User manual AEG-ELECTROLUX BP8314001M

[. . . ] 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. com/shop Contents 3 CONTENTS 4 Uses, tables and tips 17 Assisted Cooking recipes The following symbols are used in this user manual: Important information concerning your personal safety and information on how to avoid damaging the appliance. [. . . ] Sprinkle with pepper and sprinkle the chopped thyme over the top. Pour the brine from the anchovies over the bake and add the cream. Sprinkle over the breadcrumbs and place little knobs of butter on the top. ­ Time in the oven: 60 minutes ­ Oven level: 3 Cake 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 · 100 g icing sugar Other: · Square baking tin, 30 cm long · Margarine for greasing · Breadcrumbs for coating baking tin 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. 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. ­ Time in the oven: 75 minutes ­ Oven level: 1 Assisted Cooking recipes Swedish Cake 33 Ingredients: · 5 eggs · 340 g sugar · 100 g melted butter · 360 g flour · 1 packet baking powder (approximately 15 g) · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 200 ml cold water Other: · 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 5 minutes. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the creamed mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth and put in the oven. ­ Time in the oven: 55 minutes ­ Oven level: 1 Biscuit Ingredients: · 4 eggs · 2 tablespoons hot water · 50 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 100 g sugar · 100 g flour · 100 g cornflour · 2 level teaspoons baking powder Other: · 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. [. . . ] Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Melt the butter on a ring and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. [. . . ]