User manual

uses, tables and tips electrolux 57
QUICHE LORRAINE
Ingredients for the pastry:
– 250 g flour, type 405
– 125 g butter
– 60 ml water
– 1 tsp salt
– A little pepper and nutmeg
Method:
Mix together flour, butter and salt, add
the water and knead together briefly to
form a pastry.
Leave the pastry to cool in the fridge for
1 hour.
Ingredients for the topping:
– 100 ml milk
– 150 ml sour cream
– 2 eggs
– 150 g Gruyère or Emmental
cheese, grated
– 150 g lean bacon, diced
– 150 g onions, diced
– Pepper, nutmeg
Method:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and sea-
sonings together well, then mix in the
cheese.
Preparation:
Roll out the pastry and lay it in a greased
plain springform tin (dia. 28 cm). Distrib-
ute the bacon and onions over it evenly
and pour the liquid mixture over them.
CHICKEN 1200 G
Ingredients:
– 1 chicken (1,000 - 1,200 g)
– 2 tbsp groundnut oil
– Salt, pepper, paprika and curry
powder
Method:
Wash the chicken and dry it with kitchen
paper.
Mix the spices with the oil and use the
mixture to coat the chicken evenly inside
and out.
Then place the chicken breast-side
down in an ovenproof dish or glass dish
with perforated insert (special accesso-
ry).
After about 25 minutes, turn the chick-
en.
After the first acoustic signal
(about 50 mins.), check how the cook-
ing is progressing. If required, leave it to
cook for the rest of the roasting time un-
til the second acoustic signal
(about 60 mins.).
Setting Oven
level
Cook
time
Water to
add via
water
drawer
P9
QUICHE
LORRAINE
3 35 mins. ---
Convection with ring heating element
190°C
Setting Oven
level
Cook
time
Water to
add via
water
drawer
P10
CHICKEN
1200 G
2 55 mins. 200 ml
Steam hot 200°C