User manual AEG-ELECTROLUX EBC20G.3AL

[. . . ] each 30 g Shortcrust pastry base 350 g Diam. 24 - 26 cm Shortcrust pastry base in small aluminium moulds 9 pcs. base 6 cm Shortbread biscuits 1 sheet 30 pcs. each 10 g Cream puff/ Choux pastry 20 pcs. [. . . ] each 10 g Cream puff/ Choux pastry 20 pcs. each 30 g Cinnamon star/ chocolate balls 30 pcs. 8 - 10 mm thick Griddle Griddle Griddle Griddle Griddle Grill / Griddle round Small aluminium moulds / grill Griddle Griddle Griddle 150 170 150 230* 100 180 190 150* 180 140* 2 2+4 2 2 2+4 2 2 2+4 1 2 2 2+4 2 2 2+4 12 - 15 13 - 16 15 - 25 17 - 22 6-8 120 - 150 25 - 32 18 -23 15 - 20 17 - 22 35 - 40 18 - 23 19 - 24 Brush base well and leave standing for about 1 hr Brush Mailänderli 2 x with egg should only be stewed Leave to dry overnight Fan cooking Settings, see «Instructions» page 2 For temperature indications with * the oven is preheated at the specified temperature Oven Level from Bottom 2 1+3 2 1+3 2 1+3 2 1+3 2 1+3 2 2 1+3 2 Puff pastry / Apero baking Ham croissant 40 - 50 g, frozen Mini pizza 15 - 20 g, frozen Aperomix 15 - 20 g, frozen Prussiennes up to 20 g, frozen Party Quiches 15 - 30 g, frozen Viennese sausages in pastry Sausages in pastry up to 20 - 30 g, frozen Fillet in pastry, ca. 1 kg Roasting/baking dishware Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Temp. in °C 200 190* 190* 200* 190* 200 200* 180* Time in minutes 25 - 30 10 - 13 10 - 13 10 - 13 10 - 13 25 - 30 15 - 20 40 - 50 Notes Manufacturer`s instructions no preheating 3 min. longer Manufacturer`s instructions no preheating 3 min. longer Manufacturer`s instructions no preheating 3 min. longer Manufacturer`s instructions no preheating 3 min. longer Manufacturer`s instructions no preheating 3 min. longer Manufacturer`s instructions no preheating 3 min. Line with desired extra ingredients and sprinkle cheese over. Baking with preheating 250 °C: Fan cooking 250 °C Level 3 20 min Preparation tomato sauce: Mix onions, garlic, spices and tomatoes and reduce fluid until you have a plump sauce. Leave to cool. Bake every 2 pizzas one after the other P4 Quiche Lorraine Preparation: - 1 griddle round Ø'af 30 cm, grease well - all ingredients room temperature Ingredients dough: Plain flour 200 g 2 eggs 100 g Butter (refrigerated) in cubes 120 g Salz 4g Preparation: Mix flour, salt and butter until a crumbly mixture forms, add the eggs and knead into a dough. Leave the dough to stand and cool, then shape evenly, add to prepared form and pierce well. Ingredients Topping and cast: Diced bacon Cheese mix roughly grated Cream, sour cream 2 eggs Seasoning (salt, pepper, nutmeg, spices) Baking without preheating: Fan cooking 190 °C Level 3 If lumps appear, prick these at once. 200 g 150 g 250 g 100 g 6g 45 min Finishing: Stir egg with cream well, add the remaining ingredients and mix well. Pour cheese into form and bake. P5 Farmhouse bread Ingredients dough Semi-white flour 400 g Rye flour 150 g Salt 10 g Yeast 20 g Milk 200 g Water 200 g (1 slice 980 g) Finishing: First form the dough into a round shape, then lengthen, dip the upper side into flour and set on a sheet. Leave the bread in the closed oven (switched off) again. Baking without preheating: Fan cooking 200 °C Level 2 55 min Preparation dough Dissolve dough into fluid, add the remaining ingredients and knead into elastic dough. Leave the dough covered for 30-40 min, beat 2-3 times during this time. For farmhouse bread (dark) plain flour can be replaced with Greyish-brown flour P6 Braided bread Preparation - Baking dish: orig. [. . . ] Baking without preheating: Fan cooking 200 °C Level 2 55 min Preparation dough Dissolve dough into fluid, add the remaining ingredients and knead into elastic dough. Leave the dough covered for 30-40 min, beat 2-3 times during this time. For farmhouse bread (dark) plain flour can be replaced with Greyish-brown flour P6 Braided bread Preparation - Baking dish: orig. griddle with baking paper - all ingredients room temperature Ingredients dough Plain flour 500 g Sugar 5g Salt 10 g Yeast 20 g Butter 50 g 1 egg 50 g Milk 250 g (1slice 885 g) Preparation dough Dissolve dough into fluid, add the remaining ingredients and knead into elastic dough. Leave the dough covered for 30 min, beat 3 times during this time. Finishing: Split the dough into 2 large identical sized pieces, form these into approx. [. . . ]