Electrolux Steam Oven Recipe Book

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Contents

• 1 small packet dried yeast• 250 ml water• 250 ml milkOther:• Baking tray which has been greased orlined with baking parchmentMethod:Place wheat flour, rye flour, salt and driedyeast in a large bowl.Mix water, milk and salt and add to theflour. Knead all ingredients into a workabledough. Leave the dough to rise until it dou-bles in volumeShape the dough into a long loaf and placeon the baking tray which has been greasedor covered with baking parchment.Leave the loaf to rise again by half its vol-ume.Before baking dust with a little flour andwith a sharp knife cut 3 - 4 diagonal lines,at least 1 cm deep.– Time in the appliance: 50 minutes– Shelf position: 2– For steam ovens: add 100 ml of waterinto the water drawerRich Yeast PlaitIngredients for the dough:• 750 g flour• 30 g yeast• 400 ml tepid milk• 10 g sugar• 15 g salt• 1 egg• 100 g softened butterIngredients for the finish:• 1 egg yolk• a little milkMethod:Sieve the flour into a mixing bowl, make awell in the centre. Cut up the yeast, place itin the well, stir in with the milk and some ofthe sugar and some of the flour fromaround the edge, sprinkle with flour, leaveto rise in a warm place until the flour sprin-kled on the pre-dough is showing cracks.Put the rest of the sugar, salt, egg and but-ter on the edge of the flour. Knead all ingre-dients into a workable yeast dough.Leave the dough to rise in a warm placeuntil it is about double the size.Then weigh out into three equally sizedpieces of dough and shape each one into arope. Plait the three ropes together.Then cover and leave to rise for anotherhalf an hour. Coat the surface of the plaitwith a mixture of egg yolk and milk andthen put in the appliance.– Time in the appliance: 50 minutes– Shelf position: 2CASSEROLES/GRATINSLasagneIngredients for the meat sauce:• 100 g streaky bacon• 1 onion• 1 carrot• 100 g celery• 2 tablespoons olive oil• 400 g mince (a mixture of beef and pork)• 100 ml meat stock• 1 small tin tomatoes, chopped (about400 g)• oregano, thyme, salt and pepperIngredients for the Béchamel sauce:• 75 g butter• 50 g flour• 500 ml milk• salt, pepper and nutmegPut together with:• 3 tablespoons butter• 250 g green lasagne• 50 g Parmesan cheese, grated• 50 g Emmental cheese, gratedMethod:Using a sharp knife cut the bacon from therind and gristle and cut into fine dice. Peelthe onion and carrot, clean the celery, diceall vegetables finely.Heat the oil in a casserole, sauté the baconand the diced vegetables while stirring con-stantly.Gradually add the mince, sauté while stir-ring constantly to break up and deglazewith the meat stock. Season the meatsauce with tomato purée, the herbs, saltand pepper and simmer with the lid on overa low heat for about 30 minutes.In the meantime prepare the Béchamelsauce: Melt the butter in a pan, add theflour and cook until golden, stirring con-10 www.electrolux.com