Electrolux EBC SL7 Programmed Recipes Baking-/ Rosting Table page 5

Programmed Recipes
1
Switch on oven
P1
Cleaning programme
The cleaning function is described in the «instructions» on page 5
P2
Vegetable
Cookware
You can use any form of cookware that is heat resistant up to 100 °C.
Ingredients
Split cauliflower into florets
Carrot
Kohlrabi "Cabbage"
Courgettes
Finishing:
Add all ingredients into open cookware and cook without adding water. You do
not need seasoning for this cooking method.
Cooking
Steam cooking 96 °C
Add water via water tray 650 ml
P3
Blue trout
Cookware
Must be heat-resistant up to 120 °C.
Ingredients Preparation
trout 4 pcs Wash the trout inside and outside, drizzle with lemon
lemon 1 pcs juice, add a little spice and place on a plate or if
pepper, salt available a set form with strainer insert.
Cooking
Steam cooking 96 °C
Add water via water tray 400 ml
P4
Reheating meals
Cookware
You can use any form of cookware that is heat resistant up to 110 °C.
Preparation
Arrange meals on the plate or cookware individually or mixed.
Place in the oven uncovered.
Cooking
Interval cooking 110 °C
Add water via water tray 200 ml
P5
Potatoes au gratin
Preparation
Grease Pyrex form 30 x 21 cm with butter.
Ingredients
Potatoes 1000 g Salt, freshly-ground pepper, nutmeg,
Milk 200 g seasoning, garlic powder
Cream 200 g
Grated cheese 60 g
Beispiel:
2
Select desired
programme
«P1» to «P12»
Press button several times...
for 4-5 persons
Preparation:
400 g Swill cauliflower and separate into florets
200 g Peel carrots and cabbage, cut into
200 g 1x1x4 cm pieces. Wash courgettes and
cut in 1 cm slices.
200 g
Level 1+4 40 min
for 4 persons
Level 2 30 min
for 4-6 persons
Level 2+4 20 min
for 4-5 persons
Cooking time appears «Cooking time»
illuminates
- Postpone start: A delayed cooking time can be set
(see «end» in the instructions)
- End cooking time early: Switch off oven
Preparation
Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season
with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream
and pour over the potatoes. Finally sprinkle the grated cheese over.
Baking without preheating
Interval cooking 190 °C
Add water via water tray 200 ml
P6
Pizza
Preparation
- Tomato sauce
- all ingredients - room temperature
Ingredients dough Preparation dough
Water 250 g
Dissolve yeast in water and knead into elastic dough
1 egg 50 g with the rest of the ingredients. Leave the dough
Yeast 20 g covered for 30 min, beat 3 times during this time.
Olive oil 30 g
Salt 10 g
Plain flour 500 g
Ingredients for tomato sauce
2 cans of peeled, chopped tomatoes
Onions finely chopped
Garlic cloves, finely chopped
Preparation of tomato sauce
Mix onions, garlic, spices and tomatoes and reduce fluid until there is
a plump sauce. Leave to cool.
Topping:
600 g pizza cheese (feta), roughly grated, per pizza 150 g
Extras 400 g
Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g
Finishing
Split the dough into 4 portions, form in to round shape, add flour and
shape into 3-4 mm thick slices.
Brush with cold tomato sauce, leave approx. 1cm edge. Top with your
chosen extras and sprinkle cheese over.
Baking with preheating 230 °C:
Fan cooking 230 °C
P7
Roasting chicken
Preparation
Take chicken out of fridge 1 hour in advance.
Ingredients
1 chicken 1000-1200 g
Groundnut oil 2 tbsp
Preparation
Clean chicken inside and outside, wash and then dry with kitchen
towel. Mix the spices with groundnut oil and brush evenly over the
chicken.
Finishing
Roasting grill with plate on Level 1
or
ceramics or roasting tin on roasting grill.
Baking with preheating 200 °C:
Fan cooking 200 °C
Turn the chicken half way through the roasting time
BEEP
(2 min.)
Signal when end
(press any button!)
Level 2 55 min
4 slices about Ø 28 cm
250 g Salt, pepper, oregano
50 g or pizza spices
20 g
Bake every 2
pizzas one after
Level 3 20 min
the other
for 2 persons
Salt, pepper, paprika
some mustard
Level 2 60 min