User manual AEG-ELECTROLUX EVE677SA

[. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . EN OVEN RECIPE BOOK 2 www. electrolux. com ASSISTED COOKING RECIPES 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 • Meat programmes with Weight Automatic function ( Assisted Cooking menu) — This function automatically calculates the roasting time. To use it you need to input food weight. [. . . ] 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 – Shelf position: 2 Ring Cake Ingredients for the base: • 500 g flour • 1 small packet dried yeast (approximately 8 g) • 80 g icing sugar • 150 g butter • 3 eggs Yeast Plait Ingredients for the dough: ENGLISH 7 • 2 level teaspoons salt • 150 ml tepid 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. Cream egg yolks with hot water, 50 g sugar, vanilla sugar and salt. Beat egg whites with 100 g sugar until forming peaks. Sieve together flour, cornflour and baking powder. Carefully mix egg whites and egg yolks together. Put the mixture into the baking tin, smooth and put in the appliance. – Time in the appliance: 30 minutes – Shelf position: 2 Onion Tart Ingredients for the dough: • 300 g flour • 20 g yeast • 125 ml tepid milk • 1 egg • 50 g butter • 3 g salt Ingredients 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 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 with the onions 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. Spread the cooled onions and bacon on the dough base. Mix everything together, put onto the dough base and smooth out. [. . . ] The last layer should be a layer of Béchamel sauce sprinkled with cheese. Place the rest of the butter in small knobs on the top of the dish. – Time in the appliance: 55 minutes – Shelf position: 1 – For steam ovens: add 300 ml of water into the water drawer. Cannelloni Ingredients for the filling: • 50 g onions, chopped • 30 g butter • 350 g leaf spinach, chopped • 100 g crème fraîche • 200 g fresh salmon, cubed • 200 g Nile perch, cubed • 150 g shrimps • 150 g mussel meat • salt, pepper • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 500 ml milk • salt, pepper and nutmeg Put together with: • 1 packet cannelloni • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated Method: Place chopped onions and butter in a pan and cook gently until transparent. Add chopped leaf spinach and briefly cook gen- Potato Gratin Ingredients: • 1000 g potatoes • 1 teaspoon each of salt, pepper and nutmeg • 2 cloves of garlic • 200 g grated cheese • 3 eggs • 100 ml milk • 250 ml cream • 4 tablespoons butter Method: Peel potatoes, slice thinly, dry and then season. [. . . ]