User manual AEG-ELECTROLUX BE7304021M

[. . . ] 0:40-0:50 0:50-1:10 Helpful hints and tips Type of baking Bread (rye bread): 1. Cream puffs/ eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g. quark, cream, custard) Pizza (with a lot of topping) 2) Pizza (thin crust) Unleavened bread Tarts (CH) 1) Pre-heat the oven 2) Use the roasting pan 5 Oven function Oven level Temperature °C Time Hours:Mins. Conventional Cooking 1 1. 2. 00:25 0:30-1:00 Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking 3 3 3 3 3 3 190-210 1) 180-200 1) 150-160 190-210 1) 170 170-190 0:20-0:35 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 0:40-1:00 3 160-180 1) 0:40-1:20 1 1 1 1 180-200 1) 220-250 1) 230-250 210-230 0:30-0:50 0:15-0:25 0:10-0:15 0:35-0:50 Biscuits Type of baking Short pastry biscuits Short bread/ Pastry Stripes Oven function Conventional Cooking Conventional Cooking Oven level 3 3 Temperature °C 170-190 160 1) Time Hours:Mins. [. . . ] Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Do not use this program for top side beef and loin dishes. 2 - ROAST PORK Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 20- 40 mm. 3 - ROAST VEAL Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. 4 - ROAST LAMB Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10-30 mm. Cover with a lid. Helpful hints and tips 5 - ROAST GAME 21 Settings: · Automatic programmes with weight input. Add water or another liquid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. 6 - CHICKEN, WHOLE Settings: · Automatic programmes with weight input. Method: · Place chicken in an ovenproof dish and season to taste. A reminder is displayed. 7 - WHOLE FISH <1KG Settings: · Automatic programmes with core temperature sensor. Method: · Season fish to taste, insert meat probe and place in an ovenproof dish. 8 - PIZZA Ingredients for the dough: · 14 g yeast · 200 ml tepid water · 300 g flour · 3 g salt · 1 tablespoon oil Ingredients for the topping: · 1/2 small tin tomatoes, chopped · 200 g Emmental cheese, grated · 100 g salami · 100 g cooked ham · 150 g mushrooms (tinned) · 150 g Feta cheese · oregano Method: · Crumble yeast into a bowl and dissolve in the tepid water. Knead the ingredients until a workable dough that 22 Helpful hints and tips does not stick to the bowl is produced. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. · Use baking tray, greased. 9 - QUICHE LORRAINE Ingredients for the pastry: · 200 g flour · 2 eggs · 100 g butter · ½ teaspoon salt · a little pepper · 1 pinch nutmeg Ingredients for the topping: · 150 g grated cheese · 200 g cooked ham or lean bacon · 2 eggs · 250 g sour cream · salt, pepper and nutmeg Method: · Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. · Black baking tin, greased, diameter 28 cm 10 - 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 Helpful hints and tips · 100 g icing sugar Other: · Square baking tin, 30 cm long · Margarine for greasing · Breadcrumbs for coating baking tin 23 Method: · Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Then leave the cake for a while to soak up the glaze. 11 - CHEESE CAKE Ingredients for the base: · 150 g flour · 70 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 egg · 70 g softened butter Ingredients for the cheese cream: · 3 egg whites · 50 g raisins · 2 tablespoons rum · 750 g low fat quark · 3 egg yolks · 200 g sugar · juice of one lemon · 200 g crème fraîche · 1 packet of custard powder, vanilla flavour Other: · Black springform baking tin with 26 cm diameter, greased Method: · Sieve flour into a bowl. [. . . ] Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. 18 - CONVENIENCE CAKE The instructions regarding time and temperature are on the packaging. [. . . ]