AEG-Electrolux EVE676BA, EVE677SA User Manual

.................................................. ...............................................

EN OVEN RECIPE BOOK

www.electrolux.com

2

ASSISTED COOKING RECIPES

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

AUTOMATIC PROGRAMMES

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

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

PORK/VEAL

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

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

– Shelf position: 1

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.

–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.

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

• 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 appliance.

– Time in the appliance: 120 minutes
–Shelf position: 1

ENGLISH 3

BEEF/GAME/LAMB

Braised Meat

Do not use this program for top
side 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

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

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 appliance.

– Time in the appliance: 70 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

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

www.electrolux.com

4

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
– For steam ovens: add 500 ml of water

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 comes on in the
display.

–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 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 appliance: 55 minutes
–Shelf position: 2

into the water drawer.

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 in the appliance.

– Time in the appliance: 55 minutes
– Shelf position: 1

FISH

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

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

•150 ml wine

• 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 appliance: 35 minutes
–Shelf position: 2

CAKE

Sweet Tart

Ingredients:

ENGLISH 5

• 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 appliance: 55 minutes
– Shelf position: 3

Lemon Sponge Cake

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

• 1 packet vanilla sugar (approximately 8
g)

•1 pinch salt

•4 eggs

• 150 g flour

• 150 g cornflour

• 1 level teaspoon baking powder

• grated peel of 2 lemons

Ingredients 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
breadcrumbed baking tin, smooth out and
put in the appliance.