User manual SONY SVE1413APXB VAIO® USWER GUIDE (PRINTABLE)

[. . . ] – Shelf position: 1 Season meat to taste and place in an ovenproof dish. Add water or another liquid; the bottom should be covered to a depth of 10 - 20 mm. – 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 Roast Veal Settings: Automatic weight. Method: ENGLISH 3 • • • • 6 tablespoons olive oil 250 ml white wine 250 ml meat stock 3 medium-sized onions, peeled and finely chopped • 3 cloves of garlic, peeled and thinly sliced • 1 / 2 teaspoon each of thyme and oregano • 2 bay leaves • 2 cloves • salt, freshly ground black pepper Method: Melt 4 tablespoons butter in a roasting tin and sweat the vegetables in it. [. . . ] Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. 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 of the 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 appliance: 55 minutes – Shelf position: 2 Ring Cake Ingredients for the base: • 500 g flour • 1 small packet dried yeast (approximately 8 g) • 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 Yeast Plait Ingredients for the dough: • 650 g flour • 20 g yeast • 200 ml tepid milk • 40 g sugar • salt ENGLISH 7 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 appliance: 60 minutes – Shelf position: 1 Brownies Ingredients: • 250 g plain chocolate • 250 g butter • 375 g sugar • 2 packet vanilla sugar (approximately 16 g) • 1 pinch salt • 5 tablespoons water • 5 eggs • 375 g walnuts • 250 g flour • 1 teaspoon baking powder Method: Break chocolate up into large pieces and melt in a bain marie. Cream together butter, sugar, vanilla sugar, salt and water, add the eggs and the melted chocolate. Roughly chop the walnuts, mix with the flour and baking powder and fold into the chocolate mixture. Coat the surface of the plait with a mixture of egg yolk and milk and then put in the appliance. – Time in the appliance: 50 minutes – Shelf position: 2 CASSEROLES/GRATINS Lasagne Ingredients 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 (about 400 g) • oregano, thyme, salt and pepper Ingredients for the Béchamel sauce: • 75 g butter • 50 g flour • 500 ml milk • salt, pepper and nutmeg Put together with: • 3 tablespoons butter • 250 g green lasagne • 50 g Parmesan cheese, grated • 50 g Emmental cheese, grated Method: Using a sharp knife cut the bacon from the rind and gristle and cut into fine dice. Peel the onion and carrot, clean the celery, dice all vegetables finely. Heat the oil in a casserole, sauté the bacon and the diced vegetables while stirring constantly. Gradually add the mince, sauté while stirring constantly to break up and deglaze with the meat stock. Season the meat sauce with tomato purée, the herbs, salt and pepper and simmer with the lid on over a low heat for about 30 minutes. In the meantime prepare the Béchamel sauce: Melt the butter in a pan, add the flour and cook until golden, stirring con- Rich Yeast Plait Ingredients for the dough: • 750 g flour • 30 g yeast • 400 ml tepid milk • 10 g sugar • 15 g salt • 1 egg • 100 g softened butter Ingredients for the finish: • 1 egg yolk • a little milk Method: Sieve the flour into a mixing bowl, make a well in the centre. Cut up the yeast, place it in the well, stir in with the milk and some of the sugar and some of the flour from around the edge, sprinkle with flour, leave to rise in a warm place until the flour sprinkled on the pre-dough is showing cracks. Put the rest of the sugar, salt, egg and butter on the edge of the flour. Leave the dough to rise in a warm place until it is about double the size. ENGLISH 11 stantly. Season the sauce with salt, pepper and nutmeg and simmer without a lid for about 10 minutes. [. . . ] Pour the mixture over the potatoes and spread the rest of the butter in small knobs on the gratin. – Time in the appliance: 65 minutes – Shelf position: 2 – For steam ovens: add 300 ml of water into the water drawer. 12 www. electrolux. com Pasta Gratin Ingredients: • 1 litre water • salt • 250 g tagliatelle • 250 g cooked ham • 20 g butter • 1 bunch of parsley • 1 onion • 100 g butter • 1 egg • 250 ml milk • salt, pepper and nutmeg • 50 g grated Parmesan Method: Bring water with a little salt to the boil on a ring. 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. [. . . ]