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.

24 electrolux kitchen assistant recipes

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

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
hollow in 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

kitchen assistant recipes electrolux 25

Savarin Cake

For the dough:

• 350 g flour

• 1 small packet dried yeast

• 75 g sugar

• 100 g butter

• 5 egg yolks

• 1/2 teaspoon salt

• 1 packet vanilla sugar

• 125 ml hot milk

After baking:

• 375 ml water

• 200 g sugar

• 100 ml plum brandy or 100 ml or-

ange liqueur

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 ring­shaped cake 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

Ingredients:

• 250 g plain chocolate

• 250g butter

• 375 g sugar

• 2 packet vanilla sugar

• 1 pinch salt

• 5 tablespoons water

• 5 eggs

• 375 g walnuts

• 250 g flour

• 1 teaspoon baking powder

Method:

Break 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.

26 electrolux kitchen assistant recipes

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 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. 7 cm 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: 35 minutes
– Oven level: 3

Sweet Tart

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

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

kitchen assistant recipes electrolux 27

Carrot Cake

For the mixture:

• 150 ml sunflower oil

• 100 g brown sugar

• 2 eggs

• 75 g syrup

• 175 g flour

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1 teaspoon baking powder

• 200 g finely grated carrots

• 75 g sultanas

• 25 g grated coconut

For the topping:

• 50g butter

• 150 g cream cheese

• 40 g sugar crystals

• ground hazelnuts

Other:

• Round springform baking 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

For the mixture:

• 5 eggs

• 200 g sugar

• 100 g marzipan

• 200 ml olive oil

• 450 g flour

• 1 tablespoon cinnamon

• 1 packet baking powder

• 50 g chopped pistachios

• 125 g ground almonds

• 300 ml milk

For the topping:

• 200 g apricot jam

• 5 tablespoons icing sugar

• 1 teaspoon cinnamon

• 2 tablespoons hot water

• Flaked almonds

Other:

• 28 cm springform baking 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.
Put into the springform whose base has
been sprinkled with breadcrumbs.

– 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 surface of the cake.

28 electrolux kitchen assistant recipes

Fruit-Tart

For the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

• 1 egg

• 50 g sugar

• 50 ml cold water

For the filling:

• 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

kitchen assistant recipes electrolux 29

Desserts

Flan Caramel

Ingredients:

• 100 g sugar

• 2 teaspoons water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

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.
Warm the milk to about 90°C. (Do not
let it boil.) Mix eggs and egg yolks with
100 g sugar. (Do not cream.) Then put
into the small dishes.
– Water to add via water drawer: 500

ml

– Time in the oven: 30 minutes
– Oven level: 3

Coconut Pudding

Ingredients:

• 250 ml milk

• 370 g coconut milk

• 6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 mini pudding basins

Method:

Mix milk coconut milk.
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

30 electrolux kitchen assistant recipes

Cappuccino Cake

For the mixture:

• 100 g softened butter

• 90 g sugar

• 2 egg yolks

• the seeds of one vanilla pod

• 2 tablespoons instant coffee (dissolved

in 50ml hot water)

• 2 egg whites

• 50 g flour

• 50 g cornflour

• 1/2 teaspoon baking powder

For the sauce:

• 250 ml orange juice

• 50 g sugar

• 1 pinch of cinnamon

• 20 ml orange liqueur

To f i n i sh :

• 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

Ingredients:

• 500 g bread

• 750 ml milk

• 1 pinch salt

• 80 g sugar

• 4 eggs

• 2 jars of sour cherries

• 50g 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

kitchen assistant recipes electrolux 31

Plum Dumpling

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 whole egg

• 1 packet vanilla sugar

• a little lemon zest

• plum jam

After cooking:

• 50 g butter

• 50 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 to stand
for approx. 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) using a spoon, press flat
with your hand and fill with 1 teaspoon
of plum jam. 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.

32 electrolux kitchen assistant recipes

Pizza/Pie/Bread

Pizza

For the dough:

• 14 g yeast

• 200 ml tepid water

• 300 g flour

• 3 g salt

• 1 tablespoon oil

For the topping:

• 1/2 small tin tomatoes, chopped

• 200 g Emmental cheese, grated

• 100 g salami

• 100 g cooked ham

• 150 g mushrooms (tinned)

• 150 g Feta cheese

• 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

For the dough:

• 300 g flour

• 20 g yeast

• 125 ml tepid milk

• 1 egg

• 50 g butter

For the topping:

• 750 g onions

• 250 g bacon

• 3 eggs

• 250 g crème fraîche

• 125 ml milk

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

Method:

Sieve the flour into a mixing bowl, 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 later are
transparent and then leave to cool.
Roll out the dough and place on a greased
baking tray, prick the bottom with a fork
and press the edges up. Leave to rise
again.
Stir eggs, crème fraîche, milk, salt and pep­per together. Add the cooled onioins 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

kitchen assistant recipes electrolux 33

Quiche Lorraine

For the pastry:

• 200 g flour

• 2 eggs

• 100 g butter

• 1/2 teaspoon salt

• a little pepper

• 1 pinch nutmeg

For the topping:

• 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 spices 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

For the pastry:

• 125 g flour

• 60 ml olive oil

• 1 pinch salt

• 3-4 tablespoons cold water

For the topping:

• 1 tablespoon olive oil

• 2 onions

• salt and pepper

• 1 teaspoon chopped thyme

• 125 g ricotta

• 100 g goat’s cheese

• 2 tablespoons olives

• 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 the 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 the pan.
Season with salt and pepper and mix in 1/
2 teaspoon of chopped parsley.
Let onions cool slightly, then spread on the
pastry.
Then spread the ricotta and goat's chees
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

34 electrolux kitchen assistant recipes

Cheese Flan

Ingredients:

• 1.5 sheets original Swiss flaky pastry
or puff pastry (rolled out in a square)

• 500 g grated Emmental cheese

• 200 ml cream

• 100 ml milk

• 4 eggs

• Salt, pepper and nutmeg

Method:

Place pastry on a well greased baking
tray. Prick dough well all over with a fork.
Spread the Emmental 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

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 7 cm long.
Place 2 heaped tablespoons of Feta
mixture on one corner of each strip and
and fold this up diagonally into a trian­gle.
Place upside down on a baking tray and
brush with oil.

– Time in the oven: 25 minutes
– Oven level: 3

kitchen assistant recipes electrolux 35

White Bread

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 which has been 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 volume.
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 again by half
their volume.
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: 1
– Water via water drawer: 300 ml

Farmer bread (dark coarse rye
bread)

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 which has been 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 volume.
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.

– Time in the oven: 60 minutes
– Oven level: 1
– Water via water drawer: 300 ml

36 electrolux kitchen assistant recipes

Russian Cake

For the dough:

• 250 g spelt flour

• 250 g butter

• 250 g low fat quark

• salt

For the filling:

• 1 head of white cabbage

• 50 g bacon

• 2 tablespoon 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

kitchen assistant recipes electrolux 37

Casseroles/Gratins

Lasagne

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 Emmental 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: 350 ml

38 electrolux kitchen assistant recipes

Cannelloni

For the filling:

• 50 g onions, chopped

• 30g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• Salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

For the Béchamel sauce:

• 75g butter

• 50 g flour

• 500 ml milk

• 100 g smoked salmon

• Salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Method:

Place chopped onions and butter in a
pan and cook gently until transparent.
Add chopped leaf 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, shrimps, 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: 400 ml

Potato Gratin

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: 1

kitchen assistant recipes electrolux 39

40 electrolux kitchen assistant recipes

Moussaka

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes

• 50 g grated Emmental cheese

• 4 teaspoons breadcrumbs

• salt and pepper

• cinnamon

• 1 kg potatoes

• 1.5 kg aubergines

• butter for frying

For the Béchamel sauce:

• 100 g butter

• 75 g flour

• 750 ml milk

• salt, pepper and nutmeg

To put together:

• 150 g grated Emmental cheese

• 4 tablespoons 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

kitchen assistant recipes electrolux 41

Pasta Grain

Ingredients:

• 1 litre water

• salt

• 250 g tagliatelle

• 250 g cooked ham

• 20 g butter

• 1 bunch of parsley

• 1 onion

• 100 g butter

• 1 egg

• 250 ml milk

• salt, pepper and nutmeg

• 50 g grated Parmesan

Method:

Bring water with a little salt to the boil on
a ring. Put the tagliatelle into the boiling
salted water and boil for about 12 min­utes. Then drain.
Dice the ham.
Heat butter in a pan.
Chop parsley and peel the onion and
chop this as well. Sweat both in the fry­ing pan.
Grease a baking dish with a little butter.
Mix tagliatelle, ham and sweated parsley
and onions and put into the dish.
Mix egg and milk and season with salt,
pepper and nutmeg and then pour onto
the pasta mixture. Then distribute the
Parmesan onto the bake.

– Time in the oven: 45 minutes
– Oven level: 1

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30g butter

• 1.5 tablespoons flour

• 250 ml vegetable stock (from the

chicory)

• 5 tablespoons milk

• 100 g grated Emmental cheese

Method:

Halve the chicory and cut out the bitter
core. Then wash carefully and steam 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.
Sautée briefly and then pour in vegeta­ble stock and milk and bring to the boil.
Stir 50 g Emmental cheese into the
sauce and pour over the chicory. Then
sprinkle the rest of the cheese over the
bake.

– Time in the oven: 35 minutes
– Oven level: 3

42 electrolux kitchen assistant recipes

Casserole

Ingredients:

• 600 g beef

• salt and pepper

• flour for dusting

• 10g butter

• 1 onion

• 330 ml dark beer

• 2 teaspoons brown sugar

• 2 teaspoons tomato paste

• 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

Ingredients:

• 1 small cabbage

• Majoram

• 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 cheese over the top.

– Time in the oven: 60 minutes
– Oven level: 3

kitchen assistant recipes electrolux 43

Side Dishes

Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 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.
After cooking, season the vegetables
with salt, pepper, basil and oregano ac­cording to taste.
– Water to add via water drawer: 500

ml

– Time in the oven: 30 minutes
– Oven level: 3

Vegetables, traditional

Ingredients/Method:

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 desired, pepper

Method:

Arrange vegetables in a stainless steel
bowl with perforated insert.
After cooking, pour over melted butter
and sprinkle with pepper,
if required.
– Water to add via water drawer:

650 ml

– Time in the oven: 35 minutes
– Oven level: 3

Peeling Tomatoes

Method:

Cut a cross in the top of the tomatoes,
place on the oven shelf and put into the
oven.
After the end of the cooking time, re­move the skin from the tomatoes.
– Water to add via water drawer: 150

ml

– Time in the oven: 10 minutes
– Oven level: 3

Potatoes/Jacket

Ingredients:

• 1,000 g medium-sized potatoes

Method:

Wash the potatoes and place in a glass
bowl.
– Water to add via water drawer:

600+300 ml

– Time in the oven: 50 minutes
– Oven level: 3

Boiled Potatoes

Ingredients:

• 1,000 g potatoes

Method:

Peel the potatoes and cut into equal
sized quarters.
Put the potatoes into a bowl and season
with salt.
– Water to add via water drawer:

600+100 ml

– Time in the oven: 40 minutes.
– Oven level: 3

44 electrolux kitchen assistant recipes

Salty Dumplings

Ingredients/Method:

• 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. From the mixture form ap­prox. 6 dumplings and place in a flat
glass bowl.
– Water to add via water drawer: 650

ml

– Time in the oven: 35 minutes
– Oven level: 3

Rice

Ingredients:

• 200 g long grain rice

• 50 g wild rice

• salt and pepper

• 2 teaspoons vegetable stock

• 600 ml water

• 1 small red pepper

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.

– Water to add via water drawer:

600+100 ml

– Time in the oven: 40 minutes
– Oven level: 3

After cooking:

Drain sweetcorn and add to the cooked
rice.

Egg Custard

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 greased glass or porcelain
dishes.
– Water to add via water drawer: 400

ml

– Time in the oven: 30 minutes
– Oven level: 3

After cooking:

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

kitchen assistant recipes electrolux 45

Combi Steaming

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 pow-

der

Ingredients for the rice:

• 200 g rice

• a little salt

• 300 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.

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

46 electrolux kitchen assistant recipes

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 pow-

der

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

• 350 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.
Season 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 straw-
berries. 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

kitchen assistant recipes electrolux 47

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.

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

48 electrolux kitchen assistant recipes

Convenience

Pre-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
defrosting time.

• For defrosting, place the shelf in the

1st oven level from the bottom.

Defrosting table

kitchen assistant recipes electrolux 49

Defrost-

Dish

ing time

(mins.)

Chicken, 1000 g 100-140 20-30

Meat, 1000 g 100-140 20-30 Turn halfway through

Meat, 500 g 90-120 20-30 Turn halfway through

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, 1400 g 60 60 ---

Further

defrosting

time

(mins.)

Comment

Place the chicken on an upturned saucer
placed on a large plate
Turn halfway through

Cream can also be whipped when still
slightly frozen in places

50 electrolux kitchen assistant recipes

Drying

• Use with oven shelves covered with
greaseproof paper or baking parch­ment.

• You will get a better result if you turn
the oven off after half the drying time,
open the door and preferably leave
the oven to cool down overnight.

• After this finish drying the food to be
dried.

Food to be dried

Vegetables

Beans 60-70 3 1 / 4 6-8

Peppers (slices) 60-70 3 1 / 4 5-6

Vegetables for 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

Temperature

in °C

Oven level

1 level 2 levels

Time in hours

(guideline)

kitchen assistant recipes electrolux 51

Regenerating OF FOODS (4-6 peo­ple)

Cookware:

Any kind of cookware that is heat-resist­ant to at least 110°C can be used.

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).

Keep Warm

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

Preserving

• When making preserves, only use
commercially available preserve jars
of the same size.

• Jars with twist-off or bayonet
type lids and metal tins are not
suitable.

• When making preserves, use the

first shelf position from the bot­tom.

• Use the baking tray for making pre­serves. 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.

• 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).

52 electrolux kitchen assistant recipes

Preserves Table

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

Preserve

Soft fruit

Strawberries, blueberries, rasp­berries, ripe gooseberries

Unripe gooseberries 160-170 35-45 10-15

Stone fruit

Pears, quinces, plums 160-170 35-45 10-15

Vegetables

Carrots

Mushrooms

Cucumbers 160-170 50-60 ---

Mixed pickles 160-170 50-60 15

Kohlrabi, peas, asparagus 160-170 50-60 15-20

Beans 160-170 50-60 ---

1) Leave standing in oven when switched off

1)

1)

Temperature

in°C

160-170 35-45 ---

160-170 50-60 5-10

160-170 40-60 10-15

Cooking time un-

til 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 electrolux 53

Uses, Tables and Tips

Cooking with steam

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

Warning: During Full Steam , do
not under any circumstances open
the oven door.

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.

• With the oven function Full Steam
take out the grease filter; other­wise, cooking time is longer.

• 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.

54 electrolux uses, tables and tips

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 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.
When cooking menus, the water part of
the rice is to be increased to the ratio of
1 : 1.5 to 1 : 2, contrary to what is stat­ed in the table.

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.

uses, tables and tips electrolux 55

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) 550 96 2 35-40

Jacket potatoes, medium-sized 700 96 2 45-55

Boiled potatoes 550 96 2 35-40

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

Tomatoes, whole 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

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 8-10

Eggs, medium 200 96 2 10-12

Eggs, hard 200 96 2 15-20

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

550 96 2 35-40

400 96 2 20-25

Te mp e -

rature

°C

Oven

level

Time in

mins.

56 electrolux uses, tables and tips

Fan Cooking and Full Steam in succession

By combining Fan Cooking and Full
Steam one after the other and in

• Start the Full Steam function and
cook it all together until ready.

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
using the oven functionFan
Cooking .

• Put prepared vegetables and ac­companiments in oven-proof dishes
and place in the oven with the roast.

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.

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 30-35

180 60-70 30-35

180 50-60 30-35

Meat

Time in

mins.

Full Steam

(Max. water amount 650ml)

Meat and

accompani-

ments

levels

Time in minutes

Oven

1
3

1
3

1
3

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

uses, tables and tips electrolux 57

Half Steam + Heat

(Max. water amount 250ml)

Type of food

Custard / flan in individual dishes 95 35-40 2

Baked eggs 95 30-40 2

Vegetable terrine 95 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet
Small fish up to 350g

Whole fish
up to 1000g

Temperature

in °C

85 25-35 2

85 35-45 2

Time

in mins.

Oven

Quarter Steam + Heat

Quarter Steam + Heat cooking is partic­ularly suitable for roasting large joints of
meat and defrosting or re-heating portions
of food cooked previously.

level

58 electrolux uses, tables and tips

Quarter Steam + Heat table

Cooking on more than one oven level

(Amount of water to be added will depend on

Type of food

Reheating complete meal
6 plates, dia. 24 cm

Roast pork 1000g 180 90-100 2

Roast beef 1000 g 180 90-100 2

Roast veal 1000 g 180 80-90 2

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

Frankfurter / veal sausage 85 15-20 2

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

Chicken 1000g 200 45-55 2

Duck 1500-2000 g) 180 60-75 2

Goose 3000g 170 130-170 1

Fish fillets 90 20-30 2

Potato gratin,
Leek/potato gratin

Pasta bake 180 35-45 2

Lasagne 180 45-50 2

Misc. types of bread
500-1000g

Rolls 40-60g 210-220 20-25 3

Ready-to-bake rolls 30-40 g 220 10-15 3

Ready-to-bake rolls 30-40 g, frozen 220 10-15 3

Ready-to-bake baguettes 40-50 g 200 10-15 3

Ready-to-bake baguettes 40-50 g,
frozen

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

Temperature

180-190 50-60 2

Quarter Steam + Heat

the length of the cooking time)

Time

in °C

110 15-20 1, 3 and 5

180 60-70 2

190 40-50 2

200 10-15 3

in mins.

Oven

levels

uses, tables and tips electrolux 59

Baking

Oven function: Fan Cooking or
Conventional Cooking

Oven levels

• Baking with Conventional
Cooking is possible on one oven
level.

• With Fan Cooking you can bake
on up to 3 baking trays at the same
time:

1 baking tray:
e.g. oven level 3

1 cake tin:
e.g. oven level 1

Baking tins

• For Conventional Cooking dark
metal and non-stick tins are suitable.

• For Fan Cooking bright metal tins
are also suitable.

2 baking trays:
z. g., oven levels 1 and 3

3 baking trays:
oven levels 1, 3 and 5

60 electrolux uses, tables and tips

General Instructions

• Insert the tray with the bevel at the
front.

• With Conventional Cooking or
Fan Cooking you can also bake
with two tins next to one another on
the oven shelf at the same time. This
does not significantly increase bak­ing time.

When frozen foods are used the
trays inserted 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 tables give the required tempera­ture settings, baking times and oven
shelf levels for a selection of typical dish­es.

• Temperatures and baking times are
for guidance only, as these will de­pend on the consistency of pastry,
dough or mixture, the amount and
the type of baking tin.

• We recommend using the lower
temperature the first time and then if
necessary, for example, if a deeper
browning is required, or baking time
is too long, selecting a higher tem­perature.

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

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

• Moist recipes (for example, pizzas,
fruit flans, etc.) are baked on one lev­el.

• Cakes and pastries at different
heights may brown at an uneven rate
at first. If this occurs, please do not
change the temperature setting.
Different rates of browning even out
as baking progresses.

• Your new oven may bake or roast dif­ferently to your previous appliance.
So adapt your normal settings (tem­perature, cooking times) and oven
shelf levels to the recommendations
in the following tables.

With longer baking times, the oven
can be switched off about
10 minutes before the end of baking
time, to make use of the residual
heat.
Unless otherwise stated, the values
given in the tables assume that
cooking is started with the oven
cold.

Baking table

Baking on one oven level

uses, tables and tips electrolux 61

Type of

baking

Oven function

Oven

level

Temperature°CTime

Hr: Mins.

Baking in tins

Ring cake or brioche Fan Cooking 1 150-160 0:50-1:10

Madeira cake/fruit cakes Fan Cooking 1 140-160 1:10-1:30

Sponge cake Fan Cooking 1 140 0:25-0:40

Sponge cake Conventional

1 160 0:25-0:40

Cooking

Flan base - short pastry Fan Cooking 3 170-180

1)

0:10-0:25

Flan base - sponge mixture Fan Cooking 3 150-170 0:20-0:25

Apple pie Conventional

1 170-190 0:50-1:00

Cooking

Apple pie (2tins Ø20 cm,

Fan Cooking 1 160 1:10-1:30

diagonally off set)

Apple pie (2tins Ø20 cm,
diagonally off set)

Savoury flan (e. g, quiche lor-

Conventional

1 180 1:10-1:30

Cooking

Fan Cooking 1 160-180 0:30-1:10

raine)

Cheesecake Conventional

1 170-190 1:00-1:30

Cooking

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Conventional

3 170-190 0:30-0:40

Cooking

Christmas stollen Conventional

3 160-180

1)

0:40-1:00

Cooking

Bread (rye bread)

-first of all

-then

Cream puffs/eclairs Conventional

Conventional

Cooking

1

230

1)

160-180

3 160-170

1)

0:25

0:30-1:00

0:15-0:30

Cooking

Swiss roll Conventional

3 180-200

1)

0:10-0:20

Cooking

Cake with crumble topping

Fan Cooking 3 150-160 0:20-0:40

(dry)

Buttered almond cake/sugar
cakes

Conventional

Cooking

3 190-210

1)

0:15-0:30

62 electrolux uses, tables and tips

Type of

baking

Fruit flans
(made with yeast dough/
sponge mixture)

Fruit flans
(made with yeast dough/
sponge mixture)

Fruit flans made with short

2)

2)

Oven function

Fan Cooking 3 150 0:35-0:50

Conventional

Cooking

Fan Cooking 3 160-170 0:40-1:20

Oven

level

Temperature°CTime

Hr: Mins.

3 170 0:35-0:50

pastry

Yeast cakes with delicate
toppings (e. g, quark, cream,

Conventional

Cooking

3 160-180

1)

0:40-1:20

custard)

Pizza (with a lot of topping)

2)

Fan Cooking 1 180-200

Pizza (thin crust) Fan Cooking 1 200-220

1)

1)

0:30-1:00

0:10-0:25

Unleavened bread Fan Cooking 1 200-220 0:08-0:15

Tarts (CH) Fan Cooking 1 180-200 0:35-0:50

Biscuits

Short pastry biscuits Fan Cooking 3 150-160 0:06-0:20

Viennese whirls Fan Cooking 3 140 0:20-0:30

Viennese whirls Conventional

3 160

1)

0:20-0:30

Cooking

Biscuits made with sponge

Fan Cooking 3 150-160 0:15-0:20

mixture

Pastries made with egg

Fan Cooking 3 80-100 2:00-2:30

white, meringues

Macaroons Fan Cooking 3 100-120 0:30-0:60

Biscuits made with yeast

Fan Cooking 3 150-160 0:20-0:40

dough

Puff pastries Fan Cooking 3 170-180

Rolls Fan Cooking 3 160

Rolls Conventional

3 180

1)

0:20-0:30

1)

1)

0:20-0:35

0:20-0:35

Cooking

Small cakes (20per tray) Fan Cooking 3 140

Small cakes (20per tray) Conventional

3 170

1)

1)

0:20-0:30

0:20-0:30

Cooking

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Baking on more than one oven level

uses, tables and tips electrolux 63

Type of baking

Fan

Cooking

Shelf positions from bottom

2 levels 3 levels

Fan

Cooking

Tempera­ture in °C

Time

Hours:

Mins.

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1))

0:35-0:60

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge
mixture

Biscuits made with egg
white, meringues

1/3 --- 160-170 0:25-0:40

1/3 --- 80-100 2:10-2:50

Macaroons 1/3 --- 100-120 0:40-1:20

Biscuits made with yeast
dough

Puff pastries 1/3 --- 170-180

1/3 --- 160-170 0:30-0:60

1)

0:30-0:50

Rolls 1/4 --- 160 0:30-0:55

Small cakes (20per tray) 1/4 --- 140

1) Pre-heat the oven

1)

0:25-0:40

64 electrolux uses, tables and tips

Tips on Baking

Baking results Possible cause Remedy

The cake is not browned

Wrong oven level Place cake lower

enough underneath

The cake sinks (becomes
soggy, lumpy, streaky)

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

Cake is too dry Oven temperature too low Set oven temperature higher.

Baking time too long Set a shorter baking time

Cake browns unevenly Oven temperature too high and

baking time too short

Set a lower oven temperature
and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on the

baking tray

Grease filter is inserted Take out the grease filter

Cake does not cook in
the baking time given

Temperature too low Use a slightly higher oven setting

Grease filter is inserted Take out the grease filter

Table Pizza Setting

uses, tables and tips electrolux 65

Type of baking Shelf position

Temperature

°C

Pizza (thin crust) 1 180 - 200

1)

Time

Hr: Mins.

20 - 30

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Ta rt s 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 230

Puff pastry flan 1 160 - 180

Flammekuchen (Pizza-like dish
from Alsace)

Piroggen (Russian version of cal­zone)

1) Pre-heat the oven

1 230

1 180 - 200

1)

1)

1)

1)

15 - 25

40 - 50

15 - 25

15 - 25

66 electrolux uses, tables and tips

Table for Bakes and Gratins

Dish Oven function

Pasta bake

Lasagne

Vegetables au gratin

Baguettes topped with
melted cheese

Sweet bakes

Fish bakes

1)

1)

Tempera-

ture

°C

Conventional

Cooking

Conventional

Cooking

Shelf

position

1 180-200 0:45-1:00

1 180-200 0:25-0:40

Turbo G r i l l 1 160-170 0:15-0:30

Turbo G r i l l 1 160-170 0:15-0:30

Conventional

Cooking

Conventional

Cooking

1 180-200 0:40-0:60

1 180-200 0:30-1:00

Time

Hours

mins.

Stuffed vegetables Turbo G r i l l 1 160-170 0:30-1:00

1) Pre-heat the oven

Frozen Ready Meals Table

Food to be

cooked

Frozen pizza

1)

Chips
(300-600 g)

Baguettes

Fruit flans

1) Comments: Turn chips 2 or 3 times during cooking

Oven function

Conventional

Cooking

Turbo Grill 3 200-220

Conventional

Cooking

Conventional

Cooking

Shelf

positio

n

3

3

3

Temperature

°C

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Time

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Roasting

Oven function: Conventional
Cooking or Turbo Grill

Insert the grease filter when roast­ing!

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.

uses, tables and tips electrolux 67

Tips on using the roasting chart
The information given in the following

table is for guidance only.

• We recommend cooking meat and fish

weighing 1 kg and above in the ov­en.

• To prevent escaping meat juices or fat
from burning on to the pan, we recom­mend placing some liquid in the roast­ing pan.

• If required, turn the roast (after 1/2 - 2/3
of the cooking time).

• Baste large roasts and poultry with their
juices several times during roasting.
This will give better roasting results.

• You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the re­sidual heat.

68 electrolux uses, tables and tips

Roasting table

Tem -

Type of meat Quantity Ovenfunction

Shelf

position

pera-

ture

°C

Beef

Pot roast 1-1.5 kg

Roast beef or fillet

- rare

- medium

- well done

Pork

Shoulder, neck, ham
joint

Chop, spare rib 1-1.5 kg Turbo Grill 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg Turbo Grill 1 160-170 0:45-1:00

Porkknuckle (pre­cooked)

Veal

Roast veal 1 kg Turbo Grill 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg Turbo Grill 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast
lamb

Saddle of lamb 1-1.5 kg Turbo Grill 1 160-180 1:00-1:30

Game

Saddle of hare, leg of
hare

Saddle of venison 1.5-2 kg

Haunch of venison 1.5-2 kg

Poultry

per cm.

of thickness

per cm.

of thickness

per cm.

of thickness

1-1.5 kg Turbo Grill 1 160-180 1:30-2:00

750 g-1 kg Turbo Grill 1 150-170 1:30-2:00

1-1.5 kg Turbo Grill 1 150-170 1:15-2:00

up to 1 kg

Convention-

al Cooking

Turbo Grill 1

Turbo Grill 1 180-190 0:06-0:08

Turbo Grill 1 170-180 0:08-0:10

Convention-

al Cooking

Convention-

al Cooking

Convention-

al Cooking

1 230 2:00-2:30

190-

1)

200

3 230

1 210-220 1:15-1:45

1 200-210 1:30-2:15

1)

Time

Hours

mins.

per cm. of

thickness

0:05-0:06

0:25-0:40

uses, tables and tips electrolux 69

Tem -

Type of meat Quantity Ovenfunction

Shelf

position

pera-

ture

°C

Poultry portions

Half chicken

Chicken, poulard 1-1.5 kg Turbo Grill 1 190-210 0:45-1:15

Duck 1.5-2 kg Turbo Grill 1 180-200 1:15-1:45

Goose 3.5-5 kg Turbo Grill 1 160-180 2:30-3:30

Turke y 2.5-3.5 kg Turbo Grill 1 160-180 1:45-2:30

Turke y 4-6 kg Turbo Grill 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg

1) Pre-heat the oven

200-250g

each

400-500g

each

Turbo Grill 1 200-220 0:35-0:50

Turbo Grill 1 190-210 0:35-0:50

Convention-

al Cooking

1 210-220 0:45-1:15

Time

Hours

mins.

70 electrolux uses, tables and tips

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 75 - 80 °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
75 - 80 °C

Grill Sizes

Oven function: Economy Grill or
Dual Grill with maximum temper­ature setting

Important: Always grill with the oven
door closed.

Grilling table

uses, tables and tips electrolux 71

The empty oven should always be
pre-heated with the grill functions
for 5 minutes.

• For grilling, place the shelf in the
recommended 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.

Food to be grilled Oven level

Grilling time

1st side 2nd side

Burgers 4 8-10 mins. 6-8 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Fillet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Fillet of beef, roast beef
(approx. 1 kg)

1)

Toast

Toast with topping 3 6-8 mins. ---

1) Do not pre-heat

3 10-12 mins. 10-12 mins.

3 4-6 mins. 3-5 mins.

72 electrolux uses, tables and tips

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 pot roasts
or fatty roast pork, for example.

We recommend 120 °C for smaller piec­es of meat, e.g. steaks.

150° C

is recommended for larger piec-

es of meat, e.g. fillet of beef.

Important: Insert the grease filter
when roasting.

Table Slow Cook

When using the Slow Cook oven func­tion, 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 over shelf with a with a
tray underneath to catch the fat.

3. Place in the oven. Select oven func­tion Slow Cook , if necessary, se­lect 150° C using the button and

cook until done (see Table).

Food to be cooked

Roast beef 1000-1500 150° C 1 90-110

Fillet of beef 1000-1500 150° C 3 90-110

Roast veal 1000-1500 150° C 1 100-120

Steaks 200 - 300 120 °C 3 20-30

Weight

g

Setting

Shelf

position

Total time

mins.

Index

index electrolux 73

A

Almond cake 27

B

Bakes and Gratins 66
Bakes/Gratins 37
Baking 59, 60
Beef/Game/Lamb 10
Boiled potatoes 43
Brownies 25
Butter plait 23

C

Cabbage bake 42
Cakes 20
Cannelloni 38
Cappuccino cakes 30
Carrot cake 27
Casserole 42
Cheese flan 34
Cheese pastries 34
Cheesecake 21
Cherry pudding 30
Chicken legs 13
Chicken, whole 13
Chicory gratin 41
Coconut custard 29
Combi Steam Cooking 45
Convenience 48
Coq au Vin 14
Crème caramel 29
Crumble cake 22

D

Defrost 49
Desserts 29
Dried cod 16
Duck à l’orange 14
Duck, whole 13

E

Egg royale (baked egg soup garnish) 44

F

Farmer bread (dark coarse rye bread)
35
Fatless sponge base 21
Fish 16

Fish bake 18
Fish fillets 16
Fish in salt crust 17
Fruit cake 22
Fruit tart 28

G

Goat’s cheese tart 33
Goose, whole 13
Gugelhupf 24

I

Interval Cooking 57

J

Jacket potatoes 43

K

Keep warm 51
Knuckle of pork 6
Knuckle of veal 7

L

Lasagne 37
Leg of lamb 12
Lemon cake 20

M

Marinated roast beef 10
Meatloaf 9
Mediterranean vegetables 43
Moussaka 40
Muffins 26

O

Onion tart 32
Osso buco 8

P

Pasta bake 41
Peeled tomatoes 43
Pierogi (Russian dumplings) 36
Pizza/Quiche/Bread 32
Poached chicken breast 15
Pork loin 6
Pork/Veal 6
Potato gratin 39
Poultry 13
Preserves table 52

74 electrolux index

Q

Quiche Lorraine 33

R

Rabbit in mustard 11
Ready Meals 66
Rice 44
Roast beef 10
Roast beef /Fillet 10
Roast hare 11
Roast lamb 12
Roast pork 6
Roast veal 7
Roast venison 11
Roasting 67

S

Saddle of lamb, pink 12
Saddle of venison 10
Savarin cake 25
Scandinavian beef 10
Shoulder of pork 7
Side dishes / accompaniments 43
Soft pretzel dumplings 44
Special functions 49
Steam Menu 1 45
Steam Menu 2 46
Steam Menu 3 47
Steamed fish 18
Steamed trout 19
Stuffed breast of veal 9
Stuffed calamari 17
Stuffed chicken 15
Swedish cake 20
Sweet tart 26

T

Tables and tips 53
Tray p iz z a 32
Turkey breast 13
Turk e y, w h ole 1 3

V

Vegetables 43

W

Warming plates 52
White bread 35
Whole fish 16
Wild boar 12

Y

Yeast dumplings 31
Yeast plait 23

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