Electrolux EB4PL80QCN Recipe book

Electrolux EB4PL80QCN Recipe book
COOKING HINTS
EN
2
Hints and tips
WARNING!
Refer to Safety chapters.
Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend
on the recipes and the quality and quantity of the ingredients used.
If you cannot find the settings for a special recipe, look for the similar one.
For more cooking recommendations refer to cooking tables on our website. To find
the Cooking Hints check the PNC number on the rating plate on the front frame of
the oven cavity.
Advice for special heating
functions of the oven
position. After half of the warming time
switch their places.
Dough Proving
Keep Warm
The function allows you to keep food
warm. The temperature is set
automatically to 80 °C.
Plate Warming
The function allows you to rise yeast
dough. Put the dough into a big dish.
Use the first shelf position. Set function:
Dough Proving and the cooking time.
Defrost
The function allows you to warm plates
and dishes before serving. The
temperature is set automatically to 70 °C.
Place plates and dishes in stacks evenly
on the wire shelf. Use the first shelf
Remove the food packaging and put the
food on a plate. Do not cover the food,
as it can extend the defrosting time. Use
the first shelf position.
Humidity Low
Use the first shelf position.
(kg)
(°C)
(min)
Roast pork
1
160 - 180
90 - 100
Roast beef
1
180 - 200
60 - 90
Roast veal
1
180
80 - 90
Meatloaf, raw
0.5
180
30 - 40
Pork loin, smoked
0.6 - 1
160 - 180
60 - 70
3
Use the first shelf position.
(kg)
(°C)
(min)
Chicken
1
180 - 210
50 - 60
Duck
1.5 - 2
180
70 - 90
Potato gratin
-
160 - 170
50 - 60
Pasta bake
-
170 - 190
40 - 50
Lasagne
-
170 - 180
45 - 55
Bread
0.5 - 1
180 - 190
45 - 60
Bread rolls
0.04 - 0.06
180 - 200
25 - 35
Ready-to-bake rolls
-
200
15 - 20
Ready-to-bake baguettes
0.04 - 0.05
200
15 - 20
Ready-to-bake baguettes,
frozen
0.04 - 0.05
200
25 - 35
Steam Regenerating
You can extend the baking time by 10 –
15 minutes if you bake cakes on more
than one shelf position.
Use the first shelf position.
(°C)
(min)
One-plate
dishes
120 - 130
15 - 20
Pasta
120 - 130
15 - 20
Rice
120 - 130
15 - 20
Dumplings
120 - 130
15 - 20
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
Trays in the oven can distort during
baking. When the trays are cold again,
the distortions disappear.
Baking
For the first baking, use the lower
temperature.
Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake The shelf position is incor‐ Put the cake on a lower shelf.
is not baked sufficient‐ rect.
ly.
4
Baking results
Possible cause
Remedy
The cake sinks and
becomes soggy or
streaky.
The oven temperature is
too high.
Next time set slightly lower
oven temperature.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake is too dry.
The oven temperature is
too low.
Next time set higher oven tem‐
perature.
The baking time is too
long.
Next time set shorter baking
time.
The oven temperature is
too high and the baking
time is too short.
Next time set a longer baking
time and lower oven tempera‐
ture.
The cake batter is not
evenly distributed.
Next time spread the cake bat‐
ter evenly on the baking tray.
The oven temperature is
too low.
Next time set a slightly higher
oven temperature.
The cake bakes un‐
evenly.
The cake is not ready
in the baking time
specified in a recipe.
Baking on one oven level
BAKING IN TINS
(°C)
(min)
Ring cake / Brioche
True Fan Cook‐
ing
150 - 160
50 - 70
1
Madeira cake / Fruit cakes
True Fan Cook‐
ing
140 - 160
70 - 90
1
Sponge cake
True Fan Cook‐
ing
140 - 150
35 - 50
1
Conventional
Cooking
160
35 - 50
1
Flan base - short pastry,
preheat the empty oven
True Fan Cook‐
ing
150 - 160
20 - 30
2
Flan base - sponge cake
mixture
True Fan Cook‐
ing
150 - 170
20 - 25
2
Apple pie, 2 tins Ø20 cm
True Fan Cook‐
ing
160
70 - 90
2
Conventional
Cooking
180
70 - 90
1
Conventional
Cooking
160 - 170
70 - 90
2
Cheesecake, use a deep
pan
5
Preheat the empty oven.
CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
(°C)
(min)
Plaited bread / Bread
crown
Conventional
Cooking
170 - 190
30 - 40
1
Christstollen
Conventional
Cooking
160 - 180
50 - 70
1
Rye bread
Conventional
Cooking
first: 230
20
1
then: 160 180
30 - 60
Cream puffs / Eclairs
Conventional
Cooking
190 - 210
20 - 35
2
Swiss roll
Conventional
Cooking
180 - 200
10 - 20
2
Cake with crumble topping True Fan Cook‐
ing
150 - 160
20 - 40
2
Buttered almond cake /
Sugar cakes
Conventional
Cooking
190 - 210
20 - 30
2
Fruit flans (made of yeast
dough / sponge cake mix‐
ture)
True Fan Cook‐
ing
150 - 170
30 - 55
2
Fruit flans (made of yeast
dough / sponge cake mix‐
ture)
Conventional
Cooking
170
35 - 55
2
Fruit flans made of short
pastry
True Fan Cook‐
ing
160 - 170
40 - 80
2
Yeast cakes with delicate
toppings (e.g. quark,
cream, custard)
Conventional
Cooking
160 - 180
40 - 80
2
Use the second shelf position.
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cooking
150 - 160
15 - 25
Short pastry / Pastry strips
True Fan Cooking
140
20 - 35
6
Use the second shelf position.
BISCUITS
(°C)
(min)
160
20 - 30
Biscuits made of sponge cake True Fan Cooking
mixture
150 - 160
15 - 20
Pastries made of egg white
True Fan Cooking
80 - 100
120 - 150
Macaroons
True Fan Cooking
100 - 120
30 - 50
Biscuits made of yeast dough
True Fan Cooking
150 - 160
20 - 40
Puff pastries, preheat the
empty oven
True Fan Cooking
170 - 180
20 - 30
160
10 - 25
Conventional
Cooking
190 - 210
10 - 25
True Fan Cooking
160
20 - 35
Conventional
Cooking
170
20 - 35
Short pastry / Pastry strips,
preheat the empty oven
Conventional
Cooking
Rolls, preheat the empty oven True Fan Cooking
Small cakes, preheat the
empty oven
Bakes and gratins
Use the first shelf position.
(°C)
(min)
Pasta bake
Conventional Cooking
180 - 200
45 - 60
Lasagne
Conventional Cooking
180 - 200
25 - 40
Vegetables au gratin,
preheat the empty
oven
Turbo Grilling
170 - 190
15 - 35
Baguettes with melted True Fan Cooking
cheese
160 - 170
15 - 30
Milk rice
Conventional Cooking
180 - 200
40 - 60
Fish bakes
Conventional Cooking
180 - 200
30 - 60
Stuffed vegetables
True Fan Cooking
160 - 170
30 - 60
7
Tips on Roasting
Turn the roast after 1/2 - 2/3 of the
cooking time.
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
Put some water in the tray to prevent
dripping fat from burning.
Roasting tables
Use the first shelf position.
BEEF
(°C)
(min)
Pot roast
1 - 1.5 kg
Conventional
Cooking
230
120 - 150
Roast beef or fil‐
let, rare, preheat
the empty oven
per cm of thick‐
ness
Turbo Grilling
190 - 200
5-6
Roast beef or fil‐
let, medium
per cm of thick‐
ness
Turbo Grilling
180 - 190
6-8
Roast beef or fil‐
let, well done
per cm of thick‐
ness
Turbo Grilling
170 - 180
8 - 10
GAME
(kg)
(°C)
(min)
Saddle / Hare leg, up to 1
preheat the empty
oven
Turbo Grilling
180 - 200
35 - 55
Venison saddle
1.5 - 2
Conventional
Cooking
180 - 200
60 - 90
Haunch of venison 1.5 - 2
Conventional
Cooking
180 - 200
60 - 90
(°C)
(min)
180 - 200
30 - 50
FISH
Whole fish
(kg)
1 - 1.5
Turbo Grilling
8
Use the function: Turbo Grilling.
VEAL
(kg)
(°C)
(min)
Roast veal
1
160 - 180
120 - 150
Veal knuckle
1.5 - 2
160 - 180
120 - 150
Lamb leg / Roast lamb 1 - 1.5
150 - 180
100 - 120
Lamb saddle
1 - 1.5
160 - 180
40 - 60
Chicken
0.2 - 0.25 each
piece
200 - 220
30 - 50
Chicken, half
0.4 - 0.5 each piece
190 - 210
40 - 50
Poultry, portions
1 - 1.5
190 - 210
50 - 70
Duck
1.5 - 2
180 - 200
80 - 100
Shoulder / Neck / Ham 1 - 1.5
joint
150 - 170
90 - 120
Chops / Spare rib
1 - 1.5
170 - 190
30 - 60
Meatloaf
0.75 - 1
160 - 170
50 - 60
Pork knuckle, pre‐
cooked
0.75 - 1
150 - 170
90 - 120
LAMB
POULTRY
PORK
Crispy baking with Pizza
Function
Use the first shelf position.
Use the first shelf position.
PIZZA
PIZZA
(°C)
(min)
(°C)
(min)
Quiche lor‐
raine
170 - 190
45 - 55
Tarts
180 - 200
40 - 55
Cheesecake
140 - 160
60 - 90
Spinach flan
160 - 180
45 - 60
Apple pie,
covered
150 - 170
50 - 60
9
Use the second shelf position unless
specified otherwise.
Use the first shelf position.
PIZZA
Vegetable pie
BREAD
(°C)
(min)
160 - 180
50 - 60
Preheat the empty oven before
cooking.
Use the second shelf position.
PIZZA
(°C)
(min)
Pizza, thin
crust
210 - 230 15 - 25
Pizza, thick
crust, use a
deep pan
180 - 200 20 - 30
Unleavened
bread
210 - 230 10 - 20
Puff pastry
flan
160 - 180 45 - 55
Flammkuchen 210 - 230 15 - 25
Pierogi
180 - 200 15 - 25
(min)
190 210
40 - 60
Baguette
200 220
35 - 45
Brioche
180 200
40 - 60
Ciabatta
200 220
35 - 45
Rye bread
190 210
50 - 70
Wholemeal bread
190 210
50 - 70
Whole grain bread
190 210
40 - 60
Bread rolls, use the 200 second shelf posi‐ 220
tion
25 - 35
Grill
Grill only thin pieces of meat or fish.
Preheat the empty oven before cooking.
Put the pan on the first shelf position to
collect fat.
Use the third shelf position.
Bread Baking
Preheating is not recommended.
GRILL
(°C)
White bread
Always grill with the maximum
temperature setting.
(min)
(min)
1st side
2nd side
Burgers
9 - 13
8 - 10
Pork fillet
10 - 12
6 - 10
Sausages
10 - 12
6-8
Veal fillet / Veal steaks
7 - 10
6-8
10
GRILL
(min)
(min)
1st side
2nd side
Toast
1-3
1-3
Toast with topping
6-8
-
Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
2. Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3. Use Food sensor.
4. Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food sensor.
5. After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
Use the first shelf
position.
(kg)
(°C)
(min)
Roast beef
1 - 1.5
150
120 - 150
Beef fillet
1 - 1.5
150
90 - 110
Roast veal
1 - 1.5
150
120 - 150
Steak
0.2 - 0.3
120
20 - 40
Prepare 1 - 1.5 kg of food.
Use the second shelf position.
Set the temperature to 80 - 90 °C.
BEEF
(min)
(min)
Searing
each side
Fillet medium
2
90 - 110
Roast beef,
medium
4
180 - 240
VEAL
Fillet rosé
(min)
(min)
Searing
each side
2
90 - 120
Loin, one piece 4
120 - 150
Veal saddle
120 - 150
4
11
Frozen Foods
PORK
Fillet rosé
Remove the food packaging. Put the
food on a plate.
(min)
(min)
Searing
each side
2
Do not cover the food, as this can extend
the defrost time.
90 - 110
Loin, one piece 4
150 - 170
Veal saddle
150 - 170
4
Use the second shelf position.
(°C)
(min)
Pizza, frozen
200 - 220
15 - 25
Pizza American, frozen
190 - 210
20 - 25
Pizza, chilled
210 - 230
13 - 25
Pizza snacks, frozen
180 - 200
15 - 30
French fries, thin
200 - 220
20 - 30
French fries, thick
200 - 220
25 - 35
Wedges / Croquettes
220 - 230
20 - 35
Hash browns
210 - 230
20 - 30
Lasagne / Cannelloni, fresh
170 - 190
35 - 45
Lasagne / Cannelloni, frozen
160 - 180
40 - 60
Baked cheese
170 - 190
20 - 30
Chicken wings
190 - 210
20 - 30
Defrost
Remove the food packaging and put the
food on a plate.
Use the first shelf position.
Do not cover the food, as this can extend
the defrost time.
12
(kg)
(min)
(min)
Defrosting Further de‐
time
frosting
time
Chicken
1
100 - 140
20 - 30
Put the chicken on an upturned
saucer in a big plate. Turn half‐
way through.
Meat
1
100 - 140
20 - 30
Turn halfway through.
Meat
0.5
90 - 120
20 - 30
Turn halfway through.
Trout
0.15
25 - 35
10 - 15
-
Strawber‐
ries
0.3
30 - 40
10 - 20
-
Butter
0.25
30 - 40
10 - 15
-
Cream
2 x 0.2
80 - 100
10 - 15
Whip the cream when still slightly
frozen in places.
Gateau
1.4
60
60
-
Preserving
Use the function Bottom Heat.
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 position.
Put no more than six one-litre preserve
jars on the baking tray.
SOFT FRUIT
(min)
Cooking time
until simmering
Strawberries / Blue‐ 35 - 45
berries / Raspber‐
ries / Ripe goose‐
berries
Fill the jars equally 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 approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
Set the temperature to 160 - 170 °C.
STONE
FRUIT
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Peaches /
Quinces /
Plums
35 - 45
10 - 15
13
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
VEGETA‐
BLES
(min)
Cooking
time until
simmering
(min)
Continue
to cook at
100 °C
Carrots
50 - 60
5 - 10
50 - 60
15 - 20
Cucumbers
50 - 60
-
Kohlrabi /
Peas / As‐
paragus
Mixed pick‐
les
50 - 60
5 - 10
Dehydrating
Use the third shelf position.
(°C)
(h)
Beans
60 - 70
6-8
Peppers
60 - 70
5-6
Vegetables for soup
60 - 70
5-6
Mushrooms
50 - 60
6-8
Herbs
40 - 50
2-3
Plums
60 - 70
8 - 10
Apricots
60 - 70
8 - 10
Apple slices
60 - 70
6-8
Pears
60 - 70
6-9
Food sensor
BEEF
Food core temperature (°C)
Rare
Medium
Well done
Roast beef
45
60
70
Sirloin
45
60
70
14
BEEF
Meatloaf
Food core temperature (°C)
Less
Medium
More
80
83
86
PORK
Food core temperature (°C)
Less
Medium
More
80
84
88
Saddle chop / Pork loin, smoked /
75
Pork loin, poached
78
82
Ham / Roast
VEAL
Food core temperature (°C)
Less
Medium
More
Roast veal
75
80
85
Veal knuckle
85
88
90
MUTTON / LAMB
Food core temperature (°C)
Less
Medium
More
Mutton leg
80
85
88
Mutton saddle
75
80
85
Roast lamb / Lamb leg
65
70
75
GAME
Food core temperature (°C)
Less
Medium
More
Hare saddle / Venison saddle
65
70
75
Hare leg / Hare, whole / Venison
leg
70
75
80
POULTRY
Chicken
Food core temperature (°C)
Less
Medium
More
80
83
86
15
POULTRY
Food core temperature (°C)
Less
Medium
More
Duck, whole / half / Turkey,
whole / breast
75
80
85
Duck, breast
60
65
70
FISH (SALMON,
TROUT, ZANDER)
Fish, whole / large / steamed /
Fish, whole / large / roasted
CASSEROLES - PRE‐
COOKED VEGETABLES
Zucchini casserole / Broccoli
casserole / Fennel casserole
RY
Food core temperature (°C)
Less
Medium
More
60
64
68
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SAVOU‐
Cannelloni / Lasagne / Pasta
bake
Food core temperature (°C)
Less
Medium
More
85
88
91
CASSEROLES - SWEET
White bread casserole with /
without fruit / Rice porridge cas‐
serole with / without fruit / Sweet
noodle casserole
Food core temperature (°C)
Less
Medium
More
80
85
90
*
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