Electrolux EB4SL80CN Libro de recetas

EB4SL60CNEB4SL60SPEB4SL80CNEB4SL80SPENOven Recipe Book

GameFood Func‐tionQuantity Tempera‐ture (°C)Time (min) Shelf po‐sitionSaddle ofhare, leg ofhare1)Conven‐tionalCookingup to 1 kg 230 30 - 40 1Saddle of

GrillingFood Temperature(°C)Grilling time (min) Shelf position1st side 2nd sideRoast beef,medium210 - 230 30 - 40 30 - 40 1Filet of beef,medium230 20

Food Temperature (°C) Time (min) Shelf positionHash Browns 210 - 230 20 - 30 2Lasagne / Cannello‐ni, fresh170 - 190 35 - 45 2Lasagne / Cannello‐ni, fr

Food Quantity Defrostingtime (min)Further de‐frostingtime (min)CommentsMeat 500 g 90 - 120 20 - 30 Turn halfway through.Trout 150 g 25 - 35 10 - 15 -S

Food Temperature (°C) Cooking time untilsimmering (min)Continue to cookat 100 °C (min)Mixed pickles 160 - 170 50 - 60 5 - 10Kohlrabi / Peas /Asparagus

• Meat programmes with the function:Weight Automatic (menu: Recipes) —This function automatically calculatesthe roasting time. To use it you needto in

• soup vegetables (carrot, leek, celery,parsley)• waterMethod:Cut into the rind all around the porkknuckle. Mix oil, salt, paprika and basiltogether a

• 1/2 teaspoon each of thyme andoregano• 2 bay leaves• 2 cloves• salt, freshly ground black pepperMethod:Melt 4 tablespoons butter in a roasting tinan

soaked up to a quarter of a liter withwater and pour over the roast. Suitableaccompaniments are croquettes, potatogratin, broccoli, or similar.• Time

4.6 Roast GameSettings:Automatic weight. Setting range for theweight between 1000 and 2000 g.Method:Season meat to taste and place in anovenproof dish

1. HINTS AND TIPSWARNING!Refer to Safety chapters.The temperature and bakingtimes in the tables areguidelines only. Theydepend on the recipes andthe q

Season meat to taste and place in anovenproof dish. Add water or anotherliquid; the bottom should be covered to adepth of 10 - 30 mm. Cover with a lid

5.5 Boned PoultrySettings:Automatic core temperature sensor, coretemperature 75 °C.Method:Season turkey breast (boned) to taste,insert the core temper

Method:Clean chicken and dry. Mix oil, salt andpaprika and rub into the chicken.Stuffing: Mix together breadcrumbs andmilk. Put chopped onion, parsley

6.4 Fish in SaltIngredients:• a whole fish, approximately 1.5 - 2 kg• 2 unwaxed lemons• 1 head of fennel• 4 sprigs of fresh thyme• 3 kg rock saltMetho

Wash potatoes, peel and cut into finestrips. Peel onions and cut into strips.Grease an ovenproof baking dish withbutter. Place a third of the potatoes

7.3 BiscuitIngredients:• 4 eggs• 2 tablespoons hot water• 50 g sugar• 1 packet vanilla sugar (approximately8 g)• 1 pinch salt• 100 g sugar• 100 g flou

• Black springform baking tin, 24 cmdiameter• Margarine for greasing• Breadcrumbs for coating baking tinMethod:Place butter, sugar, vanilla sugar ands

rectangles. Spread a third of the fillingonto each rectangle and then roll up thepieces of dough.Make a plait out of the three pieces ofdough. Coat th

Roughly chop the walnuts, mix with theflour and baking powder and fold into thechocolate mixture.Line a deep baking tray with bakingparchment, put the

• Time in the appliance: 55 minutes• Shelf position: 1After baking:Let the cake cool. We recommend thepreparation work to be carried out one totwo day

Baking results Possible cause RemedyThe cake sinks and be‐comes soggy, lumpy orstreaky.There is too much liquid inthe mixture.Use less liquid. Be care

• 1 packet baking powder(approximately 15 g)• 1 sachet gingerbread spices(approximately 20 g)• 50 g cocoa powder• 150 ml red wine• 1.2 kg applesMethod

Place the egg and butter on the edge ofthe flour. Knead all ingredients into aworkable yeast dough.Leave the dough to rise in a warm placeuntil it is

8.5 Cheese FlanIngredients:• 1.5 sheets original Swiss flaky pastryor puff pastry (rolled out in a square)• 500 g grated cheese• 200 ml cream• 100 ml

Leave the loaf to rise again by half itsvolume. Before baking dust with a littleflour.• Time in the appliance: 60 minutes• Shelf position: 18.9 Pierog

• 400 g mince (a mixture of beef andpork)• 100 ml meat stock• 1 small tin tomatoes, chopped (about400 g)• oregano, thyme, salt and pepperIngredients f

9.3 Potato GratinIngredients:• 1000 g potatoes• 1 teaspoon each of salt, pepper andnutmeg• 2 cloves of garlic• 200 g grated cheese• 200 ml milk• 200 m

• salt, pepper and nutmeg• 50 g grated ParmesanMethod:Bring water with a little salt to the boil.Put the tagliatelle into the boiling saltedwater and

stock and leave to simmer for 20 minuteswith a lid on the pan.Place layers of the cabbage and themixture of rice and mince in a dish.Put crème fraîche

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ENGLISH 39

Food Function Temper‐ature(°C)Time (min) Shelf posi‐tionApple pie / Apple pie (2tins Ø 20 cm, diagonal‐ly off set)ConventionalCooking180 70 - 90 1Chee

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Food Function Tempera‐ture (°C)Time (min) Shelf posi‐tionYeast cakes with deli‐cate toppings (e.g.quark, cream, cus‐tard)1)ConventionalCooking160 - 18

1.5 Bakes and gratinsFood Function Temperature(°C)Time (min) Shelf positionPasta bake ConventionalCooking180 - 200 45 - 60 1Lasagne ConventionalCookin

Food Temperature (°C) Time (min) Shelf posi‐tionPastries made withegg white, merin‐gues80 - 100 130 - 170 1 / 4Macaroons 100 - 120 40 - 80 1 / 4Biscui

Food Temperature (°C) Time (min) Shelf positionSpinach flan 160 - 180 45 - 60 1Quiche Lorraine (Sa‐voury flan)170 - 190 45 - 55 1Swiss Flan 170 - 190

Food Function Quantity Temper‐ature(°C)Time (min) Shelf posi‐tionRoast beefor fillet: welldoneTurbo Grilling per cm ofthickness170 - 180 8 - 10 per cm