Electrolux EB4SL60CN Recipe book

Brand: Electrolux

Model: EB4SL60CN

Type: Recipe book

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EN RECIPE BOOK USER MANUAL

HELPFUL HINTS AND TIPS

The temperature and baking times

in the tables are guidelines only.

They depend on the recipes, quali-

ty and quantity of the ingredients

used.

ADVICE FOR SPECIAL HEATING

FUNCTIONS OF THE OVEN

Keep Warm

Use this function if you want to keep food

warm.

The temperature regulates itself automati-

cally to 80 °C.

Plate Warming

For warming plates and dishes.

Distribute plates and dishes evenly on the

oven shelf. Move stacks around after half of

the warming time (swap top and bottom).

The automatic temperature is 70 °C.

Recommended shelf position: 3.

Dough Proving

You can use this automatic function with

any recipe for yeast dough you like. It gives

you a good atmosphere for rising. Put the

dough into a dish that is big enough for ris-

ing and cover it with a wet towel or plastic

foil. Insert a wire shelf on level one and put

the dish in. Close the door and set the

function dough proving. Set the necessary

time.

BAKING ON ONE OVEN LEVEL

General instructions

• Your new oven may bake or roast differ-

ently to the appliance you had before.

Adapt your usual settings (temperature,

cooking times) and shelf levels to the val-

ues in the tables.

With longer baking times, the oven can be

switched off about 10 minutes before the

end of baking time, to use the residual

heat.

When you use frozen food, the trays in the

oven can twist during baking. When the

trays get cold again, the distortion will be

gone.

How to use the Baking Tables

• We recommend to use the lower tem-

perature the first time.

If you cannot find the settings for a special

recipe, look for the one that is almost the

same.

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 oc-

curs, do not change the temperature set-

ting. The differences equalize during the

baking procedure.

Baking in tins

Type of baking Oven function Oven

level

Temperature

(°C)

Time

(min)

Ring cake or brioche True Fan Cooking 1 150 - 160 50 - 70

Madeira cake / Fruit

cakes

True Fan Cooking 1 140 - 160 70 - 90

Fatless sponge cake /

Fatless sponge cake

True Fan Cooking 1 140 - 150 35 - 50

Fatless sponge cake /

Fatless sponge cake

Convectional

Cooking

1 160 35 - 50

Flan base - short pas-

try

True Fan Cooking 2 170 - 180 10 - 25

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Type of baking Oven function Oven

level

Temperature

(°C)

Time

(min)

Flan base - sponge

mixture

True Fan Cooking 2 150 - 170 20 - 25

Apple pie / Apple pie

(2 tins Ø20cm, diago-

nally off set)

True Fan Cooking 2 160 70 - 90

Apple pie / Apple pie

(2 tins Ø20cm, diago-

nally off set)

Convectional

Cooking

1 180 70 - 90

Cheesecake, tray

Convectional

Cooking

2 160 - 170 70 - 90

Preheat the oven

Use the drip tray or roasting tray

Cakes / pastries / breads on baking trays

Type of baking Oven function Oven

level

Temperature

(°C)

Time

(min)

Plaited bread / bread

crown

Convectional

Cooking

1 170 - 190 30 - 40

Christmas stollen

Convectional

Cooking

1 160 - 180 50 - 70

Bread (rye bread)

Convectional

Cooking

fist of all 230 20

then 160 - 180 30 - 60

Cream puffs / eclairs

Convectional

Cooking

2 190 - 210 20 - 35

Swiss Roll

Convectional

Cooking

2 180 - 200 10 - 20

Cake with crumble

topping (dry)

True Fan Cooking 2 150 - 160 20 - 40

Buttered almond

cake / sugar cakes

Convectional

Cooking

2 190 - 210 20 - 30

Fruit flans (made with

yeast dough / sponge

mixture)

True Fan Cooking 2 150 - 160 35 - 55

Fruit flans (made with

yeast dough / sponge

mixture)

Convectional

Cooking

170 35 - 55

Fruit flans made with

short pastry

True Fan Cooking 2 160 - 170 40 - 80

ENGLISH 3

Type of baking Oven function Oven

level

Temperature

(°C)

Time

(min)

Yeast cakes with deli-

cate toppings (e.g.

quark, cream, custard)

Convectional

Cooking

2 160 - 180 40 - 80

Preheat the oven

Use the drip tray or roasting tray

Biscuits

Food Oven function Oven

level

Temperature

(°C)

Time

(min)

Short pastry biscuits True Fan Cooking 2 150 - 160 10 - 20

Short bread / Short

bread / Pastry Stripes

True Fan Cooking 2 140 20 - 35

Short bread / Short

bread / Pastry Stripes

Convectional

Cooking

2 160 20 - 30

Biscuits made with

sponge mixture

True Fan Cooking 2 150 - 160 15 - 20

Pastries made with

egg white, meringues

True Fan Cooking 80 - 100 120 -

150

Macaroons True Fan Cooking 2 100 - 120 30 - 50

Biscuits made with

yeast dough

True Fan Cooking 2 150 - 160 20 - 40

Puff pastries

True Fan Cooking 2 170 - 180 20 - 30

Rolls

True Fan Cooking 2 160 10 - 25

Rolls

Convectional

Cooking

2 190 - 210 10 - 25

Small cakes / Small

cakes

True Fan Cooking 2 160 20 - 35

Small cakes / Small

cakes

Convectional

Cooking

2 170 20 - 35

Preheat the oven

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MULTILEVELED BAKING

Cakes / pastries / breads on baking trays

Type of baking True Fan Cooking

Shelf positions from

bottom

2 levels

Temperature (°C) Time (min)

Cream puffs / Eclairs

1 / 4 160 - 180 25 - 45

Dry streusel cake 1 / 4 150 - 160 30 - 45

Preheat the oven

Biscuits / small cakes / pastries / rolls

Type of baking True Fan Cooking

Shelf positions from

bottom

2 levels

Temperature (°C) Time (min)

Short pastry biscuits 1 / 4 150 - 160 20 - 40

Short bread / Short

bread / Pastry

Stripes

1 / 4 140 25 - 45

Biscuits made with

sponge mixture

1 / 4 160 - 170 25 - 40

Pastries made with

egg white, meringues

1 / 4 80 - 100 130 - 170

Macaroons 1 / 4 100 - 120 40 - 80

Biscuits made with

yeast dough

1 / 4 160 - 170 30 - 60

Tips on baking

Baking results Possible cause Remedy

The cake is not

browned sufficient-

ly underneath

Incorrect shelf position Put the cake on a lower shelf posi-

tion

The cake sinks (be-

comes soggy, lum-

py, streaky)

Oven temperature too

high

Use a lower setting

The cake sinks (be-

comes soggy, lum-

py, streaky)

Baking time is too short Set a longer baking time

Do not set higher temperatures

to decrease baking times

The cake sinks (be-

comes soggy, lum-

py, streaky)

Too much liquid in the

mixture

Use less liquid. Look at the mixing

times, specially when you use mix-

ing machines

ENGLISH 5

Baking results Possible cause Remedy

Cake is too dry

Oven temperature too

low

Set a higher oven temperature

Cake is too dry Baking time too long Set a shorter baking time

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 dis-

tributed

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 tempera-

ture setting

ROASTING TABLE

Roasting dishes

Use heat-resistant ovenware to roast

(please read the instructions of the manu-

facturer).

• Large roasting joints can be roasted di-

rectly in the deep pan or on the wire

shelf above the deep pan (if present).

• Roast lean meats in a roasting tin with a

lid. This will keep the meat more succu-

lent.

• All types of meat, that can be browned

or have crackling, can be roasted in the

roasting tin without the lid.

Beef

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Pot roast 1 - 1.5 kg Conventional

Cooking

1 230 120 - 150

Roast beef

or fillet

rare per cm. of

thickness

Turbo Grilling 1

190 - 200

5 - 6 per

cm of

thickness

medium per cm. of

thickness

Turbo Grilling 1 180 - 190 6 - 8 per

cm of

thickness

well done per cm. of

thickness

Turbo Grilling 1 170 - 180 8 - 10 per

cm of

thickness

Preheat oven

Pork

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Shoulder,

neck, ham

joint

1 - 1.5 kg Turbo Grilling 1 160 - 180 90 - 120

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Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Chop, spare

rib

1 - 1.5 kg Turbo Grilling 1 170 - 180 60 - 90

Meat loaf 750 g - 1

Turbo Grilling 1 160 - 170 50 - 60

Porkknuckle

(precooked)

750 g - 1

Turbo Grilling 1 150 - 170 90 - 120

Veal

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Roast veal 1 kg Turbo Grilling 1 160 - 180 150 - 120

Knuckle of

veal

1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150

Lamb

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Leg of

lamb, roast

lamb

1 - 1.5 kg Turbo Grilling 1 150 - 180 100 - 120

Saddle of

lamb

1 - 1.5 kg Turbo Grilling 1 160 - 180 40 - 60

Game

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Saddle of

hare, leg of

hare

up to 1 kg Conventional

Cooking

1 230 30 - 40

Saddle of

venison

1.5 - 2 kg Conventional

Cooking

1 210 - 220 35 - 40

Haunch of

venison

1.5 - 2 kg Conventional

Cooking

1 180 - 200 60 - 90

Preheat the oven

Poultry

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Chicken,

spring

chicken

200 - 250

g each

Turbo Grilling 1 200 - 220 30 - 50

Chicken

half

400 - 500

g each

Turbo Grilling 1 190 - 210 35 - 50

ENGLISH 7

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Poultry

pieces

1 - 1.5 kg Turbo Grilling 1 190 - 210 50 - 70

Duck 1.5 - 2 kg Turbo Grilling 1 180 - 200 80 - 100

Fish (steamed)

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature

(°C)

Time

(min)

Whole fish 1 - 1.5 kg Conventional

Cooking

1 210 - 220 45 - 60

CORE TEMPERATURE SENSOR TABLE

Beef

Food to be Cooked Food Core Temperature

Rib steak or fillet steak

rare 45 - 50 °C

medium 60 - 65 °C

well done 70 - 75 °C

Pork

Food to be Cooked Food Core Temperature

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Food to be Cooked Food Core Temperature

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Food to be Cooked Food Core Temperature

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Food to be Cooked Food Core Temperature

Saddle of hare 70 - 75 °C

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Food to be Cooked Food Core Temperature

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

Fish

Food to be Cooked Food Core Temperature

Salmon 65 - 70 °C

Trouts 65 - 70 °C

SLOW COOK TABLE

• Use the function to prepare lean, tender

pieces of meat and fish. Cook without a

lid.

• Sear the meat in a pan in a very high

heat.

• Put the meat in a roasting dish or directly

on the wire shelf. Put the grill / roasting

pan below the shelf to catch the fat.

Slow Cook table

Food to be cooked Weight Temperature

(°C)

Shelf posi-

tion

Time (min)

Roast beef 1 - 1,5 kg 150 1 120 - 150

Fillet of beef 1 - 1,5 kg 150 1 90 - 110

Roast veal 1 - 1,5 kg 150 1 120 - 150

Steak 200 - 300 g 120 1 20 - 40

CONVENIENCE FOOD

• Remove the food packaging. Put the

food on a plate.

• Do not cover it with a bowl or a plate.

This can extend the defrost time.

• Use the first oven shelf level. The one on

the bottom.

Frozen Foods

Convenience food Oven level Temperature

(°C)

Time (min)

Pizza, frozen 2 200 - 220 15 - 25

Pizza American, fro-

zen

2 190 - 210 20 - 25

Pizza, chilled 2 210 - 230 13 - 25

Pizza Snacks, frozen 2 180 - 200 15 - 30

French Fries, thin 2 200 - 220 20 - 30

French Fries, thick 200 - 220 25 - 35

ENGLISH 9

Convenience food Oven level Temperature

(°C)

Time (min)

Wedges / Cro-

quettes

2 220 - 230 20 - 35

Hash Browns 2 210 - 230 20 - 30

Lasagne / Cannello-

ni, fresh

2 170 - 190 35 - 45

Lasagne / Cannello-

ni, frozen

2 160 - 180 40 - 60

Oven baked cheese 2 170 - 190 20 - 30

Chicken Wings 2 190 - 210 20 - 30

Frozen Ready Meals Table

Food to be

cooked

Oven functions Shelf po-

sition

Temperature

(°C)

Time

Frozen pizza Conventional 2 as per manufac-

turer's instruc-

tions

as per manu-

facturer's in-

structions

Chips

(300 -

600 g)

Conventional or

Turbo Grilling

2 200 - 220 as per manu-

facturer's in-

structions

Baguettes Conventional 2 as per manufac-

turer's instruc-

tions

as per manu-

facturer's in-

structions

Fruit cake Conventional 2 as per manufac-

turer's instruc-

tions

as per manu-

facturer's in-

structions

Turn chips 2 or 3 times during cooking

PIZZA

Type of baking Shelf position Temperature (°C) Time (min)

Pizza (thin crust)

2 200 - 230 15 - 20

Pizza (with a lot of top-

ping)

2 180 - 200 20 - 30

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine (Sa-

voury flan)

1 170 - 190 45 - 55

Swiss Flan 2 170 - 190 45 - 55

Cheesecake 1 140 - 160 60 - 90

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

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Type of baking Shelf position Temperature (°C) Time (min)

Unleavened bread

2 230 - 250 10 - 20

Puff pastry flan

2 160 - 180 45 - 55

Flammekuchen

2 230 - 250 12 - 20

Piroggen (Russian ver-

sion of calzone)

2 180 - 200 15 - 25

Preheat the oven

Use the drip tray or roasting tray

DEFROSTING

• Remove the food packaging. Put the

food on a plate.

• Do not cover it with a bowl or a plate.

This can extend the defrost time.

• Use the first oven shelf level. The one on

the bottom.

Defrosting table

Food Quantity Defrosting

time (min)

Further de-

frosting

time (min)

Comment

Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an upturned

saucer in a big plate.

Turn halfway through

Meat 1 kg 100 - 140 20 - 30 Turn halfway through

Meat 0,5 kg 90 - 120 20 - 30 Turn halfway through

Trout 150 g 25 - 35 10 - 15 ---

Straw-

berries

300 g 30 - 40 10 - 20 ---

Butter 250 g 30 - 40 10 - 15 ---

Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still slight-

ly frozen in places

Gateau 1,4 kg 60 60 ---

GRILLING

Always grill with the maximum temperature

setting.

CAUTION!

Always grill with the oven door

closed.

Always preheat the empty oven

with the grill functions for 5 mi-

nutes.

• Set the shelf in the shelf level as recom-

mended in the grilling table.

• Always set the pan to collect the fat into

the first shelf level.

• Grill only flat pieces of meat or fish.

ENGLISH 11

Grilling

Food to be gril-

led

Temperature (°C) Oven level

Grilling time (min)

1st side 2nd side

Roast beef, medi-

210 - 230 1 30 - 40 30 - 40

Filet of beef, medi-

230 1 20 - 30 20 - 30

Back of pork 210 - 230 1 30 - 40 30 - 40

Back of veal 210 - 230 1 30 - 40 30 - 40

Back of lamb 210 - 230 1 25 - 35 20 - 35

Whole Fish, 500 -

1000 g

210 - 230 1 15 - 30 15 - 30

Fast Grilling

Food to be grilled

Oven level

Grilling time (min)

1st side 2nd side

Burgers / Burgers

3 9 - 13 8 - 10

Pork fillet 3 10 - 12 6 - 10

Sausages 3 10 - 12 6 - 8

Fillet steaks, veal steaks 3 7 - 10 6 - 8

Toast / Toast

4 1 - 3 1 - 3

Toast with topping 3 6 - 8 ---

always preheat

Preheat the oven

BREAD BAKING

Preheating is not recommended.

Type of baking

Oven func-

tion

Oven level

Temperature

(°C)

Time (min)

White Bread Bread 2 180 - 200 40 - 60

Baguette Bread 2 200 - 220 35 - 45

Brioche Bread 2 160 - 280 40 - 60

Ciabatta Bread 2 200 - 220 35 - 45

Rye Bread Bread 2 180 - 200 50 - 70

Dark Bread Bread 2 180 - 200 50 - 70

All Grain bread Bread 2 170 - 190 60 - 90

MAKING PRESERVES

• Use only preserve jars of the same di-

mensions available on the market.

• Do not use jars with twist-off and bayo-

net type lids, or metal tins.

• Use the first shelf from the bottom for

this function.

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• Put no more than six one-litre preserve

jars on the baking tray.

• 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 oven.

• When the liquid in the jars starts to sim-

mer (after approx. 35 - 60 minutes with

one-litre jars), stop the oven or decrease

the temperature to 100°C (see the table).

Preserves table - Soft Fruits

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

(min)

Cooking time at

100°C (min)

Strawberries, blueberries,

raspberries, ripe gooseber-

ries

160 - 170 35 - 45 ---

Preserves table - Stone fruits

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

(min)

Cooking time at

100°C (min)

Pears, quinces, plums 160 - 170 35 - 45 10 - 15

Preserves table - Vegetables

Preserve Tempera-

ture (°C)

Cooking time un-

til simmering

(min)

Cooking time at

100°C (min)

Carrots

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

Keep in the oven after you stop the oven

DRYING

Food Temperature (°C) Shelf position Time (h)

Beans 60 - 70 2 6 - 8

Peppers 60 - 70 2 5 - 6

Vegetables for

soup

60 - 70 2 5 - 6

Mushrooms 50 - 60 2 6 - 8

Herbs 40 - 50 2 2 - 3

Plums 60 - 70 2 8 - 10

Apricots 60 - 70 2 8 - 10

ENGLISH 13

Food Temperature (°C) Shelf position Time (h)

Apple slices 60 - 70 2 6 - 8

Pears 60 - 70 2 6 - 9

Information on acrylamides

Important! According to the newest

scientific knowledge, if you brown food

(specially the one which contains starch),

acrylamides can pose a health risk. Thus,

we recommend that you cook at the lowest

temperatures and do not brown food too

much.

ASSISTED COOKING RECIPES

Oven shelf level and pre-set cook

time or end time in the event of

core temperature are shown in the

display for each of the automatic

recipes.

In the Assisted Cooking menu the dishes

are divided into several categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

• Desserts

•Pizza/Pie/Bread

• Casseroles/Gratins

•Side Dishes

•Convenience

AUTOMATIC PROGRAMMES

These 3 automatic programmes give opti-

mum settings for each type of meat or oth-

er recipes:

• Meat programmes with Weight Automat-

ic ( Assisted Cooking menu) — This

function automatically calculates the

roasting time. To use it you need to input

food weight.

• Meat programmes with CT Sensor Auto-

matic ( Assisted Cooking menu) — This

function automatically calculates the

roasting time. To use it you need to input

core temperature. When the programme

ends an acoustic signal sounds.

• Recipe Automatic ( Assisted Cooking

menu) — This function uses predefined

values for a dish. Prepare the dish ac-

cording to recipe from this book.

Weight Automatic dishes

Roast Pork

Roast Veal

Braised Meat

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

CT Sensor Automatic dishes

Loin of Pork

Roast Beef

Scandinavian Beef

Loin of Game

Lamb Joint, medium

Boned Poultry

Whole Fish

PORK/VEAL

Roast Pork

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 20- 40 mm. Turn the roast after

about 30 minutes.

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–Oven level: 1

Loin of Pork

Settings:

Automatic meat probe, core temperature

75 °C.

Method:

Season meat to taste, insert meat probe

and place in an oven-proof dish.

–Oven level: 1

Pork Knuckle

Ingredients:

• 1 hind knuckle of pork 0.8-1.2 kg

•2 tablespoons oil

•1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,

parsley)

• water

Method:

Cut into the rind all around the pork knuck-

le. Mix oil, salt, paprika and basil together

and spread over the pork knuckle. Put the

pork knuckle into a roasting tin and spread

the mushrooms over it. Add soup vegeta-

bles and water; the bottom should be cov-

ered to a depth of 10-15 mm. Turn the

roast after about 30 minutes.

– Time in the oven: 160 minutes

–Oven level: 1

Pork Shoulder

Ingredients:

• 1.5 kg shoulder of pork, skin on, from a

young pig

•salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped (400

•250 ml cream

• 2 cloves of garlic, peeled and crushed

• fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the

skin. Season with salt and pepper and

brown on all sides with the olive oil in a

roasting pan on the ring, then remove.

Sweat celery and leek with a little oil in a

roasting tin, then add tomatoes, cream,

garlic cloves, rosemary and thyme, stir and

lay the pork shoulder on top. Put into the

oven.

– Time in the oven: 130 minutes

– Oven level: 1

Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10- 20 mm. Cover with a lid.

– Oven level: 1

Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5-2 kg

• 4 slices cooked ham

• 2 tablespoons oil

•1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,

parsley)

•water

Method:

Cut 8 slits lengthwise all around the veal

knuckle. Cut four slices of cooked ham in

half and place in the slits. Mix oil, salt, pap-

rika and basil together and spread over the

veal knuckle. Put the veal knuckle into a

roasting tin and spread the mushrooms

over it. Add soup vegetables and water to

the veal knuckle; the bottom should be

covered to a depth of 10-15 mm. Turn the

roast after about 30 minutes.

– Time in the oven: 160 minutes

– Oven level: 1

ENGLISH 15

Ossobuco

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3-4 cm

thick (cut across the bone)

• 4 medium-sized carrots, cut into small

dice

• 4 sticks celery, cut into small dice

• 1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and fine-

ly chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and orega-

• 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 vege-

tables out of the roasting tin.

Wash veal shank slices, dry, season and

then coat in the flour. Knock off surplus

flour. Heat the olive oil and brown the slices

over a medium heat until golden brown.

Take meat out and pour the surplus olive

oil out of the roasting tin.

Deglaze the meat juices in the roasting tin

with 250 ml wine, put into a saucepan and

leave to simmer for a while. Add 250 ml

meat stock and add parsley, thyme, orega-

no and diced tomato. Season with salt and

pepper. Then bring to the boil again.

Put vegetables into the roasting tin, put the

meat on top and pour the sauce over the

top. Cover the roasting tin with a lid and

put in the oven.

– Time in the oven: 120 minutes

–Oven level: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

•200 g mince

•salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into

it)

• soup vegetables (carrot, leek, celery,

parsley)

• 50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water

out. Then mix with egg, mince, salt, pep-

per, chopped onion and parsley.

Season breast of veal (with pocket cut into

it) and stuff the meat stuffing into the pock-

et. Then sew up the opening.

Place the breast of veal in a roasting tin,

add soup vegetables, bacon and water.

Turn the roast after about 30 minutes.

– Time in the oven: 100 minutes

– Oven level: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and pork)

•2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze

water out. Peel onion and chop finely, then

sweat and add chopped parsley.

Mix together mince, eggs, the squeezed

out rolls and the onion. Season with salt,

pepper and paprika, place in a rectangular

baking tin and cover with rashers of bacon.

Add a little water and put in the oven.

– Time in the oven: 70 minutes

– Oven level: 1

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Swedish Festive Roast

Ingredients:

• 200g dried plums

• 150 ml white wine

• 1.5 kg loin of pork or saddle of veal

(without bones

• 1 medium onion

• apple

• salt, pepper and paprika

Method:

Soften the plums in white wine for two

hours. Rinse the meat briefly with water,

then dry. Cut notches into the underside of

the meat and stick a plum into each notch,

pushing them as far as possible into the

meat. Season the meat and put into the

roasting tin with the side without the plums

facing uppermost. Peel the onions and ap-

ple, cut into eighths and place around the

roast. Top the remains of the wine in which

the plums were soaked up to a quarter of a

litre with water and pour over the roast.

Suitable accompaniments are croquettes,

potato gratin, broccoli, or similar.

– Time in the oven: 60

–Oven level: 1

BEEF/GAME/LAMB

Roast beef

Settings:

Automatic meat probe. Core temperature

for:

•Rare - 48 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe

and place in an ovenproof dish.

–Oven level: 1

Scandinavian Beef

Settings:

Automatic meat probe. Core temperature

for:

•Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe

and place in an ovenproof dish.

– Oven level: 1

Braised meat

Do not use this program for roast

beef and loin dishes.

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

– Oven level: 1

Marinated Beef

To make the marinade:

•1 l water

• 500 ml wine vinegar

• 2 teaspoons salt

•15 peppercorns

• 15 juniper berries

• 5 bay leaves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg joint of beef

Pour the marinade over the beef until it is

covered and leave to marinade for 5

days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

Method:

Take the joint of beef out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan and

add some soup vegetables from the mari-

nade.

Pour some marinade into the roasting pan;

the bottom should be covered by 10 - 15

mm. Cover the roasting pan with a lid and

put in the oven.

– Time in the oven: 150 minutes

– Oven level: 1

ENGLISH 17

Loin of Game

Settings:

Automatic meat probe. Core temperature

70 °C.

Method:

Season meat to taste, insert meat probe

and place in an ovenproof dish.

–Oven level: 1

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 20 mm. Cover with a lid.

–Oven level: 1

Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

parsley)

Method:

Rub saddles of hare with the crushed juni-

per berries, salt and pepper and brush with

melted butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

– Time in the oven: 35 minutes

–Oven level: 1

Mustard Rabbit

Ingredients:

• 2 rabbits, each 800 g

• salt and pepper

• 2 tablespoons olive oil

• 2 roughly chopped onions

• 50 g diced bacon

• 2 tablespoons flour

• 375 ml chicken stock

• 125 ml white wine

• 1 teaspoon fresh thyme

•125 ml cream

• 2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces,

season with salt and pepper and brown on

all sides in a roasting pan on the ring.

Remove rabbit pieces and brown the on-

ions and bacon. Sprinkle flour over and stir.

Stir in chicken stock, white wine and thyme

and bring to the boil.

Add cream and Dijon mustard, put meat

back in, cover with a lid and then put in the

oven.

– Time in the oven: 90 minutes

– Oven level: 1

Wild Boar

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until it

is covered and leave to marinade for 3

days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan on the

ring. Add chanterelles and some of the

soup vegetables out of the marinade.

Pour marinade into the roasting pan; the

bottom should be covered by 10-15 mm.

Cover the roasting pan with a lid and put in

the oven.

– Time in the oven: 140 minutes

– Oven level: 1

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Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10-30 mm. Cover with a lid.

–Oven level: 1

Lamb Joint, medium

Settings:

Automatic meat probe. Core temperature

70 °C.

Method:

Season meat to taste, insert meat probe

and place in an ovenproof dish.

–Oven level: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 tea-

spoon 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.

– Time in the oven: 165 minutes

–Oven level: 1

– For steam ovens: put 500 ml of water in-

to the water drawer.

POULTRY

Chicken, whole

Settings:

Automatic weight. Setting range for the

weight between 900 and 2100 g.

Method:

Place chicken in an ovenproof dish and

season to taste. After about 30 minutes,

turn the roast. A reminder is displayed.

– Oven level: 1

Turkey, whole

Settings:

Automatic weight. Setting range for the

weight between 1,700 and 4,700 g.

Method:

Place turkey in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn

the roast. A reminder is displayed.

– Oven level: 1

Duck, whole

Settings:

Automatic weight. Setting range for the

weight between 1,500 and 3,300 g.

Method:

Place duck in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn

the roast. A reminder is displayed.

– Oven level: 1

Goose, whole

Settings:

Automatic weight. Setting range for the

weight between 2,300 and 4,700 g.

Method:

Place goose in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn

the roast. A reminder is displayed.

– Oven level: 1

Boned Poultry

Settings:

Automatic meat probe, core temperature

75 °C.

Method:

ENGLISH 19

Season turkey breast (boned) to taste, in-

sert meat probe and place in an ovenproof

dish.

–Oven level: 1

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

•125 ml cream

•1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon curry

• 1/2 teaspoon pepper

• 250 g sliced tinned mushrooms

• 20 g corn starch

Method:

Clean the chicken legs and place in a

roaster. Mix the rest of the ingredients to-

gether and pour over the chicken legs.

– Time in the oven: 55 minutes

–Oven level: 1

Coq au Vin

Ingredients:

•1 chicken

•salt

• pepper

• 1 tablespoon flour

• 50 g clarified butter

• 500 ml white wine

• 500 ml chicken stock

• 4 tablespoons soya sauce

• 1/2 bunch of parsley

• 1 sprig of thyme

•150 g bacon, diced

• 250 g chestnut mushrooms, cleaned

and quartered

• 12 shallots, peeled

• 2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt and

pepper and sprinkle with the flour.

Heat the clarified butter in a roasting tin on

the ring, brown the chicken on all sides.

Pour in the white wine, chicken stock and

soya sauce and bring to the boil.

Add parsley, thyme, diced bacon, mush-

rooms, shallots and garlic.

Bring to the boil again, cover with a lid and

put in the oven.

– Time in the oven: 55 minutes

– Oven level: 1

Roast Duck with Orange

Ingredients:

• 1 duck (1.6 – 2.0 kg)

•salt

• pepper

• 3 oranges, peeled, de-seeded and cut

into cubes

•1/2 teaspoon salt

• 2 oranges for juicing

•150 ml sherry

Method:

Clean the duck, season with salt and pep-

per and rub with orange peel.

Stuff the duck with cubes of orange seas-

oned with salt and sew it up.

Place the duck in the roasting tin, breast

down.

Squeeze the juice from the oranges, mix

with the sherry and pour over the duck.

Put duck in the oven; turn after 30 minutes

(a signal sounds).

– Time in the oven: 90 minutes

– Oven level: 1

Stuffed Chicken

Ingredients:

• 1 chicken, 1.2 kg (with giblets)

• 1 tablespoon oil

•1 teaspoon salt

• 1/4 teaspoon paprika

• 50 g breadcrumbs

• 3-4 tablespoons milk

• 1 onion, chopped

• 1 bunch of parsley, chopped

• 20 g butter

•1 egg

• salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and

paprika and rub into the chicken.

Stuffing: Mix together breadcrumbs and

milk. Put chopped onion, parsley and but-

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Electrolux EB4SL60CN Recipe book

Electrolux EB4SL60CN Recipe book

Electrolux EB4SL60CN Recipe book

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