AEG BSK792320M User Manual download pdf (Page 2)

1. AUTOMATIC PROGRAMMES

WARNING!

Refer to Safety chapters.

1.1 Automatic programmes

The automatic programmes give

optimum settings for each type of meat

or other recipes.

Recipe Automatic (menu: Recipes) —

This function uses predefined values for

a dish. Prepare the dish according to

recipe from this book.

1.2 Categories

In the Assisted Cooking menu the dishes

are divided into several categories:

• Fish/Seafood

• Poultry

• Meat

• Oven Dishes

• Pizza/Quiche

• Cake/Pastry

• Bread/Rolls

• Vegetables

• Egg Custard

• Side Dishes

• Menu Cooking

2. FISH/SEAFOOD

2.1 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

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

2.2 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

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