User manual AEG-ELECTROLUX B98205-5-M

[. . . ] Tables, Tips and Recipes User manual 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. [. . . ] 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 · 200 g softened butter For the filling: · 180 g chopped walnuts · 20 g breadcrumbs · 1 teaspoon ground ginger 18 Uses, tables and tips · 50 ml milk · 60 g honey · 30 g melted butter · 20 ml rum For the coating: · 1 egg yolk · A little milk · 50 g flaked almonds Method: 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. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll the pieces of dough together. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds. PRESERVING · · · · · · · Only use usual preserving jars of the same dimension. Do not use jars with twist-off or bayonet type lids and metal tins. Use the first shelf level from the bottom. You can put six 1-litre jars maximum on it. Fill all the jars to the same level and close them correctly. Put the jars on the shelf, make sure that they do not touch each other. Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture in the oven. · When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table). PRESERVING table Soft fruit Preserve Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Temperature in °C 160 - 170 160 - 170 Temperature in °C 160 - 170 Time until simmer- Continue to cook at ing in mins. 35 - 45 35 - 45 --10 - 15 Stone fruit Preserve Pears, quinces, plums Time until simmer- Continue to cook at ing in mins. 35 - 45 10 - 15 Uses, tables and tips Vegetables Preserve Carrots1) Cucumbers Mixed pickles Kohlrabi, peas, asparagus Temperature in °C 160 - 170 160 - 170 160 - 170 160 - 170 19 Time until simmer- Continue to cook at ing in mins. 50 -60 50 - 60 50 - 60 50 - 60 5 - 10 --15 15 - 20 1) Leave standing in oven when switched off BAKING RECIPES LEMON SPONGE CAKE Cookware: Black square baking tin, 30 cm long. For the mixture: · 250 g butter · 200 g sugar · 1 packet vanilla sugar · 1 pinch salt · 4 eggs · 150 g flour · 150 g cornflour · 1 level teaspoon baking powder · grated peel of 2 lemons Glaze: · 1/8 l lemon juice · 100 g icing sugar Method: Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. [. . . ] To do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. [. . . ]