AEG BP831660NM Recipe Book

EN Recipe BookOven

• Time in the appliance (min): 65• Shelf position: 35.5 Franconian Dumpling Pan:For 6-8 people.Ingredients:• Approx. 1000 g turkey strips• 1 small tin

• 100 g salami• 100 g cooked ham• 150 g mushrooms (tinned)• 150 g Feta cheese• oreganoOther:• Baking tray, greasedMethod:Crumble yeast into a bowl and

• 200 ml cream• 100 ml milk• 4 eggs• salt, pepper and nutmegMethod:Place pastry on a well greased bakingtray. Prick dough well all over with a fork.Sp

Peel onions, slice thinly and sweat in theoil for about 30 minutes with the lid onthe pan. Season with salt and pepperand mix in 1/2 teaspoon of chopp

• 25 g grated coconutIngredients for the topping:• 50 g butter• 150 g cream cheese• 40 g sugar crystals• ground hazelnutsOther:• Round springform baki

blanched almonds. Put the cake into theoven.• Time in the appliance (min): 100• Shelf position: 17.6 Fruit Tart:Ingredients for the pastry:• 200 g flo

• Breadcrumbs for coating baking tinMethod:Place butter, sugar, lemon peel, vanillasugar and salt in a mixing bowl andcream together. Then add the egg

bowl and leave to rise for 1 hour. Thenplace the dough in a greased ring-shaped cake tin and cover and leave torise again for 45 minutes.• Time in the

5 minutes. Then add the melted butterto the mixture and fold in. Add the flourwith the baking powder mixed into it intothe creamed mixture and stir in

Add the remaining sugar, salt, vanillasugar, lemon peel, egg and butter to theedge of the flour. Knead all of theingredients into a supple leaveneddou

1. COOKBOOKThe dishes are divided into severalcategories:• Fish and Seafood• Poultry• Meat• Oven Dishes• Pizza and Quiche• Cake and Pastry• Bread and

on the edge of the flour. Knead allingredients into a workable yeast dough.Leave the dough to rise in a warm placeuntil it is about double the size. F

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the rock salt on the fish and press downfirmly.• Time in the appliance (min): 55• Shelf position: 12.4 Salmon filletIngredients:• 400 g potatoes• 2 bu

• 1 chicken• salt• pepper• 1 tablespoon flour• 50 g clarified butter• 500 ml white wine• 500 ml chicken stock• 4 tablespoons soya sauce• 1/2 bunch of

Bring everything to the boil and thenleave to cool.Pour the marinade over the beef until it iscovered and leave to marinade for 5days.Method:Take the

• 1.5 kg loin of pork or saddle of veal(without bones)• 1 medium onion• apple• salt, pepper and paprikaMethod:Soften the plums in white wine for twoho

• 1 bread roll• 1 egg• 200 g mince• salt, pepper• 1 onion, chopped• parsley, chopped• 1 kg breast of veal (with pocket cutinto it)• soup vegetables (c

• pepper• soup vegetables from the marinade• 1 small tin of chanterellesTo make the marinade:• 1.5 l red wine• 150 g celeriac• 150 g carrots• 2 onions

• 1 bunch of parsley• 1 onion• 100 g butter• 1 egg• 250 ml milk• salt, pepper and nutmeg• 50 g grated ParmesanMethod:Bring water with a little salt to