Electrolux EOB9890, Инструкция по установке и эксплуатации

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51
Recipes
2. Vegetable platter
Ingredients:
– 400 g cauliflower,
– 200 g carrots,
– 200 g kohlrabi,
– 200 g yellow and red capsicum.
Method:
Rinse cauliflower and divide into florets.
Peel carrots and kohlrabi and cut into bite-sized
pieces.
Wash the capsicum and cut into strips.
Place all the ingredients into a stainless steel tin
which has a punched insert.
Twice the amount can be cooked simultaneously on
two levels.
3. Potatoes au gratin
Ingredients:
– 1000 g potatoes,
– 1 teaspoon each of salt pepper,
– 1 clove of garlic, peeled
– 300 g gruyere or emmental cheese, grated,
– 3 Eier,
– 250 ml milk,
– 4 tablespoon cream,
– 1 tablespoon thyme,
– 3 tablespoon butter.
Method:
Peel potatoes, slice thinly, dry and then salt and pep-
per them.
Arrange half of the potato slices in a greased fire
proof dish, etwas geriebenen Käse darüberstreuen.
Layer the rest of the potato slices over this and
sprinkle the rest of the cheese on the top.
Crush the clove of garlic and beat together with the
eggs, milk, cream and the thyme. Salt the mixture
and pour over the potatoes.
Place knobs of butter on the gratin.
4. White bread
Ingredients:
– 1000 g flour type 405,
– 1 cube of fresh yeast or 2 packages of dry yeast,
– 600 ml milk,
– 15 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve
the yeast in the 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 volume.
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 flour and with a sharp
knife cut 3 diagonal lines, at least 1 cm deep.
5. Dinner rolls (40 g)
Ingredients:
– 500 g flour type 405,
– 20 g fresh yeast or 1 package of dry yeast,
– 300 ml water,
– 10 g salt.
Method:
Place the flour and the salt in a large bowl. Dissolve
the yeast in water and add to the flour. Knead all in-
gredients into a workable dough.
Leave the dough to rise until it doubles in volume.
Cut the dough into pieces, shape into rolls and place
them on the greased baking tray or patisserie tray
(special accessory). Leave rolls to rise again for
about 25 minutes.
Before baking, cut a cross in the rolls. Sprinkle with
poppy, caraway or sesame seeds if desired.
Setting Ovenlevels Water inflow via
the water draw-
er
Vegetables 1 and 3 700 ml
Setting Oven level Water inflow
via the water
drawer
Potatoes au
gratin
2 200 ml
Setting Oven level Water inflow via
the water draw-
er
Bread 2 200 ml
Setting Ovenlevels Water inflow via
the water drawer
Rolls 2 and 4 200 ml