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www.electrolux.com CONTENTS 1. USES, TABLES AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2. ASSISTED COOKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 WE’RE THINKING OF YOU Thank you for purchasing an Electrolux appliance. You’ve chosen a product that brings with it decades of professional experience and innovation. Ingenious and stylish, it has been designed with you in mind.
ENGLISH 3 1. USES, TABLES AND TIPS The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. 1.1 Sous-vide cooking Recommendations regarding food safety: Sous-vide cooking function uses lower cooking temperatures than normal cooking. Handle the food with special care for better food quality: • Use high quality raw materials. • Always use the raw material that is as fresh as possible.
www.electrolux.com • Use only boneless meat to avoid damages to the vacuum bags. • For the poultry fillets to taste better, fry them on the skin side before and after vacuum packing. 1.2 Sous-vide cooking : Meat • Look at the tables to prevent undercooking. Do not use meat portions of a larger thickness than the tables show. • The cooking times in the tables are the minimum necessary times. The cooking time can be increased in accordance to personal preferences.
ENGLISH 5 Type of food Thickness of food Amount of food for 4 people (g) Temperature (°C) Time (min) Level Water in the water drawer (ml) Turkey breast boneless 2 cm 800 70 75 - 85 2 650 1.3 Sous-vide cooking : Fish and seafood • Look at the table to prevent undercooking. Do not use fish portions of a larger thickness than the table show. • Dry the fish fillets with a paper towel before you put them in a vacuum bag. • Add a cup of water in the vacuum bag when you cook the mussels.
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ENGLISH Type of food Dimension of food Amount of Temperafood for 4 ture (°C) persons (g) 7 Time (min) Le vel Water in the water drawer (ml) Peach cut in halves 4 fruits 90 20 25 2 400 Plum cut in halves 600 g 90 10 15 2 300 Mango cut in cubes of about 2 x 2 cm 2 fruits 90 10 15 2 300 Nectarine cut in halves 4 fruits 90 20 25 2 400 Pineapple slices 1 cm 600 g 90 20 25 2 400 Apple cut in quarters 4 fruits 95 20 25 2 500 Pear cut in halves 4 fruits 95 15 25
www.electrolux.com Temperature (°C) Water in the water drawer (ml) Time1) (min) 90 700 60 95 500 20 95 700 40 95 800 60 1) The times are for guidance only. 1.7 Advice for special heating functions of the appliance Keep Warm Use this function if you want to keep food warm. The temperature regulates itself automatically to 80 °C. Plate Warming For warming plates and dishes. Distribute plates and dishes evenly on the oven shelf.
ENGLISH require similar cooking times. Use the largest amount of water specified for individual component. Put the dishes on the oven shelves in the suitable cookware. Adjust the gap between the dishes to let the steam circulate. Sterilisation with the Full Steam function • With the Full Steam function you can sterilise containers (e.g. baby bottles). • Put the clean containers in the middle of the shelf on the 1st level. Make sure that the opening faces down at a small angle.
www.electrolux.com Water amount (ml) Temperature (°C) Shelf position Time 1) (min) Prosciutto style ham (1000 g) 650 96 2 50 - 75 Smoked loin of pork (600 - 1000 g) 650 96 2 45 - 55 Stuffed pepper 500 96 2 30 - 40 Frankfurters / veal sausages 250 85 2 15 - 20 Heating up meat loaf in 1 cm slices 400 96 2 20 - 25 Fish fillet (approx. 1000 g) 650 96 2 35 - 40 Flat fish fillet (approx.
ENGLISH Food 11 Half Steam + Heat (water amount about 300 ml) Temperature (ºC) Time1) (min) Shelf position 90 35 - 45 1 Dumplings 110 20 - 30 1 Pasta 110 15 - 20 1 Rice 110 15 - 20 1 One-plate dishes 110 15 - 20 1 Whole fish up to 1000 g Reheating 1) The times are for guidance only. 2) Continue for a further half an hour with the door closed. Quarter Steam + Heat table Cooking on more than one oven level Food Quarter Steam Cooking (Max.
www.electrolux.com Cooking on more than one oven level Quarter Steam Cooking (Max. amount of water 250 ml) Food Temperature (°C) Time (min) Shelf position Ready-to-bake rolls (30 - 40 g) 220 10 - 15 3 Ready-to-bake rolls, frozen (30 - 40 g) 220 10 - 15 3 Ready-to-bake baguettes (40 - 50 g) 200 10 - 15 3 Ready-to-bake baguettes, frozen (40 - 50 g) 200 10 - 15 3 Slice the roasts before you heat them up. The data in the table is for guidance only.
ENGLISH Baking results 13 Possible cause Remedy The cake sinks and becomes soggy, lumpy or streaky. There is too much liquid in the mixture. Use less liquid. Be careful with mixing times, especially if you use a mixing machine. The cake is too dry. The oven temperature is too low. The next time you bake, set a higher oven temperature. The cake is too dry. The baking time is too long. The next time you bake, set a shorter baking time. The cake browns unevenly.
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ENGLISH Baking on more than one level - Biscuits / small cakes / pastries / rolls Food True Fan Cooking 2 shelf positions Temperature (°C) Time (min) Short pastry biscuits 2/3 160 - 180 15 - 35 Viennese whirls 2/3 160 20 - 60 Biscuits made with sponge mixture 2/3 160 - 180 25 - 40 Pastries made with egg white, meringues 2/3 80 - 100 130 - 170 Macaroons 2/3 100 - 120 40 - 80 Danish pastries 2/3 160 - 180 30 - 60 Puff pastries 2/3 180 - 200 1) 30 - 50 1) Preheat oven. 1.
www.electrolux.com Food True Fan Cooking 2 shelf positions Temperature (°C) Time (min) 2/3 160 - 180 30 - 60 2/3 180 - 200 1) 30 - 50 Danish pastries Puff pastries 1) Preheat oven. 1.14 Slow Cooking • Slow Cooking function is correct for pieces of tender, lean meat and fish to make them succulent. • Do not use Slow Cooking function for pot roasts or fatty pork roasts. • Always cook without a lid in Slow Cooking function.
ENGLISH Food to be cooked 17 Weight (g) Searing each side (min) Temperature (°C) Shelf position Time (min) 1000 1500 4 80 - 90 1 150 - 170 Nierstück 1.15 Roasting Roasting dishes • Use heat-resistant ovenware to roast (refer to the instructions of the manufacturer). • You can roast large roasting joints directly in the deep pan (if present) or on the wire shelf above the deep pan. • Roast lean meats in the roasting tin with the lid. This keeps the meat more succulent.
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ENGLISH Food Leg of venison Weight (g) Shelf position Temperature (°C) Time (min) 1500 - 2000 1 200 - 210 90 - 135 1.17 Grilling Grilling setting 19 with maximum temperature • Use both the wire shelf and the tray when you grill. • The grilling time is for guidance only. Grill with the oven door closed.
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ENGLISH • Fill the jars up to the same level and close with a clamp. • The jars cannot touch each other. • Put approximately 1 / 2 litre of water into the baking tray to give sufficient moisture in the appliance. 21 • When the liquid in the jars starts to simmer (after approx. 35 - 60 minutes with one - litre jars), stop the appliance or decrease the temperature to 100 °C (see the table).
www.electrolux.com 2. 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.
ENGLISH • 250 ml meat stock • 3 medium-sized onions, peeled and finely chopped • 3 cloves of garlic, peeled and thinly sliced • 1 / 2 teaspoon each of thyme and oregano • 2 bay leaves • 2 cloves • salt, freshly ground black pepper Method: Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. Take vegetables out of the roasting tin. Wash veal shank slices, dry, season and then coat in the flour. Knock off surplus flour.
www.electrolux.com • pepper • 3 cloves of garlic • 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary) • water Method: Wash the leg of lamb and then pat dry, rub in olive oil and make slashes in the meat. Season with salt and pepper. Peel the cloves of garlic and slice, push together with the sprigs of rosemary into the slashes in the meat. Put the leg of lamb into a roaster and add water; the bottom should be covered to a depth of 10 - 15 mm. Turn the roast after about 30 minutes.
ENGLISH • 150 ml wine • 1 / 2 bunch of fresh thyme Method: Wash potatoes, peel, quarter and boil in salted water for 25 minutes, then drain and cut into slices. Wash spring onions and slice finely. Peel garlic cloves and cut into pieces. Mix onions and garlic with the chopped tomatoes. Sprinkle salmon fillets with the juice of a lemon and leave to marinade. Then dry and season with salt and pepper. Mix vegetables and potatoes and place in a greased ovenproof dish, season and place the salmon on top.
www.electrolux.com run out. Pierce the cake with a wooden chopstick and brush on the glaze. Then leave the cake for a while to soak up the glaze.
ENGLISH • 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.
www.electrolux.com Method: Separate the eggs. 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. Then carefully fold in flour mixture. Put the mixture into the baking tin, smooth and put in the appliance. – Time in the appliance: 30 minutes – Shelf position: 2 2.
ENGLISH • 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. Prick the bottom with a fork.
www.electrolux.com Farmer Bread Ingredients: • 500 g wheat flour • 250 g rye flour • 15 g salt • 1 small packet dried yeast • 250 ml water • 250 ml milk Other: • Baking tray which has been greased or lined with baking parchment Method: Place wheat flour, rye flour, salt and dried yeast in a large bowl. Mix water, milk and salt and add to the flour. Knead all ingredients into a workable dough.
ENGLISH Gradually add the mince, sauté while stirring constantly to break up and deglaze with the meat stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring constantly. Gradually pour in the milk, stirring constantly.
www.electrolux.com toes and spread the rest of the butter in small knobs on the gratin. – Time in the appliance: 65 minutes – Shelf position: 2 – For steam ovens: add 300 ml of water into the water drawer. Pasta Gratin Ingredients: • 1 litre water • salt • 250 g tagliatelle • 250 g cooked ham • 20 g butter • 1 bunch of parsley • 1 onion • 100 g butter • 1 egg • 250 ml milk • salt, pepper and nutmeg • 50 g grated Parmesan Method: Bring water with a little salt to the boil on a ring.
ENGLISH – Amount of water to be put into the water drawer: 400 ml – Time in the appliance: 30 minutes – Shelf position: 2 Coconut pudding Ingredients: • 250 ml milk • 370 g coconut milk • 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. Fill the mini pudding basins with the mixture. After cooking, turn out and decorate with the mangos.
www.electrolux.com • Fennel, peeled and sliced • Celery, cleaned and diced • Leeks, cleaned and sliced After cooking: • 50 g butter • If desired, pepper and salt Method: Arrange vegetables in a steam dish with a perforated insert. After cooking, pour over melted butter and sprinkle with pepper and salt, if required.
ENGLISH 2 Chicken breast 3 Poached veal fillet 4 Sea bream fillet 5 Prawns 6 Turbot with fennel 7 Carrots with vanilla 8 Apples 9 Red wine pears 10 English crème Beef fillet Ingredients: • 700 – 800 g of beef sirloin / fillet, each fillet with a thickness of 3 cm • 1 clove of garlic, peeled and cut in slices • 1 rosemary sprig • 2 leaves of sage • 3 tablespoons extra virgin olive oil • 1 pinch granular salt • 1 pinch of pepper Method: Put the meat, garlic, rosemary, sage, pepper and oil i
www.electrolux.com cool down a bit. Put the meat with oil (the one used for frying) and all other ingredients in a vacuum bag, vacuum seal and cook. For the sauce heat butter, add shallots and stew slightly until glassy. Add wine and bouillon. Reduce the sauce for half of the amount. Add the cream, mix with a mixer and let it boil again. After cooking the meat, take it out of the bag, add the meat juice to the sauce and add some seasoning. Turn the meat in the parsley and cut it in 4 pieces.
ENGLISH them evenly flat in a vacuum bag, vacuum seal and cook. – Add 350 ml of water into the water drawer – Time in the appliance: 28 minutes – The dish Carrots with vanilla can be served e.g. with fish or shrimps. – Shelf position: 2 Apples Ingredients: • 2 ripe apples, medium size, around 350 g (e.g. Golden delicious) • 1 star anise • 1 vanilla pod, cut in pieces Method: Wash and peel the apples. Then cut them in quarters or in eight pieces and remove the core.
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892961726-A-472013 www.electrolux.
