Electrolux Built-In Electric Oven Tips And Recipes page 6

6 electrolux
Beef/Game/Lamb
Top Side Beef
Settings:
– Automatic meat probe, core tempera-
ture 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 (not browned)
Settings:
– Automatic meat probe, core tempera-
ture 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 1000 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-
30 mm. Cover with a lid.
Marinated Beef
Settings:
– automatic recipes
To make the marinade:
• 1 l water
• 500 ml wine vinegar
• 2 teaspoon of salt
• 15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables
Bring everything to the boil and then
leave to cool.
• 1.5 kg joint of beef
Pour the marinade over the meat until it
is covered and leave to marinade for 5
days.
Ingredients for the roast:
• 2 tablespoons oil
• 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 marinade into the roasting pan; the bot-
tom should be covered by 20-30 mm. Cover
the roasting pan with a lid and put in the oven.
– Time in the oven: 150 minutes
– Oven level: 1
Roast Game
Settings:
– Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Place meat in an ovenproof dish and season
to taste. Add water or another liquid; the bot-
tom should be covered to a depth of 20-30
mm. Cover with a lid.
Game
Settings:
– Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Rabbit
Settings:
– automatic recipes
Ingredients:
• 2 saddles of hare
• 6 juniper berries (crushed)
• Salt and pepper
• 30g melted butter
• 125 ml sour cream
• Soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed juniper
berries, salt and pepper and brush with melt-
ed 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