I can’t help but feel a little nervous when I think of you paying attention. It's been more than ten years since I owned the first oven, and if you count it, there are nearly 20 ovens used in my home and studio. From small ovens of more than ten liters to built-in ovens. From simple upper and lower heating pipes to today's professional steam ovens, the food dreams that ovens can achieve are becoming more and more diverse.
I returned to Anaya in the spring of this year and lived for a few months. I have to cook delicious food every day. The health and nutrition of my family is very important to me. Anaya’s neighbourhood relations are very harmonious. The village often organizes various activities, and I often make some delicious food to share with you. A powerful oven with excellent performance is very important to me.
In this way, my house ushered in the BSK892230M vacuum low temperature steam oven imported from Germany AEG. It can not only be roasted, steamed, but also has many functions. You can see how capable it is after reading the recipe I shared later and the following VLOG.
Cut a section of VLOG, and record the daily work of the AEG steam oven in my home.
AEG is a home appliance brand founded in Germany. It has a history of more than 130 years. It is a well-known high-end electrical appliance brand in Europe. It was only introduced to China in 2017. I live broadcast AEG’s "Beijing Banquet" conference in the autumn of 18 years. Have a certain understanding of this brand.
This oven has traveled across the ocean to my house. In order to entertain it, I made a set of cabinets for it. The construction period of the cabinet has been waited for more than 20 days. Of course, the waiting is worth it.
Look at the appearance of this steam oven. Black and silver, a very versatile color, durable and durable.
uses a glass panel on the front, and a layer of anti-fingerprint stainless steel can be seen above, which is inlaid on the glass panel. It is an exclusive feature of the AEG master series. The skyline design is perfectly integrated with the cabinet.
The vacuum low-temperature steam oven adopts an intelligent control knob design, and has a rotary switch with damping feedback. The menu can be selected with a light press, which can be done with one hand. There is a touch button on each side of the knob, one is the switch button, and the other is the start/stop button. Above the knob is the TFT display, which can adjust 4 levels of brightness, and the display effect is very clear.
The water tank pops out by pressing it, and it can hold about 1L of water. It can be used for 50 minutes in steam cooking mode. The water tank is a long strip design, which does not take up space and is easy to hold and fill up. Even with water, you can calm down. There is a scale line on the side of the water tank. Be careful not to exceed the maximum scale when adding water. The other end is the connection between the water tank and the steam generator, through which the water reaches the inside of the oven and turns into steam.
A water test card is provided in the oven accessories. After testing the hardness of the tap water at home, select the filter level of the oven water tank. There is no need to put purified water in particular, which is suitable for Chinese families.
The inner cavity of this oven is made of gray enamel. Most common steaming ovens are made of stainless steel. Compared with this, the enamel cavity is easier to clean and better heat preservation.
It is worth mentioning that the built-in high-temperature steam cleaning program is divided into different levels. After I baked the octopus, the fishy smell remained in the oven, and after using the primary self-cleaning mode, the smell was gone. This function can keep the steam oven frequently and always new.
AEG vacuum low temperature steam oven has five floors, and each floor is marked with a floor number. The instructions give detailed food cooking layers, time, and temperature. The AEG manual was placed at the head of my bed and once became my bedtime reading. Look through the instructions for cooking inspiration.
The tray attachment of the steaming oven has two large baking pans, one deep and one shallow, the material is also enamel, the texture is advanced, and it is easy to clean. Used for bakingFood, baked cakes, biscuits, bread, etc.
A vertical mesh grill, which can be steamed or roasted, and molds, dishes, etc. can be placed on the grill, which also facilitates the circulation of heat. At the same time, it is also very suitable for steaming vegetables, and the steam cycle will not be affected.
The steam set is mainly used to make steamed vegetables. A steaming pan is covered with holes of uniform size. When steaming food, two plates can be stacked together. The soup flows into the baking pan below to avoid the food being soaked in water.
The steaming oven is equipped with a food sensor, which can be used to monitor the temperature of the food center. When in use, you only need to insert one end of the sensor on the oven and the other end on the food, and you can see the temperature measured by the probe on the screen in real time.
This chicken looks really small in the oven. In fact, this chicken is almost two catties. I can only say that the 70-liter oven is too spacious, haha
The above is the cooking mode that comes with this AEG master vacuum low-temperature steam oven, and the classification is very detailed. I tried it. The chicken wings grilled in different modes at the same time, at the same temperature, did not have the same texture or color. According to different ingredients and personal preferences, choose the right cooking combination to achieve the ideal cooking effect.
A delicious made with AEG steam oven
No.1
Baking
Seasonal vegetable roast chicken
Roast chicken to eat. Potatoes, carrots, onions, and mushrooms are stuffed underneath. The chicken sauce is nourished by the chicken sauce. The grass in the chicken belly is the rosemary that I stuffed. Haha
Time: 50 minutes
Temperature: 190 degrees
Mode: Barbecue + whirlwind Ingredients: a year and a half of three yellow chicken, carrots 1 root, 1 potato, 1 onion, 4 shiitake mushrooms, 1 rosemary
Seasoning: butter, oyster sauce, soy sauce, cooking wine, black pepper, salt, sugar
Practice:
1. Remove the internal organs of the chicken and marinate for more than 12 hours with oyster sauce, soy sauce, cooking wine, black pepper, salt and sugar. Before the chicken is roasted, use kitchen paper to dry the seasoning and water on the chicken skin as much as possible, and then apply butter. The oil will make the chicken skin appear more beautiful in color, and it will also make the skin crisper.
2. Wrap the chicken wings and chicken thigh bones with tin foil to prevent the two thinner parts from baking. If you have rosemary at home, you can stuff one into the chicken belly.
3. Insert the probe into the thickest part of the chicken body and set it to 60 degrees. When the temperature is up, the oven will make a dripping sound, at this time the chicken is five mature.
4. Take out the chicken, and stir together the marinated chicken with the diced vegetables. Spread the seasonal vegetables on the baking tray, turn the chicken over and place it on the seasonal vegetables.
5. Put it in the oven and bake for 20-30 minutes. The specific time depends on the size of the chicken, and the surface will appear very attractive burnt yellow.#
Looking at the greasy chicken wings through the glass of the steam oven, it feels so enjoyable!
Time: 30 minutes
Temperature: 200 degrees
Mode: Barbecue + Cyclone
Ingredients: 2 kg of chicken wings, sliced ginger
Seasoning: oyster sauce, soy sauce, cooking wine, salt , Huaihua honey
Practice:
The chicken wings are marinated with a small amount of salt, ginger slices, oyster sauce, soy sauce one night in advance, and put in the oven. Turn on the whirlwind and the skin will be more crisp. Baked like thisThe temperature is very three-dimensional. The chicken wings do not need to be turned over. Bake for about 20 minutes. Take out the honey sauce coated with acacia sauce and bake for 5-10 minutes. It is good to see that the color is slightly burnt.
Fried octopus
It can be fried in an oven and it can show a crispy taste. It's really fuel-efficient. The key is that there is no oil smoke, haha~ "Fry" in the oven The hairtail is delicious!
Time: 30 minutes
Temperature: 200 degrees
Mode: Up and down heating + barbecue + whirlwind
Raw material: 1 catty of fish, Scallion and ginger appropriate amount
Seasoning: white wine, salt,
Practice:
1. Wash the hairtail, drain the water, and open the back with a knife on both sides.
2. Marinate with white wine, green onion, ginger and salt for 2 hours, then drain the water in the seasoning, pour some oil and mix well.
3, put the code on the baking tray, use up and down heating + grill + cyclone mode, bake at 200 degrees for 25-30 minutes, without turning over.
Tip: The oil paper below is better to clean.
No.2
Baking
Pagoda flower chiffon cake
I am my own dessert maker, whatever I want , Anytime, anywhere, you want to bake.
I made a chiffon cake at will. In order to enrich the color, I put some red velvet spices, and in order to make the aroma unique, I also added some locust blossoms to it.
Time: 60 minutes
Temperature: 150 degrees
Mode: Heating up and down
Raw materials used (8 inches): 5 eggs, 40 grams of milk, Lang 10 grams of mulled wine, 5 grams of dried acacia flower, 50 grams of corn oil, 45 grams of white sugar, 80 grams of low-gluten flour, a few drops of red velvet flavor, 3 grams of foaming powder
Practice:
1. Dried Sophora japonica is soaked with milk and rum
2. Separate the egg yolk from the egg whites. Put the egg whites in refrigeration. Add corn oil to the egg yolk, pour in Sophora japonica milk, sieve flour and baking powder, and mix well.
3. Whip the egg whites. When the egg whites are in the state, lift the hook slightly, and mix with the egg yolk paste in batches.
4. Pour into the mold, use the silicone mold to remember to grease it, and put it in the preheated Oven at 150 degrees for 60 minutes, after taking it out, let it cool down and demould.
Sophora Flower Matcha Biscuits
Time: 20 minutes
Temperature: 170 degrees
Mode: Up and down heating
Ingredients: 2 eggs, 495 grams of low-gluten flour, 5 grams of matcha powder, 250 grams of butter, 125 grams of sugar, a small handful of dried sophora flowers
Practice:
1. The butter is softened at room temperature. Add in powdered sugar and beat until slightly expanded.
2. Add eggs in portions, mix well and add another.
3. Sift in the flour, put in the dried flowers, and form a dough.
4. Shape into long and thin rectangular strips, roll them with plastic wrap and freeze them for 1 hour.
5. While frozen hard, slice
6. Put it into the preheated oven and bake at 170 degrees for 20 minutes. I hope the matcha cookies are green and use 170 degrees. For other flavors, use 180 degrees and bake for 15-20 minutes.
Durian bag
Mix a box of 250 grams of durian meat + 110 grams of cream cheese + 88 grams of mozzarella cheese into the filling. This is not a special recipe, but I only have this in stock, haha … I made some noodles casually, fermented once, and made durian cheese wraps. The works you feel free to do are delicious.
Time: 18 minutes
Temperature: 180 degrees
Mode: Heating
Filling material: 250 grams of durian meat , 110 grams of cream cheese, 88 grams of mozzarella cheese,
Dough materials: 200 grams of low-gluten flour, 100 grams of water, 15 grams of sugar, 1 gram of yeast, 20 grams of butter
Practice:
1. Mix the dough ingredients and knead into a smooth dough. Divide into thirds, cover with plastic wrap, ferment for 1 hour, and roll into round pieces.
2. Put some mozzarella cheese, durian cheese, and a little mozzarella.
3. Brush a little water around the dough and pinch it tightly like a bun.
4. Fold down, smooth side up, press gently to flatten into a cake, cut a cross on the top with scissors
5. Brush with whole egg mixture, put it in the oven at 180 degrees and bake for 18 minutes .
No.2
Steam
Garlic open back shrimp and steamed seafood
live by the sea, seafood Cheap. I bought a lot of local seafood from Changli for 112 yuan. The crab is not big, but it is very sweet. Big oysters and scallops are 7 yuan a catty. Oyster pinch refers to two yuan each. I steamed oysters and scallops in a steamer, ginger crabs, garlic open back shrimps and stuffed vermicelli and cabbage.
Time: 15 minutes
Temperature: 99 degrees
Mode: Full steam
Ingredients: 400g sea white shrimp, vermicelli one Small handfuls, 3 pieces of cabbage, garlic
Seasoning: steamed fish soy sauce, corn oil
Practice:
1. The practice of opening the back shrimp with garlic is shown in the picture. The tentacles of the head are cut off. Cut a knife on the head of the shrimp, use a knife to split the shrimp from the middle, connect the tail, and remove the shrimp thread.
2, cabbage and vermicelli cooked to eight maturity at the bottom
3, open the back of the shrimp on the top of the ingredients neatly, drizzle with steamed fish soy sauce and garlic and steam for 15 minutes.
There are crabs and oysters that go into the oven together. The crabs are dipped in soy sauce + vinegar + ginger juice, and oysters are served with garlic oil
steamed custard
For breakfast, I like to eat tender steamed eggs. I don’t need to worry about the egg liquid in the steam oven. You can cook other foods in the rest of the time. For cooking custard, I use "professional high humidity", and the custard is like curd.
Time: 12 minutes
Temperature: 100 degrees
Mode: Professional high humidity steam
Ingredients: 4 eggs, chopped green onion
Seasoning ：Salt, steamed fish soy sauce, sesame oil
Method:
beat the eggs, add cool boiled to the egg liquid, the ratio of water to egg liquid is 1:1-1.5, add a little salt to adjust the bottom taste . Sieve and pour into a bowl, cover with plastic wrap and put it in an AEG steam oven, select professional high-humidity steam and steam for 12 minutes.
Stewed bird's nest
I tried to stew bird's nest with water in the AEG steam oven. The effect is very good.
Time: 30 minutes
Temperature: 99 degrees
Mode: Professional high-humidity steam
Raw material: 8 grams of bird’s nest, appropriate amount of lotus seeds, rock sugar freely
Practice:
1. After soaking the bird’s nest in pure water for 4 hours, remove the impurities.
2. Put the lotus seeds in the soaked water, soak the ingredients in the pure water.
3. Pour hot water into the deep steaming dish and put it Put it into the stewing pot and steam for 30 minutes
No.3
drying
drying locust flower
Time : 4 hours
Temperature: 50 degrees
Mode: Drying
Material: Fresh Sophora japonica
Practice:
The washed Sophora japonica flowers are laid flat on the baking tray, Put it in a steaming oven and dry at 50 degrees for 4 hours. The flowers will become dry, which can be stored longer.
Put a handful of dried Sophora japonica flowers in the green tea. The dried flowers have a more mellow taste than fresh flowers.
Rock sugar dried bayberry
Time: 4 hours
Temperature: 80 degrees
Mode: Dry
Raw material: Fresh bayberry 800 Grams, 200 grams of rock sugar, appropriate amount of white granulated sugar
Method:
1, 800 grams of bayberry plus 200 grams of rock sugar, boil for 15 minutes with a Meishan product cooking machine, use the steaming mode, and the rotation speed is selected. This will not let bayberry flesh destroy its form. After 15 minutes, stop and pour out the boiled bayberry juice.
2. After pouring the red bayberry juice, turn the big V/small spoon for another 10 minutes, remove the small cover and let the steam escape.
3. Place the cooked food on the baking tray, and put baking paper underneath.
4. Use the drying function at 80 degrees for 4 hours, and then coat with sugar.
separated by four layers of glass, you can see it so clearly, haha~ the lighting in the oven is bright and soft, you can observe the food inside at any time.
No.4
Fermented yogurt
Homemade yogurt
Time: 8 hours
Temperature ：42 degrees
Mode: yogurt function
Raw material: 900 grams of pure milk, 1 bar of fermented bacteria powder
Method: Stir in the milk with the fermented bacteria powder, mix thoroughly, pour it into the container, and add steam Oven, select the yogurt function, and ferment for 8 hours.
Making yogurt is very simple, as long as there is the right temperature and humidity. It is worth noting that the container for yogurt should not be brushed with detergent, if there is residue, it will destroy the fermentation of active bacteria.
The AEG steam oven has its own yogurt function. Press it down to 42 degrees, the most active temperature for lactic acid bacteria.
No.5
Sous vide cooking
low-temperature slow-cooked steak
The palm of the steak is usually cookedGrip is very important, especially good-quality meat and seafood. If they are overcooked, the juice will run out and the taste will be greatly reduced.
There are at least two ways to make steak with AEG vacuum low-temperature steam oven :
1. Insert the probe on the steak, set the probe temperature to 60 degrees, and take it out when the time is up. 5 mature.
2. Use sous-vide cooking. In a long-term low temperature environment, the protein in the steak has coagulated. This is a low-temperature curing process. It is also the "low temperature slow cooking" we often hear in Michelin restaurants. This method is often used to prepare high-end ingredients in Western food to keep the food fresh and juicy. In recent years, Chinese chefs in high-end restaurants have also begun to use this cooking method that preserves food nutrition.
Time: 90 hours
Temperature: 50 degrees
Mode: Sous vide cooking
Ingredients: Australian Wagyu M3 200g
Side dishes: carrots, potatoes, garlic, rosemary, thyme
Seasoning: red wine, sea salt, black pepper
Practice:
1. Steak marinated with red wine, sea salt, black pepper and thyme Put it in a heat-resistant airtight bag and lock it. Slowly cook at 50°C for 90 minutes.
2. Pour olive oil into the pot, put a rosemary planted by yourself, and fry on both sides of the pot for 2-3 minutes. Fry on all sides. The side dishes are roasted garlic, roasted potatoes, and fried carrots.
This meal is eaten from dusk to dark, drinking the words of the wind and looking up at the clouds covering the moon. A pleasant life is indeed accompanied by wine, and it feels good to be slightly drunk. Enjoying life is the motivation to create beauty.
AEG vacuum low temperature steam oven came to my house for more than a month, and it gave me many surprises. This vacuum low-temperature steam oven adheres to the cooking principle of "not only satisfying, but also transcending", which has won my heart. I am very satisfied with its performance. Its arrival has opened up new ideas for me to cook delicious food.
AEG is a 133-year-old enterprise with a century-old reputation. The excellence of German craftsmanship is perfectly demonstrated in the design and function of this vacuum low-temperature steam oven.
For those who love delicious food but want to save space, and want to own a professional oven, this AEG vacuum low temperature steam oven is a good choice.
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