User manual Tables, Tips and Recipes
Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. We wish you much joy with your new appliance.
Uses, tables and tips 3 How to use the Baking Tables • We recommend to use the lower temperature the first time. • If you cannot find the settings for a special recipe, look for the one that is almost the same. • Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. • Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.
Uses, tables and tips Type of baking Oven function Level Temperature (°C) Time (h:min) Cake with crumble topping (dry) TRUE FAN 3 150 - 160 0:20 - 0:40 Buttered almond cake/ sugar cakes1) CONVENTIONAL 3 190 - 210 0:15 - 0:30 Fruit flans (made with yeast dough / sponge mixture)2) TRUE FAN 3 150 0:35 - 0:50 Fruit flans (made with yeast dough / sponge mixture)2) CONVENTIONAL 3 170 0:35 - 0:50 Fruit flans made with short pastry TRUE FAN 3 160 - 170 0:40 - 1:20 Yeast cakes with d
Uses, tables and tips Type of baking 5 Oven function Level Temperature (°C) Time (h:min) Small cakes (20 per tray)1) TRUE FAN 3 140 0:20 - 0:30 Small cakes (20 per tray)1) CONVENTIONAL 3 170 0:20 - 0:30 1) Pre-heat oven Baking on more than one level - Cakes/pastries/breads on baking trays Type of baking TRUE FAN 2 levels TRUE FAN 3 levels Temperature (°C) Cream puffs / Eclairs1) 1/4 --- 160 - 180 0:35 - 0:60 Dry streusel cake 1/3 --- 140 - 160 0:30 - 0:60 Time (h:min) 1) Pre-
Uses, tables and tips Baking results Possible cause Remedy The cake sinks (becomes soggy, lumpy, streaky) Baking time is too short Set a longer baking time Do not set higher temperatures to decrease baking times The cake sinks (becomes soggy, lumpy, streaky) Too much liquid in the mixture Use less liquid.
Uses, tables and tips 7 Table for Bakes and Gratin Dish Oven function Pasta bake Lasagne Shelf level Temperature °C Time Hr : Min CONVENTIONAL 1 180-200 0:45-1:00 CONVENTIONAL 1 180-200 0:25-0:40 gratin1) ROTITHERM 1 160-170 0:15-0:30 Baguettes topped with melted cheese1) ROTITHERM 1 160-170 0:15-0:30 Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60 Fish bakes CONVENTIONAL 1 180-200 0:30-1:00 ROTITHERM 1 160-170 0:30-1:00 Vegetables au Stuffed vegetables 1) preheat the o
Uses, tables and tips Type of meat Quantity Oven function Shelf level Temperature °C Time (h:min) for each cm of thickness ROTITHERM 1 170 - 180 0:08 - 0:10 Type of meat Quantity Oven function Shelf level Temperature °C Time (h:min) Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00 Chop, spare rib 1 - 1.
Uses, tables and tips Type of meat 9 Quantity Oven function Shelf level Temperature °C Time (h:min) chicken, poulard 1 - 1,5 kg ROTITHERM 1 190 - 210 0:45 - 1:15 Duck 1.5 - 2 kg ROTITHERM 1 180 - 200 1:15 - 1:45 Goose 3.5 - 5 kg ROTITHERM 1 160 - 180 2:30 - 3:30 Turkey 2.5 - 3.
Uses, tables and tips Food to be cooked Meat core temperature in °C Leg of hare 70 - 75 Whole hare 70 - 75 Saddle of venison 70 - 75 Leg of venison 70 - 75 SLOW COOK SLOW COOK is correct for pieces of tender, lean meat and fish to make them succulent. SLOW COOK is not correct for pot roasts or fatty pork roasts. The oven gets the pre set temperature and a signal operates. Then, the oven automatically sets to a lower temperature to continue cooking. Always cook without a lid in SLOW COOK . 1.
Uses, tables and tips Food to grill Shelf level 11 Time 1st side 2nd side Pork fillet 4 10 - 12 mins. 6 - 10 mins. Sausages 4 8 - 10 mins. 6 - 8 mins. Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins. Filet of beef, roast beef ( approximately 1 kg) 3 10 - 12 mins. 10 - 12 mins. Toast 1) 3 4 - 6 mins. 3 - 5 mins. Toast with topping 3 6 - 8 mins. ------- 1) Do not pre-heat DEFROST • Put the food out of the packaging and set it on a plate on the oven shelf.
Uses, tables and tips Food Cookware Additional of fluid VEAL cover 1-2 cm GAME cover 1-2 cm Meat programmes with meat probe Cookware Additional of fluid TOP SIDE BEEF Food open - BEEF SCAN open - PORK JOINT open - VEAL open - LAMB JOINT open - GAME open - BONED POULTRY open - The display shows oven levels and weight for every meat programme. RECIPE MENU The display shows oven levels and pre-set cooking times for every automatic recipe.
Uses, tables and tips 13 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 to soak for a while. SWEDISH CAKE Cookware: Round springform baking tin 28 cm, black plate, bottom lined with baking parchment.
Uses, tables and tips Black springform baking tin with 26 cm diameter, greased. For the base: • 150 g flour • 70 g sugar • 1 packet vanilla sugar (approximately 8 g) • 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 (approximately 40 g) Method: Sieve flour into a bowl.
Uses, tables and tips 15 Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture again. Add the flour mixed with the baking powder to the foaming mixture and fold in. Fold in the fruit to 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 balnched almonds. Put the cake in the oven.
Uses, tables and tips • 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 • alittle milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a hollow in the centre.
Uses, tables and tips 17 • 3 g salt • 1 tablespoon oil Topping: • 1 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 Method: Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed in and the oil. Knead the ingredients until a workable dough that does not stick to the bowl is produced. Then cover the dough and leave to rise in a warm place until it doubles in volume.
Uses, tables and tips • 125 ml milk • 1 teaspoon salt • ½ teaspoon ground pepper Method: Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow, 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 mixture is showing cracks. Place the egg on the edge of the flour. Knead all ingredients into a workable dough.
Uses, tables and tips 19 • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated Béchamel sauce: • 75g butter • 50g flour • 500 ml milk • Salt, pepper and nutmeg Method: Using a sharp knife cut the pork 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 pork and the diced vegetables while stirring.
Uses, tables and tips out a lid for about 10 minutes. 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 bake. MEAT CASSEROLE Ingredients: • 1.
Preserve Temperature in °C Unripe gooseberries 160 - 170 Time until simmer- Continue to cook at ing in mins. 100°C in mins. 35 - 45 10 - 15 Stone fruit Preserve Temperature in °C Pears, quinces, plums 160 - 170 Time until simmer- Continue to cook at ing in mins. 100°C in mins. 35 - 45 10 - 15 Vegetables Preserve Temperature in °C Time until simmer- Continue to cook at ing in mins. 100°C in mins.
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