Aeg-Electrolux B9820-5-A Recipe Book

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Summary of Contents

Page 1 - Fitted Fan/Steam Cooking oven

Tables, Tips and RecipesFitted Fan/Steam Cooking oven

Page 2 - Contents

Uses, Tables and Tips10BakingOven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONALBaking tins• Dark metal and non-stick tins are suitable for CON

Page 3

11Uses, Tables and TipsGeneral instructions• Insert the tray with the bevel at the front. • You can also bake two cake tins next to each other on the

Page 4 - Uses, Tables and Tips

Uses, Tables and Tips12Baking tableBaking on one oven levelType of cake/pastry/biscuit/breadOven functionOven levelTemperature°CTimeMins.Baking in ti

Page 5 - VIGOROUS STEAM

13Uses, Tables and Tips Fruit flan(made with yeast dough/sponge mixture)2)CONVENTIONAL 3 170 40-50Fruit flans made with short-crust pastryTRUE FAN 3 1

Page 6 - VIGOROUS STEAM table

Uses, Tables and Tips14Baking on more than one oven level Type of bakingTRUE FAN TRUE FAN Temperature in °CTimeHours: Mins.Shelf positions from botto

Page 7

15Uses, Tables and TipsTips on Baking Baking results Possible cause RemedyThe cake is not browned enough underneathWrong oven level Place cake lowerTh

Page 8 - INTERVAL PLUS Cooking Table

Uses, Tables and Tips16Table FAN BAKING Soufflés and au gratin dishes table Type of baking Shelf positionTemperature°CTimeMins.Pizza (thin crust) 1 20

Page 9 - INTERVAL STEAM table

17Uses, Tables and TipsRoastingOven function: CONVENTIONAL or ROTITHERMInsert the grease filter when roasting!Roasting dishes• Any heat-resistant oven

Page 10

Uses, Tables and Tips18 Shoulder, neck, ham joint1-1.5 kg ROTITHERM 1 160-180 1:30-2:00Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30Meat loaf

Page 11

19Uses, Tables and TipsMEATPROBE Table Food to be Cooked Meat Core TemperatureBeefRib steak or fillet steak raremediumwell done45 - 50 °C60 - 65 °C70

Page 12 - Baking table

Contents2ContentsUses, Tables and Tips 4Cooking with steam 4VIGOROUS STEAM 5VIGOROUS STEAM table 6TRUE FAN and VIGOROUS STEAM in succession 7 TRU

Page 13 - 13Uses, Tables and Tips

Uses, Tables and Tips20SLOW COOKOven function: SLOW COOKWith the oven function SLOW COOK, meat becomes beautifully tender and re-mains particularly su

Page 14 - Uses, Tables and Tips14

21Uses, Tables and TipsGrill sizesOven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting1 Important: Always grill with the oven do

Page 15 - Tips on Baking

Uses, Tables and Tips22DefrostingOven function: DEFROST (no temperature setting)• Unwrap the food and place it on a plate on the oven shelf.• Do not c

Page 16 - Table FAN BAKING

23Meat programmesMeat programmesInsert the grease filter when roasting!Ovenware for roasting• For roasting use a roasting pan or a roaster. 3 Oven lev

Page 17 - Roasting table

RECIPE MENU24RECIPE MENU3Oven levels and the pre-set cooking time are shown in the display for every au-tomatic recipe.STEAM RECIPESREHEATING OF FOODS

Page 18 - Uses, Tables and Tips18

25RECIPE MENUFISH <TROUT>Ingredients:– 4 trout of 250 - 300 g each– lemon juice, pepper, saltMethod:Wash the trout well inside and out, sprinkle

Page 19 - MEATPROBE Table

RECIPE MENU26FARMER BREADIngredients for the dough:Semi-white flour 400 gRye flour 150 gSalt 10 gYeast 20 gMilk 200 gWater 200 gFor dark coarse rye br

Page 20 - Table: SLOW COOK

27RECIPE MENUWHITE BREADFor the dough:– 1,000 g flour– 1 cube of fresh yeast or 2 packets of dry yeast– 650 ml milk– 15 g saltPlace flour and salt in

Page 21 - Grilling table

RECIPE MENU28YEAST PLAITFor the dough:– 500 g flour– 20 g yeast– 200 ml lukewarm milk– 40 g sugar– salt– 5 egg yolks– 200 g softened butterFor the fil

Page 22 - Defrosting table

29RECIPE MENUPRESERVING• When making preserves, only use commercially available preserve jars of the same size.• Jars with twist-off or bayonet type l

Page 23 - Meat programmes

3ContentsROASTING RECIPES 36PIZZA (for one baking tray or 2 round tins) 36ONION TARTE 37QUICHE LORRAINE 38LASAGNE 39CANNELLONI 40MEAT CASSEROLE

Page 24 - RECIPE MENU

RECIPE MENU30BAKING RECIPESLEMON SPONGE CAKEFor the mixture:– 250 g butter– 200 g sugar– 1 packet vanilla sugar– 1 pinch salt– 4 eggs– 150 g flour– 15

Page 25 - POTATO GRATIN

31RECIPE MENUSWEDISH CAKEFor the mixture:– 5 eggs– 340 g sugar– 100 g melted butter– 360 g flour– 1 packet baking powder– 1 packet vanilla sugar– 1 pi

Page 26 - FARMER BREAD

RECIPE MENU32SPONGE CAKEFor the mixture:– 200 g butter– 100 g sugar– 100 g icing sugar– 1 packet vanilla sugar– 1 pinch salt– 4 eggs– 400 g flour– 1 p

Page 27 - WHITE BREAD

33RECIPE MENUCHEESE CAKEFor the base:– 150 g flour– 70 g sugar– 1 packet vanilla sugar– 1 egg– 70 g softened butterFor the cheese cream:– 3 egg whites

Page 28 - YEAST PLAIT

RECIPE MENU34FRUIT CAKEFor the mixture:– 200 g butter– 200 g sugar– 1 packet vanilla sugar– 1 pinch salt– 3 eggs– 300 g flour– 1/2 packet baking powde

Page 29 - Preserves Table

35RECIPE MENUSTREUSEL PLAITFor the dough:– 375 g flour– 20 g yeast– 150 ml tepid milk– 60 g sugar– 1 pinch salt– 2 egg yolks– 75 g softened butterCrum

Page 30 - LEMON SPONGE CAKE

RECIPE MENU36ROASTING RECIPESPIZZA (for one baking tray or 2 round tins)For the dough:– 14 g yeast– 200 ml water– 300 g flour– 3 g salt– 1 tablespoon

Page 31 - SWEDISH CAKE

37RECIPE MENUONION TARTEFor the dough:– 300 g flour– 20 g yeast– 125 ml tepid milk– 1 egg– 50 g butterTopping:– 750 g onions– 250 g bacon– 3 eggs– 250

Page 32 - SPONGE CAKE

RECIPE MENU38QUICHE LORRAINEFor the pastry:– 300 g flour– 2 eggs– 150 g butter– ½ teaspoon salt– A little pepper– 1 pinch nutmegTopping:– 150 g grated

Page 33 - CHEESE CAKE

39RECIPE MENULASAGNEMeat sauce:– 100 g marbled belly pork– 1 onion and 1 carrot– 100 g celery– 2 tablespoons olive oil– 400 g mince– 100 ml meat stock

Page 34 - FRUIT CAKE

Uses, Tables and Tips4Uses, Tables and TipsCooking with steamFor steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM

Page 35 - STREUSEL PLAIT

RECIPE MENU40CANNELLONIFilling:– 50 g onions, chopped– 30 g butter– 350 g leaf spinach, chopped– 100 g crème fraîche– 150 g fresh salmon, cubed– 150 g

Page 36 - ROASTING RECIPES

41RECIPE MENUMEAT CASSEROLEIngredients:– 1.5 kg pork escalope– 750 g seasoned mince– 750 g onions– 500 g grated Emmental cheese– 200 ml crème fraîche–

Page 37 - ONION TARTE

RECIPE MENU42FISH STEAKSIngredients:– 600-700 g perch-pike, salmon, or sea trout fillet– 150 g grated cheese– 250 ml cream– 50 g breadcrumbs– 1 teaspo

Page 38 - QUICHE LORRAINE

43RECIPE MENUOTHER RECIPESCAKE MIXFor baking ready-made cakes and cake mixes. Follow the manufacturer’s instruc-tions on how to prepare. Use oven temp

Page 39

www.electrolux.com315 8858 03-B-220109-01 Subject to change without notice

Page 40 - CANNELLONI

5Uses, Tables and TipsVIGOROUS STEAMThe VIGOROUS STEAM Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be use

Page 41 - MEAT CASSEROLE

Uses, Tables and Tips6VIGOROUS STEAM table The times given are for guidance only, they will vary depending upon size and number.Type of foodVIGOROUS

Page 42 - FISH STEAKS

7Uses, Tables and TipsTRUE FAN and VIGOROUS STEAM in successionBy combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of VIGOROU

Page 43 - DRYING HERBS

Uses, Tables and Tips8INTERVAL PLUSThe INTERVAL PLUS method of preparation is particularly suitable for foods with a high moisture content and for def

Page 44

9Uses, Tables and TipsINTERVAL STEAM This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrostin

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