AEG KS8100001M - Manual (Page 9)

Place chicken breast down in a roasting
tin, put into the appliance; turn after 30
minutes. A signal sounds.
– Time in the appliance: 90 minutes
– Shelf position: 1
Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• salt, pepper, paprika and curry powder
Method:
Season the chicken breasts and place in a
glass bowl in the appliance.
• Time in the appliance: 35 minutes
• Shelf position: 1
• Add 450 ml of water into the water
drawer
FISH
Whole Fish
Settings:
Automatic core temperature sensor, core
temperature 65 °C.
Method:
Season fish to taste, insert the core tem-
perature sensor and place in an oven-
proof dish.
– Shelf position: 1
Fillet of Fish
Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab
off surplus juice with kitchen paper. Sea-
son the fish fillets on both sides with salt
and pepper. Then place fish fillets in a
buttered ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped
parsley. Spread the mixture immediately
on the fish fillets and place small knobs of
butter on the mixture.
– Time in the appliance: 35 minutes
– Shelf position: 2
Cod Fish
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1 / 2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then take from the ring and
leave to cool.
Put olive oil in a pan and heat. Peel on-
ions and slice finely, crush the peel garlic
cloves and slice the leeks and wash. Put
together into the hot fat and sauté briefly.
Remove cores from the peppers and cut
into strips. Then put into the pan with the
chopped tomatoes.
Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and
leave to simmer in the pan for another 15
minutes.
Take the cooled dried cod out of the sau-
cepan and pat dry with kitchen paper. Re-
move the skin, bones and all fins. Flake
the fish and place in an ovenproof dish
mixed with the vegetables.
– Time in the appliance: 30 minutes
– Shelf position: 1
Fish in Salt
Ingredients:
• a whole fish, approximately 1.5 - 2 kg
ENGLISH
9