Electrolux EB4GL70CN is a versatile steam oven that offers a range of cooking options for health-conscious individuals and families. With its steam cooking function, you can prepare delicious and nutritious meals while preserving the natural flavors and vitamins of your ingredients. It also features assisted cooking recipes, making it easy for you to create a variety of dishes. Additionally, the oven's compact design and easy-to-use controls make it a convenient choice for modern kitchens.
Electrolux EB4GL70CN is a versatile steam oven that offers a range of cooking options for health-conscious individuals and families. With its steam cooking function, you can prepare delicious and nutritious meals while preserving the natural flavors and vitamins of your ingredients. It also features assisted cooking recipes, making it easy for you to create a variety of dishes. Additionally, the oven's compact design and easy-to-use controls make it a convenient choice for modern kitchens.
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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.
COOKING WITH STEAM
Cookware for steam cooking
• Use only heat and corrosion resistant
cookware.
• Glass dishes are correct too (included
with some models).
Shelf positions
• There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
• When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
• Put the food in the correct cooking con-
tainers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each con-
tainer.
• After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
Note on the tables for steam cooking
• The tables give data for typical dishes.
• The temperature and time are for guid-
ance only and depend on the composi-
tion, size, quantity of food and the cook-
ware.
• Use a similar recipe if you cannot find the
settings for your recipe.
• Start the cooking with a cold oven if the
data in the tables does not recommend
differently.
• When you cook rice, because of its abili-
ty to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
STEAM COOKING TABLES
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
The function is suitable for all types of food
— fresh and frozen. You can use it for
cooking, warming, defrosting, poaching, or
blanching vegetables, meat, fish, pasta,
rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the larg-
est 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 this function you can sterilise con-
tainers ( 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.
• Fill the drawer with the maximum amount
of water and set a time of 40 min.
Vegetables
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Artichokes 96 800 50 - 60 1
Auberginen 96 450 15 - 25 1
Cauliflower,
whole
96 600 35 - 45 1
2
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Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Cauliflower, flor-
ets
96 500 25 - 30 1
Broccoli, whole 96 550 30 - 40 1
Broccoli, florets 96 400 20 - 25 1
Mushroom sli-
ces
96 400 15 - 20 1
Peas 96 450 20 - 25 1
Fennel 96 600 35 - 45 1
Carrots 96 600 35 - 45 1
Kohlrabi, strips 96 550 30 - 40 1
Peppers, strips 96 400 15 - 20 1
Leeks, rings 96 500 25 - 35 1
Green beans 96 550 35 - 45 1
Lamb’s lettuce,
florets
96 450 20 - 25 1
Brussels
sprouts
96 550 30 - 40 1
Beetroot 96 800 + 400 70 - 90 1
Black salsify 96 600 35 - 45 1
Celery, cubed 96 500 20 - 30 1
Asparagus,
green
96 500 25 - 35 1
Asparagus,
white
96 600 35 - 45 1
Spinach, fresh 96 350 15 1
Peeling toma-
toes
96 350 15 1
White haricot
beans
96 500 25 - 35 1
Savoy cabbage 96 400 20 - 25 1
Courgette, sli-
ces
96 350 15 1
1)
The times are for guidance only.
Side dishes / accompaniments
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Yeast dumplings 96 600 30 - 40 1
ENGLISH 3
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Potato dump-
lings
96 600 35 - 45 1
Unpeeled pota-
toes, medium
96 750 45 - 55 1
Rice (water /
rice ratio 1.5:1)
96 600 35 - 40 1
Boiled potatoes,
quartered
96 600 35 - 40 1
Bread dumpling 96 600 35 - 45 1
Tagliatelle, fresh 96 450 20 - 25 1
Polenta (liquid /
polenta ratio
3:1)
96 750 40 - 45 1
1)
The times are for guidance only.
Fish
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Trout, approx.
250 g
85 550 30 - 40 1
Prawns, fresh 85 450 20 - 25 1
Prawns, frozen 85 550 30 - 40 1
Salmon filets 85 500 25 - 35 1
Salmon trout,
approx. 1000 g
85 600 40 - 45 1
Mussels 96 500 20 - 30 1
Flat fish filet 80 350 15 1
1)
The times are for guidance only.
Meat
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Cooked ham
1000 g
96 800 + 150 55 - 65 1
Chicken breast,
poached
90 500 25 - 35 1
Chicken, poach-
ed, 1000 - 1200
g
96 800 + 150 60 - 70 1
4
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Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Veal / pork loin
without leg, 800
- 1000 g
90 800 + 300 80 - 90 1
Kasseler
(smoked loin of
pork), poached
90 800 + 300 70 - 90 1
Tafelspitz (prime
boiled beef)
96 800 + 700 110 - 120 1
Chipolatas 80 400 15 - 20 1
1)
The times are for guidance only.
Eggs
Food
Temperature
(ºC)
Water amount
(ml)
Time
1)
(min)
Shelf position
Eggs, soft-
boiled
96 400 10 - 12 1
Eggs, medium-
boiled
96 450 13 - 16 1
Eggs, hard-
boiled
96 500 18 - 21 1
1)
The times are for guidance only.
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
In the Assisted Cooking menu the dishes
are divided into several categories:
•Poultry
•Fish/Meat
• Desserts
• Casseroles/Terrines
•Side Dishes
Assisted Cooking menu uses predefined
values for a dish. Prepare the dish accord-
ing to recipe from this book.
POULTRY
Stuffed chicken breast 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 tbsp lemon juice
• 1 tbsp mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• ½ tsp lemon juice
Method:
ENGLISH 5
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 sea-
son. 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 perfora-
ted 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 steamer: 35 minutes
–Shelf position: 1
Poached chicken breast
Ingredients:
• 4 chicken breast fillets, boned
•Salt
• Pepper
•Paprika
• Curry powder
Method:
Season the chicken breasts and place into
a glass bowl and into the oven.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 35 minutes
–Shelf position: 1
FISH/MEAT
Fish terrine
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tbsp 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 ta-
blespoon of lemon juice and the egg white.
Mix the cream with the pureed salmon mix
until you obtain a creamy consistency. Sea-
son 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 steamer: 40 minutes
– Shelf position: 1
Poached Fish (Trout)
Ingredients:
• 4 trout, approximately 250 g
•Salt
•Pepper
• Lemon juice
Method:
Wash and dry the trout. Then drizzle them
with lemon juice both inside and outside.
Leave the juice to soak in for a time and
then season with salt and pepper. Place
the fish into a casserole dish with a perfora-
ted insert.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
– Shelf position: 1
Small Pike dumplings in a lemon and
thyme sauce
Ingredients:
Serves 4
Dumplings:
• 70 g white bread with the crusts trimmed
•200 ml cream
• 1 onion
• 2 tbsp butter
• 350 g fillet of pike
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•1 egg
• 1 pinch of nutmeg
•Salt
• Pepper
Sauce:
•1 tsp sugar
• 200 ml of white wine
• 2 sprigs of lemon thyme
• 200 ml double cream
• 1 ½ tsp (level) cornflour (starch)
• 1 lemon, a little zest and approximately 2
tbsp 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) dump-
lings using a tablespoon which has been
dipped in hot water and cook them in the
steamer. 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 steamer: 35 minutes
–Shelf position: 1
Wiener
Place wiener into a steam dish.
– Amount of water to be put into the water
drawer: 350 ml
– Time in the steamer: 25 minutes
–Shelf position: 1
DESSERTS
Flan Caramel
Ingredients:
• 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 grams of sugar into a saucepan,
add the water and then bring to a boil.
Cook to a light brown syrup and melt to a
light brown caramel. Then immediately
pour into 6 small soufflé dishes so that the
bottom is covered with caramel. Put the
milk into a saucepan and halve the vanilla
pod. 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 the
eggs and egg yolks with 100 grams of sug-
ar. (Do not cream.) Slowly add the warm
milk to the egg sugar mixture. Then put in-
to the dishes.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
– Shelf position: 1
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 coco-
nut milk. Fill the mini pudding basins with
the mixture. After cooking, turn out and
decorate with the mangos.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
– Shelf position: 1
Vanilla creme
Ingredients:
Serves 4
•1 egg
• 25 g sugar
•100 ml cream
ENGLISH 7
• 100 ml milk
• ½ vial of vanilla essence
• Pulp of ½ a 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 oven.
After cooking, whisk the creme thoroughly.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
–Shelf position: 1
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 tbsp vanilla ice cream
•1 tbsp Grand Marnier
• 2 tbsp 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 oven and leave to cool.
Preparing the sauce:
Mix 2 tablespoons of vanilla ice cream with
1 tablespoon of Grand Marnier. Add 2 ta-
blespoons 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 steamer: 30 minutes
–Shelf position: 1
Chocolate cream
Ingredients:
Serves 4
•1 egg
• 1 tbsp 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 oven. After cooking, whisk the creme
thoroughly until the chocolate has dis-
solved.
Tip:
The mix should not be any deeper than 5
cm in the bowl. If you are preparing a dou-
ble quantity, use a wide dish.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
– Shelf position: 1
Espresso flan
Ingredients:
Serves 8
• 300 ml milk
•200 ml cream
• 3 tbsp 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 oven rack. 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 steamer: 25 minutes
– Shelf position: 1
Cappuccino cake
Ingredients:
For the mixture:
• 100 g softened butter
• 90 g sugar
•2 egg yolks
• The seeds of one vanilla pod
• 2 tbsp instant coffee (dissolved in 50 ml
hot water)
•2 egg whites
• 50 g flour
• 50 g cornflour
• ½ tsp baking powder
For the sauce:
• 250 ml orange juice
8
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• 50 g sugar
• 1 pinch of cinnamon
• 20 ml orange liqueur
To finish:
• 200 ml whipped cream to decorate
Other:
• 4–6 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, corn flour and baking powder,
add to the mixture in layers with the egg
whites and then fold in. Put the mixture into
small dishes or cups greased with butter.
– Amount of water to be put into the water
drawer: 500 ml
– Time in the steamer: 30 minutes
–Shelf position: 1
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur into a saucepan and reduce
until the sauce is syrupy. Turn warm cakes
out onto a dessert plate and decorate with
sauce and cream.
CASSEROLES/TERRINES
Stuffed lettuce
Ingredients:
Serves 4
• 16–20 lettuce leaves (romaine lettuce),
blanched
Filling:
• 75 g lettuce (romaine)
• 1onion
• 1 tbsp butter
•Salt
• Milled pepper
•400 g minced veal
•3 tbsp 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 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 com-
pletely. 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 table-
spoon 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 steamer: 40 minutes
– Shelf position: 1
Stuffed Swiss chard
Ingredients:
Serves 4
• 40 chard leaves or 16–20 chard stems,
blanched
Filling:
• 300 g flour
• 1 tbsp 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 tbsp 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 ingre-
dients well for the filling and leave it to
stand for about a half an hour. Spread the
filling onto the individual leaves with a tea-
spoon 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
ENGLISH 9
– Time in the steamer: 35 minutes
–Shelf position: 1
Cauliflower flan
Ingredients:
Serves 4
• 300 g Cauliflower, divded 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 steamer: 35 minutes
–Shelf position: 1
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
•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, evapo-
rate 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 deco-
ration. 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 steamer: 40 minutes
– Shelf position: 1
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 fine-
ly. 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 rack in the top half of the oven.
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 steamer: 40 minutes
– Shelf position: 1
Spinach terrine
Ingredients:
Serves 4–6
10
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• 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 tbsp 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 steamer: 45 minutes
–Shelf position: 1
SIDE DISHES
Vegetables, mediterranean
Ingredients:
• 200 g courgettes
• 1 red pepper
•1 green pepper
• 1 yellow pepper
• 100 g mushrooms
• 2 onions
• 150 g green beans
• Green and black olives
Method:
Wash the courgettes and slice. Wash the
peppers and cut into strips. Wash the
mushrooms and slice. Peel onions and cut
into strips. Wash green beans, remove
strings and cut into pieces. Slice olives. Af-
ter cooking, season the vegetables with
salt, pepper, basil and oregano according
to taste.
– Amount of water to be put into the water
drawer: 500 ml
– Time in the steamer: 25 minutes
– Shelf position: 1
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 into
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 steam dish with a
perforated insert. After cooking, pour over
melted butter and sprinkle with pepper and
salt, if required.
– Amount of water to be put into the water
drawer: 600 ml
– Time in the steamer: 35 minutes
– Shelf position: 1
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 steamer: 15 minutes
– Shelf position: 1
Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place into a steam dish with a perforated
insert and put it into the oven.
ENGLISH 11
After the end of the cooking time, cool
down the tomatoes with ice-cold water and
remove the skin.
– Amount of water to be put into the water
drawer: 300 ml
– Time in the steamer: 11 minutes
–Shelf position: 1
Potatoes in their jacket
Ingredients:
• 1,000 g medium-sized potatoes
Method:
Wash the potatoes and place into a glass
bowl.
– Amount of water to be put into the water
drawer: 650 ml
– Time in the steamer: 50 minutes
–Shelf position: 1
Boiled potatoes
Ingredients:
• 1,000 g potatoes
Method:
Peel the potatoes and cut into equal-sized
quarters. Put the potatoes into a steam
dish with a perforated insert and season
with salt.
– Amount of water to be put into the water
drawer: 650 ml
– Time in the steamer: 40 minutes
–Shelf position: 1
Rice
Ingredients:
• 200 g long-grain rice
• 50 g wild rice
• 1 small red pepper
• 350 ml stock
•Salt
• Pepper
After cooking:
• 1 small tin of sweetcorn
Method:
Put the long-grain rice, wild rice, salt, pep-
per, vegetable stock and water into a bowl
a half an hour before cooking. Prepare the
pepper, dice and add to the rice. Then
cook.
– Amount of water to be put into the water
drawer: 650 ml
– Time in the steamer: 40 minutes
–Shelf position: 1
After cooking:
Drain sweetcorn and add to the cooked
rice.
Egg Custard
Ingredients:
•3 eggs
• 100 ml milk
•50 ml cream
•Salt
•Pepper
•Nutmeg
• Parsley, chopped
– Amount of water to be put into the water
drawer: 300 ml
– Time in the steamer: 20 minutes
– Shelf position: 1
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 in-
gredients. 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 por-
tions 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:
12
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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 be-
comes too thick, thin it with a little vegeta-
ble stock and cream.
– Amount of water to be put into the water
drawer: 500 ml
– Time in the steamer: 25 minutes
–Shelf position: 1
ENGLISH 13
14
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ENGLISH 15
www.electrolux.com/shop 892947647-B-022012
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Electrolux EB4GL70CN is a versatile steam oven that offers a range of cooking options for health-conscious individuals and families. With its steam cooking function, you can prepare delicious and nutritious meals while preserving the natural flavors and vitamins of your ingredients. It also features assisted cooking recipes, making it easy for you to create a variety of dishes. Additionally, the oven's compact design and easy-to-use controls make it a convenient choice for modern kitchens.
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