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www.electrolux.com AUTOMATIC PROGRAMMES Programme number Programme name 1 ROAST BEEF 2 ROAST PORK 3 CHICKEN, WHOLE 4 PIZZA 5 MUFFINS 6 QUICHE LORRAINE 7 WHITE BREAD 8 POTATO GRATIN 9 LASAGNE 1 - ROAST BEEF Settings: • Automatic core temperature sensor. Core temperature: 65 °C – Shelf position: 1 Method: • Season meat to taste, insert the core temperature sensor and place in an ovenproof dish. 2 - ROAST PORK Settings: • Automatic programmes with weight input.
ENGLISH Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1 / 2 small tin tomatoes, chopped • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano 3 Method: • Crumble yeast into a bowl and dissolve in the water. Mix the salt into the flour and add it with the oil to the bowl. Knead the ingredients until a workable dough that does not stick to the bowl is produced.
www.electrolux.com Other: • Black baking tin, greased, diameter 28 cm Method: • Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese.
ENGLISH • 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. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly to break up and deglaze with the meat stock.
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ENGLISH 7
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