User manual AEG-ELECTROLUX B98205-5-M

[. . . ] Tables, Tips and Recipes User manual 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. [. . . ] Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. Uses, tables and tips FARMER BREAD 17 Ingredients: · 400 g Semi-white flour · 150 g Rye flour · 10 g Salt · 20 g Yeast · 200 g Milk · 200 g Water You can use wheat flour for dark coarse rye bread in place of the semi-white flour. Method: 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 Ingredients: · 1000 g flour · 1 cube of fresh yeast or 2 packets of dried yeast · 600 ml milk · 15 g salt Method: Place flour and salt in a large bowl. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Cut the dough into two, make into two long loaves and place on the baking tray which has been greased or covered with naking parchment. Before baking, dust them with flour and with a sharp knife cut 3-4 diagonal lines, at least 1 cm deep. YEAST PLAIT For the dough: · 500 g flour · 20 g yeast · 200 ml lukewarm milk · 40 g sugar · salt · 5 egg yolks · 200 g softened butter For the filling: · 180 g chopped walnuts · 20 g breadcrumbs · 1 teaspoon ground ginger 18 Uses, tables and tips · 50 ml milk · 60 g honey · 30 g melted butter · 20 ml rum For the coating: · 1 egg yolk · A little milk · 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow with the milk and a little of the sugar and stir in the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing cracks. Leave the dough to rise in a warm place until it is about double the size. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll the pieces of dough together. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds. PRESERVING · · · · · · · Only use usual preserving jars of the same dimension. Put the jars on the shelf, make sure that they do not touch each other. Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture in the oven. · When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table). PRESERVING table Soft fruit Preserve Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Temperature in °C 160 - 170 160 - 170 Temperature in °C 160 - 170 Time until simmer- Continue to cook at ing in mins. 35 - 45 35 - 45 --10 - 15 Stone fruit Preserve Pears, quinces, plums Time until simmer- Continue to cook at ing in mins. 35 - 45 10 - 15 Uses, tables and tips Vegetables Preserve Carrots1) Cucumbers Mixed pickles Kohlrabi, peas, asparagus Temperature in °C 160 - 170 160 - 170 160 - 170 160 - 170 19 Time until simmer- Continue to cook at ing in mins. 50 -60 50 - 60 50 - 60 50 - 60 5 - 10 --15 15 - 20 1) Leave standing in oven when switched off BAKING RECIPES LEMON SPONGE CAKE Cookware: Black square baking tin, 30 cm long. For the mixture: · 250 g butter · 200 g sugar · 1 packet vanilla sugar · 1 pinch salt · 4 eggs · 150 g flour · 150 g cornflour · 1 level teaspoon baking powder · grated peel of 2 lemons Glaze: · 1/8 l lemon juice · 100 g icing sugar Method: Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat. Add the flour and cornflour mixed with the baking powder to the foaming mixture and fold in. Put the mixture into the greased and bread-crumbed baking tin, smooth and put in the oven. [. . . ] 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. 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. To do this, melt the butter in a pan, add the flour and stir until golden. [. . . ]