EB4GL90KCN EB4GL90KSP EN Microwave combi-oven Recipe Book
1. AUTOMATIC PROGRAMMES WARNING! Refer to Safety chapters. Dishes with the function: Weight Automatic 1.1 Automatic programmes Roast Lamb The automatic programmes give optimum settings for each type of meat or other recipes. Roast Game • • 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. Recipe Automatic (menu: Recipes) — This function uses predefined values for a dish.
ENGLISH After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. 2.4 Defrost Bread Place the bread on kitchen towel on a plate. 3 • Time in the appliance: weight dependent • Shelf position: bottom glass After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. Turn the bread several times during defrosting. 3. COOKING/MELTING 3.
Stir the chocolate several times as it melts. • • Time in the appliance: weight dependent Shelf position: bottom glass Stir the butter several times as it melts. • • Time in the appliance: weight dependent Shelf position: bottom glass 3.7 Melting Butter Cut the butter into pieces and place in a dish. Cover the dish (lid or microwave cling film). 4. PORK/VEAL 4.1 Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 2000 g.
ENGLISH 4.4 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.
Automatic weight. Setting range for the weight between 1000 and 2000 g. Method: 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: 2 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. 5.5 Wild Boar • To make the marinade: Shelf position: 1 5.
ENGLISH • Shelf position: 1 5.7 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: 7 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.
• 2 tablespoon soy sauce • 1 tablespoon mustard • 1 clove of garlic, crushed • rosemary • thyme • freshly ground black pepper • corn starch Method: Mix the oil, soy sauce, mustard, garlic and herbs together. Cover the chicken wings with the marinade and leave to marinate for 2 – 3 hours. Then sprinkle with a little corn starch. • Time in the appliance: 25 minutes • Shelf position: 2 Place a microwave-safe dish on the base to collect drips. Place the duck in the roasting tin, breast down.
ENGLISH 9 7. FISH 7.1 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.
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 7.
ENGLISH • 75 g sultanas • 25 g grated coconut Ingredients for the topping: • 50 g butter • 150 g cream cheese • 40 g sugar crystals • ground hazelnuts Other: • Round springform baking tin with 22 cm diameter, greased Method: Cream together sunflower oil, brown sugar, eggs and syrup. Fold in the rest of the ingredients for the mixture. Put the mixture into the greased baking tin.
Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes. • 1 jar of sour cherries (375 g) • 225 g chocolate chips Other: • • • Time in the appliance: 60 minutes Shelf position: 2 8.
ENGLISH • Shelf position: 2 8.9 Savarin Cake Ingredients for the dough: • • 350 g flour 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 75 g sugar • 100 g butter • 5 egg yolks • 1/2 teaspoon salt • 1 packet vanilla sugar (approximately 8 g) • 125 ml milk After baking: • • • 375 ml water 200 g sugar 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough.
5 minutes. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the creamed mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth and put in the appliance. • • Time in the appliance: 55 minutes Shelf position: 2 8.
ENGLISH 8.14 Apple Strudel, frozen The instructions regarding time and temperature are on the packaging. Follow the manufacturer's instructions. 8.
• 125 g butter • 1 egg • 50 g sugar • 50 ml cold water Ingredients for the filling: • Fruit according to the season (400 g apples, peaches, sour cherries, etc.) • 90 g ground almonds • 2 eggs • 100 g sugar • 90 g softened butter Other: • Quiche tin with 28 cm diameter, greased Method: flour. Then add egg, sugar and cold water and knead into a pastry. Cool the pastry for 2 hours in the fridge. Roll out the refrigerated pastry and place in the greased quiche tin and prick with a fork.
ENGLISH • 125 ml milk • 1 egg • 50 g butter • 3 g salt Ingredients for the topping: • 750 g onions • 250 g bacon • 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.
• black pepper • 80 ml olive oil • 375 g filo pastry Method: 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.
ENGLISH • Baking tray which has been greased or lined with baking parchment Method: Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough. Leave the dough to rise until it doubles in volume. Shape the dough into a long loaf and place on the baking tray which has been greased or covered with baking parchment. Leave the loaf to rise again by half its volume. Before baking dust with a little flour.
• 4 large tomatoes, each approximately 300 g • 1 small courgette, approximately 80 g • 60 g mushrooms • 1 shallot • 2 tablespoons oil • 100 g cooked rice • 50 ml vegetable bouillon • 75 g mozzarella • 1 tablespoon chopped parsley • salt • freshly ground black pepper Method: Cut a lid off each of the tomatoes. Using a teaspoon scoop out the inside to leave an edge of approximately 1 cm. Chop the tomato flesh finely. Prepare the courgette and cut it into cubes. Cut the mushrooms into slices.
ENGLISH • 250 g quark (half fat) • 50 ml crème fraîche • 1 egg • 50 g cheese, grated, e.g. Parmesan • 1 clove of garlic • salt • freshly ground black pepper • 2 – 3 slices ham • 1 heaped tablespoon breadcrumbs • flakes of butter Method: Cut the leeks into 1 cm thick rings and cook in boiling salted water for 5 minutes. Pour off the water and drain well. Cut the ham into strips. Stir the quark, crème fraîche, eggs and 2/ 3 of the cheese together. Crush the garlic into the mixture and stir it in.
• 2 medium sticks celery, approximately 100 g • 1 large carrot, approximately 150 g • 1 tablespoon butter • 50 ml bouillon • 100 g plain cream cheese or cream cheese with herbs (e.g. Cantadou) • salt • freshly ground black pepper • 1/2 bunch chives • 30 g grated cheese, e.g. Sbrinz or Parmesan • 100 ml single cream Method: Put the spaetzle into a buttered baking dish. Prepare and dice the celery and carrot. Sauté briefly in butter in the frying pan.
ENGLISH • 400 g mince (a mixture of beef and pork) • 100 ml meat stock • 1 small tin tomatoes, chopped (about 400 g) • oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 600 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g mild cheese, grated Method: Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice.
Place the potato slices on the bottom of a greased baking dish, sprinkle with a little grated cheese. Place a layer of aubergines on top of this. On top of that put some of the mince mixture. On top of that put some of the Béchamel sauce. Then do another layer of potatoes, followed by aubergines and then by mince mixture. The last layer should be Béchamel sauce. On the top distribute the rest of the cheese and the breadcrumbs. Melt the butter and pour over the top of the moussaka.
ENGLISH • • • • 50 g amaretti 1 heaped tablespoon sugar (1) 1 tablespoon cocoa powder 1 tablespoon Vin Santo (Italian dessert wine) or Grand Marnier • flakes of butter • 100 ml crème fraîche • 1 tablespoon sugar (2) Method: Drain the peaches well and place in a well buttered baking dish. Break up the amaretti biscuits and mix with the sugar (1) and cocoa powder. Add Vin Santo to form a thick paste. Shape into 4 balls and put into the peach halves.
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