AEG EBSL70SP, EBKSL7 User Manual

tables, tips and recipes

Built In Fan/

Steam Cooking Oven

2 electrolux

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Contents
Kitchen Assistant Recipes......................	3 Uses, Tables and Tips ...........................	33
5	Subject to change without notice

The following symbols are used in this user manual:

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

3General information and tips

2Environmental information

electrolux 3

Kitchen Assistant Recipes

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

In the Kitchen Assistant various dishes are divided into categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Desserts

•Pizza/Pie/Bread

•Casseroles/Gratins

•Side Dishes

•Combi Steaming

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.

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

Meatprobe Automatic

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

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

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

Dishes with Meatprobe Automatic

Pork

Top Side Beef

Scandinavian Beef

Game

Lamb Joint, medium

Boned Poultry

Whole Fish

Dishes with Weight Automatic

Roast Pork

Roast Veal

Roast Beef

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

4 electrolux

Pork/Veal

Roast Pork

Settings:

–Automatic weight. Setting range for the weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 2040 mm.

Cook large meat joints without the rind and bones.

–Water via water drawer: 200 - 400 ml

Pork

Settings:

–Automatic meat probe, core temperature 75 °C.

Method:

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

–Water via water drawer: 200 - 400 ml

Pork Knuckle

Settings

– automatic recipes Ingredients:

•1 hind knuckle of pork 0.8-1.2 kg

•2 tablespoons oil

•1 teaspoon of salt

•Teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

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

•Water

Method:

Cut into the rind all around the pork knuckle. Mix oil, salt, paprika and basil together and spread over the pork knuckle. Put the pork knuckle into a roasting tin and spread the mushrooms over it. Add soup vegetables and water; the bottom should be covered to a depth of

20-30 mm.

–Time in the oven: 160 minutes

–Oven level: 1

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

Pork Shoulder

Settings:

– automatic recipes Ingredients:

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

•Salt

•Pepper

•2 tablespoons olive oil

•150 g finely sliced celery

•1 leek, sliced

•1 small tin tomatoes, finely chopped

•250 ml cream

•2 cloves of garlic, peeled and crushed

•Fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the skin. Season with salt and pepper and brown on all sides with the olive oil in a roasting pan on the ring, then remove.

Sweat celery and leek with a little oil in a roasting tin, then add tomatoes, cream, garlic cloves, rosemary and thyme, stir and lay the pork shoulder on top. Put roasting tin into the oven.

–Time in the oven: 130 minutes

–Oven level: 1

Roast Veal

Settings:

–Automatic weight. Setting range for the weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 2030 mm. Cover with a lid.

Veal Knuckle

Settings:

– automatic recipes Ingredients:

•1 hind knuckle of veal 1.5-2 kg

•4 slices cooked ham

•2 tablespoons oil

•1 teaspoon of salt

•1 teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

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

•Water

				electrolux 5
	Method:		Deglaze the meat juices in the roasting tin
	Cut 8 slits lengthwise all around the veal		with 250 ml of wine, put into a saucepan and
	knuckle. Cut four slices of cooked ham in		leave to simmer for a while. Add 250 ml meat
	half and place in the slits. Mix oil, salt, papri-		stock and add parsley, thyme, oregano and
	ka and basil together and spread over the		diced tomato. Season with salt and pepper.
			Then bring to the boil again.
	veal knuckle. Put the veal knuckle into a
			Put vegetables into the roasting tin, put the
	roasting tin and spread the mushrooms over
			meat on top and pour the sauce over the
	it. Add soup vegetables and water to the veal
			top. Cover the roasting pan with a lid and put
	knuckle; the bottom should be covered to a
			in the oven.
	depth of 20-30 mm.
			– Time in the oven: 120 minutes
	– Time in the oven: 160 minutes
			–	Oven level: 1
	–	Oven level: 1
			Stuffed Veal Breast
	– Water via water drawer: 300 ml
			Settings:
	Ossobuco
			–	automatic recipes
	Settings:
			Ingredients:
	–	automatic recipes
			•	1 bread roll
	Ingredients:
			•	1 egg
	• 4 tablespoons butter for browning		•	200 g mince
	• 4 slices of veal shank, 3-4 cm thick (cut		•	Salt, pepper
		across the bone)	•	1 chopped onion
	• 4 medium-sized carrots, cut into small		•	Parsley, chopped.
		dice	• 1 kg breast of veal (with pocket cut into it)
	• 4 sticks celery, cut into small dice		• Soup vegetables (carrot, leek, celery,
	• 1 kg ripe tomatoes, peeled, halved,			parsley)
		cores removed and cut into dice	•	50 g bacon
	• 1 bunch parsley, washed and roughly		•	250 ml water
		chopped	Method:
	•	4 tablespoons butter	Soak roll in water and then squeeze water
	• 2 tablespoons flour for coating		out. Then mix with egg, mince, salt, pepper,
	• 6 tablespoons olive oil		chopped onion and parsley.
			Season breast of veal (with pocket cut into it)
	• 250 ml white wine
			and stuff the meat stuffing into the pocket.
	• 250 ml meat stock
			Then sew up the opening.
	• 3 medium-sized onions, peeled and
			Place the breast of veal in a roasting tin, add
		finely chopped	soup vegetables, bacon and water.
	• 3 cloves of garlic, peeled and thinly		– Time in the oven: 100 minutes
		sliced	–	Oven level: 1
	• 1/2 teaspoon each of thyme and oregano		– Water via water drawer: 200 ml
	•	2 bay leaves	Meat Loaf
	•	2 cloves	Settings:
	• Salt, freshly ground black pepper		–	automatic recipes
	Method:		Ingredients:
	Melt 4 tablespoons of butter in a roasting tin		• 2 dry bread rolls
	and sweat the vegetables in it. Take vegeta-		•	1 onion
	bles out of the roasting tin.		•	20 g butter
	Wash veal shank slices, dry, season and		• 3 tablespoons chopped parsley
	then coat in the flour. Knock off surplus flour.		• 750 g mince (a mixture of beef and pork)
	Heat the olive oil and brown the slices over a		•	2 eggs
	medium heat until golden brown. Take meat		• Salt, pepper and paprika
	out and pour the surplus olive oil out of the		• 100 g rashers of bacon
	roasting tin.

	6 electrolux
	Method:	Marinated Beef
	Soak dry rolls in water and then squeeze wa-	Settings:
	ter out. Peel onion and chop finely, then	–	automatic recipes
	sweat and add chopped parsley.	To make the marinade:
	Mix together mince, eggs, the squeezed out	•	1 l water
	rolls and the onion. Season with salt, pepper
		•	500 ml wine vinegar
	and paprika, place in a roasting dish and
		•	2 teaspoon of salt
	cover with rashers of bacon. Add a little wa-
		•	15 peppercorns
	ter and put in the oven.
		•	15 juniper berries
	– Time in the oven: 70 minutes
		•	5 bay leaves
	– Oven level: 1
		• 2 bunches of soup vegetables
	Beef/Game/Lamb		Bring everything to the boil and then
			leave to cool.
	Top Side Beef	• 1.5 kg joint of beef
			Pour the marinade over the meat until it
	Settings:
			is covered and leave to marinade for 5
	– Automatic meat probe, core tempera-
			days.
	ture for:
		Ingredients for the roast:
	– Rare 50 °C
		•	2 tablespoons oil
	– Medium 65 °C
		•	Salt
	– Well done 70 °C
		•	Pepper
	Method:
		• Soup vegetables from the marinade
	Season meat to taste, insert meat probe and
		Method:
	place in an ovenproof dish.
		Take the joint of beef out of the marinade and
	Scandinavian Beef (not browned)
		dry. Season with salt and pepper and brown
	Settings:
		on all sides in a roasting pan on the ring and
	– Automatic meat probe, core tempera-
		add some soup vegetables from the mari-
	ture for:
		nade.
	– Rare 50 °C
		Pour marinade into the roasting pan; the bot-
	– Medium 65 °C
		tom should be covered by 20-30 mm. Cover
	– Well done 70 °C
		the roasting pan with a lid and put in the ov-
	Method:
		en.
	Season meat to taste, insert meat probe and	–	Time in the oven: 150 minutes
	place in an ovenproof dish.	–	Oven level: 1

Roast Beef	Roast Game
Settings:	Settings:
– Automatic weight. Setting range for the	– Automatic weight. Setting range for the
weight between 1000 and 3,000 g.	weight between 1000 and 3,000 g.
Method:	Method:
Season meat to taste and place in an oven-	Place meat in an ovenproof dish and season
proof dish. Add water or another liquid; the	to taste. Add water or another liquid; the bot-
bottom should be covered to a depth of 20-	tom should be covered to a depth of 20-30
30 mm. Cover with a lid.	mm. Cover with a lid.

Game

Settings:

– Automatic meat probe, core temperature 70 °C.

Method:

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

				electrolux 7
	Rabbit		Wild Boar
	Settings:		Settings:
	–	automatic recipes	–	automatic recipes
	Ingredients:		To make the marinade:
	• 2 saddles of hare		• 1.5 l red wine
	• 6 juniper berries (crushed)		•	150 g celeriac
	•	Salt and pepper	•	150 g carrots
	•	30g melted butter	•	2 onions
	• 125 ml sour cream		•	5 bay leaves
	• Soup vegetables (carrot, leek, celery,		•	5 cloves
		parsley)	• 2 bunches of soup vegetables
	Method:			Bring everything to the boil and then
	Rub saddles of hare with the crushed juniper			leave to cool.
	berries, salt and pepper and brush with melt-		• 1.5 kg wild boar joint (shoulder)
	ed butter.			Pour the marinade over the meat until it
	Place saddles of hare in a roasting tin, pour			is covered and leave to marinade for
	sour cream over and add soup vegetables.			3 days.
	– Time in the oven: 35 minutes		Ingredients for the roast:
	–	Oven level: 1	•	2 tablespoons oil
	Mustard Rabbit		•	Salt
	Settings:		•	Pepper
	–	automatic recipes	• Soup vegetables from the marinade
	Ingredients:		• 1 small tin of chanterelles
	• 2 rabbits, each 800g		Method:
	•	Salt and pepper	Take the wild boar joint out of the marinade
	• 2 tablespoons olive oil		and dry. Season with salt and pepper and
	• 2 roughly chopped onions		brown on all sides in a roasting pan on the
	• 50 g diced bacon		ring. Add chanterelles and some of the soup
			vegetables out of the marinade.
	•	2 tablespoons flour
			Pour marinade into the roasting pan; the bot-
	• 375 ml chicken stock
			tom should be covered by 10-15 mm. Cover
	• 125 ml white wine
			the roasting pan with a lid and put in the
	• 1 teaspoon fresh thyme
			oven.
	•	125 ml cream
			– Time in the oven: 140 minutes
	• 2 tablespoons Dijon mustard		–	Oven level: 1
	Method:		Roast Lamb

	Cut rabbits into 8 similarly sized pieces, sea-	Settings:
	son with salt and pepper and brown on all
		–	Automatic weight. Setting range for the
	sides in a roasting pan on the ring.
			weight between 1000 and 3,000 g.

	Remove rabbit pieces and brown the onions	Method:
	and bacon. Sprinkle flour over and stir. Stir in
		Season meat to taste and place in an oven-
	chicken stock, white wine and thyme and
		proof dish. Add water or another liquid; the
	bring to the boil.
		bottom should be covered to a depth of 20-
	Add cream and Dijon mustard, put meat
		30 mm.
	pieces back in, cover with a lid and then put
		– Water via water drawer: 200 - 400 ml
	in the oven.

–Time in the oven: 90 minutes

–Oven level: 1

8 electrolux

Lamb Joint, medium	Turkey, whole (Turkey)
Settings:	Settings:
– Automatic meat probe, core tempera-	– Automatic weight. Setting range for the
ture 70 °C.	weight between 1,700 and 4,700 g.
Method:	Method:
Season meat to taste, insert meat probe and	Place turkey in an ovenproof dish and sea-
place in an ovenproof dish.	son to taste. After about 30 minutes, turn the
– Oven level: 1	roast. A reminder is displayed.
– Water via water drawer: 200 ml	– Oven level: 1

	Leg of Lamb		Duck, whole
	Settings:		Settings:
	–	automatic recipes	– Automatic weight. Setting range for the
	Ingredients:			weight between 1500 and 3,300 g.
	• 2.7 kg leg of lamb		Method:
	• 30 ml olive oil		Place duck in an ovenproof dish and season
	•	Salt	to taste. After about 30 minutes, turn the
	•	Pepper	duck. A reminder is displayed.
			–	Oven level: 1
	• 3 cloves of garlic
			Goose, whole
	• 1 bunch of fresh rosemary
		(or 1 teaspoon of dried rosemary)	Settings:
	•	Water	– Automatic weight. Setting range for the
	Method:			weight between 2300 and 4,700 g.
	Wash the leg of lamb and then pat dry, rub in		Method:
	olive oil and make slashes in the meat. Sea-		Place goose in an ovenproof dish and sea-
	son with salt and pepper. Peel the cloves of		son to taste. After about 30 minutes, turn the
	garlic and slice, push together with the		roast. A reminder is displayed.
	sprigs of rosemary into the slashes in the		–	Oven level: 1
	meat.		Boned Poultry
	Put the leg of lamb into a roaster and add
			Settings:
	water; the bottom should be covered to a
			– Automatic meat probe, core tempera-
	depth of 20-30 mm.
				ture 75 °C.
	– Time in the oven: 165 minutes
			Method:
	–	Oven level: 1
			Season turkey breast (boneless) to taste, in-
	– Water via water drawer: 300 ml
			sert meat probe and place in an ovenproof
	Poultry		dish.
			–	Oven level: 1
	Chicken, whole		Chicken Legs
			Settings:
	Settings:
			–	automatic recipes
	– Automatic weight. Setting range for the
			Ingredients:
		weight between 900 and 2,100 g.
			• 4 chicken legs, 250 g each
	Method:
			• 250 g crème fraîche
	Place chicken in an ovenproof dish and sea-
			•	125 ml cream
	son to taste.
	After about 30 minutes, turn the roast. A re-		• 1 teaspoon of salt
	minder is displayed.		• 1 teaspoon of paprika
	–	Oven level: 1	• 1 teaspoon of curry
			•	1/2 teaspoon pepper
			• 250 g sliced tinned mushrooms
			•	20 g flour

• Pepper

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

				electrolux 9
	Method:		•	1/2 teaspoon salt
	Clean the chicken legs and place in a roaster.		•	2 oranges for juicing
	Mix the rest of the ingredients together and		•	150 ml sherry
	pour over the chicken legs.		Method:
	– Time in the oven: 55 minutes		Clean the duck, season with salt and pepper
	–	Oven level: 1
			and rub with the peel of one orange.
	– After about 30 minutes, turn the roast.
			Stuff the duck with cubes of orange sea-
		An audible signal sounds.
			soned with salt and sew it up.
	Coq au Vin
			Place the duck in the roasting tin, breast
	Settings:		down.
	–	automatic recipes	Squeeze the juice from the oranges, mix with
	Ingredients:		the sherry and pour over the duck.
			Put duck in the oven; turn after 30 minutes (a
	•	1 Chicken
			signal sounds).
	•	Salt
			–	Time in the oven: 90 minutes
	•	Pepper
			–	Oven level: 1
	•	1 tablespoons flour
			–	After about 30 minutes, turn the roast.
	• 50 g clarified butter
				An audible signal sounds.
	• 500 ml white wine		Stuffed Chicken
	• 500 ml chicken stock
			Settings:
	• 4 table soya sauce
			–	automatic recipes
	• 1/2 bunch of parsley
			Ingredients:
	• 1 sprig of thyme
			•	1 chicken, 1.2 kg (with giblets)
	• 150 g bacon, diced
			•	1 tablespoon oil
	• 250 g chestnut mushrooms, cleaned
			•	1 teaspoon of salt
		and quartered
			•	1/4 teaspoon paprika

•12 shallots, peeled

• 50 g breadcrumbs

•2 cloves of garlic, peeled and crushed

	Method:		•	3-4 tablespoons milk
			•	1 chopped onion
	Clean the chicken and season with salt and
			•	1 bunch of parsley, chopped
	pepper and sprinkle with the flour.
			•	20 g butter
	Heat the clarified butter in a roasting tin on
			•	1 egg
	the ring, brown the chicken on all sides. Pour
			•	Salt and pepper
	in the white wine, chicken stock and soya
			Method:
	sauce and bring to the boil.
	Add parsley, sprig of thyme, diced bacon,		Clean chicken and dry. Mix oil, salt and pa-
	mushrooms, shallots and garlic.		prika and rub into the chicken.
	Bring to the boil again, cover with a lid and		Stuffing: Mix together breadcrumbs and
			milk. Put chopped onion, parsley and butter
	put in the oven.
			into a pan and sweat. Finely chop heart, liver
	– Time in the oven: 55 minutes
			and stomach and add an egg. Then mix eve-
	–	Oven level: 1
			rything together and season with salt and
	Roast Duck with Orange
			pepper.
	Settings:
			Place the duck in the roasting tin, breast
	–	automatic recipes	down.
	Ingredients:		–	Time in the oven: 90 minutes
	• 1 duck (1.6 - 2.0 kg)		–	Oven level: 1
	•	Salt	–	After about 30 minutes, turn the roast.
				An audible signal sounds.

Cod fish

10 electrolux

Stuffed Chicken Breast

	Settings:		Settings:
	–	automatic recipes	–	automatic recipes
	Ingredients:		Ingredients:
	• 4 chicken breast fillets, without bones		• 800 g dried cod
	• salt, pepper, paprika and curry powder		•	2 tablespoons olive oil
	Method:		•	2 large onions
	Season the chicken breasts and place in a		• 6 peeled cloves of garlic
	glass bowl in the oven.		•	2 leeks
	– Time in the oven: 30 minutes		•	6 red paprikas
	–	Oven level: 3	• 1/2 tin chopped tomatoes
	– Water to add via water drawer: 450 ml
			• 200 ml white wine
	Fish		• 200 ml court bouillon
			• Pepper, salt, thyme, oregano
	Whole Fish
			Method:
	Settings:		Soak dried cod overnight. Drain the dried
	– Automatic meat probe, core tempera-		cod the next day and place in a saucepan
		ture 70 °C.	with fresh water, place on a ring and bring to
	Method:		the boil. Then take from the ring and leave to
	Season fish to taste, insert meat probe and		cool.
	place in an ovenproof dish.		Put olive oil in a pan and heat. Peel onions
	–	Oven level: 1	and slice finely, crush the peel garlic cloves
	Fillet of Fish		and slice the leeks and wash. Put together
	Settings:		into the hot oil and sauté briefly. Remove
	–	automatic recipes	cores from the peppers and cut into strips.
	Ingredients:		Then put into the pan with the chopped to-
			matoes.
	• 600-700 g perch-pike, salmon, or sea
			Add white wine and court bouillon and leave
		trout fillets
			to simmer for a while. Season with pepper,
	• 150 g grated cheese
			salt, thyme and oregano and leave to simmer
	•	250 ml cream
			in the pan for another 15 minutes.
	•	50 g breadcrumbs
			Take the cooled dried cod out of the sauce-
	• 1 teaspoon of Estragon
			pan and pat dry with kitchen paper. Remove
	•	Parsley, chopped.
			the skin, bones and all fins. Flake the fish and
	•	Salt, pepper
			place in an ovenproof dish mixed with the
	•	Lemon
			vegetables.
	•	Butter
			– Time in the oven: 30 minutes
	Method:
			–	Oven level: 1
	Sprinkle fish fillets with lemon juice and leave		Fish in Salt
	to marinade for a while, then dab off surplus
			Settings:
	juice with kitchen paper. Season the fish fil-
			–	automatic recipes
	lets on both sides with salt and pepper.
	Then place fish fillets in a buttered ovenproof		Ingredients:
	dish.		• A whole fish, approx. 1.5-2 kg
	Mix together the grated cheese, cream,		•	2 untreated lemons
	breadcrumbs, tarragon and chopped pars-
			• 1 head of fennel
	ley. Spread the mixture immediately on the
			• 4 sprigs of fresh thyme
	fish fillets and place small knobs of butter on
			• 3 kg rock salt (coarse salt)
	the mixture.

–Time in the oven: 35 minutes

–Oven level: 3

–Water to add via water drawer: 100 ml

Method:

Clean fish and rub in the juice of two unwaxed lemons.

Cut the fennel into thin slices and stuff together with the sprigs of fresh thyme into the fish.

Place half of the rock salt in a baking dish and place the fish on top. Place the other half of the rock salt on the fish and press down firmly.

–Time in the oven: 55 minutes

–Oven level: 1

Stuffed Calamari

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

electrolux 11

Steamed Fish

Settings:

–automatic recipes Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

• 1 small tin chopped tomatoes

• 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

–Water to add via water drawer: 100 ml

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

	12 electrolux
	Method:		For the glaze:
	Wash potatoes, peel and cut into fine slices.		• 125 ml lemon juice
	Peel onions and cut into slices.		• 100 g icing sugar
	Grease an ovenproof baking dish with butter.		Other:
	Place a third of the potatoes and onions in
			• Black cake tin, 30 cm long
	the dish. Place half of the anchovy fillets on
			•	Margarine for greasing
	top and cover with another third of the on-
			• Breadcrumbs for coating cake tin
	ions and potatoes. Distribute the rest of the
	anchovy fillets on top. On top place the rest		Method:
	of the onions and potatoes, with the top lay-		Place butter, sugar, lemon peel, vanilla sugar
	er being potatoes.		and salt in a mixing bowl and cream togeth-
	Sprinkle with pepper and sprinkle the		er. Then add the eggs one at a time and
	chopped thyme over the top.		cream together again.
	Pour the brine from the anchovies over the		Add the flour and cornflour mixed with the
	bake and add the cream. Sprinkle over the
			baking powder to the creamed mixture and
	breadcrumbs and place little knobs of butter
			fold in.
	on the top.
			Put the mixture into the greased and bread-
	– Time in the oven: 60 minutes
			crumbed cake tin, smooth out and put in the
	–	Oven level: 3
			oven.
	Stuffed Fish (Trout)
			After baking, mix lemon juice and icing sugar.
	Settings:
			Turn the cake out onto a piece of aluminium
	–	automatic recipes	foil.
	Ingredients:		Fold up the aluminium foil against the sides
	• 4 trout, 250 g each		of the cake so that the glaze cannot run out.
	•	Salt, pepper	Pierce the cake with a wooden skewer and
	•	Lemon juice	brush on the glaze.
	Method:		Then leave the cake for a while to soak up
	Wash and dry the trout and then sprinkle		the glaze.
	with lemon juice inside and out.		– Time in the oven: 75 minutes
	Leave to marinade for a while and then sea-		–	Oven level: 1
	son with salt and pepper.		Swedish Cake
	Lay fish in a stainless steel bowl with perfo-
			Settings:
	rated insert.
			–	automatic recipes
	– Time in the oven: 30 minutes
			Ingredients:
	–	Oven level: 3
	– Water to add via water drawer: 450 ml		•	5 eggs
	Cake		•	340 g sugar
			• 100 g melted butter
	Lemon Sponge Cake		•	360 g flour
	Settings:		• 1 small packet baking powder
	–	automatic recipes	• 1 small packet vanilla sugar
	For the dough:		•	1 pinch salt
	•	250 g butter	• 200 ml cold water
	•	200 g sugar	Other:
	• 1 small packet vanilla sugar		28 cm round springform baking tin,
	•	1 pinch salt	black, bottom lined with baking parchment
			Method:
	•	4 eggs
			Place sugar, eggs, vanilla sugar and salt in a
	•	150 g flour
			mixing bowl and cream together for
	•	150 g cornflour
			5 minutes. Then add the melted butter to the

	•	1 level teaspoon baking powder	mixture and fold in.
	•	Grated peel of 2 lemons
			Add the flour with the baking powder mixed
			into it into the creamed mixture and stir in.

			electrolux 13
	Finally add the cold water and mix everything		• 200 g sugar
	well. Put the mixture into the baking tin,		• Juice of one lemon
	smooth and put in the oven.		• 200 g crème fraîche
	– Time in the oven: 55 minutes		• 1 small packet of custard powder, vanil-
	–	Oven level: 1
			la flavour
	Biscuit
			Other:
	Settings:		• Black springform cake tin with 26 cm di-
	–	automatic recipes	ameter, greased
	Ingredients:		Method:
	•	4 eggs	Sieve flour into a bowl. Add the rest of the in-
	• 2 tablespoons hot water		gredients and mix together with a hand-held
	•	50 g sugar	mixer. Then put the mixture in the fridge for 2
	• 1 small packet vanilla sugar		hours.
			Cover the greased bottom of the springform
	•	1 pinch salt
			tin with about 2/3 of the mixture and prick

•100 g sugar

	•	100 g flour	several times with a fork.
			Form an edge about 3 cm high with the rest
	•	100 g cornflour
			of the mixture.
	• 2 level teaspoons baking powder
			Beat the egg whites with a hand-held mixer
	Other:		until forming peaks. Wash the raisins, drain
	• 28 cm round springform baking tin,		them well, sprinkle with the rum and leave to
	• bottom lined with baking parchment		soak.
	Method:		Put low fat quark, egg yolks, sugar, lemon
	Separate the eggs. Cream egg yolks with		juice, crème fraîche and the custard powder
			in a mixing bowl and mix together well.
	hot water, 50 g sugar, vanilla sugar and salt.
			To finish, carefully fold the beaten egg whites
	Beat egg whites with 100 g sugar until form-
			and the raisins into the quark mixture, fill in
	ing peaks.
			the baking formand place in the oven.
	Sieve together flour, cornflour and baking
			– Time in the oven: 85 minutes
	powder.
			–	Oven level: 1
	Carefully mix egg whites and egg yolks to-
	gether. Then carefully fold in flour mixture.		Fruit Cake
	Put the mixture into the baking tin, smooth		Settings:
	and put in the oven.		–	automatic recipes
	– Time in the oven: 30 minutes		Ingredients:
	–	Oven level: 3
			•	200 g butter
	Cheese Cake (Quark flan)
			•	200 g sugar
	Settings:		• 1 small packet vanilla sugar
	–	automatic recipes	•	1 pinch salt
	For the dough:		•	3 eggs
	•	150 g flour	•	300 g flour
	•	70 g sugar	• 1/2 packet baking powder
	• 1 small packet vanilla sugar		•	125 g currants
	•	1 egg	•	125 g raisins
	• 70 g softened butter		• 60 g chopped almonds
	For the cream cheese:		• 60 g candied lemon peel or candied or-
	•	3 egg white		ange peel
	•	50 g raisins	• 60 g chopped candied cherries
	• 2 table spoons Rum		• 70 g whole blanched almonds

•750 g low fat quark

•3 egg yolk

14 electrolux

Other:

Leave the dough to rise in a warm place until

•Black springform cake tin, 24 cm diamit is about double the size. Then roll out the

eter

•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.

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.

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

				electrolux 15
	Yeast Plait		Ring Cake
	Settings:		Settings:
	–	automatic recipes	–	automatic recipes
	For the dough:		Ingredients:
	•	650 g flour	•	500 g flour
	•	20 g yeast	• 1 small packet dried yeast
	• 200 ml tepid milk		• 80 g icing sugar
	•	40 g sugar	•	150 g butter
	•	Salt	•	3 eggs
	•	5 egg yolk	•	2 level teaspoons salt
	• 200 g softened butter		• 150 ml tepid milk
	For the filling:		• 70 g raisins (soak in 20 ml of kirsch for
	• 250 g chopped walnuts			1 hour beforehand)
	•	20 g breadcrumbs	To put together:
	• 1 teaspoon ground ginger		• 50 g whole peeled almonds
	•	50 ml milk	Method:
	•	60 g honey	Put flour, dried yeast, icing sugar, butter,
	• 30 g melted butter		eggs, salt and milk into a mixing bowl and
	•	20 ml rum	knead to a smooth yeast dough. Cover the
			dough in the bowl and leave to rise for 1
	To put together:
			hour.
	•	1 egg yolk
			Knead the soaked raisins into the dough by
	•	A little milk
			hand.
	• 50 g flaked almonds
			Place the almonds individually into each in-
	Method:
			dentation of a greased and floured gugelhupf
	Sieve the flour into a mixing bowl and make		tin. Then shape the dough into a sausage
	a well in the centre. Cut up the yeast, place		shape, place in the gugelhupf tin. Cover and
	it in the well and stir in with the milk and a lit-		leave to rise again for 45 minutes.
	tle of the sugar and the flour from around the		– Time in the oven: 60 minutes
	edge, sprinkle with flour, leave to rise in a		–	Oven level: 1
	warm place until the flour sprinkled on the		Savarin Cake
	pre-dough is showing cracks.
			Settings:
	Put the rest of the sugar on the edge of the
			–	automatic recipes
	flour. Knead all ingredients into a workable
			For the dough:
	yeast dough. Leave the dough to rise in a
			•	350 g flour
	warm place until it is about double the size.
	For the filling, mix all ingredients together. Di-		• 1 small packet dried yeast
	vide the dough into three equal parts and roll		•	75 g sugar
	out into long rectangles. Spread a third of the		•	100 g butter
	filling onto each rectangle and then roll up		•	5 egg yolk
	the pieces of dough.		•	1/2 teaspoon salt
	Make a plait out of the three pieces of dough.
			• 1 small packet vanilla sugar
	Coat the surface of the plait with a mixture of
			• 125 ml hot milk
	egg yolk and milk and then sprinkle with
			After baking:
	flaked almonds.
			•	375 ml water
	– Time in the oven: 55 minutes
			•	200 g sugar
	–	Oven level: 3
			• 100 ml plum brandy or 100 ml orange
				liqueur