Electrolux EVE678BA Recipe Book

FQV465CXE
EN
Steam oven
Recipe Book
2
1. AUTOMATIC PROGRAMMES
WARNING!
Refer to Safety chapters.
Dishes with the function:
Weight Automatic
1.1 Automatic programmes
Roast Game
The automatic programmes give
optimum settings for each type of meat
or other recipes.
Roast Lamb
•
Turkey, whole
•
Meat programmes with the function:
Weight Automatic (menu: Assisted
Cooking) — This function
automatically calculates the roasting
time. To use it you need to input food
weight.
Recipe Automatic (menu: Assisted
Cooking) — This function uses
predefined values for a dish. Prepare
the dish according to recipe from this
book.
Dishes with the function:
Weight Automatic
Roast Pork
Roast Veal
Braised meat
Chicken, whole
Duck, whole
Goose, whole
1.2 Categories
In the Assisted Cooking menu the dishes
are divided into several categories:
•
•
•
•
•
•
•
•
•
•
Pork/Veal
Beef/Game/Lamb
Poultry
Fish
Cake
Desserts
Pizza/Pie/Bread
Casseroles/Gratins
Side Dishes
Convenience
•
•
•
•
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
water
2. PORK/VEAL
2.1 Roast Pork
Settings:
Automatic weight. 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 20 - 40 mm. Turn the roast after
about 30 minutes.
•
Shelf position: 1
2.2 Pork Knuckle
Ingredients:
•
•
•
1 hind knuckle of pork 0.8 - 1.2 kg
2 tablespoons oil
1 teaspoon salt
•
Method:
Cut into the rind all around the pork
knuckle. Mix oil, salt, paprika and basil
together and spread over the pork
knuckle. Put the pork knuckle into a
roasting tin and spread the mushrooms
over it. Add soup vegetables and water.
The bottom should be covered to a depth
of 10 - 15 mm. Turn the roast after about
30 minutes.
•
•
Time in the appliance: 160 minutes
Shelf position: 1
ENGLISH
2.3 Pork Shoulder
Ingredients:
•
•
•
•
•
•
•
•
•
•
1.5 kg shoulder of pork, skin on, from
a young pig
salt
pepper
2 tablespoons olive oil
150 g finely sliced celery
1 leek, sliced
1 small tin tomatoes, finely chopped
(400 g)
250 ml cream
2 cloves of garlic, peeled and crushed
fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir
and lay the pork shoulder on top. Put into
the appliance.
•
•
Time in the appliance: 130 minutes
Shelf position: 1
2.4 Roast Veal
Settings:
Automatic weight. Setting range for the
weight between 1000 and 3000 g.
Method:
•
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water to the veal knuckle. The
bottom should be covered to a depth of
10 - 15 mm. Turn the roast after about 30
minutes.
• Time in the appliance: 160 minutes
• Shelf position: 1
2.6 Ossobuco
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
4 tablespoons butter for browning
4 slices of veal shank, about 3 - 4 cm
thick (cut across the bone)
4 medium-sized carrots, cut into small
dice
4 sticks celery, cut into small dice
1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
1 bunch parsley, washed and roughly
chopped
4 tablespoons butter
2 tablespoons flour for coating
6 tablespoons olive oil
250 ml white wine
250 ml meat stock
3 medium-sized onions, peeled and
finely chopped
3 cloves of garlic, peeled and thinly
sliced
1/2 teaspoon each of thyme and
oregano
2 bay leaves
2 cloves
salt, freshly ground black pepper
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.
•
•
2.5 Veal Knuckle
•
•
•
Ingredients:
Method:
•
•
•
•
•
•
•
•
Shelf position: 1
1 hind knuckle of veal 1.5 - 2 kg
4 slices cooked ham
2 tablespoons oil
1 teaspoon salt
1 teaspoon sweet-noble paprika
1/2 teaspoon basil
1 small tin sliced mushrooms (280 g)
soup vegetables (carrot, leek, celery,
parsley)
3
water
•
Melt 4 tablespoons butter in a roasting tin
and sweat the vegetables in it. Take
vegetables out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus
flour. Heat the olive oil and brown the
slices over a medium heat until golden
brown. Take meat out and pour the
surplus olive oil out of the roasting tin.
4
Deglaze the meat juices in the roasting
tin with 250 ml wine, put into a saucepan
and leave to simmer for a while. Add 250
ml meat stock and add parsley, thyme,
oregano and diced tomato. Season with
salt and pepper. Then bring to the boil
again.
Put vegetables into the roasting tin, put
the meat on top and pour the sauce over
the top. Cover the roasting tin with a lid
and put it in the appliance.
•
•
Time in the appliance: 120 minutes
Shelf position: 1
2.7 Stuffed Veal Breast
Ingredients:
•
•
•
•
•
•
•
•
•
•
1 bread roll
1 egg
200 g mince
salt, pepper
1 onion, chopped
parsley, chopped
1 kg breast of veal (with pocket cut
into it)
soup vegetables (carrot, leek, celery,
parsley)
50 g bacon
250 ml water
Method:
Soak roll in water and then squeeze
water out. Then mix with egg, mince,
salt, pepper, chopped onion and parsley.
Season breast of veal (with pocket cut
into it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.
•
•
Time in the appliance: 100 minutes
Shelf position: 1
2.8 Meat Loaf
Ingredients:
•
•
•
•
•
•
•
2 dry bread rolls
1 onion
3 tablespoons chopped parsley
750 g mince (a mixture of beef and
pork)
2 eggs
salt, pepper and paprika
100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a
rectangular baking tin and cover with
rashers of bacon. Add a little water and
put in the appliance.
•
•
Time in the appliance: 70 minutes
Shelf position: 1
3. BEEF/GAME/LAMB
3.1 Braised meat
Do not use this program for
roast beef and loin dishes.
Settings:
Automatic weight. 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
3.2 Marinated Beef
To make the marinade:
•
•
•
•
•
•
•
•
1 l water
500 ml wine vinegar
2 teaspoons salt
15 peppercorns
15 juniper berries
5 bay leaves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
1.5 kg joint of beef
Pour the marinade over the beef until
it is covered and leave to marinade for
5 days.
ENGLISH
Ingredients for the roast:
•
•
•
salt
pepper
soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper
and brown on all sides in a roasting pan
and add some soup vegetables from the
marinade.
Pour some marinade into the roasting
pan. The bottom should be covered by
10 - 15 mm. Cover the roasting pan with
a lid and put it in the appliance.
•
•
Time in the appliance: 150 minutes
Shelf position: 1
3.3 Roast Game
Settings:
Automatic weight. 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
3.4 Rabbit
Ingredients:
•
•
•
•
•
•
2 saddles of hare
6 juniper berries (crushed)
salt and pepper
30 g melted butter
125 ml sour cream
soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed
juniper berries, salt and pepper and
brush with melted butter.
Place saddles of hare in a roasting tin,
pour sour cream over and add soup
vegetables.
•
•
Time in the appliance: 35 minutes
Shelf position: 1
5
3.5 Mustard Rabbit
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
2 rabbits, each 800 g
salt and pepper
2 tablespoons olive oil
2 roughly chopped onions
50 g diced bacon
2 tablespoons flour
375 ml chicken stock
125 ml white wine
1 teaspoon fresh thyme
125 ml cream
2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown
on all sides in a roasting pan on the ring.
Remove rabbit pieces and brown the
onions and bacon. Sprinkle flour over
and stir. Stir in chicken stock, white wine
and thyme and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put it in
the appliance.
•
•
Time in the appliance: 90 minutes
Shelf position: 1
3.6 Wild Boar
To make the marinade:
•
•
•
•
•
•
•
•
1.5 l red wine
150 g celeriac
150 g carrots
2 onions
5 bay leaves
5 cloves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until
it is covered and leave to marinade for
3 days.
Ingredients for the roast:
•
•
•
•
salt
pepper
soup vegetables from the marinade
1 small tin of chanterelles
Method:
6
Take the wild boar joint out of the
marinade and dry. Season with salt and
pepper and brown on all sides in a
roasting pan on the ring. Add
chanterelles and some of the soup
vegetables out of the marinade.
Pour marinade into the roasting pan. The
bottom should be covered by 10 - 15
mm. Cover the roasting pan with a lid
and put it in the appliance.
•
•
Time in the appliance: 140 minutes
Shelf position: 1
3.7 Roast Lamb
Settings:
Automatic weight. 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 - 30 mm. Cover with a lid.
•
Shelf position: 1
3.8 Leg of Lamb
Ingredients:
•
•
•
•
•
•
•
2.7 kg leg of lamb
30 ml olive oil
salt
pepper
3 cloves of garlic
1 bunch of fresh rosemary (or 1
teaspoon of dried rosemary)
water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push
together with the sprigs of rosemary into
the slashes in the meat.
Put the leg of lamb into a roaster and
add water. The bottom should be
covered to a depth of 10 - 15 mm. Turn
the roast after about 30 minutes.
•
•
Time in the appliance: 165 minutes
Shelf position: 1
4. POULTRY
4.1 Chicken, whole
4.3 Duck, whole
Settings:
Settings:
Automatic weight. Setting range for the
weight between 900 and 2100 g.
Automatic weight. Setting range for the
weight between 1500 and 3300 g.
Method:
Method:
Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a
reminder.
Place duck in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a
reminder.
•
•
Shelf position: 1
Shelf position: 1
4.2 Turkey, whole
4.4 Goose, whole
Settings:
Settings:
Automatic weight. Setting range for the
weight between 1700 and 4700 g.
Automatic weight. Setting range for the
weight between 2300 and 4700 g.
Method:
Method:
Place turkey in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a
reminder.
Place goose in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a
reminder.
•
•
Shelf position: 1
Shelf position: 1
ENGLISH
4.5 Chicken Legs
4.7 Roast Duck with Orange
Ingredients:
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
4 Chicken legs, 250 g each
250 g crème fraîche
125 ml cream
1 teaspoon salt
1 teaspoon paprika
1 teaspoon curry
1/2 teaspoon pepper
250 g sliced tinned mushrooms
20 g corn starch
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
4.6 Coq au Vin
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
1 chicken
salt
pepper
1 tablespoon flour
50 g clarified butter
500 ml white wine
500 ml chicken stock
4 tablespoons soya sauce
1/2 bunch of parsley
1 sprig of thyme
150 g bacon, diced
250 g chestnut mushrooms, cleaned
and quartered
12 shallots, peeled
2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin
on the ring, brown the chicken on all
sides. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil.
Add parsley, thyme, diced bacon,
mushrooms, shallots and garlic.
Bring to the boil again, cover with a lid
and put in the appliance.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
•
•
•
7
1 duck (1.6 – 2.0 kg)
salt
pepper
3 oranges, peeled, de-seeded and cut
into cubes
1/2 teaspoon salt
2 oranges for juicing
150 ml sherry
Method:
Clean the duck, season with salt and
pepper and rub with orange peel.
Stuff the duck with cubes of orange
seasoned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the appliance. Turn after 30
minutes. A signal sounds.
•
•
Time in the appliance: 90 minutes
Shelf position: 1
4.8 Stuffed Chicken
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
1 chicken, 1.2 kg (with giblets)
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon paprika
50 g breadcrumbs
3 - 4 tablespoons milk
1 onion, chopped
1 bunch of parsley, chopped
20 g butter
1 egg
salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and
butter into a pan and sweat. Finely chop
heart, liver and stomach and add an egg.
Then mix everything together and
season with salt and pepper.
8
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
4.9 Poached Chicken Breast
Ingredients:
•
•
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
•
•
200 ml court bouillon
pepper, salt, thyme, oregano
4 chicken breast fillets, boned
5. FISH
5.1 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.
Season 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: 1
5.2 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
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
onions 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
saucepan and pat dry with kitchen paper.
Remove 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
5.3 Fish in Salt
Ingredients:
•
•
•
•
•
a whole fish, approximately 1.5 - 2 kg
2 unwaxed lemons
1 head of fennel
4 sprigs of fresh thyme
3 kg rock salt
Method:
ENGLISH
Clean fish and rub in the juice of two
unwaxed lemons.
Cut the fennel into thin slices and stuff
together with the sprigs of fresh thyme
into the fish.
Place half of the rock salt in a baking
dish and place the fish on top. Place the
other half of the rock salt on the fish and
press down firmly.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
5.4 Stuffed Calamari
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
1 kg medium-sized squid, cleaned
1 large onion
2 tablespoons olive oil
90 g cooked long grain rice
4 tablespoons pinenuts
4 tablespoons currants (raisins)
2 tablespoons chopped parsley
salt, pepper
juice of a lemon
4 tablespoons olive oil
150 ml wine
500 ml tomato juice
•
•
•
•
•
•
•
•
•
•
9
2 cloves of garlic
1 small tin chopped tomatoes (400 g)
4 salmon fillets
juice of a lemon
salt and pepper
75 ml vegetable stock
50 ml white wine
1 sprig of fresh rosemary
150 ml wine
1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix
onions and garlic with the chopped
tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place
in a greased ovenproof dish, season and
place the salmon on top.
Method:
Pour vegetable stock and white wine
over, distribute rosemary and thyme over
the top.
Rub squid intensively with salt and then
wash off under running water.
•
•
Peel onion, chop finely and sweat with
two tablespoons of olive oil until
transparent. Add long grain rice,
pinenuts, currants and chopped parsley
to the onions and season with salt,
pepper and the juice of a lemon. Stuff the
squid loosely with the mixture, sew up
the opening.
Put four tablespoons of olive oil in a
roasting tin and sear the squid on the
ring. Add wine and tomato juice.
Cover the roasting tin with a lid and put it
in the appliance.
•
•
Time in the appliance: 60 minutes
Shelf position: 1
5.5 Steamed Fish
Ingredients:
•
•
400 g potatoes
2 bunches of spring onions
Time in the appliance: 35 minutes
Shelf position: 1
5.6 Jansons Temptation
Ingredients:
•
•
•
•
•
•
•
•
8 - 10 potatoes
2 onions
125 g anchovy fillets
300 ml cream
2 tablespoons breadcrumbs
pepper
freshly chopped thyme
2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets and cover with
another third of the onions and potatoes.
Distribute the rest of the anchovy fillets
10
on top. On top place the rest of the
onions and potatoes, with the top layer
being potatoes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over
the bake and add the cream. Sprinkle
over the breadcrumbs and place little
knobs of butter on the top.
•
•
Time in the appliance: 60 minutes
Shelf position: 2
•
•
1 lemon
fish
Method:
Wash, dry and sprinkle with lemon juice
inside and outside. Leave to soak in for a
while and then season with salt and
pepper. Place the fish in a stainless steel
bowl with a perforated insert.
•
•
Time in the appliance: 30 minutes
Shelf position: 1
5.7 Poached Fish (Trout)
Ingredients:
6. CAKE
6.1 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.
•
•
Time in the appliance: 75 minutes
Shelf position: 1
6.2 Swedish Cake
Ingredients:
•
•
•
•
•
•
•
•
5 eggs
340 g sugar
100 g melted butter
360 g flour
1 packet baking powder
(approximately 15 g)
1 packet vanilla sugar (approximately
8 g)
1 pinch salt
200 ml cold water
Other:
•
28 cm round springform baking tin,
black, bottom lined with baking
parchment
Method:
Place sugar, eggs, vanilla sugar and salt
in a mixing bowl and cream together for
ENGLISH
5 minutes. Then add the melted butter to
the mixture and fold in.
•
•
Add the flour with the baking powder
mixed into it into the creamed mixture
and stir in.
Ingredients for the cheese cream:
Finally add the cold water and mix
everything well. Put the mixture into the
baking tin, smooth and put in the
appliance.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
•
•
•
•
•
•
•
•
•
6.3 Biscuit
Ingredients:
•
•
•
•
•
•
•
•
•
4 eggs
2 tablespoons hot water
50 g sugar
1 packet vanilla sugar (approximately
8 g)
1 pinch salt
100 g sugar
100 g flour
100 g cornflour
2 level teaspoons baking powder
Other:
•
28 cm round springform baking tin,
black, bottom lined with baking
parchment
11
1 egg
70 g softened butter
3 egg whites
50 g raisins
2 tablespoons rum
750 g low fat quark
3 egg yolks
200 g sugar
juice of one lemon
200 g crème fraîche
1 packet of custard powder, vanilla
flavour (40 g or the corresponding
amount of powder for making pudding
of 500 ml milk)
Other:
•
Black springform baking tin with 26
cm diameter, greased
Method:
Sieve flour into a bowl. Add the rest of
the ingredients and mix with a hand-held
mixer. Then put the mixture in the fridge
for 2 hours.
Cover the greased bottom of the
springform tin with about 2/3 of the
mixture and prick several times with a
fork.
Method:
Form an edge about 3 cm high with the
rest of the mixture.
Separate the eggs. Cream egg yolks with
hot water, 50 g sugar, vanilla sugar and
salt. Beat egg whites with 100 g sugar
until forming peaks.
Beat the egg whites with a hand-held
mixer until forming peaks. Wash the
raisins, let them drain well, sprinkle with
the rum and leave to soak.
Sieve together flour, cornflour and baking
powder.
Put low fat quark, egg yolks, sugar,
lemon juice, crème fraîche and the
custard powder in a mixing bowl and mix
together well.
Carefully mix egg whites and egg yolks
together. Then carefully fold in flour
mixture. Put the mixture into the baking
tin, smooth and put in the appliance.
•
•
Time in the appliance: 35 minutes
Shelf position: 1
6.4 Cheese Cake
Ingredients for the base:
•
•
•
150 g flour
70 g sugar
1 packet vanilla sugar (approximately
8 g)
To finish, carefully fold the beaten egg
whites and the raisins into the quark
mixture.
•
•
Time in the appliance: 85 minutes
Shelf position: 1
6.5 Fruit Cake
Ingredients:
•
•
200 g butter
200 g sugar
12
•
•
•
•
•
•
•
•
•
•
•
1 packet vanilla sugar (approximately
8 g)
1 pinch salt
3 eggs
300 g flour
1/2 packet baking powder
(approximately 8 g)
125 g currants
125 g raisins
60 g chopped almonds
60 g candied lemon peel or candied
orange peel
60 g chopped candied cherries
70 g whole blanched almonds
Other:
•
•
•
Black springform baking tin, 24 cm
diameter
Margarine for greasing
Breadcrumbs for coating baking tin
Method:
Place butter, sugar, vanilla sugar and
salt in a mixing bowl and cream together.
Then add the eggs one at a time and
cream the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in.
Stir the fruit into the mixture as well.
Place the mixture in the prepared tin and
pull the mixture up a little higher at the
edge than in the centre. Decorate the
edge and the centre of the cake with the
whole blanched almonds. Put the cake
into the appliance.
•
•
Time in the appliance: 100 minutes
Shelf position: 1
6.6 Streusel Cake
Ingredients for the dough:
•
•
•
•
•
•
•
375 g flour
20 g yeast
150 ml tepid milk
60 g sugar
1 pinch salt
2 egg yolks
75 g softened butter
Ingredients for the crumble:
•
•
•
•
200 g sugar
200 g butter
1 teaspoon cinnamon
350 g flour
•
•
50 g chopped nuts
30 g melted butter
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
place it in the well, stir in with the milk
and some of the flour from around the
edge, sprinkle with flour, leave to rise in
a warm place until the flour sprinkled on
the pre-dough is showing cracks.
Put the sugar, egg yolks, butter and salt
on the edge of the flour. Knead all
ingredients into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size. Then roll
out the dough and place on a greased
baking tray and leave to rise again.
Place sugar, butter and cinnamon in a
mixing bowl and mix together.
Add the flour and the nuts and knead
together so that you make a crumble
mixture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.
•
•
Time in the appliance: 35 minutes
Shelf position: 2
6.7 Yeast Plait
Ingredients for the dough:
•
•
•
•
•
•
•
650 g flour
20 g yeast
200 ml milk
40 g sugar
5 g salt
5 egg yolks
200 g softened butter
Ingredients for the filling:
•
•
•
•
•
•
•
250 g chopped walnuts
20 g breadcrumbs
1 teaspoon ground ginger
50 ml milk
60 g honey
30 g melted butter
20 ml rum
Ingredients for the finish:
•
•
•
1 egg yolk
a little milk
50 g flaked almonds
ENGLISH
Method:
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
place it in the well and stir in with the milk
and a little of the sugar and the flour from
around the edge, sprinkle with flour,
leave to rise in a warm place until the
flour sprinkled on the pre-dough is
showing cracks.
Put the rest of the sugar on the edge of
the flour. Knead all ingredients into a
workable yeast dough. Leave the dough
to rise in a warm place until it is about
double the size.
For the filling, mix all ingredients
together. Divide the dough into three
equal parts and roll out into long
rectangles. Spread a third of the filling
onto each rectangle and then roll up the
pieces of dough.
Make a plait out of the three pieces of
dough. Coat the surface of the plait with
a mixture of egg yolk and milk and then
sprinkle with flaked almonds.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
6.8 Ring Cake
Ingredients for the base:
•
•
•
•
•
•
•
•
500 g flour
1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
80 g icing sugar
150 g butter
3 eggs
2 level teaspoons salt
150 ml milk
70 g raisins (soak in 20 ml of kirsch
for 1 hour beforehand)
Ingredients for the finish:
•
50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl
and knead to a smooth yeast dough.
Cover the dough in the bowl and leave to
rise for 1 hour.
Knead the soaked raisins into the dough
by hand.
13
Place the almonds individually into each
hollow in a greased and floured
gugelhupf tin.
Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover
and leave to rise again for 45 minutes.
•
•
Time in the appliance: 60 minutes
Shelf position: 1
6.9 Savarin Cake
Ingredients for the dough:
•
•
•
•
•
•
•
•
350 g flour
1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
75 g sugar
100 g butter
5 egg yolks
1/2 teaspoon salt
1 packet vanilla sugar (approximately
8 g)
125 ml milk
After baking:
•
•
•
375 ml water
200 g sugar
100 ml plum brandy or 100 ml orange
liqueur
Method:
Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a
mixing bowl and knead to a smooth
yeast dough. Cover the dough in the
bowl and leave to rise for 1 hour. Then
place the dough in a greased ringshaped cake tin and cover and leave to
rise again for 45 minutes.
•
•
Time in the appliance: 35 minutes
Shelf position: 1
After baking:
Bring water and sugar to the boil and
leave to cool.
Add plum brandy or orange liqueur to the
sugar water and mix together.
When the cake has cooled, pierce it
several times with a wooden skewer and
then let the mixture soak into the cake
evenly.
14
6.10 Brownies
Ingredients:
•
•
•
•
•
•
•
•
•
•
250 g plain chocolate
250 g butter
375 g sugar
2 packet vanilla sugar (approximately
16 g)
1 pinch salt
5 tablespoons water
5 eggs
375 g walnuts
250 g flour
1 teaspoon baking powder
Method:
Break chocolate up into large pieces and
melt in a bain marie.
Cream together butter, sugar, vanilla
sugar, salt and water, add the eggs and
the melted chocolate.
Roughly chop the walnuts, mix with the
flour and baking powder and fold into the
chocolate mixture.
Line a deep baking tray with baking
parchment, put the mixture on top and
smooth.
•
•
Time in the appliance: 50 minutes
Shelf position: 2
•
Paper cases, approximately 7 cm
diameter
Method:
Cream together butter, sugar, vanilla
sugar, salt and the zest of one unwaxed
lemon. Add eggs and cream together
again.
Mix the cornflour, flour and baking
powder and fold into the mixture with the
milk.
Drain sour cherries and fold into the
mixture with the chocolate chips.
Put the mixture into the paper cases, put
cases onto a baking tray and put in the
appliance. Use muffin tray if available.
•
•
Time in the appliance: 40 minutes
Shelf position: 2
6.12 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
After baking:
Method:
Leave to cool, remove baking parchment
and cut into squares.
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.
6.11 Muffins
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
150 g butter
150 g sugar
1 packet vanilla sugar (approximately
8 g)
1 pinch salt
zest of one unwaxed lemon
2 eggs
50 ml milk
25 g cornflour
225 g flour
10 g baking powder
1 jar of sour cherries (375 g)
225 g chocolate chips
Other:
•
•
Time in the appliance: 55 minutes
Shelf position: 2
6.13 Carrot Cake
Ingredients for the mixture:
•
•
•
•
•
•
•
•
150 ml sunflower oil
100 g brown sugar
2 eggs
75 g syrup
175 g flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
ENGLISH
•
•
•
200 g finely grated carrots
75 g sultanas
25 g grated coconut
Ingredients for the topping:
•
•
•
•
50 g butter
150 g cream cheese
40 g sugar crystals
ground hazelnuts
Other:
•
Round springform baking tin with 22
cm diameter, greased
Method:
Cream together sunflower oil, brown
sugar, eggs and syrup. Fold in the rest of
the ingredients for the mixture.
Put the mixture into the greased baking
tin.
•
•
Time in the appliance: 55 minutes
Shelf position: 2
After baking:
Mix butter, cream cheese and sugar
crystals (if necessary, add a little milk to
make it spreadable).
Spread over the cake once it has cooled
down and sprinkle ground hazelnuts over
the top.
6.14 Almond Cake
Ingredients for the mixture:
•
•
•
•
•
•
•
•
•
•
5 eggs
200 g sugar
100 g marzipan
200 ml olive oil
450 g flour
1 tablespoon cinnamon
1 packet baking powder
(approximately 15 g)
50 g chopped pistachios
125 g ground almonds
300 ml milk
Ingredients for the topping:
•
•
•
•
•
200 g apricot jam
5 tablespoons icing sugar
1 teaspoon cinnamon
2 tablespoons hot water
flaked almonds
Other:
•
15
28 cm springform baking tin
Method:
Cream together eggs, sugar and
marzipan for 5 minutes, then slowly add
the olive oil to the egg mixture.
Sieve the flour, cinnamon and baking
powder together, then mix the chopped
pistachios and the ground almonds into
the flour. Then carefully fold into the egg
mixture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.
•
•
Time in the appliance: 70 minutes
Shelf position: 1
After baking:
Heat up the apricot jam and then spread
on the cake using a brush. Then leave to
cool. Mix together icing sugar, cinnamon
and hot water and spread on the cake.
Then sprinkle flaked almonds
immediately onto the glazed surface of
the cake.
6.15 Fruit Tart
Ingredients for the pastry:
•
•
•
•
•
•
200 g flour
1 pinch salt
125 g butter
1 egg
50 g sugar
50 ml cold water
Ingredients for the filling:
•
•
•
•
•
Fruit according to the season (400 g
apples, peaches, sour cherries, etc.)
90 g ground almonds
2 eggs
100 g sugar
90 g softened butter
Other:
•
Quiche tin with 28 cm diameter,
greased
Method:
Sieve flour into a mixing bowl, mix salt
and butter cut into small pieces into the
flour. Then add egg, sugar and cold
water and knead into a pastry.
16
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place
in the greased quiche tin and prick with a
fork. Clean fruit, remove cores, stones or
pips and place in small pieces or slices
on the pastry. Place ground almonds,
eggs, sugar and softened butter in a
bowl and cream together. Then put on
top of the fruit and smooth out.
•
•
Time in the appliance: 50 minutes
Shelf position: 1
7. DESSERTS
7.1 Flan Caramel
Ingredients for the mixture:
•
•
•
•
•
•
•
100 g sugar
100 ml water
500 ml milk
1 vanilla pod
100 g sugar
2 eggs
4 egg yolks
Other:
•
6 small soufflé dishes
Method:
Mix milk coconut milk. Lightly beat eggs
and sugar and add to the coconut milk.
Fill the mini pudding basins with the
mixture. After cooking, turn out and
decorate with the mangos.
•
•
•
Time in the appliance: 35 minutes
Shelf position: 1
Add 500 ml of water into the water
drawer
7.3 Cappuccino Cake
Method:
For the mixture:
Place 100 g sugar in a saucepan and
melt to a light brown caramel. Then add
the water carefully (caution — there is
the risk of burns) and heat until it boils.
Cook to a syrup and immediately pour it
into 6 small soufflé dishes, so that the
bottom is covered with caramel. Put the
milk in a saucepan, halve the vanilla pod
and use a knife to scrape out the seeds
and add these to the milk. Warm the milk
to about 90 °C. (Do not let it boil.) Mix
eggs and egg yolks with 100 g sugar.
(Do not cream.) Add the warm milk
slowly to the egg - sugar mixture. Then
put into the dishes.
•
•
•
•
•
•
•
•
Time in the appliance: 35 minutes
Shelf position: 1
Add 500 ml of water into the water
drawer
7.2 Coconut Pudding
Ingredients:
•
•
•
•
•
250 ml milk
370 g coconut milk
6 eggs
120 g sugar
1 tin mangos, drained and pureed
Other:
•
6 mini pudding basins
•
•
•
•
100 g softened butter
90 g sugar
2 egg yolks
the seeds of one vanilla pod
2 tablespoons instant coffee
(dissolved in 50 ml hot water)
2 egg whites
50 g flour
50 g cornflour
1/2 teaspoon baking powder
For the sauce:
•
•
•
•
250 ml orange juice
50 g sugar
1 pinch of cinnamon
20 ml orange liqueur
To finish:
•
200 ml whipped cream to decorate
Other:
•
6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then
mix in the dissolved coffee. Beat egg
whites. Sieve flour, cornflour and baking
powder and add to the mixture in layers
with the egg whites and fold in. Put the
ENGLISH
mixture into small dishes or cups
greased with butter.
•
•
•
Time in the appliance: 40 minutes
Shelf position: 1
Add 600 ml of water into the water
drawer
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur in a saucepan and reduce
on the ring until the sauce is syrupy. Turn
warm cakes out onto a dessert plate,
decorate with sauce and cream.
7.4 Cherry Pie
Ingredients:
•
•
•
•
•
•
•
500 g bread
750 ml milk
1 pinch salt
80 g sugar
4 eggs
2 jars of sour cherries
50 g butter
Other:
•
Baking dish, greased
Method:
Cut bread in slices. Mix together milk,
salt, sugar and eggs and pour over the
bread, mix and leave to soak in well.
Drain sour cherries and add to the
mixture. Put the mixture into the greased
baking dish. Distribute knobs of butter
over the pudding.
•
•
•
Time in the appliance: 45 minutes
Shelf position: 1
Add 400 ml of water into the water
drawer
7.5 Plum Dumpling (6 pieces)
For the dough (the ingredients should
be at room temperature):
•
•
•
•
•
•
•
•
•
•
•
17
125 ml milk
20 g sugar
1 small packet dried yeast (8 g dry
yeast or 42 g fresh yeast)
300 g flour
30 g sugar
30 g butter
1 egg yolk
1 whole egg
1 packet vanilla sugar (approximately
8 g)
a little lemon zest
plum jam
After cooking:
•
•
•
50 g butter
50 g ground poppy seeds
icing sugar
Other:
•
greased dish
Method:
Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approximately 30 minutes. Put flour,
sugar, butter, egg yolk, egg, vanilla sugar
and a little lemon zest into a mixing bowl.
Add the milk and the yeast and knead to
a workable dough. Cover dough with a
cloth and leave to rise for another 45
minutes. Then cut the dough into
dumplings (about 80 g) using a spoon,
press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the edges
of the dough and cover the jam with
dough and then shape into a ball. Put the
balls into a greased dish, cover and
leave to rise for another 45 minutes and
then put into the appliance.
•
•
•
Time in the appliance: 30 minutes
Shelf position: 1
Add 500 ml of water into the water
drawer
•
•
3 g salt
1 tablespoon oil
8. PIZZA/PIE/BREAD
8.1 Pizza
Ingredients for the dough:
•
•
•
14 g yeast
200 ml water
300 g flour
Ingredients for the topping:
•
1/2 small tin tomatoes, chopped (200
g)
18
•
•
•
•
•
•
200 g cheese, grated
100 g salami
100 g cooked ham
150 g mushrooms (tinned)
150 g Feta cheese
oregano
Other:
•
Baking tray, greased
Method:
Crumble yeast into a bowl and dissolve
in the water. Mix the salt into the flour
and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise
in a warm place until it doubles in
volume.
Roll out the dough and place on the
greased baking tray, prick the bottom
with a fork.
Place the ingredients for the topping on
the base in the order given.
•
•
Time in the appliance: 25 minutes
Shelf position: 1
8.2 Onion Tart
Ingredients for the dough:
•
•
•
•
•
•
300 g flour
20 g yeast
125 ml milk
1 egg
50 g butter
3 g salt
Ingredients for the topping:
•
•
•
•
•
•
•
750 g onions
250 g bacon
3 eggs
250 g crème fraîche
125 ml milk
1 teaspoon salt
1/2 teaspoon ground pepper
Method:
Sieve the flour into a mixing bowl, make
a well in the centre.
Cut up the yeast, put into the well, mix
with the milk and a little flour from around
the edge. Sprinkle with flour, leave to rise
in a warm place until the flour sprinkled
on the pre-dough is showing cracks.
Place the egg and butter on the edge of
the flour. Knead all ingredients into a
workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
In the meantime, peel and quarter the
onions and then slice thinly.
Dice the bacon and cook gently with the
onions without browning. Leave to cool.
Roll out the dough and place on a
greased baking tray, prick the bottom
with a fork and press the edges up.
Leave to rise again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled
onions and bacon on the dough base.
Put the mixture over all and smooth out.
•
•
Time in the appliance: 45 minutes
Shelf position: 1
8.3 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
Other:
•
Black baking tin, greased, diameter
28 cm
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.
ENGLISH
Spread the bacon on the pastry.
To make the filling, mix the eggs, the
sour cream and the seasoning together.
Then add the cheese.
Pour the filling over the bacon.
•
•
Time in the appliance: 40 minutes
Shelf position: 1
8.4 Goat's cheese Flan
Ingredients for the pastry:
•
•
•
•
125 g flour
60 ml olive oil
1 pinch salt
3 - 4 tablespoons cold water
19
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
•
•
Time in the appliance: 45 minutes
Shelf position: 1
8.5 Cheese Flan
Ingredients:
•
•
•
•
•
•
1.5 sheets original Swiss flaky pastry
or puff pastry (rolled out in a square)
500 g grated cheese
200 ml cream
100 ml milk
4 eggs
salt, pepper and nutmeg
Ingredients for the topping:
Method:
•
•
•
•
•
•
•
•
•
Place pastry on a well greased baking
tray. Prick dough well all over with a fork.
1 tablespoon olive oil
2 onions
salt and pepper
1 teaspoon chopped thyme
125 g ricotta
100 g goat’s cheese
2 tablespoons olives
1 egg
60 ml cream
Other:
•
Black baking tin, greased, diameter
28 cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water
and knead to a dough. 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.
Put 1 tablespoon of olive oil in a pan.
Peel onions, slice thinly and sweat in the
oil for about 30 minutes with the lid on
the pan. Season with salt and pepper
and mix in 1/2 teaspoon of chopped
parsley.
Let onions cool slightly, then spread on
the pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1/2
teaspoon of chopped thyme over the top.
Spread the cheese evenly on the pastry.
Mix cream, milk and eggs and season
with salt, pepper and nutmeg. Mix well
again and pour over the cheese.
•
•
Time in the appliance: 40 minutes
Shelf position: 2
8.6 Cheese Pastry
Ingredients:
•
•
•
•
•
•
400 g Feta cheese
2 eggs
3 tablespoons chopped flat leaf
parsley
black pepper
80 ml olive oil
375 g filo pastry
Method:
Mix together Feta, eggs, parsley and
pepper. Cover filo pastry with a damp
cloth, so that it does not dry out. Lay 4
sheets on top of one another, brushing
each lightly with oil.
Cut into 4 strips, each about 7 cm long.
Place 2 heaped tablespoons of Feta
mixture on one corner of each strip and
fold this up diagonally into a triangle.
Place upside down on a baking tray and
brush with oil.
•
•
Time in the appliance: 25 minutes
Shelf position: 2
20
8.7 White Bread
Ingredients:
•
•
•
•
1000 g flour
40 g fresh yeast or 20 g dried yeast
650 ml milk
15 g salt
Other:
•
Baking tray which has been greased
or lined with baking parchment
Method:
Place flour and salt in a large bowl.
Dissolve the yeast in tepid milk and add
to the flour. Knead all ingredients into a
workable dough. Depending on the
qualities of the flour, a little more milk
may be required to achieve a workable
dough.
Leave the dough to rise until it doubles in
volume.
Cut the dough into two, make into two
long loaves and place on the baking tray
which has been greased or covered with
baking parchment.
Leave the loaves to rise again by half
their volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal
lines, at least 1 cm deep.
•
•
•
Time in the appliance: 55 minutes
Shelf position: 1
Add 200 ml of water into the water
drawer.
8.8 Farmer Bread
Ingredients:
•
•
•
•
•
•
500 g wheat flour
250 g rye flour
15 g salt
1 small packet dried yeast
250 ml water
250 ml milk
Other:
•
Baking tray which has been greased
or lined with baking parchment
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.
•
•
•
Time in the appliance: 60 minutes
Shelf position: 1
Add 300 ml of water into the water
drawer.
8.9 Pierogi (30 small pieces)
Ingredients for the dough:
•
•
•
•
250 g spelt flour
250 g butter
250 g low fat quark
salt
Ingredients for the filling:
•
•
•
•
•
•
1 small head of white cabbage (400 g)
50 g bacon
2 tablespoon clarified butter
salt, pepper and nutmeg
3 tablespoons sour cream
2 eggs
Other:
•
Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark
and a little salt into a dough and place in
the fridge.
Cut white cabbage into fine strips. Dice
bacon and fry in the clarified butter. Add
the cabbage and sauté until soft. Season
with salt, pepper and nutmeg and fold in
the sour cream.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix
into the cabbage and leave to cool.
Roll out the dough and cut out round
circles with an 8 cm diameter.
ENGLISH
Put a little filling in the middle of each
one and fold over. Seal the edges by
pressing together with a fork.
Place the pierogi on a baking tray lined
with baking parchment and brush with
egg yolk.
• Time in the appliance: 20 minutes
• Shelf position: 2
8.10 Rich Yeast Plait
Ingredients for the dough:
•
•
•
•
•
•
•
750 g flour
30 g yeast
400 ml milk
10 g sugar
15 g salt
1 egg
100 g softened butter
Ingredients for the finish:
•
•
1 egg yolk
a little milk
Method:
21
Sieve the flour into a mixing bowl, make
a well in the centre. Cut up the yeast,
place it in the well, stir in with the milk
and some of the sugar and some of the
flour from around the edge, sprinkle with
flour, leave to rise in a warm place until
the flour sprinkled on the pre-dough is
showing cracks.
Put the rest of the sugar, salt, egg and
butter on the edge of the flour. Knead all
ingredients into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size.
Then weigh out into three equally sized
pieces of dough and shape each one into
a rope. Plait the three ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the oven.
•
•
Time in the oven: 50 minutes
Shelf position: 2
9. CASSEROLES/GRATINS
9.1 Lasagne
Ingredients for the meat sauce:
•
•
•
•
•
•
•
•
•
100 g streaky bacon
1 onion
1 carrot
100 g celery
2 tablespoons olive oil
400 g mince (a mixture of beef and
pork)
100 ml meat stock
1 small tin tomatoes, chopped (about
400 g)
oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
•
•
•
•
75 g butter
50 g flour
600 ml milk
salt, pepper and nutmeg
Put together with:
•
•
•
•
3 tablespoons butter
250 g green lasagne
50 g Parmesan cheese, grated
50 g mild cheese, grated
Method:
Using a sharp knife cut the bacon from
the rind and gristle and cut into fine dice.
Peel the onion and carrot, clean the
celery, dice all vegetables finely.
Heat the oil in a casserole, sauté the
bacon and the diced vegetables while
stirring constantly.
Gradually add the mince, sauté while
stirring constantly to break up and
deglaze with the meat stock. Season the
meat sauce with tomato purée, the
herbs, salt and pepper and simmer with
the lid on over a low heat for about 30
minutes.
In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce
with salt, pepper and nutmeg and
simmer without a lid for about 10
minutes.
Grease a large rectangular ovenproof
dish with 1 tablespoon of butter. Layer
alternately a layer of pasta sheets, meat
22
sauce, Béchamel sauce and mixed
cheese in the dish. The last layer should
be a layer of Béchamel sauce sprinkled
with cheese. Place the rest of the butter
in small knobs on the top of the dish.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
9.2 Cannelloni
Ingredients for the filling:
•
•
•
•
•
•
•
•
•
50 g onions, chopped
30 g butter
350 g leaf spinach, chopped
100 g crème fraîche
200 g fresh salmon, cubed
200 g Nile perch, cubed
150 g shrimps
150 g mussel meat
salt, pepper
Ingredients for the Béchamel sauce:
•
•
•
•
75 g butter
50 g flour
600 ml milk
salt, pepper and nutmeg
Put together with:
•
•
•
•
1 packet cannelloni
50 g Parmesan cheese, grated
150 g cheese, grated
40 g butter
Method:
Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf spinach and briefly
cook gently. Add crème fraîche, mix and
then leave to cool.
In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce
with salt, pepper and nutmeg and
simmer without a lid for about 10
minutes.
Add salmon, perch, shrimps, mussel
meat, salt and pepper to the cooled
spinach and mix.
Grease a large rectangular ovenproof
dish with 1 tablespoon of butter.
Fill the cannelloni with the spinach
mixture and place in the baking dish.
Place Béchamel sauce between each
row of cannelloni. The last layer should
be a layer of Béchamel sauce sprinkled
with cheese. Place the rest of the butter
in small knobs on the top of the dish.
•
•
Time in the appliance: 55 minutes
Shelf position: 1
9.3 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 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.
•
•
Time in the appliance: 70 minutes
Shelf position: 1
9.4 Moussaka (for 10 persons)
Ingredients:
•
•
•
•
•
•
•
1 chopped onion
olive oil
1.5 kg minced meat
1 tin chopped tomatoes (400 g)
50 g grated cheese
4 teaspoons breadcrumbs
salt and pepper
ENGLISH
•
•
•
•
cinnamon
1 kg potatoes
1.5 kg aubergines
butter for frying
Ingredients for the Béchamel sauce:
•
•
•
•
75 g butter
50 g flour
600 ml milk
salt, pepper and nutmeg
Put together with:
•
•
•
150 g grated cheese
4 tablespoons breadcrumbs
50 g butter
Method:
Sweat chopped onion in a little olive oil,
then add the mince and cook stirring.
Add chopped tomatoes, grated
Emmental and breadcrumbs, stir well
and bring to the boil. Then season with
salt, pepper and cinnamon and remove
from the hotplate.
23
9.5 Pasta Gratin
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
1 liter water
salt
250 g tagliatelle
250 g cooked ham
20 g butter
1 bunch of parsley
1 onion
100 g butter
1 egg
250 ml milk
salt, pepper and nutmeg
50 g grated Parmesan
Method:
Bring water with a little salt to the boil.
Put the tagliatelle into the boiling salted
water and boil for about 12 minutes.
Then drain.
Dice the ham.
Heat butter in a pan.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into
1 cm thick slices.
Chop parsley and peel the onion and
chop this as well. Sweat both in the
frying pan.
Dry all slices with kitchen paper. Then
brown in a pan with lots of butter.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish.
In the meantime prepare the Béchamel
sauce: melt the butter in a pan, add the
flour and cook until golden, stirring
constantly. Gradually pour in the milk,
stirring constantly. Season the sauce
with salt, pepper and nutmeg and
simmer without a lid for about 10
minutes.
Place the potato slices on the bottom of
a greased baking dish, sprinkle with a
little grated cheese. Place a layer of
aubergines on top of this. On top of that
put some of the mince mixture. On top of
that put some of the Béchamel sauce.
Then do another layer of potatoes,
followed by aubergines and then by
mince mixture. The last layer should be
Béchamel sauce. On the top distribute
the rest of the cheese and the
breadcrumbs. Melt the butter and pour
over the top of the moussaka.
•
•
Time in the appliance: 60 minutes
Shelf position: 1
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto
the pasta mixture. Then distribute the
Parmesan onto the dish.
•
•
Time in the appliance: 45 minutes
Shelf position: 1
9.6 Chicory Gratin
Ingredients:
•
•
•
•
•
•
•
8 medium-sized chicories
8 slices cooked ham
30 g butter
1.5 tablespoons flour
150 ml vegetable stock (from the
chicory)
5 tablespoons milk
100 g grated cheese
Method:
Halve the chicory and cut out the bitter
core. Then wash carefully and steam for
15 minutes in boiling water.
24
Take chicory halves out of the water,
refresh in cold water and put the halves
together again. Then wrap each one in a
slice of ham and place in a greased
baking dish.
Melt the butter and add flour. Sautée
briefly and then pour in vegetable stock
and milk and bring to the boil.
Stir 50 g cheese into the sauce and pour
over the chicory. Then sprinkle the rest of
the cheese over the dish.
•
•
Time in the appliance: 35 minutes
Shelf position: 1
9.7 Beef Casserole
Ingredients:
•
•
•
•
•
•
•
•
•
600 g beef
salt and pepper
flour
10 g butter
1 onion
330 ml dark beer
2 teaspoons brown sugar
2 teaspoons tomato paste
500 ml beef stock
Method:
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the
pieces of meat. Then place in a
casserole dish.
Peel onion and chop finely, fry lightly in a
little butter, then put in the dish on top of
the meat.
Mix dark beer, brown sugar, tomato
paste and beef stock, put into the frying
pan and bring to the boil. Then pour over
the meat (meat should be covered).
Cover and put into the appliance.
•
•
Time in the appliance: 120 minutes
Shelf position: 1
9.8 Cabbage Casserole
Ingredients:
•
•
•
•
•
•
•
•
•
•
1 cabbage (800 g)
marjoram
1 onion
oil for sautéing
400 g minced meat
250 g long grain rice
salt, pepper and paprika
1 liter meat stock
200 ml crème fraîche
100 g grated cheese
Method:
Cut the cabbage into quarters and cut
out the stalk. Blanche in salted water
seasoned with marjoram.
Peel onion and chop finely, fry gently in a
little oil. Then add the minced meat and
the long grain rice, sauté and season
with salt, pepper and paprika. Add meat
stock and leave to simmer for 20 minutes
with a lid on the pan.
Place layers of the cabbage and the
mixture of rice and mince in a dish.
Put crème fraîche on top of the dish and
sprinkle cheese over the top.
•
•
Time in the appliance: 60 minutes
Shelf position: 1
•
•
150 g cherry tomatoes
green and black olives
10. SIDE DISHES
10.1 Vegetables,
mediterranean
Ingredients:
•
•
•
•
•
•
200 g courgettes
1 red pepper
1 green pepper
1 yellow pepper
100 g mushrooms
2 onions
Method:
Wash and cut the vegetables into pieces.
Peel onions and cut into strips. Put the
vegetables in the glass dish. Put the dish
in the appliance. Slice olives. After
cooking, season the vegetables with salt,
pepper, basil and oregano according to
taste.
ENGLISH
•
•
•
Time in the appliance: 25 minutes
Shelf position: 1
Add 600 ml of water into the water
drawer
•
•
•
10.2 Vegetables, traditional
10.5 Boiled Potatoes
Ingredients / Method:
Ingredients:
Put together the following vegetables to
taste, about 750 g in total.
•
•
•
•
•
•
•
•
kohlrabi, peeled and cut into strips
carrots, peeled and diced
cauliflower, washed and divided in
florets
onions, peeled and sliced
fennel, peeled and sliced
celery, cleaned and diced
leeks, cleaned and sliced
After cooking:
•
•
50 g butter
if desired, pepper and salt
Method:
Arrange vegetables in a stainless steel or
glass bowl with perforated insert. After
cooking, pour over melted butter and
sprinkle with pepper and salt, if required.
•
•
•
Time in the appliance: 35 minutes
Shelf position: 1
Add 650 ml of water into the water
drawer
10.3 Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place in the steam dish and put into the
appliance. After the end of the cooking
time, remove the skin from the tomatoes.
•
•
•
Time in the appliance: 10 minutes
Shelf position: 1
Add 150 ml of water into the water
drawer
1000 g potatoes
Method:
Peel the potatoes and cut into equal
sized quarters. Put the potatoes into the
steam dish and season with salt.
•
•
•
Time in the appliance: 40 minutes.
Shelf position: 1
Add 800 ml of water into the water
drawer
10.6 Salty Dumplings
Ingredients / Method:
•
•
•
•
•
•
•
300 g soft pretzels
200 ml milk
3 eggs
2 bunches of parsley, chopped
2 onions, finely diced
10 g butter
salt, pepper, nutmeg
Method:
Heat milk. Cut pretzels into 1 cm pieces
and pour the warmed milk over them and
leave to soak for about 5 minutes. Whisk
eggs and add. Cook chopped onions
gently in the butter until translucent, then
add the parsley. Leave to cool for a while
and add to the pretzel mixture. Season
and then mix everything together
carefully. From the mixture form
approximately 6 dumplings and place in
a flat steam dish.
•
•
•
10.4 Potatoes in their jacket
Time in the appliance: 35 minutes
Shelf position: 1
Add 650 ml of water into the water
drawer
Ingredients:
10.7 Rice with Vegetables
•
Ingredients:
1000 g medium-sized potatoes
Method:
Wash the potatoes and place in a steam
dish.
25
Time in the appliance: 50 minutes.
Shelf position: 1
Add 800 + 200 ml of water into the
water drawer
•
•
•
•
200 g long grain rice
50 g wild rice
salt and pepper
1 small red pepper
26
•
400 ml stock
Method:
•
•
•
•
•
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half
an hour before cooking. Prepare pepper,
cut into small dice and add to the rice
and then cook.
Method:
Mix eggs, milk and cream well. Do not
beat. Then season and add the chopped
parsley. Pour into greased glass or
porcelain dishes.
•
•
•
•
•
•
After cooking:
•
1 small tin sweetcorn (150 g)
Time in the appliance: 40
Shelf position: 1
Add 800 ml of water into the water
drawer
After cooking: Drain sweetcorn and add
to the cooked rice.
10.8 Egg Custard
3 eggs
100 ml milk
50 ml cream
salt, pepper, nutmeg
parsley, chopped
Time in the appliance: 25 minutes
Shelf position: 1
Add 400 ml of water into the water
drawer
After cooking: remove egg royale from
the dishes and cut into small dice or
diamond shapes.
Ingredients:
11. CONVENIENCE
The appliance has a set of automatic
functions for the following dishes. The
temperature and time are predefined.
Dish
Shelf position
Pizza, frozen
1
Pizza American, frozen
1
Pizza, chilled
1
Pizza Snacks, frozen
1
French Fries
2
Wedges/Croquettes
2
Hash Browns
2
Bread/Rolls
1
Bread/Rolls, frozen
2
Apple Strudel, frozen
2
Fillet of Fish, frozen
2
Chicken Wings
2
Lasagne/Cannelloni, frozen
2
*
ENGLISH
27
867303000-C-332015
www.electrolux.com/shop