User manual AEG-ELECTROLUX EOC5851EAX

[. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . EN OVEN RECIPE BOOK 2 www. electrolux. com AUTOMATIC PROGRAMMES In the Assisted Cooking menu the dishes are divided into several categories: • Pork/Veal • Beef/Game/Lamb • Poultry • Fish • Cake • Pizza/Pie/Bread • Casseroles/Gratins • Convenience CT Sensor Automatic dishes Scandinavian Beef Loin of Game Lamb Joint, medium Boned Poultry Whole Fish PORK/VEAL Roast Pork Settings: Automatic weight. Setting range for the weight between 1000 and 3000 g. [. . . ] 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. Fruit 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 ENGLISH 13 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 appliance: 35 minutes – Shelf position: 3 – Shelf position: 3 Ring Cake Ingredients for the base: • 500 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 80 g icing sugar • 150 g butter • 3 eggs • 2 level teaspoons salt • 150 ml milk • 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: • 50 g whole peeled almonds Method: Put flour, dried yeast, icing sugar, butter, eggs, salt and milk into a mixing bowl and knead to a smooth yeast dough. Cover the dough in the bowl and leave to rise for 1 hour. Knead the soaked raisins into the dough by hand. Place the almonds individually into each hollow in a greased and floured gugelhupf tin. Then shape the dough into a sausage shape, place in the gugelhupf tin. Cover and leave to rise again for 45 minutes. – Time in the appliance: 60 minutes – Shelf position: 1 Yeast Plait Ingredients for the dough: • 650 g flour • 20 g yeast • 200 ml milk • 40 g sugar • 5 g salt • 5 egg yolks • 200 g softened butter Ingredients for the filling: • 250 g chopped walnuts • 20 g breadcrumbs • 1 teaspoon ground ginger • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum Ingredients for the finish: • 1 egg yolk • a little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well and stir in with the milk and a little of the sugar and 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 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. For the filling, mix all ingredients together. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll up the pieces of dough. Make a plait out of the three pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds. – Time in the appliance: 55 minutes Savarin Cake Ingredients for the dough: • 350 g flour • 1 small packet dried yeast (8 g dry yeast or 42 g fresh yeast) • 75 g sugar • 100 g butter • 5 egg yolks • 1 / 2 teaspoon salt • 1 packet vanilla sugar (approximately 8 g) • 125 ml milk After baking: • 375 ml water • 200 g sugar 14 www. electrolux. com • 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. [. . . ] Take chicory halves out of the water, refresh in cold water and put the halves together again. Then wrap each one in a slice of ham and place in a greased baking dish. Sautée briefly and then pour in vegetable stock and milk and bring to the boil. Stir 50 g cheese into the sauce and pour over the chicory. [. . . ]