Electrolux EBCGL70CN Recipe book

Type
Recipe book

This manual is also suitable for

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EN RECIPE BOOK USER MANUAL
USES, TABLES AND TIPS
WARNING!
Refer to "Safety information" chap-
ter.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes, quali-
ty and quantity of the ingredients
used.
COOKING WITH STEAM
Cookware for steam cooking
Use only heat and corrosion resistant
cookware.
Glass dishes are correct too (included
with some models).
Shelf positions
There correct shelf positions are in the
table below. Count the shelf positions
from the bottom to the top.
General notes
When you cook longer than 30 minutes
or when you cook large quantities of
food, add water if it is necessary.
Put the food in the correct cooking con-
tainers and put the containers on the
shelves. Keep the distance between the
shelves to let the steam get to each con-
tainer.
After each use, remove the water from
the water drawer, connecting hoses and
steam generator. Refer to the chapter
"Care and cleaning".
Note on the tables for steam cooking
The tables give data for typical dishes.
The temperature and time are for guid-
ance only and depend on the composi-
tion, size, quantity of food and the cook-
ware.
Use a similar recipe if you cannot find the
settings for your recipe.
Start the cooking with a cold oven if the
data in the tables does not recommend
differently.
When you cook rice, because of its abili-
ty to absorb water, use a water to rice
ratio of 1.5:1 - 2:1.
STEAM COOKING TABLES
WARNING!
Do not open the appliance door
when the function is active. Risk of
burns.
The function is suitable for all types of food
— fresh and frozen. You can use it for
cooking, warming, defrosting, poaching, or
blanching vegetables, meat, fish, pasta,
rice, sweet corn, semolina and eggs.
Cooking of menus: You can prepare
complete set in one go. To avoid under or
over cooked dishes choose those which
require similar cooking times. Use the larg-
est amount of water specified for individual
component. Put the dishes on the oven
shelves in the suitable cookware. Adjust
the gap between the dishes to let the
steam circulate.
Sterilisation
With this function you can sterilise con-
tainers ( e.g. baby bottles).
Put the clean containers in the middle of
the shelf on the 1st level. Make sure that
the opening faces down at a small angle.
Fill the drawer with the maximum amount
of water and set a time of 40 min.
Vegetables
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Artichokes 96 600 + 400 50 - 60 2
Cauliflower,
whole
96 600 + 400 35 - 45 2
Cauliflower,
florets
96 400 20 - 25 2
2
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Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Broccoli,
whole
96 550 25 - 35 2
Broccoli, flor-
ets
96 400 20 - 25 2
Mushroom sli-
ces
96 300 15 - 20 2
Peas 96 400 20 - 25 2
Fennel 96 600 + 200 35 - 45 2
Carrots 96 600 35 - 45 2
Kohlrabi, strips 96 600 30 - 40 2
Peppers,
strips
96 300 15 - 20 2
Leeks, rings 96 650 25 - 35 2
Green beans 96 650 35 - 45 2
Lamb’s let-
tuce, florets
96 400 20 - 25 2
Brussels
sprouts
96 650 30 - 40 2
Beetroot 96 600 + 600 70 - 90 2
Black salsify 96 600 + 200 35 - 45 2
Celery, cubed 96 450 20 - 30 2
Asparagus,
green
96 500 25 - 35 2
Asparagus,
white
96 600 30 - 40 2
Spinach, fresh 96 350 15 2
Peeling toma-
toes
96 200 8 - 12 2
White haricot
beans
96 650 25 - 35 2
Savoy cab-
bage
96 350 15 - 20 2
Courgette, sli-
ces
96 300 10 - 15 2
1)
The times are for guidance only.
ENGLISH 3
Side dishes / accompaniments
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Yeast dump-
lings
96 600 + 400 30 - 40 2
Potato dump-
lings
96 600 + 200 35 - 45 2
Unpeeled po-
tatoes, medi-
um
96 600 + 400 40 - 50 2
Rice (water/
rice ratio 1.5:1)
96 600 + 200 35 - 40 2
Boiled pota-
toes, quartered
96 600 + 400 35 - 45 2
Bread dump-
ling
96 600 + 200 35 - 45 2
Tagliatelle,
fresh
96 600 + 400 20 - 25 2
1)
The times are for guidance only.
Fish
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Trout (approx.
250 g)
85 650 30 - 40 2
Prawns, fresh 85 400 20 - 25 2
Prawns, frozen 85 650 30 - 40 2
Salmon filets 85 650 25 - 35 2
Salmon trout
(approx. 1000
g)
85 600 + 200 40 - 45 2
Mussels 96 450 20 - 30 2
Flat fish filet 80 300 10 - 15 2
1)
The times are for guidance only.
Meat
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Cooked ham
(1000 g)
96 600+600 55 - 65 2
Chicken
breast, poach-
ed
85 650 30 - 40 2
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Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Chicken,
poached (1000
- 1200 g)
96 600 + 600 60 - 70 2
Veal/pork loin
without leg
(800 - 1000 g)
90 600 + 600 80 - 90 2
Kasseler
(smoked loin of
pork), poached
90 600 + 400 90 - 110 2
Shoulder of
pork, cured
(soak over
night)
96 600 + 400 110 - 120 2
Tafelspitz
(prime boiled
beef)
96
600 + 600 +
600
110 - 120 2
Chipolatas 80 400 15 - 20 2
1)
The times are for guidance only.
Solidifying
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Eggs, soft-
boiled
96 300 10 - 12 2
Eggs, medium-
boiled
96 350 13 - 16 2
Eggs, hard-
boiled
96 400 18- 21 2
Egg royale
(baked egg
soup garnish)
85 650 25- 35 2
Pudding,
cooked
85 650 30- 40 2
1)
The times are for guidance only.
Heating
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
Dumplings 80 400 20 - 25 2
Pasta 80 200 20 2
Rice 80 200 20 2
ENGLISH 5
Food
Temperature
(ºC)
Water
amount (ml)
Time
1)
(min)
Shelf position
One-plate
dishes
80 400 15- 25 2
1)
The times are for guidance only.
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ASSISTED COOKING RECIPES
In the Assisted Cooking menu the dishes
are divided into several categories:
•Poultry
•Fish/Meat
Desserts
Casseroles/Terrines
•Side Dishes
Assisted Cooking menu uses predefined
values for a dish. Prepare the dish accord-
ing to recipe from this book.
POULTRY
Stuffed chicken breast with spinach
in saffron sauce
Ingredients:
Serves 6
400 g spinach leaves, blanched
•A pinch of salt
100 g double cream cheese with green
pepper
Freshly milled black pepper
•6 chicken breasts
2 tbsp lemon juice
1 tbsp mustard
100 ml white wine
150 ml light chicken stock
1 bundle of saffron
150 ml double cream
½ tsp lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to sea-
son. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix and
seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the perfora-
ted dish and steam with the steam cooking
function. Reduce the white wine and the
stock to about 100 ml in a pan. Then add
the saffron and the double cream. Season
the sauce with lemon juice, adding salt and
pepper if necessary. Remove the cocktail
sticks from the chicken breasts. Slice the
breasts. Pour some sauce onto the plate
and arrange the chicken breasts on it.
Amount of water to be put into the water
drawer: 600 ml
Time in the steamer: 35 minutes
Shelf position: 2
Poached chicken breast
Ingredients:
4 chicken breast fillets, boned
•Salt
•Pepper
•Paprika
Curry powder
Method:
Season the chicken breasts and place into
a glass bowl and into the oven.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 35 minutes
Shelf position: 2
FISH/MEAT
Fish terrine
Ingredients:
Serves 8
200 g smoked salmon
400 g salmon fillet
3 tbsp lemon juice
•1 egg white
250 g cream
1 bunch of dill
•Salt
•Pepper
Method:
Drizzle two tablespoons of the lemon juice
over the smoked salmon and season with
salt and pepper. Line the terrine mould with
the slices of smoked salmon. The slices
should hang over the side of the terrine.
Puree the salmon fillets very finely with 1 ta-
blespoon of lemon juice and the egg white.
Mix the cream with the pureed salmon mix
until you obtain a creamy consistency. Sea-
son with salt and pepper. Pour half of the
mixture into the prepared terrine mould.
Add the chopped dill to the remainder of
ENGLISH 7
the mixture and pour this into the mould.
Cover the terrine with slices of the salmon
which were hanging over the sides.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 40 minutes
–Shelf position: 2
Poached Fish (Trout)
Ingredients:
4 trout, approximately 250 g
•Salt
Pepper
Lemon juice
Method:
Wash and dry the trout. Then drizzle them
with lemon juice both inside and outside.
Leave the juice to soak in for a time and
then season with salt and pepper. Place
the fish into a casserole dish with a perfora-
ted insert.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
–Shelf position: 2
Small Pike dumplings in a lemon and
thyme sauce
Ingredients:
Serves 4
Dumplings:
70 g white bread with the crusts trimmed
•200 ml cream
1 onion
2 tbsp butter
350 g fillet of pike
•1 egg
1 pinch of nutmeg
•Salt
Pepper
Sauce:
•1 tsp sugar
200 ml of white wine
2 sprigs of lemon thyme
200 ml double cream
1 ½ tsp (level) cornflour (starch)
1 lemon, a little zest and approximately 2
tbsp of juice
•Salt
•Pepper
Preparing the dumplings:
Dice the white bread, soak it with the
cream and leave to chill. Chop the onion
finely and fry it in the butter until it becomes
transparent. Mix the fillet of pike with the
chopped onion, the diced white bread and
the cream. Add the egg and spices and
puree it. Leave it to chill for a short time.
Shape the fish mixture into (long) dump-
lings using a tablespoon which has been
dipped in hot water and cook them in the
steamer. Serve with rice or potatoes.
Preparing the sauce:
Caramelise the sugar, add the wine and
lemon thyme and bring to a boil. Mix the
cream and cornflour together. Add this to
the mix stirring continuously and bring it to
a boil. Add the lemon zest and juice and
then season. Remove the lemon thyme.
Amount of water to be put into the water
drawer: 450 ml
Time in the steamer: 35 minutes
Shelf position: 2
Wiener
Place wiener into a steam dish.
Amount of water to be put into the water
drawer: 350 ml
Time in the steamer: 25 minutes
Shelf position: 2
DESSERTS
Flan Caramel
Ingredients:
100 g sugar
•100 ml water
500 ml milk
•1 vanilla pod
100 g sugar
•2 eggs
•4 egg yolks
Other:
6 small soufflé dishes
Method:
Place 100 grams of sugar into a saucepan,
add the water and then bring to a boil.
Cook to a light brown syrup and melt to a
light brown caramel. Then immediately
pour into 6 small soufflé dishes so that the
bottom is covered with caramel. Put the
milk into a saucepan and halve the vanilla
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pod. Use a knife to scrape out the seeds
and add these to the milk. Warm the milk
to about 90°C. (Do not let it boil.) Mix the
eggs and egg yolks with 100 grams of sug-
ar. (Do not cream.) Slowly add the warm
milk to the egg sugar mixture. Then put in-
to the dishes.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
–Shelf position: 2
Coconut pudding
Ingredients:
250 ml milk
370 g coconut milk
•6 eggs
120 g sugar
1 tin mangos, drained and pureed
Other:
6 mini pudding basins
Method:
Mix the milk with the coconut milk. Lightly
beat eggs and sugar and add to the coco-
nut milk. Fill the mini pudding basins with
the mixture. After cooking, turn out and
decorate with the mangos.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
–Shelf position: 2
Vanilla creme
Ingredients:
Serves 4
•1 egg
25 g sugar
•100 ml cream
100 ml milk
½ vial of vanilla essence
Pulp of ½ a vanilla pod
Method:
Beat the egg well. Add the sugar, milk,
cream, vanilla essence and vanilla pulp. Mix
all the ingredients well. Cook in the oven.
After cooking, whisk the creme thoroughly.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
–Shelf position: 2
Vanilla flan
Ingredients:
Serves 4
300 ml milk
•150 ml cream
Pulp of 1 vanilla pod
•4 eggs
•1 egg yolk
75 g sugar
Grand Marnier sauce:
2 tbsp vanilla ice cream
•1 tbsp Grand Marnier
2 tbsp whipped cream
Preparing the flan:
Mix the milk, cream, vanilla pulp, eggs, yolk
and sugar together by stirring. Sieve the
mix and pour it into dishes lined with clear
film. Cook in the oven and leave to cool.
Preparing the sauce:
Mix 2 tablespoons of vanilla ice cream with
1 tablespoon of Grand Marnier. Add 2 ta-
blespoons of whipped cream.
Arrangement:
Turn the flans out of the dishes and place
them on the sauce. Garnish with fruit.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
Shelf position: 2
Chocolate cream
Ingredients:
Serves 4
•1 egg
1 tbsp sugar
•100 ml cream
100 ml milk
70 g chocolate
Method:
Beat the egg well and add the sugar, milk
and cream. Mix well by stirring. Break the
chocolate into small pieces and add. Cook
in the oven. After cooking, whisk the creme
thoroughly until the chocolate has dis-
solved.
Tip:
The mix should not be any deeper than 5
cm in the bowl. If you are preparing a dou-
ble quantity, use a wide dish.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 30 minutes
ENGLISH 9
–Shelf position: 2
Espresso flan
Ingredients:
Serves 8
300 ml milk
•200 ml cream
3 tbsp espresso coffee powder (instant)
•2 eggs
•4 egg yolks
80 g sugar
Method:
Mix the milk, cream, coffee powder, eggs,
egg yolk and sugar together well by stirring.
Pour the creme into 8 dishes or small cups
and place them onto an oven rack. Poach
and leave to cool for at least three hours.
Serve the flans in their dishes. You may
wish to serve them with whipped cream.
Amount of water to be put into the water
drawer: 350 ml
Time in the steamer: 25 minutes
–Shelf position: 2
Cappuccino cake
Ingredients:
For the mixture:
100 g softened butter
90 g sugar
•2 egg yolks
The seeds of one vanilla pod
2 tbsp instant coffee (dissolved in 50 ml
hot water)
•2 egg whites
50 g flour
50 g cornflour
½ tsp baking powder
For the sauce:
250 ml orange juice
50 g sugar
1 pinch of cinnamon
20 ml orange liqueur
To finish:
200 ml whipped cream to decorate
Other:
4–6 small dishes or cups greased with
butter
Method:
Cream together butter, sugar, egg yolks,
the seeds of one vanilla pod and then mix
in the dissolved coffee. Beat egg whites.
Sieve flour, corn flour and baking powder,
add to the mixture in layers with the egg
whites and then fold in. Put the mixture into
small dishes or cups greased with butter.
Amount of water to be put into the water
drawer: 500 ml
Time in the steamer: 30 minutes
Shelf position: 2
After baking:
Place orange juice, sugar, cinnamon and
orange liqueur into a saucepan and reduce
until the sauce is syrupy. Turn warm cakes
out onto a dessert plate and decorate with
sauce and cream.
CASSEROLES/TERRINES
Stuffed lettuce
Ingredients:
Serves 4
16–20 lettuce leaves (romaine lettuce),
blanched
Filling:
75 g lettuce (romaine)
1onion
1 tbsp butter
•Salt
Milled pepper
•400 g minced veal
•3 tbsp breadcrumbs
•1 egg
100 g grated cheese
For braising:
50 ml strong stock
100 ml double cream
Method:
Cut the bottom third of the midrib of the
large lettuce leaves flat. Cut the lettuce into
thin strips for the filling. Prepare the onions
and chop them finely. Heat the butter.
Braise the onion and strips of lettuce for
2-3 minutes, stirring constantly. Allow any
liquid that forms to be evaporated com-
pletely. Season with salt and pepper. Leave
to cool.
Place the lettuce strips, minced veal,
breadcrumbs and egg into a bowl. Add the
cheese. Mix everything well and season
with salt and pepper. Scoop one table-
spoon of the filling onto each leaf and seal
to make a parcel. Place the parcels,
sealed-side facing down, into a gratin dish.
Pour the stock and cream over them. Cook
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the stuffed lettuce using the steam cooking
function. Serve warm.
Amount of water to be put into the water
drawer: 600 ml
Time in the steamer: 40 minutes
–Shelf position: 2
Stuffed Swiss chard
Ingredients:
Serves 4
40 chard leaves or 16–20 chard stems,
blanched
Filling:
300 g flour
1 tbsp salt
•3 eggs
•150 ml whey
1 bunch of chives, chopped
1 small onion, chopped
50 g lardons
100 g diced Swiss Salsiz or Landjäger
sausage (or air-dried beef)
For braising:
1 tbsp butter
100 ml vegetable stock
•100 ml cream
Pepper
Method:
Remove the ribs from the chard leaves. Cut
the leaves in half lengthways, possibly
quarter them crossways. Mix all the ingre-
dients well for the filling and leave it to
stand for about a half an hour. Spread the
filling onto the individual leaves with a tea-
spoon and make parcels out of them. Fry
them in portions in the hot butter. Pour the
stock and cream over them and season.
Steam them.
Amount of water to be put into the water
drawer: 550 ml
Time in the steamer: 35 minutes
–Shelf position: 2
Cauliflower flan
Ingredients:
Serves 4
300 g Cauliflower, divded into florets and
boiled
50 g Sbrinz (hard cheese), grated
•2 eggs
50 ml cream, possibly add salt, nutmeg
Butter for the dishes
Chervil sauce:
•100 ml cream
2 bundles of chervil, finely chopped
•Salt
•Pepper
Cayenne pepper
8–12 boiled king prawns, shelled
Preparing the cauliflower flan::
Blend the cauliflower in the mixer. Add the
Sbrinz, eggs and cream and then season.
Pour the mixture into four dishes which are
well-greased with butter.
Preparing the sauce:
Blend the cream and chervil in the mixer,
pour into a pan, heat and season. Heat the
king prawns in the sauce. Turn the flan out
onto warmed plates and garnish with the
king prawns and the sauce.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 35 minutes
Shelf position: 2
Mushroom terrine
Ingredients:
Serves 4
100 g white bread, with crusts trimmed
100 ml milk
400 g mixed mushrooms, chopped
30 g butter
100 g champignons mushrooms, sliched
•1 egg
•50 ml cream
•Salt
•Pepper
Method:
Cut up the white bread and soak it in the
milk. Braise the chopped mushrooms in
half of the butter and allow any juice that
forms to evaporate off completely. Puree
the soaked bread with the mushrooms.
Braise the sliced button mushrooms in the
rest of the button and, once again, evapo-
rate off any juice that forms. Put a few nice
slices to the side. Mix the rest of the button
mushrooms with the mushroom puree.
Whisk the egg and cream and add this to
the mix. Season the mixture with salt and
pepper.
Grease four soufflé dishes with butter. Take
the sliced button mushrooms which you
had set aside earlier and spread them over
the bottom of each of the dishes for deco-
ENGLISH 11
ration. Pour in the mushroom mix and
steam.
To serve, turn out the terrines and arrange
them on leaves of lettuce. This recipe also
goes well served with a yogurt and herb
sauce.
Amount of water to be put into the water
drawer: 450 ml
Time in the steamer: 40 minutes
–Shelf position: 2
Aspargus flan
Ingredients:
Serves 6
6 large green asparagus stems, boiled
2 small tomatoes, peeled
•6 eggs
300 ml milk
300 ml double cream
•Salt
Milled pepper
•Nutmeg
Method:
De-seed the tomatoes and dice them fine-
ly. Whisk the eggs with the cream, salt,
pepper and nutmeg. Grease six porcelain
or glass dishes with butter and spread the
asparagus and tomatoes in them. Pour the
egg/milk mix over them. Place the dishes
onto a rack in the top half of the oven.
Poach the flans until the mixture sets.
Serve them in their dishes lukewarm or
cold.
Amount of water to be put into the water
drawer: 450 ml
Time in the steamer: 40 minutes
–Shelf position: 2
Spinach terrine
Ingredients:
Serves 4–6
1 shallot
Butter for frying
150 g peppered Boursin (double cream
cheese with pepper)
500 g frozen spinach leaves (250 g
squeezed)
•2 egg yolks
•2 eggs
•2 tbsp cream
•Salt
Freshly ground pepper
•Nutmeg
•Thyme
4–6 slices of Parma ham
Truffle oil
Method:
Crumble the peppered Boursin slightly and
mix it in a bowl with the egg yolks, eggs
and cream. Chop the shallot finely, sweat it
with butter and leave it to cool. Squeeze
the defrosted spinach well and chop it
coarsely with a large knife. Add it to the
egg/cheese mix along with the cooked
shallot and mix it well again. Season it well.
Line a terrine dish (capacity of about 7.5 dl)
with cling film or grease six soufflé dishes
well with butter and pour in the spinach
mix. Steam it. Slice the terrine or turn the
soufflé dishes out onto plates and drizzle
lightly with truffle oil. Serve each with a slice
of Parma ham.
Amount of water to be put into the water
drawer: 450 ml
Time in the steamer: 45 minutes
Shelf position: 2
SIDE DISHES
Vegetables, mediterranean
Ingredients:
200 g courgettes
1 red pepper
•1 green pepper
1 yellow pepper
100 g mushrooms
2 onions
150 g green beans
Green and black olives
Method:
Wash the courgettes and slice. Wash the
peppers and cut into strips. Wash the
mushrooms and slice. Peel onions and cut
into strips. Wash green beans, remove
strings and cut into pieces. Slice olives. Af-
ter cooking, season the vegetables with
salt, pepper, basil and oregano according
to taste.
Amount of water to be put into the water
drawer: 500 ml
Time in the steamer: 25 minutes
Shelf position: 2
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Vegetables, traditional
Ingredients/Method:
Put together the following vegetables to
taste, about 750 g in total.
Kohlrabi, peeled and cut into strips
Carrots, peeled and diced
Cauliflower, washed and divided into
florets
Onions, peeled and sliced
Fennel, peeled and sliced
Celery, cleaned and diced
Leeks, cleaned and sliced
After cooking:
50 g butter
If desired, pepper and salt
Method:
Arrange vegetables in a steam dish with a
perforated insert. After cooking, pour over
melted butter and sprinkle with pepper and
salt, if required.
Amount of water to be put into the water
drawer: 600 ml
Time in the steamer: 35 minutes
–Shelf position: 2
Blanch vegetables
Put vegetables into a steam dish with a
perforated insert.
After blanching, cool down vegetables with
ice-cold water.
Amount of water to be put into the water
drawer: 400 ml
Time in the steamer: 15 minutes
–Shelf position: 2
Peeling Tomatoes
Method:
Cut a cross in the top of the tomatoes,
place into a steam dish with a perforated
insert and put it into the oven.
After the end of the cooking time, cool
down the tomatoes with ice-cold water and
remove the skin.
Amount of water to be put into the water
drawer: 300 ml
Time in the steamer: 11 minutes
–Shelf position: 2
Potatoes in their jacket
Ingredients:
1,000 g medium-sized potatoes
Method:
Wash the potatoes and place into a glass
bowl.
Amount of water to be put into the water
drawer: 650 ml
Time in the steamer: 50 minutes
Shelf position: 2
Boiled potatoes
Ingredients:
•1,000 g potatoes
Method:
Peel the potatoes and cut into equal-sized
quarters. Put the potatoes into a steam
dish with a perforated insert and season
with salt.
Amount of water to be put into the water
drawer: 650 ml
Time in the steamer: 40 minutes
Shelf position: 2
Rice
Ingredients:
200 g long-grain rice
50 g wild rice
1 small red pepper
•350 ml stock
•Salt
•Pepper
After cooking:
1 small tin of sweetcorn
Method:
Put the long-grain rice, wild rice, salt, pep-
per, vegetable stock and water into a bowl
a half an hour before cooking. Prepare the
pepper, dice and add to the rice. Then
cook.
Amount of water to be put into the water
drawer: 650 ml
Time in the steamer: 40 minutes
Shelf position: 2
After cooking:
Drain sweetcorn and add to the cooked
rice.
Egg Custard
Ingredients:
•3 eggs
100 ml milk
•50 ml cream
•Salt
•Pepper
ENGLISH 13
•Nutmeg
Parsley, chopped
Amount of water to be put into the water
drawer: 300 ml
Time in the steamer: 20 minutes
–Shelf position: 2
Gnocchi
Ingredients:
Serves 4
500 g boiled potatoes, cooled
160 g finely ground wheat flour
30 g grated Parmesan
•1 egg yolk
•Salt
Sauce:
40 g butter
80 g onions, finely chopped
100 ml white wine
•100 ml cream
A few sage leaves, chopped
Lemon juice
•Salt
White pepper
60 g Parmesan (served separately)
Garnish:
1 slice of lemon and 2 sage leaves for
each serving
Preparing the gnocchi dough:
Puree the potatoes and work them into a
firm dough together with the specified in-
gredients. Let it stand for 5 minutes and
then continue to work it briskly to prevent
the potato dough from becoming too soft.
Separate the potato dough into small por-
tions and roll them out into noodles as wide
as your thumb. They can then be cut into
small chunks. Steam them. Prepare the
sauce while they are steaming.
Preparing the sauce:
Sweat the chopped onions in the melted
butter until they are a golden yellow colour
and then add white wine. Pour in the
cream. Reduce it slightly. Add the chopped
sages leaves and spices. If the sauce be-
comes too thick, thin it with a little vegeta-
ble stock and cream.
Amount of water to be put into the water
drawer: 500 ml
Time in the steamer: 25 minutes
–Shelf position: 2
14
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ENGLISH 15
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Electrolux EBCGL70CN Recipe book

Type
Recipe book
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