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.................................................. ............................................... EN RECIPE BOOK USER MANUAL 2 www.electrolux.com USES, TABLES AND TIPS WARNING! Refer to "Safety information" chapter. The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. ADVICE FOR SPECIAL HEATING FUNCTIONS OF THE OVEN Keep Warm Use this function if you want to keep food warm. The temperature regulates itself automatically to 80 °C. Plate Warming For warming plates and dishes. Distribute plates and dishes evenly on the oven shelf. Move stacks around after half of the warming time (swap top and bottom). The automatic temperature is 70 °C. Recommended shelf position: 3. Dough Proving You can use this automatic function with any recipe for yeast dough you like. It gives you a good atmosphere for rising. Put the dough into a dish that is big enough for rising and cover it with a wet towel or plastic foil. Insert a wire shelf on level one and put the dish in. Close the door and set the function dough proving. Set the necessary time. Add some water into the water drawer. 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 cooking with a cold oven if the data in the tables does not recommend differently. • When you cook rice, because of its ability to absorb water, use a water to rice ratio of 1.5:1 - 2:1. STEAM COOKING TABLES 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). ENGLISH • Put the clean containers in the middle of the shelf on the 1st level. Make sure that the opening faces down at a small angle. 3 • Fill the drawer with the maximum amount of water and set a time of 40 min. Full Steam table Temperature Shelf posi(°C) tion Time 1) (min) Food Water amount (ml) Risotto 400 96 2 25-30 Rice (water/rice ratio 1,5:1) 650 96 2 35-40 Cornmeal (polenta, with liquid 1:3) 550 96 2 35-40 Jacket potatoes, medium-sized 650 96 2 50-60 Boiled potatoes 550 96 2 35-40 Ratatouille 400 96 2 25-30 Brussels sprouts 550 96 2 30-35 Broccoli in florets 550 96 2 25-30 Cauliflower, whole 650 96 2 40-45 Cauliflower in florets 600 96 2 20-25 Sauerkraut 650 96 2 50-60 Tomatoes, whole 250 96 2 15-20 Beetroot, whole 650 + 400 96 2 60-70 Kohlrabi/celery /fennel, sliced 550 96 2 35-40 Courgettes, sliced 400 96 2 20-25 Carrots, sliced 550 96 2 35-40 Defrosting vegetables 550 96 2 35 Defrosting and cooking vegetables 650 60 2 35-40 Blanching vegetables 250 96 2 12-15 Blanching beans 250 96 2 20-22 Frozen beans 650 96 2 30-40 Chicken (breast) 500 96 2 30-40 Prosciutto style ham (1000 g) 650 96 2 50-75 Smoked loin of pork (600 - 1000 g) 650 96 2 45-55 Stuffed pepper 500 96 2 30-40 Frankfurters / veal sausages 250 85 2 15-20 4 www.electrolux.com Water amount (ml) Food Temperature Shelf posi(°C) tion Time 1) (min) Heating up meat loaf in 1 cm slices 400 96 2 20-25 Fish fillet (approx. 1000 g) 650 96 2 35-40 Flat fish fillet (approx. 300 g) 300 80 2 15-20 Fish fillet, frozen (500 - 800 g) 650 96 2 30-40 Trout (170 - 300 g) 400 85 2 15-25 Custard / flan in individual dishes 500 96 2 25-35 Egg royale 500 96 2 25-35 Steamed buns 500 96 2 30-35 Eggs, soft 200 96 2 9-12 Eggs, medium 200 96 2 13-15 Eggs, hard 200 96 2 16-20 1) The times are for guidance only. Half Steam + Heat Cooking table Half Steam + Heat (water amount about 300 ml) Food Temperature (ºC) Time1) (min) Shelf position 40 - 45 1 Custard / flan in individual dishes 2) 90 Baked eggs 3) 90 35 - 45 1 Terrine 4) 90 40 - 50 1 Thin fish fillet 85 15 - 25 1 Thick fish fillet 90 25 - 35 1 Small fish up to 350 g 90 25 - 35 1 90 35 - 45 1 Dumplings 110 20 - 30 1 Pasta 110 15 - 20 1 Rice 110 15 - 20 1 One-plate dishes 110 15 - 20 1 Whole fish up to 1000 g Reheating 1) The times are for guidance only. ENGLISH 5 2) Continue for a further half an hour with the door closed 3) Continue for a further half an hour with the door closed 4) Continue for a further half an hour with the door closed Quarter Steam + Heat table Cooking on more than one oven level Food Quarter Steam Cooking (Max. amount of water 250 ml) Temperature (°C) Time (min) Shelf position Heating up a meal, 6 plates, 24 cm in diameter 110 15-20 2 and 4 Roast pork (1000 g) 180 90-100 2 Roast beef (1000 g) 180 90-100 2 Roast veal (1000 g) 180 80-90 2 Meat loaf, raw (500 g) 180 30-40 2 Frankfurters / veal sausages 85 15-20 2 Smoked loin of pork, pre-soak for 2 hours (600-1000 g) 185 60 - 70 2 Chicken (1000 g) 200 45 - 55 2 Duck (1500 - 2000 g) 180 60 - 75 2 Goose (3000 g) 170 130 - 170 1 Fish fillets 90 20 - 30 2 Potato gratin, Leek and potato gratin 190 40 - 50 2 Pasta bake 180 35 - 45 2 Lasagne 180 45 - 50 2 Misc. types of bread (500 - 1000 g) 180 - 190 50 - 60 2 Rolls (40 - 60 g) 210 - 220 20 - 25 3 Ready-to-bake rolls (30-40 g) 220 10 - 15 3 Ready-to-bake rolls, frozen (30-40 g) 220 10 - 15 3 Ready-to-bake baguettes (40-50 g) 200 10 - 15 3 Ready-to-bake baguettes, frozen (40-50 g) 200 10 - 15 3 Slice the roasts before you heat them up. The data in the table is for guidance only. The data depends on the size and amount of food. BAKING 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 positions to the values in the tables. 6 www.electrolux.com • 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. • 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 cake is not browned enough underneath. Wrong shelf position. Place the cake lower. The cake sinks (becomes soggy, lumpy, streaky). The oven temperature is too high. The next time you bake set a slightly lower oven temperature. The cake sinks (becomes soggy, lumpy, streaky). The baking time is too short. Set a longer baking time. Baking times cannot be reduced by setting higher temperatures. The cake sinks (becomes soggy, lumpy, streaky). There is too much liquid in the mixture. Use less liquid. Pay attention to 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 OVEN LEVEL Heating function: True Fan Cooking ENGLISH Baking in tins Food Shelf position Temperature (°C) Time (min) Ring cake or brioche 1 160 - 170 50 - 60 Madeira cake/Fruit cakes 1 150 - 170 70 - 90 Fatless sponge cake / Fatless sponge cake 1 160 - 180 25 - 40 Flan base - shortcrust pastry 2 170 - 190 1) 10 - 25 Flan base - sponge mixture 2 150 - 170 20 - 25 Apple tart (covered) 1 160 - 180 50 - 60 Apple pie / Apple pie (2 tins, Ø 20cm, placed diagonally) 1 180 - 190 65 - 80 Savoury flan (e. g. Quiche Lorraine) 2 170 - 190 30 - 70 Cheesecake 1 160 - 180 60 - 90 Shelf position Temperature (°C) Time (min) Plaited bread/bread crown 1 160 - 180 30 - 40 Christmas stollen 1 160 - 180 40 - 60 Bread (rye bread) 1 180 - 200 45 - 60 Cream puffs/éclairs 2 170 - 190 30 - 40 Swiss Roll 2 200 - 220 1) 8 - 15 Crumb cake (dry) 2 160 - 180 20 - 40 Butter/sugar cake 2 180 - 200 1) 15 - 30 Fruit flan (made with yeast dough/sponge mixture) 2 160 - 180 25 - 50 Fruit flan made with shortcrust pastry 2 170 - 190 40 - 80 Yeast cakes with delicate toppings (e. g. quark, cream, almond slice) 2 150 - 170 40 - 80 Pizza (with a lot of topping) 2 190 - 210 1) 20 - 40 Pizza (thin crust) 2 230 1) 12 - 20 Flat bread 2 230 1) 10 - 20 Swiss flaky pastry tarts 2 190 - 210 35 - 50 1) Pre-heat oven Cakes/pastries/breads on baking trays Food 7 8 www.electrolux.com Biscuits Food Shelf position Temperature (°C) Time (min) Short pastry biscuits 2 160 - 180 6 - 20 Viennese whirls 2 160 10 - 40 Biscuits made with sponge mixture 2 160 - 180 15 - 20 Pastries made with egg white, meringues 2 80 - 100 120 - 150 Macaroons 2 100 - 120 30 - 60 Fancy yeast biscuits 2 160 - 180 20 - 40 Puff pastries 2 180 - 200 1) 20 - 30 Rolls 2 210 - 230 20 - 35 2 170 1) 20 - 30 Small cakes / Small cakes (20 per tray) Baking on more than one level - Biscuits/small cakes/pastries/rolls Food True Fan Cooking 2 levels Temperature (°C) Time (min) Short pastry biscuits 2/3 160 - 180 15 - 35 Viennese whirls 2/3 160 20 - 60 Biscuits made with sponge mixture 2/3 160 - 180 25 - 40 Pastries made with egg white, meringues 2/3 80 - 100 130 - 170 Macaroons 2/3 100 - 120 40 - 80 Danish pastries 2/3 160 - 180 30 - 60 Puff pastries 2/3 180 - 200 1) 30 - 50 1) Pre-heat oven. SOUFFLÉS AND AU GRATIN DISHES TABLE Heating function: True Fan Cooking Food Shelf position Temperature (°C) Time (min) Pasta bake 1 180 - 200 30 - 50 Lasagne 1 180 - 200 25 - 40 Vegetables au gratin 1) 1 160 - 170 15 - 30 Baguettes au gratin 1) 1 160 - 170 15 - 30 Sweet bakes 1 180 - 200 40 - 60 ENGLISH Food Shelf position Temperature (°C) Time (min) Fish bakes 1 180 - 200 30 - 60 Stuffed vegetables 1 160 - 170 30 - 60 Potato gratin 2 180 - 200 40 - 50 9 1) Pre-heat oven Ready made frozen food table Food Heating Function Shelf position Temperature (°C) Time (min) Frozen pizza True Fan Cooking 3 as per manufacturer's instructions as per manufacturer's instructions Chips 1) (300 - 600 g) Turbo Grilling 3 200-220 as per manufacturer's instructions Baguettes True Fan Cooking 3 as per manufacturer's instructions as per manufacturer's instructions Fruit cake True Fan Cooking 3 as per manufacturer's instructions as per manufacturer's instructions 1) Turn chips 2 or 3 times during cooking 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 or more. • To prevent meat juices or fat from burning onto the ovenware, we recommend that you add some liquid. • 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 the roasting. This gives better roasting results. ROASTING TABLES Heating function: True Fan Cooking Pork Food Weight (g) Shelf position Temperature (°C) Time (min) Shoulder, neck, ham joint 1000 - 1500 1 170 - 190 90 - 120 Chops, smoked loin of pork 1000 - 1500 1 180 - 200 60 - 90 Meat loaf 750 - 1000 1 180 - 200 45 - 60 10 www.electrolux.com Food Weight (g) Shelf position Temperature (°C) Time (min) 750 - 1000 1 170 - 190 90 - 120 Weight (g) Shelf position Temperature (°C) Time (min) 1000 - 1500 1 180 - 200 120 - 150 per cm of thickness 1 210 - 230 1) 6-9 per cm of thickness Weight (g) Shelf position Temperature (°C) Time (min) Pot roast 1000 - 1500 1 170 - 190 150 - 120 Knuckle of veal 1500 - 2000 1 170 - 190 120 - 150 Weight (g) Shelf position Temperature (°C) Time (min) Leg of lamb 1000 - 1500 1 170 - 190 75 - 120 Saddle of lamb 1000 - 1500 1 180 - 200 60 - 90 Shelf position Temperature (°C) Time (min) Sausages 'Cordon bleu' 1 220 - 230 1) 5-8 Small sausages 1 220 - 230 1) 12 - 15 Schnitzel or chops, breaded 1 220 - 2301) 15 - 20 Rissoles 1 210 - 220 1) 15 - 20 Weight (g) Shelf position Temperature (°C) Time (min) 1000 - 1500 1 210 - 220 45 - 75 Knuckle of pork (precooked) Beef Food Pot roast Roast beef or sirloin 1) Pre-heat oven Veal Food Lamb Food Quick roast items cooked on a baking tray Food Fish (steamed) Food Whole fish ENGLISH 11 Poultry Food Weight (g) Shelf position Temperature (°C) Time (min) Chicken, spring chicken 1000 - 1500 1 190 - 210 45 - 75 Chicken half per 400- 500 1 200 - 220 35 - 50 Poultry pieces per 200- 250 1 200 - 220 35 - 50 Duck 1500 - 2000 1 180 - 200 75 - 105 Weight (g) Shelf position Temperature (°C) Time (min) up to 1000 1 220 - 230 1) 25 - 40 Saddle of venison 1500 - 2000 1 210 - 220 75 - 105 Leg of venison 1500 - 2000 1 200 - 210 90 - 135 Game Food Saddle of hare, leg of hare SLOW COOK • Slow Cook function is correct for pieces of tender, lean meat and fish to make them succulent. • Do not use Slow Cook function for pot roasts or fatty pork roasts. • Always cook without a lid in Slow Cook function. • With Slow Cook function the oven gets the preset temperature and a signal operates. Then, the oven automatically sets to a lower temperature to continue cooking. Cooking with Slow Cook function: 1. Sear the meat in a pan in a very high heat. 2. Put the meat in a roasting dish or directly on the wire shelf. 3. Put the tray below the shelf to catch the fat. 4. Put the shelf in the oven. 5. Set Slow Cook function. If it is necessary, change the temperature and cook until done (refer to Slow Cook table). Beef Food to be cooked Weight (g) Searing Temperature Shelf each side (°C) position (min) Time (min) Filet medium 1000 - 1500 2 80 - 90 1 90 - 110 Roast beef medium 1000 - 1500 4 80 - 90 1 180 - 240 Veal Food to be cooked Weight (g) Searing Temperature Shelf each side (°C) position (min) Time (min) Filet rosé 1000 - 1500 2 80 - 90 1 90 - 120 Loin, in one piece 1000 - 1500 4 80 - 90 1 120 - 150 12 www.electrolux.com Food to be cooked Nierstück Weight (g) Searing Temperature Shelf each side (°C) position (min) 1000 - 1500 4 80 - 90 1 Time (min) 120 - 150 Pork Food to be cooked Weight (g) Searing Temperature Shelf each side (°C) position (min) Time (min) Filet rosé 1000 - 1500 2 80 - 90 1 90 - 110 Loin, in one piece 1000 - 1500 4 80 - 90 1 150 - 170 Nierstück 1000 - 1500 4 80 - 90 1 150 - 170 GRILLING Grilling setting with maximum temperature • Use both the wire shelf and the tray when you grill. • The grilling time is for guidance only. Use the grill with the closed oven door. Grilling table Food Shelf position Cooking times (min) 1st side 2nd side Rissoles 3 8 - 10 6-8 Pork fillet 2 10 - 12 6 - 10 Sausages 3 8 - 10 6-8 Fillet steaks, veal steaks 3 6-7 5-6 Fillet of beef, roast beef (approx. 1 kg) 2 10 - 12 10 - 12 Toast / Toast 1) 3 4-6 3-5 Toast with topping 2 8 - 10 --- 1) Use the wire shelf without a tray TURBO GRILLING Heating function: Turbo Grilling Food Temperature (°C) Shelf position Tray Oven shelf Time (min) turn after (min) Chicken (900 - 1000 g) 180 - 200 1 2 50 - 60 25 - 30 Stuffed rolled pork roast (2000 g) 180 - 200 1 2 90 - 95 45 ENGLISH Food Temperature (°C) Shelf position Tray Oven shelf Time (min) turn after (min) Pasta bake 180 --- 2 30 --- Potato bake au gratin 200 --- 2 20 - 23 --- Gnocchi, au gratin 180 --- 2 20 - 23 --- Cauliflower with Hollandaise sauce 200 --- 2 15 --- • Unpack the food and put it on a plate on the 1st shelf from the bottom. • Do not cover with anything to decrease the defrosting time. DEFROSTING Heating function: Defrost ture setting 30°C) 13 (Tempera- Defrosting table Food Time (min) Further defrosting time (min) Note Chicken, 1000 g 100 - 140 20 - 30 Put the chicken on an upturned saucer in a big plate. Turn halfway through Meat, 1000 g 100 - 140 20 - 30 Turn halfway through Meat, 500 g 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 60 60 --- Gateau, 1400 g DRYING Heating function: Drying • Cover trays with grease proof paper or baking parchment. • For a better result, stop the oven halfway through the drying time, open the door and let it cool down for one night to complete the drying. Drying table Food Temperature (°C) Shelf position Time (h) 1 position 2 position Beans 75 2 2/3 6-9 Pepper slices 75 2 2/3 5-8 Vegetables for soup 75 2 2/3 5-6 14 www.electrolux.com Food Temperature (°C) Mushrooms Shelf position Time (h) 1 position 2 position 50 2 2/3 Herbs 40 - 50 2 2/3 2-4 Plums 75 2 2/3 8 -12 Apricots 75 2 2/3 8 - 12 Apple slices 75 2 2/3 6-9 Pears 75 2 2/3 9 - 13 MAKING PRESERVES Heating function: Preserving • 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. 6-9 • 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). Preserves table - Berries Preserve Temperature (°C) Cooking time until simmering (min) Cooking time at 100°C (min) Strawberries, blueberries, raspberries, ripe gooseberries 160 - 170 35 - 45 --- Unripe gooseberries 160 - 170 35 - 45 10 - 15 Temperature (°C) Cooking time until simmering (min) Cooking time at 100°C (min) 160 - 170 35 - 45 10 - 15 Preserve Temperature (°C) Cooking time until simmering (min) Cooking time at 100°C (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 Preserves table - Stone fruits Preserve Pears, quinces, plums Preserves table - Vegetables 1) Keep in the oven after you stop the oven ENGLISH 15 BREAD BAKING Add 100 ml of water to the drawer. Preheating is not recommended. Type of baking Oven function Oven level Temperature (°C) Time (min) White Bread Bread 2 180 - 200 40 - 60 Baguette Bread 2 200 - 220 35 - 45 Brioche Bread 2 180 - 200 40 - 60 Ciabatta Bread 2 200 - 220 35 - 45 Rye Bread Bread 2 190 - 210 50 - 70 Dark Bread Bread 2 180 - 200 50 - 70 All Grain bread Bread 2 170 - 190 60 - 90 16 www.electrolux.com ASSISTED COOKING RECIPES In the Assisted Cooking menu the dishes are divided into several categories: • Pork/Veal • Beef/Game/Lamb • Poultry • Fish • Cake • Pizza/Pie/Bread • Casseroles/Gratins • Desserts • Side Dishes • Meat programmes with Weight Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input food weight. • Recipe Automatic ( Assisted Cooking menu) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book. AUTOMATIC PROGRAMMES These automatic programmes give optimum settings for each type of meat or other recipes: Weight Automatic dishes Roast Pork Roast Veal Braised Meat Roast Game Roast Lamb Chicken, whole PORK/VEAL uid; the bottom should be covered to a depth of 10- 20 mm. Cover with a lid. – Oven level: 1 Roast Pork Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 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. – Oven level: 1 Roast Veal Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 g. Method: Season meat to taste and place in an ovenproof dish. Add water or another liq- 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 ENGLISH • 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 Method: 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. 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 in the oven. – Time in the oven: 120 minutes – Oven level: 1 17 – Oven level: 1 BEEF/GAME/LAMB Braised Meat Do not use this program for top side beef and loin dishes. Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 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. – Oven level: 1 Roast Game Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 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. – Oven level: 1 Roast Lamb 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 • 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 roasting dish and cover with rashers of bacon. Add a little water and put in the oven. – Time in the oven: 70 minutes Settings: Automatic weight. Setting range for the weight between 1,000 and 3,000 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. – Oven level: 1 Leg of Lamb Ingredients: • 2.7 kg leg of lamb • 30 ml olive oil • salt • pepper • 3 cloves of garlic 18 www.electrolux.com • 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 oven: 165 minutes – Oven level: 1 – For steam ovens: add 500 ml of water into the water drawer. POULTRY Chicken, whole Settings: Automatic weight. 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 is displayed. – Oven level: 1 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 oven. – Time in the oven: 55 minutes – Oven level: 2 Chicken Legs 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 flour 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 oven: 55 minutes – Oven level: 2 FISH Steamed Fish Ingredients: • 400 g potatoes • 2 bunches of spring onions • 2 cloves of garlic • 1 small tin chopped tomatoes • 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 ENGLISH 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. Pour vegetable stock and white wine over, distribute rosemary and thyme over the top. – Time in the oven: 35 minutes – Oven level: 1 – For steam ovens: add 250 ml of water into the drawer. Poached Fish (Trout) Ingredients: • 4 trout, approximately 250 g • salt • pepper • lemon juice Method: Wash and dry the trout. Then drizzle them with lemon juice both inside and outside. Leave the juice to soak in for a time and then season with salt and pepper. Place the fish into a casserole dish with a perforated insert. – Amount of water to be put into the water drawer: 400 ml – Time in the oven: 30 minutes – Oven level: 2 CAKE 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 19 Method: 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 oven: 55 minutes – Oven level: 2 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 oven. 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 oven: 75 minutes – Oven level: 1 20 www.electrolux.com 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 • 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 oven: 55 minutes – Oven level: 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. Yeast Plait Ingredients for the dough: • 650 g flour • 20 g yeast • 200 ml tepid milk • 40 g sugar • 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 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 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 of the 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 oven: 55 minutes – Oven level: 2 Ring Cake Ingredients for the base: • 500 g flour • 1 small packet dried yeast (approximately 8 g) • 80 g icing sugar • 150 g butter • 3 eggs • 2 level teaspoons salt • 150 ml tepid 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. ENGLISH Knead the soaked raisins into the dough by hand. 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 oven: 60 minutes – Oven level: 1 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 oven: 50 minutes – Oven level: 2 After baking: Leave to cool, remove baking parchment and cut into squares. Muffins Ingredients: • 150 g butter • 150 g sugar • 1 packet vanilla sugar (approximately 8 g) • 1 pinch salt • zest of one unwaxed lemon 21 • 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: • Paper cases, approx. 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 oven. – Time in the oven: 40 minutes – Oven level: 2 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 Method: 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. Sieve together flour, cornflour and baking powder. 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 oven. – Time in the oven: 30 minutes 22 www.electrolux.com – Oven level: 2 PIZZA/PIE/BREAD Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1/2 small tin tomatoes, chopped • 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 tepid 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 oven: 25 minutes – Oven level: 2 Onion Tart Ingredients for the dough: • 300 g flour • 20 g yeast • 125 ml tepid 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 and then 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. Add the mixture. Mix everything together, put onto the dough base and smooth out. – Time in the oven: 45 minutes – Oven level: 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 Other: • Black baking tin, greased, diameter 28 cm Method: ENGLISH 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. Pour the filling over the bacon. – Time in the oven: 40 minutes – Oven level: 2 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 Method: Place pastry on a well greased baking tray. Prick dough well all over with a fork. 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 oven: 45 minutes – Oven level: 2 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. 23 Place 2 heaped tablespoons of Feta mixture on one corner of each strip and and fold this up diagonally into a triangle. Place upside down on a baking tray and brush with oil. – Time in the oven: 25 minutes – Oven level: 2 White Bread Ingredients: • 1,000 g flour • 1 cube of fresh yeast or 2 packets of 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 oven: 55 minutes – Oven level: 1 – For steam ovens: add 100 ml of water into the water drawer 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: 24 www.electrolux.com • 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 and with a sharp knife cut 3-4 diagonal lines, at least 1 cm deep. – Time in the oven: 50 minutes – Oven level: 2 – For steam ovens: add 100 ml of water into the water drawer Rich Yeast Plait Ingredients for the dough: • 750 g flour • 30 g yeast • 400 ml tepid milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk 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 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 – Oven level: 2 CASSEROLES/GRATINS 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 • 500 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g Emmental 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. ENGLISH Grease a large rectangular ovenproof dish with 1 tablespoon of butter. Layer alternately a layer of pasta sheets, meat 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 oven: 55 minutes – Oven level: 1 – For steam ovens: add 300 ml of water into the drawer. 25 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 oven: 55 minutes – Oven level: 1 – For steam ovens: add 300 ml of water into the drawer. 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 • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 500 ml milk • salt, pepper and nutmeg Put together with: • 1 packet cannelloni • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated 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. Potato Gratin Ingredients: • 1,000 g potatoes • 1 teaspoon each of salt, pepper and nutmeg • 2 cloves of garlic • 200 g grated cheese • 3 eggs • 100 ml milk • 250 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 eggs, 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 oven: 65 minutes – Oven level: 2 – For steam ovens: add 300 ml of water into the drawer. Pasta Gratin Ingredients: • 1 litre water • salt 26 www.electrolux.com • 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 on a ring. Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Then drain. Dice the ham. Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and onions and put into the dish. Mix egg and milk and season with salt, pepper and nutmeg and then pour onto the pasta mixture. Then distribute the Parmesan onto the bake. – Time in the oven: 45 minutes – Oven level: 1 – For steam ovens: add 300 ml of water into the drawer. Chicory Gratin Ingredients: • 8 medium-sized chicories • 8 slices cooked ham • 30 g butter • 1.5 tablespoons flour • 250 ml vegetable stock (from the chicory) • 5 tablespoons milk • 100 g grated Emmental cheese Method: Halve the chicory and cut out the bitter core. Then wash carefully and steam for 15 minutes in boiling water. 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 on a ring and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g Emmental cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the bake. – Time in the oven: 35 minutes – Oven level: 1 – For steam ovens: add 200 ml of water into the drawer. DESSERTS Flan Caramel Ingredients: • 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: Place 100 grams of sugar into a saucepan, add the water and then bring to a boil. Cook to a light brown syrup and melt to a light brown caramel. Then immediately pour into 6 small soufflé dishes so that the bottom is covered with caramel. Put the milk into a saucepan and halve the vanilla pod. 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 the eggs and egg yolks with 100 grams of sugar. (Do not cream.) Slowly add the warm milk to the egg sugar mixture. Then put into the dishes. – Amount of water to be put into the water drawer: 400 ml – Time in the steamer: 30 minutes – Shelf position: 2 Coconut pudding Ingredients: • 250 ml milk • 370 g coconut milk • 6 eggs • 120 g sugar • 1 tin mangos, drained and pureed Other: ENGLISH • 6 mini pudding basins Method: Mix the milk with the 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. – Amount of water to be put into the water drawer: 400 ml – Time in the steamer: 35 minutes – Shelf position: 2 Cappuccino cake Ingredients: For the mixture: • 100 g softened butter • 90 g sugar • 2 egg yolks • The seeds of one vanilla pod • 2 tbsp instant coffee (dissolved in 50 ml hot water) • 2 egg whites • 50 g flour • 50 g cornflour • ½ tsp 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: • 4–6 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, corn flour and baking powder, add to the mixture in layers with the egg whites and then fold in. Put the mixture into small dishes or cups greased with butter. – Amount of water to be put into the water drawer: 500 ml – Time in the steamer: 35 minutes – Shelf position: 2 After baking: Place orange juice, sugar, cinnamon and orange liqueur into a saucepan and reduce until the sauce is syrupy. Turn warm cakes 27 out onto a dessert plate and decorate with sauce and cream. SIDE DISHES Vegetables, mediterranean Ingredients: • 200 g courgettes • 1 red pepper • 1 green pepper • 1 yellow pepper • 100 g mushrooms • 2 onions • 150 g green beans • Green and black olives Method: Wash the courgettes and slice. Wash the peppers and cut into strips. Wash the mushrooms and slice. Peel onions and cut into strips. Wash green beans, remove strings and cut into pieces. Slice olives. After cooking, season the vegetables with salt, pepper, basil and oregano according to taste. – Amount of water to be put into the water drawer: 500 ml – Time in the steamer: 25 minutes – Shelf position: 2 Vegetables, traditional Ingredients/Method: 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 into 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 steam dish with a perforated insert. After cooking, pour over melted butter and sprinkle with pepper and salt, if required. – Amount of water to be put into the water drawer: 600 ml 28 www.electrolux.com – Time in the steamer: 35 minutes – Shelf position: 2 Peeling Tomatoes Method: Cut a cross in the top of the tomatoes, place into a steam dish with a perforated insert and put it into the oven. After the end of the cooking time, cool down the tomatoes with ice-cold water and remove the skin. – Amount of water to be put into the water drawer: 300 ml – Time in the steamer: 10 minutes – Shelf position: 2 Potatoes in their jacket Ingredients: • 1,000 g medium-sized potatoes Method: Wash the potatoes and place into a glass bowl. – Amount of water to be put into the water drawer: 650 ml – Time in the steamer: 50 minutes – Shelf position: 2 Boiled potatoes Ingredients: • 1,000 g potatoes Method: Peel the potatoes and cut into equal-sized quarters. Put the potatoes into a steam dish with a perforated insert and season with salt. – Amount of water to be put into the water drawer: 650 ml – Time in the steamer: 40 minutes – Shelf position: 2 Rice Ingredients: • 200 g long-grain rice • 50 g wild rice • 1 small red pepper • 350 ml stock • Salt • Pepper After cooking: • 1 small tin of sweetcorn Method: Put the long-grain rice, wild rice, salt, pepper, vegetable stock and water into a bowl a half an hour before cooking. Prepare the pepper, dice and add to the rice. Then cook. – Amount of water to be put into the water drawer: 650 ml – Time in the steamer: 40 minutes – Shelf position: 2 After cooking: Drain sweetcorn and add to the cooked rice. Egg Custard Ingredients: • 3 eggs • 100 ml milk • 50 ml cream • Salt • Pepper • Nutmeg • Parsley, chopped – Amount of water to be put into the water drawer: 300 ml – Time in the steamer: 25 minutes – Shelf position: 2 ENGLISH 29 30 www.electrolux.com ENGLISH 31 www.electrolux.com/shop 892947553-B-442011
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