User manual AEG-ELECTROLUX EB4SL60SP

[. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Recipe Book - Oven User manual 2 CONTENTS 4 USES, TABLES AND TIPS 16 ASSISTED COOKING RECIPES ENVIRONMENT CONCERNS Recycle the materials with the symbol . Put the packaging in applicable containers to recycle it. [. . . ] Turn the cake out onto a piece of aluminium foil. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze. ­ Time in the oven: 75 minutes ­ Oven level: 1 Biscuit Ingredients: · 4 eggs · 2 tablespoons hot water · 50 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 100 g sugar · 100 g flour · 100 g cornflour · 2 level teaspoons baking powder Other: · 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Separate the eggs. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. Put the mixture into the baking tin, smooth and put in the oven. ­ Time in the oven: 35 minutes ­ Oven level: 1 Swedish Cake Ingredients: · 5 eggs · 340 g sugar · 100 g melted butter · 360 g flour · 1 packet baking powder (approximately 15 g) · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 200 ml cold water Other: · 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Place sugar, eggs, vanilla sugar and salt in a mixing bowl and cream together for 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 oven. ­ Time in the oven: 55 minutes ­ Oven level: 1 Cheese Cake Ingredients for the base: · 150 g flour · 70 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 egg · 70 g softened butter Ingredients for the cheese cream: · 3 egg whites · 50 g raisins · 2 tablespoons rum · 750 g low fat quark · 3 egg yolks · 200 g sugar · juice of one lemon · 200 g crème fraîche 26 · 1 packet of custard powder, vanilla flavour (40 g or the corresponding amount of powder for making pudding of 500ml milk) Other: · Black springform baking tin with 26 cm diameter, greased Method: Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture. Beat the egg whites with a hand-held mixer until forming peaks. Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. [. . . ] Then wash carefully and steam for 15 minutes in boiling water. Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. [. . . ]