Electrolux Built-In Dishwasher Поради та рецепти - Сторінка 8

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Electrolux Built-In Dishwasher Поради та рецепти

8 electrolux

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.