AEG KE8404001M - Manual (Page 2)

AUTOMATIC PROGRAMMES
In the Assisted Cooking menu the dishes
are divided into several categories:
• Poultry
• Fish/Meat
• Desserts
• Casseroles/Terrines
• Side Dishes
Assisted Cooking menu uses predefined
values for a dish. Prepare the dish accord-
ing to recipe from this book.
POULTRY
Stuffed Chicken Breast with spinach
in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tbsp lemon juice
• 1 tbsp mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1 / 2 tsp lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to sea-
son. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the perfora-
ted dish and steam with the steam cook-
ing function. Reduce the white wine and
the stock to about 100 ml in a pan. Then
add the saffron and the double cream.
Season the sauce with lemon juice, add-
ing salt and pepper if necessary. Remove
the cocktail sticks from the chicken
breasts. Slice the breasts. Pour some
sauce onto the plate and arrange the
chicken breasts on it.
– Amount of water to be put into the wa-
ter drawer: 600 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• Salt
• Pepper
• Paprika
• Curry powder
Method:
Season the chicken breasts and place into
a glass bowl and into the appliance.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the appliance: 35 minutes
– Shelf position: 1
FISH/MEAT
Fish terrine
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tbsp lemon juice
• 1 egg white
• 250 g cream
• 1 bunch of dill
• Salt
• Pepper
Method:
Drizzle two tablespoons of the lemon
juice over the smoked salmon and season
with salt and pepper. Line the terrine
mould with the slices of smoked salmon.
The slices should hang over the side of
the terrine. Puree the salmon fillets very
finely with 1 tablespoon of lemon juice
and the egg white. Mix the cream with the
pureed salmon mix until you obtain a
creamy consistency. Season with salt and
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