Tables, Tips and RecipesFitted Fan/Steam Cooking oven
Uses, Tables and Tips10BakingOven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONALBaking tins• Dark metal and non-stick tins are suitable for CON
11Uses, Tables and TipsGeneral instructions• Insert the tray with the bevel at the front. • You can also bake two cake tins next to each other on the
Uses, Tables and Tips12Baking tableBaking on one oven levelType of cake/pastry/biscuit/breadOven functionOven levelTemperature°CTimeMins.Baking in ti
13Uses, Tables and Tips Fruit flan(made with yeast dough/sponge mixture)2)CONVENTIONAL 3 170 40-50Fruit flans made with short-crust pastryTRUE FAN 3 1
Uses, Tables and Tips14Baking on more than one oven level Type of bakingTRUE FAN TRUE FAN Temperature in °CTimeHours: Mins.Shelf positions from botto
15Uses, Tables and TipsTips on Baking Baking results Possible cause RemedyThe cake is not browned enough underneathWrong oven level Place cake lowerTh
Uses, Tables and Tips16Table FAN BAKING Soufflés and au gratin dishes table Type of baking Shelf positionTemperature°CTimeMins.Pizza (thin crust) 1 20
17Uses, Tables and TipsRoastingOven function: CONVENTIONAL or ROTITHERMInsert the grease filter when roasting!Roasting dishes• Any heat-resistant oven
Uses, Tables and Tips18 Shoulder, neck, ham joint1-1.5 kg ROTITHERM 1 160-180 1:30-2:00Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30Meat loaf
19Uses, Tables and TipsMEATPROBE Table Food to be Cooked Meat Core TemperatureBeefRib steak or fillet steak raremediumwell done45 - 50 °C60 - 65 °C70
Contents2ContentsUses, Tables and Tips 4Cooking with steam 4VIGOROUS STEAM 5VIGOROUS STEAM table 6TRUE FAN and VIGOROUS STEAM in succession 7 TRU
Uses, Tables and Tips20SLOW COOKOven function: SLOW COOKWith the oven function SLOW COOK, meat becomes beautifully tender and re-mains particularly su
21Uses, Tables and TipsGrill sizesOven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting1 Important: Always grill with the oven do
Uses, Tables and Tips22DefrostingOven function: DEFROST (no temperature setting)• Unwrap the food and place it on a plate on the oven shelf.• Do not c
23Meat programmesMeat programmesInsert the grease filter when roasting!Ovenware for roasting• For roasting use a roasting pan or a roaster. 3 Oven lev
RECIPE MENU24RECIPE MENU3Oven levels and the pre-set cooking time are shown in the display for every au-tomatic recipe.STEAM RECIPESREHEATING OF FOODS
25RECIPE MENUFISH <TROUT>Ingredients:– 4 trout of 250 - 300 g each– lemon juice, pepper, saltMethod:Wash the trout well inside and out, sprinkle
RECIPE MENU26FARMER BREADIngredients for the dough:Semi-white flour 400 gRye flour 150 gSalt 10 gYeast 20 gMilk 200 gWater 200 gFor dark coarse rye br
27RECIPE MENUWHITE BREADFor the dough:– 1,000 g flour– 1 cube of fresh yeast or 2 packets of dry yeast– 650 ml milk– 15 g saltPlace flour and salt in
RECIPE MENU28YEAST PLAITFor the dough:– 500 g flour– 20 g yeast– 200 ml lukewarm milk– 40 g sugar– salt– 5 egg yolks– 200 g softened butterFor the fil
29RECIPE MENUPRESERVING• When making preserves, only use commercially available preserve jars of the same size.• Jars with twist-off or bayonet type l
3ContentsROASTING RECIPES 36PIZZA (for one baking tray or 2 round tins) 36ONION TARTE 37QUICHE LORRAINE 38LASAGNE 39CANNELLONI 40MEAT CASSEROLE
RECIPE MENU30BAKING RECIPESLEMON SPONGE CAKEFor the mixture:– 250 g butter– 200 g sugar– 1 packet vanilla sugar– 1 pinch salt– 4 eggs– 150 g flour– 15
31RECIPE MENUSWEDISH CAKEFor the mixture:– 5 eggs– 340 g sugar– 100 g melted butter– 360 g flour– 1 packet baking powder– 1 packet vanilla sugar– 1 pi
RECIPE MENU32SPONGE CAKEFor the mixture:– 200 g butter– 100 g sugar– 100 g icing sugar– 1 packet vanilla sugar– 1 pinch salt– 4 eggs– 400 g flour– 1 p
33RECIPE MENUCHEESE CAKEFor the base:– 150 g flour– 70 g sugar– 1 packet vanilla sugar– 1 egg– 70 g softened butterFor the cheese cream:– 3 egg whites
RECIPE MENU34FRUIT CAKEFor the mixture:– 200 g butter– 200 g sugar– 1 packet vanilla sugar– 1 pinch salt– 3 eggs– 300 g flour– 1/2 packet baking powde
35RECIPE MENUSTREUSEL PLAITFor the dough:– 375 g flour– 20 g yeast– 150 ml tepid milk– 60 g sugar– 1 pinch salt– 2 egg yolks– 75 g softened butterCrum
RECIPE MENU36ROASTING RECIPESPIZZA (for one baking tray or 2 round tins)For the dough:– 14 g yeast– 200 ml water– 300 g flour– 3 g salt– 1 tablespoon
37RECIPE MENUONION TARTEFor the dough:– 300 g flour– 20 g yeast– 125 ml tepid milk– 1 egg– 50 g butterTopping:– 750 g onions– 250 g bacon– 3 eggs– 250
RECIPE MENU38QUICHE LORRAINEFor the pastry:– 300 g flour– 2 eggs– 150 g butter– ½ teaspoon salt– A little pepper– 1 pinch nutmegTopping:– 150 g grated
39RECIPE MENULASAGNEMeat sauce:– 100 g marbled belly pork– 1 onion and 1 carrot– 100 g celery– 2 tablespoons olive oil– 400 g mince– 100 ml meat stock
Uses, Tables and Tips4Uses, Tables and TipsCooking with steamFor steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM
RECIPE MENU40CANNELLONIFilling:– 50 g onions, chopped– 30 g butter– 350 g leaf spinach, chopped– 100 g crème fraîche– 150 g fresh salmon, cubed– 150 g
41RECIPE MENUMEAT CASSEROLEIngredients:– 1.5 kg pork escalope– 750 g seasoned mince– 750 g onions– 500 g grated Emmental cheese– 200 ml crème fraîche–
RECIPE MENU42FISH STEAKSIngredients:– 600-700 g perch-pike, salmon, or sea trout fillet– 150 g grated cheese– 250 ml cream– 50 g breadcrumbs– 1 teaspo
43RECIPE MENUOTHER RECIPESCAKE MIXFor baking ready-made cakes and cake mixes. Follow the manufacturer’s instruc-tions on how to prepare. Use oven temp
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5Uses, Tables and TipsVIGOROUS STEAMThe VIGOROUS STEAM Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be use
Uses, Tables and Tips6VIGOROUS STEAM table The times given are for guidance only, they will vary depending upon size and number.Type of foodVIGOROUS
7Uses, Tables and TipsTRUE FAN and VIGOROUS STEAM in successionBy combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of VIGOROU
Uses, Tables and Tips8INTERVAL PLUSThe INTERVAL PLUS method of preparation is particularly suitable for foods with a high moisture content and for def
9Uses, Tables and TipsINTERVAL STEAM This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrostin
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