User manual AEG-ELECTROLUX BE7304021M

[. . . ] EN RECIPE BOOK USER MANUAL 2 FOR PERFECT RESULTS Thank you for choosing this AEG product. We have created it to give you impeccable performance for many years, with innovative technologies that help make life simpler ­ features you might not find on ordinary appliances. Please spend a few minutes reading to get the very best from it. ACCESSORIES AND CONSUMABLES In the AEG webshop, you'll find everything you need to keep all your AEG appliances looking spotless and working perfectly. Along with a wide range of accessories designed and built to the high quality standards you would expect, from specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags. . . Visit the webshop at: www. aeg-electrolux. com/shop Contents 3 CONTENTS 4 Helpful hints and tips The following symbols are used in this user manual: Important information concerning your personal safety and information on how to avoid damaging the appliance. [. . . ] Cover with a lid. Helpful hints and tips 5 - ROAST GAME 21 Settings: · Automatic programmes with weight input. Setting range for the weight between 1, 000 and 3, 000 g. Method: · Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. 6 - CHICKEN, WHOLE Settings: · Automatic programmes with weight input. Setting range for the weight between 900 and 2100 g. Method: · Place chicken in an ovenproof dish and season to taste. A reminder is displayed. 7 - WHOLE FISH <1KG Settings: · Automatic programmes with core temperature sensor. Method: · Season fish to taste, insert meat probe and place in an ovenproof dish. 8 - PIZZA Ingredients for the dough: · 14 g yeast · 200 ml tepid water · 300 g flour · 3 g salt · 1 tablespoon oil Ingredients for the topping: · 1/2 small tin tomatoes, chopped · 200 g Emmental cheese, grated · 100 g salami · 100 g cooked ham · 150 g mushrooms (tinned) · 150 g Feta cheese · oregano Method: · Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that 22 Helpful hints and tips does not stick to the bowl is produced. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. · Use baking tray, greased. 9 - QUICHE LORRAINE Ingredients for the pastry: · 200 g flour · 2 eggs · 100 g butter · ½ teaspoon salt · a little pepper · 1 pinch nutmeg Ingredients for the topping: · 150 g grated cheese · 200 g cooked ham or lean bacon · 2 eggs · 250 g sour cream · salt, pepper and nutmeg Method: · Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. To make the filling, mix the eggs, the sour cream and the seasoning together. · Black baking tin, greased, diameter 28 cm 10 - LEMON SPONGE CAKE Ingredients for the mixture: · 250 g butter · 200 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 4 eggs · 150 g flour · 150 g cornflour · 1 level teaspoon baking powder · grated peel of 2 lemons Ingredients for the glaze: · 125 ml lemon juice Helpful hints and tips · 100 g icing sugar Other: · Square baking tin, 30 cm long · Margarine for greasing · Breadcrumbs for coating baking tin 23 Method: · Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream together again. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. [. . . ] Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. [. . . ]