User manual AEG-ELECTROLUX EOB68200X

[. . . ] Tables, Tips and Recipes Oven 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Uses, tables and tips 2 Assisted Cooking recipes 10 Subject to change without notice Uses, tables and tips Warning!Refer to "Safety information" chapter. According to the newest scientific knowledge, if you brown food (specially the one which contains starch), acrylamides can pose a health risk. [. . . ] Wash the raisins, let them drain well, sprinkle with the rum and leave to soak. Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche and the custard powder in a mixing bowl and mix together well. To finish, carefully fold the beaten egg whites and the raisins into the quark mixture. ­ Time in the oven: 85 minutes ­ Oven level: 1 Fruit Cake ­ Time in the oven: 100 minutes ­ Oven level: 1 Streusel Cake Ingredients: · 200 g butter · 200 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 3 eggs · 300 g flour · 1/2 packet baking powder (approximately 8 g) · 125 g currants · 125 g raisins · 60 g chopped almonds · 60 g candied lemon peel or candied orange peel · 60 g chopped candied cherries · 70 g whole blanched almonds Other: · Black springform baking tin, 24 cm diameter · Margarine for greasing · Breadcrumbs for coating baking tin Method: Place butter, sugar, vanilla sugar and salt in a mixing bowl and cream together. Then add the eggs one at a time and cream the mixture again. Add the flour mixed with the baking powder to the creamed mixture and fold in. Stir the fruit into the mixture as well. Place the mixture in the prepared tin and pull the mixture up a little higher at the edge than in the centre. Decorate the edge and the centre of the cake with the whole blanched almonds. Put the cake into the oven. Ingredients for the dough: · 375 g flour · 20 g yeast · 150 ml tepid milk · 60 g sugar · 1 pinch salt · 2 egg yolks · 75 g softened butter Ingredients for the crumble: · 200 g sugar · 200 g butter · 1 teaspoon cinnamon · 350 g flour · 50 g chopped nuts · 30 g melted butter Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the 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. Put the sugar, egg yolks, butter and salt 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. Then roll out the dough and place on a greased baking tray and leave to rise again. Place sugar, butter and cinnamon in a mixing bowl and mix together. Add the flour and the nuts and knead together so that you make a crumble mixture. Spread the butter on the risen dough and spread the crumble mixture on it evenly. ­ Time in the oven: 35 minutes ­ Oven level: 3 Rich Yeast Plait Ingredients for the dough: · 750 g flour · 30 g yeast · 400 ml tepid milk · 10 g sugar · 15 g salt · 1 egg · 100 g softened butter Ingredients for the finish: · 1 egg yolk electrolux 21 · a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the 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. Put the rest of the sugar, salt, egg and butter on the edge of the flour. Knead all ingredients into a workable yeast dough. [. . . ] Put crème fraîche on top of the bake and sprinkle cheese over the top. ­ Time in the oven: 60 minutes ­ Oven level: 3 Convenience Pre-settings for most convenience foods. Obey the manufacturer's preparation instructions. Time in mins. 15 25 20 25 20 20 23 20 30 60 45 30 50 3 1 3 1 3 3 3 3 3 3 3 3 3 Oven level 30 electrolux Specials Defrost · Put the food out of the packaging and set it on a plate on the oven shelf. Dish Chicken, 1000 g Defrosting time (mins) 100-140 · Do not cover with a plate or bowl. [. . . ]