User manual AEG-ELECTROLUX BS7304071M

[. . . ] Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. [. . . ] Gradually pour in 6 www. aeg. com 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. Layer alternately a layer of pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. 11 - DOUGH PROVING You can use this automatic function with any recipe for yeast dough you like. It gives you a good atmosphere for rising. Pot the dough into a dish that is big enough for the dough. Insert a wire shelf on shelf position one and put the dish in. Close the door and set the function dough proving. Set the necessary time. 12 - BRAISED MEAT Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 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. 13 - ROAST PORK Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 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. 14 - ROAST VEAL Settings: • Automatic programmes with weight input. Setting range for the weight between 1000 and 3000 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. 15 - ROAST LAMB Settings: • Automatic programmes with weight input. [. . . ] Add salmon, perch, shrimps, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place Béchamel sauce between each row of cannelloni. [. . . ]