AEG KS8400521M is a versatile appliance that combines steam cooking with various automatic programs, offering a range of culinary possibilities. With its Assisted Cooking menu, you can choose from predefined settings for poultry, fish, desserts, casseroles, and side dishes, making meal preparation effortless. The device's steam cooking function helps preserve the natural flavors and nutrients of your ingredients, resulting in healthier and tastier meals.
AEG KS8400521M is a versatile appliance that combines steam cooking with various automatic programs, offering a range of culinary possibilities. With its Assisted Cooking menu, you can choose from predefined settings for poultry, fish, desserts, casseroles, and side dishes, making meal preparation effortless. The device's steam cooking function helps preserve the natural flavors and nutrients of your ingredients, resulting in healthier and tastier meals.
EN STEAMER RECIPE BOOK
AUTOMATIC PROGRAMMES
In the Assisted Cooking menu the dishes
are divided into several categories:
•Poultry
•Fish/Meat
• Desserts
• Casseroles/Terrines
• Side Dishes
Assisted Cooking menu uses predefined
values for a dish. Prepare the dish accord-
ing to recipe from this book.
POULTRY
Stuffed Chicken Breast with spinach
in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tbsp lemon juice
• 1 tbsp mustard
•100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1 / 2 tsp lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to sea-
son. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the perfora-
ted dish and steam with the steam cook-
ing function. Reduce the white wine and
the stock to about 100 ml in a pan. Then
add the saffron and the double cream.
Season the sauce with lemon juice, add-
ing salt and pepper if necessary. Remove
the cocktail sticks from the chicken
breasts. Slice the breasts. Pour some
sauce onto the plate and arrange the
chicken breasts on it.
– Amount of water to be put into the wa-
ter drawer: 600 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
•Salt
• Pepper
•Paprika
• Curry powder
Method:
Season the chicken breasts and place into
a glass bowl and into the appliance.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
FISH/MEAT
Fish terrine
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tbsp lemon juice
• 1 egg white
• 250 g cream
• 1 bunch of dill
•Salt
• Pepper
Method:
Drizzle two tablespoons of the lemon
juice over the smoked salmon and season
with salt and pepper. Line the terrine
mould with the slices of smoked salmon.
The slices should hang over the side of
the terrine. Puree the salmon fillets very
finely with 1 tablespoon of lemon juice
and the egg white. Mix the cream with the
pureed salmon mix until you obtain a
creamy consistency. Season with salt and
2
www.aeg.com
pepper. Pour half of the mixture into the
prepared terrine mould. Add the chop-
ped dill to the remainder of the mixture
and pour this into the mould. Cover the
terrine with slices of the salmon which
were hanging over the sides.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
Poached Fish (Trout)
Ingredients:
• 4 trout, approximately 250 g
•Salt
• Pepper
• Lemon juice
Method:
Wash and dry the trout. Then drizzle them
with lemon juice both inside and outside.
Leave the juice to soak in for a time and
then season with salt and pepper. Place
the fish into a casserole dish with a perfo-
rated insert.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Small Pike dumplings in a lemon and
thyme sauce
Ingredients:
Serves 4
Dumplings:
• 70 g white bread with the crusts trim-
med
•200 ml cream
• 1 onion
• 2 tbsp butter
• 350 g fillet of pike
•1 egg
• 1 pinch of nutmeg
•Salt
• Pepper
Sauce:
• 1 tsp sugar
• 200 ml of white wine
• 2 sprigs of lemon thyme
• 200 ml double cream
• 1 ½ tsp (level) cornflour (starch)
• 1 lemon, a little zest and approximately
2 tbsp of juice
•Salt
• Pepper
Preparing the dumplings:
Dice the white bread, soak it with the
cream and leave to chill. Chop the onion
finely and fry it in the butter until it be-
comes transparent. Mix the fillet of pike
with the chopped onion, the diced white
bread and the cream. Add the egg and
spices and puree it. Leave it to chill for a
short time. Shape the fish mixture into
(long) dumplings using a tablespoon
which has been dipped in hot water and
cook them in the appliance. Serve with
rice or potatoes.
Preparing the sauce:
Caramelise the sugar, add the wine and
lemon thyme and bring to a boil. Mix the
cream and cornflour together. Add this to
the mix stirring continuously and bring it
to a boil. Add the lemon zest and juice
and then season. Remove the lemon
thyme.
– Amount of water to be put into the wa-
ter drawer: 450 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Wiener
Place wiener into a steam dish.
– Amount of water to be put into the wa-
ter drawer: 350 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
DESSERTS
Flan Caramel
Ingredients:
• 100 g sugar
•100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 6 small soufflé dishes
Method:
ENGLISH
3
Place 100 grams of sugar into a saucepan,
add the water and then bring to a boil.
Cook to a light brown syrup and melt to a
light brown caramel. Then immediately
pour into 6 small soufflé dishes so that the
bottom is covered with caramel. Put the
milk into a saucepan and halve the vanilla
pod. Use a knife to scrape out the seeds
and add these to the milk. Warm the milk
to about 90 °C. (Do not let it boil.) Mix the
eggs and egg yolks with 100 grams of
sugar. (Do not cream.) Slowly add the
warm milk to the egg sugar mixture. Then
put into the dishes.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Coconut Pudding
Ingredients:
• 250 ml milk
• 370 g coconut milk
• 6 eggs
• 120 g sugar
• 1 tin mangos, drained and pureed
Other:
• 6 mini pudding basins
Method:
Mix the milk with the coconut milk. Lightly
beat eggs and sugar and add to the coco-
nut milk. Fill the mini pudding basins with
the mixture. After cooking, turn out and
decorate with the mangos.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Vanilla creme
Ingredients:
Serves 4
•1 egg
• 25 g sugar
•100 ml cream
• 100 ml milk
• 1 / 2 vial of vanilla essence
• Pulp of 1 / 2 vanilla pod
Method:
Beat the egg well. Add the sugar, milk,
cream, vanilla essence and vanilla pulp.
Mix all the ingredients well. Cook in the
appliance. After cooking, whisk the creme
thoroughly.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Vanilla flan
Ingredients:
Serves 4
• 300 ml milk
• 150 ml cream
• Pulp of 1 vanilla pod
• 4 eggs
• 1 egg yolk
• 75 g sugar
Grand Marnier sauce:
• 2 tbsp vanilla ice cream
• 1 tbsp Grand Marnier
• 2 tbsp whipped cream
Preparing the flan:
Mix the milk, cream, vanilla pulp, eggs,
yolk and sugar together by stirring. Sieve
the mix and pour it into dishes lined with
clear film. Cook in the appliance and
leave to cool.
Preparing the sauce:
Mix 2 tablespoons of vanilla ice cream
with 1 tablespoon of Grand Marnier. Add
2 tablespoons of whipped cream.
Arrangement:
Turn the flans out of the dishes and place
them on the sauce. Garnish with fruit.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Chocolate cream
Ingredients:
Serves 4
•1 egg
• 1 tbsp sugar
• 100 ml cream
• 100 ml milk
• 70 g chocolate
Method:
Beat the egg well and add the sugar, milk
and cream. Mix well by stirring. Break the
chocolate into small pieces and add.
Cook in the appliance. After cooking,
4
www.aeg.com
whisk the creme thoroughly until the
chocolate has dissolved.
Tip:
The mix should not be any deeper than 5
cm in the bowl. If you are preparing a
double quantity, use a wide dish.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
Espresso flan
Ingredients:
Serves 8
• 300 ml milk
•200 ml cream
• 3 tbsp espresso coffee powder (instant)
• 2 eggs
• 4 egg yolks
• 80 g sugar
Method:
Mix the milk, cream, coffee powder, eggs,
egg yolk and sugar together well by stir-
ring. Pour the creme into 8 dishes or small
cups and place them onto an wire shelf.
Poach and leave to cool for at least three
hours. Serve the flans in their dishes. You
may wish to serve them with whipped
cream.
– Amount of water to be put into the wa-
ter drawer: 350 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
Cappuccino Cake
Ingredients:
For the mixture:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• The seeds of one vanilla pod
• 2 tbsp instant coffee (dissolved in 50 ml
hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1 / 2 tsp baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 4 – 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, corn flour and baking powder,
add to the mixture in layers with the egg
whites and then fold in. Put the mixture
into small dishes or cups greased with
butter.
– Amount of water to be put into the wa-
ter drawer: 500 ml
– Time in the appliance: 30 minutes
– Shelf position: 1
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur into a saucepan and re-
duce until the sauce is syrupy. Turn warm
cakes out onto a dessert plate and deco-
rate with sauce and cream.
CASSEROLES/TERRINES
Stuffed lettuce
Ingredients:
Serves 4
• 16 – 20 lettuce leaves (romaine lettuce),
blanched
Filling:
• 75 g lettuce (romaine)
• 1 onion
• 1 tbsp butter
•Salt
• Milled pepper
•400 g minced veal
• 3 tbsp breadcrumbs
•1 egg
• 100 g grated cheese
For braising:
•50 ml strong stock
• 100 ml double cream
Method:
Cut the bottom third of the midrib of the
large lettuce leaves flat. Cut the lettuce
into thin strips for the filling. Prepare the
onions and chop them finely. Heat the
butter. Braise the onion and strips of let-
tuce for 2 - 3 minutes, stirring constantly.
ENGLISH
5
Allow any liquid that forms to be evapora-
ted completely. Season with salt and pep-
per. Leave to cool.
Place the lettuce strips, minced veal,
breadcrumbs and egg into a bowl. Add
the cheese. Mix everything well and sea-
son with salt and pepper. Scoop one ta-
blespoon of the filling onto each leaf and
seal to make a parcel. Place the parcels,
sealed-side facing down, into a gratin
dish. Pour the stock and cream over them.
Cook the stuffed lettuce using the steam
cooking function. Serve warm.
– Amount of water to be put into the wa-
ter drawer: 600 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
Stuffed Swiss chard
Ingredients:
Serves 4
• 40 chard leaves or 16 – 20 chard stems,
blanched
Filling:
•300 g flour
•1 tbsp salt
• 3 eggs
•150 ml whey
• 1 bunch of chives, chopped
• 1 small onion, chopped
• 50 g lardons
• 100 g diced Swiss Salsiz or Landjäger
sausage (or air-dried beef)
For braising:
• 1 tbsp butter
• 100 ml vegetable stock
•100 ml cream
• Pepper
Method:
Remove the ribs from the chard leaves.
Cut the leaves in half lengthways, possibly
quarter them crossways. Mix all the ingre-
dients well for the filling and leave it to
stand for about a half an hour. Spread the
filling onto the individual leaves with a
teaspoon and make parcels out of them.
Fry them in portions in the hot butter.
Pour the stock and cream over them and
season. Steam them.
– Amount of water to be put into the wa-
ter drawer: 550 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Cauliflower flan
Ingredients:
Serves 4
• 300 g Cauliflower, divided into florets
and boiled
• 50 g Sbrinz (hard cheese), grated
• 2 eggs
• 50 ml cream, possibly add salt, nutmeg
• Butter for the dishes
Chervil sauce:
• 100 ml cream
• 2 bundles of chervil, finely chopped
•Salt
• Pepper
• Cayenne pepper
• 8 – 12 boiled king prawns, shelled
Preparing the cauliflower flan::
Blend the cauliflower in the mixer. Add
the Sbrinz, eggs and cream and then sea-
son. Pour the mixture into four dishes
which are well-greased with butter.
Preparing the sauce:
Blend the cream and chervil in the mixer,
pour into a pan, heat and season. Heat
the king prawns in the sauce. Turn the flan
out onto warmed plates and garnish with
the king prawns and the sauce.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Mushroom terrine
Ingredients:
Serves 4
• 100 g white bread, with crusts trimmed
• 100 ml milk
• 400 g mixed mushrooms, chopped
• 30 g butter
• 100 g champignons mushrooms,
sliched
•1 egg
• 50 ml cream
•Salt
• Pepper
Method:
Cut up the white bread and soak it in the
milk. Braise the chopped mushrooms in
half of the butter and allow any juice that
forms to evaporate off completely. Puree
the soaked bread with the mushrooms.
6
www.aeg.com
Braise the sliced button mushrooms in the
rest of the button and, once again, evapo-
rate off any juice that forms. Put a few
nice slices to the side. Mix the rest of the
button mushrooms with the mushroom
puree. Whisk the egg and cream and add
this to the mix. Season the mixture with
salt and pepper.
Grease four soufflé dishes with butter.
Take the sliced button mushrooms which
you had set aside earlier and spread them
over the bottom of each of the dishes for
decoration. Pour in the mushroom mix
and steam.
To serve, turn out the terrines and arrange
them on leaves of lettuce. This recipe also
goes well served with a yogurt and herb
sauce.
– Amount of water to be put into the wa-
ter drawer: 450 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
Aspargus flan
Ingredients:
Serves 6
• 6 large green asparagus stems, boiled
• 2 small tomatoes, peeled
• 6 eggs
• 300 ml milk
• 300 ml double cream
•Salt
• Milled pepper
•Nutmeg
Method:
De-seed the tomatoes and dice them
finely. Whisk the eggs with the cream,
salt, pepper and nutmeg. Grease six por-
celain or glass dishes with butter and
spread the asparagus and tomatoes in
them. Pour the egg / milk mix over them.
Place the dishes onto a wire shelf in the
top half of the appliance. Poach the flans
until the mixture sets. Serve them in their
dishes lukewarm or cold.
– Amount of water to be put into the wa-
ter drawer: 450 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
Spinach terrine
Ingredients:
Serves 4 – 6
• 1 shallot
• Butter for frying
• 150 g peppered Boursin (double cream
cheese with pepper)
• 500 g frozen spinach leaves (250 g
squeezed)
• 2 egg yolks
• 2 eggs
•2 tbsp cream
•Salt
• Freshly ground pepper
•Nutmeg
•Thyme
• 4 – 6 slices of Parma ham
• Truffle oil
Method:
Crumble the peppered Boursin slightly
and mix it in a bowl with the egg yolks,
eggs and cream. Chop the shallot finely,
sweat it with butter and leave it to cool.
Squeeze the defrosted spinach well and
chop it coarsely with a large knife. Add it
to the egg / cheese mix along with the
cooked shallot and mix it well again. Sea-
son it well.
Line a terrine dish (capacity of about 7.5
dl) with cling film or grease six soufflé
dishes well with butter and pour in the
spinach mix. Steam it. Slice the terrine or
turn the soufflé dishes out onto plates
and drizzle lightly with truffle oil. Serve
each with a slice of Parma ham.
– Amount of water to be put into the wa-
ter drawer: 450 ml
– Time in the appliance: 45 minutes
– Shelf position: 1
SIDE DISHES
Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 100 g mushrooms
•2 onions
• 150 g green beans
• Green and black olives
Method:
Wash the courgettes and slice. Wash the
peppers and cut into strips. Wash the
ENGLISH
7
mushrooms and slice. Peel onions and cut
into strips. Wash green beans, remove
strings and cut into pieces. Slice olives.
After cooking, season the vegetables with
salt, pepper, basil and oregano according
to taste.
– Amount of water to be put into the wa-
ter drawer: 500 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
Vegetables, traditional
Ingredients / Method:
Put together the following vegetables to
taste, about 750 g in total.
• Kohlrabi, peeled and cut into strips
• Carrots, peeled and diced
• Cauliflower, washed and divided into
florets
• Onions, peeled and sliced
• Fennel, peeled and sliced
• Celery, cleaned and diced
• Leeks, cleaned and sliced
After cooking:
• 50 g butter
• If desired, pepper and salt
Method:
Arrange vegetables in a steam dish with a
perforated insert. After cooking, pour
over melted butter and sprinkle with pep-
per and salt, if required.
– Amount of water to be put into the wa-
ter drawer: 600 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Blanch vegetables
Put vegetables into a steam dish with a
perforated insert.
After blanching, cool down vegetables
with ice-cold water.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 15 minutes
– Shelf position: 1
Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place into a steam dish with a perforated
insert and put it into the appliance.
After the end of the cooking time, cool
down the tomatoes with ice-cold water
and remove the skin.
– Amount of water to be put into the wa-
ter drawer: 300 ml
– Time in the appliance: 10 minutes
– Shelf position: 1
Potatoes in their jacket
Ingredients:
• 1000 g medium-sized potatoes
Method:
Wash the potatoes and place into a glass
bowl.
– Amount of water to be put into the wa-
ter drawer: 650 ml
– Time in the appliance: 50 minutes
– Shelf position: 1
Boiled Potatoes
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal-
sized quarters. Put the potatoes into a
steam dish with a perforated insert and
season with salt.
– Amount of water to be put into the wa-
ter drawer: 650 ml
– Time in the appliance: 40 minutes
– Shelf position: 1
Rice
Ingredients:
• 200 g long-grain rice
• 50 g wild rice
• 1 small red pepper
•350 ml stock
•Salt
• Pepper
After cooking:
• 1 small tin of sweetcorn
Method:
Put the long-grain rice, wild rice, salt,
pepper, vegetable stock and water into a
bowl a half an hour before cooking. Pre-
pare the pepper, dice and add to the rice.
Then cook.
– Amount of water to be put into the wa-
ter drawer: 650 ml
– Time in the appliance: 40 minutes
– Shelf position: 2
8
www.aeg.com
After cooking:
Drain sweetcorn and add to the cooked
rice.
Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
•Salt
• Pepper
•Nutmeg
• Parsley, chopped
– Amount of water to be put into the wa-
ter drawer: 300 ml
– Time in the appliance: 20 minutes
– Shelf position: 1
Gnocchi
Ingredients:
Serves 4
• 500 g boiled potatoes, cooled
• 160 g finely ground wheat flour
• 30 g grated Parmesan
• 1 egg yolk
•Salt
Sauce:
• 40 g butter
• 80 g onions, finely chopped
•100 ml white wine
•100 ml cream
• A few sage leaves, chopped
• Lemon juice
•Salt
• White pepper
• 60 g Parmesan (served separately)
Garnish:
• 1 slice of lemon and 2 sage leaves for
each serving
Preparing the gnocchi dough:
Puree the potatoes and work them into a
firm dough together with the specified in-
gredients. Let it stand for 5 minutes and
then continue to work it briskly to prevent
the potato dough from becoming too
soft. Separate the potato dough into
small portions and roll them out into noo-
dles as wide as your thumb. They can then
be cut into small chunks. Steam them.
Prepare the sauce while they are steam-
ing.
Preparing the sauce:
Sweat the chopped onions in the melted
butter until they are a golden yellow col-
our and then add white wine. Pour in the
cream. Reduce it slightly. Add the chop-
ped sages leaves and spices. If the sauce
becomes too thick, thin it with a little veg-
etable stock and cream.
– Amount of water to be put into the wa-
ter drawer: 500 ml
– Time in the appliance: 25 minutes
– Shelf position: 1
ENGLISH
9
10
www.aeg.com
ENGLISH
11
www.aeg.com/shop 892938505-A-402012
-
1
-
2
-
3
-
4
-
5
-
6
-
7
-
8
-
9
-
10
-
11
-
12
AEG KS8400521M is a versatile appliance that combines steam cooking with various automatic programs, offering a range of culinary possibilities. With its Assisted Cooking menu, you can choose from predefined settings for poultry, fish, desserts, casseroles, and side dishes, making meal preparation effortless. The device's steam cooking function helps preserve the natural flavors and nutrients of your ingredients, resulting in healthier and tastier meals.
Ask a question and I''ll find the answer in the document
Finding information in a document is now easier with AI
Related papers
Other documents
-
Electrolux EVY8840AAX Recipe book
-
Electrolux EBCGL70CN Recipe book
-
-
-
-
-
-
-
-