AEG BOCSEM Instrukcja Użytkownika Pobierz pdf (Strona 20)

Setting Shelf posi-

tion

Time Water in the water drawer

P 6 YEAST DUMP-

LINGS

3 30 min 400 ml

Poached trout

Cookware:

Any kind of cookware that is heat-resistant

to at least 120 °C can be used.

Ingredients:

• 4 whole trout

•1 Lemon

• Salt, pepper

Method:

Wash the trout thoroughly inside and out-

side, squeeze over the lemon juice and

place on a baking tray or, if you have one,

a dish with a separate drip tray.

Setting Shelf posi-

tion

Time Water in the water drawer

P 7 TROUT 3 30 min 400 ml

Poached chicken breast

Cookware:

Glass dish, heat resistant up to 120 °C.

Ingredients:

• 4 chicken breast fillets, boned

• Salt, pepper, paprika and curry powder

Method:

Season the chicken breasts and place in

the steamer in a glass bowl.

Setting Shelf posi-

tion

Time Water in the water drawer

P 8 POACHED CHICK-

EN BREAST

3 25 min 400 ml

Chipolatas

Cookware:

Glass dish, heat resistant up to 120 °C.

Ingredients:

• 4 small sausages

Method:

Place in the steamer in a glass bowl

Setting Shelf posi-

tion

Time Water in the water drawer

P 9 CHIPOLATAS 3 25 min 400 ml

Crème caramel

Cookware:

6 soufflé dishes

Ingredients:

• 100 g sugar

• 2 tsp water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Method:

Place 100 g sugar and 2 tsp water in a

saucepan, bring to the boil and melt to a

light brown caramel. Pour immediately in-

to 6 soufflé dishes to cover the base in

caramel.

Pour 500 ml milk into a saucepan. Halve 1

vanilla pod, scrape out the seeds with a

knife then add to the milk. Warm the milk

to about 90 °C. (Do not let it boil.)

Mix 100 g sugar, 2 eggs and 4 egg yolks

(do not whip to a foam). Add the milk to

the egg mixture and stir. Now add the

mixture to the dishes on top of the cara-

mel base.

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