Aeg-Electrolux B9871-5-M Recipe book

Brand: Aeg-Electrolux

Model: B9871-5-M

Type: Recipe book

The Aeg-Electrolux B9871-5-M offers a variety of features to make cooking easier and more efficient. With its spacious interior and multiple cooking functions, you can prepare a wide range of dishes. The oven's baking capabilities allow you to create delicious cakes, pastries, and breads. The roasting function is perfect for succulent meats and vegetables, while the grill function is ideal for achieving a crispy finish on your favorite foods. The defrost function quickly and safely thaws frozen foods, while the meat programs provide precise temperature control for perfectly cooked meats.

User manual Tables, Tips and Recipes

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. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Uses, tables and tips 2

Inner side of door 2

Baking 2

Roasting 7

SLOW COOK 10

Grilling 10

DEFROST 11

Meat programmes 11

RECIPE MENU 12

BAKING RECIPES 12

ROASTING RECIPES 16

OTHER RECIPES 20

Subject to change without notice

Uses, tables and tips

WARNING!

Refer to "Safety information" chapter.

Information on acrylamides

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 lowest temperatures and do not brown food too much.

Inner side of door

On the inner side of the oven door you will find the numbers of the shelf levels.

The temperature and baking times in the tables are guidelines only. They depend on the

recipes, quality and quantity of the ingredients used.

Baking

General instructions

• Your new oven may bake or roast differently to the appliance you had before. Adapt

your usual settings (temperature, cooking times) and shelf levels to the values in the

tables.

• With longer baking times, the oven can be switched off about 10 minutes before the

end of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the

trays get cold again, the distortion will be gone.

Contents

How to use the Baking Tables

• We recommend to use the lower temperature the first time.

• If you cannot find the settings for a special recipe, look for the one that is almost the

same.

• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one

level.

• Cakes and pastries at different heights do not always brown equally at first. If this occurs,

do not change the temperature setting. The differences equalize during the baking pro-

cedure.

Baking on one oven level - Baking in tins

Type of baking Oven function Level Temperature (°C) Time (h:min)

Ring cake or brioche TRUE FAN 1 150 - 160 0:50 - 1:10

Madeira cake/Fruit

cakes

TRUE FAN 1 140 - 160 1:10 - 1:30

Sponge cake TRUE FAN 1 140 0:25 - 0:40

Sponge cake CONVENTIONAL 1 160 0:25 - 0:40

Flan base - short pastry

TRUE FAN 3 170-180 0:10 - 0:25

Flan base - sponge mix-

ture

TRUE FAN 3 150 - 170 0:20 - 0:25

Apple pie CONVENTIONAL 1 170 - 190 0:50 - 1:00

Apple pie (2 tins, Ø 20

cm, diagonally off set)

TRUE FAN 1 160 1:10 - 1:30

Apple pie (2 tins, Ø 20

cm, diagonally off set)

CONVENTIONAL 1 180 1:10 - 1:30

Savoury flan (e.g. qui-

che lorraine)

TRUE FAN 1 160 - 180 0:30 - 1:10

Curd Cheese Cake CONVENTIONAL 1 170 - 190 1:00 - 1:30

1) Pre-heat oven

Baking on one oven level - Cakes/pastries/breads on baking trays

Type of baking Oven function Level Temperature (°C) Time (h:min)

Plaited bread/bread

crown

CONVENTIONAL 3 170 - 190 0:30 - 0:40

Christmas stollen

CONVENTIONAL 3 160 - 180 0:40 - 1:00

Bread ( rye bread) CONVENTIONAL 1

- first of all

230 0:25

- then 160 - 180 0:30 - 1:00

Cream puffs/eclairs

CONVENTIONAL 3 160 - 170 0:15 - 0:30

Swiss roll

CONVENTIONAL 3 180 - 200 0:10 - 0:20

Uses, tables and tips

Type of baking Oven function Level Temperature (°C) Time (h:min)

Cake with crumble top-

ping (dry)

TRUE FAN 3 150 - 160 0:20 - 0:40

Buttered almond cake/

sugar cakes

CONVENTIONAL 3 190 - 210 0:15 - 0:30

Fruit flans (made with

yeast dough / sponge

mixture)

TRUE FAN 3 150 0:35 - 0:50

Fruit flans (made with

yeast dough / sponge

mixture)

CONVENTIONAL 3 170 0:35 - 0:50

Fruit flans made with

short pastry

TRUE FAN 3 160 - 170 0:40 - 1:20

Yeast cakes with deli-

cate toppings (e.g.

quark, cream, custard)

CONVENTIONAL 3 160 - 180 0:40 - 1:20

Pizza (with a lot of top-

ping)

1)2)

TRUE FAN 1 180 - 200 0:30 - 1:00

Pizza (thin crust)

TRUE FAN 1 200 - 220 0:10 - 0:25

Unleavened bread TRUE FAN 1 200 - 200 0:08 - 0:15

Tarts (CH) TRUE FAN 1 180 - 200 0:35 - 0:50

1) Pre-heat oven

2) Use the deep roasting pan

Baking on one oven level - Biscuits

Type of baking Oven function Level Temperature (°C) Time (h:min)

Short pastry biscuits TRUE FAN 3 150 - 160 0:06 - 0:20

Viennese whirls TRUE FAN 3 140 0:20 - 0:30

Viennese whirls

CONVENTIONAL 3 160 0:20 - 0:30

Biscuits made with

sponge mixture

TRUE FAN 3 150 - 160 0:15 - 0:20

Pastries made with egg

white, meringues

TRUE FAN 3 80 - 100 2:00 - 2:30

Macaroons TRUE FAN 3 100 - 120 0:30 - 0:60

Biscuits made with

yeast dough

TRUE FAN 3 150 - 160 0:20 - 0:40

Puff pastries

TRUE FAN 3 170 - 180 0:20 - 0:30

Rolls

TRUE FAN 3 160 0:20 - 0:35

Rolls

CONVENTIONAL 3 180 0:20 - 0:35

Uses, tables and tips

Type of baking Oven function Level Temperature (°C) Time (h:min)

Small cakes (20 per

tray)

TRUE FAN 3 140 0:20 - 0:30

Small cakes (20 per

tray)

CONVENTIONAL 3 170 0:20 - 0:30

1) Pre-heat oven

Baking on more than one level - Cakes/pastries/breads on baking trays

Type of baking

TRUE FAN

2 levels

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Cream puffs / Eclairs

1 / 4 --- 160 - 180 0:35 - 0:60

Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60

1) Pre-heat oven

Baking on more than one level - Biscuits/small cakes/pastries/rolls

Type of baking

TRUE FAN

2 levels

TRUE FAN

3 levels

Temperature (°C)

Time (h:min)

Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35

Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60

Biscuits made with

sponge mixture

1 / 3 --- 160 - 170 0:25 - 0:40

Biscuits made with

egg white, meringues

1 / 3 --- 80 - 100 2:10 - 2:50

Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20

Biscuits made with

yeast dough

1 / 3 --- 160 - 170 0:30 - 0:60

Puff pastries

1 / 3 --- 170 - 180 0:30 - 0:50

Rolls 1 /4 --- 160 0:30 - 0:45

Small cakes (20 per

tray)

1 /4 --- 140 0:25 - 0:40

1) Pre-heat oven

Tips on baking

Baking results Possible cause Remedy

The cake is not

browned sufficiently

underneath

Incorrect oven level Put the cake on a lower oven level

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a lower setting

Uses, tables and tips

Baking results Possible cause Remedy

The cake sinks (be-

comes soggy, lumpy,

streaky)

Baking time is too short Set a longer baking time

Do not set higher temperatures to de-

crease baking times

The cake sinks (be-

comes soggy, lumpy,

streaky)

Too much liquid in the mix-

ture

Use less liquid. Look at the mixing times,

specially when you use mixing machines

Cake is too dry Oven temperature too low Set a higher oven temperature

Cake is too dry Baking time too long Set a shorter baking time

Cake does not brown

equally

Oven temperature too high

and baking time too short

Set a lower oven temperature and a longer

baking time

Cake does not brown

equally

Mixture is unevenly distrib-

uted

Spread the mixture evenly on the baking

tray

Cake does not cook in

the baking time set

Temperature too low Use a slightly higher oven temperature

setting

FAN BAKING table

To see which oven function you must use please refer to the oven functions list in Daily

use chapter.

Type of baking Shelf level Temperature °C Time (in minutes)

Pizza (thin crust)

1 180 - 200 20 - 30

Pizza (with a lot of top-

ping)

1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Curd Cheese Cake ,

round

1 140 - 160 60 - 90

Curd Cheese Cake on

tray

1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

1 250 - 270 10 - 20

Puff pastry flan

1 160 - 180 40 - 50

Flammekuchen (Pizza-

like dish from Alsace)

1 250 - 270 12 - 20

Piroggen (Russian ver-

sion of calzone)

1 180 - 200 15 - 25

1) Pre-heat the oven

Uses, tables and tips

Table for Bakes and Gratin

Dish Oven function Shelf

level

Temperature

°C

Time Hr : Min

Pasta bake CONVENTIONAL 1 180-200 0:45-1:00

Lasagne CONVENTIONAL 1 180-200 0:25-0:40

Vegetables au gratin

ROTITHERM 1 160-170 0:15-0:30

Baguettes topped with

melted cheese

ROTITHERM 1 160-170 0:15-0:30

Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60

Fish bakes CONVENTIONAL 1 180-200 0:30-1:00

Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00

1) preheat the oven

Roasting

General instructions:

• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

• Large roasting joints can be roasted directly in the deep roasting pan or on the oven

shelf above the deep roasting pan. (If present)

• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the roasting

tin without the lid.

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recommend

placing some liquid in the deep roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during roasting. This will

give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting time, in

order to utilise the residual heat.

Beef

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Port roast 1 - 1,5 kg CONVENTION-

1 200 - 250 2:00 - 2:30

Roast beef or fillet for each cm

of thickness

- rare

for each cm

of thickness

ROTITHERM 1 190 - 200 0:05 - 0:06

- medium for each cm

of thickness

ROTITHERM 1 180 - 190 0:06 - 0:08

Uses, tables and tips

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

- well done for each cm

of thickness

ROTITHERM 1 170 - 180 0:08 - 0:10

1) preheat the oven

Pork

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00

Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30

Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00

Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00

Veal

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00

Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30

Lamb

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00

Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30

Game

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Saddle of hare, leg of

hare

up to 1 kg CONVENTION-

3 220 - 250 0:25 - 0:40

Saddle of venison 1,5 - 2 kg CONVENTION-

1 210 - 220 1:15 - 1:45

Haunch of venison 1,5 - 2 kg CONVENTION-

1 200 - 210 1:30 - 2:15

1) preheat the oven

Poultry

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Poultry portions 200 - 250 g

each

ROTITHERM 1 200 - 220 0:35 - 0:50

Half chicken 400 - 500 g

each

ROTITHERM 1 190 - 210 0:35 - 0:50

Uses, tables and tips

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15

Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45

Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30

Turkey 2.5 - 3.5 kg ROTITHERM 1 160 - 180 1:45 - 2:30

Turkey 4 - 6 kg ROTITHERM 1 140 - 160 2:30 - 4:00

Fish ( steamed)

Type of meat Quantity Oven function Shelf

level

Tempera-

ture °C

Time (h:min)

Whole fish 1 - 1,5 kg CONVENTION-

1 210 - 220 0:45 - 1:15

MEAT PROBE table

Beef

Food to be cooked Meat core temperature in °C

Rib steak or fillet steak rare 45 - 50

Rib steak or fillet steak medium 60 - 65

Rib steak or fillet steak well done 75 - 80

Pork

Food to be cooked Meat core temperature in °C

Shoulder of pork, ham joint, neck 80 - 82

Chop (saddle), smoked pork loin 75 - 80

Meat loaf 75 - 80

Veal

Food to be cooked Meat core temperature in °C

Roast veal 75 - 80

Knuckle of veal 85 - 90

Mutton / lamb

Food to be cooked Meat core temperature in °C

Leg of mutton 80 - 85

Saddle of mutton 80 - 85

Roast lamb, leg of lamb 75 - 80

Game

Food to be cooked Meat core temperature in °C

Saddle of hare 70 - 75

Uses, tables and tips

Food to be cooked Meat core temperature in °C

Leg of hare 70 - 75

Whole hare 70 - 75

Saddle of venison 70 - 75

Leg of venison 70 - 75

SLOW COOK

SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent.

SLOW COOK is not correct for pot roasts or fatty pork roasts.

The oven gets the pre set temperature and a signal operates. Then, the oven automatically

sets to a lower temperature to continue cooking.

Always cook without a lid in SLOW COOK .

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the

shelf to catch the fat.

3. Put the shelf in the oven. Select SLOW COOK . If it is necessary, set SLOW COOK TWO

and cook until done. See in the table.

SLOW COOK table

Food

Weight in grams Setting Shelf position Time in mi-

nutes

Roast beef 1000-1500 SLOW COOK TWO 1 90-110

Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110

Roast veal 1000-1500 SLOW COOK TWO 1 100-120

Steak 200 - 300 SLOW COOK ONE 3 20-30

1) Brown in a frying pan before cooking

Grilling

Always use the grilling functions with maximum temperature setting

Always grill with the oven door closed

Always pre-heat the empty oven with the grill functions for 5 minutes.

• Set the shelf in the shelf level as recommended in the grilling table.

• Always set the pan to collect the fat into the first shelf level.

• Grill only flat pieces of meat or fish.

GRILL table

Food to grill Shelf level Time

1st side 2nd side

Burgers 4 8 - 10 mins. 6 - 8 mins.

Uses, tables and tips

Food to grill Shelf level Time

1st side 2nd side

Pork fillet 4 10 - 12 mins. 6 - 10 mins.

Sausages 4 8 - 10 mins. 6 - 8 mins.

Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.

Filet of beef, roast beef

( approximately 1 kg)

3 10 - 12 mins. 10 - 12 mins.

Toast

3 4 - 6 mins. 3 - 5 mins.

Toast with topping 3 6 - 8 mins. -------

1) Do not pre-heat

DEFROST

• Put the food out of the packaging and set it on a plate on the oven shelf.

• Do not cover with a plate or bowl. This can extend the time to defrost very much.

• Put the oven shelf in the first shelf level from the bottom.

DEFROST table

Dish Defrosting time (mins) Further defrosting

time (mins)

Comments

Chicken, 1000 g 100-140 20-30 Place the chicken on

an upturned saucer

placed on a large plate

Turn halfway through

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

Trout, 150g 25-35 10-15 -------

Strawberries, 300g 30-40 10-20 -------

Butter, 250g 30-40 10-15 -------

Cream, 2 x 200g 80-100 10-15 Cream can also be

whipped when still

slightly frozen in pla-

ces

Gateau, 1400g 60 60 -------

Meat programmes

Use a roasting pan or a roaster.

Meat programmes with weight input

Food Cookware Additional of fluid

POULTRY open -

PORK open 2-4 cm

BEEF cover 1-2 cm

Uses, tables and tips

Food Cookware Additional of fluid

VEAL cover 1-2 cm

GAME cover 1-2 cm

Meat programmes with meat probe

Food Cookware Additional of fluid

TOP SIDE BEEF open -

BEEF SCAN open -

PORK JOINT open -

VEAL open -

LAMB JOINT open -

GAME open -

BONED POULTRY open -

The display shows oven levels and weight for every meat programme.

RECIPE MENU

The display shows oven levels and pre-set cooking times for every automatic recipe.

BAKING RECIPES

LEMON SPONGE CAKE

Cookware:

Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking

tin.

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

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. Then add

the eggs one at a time and beat the mixture again. 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. After baking, mix lemon juice

Uses, tables and tips

and icing sugar. Turn the cake out onto a piece of aluminium foil. Fold up the aluminium

foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a

wooden chopstick and brush on the glaze. Then leave the cake to soak for a while.

SWEDISH CAKE

Cookware:

Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.

For the mixture:

• 5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder (approximately 15 g)

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 200 ml cold water

Method:

Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy.

Then add the melted butter to the mixture and fold in. Add the flour with the baking powder

mixed into it into the foaming mixture and stir in. Finally add the cold water and mix

everything well. Put the mixture into the baking tin, smooth it down and put in the oven.

SPONGE CAKE

Cookware:

Black ring cake tin. Margarine for greasing. Breadcrumbs for coating baking tin.

For the mixture:

• 200 g butter

• 100 g sugar

• 100 g icing sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 4 eggs

• 400 g flour

• 1 packet baking powder (approximately 15 g)

•1/8 l milk

• 50 g cocoa

• Juice of half a lemon

Method:

Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together.

Then add the eggs one at a time and beat the mixture again. Add the flour with the baking

powder mixed into it and the milk to the foaming mixture and fold in. Put half of the

mixture into the greased and breadcrumbed baking tin. Mix the other half of the mixture

with the cocoa and put it onto the yellow mixture. Use a fork to mix the dark mixture in

circles under the yellow mixture and then smooth out. Then place in the oven.

CHEESE CAKE

Cookware:

Uses, tables and tips

Black springform baking tin with 26 cm diameter, greased.

For the base:

• 150 g flour

• 70 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 egg

• 70 g softened butter

For the cheese cream:

• 3 egg whites

•50 g rasins

• 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 (approximately 40 g)

Method:

Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.

Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform

tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about

3 cm high with the rest of the mixture. Beat the egg whites with the hand-held mixer until

stiff. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low

fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing

bowl and mix together well. To finish carefully fold the beaten egg whites and the raisins

into the quark mixture. Put the mixture into the springform tin and place in the oven.

FRUIT CAKE

Cookware:

Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for

coating baking tin.

For the mixture:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8 g)

•1 pinch salt

• 3 eggs

• 300 g flour

• 1/2 packet baking powder (approximately 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied orange peel

• 60 g chopped candied cherries

• 70 g blanched almonds

Method:

Uses, tables and tips

Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the

eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder

to the foaming mixture and fold in. Fold in the fruit to the mixture as well. Place the mixture

in the prepared tin and pull the mixture up a little higher at the edge than in the centre.

Decorate the edge and the centre of the cake with the balnched almonds. Put the cake in

the oven.

STREUSEL PLAIT

Cookware:

Black springform baking tin, 24cm diameter. Margarine for greasing. Breadcrumbs for

coating baking tin.

For the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

•1 pinch salt

• 2 egg yolks

• 75 g softened butter

Crumble mixture:

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it

in the hollow, stir in with the milk and some of 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. Put the sugar, egg yolks, butter and salt on the edge of the flour. Knead all ingredients

into a workable yeast dough. Leave the dough to rise in a warm place until it is about double

the size. Then roll out the dough and place on a greased baking tray and leave to rise again.

Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and

the nuts and knead together so that you make a crumble mixture. Spread the butter on the

risen dough and spread the crumble mixture on it evenly.

YEAST PLAIT

For the dough:

• 500 g flour

• 20 g yeast

• 200 ml lukewarm milk

• 40 g sugar

•1 pinch salt

• 5 egg yolks

• 200 g softened butter

For the filling:

Uses, tables and tips

• 180 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

• 1 egg yolk

• alittle 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. Put the rest of the sugar on the edge of the flour. Knead all

ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it

is about double the size. For the filling, mix all ingredients together. 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. Make a plait out of the three pieces

of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle

with flaked almonds.

WHITE BREAD

Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking

tin.

For the dough:

• 1,000 g flour

• 1 cube of fresh yeast or 2 packets of dry yeast

• 650 ml milk

•15 g salt

Method:

Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour.

Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little

more milk may be required to achieve a workable dough. Leave the dough to rise until it

doubles in volume. Cut the dough into two, make into two long loaves and place on the

baking tray which has been greased or covered with baking parchment. Leave the loaves

to rise again by half their volume. Before baking, dust them with flour and with a sharp

knife cut 3-4 diagonal lines, at least 1 cm deep.

ROASTING RECIPES

PIZZA

Cookware:

For one baking tray or 2 round tins.

For the dough:

• 14 g yeast

• 200 ml water

• 300 g flour

Uses, tables and tips

•3 g salt

• 1 tablespoon oil

Topping:

• 1 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 in a bowl and dissolve in the tepid water. Add the flour with the salt mixed

in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl

is produced. Then cover the dough and leave to rise in a warm place until it doubles in

volume. Roll out the dough and place on a greased baking tray. Then prick the dough with

a fork. Place the ingredients for the topping on the base in the order given.

POTATO GRATIN

For the mixture:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nutmeg

• 2 cloves of garlic

• 200 g grated cheese

• 3 eggs

• 100 ml milk

• 250 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove

of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in

the dish and sprinkle some of the grated cheese over them. Layer the rest of the potato

slices over this and spread the rest of the grated cheese on top. Crush the second clove of

garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over

the potatoes and spread the rest of the butter in small knobs on the gratin.

ONION TARTE

For the dough:

• 300 g flour

• 20 g yeast

• 125 ml tepid milk

•1 egg

• 50 g butter

Topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

Uses, tables and tips

• 125 ml milk

• 1 teaspoon salt

• ½ teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it

in the hollow, stir in with the milk and some of 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. Place the egg on the edge of the flour. Knead all ingredients into a workable dough.

Leave the dough to rise in a warm place until it is about double the size. In the meantime,

peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a

cooking ring with the onions until the later are transparent and then leave to cool. Roll out

the dough and place on a greased baking tray, prick the bottom with a fork and press the

edges up. Leave here to rise again. Stir the eggs, crème fraîche, milk, salt and pepper to-

gether. Add the cooled onions and bacon to the mixture. Mix everything together and put

on the dough base. Smooth out. Put the onion flan in the oven.

QUICHE LORRAINE

For the pastry:

• 300 g flour

• 2 eggs

• 150 g butter

• ½ teaspoon salt

• A little pepper

• 1 pinch nutmeg

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. Leave the

pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28

cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make

the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese.

Pour the filling over the bacon.

LASAGNE

Meat 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

• 1 small tin tomatoes, chopped (approx. 400 g)

• Oregano, thyme, salt and pepper

Uses, tables and tips

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Béchamel sauce:

• 75g butter

• 50g flour

• 500 ml milk

• Salt, pepper and nutmeg

Method:

Using a sharp knife cut the pork from the rind and gristle and cut into fine dice. Peel the

onion and carrot, clean the celery, dice all vegetables finely. 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.

In the meantime prepare the Béchamel sauce. To do this, melt the butter in a pan, add the

flour and stir until golden. Gradually pour in the milk, stirring constantly. Season the sauce

with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. Grease a

large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of

pasta sheets, meat sauce, Béchamel sauce and mixed cheese in the 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 lasagne.

CANNELLONI

Filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 150 g fresh salmon, cubed

• 150 g Nile perch, cubed

• 100 g shrimps

• 100 g mussel meat

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Béchamel sauce:

• 75g butter

• 50 g tablespoon flour

• 500 ml milk

• Salt, pepper and nutmeg

1 packet cannelloni

Method:

Place onions and butter in a pan and cook gently until transparent. Add spinach and cook

gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps

and mussel meat to the spinach and mix. In the meantime prepare the Béchamel sauce. To

do this, melt the butter in a pan, add the flour and stir until golden. Gradually pour in the

milk, stirring constantly. Season the sauce with salt, pepper and nutmeg and simmer with-

Uses, tables and tips

out a lid for about 10 minutes. Grease a large rectangular ovenproof dish with 1 tablespoon

of butter. Fill the cannelloni with the spinach mixture and place in the baking dish. Place

Béchamel sauce between each row of cannelloni. The last layer should be a layer of Bé-

chamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the bake.

MEAT CASSEROLE

Ingredients:

• 1.5 kg pork escalope

• 750 g seasoned mince

• 750 g onions

• 500 g grated Emmental cheese

• 200 ml crème fraîche

• 400 ml yoghurt

Method:

Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the

seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top

and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and

pour over.

OTHER RECIPES

CAKE MIX

For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on

how to prepare. Use oven temperature for Hot Air. If using this special additional function,

the recommended pre-heating can be omitted.

FROZEN PIZZA

For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze.

Follow the manufacturer’s instructions on how to prepare. Use the oven temperature for

Hot Air. If using this special additional function, the recommended pre-heating can be

omitted.

PRESERVING

• Only use usual preserving jars of the same dimension.

• Do not use jars with twist-off or bayonet type lids and metal tins.

• Use the first shelf level from the bottom.

• Use the baking tray. You can put six 1-litre jars maximum on it.

• Fill all the jars to the same level and close them correctly

• 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).

Soft fruit

Preserve Temperature in °C Time until simmer-

ing in mins.

Continue to cook at

100°C in mins.

Strawberries, blueberries, rasp-

berries, ripe gooseberries

160 - 170 35 - 45 ---

Uses, tables and tips

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Aeg-Electrolux B9871-5-M Recipe book

Aeg-Electrolux B9871-5-M Recipe book

Aeg-Electrolux B9871-5-M Recipe book

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