EB3SL90KCN EB3SL90KSP EB3SL9KCN EB3SL9KSP EN Microwave Oven Recipe Book
1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic 1.1 Automatic programmes Roast Veal The automatic programmes give optimum settings for each type of meat or other recipes. Braised meat • Roast Lamb • Meat programmes with the function: Weight Automatic (menu: Recipes) — This function automatically calculates the roasting time. To use it you need to input food weight.
ENGLISH 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.
• 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary) • water Method: 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. 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.
ENGLISH 5 5. FISH 5.1 Fish fillet in Cream Sauce Ingredients for 4 people: • 400 g fish fillet (brook trout or rainbow trout) • 20 g cooking oil • 250 g onions, cut into rings • 6 tablespoon crème fraîche (sour cream) • paprika powder, sweet • lemon • salt Method: Sweat the onions in a pan with the oil until transparent. Then put into a buttered baking dish. Clean the fish fillets, drizzle with lemon, salt and place in the dish on top of the onion rings.
• 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.
ENGLISH 6.5 Yeast Plait Ingredients for the dough: • 650 g flour • 20 g yeast • 200 ml milk • 40 g sugar • 5 g salt • 5 egg yolks • 200 g softened butter Ingredients for the filling: • 250 g chopped walnuts • 20 g breadcrumbs • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 1 egg yolk • a little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre.
Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. Line a deep baking tray with baking parchment, put the mixture on top and smooth. • Time in the appliance: 50 minutes • Shelf position: 3 After baking: Leave to cool, remove baking parchment and cut into squares. 6.
ENGLISH • 3 eggs • 250 g crème fraîche • 125 ml milk • 1 teaspoon salt • 1/2 teaspoon ground pepper Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, put into the well, mix with the milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough.
Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long. Place 2 heaped tablespoons of Feta mixture on one corner of each strip and fold this up diagonally into a triangle. Place upside down on a baking tray and brush with oil. • • Time in the appliance: 25 minutes Shelf position: 2 7.
ENGLISH Leave the dough to rise in a warm place until it is about double the size. with a mixture of egg yolk and milk and then put in the oven. Then weigh out into three equally sized pieces of dough and shape each one into a rope. Plait the three ropes together. • • 11 Time in the oven: 50 minutes Shelf position: 2 Then cover and leave to rise for another half an hour. Coat the surface of the plait 8. CASSEROLES/GRATINS 8.
minutes, season with 50 g grated cheese, white pepper, instant stock mix, crushed garlic clove and nutmeg. Bring to the boil and cook for 3 - 4 minutes. Fill the cannelloni with the mixture. To make the tomato base, pour the contents of the tin into a long baking dish, crush the tomatoes using a fork, and season with salt, white pepper, oregano and paprika. Position the stuffed cannelloni on the tomato base and sprinkle with the remaining cheese.
ENGLISH Melt the butter and add flour. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. • • 13 Time in the appliance: 20 minutes Shelf position: 1 Stir 50 g cheese into the sauce and pour over the chicory. Then sprinkle the rest of the cheese over the dish. 9. DEFROST 9.1 Defrost Fish 9.3 Defrost meat Place the frozen fish on an upturned plate, and put the plate inside a container to allow the melted water to run off without soiling the inside of the microwave.
Tip: If the vegetables are very crunchy set a lower weight. If the vegetables are too soft set a higher weight. • 10.2 Frozen vegetables 10.6 Melting chocolate Put frozen vegetables into a microwaveproof dish and add approximately 50 ml water. Cover the dish (lid or microwave cling film). Cut the chocolate into pieces and place in a dish. Cover the dish (lid or microwave cling film). Turn the vegetables several times during cooking.
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