AEG BY9314001M - Manual (Page 7)

16 - ROAST GAME
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.
17 - CHICKEN, WHOLE
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 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 re-
minder.
18 - PIZZA
Ingredients for the dough:
• 14 g yeast
• 200 ml tepid water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 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 into a bowl and dissolve
in the tepid water. Mix the salt into the
flour and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise
in a warm place until it doubles in vol-
ume. Roll out the dough and place on
the greased baking tray, prick the bot-
tom with a fork. Place the ingredients
for the topping on the base in the order
given.
• Use baking tray, greased.
19 - QUICHE LORRAINE
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the 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 pas-
try. Put the pastry in the fridge for a few
hours. Then roll out the pastry and
place in the greased black baking tin.
Prick the bottom with a fork. Spread the
bacon on the pastry. To make the fill-
ing, mix the eggs, the sour cream and
the seasoning together. Then add the
cheese.
ENGLISH
7