Electrolux EBC SL70 P8 Roast beef, P11 Braided bread, P12 Farmhouse bread, P10 Apple strudel

Page 6

P8 Roast beef

for 4-6 persons

 

Preparation

Take meat out of fridge 1 hour in advance.

Ingredients

 

Preparation

 

Beef steak

1000 g

Wash beef steak, dry with kitchen

Groundnut oil

2 tbsp

towel and season. Heat oil in frying

Salt, pepper, Paprika, spices

pan. Sear the beef steak well on all

Backing tin

 

sides (10 min). Cook with low

 

temperature automatic (120 - 80 °C).

Pyrex ceramic dish or cast

 

 

iron roasting tin without lid.

 

 

Baking with preheating 120 °C / 10 min:

 

Low temperature 80 °C

Level 2

140 min

Internal temperature 60 °C (rose)

Ingredients cast

Preparation cast

2 eggs

100 g

Stir eggs, sugar and salt until smooth and the sugar

Sugar

50 g

has dissolved, then mix in the cream.

Salt

3 g

 

Cream

200 g

 

Finishing

Place dough on the greased tray, dab the base well,

distribute hazelnuts evenly and position cut apples. Place the cast over the apples.

Baking without preheating

Fan cooking 200 °C

Level 3

55 min

If lumps appear, prick at once.

P9 Roast pork

for 4-6 persons

 

Preparation

Take meat out of fridge 1 hour in advance.

Ingredients

Roast pork (neck)

1000 g

Salt, pepper, Paprika, a little mustard

Groundnut oil

2 tbsp

 

Preparation

Wash pork and dry with kitchen towel. Mix the spices with groundnut oil and brush evenly over the meat. Place in roasting tin and then start roasting. Turn the meat half way through the roasting time.

Baking tin

Pyrex ceramic dish or cast iron roasting tin Baking with preheating

Variants:

1.line with dried plums

2.add vegetables, onions, sauce, wine after halfway through the roasting time

Backing:

 

 

Interval cooking 180 °C

Level 2

90 min

Add water via water tray

200 ml

 

Turn after 30 min.

Internal temperature 75 °C

P11 Braided bread

(1slice 885 g)

 

Preparation

-Baking dish: orig. griddle with baking paper

-All ingredients room temperature

Ingredients dough

Preparation dough

Plain flour

500 g

Dissolve dough into fluid, add the remaining

Sugar

5 g

ingredients and knead into elastic dough. Leave

Salt

10 g

the dough covered for 30 min, beat 3 times during

Yeast

20 g

this time.

Butter

50 g

 

1 egg

50 g

 

Milk

250 g

 

Finishing

Split the dough into 4 large same-sized pieces, form these into approx. 40 cm long strips and interweave every 2 sections. Drop these sections onto the plate, leave for 20 min. and brush with egg.

Baking without preheating

 

 

Fan cooking 190 °C

Level 2

40 min

P12 Farmhouse bread

(1slice 980 g)

 

P10 Apple strudel

Preparation

-1 orig. griddle

-2 rolls of pastry formed

-all ingredients room temperature

-peel apples, remove core and cut into 12 pieces

Ingredients topping

Pastry (1.5 rolls)

480 g

Wrap the other half of the

dough in transparent film and freeze

Hazelnut grated

50 g

Apples

1000 g

Ingredients dough

Preparation dough

Semi-white flour

400 g

Dissolve dough into fluid, add the remaining

Rye flour

150 g

ingredients and knead into elastic dough. Leave the

Salt

10 g

dough covered for 30-40 min, beat 2-3 times during

Yeast

20 g

this time.

Milk

200 g

 

Water

200 g

 

Finishing

Split the dough into 2 large same-sized pieces, form into a round shape and leave covered for approx. 20 minutes. Before baking, flour the dough and cut 3mm deep diagonally with a sharp blade.

Baking without preheating

Interval cooking 200 °C Level 2 55 min

Add water via water tray 200 ml

Fan and steam cooking in succession

Settings, see «instructions» page 2

The specified times and temperatures are standard values, they vary according to size and quantity.

-The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C.

-In order to be able to start the steam cooking function, the oven must cool down to a temperature of approx. 80 °C (see temperature indicator). To achieve faster cool down open the oven doors.

Oven

Temp.

Time in

Oven

Time in minutes

Level

function

in ˚C

minutes meat

function

meat and extras

 

Braised beef 1 kg

180

50 - 60

 

30 - 35

1

Brussels sprouts, Polenta

 

3

 

 

 

 

Roast pork 1 kg

180

40 - 50

 

30 - 35

1

Potato, vegetable, gravy

 

3

 

 

 

 

Roast veal 1 kg

180

40 - 50

 

30 - 35

1

Rice, vegetable

 

3

 

 

 

 

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Contents Steam cooking, Fan cooking, Grill 55 cm60 cm Pastries Fan cookingMeat / fish / poultry / game Sweet cookiesSweet bagel Puff pastry / Apero bakingBagel / bread/ pizza Cakes / piesVarious dishes Grill sizeTurbogrill Do not preheat grillP3 Blue trout P1 Cleaning programmeP2 Vegetable P4 Reheating mealsP12 Farmhouse bread P8 Roast beefP11 Braided bread P10 Apple strudelWater addition max .5 dl Steam cookingInterval cooking Temperatur in C Time in minutes LevelDrying Low temperature Cooking «LO»Moist fan cooking Sterilising

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