AEG EB4SL60SP User Manual

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Recipe Book - Oven User manual

2

CONTENTS

4 USES, TABLES AND TIPS

16 ASSISTED COOKING RECIPES

ENVIRONMENT CONCERNS

Recycle the materials with the symbol

recycle it.
Help protect the environment and human health and to recycle waste of electrical and

electronic appliances. Do not dispose appliances marked with the symbol

household waste. Return the product to your local recycling facility or contact your
municipal office.

VISIT OUR WEBSITE FOR:

- Products

- Brochures

- User manuals

- Trouble shooter

- Service information

www.electrolux.com

LEGEND

Warning - Important Safety information.

General information and tips

Environmental information

Subject to change without notice.

. Put the packaging in applicable containers to

with the

WE’RE THINKING OF YOU

Thank you for purchasing an Electrolux appliance. You’ve chosen a product that brings
with it decades of professional experience and innovation. Ingenious and stylish, it has
been designed with you in mind. So whenever you use it, you can be safe in the
knowledge that you’ll get great results every time.

Welcome to Electrolux.

ACCESSORIES AND CONSUMABLES

In the Electrolux webshop, you’ll find everything you need to keep all your Electrolux
appliances looking spotless and working perfectly. Along with a wide range of
accessories designed and built to the high quality standards you would expect, from
specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags…

ENGLISH 3

Visit the webshop at:
www.electrolux.com/shop

CUSTOMER CARE AND SERVICE

We recommend the use of original spare parts.

When contacting Service, ensure that you have the following data available. The
information can be found on the rating plate.

Model

PNC

Serial Number

4

USES, TABLES AND TIPS

WARNING!

Refer to "Safety information" chap­ter.

INNER SIDE OF DOOR

In some models on the inner side of
the door you can find:

• the numbers of the shelf positions (selec­ted models)

• information about the heating functions,
recommended shelf positions and tem­peratures for typical dishes (selected
models).

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.

BAKING ON ONE OVEN LEVEL

General instructions

• Your new oven may bake or roast differ­ently to the appliance you had before.
Adapt your usual settings (temperature,
cooking times) and shelf levels to the val­ues in the tables.

With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual
heat.
When you use frozen food, the trays in the
oven can twist during baking. When the
trays get cold again, the distortion will be
gone.

How to use the Baking Tables

• We recommend to use the lower tem­perature the first time.

If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
Baking time can be extended by 10-15 mi­nutes, if you bake cakes on more than one
level.
Cakes and pastries at different heights do
not always brown equally at first. If this oc­curs, do not change the temperature set­ting. The differences equalize during the
baking procedure.

Baking in tins

Type of baking Oven func-

tion

Ring cake or brioche True Fan

Cooking

Madeira cake/Fruit
cakes

True Fan

Cooking

Oven

Temperature°CTime in

level

1 150 - 160 50 - 70

1 140 - 160 70 - 90

min

ENGLISH 5

Type of baking Oven func-

tion

Sponge cake True Fan

Oven

Temperature°CTime in

level

1 140 - 150 35 - 50

min

Cooking

Sponge cake Convectional

1 160 35 - 50

Cooking

Flan base - short pas-

1)

try

Flan base - sponge
mixture

Apple pie (2tins
Ø20cm, diagonally off

True Fan

Cooking

True Fan

Cooking

True Fan

Cooking

2 170 - 180 10 - 25

2 150 - 170 20 - 25

2 160 70 - 90

set)

Apple pie (2tins
Ø20cm, diagonally off

Convectional

Cooking

1 180 70 - 90

set)

Cheesecake, tray

1)

Pre-heat the oven

2)

Use the drip tray or roasting tray

Convectional

Cooking

2 160 - 170 70 - 90

2)

Cakes/pastries/breads on baking trays

Type of baking Oven func-

tion

Plaited bread/bread
crown

Christmas stollen

Bread (rye bread)

1)

1)

Convectional

Cooking

Convectional

Cooking

Convectional

Cooking

Oven lev-elTemperature°CTime in

min

1 170 - 190 30 - 40

1 160 - 180 50 - 70

1

fist of all 230 20

then 160 - 180 30 - 60

1)

Cream puffs/eclairs

Swiss Roll

1)

Cake with crumble
topping (dry)

Buttered almond
cake/sugar cakes

1)

Fruit flans (made with
yeast dough/sponge

mixture)

2)

Convectional

Cooking

Convectional

Cooking

True Fan
Cooking

Convectional

Cooking

True Fan
Cooking

2 190 - 210 20 - 35

2 180 - 200 10 - 20

2 150 - 160 20 - 40

2 190 - 210 20 - 30

2 150 - 160 35 - 55

6

Type of baking Oven func-

tion

Fruit flans (made with
yeast dough/sponge

mixture)

2)

Fruit flans made with
short pastry

Yeast cakes with deli­cate toppings (e.g.

Convectional

Cooking

True Fan
Cooking

Convectional

Cooking

quark, cream, custard)

1)

1)

Pre-heat the oven

2)

Use the drip tray or roasting tray

Biscuits

Food Oven func-

tion

Short pastry biscuits True Fan

Cooking

Short bread/ Pastry
Stripes

Short bread/ Pastry

1)

Stripes

Biscuits made with
sponge mixture

Pastries made with
egg white, meringues

True Fan
Cooking

Convectional

Cooking

True Fan
Cooking

True Fan
Cooking

Macaroons True Fan

Cooking

Biscuits made with
yeast dough

Puff pastries

Rolls

Rolls

Small cakes

Small cakes

1)

Pre-heat the oven

1)

1)

1)

1)

1)

True Fan
Cooking

True Fan
Cooking

True Fan
Cooking

Convectional

Cooking

True Fan
Cooking

Convectional

Cooking

Oven lev-elTemperature°CTime in

min

170 35 - 55

2 160 - 170 40 - 80

2 160 - 180 40 - 80

Oven lev-elTemperature°CTime in

min

2 150 - 160 10 - 20

2 140 20 - 35

2 160 20 - 30

2 150 - 160 15 - 20

80 - 100 120 - 150

2 100 - 120 30 - 50

2 150 - 160 20 - 40

2 170 - 180 20 - 30

2 160 10 - 25

2 190 - 210 10 - 25

2 160 20 - 35

2 170 20 - 35

ENGLISH 7

MULTILEVELED BAKING

Cakes/pastries/breads on baking trays

Type of baking True Fan Cooking

Shelf positions from

bottom
2 levels

Cream puffs / Eclairs-

1 / 4 160 - 180 25 - 45

Short pastry biscuits

Dry streusel cake 1 / 4 150 - 160 30 - 45

Cakes/pastries/breads on baking trays

Type of baking True Fan Cooking

Shelf positions from

bottom
2 levels

Short pastry biscuits 1 / 4 150 - 160 20 - 40

Short bread / Pastry

1 / 4 140 25 - 45

Stripes

Biscuits made with

1 / 4 160 - 170 25 - 40

sponge mixture

Pastries made with

1 / 4 80 - 100 130 - 170

egg white, meringues

Macaroons 1 / 4 100 - 120 40 - 80

Biscuits made with

1 / 4 160 - 170 30 - 60

yeast dough

Temperature °C Time in

min

Temperature °C Time in

min

Tips on baking

Baking results Possible cause Remedy

The cake is not
browned sufficient-

Incorrect shelf position Put the cake on a lower shelf posi-

tion

ly underneath

The cake sinks (be­comes soggy, lum-

Oven temperature too
high

Use a lower setting

py, streaky)

The cake sinks (be­comes soggy, lum­py, streaky)

The cake sinks (be­comes soggy, lum­py, streaky)

Cake is too dry

Baking time is too short Set a longer baking time

Do not set higher temperatures
to decrease baking times

Too much liquid in the
mixture

Use less liquid. Look at the mixing
times, specially when you use mix­ing machines

Oven temperature too

Set a higher oven temperature

low

Cake is too dry Baking time too long Set a shorter baking time

8

Baking results Possible cause Remedy

Cake does not
brown equally

Cake does not
brown equally

Cake does not
cook in the baking

Oven temperature too
high and baking time
too short

Mixture is unevenly dis­tributed

Temperature too low Use a slightly higher oven tempera-

Set a lower oven temperature and a
longer baking time

Spread the mixture evenly on the
baking tray

ture setting

time set

ROASTING TABLE

Roasting dishes

Use heat-resistant ovenware to roast
(please read the instructions of the manu­facturer).

• Large roasting joints can be roasted di­rectly in the deep pan or on the wire
shelf above the deep pan (if present).

• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu­lent.

• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.

Beef

Type of
meat

Pot roast 1-1.5 kg Conventional

Quantity Oven func-

tion

Shelf

Temperature°CTime in

position

1 230 120 - 150

min

Cooking

Roast beef
or fillet

rare per cm. of

thickness

medium per cm. of

thickness

Turbo Grilling 1

190 - 200

Turbo Grilling 1 180 - 190 6 - 8 per

1)

5- 6 per cm
of thickness

cm of thick-

ness

well done per cm. of

thickness

Turbo Grilling 1 170 - 180 8- 10 per

cm of thick-

ness

1)

Pre-heat oven

Pork

Type of
meat

Shoulder,

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

min

1-1.5 kg Turbo Grilling 1 160 - 180 90 - 120
neck, ham
joint

Chop, spare

1-1.5 kg Turbo Grilling 1 170 - 180 60 - 90
rib

Meat loaf 750 g-1kgTurbo Grilling 1 160 - 170 50 - 60

ENGLISH 9

Type of
meat

Porkknuckle

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

min

750 g-1kgTurbo Grilling 1 150 - 170 90 - 120

(precooked)

Veal

Type of
meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

min

Roast veal 1 kg Turbo Grilling 1 160 - 180 150 - 120

Knuckle of

1.5-2 kg Turbo Grilling 1 160 - 180 120 - 150

veal

Lamb

Type of
meat

Leg of lamb,
roast lamb

Saddle of
lamb

Quanti-tyOven func-

tion

1-1.5 kg Turbo Grill-

ing

1-1.5 kg Turbo Grill-

ing

Shelf po-

Temperature °C Time in

sition

1 150 - 180 100- 120

1 160 - 180 40 - 60

min

Game

Type of
meat

Saddle of
hare, leg of

1)

hare

Saddle of
venison

Haunch of
venison

1)

Pre-heat the oven

Quanti-tyOven func-

tion

up to 1kgConvention-

al Cooking

1.5-2 kg Convention­al Cooking

1.5-2 kg Convention­al Cooking

Shelf po-

Temperature °C Time in

sition

1 230 30 - 40

1 210 - 220 35 - 40

1 180 - 200 60 - 90

min

Poultry

Type of
meat

Chicken,
spring chick-

Quanti-tyOven func-

tion

200-250

g each

Turbo Grill-

ing

en

Chicken half 400-500

g each

Poultry

1-1.5 kg Turbo Grill-

pieces

Turbo Grill-

ing

ing

Duck 1.5-2 kg Turbo Grill-

ing

Shelf

Temperature °C Time in

position

1 200 - 220 30 - 50

1 190 - 210 35 - 50

1 190 - 210 50 - 70

1 180 - 200 80 - 100

min

10

Fish (steamed)

Type of
meat

Whole fish 1-1.5 kg Convention-

Quanti-tyOven func-

tion

Shelf po-

Temperature °C Time in

sition

1 210 - 220 45 - 60

min

al Cooking

CORE TEMPERATURE SENSOR TABLE

Beef

Food to be Cooked Food Core Temperature

Rib steak or fillet steak

rare 45 - 50 °C

medium 60 - 65 °C

well done 70 - 75 °C

Pork

Food to be Cooked Food Core Temperature

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Food to be Cooked Food Core Temperature

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Food to be Cooked Food Core Temperature

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Food to be Cooked Food Core Temperature

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

ENGLISH 11

Fish

Food to be Cooked Food Core Temperature

Salmon 65 - 70 °C

Trouts 65 - 70 °C

SLOW COOK TABLE

• Use the function to prepare lean, tender
pieces of meat and fish. Cook without a
lid.

• Sear the meat in a pan in a very high
heat.

• Put the meat in a roasting dish or directly
on the wire shelf. Put the grill / roasting
pan below the shelf to catch the fat.

Slow Cook table

Food to be cooked Weight Temperature

(°C)

Shelf posi-

tion

Time (min)

Roast beef 1-1,5 kg 150 1 120 - 150

Fillet of beef 1- 1,5 kg 150 1 90 - 110

Roast veal 1-1,5 kg 150 1 120 - 150

Steak 200 - 300 g 120 1 20 - 40

CONVENIENCE FOOD

• Remove the food packaging. Put the
food on a plate.

• Do not cover it with a bowl or a plate.
This can extend the defrost time.

• Use the first oven shelf level. The one on
the bottom.

Frozen Foods

Convenience food Oven level Temperature

Time in min

°C

Pizza, frozen 2 200 - 220 15 - 25

Pizza American, fro-

2 190 - 210 20 - 25

zen

Pizza, chilled 2 210 - 230 13 - 25

Pizza Snacks, frozen 2 180 - 200 15 - 30

French Fries, thin 2 200 - 220 20 - 30

French Fries, thick 200 - 220 25 - 35

Wedges/Croquettes 2 220 - 230 20 - 35

Hash Browns 2 210 - 230 20 - 30

Lasagne/Cannelloni,

2 170 - 190 35 - 45

fresh

Lasagne/Cannelloni,

2 160 - 180 40 - 60

frozen

Oven baked cheese 2 170 - 190 20 - 30

12

Convenience food Oven level Temperature

Time in min

°C

Chicken Wings 2 190 - 210 20 - 30

Frozen Ready Meals Table

Food to be
cooked

Frozen pizza Conventional 2 as per manu-

Chips 1) (300 ­600 g)

Baguettes Conventional 2 as per manu-

Fruit cake Conventional 2 as per manu-

1)

Turn chips 2 or 3 times during cooking

Oven functions Shelf po-

sition

Conventional or

2 200 - 220 as per manu-

Turbo Grilling

Temperature

°C

facturer's in-

structions

facturer's in-

structions

facturer's in-

structions

Time

as per manu-

facturer's in-

structions

facturer's in-

structions

as per manu-

facturer's in-

structions

as per manu-

facturer's in-

structions

PIZZA

Type of baking Shelf position Temperature °C Time in min

Pizza (thin crust)

1)

Pizza (with a lot of top-

2)

ping)

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine (Sa­voury flan)

Swiss Flan 2 170 - 190 45 - 55

Cheesecake 1 140 - 160 60 - 90

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

Puff pastry flan

Flammekuchen

1)

1)

1)

Piroggen (Russian ver­sion of calzone)

1)

Pre-heat the oven

2)

Use the drip tray or roasting tray

1)

2 200 - 230 15 - 20

2 180 - 200 20 - 30

1 170 - 190 45 - 55

2 230 - 250 10 - 20

2 160 - 180 45 - 55

2 230 - 250 12- 20

2 180 - 200 15 - 25

ENGLISH 13

DEFROSTING

• Remove the food packaging. Put the
food on a plate.

• Do not cover it with a bowl or a plate.
This can extend the defrost time.

• Use the first oven shelf level. The one on
the bottom.

Defrosting table

Food Quantity Defrosting

time in

min

Further de-

frosting

time in min

Comment

Chicken 1 kg 100-140 20-30 Put the chicken on an upturned

saucer in a big plate.
Turn halfway through

Meat 1 kg 100-140 20-30 Turn halfway through

Meat 0,5 kg 90-120 20-30 Turn halfway through

Trout 150 g 25-35 10-15 ---

Straw-

300 g 30-40 10-20 ---

berries

Butter 250 g 30-40 10-15 ---

Cream 2 x 200 g 80-100 10-15 Whip the cream when still

slightly frozen in places

Gateau 1,4 kg 60 60 ---

GRILLING

Always grill with the maximum temperature
setting.

CAUTION!

Always grill with the oven door
closed.

• Set the shelf in the shelf level as recom­mended in the grilling table.

• Always set the pan to collect the fat into
the first shelf level.

• Grill only flat pieces of meat or fish.

Always pre-heat the empty oven
with the grill functions for 5 mi­nutes.

Grilling

Food to be

grilled

Roast beef,
medium

Filet of beef,
medium

Temperature Oven level

210-230 1 0:30-0:40 0:30-0:40

230 1 0:20-0:30 0:20-0:30

Grilling time in min

1st side 2nd side

Back of pork 210-230 1 0:30-0:40 0:30-0:40

Back of veal 210-230 1 0:30-0:40 0:30-0:40

Back of lamb 210-230 1 0:25-0:35 0:20-0:35

14

Food to be

grilled

Whole Fish,
500 - 1000 g

Temperature Oven level

210-230 1 0:15-0:30 0:15-0:30

Grilling time in min

1st side 2nd side

Fast Grilling

Food to be grilled

2)

Burgers

Oven level

1)

3 9-13 mins 8-10 mins.

Grilling time hours:mins

1st side 2nd side

Pork fillet 3 10-12 mins. 6-10 mins.

Sausages 3 10-12 mins. 6-8 mins.

Fillet steaks, veal
steaks

2)

Toast

3 7-10 mins. 6-8 mins.

4 1-3 mins. 1-3 mins.

Toast with topping 3 6-8 mins. -

1)

always pre-heat

2)

Pre-heat the oven

BREAD BAKING

Preheating is not recommended.

Type of baking

Oven func-

tion

Oven level

White Bread Bread 2 180 - 200 40 - 60

Baguette Bread 2 200 - 220 35 - 45

Brioche Bread 2 160 - 280 40 - 60

Ciabatta Bread 2 200 - 220 35 - 45

Rye Bread Bread 2 180 - 200 50 - 70

Dark Bread Bread 2 180 - 200 50 - 70

All Grain bread Bread 2 170 - 190 60 - 90

MAKING PRESERVES

• Use only preserve jars of the same di­mensions available on the market.

• Do not use jars with twist-off and bayo­net type lids, or metal tins.

• Use the first shelf from the bottom for
this function.

• Put no more than six one-litre preserve
jars on the baking tray.

Temperature

°C

• 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).

Time in min

ENGLISH 15

Preserves table -Soft Fruits

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

Cooking time at

100°C (min)

(min)

Strawberries, blueberries,

160-170 35-45 --­raspberries, ripe gooseber­ries

Preserves table - Stone fruits

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

Cooking time at

100°C (min)

(min)

Pears, quinces, plums 160-170 35-45 10-15

Preserves table - Vegetables

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

Cooking time at

100°C (min)

(min)

Carrots

1)

160-170 50-60 5-10

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

Kohlrabi, peas, asparagus 160-170 50-60 15-20

1)

Keep in the oven after you stop the oven

DRYING

Food Temperature (°C) Shelf position Time (h)

Beans 60-70 2 6-8

Peppers 60-70 2 5-6

Vegetables for

soup

Mushrooms 50-60 2 6-8

Herbs 40-50 2 2-3

Plums 60-70 2 8-10

Apricots 60-70 2 8-10

Apple slices 60-70 2 6-8

Pears 60-70 2 6-9

60-70 2 5-6

16

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

•Convenience

AUTOMATIC PROGRAMMES

These 3 automatic programmes give opti­mum settings for each type of meat or oth­er recipes:

• Meat programmes with Weight Automat­ic ( Assisted Cooking menu) — This
function automatically calculates the
roasting time. To use it you need to input
food weight.

• Meat programmes with CT Sensor Auto­matic ( Assisted Cooking menu) — This
function automatically calculates the
roasting time. To use it you need to input
core temperature. When the programme
ends an acoustic signal sounds.

• Recipe Automatic ( Assisted Cooking
menu) — This function uses predefined
values for a dish. Prepare the dish ac­cording to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

CT Sensor Automatic dishes

Loin of Pork

Roast Beef

CT Sensor Automatic dishes

Scandinavian Beef

Loin of Game

Lamb Joint, medium

Boned Poultry

Whole Fish

PORK/VEAL

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. Turn the roast after
about 30 minutes.

– Oven level: 1

Loin of Pork

Settings:

Automatic meat probe, core temperature
75 °C.

Method:

Season meat to taste, insert meat probe
and place in an oven-proof dish.

– Oven level: 1

Pork Knuckle

Ingredients:

• 1 hind knuckle of pork 0.8-1.2 kg

• 2 tablespoons oil

•1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,
parsley)

•water

Method:

Cut into the rind all around the pork knuck­le. Mix oil, salt, paprika and basil together
and spread over the pork knuckle. Put the
pork knuckle into a roasting tin and spread
the mushrooms over it. Add soup vegeta­bles and water; the bottom should be cov­ered to a depth of 10-15 mm. Turn the
roast after about 30 minutes.

– Time in the oven: 160 minutes
–Oven level: 1

Pork Shoulder

Ingredients:

• 1.5 kg shoulder of pork, skin on, from a
young pig

•salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped (400
g)

•250 ml cream

• 2 cloves of garlic, peeled and crushed

• fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a
roasting pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream,
garlic cloves, rosemary and thyme, stir and
lay the pork shoulder on top. Put into the
oven.

– Time in the oven: 130 minutes
–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 liq­uid; the bottom should be covered to a
depth of 10- 20 mm. Cover with a lid.

–Oven level: 1

ENGLISH 17

Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5-2 kg

• 4 slices cooked ham

• 2 tablespoons oil

•1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,
parsley)

•water

Method:

Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt, pap­rika and basil together and spread over the
veal knuckle. Put the veal knuckle into a
roasting tin and spread the mushrooms
over it. Add soup vegetables and water to
the veal knuckle; the bottom should be
covered to a depth of 10-15 mm. Turn the
roast after about 30 minutes.

– Time in the oven: 160 minutes
– Oven level: 1

Ossobuco

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3-4 cm
thick (cut across the bone)

• 4 medium-sized carrots, cut into small
dice

• 4 sticks celery, cut into small dice

• 1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice

• 1 bunch parsley, washed and roughly
chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and fine­ly chopped

• 3 cloves of garlic, peeled and thinly
sliced

18

• 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

– Time in the oven: 100 minutes
– Oven level: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and pork)

•2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely, then
sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a rectangular
baking tin and cover with rashers of bacon.
Add a little water and put in the oven.

– Time in the oven: 70 minutes
– Oven level: 1

Swedish Festive Roast

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

•200 g mince

•salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into
it)

• soup vegetables (carrot, leek, celery,
parsley)

• 50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pep­per, chopped onion and parsley.
Season breast of veal (with pocket cut into
it) and stuff the meat stuffing into the pock­et. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
Turn the roast after about 30 minutes.

Ingredients:

• 200g dried plums

• 150 ml white wine

• 1.5 kg loin of pork or saddle of veal
(without bones

• 1 medium onion

• apple

• salt, pepper and paprika

Method:

Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside of
the meat and stick a plum into each notch,
pushing them as far as possible into the
meat. Season the meat and put into the
roasting tin with the side without the plums
facing uppermost. Peel the onions and ap­ple, cut into eighths and place around the
roast. Top the remains of the wine in which
the plums were soaked up to a quarter of a
litre with water and pour over the roast.
Suitable accompaniments are croquettes,
potato gratin, broccoli, or similar.

– Time in the oven: 60
– Oven level: 1

BEEF/GAME/LAMB

Roast beef

Settings:

Automatic meat probe. Core temperature
for:

•Rare - 48 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe
and place in an ovenproof dish.

–Oven level: 1

Scandinavian Beef

Settings:

Automatic meat probe. Core temperature
for:

•Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe
and place in an ovenproof dish.

–Oven level: 1

Braised meat

Do not use this program for roast
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

Marinated Beef

To make the marinade:

•1 l water

• 500 ml wine vinegar

• 2 teaspoons salt

• 15 peppercorns

• 15 juniper berries

ENGLISH 19

• 5 bay leaves

• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)

Bring everything to the boil and then
leave to cool.

• 1.5 kg joint of beef
Pour the marinade over the beef until it is

covered and leave to marinade for 5
days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

Method:

Take the joint of beef out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan and
add some soup vegetables from the mari­nade.
Pour some marinade into the roasting pan;
the bottom should be covered by 10 - 15
mm. Cover the roasting pan with a lid and
put in the oven.

– Time in the oven: 150 minutes
– Oven level: 1

Loin of Game

Settings:

Automatic meat probe. Core temperature
70 °C.

Method:

Season meat to taste, insert meat probe
and place in an ovenproof dish.

– 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

Rabbit

Ingredients:

• 2 saddles of hare

20

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,
parsley)

Method:

Rub saddles of hare with the crushed juni­per berries, salt and pepper and brush with
melted butter.
Place saddles of hare in a roasting tin, pour
sour cream over and add soup vegetables.

– Time in the oven: 35 minutes
–Oven level: 1

Mustard Rabbit

Ingredients:

• 2 rabbits, each 800 g

• salt and pepper

• 2 tablespoons olive oil

• 2 roughly chopped onions

• 50 g diced bacon

• 2 tablespoons flour

• 375 ml chicken stock

• 125 ml white wine

• 1 teaspoon fresh thyme

•125 ml cream

• 2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown on
all sides in a roasting pan on the ring.
Remove rabbit pieces and brown the on­ions and bacon. Sprinkle flour over and stir.
Stir in chicken stock, white wine and thyme
and bring to the boil.
Add cream and Dijon mustard, put meat
back in, cover with a lid and then put in the
oven.

– Time in the oven: 90 minutes
–Oven level: 1

Wild Boar

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)

Bring everything to the boil and then
leave to cool.

• 1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it

is covered and leave to marinade for 3
days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan on the
ring. Add chanterelles and some of the
soup vegetables out of the marinade.
Pour marinade into the roasting pan; the
bottom should be covered by 10-15 mm.
Cover the roasting pan with a lid and put in
the oven.

– Time in the oven: 140 minutes
– Oven level: 1

Roast Lamb

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

Lamb Joint, medium

Settings:

Automatic meat probe. Core temperature
70 °C.

Method:

Season meat to taste, insert meat probe
and place in an ovenproof dish.

– Oven level: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 tea­spoon of dried rosemary)

• water

Method:

Wash the leg of lamb and then pat dry, rub
in olive oil and make slashes in the meat.
Season with salt and pepper. Peel the
cloves of garlic and slice, push together
with the sprigs of rosemary into the slashes
in the meat.
Put the leg of lamb into a roaster and add
water; the bottom should be covered to a
depth of 10-15 mm. Turn the roast after
about 30 minutes.

– Time in the oven: 165 minutes
–Oven level: 1
– For steam ovens: put 500 ml of water in-

to 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

Turkey, whole

Settings:

Automatic weight. Setting range for the
weight between 1,700 and 4,700 g.

Method:

Place turkey in an ovenproof dish and sea­son to taste. After about 30 minutes, turn
the roast. A reminder is displayed.

–Oven level: 1

Duck, whole

Settings:

ENGLISH 21

Automatic weight. Setting range for the
weight between 1,500 and 3,300 g.

Method:

Place duck in an ovenproof dish and sea­son to taste. After about 30 minutes, turn
the roast. A reminder is displayed.

– Oven level: 1

Goose, whole

Settings:

Automatic weight. Setting range for the
weight between 2,300 and 4,700 g.

Method:

Place goose in an ovenproof dish and sea­son to taste. After about 30 minutes, turn
the roast. A reminder is displayed.

– Oven level: 1

Boned Poultry

Settings:

Automatic meat probe, core temperature
75 °C.

Method:

Season turkey breast (boned) to taste, in­sert meat probe and place in an ovenproof
dish.

– Oven level: 1

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 corn starch

Method:

Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients to­gether and pour over the chicken legs.

– Time in the oven: 55 minutes
– Oven level: 1

22

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: 1

Roast Duck with Orange

Ingredients:

• 1 duck (1.6 – 2.0 kg)

•salt

• pepper

• 3 oranges, peeled, de-seeded and cut
into cubes

•1/2 teaspoon salt

• 2 oranges for juicing

•150 ml sherry

Method:

Clean the duck, season with salt and pep­per and rub with orange peel.
Stuff the duck with cubes of orange seas­oned with salt and sew it up.
Place the duck in the roasting tin, breast
down.

Squeeze the juice from the oranges, mix
with the sherry and pour over the duck.
Put duck in the oven; turn after 30 minutes
(a signal sounds).

– Time in the oven: 90 minutes
– Oven level: 1

Stuffed Chicken

Ingredients:

• 1 chicken, 1.2 kg (with giblets)

• 1 tablespoon oil

•1 teaspoon salt

• 1/4 teaspoon paprika

• 50 g breadcrumbs

• 3-4 tablespoons milk

• 1 onion, chopped

• 1 bunch of parsley, chopped

• 20 g butter

•1 egg

• salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and but­ter into a pan and sweat. Finely chop heart,
liver and stomach and add an egg. Then
mix everything together and season with
salt and pepper.
Place chicken breast down in a roasting tin,
put into the oven; turn after 30 minutes. (A
signal sounds.)

– Time in the oven: 90 minutes
– Oven level: 1

FISH

Whole Fish

Settings:

Automatic meat probe, core temperature
65 °C.

Method:

Season fish to taste, insert meat probe and
place in an ovenproof dish.

– Oven level: 1

Fillet of Fish

Ingredients:

• 600-700 g perch-pike, salmon, or sea
trout fillet

• 150 g grated cheese

•250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

•salt, pepper

•lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab off
surplus juice with kitchen paper. Season
the fish fillets on both sides with salt and
pepper. Then place fish fillets in a buttered
ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped pars­ley. Spread the mixture immediately on the
fish fillets and place small knobs of butter
on the mixture.

– Time in the oven: 35 minutes
–Oven level: 2

Cod Fish

Ingredients:

• 800 g dried cod

• 2 tablespoons olive oil

• 2 large onions

• 6 cloves of garlic, peeled

•2 leeks

• 6 red peppers

• 1/2 tin chopped tomatoes (200 g)

• 200 ml white wine

• 200 ml court bouillon

• pepper, salt, thyme, oregano

Method:

Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then take from the ring and
leave to cool.
Put olive oil in a pan and heat. Peel onions
and slice finely, crush the peel garlic cloves
and slice the leeks and wash. Put together
into the hot fat and sauté briefly. Remove
cores from the peppers and cut into strips.
Then put into the pan with the chopped to­matoes.

ENGLISH 23

Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and leave
to simmer in the pan for another 15 mi­nutes.
Take the cooled dried cod out of the sau­cepan and pat dry with kitchen paper. Re­move the skin, bones and all fins. Flake the
fish and place in an ovenproof dish mixed
with the vegetables.

– Time in the oven: 30 minutes
– Oven level: 1

Fish in Salt

Ingredients:

• a whole fish, approx. 1.5-2 kg

• 2 unwaxed lemons

• 1 head of fennel

• 4 sprigs of fresh thyme

• 3 kg rock salt

Method:

Clean fish and rub in the juice of two un­waxed lemons.
Cut the fennel into thin slices and stuff to­gether with the sprigs of fresh thyme into
the fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other
half of the rock salt on the fish and press
down firmly.

– Time in the oven: 55 minutes
– Oven level: 1

Stuffed Calamari

Ingredients:

• 1 kg medium-sized squid, cleaned

• 1 large onion

• 2 tablespoons olive oil

• 90 g cooked long grain rice

• 4 tablespoons pinenuts

• 4 tablespoons currants (raisins)

• 2 tablespoons chopped parsley

•salt, pepper

• juice of a lemon

• 4 tablespoons olive oil

•150 ml wine

• 500 ml tomato juice

Method:

24

Rub squid intensively with salt and then
wash off under running water.
Peel onion, chop finely and sweat with two
tablespoons of olive oil until transparent.
Add long grain rice, pinenuts, currants and
chopped parsley to the onions and season
with salt, pepper and the juice of a lemon.
Stuff the squid loosely with the mixture,
sew up the opening.
Put four tablespoons of olive oil in a roast­ing tin and sear the squid on the ring. Add
wine and tomato juice.
Cover the roasting tin with a lid and put in
the oven.

– Time in the oven: 60 minutes
–Oven level: 1

Steamed Fish

Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

• 1 small tin chopped tomatoes (400 g)

• 4 salmon fillets

• juice of a lemon

• salt and pepper

• 75 ml vegetable stock

• 50 ml white wine

• 1 sprig of fresh rosemary

•150 ml wine

• 1/2 bunch of fresh thyme

Method:

Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain and
cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix on­ions and garlic with the chopped tomatoes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry and
season with salt and pepper.
Mix vegetables and potatoes and place in a
greased ovenproof dish, season and place
the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.

– Time in the oven: 35 minutes
–Oven level: 2

Jansons Temptation

Ingredients:

• 8-10 potatoes

• 2 onions

• 125 g anchovy fillets

•300 ml cream

• 2 tablespoons breadcrumbs

• pepper

•freshly chopped thyme

• 2 tablespoons butter

Method:

Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with but­ter. Place a third of the potatoes and on­ions in the dish. On top place half of the
anchovy fillets and cover with another third
of the onions and potatoes. Distribute the
rest of the anchovy fillets on top. On top
place the rest of the onions and potatoes,
with the top layer being potatoes.
Sprinkle with pepper and sprinkle the
chopped thyme over the top.
Pour the brine from the anchovies over the
bake and add the cream. Sprinkle over the
breadcrumbs and place little knobs of but­ter on the top.

– Time in the oven: 60 minutes
– Oven level: 2

CAKE

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

Swedish Cake

Ingredients:

•5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder (approximately
15 g)

• 1 packet vanilla sugar (approximately 8
g)

•1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,
black, bottom lined with baking parch­ment

Method:

Place sugar, eggs, vanilla sugar and salt in
a mixing bowl and cream together for 5 mi­nutes. Then add the melted butter to the
mixture and fold in.
Add the flour with the baking powder
mixed into it into the creamed mixture and
stir in.
Finally add the cold water and mix every­thing well. Put the mixture into the baking
tin, smooth and put in the oven.

– Time in the oven: 55 minutes
–Oven level: 1

ENGLISH 25

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: 35 minutes
– Oven level: 1

Cheese Cake

Ingredients for the base:

• 150 g flour

• 70 g sugar

• 1 packet vanilla sugar (approximately 8
g)

•1 egg

• 70 g softened butter

Ingredients for the cheese cream:

•3 egg whites

• 50 g raisins

•2 tablespoons rum

• 750 g low fat quark

•3 egg yolks

• 200 g sugar

• juice of one lemon

• 200 g crème fraîche

26

• 1 packet of custard powder, vanilla fla­vour (40 g or the corresponding amount
of powder for making pudding of 500ml
milk)

Other:

• Black springform baking tin with 26 cm
diameter, greased

Method:

Sieve flour into a bowl. Add the rest of the
ingredients and mix with a hand-held mix­er. Then put the mixture in the fridge for 2
hours.
Cover the greased bottom of the spring­form tin with about 2/3 of the mixture and
prick several times with a fork.
Form an edge about 3 cm high with the
rest of the mixture.
Beat the egg whites with a hand-held mixer

• Breadcrumbs for coating baking tin

Method:

Place butter, sugar, vanilla sugar and salt in
a mixing bowl and cream together. Then
add the eggs one at a time and cream the
mixture again. Add the flour mixed with the
baking powder to the creamed mixture and
fold in.
Stir the fruit into the mixture as well.
Place the mixture in the prepared tin and
pull the mixture up a little higher at the
edge than in the centre. Decorate the edge
and the centre of the cake with the whole
blanched almonds. Put the cake into the
oven.

– Time in the oven: 100 minutes
– Oven level: 1

until forming peaks. Wash the raisins, let
them drain well, sprinkle with the rum and
leave to soak.
Put low fat quark, egg yolks, sugar, lemon
juice, crème fraîche and the custard pow­der in a mixing bowl and mix together well.
To finish, carefully fold the beaten egg
whites and the raisins into the quark mix­ture.

– Time in the oven: 85 minutes
–Oven level: 1

Streusel Cake

Ingredients for the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

•1 pinch salt

•2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

Fruit Cake

Ingredients:

• 200 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8
g)

•1 pinch salt

•3 eggs

• 300 g flour

• 1/2 packet baking powder (approximate­ly 8 g)

• 125 g currants

• 125 g raisins

• 60 g chopped almonds

• 60 g candied lemon peel or candied or­ange peel

• 60 g chopped candied cherries

• 70 g whole blanched almonds

Other:

• Black springform baking tin, 24 cm di­ameter

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place it
in the well, stir in with the milk and some of
the flour from around the edge, sprinkle
with flour, leave to rise in a warm place until
the flour sprinkled on the pre-dough is
showing cracks.
Put the sugar, egg yolks, butter and salt on
the edge of the flour. Knead all ingredients
into a workable yeast dough.
Leave the dough to rise in a warm place
until it is about double the size. Then roll
out the dough and place on a greased bak­ing tray and leave to rise again.
Place sugar, butter and cinnamon in a mix­ing bowl and mix together.

• Margarine for greasing

Add the flour and the nuts and knead to­gether so that you make a crumble mix­ture.
Spread the butter on the risen dough and
spread the crumble mixture on it evenly.

– Time in the oven: 35 minutes
–Oven level: 2

Yeast Plait

Ingredients for the dough:

• 650 g flour

• 20 g yeast

• 200 ml milk

• 40 g sugar

• 5 g salt

•5 egg yolks

• 200 g softened butter

Ingredients for the filling:

• 250 g chopped walnuts

• 20 g breadcrumbs

• 1 teaspoon ground ginger

• 50 ml milk

• 60 g honey

• 30 g melted butter

•20 ml rum

Ingredients for the finish:

•1 egg yolk

• a little milk

• 50 g flaked almonds

Method:

Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place it
in the well and stir in with the milk and a lit­tle of the sugar and the flour from around
the edge, sprinkle with flour, leave to rise in
a warm place until the flour sprinkled on the
pre-dough is showing cracks.
Put the rest of the sugar on the edge of the
flour. Knead all ingredients into a workable
yeast dough. Leave the dough to rise in a
warm place until it is about double the size.
For the filling, mix all ingredients together.
Divide the dough into three equal parts and
roll out into long rectangles. Spread a third
of the filling onto each rectangle and then
roll up the pieces of dough.
Make a plait out of the three pieces of
dough. Coat the surface of the plait with a
mixture of egg yolk and milk and then
sprinkle with flaked almonds.

– Time in the oven: 55 minutes

ENGLISH 27

– Oven level: 1

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

•3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover the
dough in the bowl and leave to rise for 1
hour.
Knead the soaked raisins into the dough by
hand.
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

Savarin Cake

Ingredients for the dough:

• 350 g flour

• 1 small packet dried yeast (8 g dry yeast
or 42 g fresh yeast)

• 75 g sugar

• 100 g butter

•5 egg yolks

•1/2 teaspoon salt

• 1 packet vanilla sugar (approximately 8
g)

• 125 ml milk

After baking:

•375 ml water

• 200 g sugar

28

• 100 ml plum brandy or 100 ml orange li­queur

Method:

Put flour, dried yeast, sugar, butter, egg
yolks, salt, vanilla sugar and milk into a
mixing bowl and knead to a smooth yeast
dough. Cover the dough in the bowl and
leave to rise for 1 hour. Then place the
dough in a greased ring-shaped cake tin
and cover and leave to rise again for 45 mi­nutes.

– Time in the oven: 35 minutes
–Oven level: 1

After baking:

Bring water and sugar to the boil and leave
to cool.
Add plum brandy or orange liqueur to the
sugar water and mix together.
When the cake has cooled, pierce it several
times with a wooden skewer and then let
the mixture soak into the cake evenly.

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

•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. Use muffin tray if available.

– Time in the oven: 40 minutes
– Oven level: 2

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

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: 45 minutes
–Oven level: 2

Carrot Cake (version 1)

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.

Carrot Cake (version 2 — Swiss
recipe)

Ingredients for the mixture:

•4 egg white

•1 pinch salt

• 80 g icing sugar

• 120 g sugar

• 200 g finly grated carrots

• 200 g finly ground almonds

ENGLISH 29

• 1 lemon, juice and grated skin

• 1 tablespoon cherry liquer

• 1/2 teaspoon cinnamon

• 60 g flour

• 1/2 teaspoon baking powder

Ingredients for the topping:

• 150g icing sugar

• 1 tablespoon cherry liquer

• 12 decorative marzipan carrots

• ground hazelnuts

Other:

• Springform cake tin with 26 cm diame­ter, greased and the bottom lined with
baking parchment.

Method:

Beat egg whites with salt until forming
peaks, add the icing sugar and beat to a
fest white of egg. Mix the egg yolke and
sugar to a cream and add the other ingre­dients. Add a quarter of the beaten white of
egg with the egg yolk and then carefully
mix the rest of the beaten white of egg with
mixture. Pour the dough into the prepared
baking tin and smooth.

– Time in the oven: 55 minutes
– Oven level: 2

After baking:

Let the cake cool. We recommend the
preparation work to be carried out one to
two days in advance and to keep covered
in the fridge. For the overglaze, mix the
icing sugar with the cherry liquer. Add wa­ter if necessary. Cover the cake with the
overglaze and decorate with the marzipan
carrots.

Almond Cake

Ingredients for the mixture:

•5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder (approximately
15 g)

• 50 g chopped pistachios

• 125 g ground almonds

• 300 ml milk

Ingredients for the topping:

• 200 g apricot jam

30

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

•flaked almonds

Other:

• 28 cm springform baking tin

Method:

Cream together eggs, sugar and marzipan
for 5 minutes, then slowly add the olive oil
to the egg mixture.
Sieve the flour, cinnamon and baking pow­der together, then mix the chopped pista­chios and the ground almonds into the
flour. Then carefully fold into the egg mix­ture together with the milk.
Put into the springform whose base has
been sprinkled with breadcrumbs.

– Time in the oven: 70 minutes
–Oven level: 1

After baking:

Heat up the apricot jam and then spread
on the cake using a brush; then leave to
cool. Mix together icing sugar, cinnamon
and hot water; then spread on the cake.
Then sprinkle flaked almonds immediately
onto the glazed surface of the cake.

Fruit Tart

Ingredients for the pastry:

• 200 g flour

•1 pinch salt

• 125 g butter

•1 egg

• 50 g sugar

•50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g ap­ples, peaches, sour cherries, etc.)

• 90 g ground almonds

•2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter, greased

Method:

Sieve flour into a mixing bowl, mix salt and
butter cut into small pieces into the flour.
Then add egg, sugar and cold water and
knead into a pastry.
Cool the pastry for 2 hours in the fridge.
Roll out the refrigerated pastry and place in
the greased quiche tin and prick with a

fork. Clean fruit, remove cores, stones or
pips and place in small pieces or slices on
the pastry. Place ground almonds, eggs,
sugar and softened butter in a bowl and
cream together. Then put on top of the fruit
and smooth out.

– Time in the oven: 50 minutes
– Oven level: 1

Grandmas RoastApple Cake

Method:

Put 250 g butter, 250 g sugar, 1 sachet va­nilla sugar and 1 pinch salt into a mixing
bowl and beat until fluffy. Add 100 g marzi­pan cut into small pieces and beat until
smooth. Add 5 eggs one by one and beat
until fluffy. Add 500 g flour 1 sachet baking
powder 1 sachet gingerbread spices and
50 g cocoa powder to the mixture. Stir in
150 ml red wine. Put the dough into a deep
baking tray lined with baking parchment
and smooth the surface. Peel and core 1.2
kg apples and cut into 0.5 cm thick slices.
Plum puree: Arrange the slices on top of
the dough and fill the holes left by the cores
with plum puree. Then put into the oven.

– Time in the oven: 50 minutes
– Oven level: 1
– After baking leave the cake to cool and

remove the baking parchment.

Glaze:

– 250 ml apple juice
– 1 sachet clear cake glaze
– After baking leave the cake to cool and

remove the baking parchment.
Mix up the glaze using the apple juice and
sachet of cake glaze and brush over the
cake.

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)

• 200 g cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

•oregano

Other:

• Baking tray, greased

Method:

Crumble yeast into a bowl and dissolve in
the water. Mix the salt into the flour and
add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise in a
warm place until it doubles in volume.
Roll out the dough and place on the
greased baking tray, prick the bottom with
a fork.
Place the ingredients for the topping on the
base in the order given.

– Time in the oven: 25 minutes
–Oven level: 1

Onion Tart

Ingredients for the dough:

• 300 g flour

• 20 g yeast

• 125 ml milk

•1 egg

• 50 g butter

• 3 g salt

Ingredients for the topping:

• 750 g onions

•250 g bacon

•3 eggs

• 250 g crème fraîche

• 125 ml milk

•1 teaspoon salt

• 1/2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, make a
well in the centre.
Cut up the yeast, put into the well, mix with
the milk and a little flour from around the
edge. Sprinkle with flour, leave to rise in a
warm place until the flour sprinkled on the
pre-dough is showing cracks.
Place the egg and butter on the edge of
the flour. Knead all ingredients into a work­able yeast dough.

ENGLISH 31

Leave the dough to rise in a warm place
until it is about double the size.
In the meantime, peel and quarter the on­ions and then slice thinly.
Dice the bacon and cook gently with the
onions without browning. Leave to cool.
Roll out the dough and place on a greased
baking tray, prick the bottom with a fork
and press the edges up. Leave to rise
again.
Stir eggs, crème fraîche, milk, salt and pep­per together. Spread the cooled onions
and bacon on the dough base. Put the
mixture over all and smooth out.

– Time in the oven: 45 minutes
– Oven level: 1

Quiche Lorraine

Ingredients for the pastry:

• 200 g flour

•2 eggs

• 100 g butter

•1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

Ingredients for the topping:

• 150 g grated cheese

• 200 g cooked ham or lean bacon

•2 eggs

•250 g sour cream

• salt, pepper and nutmeg

Other:

• Black baking tin, greased, diameter 28

cm

Method:

Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
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: 1

32

Goatscheese Flan

Ingredients for the pastry:

• 125 g flour

• 60 ml olive oil

•1 pinch salt

•3-4 tablespoons cold water

Ingredients for the topping:

• 1 tablespoon olive oil

• 2 onions

• salt and pepper

• 1 teaspoon chopped thyme

•125 g ricotta

• 100 g goat’s cheese

• 2 tablespoons olives

•1 egg

•60 ml cream

Other:

• Black baking tin, greased, diameter 28
cm

Method:

Place flour, olive oil and salt in a mixing
bowl and combine until the mixture resem­bles breadcrumbs. Add the water and
knead to a dough. Put the pastry in the
fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the bottom
with a fork.
Put 1 tablespoon of olive oil in a pan. Peel
onions, slice thinly and sweat in the oil for
about 30 minutes with the lid on the pan.
Season with salt and pepper and mix in 1/2
teaspoon of chopped parsley.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1/2 tea­spoon of chopped thyme over the top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.

– Time in the oven: 45 minutes
–Oven level: 1

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: 40 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.
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:

• Baking tray which has been greased or
lined with baking parchment

Method:

Place wheat flour, rye flour, salt and dried
yeast in a large bowl.
Mix water, milk and salt and add to the
flour. Knead all ingredients into a workable
dough. Leave the dough to rise until it dou­bles in volume.
Shape the dough into a long loaf and place
on the baking tray which has been greased
or covered with baking parchment.
Leave the loaf to rise again by half its vol­ume. Before baking dust with a little flour.

– Time in the oven: 60 minutes
–Oven level: 1
– For steam ovens: add 100 ml of water

into the water drawer

Russian Cake (30 small pieces)

Ingredients for the dough:

• 250 g spelt flour

• 250 g butter

ENGLISH 33

• 250 g low fat quark

•salt

Ingredients for the filling:

• 1 small head of white cabbage (400 g)

• 50 g bacon

• 2 tablespoon clarified butter

• salt, pepper and nutmeg

• 3 tablespoons sour cream

•2 eggs

Other:

• Baking tray with baking parchment

Method:

Knead spelt flour, butter, low fat quark and
a little salt into a dough and place in the
fridge.
Cut white cabbage into fine strips. Dice ba­con and fry in the clarified butter. Add the
cabbage and sauté until soft. Season with
salt, pepper and nutmeg and fold in the
sour cream.
Continue to braise until all liquid has evapo­rated.
Hard boil eggs, cool and then dice, mix into
the cabbage and leave to cool.
Roll out the dough and cut out round cir­cles with an 8 cm diameter.
Put a little filling in the middle of each one
and fold over. Seal the edges by pressing
together with a fork.
Place the pierogi on a baking tray lined with
baking parchment and brush with egg yolk.

– Time in the oven: 20 minutes
– Oven level: 2

Rich Yeast Plait

Ingredients for the dough:

• 750 g flour

• 30 g yeast

• 400 ml milk

• 10 g sugar

• 15 g salt

•1 egg

• 100 g softened butter

Ingredients for the finish:

•1 egg yolk

• a little milk

Method:

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

34

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

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from the
rind and gristle and cut into fine dice. Peel
the onion and carrot, clean the celery, dice
all vegetables finely.
Heat the oil in a casserole, sauté the bacon
and the diced vegetables while stirring con­stantly.

Gradually add the mince, sauté while stir­ring constantly to break up and deglaze
with the meat stock. Season the meat
sauce with tomato purée, the herbs, salt
and pepper and simmer with the lid on over
a low heat for about 30 minutes.
In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring con­stantly. Gradually pour in the milk, stirring
constantly. Season the sauce with salt,
pepper and nutmeg and simmer without a
lid for about 10 minutes.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter. Layer alter­nately a layer of pasta sheets, meat 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

Cannelloni

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

•150 g shrimps

• 150 g mussel meat

•salt, pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g cheese, grated

• 40 g butter

Method:

Place chopped onions and butter in a pan
and cook gently until transparent. Add
chopped leaf spinach and briefly cook gen­tly. Add crème fraîche, mix and then leave
to cool.

In the meantime prepare the Béchamel
sauce: Melt the butter in a pan, add the
flour and cook until golden, stirring con­stantly. Gradually pour in the milk, stirring
constantly. Season the sauce with salt,
pepper and nutmeg and simmer without a
lid for about 10 minutes.
Add salmon, perch, shrimps, mussel meat,
salt and pepper to the cooled spinach and
mix.
Grease a large rectangular ovenproof dish
with 1 tablespoon of butter.
Fill the cannelloni with the spinach mixture
and place in the baking dish. Place Bécha­mel sauce between each row of cannelloni.
The last layer should be a layer of Bécha­mel sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the top
of the dish.

– Time in the oven: 55 minutes
–Oven level: 1

Potato Gratin

Ingredients:

• 1,000 g potatoes

• 1 teaspoon each of salt, pepper and nut­meg

• 2 cloves of garlic

• 200 g grated cheese

• 200 ml milk

•200 ml cream

• 4 tablespoons butter

Method:

Peel potatoes, slice thinly, dry and then
season.
Rub an ovenproof baking dish with a clove
of garlic and then grease the dish with a lit­tle butter.
Spread half of the seasoned potato slices
in the dish and sprinkle some of the grated
cheese over them. Layer the rest of the po­tato slices over this and spread the rest of
the grated cheese on top.
Crush the second clove of garlic and beat it
together with the milk and the cream. Pour
the mixture over the potatoes and spread
the rest of the butter in small knobs on the
gratin.

– Time in the oven: 65 minutes
–Oven level: 1

ENGLISH 35

Moussaka (for 10 persons)

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 150 g grated cheese

• 4 tablespoons breadcrumbs

• 50 g butter

Method:

Sweat chopped onion in a little olive oil,
then add the mince and cook stirring.
Add chopped tomatoes, grated Emmental
and breadcrumbs, stir well and bring to the
boil. Then season with salt, pepper and
cinnamon and remove from the hotplate.
Peel the potatoes and cut into 1 cm thick
slices, wash the aubergines and cut into 1
cm thick slices.
Dry all slices with kitchen paper. Then
brown in a pan with lots of butter.
In the meantime prepare the Béchamel
sauce: melt the butter in a pan, add the
flour and cook until golden, stirring con­stantly. Gradually pour in the milk, stirring
constantly. Season the sauce with salt,
pepper and nutmeg and simmer without a
lid for about 10 minutes.
Place the potato slices on the bottom of a
greased baking dish, sprinkle with a little
grated cheese. Place a layer of aubergines
on top of this. On top of that put some of
the mince mixture. On top of that put some
of the Béchamel sauce.
Then do another layer of potatoes, followed
by aubergines and then by mince mixture.
The last layer should be Béchamel sauce.
On the top distribute the rest of the cheese

36

and the breadcrumbs. Melt the butter and
pour over the top of the moussaka.

– Time in the oven: 60 minutes
–Oven level: 1

Pasta Gratin

Ingredients:

• 1 litre water

•salt

• 250 g tagliatelle

• 250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

• 100 g butter

•1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil. Put
the tagliatelle into the boiling salted water
and boil for about 12 minutes. Then drain.
Dice the ham.
Heat butter in a pan.
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 dish.

– Time in the oven: 45 minutes
–Oven level: 1

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 1.5 tablespoons flour

• 150 ml vegetable stock (from the chico­ry)

•5 tablespoons milk

• 100 g grated cheese

Method:

Halve the chicory and cut out the bitter
core. Then wash carefully and steam for 15
minutes in boiling water.
Take chicory halves out of the water, re­fresh in cold water and put the halves to­gether again. Then wrap each one in a slice
of ham and place in a greased baking dish.
Melt the butter and add flour. Sautée briefly
and then pour in vegetable stock and milk
and bring to the boil.
Stir 50 g cheese into the sauce and pour
over the chicory. Then sprinkle the rest of
the cheese over the dish.

– Time in the oven: 35 minutes
– Oven level: 1

Beef Casserole

Ingredients:

•600 g beef

• salt and pepper

•flour

• 10 g butter

• 1 onion

• 330 ml dark beer

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 500 ml beef stock

Method:

Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a lit­tle butter, then put in the dish on top of the
meat.
Mix dark beer, brown sugar, tomato paste
and beef stock, put into the frying pan and
bring to the boil. Then pour over the meat
(meat should be covered).
Cover and put into the oven.

– Time in the oven: 120 minutes
– Oven level: 1

Cabbage Casserole

Ingredients:

• 1 cabbage (800 g)

•majoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 litre meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut out
the stalk. Blanche in salted water seasoned
with marjoram.
Peel onion and chop finely, fry gently in a
little oil. Then add the minced meat and the
long grain rice, sauté and season with salt,
pepper and paprika. Add meat stock and
leave to simmer for 20 minutes with a lid on
the pan.
Place layers of the cabbage and the rice/
mince mixture in a dish.
Put crème fraîche on top of the dish and
sprinkle cheese over the top.

– Time in the oven: 60 minutes
–Oven level: 1

• Approx. 1000 g turkey strips

• 1 small tin mushrooms (small heads)

• 500 g chopped onions

• 1 kg dumpling dough

• 400 g grated cheese

•250 ml cream
Method: Season the turkey strips with salt,
pepper, paprika etc. Sauté the chopped
onions. Drain the mushrooms thoroughly.
Then mix together the meat, onions and
mushrooms and put into an oven dish. Mix
the dumpling dough and cheese together
and put them on top of the turkey mixture.
Then pour over the cream.

– Time in the oven: 75minutes
– Oven level: 1

CONVENIENCE

The appliance has set of automatic func­tions for the following dishes. The tempera­ture and time is predefined.

Frankonian Dumpling Pan

Ingredients:

Dish Shelf position

Pizza, frozen 2

Pizza American, frozen 1

Pizza, chilled 2

Pizza Snacks, frozen 2

French Fries 2

Wedges/Croquettes 2

Hash Browns 2

Bread/Rolls 2

Bread/Rolls, frozen 2

Apple Strudel, frozen 2

Fillet of Fish, frozen 2

Chicken Wings 2

Lasagne/Canneloni, frozen 2

ENGLISH 37

38

ENGLISH 39

www.electrolux.com/shop 892947661-A-382011