Electrolux Built-In Dishwasher Assembly instructions

tables, tips and recipes

Built-In Electric Oven

2electrolux

Contents

Kitchen Assistant Recipes...................... 3 Uses, Tables and Tips ........................... 27

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5Subject to change without notice

he following symbols are used in this user manual:

Important information concerning your personal safety and information on how to avoid

damaging the appliance.

3General information and tips

2Environmental information

electrolux 3

Kitchen Assistant Recipes

In the Kitchen Assistant various dishes

are divided into categories:

•Pork/Veal

•Beef/Game/Lamb

•Poultry

•Fish

•Cake

•Pizza/Pie/Bread

•Casseroles/Gratins

Within the categories there are the adaptable

automatic systems. With these automatic

systems every dish is cooked to perfection.

It doesn’t matter whether it’s Granny’s recipe

or out of a cook book.

Selecting the desired dishes

1. Switch the appliance on using the On/

Off button. You will find yourself in the

main menu.

2. Using or select the menu option

Assisted Cooking, the desired category

and the recipe.

3. Confirm each one with OK.

Weight Automatic

The roasting time is automatically deter-

mined by inputting the weight.

The setting changes in 0.2 kg steps.

Recipe Automatic

With automatic recipes every dish suggested

is cooked to perfection.

Oven shelf level and the pre-set cook time or

end time are shown in the display for each of

the automatic recipes. Details of the ingredi-

ents required and how to prepare them are

given in this booklet.

Meatprobe Automatic

The oven switches itself off automatically

when the pre-set core temperature set is

reached.

In the clock functions display the length of

the programme is calculated. After a few

minutes the time is calculated and is dis-

played. The length of the programme is con-

stantly recalculated and updated.

1Warning: The meat probe is hot! There

is a risk of being burned when removing

the plug and the tip of the meat probe.

3Oven shelf level and the pre-set cook

time or end time in the event of core

temperature are shown in the display for

each of the automatic recipes.

Pork/Veal

Roast Pork

Settings:

–Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

40 mm.

Cook large meat joints without the rind and

bones.

Dishes with Weight Automatic

Roast Pork

Roast Veal

Roast Beef

Roast Game

Roast Lamb

Chicken, whole

Turkey, whole

Duck, whole

Goose, whole

Dishes with Meatprobe Automatic

Pork

Top Side Beef

Scandinavian Beef

Game

Lamb Joint, medium

Boned Poultry

Whole Fish

4electrolux

Pork

Settings:

–Automatic meat probe, core tempera-

ture 75 °C.

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Pork Knuckle

Settings

–automatic recipes

Ingredients:

•1 hind knuckle of pork 0.8-1.2 kg

•2 tablespoons oil

•1 teaspoon of salt

•Teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

•Soup vegetables (carrot, leek, celery,

parsley)

•Water

Method:

Cut into the rind all around the pork knuckle.

Mix oil, salt, paprika and basil together and

spread over the pork knuckle. Put the pork

knuckle into a roasting tin and spread the

mushrooms over it. Add soup vegetables

and water; the bottom should be covered to

a depth of

20-30 mm.

–Time in the oven: 160 minutes

–Oven level: 1

–After about 30 minutes, turn the roast.

An audible signal sounds.

Pork Shoulder

Settings:

–automatic recipes

Ingredients:

•1.5 kg shoulder of pork, skin on, from a

young pig

•Salt

•Pepper

•2 tablespoons olive oil

•150 g finely sliced celery

•1 leek, sliced

•1 small tin tomatoes, finely chopped

•250 ml cream

•2 cloves of garlic, peeled and crushed

•Fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the

skin. Season with salt and pepper and

brown on all sides with the olive oil in a roast-

ing pan on the ring, then remove.

Sweat celery and leek with a little oil in a

roasting tin, then add tomatoes, cream, gar-

lic cloves, rosemary and thyme, stir and lay

the pork shoulder on top. Put roasting tin

into the oven.

–Time in the oven: 130 minutes

–Oven level: 1

Roast Veal

Settings:

–Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

30 mm. Cover with a lid.

Veal Knuckle

Settings:

–automatic recipes

Ingredients:

•1 hind knuckle of veal 1.5-2 kg

•4 slices cooked ham

•2 tablespoons oil

•1 teaspoon of salt

•1 teaspoon sweet-noble paprika

•1/2 teaspoon basil

•1 small tin sliced mushrooms

•Soup vegetables (carrot, leek, celery,

parsley)

•Water

Method:

Cut 8 slits lengthwise all around the veal

knuckle. Cut four slices of cooked ham in

half and place in the slits. Mix oil, salt, papri-

ka and basil together and spread over the

veal knuckle. Put the veal knuckle into a

roasting tin and spread the mushrooms over

it. Add soup vegetables and water to the veal

knuckle; the bottom should be covered to a

depth of 20-30 mm.

–Time in the oven: 160 minutes

–Oven level: 1

electrolux 5

Ossobuco

Settings:

–automatic recipes

Ingredients:

•4 tablespoons butter for browning

•4 slices of veal shank, 3-4 cm thick (cut

across the bone)

•4 medium-sized carrots, cut into small

dice

•4 sticks celery, cut into small dice

•1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice

•1 bunch parsley, washed and roughly

chopped

•4 tablespoons butter

•2 tablespoons flour for coating

•6 tablespoons olive oil

•250 ml white wine

•250 ml meat stock

•3 medium-sized onions, peeled and

finely chopped

•3 cloves of garlic, peeled and thinly

sliced

•1/2 teaspoon each of thyme and orega-

•2 bay leaves

•2 cloves

•Salt, freshly ground black pepper

Method:

Melt 4 tablespoons of butter in a roasting tin

and sweat the vegetables in it. Take vegeta-

bles out of the roasting tin.

Wash veal shank slices, dry, season and

then coat in the flour. Knock off surplus flour.

Heat the olive oil and brown the slices over a

medium heat until golden brown. Take meat

out and pour the surplus olive oil out of the

roasting tin.

Deglaze the meat juices in the roasting tin

with 250 ml of wine, put into a saucepan and

leave to simmer for a while. Add 250 ml meat

stock and add parsley, thyme, oregano and

diced tomato. Season with salt and pepper.

Then bring to the boil again.

Put vegetables into the roasting tin, put the

meat on top and pour the sauce over the

top. Cover the roasting pan with a lid and put

in the oven.

–Time in the oven: 120 minutes

–Oven level: 1

Stuffed Veal Breast

Settings:

–automatic recipes

Ingredients:

•1 bread roll

•1 egg

•200 g mince

•Salt, pepper

•1 chopped onion

•Parsley, chopped.

•1 kg breast of veal (with pocket cut into

it)

•Soup vegetables (carrot, leek, celery,

parsley)

•50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water

out. Then mix with egg, mince, salt, pepper,

chopped onion and parsley.

Season breast of veal (with pocket cut into it)

and stuff the meat stuffing into the pocket.

Then sew up the opening.

Place the breast of veal in a roasting tin, add

soup vegetables, bacon and water.

–Time in the oven: 100 minutes

–Oven level: 1

Meat Loaf

Settings:

–automatic recipes

Ingredients:

•2 dry bread rolls

•1 onion

•20 g butter

•3 tablespoons chopped parsley

•750 g mince (a mixture of beef and pork)

•2 eggs

•Salt, pepper and paprika

•100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze wa-

ter out. Peel onion and chop finely, then

sweat and add chopped parsley.

Mix together mince, eggs, the squeezed out

rolls and the onion. Season with salt, pepper

and paprika, place in a roasting dish and

cover with rashers of bacon. Add a little wa-

ter and put in the oven.

–Time in the oven: 70 minutes

–Oven level: 1

6electrolux

Beef/Game/Lamb

Top Side Beef

Settings:

–Automatic meat probe, core tempera-

ture for:

–Rare 50 °C

–Medium 65 °C

–Well done 70 °C

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Scandinavian Beef (not browned)

Settings:

–Automatic meat probe, core tempera-

ture for:

–Rare 50 °C

–Medium 65 °C

–Well done 70 °C

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Roast Beef

Settings:

–Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

30 mm. Cover with a lid.

Marinated Beef

Settings:

–automatic recipes

To make the marinade:

•1 l water

•500 ml wine vinegar

•2 teaspoon of salt

•15 peppercorns

•15 juniper berries

•5 bay leaves

•2 bunches of soup vegetables

Bring everything to the boil and then

leave to cool.

•1.5 kg joint of beef

Pour the marinade over the meat until it

is covered and leave to marinade for 5

days.

Ingredients for the roast:

•2 tablespoons oil

•Salt

•Pepper

•Soup vegetables from the marinade

Method:

Take the joint of beef out of the marinade and

dry. Season with salt and pepper and brown

on all sides in a roasting pan on the ring and

add some soup vegetables from the mari-

nade.

Pour marinade into the roasting pan; the bot-

tom should be covered by 20-30 mm. Cover

the roasting pan with a lid and put in the oven.

–Time in the oven: 150 minutes

–Oven level: 1

Roast Game

Settings:

–Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Place meat in an ovenproof dish and season

to taste. Add water or another liquid; the bot-

tom should be covered to a depth of 20-30

mm. Cover with a lid.

Game

Settings:

–Automatic meat probe, core tempera-

ture 70 °C.

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

Rabbit

Settings:

–automatic recipes

Ingredients:

•2 saddles of hare

•6 juniper berries (crushed)

•Salt and pepper

•30g melted butter

•125 ml sour cream

•Soup vegetables (carrot, leek, celery,

parsley)

Method:

Rub saddles of hare with the crushed juniper

berries, salt and pepper and brush with melt-

ed butter.

Place saddles of hare in a roasting tin, pour

sour cream over and add soup vegetables.

–Time in the oven: 35 minutes

–Oven level: 1

electrolux 7

Mustard Rabbit

Settings:

–automatic recipes

Ingredients:

•2 rabbits, each 800g

•Salt and pepper

•2 tablespoons olive oil

•2 roughly chopped onions

•50 g diced bacon

•2 tablespoons flour

•375 ml chicken stock

•125 ml white wine

•1 teaspoon fresh thyme

•125 ml cream

•2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces, sea-

son with salt and pepper and brown on all

sides in a roasting pan on the ring.

Remove rabbit pieces and brown the onions

and bacon. Sprinkle flour over and stir. Stir in

chicken stock, white wine and thyme and

bring to the boil.

Add cream and Dijon mustard, put meat

pieces back in, cover with a lid and then put

in the oven.

–Time in the oven: 90 minutes

–Oven level: 1

Wild Boar

Settings:

–automatic recipes

To make the marinade:

•1.5 l red wine

•150 g celeriac

•150 g carrots

•2 onions

•5 bay leaves

•5 cloves

•2 bunches of soup vegetables

Bring everything to the boil and then

leave to cool.

•1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until it

is covered and leave to marinade for

3 days.

Ingredients for the roast:

•2 tablespoons oil

•Salt

•Pepper

•Soup vegetables from the marinade

•1 small tin of chanterelles

Method:

Take the wild boar joint out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan on the

ring. Add chanterelles and some of the soup

vegetables out of the marinade.

Pour marinade into the roasting pan; the bot-

tom should be covered by 10-15 mm. Cover

the roasting pan with a lid and put in the oven.

–Time in the oven: 140 minutes

–Oven level: 1

Roast Lamb

Settings:

–Automatic weight. Setting range for the

weight between 1000 and 3,000 g.

Method:

Season meat to taste and place in an oven-

proof dish. Add water or another liquid; the

bottom should be covered to a depth of 20-

30 mm.

Lamb Joint, medium

Settings:

–Automatic meat probe, core tempera-

ture 70 °C.

Method:

Season meat to taste, insert meat probe and

place in an ovenproof dish.

–Oven level: 1

Leg of Lamb

Settings:

–automatic recipes

Ingredients:

•2.7 kg leg of lamb

•30 ml olive oil

•Salt

•Pepper

•3 cloves of garlic

•1 bunch of fresh rosemary

(or 1 teaspoon of dried rosemary)

•Water

Method:

Wash the leg of lamb and then pat dry, rub in

olive oil and make slashes in the meat. Sea-

son with salt and pepper. Peel the cloves of

garlic and slice, push together with the

sprigs of rosemary into the slashes in the

meat.

Put the leg of lamb into a roaster and add

water; the bottom should be covered to a

depth of 20-30 mm.

–Time in the oven: 165 minutes

–Oven level: 1

8electrolux

Poultry

Chicken, whole

Settings:

–Automatic weight. Setting range for the

weight between 900 and 2,100 g.

Method:

Place chicken in an ovenproof dish and sea-

son to taste.

After about 30 minutes, turn the roast. A re-

minder is displayed.

–Oven level: 1

Turkey, whole (Turkey)

Settings:

–Automatic weight. Setting range for the

weight between 1,700 and 4,700 g.

Method:

Place turkey in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

–Oven level: 1

Duck, whole

Settings:

–Automatic weight. Setting range for the

weight between 1500 and 3,300 g.

Method:

Place duck in an ovenproof dish and season

to taste. After about 30 minutes, turn the

duck. A reminder is displayed.

–Oven level: 1

Goose, whole

Settings:

–Automatic weight. Setting range for the

weight between 2300 and 4,700 g.

Method:

Place goose in an ovenproof dish and sea-

son to taste. After about 30 minutes, turn the

roast. A reminder is displayed.

–Oven level: 1

Boned Poultry

Settings:

–Automatic meat probe, core tempera-

ture 75 °C.

Method:

Season turkey breast (boneless) to taste, in-

sert meat probe and place in an ovenproof

dish.

–Oven level: 1

Chicken Legs

Settings:

–automatic recipes

Ingredients:

•4 chicken legs, 250 g each

•250 g crème fraîche

•125 ml cream

•1 teaspoon of salt

•1 teaspoon of paprika

•1 teaspoon of curry

•1/2 teaspoon pepper

•250 g sliced tinned mushrooms

•20 g flour

Method:

Clean the chicken legs and place in a roaster.

Mix the rest of the ingredients together and

pour over the chicken legs.

–Time in the oven: 55 minutes

–Oven level: 1

–After about 30 minutes, turn the roast.

An audible signal sounds.

Coq au Vin

Settings:

–automatic recipes

Ingredients:

•1 Chicken

•Salt

•Pepper

•1 tablespoons flour

•50 g clarified butter

•500 ml white wine

•500 ml chicken stock

•4 table soya sauce

•1/2 bunch of parsley

•1 sprig of thyme

•150 g bacon, diced

•250 g chestnut mushrooms, cleaned

and quartered

•12 shallots, peeled

•2 cloves of garlic, peeled and crushed

Method:

Clean the chicken and season with salt and

pepper and sprinkle with the flour.

Heat the clarified butter in a roasting tin on

the ring, brown the chicken on all sides. Pour

in the white wine, chicken stock and soya

sauce and bring to the boil.

Add parsley, sprig of thyme, diced bacon,

mushrooms, shallots and garlic.

electrolux 9

Bring to the boil again, cover with a lid and

put in the oven.

–Time in the oven: 55 minutes

–Oven level: 1

Roast Duck with Orange

Settings:

–automatic recipes

Ingredients:

•1 duck (1.6 - 2.0 kg)

•Salt

•Pepper

•3 oranges, peeled, de-seeded and cut

into cubes

•1/2 teaspoon salt

•2 oranges for juicing

•150 ml sherry

Method:

Clean the duck, season with salt and pepper

and rub with the peel of one orange.

Stuff the duck with cubes of orange sea-

soned with salt and sew it up.

Place the duck in the roasting tin, breast

down.

Squeeze the juice from the oranges, mix with

the sherry and pour over the duck.

Put duck in the oven; turn after 30 minutes (a

signal sounds).

–Time in the oven: 90 minutes

–Oven level: 1

–After about 30 minutes, turn the roast.

An audible signal sounds.

Stuffed Chicken

Settings:

–automatic recipes

Ingredients:

•1 chicken, 1.2 kg (with giblets)

•1 tablespoon oil

•1 teaspoon of salt

•1/4 teaspoon paprika

•50 g breadcrumbs

•3-4 tablespoons milk

•1 chopped onion

•1 bunch of parsley, chopped

•20 g butter

•1 egg

•Salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and pa-

prika and rub into the chicken.

Stuffing: Mix together breadcrumbs and

milk. Put chopped onion, parsley and butter

into a pan and sweat. Finely chop heart, liver

and stomach and add an egg. Then mix eve-

rything together and season with salt and

pepper.

Place the duck in the roasting tin, breast

down.

–Time in the oven: 90 minutes

–Oven level: 1

–After about 30 minutes, turn the roast.

An audible signal sounds.

Fish

Whole Fish

Settings:

–Automatic meat probe, core tempera-

ture 70 °C.

Method:

Season fish to taste, insert meat probe and

place in an ovenproof dish.

–Oven level: 1

Fillet of Fish

Settings:

–automatic recipes

Ingredients:

•600-700 g perch-pike, salmon, or sea

trout fillets

•150 g grated cheese

•250 ml cream

•50 g breadcrumbs

•1 teaspoon of Estragon

•Parsley, chopped.

•Salt, pepper

•Lemon

•Butter

Method:

Sprinkle fish fillets with lemon juice and leave

to marinade for a while, then dab off surplus

juice with kitchen paper. Season the fish fil-

lets on both sides with salt and pepper.

Then place fish fillets in a buttered ovenproof

dish.

Mix together the grated cheese, cream,

breadcrumbs, tarragon and chopped pars-

ley. Spread the mixture immediately on the

fish fillets and place small knobs of butter on

the mixture.

–Time in the oven: 35 minutes

–Oven level: 3

10 electrolux

Cod fish

Settings:

–automatic recipes

Ingredients:

•800 g dried cod

•2 tablespoons olive oil

•2 large onions

•6 peeled cloves of garlic

•2 leeks

•6 red paprikas

•1/2 tin chopped tomatoes

•200 ml white wine

•200 ml court bouillon

•Pepper, salt, thyme, oregano

Method:

Soak dried cod overnight. Drain the dried

cod the next day and place in a saucepan

with fresh water, place on a ring and bring to

the boil. Then take from the ring and leave to

cool.

Put olive oil in a pan and heat. Peel onions

and slice finely, crush the peel garlic cloves

and slice the leeks and wash. Put together

into the hot oil and sauté briefly. Remove

cores from the peppers and cut into strips.

Then put into the pan with the chopped to-

matoes.

Add white wine and court bouillon and leave

to simmer for a while. Season with pepper,

salt, thyme and oregano and leave to simmer

in the pan for another 15 minutes.

Take the cooled dried cod out of the sauce-

pan and pat dry with kitchen paper. Remove

the skin, bones and all fins. Flake the fish and

place in an ovenproof dish mixed with the

vegetables.

–Time in the oven: 30 minutes

–Oven level: 1

Fish in Salt

Settings:

–automatic recipes

Ingredients:

•A whole fish, approx. 1.5-2 kg

•2 untreated lemons

•1 head of fennel

•4 sprigs of fresh thyme

•3 kg rock salt (coarse salt)

Method:

Clean fish and rub in the juice of two un-

waxed lemons.

Cut the fennel into thin slices and stuff to-

gether with the sprigs of fresh thyme into the

fish.

Place half of the rock salt in a baking dish

and place the fish on top. Place the other half

of the rock salt on the fish and press down

firmly.

–Time in the oven: 55 minutes

–Oven level: 1

Stuffed Calamari

Settings:

–automatic recipes

Ingredients:

•1 kg medium-sized squid, cleaned

•1 large onion

•2 tablespoons olive oil

•90 g long grain rice (cooked)

•4 tablespoons pinenuts

•4 tablespoons currants (raisins)

•2 tablespoons chopped parsley

•Salt, pepper

•Juice of a lemon

•4 tablespoons olive oil

•150 ml wine

•300 ml tomato juice

Method:

Rub squid intensively with salt and then

wash off under running water.

Peel onion, chop finely and sweat with two

tablespoons of olive oil until transparent. Add

long grain rice, pinenuts, currants and

chopped parsley to the onions and season

with salt, pepper and the juice of a lemon.

Stuff the squid loosely with the mixture, sew

up the opening.

Put four tablespoons of olive oil in a roasting

tin and sear the squid on the ring. Add wine

and tomato juice.

Cover the roasting pan with a lid and put in

the oven.

–Time in the oven: 60 minutes

–Oven level: 1

Steamed Fish

Settings:

–automatic recipes

Ingredients:

•400 g potatoes

•2 bunches of spring onions

•2 cloves of garlic

•1 small tin chopped tomatoes

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