Tables, Tips and Recipes Fitted Fan/Steam Cooking oven
Contents Contents Uses, Tables and Tips Cooking with steam VIGOROUS STEAM VIGOROUS STEAM table TRUE FAN and VIGOROUS STEAM in succession TRUE FAN and VIGOROUS STEAM in sucession table INTERVAL PLUS INTERVAL PLUS Cooking Table INTERVAL STEAM INTERVAL STEAM table Baking Baking table Soufflés and au gratin dishes table Roasting Roasting table MEATPROBE Table SLOW COOK Table: SLOW COOK Grill sizes Grilling table Defrosting Defrosting table Meat programmes 4 4 5 5 7 7 8 8 9 9 10 12 16 17 17 19 20 20 21 21 2
Contents BAKING RECIPES LEMON SPONGE CAKE SWEDISH CAKE SPONGE CAKE CHEESE CAKE FRUIT CAKE STREUSEL PLAIT ROASTING RECIPES PIZZA (for one baking tray or 2 round tins) ONION TARTE QUICHE LORRAINE LASAGNE CANNELLONI MEAT CASSEROLE FISH STEAKS OTHER RECIPES CAKE MIX FROZEN PIZZA DRYING HERBS 3 30 30 31 32 33 34 35 36 36 37 38 39 40 41 42 43 43 43 43
Uses, Tables and Tips Uses, Tables and Tips Cooking with steam 1 1 For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or INTERVAL STEAM. Warning: During VIGOROUS STEAM, do not under any circumstances open the oven door. Important: Only water can be used as the liquid. Cookware for steam cooking • Cookware made of an appropriate heat and corrosion resistant material is suitable for steam cooking. • Chrome steel food containers are also very suitable. (See special accessories).
Uses, Tables and Tips 5 VIGOROUS STEAM The VIGOROUS STEAM Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs. Cooking of menus Complete menus can be prepared in one go. Ideally dishes that require similar cooking times should be chosen. This will prevent individual components being under or over cooked.
Uses, Tables and Tips VIGOROUS STEAM Water via water drawer ml Temperature °C Oven level Time in mins.
Uses, Tables and Tips TRUE FAN and VIGOROUS STEAM in succession 3 By combining TRUE FAN and VIGOROUS STEAM one after the other and in the case of VIGOROUS STEAM together meat, vegetables and accompaniments can be cooked in the oven so that they are ready to serve at the same time. • Start roasting the food to be roasted using the oven functionTRUE FAN. • Put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast.
Uses, Tables and Tips INTERVAL PLUS The INTERVAL PLUS method of preparation is particularly suitable for foods with a high moisture content and for defrosting and re-heating foods. INTERVAL PLUS Cooking Table INTERVAL PLUS (Max. water amount 250ml) Temperature in °C Time in mins.
Uses, Tables and Tips 9 INTERVAL STEAM This type of preparation INTERVAL STEAM is particularly suitable for roasting large pieces of meat, for defrosting and heating already cooked, portioned food as well as for baking bread, rolls, gratins and casseroles. INTERVAL STEAM table Cooking on more than one oven level INTERVAL STEAM Amount of water to be added will depend on the length of the cooking time Type of food Reheating complete meal 6 plates, dia. 24 cm Temperature in °C Time in mins.
Uses, Tables and Tips Baking Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL Baking tins • Dark metal and non-stick tins are suitable for CONVENTIONAL. • Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING. Oven levels • Baking with CONVENTIONAL is possible on one level. • With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at the same time: 1 baking tray: e.g. oven level 3 1 cake tin: e.g. oven level 1 2 baking trays: e.g.
Uses, Tables and Tips 3 2 11 General instructions • Insert the tray with the bevel at the front. • You can also bake two cake tins next to each other on the oven shelf at the same time. This only slightly increases the baking time. When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
Uses, Tables and Tips Baking table Baking on one oven level Type of cake/pastry/biscuit/bread Oven function Oven level Temperature °C Time Mins.
Uses, Tables and Tips Type of cake/pastry/biscuit/bread 13 Oven level Temperature °C Time Mins. CONVENTIONAL 3 170 40-50 Fruit flans made with shortcrust pastry TRUE FAN 3 160-170 50-70 Flans with delicate toppings (e.g.
Uses, Tables and Tips Baking on more than one oven level TRUE FAN Type of baking TRUE FAN Shelf positions from bottom 2 levels Temperature in °C Time Hours: Mins.
Uses, Tables and Tips 15 Tips on baking Baking results Possible cause Remedy The cake is not browned enough at the bottom Wrong oven level Place cake lower in the oven The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Use a slightly lower setting Baking time too short Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mixture Use less liquid Pay attention to mixing times, especially if using mixing machines Oven
Uses, Tables and Tips Table FAN BAKING Shelf position Temperature °C Time Mins.
Uses, Tables and Tips 17 Roasting 3 Oven function: CONVENTIONAL or ROTITHERM Roasting dishes • Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). • Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. • For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep the meat more succulent.
Uses, Tables and Tips Type of meat Quantity Ovenfunction Shelf position TemperaTime ture Hours mins. °C Pork Shoulder, neck, ham joint 1-1.5 kg ROTITHERM 1 160-180 1:30-2:00 Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30 Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00 Porkknuckle (pre-cooked) 750 g-1 kg ROTITHERM 1 150-170 1:30-2:00 Veal Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30 Leg of lamb, roast lamb 1-1.
Uses, Tables and Tips MEATPROBE Table Food to be Cooked Meat Core Temperature Beef Rib steak or fillet steak rare medium well done 45 - 50 °C 60 - 65 °C 70 - 75 °C Pork Shoulder of pork, ham joint, neck 80 - 82 °C Chop (saddle), smoked pork loin 75 - 80 °C Meat loaf 75 - 80 °C Veal Roast veal 75 - 80 °C Knuckle of veal 85 - 90 °C Mutton / lamb Leg of mutton 80 - 85 °C Saddle of mutton 80 - 85 °C Roast lamb, leg of lamb 70 - 75 °C Game Saddle of hare 70 - 75 °C Leg of hare 70 - 75 °C
Uses, Tables and Tips SLOW COOK 3 Oven function: SLOW COOK With the oven function SLOW COOK, meat becomes beautifully tender and remains particularly succulent. We recommend SLOW COOK for pieces of tender, lean meat and fish. SLOW COOK is not suitable for pot roasts or fatty roast pork, for example. The oven heats up to the selected or pre-set temperature. When this temperature is reached, an acoustic signal sounds.
Uses, Tables and Tips 21 Grill sizes 1 3 Oven function: SINGLE GRILL or DUAL GRILL with maximum temperature setting Important: Always grill with the oven door closed. The empty oven should always be pre-heated with the grill functions for 5 minutes. • For grilling, place the shelf in the recommended shelf position. • Always insert the tray for collecting the fat into the first shelf position from the bottom. • The grilling times are guidelines.
Uses, Tables and Tips Defrosting Oven function: DEFROST (no temperature setting) • Unwrap the food and place it on a plate on the oven shelf. • Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. • For defrosting, place the shelf in the 1st oven level from the bottom. Defrosting table Defrosting time mins. Further defrosting time (mins.
Meat programmes 23 Meat programmes Ovenware for roasting • For roasting use a roasting pan or a roaster.
RECIPE MENU RECIPE MENU 3 Oven levels and the pre-set cooking time are shown in the display for every automatic recipe. STEAM RECIPES REHEATING OF FOODS (4-6 people) Cookware: Any kind of cookware that is heat-resistant to at least 130°C can be used. Method: Arrange the foods individually or together on the plate or cookware. Place it in the oven without a cover. Max. 6 plates (ø 26 cm).
RECIPE MENU 25 FISH Ingredients: – 4 trout of 250 - 300 g each – lemon juice, pepper, salt Method: Wash the trout well inside and out, sprinkle with lemon juice, season and place in stainless steel dishes with punched inserts, with 2 trout per dish. Serve with toasted flaked almonds. Steamed trout variation: Before the trout are placed in the stainless steel dishes with colander insert, pour hot water and vinegar over them.
RECIPE MENU FARMER BREAD Ingredients for the dough: Semi-white flour 400 g Rye flour 150 g Salt 10 g Yeast 20 g Milk 200 g Water 200 g For dark coarse rye bread the semi-white flour can be replaced by wheat flour. Method for the dough: Dissolve the yeast in the liquid, add the rest of the ingredients and knead to an elastic dough. Leave the dough to rise covered for 30-40 minutes, knock back 2 or 3 times during this period.
RECIPE MENU 27 WHITE BREAD For the dough: – 1,000 g flour – 1 cube of fresh yeast or 2 packets of dry yeast – 650 ml milk – 15 g salt Place flour and salt in a large bowl. Dissolve the yeast in tepid milk and add to the flour. Knead all ingredients into a workable dough. Depending on the qualities of the flour, a little more milk may be required to achieve a workable dough. Leave the dough to rise until it doubles in volume.
RECIPE MENU YEAST PLAIT For the dough: – 500 g flour – 20 g yeast – 200 ml lukewarm milk – 40 g sugar – salt – 5 egg yolks – 200 g softened butter For the filling: – 180 g chopped walnuts – 20 g breadcrumbs – 1 teaspoon ground ginger – 50 ml milk – 60 g honey – 30 g melted butter – 20 ml rum – 1 egg yolk – A little milk – 50 g flaked almonds Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU 29 PRESERVING • When making preserves, only use commercially available preserve jars of the same size. • Jars with twist-off or bayonet type lids and metal tins are not suitable. • When making preserves, use the first shelf position from the bottom. • Use the baking tray for making preserves. There is enough room on this for up to six 1-litre preserving jars. • The jars should all be filled to the same level and clamped shut.
RECIPE MENU BAKING RECIPES LEMON SPONGE CAKE For the mixture: – 250 g butter – 200 g sugar – 1 packet vanilla sugar – 1 pinch salt – 4 eggs – 150 g flour – 150 g cornflour – 1 level teaspoon baking powder – grated peel of 2 lemons Glaze: – 1/8 l lemon juice – 100 g icing sugar Black square baking tin, 30 cm long Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and beat.
RECIPE MENU 31 SWEDISH CAKE For the mixture: – 5 eggs – 340 g sugar – 100 g melted butter – 360 g flour – 1 packet baking powder – 1 packet vanilla sugar – 1 pinch salt – 200 ml cold water Round springform baking tin 28 cm, Black plate, bottom lined with baking parchment Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5 minutes until foamy. Then add the melted butter to the mixture and fold in. Add the flour with the baking powder mixed into it into the foaming mixture and stir in.
RECIPE MENU SPONGE CAKE For the mixture: – 200 g butter – 100 g sugar – 100 g icing sugar – 1 packet vanilla sugar – 1 pinch salt – 4 eggs – 400 g flour – 1 packet baking powder – 1/8 l milk – 50 g cocoa – Juice of half a lemon Black ring cake tin Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing bowl and beat together. Then add the eggs one at a time and beat the mixture again.
RECIPE MENU 33 CHEESE CAKE For the base: – 150 g flour – 70 g sugar – 1 packet vanilla sugar – 1 egg – 70 g softened butter For the cheese cream: – 3 egg whites – 50 g rasins – 2 tablespoons rum – 750 g low fat quark – 3 egg yolks – 200 g sugar – Juice of one lemon – 200 g crème fraîche – 1 packet of custard powder, vanilla flavour Black springform baking tin with 26 cm diameter, greased Sieve flour into a bowl. Add the rest of the ingredients and mix with a handheld mixer.
RECIPE MENU FRUIT CAKE For the mixture: – 200 g butter – 200 g sugar – 1 packet vanilla sugar – 1 pinch salt – 3 eggs – 300 g flour – 1/2 packet baking powder – 125 g currants – 125 g raisins – 60 g chopped almonds – 60 g candied lemon peel or candied orange peel – 60 g chopped candied cherries – 70 g blanched almonds Black springform baking tin, 24cm diameter Margarine for greasing Breadcrumbs for coating baking tin Place butter, sugar, vanilla sugar and salt in a mixing bowl and beat together.
RECIPE MENU 35 STREUSEL PLAIT For the dough: – 375 g flour – 20 g yeast – 150 ml tepid milk – 60 g sugar – 1 pinch salt – 2 egg yolks – 75 g softened butter Crumble mixture: – 200 g sugar – 200 g butter – 1 teaspoon cinnamon – 350 g flour – 50 g chopped nuts – 30 g melted butter Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU ROASTING RECIPES PIZZA (for one baking tray or 2 round tins) For the dough: – 14 g yeast – 200 ml water – 300 g flour – 3 g salt – 1 tablespoon oil Topping: – 1 small tin tomates, chopped – 200 g Emmental cheese, grated – 100 g salami – 100 g cooked ham – 150 g mushrooms (tinned) – 150 g Feta cheese – Oregano Crumble yeast in a bowl and dissolve in the tepid water. Add the flour with the salt mixed in and the oil.
RECIPE MENU 37 ONION TARTE For the dough: – 300 g flour – 20 g yeast – 125 ml tepid milk – 1 egg – 50 g butter Topping: – 750 g onions – 250 g bacon – 3 eggs – 250 g crème fraîche – 125 ml milk – 1 teaspoon salt – ½ teaspoon ground pepper Sieve the flour into a mixing bowl, make a hollow in the centre.
RECIPE MENU QUICHE LORRAINE For the pastry: – 300 g flour – 2 eggs – 150 g butter – ½ teaspoon salt – A little pepper – 1 pinch nutmeg Topping: – 150 g grated cheese – 200 g cooked ham – or lean bacon – 2 eggs – 250 g sour cream – Salt, pepper and nutmeg Place flour, butter, eggs and spices in a mixing bowl and mix to a smooth pastry. Leave the pastry in a cool place for a few hours. Then roll out the pastry and place in a greased (28 cm) black baking tin. Prick the bottom with a fork.
RECIPE MENU 39 LASAGNE Meat sauce: – 100 g marbled belly pork – 1 onion and 1 carrot – 100 g celery – 2 tablespoons olive oil – 400 g mince – 100 ml meat stock – 1 small tin tomatoes, chopped (approx.
RECIPE MENU CANNELLONI Filling: – 50 g onions, chopped – 30 g butter – 350 g leaf spinach, chopped – 100 g crème fraîche – 150 g fresh salmon, cubed – 150 g Nile perch, cubed – 100 g shrimps – 100 g mussel meat – 50 g Parmesan cheese, grated – 150 g Emmental cheese, grated Béchamel sauce: – 75 g butter – 50 g tablespoon flour – 500 ml milk – 100 g smoked salmon – Salt, pepper and nutmeg 1 packet cannelloni Place onions and butter in a pan and cook gently until transparent.
RECIPE MENU 41 MEAT CASSEROLE Ingredients: – 1.5 kg pork escalope – 750 g seasoned mince – 750 g onions – 500 g grated Emmental cheese – 200 ml crème fraîche – 400 ml yoghurt Lightly season the escalopes with salt and pepper and place in the roasting pan. Spread the seasoned mince over them. Peel the onions, slice in thin rings. Then spread these on top and sprinkle the grated cheese over the top. Mix crème fraîche and yoghurt together and pour over.
RECIPE MENU FISH STEAKS Ingredients: – 600-700 g perch-pike, salmon, or sea trout fillet – 150 g grated cheese – 250 ml cream – 50 g breadcrumbs – 1 teaspoon tarragon – Chopped parsley – Salt, pepper – Lemon – Ovenproof dish Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off surplus juice using kitchen paper. Then season the fish fillets on both sides with salt and pepper. Then place fish fillets in the buttered ovenproof dish.
RECIPE MENU 43 OTHER RECIPES CAKE MIX For baking ready-made cakes and cake mixes. Follow the manufacturer’s instructions on how to prepare. Use oven temperature for Hot Air. If using this special additional function, the recommended pre-heating can be omitted. FROZEN PIZZA For baking ready-made meals such as pizza, lasagne, gratins and chips from the deep freeze. Follow the manufacturer’s instructions on how to prepare. Use the oven temperature for Hot Air.
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