User manual AEG-ELECTROLUX EBCSL70WE

[. . . ] each 10 g Meringues 2 griddles x 15 pcs. each 30 g Shortcrust pastry base 350 g Diam. 24 - 26 cm Shortcrust pastry base in small aluminium moulds 9 pcs. [. . . ] With flat pieces of meat and fish, pre-heat for 3 minutes in general. Then insert the food to be grilled as per the table. Place a baking tray filled with 1-1. 5 cm of water on shelf level 1. Sausages Steak fillets up to 4 pcs Whole fish 200 ­ 250 g Grilled snails Grilled sausages Pork chops lean 4 pcs each 200 g Grid up 230 230 230 230 230 230 4 4 4 4 4 4 ca. Turn after 9 min. Programmed Recipes BEEP Beispiel: (2 min. ) 1 Switch on oven 2 Cooking time appears «Cooking time» illuminates Signal when end (press any button!) Select desired programme «P1» to «P12» Press button several times. . . - Postpone start: A delayed cooking time can be set (see «end» in the instructions) - End cooking time early: Switch off oven P1 Cookware Cleaning programme The cleaning function is described in the «instructions» on page 5 Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream and pour over the potatoes. Finally sprinkle the grated cheese over. Preparation P2 Vegetable Ingredients Split cauliflower into florets Carrot Kohlrabi "Cabbage" Courgettes 400 g 200 g 200 g 200 g Baking without preheating Interval cooking 190 °C Level 2 Add water via water tray 200 ml for 4-5 persons 55 min You can use any form of cookware that is heat resistant up to 100 °C. Swill cauliflower and separate into florets Peel carrots and cabbage, cut into 1x1x4 cm pieces. Wash courgettes and cut in 1 cm slices. Preparation: P6 Pizza Preparation - Tomato sauce - all ingredients - room temperature 4 slices about Ø 28 cm Ingredients dough Water 1 egg Yeast Olive oil Salt Plain flour 250 g 50 g 20 g 30 g 10 g 500 g Preparation dough Finishing: Add all ingredients into open cookware and cook without adding water. You do not need seasoning for this cooking method. Dissolve yeast in water and knead into elastic dough with the rest of the ingredients. Leave the dough covered for 30 min, beat 3 times during this time. Cooking Steam cooking 96 °C Level 1+4 Add water via water tray 650 ml 40 min P3 Blue trout Cookware Must be heat-resistant up to 120 °C. for 4 persons 2 cans of peeled, chopped tomatoes Onions finely chopped Garlic cloves, finely chopped Ingredients for tomato sauce 250 g 50 g 20 g Salt, pepper, oregano or pizza spices Mix onions, garlic, spices and tomatoes and reduce fluid until there is a plump sauce. Leave to cool. Preparation of tomato sauce Topping: Ingredients trout 4 pcs lemon 1 pcs pepper, salt Preparation Wash the trout inside and outside, drizzle with lemon juice, add a little spice and place on a plate or if available a set form with strainer insert. 600 g pizza cheese (feta), roughly grated, per pizza 150 g Extras 400 g Finishing Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g Split the dough into 4 portions, form in to round shape, add flour and shape into 3-4 mm thick slices. Brush with cold tomato sauce, leave approx. Top with your chosen extras and sprinkle cheese over. Cooking Steam cooking 96 °C Level 2 Add water via water tray 400 ml 30 min P4 Reheating meals Cookware Preparation Cooking Interval cooking 110 °C Level 2+4 Add water via water tray 200 ml Baking with preheating 230 °C: Fan cooking 230 °C Level 3 for 4-6 persons 20 min Bake every 2 pizzas one after the other You can use any form of cookware that is heat resistant up to 110 °C. Arrange meals on the plate or cookware individually or mixed. Place in the oven uncovered. P7 Roasting chicken Preparation Ingredients Take chicken out of fridge 1 hour in advance. [. . . ] Gallen (sausage) Saucisson from the Vaud canton Pork sausage Trouts 250 - 300 g Fillet of fish Caramel pudding 250 ml 550 ml 550 ml 700 ml 550 ml 700 ml 400 ml 550 ml 700 ml 250 ml 550 ml 400 ml 550 ml 550 ml 250 ml 700 ml 700 ml 250 ml 400 ml 550 ml 400 ml 400 ml 250 ml 400 ml Temperatur in °C 96 96 96 96 96 96 96 96 96 75 96 96 96 60 96 96 96 90 90 96 96 85 80 90 Time in minutes 12 - 15 35 - 40 35 - 40 35 - 45 35 - 40 50 - 60 25 - 30 30 - 35 35 - 45 15 - 20 35 - 40 20 - 25 30 - 35 30 - 35 12 - 15 50 - 65 45 - 55 15 - 20 25 - 30 25 - 35 20 - 25 20 - 25 10 - 15 30 - 40 Level 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 Interval cooking Water addition max. 2. 5 dl Regenarate meals, 6 dishes Ø 24 cm Rost pork 1 kg Braised beef 1 kg Roast veal 1 kg Meat loaf uncooked 500 g Smoked loin of pork 600 - 1000 g, soak 2 hours Chicken 1 kg Duck 1, 5 - 2 kg Goose 3 kg Gratin potatoes, Gratin leek- poatoes Pasta bake Lasagne Various breads 500 - 1000 g Bread roll 40 - 60 g Freshly baked bread rolls 30 - 40 g Freshly baked bread rolls 30 - 40 g frozen Freshly baked croissant chilled Freshly baked croissant chilled 40 - 50 g frozen Fresh baked baguettes 40 - 50 g Fresh baked baguettes 40 - 50 g frozen Ham in bread pastry 1500 g - 2000 g Settings, see «Instructions» page 2 The specified times and temperatures are standard values, they vary according to size and quantity. Temperatur in °C 110 180 180 180 180 180 200 180 170 190 180 180 190 - 200 210 - 220 220 220 200 200 200 200 200 Time in minutes 15 - 20 55 - 65 55 - 65 45 - 55 30 - 40 35 - 45 45 - 55 55 - 65 130 - 170 40 - 50 35 - 45 45 - 50 50 - 60 20 - 25 5-7 5-7 6-8 5-7 4-7 5-7 60 - 80 Level 2+4 2 2 2 2 2 2 2 1 2 2 2 2 3 3 3 3 3 3 3 3 Low temperature Cooking «LO» Settings, see «Instructions» page 3 - The specified times and temperatures are standard values. [. . . ]