Electrolux EBC SL70 ユーザーズマニュアル

Bac_Steam_EBCSL70_0907_1_EN 5.8.2009 11:01 Uhr Seite 2 

Probedruck

C

M

Y

CM MY CY CMY K

Water adition via 

water tray

Temperatur in °C

Time in minutes

Level

Couscous (with liquid 1:1)

250 ml

96

12 - 15

2

Rice (with liquid 1:1)

550 ml

96

35 - 40

2

Corn (Polenta) (with liquid 1:3)

550 ml

96

35 - 40

2

Jacket potatoes (Raclette)

700 ml

96

35 - 45

2

Boiled potatoes

550 ml

96

35 - 40

2

Sauerkraut

700 ml

96

50 - 60

2

Ratatouille

400 ml

96

25 - 30

2

Brussels sprouts

550 ml

96

30 - 35

2

Whole caulifl ower 

700 ml

96

35 - 45

2

Tomatoes

250 ml

75

15 - 20

2

Kohlrabi «Cabbage», Celery, Fennel

550 ml

96

35 - 40

2

Courgettes

400 ml

96

20 - 25

2

Carrots

550 ml

96

30 - 35

2

Defrosting and cooking vegetables

550 ml

60

30 - 35

2

Blanching vegetables

250 ml

96

12 - 15

2

Tender veal ham 1 kg

700 ml

96

50 - 65

2

Smoked loin of pork 600 1000 g

700 ml

96

45 - 55

2

Frankfurters, Veal sausages

250 ml

90

15 - 20

2

Schüblig of St. Gallen (sausage)

400 ml

90

25 - 30

2

Saucisson from the Vaud canton

550 ml

96

25 - 35

2

Pork sausage

400 ml

96

20 - 25

2

Trouts 250 - 300 g

400 ml

85

20 - 25

2

Fillet of fi sh

250 ml

80

10 - 15

2

Caramel pudding

400 ml

90

30 - 40

2

Temperatur in °C

Time in minutes

Level

Regenarate meals, 6 dishes Ø 24 cm

110

15 - 20

2 + 4

Rost pork 1 kg

180

55 - 65

2

Braised beef 1 kg

180

55 - 65

2

Roast veal 1 kg

180

45 - 55

2

Meat loaf uncooked 500 g

180

30 - 40

2

Smoked loin of pork 600 - 1000 g, soak 2 hours 

180

35 - 45

2

Chicken 1 kg

200

45 - 55

2

Duck 1,5 - 2 kg

180

55 - 65

2

Goose 3 kg

170

130 - 170

1

Gratin potatoes, Gratin leek- poatoes

190

40 - 50

2

Pasta bake

180

35 - 45

2

Lasagne

180

45 - 50

2

Various breads 500 - 1000 g

190 - 200

50 - 60

2

Bread roll 40 - 60 g

210 - 220

20 - 25

3

Freshly baked bread rolls 30 - 40 g

220

5 - 7

3

Freshly baked bread rolls 30 - 40 g frozen

220

5 - 7

3

Freshly baked croissant chilled

200

6 - 8

3

Freshly baked croissant chilled 40 - 50 g frozen

200

5 - 7

3

Fresh baked baguettes  40 - 50 g

200

4 - 7

3

Fresh baked baguettes  40 - 50 g frozen

200

5 - 7

3

Ham in bread pastry 1500 g - 2000 g

200

60 - 80

3

Signal when end

(press any button!)

Oven 

function

Temp.

in ˚C

Time in

minutes meat

Oven 

function

Time in minutes 

meat and extras

Level

Braised beef 1 kg 
Brussels sprouts, Polenta

180

50 - 60

30 - 35

1
3

Roast pork 1 kg
Potato, vegetable, gravy

180

40 - 50

30 - 35

1
3

Roast veal 1 kg
Rice, vegetable

180

40 - 50

30 - 35

1
3

Roasting/ 

baking 

dishware

Temp.

in ˚C

Oven 

Level from 

Bottom

Time in 

minutes

Notes

Berries

High-rimmed 
griddle with 
water

150

2

45 - 55

Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C 
for 40 mins, afterwards 45 min standing time in oven

Vegetables, 
carrots, mixed 
pickles, asparagus

High-rimmed 
griddle with 
water

150

2

45 - 55

Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C 
for 60 mins, afterwards 45 min standing time in oven, repeat after 
24 hours 150 ˚C, until bubbling starts after eave standing for 45 mins

Fruit, pears, 
quinces, 
stone fruit

High-rimmed 
griddle with 
water

150

2

45 - 55

Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C 
for 60 mins, afterwards 45 min standing time in oven

Roasting/ baking 

dishware

Temp.

in ˚C

Oven Level 

from Bottom

Time in 

hours

Notes

Beans

Drying sheet

75

2 + 4

6 - 9  

Open oven now and then

Herbs

Drying sheet

40 - 50

2 + 4

2 - 4

Chilli peppers

Drying sheet

75

2 + 4

5 - 8

Mushrooms

Drying sheet

50

2 + 4

6 - 9

Vegetables for soup

Drying sheet

75

2 + 4

5 - 6

Apple slices

Drying sheet

75

2 + 4

6 - 9

Open oven now and then

Apricots

Drying sheet

75

2 + 4

8 - 12

Pears

Drying sheet

75

2 + 4

9 - 13

Plums

Drying sheet

75

2 + 4

8 - 12

Roasting/ baking dishware

Weight g

Oven Level

from Bottom

Temp in °C

Time in

minutes

Roast beef half, internal temperature 55 °C

Grill, heat resistant dish

1000

2

120 / 80

110 - 130

Pork loin, internal temperature 65 °C

Grill, heat resistant dish

1000

2

120 / 80

140 - 160

Roast veal, internal temperature 65 °C

Grill, heat resistant dish

1000

2

120 / 80

150 - 180

Oven Level from Bottom

Temp. in ˚C 

Time in minutes

Flan base – short pastry

2

170 - 190*

10 - 25  

Flan base – sponge mixture

2

150 - 170

20 - 25

Plaited bread / bread crown

1

160 - 180

30 - 40

Cake with crumble topping (dry)

2

160 - 180

20 - 40

Buttered almond cake / sugar cakes

2

180 - 200*

15 - 30

Biscuits made with yeast dough

2

160 - 180

20 - 40

Pasta bake

1

180 - 200

30 - 50

Sweet bakes

1

180 - 200

40 - 60

Potato gratin

2

180 - 200

40 - 50

*Pre-heat the oven

Switch on oven

Select desired

programme

«P1» to «P12»

Press button several times...

Beispiel:

-  Postpone start: A delayed cooking time can be set

(see «end» in the instructions)

- End cooking time early: Switch off oven

Settings, see «Instructions» page 2

Settings, see «instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.

Settings, see «Instructions» page 2

Cooking time appears «Cooking time»
illuminates

The cleaning function is described in the «instructions» on page  5

Swill cauliflower and separate into florets

Peel carrots and cabbage, cut into

1x1x4 cm pieces. Wash courgettes and

cut in 1 cm slices.

You can use any form of cookware that is heat resistant up to  100 °C.

for 4-5 persons

Split cauliflower into florets

400 g

Carrot

200 g

Kohlrabi “Cabbage”

200 g

Courgettes 

200 g

Add all ingredients into open cookware and cook without adding water. You do

not need seasoning for this cooking method.

Steam cooking 96 °C               Level 1+4               40 min
Add water via water tray 650 ml

Must be heat-resistant up to 120 °C.

for 4 persons

trout 

4 pcs

lemon 

1 pcs

pepper, salt

Wash the trout inside and outside, drizzle with lemon

juice, add a little spice and place on a plate or if

available a set form with strainer insert.

Steam cooking 96 °C               Level 2               

30 min

Add water via water tray 400 ml

You can use any form of cookware that is heat resistant up to  110 °C.

for 4-6 persons

Arrange meals on the plate or cookware individually or mixed.

Place in the oven uncovered.

Interval cooking 110 °C

Level 2+4         

20 min

Add water via water tray 200 ml

Grease Pyrex form 30 x 21 cm with butter.

for 4-5 persons

Potatoes

1000 g

Milk

  200 g

Cream

  200 g

Grated cheese    60 g

Salt, freshly-ground pepper, nutmeg,

seasoning, garlic powder

Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season

with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream

and pour over the potatoes. Finally sprinkle the grated cheese over.

Interval cooking 190 °C

Level 2           

55 min

Add water via water tray 200 ml

- Tomato sauce

- all ingredients - room temperature

Mix onions, garlic, spices and tomatoes and reduce fluid until there is

a plump sauce. Leave to cool.

4 slices about Ø 28 cm

Fan cooking 230 °C  

Level 3       20 min

Water     

250 g

1 egg

  50 g

Yeast  

  20 g

Olive oil

  30 g

Salt

  10 g

Plain flour

500 g

Dissolve yeast in water and knead into elastic dough

with the rest of the ingredients. Leave the dough

covered for 30 min, beat 3 times during this time.

2 cans of peeled, chopped tomatoes     

250 g

Onions finely chopped

  50 g

Garlic cloves, finely chopped   

  20 g

Salt, pepper, oregano

or pizza spices

600 g pizza cheese (feta), roughly grated, per pizza  150 g

Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g

Split the dough into 4 portions, form in to round shape, add flour and

shape into 3-4 mm thick slices.

Brush with cold tomato sauce, leave approx. 1cm edge. Top with your

chosen extras and sprinkle cheese over.

Take chicken out of fridge 1 hour in advance.

Clean chicken inside and outside, wash and then dry with kitchen

towel. Mix the spices with groundnut oil and brush evenly over the

chicken.

for 2 persons

Fan cooking 200 °C       Level 2   

60 min

Turn the chicken half way through the roasting time

Roasting grill with plate on Level 1

ceramics or roasting tin on roasting grill.

1 chicken      1000-1200 g

Groundnut oil  

2 tbsp

Salt, pepper, paprika

some mustard

Take meat out of fridge 1 hour in advance.

for 4-6 persons

Wash pork and dry with kitchen towel. Mix the spices with

groundnut oil and brush evenly over the meat. Place in roasting

tin and then start roasting. Turn the meat half way through the

roasting time.

Pyrex ceramic dish or cast iron roasting tin 

Baking with preheating

Roast pork (neck)   

1000 g

Groundnut oil 

2 tbsp

Salt, pepper, Paprika, a little mustard

1. line with dried plums

2. add vegetables, onions, sauce, wine after halfway through the roasting time

Interval cooking 180 °C         

Level 2           

90 min

Add water via water tray  200 ml

Turn after 30 min.

Internal temperature 75 °C

Take meat out of fridge 1 hour in advance

.

Internal temperature 60 °C (rose)

- 1 orig. 

griddle

- 2 rolls of pastry formed

- all ingredients room temperature

- peel apples, remove core and cut into 12 pieces

Pastry (1.5 rolls)  

  480 g

Wrap the other half of the

dough in transparent film and freeze

Hazelnut grated

    50 g

Apples

1000 g

2 eggs

100 g

Sugar

  50 g

Salt

    3 g

Cream

200 g

Stir eggs, sugar and salt until smooth and the sugar

has dissolved, then mix in the cream.

Place dough on the greased tray, dab the base well,

distribute hazelnuts evenly and position cut apples. Place the cast over

the apples.

Fan cooking 200 °C                Level 3            55 min

If lumps appear, prick at once.

- Baking dish: orig. griddle with baking paper

- All ingredients room temperature

(1slice 885 g)

Split the dough into 4 large same-sized pieces, form these into approx. 40 cm

long strips and interweave every 2 sections. Drop these sections onto the plate,

leave for 20 min. and brush with egg.

Plain flour

500 g

Sugar

    5 g

Salt

  10 g

Yeast

  20 g

Butter

  50 g

1 egg

  50 g

Milk

250 g

Fan cooking 190 °C          

Level 2            40 min

Dissolve dough into fluid, add the remaining

ingredients and knead into elastic dough. Leave

the dough covered for 30 min, beat 3 times during

this time.

(1slice 980 g)

Split the dough into 2 large same-sized pieces, form into a round shape and leave

covered for approx. 20 minutes. Before baking, flour the dough and cut 3mm

deep diagonally with a sharp blade.

Semi-white flour 400 g

Rye flour

150 g

Salt

  10 g

Yeast

  20 g

Milk

200 g

Water 

200 g

Interval cooking 200 °C           Level 2            55 min
Add water via water tray 200 ml

Dissolve dough into fluid, add the remaining

ingredients and knead into elastic dough. Leave the

dough covered for 30-40 min, beat 2-3 times during

this time.

Bake every 2

pizzas one after

the other

Wash beef steak, dry with kitchen

towel and season. Heat oil in frying

pan. Sear the beef steak well on all

sides (10 min). Cook with low

temperature automatic

 (120 - 80 °C).

Pyrex ceramic dish or cast

iron roasting tin without lid

.

Beef steak 

1000 g

Groundnut oil            2 tbsp

Salt, pepper, Paprika, spices

Low temperature

 80 °C    

Level 2            140 min

for 4-6 persons

Settings, see «Instructions» page 3

Settings, see «Instructions» page 3

Settings, see «Instructions» page 3

- Use only commercially available preserve jars of the same size

- Jars with twist-off or bayonet type lids and metal tins are not suitable

- Do not pre-heat oven

- Glasses must not touch each other

- Only use fresh fruit which is not overly ripe

- Oven door remains closed

Settings, see «Instructions» page 3