User manual AEG-ELECTROLUX EBCSL70SAL

[. . . ] Built-in Compact Oven Steam cooking, Fan cooking, Grill OPERATING INSTRUCTIONS EBC SL7(S) (55 cm) EBC SL70(S) (60 cm) The documentation for the compact oven is 3-part: Instructions for use, baking / roasting chart and supplementary technical sheet. The safety instructions in the supplementary technical sheet are an integral part of this documentation. Do not operate the appliance until you have read all documents and safety instructions. In order to guarantee that you have taken note of the content of these instructions, we request that you send the complete warranty card to Customer Service in Mägenwil. [. . . ] Leave to cool. Topping: 600 g pizza cheese (feta), roughly grated, per pizza 150 g 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. Extras 400 g Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g Cooking Steam cooking 96 °C groove 2 Add water via water tray 400 ml Finishing 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. 30 min P4 Reheating meals Cookware Preparation Cooking Interval cooking 110 °C groove 2+4 Add water via water tray 200 ml Baking with preheating 230 °C: Fan cooking 230 °C groove 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 Take chicken out of fridge 1 hour in advance. for 2 persons Ingredients 20 min 1 chicken 1000-1200 g Groundnut oil 2 tbsp Salt, pepper, paprika some mustard Preparation P5 Potatoes au gratin Preparation Grease Pyrex form 30 x 21 cm with butter. for 4-5 persons Clean chicken inside and outside, wash and then dry with kitchen towel. Mix the spices with groundnut oil and brush evenly over the chicken. Finishing Roasting grill with plate on groove 1 or ceramics or roasting tin on roasting grill. Ingredients Potatoes 1000 g Milk 200 g Cream 200 g Grated cheese 60 g Salt, freshly-ground pepper, nutmeg, seasoning, garlic powder Baking with preheating 200 °C: Fan cooking 200 °C groove 2 60 min Turn the chicken half way through the roasting time P8 Roast beef Preparation Take meat out of fridge 1 hour in advance. for 4-6 persons Ingredients cast Preparation cast Stir eggs, sugar and salt until smooth and the sugar has dissolved, then mix in the cream. 2 eggs Sugar Salt Cream 100 g 50 g 3g 200 g Ingredients Beef steak 1000 g Groundnut oil 2 tbsp Salt, pepper, Paprika, spices Preparation Wash beef steak, dry with kitchen towel and season. Sear the beef steak well on all sides (10 min). Cook with low temperature automatic (120 - 80 °C). Backing tin Pyrex ceramic dish or cast iron roasting tin without lid. Baking with preheating 120 °C / 10 min: Low temperature 80 °C groove 2 Internal temperature 60 °C (rose) Finishing Place dough on the greased tray, dab the base well, distribute hazelnuts evenly and position cut apples. Baking without preheating Fan cooking 190 °C groove 3 55 min If lumps appear, prick at once. 140 min P9 Roast pork Preparation Take meat out of fridge 1 hour in advance. for 4-6 persons P11 Braided bread Preparation - Baking dish: orig. griddle with baking paper - All ingredients room temperature Ingredients dough Preparation dough 500 g 5g 10 g 20 g 50 g 50 g 250 g (1slice 885 g) Ingredients Roast pork (neck) Groundnut oil 1000 g 2 tbsp Salt, pepper, Paprika, a little mustard Plain flour Sugar Salt Preparation Yeast Wash pork and dry with kitchen towel. Mix the spices with Butter groundnut oil and brush evenly over the meat. Place in roasting 1 egg tin and then start roasting. Turn the meat half way through the Milk roasting time. 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. Baking tin Pyrex ceramic dish or cast iron roasting tin Baking with preheating Finishing Split the dough into 4 large same-sized pieces, form these into approx. 40 cm long strips and interweave every 2 sections. Drop these sections onto the plate, leave for 20 min. add vegetables, onions, sauce, wine after halfway through the roasting time Backing: Interval cooking 180 °C groove 2 Add water via water tray 200 ml Turn after 30 min. Internal temperature 75 °C Baking without preheating Fan cooking 190 °C groove 2 40 min 90 min P12 Farmhouse bread Ingredients dough Semi-white flour Rye flour Salt Yeast Milk Water 400 g 150 g 10 g 20 g 200 g 200 g (1slice 980 g) P10 Apple strudel Preparation - 1 orig. griddle - 2 rolls of pastry formed - all ingredients room temperature - peel apples, remove core and cut into 12 pieces Ingredients topping Pastry (1. 5 rolls) 480 g Wrap the other half of the dough in transparent film and freeze Hazelnut grated 50 g Apples 1000 g 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. Finishing Split the dough into 2 large same-sized pieces, form into a round shape and leave covered for approx. Before baking, flour the dough and cut 3mm deep diagonally with a sharp blade. Baking without preheating Interval cooking 200 °C groove 2 Add water via water tray 200 ml 55 min Fan and steam cooking in succession Settings, see «instructions» page 2 The specified times and temperatures are standard values, they vary according to size and quantity. [. . . ] Non-instructed persons, especially children, must not operate the oven or only under supervision. Risk of catching parts of your own body or someone else's. Caution when taking out grills/shelves with cooked food. The grills/shelves can slide down when in a sloping position. [. . . ]