Electrolux EBCSL70CN Recipe book

Electrolux EBCSL70CN Recipe book
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EN RECIPE BOOK
USER MANUAL
2
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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
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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
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• 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
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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
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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
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• 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
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– 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
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ENGLISH
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892947553-B-442011
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