AEG BP7304021M, BP7504000M, BP7304001M, BE7314401M User Manual

RECIPE BOOK USER MANUAL

EN

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

4 Helpful hints and tips

Contents

3

The following symbols are used in this user
manual:

Important information concerning your
personal safety and information on how to
avoid damaging the appliance.

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.

Baking

General instructions

• Your new oven may bake or roast differently to the appliance you had before. Adapt your
usual settings (temperature, cooking times) and shelf levels to the values in the tables.

• With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.

How to use the Baking Tables

• We recommend to use the lower temperature the first time.

• If you cannot find the settings for a special recipe, look for the one that is almost the
same.

• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one lev­el.

• Cakes and pastries at different heights do not always brown equally at first. If this oc­curs, do not change the temperature setting. The differences equalize during the baking
procedure.

Tips on baking

Baking results Possible cause Remedy

The cake is not browned
enough underneath

The cake sinks (becomes soggy,
lumpy, streaky)

The cake sinks (becomes soggy,
lumpy, streaky)

Wrong oven level Place cake lower

Oven temperature too high Use a slightly lower setting

Set a longer baking time. Bak-

Baking time too short

ing times cannot be reduced

by setting higher tempera-

tures

Baking results Possible cause Remedy

The cake sinks (becomes soggy,
lumpy, streaky)

Cake is too dry Oven temperature too low Set oven temperature higher

Cake is too dry Baking time too long Set a shorter baking time

Cake browns unevenly

Cake browns unevenly Mixture is unevenly distributed

Cake does not cook in the bak­ing time given

Baking on one oven level:

Baking in tins

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Ring cake or brio­che

Madeira cake/
fruit cakes

Sponge cake True Fan Cooking 2 140 0:35 - 0:50

Sponge cake Conventional

Flan base - short
pastry

Flan base ­sponge mixture

Apple pie (2tins
Ø20cm, diagonal­ly off set)

Apple pie (2tins
Ø20cm, diagonal­ly off set)

Cheesecake Conventional

1) Pre-heat the oven

Cakes/pastries/breads on baking trays

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Plaited bread/
bread crown

True Fan Cooking 1 150 - 160 0:50 - 1:10

True Fan Cooking 1 140 - 160 1:10 - 1:30

True Fan Cooking 2

True Fan Cooking 2 150 - 170 0:20 - 0:25

True Fan Cooking 2 160 1:10 - 1:30

Conventional

Conventional

Too much liquid in the mixture

Oven temperature too high and

baking time too short

Temperature too low

Cooking

Cooking

Cooking

Cooking

Helpful hints and tips 5

Use less liquid. Pay attention to
mixing times, especially if using

mixing machines

Set a lower oven temperature

and a longer baking time

Spread the mixture evenly on

the baking tray

Use a slightly higher oven set-

2 160 0:35 - 0:50

170-180

1 180 1:10 - 1:30

1 170 - 190 1:00 - 1:30

3 170 - 190 0:30 - 0:40

ting

1)

0:10 - 0:25

6 Helpful hints and tips

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Christmas stollen Conventional

Cooking

Bread (rye bread):

1. First part of
baking proc­ess.

2. Second part

Conventional

Cooking

of baking
process.

Cream puffs/
eclairs

Conventional

Cooking

Swiss roll Conventional

Cooking

Cake with crum­ble topping (dry)

Buttered almond
cake/sugar cakes

True Fan Cooking 3 150 - 160 0:20 - 0:40

Conventional

Cooking

Fruit flans (made
with yeast dough/
sponge mixture)

2)

True Fan Cooking 3 150 0:35 - 0:50

2

1

3

3

3

160 - 180

1.

2. 160 - 180

190 - 210

180 - 200

190 - 210

230

1)

1)

1)

1)

1)

0:50 - 1:10

1. 0:20

2. 0:30 - 1:00

0:20 - 0:35

0:10 - 0:20

0:20 - 0:30

Fruit flans (made
with yeast dough/
sponge mixture)

2)

Fruit flans made
with short pastry

Conventional

Cooking

3 170 0:35 - 0:50

True Fan Cooking 3 160 - 170 0:40 - 1:20

Yeast cakes with
delicate toppings
(e. g, quark,

Conventional

Cooking

3

160 - 180

1)

0:40 - 1:20

cream, custard)

1) Pre-heat the oven

2) Use deep pan

Biscuits

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Short pastry bis­cuits

Short bread/ Pas­try Stripes

Short bread/ Pas­try Stripes

True Fan Cooking 3 150 - 160 0:10 - 0:20

True Fan Cooking 3 140 0:20 - 0:30

Conventional

Cooking

3

160

1)

0:20 - 0:30

Helpful hints and tips 7

Type of baking Oven function Oven level Temperature °C Time Hours:Mins.

Biscuits made
with sponge mix­ture

Pastries made
with egg white,
merungues

Macaroons True Fan Cooking 3 100 - 120 0:30 - 0:50

Biscuits made
with yeast dough

Puff pastries True Fan Cooking 3

Rolls True Fan Cooking 3

Rolls

Small cakes
(20per tray)

Small cakes
(20per tray)

1) Pre-heat the oven

Bakes and gratins

Dish Oven function Shelf position Temperature °C Time Hours:Mins.

Pasta bake

Lasagne

Vegetables au

1)

gratin

Baguettes topped
with melted
cheese

Sweet bakes

Fish bakes

Stuffed vegeta­bles

1) Pre-heat the oven

True Fan Cooking 3 150 - 160 0:15 - 0:20

True Fan Cooking 3 80 - 100 2:00 - 2:30

True Fan Cooking 3 150 - 160 0:20 - 0:40

Conventional

Cooking

True Fan Cooking 3

Conventional

Cooking

Conventional

Cooking

Conventional

Cooking

Turbo Grilling or

True Fan Cooking

Turbo Grilling or

True Fan Cooking

Conventional

Cooking

Conventional

Cooking

Turbo Grilling or

True Fan Cooking

160

140

170

1)

1)

1)

1)

1)

170 - 180

3

190 - 210

3

1 180 - 200 0:45 - 1:00

1 180 - 200 0:25 - 0:40

1 160 - 170 0:15 - 0:30

1 160 - 170 0:15 - 0:30

1 180 - 200 0:40 - 0:60

1 180 - 200 0:30 - 1:00

1 160 - 170 0:30 - 1:00

0:20 - 0:30

0:10 - 0:25

0:10 - 0:25

0:20 - 0:30

0:20 - 0:30

8 Helpful hints and tips

Multileveled Baking

Cakes/pastries/breads on baking trays

Type of baking

Cream puffs/
Eclairs

Dry streusel cake 1/4 - 150 - 160 0:30 - 0:45

1) Pre-heat the oven

Biscuits/small cakes/pastries/rolls

Type of baking

Short pastry bis­cuits

Short bread/ Pas­try Stripes

Biscuits made
with sponge mix­ture

Biscuits made
with egg white,
meringues

Macaroons 1/4 - 100 - 120 0:40 - 1:20

Biscuits made
with yeast dough

Puff pastries 1/4 -

Rolls 1/4 - 180 0:30 - 0:55

Small cakes
(20per tray)

1) Pre-heat the oven

True Fan Cooking True Fan Cooking

Shelf positions from bottom

2 levels 3 levels

1/4 -

True Fan Cooking True Fan Cooking

Shelf positions from bottom

2 levels 3 levels

1/4 1/3/5 150 - 160 0:20 - 0:40

1/4 1/3/5 140 0:25 - 0:50

1/4 - 160 - 170 0:25 - 0:40

1/4 - 80 - 100 2:10 - 2:50

1/4 - 160 - 170 0:30 - 0:60

1/4 -

Temperature in °C

150

1)

1)

1)

160 - 180

Temperature in °C

170 - 180

Time

Hours:Mins.

0:25 - 0:45

Time

Hours:Mins.

0:30 - 0:50

0:25 - 0:40

Slow Cook

Use the function to prepare lean, tender pieces of meat and fish. Cook without a lid.

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly on the wire shelf. Put the grill / roasting pan
below the shelf to catch the fat.

Helpful hints and tips

9

Food to be

cooked

Roast beef 1000 - 1500 150 1 2:00 - 2:30

Fillet of beef 1000 - 1500 150 3 1:30 - 1:50

Roast veal 1000 - 1500 150 1 2:0 - 2:30

Steaks 200 - 300 120 3 0:20 - 0:40

Pizza Setting

Type of baking Shelf position Temperature °C Time Mins.

Pizza (thin crust)

Pizza (with a lot of
topping)

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Swiss Flan 1 170 - 190 45 - 55

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

Puff pastry flan

Flammekuchen (Pizza­like dish from Alsace)

Piroggen (Russian ver­sion of calzone)

1) Pre-heat the oven

2) Use deep pan

Weight (g) Temperature °C Shelf position Time Hours:Mins.

2

2 180 - 200 20 - 30

2

2

2

2

200 - 230

230 - 250

160 - 180

230 - 250

180 - 200

1)2)

1)

1)

1)

1)

15 - 20

10 - 20

45 - 55

12 - 20

15 - 25

Roasting

General instructions:

• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

• Large roasting joints can be roasted directly in the deep roasting pan or on the oven

shelf above the deep roasting pan. (If present)

• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the roasting

tin without the lid.

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recommend plac-

ing some liquid in the deep roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

10 Helpful hints and tips

• Baste large roasts and poultry with their juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in

order to utilise the residual heat.

Roasting with Turbo Grilling

Beef

Type of meat Quantity

Pot roast 1-1.5 kg

Roast beef or fil­let: rare

Roast beef or fil­let: medium

Roast beef or fil­let: well done

1) Pre-heat the oven

Pork

Type of meat Quantity

Shoulder, neck,
ham joint

Chop, spare rib 1-1.5 kg Turbo Grilling 1 170 - 180 60 - 90

Meat loaf 750 g-1 kg Turbo Grilling 1 160 - 170 50 - 60

Porkknuckle (pre­cooked)

Veal

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

per cm. of

thickness

per cm. of

thickness

per cm. of

thickness

1-1.5 kg Turbo Grilling 1 160 - 180 90 - 120

750 g-1 kg Turbo Grilling 1 150 - 170 90 - 120

Oven func-

tion

Conventional

Cooking

Turbo Grilling 1

Turbo Grilling 1

Turbo Grilling 1

Oven func-

tion

Shelf position

Shelf position

1 230 120 - 150

Temperature

°C

190 - 200

180 - 190

170 - 180

Temperature

°C

1)

1)

1)

Time mins.

5 - 6

6 - 8

8 - 10

Time mins.

Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120

Knuckle of
veal

Lamb

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Leg of lamb,
roast lamb

Saddle of
lamb

1.5-2 kg Turbo Grilling 1 160 - 180 120 - 150

1-1.5 kg Turbo Grilling 1 150 - 170 100 - 120

1-1.5 kg Turbo Grilling 1 160 - 180 40 - 60

Helpful hints and tips

Game

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

11

Saddle of
hare, leg of
hare

Saddle of ven­ison

Haunch of
venison

1) Pre-heat the oven

Poultry

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

Poultry por­tions

Half chicken 400-500g

Chicken, pou­lard

Duck 1.5-2 kg Turbo Grilling 1 180 - 200 80 - 100

Goose 3.5-5 kg Turbo Grilling 1 160 - 180 120 - 180

Turkey 2.5-3.5 kg Turbo Grilling 1 160 - 180 120 - 150

Turkey 4-6 kg Turbo Grilling 1 140 - 160 150 - 240

Fish (steamed)

Type of meat Quantity Oven function Shelf position Temperature°CTime mins.

up to 1 kg Conventional

1.5-2 kg Conventional

1.5-2 kg Conventional

200-250g

each

each

1-1.5 kg Turbo Grilling 1 190 - 210 50 - 70

Cooking

Cooking

Cooking

Turbo Grilling 1 200 - 220 30 - 50

Turbo Grilling 1 190 - 210 35 - 50

1

1 210 - 220 35 - 40

1 180 - 200 60 - 90

230

1)

30 - 40

Whole fish 1-1.5 kg Conventional

Cooking

1 210 - 220 40 - 60

Grilling

Always grill with the maximum temperature setting.

CAUTION!

Always grill with the oven door closed.

Always pre-heat the empty oven with the grill functions for 5 minutes.

• Set the shelf in the shelf level as recommended in the grilling table.

• Always set the pan to collect the fat into the first shelf level.

• Grill only flat pieces of meat or fish.

12 Helpful hints and tips

Grilling

Food to be grilled Temperature Oven level

Roast beef 210 - 230 2 30 - 40 30 - 40

Filet of beef 230 3 20 - 30 20 - 30

Back of pork 210 - 230 2 30 - 40 30 - 40

Back of veal 210 - 230 2 30 - 40 30 - 40

Back of lamb 210 - 230 3 25 - 35 20 - 25

Whole Fish,
500-1000g

Fast Grilling

Food to be grilled Oven level

Burgers 4 8 - 10 6 - 8

Pork fillet 4 10 - 12 6 - 10

Sausages 4 10 - 12 6 - 8

Fillet steaks, veal steaks 4 7 - 10 6 - 8

1)

Toast

Toast with topping 4 6 - 8 -

1) Pre-heat the oven

Grilling with turnspit - insert deep pan on level 1

Food to be roasted Temperature °C Time (mins.)

Chicken 220 - 240 70 - 90

Rolled joint for roasting 190 - 210 120 - 180

Duck 220 - 240 90 - 150

Pork knuckle 190 - 210 150 - 210

210 - 230 3/4 15 - 30 15 - 30

1st side 2nd side

5 1 - 3 1 - 3

Grilling time (mins.)

1st side 2nd side

Grilling time(mins.)

Defrosting

Remove the food packaging. Put the food on a plate.
Do not cover it with a bowl or a plate. This can extend the defrost time.
Use the first oven shelf level. The one on the bottom.

Dish

Chicken, 1000 g 100 - 140 20 - 30

Meat, 1000 g 100 - 140 20 - 30 Turn halfway through

Defrosting time

(mins.)

Further defrosting

time (mins.)

Comment

Place the chicken on an up­turned saucer placed on a
large plate Turn halfway
through

Helpful hints and tips 13

Dish

Meat, 500 g 90 - 120 20 - 30 Turn halfway through

Trout, 150 g 25 - 35 10 - 15 -

Strawberries, 300 g 30 - 40 10 - 20 -

Butter, 250 g 30 - 40 10 - 15 -

Cream, 2 x 200 g 80 - 100 10 - 15

Gateau, 1400 g 60 60 -

Convenience food

Frozen Foods

Convenience food Oven level Temperature °C Time Mins.

Pizza, frozen 2 200 - 220 15-25

Pizza American, frozen 2 190 - 210 20-25

Pizza, chilled 2 210-230 13-25

Pizza Snacks, frozen 2 180-200 15-30

French Fries, thin 3 200-220 20-30

French Fries, thick 3 200-220 25-35

Wedges/Croquettes 3 220-230 20-35

Hash Browns 3 210-230 20-30

Lasagne/Cannelloni,
fresh

Lasagne/Cannelloni,
frozen

Oven baked cheese 3 170-190 20-30

Chicken Wings 2 190-210 20-30

Frozen Ready Meals

Food to be

cooked

Frozen pizza

Chips1) (300-600
g)

Defrosting time

(mins.)

2 170-190 35-45

2 160-180 40-60

Oven functions Shelf position Temperature °C Time

Conventional

Cooking

Conventional

Cooking or Turbo

Grilling

Further defrosting

time (mins.)

3

3 200-220

as per manufac-

turer’s instruc-

tions

Comment

Cream can also be whipped
when still slightly frozen in
places

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

14 Helpful hints and tips

Food to be

cooked

Baguettes

Fruit flans

1) Turn chips 2 or 3 times during cooking

Oven functions Shelf position Temperature °C Time

Conventional

Cooking

Conventional

Cooking

3

3

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Drying - True Fan Cooking

Cover the oven shelves with baking parchment.
For best results: deactivate the appliance after half the time required. Open the appliance
door and let the appliance cool down. After that finish the drying process.

Vegetables

Food to be dried Temperature in °C

Beans 60 - 70 3 1/4 6 - 8

Peppers 60 - 70 3 1/4 5 - 6

Vegetables for
sour

Mushrooms 50 - 60 3 1/4 6 - 8

Herbs 40 - 50 3 1/4 2 - 3

Fruit

Food to be dried Temperature in °C

Plums 60 - 70 3 1/4 8 - 10

Apricots 60 - 70 3 1/4 8 - 10

Apple slices 60 - 70 3 1/4 6 - 8

Pears 60 - 70 3 1/4 6 - 9

60 - 70 3 1/4 5 - 6

Oven level

1 level 2 levels

Oven level

1 level 2 levels

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time in hours

(Guideline)

Time in hours

(Guideline)

Preserving

Things to note:

• Use only preserve jars of the same dimensions available on the market.

• Do not use jars with twist-off and bayonet type lids, or metal tins.

• Use the first shelf from the bottom for this function.

• Put no more than six one-litre preserve jars on the baking tray.

• Fill the jars up to the same level and close with a clamp.

• The jars cannot touch each other.

Helpful hints and tips 15

• Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in

the oven.

• When the liquid in the jars starts to simmer (after approx. 35-60 minutes with one-litre

jars), stop the oven or decrease the temperature to 100°C (see the table).

Soft fruit

Preserve Temperature in °C

Strawberries, blueber­ries, raspberries, ripe
gooseberries

Stone fruit

Preserve Temperature in °C

Pears, guinces, plums 160 - 170 35 - 45 10 - 15

Vegetables

Preserve Temperature in °C

1)

Carrots

Cucumbers 160 - 170 50 - 60 -

Mixed pickels 160 - 170 50 - 60 5 - 10

Kohlrabi, peas, aspara­gus

1) Leave standing in oven when switched off

160 - 170 35 - 45 -

160 - 170 50 - 60 5 - 10

160 - 170 50 - 60 15 - 20

Cooking time until
simmering in mins.

Cooking time until
simmering in mins.

Cooking time until
simmering in mins.

Continue to cook at

100°C in mins.

Continue to cook at

100°C in mins.

Continue to cook at

100°C in mins.

Core temperature sensor table

Beef

Food Food Core Temperature

Rib steak or fillet steak: rare 45 - 50 °C

Rib steak or fillet steak: medium 60 - 65 °C

Rib steak or fillet steak: well done 70 - 75 °C

Pork

Food Food Core Temperature

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Food Food Core Temperature

Roast veal 75 - 80 °C

16 Helpful hints and tips

Food Food Core Temperature

Knuckle of veal 85 - 90 °C

Mutton / lamb

Food Food Core Temperature

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Food Food Core Temperature

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

Fish

Food Food Core Temperature

Salmon 65 - 70 °C

Trouts 65 - 70 °C

RECIPE MENU

The display shows oven levels and pre-set cooking times for every automatic recipe.

Automatic programmes

Programme number Programme name

1 ROAST BEEF

2 ROAST PORK

3 ROAST VEAL

4 ROAST LAMB

5 ROAST GAME

6 CHICKEN, WHOLE

7 WHOLE FISH <1KG

8 PIZZA

9 QUICHE LORRAINE

10 LEMON SPONGE CAKE

11 CHEESE CAKE

Helpful hints and tips 17

Programme number Programme name

12 ROLLS

13 FARMER BREAD

14 DOUGH PROVING

15 POTATO GRATIN

16 LASAGNE

17 CANNELLONI

18 CONVENIENCE CAKE

19 CONVENIENCE PIZZA

20 CONVENIENCE POTATO TYPES

1 - ROAST BEEF

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.

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

18 Helpful hints and tips

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 10-30 mm. Cover with a lid.

5 - ROAST GAME

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. After about 30 minutes, turn the

roast. A reminder is displayed.

7 - WHOLE FISH <1KG

Settings:

• Automatic programmes with core temperature sensor. Core temperature 70 °C.

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

Helpful hints and tips

19

• 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 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. Prick the bottom with a fork. Spread the bacon on the pastry. To make
the filling, mix the eggs, the sour cream and the seasoning together. Then add the
cheese.

• 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

20 Helpful hints and tips

• 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 to-

gether. 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

Helpful hints and tips 21

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. Form an edge
about 3 cm high with the rest of the mixture. Beat the egg whites with a hand-held mix­er until forming peaks. Wash the raisins, let them drain well, sprinkle with the rum and
leave to soak. Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche and the cus­tard powder in a mixing bowl and mix together well. To finish, carefully fold the beaten
egg whites and the raisins into the quark mixture.

12 - ROLLS

Ingredients:

• 500 g flour, type 405

• 20 g cube of fresh yeast or 1 packet of dried yeast

• 300 ml water

• 10 g salt

Method:

• Place flour and salt in a large bowl. Dissolve the yeast in the water and add to the flour.

Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in
volume. Cut the dough into pieces, form into rolls and place on the greased baking tray
or patisserie tray (special accessory). Leave rolls to rise again for approx. 25 minutes. Be­fore baking, cut a cross in the rolls. Sprinkle with poppy, caraway or sesame seeds, if de­sired.

13 - FARMER BREAD

Ingredients:

• 500 g wheat flour

• 250 g rye flour

• 15 g salt

• 1 small packet dried yeast

• 250 ml water

• 250 ml milk

• 15 g salt

Other:

• Baking tray which has been greased or lined with baking parchment

Method:

• Place wheat flour, rye flour, salt and dried yeast in a large bowl. 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. Leave the loaf to rise
again by half its volume. Before baking dust with a little flour.

14 - DOUGH PROVING

22 Helpful hints and tips

You can use this automatic function with any recipe for yeast dough you like. It gives you a
good atmosphere for rising.
Put the dough into a dish that is big enough for rising and cover it with a wet towel or
plastic foil. Insert a wire shelf on level one and put the dish in. Close the door and set the
function dough proving. Set the necessary time.

15 - POTATO GRATIN

Ingredients:

• 1000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 3 eggs

• 100 ml milk

• 250 ml cream

• 4 tablespoons butter

Method:

• Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a

clove of garlic and then grease the dish with a little butter. Spread half of the seasoned
potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest
of the potato slices over this and spread the rest of the grated cheese on top. Crush the
second clove of garlic and beat it together with the eggs, the milk and the cream. 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:

• 100 g streaky bacon

•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

Helpful hints and tips

23

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

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 to break up and
deglaze with the meat stock. 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.
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.

17 - CANNELLONI

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

242526

Method:

• Place chopped onions and butter in a pan and cook gently until transparent. Add chop-

ped leaf spinach and briefly cook gently. Add crème fraîche, mix and then leave to cool.
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. 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. 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.

18 - CONVENIENCE CAKE

The instructions regarding time and temperature are on the packaging. Follow the manu­facture´s instructions.

19 - CONVENIENCE PIZZA

The instructions regarding time and temperature are on the packaging. Follow the manu­facture´s instructions.

20 - CONVENIENCE POTATO TYPES

The instructions regarding time and temperature are on the packaging. Follow the manu­facture´s instructions.

Information on acrylamides

Important! According to the newest scientific knowledge, if you brown food (specially the

one which contains starch), acrylamides can pose a health risk. Thus, we recommend that
you cook at the lowest temperatures and do not brown food too much.

27

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