Electrolux EOC5851EAX Kochbuch

... ...EN OVEN RECIPE BOOK

• 500 ml tomato juiceMethod:Rub squid intensively with salt and thenwash off under running water.Peel onion, chop finely and sweat with twotablespoons

• Margarine for greasing• Breadcrumbs for coating baking tinMethod:Place butter, sugar, lemon peel, vanillasugar and salt in a mixing bowl and creamto

• 1 packet of custard powder, vanilla fla-vour (40 g or the corresponding amountof powder for making pudding of 500 mlmilk)Other:• Black springform ba

Add the flour and the nuts and knead to-gether so that you make a crumble mix-ture.Spread the butter on the risen dough andspread the crumble mixture

• 100 ml plum brandy or 100 ml orange li-queurMethod:Put flour, dried yeast, sugar, butter, eggyolks, salt, vanilla sugar and milk into amixing bowl a

sugar together well and put over the ap-ples.– Time in the appliance: 45 minutes–Shelf position: 2Carrot Cake (version 1)Ingredients for the mixture:•

• 300 ml milkIngredients for the topping:• 200 g apricot jam• 5 tablespoons icing sugar• 1 teaspoon cinnamon• 2 tablespoons hot water•flaked almondsOt

Glaze:– 250 ml apple juice– 1 sachet clear cake glaze– After baking leave the cake to cool andremove the baking parchment.Mix up the glaze using the a

•2 eggs•250 g sour cream• salt, pepper and nutmegOther:• Black baking tin, greased, diameter 28cmMethod:Place flour, butter, eggs and spices in amixin

Place 2 heaped tablespoons of Feta mix-ture on one corner of each strip and foldthis up diagonally into a triangle.Place upside down on a baking tray

AUTOMATIC PROGRAMMESIn the Assisted Cooking menu the dishesare divided into several categories:•Pork/Veal•Beef/Game/Lamb•Poultry•Fish•Cake•Pizza/Pie/B

Place Pierogi on a baking tray lined withbaking parchment and brush with egg yolk.– Time in the oven: 20 minutes–Shelf position: 3Rich Yeast PlaitIngr

• 100 g crème fraîche• 200 g fresh salmon, cubed• 200 g Nile perch, cubed•150 g shrimps• 150 g mussel meat•salt, pepperIngredients for the Béchamel sa

Peel the potatoes and cut into 1 cm thickslices, wash the aubergines and cut into 1cm thick slices.Dry all slices with kitchen paper. Thenbrown in a p

Heat butter in a pan and brown the piecesof meat. Then place in a casserole dish.Peel onion and chop finely, fry lightly in a lit-tle butter, then put

Dish Shelf positionFillet of Fish, frozen 3Chicken Wings 3Lasagne/Cannelloni, frozen 324www.electrolux.com

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Cut into the rind all around the pork knuck-le. Mix oil, salt, paprika and basil togetherand spread over the pork knuckle. Put thepork knuckle into a

• 1 / 2 teaspoon each of thyme and ore-gano• 2 bay leaves• 2 cloves• salt, freshly ground black pepperMethod:Melt 4 tablespoons butter in a roasting t

BEEF/GAME/LAMBRoast BeefSettings:Automatic core temperature sensor. Coretemperature for:•Rare - 48 °C•Medium - 65 °C• Well done - 70 °CMethod:Season m

RabbitIngredients:• 2 saddles of hare• 6 juniper berries (crushed)• salt and pepper• 30 g melted butter• 125 ml sour cream• soup vegetables (carrot, l

–Shelf position: 1Leg of LambIngredients:• 2.7 kg leg of lamb• 30 ml olive oil•salt• pepper• 3 cloves of garlic• 1 bunch of fresh rosemary (or 1 tea-s

Coq au VinIngredients:•1 chicken•salt• pepper• 1 tablespoon flour• 50 g clarified butter• 500 ml white wine• 500 ml chicken stock• 4 tablespoons soya

Fillet of FishIngredients:• 600 - 700 g perch-pike, salmon, or seatrout fillet• 150 g grated cheese•250 ml cream• 50 g breadcrumbs• 1 teaspoon tarrago