Electrolux EVY5741AAX Quick guide

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EN OVEN RECIPE BOOK

AUTOMATIC PROGRAMMES
Programme number Programme name
1ROAST BEEF
2ROAST PORK
3CHICKEN, WHOLE
4PIZZA
5MUFFINS
6QUICHE LORRAINE
7WHITE BREAD
8POTATO GRATIN
9LASAGNE
1 - ROAST BEEF
Settings:
Automatic core temperature sensor. Core
temperature for:
•Medium-65°C
Method:
Season meat to taste, insert the core tem-
perature sensor and place in an ovenproof
dish.
–Shelfposition:1
2 - ROAST PORK
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 1000 and 3000 g.
Method:
• Season meat to taste and place in an
ovenproof dish. Add water or another liq-
uid. The bottom should be covered to a
depth of 20 - 40 mm.
–Shelfposition:1
3 - CHICKEN, WHOLE
Settings:
• Automatic programmes with weight in-
put. Setting range for the weight be-
tween 900 and 2100 g.
Method:
• Place chicken in an ovenproof dish and
season to taste. After about 30 minutes,
turn the roast. The display shows a re-
minder.
– Shelf position: 1
4 - PIZZA
Ingredients for the dough:
• 14 g yeast
• 200 ml tepid water
• 300 g flour
• 3 g salt
• 1 tablespoon oil
Ingredients for the topping:
• 1 / 2 small tin tomatoes, chopped
• 200 g Emmental cheese, grated
• 100 g salami
• 100 g cooked ham
• 150 g mushrooms (tinned)
• 150 g Feta cheese
•oregano
Method:
• Crumble yeast into a bowl and dissolve
in the tepid water. Mix the salt into the
flour and add it with the oil to the bowl.
Knead the ingredients until a workable
dough that does not stick to the bowl is
produced. Then leave the dough to rise
in a warm place until it doubles in vol-
ume. Roll out the dough and place on
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the greased baking tray, prick the bot-
tom with a fork. Place the ingredients for
the topping on the base in the order giv-
en.
• Use baking tray, greased.
• Time in the appliance: 25 minutes
•Shelfposition:1
5 - MUFFINS
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
•1pinchsalt
• zest of one unwaxed lemon
•2eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approx. 7 cm diameter
Method:
Cream together butter, sugar, vanilla sugar,
salt and the zest of one unwaxed lemon.
Add eggs and cream together again.
Mix the cornflour, flour and baking powder
and fold into the mixture with the milk.
Drain sour cherries and fold into the mix-
ture with the chocolate chips.
Put the mixture into the paper cases, put
cases onto a baking tray and put in the ap-
pliance.
– Time in the appliance: 40 minutes
–Shelfposition:2
6 - QUICHE LORRAINE
Ingredients for the pastry:
• 200 g flour
•2eggs
• 100 g butter
• 1 / 2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
•2eggs
•250gsourcream
• salt, pepper and nutmeg
Method:
• Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours. Then roll out the pastry and place
in the greased black baking tin. Prick the
bottom with a fork. Spread the bacon on
the pastry. To make the filling, mix the
eggs, the sour cream and the seasoning
together. Then add the cheese.
• Black baking tin, greased, diameter 28
cm
• Time in the appliance: 40 minutes
• Shelf position: 1
7 - WHITE BREAD
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 560 ml milk
• 15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
• Place flour and salt in a large bowl. Dis-
solve the yeast in tepid milk and add to
the flour. Knead all ingredients into a
workable dough. Depending on the qual-
ities of the flour, a little more milk may be
required to achieve a workable dough.
Leave the dough to rise until it doubles in
volume. Cut the dough into two, make
into two long loaves and place on the
baking tray which has been greased or
covered with baking parchment. Before
baking, dust them with flour and with a
sharp knife cut 3 – 4 diagonal lines, at
least 1 cm deep.
• Time in the appliance: 55 minutes
• Shelf position: 1
8 - POTATO GRATIN
ENGLISH 3

Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and nut-
meg
• 2 cloves of garlic
• 200 g grated cheese
•3eggs
• 100 ml milk
•250mlcream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease the
dish with a little butter. Spread half of the
seasoned potato slices in the dish and
sprinkle some of the grated cheese over
them. Layer the rest of the potato slices
over this and spread the rest of the grat-
ed cheese on top. Crush the second
clove of garlic and beat it together with
the eggs, the milk and the cream. Pour
the mixture over the potatoes and
spread the rest of the butter in small
knobs on the gratin.
• Time in the appliance: 65 minutes
•Shelfposition:1
9 - LASAGNE
Ingredients for the meat sauce:
•100gstreakybacon
• 1 onion
• 1 carrot
• 100 g celery
• 2 tablespoons olive oil
• 400 g mince (a mixture of beef and pork)
• 100 ml meat stock
• 1 small tin tomatoes, chopped (about
400 g)
• oregano, thyme, salt and pepper
Ingredients for the Béchamel sauce:
• 75 g butter
• 50 g flour
• 500 ml milk
• salt, pepper and nutmeg
Put together with:
• 3 tablespoons butter
• 250 g green lasagne
• 50 g Parmesan cheese, grated
• 50 g Emmental cheese, grated
Method:
• Using a sharp knife cut the bacon from
the rind and gristle and cut into fine dice.
Peel the onion and carrot, clean the cele-
ry, dice all vegetables finely. Heat the oil
in a casserole, sauté the bacon and the
diced vegetables while stirring constantly
to break up and deglaze with the meat
stock. Season the meat sauce with to-
mato purée, the herbs, salt and pepper
and simmer with the lid on over a low
heat for about 30 minutes. In the mean-
time prepare the Béchamel sauce: Melt
the butter in a pan, add the flour and
cook until golden, stirring constantly.
Gradually pour in the milk, stirring con-
stantly. Season the sauce with salt, pep-
per and nutmeg and simmer without a lid
for about 10 minutes. Grease a large
rectangular ovenproof dish with 1 table-
spoon of butter. Layer alternately a layer
of pasta sheets, meat sauce, Béchamel
sauce and mixed cheese in the dish. The
last layer should be a layer of Béchamel
sauce sprinkled with cheese. Place the
rest of the butter in small knobs on the
top of the dish.
– Time in the appliance: 55 minutes
– Shelf position: 1
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ENGLISH 5

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ENGLISH 7

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