Electrolux EB4GL70CN is a multifunctional cooking appliance with steam cooking, baking, and reheating functions, which allows you to prepare a variety of dishes. It has automatic programs for different types of food, making it easy to cook delicious meals with consistent results. The device can also be used for defrosting and sterilizing.
Electrolux EB4GL70CN is a multifunctional cooking appliance with steam cooking, baking, and reheating functions, which allows you to prepare a variety of dishes. It has automatic programs for different types of food, making it easy to cook delicious meals with consistent results. The device can also be used for defrosting and sterilizing.
EN TABLES, TIPS AND RECIPES RECIPE BOOK
1. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They depend
on the recipes and the quality
and quantity of the
ingredients used.
1.1 Cooking with steam
• Use only heat and corrosion resistant
cookware.
• Glass dishes are correct too.
• The correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food into the correct cooking
containers and put the containers on
the shelves. Make sure that there is
some distance between the shelves to
let the steam circulate around each
container.
• After each use, remove the water from
the water drawer, connecting hoses
and steam generator. Refer to the
chapter "Care and cleaning".
• The tables give data for typical dishes.
• Start the procedure with a cold
appliance unless the data in the tables
is different.
• Use a recipe that is almost the same if
you cannot find the settings for your
recipe.
• When you cook rice, use a ratio of 1.5 :
1 – 2 : 1 water to rice because rice
absorbs water.
1.2 Steam water table
Time (min) Water in the water drawer (ml)
15 - 20 300
30 - 40 600
50 - 60 800
1.3 Full Steam
WARNING!
Do not open the appliance
door when the function is
activated. There is a risk of
burns.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Add the largest quantity
of water necessary for one of the dishes in
the operation. Put the dishes into the
correct cookware and then on the wire
shelves. Adjust the distance between the
cookware to let the steam circulate.
Sterilisation with the function: Full
Steam
• With this function you can sterilise
containers (e.g. baby bottles).
• Put the clean containers in the middle
of the shelf on the 1st shelf position.
Make sure that the opening is down at
a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to 40
min.
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Vegetables
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Artichokes 96 50 - 60 1 800
Auberginen 96 15 - 25 1 450
Cauliflower,
whole
96 35 - 45 1 600
Cauliflower,
florets
96 25 - 30 1 500
Broccoli, whole 96 30- 40 1 550
Broccoli, florets 96 20 - 25 1 400
Mushroom sli-
ces
96 15 - 20 1 400
Peas 96 20 - 25 1 450
Fennel 96 35 - 45 1 600
Carrots 96 35 - 45 1 600
Kohlrabi, strips 96 30 - 40 1 550
Peppers, strips 96 15 - 20 1 400
Leeks, rings 96 25 - 35 1 500
Green beans 96 35 - 45 1 550
Lamb's lettuce,
florets
96 20 - 25 1 450
Brussels
sprouts
96 30 - 40 1 550
Beetroot 96 70 - 90 1 800 + 400
Black salsify 96 35 - 45 1 600
Celery, cubed 96 20 - 30 1 500
Asparagus,
green
96 25 - 35 1 500
Asparagus,
white
96 35 - 45 1 600
Spinach, fresh 96 15 1 350
Peeling toma-
toes
96 15 1 350
White haricot
beans
96 25 - 35 1 500
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3
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Savoy cabbage 96 20 - 25 1 400
Courgette, sli-
ces
96 15 1 350
Side dishes / accompaniments
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Yeast dump-
lings
96 30 - 40 1 600
Potato dump-
lings
96 35 - 45 1 600
Unpeeled pota-
toes, medium
96 45 - 55 1 750
Rice (water /
rice ratio 1.5 : 1)
96 35 - 40 1 600
Boiled pota-
toes, quartered
96 35 - 40 1 600
Bread dumpling 96 35 - 45 1 600
Tagliatelle, fresh 96 20 - 25 1 450
Polenta (liquid /
polenta ratio 3 :
1)
96 40 - 45 1 750
Fish
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Trout, approx.
250 g
85 30 - 40 1 550
Prawns, fresh 85 20 - 25 1 450
Prawns, frozen 85 30 - 40 1 550
Salmon filets 85 25 - 35 1 500
Salmon trout,
approx. 1000 g
85 40 - 45 1 600
Mussels 96 20 - 30 1 500
Flat fish filet 80 15 1 350
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Meat
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Cooked ham
1000 g
96 55 - 65 1 800 + 150
Chicken breast,
poached
90 25 - 35 1 500
Chicken,
poached, 1000
- 1200 g
96 60 - 70 1 800 + 150
Veal / pork loin
without leg, 800
- 1000 g
90 80 - 90 1 800 + 300
Kasseler
(smoked loin of
pork), poached
90 70 - 90 1 800 + 300
Tafelspitz (prime
boiled beef)
96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
Eggs
Food Temperature
(°C)
Time (min) Shelf position Water in the
water drawer
(ml)
Eggs, soft-
boiled
96 10- 12 1 400
Eggs, medium-
boiled
96 13 - 16 1 450
Eggs, hard-
boiled
96 18 - 21 1 500
2. AUTOMATIC PROGRAMMES
WARNING!
Refer to Safety chapters.
2.1 Automatic programmes
The automatic programmes give optimum
settings for each type of meat or other
recipes.
• Recipe Automatic (menu: Assisted
Cooking) — This function uses
predefined values for a dish. Prepare
the dish according to recipe from this
book.
2.2 Categories
In the Assisted Cooking menu the dishes
are divided into several categories:
• Poultry
• Fish/Meat
• Desserts
• Casseroles/Terrines
• Side Dishes
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3. POULTRY
3.1 Stuffed Chicken Breast
Served with spinach in saffron sauce
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
• A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
• 6 chicken breasts
• 2 tablespoons lemon juice
• 1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1/2 teaspoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to
season. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix
and seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the
perforated dish and steam with the steam
cooking function. Reduce the white wine
and the stock to about 100 ml in a pan.
Then add the saffron and the double
cream. Season the sauce with lemon
juice, adding salt and pepper if necessary.
Remove the cocktail sticks from the
chicken breasts. Slice the breasts. Pour
some sauce onto the plate and arrange
the chicken breasts on it.
• Amount of water to be put into the
water drawer: 600 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
3.2 Poached Chicken Breast
Ingredients:
• 4 chicken breast fillets, boned
• salt, pepper, paprika and curry powder
Method:
Season the chicken breasts and place in a
glass bowl in the appliance.
• Time in the appliance: 35 minutes
• Shelf position: 1
• Add 450 ml of water into the water
drawer
4. FISH/MEAT
4.1 Fish terrine
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tablespoons lemon juice
• 1 egg white
• 250 g cream
• 1 bunch of dill
• Salt
• Pepper
Method:
Drizzle two tablespoons of the lemon juice
over the smoked salmon and season with
salt and pepper. Line the terrine mould
with the slices of smoked salmon. The
slices should hang over the side of the
terrine. Puree the salmon fillets very finely
with 1 tablespoon of lemon juice and the
egg white. Mix the cream with the pureed
salmon mix until you obtain a creamy
consistency. Season with salt and pepper.
Pour half of the mixture into the prepared
terrine mould. Add the chopped dill to the
remainder of the mixture and pour this into
the mould. Cover the terrine with slices of
the salmon which were hanging over the
sides.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
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4.2 Poached Fish (Trout)
Ingredients:
• 1 lemon
• fish
Method:
Wash, dry and sprinkle with lemon juice
inside and outside. Leave to soak in for a
while and then season with salt and
pepper. Place the fish in a stainless steel
bowl with a perforated insert.
• Time in the appliance: 30 minutes
• Shelf position: 1
4.3 Small Pike dumplings
Served with lemon and thyme sauce
Ingredients:
Serves 4
Dumplings:
• 70 g white bread with the crusts
trimmed
• 200 ml cream
• 1 onion
• 2 tablespoons butter
• 350 g fillet of pike
• 1 egg
• 1 pinch of nutmeg
• Salt
• Pepper
Sauce:
• 1 teaspoon sugar
• 200 ml of white wine
• 2 sprigs of lemon thyme
• 200 ml double cream
• 1 ½ teaspoon (level) cornflour (starch)
• 1 lemon, a little zest and approximately
2 tablespoons of juice
• Salt
• Pepper
Preparing the dumplings:
Dice the white bread, soak it with the
cream and leave to chill. Chop the onion
finely and fry it in the butter until it
becomes transparent. Mix the fillet of pike
with the chopped onion, the diced white
bread and the cream. Add the egg and
spices and puree it. Leave it to chill for a
short time. Shape the fish mixture into
(long) dumplings using a tablespoon which
has been dipped in hot water and cook
them in the appliance. Serve with rice or
potatoes.
Preparing the sauce:
Caramelise the sugar, add the wine and
lemon thyme and bring to a boil. Mix the
cream and cornflour together. Add this to
the mix stirring continuously and bring it to
a boil. Add the lemon zest and juice and
then season. Remove the lemon thyme.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
4.4 Wiener
Place wiener into a steam dish.
• Amount of water to be put into the
water drawer: 350 ml
• Time in the appliance: 25 minutes
• Shelf position: 1
5. DESSERTS
5.1 Flan Caramel
Ingredients for the mixture:
• 100 g sugar
• 100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 6 small soufflé dishes
Method:
Place 100 g sugar in a saucepan and melt
to a light brown caramel. Then add the
water carefully (caution — there is the risk
of burns) and heat until it boils. Cook to a
syrup and immediately pour it into 6 small
soufflé dishes, so that the bottom is
covered with caramel. Put the milk in a
saucepan, halve the vanilla pod and use a
knife to scrape out the seeds and add
these to the milk. Warm the milk to about
90 °C. (Do not let it boil.) Mix eggs and
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7
egg yolks with 100 g sugar. (Do not
cream.) Add the warm milk slowly to the
egg - sugar mixture. Then put into the
dishes.
• Time in the appliance: 30 minutes
• Shelf position: 1
• Add 500 ml of water into the water
drawer
5.2 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 milk 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.
• Time in the appliance: 30 minutes
• Shelf position: 1
• Add 500 ml of water into the water
drawer
5.3 Vanilla creme
Ingredients:
Serves 4
• 1 egg
• 25 g sugar
• 100 ml cream
• 100 ml milk
• 1/2 vial of vanilla essence
• Pulp of 1/2 vanilla pod
Method:
Beat the egg well. Add the sugar, milk,
cream, vanilla essence and vanilla pulp.
Mix all the ingredients well. Cook in the
appliance. After cooking, whisk the creme
thoroughly.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 30 minutes
• Shelf position: 1
5.4 Vanilla flan
Ingredients:
Serves 4
• 300 ml milk
• 150 ml cream
• Pulp of 1 vanilla pod
• 4 eggs
• 1 egg yolk
• 75 g sugar
Grand Marnier sauce:
• 2 tablespoons vanilla ice cream
• 1 tablespoon Grand Marnier
• 2 tablespoons whipped cream
Preparing the flan:
Mix the milk, cream, vanilla pulp, eggs,
yolk and sugar together by stirring. Sieve
the mix and pour it into dishes lined with
clear film. Cook in the appliance and leave
to cool.
Preparing the sauce:
Mix 2 tablespoons of vanilla ice cream
with 1 tablespoon of Grand Marnier. Add
2 tablespoons of whipped cream.
Arrangement:
Turn the flans out of the dishes and place
them on the sauce. Garnish with fruit.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 30 minutes
• Shelf position: 1
5.5 Chocolate cream
Ingredients:
Serves 4
• 1 egg
• 1 tablespoon sugar
• 100 ml cream
• 100 ml milk
• 70 g chocolate
Method:
Beat the egg well and add the sugar, milk
and cream. Mix well by stirring. Break the
chocolate into small pieces and add. Cook
in the appliance. After cooking, whisk the
creme thoroughly until the chocolate has
dissolved.
Tip:
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The mix should not be any deeper than 5
cm in the bowl. If you are preparing a
double quantity, use a wide dish.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 30 minutes
• Shelf position: 1
5.6 Espresso flan
Ingredients:
Serves 8
• 300 ml milk
• 200 ml cream
• 3 tablespoons espresso coffee powder
(instant)
• 2 eggs
• 4 egg yolks
• 80 g sugar
Method:
Mix the milk, cream, coffee powder, eggs,
egg yolk and sugar together well by
stirring. Pour the creme into 8 dishes or
small cups and place them onto an wire
shelf. Poach and leave to cool for at least
three hours. Serve the flans in their dishes.
You may wish to serve them with whipped
cream.
• Amount of water to be put into the
water drawer: 350 ml
• Time in the appliance: 25 minutes
• Shelf position: 1
5.7 Cappuccino Cake
For the mixture:
• 100 g softened butter
• 90 g sugar
• 2 egg yolks
• the seeds of one vanilla pod
• 2 tablespoons instant coffee (dissolved
in 50 ml hot water)
• 2 egg whites
• 50 g flour
• 50 g cornflour
• 1/2 teaspoon baking powder
For the sauce:
• 250 ml orange juice
• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, cornflour and baking powder
and add to the mixture in layers with the
egg whites and fold in. Put the mixture
into small dishes or cups greased with
butter.
• Time in the appliance: 30 minutes
• Shelf position: 1
• Add 600 ml of water into the water
drawer
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur in a saucepan and reduce
on the ring until the sauce is syrupy. Turn
warm cakes out onto a dessert plate,
decorate with sauce and cream.
6. CASSEROLES/TERRINES
6.1 Stuffed lettuce
Ingredients:
Serves 4
• 16 – 20 lettuce leaves (romaine
lettuce), blanched
Filling:
• 75 g lettuce (romaine)
• 1 onion
• 1 tablespoon butter
• Salt
• Milled pepper
• 400 g minced veal
• 3 tablespoons breadcrumbs
• 1 egg
• 100 g grated cheese
For braising:
• 50 ml strong stock
• 100 ml double cream
Method:
Cut the bottom third of the midrib of the
large lettuce leaves flat. Cut the lettuce
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into thin strips for the filling. Prepare the
onions and chop them finely. Heat the
butter. Braise the onion and strips of
lettuce for 2 - 3 minutes, stirring
constantly. Allow any liquid that forms to
be evaporated completely. Season with
salt and pepper. Leave to cool.
Place the lettuce strips, minced veal,
breadcrumbs and egg into a bowl. Add
the cheese. Mix everything well and
season with salt and pepper. Scoop one
tablespoon of the filling onto each leaf and
seal to make a parcel. Place the parcels,
sealed-side facing down, into a gratin
dish. Pour the stock and cream over
them. Cook the stuffed lettuce using the
steam cooking function. Serve warm.
• Amount of water to be put into the
water drawer: 600 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
6.2 Stuffed Swiss chard
Ingredients:
Serves 4
• 40 chard leaves or 16 – 20 chard
stems, blanched
Filling:
• 300 g flour
• 1 tablespoon salt
• 3 eggs
• 150 ml whey
• 1 bunch of chives, chopped
• 1 small onion, chopped
• 50 g lardons
• 100 g diced Swiss Salsiz or Landjäger
sausage (or air-dried beef)
For braising:
• 1 tablespoon butter
• 100 ml vegetable stock
• 100 ml cream
• Pepper
Method:
Remove the ribs from the chard leaves.
Cut the leaves in half lengthways, possibly
quarter them crossways. Mix all the
ingredients well for the filling and leave it to
stand for about a half an hour. Spread the
filling onto the individual leaves with a
teaspoon and make parcels out of them.
Fry them in portions in the hot butter. Pour
the stock and cream over them and
season. Steam them.
• Amount of water to be put into the
water drawer: 550 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
6.3 Cauliflower flan
Ingredients:
Serves 4
• 300 g Cauliflower, divided into florets
and boiled
• 50 g Sbrinz (hard cheese), grated
• 2 eggs
• 50 ml cream, possibly add salt,
nutmeg
• Butter for the dishes
Chervil sauce:
• 100 ml cream
• 2 bundles of chervil, finely chopped
• Salt
• Pepper
• Cayenne pepper
• 8 – 12 boiled king prawns, shelled
Preparing the cauliflower flan::
Blend the cauliflower in the mixer. Add the
Sbrinz, eggs and cream and then season.
Pour the mixture into four dishes which
are well-greased with butter.
Preparing the sauce:
Blend the cream and chervil in the mixer,
pour into a pan, heat and season. Heat
the king prawns in the sauce. Turn the flan
out onto warmed plates and garnish with
the king prawns and the sauce.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 35 minutes
• Shelf position: 1
6.4 Mushroom terrine
Ingredients:
Serves 4
• 100 g white bread, with crusts trimmed
• 100 ml milk
• 400 g mixed mushrooms, chopped
• 30 g butter
• 100 g champignons mushrooms,
sliched
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• 1 egg
• 50 ml cream
• Salt
• Pepper
Method:
Cut up the white bread and soak it in the
milk. Braise the chopped mushrooms in
half of the butter and allow any juice that
forms to evaporate off completely. Puree
the soaked bread with the mushrooms.
Braise the sliced button mushrooms in the
rest of the button and, once again,
evaporate off any juice that forms. Put a
few nice slices to the side. Mix the rest of
the button mushrooms with the
mushroom puree. Whisk the egg and
cream and add this to the mix. Season the
mixture with salt and pepper.
Grease four soufflé dishes with butter.
Take the sliced button mushrooms which
you had set aside earlier and spread them
over the bottom of each of the dishes for
decoration. Pour in the mushroom mix
and steam.
To serve, turn out the terrines and arrange
them on leaves of lettuce. This recipe also
goes well served with a yogurt and herb
sauce.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
6.5 Aspargus flan
Ingredients:
Serves 6
• 6 large green asparagus stems, boiled
• 2 small tomatoes, peeled
• 6 eggs
• 300 ml milk
• 300 ml double cream
• Salt
• Milled pepper
• Nutmeg
Method:
De-seed the tomatoes and dice them
finely. Whisk the eggs with the cream, salt,
pepper and nutmeg. Grease six porcelain
or glass dishes with butter and spread the
asparagus and tomatoes in them. Pour
the egg/milk mix over them. Place the
dishes onto a wire shelf in the top half of
the appliance. Poach the flans until the
mixture sets. Serve them in their dishes
lukewarm or cold.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 40 minutes
• Shelf position: 1
6.6 Spinach terrine
Ingredients:
Serves 4 – 6
• 1 shallot
• Butter for frying
• 150 g peppered Boursin (double cream
cheese with pepper)
• 500 g frozen spinach leaves (250 g
squeezed)
• 2 egg yolks
• 2 eggs
• 2 tablespoons cream
• Salt
• Freshly ground pepper
• Nutmeg
• Thyme
• 4 – 6 slices of Parma ham
• Truffle oil
Method:
Crumble the peppered Boursin slightly
and mix it in a bowl with the egg yolks,
eggs and cream. Chop the shallot finely,
sweat it with butter and leave it to cool.
Squeeze the defrosted spinach well and
chop it coarsely with a large knife. Add it
to the egg/cheese mix along with the
cooked shallot and mix it well again.
Season it well.
Line a terrine dish (capacity of about 7.5
dl) with cling film or grease six soufflé
dishes well with butter and pour in the
spinach mix. Steam it. Slice the terrine or
turn the soufflé dishes out onto plates and
drizzle lightly with truffle oil. Serve each
with a slice of Parma ham.
• Amount of water to be put into the
water drawer: 450 ml
• Time in the appliance: 45 minutes
• Shelf position: 1
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7. SIDE DISHES
7.1 Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 100 g mushrooms
• 2 onions
• 150 g cherry tomatoes
• green and black olives
Method:
Wash and cut the vegetables into pieces.
Peel onions and cut into strips. Put the
vegetables in the glass dish. Put the dish
in the appliance. Slice olives. After
cooking, season the vegetables with salt,
pepper, basil and oregano according to
taste.
• Time in the appliance: 25 minutes
• Shelf position: 1
• Add 600 ml of water into the water
drawer
7.2 Vegetables, traditional
Ingredients / Method:
Put together the following vegetables to
taste, about 750 g in total.
• kohlrabi, peeled and cut into strips
• carrots, peeled and diced
• cauliflower, washed and divided in
florets
• onions, peeled and sliced
• 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 stainless steel or
glass bowl with perforated insert. After
cooking, pour over melted butter and
sprinkle with pepper and salt, if required.
• Time in the appliance: 35 minutes
• Shelf position: 1
• Add 650 ml of water into the water
drawer
7.3 Blanch vegetables
Put vegetables into a steam dish with a
perforated insert.
After blanching, cool down vegetables
with ice-cold water.
• Amount of water to be put into the
water drawer: 400 ml
• Time in the appliance: 15 minutes
• Shelf position: 1
7.4 Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place in the steam dish and put into the
appliance. After the end of the cooking
time, remove the skin from the tomatoes.
• Time in the appliance: 10 minutes
• Shelf position: 1
• Add 150 ml of water into the water
drawer
7.5 Potatoes in their jacket
Ingredients:
• 1000 g medium-sized potatoes
Method:
Wash the potatoes and place in a steam
dish.
• Time in the appliance: 50 minutes.
• Shelf position: 1
• Add 800 + 200 ml of water into the
water drawer
7.6 Boiled Potatoes
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal sized
quarters. Put the potatoes into the steam
dish and season with salt.
• Time in the appliance: 40 minutes.
• Shelf position: 1
• Add 800 ml of water into the water
drawer
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7.7 Rice with Vegetables
Ingredients:
• 200 g long grain rice
• 50 g wild rice
• salt and pepper
• 1 small red pepper
• 400 ml stock
After cooking:
• 1 small tin sweetcorn (150 g)
Method:
Put long grain rice, wild rice, salt, pepper,
vegetable stock and water in a bowl half
an hour before cooking. Prepare pepper,
cut into small dice and add to the rice and
then cook.
• Time in the appliance: 40
• Shelf position: 1
• Add 800 ml of water into the water
drawer
After cooking: Drain sweetcorn and add to
the cooked rice.
7.8 Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• salt, pepper, nutmeg
• parsley, chopped
Method:
Mix eggs, milk and cream well. Do not
beat. Then season and add the chopped
parsley. Pour into greased glass or
porcelain dishes.
• Time in the appliance: 20 minutes
• Shelf position: 1
• Add 400 ml of water into the water
drawer
After cooking: remove egg royale from the
dishes and cut into small dice or diamond
shapes.
7.9 Gnocchi
Ingredients:
Serves 4
• 500 g boiled potatoes, cooled
• 160 g finely ground wheat flour
• 30 g grated Parmesan
• 1 egg yolk
• Salt
Sauce:
• 40 g butter
• 80 g onions, finely chopped
• 100 ml white wine
• 100 ml cream
• A few sage leaves, chopped
• Lemon juice
• Salt
• White pepper
• 60 g Parmesan (served separately)
Garnish:
• 1 slice of lemon and 2 sage leaves for
each serving
Preparing the gnocchi dough:
Puree the potatoes and work them into a
firm dough together with the specified
ingredients. Let it stand for 5 minutes and
then continue to work it briskly to prevent
the potato dough from becoming too soft.
Separate the potato dough into small
portions and roll them out into noodles as
wide as your thumb. They can then be cut
into small chunks. Steam them. Prepare
the sauce while they are steaming.
Preparing the sauce:
Sweat the chopped onions in the melted
butter until they are a golden yellow colour
and then add white wine. Pour in the
cream. Reduce it slightly. Add the
chopped sages leaves and spices. If the
sauce becomes too thick, thin it with a
little vegetable stock and cream.
• Amount of water to be put into the
water drawer: 500 ml
• Time in the appliance: 25 minutes
• Shelf position: 1
*
ENGLISH
13
www.electrolux.com14
ENGLISH
15
www.electrolux.com/shop
867302094-A-502013
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Electrolux EB4GL70CN Recipe book
- Type
- Recipe book
- This manual is also suitable for
Electrolux EB4GL70CN is a multifunctional cooking appliance with steam cooking, baking, and reheating functions, which allows you to prepare a variety of dishes. It has automatic programs for different types of food, making it easy to cook delicious meals with consistent results. The device can also be used for defrosting and sterilizing.
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