AEG BY9314001M User Manual
EN OVEN RECIPE BOOK
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2
AUTOMATIC PROGRAMMES
Programme number Programme name
1 VEGETABLES, TRADITIONAL
2 POTATO GRATIN
3 FARMER BREAD
4 ROLLS
5 FILLET OF FISH
6 POACHED FISH (TROUT)
7 PLUM DUMPLING
8 VEAL KNUCKLE
9 RICE
10 LASAGNE
11 DOUGH PROVING
12 BRAISED MEAT
13 ROAST PORK
14 ROAST VEAL
15 ROAST LAMB
16 ROAST GAME
17 CHICKEN, WHOLE
18 PIZZA
19 QUICHE LORRAINE
20 LEMON SPONGE CAKE
21 CHEESE CAKE
22 CANNELLONI
23 CONVENIENCE CAKE
24 CONVENIENCE PIZZA
25 CONVENIENCE POTATO TYPES
1 - VEGETABLES, TRADITIONAL
Cookware:
• Any kind of cookware that is heat-resistant to at least 100 °C can be used.
Ingredients:
• 400 g cauliflower
•200 g carrots
• 200 g kohlrabi
• 200 g yellow and red peppers
Method:
• Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into
bite-sized pieces. Wash the pepper and
cut into strips. Place all vegetables into
an open dish and cook without adding
water. It is possible to do without salt
and other seasonings with this method
of cooking.
2 - 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
3 - FARMER BREAD
Ingredients:
• 500 g wheat flour
•250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approximately 8 g)
•250 ml water
• 250 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
ENGLISH
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.
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.
3
4 - ROLLS
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 packet of
dried yeast (approximately 8 g)
•300 ml water
• 10 g salt
Method:
• Place flour and salt in a large bowl. Dissolve the yeast in the water and add to
5 - FILLET OF FISH
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.
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4
Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
•150 g grated cheese
•250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• Chopped parsley
• Salt, pepper
•Lemon
• Ovenproof dish
6 - POACHED FISH (TROUT)
Ingredients:
• 4 trout of 250 - 300 g each
• lemon juice, pepper, salt
Method:
• Wash the trout well inside and out,
sprinkle with lemon juice, season and
7 - PLUM DUMPLING
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (approximately 8 g)
•300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
•1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Method:
• Sprinkle the fish fillet with lemon juice
and leave it to marinate for a while.
Then dab off surplus juice using kitchen
paper. Then season the fish fillets on
both sides with salt and pepper. Then
place fish fillets in the buttered ovenproof dish. Mix together grated cheese,
chopped parsely, tarragon, breadcrumbs and cream. Spread the mixture
immediately on the fish fillets and place
small knobs of butter on the mixture.
place in stainless steel dishes with
punched inserts, with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation: Before the
trout are placed in the stainless steel
dishes with colander insert, pour hot
water and vinegar over them.
Other:
• greased dish
Method:
• Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approx. 30 minutes. Put flour, sugar,
butter, egg yolk, egg, vanilla sugar and
a little lemon zest into a mixing bowl.
Add the milk and the yeast and knead
to a workable dough. Cover dough with
a cloth and leave to rise for another 45
minutes. Then cut the dough into
dumplings (about 80 g) using a spoon,
press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the
edges of the dough and cover the jam
with dough and then shape into a ball.
Put the balls into a greased dish, cover
and leave to rise for another 45 minutes
and then put into the appliance.
8 - VEAL KNUCKLE
Ingredients:
• 1 hind knuckle of veal 1.5 - 2 kg
• 4 slices cooked ham
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
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