Electrolux EBGL7SP, EBKGL7SP, EBGL70CN, EBGL7CN, EBKGL7CN, EBGL70SP, EBGL70WE, EBGL7WE Recipe book

Electrolux EBGL7SP, EBKGL7SP, EBGL70CN, EBGL7CN, EBKGL7CN, EBGL70SP, EBGL70WE, EBGL7WE Recipe book
EB GL7/70
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EN STEAM OVEN
RECIPE BOOK
2
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HELPFUL HINTS AND TIPS
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes, quality and quantity of the ingredients
used.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware.
• Glass dishes are correct too (included
with some models).
Shelf positions
• There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food in the correct cooking containers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each container.
• After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
Note on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guidance only and depend on the composition, size, quantity of food and the cookware.
• Use a similar recipe if you cannot find the
settings for your recipe.
• Start the procedure with a cold appliance unless the data in the tables is different.
• When you cook rice, because of its ability to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
STEAM WATER TABLE
Water in the water drawer (ml)
Time1) (min)
400
15 - 25
600
25 - 40
800
40 - 50
1) The times are for guidance only
FULL STEAM
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
The function is suitable for all types of food
— fresh and frozen. You can use it for
cooking, warming, defrosting, poaching, or
blanching vegetables, meat, fish, pasta,
rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the largest amount of water specified for individual
component. Put the dishes on the oven
shelves in the suitable cookware. Adjust
the gap between the dishes to let the
steam circulate.
Sterilisation
• With this function you can sterilise containers (e.g. baby bottles).
• Put the clean containers in the middle of
the shelf on the 1st shelf position. Make
sure that the opening faces down at a
small angle.
• Fill the water drawer with the maximum
amount of water and set a time of 40 minutes.
ENGLISH
Vegetables
Shelf position
Temperature
(ºC)
Water in the
water drawer (ml)
Time 1)
(min)
Artichokes
2
96
800
50 - 60
Auberginen
2
96
450
15 - 25
Cauliflower, whole
2
96
600
35 - 45
Cauliflower, florets
2
96
500
25 - 30
Broccoli, whole
2
96
550
30 - 40
Broccoli, florets
2
96
400
20 - 25
Mushroom slices
2
96
400
15 - 20
Peas
2
96
450
20 - 25
Fennel
2
96
600
35 - 45
Carrots
2
96
600
35 - 45
Kohlrabi, strips
2
96
550
30 - 40
Peppers, strips
2
96
400
20 - 25
Leeks, rings
2
96
500
25 - 35
Green beans
2
96
550
35 - 45
Lamb’s lettuce,
florets
2
96
450
20 - 25
Brussels sprouts
2
96
550
30 - 40
Beetroot
2
96
800 + 400
70 - 90
Black salsify
2
96
600
35 - 45
Celery, cubed
2
96
500
25 - 35
Asparagus, green
2
96
500
25 - 35
Asparagus, white
2
96
600
35 - 45
Spinach
2
96
350
15
Peeling tomatoes
2
96
350
15
White haricot
beans
2
96
500
30 - 40
Savoy cabbage
2
96
400
20 - 25
Courgette, slices
2
96
350
15 - 20
Shelf position
Temperature
(ºC)
Water in the
water drawer (ml)
Time1)
(min)
2
96
600
30 - 40
Food
1) The times are for guidance only.
Side dishes / accompaniments
Food
Yeast dumplings
3
4
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Food
Shelf position
Temperature
(ºC)
Water in the
water drawer (ml)
Time1)
(min)
Potato dumplings
2
96
600
35 - 45
Unpeeled potatoes, medium
2
96
750
45 - 55
Rice (water / rice
ratio 1.5 : 1)
2
96
600
35 - 40
Boiled potatoes,
quartered
2
96
600
35 - 40
Bread dumpling
2
96
600
35 - 45
Tagliatelle, fresh
2
96
450
20 - 25
Polenta (liquid ratio 3 : 1)
2
96
750
45 - 50
Shelf position
Temperature
(ºC)
Water in the
water drawer (ml)
Time1)
(min)
Trout,
approx. 250 g
2
85
550
30 - 40
Prawns, fresh
2
85
450
20 - 25
Prawns, frozen
2
85
550
30 - 40
Salmon filets
2
85
500
25 - 35
Salmon trout,
approx. 1000 g
2
85
600
40 - 45
Mussels
2
96
500
20 - 30
Flat fish filet
2
80
350
15
Shelf position
Temperature (ºC)
Water in the
water drawer (ml)
Time1)
(min)
Cooked ham
1000 g
2
96
800 + 150
55 - 65
Chicken breast,
poached
2
90
500
25 - 35
Chicken, poached, 1000 - 1200g
2
96
800 + 150
60 - 70
1) The times are for guidance only.
Fish
Food
1) The times are for guidance only.
Meat
Food
ENGLISH
Food
Shelf position
Temperature (ºC)
Water in the
water drawer (ml)
Time1)
(min)
Veal / pork loin
without leg, 800 1000 g
2
90
800 + 300
80 - 90
Kasseler (smoked
loin of pork),
poached
2
90
800 + 300
90 - 110
Tafelspitz (prime
boiled beef)
2
96
800 + 700
110 - 120
Chipolatas
2
80
400
15 - 20
1) The times are for guidance only.
Eggs
Food
Shelf position
Temperature (ºC)
Water in the
water drawer (ml)
Time1)
(min)
Eggs, hard-boiled
2
96
500
18 - 21
Eggs, mediumboiled
2
96
450
13 - 16
Eggs, soft-boiled
2
96
400
11 - 12
1) The times are for guidance only.
HALF STEAM + HEAT
Type of Food
Half Steam + Heat (Water amount: about 300 ml)
Shelf position
Temperature (°C)
Time (min)
Custard / flan in individual dishes 1)
2
90
40 - 45
Baked eggs 1)
2
90
35 - 45
Terrine 1)
2
90
40 - 50
Thin fish fillet
2
85
15 - 25
Thick fish fillet
2
90
25 - 35
Small fish up to 350 g
2
90
25 - 35
Whole fish up to 1000
g
2
90
35 - 45
1) Continue for a further half an hour with the door closed.
5
6
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Reheating
Type of Food
Half Steam + Heat (Water amount: about 300 ml)
Shelf position
Temperature (°C)
Time (min)
Dumplings
2
110
20 - 30
Pasta
2
110
15 - 20
Rice
2
110
15 - 20
One-plate dishes
2
110
15 - 20
QUARTER STEAM + HEAT
Quarter Steam + Heat 1)
Type of Food
Weight (g)
Shelf position
Temperature
(°C)
Time
(min)
Roast pork
1000
2
160 - 180
90 - 100
Roast beef
1000
2
180 - 200
60 - 90
Roast veal
1000
2
180
80 - 90
Meat loaf, uncooked
500
2
180
30 - 40
Smoked loin of pork
(soak for 2 hours)
600 - 1000
2
160 - 180
60 - 70
1000
2
180 - 200
50 - 60
Duck
1500 - 2000
2
180
70 - 90
Goose
Chicken
3000
1
170
130 - 170
Potato gratin
---
2
160 - 170
50 - 60
Pasta bake
---
2
190
40 - 50
Lasagne
---
2
180
45 - 55
500 - 1000
2
180 - 190
50 - 60
40 - 60
2
180 - 210
30 - 40
---
2
200
10 - 20
Ready-to-bake baguettes
40 - 50
2
200
20 - 30
Ready-to-bake baguettes, frozen
40 - 50
2
200
25 - 35
Misc. types of bread
Rolls
Ready-to-bake rolls
1) Amount of water to be added will depend on the length of the cooking time
BAKING
General instructions
• Your new appliance may bake or roast
differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf positions
to the values in the tables.
• With longer baking times, the appliance
can be switched off about 10 minutes
before the end of baking time, to use the
residual heat.
When you use frozen food, the trays in
the appliance can twist during baking.
When the trays get cold again, the distortion will be gone.
ENGLISH
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost
the same.
• Baking time can be extended by 10 - 15
minutes, if you bake cakes on more than
one level.
7
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the temperature setting. The differences equalize
during the baking procedure.
• Unless otherwise stated, the values in
the tables assume that the appliance is
cold when the cooking starts.
TIPS ON BAKING
Baking results
Possible cause
Remedy
The bottom of the cake is
not browned sufficiently.
The shelf position is incorrect.
Put the cake on a lower
shelf.
The cake sinks and becomes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake,
set a slightly lower oven
temperature.
The cake sinks and becomes soggy, lumpy or
streaky.
The baking time is too
short.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
The cake sinks and becomes soggy, lumpy or
streaky.
There is too much liquid in
the mixture.
Use less liquid. Be careful
with mixing times, especially if you use a mixing
machine.
The cake is too dry.
The oven temperature is
too low.
The next time you bake,
set a higher oven temperature.
The cake is too dry.
The baking time is too
long.
The next time you bake,
set a shorter baking time.
The cake browns unevenly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temperature and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly
distributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in
the baking time given.
The oven temperature is
too low.
The next time you bake,
set a slightly higher oven
temperature.
BAKING ON ONE LEVEL:
Baking in tins
Type of baking
Ring cake or brioche
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
True Fan Cooking
1
150 - 160
50 - 70
8
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Type of baking
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Madeira cake / fruit
cakes
True Fan Cooking
1
140 - 160
70 - 90
Fatless sponge
cake / Fatless
sponge cake
True Fan Cooking
2
140 - 150
35 - 50
Fatless sponge
cake / Fatless
sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short
pastry
True Fan Cooking
2
170 - 180 1)
10 - 25
Flan base - sponge
mixture
True Fan Cooking
2
150 - 170
20 - 25
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
True Fan Cooking
2
160
60 - 90
Apple pie / Apple
pie (2 tins Ø20 cm,
diagonally off set)
Conventional
Cooking
1
180
70 - 90
Cheesecake
Conventional
Cooking
1
170 - 190
60 - 90
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Plaited bread /
bread crown
Conventional
Cooking
3
170 - 190
30 - 40
Christmas stollen
Conventional
Cooking
2
160 - 180 1)
50 - 70
Bread (rye bread):
1. First part of baking process.
2. Second part of
baking process.
Conventional
Cooking
1
1. 230 1)
2. 160 - 180
1. 20
2. 30 - 60
Cream puffs /
eclairs
Conventional
Cooking
3
190 - 210 1)
20 - 35
Swiss roll
Conventional
Cooking
3
180 - 200 1)
10 - 20
Cake with crumble
topping (dry)
True Fan Cooking
3
150 - 160
20 - 40
Buttered almond
cake / sugar cakes
Conventional
Cooking
3
190 - 210 1)
20 - 30
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Type of baking
ENGLISH
9
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Fruit flans (made
with yeast dough /
sponge mixture) 2)
True Fan Cooking
3
150
35 - 55
Fruit flans (made
with yeast dough /
sponge mixture) 2)
Conventional
Cooking
3
170
35 - 55
True Fan Cooking
3
160 - 170
40 - 80
Conventional
Cooking
3
160 - 180 1)
40 - 80
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Short pastry biscuits True Fan Cooking
3
150 - 160
10 - 20
Short bread / Short
bread / Pastry
Stripes
True Fan Cooking
3
140
20 - 35
Short bread / Short
bread / Pastry
Stripes
Conventional
Cooking
3
160 1)
20 - 30
Biscuits made with
sponge mixture
True Fan Cooking
3
150 - 160
15 - 20
Pastries made with
egg white, merungues
True Fan Cooking
3
80 - 100
120 - 150
Macaroons
True Fan Cooking
3
100 - 120
30 - 50
Biscuits made with
yeast dough
True Fan Cooking
3
150 - 160
20 - 40
Puff pastries
True Fan Cooking
3
170 - 180 1)
20 - 30
Rolls
True Fan Cooking
3
160 1)
10 - 25
Rolls
Conventional
Cooking
3
190 - 210 1)
10 - 25
Small cakes / Small
cakes (20 per tray)
True Fan Cooking
3
150 1)
20 - 35
Small cakes / Small
cakes (20 per tray)
Conventional
Cooking
3
170 1)
20 - 30
Type of baking
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings (e.
g, quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Type of baking
1) Preheat the oven.
10 www.electrolux.com
Bakes and gratins
Oven function
Shelf position
Temperature
(°C)
Time
(min)
Pasta bake
Conventional Cooking
1
180 - 200
45 - 60
Lasagne
Conventional Cooking
1
180 - 200
25 - 40
Vegetables au
gratin 1)
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Baguettes topped with melted
cheese
Turbo Grilling or
True Fan Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional Cooking
1
180 - 200
30 - 60
Turbo Grilling or
True Fan Cooking
1
160 - 170
30 - 60
Dish
Stuffed vegetables
1) Preheat the oven
Moist Fan Baking
Type of food
Shelf position
Temperature (°C)
Time (min)
Pasta bake
2
170 - 190
45 - 60
Lasagne
2
170 - 190
45 - 60
Potato gratin
2
180 - 200
50 - 60
Sweet dishes
2
170 - 190
45 - 60
Ring cake or brioche
1
150 - 160
50 - 70
Plaited bread / bread
crown
2
160 - 180
40 - 50
Cake with crumble topping
(dry)
3
150 - 160
20 - 30
Buttered almond cake /
sugar cakes 1)
3
180 - 200
20 - 30
Biscuits made with yeast
dough
2
150 - 160
20 - 40
1) Preheat the oven.
ENGLISH
11
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
True Fan Cooking
Type of baking
Shelf position
Temperature
(°C)
Time (min)
2 levels
3 levels
Cream puffs /
Eclairs
1/4
---
160 - 180 1)
25 - 45
Dry streusel cake
1/4
---
150 - 160
30 - 45
1) Preheat the oven.
Biscuits / small cakes / small cakes / pastries / rolls
True Fan Cooking
Type of baking
Shelf position
Temperature
(°C)
Time (min)
2 levels
3 levels
Short pastry biscuits
1/4
1/3/5
150 - 160
20 - 40
Short bread /
Short bread /
Pastry Stripes
1/4
1/3/5
140
25 - 50
Biscuits made
with sponge mixture
1/4
---
160 - 170
25 - 40
Biscuits made
with egg white,
meringues
1/4
---
80 - 100
130 - 170
Macaroons
1/4
---
100 - 120
40 - 80
Biscuits made
with yeast dough
1/4
---
160 - 170
30 - 60
Puff pastries
1/4
---
170 - 180 1)
30 - 50
Rolls
1/4
---
180
30 - 55
Small cakes /
Small cakes (20
per tray)
1/4
---
1501)
25 - 40
1) Preheat the oven.
SLOW COOK
• Use the Slow Cook function to prepare
succulent pieces of tender, lean meat
and fish.
• Do not use the Slow Cook function for
pot roasts or fatty pork roasts.
• Always cook without a lid when you use
this function.
• An acoustic signal sounds when the appliance is at the set temperature. Then,
the oven automatically sets a lower temperature to continue cooking.
Cooking with the Slow Cook function:
1. Sear the meat in a pan under a very
high heat.
12 www.electrolux.com
2.
3.
4.
5.
Put the meat in a roasting dish or directly on the wire shelf.
Put the tray below the shelf to catch
the fat.
Put the shelf in the oven.
Set the Slow Cook function.
If it is necessary, change the temperature and cook until done. Refer to the
Slow Cook table.
You can use the Slow Cook function with
or without the core temperature sensor.
You can use the core temperature sensor
for meat which must not be roasted thoroughly. An acoustic signal sounds when
the food is at the set core temperature. The
oven continues to operate with a keep
warm function until it deactivates.
Beef
Weight
(g)
Searing
each
side
(min)
Temperature
(°C)
Shelf
position
Core
temperature
(°C)
Time
(min)
Filet medium
1000 - 1500
2
80 - 90
2
55
90 - 110
Roast beef
medium
1000 - 1500
4
80 - 90
2
55
180 - 240
Food to be
cooked
Weight (g)
Searing
each
side
(min)
Temperature (°C)
Shelf
position
Core
temperature
(°C)
Time
(min)
Filet rosé
1000 - 1500
2
80 - 90
2
60
90 - 120
Loin, in one
piece
1000 - 1500
4
80 - 90
2
65
120 - 150
Nierstück
1000 - 1500
4
80 - 90
2
60
120 - 150
Food to
be cooked
Weight (g)
Searing
each
side
(min)
Core
temperature
(°C)
Time
(min)
Filet rosé
1000 - 1500
2
80 - 90
2
60 - 65
90 - 110
Loin, in one
piece
1000 - 1500
4
80 - 90
2
65
150 - 170
Nierstück
1000 - 1500
4
80 - 90
2
65
150 - 170
Food to be
cooked
Veal
Pork
TemperaShelf
ture (°C) position
ENGLISH
13
PIZZA SETTING
Shelf position
Temperature
(°C)
Time
(min)
Pizza (thin crust)
2
200 - 230 1) 2)
15 - 20
Pizza (with a lot of topping)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine
1
170 - 190
45 - 55
Swiss Flan
1
170 - 190
45 - 55
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread
2
230 1)
10 - 20
Puff pastry flan
2
160 - 180 1)
45 - 55
Flammekuchen (Pizza-like dish from
Alsace)
2
230 1)
12 - 20
Piroggen (Russian version of calzone)
2
180 - 200 1)
15 - 25
Type of baking
1) Preheat the oven.
2) Use a deep pan.
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast (refer to the instructions of the manufacturer).
• You can roast large roasting joints directly in the deep pan (if present) or on the
wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more succulent.
• All types of meat that can be browned or
have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat and
fish weighing 1 kg and above in the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid into the deep pan.
• If necessary, turn the roast (after 1 / 2 2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance approximately 10 minutes before the end of
the roasting time, and use the residual
heat.
ROASTING WITH TURBO GRILLING
Beef
Type of
meat
Pot roast
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
14 www.electrolux.com
Type of
meat
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
Roast beef
or fillet: rare
per cm of
thickness
Turbo Grilling
1
190 - 200 1)
5-6
Roast beef
or fillet: medium
per cm of
thickness
Turbo Grilling
1
180 - 190 1)
6-8
Roast beef
or fillet: well
done
per cm of
thickness
Turbo Grilling
1
170 - 180 1)
8 - 10
Type of
meat
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
Shoulder,
neck, ham
joint
1 - 1.5 kg
Turbo Grilling
1
160 - 180
90 - 120
Chop, spare
rib
1 - 1.5 kg
Turbo Grilling
1
170 - 180
60 - 90
Meat loaf
750 g - 1 kg
Turbo Grilling
1
160 - 170
50 - 60
Porkknuckle
(precooked)
750 g - 1 kg
Turbo Grilling
1
150 - 170
90 - 120
Quantity
Oven function
Shelf position
Temperature (°C)
Time
(min)
Roast veal
1 kg
Turbo Grilling
1
160 - 180
90 - 120
Knuckle of
veal
1.5 - 2 kg
Turbo Grilling
1
160 - 180
120 - 150
Type of
meat
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
Leg of lamb,
roast lamb
1 - 1.5 kg
Turbo Grilling
1
150 - 170
100 - 120
Saddle of
lamb
1 - 1.5 kg
Turbo Grilling
1
160 - 180
40 - 60
1) Preheat the oven
Pork
Veal
Type of
meat
Lamb
ENGLISH
15
Game
Type of
meat
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
Saddle of
hare, leg of
hare
up to 1 kg
Conventional
Cooking
1
230 1)
30 - 40
Saddle of
venison
1.5 - 2 kg
Conventional
Cooking
1
210 - 220
35 - 40
Haunch of
venison
1.5 - 2 kg
Conventional
Cooking
1
180 - 200
60 - 90
1) Preheat the oven
Poultry
Type of
meat
Quantity
Oven function
Shelf position
Temperature (°C)
Time
(min)
Poultry portions
200 - 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Half chicken
400 - 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Chicken,
poulard
1 - 1.5 kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2 kg
Turbo Grilling
1
180 - 200
80 - 100
Goose
3.5 - 5 kg
Turbo Grilling
1
160 - 180
120 - 180
Turkey
2.5 - 3.5 kg
Turbo Grilling
1
160 - 180
120 - 150
Turkey
4 - 6 kg
Turbo Grilling
1
140 - 160
150 - 240
Type of
meat
Quantity
Oven
function
Shelf position
Temperature (°C)
Time
(min)
Whole fish
1 - 1.5 kg
Conventional
Cooking
1
210 - 220
40 - 60
Fish (steamed)
GRILLING
• Always grill with the maximum temperature setting.
• Set the shelf in the shelf position as recommended in the grilling table.
• Always set the pan to collect the fat into
the first shelf position.
• Grill only flat pieces of meat or fish.
• Always preheat the empty oven with the
grill functions for 5 minutes.
CAUTION!
Always grill with the oven door
closed.
16 www.electrolux.com
Grilling
Food to be
grilled
Time (min)
Shelf position
Temperature
(°C)
1st side
2nd side
Roast beef
2
210 - 230
30 - 40
30 - 40
Filet of beef
3
230
20 - 30
20 - 30
Back of pork
2
210 - 230
30 - 40
30 - 40
Back of veal
2
210 - 230
30 - 40
30 - 40
Back of lamb
3
210 - 230
25 - 35
20 - 25
Whole Fish,
500 - 1000g
3/4
210 - 230
15 - 30
15 - 30
Fast Grilling
Shelf position
Food to be grilled
Time (min)
1st side
2nd side
Burgers / Burgers
4
8 - 10
6-8
Pork fillet
4
10 - 12
6 - 10
Sausages
4
10 - 12
6-8
Fillet steaks, veal steaks
4
7 - 10
6-8
Toast / Toast 1)
5
1-3
1-3
Toast with topping
4
6-8
---
1) Preheat the oven
CONVENIENCE FOOD
True Fan Cooking
Convenience food
Shelf position
Temperature (°C)
Time (min)
Pizza, frozen
2
200 - 220
15 - 25
Pizza American, frozen
2
190 - 210
20 - 25
Pizza, chilled
2
210 - 230
13 - 25
Pizza Snacks, frozen
2
180 - 200
15 - 30
French Fries, thin
3
200 - 220
20 - 30
French Fries, thick
3
200 - 220
25 - 35
Wedges / Croquettes
3
220 - 230
20 - 35
Hash Browns
3
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
2
170 - 190
35 - 45
ENGLISH
Convenience food
Shelf position
Temperature (°C)
Time (min)
Lasagne / Cannelloni, frozen
2
160 - 180
40 - 60
Oven baked cheese
3
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
17
Frozen Ready Meals
Food to be
cooked
Oven functions
Shelf position
Frozen pizza
Conventional
Cooking
3
Conventional
Chips 1)
Cooking or Turbo
(300 - 600 g)
Grilling
3
Temperature
(°C)
Time (min)
as per manufac- as per manufacturer’s instructurer’s instructions
tions
200 - 220
as per manufacturer’s instructions
Baguettes
Conventional
Cooking
3
as per manufac- as per manufacturer’s instructurer’s instructions
tions
Fruit flans
Conventional
Cooking
3
as per manufac- as per manufacturer’s instructurer’s instructions
tions
1) Turn chips 2 or 3 times during cooking
DEFROSTING
Remove the food packaging. Put the food
on a plate.
Dish
Weight (g)
Defrosting
time (min)
Do not cover it with a bowl or a plate. This
can extend the defrost time.
Use the first oven shelf position. The one
on the bottom.
Further defrosting time
(min)
Comment
Chicken
1000
100 - 140
20 - 30
Place the chicken on
an upturned saucer
placed on a large
plate Turn halfway
through
Meat
1000
100 - 140
20 - 30
Turn halfway through
Meat
500
90 - 120
20 - 30
Turn halfway through
Trout
150
25 - 35
10 - 15
---
Strawberries
300
30 - 40
10 - 20
---
Butter
250
30 - 40
10 - 15
---
Cream
2 x 200
80 - 100
10 - 15
Cream can also be
whipped when still
slightly frozen in places
Gateau
1400
60
60
---
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• Fill the jars up to the same level and
close with a clamp.
• The jars cannot touch each other.
• Put approximately 1 / 2 litre of water into
the baking tray to give sufficient moisture
in the oven.
• When the liquid in the jars starts to simmer (after approx. 35 - 60 minutes with
one-litre jars), stop the oven or decrease
the temperature to 100 °C (see the table).
PRESERVING - BOTTOM HEAT
Things to note:
• Use only preserve jars of the same dimensions available on the market.
• Do not use jars with twist-off and bayonet type lids, or metal tins.
• Use the first shelf from the bottom for
this function.
• Put no more than six one-litre preserve
jars on the baking tray.
Soft fruit
Preserve
Temperature (°C)
Cooking time until simmering
(min)
Continue to cook
at 100 °C (min)
Strawberries, blueberries, raspberries, ripe gooseberries
160 - 170
35 - 45
---
Temperature (°C)
Cooking time until simmering
(min)
Continue to cook
at 100 °C (min)
160 - 170
35 - 45
10 - 15
Temperature (°C)
Cooking time until simmering
(min)
Continue to cook
at 100 °C (min)
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
---
Mixed pickels
160 - 170
50 - 60
5 - 10
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
Stone fruit
Preserve
Pears, guinces,
plums
Vegetables
Preserve
1) Leave standing in oven when switched off
For best results: deactivate the appliance
after half the time required. Open the appliance door and let the appliance cool down.
After that finish the drying process.
DRYING - TRUE FAN COOKING
Cover the oven shelves with baking parchment.
Vegetables
Food to be
dried
Beans
Shelf position
1 level
2 levels
Temperature
(°C)
Time
(h)
3
1/4
60 - 70
6-8
ENGLISH
Shelf position
Food to be
dried
1 level
2 levels
Temperature
(°C)
Time
(h)
Peppers
3
1/4
60 - 70
5-6
Vegetables for
sour
3
1/4
60 - 70
5-6
Mushrooms
3
1/4
50 - 60
6-8
Herbs
3
1/4
40 - 50
2-3
Fruit
Shelf position
Food to be
dried
1 level
2 levels
Temperature
(°C)
Time (h)
Plums
3
1/4
60 - 70
8 - 10
Apricots
3
1/4
60 - 70
8 - 10
Apple slices
3
1/4
60 - 70
6-8
Pears
3
1/4
60 - 70
6-9
CORE TEMPERATURE SENSOR TABLE
Beef
Food
Food Core Temperature (°C)
Rib steak or fillet steak: rare
45 - 50
Rib steak or fillet steak: medium
60 - 65
Rib steak or fillet steak: well done
70 - 75
Pork
Food
Food Core Temperature (°C)
Shoulder of pork, ham joint, neck
80 - 82
Chop (saddle), smoked pork loin
75 - 80
Meat loaf
75 - 80
Veal
Food
Food Core Temperature (°C)
Roast veal
75 - 80
Knuckle of veal
85 - 90
Mutton / lamb
Food
Food Core Temperature (°C)
Leg of mutton
80 - 85
Saddle of mutton
80 - 85
Roast lamb, leg of lamb
70 - 75
19
20 www.electrolux.com
Game
Food
Food Core Temperature (°C)
Saddle of hare
70 - 75
Leg of hare
70 - 75
Whole hare
70 - 75
Saddle of venison
70 - 75
Leg of venison
70 - 75
Fish
Food
Food Core Temperature (°C)
Salmon
65 - 70
Trouts
65 - 70
RECIPE AUTOMATIC
The display shows shelf position
and pre-set cooking times for every
automatic recipe.
AUTOMATIC PROGRAMMES
Programme number
Programme name
1
SWEET TART
2
QUICHE LORRAINE
3
POTATO GRATIN
4
LEMON SPONGE CAKE
5
FARMER BREAD
6
POACHED FISH (TROUT)
7
VEGETABLES, TRADITIONAL
8
BRAISED MEAT
9
1 - SWEET TART
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
• 1 packet vanilla sugar (approximately 8
g)
Method:
CHICKEN, WHOLE
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the pastry. Peel apples, remove cores and cut into
12 slices. Spread slices evenly on the pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the apples.
– Time in the appliance: 55 minutes
– Shelf position: 2
ENGLISH
2 - 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 pastry.
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 filling, mix the
eggs, the sour cream and the seasoning
together. Then add the cheese.
• Black baking tin, greased, diameter 28
cm
• Shelf position: 1
• Time in the appliance: 45 minutes
3 - POTATO GRATIN
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 200 ml milk
• 200 ml cream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease the
dish with a little butter. Spread half of the
seasoned potato slices in the dish and
sprinkle some of the grated cheese over
them. Layer the rest of the potato slices
21
over this and spread the rest of the grated cheese on top. Crush the second
clove of garlic and beat it together with
the milk and the cream. Pour the mixture
over the potatoes and spread the rest of
the butter in small knobs on the gratin.
• Shelf position: 2
• Time in the appliance: 65 minutes
4 - LEMON SPONGE CAKE
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
• 1 level teaspoon baking powder
• grated peel of 2 lemons
Ingredients for the glaze:
• 125 ml lemon juice
• 100 g icing sugar
Other:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking tin
Method:
• Place butter, sugar, lemon peel, vanilla
sugar and salt in a mixing bowl and
cream together. Then add the eggs one
at a time and cream together again. Add
the flour and cornflour mixed with the
baking powder to the creamed mixture
and fold in. Put the mixture into the
greased and breadcrumbed baking tin,
smooth out and put in the appliance. After baking, mix lemon juice and icing
sugar. Turn the cake out onto a piece of
aluminium foil. Fold up the aluminium foil
against the sides of the cake so that the
glaze cannot run out. Pierce the cake
with a wooden chopstick and brush on
the glaze. Then leave the cake for a while
to soak up the glaze.
• Shelf position: 1
• Time in the appliance: 75 minutes
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5 - FARMER BREAD
7 - VEGETABLES, TRADITIONAL
Ingredients:
• 500 g wheat flour
• 250 g rye flour
• 15 g salt
• 1 small packet dried yeast (approximately 8 g)
• 250 ml water
• 250 ml milk
Cookware:
• Any kind of cookware that is heat-resistant to at least 100 °C can be used.
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
• Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into
bite-sized pieces. Wash the pepper and
cut into strips. Place all vegetables into
an open dish and cook without adding
water. It is possible to do without salt
and other seasonings with this method
of cooking.
• Shelf position: 3
• Time in the appliance: 35 minutes
Method:
• Place wheat flour, rye flour, salt and
dried yeast in a large bowl. Mix water,
milk and salt and add to the flour. Knead
all ingredients into a workable dough.
Leave the dough to rise until it doubles in
volume. Shape the dough into a long loaf
and place on the baking tray which has
been greased or covered with baking
parchment. Leave the loaf to rise again
by half its volume. Before baking dust
with a little flour.
• Add 300 ml of water into the water
drawer
• Shelf position: 2
• Time in the appliance: 60 minutes
6 - POACHED FISH (TROUT)
Ingredients:
• 4 trout of 250 - 300 g each
• lemon juice, pepper, salt
Method:
• Wash the trout well inside and out, sprinkle with lemon juice, season and place in
stainless steel dishes with punched inserts, with 2 trout per dish. Serve with
toasted flaked almonds. Steamed trout
variation: Before the trout are placed in
the stainless steel dishes with colander
insert, pour hot water and vinegar over
them.
• Shelf position: 3
• Time in the appliance: 30 minutes
Ingredients:
• 400 g cauliflower
• 200 g carrots
• 200 g kohlrabi
• 200 g yellow and red peppers
8 - BRAISED MEAT
Settings:
• Automatic programmes with weight input. Setting range for the weight between 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.
• Shelf position: 1
Do not use this program for top
side beef and loin dishes.
9 - CHICKEN, WHOLE
Settings:
• Automatic programmes with weight input. Setting range for the weight between 900 and 2100 g.
Method:
• Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. A reminder comes on in
the display.
• Shelf position: 1
ENGLISH
23
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892934969-J-032013
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