User manual AEG-ELECTROLUX EVET677SA

[. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . EN STEAM 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 • Desserts • Side Dishes • 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. [. . . ] 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 appliance: 25 minutes – Shelf position: 2 • 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. – Time in the appliance: 45 minutes – Shelf position: 2 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 Onion Tart Ingredients for the dough: • 300 g flour • 20 g yeast • 125 ml tepid milk ENGLISH 9 • 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: 2 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. [. . . ] (Do not cream. ) Slowly add the warm milk to the egg sugar mixture. – Amount of water to be put into the water drawer: 400 ml – Time in the appliance: 30 minutes – Shelf position: 2 Chicory Gratin Ingredients: • 8 medium-sized chicories • 8 slices cooked ham • 30 g butter • 1. 5 tablespoons flour • 250 ml vegetable stock (from the chicory) • 5 tablespoons milk • 100 g grated Emmental cheese Method: Halve the chicory and cut out the bitter core. Then wash carefully and steam for 15 minutes in boiling water. Coconut pudding Ingredients: • 250 ml milk • 370 g coconut milk ENGLISH 13 • 6 eggs • 120 g sugar • 1 tin mangos, drained and pureed Other: • 6 mini pudding basins Method: Mix the milk with the coconut milk. Lightly beat eggs and sugar and add to the coconut milk. [. . . ]