Electrolux EVY3741AOX Recipe book

Electrolux EVY3741AOX Recipe book
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EN RECIPE BOOK
USER MANUAL
2
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HELPFUL HINTS AND TIPS
INNER SIDE OF THE DOOR
In some models, on the inner side of
the door you can find:
• The numbers of the shelf positions.
• Information about the heating functions,
recommended shelf positions and temperatures for typical dishes.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes and
the quality and quantity of the ingredients used.
BAKING ON ONE OVEN LEVEL
General instructions
• Your new oven may bake or roast differently to the appliance you had before.
Adapt your usual settings (temperature,
cooking times) and shelf levels to the values in the tables.
With longer baking times, the oven 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
oven can twist during baking. When the
trays get cold again, the distortion will be
gone.
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.
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.
Baking in tins
Type of baking
Oven function
Oven
level
Temperature
°C
Time in
min
Ring cake or brioche
True Fan
Cooking
1
150 - 160
50 - 70
Madeira cake / Fruit
cakes
True Fan
Cooking
1
140 - 160
70 - 90
Sponge cake /
Sponge cake
True Fan
Cooking
1
140 - 150
35 - 50
Sponge cake /
Sponge cake
Convectional
Cooking
1
160
35 - 50
Flan base - short pastry 1)
True Fan
Cooking
2
170 - 180
10 - 25
Flan base - sponge
mixture
True Fan
Cooking
2
150 - 170
20 - 25
Apple pie / Apple pie
(2 tins Ø 20 cm, diagonally off set)
True Fan
Cooking
2
160
70 - 90
Apple pie / Apple pie
(2 tins Ø 20 cm, diagonally off set)
Convectional
Cooking
1
180
70 - 90
ENGLISH
Type of baking
Oven function
Oven
level
Temperature
°C
Time in
min
Cheesecake, tray 2)
Convectional
Cooking
2
160 - 170
70 - 90
1) Preheat the oven
2) Use the drip tray or roasting tray
Cakes / pastries / breads on baking trays
Type of baking
Oven function
Oven level
Temperature
°C
Time in
min
Plaited bread / bread
crown
Convectional
Cooking
1
170 - 190
30 - 40
Christmas stollen 1)
Convectional
Cooking
1
160 - 180
50 - 70
Bread (rye bread) 1)
Convectional
Cooking
1
230
20
fist of all
then
160 - 180
30 - 60
Convectional
Cooking
2
190 - 210
20 - 35
Convectional
Cooking
2
180 - 200
10 - 20
True Fan
Cooking
2
150 - 160
20 - 40
Buttered almond
cake / sugar cakes 1)
Convectional
Cooking
2
190 - 210
20 - 30
Fruit flans (made with
yeast dough / sponge
mixture) 2)
True Fan
Cooking
2
150 - 160
35 - 55
Fruit flans (made with
yeast dough / sponge
mixture) 2)
Convectional
Cooking
170
35 - 55
Fruit flans made with
short pastry
True Fan
Cooking
2
160 - 170
40 - 80
Convectional
Cooking
2
160 - 180
40 - 80
Cream puffs / eclairs
1)
Swiss Roll 1)
Cake with crumble
topping (dry)
Yeast cakes with delicate toppings (e.g.
quark, cream, custard)
1)
1) Preheat the oven
2) Use the drip tray or roasting tray
3
4
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Biscuits
Food
Oven function
Oven level
Temperature
°C
Time in
min
Short pastry biscuits
True Fan
Cooking
2
150 - 160
10 - 20
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
2
140
20 - 35
Short bread / Short
bread / Pastry Stripes
Convectional
Cooking
2
160
20 - 30
Biscuits made with
sponge mixture
True Fan
Cooking
2
150 - 160
15 - 20
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100
120 - 150
Macaroons
True Fan
Cooking
2
100 - 120
30 - 50
Biscuits made with
yeast dough
True Fan
Cooking
2
150 - 160
20 - 40
Puff pastries 1)
True Fan
Cooking
2
170 - 180
20 - 30
Rolls 1)
True Fan
Cooking
2
160
10 - 25
Rolls 1)
Convectional
Cooking
2
190 - 210
10 - 25
Small cakes / Small
cakes 1)
True Fan
Cooking
2
160
20 - 35
Small cakes / Small
cakes 1)
Convectional
Cooking
2
170
20 - 35
1)
1) Preheat the oven
MULTILEVELED BAKING
Cakes / pastries / breads on baking trays
Type of baking
Cream puffs / Eclairs
True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature °C
Time in
min
1/4
160 - 180
25 - 45
1/4
150 - 160
30 - 45
1)
Dry streusel cake
1) Preheat the oven
ENGLISH
5
Cakes / pastries / breads on baking trays
Type of baking
True Fan Cooking
Shelf positions from
bottom
2 levels
Temperature °C
Time in
min
Short pastry biscuits
1/4
150 - 160
20 - 40
Short bread / Short
bread / Pastry
Stripes
1/4
140
25 - 45
Biscuits made with
sponge mixture
1/4
160 - 170
25 - 40
Pastries 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
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.
6
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Baking results
The cake is not ready in
the baking time given.
Possible cause
Remedy
The oven temperature is
too low.
The next time you bake,
set a slightly higher oven
temperature.
ROASTING TABLE
Roasting dishes
Use heat-resistant ovenware to roast
(please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan or on the wire
shelf above the deep pan (if present).
• Roast lean meats in a roasting tin with a
lid. This will keep 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.
Beef
Type of
meat
Quantity
Oven function
Shelf
position
Temperature
°C
Time in
min
Pot roast
1-1.5 kg
Conventional
Cooking
1
230
120 - 150
rare
per cm. of
thickness
Turbo Grilling
1
190 - 200 1)
5 - 6 per
cm of thickness
medium
per cm. of
thickness
Turbo Grilling
1
180 - 190
6 - 8 per
cm of thickness
well done
per cm. of
thickness
Turbo Grilling
1
170 - 180
8- 10 per
cm of thickness
Type of
meat
Quantity
Oven function
Shelf position
Temperature
°C
Time in
min
Shoulder,
neck, ham
joint
1 - 1.5 kg Turbo Grilling
1
160 - 180
90 - 120
Chop, spare 1 - 1.5 kg Turbo Grilling
rib
1
170 - 180
60 - 90
Meat loaf
750 g - 1 Turbo Grilling
kg
1
160 - 170
50 - 60
Pork knuck- 750 g - 1 Turbo Grilling
le (prekg
cooked)
1
150 - 170
90 - 120
Roast beef
or fillet
1) Preheat oven
Pork
ENGLISH
Veal
Type of
meat
Quantity
Oven function
Shelf position
Temperature
°C
Time in
min
1 kg
Turbo Grilling
1
160 - 180
150 - 120
1.5 - 2 kg Turbo Grilling
1
160 - 180
120 - 150
Temperature °C
Time in
min
Roast veal
Knuckle of
veal
Lamb
Type of
meat
Quantity
Oven func- Shelf potion
sition
Leg of lamb,
roast lamb
1 - 1.5
kg
Turbo Grilling
1
150 - 180
100- 120
Saddle of
lamb
1 - 1.5
kg
Turbo Grilling
1
160 - 180
40 - 60
Temperature °C
Time in
min
Game
Type of
meat
Quanti- Oven func- Shelf poty
tion
sition
Saddle of
hare, leg of
hare 1)
up to 1
kg
Conventional Cooking
1
230
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
Temperature °C
Time in
min
1) Preheat the oven
Poultry
Type of
meat
Quantity
Oven funcShelf
tion
position
Chicken,
spring chicken
200 250 g
each
Turbo Grilling
1
200 - 220
30 - 50
Chicken half
400 500 g
each
Turbo Grilling
1
190 - 210
35 - 50
Poultry
pieces
1 - 1.5
kg
Turbo Grilling
1
190 - 210
50 - 70
Duck
1.5 - 2
kg
Turbo Grilling
1
180 - 200
80 - 100
7
8
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Fish (steamed)
Type of
meat
Quanti- Oven func- Shelf poty
tion
sition
Whole fish
1 - 1.5
kg
Conventional Cooking
1
Temperature °C
Time in
min
210 - 220
45 - 60
CORE TEMPERATURE SENSOR TABLE
Beef
Food to be Cooked
Food Core Temperature
Rib steak or fillet steak
rare
45 - 50 °C
medium
60 - 65 °C
well done
70 - 75 °C
Pork
Food to be Cooked
Food Core Temperature
Shoulder of pork, ham joint, neck
80 - 82 °C
Chop (saddle), smoked pork loin
75 - 80 °C
Meat loaf
75 - 80 °C
Veal
Food to be Cooked
Food Core Temperature
Roast veal
75 - 80 °C
Knuckle of veal
85 - 90 °C
Mutton / lamb
Food to be Cooked
Food Core Temperature
Leg of mutton
80 - 85 °C
Saddle of mutton
80 - 85 °C
Roast lamb, leg of lamb
70 - 75 °C
Game
Food to be Cooked
Food Core Temperature
Saddle of hare
70 - 75 °C
Leg of hare
70 - 75 °C
Whole hare
70 - 75 °C
Saddle of venison
70 - 75 °C
Leg of venison
70 - 75 °C
ENGLISH
9
Fish
Food to be Cooked
Food Core Temperature
Salmon
65 - 70 °C
Trouts
65 - 70 °C
SLOW COOK TABLE
• Use the function to prepare lean, tender
pieces of meat and fish. Cook without a
lid.
• Sear the meat in a pan in a very high
heat.
• Put the meat in a roasting dish or directly
on the wire shelf. Put the grill- / roasting
pan below the shelf to catch the fat.
Slow Cook table
Food to be cooked
Weight
Temperature
(°C)
Roast beef
1 - 1,5 kg
150
1
Fillet of beef
1 - 1,5 kg
150
1
90 - 110
Roast veal
1 - 1,5 kg
150
1
120 - 150
200 - 300 g
120
1
20 - 40
Steak
CONVENIENCE FOOD
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
Shelf posi- Time (min)
tion
120 - 150
• Use the first oven shelf level. The one on
the bottom.
Frozen Foods
Convenience food
Oven level
Temperature
°C
Time in 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
2
200 - 220
20 - 30
French Fries, thick
200 - 220
25 - 35
Wedges / Croquettes
2
220 - 230
20 - 35
Hash Browns
2
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
2
170 - 190
35 - 45
Lasagne / Cannelloni, frozen
2
160 - 180
40 - 60
10 www.electrolux.com
Convenience food
Oven level
Temperature
°C
Time in min
Oven baked cheese
2
170 - 190
20 - 30
Chicken Wings
2
190 - 210
20 - 30
Frozen Ready Meals Table
Food to be
cooked
Oven functions
Shelf position
Temperature
°C
Time
Frozen pizza
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Conventional or
Turbo Grilling
2
200 - 220
as per manufacturer's instructions
Baguettes
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Fruit cake
Conventional
2
as per manufacturer's instructions
as per manufacturer's instructions
Chips 1) (300 600 g)
1) Turn chips 2 or 3 times during cooking
PIZZA
Type of baking
Shelf position
Temperature °C
Time in min
Pizza (thin crust)1)
2
200 - 230
15 - 20
Pizza (with a lot of topping) 2)
2
180 - 200
20 - 30
Tarts
1
180 - 200
40 - 55
Spinach flan
1
160 - 180
45 - 60
Quiche Lorraine (Savoury flan)
1
170 - 190
45 - 55
Swiss Flan
2
170 - 190
45 - 55
Cheesecake
1
140 - 160
60 - 90
Apple cake, covered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened bread 1)
2
230 - 250
10 - 20
Puff pastry flan 1)
2
160 - 180
45 - 55
Flammekuchen 1)
2
230 - 250
12- 20
Piroggen (Russian version of calzone) 1)
2
180 - 200
15 - 25
1) Preheat the oven
ENGLISH
11
2) Use the drip tray or roasting tray
• Use the first oven shelf level. The one on
the bottom.
DEFROSTING
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
Defrosting table
Food
Quantity
Defrosting Further detime in
frosting
min
time in min
Comment
Chicken
1 kg
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate.
Turn halfway through
Meat
1 kg
100 - 140
20 - 30
Turn halfway through
Meat
0,5 kg
90 - 120
20 - 30
Turn halfway through
Trout
150 g
25 - 35
10 - 15
---
Strawberries
300 g
30 - 40
10 - 20
---
Butter
250 g
30 - 40
10 - 15
---
Cream
2 x 200 g
80 - 100
10 - 15
Whip the cream when still
slightly frozen in places
Gateau
1,4 kg
60
60
---
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into
the first shelf level.
• Grill only flat pieces of meat or fish.
GRILLING
Always grill with the maximum temperature
setting.
CAUTION!
Always grill with the oven door
closed.
Always preheat the empty oven
with the grill functions for 5 minutes.
Grilling
Food to be
grilled
Temperature
Oven level
Roast beef,
medium
210 - 230
Filet of beef,
medium
Grilling time (min.)
1st side
2nd side
1
30 - 40
30 - 40
230
1
20 - 30
20 - 30
Back of pork
210 - 230
1
30 - 40
30 - 40
Back of veal
210 - 230
1
30 - 40
30 - 40
Back of lamb
210 - 230
1
25 - 35
20 - 35
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Food to be
grilled
Temperature
Oven level
210 - 230
1
Whole Fish,
500 - 1000 g
Grilling time (min.)
1st side
2nd side
15 - 30
15 - 30
Fast Grilling
Grilling time (min.)
Oven level 1)
Food to be grilled
Burgers / Burgers
1st side
2nd side
2)
3
9 - 13
8 - 10
Pork fillet
3
10 - 12
6 - 10
Sausages
3
10 - 12
6-8
Fillet steaks, veal
steaks
3
7 - 10
6-8
Toast / Toast 2)
4
1-3
1-3
Toast with topping
3
6-8
-
1) Always preheat the oven
2) Preheat the oven
BREAD BAKING
Preheating is not recommended.
Oven function
Oven level
Temperature
°C
Time in min
White Bread
Bread
2
180 - 200
40 - 60
Baguette
Bread
2
200 - 220
35 - 45
Brioche
Bread
2
160 - 180
40 - 60
Ciabatta
Bread
2
200 - 220
35 - 45
Rye Bread
Bread
2
180 - 200
50 - 70
Dark Bread
Bread
2
180 - 200
50 - 70
All Grain bread
Bread
2
170 - 190
60 - 90
Type of baking
MAKING PRESERVES
• 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.
• 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).
ENGLISH
13
Preserves table - Soft Fruits
Preserve
Temperature (°C)
Strawberries, blueberries,
raspberries, ripe gooseberries
160 - 170
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
35 - 45
---
Preserves table - Stone fruits
Preserve
Temperature (°C)
Pears, quinces, plums
160 - 170
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
35 - 45
10 - 15
Preserves table - Vegetables
Preserve
Temperature (°C)
Cooking time un- Cooking time at
til simmering
100 °C (min)
(min)
Carrots 1)
160 - 170
50 - 60
5 - 10
Cucumbers
160 - 170
50 - 60
---
Mixed pickles
160 - 170
50 - 60
15
Kohlrabi, peas, asparagus
160 - 170
50 - 60
15 - 20
1) Keep in the oven after you stop the oven
DRYING
Food
Temperature (°C)
Shelf position
Time (h)
Beans
60 - 70
2
6-8
Peppers
60 - 70
2
5-6
Vegetables for
soup
60 - 70
2
5-6
Mushrooms
50 - 60
2
6-8
Herbs
40 - 50
2
2-3
Plums
60 - 70
2
8 - 10
Apricots
60 - 70
2
8 - 10
Apple slices
60 - 70
2
6-8
Pears
60 - 70
2
6-9
RECIPE MENU
The display shows the shelf position and the default cooking times
for all automatic recipes.
14 www.electrolux.com
AUTOMATIC PROGRAMMES
Programme number
Programme name
1
TOP SIDE BEEF MEDIUM
2
ROAST PORK
3
CHICKEN, WHOLE
4
PIZZA
5
MUFFINS
6
QUICHE LORRAINE
7
WHITE BREAD
8
POTATO GRATIN
9
LASAGNE
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
ENGLISH
15
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892951012-A-012012
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