Electrolux EOB98001X Recipe book

Brand: Electrolux

Model: EOB98001X

Type: Recipe book

user manual

tables, tips and recipes

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CONTENTS

Uses, tables and tips 2 Assisted Cooking recipes 14

Subject to change without notice

USES, TABLES AND TIPS

Warning! Refer to "Safety information"

chapter.

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.

The temperature and baking times in the

tables are guidelines only. They depend

on the recipes, quality and quantity of

the ingredients used.

Packet of vanilla sugar or baking powder can

have different quantity depending on the

market.

if you want to use our recipes please use

below quantity:

• 1 packet vanilla sugar - about 8 g;

• 1 packet baking powder - about 15 g;

Cooking with steam

Important! Use only water as the liquid!

Cookware for steam cooking

• Use only heat and corrosion resistant

cookware.

• Chrome steel food containers are correct

too (see special accessories).

Oven levels

• There are the correct oven levels in the fol-

lowing tables. Count the oven levels 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.

• If you do not use the oven for a long time,

thoroughly rinse out the water drawer,

connecting hoses and steam generator

(see section "Cleaning and Care").

Note on the tables

• The tables give data for typical dishes.

• The temperature and time are for guidance

only and depend on the composition, size ,

quantity of food and the cookware.

• Use almost the same recipe if you cannot

find the settings for your recipe.

• Start the cooking with the cold oven if the

data in the tables does not recommend

differently.

Full Steam

Warning! During Full Steam , do not

under any circumstances open the oven

door.

The Full Steam cooking method of prepara-

tion is suitable for all types of food, fresh or

frozen. It can be used for cooking, warming,

defrosting, poaching or blanching vegeta-

bles, meat, fish, pasta, rice, sweet corn,

semolina and eggs.

Cooking of menus: You can prepare a

complete menu in one go. To avoid over or

under cooked dishes choose those which

require similar cooking times. Use the largest

amount of water specified for individual com-

ponent from the menu (see cooking tables).

Put the dishes on the oven shelves in the

suitable cookware. Adjust the gap between

the dishes so that the steam can get to every

dish.

Sterilisation

• You can sterilise containers ( e.g. baby

bottles) with the Full Steam function.

• 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 (650 ml) and set a time of 40 min.

at 96°C.

2 electrolux

Full Steam table

Food Tempera-

ture °C

Water in the water

drawer in ml

Time

in min.

Level

Risotto 96 400 25 - 30 2

Rice (with liquid 1:1) 96 550 35 - 40 2

Cornmeal (polenta, with liquid

1:3)

96 650 40 - 50 2

Jacket potatoes, medium-

sized

96 650 40 - 50 2

Boiled potatoes 96 550 30 - 40 2

Ratatouille 96 400 25 - 30 2

Brussels sprouts 96 550 30 - 35 2

Cauliflower, whole 96 700 40 - 45 2

Sauerkraut 96 700 50 - 60 2

Tomatoes, whole 96 250 15 - 20 2

Beetroot, whole 96 550 60 - 70 2

Kohlrabi/celery /fennel, sliced 96 550 35 - 40 2

Courgettes, sliced 96 400 20 - 25 2

Carrots, sliced 96 550 30 - 35 2

Defrosting vegetables 96 550 30 - 35 2

Defrosting and cooking vege-

tables

96 550 30 - 35 2

Blanching vegetables 96 250 12 - 15 2

Blanching beans 96 250 20 - 22 2

Tender veal ham 1000 g 96 700 50 - 75 2

Smoked loin of pork

600-1000 g

96 700 45 - 55 2

Frankfurter / veal sausage 96 250 15 - 20 2

Warming meat loaf in 1 cm sli-

ces

96 400 20 - 25 2

Trout, 170-300 g 96 400 15 - 25 2

Eggs, soft 96 200 8 - 12 2

Eggs, medium 96 200 10 - 15 2

Eggs, hard 96 200 15-20 2

1) The times are for guidance only.

Fan Cooking and Full Steam in

succession

You can cook meat, vegetables and accom-

paniments one after the other by combining

functions Fan Cooking and Full Steam and

together in case of function Full Steam . All

components are ready to serve at the same

time.

• use Fan Cooking function to initial roast of

the food;

• put prepared vegetables and accompani-

ments in oven-proof dishes and place in

the oven with the roast.

• start the Full Steam function and cook it all

together until ready.

electrolux 3

Cool down the oven to a temperature of

around 80°C before you start the Full

Steam function. To cool the appliance

down quicker, open the oven door to the

first position for approximately 15 mi-

nutes.

Fan Cooking and Full Steam in sucession table

Type of food Fan Cooking Full Steam maximum water

amount 650 ml

Temperature

°C

Meat time in

minutes

Meat and ac-

compani-

ments Time in

minutes

Level

Roast beef 1 kg, brussels

sprouts, polenta

180 60-70 40-50 1 and 3

Roast beef 1 kg, potatoes,

vegetables, gravy

180 60-70 30-40 1 and 3

Roast veal 1 kg, rice, vegeta-

bles

180 50-60 30-40 1 and 3

The times in the table are guidelines only.

Switch to Full Steam when the core temper-

ature of the meat reaches 60-63 °C.

Half Steam + Heat

The Half Steam + Heat method of prepara-

tion is particularly suitable for foods with a

high moisture content and for defrosting and

re-heating foods.

Half Steam + Heat table

Type of food Half Steam + Heat (maximum water amount 250 ml)

Temperature °C Time in minutes Level

Custard / flan in individual dishes

90 35-40 2

Baked eggs

90 30-40 2

Terrine

90 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet/Small fish up to 350g 90 25-35 2

Whole fish up to 1000g 90 35-45 2

1) continue for a further half an hour with the door closed

Quarter Steam + Heat

This type of preparation Quarter Steam +

Heat is particularly suitable for roasting large

pieces of meat, for defrosting and heating al-

ready cooked, portioned food as well as for

baking bread, rolls, gratins and casseroles.

Quarter Steam + Heat table

Type of food Quarter Steam + Heat Amount of water will depend on

the length of cooking time

Temperature °C Time in minutes Level

Reheating complete meal 6 plates,

dia. 24 cm

110 15-20 1, 3 and 5

Roast pork 1000g 160-180 90-100 2

Roast beef 1000 g 160-180 120-150 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500g 180 30-40 2

4 electrolux

Type of food Quarter Steam + Heat Amount of water will depend on

the length of cooking time

Temperature °C Time in minutes Level

Frankfurter / veal sausage 85 20-30 2

Smoked loin of pork 600-1000g

(soak for 2 hours)

160-180 60-70 2

Chicken 1000g 180-200 50-60 2

Duck 1500-2000g 180 70-90 2

Goose 3000g 170 130-170 1

Fish fillets 85-90 20-30 2

Potato gratin, Leek/potato gratin 160-170 50-60 2

Pasta bake 190 40-50 2

Lasagne 180 45-55 2

Misc. types of bread 500-1000g 180-190 50-60 2

Rolls 40-60g 180-210 25-35 3

Ready-to-bake rolls 30-40g 200 10-20 3

Ready-to-bake rolls 30-40g, frozen 200 15-25 3

Ready-to-bake baguettes 40-50g 200 10-20 3

Ready-to-bake baguettes 40-50g,

frozen

200 15-25 3

Cut up a whole roast before warming. The times in the table are guidelines only.

Baking

General instructions

• Your new oven may bake or roast differ-

ently to the appliance you had before.

Adapt your usual settings (temperature,

cooking times) and shelf levels to the val-

ues in the tables.

• With longer baking times, the oven can be

switched off about 10 minutes before the

end of baking time, to use the residual

heat.

When you use frozen food, the trays in

the oven can twist during baking. When

the trays get cold again, the distortion

will be gone.

How to use the Baking Tables

• We recommend to use the lower temper-

ature the first time.

• If you cannot find the settings for a special

recipe, look for the one that is almost the

same.

• Baking time can be extended by 10-15

minutes, if you bake cakes on more than

one level.

• Cakes and pastries at different heights do

not always brown equally at first. If this oc-

curs, do not change the temperature set-

ting. The differences equalize during the

baking procedure.

Baking on one oven level - Baking in tins

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Ring cake or brioche Fan Cooking 1 150 - 160 0:50 - 1:00

Sand cake/Rum and

fruit cake

Fan Cooking 1 140 - 160 1:00 - 1:20

electrolux 5

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Sponge cake Fan Cooking 1 140 0:30 - 0:40

Sponge cake Conventional

Cooking

1 160 0:30- 0:40

Flan base - shortcurst

pastry

Moist Fan Cooking 3

170-180

0:20 - 0:25

Flan base - sponge

mixture

Moist Fan Cooking 3 150 - 170 0:25 - 0:30

Covered apple tart Conventional

Cooking

1 170-190 0:50 - 1:00

Apple pie (2 tins, Ø 20

cm, diagonally off set)

Fan Cooking 1 160 1:00 - 1:20

Apple pie (2 tins, Ø 20

cm, diagonally off set)

Conventional

Cooking

1 180 1:00 - 1:20

Spicy flan (e.g. Quiche

Lorraine)

Fan Cooking 1 160 - 180 0:45- 0:55

Cheesecake Conventional

Cooking

1 170 - 190 1:20 - 1:30

1) Pre-heat the oven

Baking on one oven level - Cakes/pastries/breads on baking trays

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Plaited bun/ savarin Moist Fan Cooking 3 160 - 180 0:45 - 0:55

Christmas bread Conventional

Cooking

160 - 180

0:50 - 1:00

Bread ( rye bread) Conventional

Cooking

- first of all

230

0:10

- then 160 - 180 0:30 - 1:00

Cream puffs/eclairs Conventional

Cooking

160 - 170

0:30 - 0:45

Swiss roll Conventional

Cooking

180 - 200

0:10 - 0:20

Streusel cake (dry) Moist Fan Cooking 3 150 - 160 0:20 - 0:30

Butter cake /sugar

yeast cake

Moist Fan Cooking 3

180 - 200

0:20 - 0:30

Butter plait Fan Cooking 3 170-180 0:40 - 0:50

6 electrolux

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Fruit flans (made with

yeast dough / sponge

mixture)

Fan Cooking 3 150 0:40 - 0:50

Fruit flans (made with

yeast dough / sponge

mixture)

Conventional

Cooking

3 170 0:40 - 0:50

Fruit flans made with

short pastry

Fan Cooking 3 160 - 170 0:50 - 1:10

Flans with delicate

toppings (e.g. quark,

cream, almond slice)

Conventional

Cooking

160 - 180

0:50 - 1:20

Pizza (with a lot of top-

ping)

Fan Cooking 1

180 - 200

0:30 - 0:50

Pizza (thin crust) Fan Cooking 1

200 - 220

0:15 - 0:25

Unleavened bread Fan Cooking 1 200 - 220 0:10 - 0:20

Savoury Swiss tarts Fan Cooking 1 180 - 200 0:40 - 0:55

1) Pre-heat oven

2) Use the deep roasting pan

Baking on one oven level - Biscuits

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Short pastry biscuits Fan Cooking 3 150 - 160 0:15 - 0:25

Piped biscuits Fan Cooking 3 140 0:25 - 0:35

Piped biscuits Conventional

Cooking

160

0:20 - 0:30

Sponge biscuits Fan Cooking 3 160-170 0:15 - 0:25

Pastries made with

egg white, meringues

Fan Cooking 3 80 - 100 1:30 - 2:30

Macaroons Fan Cooking 3 100 - 120 0:60 - 0:90

Fancy biscuits with

yeast dough

Moist Fan Cooking 3 150 - 160 0:20 - 0:40

Puff pastries Fan Cooking 3

170 - 180

0:20 - 0:30

Bread rolls Fan Cooking 3

180

0:20 - 0:35

electrolux 7

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Bread rolls Conventional

Cooking

200

0:20 - 0:35

Small cakes (20 per

tray)

Fan Cooking 3

140

0:20 - 0:30

Small cakes (20 per

tray)

Conventional

Cooking

170

0:20 - 0:30

1) Pre-heat oven

Baking on more than one level - Cakes/pastries/breads on baking trays

Type of baking

Fan Cooking

2 levels

Fan Cooking

3 levels

Temperature

(°C)

Time (h:min)

Cream puffs / Eclairs 1 / 4 ---

160 - 180

0:35 - 0:60

Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60

1) Pre-heat the oven

Baking on more than one level - Biscuits/small cakes/pastries/rolls

Type of baking

Fan Cooking

2 levels

Fan Cooking

3 levels

Temperature

(°C)

Time (h:min)

Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35

Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60

Biscuits made with

sponge mixture

1 / 3 --- 160 - 170 0:25 - 0:40

Biscuits made with egg

white, meringues

1 / 3 --- 80 - 100 2:10 - 2:50

Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20

Biscuits made with

yeast dough

1 / 3 --- 160 - 170 0:30 - 0:60

Puff pastries 1 / 3 ---

170 - 180

0:30 - 0:50

Rolls 1 /4 --- 160 0:30 - 0:55

Small cakes (20 per

tray)

1 /4 --- 140 0:25 - 0:40

1) Pre-heat oven

Tips on baking

Baking results Possible cause Remedy

The cake is not

browned sufficiently un-

derneath

Incorrect oven level Put the cake on a lower oven level

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a lower setting

The cake sinks (be-

comes soggy, lumpy,

streaky)

Baking time is too short Set a longer baking time

Do not set higher temperatures to de-

crease baking times

The cake sinks (be-

comes soggy, lumpy,

streaky)

Too much liquid in the mixture Use less liquid. Look at the mixing times,

specially when you use mixing machines

8 electrolux

Baking results Possible cause Remedy

Cake is too dry Oven temperature too low Set a higher oven temperature

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

Cake does not brown

equally

Oven temperature too high

and baking time too short

Set a lower oven temperature and a longer

baking time

Cake does not brown

equally

Mixture is unevenly distrib-

uted

Spread the mixture evenly on the baking

tray

Cake does not cook in

the baking time set

Temperature too low Use a slightly higher oven temperature set-

ting

Pizza Setting table

Type of baking Shelf level Temperature °C Time (Mins)

Pizza (thin crust)

1 200 - 230 15 - 20

Pizza (with a lot of top-

ping)

1 180 - 200 25 - 35

Tarts 1 180 - 200 40 - 60

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Curd Cheese Cake ,

round

1 140 - 160 80 - 90

Curd Cheese Cake on

tray

1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

1 230 10 - 20

Puff pastry flan

1 160 - 180 45 - 55

Flammekuchen (Pizza-

like dish from Alsace)

1 230 15 - 25

Piroggen (Russian ver-

sion of calzone)

1 180 - 200 15 - 25

1) Pre-heat the oven

Soufflés and gratins table

Type of dish Oven function Level Temperature

°C

Time Hr :

Min

Noodle soufflé Moist Fan Cooking 1 170-190 0:45-1:00

Lasagne Conventional Cooking 1 180-200 0:40-0:50

Vegetables au gratin

Turbo Grill 1 170 0:20-0:30

Baguettes topped with

melted cheese

Turbo Grill 1 160-170 0:20-0:30

electrolux 9

Type of dish Oven function Level Temperature

°C

Time Hr :

Min

Sweet soufflés Conventional Cooking 1 180-200 0:50-0:60

Fish soufflés Conventional Cooking 1 180-200 0:50-1:00

Stuffed vegetables Turbo Grill 1 160-170 0:40-1:00

Potato au gratin Moist Fan Cooking 2 180-200 0:40-0:50

1) preheat the oven

Ready meals

Food to be

cooked

Oven function Shelf level Temperature

°C

Time

Frozen pizza Conventional

Cooking

3 refer to instruc-

tions of the man-

ufacturer

refer to instruc-

tions of the man-

ufacturer

Chips

(300-600 g)

Turbo Grill 3 200-220 refer to instruc-

tions of the man-

ufacturer

Baguettes Conventional

Cooking

3 refer to instruc-

tions of the man-

ufacturer

refer to instruc-

tions of the man-

ufacturer

Fruit flans Conventional

Cooking

3 refer to instruc-

tions of the man-

ufacturer

refer to instruc-

tions of the man-

ufacturer

1) Comment: Turn chips 2 or 3 times during cooking

Roasting

General instructions:

• Use heat-resistant ovenware to roast

(please read the instructions of the manu-

facturer).

• Large roasting joints can be roasted di-

rectly in the deep roasting pan or on the

oven shelf above the deep roasting pan. (If

present)

• Roast lean meats in a roasting tin with a lid.

This well keep the meat more succulent.

• All types of meat, that can be browned or

have crackling, can be roasted in the

roasting tin without the lid.

• We recommend cooking meat and fish

weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat

from burning on to the pan, we recom-

mend placing some liquid in the deep

roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of

the cooking time).

• Baste large roasts and poultry with their

juices several times during roasting. This

will give better roasting results.

• You can switch the oven off about 10 mi-

nutes before the end of the roasting time,

in order to utilise the residual heat.

Beef

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Pot roast 1 - 1,5 kg Conventional

Cooking

1 230 2:00 - 2:30

10 electrolux

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Roast beef or fillet for each cm

of thick-

ness

- rare

for each cm

of thickness

Turbo Grill 1 190 - 200 0:05 - 0:06

- medium for each cm

of thickness

Turbo Grill 1 180 - 190 0:06 - 0:08

- well done for each cm

of thickness

Turbo Grill 1 170 - 180 0:08 - 0:10

1) preheat the oven

Pork

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Shoulder, neck, ham joint 1 - 1.5 kg Turbo Grill 1 160 - 180 1:30 - 2:00

Chop, spare rib 1 - 1.5 kg Turbo Grill 1 170 - 180 1:00 - 1:30

Meat loaf 750 g - 1 kg Turbo Grill 1 160 - 170 0:50 - 1:00

Pork knuckle (precooked) 750 g - 1 kg Turbo Grill 1 150 - 170 1:30 - 2:00

Veal

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Roast Veal 1 kg Turbo Grill 1 160 - 180 1:30 - 2:00

Knuckle of veal 1,5 -2 kg Turbo Grill 1 160 - 180 2:00 - 2:30

Lamb

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Leg of lamb, roast lamb 1 - 1,5 kg Turbo Grill 1 150 - 170 1:30 - 2:00

Saddle of lamb 1 - 1,5 kg Turbo Grill 1 160 - 180 0:40 - 1:00

Game

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Saddle of hare, leg of

hare

up to 1 kg Conventional

Cooking

3 230 0:30 - 0:40

electrolux 11

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Saddle of venison 1,5 - 2 kg Conventional

Cooking

1 210 - 220 0:35- 0:40

Haunch of venison 1,5 - 2 kg Conventional

Cooking

1 180 - 200 1:00 - 1:30

1) preheat the oven

Poultry

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Poultry portions 200 - 250 g

each

Turbo Grill 1 200 - 220 0:30 - 0:50

Half chicken 400 - 500 g

each

Turbo Grill 1 190 - 210 0:35 - 0:50

Chicken, poulard 1 - 1,5 kg Turbo Grill 1 190 - 210 0:50 - 1:10

Duck 1.5 - 2 kg Turbo Grill 1 180 - 200 1:30 - 1:40

Goose 3.5 - 5 kg Turbo Grill 1 160 - 180 2:00 - 3:00

Turkey 2.5 - 3.5 kg Turbo Grill 1 160 - 180 2:00 - 2:30

Turkey 4 - 6 kg Turbo Grill 1 140 - 160 2:30 - 4:00

Fish (steamed)

Type of meat Quantity Oven function Lev-

Tempera-

ture °C

Time

(h:min)

Whole fish 1 - 1,5 kg Conventional

Cooking

1 210 - 220 0:40 - 1:20

Meatprobe table

Beef

Food to be cooked Meat core temperature in °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 to be cooked Meat core temperature in °C

Shoulder of pork, ham joint, neck 80 - 82

Chop (saddle), smoked pork loin 75 - 80

Meat loaf 75 - 80

12 electrolux

Veal

Food to be cooked Meat core temperature in °C

Roast veal 75 - 80

Knuckle of veal 85 - 90

Mutton / lamb

Food to be cooked Meat core temperature in °C

Leg of mutton 80 - 85

Saddle of mutton 80 - 85

Roast lamb, leg of lamb 70 - 75

Game

Food to be cooked Meat core temperature in °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

Grilling

Always use the grilling functions with

maximum temperature setting

Important! Always grill with the oven door

closed

Always pre-heat the empty oven with the

grill functions for 5 minutes.

• Set the shelf in the shelf level as rec-

ommended in the grilling table.

• Always set the pan to collect the fat

into the first shelf level.

• Grill only flat pieces of meat or fish.

Food to grill Shelf level Time

1st side 2nd side

Burgers 4 8 - 10 mins. 6 - 8 mins.

Pork fillet 4 10 - 12 mins. 6 - 10 mins.

Sausages 4 8 - 10 mins. 6 - 8 mins.

Filet steaks, veal steaks 4 6 - 7 mins 5 - 6 mins.

Filet of beef, roast beef

( approximately 1 kg)

3 10 - 12 mins. 10 - 12 mins.

Toast

3 4 - 6 mins. 3 - 5 mins.

Toast with topping 3 6 - 8 mins. -------

1) Do not pre-heat

Slow Cook

Use the function to prepare lean, tender

pieces of meat and fish.

Always cook without a lid when you use

the Slow Cook function.

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly

on the oven shelf. Put the tray below the

shelf to catch the fat.

3. Set the oven function Slow Cook ,

change the temperature, if necessary,

and cook until done (see table).

electrolux 13

Food to be

cooked

Weight g Temperature °C Shelf level Total time mi-

nutes

Roast beef 1000-1500 150 1 90-110

Fillet of beef 1000-1500 150 3 90-110

Roast veal 1000-1500 150 1 100-120

Steaks 200 - 300 120 3 20-30

ASSISTED COOKING RECIPES

Oven shelf level and pre-set cook time

or end time in the event of core temper-

ature are shown in the display for each

of the automatic recipes.

In the Assisted Cooking menu the dishes are

divided into several categories:

• Pork/Veal

• Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Desserts

• Pizza/Pie/Bread

• Casseroles/Gratins

• Side Dishes

• Combi Steaming

Automatic programmes

These 3 automatic programmes give opti-

mum settings for each type of meat or other

recipes:

• Meat programmes with Weight Automatic

( Assisted Cooking menu)

• Meat programmes with Meatprobe Auto-

matic ( Assisted Cooking menu)

• Recipe Automatic ( Assisted Cooking

menu)

Assisted Cooking with Weight

Automatic

This function automatically calculates the

roasting time. To use the function, It is nec-

essary to input the food weight.

Activating the function:

1. Activate the appliance.

Select Assisted Cooking . Touch OK to

confirm.

3. Select the category and dish. Touch OK

to confirm.

4. Select the Weight Automatic . Touch

OK to confirm.

5. Touch + or - to set the food weight.

Touch OK to confirm.

The automatic program starts. You can

change the weight at any time. Touch + or

- to change the weight. When time ends, an

acoustic signal sounds. Touch a sensor field

to deactivate the signal.

With poultry programmes turn over the

food after 30 minutes. The display

shows a reminder.

Dishes with Weight Automatic

Roast Pork

Roast Veal

Roast Beef

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

Assisted Cooking with Meatprobe

Automatic

1. Activate the appliance.

Touch

or to set the function As-

sisted Cooking , the necessary category

and the dish.

Touch

or to set the function

Meatprobe Automatic .

4. Touch OK to confirm.

The display shows „ Meatprobe “.

5. Install the meat probe.

When the programme ends, an acoustic

signal sounds.

Use a sensor field to deactivate the

acoustic signal.

6. Remove the meat probe.

Warning! The meat probe is hot! Risk of

burns! Be careful when you remove the

tip and plug of the meat probe.

14 electrolux

Dishes with Meatprobe Automatic

Pork

Top Side Beef

Scandinavian Beef

Game

Lamb joint, medium

Boned Poultry

Whole Fish

Assisted Cooking with Recipe

Automatic

This appliance has a set of recipes you can

use. Recipes are fixed and you cannot

change them.

Activating the function:

1. Activate the appliance.

2. Select Assisted Cooking menu. Touch

OK to confirm.

3. Select the category and dish. Touch OK

to confirm.

4. Select the Recipe Automatic . Touch

OK to confirm.

When you set the option Manual , the

display shows automatic settings but

you can change them.

The display shows oven levels and pre-

set cooking times for every automatic

recipe.

Pork/Veal

Roast Pork

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

40 mm.

– Water via water drawer: 500 ml

Pork

Settings:

Automatic meat probe, core temperature 75

°C.

Method:

Season meat to taste, insert meat probe and

place in an oven-proof dish.

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 mushroom

• soup vegetables (carrot, leek, celery, pars-

ley)

• water

Method:

Cut into the rind all around the pork knuckle.

Mix oil, salt, paprika and basil together and

spread over the pork knuckle. Put the pork

knuckle into a roasting tin and spread the

mushrooms over it. Add soup vegetables

and water; the bottom should be covered to

a depth of 10-15 mm.

– Time in the oven: 160 minutes

– Oven level: 1

Pork Shoulder

Ingredients:

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

young pig

•salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped

• 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. Saute celery and leek

with a little oil in a roasting tin, then add to-

matoes, cream, garlic cloves, rosemary and

thyme, stir and lay the pork shoulder on top.

Put into the oven.

– Time in the oven: 130 minutes

– Oven level: 1

Roast Veal

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

electrolux 15

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 10-

20 mm. Cover with a lid.

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 mushroom

• soup vegetables (carrot, leek, celery, pars-

ley)

• 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, paprika 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.

– Time in the oven: 160 minutes

– Oven level: 1

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 finely

chopped

• 3 cloves of garlic, peeled and thinly sliced

• 1/2 teaspoon each of thyme and oregano

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin

and saute the vegetables in it. Take vegeta-

bles 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 me-

dium heat until golden brown. Take meat out

and pour the surplus olive oil out of the roast-

ing tin.

Mix 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, oregano and diced

tomato. Season with salt and pepper. Then

bring to the boil again.

Put vegetables into the roasting tin, put the

meat on top and pour the sauce over the top.

Cover the roasting tin with a lid and put in the

oven.

– Time in the oven: 120 minutes

– Oven level: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

• 200 g mince

• salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into it)

• soup vegetables (carrot, leek, celery, pars-

ley)

• 50 g bacon

• 250 ml water

Method:

Soak roll in water and then squeeze water

out. Then mix with egg, mince, salt, pepper,

chopped onion and parsley.

Season breast of veal (with pocket cut into it)

and stuff the meat stuffing into the pocket.

Then sew up the opening.

Place the breast of veal in a roasting tin, add

soup vegetables, bacon and water.

– Time in the oven: 100 minutes

– Oven level: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

•1 onion

• 3 tablespoons chopped parsley

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

16 electrolux

•2 eggs

• salt, pepper and paprika

• rashers of bacon

Method:

Soak dry rolls in water and then squeeze wa-

ter out. Peel onion and chop finely, then

saute and add chopped parsley.

Mix together mince, eggs, the squeezed out

rolls and the onion. Season with salt, pepper

and paprika, place in a roasting dish and

cover with rashers of bacon. Add a little water

and put in the oven.

– Time in the oven: 70 minutes

– Oven level: 1

Beef/Game/Lamb

Top Side Beef

Settings:

Automatic meat probe. Core temperature

for:

• Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Scandinavian Beef

Settings:

Automatic meat probe. Core temperature

for:

• Rare - 50 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Roast Beef

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 10-

20 mm. Cover with a lid.

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 on the ring and

add some soup vegetables from the mari-

nade.

Pour some marinade into the roasting pan;

the bottom should be covered by 10-15 mm.

Cover the roasting pan with a lid and put in

the oven.

– Time in the oven: 150 minutes

– Oven level: 1

– Water via water drawer: 500 ml

Game

Settings:

Automatic meat probe. Core temperature 70

°C.

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Roast Game

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 10-

20 mm. Cover with a lid.

Rabbit

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

electrolux 17

• 30g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery, pars-

ley)

Method:

Rub saddles of hare with the crushed juniper

berries, salt and pepper and brush with mel-

ted butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

– Time in the oven: 35 minutes

– Oven level: 1

Mustard Rabbit

Ingredients:

• 2 rabbits, each 800g

• 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, sea-

son with salt and pepper and brown on all

sides in a roasting pan on the ring.

Remove rabbit pieces and brown the onions

and bacon. Sprinkle flour over and stir. Stir in

chicken stock, white wine and thyme and

bring to the boil.

Add cream and Dijon mustard, put meat

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

oven.

– Time in the oven: 90 minutes

– Oven level: 1

Wild Boar

To make the marinade:

•1.5 l red wine

• 150 g celeriac

• 150 g carrots

•2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then leave

to cool.

• 1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until it is

covered and leave to marinade for 3 days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan on the

ring. Add chanterelles and some of the soup

vegetables out of the marinade.

Pour marinade into the roasting pan; the bot-

tom should be covered by 10-15 mm. Cover

the roasting pan with a lid and put in the oven.

– Time in the oven: 140 minutes

– Oven level: 1

Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1,000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of

10-30 mm. Cover with a lid.

Lamb Joint, medium

Settings:

Automatic meat probe. Core temperature 70

°C.

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

– Water via water drawer: 500 ml

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 teaspoon

of dried rosemary)

• water

Method:

Wash the leg of lamb and then pat dry, rub

in olive oil and make slashes in the meat.

Season with salt and pepper. Peel the cloves

of garlic and slice, push together with the

18 electrolux

sprigs of rosemary into the slashes in the

meat.

Put the leg of lamb into a roaster and add

water; the bottom should be covered to a

depth of 10-15 mm.

– Time in the oven: 165 minutes

– Oven level: 1

Poultry

Chicken, whole

Settings:

Automatic weight. Setting range for the

weight between 900 and 2100 g.

Method:

Place chicken in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

Turkey, whole

Settings:

Automatic weight. Setting range for the

weight between 1,700 and 4,700 g.

Method:

Place turkey in an ovenproof dish and season

to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

Duck, whole

Settings:

Automatic weight. Setting range for the

weight between 1,500 and 3,300 g.

Method:

Place duck in an ovenproof dish and season

to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

Goose, whole

Settings:

Automatic weight. Setting range for the

weight between 2,300 and 4,700 g.

Method:

Place goose in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

– Water via water drawer: 500 ml

Boned Poultry

Settings:

Automatic meat probe, core temperature 75

°C.

Method:

Season turkey breast (boned) to taste, insert

meat probe and place in an ovenproof dish.

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

• 125 ml cream

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon curry

• 1/2 teaspoon pepper

• 250 g sliced tinned mushrooms

• 20 g flour

Method:

Clean the chicken legs and place in a roaster.

Mix the rest of the ingredients together and

pour over the chicken legs.

– Time in the oven: 55 minutes

– Oven level: 1

Coq au Vin

Ingredients:

•1 chicken

•salt

• pepper

• 1 tablespoon flour

• 50 g clarified butter

• 500 ml white wine

• 500 ml chicken stock

• 4 tablespoons soya sauce

• 1/2 bunch of parsley

•1 sprig of thyme

• 150 g bacon, diced

• 250 g chestnut mushrooms, cleaned and

quartered

• 12 shallots, peeled

• 2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt and

pepper and sprinkle with the flour.

Heat the clarified butter in a roasting tin on

the ring, brown the chicken on all sides. Pour

in the white wine, chicken stock and soya

sauce and bring to the boil.

Add parsley, thyme, diced bacon, mush-

rooms, shallots and garlic.

Bring to the boil again, cover with a lid and

put in the oven.

– Time in the oven: 55 minutes

– Oven level: 1

electrolux 19

Roast Duck with Orange

Ingredients:

• 1 duck (1.6 – 2.0 kg)

•salt

• pepper

• 3 oranges, peeled, de-seeded and cut into

cubes

•1/2 teaspoon salt

• 2 oranges for juicing

• 150 ml sherry

Method:

Clean the duck, season with salt and pepper

and rub with orange peel.

Stuff the duck with cubes of orange seas-

oned with salt and sew it up.

Place the duck in the roasting tin, breast

down.

Squeeze the juice from the oranges, mix with

the sherry and pour over the duck.

Put duck in the oven; turn after 30 minutes (a

signal sounds).

– Time in the oven: 90 minutes

– Oven level: 1

Stuffed Chicken

Ingredients:

• 1 chicken, 1.2 kg (with giblets)

• 1 tablespoon oil

• 1 teaspoon salt

• 1/4 teaspoon paprika

• 50 g breadcrumbs

• 3-4 tablespoons milk

• 1 onion, chopped

• 1 bunch of parsley, chopped

•20 g butter

•1 egg

• salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and pap-

rika and rub into the chicken.

Stuffing: Mix together breadcrumbs and

milk. Put chopped onion, parsley and butter

into a pan and saute. Finely chop heart, liver

and stomach and add an egg. Then mix ev-

erything together and season with salt and

pepper.

Place chicken breast down in a roasting tin,

put into the oven; turn after 30 minutes. (A

signal sounds.)

– Time in the oven: 90 minutes

– Oven level: 1

Stuffed Chicken

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 oven.

• Water to add via water drawer: 450 ml

• Time in the oven: 30 minutes

• Oven level: 3

Fish

Whole Fish

Settings:

Automatic meat probe, core temperature 70

°C.

Method:

Season fish to taste, insert meat probe and

place in an ovenproof dish.

Fillet of Fish

Ingredients:

• 600-700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

• salt, pepper

•lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and leave

to marinade for a while, then dab off surplus

juice with kitchen paper. Season the fish fil-

lets on both sides with salt and pepper. Then

place fish fillets in a buttered ovenproof dish.

Mix together the grated cheese, cream,

breadcrumbs, tarragon and chopped pars-

ley. Spread the mixture immediately on the

fish fillets and place small knobs of butter on

the mixture.

– Time in the oven: 35 minutes

– Oven level: 3

Cod fish

Ingredients:

• 800 g dried cod

• 2 tablespoons olive oil

• 2 large onions

• 6 cloves of garlic, peeled

• 2 leeks

• 6 red peppers

20 electrolux

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Electrolux EOB98001X Recipe book

Electrolux EOB98001X Recipe book

Electrolux EOB98001X Recipe book

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