Aeg-Electrolux B9820-5-M Kochbuch

Tables, Tips and RecipesBuilt In Fan / Steam Oven

Usage, Tables and Tips10BakingOven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONALBaking tins• Dark metal and non-stick tins are suitable for CO

11Usage, Tables and TipsGeneral instructions• Insert the tray with the bevel at the front. • You can also bake two cake tins next to each other on the

Usage, Tables and Tips12Baking tableBaking on one oven levelType of cake/pastry/biscuit/breadOven functionOven levelTemperature°CTimeMins.Baking in t

13Usage, Tables and Tips Fruit flan(made with yeast dough/sponge mixture)2)CONVENTIONAL 3 170 40-50Fruit flans made with short-crust pastryTRUE FAN 3

Usage, Tables and Tips14Baking on more than one oven level Type of bakingTRUE FAN TRUE FANTimeHours: Mins.Shelf positions from bottomTempe-rature in °

15Usage, Tables and TipsTips on Baking Baking results Possible cause RemedyThe cake is not browned enough underneathWrong oven level Place cake lowerT

Usage, Tables and Tips16FAN BAKING tableSoufflés and au gratin dishes table Type of baking Shelf positionTemperature°CTimeMins.Pizza (thin crust) 1 20

17Usage, Tables and TipsRoastingOven function: CONVENTIONAL or ROTITHERMInsert the grease filter when roasting!Roasting dishes• Any heat-resistant ove

Usage, Tables and Tips18 PorkShoulder, neck, ham joint1-1.5 kg ROTITHERM 1 160-180 1:30-2:00Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30Meat

19Usage, Tables and TipsMeat Probe Table Food to be cooked Meat core temperatureBeefRib steak or filet steak, raremediumwell done45 - 50 °C60 - 65 °C7

Contents2ContentsUsage, Tables and Tips 4Cooking with steam 4VIGOROUS STEAM 5VIGOROUS STEAM table 5TRUE FAN and VIGOROUS STEAM in combined 7TRUE

Usage, Tables and Tips20SLOW COOKOven function: SLOW COOK.With the oven function SLOW COOK, meat becomes beautifully tender and re-mains particularly

21Usage, Tables and TipsGrill sizesOven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting1 Important: Always grill with the oven d

Usage, Tables and Tips22DefrostingOven function: DEFROST (no temperature setting)• Unpack the food and place it on a plate on the oven shelf.• Do not

23Meat programmesMeat programmesInsert the grease filter when roasting!Ovenware for roasting• For roasting use a roasting pan or a roaster. 3 Oven lev

RECIPE MENU24RECIPE MENU3Oven levels and the pre-set cooking time are shown in the display for every au-tomatic recipe.STEAM RECIPESREHEATING OF FOODS

25RECIPE MENUFISH <TROUT>Ingredients:– 4 trout of 250 - 300 g each– lemon juice, pepper, saltMethod:Wash the trout well inside and out, sprinkle

RECIPE MENU26FARMER BREADIngredients for the dough:Semi-white flour 400 gRye flour 150 gSalt 10 gYeast 20 gMilk 200 gWater 200 gFor dark coarse rye br

27RECIPE MENUWHITE BREADFor the dough:– 1,000 g flour– 40 g of fresh yeast or 14 g of dry yeast– 650 ml milk– 15 g saltPlace flour and salt in a large

RECIPE MENU28YEAST PLAITFor the dough:– 500 g flour– 20 g of fresh yeast or 7 g of dry yeast– 200 ml lukewarm milk– 40 g sugar– salt– 5 egg yolks– 200

29RECIPE MENUPRESERVING• When making preserves, only use commercially available preserve jars of the same size.• Jars with twist-off or bayonet type l

3ContentsROASTING RECIPES 36PIZZA (for one baking tray or 2 round tins) 36ONION TARTE 37QUICHE LORRAINE 38LASAGNE 39CANNELLONI 40MEAT CASSEROLE

RECIPE MENU30BAKING RECIPESLEMON SPONGE CAKEFor the mixture:– 250 g butter– 200 g sugar– a few drops of vanilla essence– 1 pinch salt– 4 eggs– 150 g f

31RECIPE MENUSWEDISH CAKEFor the mixture:– 5 eggs– 340 g sugar– 100 g melted butter– 360 g flour– 3 teaspoons baking powder– a few drops of vanilla es

RECIPE MENU32SPONGE CAKEFor the mixture:– 200 g butter– 100 g sugar– 100 g icing sugar– a few drops of vanilla essence– 1 pinch salt– 4 eggs– 400 g se

33RECIPE MENUCHEESE CAKEFor the base:– 150 g flour– 70 g sugar– a few drops of vanilla essence– 1 egg– 70 g softened butterFor the cheese cream:– 3 eg

RECIPE MENU34FRUIT CAKEFor the mixture:– 200 g butter– 200 g sugar– a few drops of vanilla essence– 1 pinch salt– 3 eggs– 300 g self raising flour– 12

35RECIPE MENUSTREUSEL PLAITFor the dough:– 375 g flour– 20 g of fresh yeast or 7 g of dry yeast– 150 ml tepid milk– 60 g sugar– 1 pinch salt– 2 egg yo

RECIPE MENU36ROASTING RECIPESPIZZA (for one baking tray or 2 round tins)For the dough:– 14 g of fresh yeast or 7 g of dry yeast– 200 ml water– 300 g p

37RECIPE MENUONION TARTEFor the dough:– 300 g flour– 20 g of fresh yeast or 7 g of dry yeast– 125 ml tepid milk– 1 egg– 50 g butterTopping:– 750 g oni

RECIPE MENU38QUICHE LORRAINEFor the pastry:– 300 g flour– 2 eggs– 150 g butter– ½ teaspoon salt– A little pepper– 1 pinch nutmegTopping:– 150 g grated

39RECIPE MENULASAGNEMeat sauce:– 1 onion and 1 carrot– 100 g celery– 2 tablespoons olive oil– 500 g mince– 100 ml meat stock– 1 small tin tomatoes, ch

Usage, Tables and Tips4Usage, Tables and TipsCooking with steamFor steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STE

RECIPE MENU40CANNELLONIFilling:– 50 g onions, chopped– 30 g butter– 350 g leaf spinach, chopped– 100 g crème fraîche– 150 g fresh salmon, cubed– 150 g

41RECIPE MENUMEAT CASSEROLEIngredients:– 1.5 kg pork escalope– 750 g seasoned mince– 750 g onions– 500 g grated cheese– 200 ml crème fraîche– 400 ml y

RECIPE MENU42FISH STEAKSIngredients:– 600-700 g haddock, cod, salmon, or sea trout fillet– 150 g grated cheese– 250 ml cream– 50 g breadcrumbs– 1 teas

43RECIPE MENUOTHER RECIPESCAKE MIXFor baking ready-made cakes and cake mixes. Follow the manufacturer’s instruc-tions on how to prepare. Use oven temp

www.electrolux.comwww.aeg-electrolux.co.uk315 8858 13-B-251108-01 Subject to change without notice

5Usage, Tables and TipsVIGOROUS STEAMThe VIGOROUS STEAM Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be us

Usage, Tables and Tips6The times given are for guidance only, they will vary depending upon size and number.Carrots, sliced 550 96 2 30-35Defrosting v

7Usage, Tables and TipsTRUE FAN and VIGOROUS STEAM in combinedBy combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of VIGOROUS

Usage, Tables and Tips8INTERVAL PLUSDie Zubereitungsart INTERVAL PLUS eignet sich besonders für Speisen mit ho-hem Feuchtigkeitsgehalt und zum Auftaue

9Usage, Tables and TipsINTERVAL STEAM This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrosti