User manual AEG-ELECTROLUX BP5013021M

[. . . ] General information and tips Environmental information Subject to change without notice 4 Helpful hints and tips HELPFUL HINTS AND TIPS WARNING!Refer to "Safety information" chapter. Inner side of door In some models on the inner side of the oven door you can find: · the numbers of the shelf levels (selected models) · information about the oven functions, recommended shelf levels and temperatures for typical dishes (selected models). The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. [. . . ] 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. Do not use this program for top side beef and loin dishes. 2 - ROAST PORK 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 20- 40 mm. 3 - ROAST VEAL 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. 4 - ROAST LAMB Settings: · Automatic programmes with weight input. 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. After baking, mix lemon juice and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze. 11 - CHEESE CAKE Ingredients for the base: · 150 g flour · 70 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 egg · 70 g softened butter Ingredients for the cheese cream: · 3 egg whites · 50 g raisins · 2 tablespoons rum · 750 g low fat quark · 3 egg yolks · 200 g sugar · juice of one lemon · 200 g crème fraîche · 1 packet of custard powder, vanilla flavour Other: · Black springform baking tin with 26 cm diameter, greased Method: · Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. [. . . ] Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. 16 - LASAGNE Ingredients for the meat sauce: · 1000 g potatoes · 1 onion · 1 carrot · 100 g celery · 2 tablespoons olive oil · 400 g mince (a mixture of beef and pork) · 100 ml meat stock · 1 small tin tomatoes, chopped (about 400 g) · oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: · 75 g butter · 50 g flour · 500 ml milk · salt, pepper and nutmeg Put together with: · 3 tablespoons butter · 250 g green lasagne · 50 g Parmesan cheese, grated · 50 g Emmental cheese, grated 26 Helpful hints and tips Method: · Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly. constantly to break up and deglaze with the meat stock. [. . . ]