AEG-Electrolux EOC5841AOX, EOC5851EAX, EOC5843AKY User Manual
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EN OVEN RECIPE BOOK
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2
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 ore-
• 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
• soup vegetables (carrot, leek, celery,
• 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.
gano
it)
parsley)
– 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,
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
parsley)
• 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
• 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
• 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.
and quartered
into cubes
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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