Instruction/ maintenance manual of the product BS8366001M AEG
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EN Recipe Book Steam oven.
1. COOKBOOK The dishes are divided into several categories: • Fish • Poultry • Meat • Oven Dish • Pizza, Pie and Quiche • Cake, Pie and Cookies • Bread and Rolls • Vegetables • Custards and Terrines • Side Dishes • Full Menu 2. FISH 2.
Clean fish and rub in the juice of two unwaxed lemons. Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish. Place half of the rock salt in a baking dish and place the fish on top. Place the other half of the rock salt on the fish and press down firmly.
• 250 g crème fraîche • 125 ml cream • 1 teaspoon salt • 1 teaspoon paprika • 1 teaspoon curry • 1/2 teaspoon pepper • 250 g sliced tinned mushrooms • 20 g corn starch Method: Clean the chicken legs and place in a roaster. Mix the rest of the ingredients together and pour over the chicken legs.
4. MEAT 4.1 Beef Casserole: For 4 people. Ingredients: • 600 g beef • salt and pepper • flour • 10 g butter • 1 onion • 330 ml dark beer • 2 teaspoons brown sugar • 2 teaspoons tomato paste • 500 ml beef stock Method: Cut the beef into cubes, season with salt and pepper and sprinkle with a little flour.
• salt, pepper and paprika • 100 g rashers of bacon Method: Soak dry rolls in water and then squeeze water out. Peel onion and chop finely, then sweat and add chopped parsley. Mix together mince, eggs, the squeezed out rolls and the onion. Season with salt, pepper and paprika, place in a rectangular baking tin and cover with rashers of bacon.
Method: Cut into the rind all around the pork knuckle. Mix oil, salt, paprika and basil together and spread over the pork knuckle. Put the pork knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water; the bottom should be covered to a depth of 10-15 mm.
then dry. Cut notches into the underside of the meat and stick a plum into each notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without the plums facing uppermost. Peel the onions and apple, cut into eighths and place around the roast.
Cut the cabbage into quarters and cut out the stalk. Blanche in salted water seasoned with marjoram. Peel onion and chop finely, fry gently in a little oil. Then add the minced meat and the long grain rice, sauté and season with salt, pepper and paprika.
Season the turkey strips with salt, pepper, paprika etc. Sauté the chopped onions. Drain the mushrooms thoroughly. Then mix together the meat, onions and mushrooms and put into an oven dish. Mix the dumpling dough and cheese together and put them on top of the turkey mixture.
• 1.5 kg minced meat • 1 tin chopped tomatoes (400 g) • 50 g grated cheese • 4 teaspoons breadcrumbs • salt and pepper • cinnamon • 1 kg potatoes • 1.
grated cheese on top. Crush the second clove of garlic and beat it together with the milk and cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. • Time in the appliance (min): 65 • Shelf position: 2 6.
• 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1/2 small tin tomatoes, chopped (200 g) • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the water.
• Shelf position: 2 After baking: Heat up the apricot jam and then spread on the cake using a brush. Then leave to cool. Mix together icing sugar, cinnamon and hot water and spread on the cake. Then sprinkle flaked almonds immediately onto the glazed surface of the cake.
Method: Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin. • Time in the appliance (min): 55 • Shelf position: 3 After baking: Mix butter, cream cheese and sugar crystals (if necessary, add a little milk to make it spreadable).
• 500 g bread • 750 ml milk • 1 pinch salt • 80 g sugar • 4 eggs • 2 jars of sour cherries • 50 g butter Other: • Baking dish, greased Method: Cut bread in slices. Mix together milk, salt, sugar and eggs and pour over the bread, mix and leave to soak in well.
• 2 onions • salt and pepper • 1 teaspoon chopped thyme • 125 g ricotta • 100 g goat’s cheese • 2 tablespoons olives • 1 egg • 60 ml cream Other: • Black baking tin, greased, diameter 28 cm Method: Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs.
at a time, and cream together again. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. After baking, mix lemon juice and icing sugar.
Ingredients for the finish: • 50 g whole peeled almonds Method: Put flour, dried yeast, icing sugar, butter, eggs, salt and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Knead the soaked raisins into the dough by hand.
place it in the well, 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 pre-dough is showing cracks. Put the sugar, egg yolks, butter and salt on the edge of the flour.
• Time in the appliance (min): 55 • Shelf position: 3 After baking: Let the cake cool. We recommend the preparation work to be carried out one to two days in advance and to keep covered in the fridge. For the overglaze, mix the icing sugar with the cherry liquer.
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.
10. CUSTARDS AND TERRINES 10.1 Coconut Pudding: For 4 people. 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 milk coconut milk. Lightly beat eggs and sugar and add to the coconut milk.
After cooking: Drain sweetcorn and add to the cooked rice. 11.2 Salty Dumplings: For 4 people. Ingredients / Method: • 300 g soft pretzels • 200 ml milk • 3 eggs • 2 bunches of parsley, chopped • 2 onions, finely diced • 10 g butter • salt, pepper, nutmeg Method: Heat milk.
• 4 - 6 chicken breast fillets, boned • salt, pepper, paprika and curry powder Ingredients for the cauliflower flan: • 300 g cauliflower • 50 g hard cheese, grated • 2 eggs • 50 ml cream .
broccoli. After cooking, leave the coconut custard to cool. To serve, drain mango, puree and use to decorate the custards. Add 650 + 400 ml of water into the waterdrawer • Time in the appliance (min): 25 • Shelf position: 1 + 4 13. FISH 13.1 Sea Bream Fillet: For 4 people.
breast and cut it. The chicken breast can be served e.g. with wok vegetables. • Time in the appliance (min): 30 • Shelf position: 3 15. MEAT 15.1 Beef Fillet: For 4 people.
• Time in the appliance (min): 50 • Shelf position: 3 17. FRUIT 17.1 Apples: Ingredients: • 2 ripe apples, medium size • 1 star anise • 1 vanilla pod, cut in pieces Method: Wash and peel the apples. Then cut them in quarters or in eight pieces and remove the core.
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ENGLISH 31.
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If you already are a holder of AEG BS8366001M, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime AEG BS8366001M.
However, one of the most important roles played by the user manual is to help in solving problems with AEG BS8366001M. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device AEG BS8366001M along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
