Falcon Elise 110 Induction Manual

Falcon Komfur Elise 110 Induction

Læs gratis den danske manual til Falcon Elise 110 Induction (30 sider) i kategorien Komfur. Denne vejledning er vurderet som hjælpsom af 31 personer og har en gennemsnitlig bedømmelse på 4.5 stjerner ud af 16 anmeldelser. Har du et spørgsmål om Falcon Elise 110 Induction, eller vil du spørge andre brugere om produktet?

Download PDF

Side 1/30

Elise 110 Induction G5

USER GUIDE &

INSTALLATION INSTRUCTIONS

METHOD

1. For the soufflŽ, press the raspberries through a fine

sieve to produce 180 g of purŽe. Put this into a heavy-

bottomed pan, add the lemon juice and reduce down to

a thick jam, stirring from time to time and being careful

not to let it catch and burn.

2. Put 45 g of the sugar in a separate pan. Melt it and then

boil until it becomes a thick syrup (121 ¡C on a sugar

thermometer). To test without a thermometer, dip a

teaspoon into the syrup and then dip quickly into cold

water. You should be able to roll the cooling syrup into

a ball between your fingers. Be careful as the syrup is

extremely hot. When it has reached the right point, stir

the hot syrup into the raspberry jam.

3. Mix the framboise and cornflour together and stir into

the jam over the heat. Turn the jam into a small bowl,

sprinkle the surface with icing sugar and cover with cling

film.

4. Preheat the oven (not grill) to 180 ¡C shelf level 2

(conventional oven), 160 ¡C (fan oven) or gas mark 4

centre shelf.

5. Whisk the egg whites with the cream of tartar until you

can form soft peaks, then fold in the remaining caster

sugar. Lightly fold the whites into the jam, leaving thin

traces of white visible in the mixture.

6. Spoon into four large buttered and sugared ramekins,

place these on a baking tray and bake for 10 minutes.

7. Dust with icing sugar.

INGREDIENTS

¥ 400 g raspberries

¥ 1 tbsp lemon juice

¥ 100 g caster sugar

¥ 2 tsp cr�me de framboise

¥ 1 tsp cornflour

¥ 180 g egg whites (about 6)

¥ Pinch of cream of tartar or a squeeze of lemon juice

¥ Icing sugar for dusting

RASPBERRY SOUFFLƒÉ

SLOW BAKED LEG OF LAMB

METHOD

1. Preheat the oven to 220 ¡C (for a conventional oven), 200 ¡C

(for a fan oven) or gas mark 7.

2. Pull the small sprigs off the rosemary branches and set aside

with the garlic.

2. Using the tip of a paring knife, make up to 20 well-spaced

cuts into the flesh of the lamb, about 2.5 cm inch deep.

Divide the rosemary sprigs, garlic and anchovies and push

down into the cuts. Place the leg on a large roasting tin and

pour over the oil, massaging it all over the joint. Season well

with salt and pepper and pour the wine and 250 ml water

into the tin.

3. Put into the oven and sear for 15 minutes, then turn the

temperature right down to 130 ¡C (conventional oven),

110 ¡C (fan oven) or gas mark 1 and roast for 4Ð5 hours,

basting every 30 minutes or so. Basting frequently helps

to keep the meat moist and encourages the build up of a

good glaze on the outside. Add more liquid (wine or water)

if the tin looks dry Ð there should always be liquid in the tin

throughout this cooking process.

4. The meat is ready when it starts to fall off the bone, at which

point it should have a core temperature of 90 ¡C. Remove

from the oven, transfer to a warmed carving dish, cover

loosely with foil and leave to rest in a warm place for 30Ð45

minutes before carving.

5. Pour the juices from the tin into a tall hi-ball glass and allow

to settle. Spoon the fat from the top of the glass. There

should be enough sticky, reduced juices for an intense gravy

hit Ð if not, pour the juices you have back into the roasting

tin and put it over the heat, pour in a splash of water or wine

and deglaze the tin scraping up all the sticky bits from the

base. Boil fast until syrupy, taste and correct the seasoning.

INGREDIENTS

¥ 2Ð3 large sprigs of rosemary

¥ 4 large garlic cloves cut in half lengthways

¥ 1.8 kg leg of lamb

¥ 8 good quality anchovy fillets, halved

¥ 100 ml olive oil

¥ 250 ml dry red wine

¥ Maldon salt and freshly ground black pepper

Produkt Specifikationer

Mærke:	Falcon
Kategori:	Komfur
Model:	Elise 110 Induction

Har du brug for hjælp?

Hvis du har brug for hjælp til Falcon Elise 110 Induction stil et spørgsmål nedenfor, og andre brugere vil svare dig

Dit navn*

Din email*

Skriv dit spørgsmål her

Komfur Falcon Manualer

Falcon Infusion 90 Manual

6 Juli 2025

Falcon Elise 110 Dual Fuel Manual

6 Juli 2025

Falcon Classic 90 Gas Manual

5 Juli 2025

Falcon Nexus SE 110 Induction Manual

5 Juli 2025

Falcon Nexus 90 Dual Fuel Manual

5 Juli 2025

Falcon 1092 Continental De Luxe Manual

27 Maj 2024

Falcon Elise 110 Induction Manual

26 Maj 2024

Komfur Manualer

Nyeste Komfur Manualer

Elektro Helios SN510 Manual

27 September 2025

Stiebel Eltron CNS 250 U Manual

27 September 2025

Elektro Helios SK715 Manual

27 September 2025

Elektro Helios SK7138 Manual

27 September 2025

Elektro Helios SH650-4 Manual

27 September 2025

Elektro Helios SK6167 Manual

27 September 2025

Elektro Helios SN6129 Manual

27 September 2025

Stiebel Eltron CNS 150 S Manual

27 September 2025

Elektro Helios SN5019 Manual

27 September 2025

Elektro Helios SK6139 Manual

27 September 2025