Electrolux Built-In Dishwasher Tipps und Rezepte - Seite 5

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Auch für Electrolux Built-In Dishwasher: Handbuch für Gebrauch und Pflege (36 seiten), Handbuch für Gebrauch und Pflege (44 seiten), Installationsanleitung Handbuch (28 seiten), Handbuch für Gebrauch und Pflege (28 seiten), Handbuch für Gebrauch und Pflege (40 seiten), Handbuch für Gebrauch und Pflege (27 seiten), Handbuch für Gebrauch und Pflege (12 seiten), Handbuch für Gebrauch und Pflege (22 seiten), Betriebsanleitung (18 seiten), Handbuch für den Besitzer (21 seiten), Handbuch für den Besitzer (13 seiten), Benutzerhandbuch (29 seiten), Benutzerhandbuch (27 seiten), Gebrauchsanweisung (17 seiten), Gebrauchsanweisung (15 seiten), Anleitungsbuch (18 seiten), Gebrauchsanweisung (27 seiten), Gebrauchsanweisung (18 seiten), Service-Handbuch (50 seiten)

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Electrolux Built-In Dishwasher Tipps und Rezepte
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-
no
•
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
electrolux 5