User manual AEG-ELECTROLUX B9831-4-A

[. . . ] Tables, Tips and Recipes Built-in oven Contents Uses, Tables and Tips . PIZZA (for one baking tray or 2 round tins) . 3 3 5 9 10 11 13 14 14 15 15 16 16 18 18 18 19 20 21 22 23 24 25 26 26 27 28 29 30 31 32 32 33 33 33 33 35 Meat programmes . 17 2 Uses, Tables and Tips Baking Oven function: PROFI HOT AIR or CONVENTIONAL Baking tins · For CONVENTIONAL dark metal and non-stick tins are suitable. [. . . ] To finish carefully fold the beaten egg whites and the raisins into the quark mixture. Put the mixture into the springform tin and place in the oven. 21 FRUIT CAKE For the mixture: ­ 200 g butter ­ 200 g sugar ­ 1 packet vanilla sugar ­ 1 pinch salt ­ 3 eggs ­ 300 g flour ­ 1/2 packet baking powder ­ 125 g currants ­ 125 g raisins ­ 60 g chopped almonds ­ 60 g candied lemon peel or candied orange peel ­ 60 g chopped candied cherries ­ 70 g blanched almonds Black springform baking tin, 24cm diameter Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre. Decorate the edge and the centre of the cake with the balnched almonds. Put the cake in the oven. 22 STREUSEL PLAIT For the dough: ­ 375 g flour ­ 20 g yeast ­ 150 ml tepid milk ­ 60 g sugar ­ 1 pinch salt ­ 2 egg yolks ­ 75 g softened butter Crumble mixture: ­ 200 g sugar ­ 200 g butter ­ 1 teaspoon cinnamon ­ 350 g flour ­ 50 g chopped nuts ­ 30 g melted butter Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow, stir in with the milk and some of 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 sugar, egg yolks, butter and salt 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. Then roll out the dough and place on a greased baking tray and leave to rise again. Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and the nuts and knead together so that you make a crumble mixture. Spread the butter on the risen dough and spread the crumble mixture on it evenly. 23 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 ­ 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. Divide the dough into three equal parts and roll out into long rectangles. [. . . ] Mix crème fraîche and yoghurt together and pour over. FISH STEAKS Ingredients: ­ 600-700 g perch-pike, salmon, or sea trout fillet ­ 150 g grated cheese ­ 250 ml cream ­ 50 g breadcrumbs ­ 1 teaspoon tarragon ­ Chopped parsley ­ Salt, pepper ­ Lemon ­ Ovenproof dish Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and pepper. Then place fish fillets in the buttered ovenproof dish. [. . . ]