User manual AEG-ELECTROLUX EVEM677BA

[. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . EN MICROWAVE COMBI-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 • Defrost • Cooking/Melting • 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. [. . . ] 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. – Time in the appliance: 45 minutes – Shelf position: 1 PIZZA/PIE/BREAD Pizza Ingredients for the dough: • 14 g yeast • 200 ml water • 300 g flour • 3 g salt • 1 tablespoon oil Ingredients for the topping: • 1 / 2 small tin tomatoes, chopped • 200 g cheese, grated • 100 g salami • 100 g cooked ham • 150 g mushrooms (tinned) • 150 g Feta cheese • oregano Other: • Baking tray, greased Method: Crumble yeast into a bowl and dissolve in the tepid water. Mix the salt into the flour and add it with the oil to the bowl. 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. ENGLISH 9 Quiche Lorraine Ingredients for the pastry: • 200 g flour • 2 eggs • 100 g butter • 1 / 2 teaspoon salt • a little pepper • 1 pinch nutmeg Ingredients 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 appliance: 40 minutes – Shelf position: 1 – Shelf position: 2 Cheese Pastry Ingredients: • 400 g Feta cheese • 2 eggs • 3 tablespoons chopped flat leaf parsley • black pepper • 80 ml olive oil • 375 g filo pastry Method: Mix together Feta, eggs, parsley and pepper. Cover filo pastry with a damp cloth, so that it does not dry out. Lay 4 sheets on top of one another, brushing each lightly with oil. Cut into 4 strips, each about 7 cm long. [. . . ] – Time in the appliance: weight dependent – Shelf position: glass baseplate After defrosting, allow the food to stand at room temperature for a period roughly equivalent to the defrosting time. COOKING/MELTING Fresh vegetables Put chopped vegetables into a microwaveproof dish and add approximately 50 ml water. Cover dish (lid or microwave cling film). Turn the vegetables several times during cooking. – Time in the appliance: weight dependent – Shelf position: glass baseplate Tip: If the vegetables are very crunchy set a lower weight. [. . . ]