Electrolux EBSL7WS Bedienungsanleitung PDF herunterladen (Seite 2)

Dry rice

(with fluid 1:1)

Maize (polenta)

(with liquid 1:3)

Couscous with liquid

(with liquid 1:1)

The stated water quantities are

only for your orientation and can

vary according to size/quantity!

Potatoes in the jacket

Boiled potatoes

«Sauerkraut»

«Ratatouille»

Brussel sprouts

Cauliflower

Tomatoes

Kohlrabi, cellery, fennel

(cut)

Zucchini

Cut carrots

Blanch vegetables

Thaw and cook vegetables

«Nussschinkli» 1 kg

Smoked spare rib 1 kg

«Wienerli»

«St. Galler Schüblig»

«Waadtländer Saucisson»

Pork sausage

Trout 250 - 300 g

Fish filets

Pork roast 1 kg

55-65’

180°

Roast beef 1 kg

Veal roast, 1 kg

«Fleischkäse», raw 500 g

Smoked spare rib 600 - 1000 g

Soak in water 2 hours

Chicken 1 kg

Goose 3 kg

130-170’

170°

Leek/ potato gratin

Duck 1.5 - 2 kg

Noodle casserole

Lasagne

Different kinds of bread 500 - 1000 g

Bread rolls 50 - 60 g

20-25’

- Stated times are for your orientation,

they will vary depending upon size / quantity!

- Generally add 2 dl of water!

- Do not pre-heat oven!

Pork roast 1 kg

Veal roast, 1 kg

Roast beef 1 kg

15-20’

110°

50-60’

180°

40-50’

180°

40-50’

180°

Meat

AND

Side dishes

35-40’

35-45’

35-40’

50-60’

25-30’

30-35’

20-25’

15-20’

35-40’

20-25’

30-35’

15-20’

50-65’

45-55’

15-20’

25-30’

25-35’

20-25’

10-15’

Warming up a menu

(6 plates, 24 cm)

Brussel sprouts, polenta

Potatoes, vegetables,

Roasting sauce

Dry rice, vegetables

First roast the meat until it is brown and crispy with hot air.

After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!

Then place the vegetables and the side dishes in the cooking dishes to go with the meat and steam all of

it together.

Page

12-15’

30-35’

55-65’

180°

2.5 dl

5.5 dl

7 dl

5.5 dl

7 dl

4 dl

5.5 dl

7 dl

2.5 dl

5.5 dl

4 dl

5.5 dl

2.5 dl

7 dl

2.5 dl

4 dl

5.5 dl

4 dl

2.5 dl

5.5 dl

Steaming table

Steam hot

Hot air alternating with steam wet

35-40’

30-35’

Dishes withstand up to 120 °C

resistant to heat

Use heat-resistant

pots and pans

55-65’

180°

45-55’

180°

30-40’

180°

35-45’

180°

60’

200°

40-50’

180°

35-45’

180°

45-50’

180°

50-60’

190-200°

200-210°

1 2 3 4 5 6 7 8 9

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