Electrolux EOK96030X User Manual Page 30

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Preparation:
Place flour and salt in a large bowl. Dissolve
the yeast in tepid milk and add to the flour.
Knead all ingredients into a workable dough.
More milk may be required, depending on
the texture of the flour.
Leave the dough to rise until it doubles in vol-
ume.
Shape two loaves out of the dough and place
them on the greased baking tray or patisserie
tray (special accessory). Leave the loaves to
rise again by half their volume.
Before baking, dust them with a little flour
and use a sharp knife to cut 3 diagonal lines,
at least 1 cm deep.
Setting Oven level
P 4 WHITE BREAD
500-700 G
2
Cook Time Water to add via
water drawer
55 min. 200 ml
ROLLS, 40 G each (party rolls, 40g)
Ingredients:
500 g flour, type 405
20 g cube of fresh yeast or 1 packet of
dried yeast
300 ml water
10 g salt
Preparation:
Place flour and salt in a large bowl. Dissolve
the yeast in the water and add to the flour.
Knead all ingredients into a workable dough.
Leave the dough to rise until it doubles in vol-
ume.
Cut the dough into pieces, form into rolls and
place on the greased baking tray or patisser-
ie tray (special accessory). Leave rolls to rise
again for approx. 25 minutes.
Before baking, cut a cross in the rolls. Sprin-
kle with poppy, caraway or sesame seeds, if
desired.
Setting Oven level
P 5 ROLLS, 40 G
EACH
3
Cook Time Water to add via
water drawer
15 min. 200 ml
FISH FILLET (700g)
Ingredients:
700 g pike-perch fillet or sea trout fillet, cu-
bed
100 g Emmental cheese, grated
200 ml cream
50 g breadcrumbs
Salt, pepper, lemon juice
Parsley, chopped
40 g butter to grease the dish
Preparation:
Sprinkle the fish fillet with lemon juice and
leave it to marinate for a while. Then dab off
surplus juice using kitchen paper.
Then season the fish fillet on both sides with
salt and pepper. Then place in a greased
oven-proof dish.
Mix the cream, grated cheese, breadcrumbs
and the chopped parsley and spread over
the fish.
Setting Oven level
P 6 FISH FILLET
2
Cook Time Water to add via
water drawer
25 min. 250 ml
TROUT, 250-300 g
Ingredients:
4 trout à 250 - 300 g
Lemon juice, pepper, salt
Preparation:
Wash the trout well inside and out, sprinkle
with lemon juice, season and place in a stain-
less steel dish with perforated insert (special
accessory), with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation:
Before the trout are placed in the stainless
steel dish with perforated insert, pour hot
water and vinegar over them.
Setting Oven level
P 7 TROUT
250-300 G
2
Cook Time Water to add via
water drawer
30 min. 400 ml
PIZZA (4, approx. 28cm in diameter)
Preparation:
Tomato sauce
Ingredients for the pastry:
500 g flour, type 405
250 ml water
30 electrolux
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