AEG-Electrolux EVEM677BA User Manual
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EN MICROWAVE COMBI-OVEN RECIPE BOOK
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2
ASSISTED COOKING RECIPES
In the Assisted Cooking menu the dishes
are divided into several categories:
•Pork/Veal
•Beef/Game/Lamb
•Poultry
•Fish
•Cake
•Pizza/Pie/Bread
• Casseroles/Gratins
•Defrost
• Cooking/Melting
AUTOMATIC PROGRAMMES
These automatic programmes give optimum settings for each type of meat or other recipes:
Weight Automatic dishes
Roast Pork
Roast Veal
Braised Meat
Roast Game
Roast Lamb
Chicken, whole
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.
–Shelf position: 1
Roast Veal
Settings:
Automatic weight. Setting range for the
weight between 1000 and 3000 g.
Method:
• Meat programmes with Weight Automatic function ( Assisted Cooking menu) —
This function automatically calculates the
roasting time. To use it you need to input
food weight.
• Recipe Automatic function ( Assisted
Cooking menu) — This function uses
predefined values for a dish. Prepare the
dish according to recipe from this book.
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
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
• 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
Meat loaf with herbes
Ingredients for 4 servings:
• slices of bread cut into small pieces and
softened with a little hot water
• 1 onion, finely chopped and sweated in a
little butter
• 1 clove of garlic, crushed
•250 g minced beef
•250 g minced pork
•100 g roast veal
•1 egg
•1 tsp salt
• pepper
•paprica
• 1 tbsp chopped parsley
• 1 tsp finely chopped rosemary
ENGLISH 3
• 1 tsp thyme leaves
• 4 slices of bacon, for covering
Method:
Mix all the ingredients well, shape into a
meatloaf and place in a microwave-safe,
fireproof dish. Cover with slices of bacon.
– Time in the appliance: 40 minutes
– Shelf position: 1
BEEF/GAME/LAMB
Braised Meat
Do not use this program for top
side beef and loin dishes.
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
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
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
Leg of Lamb
Ingredients:
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4
• 2.7 kg leg of lamb
• 30 ml olive oil
•salt
• pepper
• 3 cloves of garlic
• 1 bunch of fresh rosemary (or 1 tea-
• 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
POULTRY
Chicken, whole
Settings:
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. A reminder comes on in the
display.
–Shelf position: 1
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:
spoon of dried rosemary)
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
FISH
Fish fillet in Cream Sauce
Ingredients for 4 people:
• 400 g fish fillet (brook trout or rainbow
trout)
• 20 g cooking oil
• 250 g onions, cut into rings
• 6 tbsp crème fraîche (sour cream)
• paprika powder, sweet
•lemon
•salt
Method:
Sweat the onions in a pan with the oil until
transparent. Then put into a buttered baking dish.
Clean the fish fillets, drizzle with lemon, salt
and place in the dish on top of the onion
rings. Make crème fraîche with paprika, to
taste, and pour this sauce over the fish fillets. Salt lightly.
– Time in the appliance: 11 minutes
– Shelf position: glass baseplate
Turn the dish after half the cooking time
has elapsed.
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
•150 ml wine
• 1 / 2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain and
cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix onions and garlic with the chopped tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry and
season with salt and pepper.
Mix vegetables and potatoes and place in a
greased ovenproof dish, season and place
the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
– Time in the appliance: 30 minutes
–Shelf position: 3
ENGLISH 5
CAKE
Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
•3 eggs
•300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the pastry. Peel apples, remove cores and cut into
12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the apples.
– Time in the appliance: 45 minutes
– Shelf position: 1
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
• 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
together. Then add the eggs one at a time
and cream together again.
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