AEG EBSL60, EBKSL6SP, EBSL60SP User Manual

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tables, tips and recipes
Built-In Electric Oven
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Contents
Kitchen Assistant Recipes...................... 3 Uses, Tables and Tips ........................... 27
Subject to change without notice
he following symbols are used in this user manual:
Important information concerning your personal safety and information on how to avoid damaging the appliance.
3 General information and tips
2 Environmental information
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Kitchen Assistant Recipes
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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, w h o l e
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 bei ng b urned when re moving 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
3 Oven 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 oven-
proof 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.
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Pork
Settings: – Automatic meat probe, core tempera-
ture 75 °C. Method: Season meat to taste, insert meat pro be 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 oven-
proof 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
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Ossobuco
Settings: – automatic recipes Ingredients:
4 tablespoons butter for browning
4 slices of veal shank, 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
1/2 teaspoon each of thyme and orega­no
2 bay leaves
2 cloves
Salt, freshly ground black pepper
Method: Melt 4 tablespoons of 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 of 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 pan with a lid and put in the oven.
Time in the oven: 120 minutes Oven level: 1
Stuffed Veal Breast
Settings: – automatic recipes Ingredients:
1 bread roll
1 egg
200 g mince
Salt, pepper
1 chopped onion
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.
Time in the oven: 100 minutes Oven level: 1
Meat Loaf
Settings: – automatic recipes Ingredients:
2 dry bread rolls
1 onion
20 g butter
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 roasting dish and cover with rashers of bacon. Add a little wa­ter and put in the oven.
Time in the oven: 70 minutes Oven level: 1
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Beef/Game/Lamb
Top Side Beef
Settings: – Automatic meat probe, core tempera-
ture for:
Rare 50 °CMedium 65 °CWell done 70 °C
Method: Season meat to taste, insert meat pro be and
place in an ovenproof dish.
Scandinavian Beef (not browned)
Settings: – Automatic meat probe, core tempera-
ture for:
Rare 50 °CMedium 65 °CWell done 70 °C
Method: Season meat to taste, insert meat pro be and place in an ovenproof dish.
Roast Beef
Settings: – Automatic weight. Setting range for the
weight between 1000 and 3,000 g. Method: Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the bottom should be covered to a depth of 20­30 mm. Cover with a lid.
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.
Ingredients for the roast:
2 tablespoons oil
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 on the ring and add some soup vegetables from the mari­nade. Pour marinade into the roasting pan; the bot­tom should be covered by 20-30 mm. Cover the roasting pan with a lid and put in the oven.
Time in the oven: 150 minutes Oven level: 1
Roast Game
Settings: – Automatic weight. Setting range for the
weight between 1000 and 3,000 g. Method: Place meat in an ovenproof dish and season to taste. Add water or another liquid; the bot-
tom should be covered to a depth of 20-30 mm. Cover with a lid.
Game
Settings: – Automatic meat probe, core tempera-
ture 70 °C. Method: Sea son meat to taste, insert meat probe and
place in an ovenproof dish.
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
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Mustard Rabbit
Settings: – automatic recipes Ingredients:
2 rabbits, each 800g
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 pieces back in, cover with a lid and then put in the oven.
Time in the oven: 90 minutes Oven level: 1
Wild Boar
Settings: – automatic recipes 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
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:
2 tablespoons oil
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 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.
Lamb Joint, medium
Settings:
Automatic meat probe, core tempera-
ture 70 °C. Method: Sea son meat to taste, insert meat probe and
place in an ovenproof dish. – Oven level: 1
Leg of Lamb
Settings: – automatic recipes 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 20-30 mm.
Time in the oven: 165 minutes Oven level: 1
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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 tempera-
ture 75 °C. Method: Season turkey breast (boneless) to taste, in-
sert 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.
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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
Settings: – automatic recipes 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 the peel of one orange. 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 After about 30 minutes, turn the roast.
An audible signal sounds.
Stuffed Chicken
Settings: – automatic recipes Ingredients:
1 chicken, 1.2 kg (with giblets)
1 tablespoon oil
1 teaspoon of salt
1/4 teaspoon paprika
50 g breadcrumbs
3-4 tablespoons milk
1 chopped onion
1 bunch of parsley, chopped
20 g butter
1 egg
Salt and pepper
Method: Clean chicken and dry. Mix oil, salt and pa-
prika 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 the duck in the roasting tin, breast down.
Time in the oven: 90 minutes Oven level: 1 After about 30 minutes, turn the roast.
An audible signal sounds.
Fish
Whole Fish
Settings: – Automatic meat probe, core tempera-
ture 70 °C. Method: Season fish to taste, insert meat probe and place in an ovenproof dish. – Oven level: 1
Fillet of Fish
Settings: – automatic recipes Ingredients:
600-700 g perch-pike, salmon, or sea
trout fillets
150 g grated cheese
250 ml cream
50 g breadcrumbs
1 teaspoon of Estragon
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: 3
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Cod fish
Settings: – automatic recipes Ingredients:
800 g dried cod
2 tablespoons olive oil
2 large onions
6 peeled cloves of garlic
2 leeks
6 red paprikas
1/2 tin chopped tomatoes
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 oil and sauté briefly. Remove cores from the peppers and cut into strips. Then put into the pan with the chopped to­matoes. 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
Settings: – automatic recipes Ingredients:
A whole fish, approx. 1.5-2 kg
2 untreated lemons
1 head of fennel
4 sprigs of fresh thyme
3 kg rock salt (coarse salt)
Method: Clean fish and rub in the juice of two un-
waxed 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
Settings: – automatic recipes Ingredients:
1 kg medium-sized squid, cleaned
1 large onion
2 tablespoons olive oil
90 g long grain rice (cooked)
4 tablespoons pinenuts
4 tablespoons currants (raisins)
2 tablespoons chopped parsley
Salt, pepper
Juice of a lemon
4 tablespoons olive oil
150 ml wine
300 ml tomato juice
Method: 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 pan with a lid and put in the oven.
Time in the oven: 60 minutes Oven level: 1
Steamed Fish
Settings: – automatic recipes Ingredients:
400 g potatoes
2 bunches of spring onions
2 cloves of garlic
1 small tin chopped tomatoes
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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 salt­ed water for 30 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: 3
Jansons Temtation (Speciality from Sweden)
Settings: – automatic recipes Ingredients:
8-10 potatoes
2 onions
125 g anchovy fillets
300 ml cream
2 table spoons breadcrumbs
Pepper
Freshly chopped thyme
2 tablespoons butter
Method: Wash potatoes, peel and cut into fine slices.
Peel onions and cut into slices. Grease an ovenproof baking dish with butter. Place a third of the potatoes and onions in the dish. Place half of the anchovy fillets on top 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: 3
Cake
Lemon Sponge Cake
Settings: – automatic recipes For the dough:
250 g butter
200 g sugar
1 small packet vanilla sugar
1 pinch salt
4 eggs
150 g flour
150 g cornflour
1 level teaspoon baking powder
Grated peel of 2 lemons
For the glaze:
125 ml lemon juice
100 g icing sugar
Other:
Black cake tin, 30 cm long
Margarine for greasing
Breadcrumbs for coating cake 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 cake 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 skewer 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
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Swedish Cake
Settings: – automatic recipes Ingredients:
5 eggs
340 g sugar
100 g melted butter
360 g flour
1 small packet baking powder
1 small packet vanilla sugar
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
Biscuit
Settings: – automatic recipes Ingredients:
4 eggs
2 tablespoons hot water
50 g sugar
1 small packet vanilla sugar
1 pinch salt
100 g sugar
100 g flour
100 g cornflour
2 level teaspoons baking powder
Other:
28 cm round springform baking tin,
bottom lined with baking parchment
Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until form­ing peaks. Sieve together flour, cornflour and baking powder.
Carefully mix egg whites and egg yolks to­gether. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put in the oven.
Time in the oven: 30 minutes Oven level: 3
Cheese Cake (Quark flan)
Settings: – automatic recipes For the dough:
150 g flour
70 g sugar
1 small packet vanilla sugar
1 egg
70 g softened butter
For the cream cheese:
3 egg white
50 g raisins
2 table spoons Rum
750 g low fat quark
3 egg yolk
200 g sugar
Juice of one lemon
200 g crème fraîche
1 small packet of custard powder, vanil-
la flavour Other:
Black springform cake tin with 26 cm di-
ameter, greased Method: Sieve flour into a bowl. Add the rest of the in-
gredients and mix together 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 until forming peaks. Wash the raisins, drain them 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, fill in the baking formand place in the oven.
Time in the oven: 85 minutes Oven level: 1
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Fruit Cake
Settings: – automatic recipes Ingredients:
200 g butter
200 g sugar
1 small packet vanilla sugar
1 pinch salt
3 eggs
300 g flour
1/2 packet baking powder
125 g currants
125 g raisins
60 g chopped almonds
60 g candied lemon peel or candied or-
ange peel
60 g chopped candied cherries
70 g whole blanched almonds
Other:
Black springform cake tin, 24 cm diam­eter
Margarine for greasing
Breadcrumbs for coating cake 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 together again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Then stir the fruit into the mixture. 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
Streusel Cake
Settings: – automatic recipes For the dough:
375 g flour
20 g yeast
150 ml tepid milk
60 g sugar
1 pinch salt
2 egg yolk
75 g softened butter
For the crumble:
200 g sugar
200 g butter
1 teaspoon of cinnamon
350 g flour
50 g chopped nuts
30 g melted butter
Method: Sieve the flour into a mixing bowl and 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. Add the flour and the nuts and rub 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: 3
Rich Yeast Plait
Settings: – automatic recipes Ingredients:
750 g flour
30g yeast
400 ml tepid milk
10 g sugar
15 g salt
1 egg
100 g softened butter
To put together:
1 egg yolk
A little milk
Method: Sieve the flour into a mixing bowl, make a
well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks.
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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 dough 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: 3
Yeast P l a i t
Settings: – automatic recipes For the dough:
650 g flour
20 g yeast
200 ml tepid milk
40 g sugar
Salt
5 egg yolk
200 g softened butter
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
To put together:
1 egg yolk
A little milk
50 g flaked almonds
Method: Sieve the flour into a mixing bowl and 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 Oven level: 3
Ring Cake
Settings: – automatic recipes Ingredients:
500 g flour
1 small packet dried yeast
80 g icing sugar
150 g butter
3 eggs
2 level teaspoons salt
150 ml tepid milk
70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)
To put together:
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 in­dentation of 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
Settings: – automatic recipes For the dough:
350 g flour
1 small packet dried yeast
75 g sugar
100 g butter
5 egg yolk
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electrolux 15
1/2 teaspoon salt
1 small packet vanilla sugar
125 ml hot milk
After baking:
375 ml water
200 g sugar
100 ml plum brandy or 100 ml orange li-
queur
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 or savarin 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
Settings: – automatic recipes Ingredients:
250 g plain chocolate
250 g butter
375 g sugar
2 small packet vanilla sugar
1 pinch salt
5 table spoons water
5 eggs
375 g walnuts
250 g flour
1 teaspoon of baking powder
Method: Break plain 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: 3
After baking: Leave to cool, remove baking parchment and cut into squares.
Muffins
Settings: – automatic recipes Ingredients:
150 g butter
150 g sugar
1 small packet vanilla sugar
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 (375g)
25 g chocolate chips
Other:
Paper cases, approx. 7cm in diameter Method: Cream together butter, sugar, vanilla sugar, salt and the zest of one unwaxed lemon. Add
eggs and cream together again. Mix the cornflour, flour and baking powder and fold into the mixture with the milk. Drain sour cherries and fold into the mixture with the chocolate chips. Put the mixture into the paper cases, put cases onto a baking tray and put in the oven.
Time in the oven: 40 minutes Oven level: 3
Sweet Tart
Settings: – automatic recipes 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
1 small packet vanilla sugar
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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: 1
Carrot Cake (Swiss; Recipe 1)
Settings: – automatic recipes For the dough:
4 egg white
1 pinch salt
80 g icing sugar
4 egg yolk
120 g sugar
200 g finly grated carrots
200 g finly ground almonds
1 lemon, juice and grated skin
1 tablespoon cherry liquer
1/2 teaspoon cinnamon
60 g flour
1/2 teaspoon baking powder
For the icing:
150g icing sugar
1 tablespoon cherry liquer
12 decorative marzipan carrots
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: 3
After baking: Let the cake cool. We recommend the prep-
aration 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.
Carrot Cake (Great Britain; Recipe 2)
Settings: automatic recipes For the dough:
150 ml sunflower oil
100 g brown sugar
2 eggs
75 g syrup
175 g flour
1 teaspoon of cinnamon
1/2 teaspoon ground ginger
1 teaspoon of baking powder
200 g finely grated carrots
75 g sultanas
25 g grated coconut
For the icing:
50g butter 150 g cream cheese
40 g sugar crystals
Ground hazelnuts
Other:
Round springform cake 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: 3
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.
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electrolux 17
Almond Cake
Settings: – automatic recipes For the dough:
5 eggs
200 g sugar
100 g marzipan
200 ml olive oil
450 g flour
1 table spoons water
1 small packet baking powder
50 g chopped pistachios
125 g ground almonds
300 ml milk
For the icing:
200 g apricot jam
5 table spoons icing sugar
1 teaspoon of cinnamon
2 tablespoons hot water
Flaked almonds
Other:
28 cm springform cake 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. Sprinkle the base of the springform tin with breadcrumbs and then put the mixture into the tin.
Time in the oven: 70 minutes Oven level: 3
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 top of the cake.
Fruit-Tart
Settings: – automatic recipes For the dough:
200 g flour
1 pinch salt
125 g butter
1 egg
50 g sugar
50 ml cold water
For the filling:
400 g fruit according to the season (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
Pizza/Pie/Bread
Pizza
Settings: – automatic recipes For the dough:
14 g yeast
200 ml tepid water
300 g flour
1 teaspoon of salt
1 tablespoon oil
For the filling:
1/2 small tin tomatoes, chopped
200 g Emmenthal or mozarella cheese,
grated
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100 g salami
100 g cooked ham
150 g mushrooms
150 g Feta or 50 g Parmesan
Oregano
Other:
Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and
add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is pro­duced. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given.
Time in the oven: 25 minutes Oven level: 1
Onion Tart
Settings: – automatic recipes For the dough:
300 g flour
20 g yeast
125 ml tepid milk
1 egg
50 g butter
1 teaspoon of salt
For the filling:
750 g onions
250 g bacon
3 eggs
250 g crème fraîche
125 ml milk
Salt
1/2 teaspoon ground pepper
Method: Sieve the flour into a mixing bowl and make a well in the centre.
Cut up the yeast, put into the well, mix with the tepid milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough.
Leave the dough to rise in a warm place until it is about double the size. In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a cooking ring with the on­ions until the latter are transparent and then leave to cool. Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Leave to rise again. Stir eggs, crème fraîche, milk, salt and pep­per together. Add the cooled onions and ba­con to the mixture. Mix everything together, put onto the dough base and smooth out.
Time in the oven: 45 minutes Oven level: 1
Quiche Lorraine
Settings: – automatic recipes For the dough:
200 g flour
2 eggs
100 g butter
1/2 teaspoon salt
A little pepper
1 pinch salt
For the filling:
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 seasoning 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: 45 minutes Oven level: 1
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electrolux 19
Goatscheese Flan
Settings: – automatic recipes For the dough:
125 g flour
60 ml olive oil
1 pinch salt
3-4 tablespoons cold water
For the filling:
1 tablespoons olive oil
2 onions
Salt and pepper
1 teaspoon chopped thyme
125 g ricotta
100 g goat’s cheese
2 table spoons olive oil
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 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. Season with salt and pepper and mix in 1/2 tea­spoon of chopped thyme. Let onions cool slightly, then spread on the pastry. Then spread the ricotta and goat's cheese 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
Settings: – automatic recipes Ingredients:
1.5 sheets original Swiss flaky pastry or puff pastry (rolled out in a square)
500 g grated Gruyère (Greyerzer)
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 Emmental 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: 1
Cheese Pastry
Settings: – automatic recipes 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.
Co ver fil o pastr y with a damp cloth, so tha t it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 8cm long. Add 1 teaspoon of feta mixture to each corner of the strips and fold these diagonally to form a triangle and then press the edges together. Place upside down on a baking tray and brush with oil.
Time in the oven: 25 minutes Oven level: 3
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White Bread
Settings: – automatic recipes For the dough:
1,000 g flour
1 cube of fresh yeast or 2 packets of
dried yeast
650 ml milk
15 g salt
Other:
Baking tray, 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 size. 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 by half as much again. 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: 3
Farmer bread (dark coarse rye bread)
Settings: – automatic recipes Ingredients:
500 g wheat flour
250 g rye flour
15 g salt
1 small packet dried yeast
250 ml water
250 ml milk
15 g salt
Other:
Baking tray, 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 size. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Leave the loaf to rise again by half its volume. Before baking dust with a little flour and cut.
Time in the oven: 60 minutes Oven level: 3
Russian Cake
Settings: – automatic recipes For the dough:
250 g spelt flour
250 g butter
250 g low fat quark
Salt
For the filling:
1 head of white cabbage (500 g)
50 g bacon
2 tablespoons 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: 3
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Casseroles/Gratins
Lasagne
Settings – automatic recipes 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
For the Béchamel sauce:
75 g butter
50 g flour
500 ml milk
Salt, pepper and nutmeg
To put together:
3 tablespoons butter
250 g green lasagne
50 g Parmesan cheese, grated
50 g Emmenthal 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
Settings: – automatic recipes For the filling:
50 g onions, chopped
30 g butter
350 g spinach, chopped
100 g crème fraîche
200 g fresh salmon, cubed
200 g Nile perch, cubed
150 g prawns
150 g mussel meat
Salt, pepper
50 g Parmesan cheese, grated
150 g Emmenthal cheese, grated
For the Béchamel sauce:
75 g butter
50 g flour
500 ml milk
100 g smoked salmon
Salt, pepper and nutmeg
To put together:
1 packet of Cannelloni
50 g Parmesan cheese, grated
150 g Emmenthal cheese, grated
Method: Place chopped onions and butter in a pan
and cook gently until transparent. Add chopped 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, prawns, mussel meat, salt and pepper to the cooled spinach and mix. Grease a large rectangular ovenproof dish with 1 tablespoon of butter.
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22 electrolux
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
Settings: – automatic recipes Ingredients:
1,000 g potatoes
1 teaspoon each of salt, pepper and
nutmeg
2 cloves of garlic
200 g grated cheese
3 eggs
100 ml milk
250 ml cream
4 tablespoons butter
Method: Peel potatoes, slice thinly, dry and then sea­son. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with a little butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them. Layer the rest of the po­tato slices over this and spread the rest of the grated cheese on top. Crush the second clove of garlic and beat it together with the eggs, the milk and the cream. Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin.
Time in the oven: 65 minutes Oven level: 3
Moussaka (8 Persons)
Settings: – automatic recipes Ingredients:
1 chopped onion
Olive oil
1.5 kg minced meat
1 tin chopped tomatoes
50 g grated Emmental cheese
4 teatspoons breadcrumbs
Salt and pepper
Cinnamon
1 kg potatoes
1.5 kg aubergines
Butter for frying
For the Béchamel sauce:
100 g butter
75 g flour
750 ml milk
Salt, pepper and nutmeg
To put together:
150 g grated Emmental cheese
4 table spoons 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 and the breadcrumbs. Melt the butter and pour over the top of the moussaka.
Time in the oven: 60 minutes Oven level: 1
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electrolux 23
Pasta Grain
Settings: – automatic recipes Ingredients:
1 litre water
Salt
250 g tagliatelle
250 g cooked ham
20 g butter
1 bunch of parsley
1 onion
10 g butter
2 eggs
400 ml milk
Salt, pepper and nutmeg
50 g grated Parmesan
Method: Bring water with a little salt to the boil on a ring. Put the tagliatelle into the boiling salted
water and boil for about 12 minutes. Then drain. Dice the ham. Heat butter in a pan. Chop parsley and peel the onion and chop this as well. Sweat both in the frying pan. Grease a baking dish with a little butter. Mix tagliatelle, ham and sweated parsley and on­ions and put into the dish. Mix egg and milk and season with salt, pep­per and nutmeg and then pour onto the pas­ta mixture. Then distribute the Parmesan onto the bake.
Time in the oven: 45 minutes Oven level: 1
Chicory Gratin
Settings: – automatic recipes Ingredients:
8 medium sized chicories
8 slices cooked ham
30 g butter
1.5 tablespoons flour
250 ml vegetable stock (from the chicory)
5 table spoons milk
100 g grated Emmental cheese
Method: Halve the chicory and cut out the bitter core.
Then wash carefully and simmer for 15 min­utes in boiling water.
Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Melt the butter on a ring and add flour. Sauté briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g Emmental cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the bake.
Time in the oven: 35 minutes Oven level: 3
Casserole (Stew)
Settings: – automatic recipes Ingredients:
600 g beef
Salt and pepper
Flour for dusting
10 g butter
1 onion
330 ml dark beer
2 teaspoons brown sugar
2 teaspoon of tomato puree
400 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: 3
Cabbage Casserole
Settings: – automatic recipes Ingredients:
1 small cabbage (800 g)
Marjoram
1 onion
Oil for sautéing
400 g minced meat
250 g long grain rice
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24 electrolux
Salt, pepper and paprika
1 litre meat stock
200 ml crème fraîche
100 g grated Emmental 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 on the ring 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 bake and sprinkle the cheese over the top.
Time in the oven: 60 minutes Oven level: 3
Convenience
3Pre-settings for most convenience foods.
Follow the manufacturer’s preparation instructions as well. In this case use oven function Fan Cooking .
Convenience Table
Convenience food
Pizza, frozen 3 15
Pizza American, frozen 1 25
Pizza, chilled 3 20
Pizza Snacks, frozen 1 25
French Fries 3 20
Wedges/Croquettes 3 20
Hash Browns 3 23
Bred/Rolls 3 20
Bred/Rolls, frozen, not browned 3 30
Apple Studel, frozen 3 60
Fillet of Fish, frozen 3 45
Chicken Wings 3 30
Lasagne/Cannelloni, frozen 3 50
Oven level
Time in mins.
Page 25
Specials
Defrost
Unwrap the food and place it on a plate on the oven shelf.
Do not cover with a plate or bowl, as these can substantially lengthen the de­frosting time.
For defrosting, place the shelf in the
3rd oven level from the bottom.
Defrosting table
electrolux 25
Defrosting
Dish
time
Mins.
Chicken, 1,000 g 100-140 20-30
Meat, 1,000 g 100-140 20-30 Turn after half the cooking time
Meat, 500 g 90-120 20-30 Turn after half the cooking time
Trout, 150 g 25-35 10-15 ---
Strawberries, 300 g 30-40 10-20 ---
Butter, 250 g 30-40 10-15 ---
Cream, 2 x 200 g 80-100 10-15
Gateau, 1,400 g 60 60 ---
Further
defrosting
time (mins.)
Comment
Place the chicken on an upturned saucer placed on a large plate Turn after half the cooking time
Cream can also be whipped when still slightly frozen in places
Drying
Use with oven shelves covered with greaseproof paper or baking parch­ment.
You will get a better result if you turn the oven off after half the drying time, open the door and preferably leave the oven to cool down overnight.
After this finish drying the food to be dried.
Food to be dried
Veget abl es
Beans 60-70 3 1 / 4 6-8
Peppers (slices) 60-70 3 1 / 4 5-6
Vegetab les fo r soup 60-70 3 1 / 4 5-6
Mushrooms 50-60 3 1 / 4 6-8
Te mperature in
°C
Oven level
1 level 2 levels
Time in hours
(guideline)
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26 electrolux
Food to be dried
Herbs 50 3 1 / 4 2-3
Fruit
Plums 60-70 3 1 / 4 8-10
Apricots 60-70 3 1 / 4 8-10
Apple slices 60-70 3 1 / 4 6-8
Pears 60-70 3 1 / 4 6-9
Te mperature in
°C
Keep Warm
For keeping food warm. The temperature regulates itself automatical­ly to 80 °C. – Oven level: 3
Preserving
When making preserves, only use com­mercially available preserve jars of the same size.
Jars with twist-off or bayonet type lids and metal tins are not suitable.
When making preserves, use the first shelf position from the bottom.
Oven level
1 level 2 levels
Time in hours
(guideline)
The jars should all be filled to the same level and clamped shut.
Place the jars on the baking tray in such a way that they are not touching each other.
Pour approx. 1/2 litre of water into the baking tray, so that there is sufficient moisture in the oven.
As soon as the liquid in the first jars be­gins to simmer (with 1--litrejars after about 35-60 minutes), switch off the oven or reduce the temperature to 100°C (see table).
Use the baking tray for making pre­serves. There is enough room on this for up to six 1-litre preserving jars.
Preserves Table
The times and temperatures for making preserves are for guidance only.
Preserve
Soft fruit
Strawberries, blueberries, raspberries, ripe gooseberries
Unripe gooseberries 160-170 35-45 10-15
Stone fruit
Pears, quinces, plums 160-170 35-45 10-15
Veget abl es
Carrots
Cucumbers 160-170 50-60 ---
Mixed pickles 160-170 50-60 15
Kohlrabi, peas, asparagus 160-170 50-60 15-20
1) Leave standing in oven when switched off
1)
Tem pe ra tu re
in°C
160-170 35-45 ---
160-170 50-60 5-10
Cooking time until
simmering
in mins.
Continue to cook
at 100°C
in mins.
Page 27
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 temperature regulates itself automatical­ly to 70 °C. – Oven level: 1
Uses, Tables and Tips
electrolux 27
Baking
Oven function: Fan Cooking or Con­ventional Cooking
Baking tins
For Conventional Cooking dark metal and non-stick tins are suitable.
For Fan Cooking bright metal tins are also suitable.
Oven levels
Baking with Conventional Cooking is possible on one oven level.
With Fan Cooking you can bake on up to 3 baking trays at the same time:
1 baking tray:
e.g. oven level 3 1 cake tin:
e.g. oven level 1
2 baking trays:
z. g., oven levels 1 and 3 3 baking trays:
oven levels 1, 3 and 5
General instructions
Insert the tray with the bevel at the front.
With Conventional Cooking or Fan
Cooking you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time.
3 When frozen foods are used the trays in-
serted may distort during cooking. This is due to the large difference in temper­ature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
Page 28
28 electrolux
How to use the baking tables
The tables give the required temperature set­tings, baking times and oven shelf levels for a selection of typical dishes.
Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, dough or mix­ture, the amount and the type of baking tin.
We recommend using the lower temper­ature the first time and then if necessary, for example, if a deeper browning is re­quired, or baking time is too long, se­lecting a higher temperature.
If you cannot find the settings for a par­ticular recipe, look for the one that is most similar.
If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes.
Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.
Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
Your new oven may bake or roast differ­ently to your previous appliance. So adapt your normal settings (tempera­ture, cooking times) and oven shelf lev­els to the recommendations in the following tables.
2 With longer baking times, the oven can
be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values giv­en in the tables assume that cooking is started with the oven cold.
Baking table Baking on one oven level
Type of
baking
Baking in tins
Ring cake or brioche Fan Cooking 1 150-160 50-60
Madeira cake/fruit cakes Fan Cooking 1 140-160 60-80
Sponge cake Fan Cooking 1 140 30-40
Sponge cake Conventional Cooking 1 160 30-40
Flan base - short pastry Fan Cooking 3 170-180
Flan base - sponge mixture Fan Cooking 3 150-170 25-30
Apple pie Conventional Cooking 1 170-190 50-60
Apple pie (2tins Ø20cm, diagonally off set)
Apple pie (2tins Ø20cm, diagonally off set)
Savoury flan (e. g, quiche lor­raine)
Cheesecake Conventional Cooking 1 170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional Cooking 3 170-190 45-55
Christmas stollen Conventional Cooking 3 160-180
Oven function
Fan Cooking 1 160 60-80
Conventional Cooking 1 180 60-80
Fan Cooking 1 160-180 45-55
Oven
level
Temperature°CTime
Mins.
1)
20-25
1)
50-60
Page 29
electrolux 29
Type of
baking
Bread (rye bread)
Oven function
Conventional Cooking 1
-first of all
-then
Cream puffs/eclairs Conventional Cooking 3 160-170
Swiss roll Conventional Cooking 3 180-200
Oven
level
Temperature°CTime
Mins.
1)
230
160-180
1)
1)
10
30-60
30-45
10-20
Cake with crumble topping (dry) Fan Cooking 3 150-160 20-30
Buttered almond cake/sugar
Conventional Cooking 3 190-210
1)
20-30
cakes
Butter plait Fan Cooking 3 170-180
Fruit flans (made with yeast dough/sponge
2)
mixture)
Fruit flans (made with yeast dough/sponge
2)
mixture)
Fruit flans made with short pastry
Yeast cakes with delicate toppings
Fan Cooking 3 150 40-50
Conventional Cooking 3 170 40-50
Fan Cooking 3 160-170 50-70
Conventional Cooking 3 160-180
1)
40-50
1)
50-70
(e. g, quark, cream, custard)
Pizza (with a lot of topping)
2)
Fan Cooking 1 180-200
Pizza (thin crust) Fan Cooking 1 200-220
1)
30-50
1)
15-25
Unleavened bread Fan Cooking 1 200-220 10-20
Tarts (CH) Fan Cooking 1 180-200 40-55
Biscuits
Short pastry biscuits Fan Cooking 3 150-160 15-25
Viennese whirls Fan Cooking 3 140 25-35
Viennese whirls Conventional Cooking 3 160
Biscuits made with sponge
Fan Cooking 3 160-170 15-25
1)
20-30
mixture
Pastries made with egg white,
Fan Cooking 3 80-100 90-150
meringues
Macaroons Fan Cooking 3 100-120 60-90
Biscuits made with yeast dough Fan Cooking 3 150-160 20-40
Puff pastries Fan Cooking 3 170-180
Rolls Fan Cooking 3 180
Rolls Conventional Cooking 3 200
Small cakes (20per tray) Fan Cooking 3 140
Small cakes (20per tray) Conventional Cooking 3 170
1)
20-30
1)
1)
1)
1)
20-35
20-35
20-30
20-30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Page 30
30 electrolux
Baking on more than one oven level
Fan Cooking Fan Cooking
Type of baking
Shelf positions from bottom
Temperature
in °C
Time
Mins.
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
Dry streusel cake 1/3 --- 140-160 25-35
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/3 1/3/5 150-160 20-30
Viennese whirls 1/3 1/3/5 140 30-40
Biscuits made with sponge mixture
Biscuits made with egg white, meringues
Macaroons 1/3 --- 100-120 60-90
Biscuits made with yeast dough
Puff pastries 1/3 --- 170-180
Rolls 1/4 --- 160 30-40
Small cakes (20per tray) 1/4 --- 140
1) Pre-heat the oven
1/3 --- 160-170 20-30
1/3 --- 80-100 90-150
1/3 --- 160-170 30-40
1)
1)
1)
35-45
25-35
25-40
Tips on baking
Baking results Possible cause Remedy
The cake is not browned enough at the bottom
The cake sinks (becomes soggy, lumpy, streaky)
Cake is too dry Oven temperature too low Set oven temperature higher
Wrong oven level Place cake lower in the oven
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re­duced by setting higher tem­peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times, espe­cially if using mixing machines
Baking time too long Set a shorter baking time
Page 31
Baking results Possible cause Remedy
Cake browns unevenly Oven temperature too high and baking
time too short
Mixture is unevenly distributed Spread the mixture evenly on the
Cake is not done within the
Temperature too low Use a slightly higher oven setting
baking time given
Pizza Setting table
Set a lower oven temperature and a longer baking time
baking tray
electrolux 31
Type of baking Shelf position
Tem pe ra tu re
°C
Pizza (thin crust) 1 200 - 250
1)
Time
Mins.
10 - 15
Pizza (with a lot of topping) 1 180 - 200 20 - 30
Ta rt s 1 180 - 200 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetab le pie 1 160 - 180 50 - 60
Unleavened bread 1 250
Puff pastry flan 1 160 - 180
Flammekuchen (Pizza-like dish from Al­sace)
1 250
Piroggen (Russian version of calzone) 1 180 - 200
1)
1)
1)
1)
10 - 15
40 - 50
10 - 20
15 - 25
1) Pre-heat the oven
Bakes and gratins table
Dish Oven function
Shelf
position
Pasta bake Conventional Cooking 1 180-200 45-60
Lasagne Conventional Cooking 1 180-200 40-50
Vegetables au gratin
Baguettes topped with melted
1)
cheese
1)
Tur b o G rill 1 160-170 20-30
Tur b o G rill 1 170 20-30
Sweet bakes Conventional Cooking 1 180-200 40-60
Fish bakes Conventional Cooking 1 180-200 50-60
Stuffed vegetables Turbo Gri l l 1 160-170 40-60
1) Pre-heat the oven
Tempera-
ture
°C
Time Mins.
Page 32
32 electrolux
Frozen ready meals table
Food to be
cooked
Frozen pizza Conventional Cooking 3
1)
Chips (300-600 g)
Baguettes Conventional Cooking 3
Fruit flans Conventional Cooking 3
1) Comments: Turn chips 2 or 3 times during cooking
Oven function
Turb o Gr i l l 3 200-220
position
Roasting
Oven function: Conventional Cooking or Turbo Grill
Roasting dishes
Any heat-resistant ovenware is suitable to use for roasting (please read the man­ufacturer's instructions).
Large roasting joints can be roasted di- rectly in the roasting tray or on the oven shelf with the roasting tray placed below it.
For all lean meats, we recommend
roasting these in a roasting tin with a lid. This will keep the meat more suc-
culent.
All types of meat, that can be browned or have crackling, can be roasted in the
roasting tin without the lid.
Roasting table
Shelf
Temperature
°C
as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Time
as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
3 Tips on using the roasting chart
The information given in the following ta­ble is for guidance only.
We recommend cooking meat and fish weighing 1 kg and above in the oven.
To prevent escaping meat juices or fat from burning on to the pan, we recom­mend placing some liquid in the roasting pan.
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Baste large roasts and poultry with their juices several times during roasting. This will give better roasting results.
You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the resid­ual heat.
Type of meat Quantity Ovenfunction
Beef
Pot roast 1-1.5 kg
Roast beef or fillet
- rare
- medium
- well done
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
Conventional
Shelf
position
Cooking
Turbo Grill 1 190-200
Turbo Grill 1 180-190 6-8
Turbo Grill 1 170-180 8-10
Te mp e r -
ature
°C
1 200-250 120-150
1)
Time
Mins.
per cm. of
thickness
5-6
Page 33
electrolux 33
Type of meat Quantity Ovenfunction
Pork
Shoulder, neck, ham joint 1-1.5 kg Turbo Grill 1 160-180 90-120
Chop, spare rib 1-1.5 kg Turbo Grill 1 170-180 60-90
Meat loaf 750 g-1 kg Turbo Grill 1 160-170 50-60
Porkknuckle (pre­cooked)
Veal
Roast veal 1 kg Turbo Grill 1 160-180 90-120
Knuckle of veal 1.5-2 kg Turbo Grill 1 160-180 120-150
Lamb
Leg of lamb, roast lamb 1-1.5 kg Turbo Grill 1 150-170 100-120
Saddle of lamb 1-1.5 kg Turbo Grill 1 160-180 40-60
Game
Saddle of hare, leg of hare
Saddle of venison 1.5-2 kg
Haunch of venison 1.5-2 kg
Poultry
Poultry portions 200-250g each Turbo Grill 1 200-220 30-50
Half chicken 400-500 g each Turbo Grill 1 190-210 35-50
Chicken, poulard 1-1.5 kg Turbo Grill 1 190-210 50-70
Duck 1.5-2 kg Turbo Grill 1 180-200 80-100
Goose 3.5-5 kg Turbo Grill 1 160-180 120-180
Tur ke y 2.5-3.5 kg Turbo Grill 1 160-180 120-150
Tur ke y 4-6 kg Turbo Grill 1 140-160 150-240
Fish (steamed)
Whole fish 1-1.5 kg
1) Pre-heat the oven
750 g-1 kg Turbo Grill 1 150-170 90-120
up to 1 kg
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Shelf
position
Te mp e r -
ature
°C
3 220-250
1 210-220 35-40
1 180-200 60-90
1 210-220 40-60
Time
Mins.
1)
25-40
Page 34
34 electrolux
Meatprobe Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare medium well done
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 70 - 75 °C
Game
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
45 - 50 °C 60 - 65 °C 70 - 75 °C
Grill sizes
Oven function: Economy Grill or Dual Grill with maximum temperature set­ting
1 Important: Always grill with the oven
door closed.
3 The empty oven should always be pre-
heated with the grill functions for 5 minutes.
For grilling, place the shelf in the rec- ommended shelf position.
Always insert the tray for collecting the fat into the first shelf position
from the bottom.
The grilling times are guidelines.
Grilling is particularly suitable for flat
pieces of meat or fish.
Page 35
electrolux 35
Grilling table
Grilling time
Food to be grilled Oven level
Mins.
1st side 2nd side
Burgers 4 8-10 6-8
Pork fillet 4 8-12 6-10
Sausages 4 6-10 6-8
Fillet steaks, veal steaks 4 6-7 5-6
Fillet of beef, roast beef (approx. 1 kg)
1)
To as t
Toast with topping 3 3-6 ---
1) Do not pre-heat
3 10-12 10-12
3 2-4 2-4
Slow Cook
Oven function: Slow Cook .
With the oven function Slow Cook, meat be­comes beautifully tender and remains partic­ularly succulent.
We recommend Slow Cook for pieces of tender, lean meat and fish.
Slow Cook is not suitable for, e.g. pot roast or fatty roast pork.
The ovenheats up to 120°C in the first 10 minutes and then switches to a con­tinuous 80°C.
3 When using the oven function Slow
Cook always cook dishes uncovered
without a cover.
1. Sear the meat to be roasted in a pan on each side over a very high heat for 1-2 mins.
2. Place meat in a roasting dish or directly on the oven shelf with a tray underneath to catch the fat.
3. Place in the oven. Select the oven func­tion Slow Cook and cook until done. (See table.)
3 Slow Cook can be used with the addi-
tional function Duration /End Time , if the oven is to be switched on and off automatically at a later time.
Enter the countdown here End Time with
or . The programme begins 10 minutes before the time entered (120°C) and then switches to a continuous 80°C.
Slow Cook Table
Food to be cooked
Roast beef 1000-1500 120/80° C 1 90-110
Fillet of beef 1000-1500 120/80° C 3 90-110
Roast veal 1000-1500 120/80° C 1 100-120
Steaks 200 - 300 120/80° C 3 20-30
Weight
g
Setting
Oven level
Tota l tim e
minutes
Page 36
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www.electrolux.ch
315 9344 03-A-200209-01
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