User manual AEG-ELECTROLUX EUP1371

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Manual abstract: user guide AEG-ELECTROLUX EUP1371

Detailed instructions for use are in the User's Guide.

[. . . ] They depend on the recipes, quality and quantity of the ingredients used. Baking General instructions · Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, Baking on one oven level - Baking in tins Type of baking Ring cake or brioche Madeira cake/Fruit cakes Sponge cake Sponge cake Flan base - short pastry 1) Oven function Fan Cooking Fan Cooking Fan Cooking Conventional Cooking Fan Cooking cooking times) and shelf levels to the values in the tables. · With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat. [. . . ] Pour vegetable stock and white wine over, distribute rosemary and thyme over the top. ­ Time in the oven: 30 minutes ­ Oven level: 3 Jansons Temptation Ingredients: · 400 g potatoes · 2 bunches of spring onions · 2 cloves of garlic · 1 small tin chopped tomatoes · 4 salmon fillets · juice of a lemon · salt and pepper · 75 ml vegetable stock · 50 ml white wine · 1 sprig of fresh rosemary · 150 ml wine · 1/2 bunch of fresh thyme Method: Wash potatoes, peel, quarter and boil in salted water for 25 minutes, then drain and cut into slices. Mix onions and garlic with the chopped tomatoes. Ingredients: · 8-10 potatoes · 2 onions · 125 g anchovy fillets · 300 ml cream · 2 tablespoons breadcrumbs · pepper · freshly chopped thyme · 2 tablespoons butter Method: Wash potatoes, peel and cut into fine strips. On top place half of the anchovy fillets and cover with another third of the onions and potatoes. On top place the rest of the onions and potatoes, with the top layer being potatoes. Sprinkle over the breadcrumbs and place little knobs of butter on the top. ­ Time in the oven: 60 minutes ­ Oven level: 3 Cake Lemon Sponge Cake Ingredients for the mixture: · 250 g butter · 200 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 4 eggs · 150 g flour · 150 g cornflour · 1 level teaspoon baking powder · grated peel of 2 lemons electrolux 19 Ingredients for the glaze: · 125 ml lemon juice · 100 g icing sugar Other: · Square baking tin, 30 cm long · Margarine for greasing · Breadcrumbs for coating baking tin Method: Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl and cream together. Add the flour and cornflour mixed with the baking powder to the creamed mixture and fold in. Put the mixture into the greased and breadcrumbed baking tin, smooth out and put in the oven. Fold up the aluminium foil against the sides of the cake so that the glaze cannot run out. ­ Time in the oven: 75 minutes ­ Oven level: 1 Swedish Cake ­ Time in the oven: 55 minutes ­ Oven level: 1 Biscuit Ingredients: · 4 eggs · 2 tablespoons hot water · 50 g sugar · 1 packet vanilla sugar (approximately 8 g) · 1 pinch salt · 100 g sugar · 100 g flour · 100 g cornflour · 2 level teaspoons baking powder Other: · 28 cm round springform baking tin, black, bottom lined with baking parchment Method: Separate the eggs. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the oven. ­ Time in the oven: 50 minutes ­ Oven level: 3 Yeast Plait Put the rest of the sugar on the edge of the flour. Leave the dough to rise in a warm place until it is about double the size. Divide the dough into three equal parts and roll out into long rectangles. Spread a third of the filling onto each rectangle and then roll up the pieces of dough. Coat the surface of the plait with a mixture of egg yolk and milk and then sprinkle with flaked almonds. ­ Time in the oven: 55 minutes ­ Oven level: 3 Ring Cake Ingredients for the dough: · 650 g flour · 20 g yeast · 200 ml tepid milk · 40 g sugar · salt · 5 egg yolks · 200 g softened butter Ingredients for the filling: · 250 g chopped walnuts · 20 g breadcrumbs · 1 teaspoon ground ginger · 50 ml milk · 60 g honey · 30 g melted butter · 20 ml rum Ingredients for the finish: · 1 egg yolk · a little milk · 50 g flaked almonds Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well and stir in with the milk and a little of the sugar and the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the predough is showing cracks. Ingredients for the base: · 500 g flour · 1 small packet dried yeast · 80 g icing sugar · 150 g butter · 3 eggs · 2 level teaspoons salt · 150 ml tepid milk · 70 g raisins (soak in 20 ml of kirsch for 1 hour beforehand) Ingredients for the finish: · 50 g whole peeled almonds Method: Put flour, dried yeast, icing sugar, butter, eggs, salt and milk into a mixing bowl and knead to a smooth yeast dough. Place the almonds individually into each hollow in a greased and floured gugelhupf tin. Then shape the dough into a sausage shape, place in the gugelhupf tin. ­ Time in the oven: 60 minutes ­ Oven level: 1 Savarin Cake Ingredients for the dough: · 350 g flour · 1 small packet dried yeast · 75 g sugar · 100 g butter · 5 egg yolks · 1/2 teaspoon salt 22 electrolux · 1 packet vanilla sugar (approximately 8 g) · 125 ml hot milk After baking: · 375 ml water · 200 g sugar · 100 ml plum brandy or 100 ml orange liqueur Method: Put flour, dried yeast, sugar, butter, egg yolks, salt, vanilla sugar and milk into a mixing bowl and knead to a smooth yeast dough. [. . . ] Put the tagliatelle into the boiling salted water and boil for about 12 minutes. Mix tagliatelle, ham and sweated parsley and onions and put into the dish. Mix egg and milk and season with salt, pepper and nutmeg and then pour onto the pasta mixture. ­ Time in the oven: 45 minutes ­ Oven level: 1 Chicory Gratin Ingredients: · 8 medium-sized chicories · 8 slices cooked ham · 30 g butter · 1. 5 tablespoons flour · 250 ml vegetable stock (from the chicory) · 5 tablespoons milk · 100 g grated Emmental cheese Method: Halve the chicory and cut out the bitter core. [. . . ]

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