AEG KM8100001M Kochbuch PDF herunterladen (Seite 20)

– For steam ovens: add 500 ml of water

into the water drawer.

POULTRY

Chicken, whole

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. A reminder is displayed.

– Oven level: 1

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 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 flour

Method:

Clean the chicken legs and place in a

roaster. Mix the rest of the ingredients to-

gether and pour over the chicken legs.

– Time in the oven: 55 minutes

– Oven level: 2

Coq au Vin

Ingredients:

• 1 chicken

•salt

• pepper

• 1 tablespoon flour

• 50 g clarified butter

•500 ml white wine

• 500 ml chicken stock

• 4 tablespoons soya sauce

• 1/2 bunch of parsley

• 1 sprig of thyme

• 150 g bacon, diced

• 250 g chestnut mushrooms, cleaned

and quartered

• 12 shallots, peeled

• 2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt

and pepper and sprinkle with the flour.

Heat the clarified butter in a roasting tin

on the ring, brown the chicken on all

sides. Pour in the white wine, chicken

stock and soya sauce and bring to the

boil.

Add parsley, thyme, diced bacon, mush-

rooms, shallots and garlic.

Bring to the boil again, cover with a lid

and put in the oven.

– Time in the oven: 55 minutes

– Oven level: 2

FISH

Fish Fillet in Cream Sauce

Ingredients for 4 people:

• 400 g fish fillet (brook trout or rainbow

trout)

• 20 g cooking oil

• 250 g onions, cut into rings

• 6 tbsp crème fraîche(sour cream)

• paprika powder, sweet

•lemon

•salt

Method:

Sweat the onions in a pan with the oil until

transparent. Then put into a buttered bak-

ing dish.

Clean the fish fillets, drizzle with lemon,

salt and place in the dish on top of the

onion rings. Make crème fraîche with pap-

rika, to taste, and pour this sauce over the

fish fillets. Salt lightly.

– Time in the oven: 11 minutes

– Oven level: glass baseplate

Turn the dish after half the cooking time

has elapsed.

Steamed Fish

Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

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