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41
Using the bread baking function
(EVEP618 model only)
To aid you in baking bread here is a basic recipe to
understand and experiment with the bread baking
function.
‘Test loaf from base ingredients’
500g wheat flour
10g salt
10g butter at room temperature
280 +/- 20 g water at 37 °C +/- 2 °C
3g sugar
20g fresh yeast
Method
1. Weigh wheat flour, salt and butter in mixing bowl of
the food processor.
2. Dissolve sugar and yeast in the warm water and add
to the flour.
3. If using a mixing machine, mix on slow speed for
2 minutes. Then mix on medium for 8 minutes or until
dough is smooth.
4. Shape round ball of 750g of the dough, put in a bowl,
cover with cling film and let it rise for 45 minutes in
the oven at 30°C (or in defrost mode).
5. Shape a longish loaf, cover with a towel and let it rise
for 45 minutes in the oven at 30°C (or in
defrost mode).
6. Carve the surface of the bread with a serrated knife,
depth of the cuts around 5mm.
7. Choose ‘bread baking’ function, ensure water is
in the tank and pre-heat the oven to 180°C for
10 minutes.
8. Place the dough in shelf level 2 (second from bottom)
and cook for 40-45 minutes.
9. Refill the water tank if it becomes empty before the
end of the cycle.
10. Remove loaf and allow to cool.
11. Drain any left over water from the tank once the
appliance is cool.
Cooking guide
• Select the correct shelf location for food being cooked.
• Make sure dishes will fit into the oven before it is
switched on.
• Keep edges of non Electrolux baking dishes at least
40mm from the side of the oven. This allows free
circulation of heat and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and the
oven door.
• When cooking items that require a high heat (e.g.
tarts), place the cooking dish on a scone tray in the
desired shelf position.
• For sponges and cakes use aluminium, bright finished
or non-stick cookware.
Condensation
Excess condensation may fog the oven door. This may
happen when you are cooking large quantities of food from
a cold start. Minimise condensation by:
• Keeping the amount of water used whilst cooking to
a minimum.
• Making sure the oven door is firmly closed.
• Baking custard in a baking dish that is slightly smaller
than the water container.
• Cooking casseroles with the lid on.
If water is being used in cooking, it will turn to steam
and may condense outside your appliance. This is not a
problem or fault with the appliance.
Oven shelf location
The oven has 5 positions for shelves (as shown in the
diagram below). To give maximum space above and below
the shelves, load them in this way:
When cooking with 1 shelf, position at 1 or 2.
When cooking with 2 shelves, position them at 2 and 4.
For more detailed shelf locations. Refer to cooking tables
for individual cooking functions.
1
2
3
5
4
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