User manual AEG-ELECTROLUX EOB98000A

[. . . ] tables, tips and recipes Built In Fan/ Steam Cooking Oven We were thinking of you when we made this product contents electrolux 3 Contents Kitchen Assistant Recipes Uses, Tables and Tips Index 4 53 73 The following symbols are used in this user manual: 1 3 2 Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information 4 electrolux kitchen assistant recipes Kitchen Assistant Recipes Dishes with Weight Automatic Roast Pork Roast Veal Roast Beef Oven shelf level and the pre-set cook time or end time in the event of core temperature are shown in the display for each of the automatic recipes. In the Kitchen Assistant various dishes are divided into categories: · Pork/Veal · Beef/Game/Lamb · Poultry · Fish · Cake · Desserts · Pizza/Pie/Bread · Casseroles/Gratins · Side Dishes · Combi Steaming Within the categories there are the adaptable automatic systems. With these automatic systems every dish is cooked to perfection. [. . . ] 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 For the dough: · 300 g flour · 20 g yeast · 125 ml tepid milk · 1 egg · 50 g butter For the topping: · 750 g onions · 250 g bacon · 3 eggs · 250 g crème fraîche · 125 ml milk · 1 teaspoon salt · 1/2 teaspoon ground pepper Method: Sieve the flour into a mixing bowl, 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 later are transparent and then leave to cool. 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 onioins 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 kitchen assistant recipes electrolux 33 Quiche Lorraine For the pastry: · 200 g flour · 2 eggs · 100 g butter · 1/2 teaspoon salt · a little pepper · 1 pinch nutmeg For the topping: · 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 spices in a mixing bowl and mix to a smooth pastry. Put the pastry in the fridge for a few hours. Then roll out the pastry and place in the greased black baking tin. To make the filling, mix the eggs, the sour cream and the seasoning together. ­ Time in the oven: 45 minutes ­ Oven level: 1 Goatscheese Flan For the pastry: · 125 g flour · 60 ml olive oil · 1 pinch salt · 3-4 tablespoons cold water For the topping: · 1 tablespoon olive oil · 2 onions · salt and pepper · 1 teaspoon chopped thyme · 125 g ricotta · 100 g goat's cheese · 2 tablespoons olives · 1 egg · 60 ml cream Other: · Black baking tin, greased, diameter 28 cm Method: Place flour, olive oil and salt in a mixing bowl and combine until the mixture resembles breadcrumbs. Put the pastry in the fridge for a few hours. [. . . ] · 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). · Baste large roasts and poultry with their juices several times during roasting. [. . . ]