Electrolux EOB98001X Libro delle Ricette

user manualtables, tips and recipes

Type of dish Oven function Level Temperature°CTime Hr :MinSweet soufflés Conventional Cooking 1 180-200 0:50-0:60Fish soufflés Conventional Cooking 1

Type of meat Quantity Oven function Lev-elTempera-ture °CTime(h:min)Roast beef or fillet for each cmof thick-ness- rare1)for each cmof thick

Type of meat Quantity Oven function Lev-elTempera-ture °CTime(h:min)Saddle of venison 1,5 - 2 kg ConventionalCooking1 210 - 220 0:35- 0:40Haunch of ve

VealFood to be cooked Meat core temperature in °CRoast veal 75 - 80Knuckle of veal 85 - 90Mutton / lambFood to be cooked Meat core temperature in °CLe

Food to becookedWeight g Temperature °C Shelf level Total time mi-nutesRoast beef 1000-1500 150 1 90-110Fillet of beef 1000-1500 150 3 90-110Roast vea

Dishes with Meatprobe AutomaticPorkTop Side BeefScandinavian BeefGameLamb joint, mediumBoned PoultryWhole FishAssisted Cooking with RecipeAutomaticThi

Season meat to taste and place in an oven-proof dish. Add water or another liquid; thebottom should be covered to a depth of 10-20 mm. Cover with a li

•2 eggs• salt, pepper and paprika• rashers of baconMethod:Soak dry rolls in water and then squeeze wa-ter out. Peel onion and chop finely, thensaute a

• 30g melted butter• 125 ml sour cream• soup vegetables (carrot, leek, celery, pars-ley)Method:Rub saddles of hare with the crushed juniperberries, sa

sprigs of rosemary into the slashes in themeat.Put the leg of lamb into a roaster and addwater; the bottom should be covered to adepth of 10-15 mm.– T

Electrolux. Thinking of you.Share more of our thinking at www.electrolux.comCONTENTSUses, tables and tips 2 Assisted Cooking recipes 14Subject t

Roast Duck with OrangeIngredients:• 1 duck (1.6 – 2.0 kg)•salt• pepper• 3 oranges, peeled, de-seeded and cut intocubes•1/2 teaspoon salt• 2 oranges fo

• 1/2 tin chopped tomatoes• 200 ml white wine• 200 ml court bouillon• pepper, salt, thyme, oreganoMethod:Soak dried cod overnight. Drain the driedcod

Mix vegetables and potatoes and place in agreased ovenproof dish, season and placethe salmon on top.Pour vegetable stock and white wine over,distribut

• 28 cm round springform baking tin, black,bottom lined with baking parchmentMethod:Place sugar, eggs, vanilla sugar and salt in amixing bowl and crea

• Breadcrumbs for coating baking tinMethod:Place butter, sugar, vanilla sugar and salt ina mixing bowl and cream together. Then addthe eggs one at a t

Ingredients for the finish:• 1 egg yolk• a little milk• 50 g flaked almondsMethod:Sieve the flour into a mixing bowl, make a wellin the centre. Cut up

Cream together butter, sugar, vanilla sugar,salt and water, add the eggs and the meltedchocolate.Roughly chop the walnuts, mix with the flourand bakin

• 1 packet baking powder (approximately 15g)• 50 g chopped pistachios• 125 g ground almonds• 300 ml milkIngredients for the topping:• 200 g apricot ja

Method:Mix milk coconut milk. Lightly beat eggs andsugar and add to the coconut milk. Fill themini pudding basins with the mixture. Aftercooking, turn

cover and leave to rise for another 45 minutesand then put into the oven.– Water to add via water drawer: 500 ml– Time in the oven: 30 minutes– Oven l

Full Steam tableFood Tempera-ture °CWater in the waterdrawer in mlTime 1) in min.LevelRisotto 96 400 25 - 30 2Rice (with liquid 1:1) 96 550 35 - 40 2C

Spread the bacon on the pastry.To make the filling, mix the eggs, the sourcream and the seasoning together. Then addthe cheese.Pour the filling over t

Leave the dough to rise until it doubles in vol-ume.Cut the dough into two, make into two longloaves and place on the baking tray whichhas been grease

Using a sharp knife cut the bacon from therind and gristle and cut into fine dice. Peel theonion and carrot, clean the celery, dice allvegetables fine

and spread the rest of the butter in smallknobs on the gratin.– Time in the oven: 65 minutes– Oven level: 1MoussakaIngredients:• 1 chopped onion• oliv

Halve the chicory and cut out the bitter core.Then wash carefully and steam for 15 mi-nutes in boiling water.Take chicory halves out of the water, ref

• if desired, pepperMethod:Arrange vegetables in a stainless steel bowlwith perforated insert. After cooking, pourover melted butter and sprinkle with

Method:Mix eggs, milk and cream well. (Do not beat.)Then season and add the chopped parsley.Pour into greased glass or porcelain dishes.– Water to add

then place in a roasting dish. Divide the cau-liflower into florets, steam for 25 minutes andthen purée in the mixer. Add grated cheese,eggs and cream

Convenience food Oven level Time in mins.Fillet of Fish, frozen 3 45Chicken Wings 3 30Lasagne/Cannelloni, frozen 3 50SpecialsDefrost• Put the food out

Regenerating OF FOODS (4-6 people)Cookware: Any kind of cookware that isheat-resistant to at least 130°C can be used.Method: Arrange the foods indivi

Cool down the oven to a temperature ofaround 80°C before you start the FullSteam function. To cool the appliancedown quicker, open the oven door to th

892937372-B-042010 www.electrolux.com/shop

Type of food Quarter Steam + Heat Amount of water will depend onthe length of cooking timeTemperature °C Time in minutes LevelFrankfurter / veal sausa

Type of baking Oven function Level Temperature(°C)Time (h:min)Sponge cake Fan Cooking 1 140 0:30 - 0:40Sponge cake ConventionalCooking1 160 0:30- 0:40

Type of baking Oven function Level Temperature(°C)Time (h:min)Fruit flans (made withyeast dough / spongemixture)2)Fan Cooking 3 150 0:40 - 0:50Fruit f

Type of baking Oven function Level Temperature(°C)Time (h:min)Bread rolls ConventionalCooking32001)0:20 - 0:35Small cakes (20 pertray)Fan Cooking 3140

Baking results Possible cause RemedyCake is too dry Oven temperature too low Set a higher oven temperatureCake is too dry Baking time too long Set a s