Electrolux EB4SL70 Quick guide

EB4SL70 EN STEAM OVEN RECIPE BOOK

1. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They depend
on the recipes and the quality
and quantity of the
ingredients used.
1.1 Advice for special heating
functions of the oven
Keep Warm
Use this function if you want to keep food
warm.
The temperature regulates itself
automatically to 80 °C.
Plate Warming
For warming plates and dishes.
Distribute plates and dishes evenly on the
wire shelf. Move stacks around after half
of the warming time (swap top and
bottom).
The automatic temperature is 70 °C.
Recommended shelf position: 3.
Dough Proving
You can use this automatic function with
any recipe for yeast dough you like. It
gives you a good atmosphere for rising.
Put the dough into a dish that is big
enough for rising. It is not necessary to
cover it. Insert a wire shelf on the first shelf
position and put the dish in. Close the
door and set the function: Dough Proving.
Set the necessary time.
Defrost
Remove the food packaging and put the
food on a plate. Do not cover the food
with a bowl or a plate, as this can extend
the defrost time. Use the first shelf position
from the bottom.
1.2 SousVide Cooking
This function uses lower cooking
temperatures than normal cooking.
Handle the food with special care for
better food quality.
Recommendations regarding food
safety:
• Use high quality raw materials.
• Always use the raw material that is as
fresh as possible.
• Always keep raw materials in correct
conditions before you cook them.
• Always clean the food before you cook
it.
• For good and safe results, always look
at the values in the cooking tables.
Check the cooking time, temperature
and dimension of the food.
• Food should not be kept at a
temperature below 60 °C for a longer
time to avoid safety problems.
• Use low temperatures only for food
that could be eaten raw and only for a
short time.
• Sous-vide dishes have the best taste
immediately after cooking. If you do not
eat the food immediately after the
cooking, quickly decrease its
temperature. To do that, put the food
in an ice bath and put it in the fridge.
You can keep the food in the fridge for
2 – 3 days.
• Do not use Sous-vide cooking function
for reheating food leftovers.
• Prevent contact between raw food and
cooked food while you prepare and
cook the food.
• Do not use the same tools for different
things without washing them carefully.
• For recipes with raw eggs, prevent egg
whites or yolks from contact with the
external part of the egg shells.
Hints and tips regarding food vacuum
packing:
• Necessary equipment for Sous-vide
cooking function are a vacuum sealer
and vacuum bags.
• Recommended vacuum sealer type:
chamber vacuum sealer. Only this type
of vacuum sealer can vacuum pack
liquids.
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• Use vacuum bags correct for Sous-
vide cooking function.
• Do not reuse vacuum bags.
• Put the food in one layer of the vacuum
bags to get an even cooking result.
• For faster and more even cooking of
the food, set the vacuum degree to the
highest possible.
• To guarantee a safe closing of the
vacuum bag, make sure that the area
subject to the seal is clean.
General hints and tips for the function
SousVide Cooking:
• To keep the cooking steam, always
keep the appliance door closed when
you use Sous-vide cooking function.
• Open the door carefully after cooking
because there is steam cumulated in
the appliance.
• You can add oil and spices to the food
in accordance to your taste. Oil
prevents the food from sticking to the
vacuum bag.
• Season the food moderately in the
beginning as there are no evaporative
losses of flavour volatiles.
• To evaporate alcohol from liquids, heat
up and boil the liquids before vacuum
packing.
• You can replace the raw garlic by the
garlic powder.
• You can be replace olive oil by a
neutral kind of oil.
• For faster and more even cooking of
the food, keep the vacuum degree as
high as possible (99.9%).
• Cooking times are recommendations
and can be different in accordance to
your preferences.
• The cooking times in the cooking
tables are for dishes for 4 people. If the
quantity of the food is higher, the
cooking times can be longer.
• If the dimension of the food is different
than the cooking tables show, the
cooking time can change.
• Put the vacuum bags on the grid
without overlapping when using more
bags.
1.3 SousVide Cooking: Meat
• Look at the tables to prevent
undercooking. Do not use meat
portions of a larger thickness than the
tables show.
• The cooking times in the tables are the
minimum necessary times. The
cooking time can be increased in
accordance to personal preferences.
• Use only boneless meat to avoid
damages to the vacuum bags.
• For the poultry fillets to taste better, fry
them on the skin side before and after
vacuum packing.
Beef
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Beef fillet
medium
4 cm 800 60 110 - 120 2
Beef fillet
well done
4 cm 800 65 90 - 100 2
Veal fillet me-
dium
4 cm 800 60 110 - 120 2
Veal fillet well
done
4 cm 800 65 90 - 100 2
ENGLISH 3

Lamb / Game
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Lamb rare 3 cm 600 - 650 60 180 - 190 2
Lamb medi-
um
3 cm 600 - 650 65 105 - 115 2
Boar 3 cm 600 - 650 90 60 - 70 2
Rabbit bone-
less
1.5 cm 600 - 650 70 50 - 60 2
Poultry
Food Thickness
of food
Amount of
food for 4
persons (g)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Chicken
breast bone-
less
3 cm 750 70 70 - 80 2
Duck breast
boneless
2 cm 900 60 140 - 160 2
Turkey
breast bone-
less
2 cm 800 70 75 - 85 2
1.4 SousVide Cooking: Fish and
seafood
• Look at the table to prevent
undercooking. Do not use fish portions
of a larger thickness than the table
show.
• Dry the fish fillets with a paper towel
before you put them in a vacuum bag.
• Add a cup of water in the vacuum bag
when you cook the mussels.
Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Sea bream fil-
let
4 fillets 1 cm 500 70 25 2
Sea bass fillet 4 fillets 1 cm 500 70 25 2
Cod fish 2 fillets 2 cm 650 65 70 - 75 2
Scallops big size 650 60 100 - 110 2
Mussels with
shell
1000 95 20 - 25 2
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Food Thickness of
food
Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Prawns with-
out shell
big size 500 75 25 - 30 2
Octopus 1000 85 100 - 110 2
Trout fillet1) 2 fillets 1.5 cm 650 65 55 - 65 2
Salmon fillet1) 3 cm 800 65 100 - 110 2
1) To prevent protein leak soak the fish in a 10 % salt solution (100 g salt in 1 litre of water) for
30 min and dry with a paper towel before you put it in a vacuum bag.
1.5 SousVide Cooking:
Vegetables
• Peel the vegetables where necessary.
• Some vegetables can change their
colour when you peel them and cook in
a vacuum packing. For better results
cook the food immediately after you
prepare it.
• To keep the colour of the artichokes,
put them in water with lemon juice,
after you clean and cut them.
Food Thickness of food Amount of
food for 4
persons (g)
Temperature
(°C)
Time
(min)
Shelf
posi-
tion
Asparagus
green
whole 700 - 800 90 40 - 50 2
Asparagus
white
whole 700 - 800 90 50 - 60 2
Courgette slices of 1 cm 700 - 800 90 35 - 40 2
Leek stripes or rings 600 - 700 95 40 - 45 2
Eggplant slices of 1 cm 700 - 800 90 30 - 35 2
Pumpkin pieces with thick-
ness of 2 cm
700 - 800 90 25 - 30 2
Pepper stripes or quarter 700 - 800 95 35 - 40 2
Celery rings of 1 cm 700 - 800 95 40 - 45 2
Carrots slices of 0.5 cm 700 - 800 95 35 - 45 2
Celery root slices of 1 cm 700 - 800 95 45 - 50 2
Fennel slices of 1 cm 700 - 800 95 35 - 45 2
Potatoes slices of 1 cm 800 - 1000 95 35 - 45 2
Artichoke
hearts
cut in quarter 400 - 600 95 45 - 55 2
ENGLISH 5

1.6 SousVide Cooking: Fruits
and sweets
• Peel the fruits, remove the seeds and
cores where necessary
• To keep the colour of the apples and
pears, put them in water with lemon
juice, after you clean and cut them.
• For better results cook the food
immediately after you prepare it.
Food Thickness of food Amount of
food for 4 per-
sons (g)
Temperature
(°C)
Time
(min)
Shelf
po-
si-
tion
Peach cut in halves 4 fruits 90 20 - 25 2
Plum cut in halves 600 g 90 10 - 15 2
Mango cut in cubes of about
2 x 2 cm
2 fruits 90 10 - 15 2
Nectarine cut in halves 4 fruits 90 20 - 25 2
Pineapple slices 1 cm 350 g in each
bag
90 20 - 25 2
Apple cut in quarters 4 fruits 95 25 - 30 2
Pear cut in halves 4 fruits 90 15 - 30 2
Vanilla
creme
350 g in each bag 700 g 85 20 - 22 2
1.7 Full Steam
WARNING!
Be careful when you open the
appliance door when the
function is activated. Steam
can release.
The function is applicable for all types of
food, fresh or frozen. You can use it to
cook, warm, defrost, poach or blanch
vegetables, meat, fish, pasta, rice, sweet
corn, semolina and eggs.
You can prepare a full meal in one
operation. To correctly cook each dish,
use those with cooking times which are
almost the same. Fill the water drawer to
the maximum level. Put the dishes into the
correct cookware and then on the wire
shelves. Adjust the distance between the
cookware to let the steam circulate.
Sterilisation
• With this function you can sterilise
containers (e.g. baby bottles).
• Put the clean containers in the middle
of the shelf on the first shelf position.
Make sure that the opening is down at
a small angle.
• Fill the drawer with the maximum
quantity of water and set the time to 40
min.
Vegetables
Food Temperature (°C) Time (min) Shelf position
Artichokes 99 50 - 60 1
Auberginen 99 15 - 25 1
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Food Temperature (°C) Time (min) Shelf position
Cauliflower,
whole
99 35 - 45 1
Cauliflower, flor-
ets
99 25 - 35 1
Broccoli, whole 99 30 - 40 1
Broccoli, flor-
ets1)
99 13 - 15 1
Mushroom slices 99 15 - 20 1
Peas 99 20 - 30 1
Fennel 99 25 - 35 1
Carrots 99 25 - 35 1
Kohlrabi, strips 99 25 - 35 1
Peppers, strips 99 15 - 20 1
Leeks, rings 99 20 - 30 1
Green beans 99 35 - 45 1
Lamb’s lettuce,
florets
99 20 - 25 1
Brussels sprouts 99 25 - 35 1
Beetroot 99 70 - 90 1
Black salsify 99 35 - 45 1
Celery, cubed 99 20 - 30 1
Asparagus,
green
99 15 - 25 1
Asparagus,
white
99 25 - 35 1
Spinach, fresh 99 15 - 20 1
Peeling toma-
toes
99 10 1
White haricot
beans
99 25 - 35 1
Savoy cabbage 99 20 - 25 1
Courgette, slices 99 15 - 25 1
Beans, blanched 99 20 - 25 1
ENGLISH 7

Food Temperature (°C) Time (min) Shelf position
Vegetables,
blanched
99 15 1
Dried beans,
soaked (water /
beans ratio 2:1)
99 55 - 65 1
Snow peas (kai-
ser peppers)
99 20 - 30 1
Cabbage white
or red, stripes
99 40 - 45 1
Pumpkin, cubes 99 15 - 25 1
Sauerkraut 99 60 - 90 1
Sweet potatoes 99 20 - 30 1
Tomatoes 99 15 - 25 1
Sweet corn on
the cob
99 30 - 40 1
1) Preheat the oven for 5 minutes.
Side dishes / accompaniments
Food Temperature (°C) Time (min) Shelf position
Yeast dumplings 99 25 - 35 1
Potato dump-
lings
99 35 - 45 1
Unpeeled pota-
toes, medium
99 45 - 55 1
Rice (water / rice
ratio 1:1)1)
99 35 - 45 1
Boiled potatoes,
quartered
99 35 - 45 1
Bread dumpling 99 35 - 45 1
Tagliatelle, fresh 99 15 - 25 1
Polenta (liquid
ratio 3:1)
99 40 - 50 1
Bulgur (water /
bulgur ratio 1:1)
99 25 - 35 1
Couscous (wa-
ter / couscous
ratio 1:1)
99 15 - 20 1
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Food Temperature (°C) Time (min) Shelf position
Spaetzle (ger-
man type of pas-
ta)
99 25 - 30 1
Fragrant rice
(water / rice ratio
1:1)
99 30 - 35 1
Lentils, red (wa-
ter / lentils ratio
1:1)
99 20 - 30 1
Lentils, brown
and green (wa-
ter / lentils ratio
3:1)
99 55 - 60 1
Rice pudding
(milk / rice ratio
2.5:1)
99 40 - 55 1
Semolina pud-
ding (milk / sem-
olina ratio 3.5:1)
99 20 - 25 1
1) The ratio of water to rice can change according to the type of rice.
Fruits
Food Temperature (°C) Time (min) Shelf position
Apple slices 99 10 - 15 1
Hot berries 99 10 - 15 1
Fruit compote 99 20 - 25 1
Chocolate melt-
ing
99 10 - 20 1
Fish
Food Temperature (°C) Time (min) Shelf position
Trout, approx.
250 g
85 20 - 30 1
Prawns, fresh 85 20 - 25 1
Prawns, frozen 85 30 - 40 1
Salmon fillets 85 20 - 30 1
Salmon trout,
approx. 1000 g
85 40 - 45 1
Mussels 99 20 - 30 1
ENGLISH 9

Food Temperature (°C) Time (min) Shelf position
Flat fish fillet 80 15 1
Meat
Food Temperature (°C) Time (min) Shelf position
Cooked ham 1000 g 99 55 - 65 1
Chicken breast,
poached
90 25 - 35 1
Chicken, poached,
1000 - 1200 g
99 60 - 70 1
Veal / pork loin with-
out leg, 800 - 1000 g
90 80 - 90 1
Kasseler (smoked loin
of pork), poached
90 70 - 90 1
Tafelspitz (prime
boiled beef)
99 110 - 120 1
Chipolatas 80 15 - 20 1
Bavarian veal sausage
(white sausage)
80 20 - 30 1
Vienna sausage 80 20 - 30 1
Eggs
Food Temperature (°C) Time (min) Shelf position
Eggs, hard-
boiled
99 18 - 21 1
Eggs, medium-
boiled
99 11 - 12 1
Eggs, soft-boiled 99 10 - 11 1
1.8 True Fan Cooking and Full
Steam in succession
When you combine functions, you can
cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to serve at the same
time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes.
Put in the oven with the roast.
• Cool down the oven to a temperature
of around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately
15 minutes.
• Start the function: Full Steam. Cook it
all together until ready.
Maximum water amount is
650 ml.
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