AEG BPE642120M Libro delle Ricette Scaricare il pdf (Pagina 2)

1. AUTOMATIC PROGRAMMES

1.1 Roast Beef

Settings:

Automatic programmes with weight

input. Setting range for the weight

between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid. The bottom should be covered to

a depth of 10 - 20 mm. Cover with a lid.

Do not use this programm

for top side beef and loin

dishes.

• Shelf position: 2

1.2 Roast Pork

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid. The bottom should be covered to

a depth of 20 - 40 mm. Turn the roast

after about 30 minutes.

• Shelf position: 2

1.3 Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid. The bottom should be covered to

a depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 2

1.4 Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid. The bottom should be covered to

a depth of 10 - 30 mm. Cover with a lid.

• Shelf position: 2

1.5 Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1000 and 2000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another

liquid. The bottom should be covered to

a depth of 10 - 20 mm. Cover with a lid.

• Shelf position: 2

1.6 Whole Chicken

Settings:

Automatic weight. Setting range for the

weight between 900 and 2100 g.

Method:

Place chicken in an ovenproof dish and

season to taste. After about 30 minutes,

turn the roast. The display shows a

reminder.

Shelf position: 2

• Time in the appliance: 90 minutes

• Shelf position: 2

1.7 Fish

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

• salt, pepper

• lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and

leave to marinade for a while, then dab

off surplus juice with kitchen paper.

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