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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
5
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
electrolux 3
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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electrolux 5
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 °C
– Medium 65 °C
– Well 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 °C
– Medium 65 °C
– Well 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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electrolux 7
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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electrolux 9
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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10 electrolux
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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electrolux 11
• 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
Page 13
electrolux 13
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.
Page 14
14 electrolux
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
Page 15
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
Page 16
16 electrolux
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.
Page 17
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
Page 18
18 electrolux
• 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
Page 19
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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20 electrolux
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
Page 21
electrolux 21
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.
Page 22
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
Page 23
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
Page 24
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.
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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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