AEG EBSL60, EBKSL6SP, EBSL60SP User Manual

tables, tips and recipes

Built-In Electric Oven

2 electrolux

Electrolux. Thinking of you.

Share more of our thinking at www.electrolux.com

Contents
Kitchen Assistant Recipes......................	3 Uses, Tables and Tips ...........................	27
5	Subject to change without notice

The following symbols are used in this user manual:

1Important information concerning your personal safety and information on how to avoid damaging the appliance.

3General information and tips

2Environmental information

electrolux 3

Kitchen Assistant Recipes

In the Kitchen Assistant various dishes are divided into categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Pizza/Pie/Bread

•Casseroles/Gratins

Within the categories there are the adaptable automatic systems. With these automatic systems every dish is cooked to perfection. It doesn’t matter whether it’s Granny’s recipe or out of a cook book.

Selecting the desired dishes

1.Switch the appliance on using the On/ Off button. You will find yourself in the main menu.

2.Using or select the menu option Assisted Cooking, the desired category and the recipe.

3.Confirm each one with OK.

Weight Automatic

The roasting time is automatically determined by inputting the weight.

The setting changes in 0.2 kg steps.

Dishes with Weight Automatic

Roast Pork

Roast Veal

Roast Beef

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

Recipe Automatic

With automatic recipes every dish suggested is cooked to perfection.

Oven shelf level and the pre-set cook time or end time are shown in the display for each of the automatic recipes. Details of the ingredi-

ents required and how to prepare them are given in this booklet.

Meatprobe Automatic

The oven switches itself off automatically when the pre-set core temperature set is reached.

In the clock functions display the length of the programme is calculated. After a few minutes the time is calculated and is displayed. The length of the programme is constantly recalculated and updated.

1 Warning: The meat probe is hot! There is a risk of being burned when removing the plug and the tip of the meat probe.

Dishes with Meatprobe Automatic

Pork

Top Side Beef

Scandinavian Beef

Game

Lamb Joint, medium

Boned Poultry

Whole Fish

3Oven shelf level and the pre-set cook time or end time in the event of core temperature are shown in the display for each of the automatic recipes.

Pork/Veal

Roast Pork

Settings:

–Automatic weight. Setting range for the weight between 1000 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 2040 mm.

Cook large meat joints without the rind and bones.

4 electrolux

Pork

Settings:

–Automatic meat probe, core temperature 75 °C.

Method:

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

Pork Knuckle

Settings

– automatic recipes Ingredients:

•1 hind knuckle of pork 0.8-1.2 kg

•2 tablespoons oil

•1 teaspoon of salt

•Teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

•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

20-30 mm.

–Time in the oven: 160 minutes

–Oven level: 1

–After about 30 minutes, turn the roast. An audible signal sounds.

Pork Shoulder

Settings:

– automatic recipes 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

•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 roasting tin into the oven.

–Time in the oven: 130 minutes

–Oven level: 1

Roast Veal

Settings:

–Automatic weight. Setting range for the weight between 1000 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 2030 mm. Cover with a lid.

Veal Knuckle

Settings:

– automatic recipes Ingredients:

•1 hind knuckle of veal 1.5-2 kg

•4 slices cooked ham

•2 tablespoons oil

•1 teaspoon of salt

•1 teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

•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 20-30 mm.

–Time in the oven: 160 minutes

–Oven level: 1

				electrolux 5
	Ossobuco		Stuffed Veal Breast
	Settings:		Settings:
	–	automatic recipes	–	automatic recipes
	Ingredients:		Ingredients:
	• 4 tablespoons butter for browning		•	1 bread roll
	• 4 slices of veal shank, 3-4 cm thick (cut		•	1 egg
		across the bone)	•	200 g mince
	• 4 medium-sized carrots, cut into small		•	Salt, pepper
		dice	•	1 chopped onion
	• 4 sticks celery, cut into small dice		•	Parsley, chopped.
	• 1 kg ripe tomatoes, peeled, halved,		• 1 kg breast of veal (with pocket cut into
		cores removed and cut into dice		it)
	• 1 bunch parsley, washed and roughly		• Soup vegetables (carrot, leek, celery,
		chopped		parsley)
	•	4 tablespoons butter	•	50 g bacon
	• 2 tablespoons flour for coating		•	250 ml water
	• 6 tablespoons olive oil		Method:
	• 250 ml white wine		Soak roll in water and then squeeze water
	• 250 ml meat stock		out. Then mix with egg, mince, salt, pepper,
	• 3 medium-sized onions, peeled and		chopped onion and parsley.
		finely chopped	Season breast of veal (with pocket cut into it)
	• 3 cloves of garlic, peeled and thinly		and stuff the meat stuffing into the pocket.
		sliced	Then sew up the opening.
	• 1/2 teaspoon each of thyme and orega-		Place the breast of veal in a roasting tin, add
		no	soup vegetables, bacon and water.
	•	2 bay leaves	– Time in the oven: 100 minutes
			–	Oven level: 1
	•	2 cloves
			Meat Loaf
	• Salt, freshly ground black pepper
	Method:		Settings:
	Melt 4 tablespoons of butter in a roasting tin		–	automatic recipes
	and sweat the vegetables in it. Take vegeta-		Ingredients:
	bles out of the roasting tin.		• 2 dry bread rolls
	Wash veal shank slices, dry, season and		•	1 onion
	then coat in the flour. Knock off surplus flour.		•	20 g butter
	Heat the olive oil and brown the slices over a		• 3 tablespoons chopped parsley
	medium heat until golden brown. Take meat
			• 750 g mince (a mixture of beef and pork)
	out and pour the surplus olive oil out of the
			•	2 eggs
	roasting tin.
			• Salt, pepper and paprika
	Deglaze the meat juices in the roasting tin
			• 100 g rashers of bacon
	with 250 ml of wine, put into a saucepan and
			Method:
	leave to simmer for a while. Add 250 ml meat
	stock and add parsley, thyme, oregano and		Soak dry rolls in water and then squeeze wa-
	diced tomato. Season with salt and pepper.		ter out. Peel onion and chop finely, then
	Then bring to the boil again.		sweat and add chopped parsley.
	Put vegetables into the roasting tin, put the		Mix together mince, eggs, the squeezed out
	meat on top and pour the sauce over the		rolls and the onion. Season with salt, pepper
	top. Cover the roasting pan with a lid and put		and paprika, place in a roasting dish and
	in the oven.		cover with rashers of bacon. Add a little wa-
	– Time in the oven: 120 minutes		ter and put in the oven.
	–	Oven level: 1	– Time in the oven: 70 minutes
			–	Oven level: 1

	6 electrolux
	Beef/Game/Lamb	Ingredients for the roast:
	Top Side Beef	•	2 tablespoons oil
		•	Salt
	Settings:
		•	Pepper
	– Automatic meat probe, core tempera-
		• Soup vegetables from the marinade
	ture for:
		Method:
	– Rare 50 °C
		Take the joint of beef out of the marinade and
	– Medium 65 °C
		dry. Season with salt and pepper and brown
	– Well done 70 °C
		on all sides in a roasting pan on the ring and
	Method:
		add some soup vegetables from the mari-
	Season meat to taste, insert meat probe and	nade.
	place in an ovenproof dish.	Pour marinade into the roasting pan; the bot-
	Scandinavian Beef (not browned)	tom should be covered by 20-30 mm. Cover
		the roasting pan with a lid and put in the oven.
	Settings:
		– Time in the oven: 150 minutes
	– Automatic meat probe, core tempera-
		–	Oven level: 1
	ture for:	Roast Game
	– Rare 50 °C
		Settings:
	– Medium 65 °C
		– Automatic weight. Setting range for the
	– Well done 70 °C
			weight between 1000 and 3,000 g.
	Method:
		Method:
	Season meat to taste, insert meat probe and
		Place meat in an ovenproof dish and season
	place in an ovenproof dish.
		to taste. Add water or another liquid; the bot-
	Roast Beef
		tom should be covered to a depth of 20-30
	Settings:	mm. Cover with a lid.
	– Automatic weight. Setting range for the	Game
	weight between 1000 and 3,000 g.	Settings:
	Method:	– Automatic meat probe, core tempera-
	Season meat to taste and place in an oven-		ture 70 °C.
	proof dish. Add water or another liquid; the	Method:
	bottom should be covered to a depth of 20-	Season meat to taste, insert meat probe and
	30 mm. Cover with a lid.	place in an ovenproof dish.

Marinated Beef

Settings:

– automatic recipes To make the marinade:

•1 l water

•500 ml wine vinegar

•2 teaspoon of salt

•15 peppercorns

•15 juniper berries

•5 bay leaves

•2 bunches of soup vegetables Bring everything to the boil and then leave to cool.

•1.5 kg joint of beef

Pour the marinade over the meat until it is covered and leave to marinade for 5 days.

Rabbit

Settings:

– automatic recipes Ingredients:

•2 saddles of hare

•6 juniper berries (crushed)

•Salt and pepper

•30g 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

electrolux 7

	Mustard Rabbit		Method:
	Settings:		Take the wild boar joint out of the marinade
	–	automatic recipes	and dry. Season with salt and pepper and
	Ingredients:		brown on all sides in a roasting pan on the
	• 2 rabbits, each 800g		ring. Add chanterelles and some of the soup
			vegetables out of the marinade.
	•	Salt and pepper
			Pour marinade into the roasting pan; the bot-
	• 2 tablespoons olive oil
			tom should be covered by 10-15 mm. Cover
	• 2 roughly chopped onions
			the roasting pan with a lid and put in the oven.
	• 50 g diced bacon
			– Time in the oven: 140 minutes
	•	2 tablespoons flour	–	Oven level: 1
	• 375 ml chicken stock		Roast Lamb
	• 125 ml white wine
			Settings:
	• 1 teaspoon fresh thyme
			– Automatic weight. Setting range for the
	•	125 ml cream
				weight between 1000 and 3,000 g.
	• 2 tablespoons Dijon mustard		Method:
	Method:		Season meat to taste and place in an oven-
	Cut rabbits into 8 similarly sized pieces, sea-		proof dish. Add water or another liquid; the
	son with salt and pepper and brown on all		bottom should be covered to a depth of 20-
	sides in a roasting pan on the ring.		30 mm.
	Remove rabbit pieces and brown the onions		Lamb Joint, medium
	and bacon. Sprinkle flour over and stir. Stir in
			Settings:
	chicken stock, white wine and thyme and
			– Automatic meat probe, core tempera-
	bring to the boil.
				ture 70 °C.
	Add cream and Dijon mustard, put meat
			Method:
	pieces back in, cover with a lid and then put
	in the oven.		Season meat to taste, insert meat probe and
	– Time in the oven: 90 minutes		place in an ovenproof dish.
	–	Oven level: 1	–	Oven level: 1
	Wild Boar		Leg of Lamb
	Settings:		Settings:
	–	automatic recipes	–	automatic recipes
	To make the marinade:		Ingredients:
	•	1.5 l red wine	• 2.7 kg leg of lamb
	•	150 g celeriac	• 30 ml olive oil
	•	150 g carrots	•	Salt
	•	2 onions	•	Pepper
	•	5 bay leaves	• 3 cloves of garlic
	•	5 cloves	• 1 bunch of fresh rosemary
	• 2 bunches of soup vegetables			(or 1 teaspoon of dried rosemary)
		Bring everything to the boil and then	•	Water
		leave to cool.	Method:
	• 1.5 kg wild boar joint (shoulder)		Wash the leg of lamb and then pat dry, rub in
		Pour the marinade over the meat until it	olive oil and make slashes in the meat. Sea-
		is covered and leave to marinade for	son with salt and pepper. Peel the cloves of
		3 days.	garlic and slice, push together with the
	Ingredients for the roast:		sprigs of rosemary into the slashes in the
	•	2 tablespoons oil	meat.
	•	Salt	Put the leg of lamb into a roaster and add
	•	Pepper	water; the bottom should be covered to a
			depth of 20-30 mm.
	• Soup vegetables from the marinade
			– Time in the oven: 165 minutes
	• 1 small tin of chanterelles
			–	Oven level: 1

8 electrolux

Poultry

Chicken, whole

Settings:

–Automatic weight. Setting range for the weight between 900 and 2,100 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 (Turkey)

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:

–Automatic weight. Setting range for the weight between 1500 and 3,300 g.

Method:

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

–Oven level: 1

Goose, whole

Settings:

–Automatic weight. Setting range for the weight between 2300 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 (boneless) to taste, insert meat probe and place in an ovenproof dish.

–Oven level: 1

Chicken Legs

Settings:

–automatic recipes Ingredients:

• 4 chicken legs, 250 g each

• 250 g crème fraîche

• 125 ml cream

• 1 teaspoon of salt

• 1 teaspoon of paprika

• 1 teaspoon of 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: 1

–After about 30 minutes, turn the roast. An audible signal sounds.

Coq au Vin

Settings:

– automatic recipes Ingredients:

•1 Chicken

•Salt

•Pepper

•1 tablespoons flour

•50 g clarified butter

•500 ml white wine

•500 ml chicken stock

•4 table 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, sprig of thyme, diced bacon, mushrooms, shallots and garlic.

electrolux 9

	Bring to the boil again, cover with a lid and		Stuffing: Mix together breadcrumbs and
	put in the oven.		milk. Put chopped onion, parsley and butter
	– Time in the oven: 55 minutes		into a pan and sweat. Finely chop heart, liver
	–	Oven level: 1	and stomach and add an egg. Then mix eve-
	Roast Duck with Orange		rything together and season with salt and
			pepper.
	Settings:
			Place the duck in the roasting tin, breast
	–	automatic recipes	down.
	Ingredients:		– Time in the oven: 90 minutes
	• 1 duck (1.6 - 2.0 kg)		–	Oven level: 1
	•	Salt	– After about 30 minutes, turn the roast.
				An audible signal sounds.
	•	Pepper
	• 3 oranges, peeled, de-seeded and cut		Fish
		into cubes
	•	1/2 teaspoon salt	Whole Fish
	• 2 oranges for juicing		Settings:
	•	150 ml sherry	– Automatic meat probe, core tempera-
	Method:			ture 70 °C.
	Clean the duck, season with salt and pepper		Method:
	and rub with the peel of one orange.		Season fish to taste, insert meat probe and
	Stuff the duck with cubes of orange sea-		place in an ovenproof dish.
	soned with salt and sew it up.		–	Oven level: 1
	Place the duck in the roasting tin, breast		Fillet of Fish
	down.		Settings:
	Squeeze the juice from the oranges, mix with		–	automatic recipes
	the sherry and pour over the duck.
			Ingredients:
	Put duck in the oven; turn after 30 minutes (a
			• 600-700 g perch-pike, salmon, or sea
	signal sounds).
				trout fillets
	– Time in the oven: 90 minutes
			• 150 g grated cheese
	–	Oven level: 1
			•	250 ml cream

–After about 30 minutes, turn the roast.

		An audible signal sounds.	•	50 g breadcrumbs
			• 1 teaspoon of Estragon
	Stuffed Chicken
			•	Parsley, chopped.
	Settings:
			•	Salt, pepper
	–	automatic recipes	•	Lemon
	Ingredients:		•	Butter
	• 1 chicken, 1.2 kg (with giblets)		Method:
	•	1 tablespoon oil	Sprinkle fish fillets with lemon juice and leave
	• 1 teaspoon of salt		to marinade for a while, then dab off surplus
	•	1/4 teaspoon paprika	juice with kitchen paper. Season the fish fil-
	•	50 g breadcrumbs	lets on both sides with salt and pepper.
			Then place fish fillets in a buttered ovenproof
	•	3-4 tablespoons milk
			dish.
	•	1 chopped onion
			Mix together the grated cheese, cream,
	• 1 bunch of parsley, chopped		breadcrumbs, tarragon and chopped pars-
	•	20 g butter	ley. Spread the mixture immediately on the
	•	1 egg	fish fillets and place small knobs of butter on
	•	Salt and pepper	the mixture.
	Method:		– Time in the oven: 35 minutes
	Clean chicken and dry. Mix oil, salt and pa-		–	Oven level: 3

prika and rub into the chicken.

	10 electrolux
	Cod fish		Cut the fennel into thin slices and stuff to-
	Settings:		gether with the sprigs of fresh thyme into the
	–	automatic recipes	fish.
	Ingredients:		Place half of the rock salt in a baking dish
			and place the fish on top. Place the other half
	• 800 g dried cod
			of the rock salt on the fish and press down
	• 2 tablespoons olive oil
			firmly.
	•	2 large onions
			– Time in the oven: 55 minutes
	• 6 peeled cloves of garlic
			– Oven level: 1
	•	2 leeks
			Stuffed Calamari

•6 red paprikas

Settings:

•1/2 tin chopped tomatoes

– automatic recipes

•200 ml white wine

Ingredients:

•200 ml court bouillon

• 1 kg medium-sized squid, cleaned

•Pepper, salt, thyme, oregano

	Method:		•	1 large onion
			• 2 tablespoons olive oil
	Soak dried cod overnight. Drain the dried
			• 90 g long grain rice (cooked)
	cod the next day and place in a saucepan
			•	4 tablespoons pinenuts
	with fresh water, place on a ring and bring to
			• 4 tablespoons currants (raisins)
	the boil. Then take from the ring and leave to
			• 2 tablespoons chopped parsley
	cool.
	Put olive oil in a pan and heat. Peel onions		•	Salt, pepper
	and slice finely, crush the peel garlic cloves		• Juice of a lemon
	and slice the leeks and wash. Put together		•	4 tablespoons olive oil
	into the hot oil and sauté briefly. Remove		•	150 ml wine
	cores from the peppers and cut into strips.		• 300 ml tomato juice
	Then put into the pan with the chopped to-
			Method:
	matoes.
			Rub squid intensively with salt and then
	Add white wine and court bouillon and leave
			wash off under running water.
	to simmer for a while. Season with pepper,
			Peel onion, chop finely and sweat with two
	salt, thyme and oregano and leave to simmer
			tablespoons of olive oil until transparent. Add
	in the pan for another 15 minutes.
			long grain rice, pinenuts, currants and
	Take the cooled dried cod out of the sauce-
			chopped parsley to the onions and season
	pan and pat dry with kitchen paper. Remove
			with salt, pepper and the juice of a lemon.
	the skin, bones and all fins. Flake the fish and
			Stuff the squid loosely with the mixture, sew
	place in an ovenproof dish mixed with the
			up the opening.
	vegetables.
			Put four tablespoons of olive oil in a roasting
	– Time in the oven: 30 minutes
			tin and sear the squid on the ring. Add wine
	–	Oven level: 1
			and tomato juice.
	Fish in Salt
			Cover the roasting pan with a lid and put in
	Settings:		the oven.
	–	automatic recipes	– Time in the oven: 60 minutes
	Ingredients:		–	Oven level: 1
	• A whole fish, approx. 1.5-2 kg		Steamed Fish
	•	2 untreated lemons	Settings:
	• 1 head of fennel		–	automatic recipes
	• 4 sprigs of fresh thyme		Ingredients:
	• 3 kg rock salt (coarse salt)		•	400 g potatoes
	Method:		• 2 bunches of spring onions
	Clean fish and rub in the juice of two un-		• 2 cloves of garlic
	waxed lemons.		• 1 small tin chopped tomatoes

Lemon Sponge Cake

Cake

• 4 filet of salmon slices

• Juice of a lemon

• Salt and pepper

• 75 ml vegetable stock

• 50 ml white wine

• 1 sprig of fresh rosemary

• 1/2 bunch of fresh thyme Method:

Wash potatoes, peel, quarter and boil in salt-

ed water for 30 minutes, then drain and cut

into slices. Settings:

Wash spring onions and slice finely. Peel gar- – automatic recipes lic cloves and cut into pieces. Mix onions and For the dough:

garlic with the chopped tomatoes. • 250 g butter

Sprinkle salmon fillets with the juice of a lem- • 200 g sugar

on and leave to marinade. Then dry and sea- • 1 small packet vanilla sugar son with salt and pepper. • 1 pinch salt

Mix vegetables and potatoes and place in a

• 4 eggs

greased ovenproof dish, season and place

the salmon on top. • 150 g flour Pour vegetable stock and white wine over, • 150 g cornflour

distribute rosemary and thyme over the top. • 1 level teaspoon baking powder

– Time in the oven: 35 minutes • Grated peel of 2 lemons

– Oven level: 3 For the glaze:

Jansons Temtation (Speciality from • 125 ml lemon juice

Sweden) • 100 g icing sugar Settings: Other:

– automatic recipes • Black cake tin, 30 cm long Ingredients: • Margarine for greasing

• 8-10 potatoes • Breadcrumbs for coating cake tin

• 2 onions Method:

• 125 g anchovy fillets Place butter, sugar, lemon peel, vanilla sugar

• 300 ml cream and salt in a mixing bowl and cream togeth-

• 2 table spoons breadcrumbs er. Then add the eggs one at a time and

• Pepper cream together again.

Add the flour and cornflour mixed with the

• Freshly chopped thyme

baking powder to the creamed mixture and

• 2 tablespoons butter fold in.

Method: Put the mixture into the greased and breadWash potatoes, peel and cut into fine slices. crumbed cake tin, smooth out and put in the Peel onions and cut into slices. oven.

Grease an ovenproof baking dish with butter. After baking, mix lemon juice and icing sugar. Place a third of the potatoes and onions in Turn the cake out onto a piece of aluminium the dish. Place half of the anchovy fillets on foil.

top and cover with another third of the on- Fold up the aluminium foil against the sides ions and potatoes. Distribute the rest of the of the cake so that the glaze cannot run out. anchovy fillets on top. On top place the rest Pierce the cake with a wooden skewer and of the onions and potatoes, with the top lay- brush on the glaze.

er being potatoes. Then leave the cake for a while to soak up Sprinkle with pepper and sprinkle the the glaze.

chopped thyme over the top. – Time in the oven: 75 minutes

– Oven level: 1

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: 3

electrolux 11