocolate.Roughly chop the walnuts, mix with theflour and bak

Mix butter, cream cheese and sugar crys-tals (if necessary, add a little milk to makeit spreadable).Spread over the cake once it has cooleddown and sp

• 50 ml cold waterIngredients for the filling:• Fruit according to the season (400 g ofapples, peaches, sour cherries, etc.)• 90 g ground almonds• 2 e

Other:• 6 small dishes or cups greased withbutterMethod:Cream together butter, sugar, egg yolks,the seeds of one vanilla pod and then mixin the dissol

•3 g salt• 1 tablespoon oilIngredients for the topping:• 1 / 2 small tin tomatoes, chopped (200g)• 200 g cheese, grated•100 g salami•100 g cooked ham•

AUTOMATIC PROGRAMMESThe display shows the shelf posi-tion and the default cooking timesfor all automatic recipes. For auto-matic recipes with the core

– Time in the appliance: 40 minutes– Shelf positions: 1Goatscheese FlanIngredients for the pastry:•125 g flour• 60 ml olive oil•1 pinch salt• 3 - 4 ta

Method:Place flour and salt in a large bowl. Dis-solve the yeast in tepid milk and add tothe flour. Knead all ingredients into aworkable dough. Depend

• 400 g mince (a mixture of beef andpork)• 100 ml meat stock• 1 small tin tomatoes, chopped (about400 g)• oregano, thyme, salt and pepperIngredients f

• 1000 g potatoes• 1 teaspoon each of salt, pepper andnutmeg• 2 cloves of garlic•200 g grated cheese• 200 ml milk•200 ml cream• 4 tablespoons butterMe

• 50 g grated ParmesanMethod:Bring water with a little salt to the boil.Put the tagliatelle into the boiling saltedwater and boil for about 12 minutes

Place layers of the cabbage and the rice /mince mixture in a dish.Put crème fraîche on top of the dish andsprinkle cheese over the top.– Time in the a

• 200 ml milk• 3 eggs• 2 bunches of parsley, chopped• 2 onions, finely diced• 10 g butter• salt, pepper, nutmegMethod:Heat milk. Cut pretzels into 1 c

all sides and place in an ovenproof dish.Place on the shelf in the appliance andstart the programme. Put rice, a little saltand water in a dish. Prepa

• 700 g broccoli• 50 g flaked almonds• a little butterIngredients for Coconut Pudding withmango:• 100 ml milk• 350 g coconut milk powder• 4 eggs• 80 g

6 Leek and courgette sauce7 Eggplants, sweet-and-sour8 Apples9 Red wine pears10 English crèmeBeef filletIngredients:• 700 – 800 g of beef sirloin / fi

Pork KnuckleIngredients:• 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

paper towel. then sear the duck breasts(skin faced down) for a while in a pan untilthe skin becomes crispy. Cut the breastsin slices and arrange on a

ApplesIngredients:• 2 ripe apples, medium size• 1 star anise• 1 vanilla pod, cut in piecesMethod:Wash and peel the apples. Then cut themin quarters or

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• 1 kg ripe tomatoes, peeled, halved,cores removed and cut into dice• 1 bunch parsley, washed and roughlychopped• 4 tablespoons butter• 2 tablespoons

Season meat to taste, insert the core tem-perature sensor and place in an oven-proof dish.– Shelf position: 1Scandinavian BeefSettings:Automatic core

Rub saddles of hare with the crushed juni-per berries, salt and pepper and brushwith melted butter.Place saddles of hare in a roasting tin,pour sour c

• pepper• 3 cloves of garlic• 1 bunch of fresh rosemary (or 1 tea-spoon of dried rosemary)•waterMethod:Wash the leg of lamb and then pat dry,rub in ol

• 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, dice

Season fish to taste, insert the core tem-perature sensor and place in an oven-proof dish.• Shelf position: 1Fillet of FishIngredients:• 600 - 700 g p