Electrolux EOC5956AAX Recipe Book Page 1

EN Oven Recipe Book

and bring to the boil. Then season withsalt, pepper and cinnamon and removefrom the hotplate. Peel the potatoes andcut into 1 cm thick slices, wash th

• 50 g butter• 3 g saltIngredients for the topping:• 750 g onions• 250 g bacon• 3 eggs• 250 g crème fraîche• 125 ml milk• 1 teaspoon salt• 1/2 teaspoo

in a warm place until it doubles involume. Roll out the dough and place onthe greased baking tray, pricking thebottom with a fork. Place the ingredien

• 5 tablespoons water• 5 eggs• 375 g walnuts• 250 g flour• 1 teaspoon baking powderMethod:Break chocolate up into large pieces andmelt in a bain marie

7.5 Cheese Flan:Ingredients:• 1.5 sheets original Swiss flaky pastryor puff pastry (rolled out in a square)• 500 g grated cheese• 200 ml cream• 100 ml

• Quiche tin with 28 cm diameter,greasedMethod:Sieve flour into a mixing bowl, mix saltand butter, cut into small pieces, into theflour. Then add egg,

• 250 ml apple juice• 1 sachet clear cake glazeMix up the glaze using the apple juiceand sachet of cake glaze and brush overthe cake.7.11 Lemon Sponge

greased and floured gugelhupf tin. Thenshape the dough into a sausage shape,place in the gugelhupf tin. Cover andleave to rise again for 45 minutes.•

into a workable yeast dough. Leave thedough to rise in a warm place until it isabout double the size. Then roll out thedough and place on a greased ba

8.2 Rich Yeast Plait:Ingredients for the dough:• 750 g flour• 30 g yeast• 400 ml milk• 10 g sugar• 15 g salt• 1 egg• 100 g softened butterIngredients

1. COOKBOOKThe dishes are divided into severalcategories:• Fish• Poultry• Meat• Oven Dish• Pizza, Pie and Quiche• Cake, Pie and Cookies• Bread and Rol

Leave the dough to rise in a warm placeuntil it is about double the size. For thefilling, mix all ingredients together. Dividethe dough into three equ

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the fish on top. Place the other half of therock salt on the fish and press downfirmly.• Time in the appliance (min): 55• Shelf position: 12.4 Steamed

sides. Pour in the white wine, chickenstock and soya sauce and bring to theboil. Add parsley, thyme, diced bacon,mushrooms, shallots and garlic. Bring

• 1.5 kg joint of beef• salt• pepper• soup vegetables from the marinadeTo make the marinade:• 1 l water• 500 ml wine vinegar• 2 teaspoons salt• 15 pep

• 250 ml meat stock• 3 medium-sized onions, peeled andfinely chopped• 3 cloves of garlic, peeled and thinlysliced• 1/2 teaspoon each of thyme andorega

of hare in a roasting tin, pour sour creamover and add soup vegetables.• Time in the appliance (min): 35• Shelf position: 14.10 Stuffed Veal Breast:Fo

• 1.5 l red wine• 150 g celeriac• 150 g carrots• 2 onions• 5 bay leaves• 5 cloves• 2 bunches of soup vegetables (carrot,leek, celery, parsley)Bring ev

butter. Place a third of the potatoes andonions in the dish. On top place half ofthe anchovy fillets and cover withanother third of the onions and pot