AEG-Electrolux EOB98000A User Manual
tables, tips and recipes
Built In Fan/
Steam Cooking Oven
We were thinking of you
when we made this product
Contents
T
1
Kitchen Assistant Recipes 4
Uses, Tables and Tips 53
Index 73
contents electrolux 3
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
4 electrolux kitchen assistant recipes
Kitchen Assistant Recipes
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.
Dishes with Weight Automatic
Roast Pork
Roast Veal
Roast Beef
Roast Game
Roast Lamb
Chicken, whole
Turkey, w h o le
Duck, whole
Goose, whole
Recipe Automatic
With automatic recipes every dish suggested is cooked to perfection.
Oven shelf level and the pre-set cook
time or end time are shown in the display for each of the automatic recipes.
Details of the 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.
Warning: The meat probe is hot!
There is a risk of being burned when
removing the plug and the tip of the
meat probe.
Dishes with Meatprobe Automatic
Pork
Top Side Beef
Scandinavian Beef
Game
Lamb Joint, medium
Boned Poultry
Whole Fish
kitchen assistant recipes electrolux 5
6 electrolux kitchen assistant recipes
Pork/Veal
Roast Pork
Settings:
Automatic weight. Setting range for the
weight between 1,000 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 20-40 mm.
– Water via water drawer: 500 ml
Pork
Settings:
Automatic meat probe, core temperature 75 °C.
Method:
Season meat to taste, insert meat probe
and place in an ovenproof dish.
Pork Knuckle
Ingredients:
• 1 hind knuckle of pork 0.8-1.2 kg
• 2 tablespoons oil
• 1 teaspoon 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
10-15 mm.
– Time in the oven: 160 minutes
– Oven level: 1
kitchen assistant recipes electrolux 7
Pork Shoulder
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
into the oven.
– Time in the oven: 130 minutes
– Oven level: 1
Roast Veal
Settings:
Automatic weight. Setting range for the
weight between 1,000 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 10-20 mm. Cover with a lid.
Veal Knuckle
Ingredients:
• 1 hind knuckle of veal 1.5-2 kg
• 4 slices cooked ham
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
• 1/2 teaspoon basil
• 1 small tin sliced mushrooms
• soup vegetables (carrot, leek, celery,
parsley)
• water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham
in half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal
knuckle into a roasting tin and spread
the mushrooms over it. Add soup vegetables and water to the veal knuckle; the
bottom should be covered to a depth of
10-15 mm.
– Time in the oven: 160 minutes
– Oven level: 1
8 electrolux kitchen assistant recipes
Ossobuco
Ingredients/Method:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 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 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 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 tin with a lid and put
in the oven.
– Time in the oven: 120 minutes
– Oven level: 1
kitchen assistant recipes electrolux 9
Stuffed Veal Breast
Ingredients:
• 1 bread roll
• 1 egg
• 200 g mince
• salt, pepper
• 1 onion, chopped
• parsley, chopped.
• 1 kg breast of veal (with pocket cut
into it)
• soup vegetables (carrot, leek, celery,
parsley)
• 50 g bacon
• 250 ml water
Method:
Soak roll in water and then squeeze water out. Then mix with egg, mince, salt,
pepper, chopped onion and parsley.
Season breast of veal (with pocket cut
into it) and stuff the meat stuffing into the
pocket. Then sew up the opening.
Place the breast of veal in a roasting tin,
add soup vegetables, bacon and water.
– Time in the oven: 100 minutes
– Oven level: 1
Meat Loaf
Ingredients:
• 2 dry bread rolls
• 1 onion
• 3 tablespoons chopped parsley
• 750 g mince (a mixture of beef and
pork)
• 2 eggs
• salt, pepper and paprika
• rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely, then
sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a roasting
dish and cover with rashers of bacon. Add
a little water and put in the oven.
– Time in the oven: 70 minutes
– Oven level: 1
10 electrolux kitchen assistant recipes
Beef/Game/Lamb
Top S i d e B e ef
Settings:
Automatic meat probe, core temperature for:
Rare 50 °C
Medium 65 °C
Well done 70 °C
Method:
Season meat to taste, insert meat probe
and place in an ovenproof dish.
Scandinavian Beef
(not browned)
Settings:
Automatic meat probe, core temperature for:
Rare 50 °C
Medium 65 °C
Well done 70 °C
Method:
Season meat to taste, insert meat probe
and place in an ovenproof dish.
Roast Beef
Settings:
Automatic weight. Setting range for the
weight between 1,000 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 10-20 mm. Cover with a lid.
Marinated Beef
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (car-
rot, leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the beef until
it is covered and leave to marinade
for 5 days.
Ingredients for the roast:
• 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 some 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: 150 minutes
– Oven level: 1
– Water via water drawer: 500 ml
Game
Settings:
Automatic meat probe, core temperature 70 °C.
Method:
Season meat to taste, insert meat probe
and place in an ovenproof dish.
kitchen assistant recipes electrolux 11
Roast Game
Settings:
Automatic weight. Setting range for the
weight between 1,000 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 10-20 mm. Cover with a lid.
Rabbit
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
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
back in, cover with a lid and then put in
the oven.
– Time in the oven: 90 minutes
– Oven level: 1
12 electrolux kitchen assistant recipes
Wild Boar
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 (car-
rot, leek, celery, parsley)
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:
• 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 1,000 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 10-30 mm.
Lamb Joint, medium
Settings:
Automatic meat probe, core temperature 70 °C.
Method:
Season meat to taste, insert meat probe
and place in an ovenproof dish.
– Water via water drawer: 500 ml
Leg of Lamb
Ingredients:
• 2.7 kg leg of lamb
• 30 ml olive oil
• salt
• pepper
• 3 cloves of garlic
• 1 bunch of fresh rosemary (or 1 tea-
spoon of dried rosemary)
• water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push together with the sprigs of rosemary into
the slashes in the meat.
Put the leg of lamb into a roaster and
add water; the bottom should be covered to a depth of 10-15 mm.
– Time in the oven: 165 minutes
– Oven level: 1
kitchen assistant recipes electrolux 13
Poultry
Chicken, whole
Settings:
Automatic weight. Setting range for the
weight between 900 and 2100 g.
Method:
Place chicken in an ovenproof dish and
season to taste.
After about 30 minutes, turn the roast. A
reminder is displayed.
Tur k e y, w h o l e
Settings:
Automatic weight. Setting range for the
weight between 1,700 and 4,700 g.
Method:
Place turkey in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. A reminder is displayed.
Duck, whole
Settings:
Automatic weight. Setting range for the
weight between 1,500 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.
Goose, whole
Settings:
Automatic weight. Setting range for the
weight between 2,300 and 4,700 g.
Method:
Place goose in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. A reminder is displayed.
– Water via water drawer: 500 ml
Boned Poultry
Settings:
Automatic meat probe, core temperature 75 °C.
Method:
Season turkey breast (boned) to taste,
insert meat probe and place in an ovenproof dish.
Chicken Legs
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
• 20 g flour
Method:
Clean the chicken legs and place in a
roaster. Mix the rest of the ingredients
together and pour over the chicken legs.
– Time in the oven: 55 minutes
– Oven level: 1
14 electrolux kitchen assistant recipes
Coq au Vin
Ingredients/Method:
• 1 chicken
• salt
• pepper
• 1 tablespoon flour
• 50 g clarified butter
• 500 ml white wine
• 500 ml chicken stock
• 4 tablespoons 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, 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
Ingredients/Method:
• 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 orange peel.
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
kitchen assistant recipes electrolux 15
Stuffed Chicken
Ingredients/Method:
• 1 chicken, 1.2 kg (with giblets)
• 1 tablespoon oil
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 50 g breadcrumbs,
• 3-4 tablespoons milk
• 1 onion, chopped
• 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 chicken breast down in a roasting
tin, put into the oven; turn after 30 minutes. (A signal sounds.)
– Time in the oven: 90 minutes
– Oven level: 1
Stuffed Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• salt, pepper, paprika and curry pow-
der
Method:
Season the chicken breasts and place in
a glass bowl in the oven.
– Water to add via water drawer: 450
ml
– Time in the oven: 30 minutes
– Oven level: 3
16 electrolux kitchen assistant recipes
Fish
Whole Fish
Settings:
Automatic meat probe, core temperature 70 °C.
Method:
Season fish to taste, insert meat probe
and place in an ovenproof dish.
Fillet of Fish
Ingredients:
• 600-700 g perch-pike, salmon, or
sea trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• 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, taragon 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
Cod fish
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 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 fat 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
kitchen assistant recipes electrolux 17
Fish in Salt
Ingredients:
• a whole fish, approx. 1.5-2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two unwaxed lemons.
Cut the fennel into thin slices and stuff
together with the sprigs of fresh thyme
into the fish.
Place half of the rock salt in a baking
dish and place the fish on top. Place the
other half of the rock salt on the fish and
press down firmly.
– Time in the oven: 55 minutes
– Oven level: 1
Stuffed Calamari
Ingredients:
• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g long grain rice
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
• salt, pepper
• juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
• 500 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 tin with a lid and put
in the oven.
– Time in the oven: 60 minutes
– Oven level: 1
18 electrolux kitchen assistant recipes
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes
• 4 salmon fillets
• 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 25 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: 30 minutes
– Oven level: 3
Jansons Temtation
Ingredients:
• 8-10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Method:
Wash potatoes, peel and cut into fine
strips. Peel onions and cut into strips.
Grease an ovenproof baking dish with
butter. Place a third of the potatoes and
onions in the dish. On top place half of
the anchovy fillets 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)
Ingredients:
• 4 trout, about 250 g
• salt, pepper, paprika and curry pow-
der
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.
– Water to add via water drawer: 450
ml
– Time in the oven: 30 minutes
– Oven level: 3
kitchen assistant recipes electrolux 19
20 electrolux kitchen assistant recipes
Cake
Lemon Sponge Cake
For the mixture:
• 250 g butter
• 200 g sugar
• 1 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:
• Square baking tin, 30 cm long
• Margarine for greasing
• Breadcrumbs for coating baking 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
bread-crumbed baking 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 chopstick 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
Ingredients:
• 5 eggs
• 340 g sugar
• 100 g melted butter
• 360 g flour
• 1 packet baking powder
• 1 packet vanilla sugar
• 1 pinch salt
• 200 ml cold water
Other:
28 cm round springform baking tin,
black, bottom lined with baking parchment
Method:
Place sugar, eggs, vanilla sugar and salt
in a mixing bowl and cream together for
5 minutes. Then add the melted butter
to the mixture and fold in.
Add the flour with the baking powder
mixed into it into the creamed mixture
and stir in.
Finally add the cold water and mix everything well. Put the mixture into the
baking tin, smooth and put in the oven.
– Time in the oven: 55 minutes
– Oven level: 1
kitchen assistant recipes electrolux 21
Biscuit
Ingredients:
• 4 eggs
• 2 tablespoons hot water
• 50 g sugar
• 1 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
For the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar
• 1 egg
• 70 g softened butter
For the cheese cream:
• 3 egg whites
• 50 g rasins
• 2 tablespoons rum
• 750 g low fat quark
• 3 egg yolks
• 200 g sugar
• juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla fla-
vour
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
Sieve flour into a bowl. Add the rest of the
ingredients and mix with a hand-held mixer.
Then put the mixture in the fridge for
2hours.
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, let
them drain 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.
– Time in the oven: 85 minutes
– Oven level: 1
22 electrolux kitchen assistant recipes
Fruit Cake
Ingredients:
• 200 g butter
• 200 g sugar
• 1 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
orange peel
• 60 g chopped candied cherries
• 70 g whole blanched almonds
Other:
• Black springform baking tin, 24 cm
diameter
• Margarine for greasing
• Breadcrumbs for coating baking 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 the mixture again. Add the flour
mixed with the baking powder to the
creamed mixture and fold in.
Stir the fruit into the mixture as well.
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
For the dough:
• 375 g flour
• 20 g yeast
• 150 ml tepid milk
• 60 g sugar
• 1 pinch salt
• 2 egg yolks
• 75 g softened butter
For the crumble:
• 200 g sugar
• 200 g butter
• 1 teaspoon cinnamon
• 350 g flour
• 50 g chopped nuts
• 30 g melted butter
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 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 knead 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
kitchen assistant recipes electrolux 23
Rich Yeast Plait
Ingredients:
• 750 g flour
• 30g yeast
• 400 ml tepid milk
• 10 g sugar
• 15 g salt
• 1 egg
• 100 g softened butter
Finish off with:
• 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 ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the oven.
– Time in the oven: 50 minutes
– Oven level: 3
Yeast Plait
For the dough:
• 650 g flour
• 20 g yeast
• 200 ml tepid milk
• 40 g sugar
• salt
• 5 egg yolks
• 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, 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.
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