AEG EBSL70SP, EBKSL7 User Manual

tables, tips and recipes
Built In Fan/
Steam Cooking Oven
2 electrolux
T
1
Electrolux. Thinking of you.
Contents
Kitchen Assistant Recipes...................... 3 Uses, Tables and Tips ........................... 33
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
Kitchen Assistant Recipes
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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.
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 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
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
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 tempera-
ture 75 °C.
Method: Season meat to taste, insert meat pro be 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
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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 Water via water drawer: 300 ml
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 Water via water drawer: 200 ml
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
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Method: Soak dry rolls in water and then squeeze wa-
ter 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
Beef/Game/Lamb
Top Side Beef
Settings: – Automatic meat probe, core tempera-
ture for:
Rare 50 °CMedium 65 °CWell done 70 °C
Method: Season meat to taste, insert meat pro be and
place in an ovenproof dish.
Scandinavian Beef (not browned)
Settings: – Automatic meat probe, core tempera-
ture for:
Rare 50 °CMedium 65 °CWell done 70 °C
Method: Season meat to taste, insert meat pro be and
place in an ovenproof dish.
Roast Beef
Settings: – Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method: Season meat to taste and place in an oven­proof 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 bot­tom 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.
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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
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. – Water via water drawer: 200 - 400 ml
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Lamb Joint, medium
Settings: – Automatic meat probe, core tempera-
ture 70 °C. Method: Season meat to taste, insert meat pro be and
place in an ovenproof dish.
Oven level: 1 Water via water drawer: 200 ml
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. Sea-
son 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 Water via water drawer: 300 ml
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 sea-
son 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 sea-
son 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 sea-
son 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, in­sert meat probe and place in an ovenproof dish. – Oven level: 1
Chicken Legs
Settings: – automatic recipes Ingredients:
4 chicken legs, 250 g each
250 g crème fraîche
125 ml cream
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of curry
1/2 teaspoon pepper
250 g sliced tinned mushrooms
20 g flour
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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. 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 pa­prika and rub into the chicken.
Stuffing: Mix together breadcrumbs and milk. Put chopped onion, parsley and butter into a pan and sweat. Finely chop heart, liver and stomach and add an egg. Then mix eve­rything together and season with salt and pepper. Place 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.
10 electrolux
Stuffed Chicken Breast
Settings: – automatic recipes Ingredients:
4 chicken breast fillets, without bones
salt, pepper, paprika and curry powder
Method: Season the chicken breasts and place in a
glass bowl in the oven.
Time in the oven: 30 minutes Oven level: 3 Water to add via water drawer: 450 ml
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 Water to add via water drawer: 100 ml
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)
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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
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: 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
Stuffed Fish (Trout)
Settings: – automatic recipes Ingredients:
4 trout, 250 g each
Salt, pepper
Lemon juice
Method: Wash and dry the trout and then sprinkle
with lemon juice inside and out. Leave to marinade for a while and then sea­son with salt and pepper. Lay fish in a stainless steel bowl with perfo­rated insert.
Time in the oven: 30 minutes Oven level: 3 Water to add via water drawer: 450 ml
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
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.
electrolux 13
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 di­ameter, 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
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
14 electrolux
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. 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 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
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
liqueur
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