Electrolux EBCGL90SP Recipe book

Brand: Electrolux

Model: EBCGL90SP

Type: Recipe book

This manual is also suitable for

Electrolux EBCGL90SP combines microwave with grill functions, offering versatile cooking options for a variety of dishes. It features a user-friendly control panel with knobs for easy selection of power levels and cooking times. The device includes automatic programs for defrosting, reheating, and cooking different types of food. It also boasts a grilling function for achieving a crispy finish on your favorite dishes.

EBC GL9/90

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EN MICROWAVE OVEN RECIPE BOOK

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.

Microwave Cooking Table

Defrosting meat

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Standing

time (min)

Comments

Whole cuts of

meat

500 200 10 - 12 10 - 15

Turn halfway

through

Steak 200 200 3 - 5 5 - 10

Turn halfway

through; remove

defrosted parts

Mixed minced

meat

500 200 10 - 15 10 - 15

Turn halfway

through; remove

defrosted parts

Goulash 500 200 10 - 15 10 - 15

Turn halfway

through; remove

defrosted parts

Defrosting poultry

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Standing

time (min)

Comments

Chicken 1000 200 25 - 30 10 - 20

Turn halfway

through; cover

defrosted parts

with aluminium

foil

Chicken

breast

100-200 200 3 - 5 10 - 15

Turn halfway

through; cover

defrosted parts

with aluminium

foil

Chicken

thighs

100-200 200 3 - 5 10 - 15

Turn halfway

through; cover

defrosted parts

with aluminium

foil

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Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Standing

time (min)

Comments

Duck 2000 200 45 - 60 20 - 30

Turn halfway

through; cover

defrosted parts

with aluminium

foil

Defrosting fish

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Whole Fish 500 100 10 - 15 15 - 20

Turn halfway

through

Fish fillets 500 100 10 - 12 15 - 20

Turn halfway

through

Defrosting sausage

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Sliced sausage 100 100 2 - 4 20 - 40

Turn halfway

through

Defrosting dairy products

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Quark 250 100 10 - 15 25 - 30

Remove aluminium

parts, turn halfway

through

Butter 250 100 3 - 5 15 - 20

Remove aluminium

parts, turn halfway

through

Cheese 250 100 3 - 5 30 - 60

Remove aluminium

parts, turn halfway

through

Cream 200 100 7 - 12 20 - 30

Remove aluminium

top, stir halfway

through

ENGLISH 3

Defrosting cakes/pastries

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Yeast dough 1 piece 100 2 - 3 15 - 20

Turn plate halfway

through

Cheesecake 1 piece 100 2 - 4 15 - 20

Turn plate halfway

through

Cake (gateau) 1 piece 100 1 - 2 15 - 20

Turn plate halfway

through

Dry cake (e. g.

Pound cake)

1 piece 100 2 - 4 15 - 20

Turn plate halfway

through

Fruit cake 1 piece 100 1 - 2 15 - 20

Turn plate halfway

through

Bread 1000 100 15 - 20 10 - 15

Turn halfway

through

Sliced bread 500 100 8 - 12 10 - 15

Turn halfway

through

Bread rolls 4 rolls 100 5 - 8 5 - 10

Turn halfway

through

Defrosting Fruit

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Strawberries 300 100 8 - 12 10 - 15

Defrost covered,

stir halfway through

Plums, cherries,

raspberries, black-

currants, apricots

250 100 8 - 10 10 - 15

Defrost covered,

stir halfway through

Cooking / Melting

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Chocolate / Choc-

olate coating

150 600 2 - 3 ---

Stir halfway

through

Butter 100 200 2 - 4 ---

Stir halfway

through

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Defrosting heating

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Baby food in jars 200 300 2 - 3 ---

Stir halfway

through; check

temperature!

Baby milk (bottle,

180 ml)

200 1000

0:20 -

0:40

---

Put spoon into bot-

tle, stir and check

temperature!

Convenience food 400-500 600 4 - 6 5

Remove any alumi-

nium lids, turn half-

way through

Frozen ready

meals

400-500 400 14 - 20 5

Remove any alumi-

nium lids, turn half-

way through

Milk

1 cup ap-

prox. 200

1000

1:15 -

1:45

---

Put spoon in the

container

Water

1 cup ap-

prox. 200

1000

1:30 -

---

Put spoon in the

container

Sauce 200 ml 600 1 - 2 ---

Stir halfway

through

Soup 300 ml 600 2 - 4 ---

Stir halfway

through

Cooking table

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Whole fish 500 500 8-10 ---

Cook covered, turn

container several

times during cook-

ing

Fish fillets 500 500 6-8 ---

Cook covered, turn

container several

times during cook-

ing

Vegetables, short

cooking time, fresh

500 600 12-16 ---

Add approx. 50 ml

water, cook cov-

ered, stir halfway

through

ENGLISH 5

Food

Microwave

Weight

(g)

Power

(Watts)

Time

(min)

Stand-

ing time

(min)

Comments

Vegetables, short

cooking time, frozen

500 600 14-18 ---

Add approx. 50 ml

water, cook cov-

ered, stir halfway

through

Vegetables, long

cooking time, fresh

500 600 14-20

Add approx. 50 ml

water, cook cov-

ered, stir halfway

through

Vegetables, long

cooking time, frozen

500 600 18-24 ---

Add approx. 50 ml

water, cook cov-

ered, stir halfway

through

Potatoes in their

jacket

800 g +

600 ml

1000 5-7

300 W /

15- 20

Cook covered, stir

halfway through

Rice

300 g +

600 ml

1000 4-6 ---

Cook covered, stir

halfway through

Cook all vegetables with a cover on the container. The times given are guidelines only and

depend upon the type and qualities of the foodstuffs.

Combi-Function Table

(for selected models only)

Cooking functions: Grilling

+ mi-

crowave

Preheat Crostino plate: 4 minutes at 700

Watt

Food

Baking/ roasting

dishes

Tem

(°C)

Micro-

wave

(Watt)

Shel

f po-

si-

tion

Time

(min)

Comments

2 chicken

halves (

2 x 600 g)

Glass dish with

strainer

220 300 2 40

Turn after 20

min., stand-

ing time 5

min.

au gratin

potatoes (1

kg)

Gratin dish 200 300 2 40

10 min.

standing

time

Roast pork

neck

(1100 g)

Glass dish with

strainer

200 300 1 70

Turn in be-

tween, 10

min. stand-

ing time

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Food

Baking/ roasting

dishes

Tem

(°C)

Micro-

wave

(Watt)

Shel

f po-

si-

tion

Time

(min)

Comments

Apple cake

Crostino plate on

bottom glass. with

pastry max. 5 min. /

preheat 1000 Watt,

turn 1 x

220 400 - 25

Turn in be-

tween

Cheese

cake, frozen

(2 x 70 g)

Crostino plate on

bottom glass. Max. 4

min. / preheat at 700

Watt, turn 1 x

230 200 - 25

Turn in be-

tween

Ham and

cheese

toast, frozen

(2 x 100 g)

Crostino plate on

bottom glass. Max. 4

min. / preheat at 700

Watt, turn 1 x

230 200 - 20

Turn after 15

min.

Hamburger

frozen (2 x

90 g)

Crostino plate on

bottom glass. Max. 4

min. / preheat at 700

Watt, turn 1 x

230 300 - 20

Turn after 12

min.

Pizza frozen

Ø 28 cm

(320 g)

Crostino plate on

bottom glass. Max. 4

min. / preheat at 700

Watt, turn 1 x

230 200 - 15

Turn in be-

tween

The cooking times and temperatures are

guidelines only and depend upon the type

and qualities of the foodstuffs.

Tips for the microwave

Result Remedy

You cannot find details for the

amount of food prepared.

Look for a similar food. Increase or shorten

the length of the cooking times according to

the following rule: Double the amount = al-

most double the timeHalf the amount =

half the time

The food has got too dry. Set shorter cooking time or select lower mi-

crowave power.

The food is still not defrosted, hot

or cooked after the time has

elapsed.

Set longer cooking time or select higher mi-

crowave power. Please note that taller dishes

need longer.

After the cooking time has elapsed,

the food is overheated at the edge

but is still not ready in the middle.

Next time select a lower power and a longer

time. Stir liquids, e. g. soup, halfway through.

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

ENGLISH 7

temperatures and do not brown food too

much.

ASSISTED COOKING RECIPES

In the Assisted Cooking menu the dishes

are divided into several categories:

•Poultry/Meat/Fish

• Casseroles/Gratins

• Desserts

•Defrost

• Cooking/Melting

Assisted Cooking menu uses predefined

values for a dish. Prepare the dish accord-

ing to recipe from this book.

POULTRY/MEAT/FISH

Chicken Wings

Ingredients:

• 1 kg chicken wings

Marinade:

•2 tbsp oil

• 2 tbsp soy sauce

• 1 tbsp mustard

• 1 clove of garlic, crushed

• rosemary

•thyme

• freshly ground black pepper

• corn starch

Method:

Mix the oil, soy sauce, mustard, garlic and

herbs together. Cover the chicken wings

with the marinade and leave to marinate for

2 – 3 hours.Then sprinkle with a little corn

starch.

– Time in the oven: 25 minutes

–Oven level: 3

Place a microwave-safe dish on the base

to collect drips.

Turn after 10 minutes.

Chicken, 2 half

Ingredients:

• 1 kg whole chicken, halved

•salt

• pepper

• herbs to taste

•oil for basting

– Time in the oven: 30 minutes

–Oven level: 3

Place a microwave-safe dish on the base

to collect drips.

Turn after 15 minutes.

Meat loaf with herbes

Ingredients for 4 servings:

• slices of bread cut into small pieces and

softened with a little hot water

• 1 onion, finely chopped and sweated in a

little butter

• 1 clove of garlic, crushed

•250 g minced beef

•250 g minced pork

•100 g roast veal

•1 egg

•1 tsp salt

• pepper

•paprika

• 1 tbsp chopped parsley

• 1 tsp finely chopped rosemary

• 1 tsp thyme leaves

• 4 slices of bacon, for covering

Method:

Mix all the ingredients well, shape into a

meatloaf and place in a microwave-safe,

fireproof dish. Cover with slices of bacon.

– 40 minutes

– Oven level: 1

Fish Fillet in Cream Sauce

Ingredients for 4 people:

• 400 g fish fillet (brook trout or rainbow

trout)

• 20 g cooking oil

• 250 g onions, cut into rings

• 6 tbsp crème fraîche (sour cream)

• paprika powder, sweet

•lemon

•salt

Method:

Sweat the onions in a pan with the oil until

transparent. Then put into a buttered bak-

ing dish.

Clean the fish fillets, drizzle with lemon, salt

and place in the dish on top of the onion

rings. Mix crème fraîche with paprika, to

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taste, and pour this sauce over the fish fil-

lets. Salt lightly.

– Time in the oven: 11 minutes

– Oven level: glass baseplate

Turn the dish after half the cooking time

has elapsed.

Lemon sole rolls

Ingredients:

• 4 sole fillets

• juice of half a lemon

• salt, freshly ground black pepper

• 100 g leaf spinach, frozen, thawed

• 1 clove of garlic

• 2 tbsp white wine

•50 ml cream

•1 egg yolk

Method:

Drizzle the fish fillets with lemon juice and

season with salt and pepper. Squeeze out

the spinach and season with garlic. Cover

the sole fillets with the spinach and roll into

a cylinder. Place in a buttered baking dish

ensuring that the thin ends of the fillets are

folded under. Drizzle the rolls with white

wine.

Whisk the cream and egg yolk together

and salt lightly. Spoon over the fish rolls.

– Time in the oven: 17 minutes

–Oven level: 2

CASSEROLES/GRATINS

Potato Gratin

Ingredients:

• 750 – 800 g potatoes (= approx. 700g

peeled potatoes)

• 200 ml milk

• 50 ml white wine

•100 ml cream

•salt

• pepper

•nutmeg

• 80 – 100 g grated cheese (Gruyere and

Sbrinz)

• approx. 20 g butter

• 1 clove of garlic

Method:

Peel the potatoes and cut into 2 – 3 mm

slices.

Grease a baking dish with a little butter and

rub in some finely crushed garlic.

Put the potatoes into the dish and sprinkle

half of the grated cheese on top.

Mix the milk, white wine and cream, sea-

son well, and pour over the potatoes.

Sprinkle with the remaining cheese and

drizzle with melted butter.

– Time in the oven: 33 min

– Oven level: 1

Chicory Gratin

Ingredients:

• 8 medium-sized chicories

• 8 slices cooked ham

• 30 g butter

• 30 g flour

• 250 ml vegetable stock

•5 tbsp milk

• 100g grated cheese

Method:

Halve the chicory and cut out the bitter

core. Then wash carefully and cook in boil-

ing water for 15 minutes.

Take the chicory halves out of the water,

refresh in cold water and put the halves

back together. Then wrap each one in a

slice of ham and place in a greased baking

dish.

Melt the butter on the hob and add flour.

Sauté briefly and then pour in the vegetable

stock and milk bring to the boil.

Stir 50 g cheese into the sauce and pour

over the chicory. Then sprinkle the rest of

the cheese over the dish.

– Time in the oven: 20 minutes

– Oven level: 1

Stuffed Canneloni

As a starter for 4 people

As a main course for 2 people

Ingredients:

• 1 onion, finely chopped

•1 tsp margarine

• 1 clove of garlic

• 1 packet of frozen leaf spinach (300g)

• 100 g grated cheese

• 1 tin tomatoes (400g)

• 10 cannelloni tubes (uncooked)

• instant stock mix

•salt

• white pepper

ENGLISH 9

•oregano

•paprika

•nutmeg

Method:

Sauté the onions in margarine in a pan.

Add the frozen spinach and stir occasional-

ly as the spinach melts. Continue cooking

for approx. 5 minutes, season with 50 g

grated cheese, white pepper, instant stock

mix, crushed garlic clove and nutmeg.

Bring to the boil and cook for 3-4 minutes.

Fill the cannelloni with the mixture.

To make the tomato base, pour the con-

tents of the tin into a long baking dish,

crush the tomatoes using a fork, and sea-

son with salt, white pepper, oregano and

paprika.

Position the stuffed cannelloni on the toma-

to base and sprinkle with the remaining

cheese.

– Time in the oven: 27 minutes

–Oven level: 2

Stuffed Mushrooms

For 3 people

Ingredients:

• 6 large mushrooms

• 1 tbsp butter

•salt

• pepper

• lemon juice

• 1 small beef tomato, chopped, about

150g

• ½ bunch parsley, chopped

• several basil leaves, chopped

• 1 slice of white bread, torn into pieces

• 75 g Gorgonzola, cubed

•3 tbsp cream

Method:

Clean the mushrooms. Then twist out the

stalks and cut into small dice. Season with

salt and pepper and drizzle over the lemon

juice.

Mix the seasoned mushroom stalks with

the beef tomato, parsley and basil, bread,

gorgonzola and cream, then season with

salt and pepper. Stuff the mushroom caps

and place in a buttered baking dish.

– Time in the oven: 15 minutes

–Oven level: 1

Stuffed Tomatoes

For 2 people

Ingredients:

• 4 large tomatoes, each approx. 300g

• 1 small courgette, approx. 80g

• 60 g mushrooms

• 1 shallot

• 2 tbsp oil

• 100 g cooked rice

• 50 ml vegetable bouillon

• 75 g mozzarella

• 1 tbsp chopped parsley

•salt

• freshly ground black pepper

Method:

Cut a lid off each of the tomatoes. Using a

teaspoon scoop out the inside to leave an

edge of approximately 1 cm. Chop the to-

mato flesh finely. Prepare the courgette

and cut it into cubes. Cut the mushrooms

into slices. Peel and finely chop the shal-

lots.

Heat the oil in a pan. Sauté the shallots.

Add the courgette and mushrooms and

sauté briefly. Add the rice, chopped tomato

and bouillon and cook for 5 minutes. Cut

the mozzarella into small dice. Add the

mozzarella and parsley to the rice and sea-

son with salt and pepper. Stuff the toma-

toes with the rice and put on the tomato

lids. Place the tomatoes in a buttered bak-

ing dish.

– Time in the oven: 15 minutes

– Oven level: glass baseplate

Turn the dish after half the cooking time

has elapsed.

Vegetable Spaetzle

For 2 people.

Ingredients:

• 250 g fresh Spätzli

• 2 medium sticks celery, approx. 100g

• 1 large carrot, approx. 150g

• 1 tbsp butter

• 50 ml bouillon

• 100 g plain cream cheese or cream

cheese with herbs (e.g. Cantadou)

•salt

• freshly ground black pepper

• ½ bunch chives

• 30 g grated cheese, e.g. Sbrinz or Par-

mesan

•100 ml single cream

Method:

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Put the spätzli into a buttered baking dish.

Prepare and dice the celery and carrot.

Sauté briefly in butter in the frying pan. Add

the bouillon, cover and cook the vegetables

for 5 minutes. Remove the pan from the

heat. Stir in the cream cheese. Season the

vegetables with salt and pepper.

Pour the vegetable sauce over the spätzli.

Using scissors chop the chives over the

dish. Sprinkle with the grated cheese and

drizzle with cream.

– Time in the oven: 12 minutes

–Oven level: 2

Potato courgette gratin

For 2 people.

Ingredients:

• 250 g potatoes

• 200 g courgettes

•salt

• , freshly ground white pepper

• 130 g mixed grated cheese (e.g. pizza

mix)

• 1 small tin anchovies, 60 g

• 1 clove of garlic, crushed

• 1 shallot, finely chopped

• 150 ml full cream

• fresh herbs (e.g. basil, marjoram, orega-

no, thyme) or seasoning mix

• a little olive oil

Method:

Peel potatoes and slice thinly.

Wash the courgettes and dry them carefully

with kitchen towel. Cut into thin slices.

Lightly grease a baking dish with olive oil.

Mix the potato and courgette slices togeth-

er, and season with salt and pepper. Mix in

100 g cheese, the garlic and shallots and

layer in the baking dish with the anchovies.

Mix the cream with the remaining cheese.

Add the finely chopped herbs or seasoning

mix. Mix carefully and spoon over the dish.

– Time in the oven: 30 minutes

–Oven level: 1

Cheese Gratin

For 3 people.

Ingredients:

• 8 slices of white bread

• 100 ml white wine

• 1 onion, sliced into thin rings

• 100 g grated cheese (Gruyere or Alpine

cheese)

• 400 ml milk

•3 eggs

•salt

• freshly ground black pepper

• nutmeg, freshly grated

• 100 g diced bacon, smoked

• 40 g flakes of butter

• 1 bunch of chives

Method:

Cut the bread diagonally in both directions

to create 32 triangles. Place alternate lay-

ers of bread and onion rings in a flat baking

dish. Drizzle with white wine.

Whisk the cheese with the milk and eggs.

Season to taste and pour over the bread.

Spread the bacon evenly over the dish then

sprinkle flakes of butter over the top.

Scatter the chives over the dish before

serving.

– Time in the oven: 30 minutes

– Oven level: 1

Lasagne with ham

For 2 – 3 people.

Ingredients:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 300 g peeled, diced tomatoes (tinned to-

matoes)

• 300 g mushrooms, cut into slices

• 1 tsp dried herbs, e.g. oregano or thyme

•salt

• freshly ground black pepper

• 200 g cooked ham, cut into strips

• 300 g fresh or precooked lasagne sheets

• 250 ml crème fraîche

• 50 g grated Parmesan

• butter for the dish

Method:

Heat the olive oil in a pan. Sauté the mush-

rooms and onion. Add the diced tomatoes,

season with the herbs and cook for ap-

proximately 5 minutes. Season the sauce

to taste with salt and pepper.

Butter a baking dish. Cover the base with a

layer of lasagne sheets. Create alternating

layers of tomato sauce, strips of ham,

crème fraîche, Parmesan and lasagne

sheets. Finish with Parmesan.

– Time in the oven: 22 minutes

– Oven level: 1

ENGLISH 11

Leek Casserole

For 2 – 3 people.

Ingredients:

• 500 g leeks

• 250 g quark (half fat)

• 50 ml crème fraîche

•1 egg

• 50 g cheese, grated, e.g. Parmesan

• 1 clove of garlic

•salt

• freshly ground black pepper

• 2 – 3 slices ham

• 1 heaped tbsp breadcrumbs

• flakes of butter

Method:

Cut the leeks into 1 cm thick rings and

cook in boiling salted water for 5 minutes.

Pour off the water and drain well. Cut the

ham into strips.

Stir the quark, crème fraîche, eggs and 2/3

of the cheese together. Crush the garlic in-

to the mixture and stir it in. Finally add the

leeks and ham. Season with salt and pep-

per. Put into a buttered baking dish imme-

diately.

Mix the remaining cheese and bread-

crumbs together and sprinkle over the dish.

Sprinkle generously with flakes of butter.

– Time in oven: 20 minutes

–Oven level: 1

DESSERTS

Apricot Cream

For 2 people.

Ingredients:

•250 g apricots

• 100 ml white wine

• 2 – 3 tbsp sugar

• 150 g Mascarpone or Quark (cream

cheese)

•250 ml cream

• 2 tbsp apricot liqueur or cherry brandy

Method:

Mix the apricots with the white wine and

sugar in a bowl and select the Apricot

Cream programme. Leave to cool.

Beat the apricot compote to blend it thor-

oughly or puree using a hand blender. Stir

the Mascarpone or Quark into the puree

one spoonful at a time.

Beat the cream until still and carefully stir

into the apricot cream. Add apricot liqueur

or cherry brandy to give the apricot crème

a gentle scent.

Put the crème in a cool place.

– Time in oven: 6 minutes

– Oven level: glass baseplate

Amaretto-peaches

For 2 people.

Ingredients:

• 4 tinned peach halves

• 50 g amaretti

• 1 heaped tbsp sugar (1)

• 1 tbsp cocoa powder

• 1 tbsp Vin Santo [Italian dessert wine] or

Grand Marnier

•flakes of butter

• 100 ml crème fraîche

• 1 tbsp sugar (2)

Method:

Drain the peaches well and place in a well

buttered baking dish. Break up the amaretti

biscuits and mix with the sugar (1) and co-

coa powder. Add Vin Santo to form a thick

paste. Shape into 4 balls and put into the

peach halves.

Serve the warm peaches with crème fraî-

che sweetened with sugar (2).

– Time in the oven: 4 minutes

– Oven level: glass baseplate

DEFROST

Defrost Fish

Place the frozen fish on an upturned plate,

and put the plate inside a container to allow

the melted water to run off without soiling

the inside of the microwave.

Check food regularly during defrosting and

turn it several times. As the fish defrosts,

carefully separate pieces of fish if frozen in-

to a block.

– Time in the oven: weight dependent

– Oven level: glass baseplate

After defrosting, allow the food to stand at

room temperature for a period roughly

equivalent to the defrosting time.

Defrost Poultry

Put the food to be defrosted on an up-

turned plate, and put the plate into a con-

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tainer to allow the melted water to run off

without soiling the oven.

Check food regularly during defrosting and

turn it several times. Cover exposed fatty

areas like legs and wing tips with aluminium

foil.

– Time in the oven: weight dependent

– Oven level: glass baseplate

After defrosting, allow the food to stand at

room temperature for a period roughly

equivalent to the defrosting time.

Defrost Meat

Put the frozen meat on an upturned plate,

and put the plate into a container to allow

the melted water to run off without soiling

the oven.

Check food regularly during defrosting and

turn it several times. As the food defrosts,

carefully break up mince or pieces of meat

frozen into a block.

– Time in the oven: weight dependent

– Oven level: glass base plate

After defrosting, allow the food to stand at

room temperature for a period roughly

equivalent to the defrosting time.

Defrost Bread

Place the bread on kitchen towel on a

plate.

Turn the bread several times during de-

frosting.

– Time in the oven: weight dependent

– Oven level: glass baseplate

After defrosting, allow the food to stand at

room temperature for a period roughly

equivalent to the defrosting time.

COOKING/MELTING

Fresh vegetables

Put chopped vegetables into a microwave-

proof dish and add approx. 50 ml water.

Cover dish (lid or microwave cling film).

Turn the vegetables several times during

cooking.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Tip: If the vegetables are very crunchy set a

lower weight. If the vegetables are too soft

set a higher weight.

Frozen vegetables

Put frozen vegetables into a microwave-

proof dish and add approx. 50 ml water.

Cover the dish (lid or microwave cling film).

Turn the vegetables several times during

cooking.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Tip: If the vegetables are very crunchy set a

lower weight. If the vegetables are too soft

set a higher weight.

Braise Onions

Cut onions into strips and put into a micro-

wave-safe dish with 1 tablespoon butter or

oil. Cover the dish (lid or microwave cling

film).

Turn the onions several times during cook-

ing.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Potatoes in their jacket

Put potatoes into a microwave-proof dish

and add approx. 100ml water. Cover the

dish (lid or microwave cling film).

Turn the potatoes several times during

cooking.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Rice

Put rice (parboiled) into a microwave-safe

dish and add water to a ratio of 1:2 (=100g

rice and 200ml water). Season to taste.

Add flakes of butter, steamed onions or

herbs. Cover the dish (lid or microwave

cling film).

Turn the rice several times during cooking.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Melting Chocolate

Cut the chocolate into pieces and place in

a dish. Cover (lid or microwave cling film).

Stir the chocolate several times as it melts.

– Time in the oven: weight dependent

– Oven level: glass baseplate

Melting Butter

Cut the butter into pieces and place in a

dish. Cover (lid or microwave cling film).

Stir the butter several times as it melts.

ENGLISH 13

– Time in the oven: weight dependent

– Oven level: glass baseplate

www.electrolux.com

ENGLISH 15

www.electrolux.com/shop 892947568-C-192012

Electrolux EBCGL90SP Recipe book

Brand: Electrolux

Model: EBCGL90SP

Type: Recipe book

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Electrolux EBCGL90SP Recipe book

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