Electrolux EBSL6SP Recipe book

Brand: Electrolux

Model: EBSL6SP

Type: Recipe book

This manual is also suitable for

EB SL80, EB SL6/60

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EN OVEN RECIPE BOOK

HELPFUL HINTS AND TIPS

WARNING!

Refer to the Safety chapters.

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

APPLIANCE

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

General instructions

• Your new appliance may bake or roast

differently to the appliance you had be-

fore. Adapt your usual settings (tempera-

ture, cooking times) and shelf positions

to the values in the tables.

• With longer baking times, the appliance

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 appliance can twist during baking.

When the trays get cold again, the dis-

tortion 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 spe-

cial 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 occurs, do not change the tempera-

ture setting. The differences equalize

during the baking procedure.

• Unless otherwise stated, the values in

the tables assume that the appliance is

cold when the cooking starts.

TIPS ON BAKING

Baking results Possible cause Remedy

The bottom of the cake is

not browned sufficiently.

The shelf position is incor-

rect.

Put the cake on a lower

shelf.

The cake sinks and be-

comes soggy, lumpy or

streaky.

The oven temperature is

too high.

The next time you bake,

set a slightly lower oven

temperature.

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Baking results Possible cause Remedy

The cake sinks and be-

comes soggy, lumpy or

streaky.

The baking time is too

short.

Set a longer baking time.

You cannot decrease

baking times by setting

higher temperatures.

The cake sinks and be-

comes soggy, lumpy or

streaky.

There is too much liquid in

the mixture.

Use less liquid. Be careful

with mixing times, espe-

cially if you use a mixing

machine.

The cake is too dry.

The oven temperature is

too low.

The next time you bake,

set a higher oven temper-

ature.

The cake is too dry.

The baking time is too

long.

The next time you bake,

set a shorter baking time.

The cake browns uneven-

ly.

The oven temperature is

too high and the baking

time is too short.

Set a lower oven tempera-

ture and a longer baking

time.

The cake browns uneven-

ly.

The mixture is unevenly

distributed.

Spread the mixture evenly

on the baking tray.

The cake is not ready in

the baking time given.

The oven temperature is

too low.

The next time you bake,

set a slightly higher oven

temperature.

BAKING ON ONE LEVEL:

Baking in tins

Type of baking Oven function Shelf

position

Temperature

(°C)

Time

(min)

Ring cake or brio-

che

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 2 140 - 150 35 - 50

Fatless sponge

cake / Fatless

sponge cake

Conventional

Cooking

2 160 35 - 50

Flan base - short

pastry

True Fan Cooking 2

170 - 180

10 - 25

Flan base - sponge

mixture

True Fan Cooking 2 150 - 170 20 - 25

Apple pie / Apple

pie (2 tins Ø20 cm,

diagonally off set)

True Fan Cooking 2 160 60 - 90

ENGLISH 3

Type of baking Oven function Shelf

position

Temperature

(°C)

Time

(min)

Apple pie / Apple

pie (2 tins Ø20 cm,

diagonally off set)

Conventional

Cooking

1 180 70 - 90

Cheesecake Conventional

Cooking

1 170 - 190 60 - 90

Preheat the oven.

Cakes / pastries / breads on baking trays

Type of baking Oven function

Shelf

position

Temperature

(°C)

Time

(min)

Plaited bread /

bread crown

Conventional

Cooking

3 170 - 190 30 - 40

Christmas stollen Conventional

Cooking

160 - 180

50 - 70

Bread (rye bread):

1. First part of bak-

ing process.

2. Second part of

baking process.

Conventional

Cooking

1. 230

2. 160 - 180

1. 20

2. 30 - 60

Cream puffs /

eclairs

Conventional

Cooking

190 - 210

20 - 35

Swiss roll Conventional

Cooking

180 - 200

10 - 20

Cake with crumble

topping (dry)

True Fan Cooking 3 150 - 160 20 - 40

Buttered almond

cake / sugar cakes

Conventional

Cooking

190 - 210

20 - 30

Fruit flans (made

with yeast dough /

sponge mixture)

True Fan Cooking 3 150 35 - 55

Fruit flans (made

with yeast dough /

sponge mixture)

Conventional

Cooking

3 170 35 - 55

Fruit flans made

with short pastry

True Fan Cooking 3 160 - 170 40 - 80

Yeast cakes with

delicate toppings (e.

g, quark, cream,

custard)

Conventional

Cooking

160 - 180

40 - 80

Preheat the oven.

Use a deep pan.

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Biscuits

Type of baking Oven function

Shelf

position

Temperature

(°C)

Time

(min)

Short pastry biscuits True Fan Cooking 3 150 - 160 10 - 20

Short bread / Short

bread / Pastry

Stripes

True Fan Cooking 3 140 20 - 35

Short bread / Short

bread / Pastry

Stripes

Conventional

Cooking

160

20 - 30

Biscuits made with

sponge mixture

True Fan Cooking 3 150 - 160 15 - 20

Pastries made with

egg white, merun-

gues

True Fan Cooking 3 80 - 100 120 - 150

Macaroons True Fan Cooking 3 100 - 120 30 - 50

Biscuits made with

yeast dough

True Fan Cooking 3 150 - 160 20 - 40

Puff pastries True Fan Cooking 3

170 - 180

20 - 30

Rolls True Fan Cooking 3

160

10 - 25

Rolls

Conventional

Cooking

190 - 210

10 - 25

Small cakes / Small

cakes (20 per tray)

True Fan Cooking 3

150

20 - 35

Small cakes / Small

cakes (20 per tray)

Conventional

Cooking

170

20 - 30

Preheat the oven.

Bakes and gratins

Dish Oven function

Shelf posi-

tion

Temperature

(°C)

Time

(min)

Pasta bake

Conventional Cook-

ing

1 180 - 200 45 - 60

Lasagne

Conventional Cook-

ing

1 180 - 200 25 - 40

Vegetables au

gratin

Turbo Grilling or

True Fan Cooking

1 160 - 170 15 - 30

Baguettes top-

ped with melted

cheese

Turbo Grilling or

True Fan Cooking

1 160 - 170 15 - 30

Sweet bakes

Conventional Cook-

ing

1 180 - 200 40 - 60

ENGLISH 5

Dish Oven function

Shelf posi-

tion

Temperature

(°C)

Time

(min)

Fish bakes

Conventional Cook-

ing

1 180 - 200 30 - 60

Stuffed vegeta-

bles

Turbo Grilling or

True Fan Cooking

1 160 - 170 30 - 60

Preheat the oven

MULTILEVELED BAKING

Cakes / pastries / breads on baking trays

Type of baking

True Fan Cooking

Temperature

(°C)

Time (min)Shelf position

2 levels 3 levels

Cream puffs /

Eclairs

1 / 4 ---

160 - 180

25 - 45

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

Preheat the oven.

Biscuits / small cakes / small cakes / pastries / rolls

Type of baking

True Fan Cooking

Temperature

(°C)

Time (min)Shelf position

2 levels 3 levels

Short pastry bis-

cuits

1 / 4 1 / 3 / 5 150 - 160 20 - 40

Short bread /

Pastry Stripes

1 / 4 1 / 3 / 5 140 25 - 50

Biscuits made

with sponge mix-

ture

1 / 4 --- 160 - 170 25 - 40

Biscuits 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

Puff pastries 1 / 4 ---

170 - 180

30 - 50

Rolls 1 / 4 --- 180 30 - 55

Small cakes /

Small cakes (20

per tray)

1 / 4 ---

150

25 - 40

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Preheat the oven.

SLOW COOK

• Use the Slow Cook function to prepare

succulent pieces of tender, lean meat

and fish.

• Do not use the Slow Cook function for

pot roasts or fatty pork roasts.

• Always cook without a lid when you use

this function.

• An acoustic signal sounds when the ap-

pliance is at the set temperature. Then,

the oven automatically sets a lower tem-

perature to continue cooking.

Cooking with the Slow Cook function:

Sear the meat in a pan under a very

high heat.

Put the meat in a roasting dish or di-

rectly on the wire shelf.

Put the tray below the shelf to catch

the fat.

Put the shelf in the oven.

Set the Slow Cook function.

If it is necessary, change the tempera-

ture and cook until done. Refer to the

Slow Cook table.

You can use the Slow Cook function with

or without the core temperature sensor.

You can use the core temperature sensor

for meat which must not be roasted thor-

oughly. An acoustic signal sounds when

the food is at the set core temperature. The

oven continues to operate with a keep

warm function until it deactivates.

Beef

Food to be

cooked

Weight

(g)

Searing

each

side

(min)

Tempera-

ture

(°C)

Shelf

posi-

tion

Core

tem-

pera-

ture

(°C)

Time

(min)

Filet medi-

1000 - 1500 2 80 - 90 2 55 90 - 110

Roast beef

medium

1000 - 1500 4 80 - 90 2 55 180 - 240

Veal

Food to be

cooked

Weight (g)

Searing

each

side

(min)

Tempera-

ture (°C)

Shelf

posi-

tion

Core

tem-

pera-

ture

(°C)

Time

(min)

Filet rosé 1000 - 1500 2 80 - 90 2 60 90 - 120

Loin, in one

piece

1000 - 1500 4 80 - 90 2 65 120 - 150

Nierstück 1000 - 1500 4 80 - 90 2 60 120 - 150

ENGLISH 7

Pork

Food to

be cooked

Weight (g)

Searing

each

side

(min)

Tempera-

ture (°C)

Shelf

position

Core

tem-

pera-

ture

(°C)

Time

(min)

Filet rosé 1000 - 1500 2 80 - 90 2 60 - 65 90 - 110

Loin, in one

piece

1000 - 1500 4 80 - 90 2 65 150 - 170

Nierstück 1000 - 1500 4 80 - 90 2 65 150 - 170

PIZZA SETTING

Type of baking

Shelf posi-

tion

Temperature

(°C)

Time

(min)

Pizza (thin crust)

200 - 230

15 - 20

Pizza (with a lot of topping) 2 180 - 200 20 - 30

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Swiss Flan 1 170 - 190 45 - 55

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

230 - 250

10 - 20

Puff pastry flan

160 - 180

45 - 55

Flammekuchen (Pizza-like dish from

Alsace)

230 - 250

12 - 20

Piroggen (Russian version of calzone)

180 - 200

15 - 25

Preheat the oven.

Use a deep pan.

ROASTING

Roasting dishes

• Use heat-resistant ovenware to roast (re-

fer to the instructions of the manufactur-

er).

• You can roast large roasting joints direct-

ly in the deep pan (if present) or on the

wire shelf above the deep pan.

• Roast lean meats in the roasting tin with

the lid. This keeps 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.

• We recommend that you cook meat and

fish weighing 1 kg and above in the ap-

pliance.

• To prevent the meat juices or fat from

burning onto the pan, put some liquid in-

to the deep pan.

• If necessary, turn the roast (after 1 / 2 -

2 / 3 of the cooking time).

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• Baste large roasts and poultry with their

juices several times during roasting. This

gives better roasting results.

• You can deactivate the appliance ap-

proximately 10 minutes before the end of

the roasting time, and use the residual

heat.

ROASTING WITH TURBO GRILLING

Beef

Type of

meat

Quantity

Oven

function

Shelf posi-

tion

Tempera-

ture (°C)

Time

(min)

Pot roast 1 - 1.5 kg

Conven-

tional

Cooking

1 230 120 - 150

Roast beef

or fillet: rare

per cm of

thickness

Turbo Grill-

ing

190 - 200

5 - 6

Roast beef

or fillet: me-

dium

per cm of

thickness

Turbo Grill-

ing

180 - 190

6 - 8

Roast beef

or fillet: well

done

per cm of

thickness

Turbo Grill-

ing

170 - 180

8 - 10

Preheat the oven

Pork

Type of

meat

Quantity

Oven

function

Shelf posi-

tion

Tempera-

ture (°C)

Time

(min)

Shoulder,

neck, ham

joint

1 - 1.5 kg

Turbo Grill-

ing

1 160 - 180 90 - 120

Chop, spare

rib

1 - 1.5 kg

Turbo Grill-

ing

1 170 - 180 60 - 90

Meat loaf 750 g - 1 kg

Turbo Grill-

ing

1 160 - 170 50 - 60

Porkknuckle

(precooked)

750 g - 1 kg

Turbo Grill-

ing

1 150 - 170 90 - 120

Veal

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Roast veal 1 kg Turbo Grill-

ing

1 160 - 180 90 - 120

Knuckle of

veal

1.5 - 2 kg Turbo Grill-

ing

1 160 - 180 120 - 150

ENGLISH 9

Lamb

Type of

meat

Quantity Oven

function

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Leg of lamb,

roast lamb

1 - 1.5 kg Turbo Grill-

ing

1 150 - 170 100 - 120

Saddle of

lamb

1 - 1.5 kg Turbo Grill-

ing

1 160 - 180 40 - 60

Game

Type of

meat

Quantity Oven

function

Shelf posi-

tion

Tempera-

ture (°C)

Time

(min)

Saddle of

hare, leg of

hare

up to 1 kg Conven-

tional

Cooking

230

30 - 40

Saddle of

venison

1.5 - 2 kg Conven-

tional

Cooking

1 210 - 220 35 - 40

Haunch of

venison

1.5 - 2 kg Conven-

tional

Cooking

1 180 - 200 60 - 90

Preheat the oven

Poultry

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Poultry por-

tions

200 - 250 g

each

Turbo Grill-

ing

1 200 - 220 30 - 50

Half chicken 400 - 500 g

each

Turbo Grill-

ing

1 190 - 210 35 - 50

Chicken,

poulard

1 - 1.5 kg Turbo Grill-

ing

1 190 - 210 50 - 70

Duck 1.5 - 2 kg Turbo Grill-

ing

1 180 - 200 80 - 100

Goose 3.5 - 5 kg Turbo Grill-

ing

1 160 - 180 120 - 180

Turkey 2.5 - 3.5 kg Turbo Grill-

ing

1 160 - 180 120 - 150

Turkey 4 - 6 kg Turbo Grill-

ing

1 140 - 160 150 - 240

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Fish (steamed)

Type of

meat

Quantity Oven

function

Shelf posi-

tion

Tempera-

ture (°C)

Time

(min)

Whole fish 1 - 1.5 kg Conven-

tional

Cooking

1 210 - 220 40 - 60

GRILLING

• Always grill with the maximum tempera-

ture setting.

• Set the shelf in the shelf position as rec-

ommended in the grilling table.

• Always set the pan to collect the fat into

the first shelf position.

• Grill only flat pieces of meat or fish.

• Always preheat the empty oven with the

grill functions for 5 minutes.

CAUTION!

Always grill with the oven door

closed.

Grilling

Food to be

grilled

Shelf posi-

tion

Temperature

(°C)

Time (min)

1st side 2nd side

Roast beef 2 210 - 230 30 - 40 30 - 40

Filet of beef 3 230 20 - 30 20 - 30

Back of pork 2 210 - 230 30 - 40 30 - 40

Back of veal 2 210 - 230 30 - 40 30 - 40

Back of lamb 3 210 - 230 25 - 35 20 - 25

Whole Fish,

500 - 1000g

3 / 4 210 - 230 15 - 30 15 - 30

Fast Grilling

Food to be grilled

Shelf posi-

tion

Time (min)

1st side 2nd side

Burgers / Burgers 4 8 - 10 6 - 8

Pork fillet 4 10 - 12 6 - 10

Sausages 4 10 - 12 6 - 8

Fillet steaks, veal steaks 4 7 - 10 6 - 8

Toast / Toast

5 1 - 3 1 - 3

Toast with topping 4 6 - 8 ---

ENGLISH 11

Preheat the oven

Grilling with turnspit - insert a deep pan on shelf position 1

Food to be roasted Temperature (°C) Time (min)

Chicken 220 - 240 70 - 90

Rolled joint for roasting 190 - 210 120 - 180

Duck 220 - 240 90 - 150

Pork knuckle 190 - 210 150 - 210

CONVENIENCE FOOD

True Fan Cooking

Convenience food Shelf position 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 3 200 - 220 20 - 30

French Fries, thick 3 200 - 220 25 - 35

Wedges / Cro-

quettes

3 220 - 230 20 - 35

Hash Browns 3 210 - 230 20 - 30

Lasagne / Cannello-

ni, fresh

2 170 - 190 35 - 45

Lasagne / Cannello-

ni, frozen

2 160 - 180 40 - 60

Oven baked cheese 3 170 - 190 20 - 30

Chicken Wings 2 190 - 210 20 - 30

Frozen Ready Meals

Food to be

cooked

Oven functions

Shelf po-

sition

Temperature

(°C)

Time (min)

Frozen pizza

Conventional

Cooking

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Chips

(300 - 600 g)

Conventional

Cooking or Turbo

Grilling

3 200 - 220

as per manufac-

turer’s instruc-

tions

Baguettes

Conventional

Cooking

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

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Food to be

cooked

Oven functions

Shelf po-

sition

Temperature

(°C)

Time (min)

Fruit flans

Conventional

Cooking

as per manufac-

turer’s instruc-

tions

as per manufac-

turer’s instruc-

tions

Turn chips 2 or 3 times during cooking

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 position. The one

on the bottom.

Dish Weight (g)

Defrosting

time (min)

Further de-

frosting time

(min)

Comment

Chicken 1000 100 - 140 20 - 30

Place the chicken on

an upturned saucer

placed on a large

plate Turn halfway

through

Meat 1000 100 - 140 20 - 30 Turn halfway through

Meat 500 90 - 120 20 - 30 Turn halfway through

Trout 150 25 - 35 10 - 15 ---

Strawberries 300 30 - 40 10 - 20 ---

Butter 250 30 - 40 10 - 15 ---

Cream 2 x 200 80 - 100 10 - 15

Cream can also be

whipped when still

slightly frozen in pla-

ces

Gateau 1400 60 60 ---

PRESERVING

Things to note:

• 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 position from the bot-

tom for this function.

• 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 ta-

ble).

ENGLISH 13

Soft fruit

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Strawberries, blue-

berries, raspber-

ries, ripe gooseber-

ries

160 - 170 35 - 45 ---

Stone fruit

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Pears, guinces,

plums

160 - 170 35 - 45 10 - 15

Vegetables

Preserve Temperature (°C)

Cooking time un-

til simmering

(min)

Continue to cook

at 100 °C (min)

Carrots

160 - 170 50 - 60 5 - 10

Cucumbers 160 - 170 50 - 60 ---

Mixed pickels 160 - 170 50 - 60 5 - 10

Kohlrabi, peas, as-

paragus

160 - 170 50 - 60 15 - 20

Leave standing in oven when switched off

DRYING

Cover the oven shelves with baking parch-

ment.

For best results: deactivate the appliance

after half the time required. Open the appli-

ance door and let the appliance cool down.

After that finish the drying process.

Vegetables

Food to be

dried

Shelf position

Temperature

(°C)

Time

(h)

1 level 2 levels

Beans 3 1 / 4 60 - 70 6 - 8

Peppers 3 1 / 4 60 - 70 5 - 6

Vegetables for

sour

3 1 / 4 60 - 70 5 - 6

Mushrooms 3 1 / 4 50 - 60 6 - 8

Herbs 3 1 / 4 40 - 50 2 - 3

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Fruit

Food to be

dried

Shelf position

Temperature

(°C)

Time (h)

1 level 2 levels

Plums 3 1 / 4 60 - 70 8 - 10

Apricots 3 1 / 4 60 - 70 8 - 10

Apple slices 3 1 / 4 60 - 70 6 - 8

Pears 3 1 / 4 60 - 70 6 - 9

BREAD BAKING

Type of bak-

ing

Oven func-

tion

Shelf position

Temperature

°C

Time (min)

White Bread Bread Baking 2 180 - 200 40 - 60

Baguette Bread Baking 2 200 - 220 35 - 45

Brioche Bread Baking 2 180 - 200 40 - 60

Ciabatta Bread Baking 2 200 - 220 35 - 45

Rye Bread Bread Baking 2 190 - 210 50 - 70

Dark Bread Bread Baking 2 180 - 200 50 - 70

All Grain bread Bread Baking 2 170 - 190 60 - 90

CORE TEMPERATURE SENSOR TABLE

Beef

Food Food Core Temperature (°C)

Rib steak or fillet steak: rare 45 - 50

Rib steak or fillet steak: medium 60 - 65

Rib steak or fillet steak: well done 70 - 75

Pork

Food Food Core Temperature (°C)

Shoulder of pork, ham joint, neck 80 - 82

Chop (saddle), smoked pork loin 75 - 80

Meat loaf 75 - 80

Veal

Food Food Core Temperature (°C)

Roast veal 75 - 80

Knuckle of veal 85 - 90

ENGLISH 15

Mutton / lamb

Food Food Core Temperature (°C)

Leg of mutton 80 - 85

Saddle of mutton 80 - 85

Roast lamb, leg of lamb 70 - 75

Game

Food Food Core Temperature (°C)

Saddle of hare 70 - 75

Leg of hare 70 - 75

Whole hare 70 - 75

Saddle of venison 70 - 75

Leg of venison 70 - 75

Fish

Food Food Core Temperature (°C)

Salmon 65 - 70

Trouts 65 - 70

In the Assisted Cooking menu the dishes

are divided into several categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Pizza/Pie/Bread

• Casseroles/Gratins

•Convenience

PORK/VEAL

Roast Pork

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 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.

–Shelf position: 1

Loin of Pork

Settings:

Automatic core temperature sensor, core

temperature 70 °C.

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

– Shelf position: 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

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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 appliance: 160 minutes

–Shelf position: 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

appliance.

– Time in the appliance: 130 minutes

–Shelf position: 1

Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 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.

–Shelf position: 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 appliance: 160 minutes

– Shelf position: 1

– For steam ovens: add 500 ml of water

into the water drawer.

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 ore-

gano

• 2 bay leaves

• 2 cloves

ENGLISH 17

• 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 appliance.

– Time in the appliance: 120 minutes

–Shelf position: 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 appliance: 100 minutes

–Shelf position: 1

– For steam ovens: add 500 ml of water

into the water drawer.

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 appliance.

– Time in the appliance: 70 minutes

– Shelf position: 1

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 appliance: 60

– Shelf position: 1

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BEEF/GAME/LAMB

Roast Beef

Settings:

Automatic core temperature sensor. Core

temperature for:

•Rare - 48 °C

•Medium - 58 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

–Shelf position: 1

Scandinavian Beef

Settings:

Automatic core temperature sensor. Core

temperature for:

•Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

–Shelf position: 1

Braised Meat

Do not use this program for roast

beef and loin dishes.

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 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.

–Shelf position: 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 appliance.

– Time in the appliance: 150 minutes

– Shelf position: 1

Loin of Game

Settings:

Automatic core temperature sensor. Core

temperature 70 °C.

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

– Shelf position: 1

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 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.

– Shelf position: 1

ENGLISH 19

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 appliance: 35 minutes

–Shelf position: 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

appliance.

– Time in the appliance: 90 minutes

–Shelf position: 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 appliance.

– Time in the appliance: 140 minutes

– Shelf position: 1

Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 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.

– Shelf position: 1

Lamb Joint, medium

Settings:

Automatic core temperature sensor. Core

temperature 58 °C.

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

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Electrolux EBSL6SP Recipe book

Brand: Electrolux

Model: EBSL6SP

Type: Recipe book

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