Electrolux EOK96030, Руководство пользователя

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54 electrolux usage, tables and tips
QUICHE LORRAINE
Ingredients for the pastry:
– 250 g flour, plain
– 125 g butter
– 60 ml water
– 1 tsp salt
– A little pepper and nutmeg
Method:
Mix together flour, butter and salt, add
the water and knead together briefly to
form a pastry.
Leave the pastry to cool in the fridge for
1 hour.
Ingredients for the topping:
– 100 ml milk
– 150 ml sour cream
– 2 eggs
– 150 g Gruyère or Emmental
cheese, grated
– 150 g bacon, diced
– 150 g onions, diced
– Pepper, nutmeg
Method:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and sea-
sonings together well, then mix in the
cheese.
To put the quiche together:
Roll out the pastry and lay it in a greased
plain springform tin (dia. 28 cm). Distrib-
ute the bacon and onions over it evenly
and pour the liquid mixture over them.
CHICKEN 1200 G
Ingredients:
– 1 chicken (1000 - 1200 g)
– 2 tblsp groundnut oil
– Salt, pepper, paprika, curry pow-
der
Method:
Wash the chicken and dry it with kitchen
paper.
Mix the spices with the oil and use the
mixture to coat the chicken evenly inside
and out.
Then place the chicken breast-side
down in an ovenproof dish or glass dish
with perforated insert (special accesso-
ry).
After about 25 minutes, turn the chick-
en.
After the first acoustic signal
(about 50 mins.), check how the cook-
ing is progressing. If required, leave it to
cook for the rest of the roasting time un-
til the second acoustic signal
(about 60 mins.).
Setting Oven
level Cook
time Amount
of water
via water
drawer
P9 QUICHE
LORRAINE
3 35 mins. ---
Convection
with ring
heating ele-
ment
190°C
Setting Oven
level Cook
time Amount
of wa-
ter via
water
drawer
P10
CHICK-
EN 1200
G
2 55 mins. 200 ml
Interval
Cooking
220°C