• 150 g onions, diced
• Pepper, nutmeg
Preparation:
Fry a little bacon and onions. Whisk the
milk, cream, eggs and seasoning fully. Mix
in the cheese.
Finishing:
Use a roller to work out the pastry. Put it
in a greased plain tin (diameter 28cm). Put
the bacon and onions evenly on the pas-
try. Pour the mixture on the pastry.
Setting Shelf position Time Water in the wa-
ter drawer
P 9 QUICHE LOR-
RAINE
3 35 min. ---
CHICKEN 1200 g
Ingredients:
• 1 chicken (1,000 - 1,200 g)
• 2 tbsp peanut oil
• Salt, pepper, paprika and curry powder
Preparation:
Clean the chicken and dry it with kitchen
paper. Mix the spices and oil. Use the
mixture to put on the chicken inside and
out. Put the chicken the breast-side down
in the ovenproof cookware with a perfora-
ted insert (a special accessory).
Turn the chicken after approximately 25
minutes.
When the first sound operates (after ap-
prox. 50 min.), check how the meat cooks.
If necessary, cook it until the second
sound operates (after approx. 60 min.)
Setting Shelf position Time Water in the wa-
ter drawer
P 10CHICKEN 2 55 min. 200 ml
SADDLE OF VEAL (4-6 serves )
Take meat out of the fridge 1 hour before
you cook.
Ingredients:
• 1,000 g saddle of veal
• 2 tbsp peanut oil
• Salt, pepper, paprika and a little mus-
tard
Preparation:
Wash the veal and dry it with kitchen pa-
per. Mix the seasonings with the peanut
oil. Use the mixture to coat the meat fully.
Fry the veal in a frying pan on the cooker
in a very high heat on all sides for 10 mi-
nutes. Put it in the pre-warmed tin.
Setting Shelf position Time Water in the wa-
ter drawer
P 11SADDLE OF
VEAL
2 80 min. 200 ml
WARMING UP (4-6 dishes)
You can use any cookware that is heat-re-
sistant to minimum 110°C.
Preparation:
Put the food separately or together on
the cookware. Put it in the oven. Do not
cover. Use 6 plates (diameter 26 cm) maxi-
mum.
Setting Shelf position Time Water in the wa-
ter drawer
P 12WARMING
UP
1 and 3 20 min. 200 ml
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the
34
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