AEG-Electrolux EOC5841AOX, EOC5851EAX, EOC5843AKY User Manual

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EN OVEN RECIPE BOOK

AEG-Electrolux EOC5841AOX, EOC5851EAX, EOC5843AKY User Manual

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AUTOMATIC PROGRAMMES

In the Assisted Cooking menu the dishes are divided into several categories:

Pork/Veal

Beef/Game/Lamb

Poultry

Fish

Cake

Pizza/Pie/Bread

Casseroles/Gratins

Convenience

AUTOMATIC PROGRAMMES

These 3 automatic programmes give optimum settings for each type of meat or other recipes:

Meat programmes with Weight Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input food weight.

Meat programmes with CT Sensor Automatic ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input core temperature. When the programme ends an acoustic signal sounds.

Recipe Automatic ( Assisted Cooking menu) — This function uses predefined values for a dish. Prepare the dish according to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

CT Sensor Automatic dishes

Loin of Pork

Roast Beef

CT Sensor Automatic dishes

Scandinavian Beef

Loin of Game

Lamb Joint, medium

Boned Poultry

Whole Fish

PORK/VEAL

Roast Pork

Settings:

Automatic weight. Setting range for the weight between 1000 and 3000 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. Turn the roast after about 30 minutes.

– Shelf position: 1

Loin of Pork

Settings:

Automatic core temperature sensor, core temperature 75 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Pork Knuckle

Ingredients:

1 hind knuckle of pork 0.8 - 1.2 kg

2 tablespoons oil

1 teaspoon salt

1 teaspoon sweet-noble paprika

1 / 2 teaspoon basil

1 small tin sliced mushrooms (280 g)

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. Turn the roast after about 30 minutes.

Time in the appliance: 160 minutes

Shelf position: 1

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 (400 g)

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 appliance.

Time in the appliance: 130 minutes

Shelf position: 1

Roast Veal

Settings:

Automatic weight. Setting range for the weight between 1000 and 3000 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.

– Shelf position: 1

ENGLISH 3

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 (280 g)

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. Turn the roast after about 30 minutes.

Time in the appliance: 160 minutes

Shelf position: 1

Ossobuco

Ingredients:

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

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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 it in the appliance.

Time in the appliance: 120 minutes

Shelf position: 1

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. Turn the roast after about 30 minutes.

Time in the appliance: 100 minutes

Shelf position: 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

100 g 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 rectangular baking tin and cover with rashers of bacon. Add a little water and put in the appliance.

Time in the appliance: 70 minutes

Shelf position: 1

Swedish Festive Roast

Ingredients:

200 g dried plums

150 ml white wine

1.5 kg loin of pork or saddle of veal (without bones)

1 medium onion

apple

salt, pepper and paprika

Method:

Soften the plums in white wine for two hours. Rinse the meat briefly with water, then dry. Cut notches into the underside of the meat and stick a plum into each notch, pushing them as far as possible into the meat. Season the meat and put into the roasting tin with the side without the plums facing uppermost. Peel the onions and apple, cut into eighths and place around the roast. Top the remains of the wine in which the plums were soaked up to a quarter of a liter with water and pour over the roast. Suitable accompaniments are croquettes, potato gratin, broccoli, or similar.

Time in the appliance: 60 minutes

Shelf position: 1

BEEF/GAME/LAMB

Roast Beef

Settings:

Automatic core temperature sensor. Core temperature for:

Rare - 48 °C

Medium - 65 °C

Well done - 70 °C

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Scandinavian Beef

Settings:

Automatic core temperature sensor. Core temperature for:

Rare - 50 °C

Medium - 65 °C

Well done - 70 °C

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Braised Meat

Do not use this program for roast beef and loin dishes.

Settings:

Automatic weight. Setting range for the weight between 1000 and 3000 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.

– Shelf position: 1

Marinated Beef

To make the marinade:

1 l water

500 ml wine vinegar

2 teaspoons salt

ENGLISH 5

15 peppercorns

15 juniper berries

5 bay leaves

2 bunches of soup vegetables (carrot, 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 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 it in the appliance.

Time in the appliance: 150 minutes

Shelf position: 1

Loin of Game

Settings:

Automatic core temperature sensor. Core temperature 70 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

Roast Game

Settings:

Automatic weight. Setting range for the weight between 1000 and 3000 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.

– Shelf position: 1

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Rabbit

Ingredients:

2 saddles of hare

6 juniper berries (crushed)

salt and pepper

30 g 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 appliance: 35 minutes

Shelf position: 1

Mustard Rabbit

Ingredients:

2 rabbits, each 800 g

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 it in the appliance.

Time in the appliance: 90 minutes

Shelf position: 1

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 (carrot, 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 it in the appliance.

Time in the appliance: 140 minutes

Shelf position: 1

Roast Lamb

Settings:

Automatic weight. Setting range for the weight between 1000 and 3000 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. Cover with a lid.

– Shelf position: 1

Lamb Joint, medium

Settings:

Automatic core temperature sensor. Core temperature 70 °C.

Method:

Season meat to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

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 teaspoon of dried rosemary)

water

Method:

Wash the leg of lamb and then pat dry, rub in olive oil and make slashes in the meat. 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. Turn the roast after about 30 minutes.

Time in the appliance: 165 minutes

Shelf position: 1

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. The display shows a reminder.

– Shelf position: 1

Turkey, whole

Settings:

Automatic weight. Setting range for the weight between 1700 and 4700 g.

Method:

Place turkey in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

– Shelf position: 1

ENGLISH 7

Duck, whole

Settings:

Automatic weight. Setting range for the weight between 1500 and 3300 g.

Method:

Place duck in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

– Shelf position: 1

Goose, whole

Settings:

Automatic weight. Setting range for the weight between 2300 and 4700 g.

Method:

Place goose in an ovenproof dish and season to taste. After about 30 minutes, turn the roast. The display shows a reminder.

– Shelf position: 1

Boned Poultry

Settings:

Automatic core temperature sensor, core temperature 75 °C.

Method:

Season turkey breast (boned) to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

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 corn starch

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 appliance: 55 minutes

Shelf position: 1

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Coq au Vin

Ingredients:

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 it in the appliance.

Time in the appliance: 55 minutes

Shelf position: 1

Roast Duck with Orange

Ingredients:

1 duck (1.6 – 2.0 kg)

salt

pepper

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

1 / 2 teaspoon salt

2 oranges for juicing

150 ml sherry

Method:

Clean the duck, season with salt and pepper and rub with 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 the duck in the appliance; turn after 30 minutes (a signal sounds).

Time in the appliance: 90 minutes

Shelf position: 1

Stuffed Chicken

Ingredients:

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 appliance; turn after 30 minutes. (A signal sounds.)

Time in the appliance: 90 minutes

Shelf position: 1

FISH

Whole Fish

Settings:

Automatic core temperature sensor, core temperature 65 °C.

Method:

Season fish to taste, insert the core temperature sensor and place in an ovenproof dish.

– Shelf position: 1

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, tarragon and chopped parsley. Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture.

Time in the appliance: 35 minutes

Shelf position: 2

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 g)

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

ENGLISH 9

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 appliance: 30 minutes

Shelf position: 1

Fish in Salt

Ingredients:

a whole fish, approximately 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 appliance: 55 minutes

Shelf position: 1

Stuffed Calamari

Ingredients:

1 kg medium-sized squid, cleaned

1 large onion

2 tablespoons olive oil

90 g cooked 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

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