Aeg-Electrolux B9831-4-M Manual de usuario

Tables, Tips and RecipesBuilt-in oven

10RoastingOven function: CONVENTIONAL or ROTITHERMInsert the grease filter when roasting!Roasting dishes• Any heat-resistant ovenware is suitable to u

11Roasting tableType of meat Quantity OvenfunctionShelf positionTemper-ature°CTimeHours mins.BeefPot roast 1-1.5 kgCONVENTION-AL1 200-250 2:00-2:30Roa

12 PoultryPoultry portions200-250g eachROTITHERM 3 200-220 0:35-0:50Half chicken400-500g eachROTITHERM 3 190-210 0:35-0:50Chicken, poulard 1-1.5 kg RO

13MEATPROBE Table Food to be Cooked Meat Core TemperatureBeefRib steak or fillet steak raremediumwell done45 - 50 °C60 - 65 °C75 - 80 °CPorkShoulder o

14SLOW COOKOven function: SLOW COOK.With the oven function SLOW COOK, meat becomes beautifully tender and remains particularly succulent.We recommend

15Grill SizesOven function: SINGLE GRILL or DUAL GRILL with maximum tem-perature setting1 Important: Always grill with the oven door closed.3 The empt

16DefrostingOven 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

17Meat programmesInsert the grease filter when roasting!Ovenware for roasting• For roasting use a roasting pan or a roaster. 3 Oven levels and weight

18RECIPE MENU3Oven levels and the pre-set cooking time are shown in the display for every automatic recipe.BAKING RECIPESLEMON SPONGE CAKEFor the mixt

19SWEDISH CAKEFor 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– 2

2ContentsUses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Baking . . . . . . . . . . . .

20SPONGE CAKEFor 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 bakin

21CHEESE CAKEFor the base:– 150 g flour– 70 g sugar– 1 packet vanilla sugar– 1 egg– 70 g softened butterFor the cheese cream:– 3 egg whites– 50 g rasi

22FRUIT CAKEFor 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 cu

23STREUSEL PLAITFor the dough:– 375 g flour– 20 g yeast– 150 ml tepid milk– 60 g sugar– 1 pinch salt– 2 egg yolks– 75 g softened butterCrumble mixture

24YEAST PLAITFor the dough:– 500 g flour– 20 g yeast– 200 ml lukewarm milk– 40 g sugar– salt– 5 egg yolks– 200 g softened butterFor the filling:– 180

25WHITE BREADFor the dough:– 1,000 g flour– 1 cube of fresh yeast or 2 packets of dry yeast– 650 ml milk– 15 g saltPlace flour and salt in a large bow

26ROASTING RECIPESPIZZA (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 oilTopping:

27POTATO GRATINFor the mixture:– 1,000 g potatoes– 1 teaspoon each of salt, pepper and nutmeg– 2 cloves of garlic– 200 g grated cheese– 3 eggs– 100 ml

28ONION TARTEFor the dough:– 300 g flour– 20 g yeast– 125 ml tepid milk– 1 egg– 50 g butterTopping:– 750 g onions– 250 g bacon– 3 eggs– 250 g crème fr

29QUICHE LORRAINEFor the pastry:– 300 g flour– 2 eggs– 150 g butter– ½ teaspoon salt– A little pepper– 1 pinch nutmegTopping:– 150 g grated cheese– 20

3Uses, Tables and TipsBakingOven function: PROFI HOT AIR or CONVENTIONALBaking tins• For CONVENTIONAL dark metal and non-stick tins are suitable.• For

30LASAGNEMeat 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 t

31CANNELLONIFilling:– 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

32MEAT CASSEROLEIngredients:– 1.5 kg pork escalope– 750 g seasoned mince– 750 g onions– 500 g grated Emmental cheese– 200 ml crème fraîche– 400 ml yog

33OTHER RECIPESPOWDER CAKEFor baking ready-made cakes and cake mixes. Follow the manufactur-er’s instructions on how to prepare. Use oven temperature

34Preserves TableThe times and temperatures for making preserves are for guidance only.PreserveTemperaturein°CCooking time un-til simmeringin mins.Con

35DRYING HERBS• Use with oven shelves covered with greaseproof paper or baking parchment.• You will get a better result if you turn the oven off after

From the Electrolux Group. The world´s No.1 choice.The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning an

4General Instructions• Insert the tray with the bevel at the front. • With CONVENTIONAL or PROFI HOT AIR you can also bake with two tins next to one a

5Baking tableBaking on one oven levelType of bakingOven functionOven levelTemperature°CTimeHr: Mins.Baking in tinsRing cake or brioche PROFI HOT AIR 1

6Fruit flans(made with yeast dough/sponge mixture)2)CONVENTIONAL 3 170 0:35-0:50Fruit flans made with short pastryPROFI HOT AIR 3 160-170 0:40-1:20Yea

7Baking on more than one oven level Type of bakingPROFI HOT AIRPROFI HOT AIRTimeHours: Mins.Shelf positions from bottomTempera-ture in °C2 levels 3 le

8Tips on Baking Baking results Possible cause RemedyThe cake is not browned enough un-derneathWrong oven level Place cake lowerThe cake sinks (be-come

9Table AL GUSTO HOT AIR Table for Bakes and Gratins Type of baking Shelf positionTemperature°CTimeHr: Mins.Pizza (thin crust) 1 180 - 2001)1) Pre-hea