User manual AEG-ELECTROLUX B9820-7-M

[. . . ] Tables, Tips and Recipes Fitted Fan/Steam Cooking oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] The empty oven should always be pre-heated with the grill functions for 5 minutes. · For grilling, place the shelf in the recommended shelf position. · Always insert the tray for collecting the fat into the first shelf position from the bottom. · Grilling is particularly suitable for flat pieces of meat or fish. Uses, Tables and Tips 17 Grilling table Food to be grilled Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast1) Toast with topping 1) Do not pre-heat Oven level 4 4 4 4 3 3 3 Grilling time 1st side 8-10 mins. --- Defrosting Oven function: DEFROST (no temperature setting) · Unwrap the food and place it on a plate on the oven shelf. · Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. · For defrosting, place the shelf in the 1st oven level from the bottom. Defrosting table Dish Defrosting time mins. 100-140 100-140 90-120 25-35 30-40 30-40 80-100 60 Further defrosting time (mins. ) 20-30 20-30 20-30 10-15 10-20 10-15 10-15 60 Comments Place the chicken on an upturned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through ------Cream can also be whipped when still slightly frozen in places --- Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Gateau, 1400g 18 Meat programmes Meat programmes Ovenware for roasting · For roasting use a roasting pan or a roaster. Cookware Meat programmes with weight input POULTRY PORK BEEF VEAL GAME Meat programmes with meat probe TOP SIDE BEEF BEEF SCAN PORK JOINT VEAL LAMB JOINT GAME BONED POULTRY open open open open open open open --------------open open covered covered covered --2-4 cm 1-2 cm 1-2 cm 1-2 cm Addition of fluid 3 3 Oven levels and weight are shown in the display for every meat programme. RECIPE MENU Oven levels and the pre-set cooking time are shown in the display for every automatic recipe. STEAM RECIPES REHEATING OF FOODS (4-6 people) Cookware: Any kind of cookware that is heat-resistant to at least 130°C can be used. Method: Arrange the foods individually or together on the plate or cookware. 6 plates (ø 26 cm). FRESH VEGETABLES (plate of vegetables) Cookware: Any kind of cookware that is heat-resistant to at least 100°C can be used. RECIPE MENU 19 Ingredients: ­ 400 g cauliflower ­ 200 g carrots ­ 200 g kohlrabi ­ 200 g yellow and red peppers Method: Rinse cauliflower and divide into florets. It is possible to do without salt and other seasonings with this method of cooking. 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 place in stainless steel dishes with punched inserts, with 2 trout per dish. Steamed trout variation: Before the trout are placed in the stainless steel dishes with colander insert, pour hot water and vinegar over them. POTATO GRATIN For the mixture: ­ 1, 000 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 Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with 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. 20 RECIPE MENU FARMER BREAD Ingredients for the dough: Semi-white flour 400 g Rye flour 150 g Salt 10 g Yeast 20 g Milk 200 g Water 200 g For dark coarse rye bread the semi-white flour can be replaced by wheat flour. Method for the dough: Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during this period. Preparation: Divide the dough into 2, make them into rounds and leave them to rise covered for about 20 minutes. Before baking them, dust the loaves lightly with flour and cut a 3mm deep cross with a sharp knife WHITE BREAD For the dough: ­ 1, 000 g flour ­ 1 cube of fresh yeast or 2 packets of dry yeast ­ 650 ml milk ­ 15 g salt Place flour and salt in a large bowl. [. . . ] 400 g) ­ Oregano, thyme, salt and pepper ­ 3 tablespoons butter ­ 250 g green lasagne ­ 50 g Parmesan cheese, grated ­ 150 g Emmental cheese, grated Béchamel sauce: ­ 75g butter ­ 50g flour ­ 500 ml milk ­ Salt, pepper and nutmeg Using a sharp knife cut the pork 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 pork and the diced vegetables while stirring. Gradually add the mince, sauté and stir to break up and add the meat stock. [. . . ]