User manual AEG-ELECTROLUX EBSL70SP

[. . . ] tables, tips and recipes Built In Fan/ Steam Cooking Oven 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Kitchen Assistant Recipes. . . . . . . . . . . . . . . . . . . . . . 3 Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Subject to change without notice 5 The following symbols are used in this user manual: 1 Important information concerning your personal safety and information on how to avoid 3 General information and tips 2 Environmental information damaging the appliance. electrolux 3 Kitchen Assistant Recipes time or end time in the event of core temperature are shown in the display for each of the automatic recipes. [. . . ] Cover dough with a cloth and leave to rise for another 45 minutes. Then cut the dough into dumplings (about 80g) 80g) using a spoon, press flat with your hand and place 1 teaspoon of plum jam in the centre. Pull up the edges of the dough and cover the jam with dough and then shape into a ball. Put the balls into a greased dish, cover and leave to rise for another 45 minutes and then put into the oven. ­ Water to add via water drawer: 500 ml ­ Time in the oven: 30 minutes ­ Oven level: 3 After cooking: After cooking, pour melted butter over the yeast dumplings and sprinkle with poppy seeds and icing sugar. Pizza/Pie/Bread Pizza Settings: ­ automatic recipes For the dough: · 14 g yeast · 200 ml tepid water · 300 g flour · 1 teaspoon of salt · 1 tablespoon oil For the filling: · 1/2 small tin tomatoes, chopped · 200 g Emmenthal or mozarella cheese, grated · 100 g salami · 100 g cooked ham · 150 g mushrooms · 150 g Feta or 50 g Parmesan · Oregano Other: · Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the tepid 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. Then leave the dough to rise in a warm place until it doubles in volume. Roll out the dough and place on the greased baking tray, prick the bottom with a fork. Place the ingredients for the topping on the base in the order given. ­ Time in the oven: 25 minutes ­ Oven level: 1 Onion Tart Settings: ­ automatic recipes For the dough: · 300 g flour · 20 g yeast · 125 ml tepid milk · 1 egg · 50 g butter · 1 teaspoon of salt For the filling: · 750 g onions · 250 g bacon · 3 eggs · 250 g crème fraîche · 125 ml milk · Salt · 1/2 teaspoon ground pepper Method: Sieve the flour into a mixing bowl and make a well in the centre. Cut up the yeast, put into the well, mix with the tepid milk and a little flour from around the edge. Sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Place the egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough. Leave the dough to rise in a warm place until it is about double the size. In the meantime, peel and quarter the onions and then slice thinly. Dice the bacon and cook gently on a cooking ring with the onions until the latter are transparent and then leave to cool. electrolux 21 Roll out the dough and place on a greased baking tray, prick the bottom with a fork and press the edges up. Stir eggs, crème fraîche, milk, salt and pepper together. Add the cooled onions and bacon to the mixture. Mix everything together, put onto the dough base and smooth out. ­ Time in the oven: 45 minutes ­ Oven level: 1 Quiche Lorraine Settings: ­ automatic recipes For the dough: · 200 g flour · 2 eggs · 100 g butter · 1/2 teaspoon salt · A little pepper · 1 pinch salt For the filling: · 150 g grated cheese · 200 g cooked ham or lean bacon · 2 eggs · 250 g sour cream · Salt, pepper and nutmeg Other: · Black baking tin, greased, diameter 28 cm Method: Place flour, butter, eggs and seasoning in a mixing bowl and mix to a smooth pastry. [. . . ] The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. If required, turn the roast (after 1/2 - 2/3 of the cooking time). 3 Tips on using the roasting chart · · · 44 electrolux · · Baste large roasts and poultry with their juices several times during roasting. [. . . ]