AEG EBSL70SP, EBKSL7 User Manual

tables, tips and recipes

Built In Fan/

Steam Cooking Oven

2 electrolux

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1

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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

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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 °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 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.

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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

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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.

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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

16 electrolux

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

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

electrolux 17

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.

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

18 electrolux

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

Desserts

Flan Caramel

Settings:
– automatic recipes
Ingredients:

• 100 g sugar

• 2 table spoons water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 4 eggs

Other:

• 6 small soufflé dishes
Method:
Place 100 g sugar and water in a saucepan,
bring to the boil and melt to a light brown
caramel. Then immediately pour into 6 small
soufflé dishes, so that the bottom is covered
with caramel.
Put the milk in a saucepan, halve the vanilla
pod and use a knife to scrape out the seeds
and add these to the milk.
Mix 100 g sugar with the eggs, then pour
into a dish.

– Water to add via water drawer: 500 ml
– Time in the oven: 30 minutes
– Oven level: 3

electrolux 19

Coconut Pudding

Settings:
– automatic recipes
Ingredients:

• 250 ml milk

• 370 g coconut milk

• 6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 pudding forms

Method:
Mix the milk and coconut milk together

Lightly beat eggs and sugar and add to the
coconut milk.
Fill the mini pudding basins with the mixture.
After cooking, turn out and decorate with the
mangos.

– Water to add via water drawer: 500 ml
– Time in the oven: 35 minutes
– Oven level: 3

Cappuccino Cake

Settings:
– automatic recipes
For the dough:

• 100 g softened butter

• 90 g sugar

• 2 egg yolk

• the seeds of one vanilla pod

• 2 tablespoons instant coffee (dissolved

in 50ml hot water)

• 2 egg white

• 50 g flour

• 50 g cornflour

• 1/2 teaspoon baking powder

For the sauce:

• 250 ml orange juice

• 50 g sugar

• 1 table spoon water

• 20 ml orange liqueur

To put together:

• 200 ml whipped cream to decorate

Other:

• small dishes or cups greased with butter

Method:
Cream together butter, sugar, egg yolks, the
seeds of one vanilla pod and then mix in the
dissolved coffee.
Beat egg whites. Sieve flour, cornflour and
baking powder and add to the mixture in lay­ers with the egg whites and fold in.

Put the mixture into small dishes or cups
greased with butter.

– Water to add via water drawer: 600 ml
– Time in the oven: 35 minutes
– Oven level: 3

After baking:
Place orange juice, sugar, cinnamon and or­ange liqueur in a saucepan and reduce on
the ring until the sauce is syrupy.
Turn warm cakes out onto a dessert plate,
decorate with sauce and cream.

Cherry Pie

Settings:
– automatic recipes
Ingredients:

• 500 g bread

• 750 ml milk

• 1 pinch salt

• 80 g sugar

• 4 eggs

• 2 glasses sour cherries

• 50 g butter

Other:

• Baking dish, greased
Method:
Cut bread in slices. Mix together milk, salt,
sugar and eggs and pour over the bread, mix
and leave to soak in well.
Drain sour cherries and add to the mixture.
Put the mixture into the greased baking dish.
Distribute knobs of butter over the pudding.

– Water to add via water drawer: 400 ml
– Time in the oven: 45 minutes
– Oven level: 3

Plum Dumpling

Settings:
– automatic recipes
For the dough:
The ingredients should be at room tempera­ture.

• 125 ml milk

• 20 g sugar

• 1 small packet dried yeast

• 300 g flour

• 30 g sugar

• 30 g butter

• 1 egg yolk

• 1 egg

• 1 small packet vanilla sugar

• a little lemon zest

• 6 tablespoons soya sauce

20 electrolux

After cooking:

• 50 g butter

• 30 g ground poppy seeds

• icing sugar

Other:

• greased dish

Method:
Put milk and sugar in a saucepan and warm

slightly on a cooking ring. Add dried yeast
and stir. Then leave for around 30 minutes.
Put flour, sugar, butter, egg yolk, egg, vanilla
sugar and a little lemon zest into a mixing
bowl. Add the milk and the yeast and knead
to a workable dough.
Cover dough with a cloth and leave to rise for
another 45 minutes.
Then cut the dough into dumplings (about
80g) 80g) using a spoon, press flat with your
hand and place 1 teaspoon of plum jam in
the centre. Pull up the edges of the dough
and cover the jam with dough and then
shape into a ball.
Put the balls into a greased dish, cover and
leave to rise for another 45 minutes and then
put into the oven.

– Water to add via water drawer: 500 ml
– Time in the oven: 30 minutes
– Oven level: 3

After cooking:

After cooking, pour melted butter over the
yeast dumplings and sprinkle with poppy
seeds and icing sugar.

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

• 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.

electrolux 21

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

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

22 electrolux

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.

Cover filo pastry with a damp cloth, so that 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

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
– Water to add via water drawer: 150 ml

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
– Water via water drawer: 200 ml

electrolux 23

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

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
– Water via water drawer: 200 ml

24 electrolux

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.
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
– Water via water drawer: 200 ml

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
– Water via water drawer: 200 ml

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

electrolux 25

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
– Water via water drawer: 200 ml

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
– Water via water drawer: 200 ml

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 chico-

ry)

• 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.

26 electrolux

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
– Water to add via water drawer: 100 ml

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

• 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
– Water via water drawer: 200 ml

Side Dishes

Vegetables, mediterranean

Settings:
– automatic recipes
Ingredients:

• 200 g courgettes

• 1 red paprika

• 1 green paprika

• 1 yellow paprika

• 100 g mushrooms

• 2 onions

• 150 g green beans

• green and black olives

Method:
Wash the courgettes and slice.

Wash the peppers and cut into strips.
Wash the mushrooms and slice.
Peel onions and cut into strips.
Wash green beans, remove strings and cut
into pieces.
Slice olives.
Arrange vegetables in a stainless steel bowl
with perforated insert.
After cooking, season the vegetables with
salt, pepper, basil and oregano according to
taste.

– Time in the oven: 30 minutes
– Oven level: 3
– Water via water drawer: 500 ml

electrolux 27

Vegetables, traditional

Settings:
– automatic recipes
Ingredients:
Put together the following vegetables to
taste, about 750 g in total.

• kohlrabi, peeled and cut into strips

• carrots, peeled and diced

• cauliflower, washed and divided in

florets

• onions, peeled and sliced

• fennel, peeled and sliced

• celery, cleaned and diced

• leeks, cleaned and sliced

After cooking:

• 50 g butter

• If required, add salt and pepper

Method:
Arrange vegetables in a stainless steel bowl
with perforated insert.
After cooking, pour over melted butter and,
if required also sprinkle a little pepper.

– Time in the oven: 35 minutes
– Oven level: 3
– Water via water drawer: 650 ml

Peeling Tomatoes

Settings:
– automatic recipes
Method:
Cut a cross in the top of the tomatoes, place

on the oven shelf and put into the oven.
After cooking, refresh the tomato in cold wa­ter and peel-off the skin.

– Time in the oven: 10 minutes
– Oven level: 3
– Water to add via water drawer: 150 ml

Potatoes/Jacket

Settings:
– automatic recipes
Ingredients:

• 1,000 g medium-sized potatoes
Method:
Wash the potatoes and place in a glass

bowl.

– Time in the oven: 50 minutes
– Oven level: 3
– Water to add via water drawer:

600+300 ml

Boiled Potatoes

Settings:
– automatic recipes
Ingredients:

• 1,000 g potatoes

• Salt

Method:
Peel the potatoes and cut into equal sized

quarters.
Put the potatoes into a bowl and season with
salt.

– Time in the oven: 40 minutes
– Oven level: 3
– Water to add via water drawer:

600+100 ml

Salty Dumplings

Settings:
– automatic recipes
Ingredients:

• 300 g soft pretzels

• 200 ml milk

• 3 eggs

• 2 bunches of parsley, chopped

• 2 onions, finely diced

• 100 g butter

• Salt, pepper, nutmeg

Method:
Heat milk. Cut pretzels into 1 cm pieces and
pour the warmed milk over them and leave
to soak for about 5 minutes.
Whisk eggs and add.
Cook chopped onions gently in the butter
until translucent, then add the parsley. Leave
to cool for a while and add to the pretzel mixture.
Season and then mix everything together
carefully. Form 6 dumplings from the material
and place in a flat glass bowl.

– Time in the oven: 35 minutes
– Oven level: 3
– Water via water drawer: 650 ml

Rice

Settings:
– automatic recipes
Ingredients:

• 200 g long grain rice, parboiled

• 50 g wild rice

• Salt and pepper

• 2 teaspoons of vegetable stock

• 300 ml water

• 1 small red pepper

28 electrolux

After cooking:

• 1 small tin sweetcorn (150g)
Method:
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half an

hour before cooking.
Prepare pepper, cut into small dice and add
to the rice and then cook.

– Time in the oven: 40 minutes
– Oven level: 3
– Water to add via water drawer:

600+100 ml
After cooking:
Drain sweetcorn and add to the cooked rice.

Egg Custard

Settings:
– automatic recipes
Ingredients:

• 3 eggs

• 100 ml milk

• 50 ml cream

• Salt, pepper, nutmeg

• Parsley, chopped

Method:
Mix eggs, milk and cream well. (Do not beat.)

Then season and add the chopped parsley.
Pour into a glass or porcelain dish (size in­side 23 cm x 14cm long.

– Time in the oven: 25 minutes
– Oven level: 3
– Water to add via water drawer: 400 ml

After cooking:
Remove egg royale from the dishes and cut
into small dice or diamond shapes.

Combi Steaming

3 Using this function you can cook a

whole menu with accompaniments and

a delicious dessert to perfection.

Steam Menu 1

Loin of pork with rice and vegetables.
Steamed cappuccino cake for dessert.
Ingredients Pork:

• 1,000 g pork loin

• salt, pepper, paprika and curry powder

Ingredients for the rice:

• 200 g rice

• a little salt

• 250 ml water

Ingredients for the vegetables:

• 300g carrots

• 300 g kohlrabi

• 300g cauliflower

200 g peppers
Ingredients Cappuccino Cake:

• 100 g butter

• 2 pinches salt

• 90 g sugar

• 2 egg yolks

• seeds of one vanilla pod

• 2 tablespoons coffee

• 50 g flour

• 50 g cornflour

• 1/2 teaspoon baking powder

• 2 egg whites

Method:
Season the Pork with salt, pepper, paprika
and curry powder, brown thoroughly on all

sides on the ring and place in an ovenproof
dish.
Place on the shelf in the oven and start the
programme.
Put rice, a little salt and water in a dish.
Prepare steamed Cappuccino Cake.
Cream together butter and sugar. To this add
egg yolks, vanilla seeds and coffee.
Beat egg white with two pinches of salt until
forming peaks. Then carefully fold flour, corn­flour, baking powder and beaten egg white
into the butter mixture.
Put mixture into small dishes or cups which
have been buttered.
Prepare vegetables. Clean the carrots and
cut into batons. Peel kohlrabi and cut into
batons. Rinse cauliflower and divide into flo­rets. Wash peppers, remove the cores and
cut into strips. Put everything together in a
bowl.
Preparation:
After 40 minutes, add the prepared dishes to
the oven with the loin of pork and continue to
cook for another 40 minutes.

3 The meat juices in the cooking dish are

very good for creating a delicious sauce
with crème fraîche or wine.

– Water via water drawer:650+650 ml

electrolux 29

Steam Menu 2

Poached chicken breast with vegetable rice
and cauliflower flan. Vanilla flan with straw­berries for dessert

Ingredients Stuffed Chicken Breast:

• 4-6 chicken breast fillets, boned

• salt, pepper, paprika and curry powder

Ingredients for the cauliflower flan:

• 300g cauliflower

• 50 g hard cheese, grated

• 2 eggs

• 50 ml cream

• salt, nutmeg

• butter for the dishes

Ingredients Rice:

• 200 g long grain rice

• 50 g wild rice

• salt, pepper

• 2 teaspoons vegetable stock

• 300 ml water

• 1 small red pepper

• 1 small tin sweetcorn (150g)

Ingredients for vanilla flan with strawberries

• 200 ml milk

• 200 ml cream

• seeds of one vanilla pod

• 2 egg yolks

• 3 eggs

• 50 g sugar

• 300 g strawberries

• 2 tablespoons pistachios

Method:
Wash and dry chicken breast fillets. Sea-

son with salt, pepper, paprika and curry
powder, then place in a roasting dish.
Divide the cauliflower into florets, steam for
25 minutes and then purée in the mixer. Add
grated cheese, eggs and cream, season
with salt and nutmeg.
Put cauliflower mixture in 6 small well but­tered flan dishes.
Prepare Rice. Put long grain rice, wild rice,
salt, pepper, vegetable stock and water in a
bowl half an hour before cooking.
Meanwhile cut the red pepper into small dice
and add to the rice.
Prepare the vanilla flan with strawberries.
Mix egg yolks and eggs with the sugar. Add
seeds from the vanilla pod. Pour in milk and
cream and mix well.

Fill cups or glasses with the mixture up to
2/3 full.
Preparation:
Place all dishes on the oven shelf in the oven
(levels 1 and 4) and start the programme,
cook time 40 minutes.
After cooking, leave the vanilla flan to cool, fill
up the glasses with the strawberries and
decorate with pistachios.
Drain off the sweetcorn and add to the
cooked rice.
– Water via water drawer: 650 ml

Steam Menu 3

Trout with boiled potatoes and broccoli.
Coconut custard with mango for dessert.
Ingredients for the trout:

• 4 trout

• lemon juice

• salt, pepper

Ingredients Boiled Potatoes:

• 800 g potatoes

• salt

Ingredients for broccoli with flaked almonds:

• 700 g broccoli

• 50 g flaked almonds

• a little butter

Ingredients for Coconut Pudding with man­go:

• 100 ml milk

• 350g coconut milk powder

• 4 eggs

• 80 g sugar

• 1 tin mango

Method:
Wash trout, dry and sprinkle with lemon
juice. Place in a bowl. Leave to marinade for
10 minutes and then season.
Peel and quarter the potatoes, put into a
bowl, season with salt.
Place on the shelf in the oven and start the
programme.
Wash the broccoli, separate into florets and
place in a bowl.
Prepare the Coconut Pudding with mango.
Mix milk and coconut milk. Lightly beat eggs
and sugar and add to the coconut milk.
Put the mixture into 6 mini pudding basins.
Preparation:
Cook potatoes in the oven (level 1) for
25 minutes, a signal sounds.

30 electrolux

Place the other dishes on the oven shelves
as well (levels 1 and 4) and cook for another
25 minutes.
Brown almonds with the butter on a ring. To
serve, sprinkle almonds over the broccoli.
After cooking, leave the coconut custard to
cool. To serve, drain mango, puree and use
to decorate the custards.
– Water via water drawer: 650+400 ml

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.

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 de-

frosting time.

• For defrosting, place the shelf in the

3rd oven level from the bottom.

Defrosting table

electrolux 31

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 de-

frosting 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 parch-

ment.

• 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

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

Oven level

1 level 2 levels

Time in hours

(guideline)

32 electrolux

Keep Warm

For keeping food warm.
The temperature regulates itself automatical­ly to 80 °C.
– Oven level: 3

Preserving

• When making preserves, only use com-

mercially 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.

• Use the baking tray for making pre-

serves. There is enough room on this for

up to six 1-litre preserving jars.

• The jars should all be filled to the same

level and clamped shut.

Preserves Table

The times and temperatures for making pre­serves are for guidance only.

• 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).

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.

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

Cooking with steam

For steam cooking, use the oven functions
Full Steam , Half Steam + Heat or
Quarter Steam + Heat .

1 Warning: Dur ing Full Steam , do

not under any circumstances open
the oven door.

1 Important: Only water can be used as

the liquid.

Cookware for steam cooking

• Cookware made of an appropriate heat
and corrosion resistant material is suita­ble for steam cooking.

• Chrome steel food containers are also
very suitable. (See special accessories).

Oven levels

• The appropriate oven level can be found
in the following table. Oven levels are
counted from the bottom to the top.

General instructions

• For cooking times longer than
30 minutes or when cooking larger
quantities of food, top up the water, if
necessary.

• If the appliance is not used for pro­longed periods, thoroughly rinse out the
water drawer, connecting hoses and
steam generator (see chapter Care and
Cleaning).

Notes on the tables

The following tables give the required tem­perature settings, cooking times and oven
levels for a selection of typical dishes.

• Temperatures and cooking times are for
guidance only, as these will depend on
the composition and size of the food to
be cooked, the quantity and type of ov­enware.

• If you cannot find the settings for a par­ticular recipe, look for the one that is
most similar.

• Unless otherwise stated, the values giv­en in the tables assume that cooking is
started with the oven cold.

electrolux 33

34 electrolux

Full Steam

The Full Steam Cooking method of prep­aration is suitable for all types of food, fresh
or frozen. It can be used for cooking, warm­ing, defrosting, poaching or blanching vege­tables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.

Cooking of menus

Complete menus can be prepared in one go.
Ideally dishes that require similar cooking

Sterilising containers

The Full Steam function makes it possi­ble to sterilise containers, e. g. babies’ bot­tles, using steam. To do this place the
cleaned containers in the middle of the oven
shelf in the 1st shelf level with the opening
facing downwards. Insert the containers into
the oven at a slight angle. Pour in the maxi­mum amount of water (650 ml) and select a
cook time of 40 mins. at 96°C.

times should be chosen. This will prevent in­dividual components being under or over
cooked. The amount of water to be used will
depend on the largest amount of water
specified for the individual components cho­sen. For information, see Table.
The dishes should be positioned in suitable
cooking containers on the oven shelves. The
gap between the oven shelves must be ad­justed so that the steam can get to every
dish.
the ratio of 1 : 1.5 to 1 : 2, contrary to what
is stated in the table.

Full Steam table

Full Steam

Type of food

Water via water

drawer

ml

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 550 96 2 35-40

Cornmeal (polenta, with liquid 1:3) 650 96 2 40-50

Jacket potatoes, medium-sized 650 96 2 40-50

Boiled potatoes 550 96 2 30-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Cauliflower, whole 700 96 2 40-45

Sauerkraut 700 96 2 50-60

Tom a t oe s, wh ol e 250 96 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery /fennel,
sliced

Courgettes, sliced 400 96 2 20-25

Carrots, sliced 550 96 2 30-35

Defrosting vegetables 550 60 2 30-35

550 96 2 35-40

Tem pe -

rature

°C

Oven

level

Time in

mins.

Full Steam

electrolux 35

Type of food

Water via water

drawer

ml

Defrosting and cooking vegetables 550 96 2 30-35

Blanching vegetables 250 96 2 12-15

Blanching beans 250 96 2 20-22

Tender veal ham 1000 g 700 96 2 50-75

Smoked loin of pork 600-1000 g 700 96 2 45-55

Frankfurter / veal sausage 250 90 2 15-20

Warming meat loaf
in 1 cm slices

Trout, 170-300 g 400 85 2 15-25

Eggs, soft 200 96 2 8-12

Eggs, medium 200 96 2 10-15

Eggs, hard 200 96 2 15-20

The times given are for guidance only, they will vary
depending upon size and number.

400 96 2 20-25

Tem pe -

rature

°C

Oven

level

Time in

mins.

Fan Cooking and Full Steam in succes­sion

By combining Fan Cooking and Full
Steam one after the other and in the
case of Full Steam together meat,
vegetables and accompaniments can be
cooked in the oven so that they are ready to
serve at the same time.

• Start roasting the food to be roasted us-

ing the oven functionFan Cooking .

• Put prepared vegetables and accompa-

niments in oven-proof dishes and place
in the oven with the roast.

• Start the Full Steam function and

cook it all together until ready.

3 Before you can start the Full Steam

function, the oven must have cooled to
a temperature of around 80 °C. To cool
the oven down more quickly, open the
oven door to the first position for ap­prox. 15 mins.

36 electrolux

Fan Cooking and Full Steam in sucession table

Fan Cooking

Type of food

Te mp .

in °C

Roast beef 1 kg,
Brussels sprouts, polenta

Roast pork 1 kg,
potatoes, vegetables,
gravy

Roast veal 1 kg,
rice, vegetables

The times given are for guidance only, they will vary
depending upon size and amount.
The core temperature in meat before switching to
Full Steam should be 60-63 °C.

180 60-70 40-50

180 60-70 30-40

180 50-60 30-40

Meat

Time in

mins.

accompaniments

Time in minutes

Full Steam

Max. water amount 650ml

Meat and

Half Steam + Heat

The Half Steam + Heat method of prepara­tion is particularly suitable for foods with a
high moisture content and for defrosting and
re-heating foods.

Half Steam + Heat Cooking Table

Half Steam + Heat

(Max. water amount 250 ml)

Type of food

Tem perature in

°C

Custard / flan in individual dishes

Baked eggs

Terrine

Thin fish fillet 85 15-25 2

Thick fish fillet
Small fish up to 350g

Whole fish
up to 1000g

1) continue for a further half an hour with the door closed

1)

1)

1)

90 35-40 2

90 30-40 2

90 40-50 2

90 25-35 2

90 35-45 2

Time

in mins.

Oven

levels

1
3

1
3

1
3

Oven

level

Quarter Steam + Heat

This type of preparation Quarter Steam +
Heat is particularly suitable for roasting
large pieces of meat, for defrosting and heat­ing already cooked, portioned food as well
as for baking bread, rolls, gratins and casse­roles.

Quarter Steam + Heat table
Cooking on more than one oven level

electrolux 37

Quarter Steam + Heat

Amount of water to be added will depend on the

Type of food

Temperature in

Reheating complete meal
6 plates, dia. 24 cm

Roast pork 1000g 160-180 90-100 2

Roast beef 1000 g 160-180 120-150 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500 g 180 30-40 2

Frankfurter / veal sausage 85 20-30 2

Smoked loin of pork 600-1000g
(soak for 2 hours)

Chicken 1000g 180-200 50-60 2

Duck 1500-2000g) 180 70-90 2

Goose 3000g 170 130-170 1

Fish fillets 85-90 20-30 2

Potato gratin,
Leek/potato gratin

Pasta bake 190 40-50 2

Lasagne 180 45-55 2

Misc. types of bread
500-1000g

Rolls 40-60g 180-210 25-35 3

Ready-to-bake rolls 30-40g 200 10-20 3

Ready-to-bake rolls 30-40g, frozen 200 15-25 3

Ready-to-bake baguettes 40-50g 200 10-20 3

Ready-to-bake baguettes 40-50g, frozen 200 15-25 3

length of the cooking time

°C

110 15-20 1, 3 und 5

160-180 60-70 2

160-170 50-60 2

180-190 50-60 2

in mins.

Time

Oven

levels

Cut up a whole roast before warming.
The times given are for guidance only, they will vary
depending upon size and amount.

38 electrolux

Regenerating OF FOODS (4-6 people)

Cookware:
Any kind of cookware that is heat-resistant

to at least
Method:
Arrange the foods individually or together on

the plate or cookware. Place it in the oven
without a cover.
Max. 6 plates (ø 26 cm).
– Water: at least 300 ml

110°C can be used.

Baking

Oven Function: Fan Cooking , Moist
Fan Cooking or Conventional
Cooking

Baking tins

• Dark metal and non-stick tins are suita-

ble for Conventional Cooking .

• Bright metal tins are also suitable for Fan

Cooking and Moist Fan Cooking .

Oven levels

• Baking with Conventional Cooking is

possible on one level.

• With Fan Cooking and Moist Fan

Cooking you can bake 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:

e.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.

• You can also bake two cake tins next to

each other on the oven shelf at the same
time. This only slightly increases the
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.

How to use the baking tables

The following tables give the required tem­perature settings, cooking times and oven
levels for a selection of dishes.

• The temperatures and baking times are
a guide as they depend on the ingredi­ents in the dough, the amount and the
baking tin.

• For the first time we recommend setting
a lower temperature and only if neces­sary, for example if you want it to brown
more or if the baking is taking too long,
select a higher temperature.

• If you cannot find any specific settings
for one of your own recipes, look for one
that is most similar.

electrolux 39

• When baking cakes on baking trays or in
tins on more than one level, baking time
can be extended by 10-15 minutes.

• Moist cakes and pastries (e.g. pizzas,
fruit flans, etc.) are baked on one level.

• Differences in the height of the items can
cause differences in the degree of
browning at the beginning of the baking
process. Please do not change the tem­perature setting if this occurs. Differenc­es in the degree of browning even out
during the baking process.

• Your new oven may bake or roast differ­ently from your previous appliance. If
this is the case, adjust your normal set­tings (temperature, cooking times) and
oven levels to the recommendations in
the tables below.

2 With longer baking times, you can

switch the oven off about 10 minutes
before the end of the cooking time in or­der to use 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

cake/pastry/biscuit/bread

Type of

Baking in tins

Ring cake or brioche Fan Cooking 1 150-160 50-60

Sand cake/Rum and fruit cake 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 - shortcrust pastry Moist Fan Cooking 3 170-180

Flan base – sponge mixture Moist Fan Cooking 3 150-170 25-30

Covered apple tart Conventional Cooking 1 170-190 50-60

Apple pie (2Ø20cm tins,
diagonally off set)

Apple pie (2Ø20cm tins,
diagonally off set)

Spicy flan (e.g. Quiche Lorraine) Fan Cooking 1 160-180 45-55

Cheesecake Conventional Cooking 1 170-190 80-90

Cakes/pastries/breads on baking trays

Plaited bun/ savarin Moist Fan Cooking 3 160-180 45-55

Christmas bread Conventional Cooking 3 160-180

Bread (rye bread)

- first

- then

Cream puffs/eclairs Conventional Cooking 3 160-170

Swiss roll Conventional Cooking 3 180-200

Streusel cake (dry) Moist Fan Cooking 3 150-160 20-30

Butter cake /sugar yeast cake Moist Fan Cooking 3 180-200

Butter plait Fan Cooking 3 170-180

Oven function

Fan Cooking 1 160 60-80

Conventional Cooking 1 180 60-80

Conventional Cooking 1

Oven

level

Te mp e r a-

ture

°C

1)

230

160-180

Time

Mins.

1)

20-25

1)

50-60

10

30-60

1)

30-45

1)

10-20

1)

20-30

1)

40-50

40 electrolux

cake/pastry/biscuit/bread

Type of

Fruit flan
(made with yeast dough/sponge

2)

mixture)

Fruit flan
(made with yeast dough/sponge

2)

mixture)

Fruit flans made with shortcrust

Oven function

Oven

level

Fan Cooking 3 150 40-50

Conventional Cooking 3 170 40-50

Fan Cooking 3 160-170 50-70

Te mp e r a-

ture

°C

Time

Mins.

pastry

Flans with delicate toppings (e.g.

Conventional Cooking 3 160-180

1)

50-70

quark, cream, almond slice)

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

Pitta bread Fan Cooking 1 200-220 10-20

Savoury Swiss tarts Fan Cooking 1 180-200 40-55

Fancy biscuits

Short pastry biscuits Fan Cooking 3 150-160 15-25

Piped biscuits Fan Cooking 3 140 25-35

Piped biscuits Conventional Cooking 3 160

1)

20-30

Sponge biscuits Fan Cooking 3 160-170 15-25

Pastries made with egg white,

Fan Cooking 3 80-100 90-150

meringues

Macaroons Fan Cooking 3 100-120 60-90

Fancy biscuits with yeast dough Moist Fan Cooking 3 150-160 20-40

Puff pastries Fan Cooking 3 170-180

Bread rolls Fan Cooking 3 180

Bread 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 oven

2) Use a plate or a drip pan

Baking on more than one oven level

electrolux 41

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

42 electrolux

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

Cake browns unevenly Oven temperature too high and baking

Cake is not done within the
baking time given

Table Pizza Setting

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

Set a lower oven temperature and a

time too short

longer baking time

Mixture is unevenly distributed Spread the mixture evenly on the

baking tray

Temperature too low Use a slightly higher oven setting

Type of baking Shelf position

Tem pe ra tu re

°C

Pizza (thin crust) 1 200 - 230

1)

Time

Mins.

15 - 20

Pizza (with a lot of topping) 1 180 - 200 25 - 35

Ta rt s 1 180 - 200 40 - 55

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Quark flan, round 1 140 - 160 80 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 60

Vegetab le pie 1 160 - 180 50 - 60

Unleavened bread 1 230

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like dish from
Alsace)

1 230

Piroggen (Russian version of calzone) 1 180 - 200

1)

1)

1)

1)

10 - 20

45 - 55

15 - 25

15 - 25

1) Pre-heat the oven

Soufflés and au gratin dishes table

electrolux 43

Dish Oven function

Noodle soufflé Moist Fan Cooking 1 170-190 45-60

Lasagne Conventional Cooking 1 180-200 40-50

Gratinated
vegetables

Cheesy baguette

Sweet soufflés Moist Fan Cooking 1 170-190 40-60

Fish soufflés Conventional Cooking 1 180-200 50-60

Stuffed vegetables Turbo Grill 1 160-170 40-60

Potato au gratin Moist Fan Cooking 2 180-200 40-50

1) Pre-heat oven

1)

1)

Turbo Grill 1 170 20-30

Turbo Grill 1 160-170 20-30

Oven

level

Te mp e r a -

ture

°C

Time
Mins.

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

Tur bo G r i ll 3 200-220

Shelf

position

Temperature

°C

as per manufacturer’s

instructions

as per manufacturer’s

instructions

as per manufacturer’s

instructions

Time

as per manufacturer’s

instructions

as per manufacturer’s

instructions

as per manufacturer’s

instructions

as per manufacturer’s

instructions

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.

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).

44 electrolux

• 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.

Roasting table

Type of meat Quantity Ovenfunction

Beef

Pot roast 1-1.5 kg

Roast beef or fillet

- rare

- medium

- well done

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

per cm.

of thickness

per cm.

of thickness

per cm.

of thickness

750 g-1 kg Turbo Grill 1 150-170 90-120

up to 1 kg

Conventional

Cooking

Turbo Grill 1 190-200

Turbo Grill 1 180-190 6-8

Turbo Grill 1 170-180 8-10

Conventional

Cooking

Conventional

Cooking

Conventional

Cooking

Shelf

position

Te mp e r -

ature

°C

1 230 120-150

3 230

1 210-220 35-40

1 180-200 60-90

1)

1)

Time

mins.

per cm. of

thickness

5-6

30-40

electrolux 45

Type of meat Quantity Ovenfunction

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

Conventional

Cooking

Shelf

position

Te mp e r -

ature

°C

1 210-220 40-60

Time

mins.

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

46 electrolux

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.

Grilling table

Grilling time

Food to be grilled Oven level

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

Mins.

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

electrolux 47

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

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