AEG KE8404021M User Manual
EN OVEN RECIPE BOOK
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AUTOMATIC PROGRAMMES
Shelf position and pre-set cooking
time or end time, for the core
temperature, are shown on the
display for each of the automatic
recipes.
In the Assisted Cooking menu the dishes
are divided into several categories:
•Pork/Veal
•Beef/Game/Lamb
•Poultry
• Fish
•Cake
• Desserts
• Pizza/Pie/Bread
• Casseroles/Gratins
• Side Dishes
•Convenience
AUTOMATIC PROGRAMMES
These 3 automatic programmes give optimum settings for each type of meat or
other recipes:
• Meat programmes with Weight Automatic function ( Assisted Cooking
menu) — This function automatically
calculates the roasting time. To use it
you need to input the food weight.
• Meat programmes with CT Sensor Automatic function ( Assisted Cooking
menu) — This function automatically
calculates the roasting time. To use it
you need to input a core temperature.
When the programme ends an acoustic
signal sounds.
• Recipe Automatic function ( Assisted
Cooking menu) — This function uses
predefined values for a dish. Prepare
the dish according to a recipe from this
book.
Weight Automatic dishes
Roast Pork
Roast Veal
Braised Meat
Roast Game
Roast Lamb
Weight Automatic dishes
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
CT Sensor Automatic dishes
Loin of Pork
Roast Beef
Scandinavian Beef
Loin of Game
Lamb Joint, medium
Boned Poultry
Whole Fish
PORK/VEAL
Roast Pork
Settings:
Automatic weight. 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. Turn the roast after
about 30 minutes.
– Shelf position: 1
Loin of Pork
Settings:
Automatic core temperature sensor, core
temperature 70 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Pork Knuckle
Ingredients:
• 1 hind knuckle of pork 0.8 - 1.2 kg
• 2 tablespoons oil
• 1 teaspoon salt
•1 teaspoon sweet-noble paprika
• 1 / 2 teaspoon basil
• 1 small tin sliced mushrooms (280 g)
• soup vegetables (carrot, leek, celery,
parsley)
•water
Method:
Cut into the rind all around the pork
knuckle. Mix oil, salt, paprika and basil together and spread over the pork knuckle.
Put the pork knuckle into a roasting tin
and spread the mushrooms over it. Add
soup vegetables and water; the bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30 minutes.
– Time in the appliance: 160 minutes
– Shelf position: 1
Pork Shoulder
Ingredients:
• 1.5 kg shoulder of pork, skin on, from a
young pig
•salt
• pepper
• 2 tablespoons olive oil
• 150 g finely sliced celery
• 1 leek, sliced
• 1 small tin tomatoes, finely chopped
(400 g)
•250 ml cream
• 2 cloves of garlic, peeled and crushed
• fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into
the appliance.
– Time in the appliance: 130 minutes
– Shelf position: 1
ENGLISH
Roast Veal
Settings:
Automatic weight. 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.
– Shelf position: 1
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
• 1 / 2 teaspoon basil
• 1 small tin sliced mushrooms (280 g)
• soup vegetables (carrot, leek, celery,
parsley)
•water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal knuckle
into a roasting tin and spread the mushrooms over it. Add soup vegetables and
water to the veal knuckle; the bottom
should be covered to a depth of 10 - 15
mm. Turn the roast after about 30 minutes.
– Time in the appliance: 160 minutes
– Shelf position: 1
Ossobuco
Ingredients:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
• 4 medium-sized carrots, cut into small
dice
• 4 sticks celery, cut into small dice
• 1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
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• 1 bunch parsley, washed and roughly
chopped
• 4 tablespoons butter
• 2 tablespoons flour for coating
• 6 tablespoons olive oil
•250 ml white wine
• 250 ml meat stock
• 3 medium-sized onions, peeled and
finely chopped
• 3 cloves of garlic, peeled and thinly
sliced
• 1 / 2 teaspoon each of thyme and oregano
•2 bay leaves
•2 cloves
• salt, freshly ground black pepper
Method:
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take vegetables out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus
flour. Heat the olive oil and brown the slices over a medium heat until golden
brown. Take meat out and pour the surplus olive oil out of the roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml wine, put into a saucepan and
leave to simmer for a while. Add 250 ml
meat stock and add parsley, thyme, oregano and diced tomato. Season with salt
and pepper. Then bring to the boil again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put in the appliance.
– Time in the appliance: 120 minutes
– Shelf position: 1
• 50 g bacon
•250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pepper, chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
– Time in the appliance: 100 minutes
– Shelf position: 1
Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• 100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a rectangular baking tin and cover with rashers of
bacon. Add a little water and put in the
appliance.
– Time in the appliance: 70 minutes
– Shelf position: 1
Stuffed Veal Breast
Ingredients:
• 1 bread roll
•1 egg
•200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped
• 1 kg breast of veal (with pocket cut into
it)
• soup vegetables (carrot, leek, celery,
parsley)
Swedish Festive Roast
Ingredients:
• 200 g dried plums
•150 ml white wine
• 1.5 kg loin of pork or saddle of veal
(without bones
• 1 medium onion
• apple
• salt, pepper and paprika
Method:
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside
of the meat and stick a plum into each
notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without
the plums facing uppermost. Peel the onions and apple, cut into eighths and place
around the roast. Top the remains of the
wine in which the plums were soaked up
to a quarter of a litre with water and pour
over the roast. Suitable accompaniments
are croquettes, potato gratin, broccoli, or
similar.
– Time in the appliance: 60
– Shelf position: 1
BEEF/GAME/LAMB
Roast beef
Settings:
Automatic core temperature sensor. Core
temperature for:
•Rare - 48 °C
• Medium - 58 °C
• Well done - 70 °C
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Scandinavian Beef
Settings:
Automatic core temperature sensor. Core
temperature for:
•Rare - 50 °C
• Medium - 65 °C
• Well done - 70 °C
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Braised meat
Do not use this program for roast
beef and loin dishes.
Settings:
ENGLISH
Automatic weight. 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.
– Shelf position: 1
Marinated Beef
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until it
is covered and leave to marinade for 5
days.
Ingredients for the roast:
•salt
• pepper
• soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the marinade.
Pour some marinade into the roasting
pan; the bottom should be covered by 10
- 15 mm. Cover the roasting pan with a lid
and put in the appliance.
– Time in the appliance: 150 minutes
– Shelf position: 1
Loin of Game
Settings:
Automatic core temperature sensor. Core
temperature 70 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
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– Shelf position: 1
Roast Game
Settings:
Automatic weight. 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.
– Shelf position: 1
Rabbit
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
• salt and pepper
• 30 g melted butter
•125 ml sour cream
• soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed juniper berries, salt and pepper and brush
with melted butter.
Place saddles of hare in a roasting tin,
pour sour cream over and add soup vegetables.
– Time in the appliance: 35 minutes
– Shelf position: 1
Mustard Rabbit
Ingredients:
• 2 rabbits, each 800 g
• salt and pepper
• 2 tablespoons olive oil
• 2 roughly chopped onions
• 50 g diced bacon
• 2 tablespoons flour
• 375 ml chicken stock
•125 ml white wine
• 1 teaspoon fresh thyme
•125 ml cream
• 2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown
on all sides in a roasting pan on the ring.
Remove rabbit pieces and brown the onions and bacon. Sprinkle flour over and
stir. Stir in chicken stock, white wine and
thyme and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put in
the appliance.
– Time in the appliance: 90 minutes
– Shelf position: 1
Wild Boar
To make the marinade:
• 1.5 l red wine
• 150 g celeriac
• 150 g carrots
•2 onions
• 5 bay leaves
• 5 cloves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it
is covered and leave to marinade for 3
days.
Ingredients for the roast:
•salt
• pepper
• soup vegetables from the marinade
• 1 small tin of chanterelles
Method:
Take the wild boar joint out of the marinade and dry. Season with salt and pepper and brown on all sides in a roasting
pan on the ring. Add chanterelles and
some of the soup vegetables out of the
marinade.
Pour marinade into the roasting pan; the
bottom should be covered by 10 - 15 mm.
Cover the roasting pan with a lid and put
in the appliance.
– Time in the appliance: 140 minutes
– Shelf position: 1
Roast Lamb
Settings:
Automatic weight. 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 - 30 mm. Cover with a lid.
– Shelf position: 1
ENGLISH
Automatic weight. 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. The display shows a reminder.
– Shelf position: 1
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Lamb Joint, medium
Settings:
Automatic core temperature sensor. Core
temperature 58 °C.
Method:
Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Leg of Lamb
Ingredients:
• 2.7 kg leg of lamb
• 30 ml olive oil
•salt
• pepper
• 3 cloves of garlic
• 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary)
•water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push together with the sprigs of rosemary into the
slashes in the meat.
Put the leg of lamb into a roaster and add
water; the bottom should be covered to a
depth of 10 - 15 mm. Turn the roast after
about 30 minutes.
– Time in the appliance: 165 minutes
– Shelf position: 1
– For steam appliances: put 500 ml of wa-
ter into the water drawer.
POULTRY
Chicken, whole
Settings:
Turkey, whole
Settings:
Automatic weight. Setting range for the
weight between 1700 and 4700 g.
Method:
Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn
the roast. The display shows a reminder.
– Shelf position: 1
Duck, whole
Settings:
Automatic weight. Setting range for the
weight between 1500 and 3300 g.
Method:
Place duck in an ovenproof dish and season to taste. After about 30 minutes, turn
the roast. The display shows a reminder.
– Shelf position: 1
Goose, whole
Settings:
Automatic weight. Setting range for the
weight between 2300 and 4700 g.
Method:
Place goose in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a reminder.
– Shelf position: 1
Boned Poultry
Settings:
Automatic core temperature sensor, core
temperature 75 °C.
Method:
Season turkey breast (boned) to taste, insert the core temperature sensor and
place in an ovenproof dish.
– Shelf position: 1
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Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
•125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1 / 2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients together and pour over the chicken legs.
– Time in the appliance: 55 minutes
– Shelf position: 1
Coq au Vin
Ingredients:
• 1 chicken
•salt
• pepper
• 1 tablespoon flour
• 50 g clarified butter
•500 ml white wine
• 500 ml chicken stock
• 4 tablespoons soya sauce
• 1 / 2 bunch of parsley
• 1 sprig of thyme
• 150 g bacon, diced
• 250 g chestnut mushrooms, cleaned
and quartered
• 12 shallots, peeled
• 2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin
on the ring, brown the chicken on all
sides. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil.
Add parsley, thyme, diced bacon, mushrooms, shallots and garlic.
Bring to the boil again, cover with a lid
and put in the appliance.
– Time in the appliance: 55 minutes
– Shelf position: 1
Roast Duck with Orange
Ingredients:
• 1 duck (1.6 – 2.0 kg)
•salt
• pepper
• 3 oranges, peeled, de-seeded and cut
into cubes
• 1 / 2 teaspoon salt
• 2 oranges for juicing
• 150 ml sherry
Method:
Clean the duck, season with salt and pepper and rub with orange peel.
Stuff the duck with cubes of orange seasoned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the appliance; turn after 30
minutes (a signal sounds).
– Time in the appliance: 90 minutes
– Shelf position: 1
Stuffed Chicken
Ingredients:
• 1 chicken, 1.2 kg (with giblets)
• 1 tablespoon oil
• 1 teaspoon salt
• 1 / 4 teaspoon paprika
• 50 g breadcrumbs
• 3 - 4 tablespoons milk
• 1 onion, chopped
• 1 bunch of parsley, chopped
• 20 g butter
•1 egg
• salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and butter into a pan and sweat. Finely chop
heart, liver and stomach and add an egg.
Then mix everything together and season
with salt and pepper.
Place chicken breast down in a roasting
tin, put into the appliance; turn after 30
minutes. (A signal sounds.)
– Time in the appliance: 90 minutes
– Shelf position: 1
FISH
Whole Fish
Settings:
Automatic core temperature sensor, core
temperature 65 °C.
Method:
Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.
– Shelf position: 1
Fillet of Fish
Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
•150 g grated cheese
•250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
•lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab
off surplus juice with kitchen paper. Season the fish fillets on both sides with salt
and pepper. Then place fish fillets in a
buttered ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediately
on the fish fillets and place small knobs of
butter on the mixture.
– Time in the appliance: 35 minutes
– Shelf position: 2
Cod Fish
Ingredients:
• 800 g dried cod
ENGLISH
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1 / 2 tin chopped tomatoes (200 g)
•200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then take from the ring and
leave to cool.
Put olive oil in a pan and heat. Peel onions and slice finely, crush the peel garlic
cloves and slice the leeks and wash. Put
together into the hot fat and sauté briefly.
Remove cores from the peppers and cut
into strips. Then put into the pan with the
chopped tomatoes.
Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and
leave to simmer in the pan for another 15
minutes.
Take the cooled dried cod out of the saucepan and pat dry with kitchen paper. Remove the skin, bones and all fins. Flake
the fish and place in an ovenproof dish
mixed with the vegetables.
– Time in the appliance: 30 minutes
– Shelf position: 1
Fish in Salt
Ingredients:
• a whole fish, approximately 1.5 - 2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two unwaxed lemons.
Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into
the fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other
half of the rock salt on the fish and press
down firmly.
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