Electrolux # Recipe Book - Page 2

Browse online or download pdf Recipe Book for Refrigerator Electrolux #. Electrolux # 17 pages. Over the range microwave oven
Also for Electrolux #: Installation Instructions Manual (8 pages), Use & Care Manual (20 pages), Use & Care Manual (36 pages), Use & Care Manual (24 pages), Use & Care Manual (38 pages), Instruction Booklet (12 pages), Use & Care Manual (20 pages), Instruction Book (16 pages), Instruction Book (12 pages), Insrtuction Manual (16 pages), User Manual (11 pages), Use & Care Manual (26 pages), Use & Care Manual (38 pages), Owner's Manual (9 pages), Use And Care Manual (16 pages), Use And Care Manual (16 pages), Installation Instructions Manual (21 pages), Owner's Manual (16 pages), Use And Care Manual (16 pages), Service Manual (49 pages)

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Electrolux # Recipe Book
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2
ASSISTED COOKING RECIPES
In the Assisted Cooking menu the dishes
are divided into several categories:

• Pork/Veal

• Beef/Game/Lamb
• Poultry
• Fish
• Cake
• Pizza/Pie/Bread
• Casseroles/Gratins
• Desserts
• Side Dishes

AUTOMATIC PROGRAMMES

These automatic programmes give opti-
mum settings for each type of meat or oth-
er recipes:
PORK/VEAL
Roast Pork
Settings:
Automatic weight. Setting range for the
weight between 1000 and 3000 g.
Method:
Season meat to taste and place in an
ovenproof dish. Add water or another liq-
uid; the bottom should be covered to a
depth of 20 - 40 mm.
– Shelf position: 1
Roast Veal
Settings:
Automatic weight. Setting range for the
weight between 1000 and 3000 g.
Method:
• Meat programmes with Weight Automat-
ic function ( Assisted Cooking menu) —
This function automatically calculates the
roasting time. To use it you need to input
food weight.
• Recipe Automatic function ( Assisted
Cooking menu) — This function uses
predefined values for a dish. Prepare the
dish according to recipe from this book.
Weight Automatic dishes
Roast Pork
Roast Veal
Braised Meat
Roast Game
Roast Lamb
Chicken, whole
Season meat to taste and place in an
ovenproof dish. Add water or another liq-
uid; the bottom should be covered to a
depth of 10 - 20 mm. Cover with a lid.
– Shelf position: 1
Ossobuco
Ingredients:
• 4 tablespoons butter for browning
• 4 slices of veal shank, about 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