Electrolux Built-In Electric Oven Tips And Recipes page 8

8 electrolux
Poultry
Chicken, whole
Settings:
– Automatic weight. Setting range for the
weight between 900 and 2,100 g.
Method:
Place chicken in an ovenproof dish and sea-
son to taste.
After about 30 minutes, turn the roast. A re-
minder is displayed.
– Oven level: 1
Turkey, whole (Turkey)
Settings:
– Automatic weight. Setting range for the
weight between 1,700 and 4,700 g.
Method:
Place turkey in an ovenproof dish and sea-
son to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
– Oven level: 1
Duck, whole
Settings:
– Automatic weight. Setting range for the
weight between 1500 and 3,300 g.
Method:
Place duck in an ovenproof dish and season
to taste. After about 30 minutes, turn the
duck. A reminder is displayed.
– Oven level: 1
Goose, whole
Settings:
– Automatic weight. Setting range for the
weight between 2300 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.
– Oven level: 1
Boned Poultry
Settings:
– Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season turkey breast (boneless) to taste, in-
sert meat probe and place in an ovenproof
dish.
– Oven level: 1
Chicken Legs
Settings:
– automatic recipes
Ingredients:
• 4 chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of 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
– After about 30 minutes, turn the roast.
An audible signal sounds.
Coq au Vin
Settings:
– automatic recipes
Ingredients:
• 1 Chicken
• Salt
• Pepper
• 1 tablespoons flour
• 50 g clarified butter
• 500 ml white wine
• 500 ml chicken stock
• 4 table 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, sprig of thyme, diced bacon,
mushrooms, shallots and garlic.