Tables, Tips and Recipes Built-in oven
Contents Contents Uses, Tables and Tips Baking Baking table Table for Bakes and Gratins Roasting Roasting table SLOW COOK Table SLOW COOK Grill Sizes Grilling table Defrosting Defrosting table Meat programmes 3 3 5 10 11 11 14 14 15 15 16 16 17 RECIPE MENU BAKING RECIPES LEMON SPONGE CAKE SWEDISH CAKE SPONGE CAKE CHEESE CAKE FRUIT CAKE STREUSEL PLAIT YEAST PLAIT WHITE BREAD ROASTING RECIPES PIZZA (for one baking tray or 2 round tins) POTATO GRATIN ONION TARTE QUICHE LORRAINE LASAGNE CANNELLONI MEAT CA
Uses, Tables and Tips Uses, Tables and Tips Baking Oven function: TRUE FAN or CONVENTIONAL Baking tins • For CONVENTIONAL dark metal and non-stick tins are suitable. • For TRUE FAN bright metal tins are also suitable. Oven levels • Baking with CONVENTIONAL is possible on one oven level. • With TRUE FAN 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 2 baking trays: z. g.
3 2 Uses, Tables and Tips General Instructions • Insert the tray with the bevel at the front. • With CONVENTIONAL or TRUE FAN 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.
Uses, Tables and Tips 5 Baking table Baking on one oven level Type of baking Oven function Oven level Temperature °C Time Hr: Mins.
Uses, Tables and Tips Type of baking Oven level Temperature °C Time Hr: Mins. CONVENTIONAL 3 160-1801) 0:40-1:20 Pizza (with a lot of topping)2) TRUE FAN 1 180-2001) 0:30-1:00 Pizza (thin crust) TRUE FAN 1 200-2201) 0:10-0:25 Unleavened bread TRUE FAN 1 200-220 0:08-0:15 Tarts (CH) TRUE FAN 1 180-200 0:35-0:50 Short pastry biscuits TRUE FAN 3 150-160 0:06-0:20 Viennese whirls TRUE FAN 3 140 0:20-0:30 Yeast cakes with delicate toppings (e.
Uses, Tables and Tips 7 Baking on more than one oven level TRUE FAN Type of baking TRUE FAN Shelf positions from bottom 2 levels Temperature in °C Time Hours: Mins.
Uses, Tables and Tips Tips on Baking Baking results Possible cause Remedy The cake is not browned enough underneath Wrong oven level Place cake lower 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.
Uses, Tables and Tips Table FAN BAKING Shelf position Temperature °C Time Hr: Mins.
Uses, Tables and Tips Table for Bakes and Gratins Dish Oven function Shelf position Temperature Time °C Hours mins.
Uses, Tables and Tips 11 Roasting Oven function: CONVENTIONAL or ROTITHERM 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 directly 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 succulent.
Uses, Tables and Tips Type of meat Quantity Ovenfunction Shelf position TemperaTime ture Hours mins. °C per cm. of thickness ROTITHERM 1 170-180 0:08-0:10 Shoulder, neck, ham joint 1-1.5 kg ROTITHERM 1 160-180 1:30-2:00 Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30 Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00 Porkknuckle (precooked) 750 g-1 kg ROTITHERM 1 150-170 1:30-2:00 - well done Pork Veal Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00 1.
Uses, Tables and Tips MEATPROBE Table Food to be Cooked Meat Core Temperature Beef Rib steak or fillet steak rare medium well done 45 - 50 °C 60 - 65 °C 75 - 80 °C 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
Uses, Tables and Tips SLOW COOK 1 3 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. The oven heats up to the selected or pre-set temperature. When this temperature is reached, an acoustic signal sounds.
Uses, Tables and Tips 15 Grill Sizes 1 3 Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting Important: Always grill with the oven door closed. 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.
Uses, Tables and Tips Defrosting Oven function: DEFROST (no temperature setting) • 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 Defrosting time mins. Further defrosting time (mins.
Meat programmes 17 Meat programmes Insert the grease filter when roasting! Ovenware for roasting • For roasting use a roasting pan or a roaster.
RECIPE MENU RECIPE MENU 3 Oven levels and the pre-set cooking time are shown in the display for every automatic recipe.
RECIPE MENU 19 SWEDISH CAKE For the mixture: – 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 Round springform baking tin 28 cm, Black plate, bottom lined with baking parchment Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the foaming mixture and stir in.
RECIPE MENU SPONGE CAKE For the mixture: – 200 g butter – 100 g sugar – 100 g icing sugar – 1 packet vanilla sugar – 1 pinch salt – 4 eggs – 400 g flour – 1 packet baking powder – 1/8 l milk – 50 g cocoa – Juice of half a lemon Black ring cake tin Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture again.
RECIPE MENU 21 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 flavour Black springform baking tin with 26 cm diameter, greased Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer.
RECIPE MENU FRUIT CAKE For the mixture: – 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 blanched almonds Black springform baking tin, 24cm diameter Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together.
RECIPE MENU 23 STREUSEL PLAIT 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 Crumble mixture: – 200 g sugar – 200 g butter – 1 teaspoon cinnamon – 350 g flour – 50 g chopped nuts – 30 g melted butter Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU YEAST PLAIT For the dough: – 500 g flour – 20 g yeast – 200 ml lukewarm milk – 40 g sugar – salt – 5 egg yolks – 200 g softened butter For the filling: – 180 g chopped walnuts – 20 g breadcrumbs – 1 teaspoon ground ginger – 50 ml milk – 60 g honey – 30 g melted butter – 20 ml rum – 1 egg yolk – A little milk – 50 g flaked almonds Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU 25 WHITE BREAD For the dough: – 1,000 g flour – 1 cube of fresh yeast or 2 packets of dry yeast – 650 ml milk – 15 g salt 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.
RECIPE MENU ROASTING RECIPES PIZZA (for one baking tray or 2 round tins) For the dough: – 14 g yeast – 200 ml water – 300 g flour – 3 g salt – 1 tablespoon oil Topping: – 1 small tin tomates, chopped – 200 g Emmental cheese, grated – 100 g salami – 100 g cooked ham – 150 g mushrooms (tinned) – 150 g Feta cheese – Oregano Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed in and the oil.
RECIPE MENU 27 POTATO GRATIN For the mixture: – 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 Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish with a clove of garlic and then grease the dish with butter. Spread half of the seasoned potato slices in the dish and sprinkle some of the grated cheese over them.
RECIPE MENU ONION TARTE For the dough: – 300 g flour – 20 g yeast – 125 ml tepid milk – 1 egg – 50 g butter Topping: – 750 g onions – 250 g bacon – 3 eggs – 250 g crème fraîche – 125 ml milk – 1 teaspoon salt – ½ teaspoon ground pepper Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU 29 QUICHE LORRAINE For the pastry: – 300 g flour – 2 eggs – 150 g butter – ½ teaspoon salt – A little pepper – 1 pinch nutmeg Topping: – 150 g grated cheese – 200 g cooked ham – or lean bacon – 2 eggs – 250 g sour cream – Salt, pepper and nutmeg Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28 cm) black baking tin. Prick the bottom with a fork.
RECIPE MENU LASAGNE Meat sauce: – 100 g marbled belly pork – 1 onion and 1 carrot – 100 g celery – 2 tablespoons olive oil – 400 g mince – 100 ml meat stock – 1 small tin tomatoes, chopped (approx.
RECIPE MENU 31 CANNELLONI Filling: – 50 g onions, chopped – 30 g butter – 350 g leaf spinach, chopped – 100 g crème fraîche – 150 g fresh salmon, cubed – 150 g Nile perch, cubed – 100 g shrimps – 100 g mussel meat – 50 g Parmesan cheese, grated – 150 g Emmental cheese, grated Béchamel sauce: – 75 g butter – 50 g tablespoon flour – 500 ml milk – 100 g smoked salmon – Salt, pepper and nutmeg 1 packet cannelloni Place onions and butter in a pan and cook gently until transparent.
RECIPE MENU MEAT CASSEROLE Ingredients: – 1.5 kg pork escalope – 750 g seasoned mince – 750 g onions – 500 g grated Emmental cheese – 200 ml crème fraîche – 400 ml yoghurt Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and pour over.
RECIPE MENU 33 OTHER RECIPES POWDER CAKE For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on how to prepare. Use oven temperature for Hot Air. If using this special additional function, the recommended pre-heating can be omitted. FROZEN PIZZA For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze. Follow the manufacturer’s instructions on how to prepare. Use the oven temperature for Hot Air.
RECIPE MENU Preserves Table The times and temperatures for making preserves are for guidance only. Temperature in°C Cooking time until simmering in mins. Continue to cook at 100°C in mins.
RECIPE MENU 35 DRYING HERBS • 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.
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