Electrolux EB4SL70 Recipe Book
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Electrolux EB4SL70 Recipe Book

Electrolux EB4SL70 Recipe Book

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EB4SL70
EN STEAM OVEN
RECIPE BOOK
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Summary of Contents for Electrolux EB4SL70

  • Page 1 EB4SL70 EN STEAM OVEN RECIPE BOOK...

  • Page 2: Hints And Tips

    1. HINTS AND TIPS 1.2 SousVide Cooking WARNING! Refer to Safety chapters. This function uses lower cooking temperatures than normal cooking. The temperature and baking Handle the food with special care for times in the tables are better food quality.

  • Page 3: Sousvide Cooking: Meat

    ENGLISH • Use vacuum bags correct for Sous- • For faster and more even cooking of vide cooking function. the food, keep the vacuum degree as • Do not reuse vacuum bags. high as possible (99.9%). • Put the food in one layer of the vacuum •...

  • Page 4: Sousvide Cooking: Fish And Seafood

    Lamb / Game Food Thickness Amount of Tempera- Time (min) Shelf posi- of food food for 4 ture (°C) tion persons (g) Lamb rare 3 cm 600 - 650 180 - 190 Lamb medi- 3 cm 600 - 650...
  • Page 5 ENGLISH Food Thickness of Amount of Temperature Time Shelf food food for 4 (°C) (min) posi- persons (g) tion Prawns with- big size 25 - 30 out shell Octopus 1000 100 - 110 2 2 fillets 1.5 cm 55 - 65 Trout fillet 3 cm 100 - 110 2...

  • Page 6: Sousvide Cooking: Fruits And Sweets

    1.6 SousVide Cooking: Fruits • To keep the colour of the apples and pears, put them in water with lemon and sweets juice, after you clean and cut them. • For better results cook the food • Peel the fruits, remove the seeds and immediately after you prepare it.
  • Page 7 ENGLISH Food Temperature (°C) Time (min) Shelf position Cauliflower, 35 - 45 whole Cauliflower, flor- 25 - 35 Broccoli, whole 30 - 40 Broccoli, flor- 13 - 15 Mushroom slices 99 15 - 20 Peas 20 - 30 Fennel 25 - 35 Carrots 25 - 35 Kohlrabi, strips...
  • Page 8 Food Temperature (°C) Time (min) Shelf position Vegetables, blanched Dried beans, 55 - 65 soaked (water / beans ratio 2:1) Snow peas (kai- 20 - 30 ser peppers) Cabbage white 40 - 45 or red, stripes Pumpkin, cubes 99...
  • Page 9 ENGLISH Food Temperature (°C) Time (min) Shelf position Spaetzle (ger- 25 - 30 man type of pas- Fragrant rice 30 - 35 (water / rice ratio 1:1) Lentils, red (wa- 20 - 30 ter / lentils ratio 1:1) Lentils, brown 55 - 60 and green (wa- ter / lentils ratio...

  • Page 10: True Fan Cooking And Full Steam In Succession

    Food Temperature (°C) Time (min) Shelf position Flat fish fillet Meat Food Temperature (°C) Time (min) Shelf position Cooked ham 1000 g 55 - 65 Chicken breast, 25 - 35 poached Chicken, poached, 60 - 70 1000 - 1200 g...

  • Page 11: Humidity Cooking - Humidity High

    ENGLISH 1.9 Humidity Cooking - Humidity High Food Temperature (°C) Time (min) Shelf position Custard / flan in 35 - 40 individual dishes 90 - 110 15 - 30 Baked eggs 40 - 50 Terrine Thin fish fillet 15 - 20 Thick fish fillet 25 - 35 Small fish up to...

  • Page 12: Steam Regenerating

    1.11 Humidity Cooking - Humidity Low Food Temperature (°C) Time (min) Shelf position Roast pork, 160 - 180 90 - 100 1000 g Roast beef, 1000 180 - 200 60 - 90 Roast veal, 1000 80 - 90 Meat loaf, un-...

  • Page 13: Tips On Baking

    ENGLISH • 250 g natural yogurt In case raw milk is used, heat up the milk Method: to the boiling point and let it cool down to 40 °C. Mix the yogurt afterwards with the Mix the yogurt with the milk and fill it in milk and fill it in yogurt jars.

  • Page 14: Baking On One Oven Level

    Baking results Possible cause Remedy The cake browns unevenly. The oven temperature is too Set a lower oven tempera- high and the baking time is ture and a longer baking too short. time. The cake browns unevenly. The mixture is unevenly dis- Spread the mixture evenly tributed.
  • Page 15 ENGLISH Cakes / pastries / breads on baking trays Food Function Tempera- Time (min) Shelf posi- ture (°C) tion Plaited bread / bread Top/Bottom 170 - 190 30 - 40 crown Heat Top/Bottom 160 - 180 50 - 70 Christmas stollen Heat Top/Bottom Bread (rye bread)

  • Page 16: Bakes And Gratins

    Food Function Tempera- Time (min) Shelf posi- ture (°C) tion Short bread / Short Top/Bottom 20 - 30 Heat bread / Pastry Stripes Biscuits made with True Fan 150 - 160 15 - 20 sponge mixture Cooking Pastries made with egg...

  • Page 17: Moist Fan Baking

    ENGLISH Food Function Temperature Time (min) Shelf position (°C) Fish bakes Top/Bottom 180 - 200 30 - 60 Heat Stuffed vegeta- True Fan Cook- 160 - 170 30 - 60 bles 1) Preheat the oven. 1.18 Moist Fan Baking Food Temperature (°C) Time (min) Shelf position...

  • Page 18: Slow Cooking

    Food Temperature (°C) Time (min) Shelf posi- tion Biscuits made with 160 - 170 25 - 40 1 / 4 sponge mixture Pastries made with 80 - 100 130 - 170 1 / 4 egg white, meringues Macaroons 100 - 120...

  • Page 19: Roasting Tables

    ENGLISH Food Temperature (°C) Time (min) Shelf position Quiche Lorraine (Sa- 170 - 190 45 - 55 voury flan) Swiss Flan 170 - 190 45 - 55 Cheesecake 140 - 160 60 - 90 Apple cake, covered 150 - 170 50 - 60 Vegetable pie 160 - 180...
  • Page 20 Food Function Quantity Temper- Time (min) Shelf posi- ature tion (°C) Roast beef Turbo Grilling per cm of 180 - 190 6 - 8 per cm of or fillet: me- thickness thickness dium Roast beef Turbo Grilling per cm of...
  • Page 21 ENGLISH Game Food Func- Quantity Tempera- Time (min) Shelf po- tion ture (°C) sition Saddle of Turbo up to 1 kg 180 - 200 35 - 55 hare, leg of Grilling hare Saddle of Top/ 1.5 - 2 kg 180 - 200 60 - 90 venison Bottom...

  • Page 22: Frozen Foods

    Grilling Food Temperature Grilling time (min) Shelf position (°C) 1st side 2nd side Roast beef, me- 210 - 230 30 - 40 30 - 40 dium Filet of beef, 20 - 30 20 - 30 medium Back of pork...
  • Page 23 ENGLISH Food Temperature (°C) Time (min) Shelf position French Fries, thick 190 - 210 20 - 30 Wedges / Croquettes 190 - 210 20 - 40 Hash Browns 210 - 230 20 - 30 Lasagne / Cannelloni, 170 - 190 35 - 45 fresh Lasagne / Cannelloni,...

  • Page 24: Bread Baking

    Soft fruit Food Temperature (°C) Cooking time until Continue to cook simmering (min) at 100 °C (min) Strawberries / Blue- 160 - 170 35 - 45 berries / Raspber- ries / Ripe goose- berries Stone fruit Food Temperature (°C)

  • Page 25: Core Temperature Sensor Table

    ENGLISH Food Temperature (°C) Time (min) Shelf position White Bread 190 - 210 40 - 60 Baguette 200 - 220 35 - 45 Brioche 180 - 200 40 - 60 Ciabatta 200 - 220 35 - 45 Rye Bread 190 - 210 50 - 70 Dark Bread 190 - 210...

  • Page 26: Information For Test Institutes

    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)

  • Page 27: Fish Fillet

    ENGLISH Recipe Automatic (menu: Recipes) — This • Poultry function uses predefined values for a dish. • Meat Prepare the dish according to recipe from • Oven Dishes this book. • Pizza/Quiche • Cake/Pastry 2.2 Categories • Bread/Rolls • Vegetables In the Assisted Cooking menu the dishes •...

  • Page 28: Salmon Fillets

    Cut the fennel into thin slices and stuff • 1 lemon together with the sprigs of fresh thyme • fish into the fish. Method: Place half of the rock salt in a baking dish Wash, dry and sprinkle with lemon juice and place the fish on top.

  • Page 29: English

    ENGLISH 4. POULTRY 4.1 Chicken Legs earlier. Place the breasts into the perforated dish and steam with the steam Ingredients: cooking function. Reduce the white wine and the stock to about 100 ml in a pan. • 4 Chicken legs, 250 g each Then add the saffron and the double •...

  • Page 30: Marinated Beef

    • salt Place the duck in the roasting tin, breast • pepper down. • 3 oranges, peeled, de-seeded and cut Squeeze the juice from the oranges, mix into cubes with the sherry and pour over the duck. • 1/2 teaspoon salt Put duck in the appliance.
  • Page 31 ENGLISH Method: Method: Soak dry rolls in water and then squeeze With a sharp knife cut diamonds into the water out. Peel onion and chop finely, skin. Season with salt and pepper and then sweat and add chopped parsley. brown on all sides with the olive oil in a roasting pan on the ring, then remove.
  • Page 32 • soup vegetables (carrot, leek, celery, brown. Take meat out and pour the parsley) surplus olive oil out of the roasting tin. • water Deglaze the meat juices in the roasting tin Method: with 250 ml wine, put into a saucepan and Cut 8 slits lengthwise all around the veal leave to simmer for a while.
  • Page 33 ENGLISH Method: • 1 bunch of fresh rosemary (or 1 teaspoon of dried rosemary) Cut rabbits into 8 similarly sized pieces, • water season with salt and pepper and brown Method: on all sides in a roasting pan on the ring. Wash the leg of lamb and then pat dry, Remove rabbit pieces and brown the rub in olive oil and make slashes in the...

  • Page 34: Oven Dishes

    6. OVEN DISHES 6.1 Lasagne cheese in the dish. The last layer should be a layer of Béchamel sauce sprinkled Ingredients for the meat sauce: with cheese. Place the rest of the butter in small knobs on the top of the dish.
  • Page 35 ENGLISH Béchamel sauce between each row of • cinnamon cannelloni. The last layer should be a layer • 1 kg potatoes of Béchamel sauce sprinkled with cheese. • 1.5 kg aubergines Place the rest of the butter in small knobs •...

  • Page 36: Potato Gratin

    6.5 Potato Gratin 6.7 Cabbage Casserole Ingredients: Ingredients: • 1000 g potatoes • 1 cabbage (800 g) • 1 teaspoon each of salt, pepper and • marjoram nutmeg • 1 onion • 2 cloves of garlic • oil for sautéing •...

  • Page 37: Onion Tart

    ENGLISH Method: Melt the butter and add flour. Sautée briefly and then pour in vegetable stock Wash potatoes, peel and cut into fine and milk and bring to the boil. strips. Peel onions and cut into strips. Stir 50 g cheese into the sauce and pour Grease an ovenproof baking dish with over the chicory.

  • Page 38: Quiche Lorraine

    Cut up the yeast, put into the well, mix Spread the bacon on the pastry. with the milk and a little flour from around To make the filling, mix the eggs, the sour the edge. Sprinkle with flour, leave to rise cream and the seasoning together.

  • Page 39: Almond Cake

    ENGLISH the cabbage and sauté until soft. Season • 125 g flour with salt, pepper and nutmeg and fold in • 60 ml olive oil the sour cream. • 1 pinch salt • 3 - 4 tablespoons cold water Continue to braise until all liquid has Ingredients for the topping: evaporated.

  • Page 40: Cappuccino Cake

    • 200 ml olive oil Break chocolate up into large pieces and • 450 g flour melt in a bain marie. • 1 tablespoon cinnamon Cream together butter, sugar, vanilla • 1 packet baking powder sugar, salt and water, add the eggs and (approximately 15 g) the melted chocolate.

  • Page 41: Carrot Cake

    ENGLISH After baking: • 1 packet vanilla sugar (approximately 8 Place orange juice, sugar, cinnamon and • 1 egg orange liqueur in a saucepan and reduce • 70 g softened butter on the ring until the sauce is syrupy. Turn Ingredients for the cheese cream: warm cakes out onto a dessert plate, decorate with sauce and cream.

  • Page 42: Fruit Tart

    • 4 eggs whole blanched almonds. Put the cake • 2 jars of sour cherries into the appliance. • 50 g butter • Time in the appliance: 100 minutes Other: • Shelf position: 1 • Baking dish, greased 8.8 Fruit Tart Method: Cut bread in slices.

  • Page 43: Lemon Sponge Cake

    ENGLISH • 1 packet baking powder • Square baking tin, 30 cm long (approximately 15 g) • Margarine for greasing • 1 sachet gingerbread spices • Breadcrumbs for coating baking tin (approximately 20 g) Method: • 50 g cocoa powder Place butter, sugar, lemon peel, vanilla •...

  • Page 44: Plum Dumpling (6 Pieces)

    Mix the cornflour, flour and baking powder • Shelf position: 1 and fold into the mixture with the milk. 8.13 Ring Cake Drain sour cherries and fold into the mixture with the chocolate chips. Ingredients for the base: Put the mixture into the paper cases, put •...

  • Page 45: Streusel Cake

    ENGLISH 8.16 Streusel Cake Method: Put flour, dried yeast, sugar, butter, egg Ingredients for the dough: yolks, salt, vanilla sugar and milk into a • 375 g flour mixing bowl and knead to a smooth yeast • 20 g yeast dough.
  • Page 46 8.19 Swiss Carrot Cake • 1 packet vanilla sugar (approximately 8 Ingredients for the mixture: • 1 pinch salt • 200 ml cold water • 4 egg white Other: • 1 pinch salt • 80 g icing sugar • 28 cm round springform baking tin, •...

  • Page 47: Yeast Plait

    ENGLISH • 30 g yeast Leave the loaf to rise again by half its • 2 egg yolks volume. Before baking dust with a little • 100 g raisins flour. Method: • Time in the appliance: 60 minutes Sieve the flour into a mixing bowl, press a •...

  • Page 48: Rich Yeast Plait

    • 50 ml milk • 750 g flour • 60 g honey • 30 g yeast • 30 g melted butter • 400 ml milk • 20 ml rum • 10 g sugar Ingredients for the finish: • 15 g salt •...

  • Page 49: Egg Custard

    ENGLISH Put together the following vegetables to cooking, pour over melted butter and taste, about 750 g in total. sprinkle with pepper and salt, if required. • kohlrabi, peeled and cut into strips • Time in the appliance: 30 minutes •...

  • Page 50: Side Dishes

    After cooking, turn out and • Shelf position: 1 decorate with the mangos. • Time in the appliance: 35 minutes 12. SIDE DISHES 12.1 Rice with Vegetables leave to soak for about 5 minutes. Whisk eggs and add. Cook chopped onions...
  • Page 51 ENGLISH Method: towel. Grill or sear the meat in heated pan for few seconds to mark the meat. Cut it Heat olive oil and fry the meat shortly into slices, put in a dish and add salt and (around 30 sec) on all sides. Let it cool oil.
  • Page 52 • Shelf position: 2 • Shelf position: 2 • The dish can be served warm or cold • The dish can be served e.g. with fish or with a combination of leek and shrimps. courgette sauce. 13.8 Apples 13.6 Turbot with fennel...
  • Page 53 ENGLISH Method: Put cream, milk, egg yolks and sugar in a bowl. Halve the vanilla pod and use a knife to scrape out the seeds and add them and the vanilla pod in to the bowl. Add the fruit peels and whip everything on low speed until the mixture is homogenous.
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