Tables, Tips and Recipes User manual Fitted Fan/Steam Cooking Oven
Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. We wish you much joy with your new appliance.
Uses, tables and tips Oven levels • There are the correct oven levels in the following tables. Count the oven levels from the bottom to the top. General notes • When you cook longer than 30 minutes or when you cook large quantities of food, add water if it is necessary. • If you do not use the oven for a long time, thoroughly rinse out the water drawer, connecting hoses and steam generator (see section "Cleaning and Care"). Note on the tables • The tables give data for typical dishes.
Uses, tables and tips Food Temperature °C Water in the water drawer in ml Time 1) in min.
Uses, tables and tips 5 TRUE FAN and VIGOROUS STEAM in sucession table Food TRUE FAN VIGOROUS STEAM Maximum water amount 650 ml Temperature °C Meat time in minutes Meat and accompaniments Time in minutes Shelf position Roast beef 1 kg, Brussels sprouts, polenta 180 60-70 40-50 1 and 3 Roast beef 1 kg, Brussels sprouts, polenta 180 60-70 30-40 1 and 3 Roast veal 1 kg, rice, vegetables 180 50-60 30-40 1 and 3 The times in the table are guidelines only.
Uses, tables and tips Food INTERVAL STEAM Amount of water to add will depend on the length of the cooking time.
Uses, tables and tips 7 • Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. • Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.
Uses, tables and tips Type of baking Oven function Level Temperature (°C) Time (h:min) Fruit flans (made with yeast dough / sponge mixture)2) TRUE FAN 3 150 0:35 - 0:50 Fruit flans (made with yeast dough / sponge mixture)2) CONVENTIONAL 3 170 0:35 - 0:50 Fruit flans made with short pastry TRUE FAN 3 160 - 170 0:40 - 1:20 Yeast cakes with delicate toppings (e.g.
Uses, tables and tips 9 Baking on more than one level - Cakes/pastries/breads on baking trays Type of baking TRUE FAN 2 levels TRUE FAN 3 levels Temperature (°C) Cream puffs / Eclairs1) 1/4 --- 160 - 180 0:35 - 0:60 Dry streusel cake 1/3 --- 140 - 160 0:30 - 0:60 Time (h:min) 1) Pre-heat oven Baking on more than one level - Biscuits/small cakes/pastries/rolls TRUE FAN 2 levels TRUE FAN 3 levels Temperature (°C) Short pastry biscuits 1/3 1 / 3 /5 150 - 160 0:15 - 0:35 Viennese whirl
Uses, tables and tips Baking results Possible cause Remedy Cake does not brown equally Oven temperature too high and baking time too short Set a lower oven temperature and a longer baking time Cake does not brown equally Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake does not cook in the baking time set Temperature too low Use a slightly higher oven temperature setting FAN BAKING table To see which oven function you must use please refer to the oven functio
Uses, tables and tips 11 • 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 deep 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. This will give better roasting results.
Uses, tables and tips Game Type of meat Quantity Oven function Shelf level Temperature °C Time (h:min) Saddle of hare, leg of hare1) up to 1 kg CONVENTIONAL 3 220 - 250 0:25 - 0:40 Saddle of venison 1,5 - 2 kg CONVENTIONAL 1 210 - 220 1:15 - 1:45 Haunch of venison 1,5 - 2 kg CONVENTIONAL 1 200 - 210 1:30 - 2:15 Quantity Oven function Shelf level Temperature °C Time (h:min) Poultry portions 200 - 250 g each ROTITHERM 1 200 - 220 0:35 - 0:50 Half chicken 400 - 500 g eac
Uses, tables and tips Food to be cooked 13 Meat core temperature in °C Meat loaf 75 - 80 Veal Food to be cooked Meat core temperature in °C Roast veal 75 - 80 Knuckle of veal 85 - 90 Mutton / lamb Food to be cooked Meat core temperature in °C Leg of mutton 80 - 85 Saddle of mutton 80 - 85 Roast lamb, leg of lamb 75 - 80 Game Food to be cooked Meat core temperature in °C Saddle of hare 70 - 75 Leg of hare 70 - 75 Whole hare 70 - 75 Saddle of venison 70 - 75 Leg of venison 70 - 7
Uses, tables and tips Food1) Steak Weight in grams 200 - 300 Setting SLOW COOK ONE Shelf position Time in minutes 3 20-30 1) Brown in a frying pan before cooking Grilling Always use the grilling functions with maximum temperature setting Always grill with the oven door closed Always pre-heat the empty oven with the grill functions for 5 minutes. • Set the shelf in the shelf level as recommended in the grilling table. • Always set the pan to collect the fat into the first shelf level.
Uses, tables and tips Dish 15 Defrosting time (mins) Further defrosting time (mins) Comments Strawberries, 300g 30-40 10-20 ------- Butter, 250g 30-40 10-15 ------- Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when still slightly frozen in places 60 60 ------- Gateau, 1400g Meat programmes Use a roasting pan or a roaster.
Uses, tables and tips Method: Put the food separately or together on the cookware. Put it in the oven. Do not cover. Use 6 plates (diameter 26 cm) maximum. FRESH VEGETABLES Cookware: Any kind of cookware that is heat-resistant to at least 100°C can be used. Ingredients: • 400 g cauliflower • 200 g carrots • 200 g kohlrabi • 200 g yellow and red peppers Method: Rinse cauliflower and divide into florets. Peel carrots and kohlrabi and cut into bite-sized pieces. Wash the pepper and cut into strips.
Uses, tables and tips 17 FARMER BREAD Ingredients: • 400 g Semi-white flour • 150 g Rye flour • 10 g Salt • 20 g Yeast • 200 g Milk • 200 g Water You can use wheat flour for dark coarse rye bread in place of the semi-white flour. Method: Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during this period.
Uses, tables and tips • 50 ml milk • 60 g honey • 30 g melted butter • 20 ml rum For the coating: • 1 egg yolk • A little milk • 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a hollow in the centre. Cut up the yeast, place it in the hollow with the milk and a little of the sugar and stir in the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the mixture is showing cracks.
Uses, tables and tips 19 Vegetables Preserve Temperature in °C Time until simmer- Continue to cook at ing in mins. 100°C in mins. Carrots1) 160 - 170 50 -60 5 - 10 Cucumbers 160 - 170 50 - 60 --- Mixed pickles 160 - 170 50 - 60 15 Kohlrabi, peas, asparagus 160 - 170 50 - 60 15 - 20 1) Leave standing in oven when switched off BAKING RECIPES LEMON SPONGE CAKE Cookware: Black square baking tin, 30 cm long. Margarine for greasing. Breadcrumbs for coating baking tin.
Uses, tables and tips • 1 packet baking powder • 1 packet vanilla sugar • 1 pinch salt • 200 ml cold water Method: Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the foaming mixture and stir in. Finally add the cold water and mix everything well. Put the mixture into the baking tin, smooth it down and put in the oven.
Uses, tables and tips 21 • 3 egg yolks • 200 g sugar • Juice of one lemon • 200 g crème fraîche • 1 packet of custard powder, vanilla flavour Method: Sieve flour into a bowl. Add the rest of the ingredients and mix with a hand-held mixer. Then put the mixture in the fridge for 2 hours. Cover the greased bottom of the springform tin with about 2/3 of the mixture and prick several times with a fork. Form an edge about 3 cm high with the rest of the mixture.
Uses, tables and tips • 20 g yeast • 150 ml tepid milk • 60 g sugar • 1 pinch salt • 2 egg yolks • 75 g softened butter Crumble mixture: • 200 g sugar • 200 g butter • 1 teaspoon cinnamon • 350 g flour • 50 g chopped nuts • 30 g melted butter Method: Sieve the flour into a mixing bowl, make a hollow in the centre.
Uses, tables and tips 23 volume. Roll out the dough and place on a greased baking tray. Then prick the dough with a fork. Place the ingredients for the topping on the base in the order given. ONION TARTE For the dough: • 300 g flour • 20 g yeast • 125 ml tepid milk • 1 egg • 50 g butter Topping: • 750 g onions • 250 g bacon • 3 eggs • 250 g crème fraîche • 125 ml milk • 1 teaspoon salt • ½ teaspoon ground pepper Method: Sieve the flour into a mixing bowl, make a hollow in the centre.
Uses, tables and tips Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28 cm) black baking tin. Prick the bottom with a fork. Spread the bacon on the pastry. To make the filling, mix the eggs, the sour cream and the seasoning together. Then add the cheese. Pour the filling over the bacon.
Uses, tables and tips 25 • 100 g shrimps • 100 g mussel meat • 50 g Parmesan cheese, grated • 150 g Emmental cheese, grated Béchamel sauce: • 75g butter • 50 g tablespoon flour • 500 ml milk • Salt, pepper and nutmeg 1 packet cannelloni Method: Place onions and butter in a pan and cook gently until transparent. Add spinach and cook gently as well. Add the crème fraîche, mix and then leave to cool. Add salmon, perch, shrimps and mussel meat to the spinach and mix.
Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and pepper. Then place fish fillets in the buttered ovenproof dish. Mix together grated cheese, chopped parsely, tarragon, breadcrumbs and cream. Spread the mixture immediately on the fish fillets and place small knobs of butter on the mixture. OTHER RECIPES CAKE MIX For baking ready-made cakes and cake mixes.
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