Electrolux EB SL7(S) Usage Instructions page 13

INGREDIENTS
400 g of cauliflower
200 g Carotts
200 g Kohlrabi
200 g Zucchini
4 poached trout (250-300 g)
1 lemon
Pepper, salt
All food which is suitable for thawing
and warming up
1000 g of potatoes
200 g of milk
200 g of cream
50 g of grated cheese
Salt, freshly ground pepper, nutmeg, garlic powder
DOUGH
250 g Water
50 g 1 Egg 800g
20 g Yeast
30 g Olive oil 100 g
10 g Salt 2 pcs.
500 g White flour Salt, black pepper, oregano and pizza spices
2 pcs. of chicken weighing 1000-1200 g
2 tbsp Peanut oil
Salt, pepper, paprika, garlic powder, a touch of mustard
1000 g Veal roast
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
1000 g Pork roast (neck)
2 tbsp Peanut oil
Salt, pepper, paprika, a touch of mustard
TOPPING
480 g Cake dough (1.5 rolls)
600 g Cheese mixture;
«Emmentaler», Sbrinz, Gruyer
100 g Onions
Cut cubes 4 mm wide
INGREDIENTS FOR TOPPING
Cake mixture (1.5 rolls)
480 g
50 g Grated hazelnuts
1000 g Apples
750 g White flour
10 g Sugar
15 g Salt
30 g Yeast 50 g
100 g Butter 400 g
450 g Semi-white flour
250 g Rye flour
15 g Salt 250 g
20 g Yeast 250 g
TOMATO SAUCE
Peeled, chopped
tomatoes (2 tins)
Onions, finely chopped
Garlic cloves, finely chopped
SAUCE
50 g White flour
100 g 2 eggs
250 g Cream
300 g Milk
6 g Flavored salt
Salt, black pepper, nutmeg
SAUCE
100 g 2 eggs
50 g Sugar
3 g Salt
200 g Cream
1 Egg
Milk
Milk
Water
PREPARING
- Rinse cauliflower and split up and put into «Röslis»
- Peel carotts and cut into 1x1x4x cm spears
- Peel kohlrabi and cut into 1x1x4x cm spears
- Wash zucchini and cut into 1 cm wide slices
- Wash trout well inside and out, rub with lemon juice, very little spicing
- Lay out on a plate or, if you have one, in a casserole with a colander
insert (see special accessories)
- Arrange food on plate or the dishes individually or mixed together
- Place in the oven without covering
- Peel potatoes, cut in 3 mm cubes and layer in a gratin casserole
- Flavour with salt, black pepper, nutmeg and garlic
- Mix milk and cream and pour on the potatoes
- Put cheese on last
PREPARING THE DOUGH
- Dissolve yeast in water and knead with
remaining ingredients into elastic dough
- Keep dough covered 30 minutes,
knead 3 times during this time
- Clean the chicken inside and out, rinse and dry on kitchen cloth
- Mix peanut oil with spices and brush evenly on chicken
- Wash veal and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Flash fry meat in a very hot skillet on all sides for 10 minutes
and put into casserole dish
- Wash pork roast and dry on kitchen cloth
- Mix spices with peanut oil and brush evenly onto the meat
- Place the meat in the roasting casserole and roast
PREPARATION OF SAUCE
Stir flour and eggs together until smooth,
mix in milk, cream and flavored salt
PREPARATION OF SAUCE
Stir eggs, sugar and salt until smooth and the
sugar has dissolved,
then mix with the cream
PREPARING THE DOUGH
- Dissolve the yeast in liquid, add rest of ingredients and knead into
an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
PREPARING THE DOUGH
- Dissolve the yeast in liquid, add rest of ingredients and knead
into an elastic dough
- Cover dough and let stand 30 - 40 minutes, knead it 2 to 3
times during this time
TOMATO SAUCE
- Mix onions, garlic, spices with tomatoes
- Allow the liquid to boil off until it becomes
a thick sauce, let the mixture cool