User manual AEG-ELECTROLUX B9820-7-M

[. . . ] Tables, Tips and Recipes Fitted Fan/Steam Cooking oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] Steamed trout variation: Before the trout are placed in the stainless steel dishes with colander insert, pour hot water and vinegar over them. POTATO GRATIN For the mixture: ­ 1, 000 g potatoes ­ 1 teaspoon each of salt, pepper and nutmeg ­ 2 cloves of garlic ­ 200 g grated cheese ­ 3 eggs ­ 100 ml milk ­ 250 ml cream ­ 4 tablespoons butter Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato slices over this and spread the rest of the grated cheese on top. Crush the second clove of garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. 20 RECIPE MENU FARMER BREAD Ingredients for the dough: Semi-white flour 400 g Rye flour 150 g Salt 10 g Yeast 20 g Milk 200 g Water 200 g For dark coarse rye bread the semi-white flour can be replaced by wheat flour. Method for the dough: Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during this period. Preparation: Divide the dough into 2, make them into rounds and leave them to rise covered for about 20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep cross with a sharp knife WHITE BREAD For the dough: ­ 1, 000 g flour ­ 1 cube of fresh yeast or 2 packets of dry yeast ­ 650 ml milk ­ 15 g salt Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with naking parchment. Leave the loaves to rise again by half their volume. Before baking, dust them with flour and with a sharp knife cut 3-4 diagonal lines, at least 1 cm deep. YEAST PLAIT For the dough: ­ 500 g flour ­ 20 g yeast ­ 200 ml lukewarm milk ­ 40 g sugar ­ salt ­ 5 egg yolks RECIPE MENU 21 ­ 200 g softened butter For the filling: ­ 180 g chopped walnuts ­ 20 g breadcrumbs ­ 1 teaspoon ground ginger ­ 50 ml milk ­ 60 g honey ­ 30 g melted butter ­ 20 ml rum ­ 1 egg yolk ­ A little milk ­ 50 g flaked almonds Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow with the milk and a little of the sugar and stir in the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing cracks. Put the rest of the sugar on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size. For the filling, mix all ingredients together. [. . . ] Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the flour and stir until golden. [. . . ]