AEG BY9314001M - Manual (Page 6)

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
top of the dish.
11 - DOUGH PROVING
You can use this automatic function with
any recipe for yeast dough you like. It
gives you a good atmosphere for rising.
Pot the dough into a dish that is big
enough for the dough. Insert a wire shelf on shelf position one and put the dish in.
Close the door and set the function
dough proving. Set the necessary time.
12 - BRAISED MEAT
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 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 program for top
side beef and loin dishes.
13 - ROAST PORK
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 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 20 - 40 mm.
14 - ROAST VEAL
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 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.
15 - ROAST LAMB
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 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 - 30 mm. Cover with a
lid.
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