baking – roasting – moisture plus

Baking – Roasting – Moisture Plus

Explanations of the settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Volumes and measurements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Preparation tips and information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Types of flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Raising agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Types of dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Crisp-up programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Bread rolls (frozen/unrefrigerated, pre-baked) / Pretzels (frozen) . . . . . . . . . . 14

Ready-to-bake rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Ready-to-bake croissants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Apple sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Apricot loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Apricot streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Yeast butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Buttermilk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Rich fruit cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Swiss fruit flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Chocolate breakfast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Gugelhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Yeast pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Yeast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Plaited walnut brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Italian mozzarella bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Cheese and sesame rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Herb bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Malted pumpkin seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Contents

2

Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Mixed grain bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Fruit streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Swiss apple cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Pine nut bee-sting cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Quark rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Sand cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Ham and cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Chocolate cherry muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Chocolate hazelnut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Sunday rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Swiss farmer's bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Drop cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Choux buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Cinnamon and macadamia ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Raisin cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Onion flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74


Quantities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Blue fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Acidising . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Salting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

"Verduras" bream / snapper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Stuffed ocean trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

Red mullet parcels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Sea bream delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

Contents

3

Hake in a herb sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

Salt cod brandade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

Savoy cabbage and salmon gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Meat and poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84


Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Beef Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Duck with oranges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Pork fillet with Parma ham and red pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Braised beef roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Braised topside of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Meat loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Herbed chicken fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

Glazed gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

Garlic rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Lamb cutlets with pistachio crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97

Rack of lamb with mustard crust and vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 98

Osso buco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

Turkey roulade with spinach ricotta filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102

Roast pork belly with spiced honey glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103

Pork fillet in puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

Pork casserole with apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

Chinese pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106

Christmas ham. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107

Yorkshire puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108

Savoury recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

Eggplant moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

Spring pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

Swedish potato bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111

Swiss style quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112

Cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113

Potato gratin in a mustard sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114

Potato cheese gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115

Garlic soup (Sopa Castellana). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116

Contents

4

Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117

Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

Pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Potato dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

Mushroom cannelloni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

Pizza variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126

Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

Swiss potato gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Shepherd's pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129

Spinach parcels (Spanakopita) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130

Tortellini, ham and rocket bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

Tuna pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

Pavlova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

Caramel pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136

Lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137

Dumplings with plum compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138

Chocolate dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139

Mini chocolate sponges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140

Sweet cherry soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141

Contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143

Contents

5

H 6x0x Settings apply to ovens with 3 shelf levels (appliance width

approx. 60 cm).


approx. 60 cm).


approx. 90 cm).

Temperatures Temperatures are given in degrees celcius (°C).

A range of temperatures is given. You are generally advised to

select a duration in the middle of the range.

Temperatures may need to be increased or reduced depending

on the cooking dish, quantity or desired level of browning.

Careful handling of food can help protect one's health. For

example, cakes, rolls and bread should be cooked until golden,

not dark brown.

Cooking

durations

Durations are given in minutes.

A range of cooking durations is given. You are generally advised

to select a duration in the middle of the range.

Pre-heat Most dishes can be placed in a cold oven. They will then make

use of the heat produced during the heating-up phase.

If pre-heating is required, it will be mentioned separately in the

settings.

The pre-heating time is not included in the baking/cooking

duration, but is additional.

When using the Automatic � function, the pre-heating time is

included in the programme duration.

Explanations of the settings

6

Oven function

symbols used

in the recipes

� Automatic

� Moisture Plus

� Fan Plus

� Conventional Heat

� Intensive Bake

� Full Grill

� Fan Grill

The oven has other functions,

but these are not used in the

recipes contained within this

book.

Food probe/

Core

temperature

You can only use a food probe with Automatic programmes if

your oven is fitted with a food probe. If your oven does not have a

food probe, use the alternative settings in the recipes.

Heating-up

phase

When using Fan Plus, Moisture Plus and Conventional Heat

together with temperatures exceeding 100 °C, the "Heating-up

phase" option will appear.

In recipes that recommend one of these three oven functions, the

setting for the heating-up phase is mentioned separately.

Select the setting mentioned in the recipe.

Crisp function

*

You can use the Crisp function with any oven function, but it must

be activated individually for each cooking process. It is a good

idea to use this function when cooking items which are moist on

the inside but which should be crispy on the outside.

In cases where the Crisp function would be useful, it appears

separately in the settings.

If it appears in the settings, select the "Crisp function" option and

confirm with "On".

The Crisp function is not available on all models.

Shelf level The numbers for the shelf levels mentioned in this recipe book

can be found to the side of the oven compartment when the door

is open.

* Depending on model


7

Automatic � This function allows you to select the Automatic programmes

which are programmed into the electronics of your appliance.

Some Automatic programmes use moisture injection and some do

not.

The Automatic programmes available vary depending on the mo-

del of your appliance. You can also prepare all recipes in this

book without using an Automatic programme. You will find

alternative settings in the recipes to enable you to do this.

Moisture Plus

�Depending on the recipe, you can select the following:

– Automatic burst of steam

– 1 burst of steam, 2 or 3 bursts of steam

The bursts of steam 1, 2 and 3 can be released manually or

time-controlled.

Manually If you want to release bursts of steam manually,

you can set the minute minder � to remind you

when to release each burst of steam.

If pre-heating is required for preparing a recipe

using Moisture Plus, it is best to release the

bursts of steam manually.

The time for releasing the first burst of steam is

based on

– the start of the cooking process for ovens

which have not been pre-heated.

– when the food is placed in the oven (for

pre-heated ovens).

The time for the following burst of steam is always

based on the time at which the previous burst of

steam was released.

Time-controlled If the bursts of steam are to be time-controlled,

you must programme a time for each burst of

steam before starting the cooking process.

Factory default

type of heating

The Moisture Plus function uses "Fan Plus"

heating in combination with moisture injection.

For most recipes, it is not necessary to change

the type of heating.

Other types of

heating

If it makes sense to change to another type of

heating, it will be offered separately in "Settings".


8

Abbreviations

– tsp. = teaspoon

– tbsp. = tablespoon

– g = gram

– ml = millilitre

1 teaspoon is equal to approx.

– 3 g baking powder

– 5 g salt/sugar/vanilla sugar

– 3 g flour

– 5 ml liquid

1 tablespoon is equal to approx.

– 10 g flour/cornflour/breadcrumbs

– 15 g sugar

– 20 ml liquid

– 10 g mustard

1 packet is equal to

– 8 g vanilla sugar

– 8 g whipped cream stiffener

– 16 g baking powder

– 7 g dried yeast

– 37 g custard powder

1 pinch

– is equal to the amount that can be

pinched between the thumb and

forefinger.

Volumes and measurements

9

Preparation tips and information

Cakes and biscuits

Types of flour

Different types of flour contain varying

amounts of whole grain.

The flour type indicates the mineral

content in mg per 100 g of flour. The

higher the type number, the more

mineral nutrients the flour contains.

Depending on grounding degree, we

differentiate between different types.

Plain flours are classified, for example,

as follows:

Type 405

Fine, white flour suitable for both

cooking and baking. Its main contents

are starch and gluten.

Type 550

Strong baking flour for fine pored

doughs, can be used as multi-purpose

flour.

Type 1050

A flour of medium fineness, darker in

colour, halfway between white and

wholemeal. You can easily exchange

half of this flour type with white flour in

our recipes without changing results.

Type 1700

A dark flour that contains almost the

entire surface layer of the grain. It is the

perfect choice for breads.

Wholemeal flour

This kind of flour has no type number. It

is made from the whole grain and

contains all the goodness. It can be

ground finely or coarsely and is

particularly good for baking bread.

Baking

10

Raising agents

Raising agents help dough to rise and

support the loosening that the dough

experiences with kneading.

Yeast

Yeast can be bought fresh or dried and

is suited to making light flour doughs.

When used in combination with liquid

(e.g. water), starch (e.g. flour), sugar

and temperatures between 35 - 50 °C,

the yeast ensures that the dough rises.

Sourdough

Sourdough comes in both a liquid and

dry form. The strong, pleasant, sour

taste of this dough comes from the

transformation of glucose into

lactobacilli. Sourdough is needed to

make heavy doughs made from

wholemeal flour, rye flour or wholegrain.

Liquid rye sourdough can be easily

prepared by mixing 250 g rye flour with

approx. 200 ml lukewarm water. After a

resting period of 48 hours at room

temperature, the sourdough can be

handled according to the recipe you

are using.

Baking powder

Baking powder is generally used for

making whisked mixtures. In

combination with moisture and heat, the

baking powder assists in the rising

process and therefore in creating a

fluffy dough.

Types of dough

Bread/Rolls

Bread and rolls need to be light and

crisp. The raising agents used to

achieve this are yeast and sourdough.

Among other things, the selection and

the combination of the ingredients are

responsible for the taste of the bread.

Freshly ground or wholemeal flour

contains more fibre, minerals and

vitamins.

Liquids used in making the dough

should be lukewarm (30–35 °C).

Knead the bread dough until it

becomes smooth and leave it for long

enough to rise properly. The dough

needs to double in volume during the

first proving phase. Further proving

phases are often shorter as the dough

rises significantly during the baking

process. This ensures that after baking

the bread receives the right texture,

becomes firm and does not crumble.

Make sure that the surface of breads

that are free formed is smooth and

even.

Grease baking tins if you are using

them to bake bread.

In the Automatic programmes, the

dough doesn't need to be left to rise

before being placed in the oven. Place

the dough in the oven and start the

programme immediately.

Baking

11

You cannot use the normal skewer test

to find out whether bread is completely

baked, as freshly baked bread will

continue to stick until it has cooled right

down. We therefore recommend

tapping on the bottom of the bread. If it

sounds hollow, the bread is done and

should be put on a wire rack to cool.

If the bread is left in the oven after the

programme has finished, you should

choose a lower browning level as the

bread will continue to brown.

Bread mixtures

In the Automatic programmes, the

dough doesn't need to be left to rise

before being placed in the oven. Place

the dough in the oven and start the

programme immediately.

Prepare the dough according to the

instructions on the packaging. Use the

volume of liquid that is stated for baking

in a conventional oven.

Bake all bread mixtures in a greased

bread tin (25 x 10 cm).

Score the dough before putting it in the

oven, and glaze with some water.

If the bread is left in the oven after the

programme has finished, you should

choose a lower browning level as the

bread will continue to brown.

There are many different manufacturers

of bread mixtures. The programmes

were not developed for a specific

brand. Because of this, browning, size

and crust of the breads could vary. If

required, brown the bread for a little

longer or experiment with a different

browning level next time.

Yeast dough

Yeast dough is well-suited to making

streusel cakes, open tarts, small cakes

and pizza. Preparing a yeast dough is

easier than it seems.

Crumble and stir the yeast into

lukewarm water and dissolve. Add flour

and other ingredients and knead to a

smooth dough. If dry yeast is used, add

2 extra tablespoons of liquid.

For the yeast dough to rise sufficiently

in the oven, you can use Conventional

Heat at 35 °C or an appropriate Auto-

matic programme (if available).

The dough should be covered and

allowed to rise in the oven until it has

doubled in volume. Knead it briefly,

then roll it out or knead in other

ingredients such as raisins or almonds.

Baking

12

Freshly baked yeast dough can be

successfully frozen. It can be left in the

freezer for about one month. Frozen

yeast dough items should be baked in

the oven using Moisture Plus. In this

case use automatic bursts of steam.

Quark dough

Quark dough is an elastic, soft,

rubbed-in dough that offers a good

alternative to yeast dough. Because

quark dough is made with baking

powder, it can be baked without

needing a proving phase.

Shortcrust pastry

Shortcrust pastry is a firm, rubbed-in

mixture that consists mainly of flour, fat

(ratio of 2:1) and water.

Knead the ingredients together quickly

so that the dough is easier to work.

Whisked mixture

A whisked mixture is a very rich and

heavy dough which, besides flour, also

contains fat, butter and eggs. The

mixture becomes particularly fluffy

when the beaten egg white (separated

from the yolk) is folded under the

dough.

In combination with the baking powder

and stirred in air, the dough becomes

light and fluffy when baked.

Whisked mixtures become sticky if they

are stirred for too long.

Baking

13

Crisp-up programmes

Bread rolls (frozen/unrefrigerated, pre-baked) / Pretzels (frozen)

Ingredients

Frozen or unrefrigerated pre-baked

bread rolls, or frozen pretzels

Bread rolls preparation

Place the bread rolls on a baking tray

or on the rack.

Pretzels preparation

Place the pretzels on a baking tray

covered with baking paper.

Leave for 10 minutes to defrost, then

sprinkle with large grained salt.

Moisture Plus settings

According to

instructions on

packaging

Pre-heating is

not required

Pre-heating

required

Function �

Temperature See instructions on packaging

for fan assisted ovens

Pre-heat No Yes

Heating-up

phase

Rapid

Shelf level 1 (H 6x0x)

2 (H 6x6x)

1 (H 6x9x)

No./Type of

bursts of steam

1/Automatic 1/Manually

Water volume See display

1st burst of

steam

Automatic When the food

is put in the

oven

Baking time Recommendation on packaging

plus approx. 5 minutes

Hints and tips

Thanks to the PerfectClean enamel,

baking and universal trays do not need

to be greased or used with baking

paper. However, when cooking

pretzels, sponge cakes, meringues and

macaroons, you should use baking

paper.

Baking

14

Ready-to-bake rolls

Ingredients

Ready-to-bake rolls

Preparation


instructions on the packaging and

place the rolls on a baking tray.


Function �

Temperature See instructions on

packaging for fan assisted

ovens

Heating-up phase Rapid

Shelf level 1 (H 6x0x)

2 (H 6x6x)

1 (H 6x9x)

No./Type of

bursts of steam

1/time-controlled


1st burst of steam Release after 3 minutes

Baking time Recommendation on

packaging plus approx.

5 minutes

Ready-to-bake croissants

Ingredients

Ready-to-bake croissants

Preparation


instructions on the packaging and

place the croissants on a baking tray.

Automatic programme settings

H 6x0x, H 6x6x, H 6x9x

Function �

Programme Bread rolls \ Croissants

Shelf level See display

No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 20

Alternative setting

You can also prepare croissants using

the Moisture Plus function. In this case,

use the same settings as for

"Ready-to-bake rolls".

Baking

15

Apple tart

Preparation time 80–90 minutes

Serves 12

Pastry ingredients

220 g flour

100 g butter

60 g icing sugar

A pinch of salt

1 egg

Topping ingredients

600 g apples

Caramel ingredients

100 g sugar

20 ml apple juice

Juice of half a lemon

To dust:

Icing sugar

Preparation

Rub the butter into the flour, add icing

sugar, salt and egg, and knead to a

smooth dough. Leave to rest for

approx. 30 minutes.

Roll the dough out on a floured surface

and use it to line the base of a � 26 cm

flan or pie dish. Peel and core the

apples and cut into slices. Arrange in

the pastry case.

Place the sugar in a pan on the cooktop

and stir over a high heat until

caramellised and golden. Make a syrup

with the apple and lemon juice. Pour

the caramel over the slices of apple

and placed in the pre-heated oven.

When cool, dust with the icing sugar.

Recommended settings

H 6x0x H 6x6x H 6x9x

Function �

Programme Cakes \ Apple tart


Programme

duration

Approx.

55

Approx.

53

Approx.

40

Alternative settings


Function �

Temperature 190–210 180–200

Pre-heat Yes

Heating-up phase Normal

Shelf level 1

Baking time 35–45

Hints and tips

Instead of using caramel, you can bake

the tart with a glaze:

Mix together 150 g crème fraîche, 2

eggs, 8 g vanilla sugar and 1 tbsp.

icing sugar. Pour over the apple slices

and extend the baking time by approx.

10 minutes.

Baking

16

Apple sponge

Preparation time 80-110 minutes

Serves 12

Pastry ingredients

150 g butter

150 g sugar

8 g vanilla sugar

3 eggs


150 g flour

1/2 tsp. baking powder

Topping ingredients

650 g apples

To dust or glaze:

Icing sugar or apricot jam

Preparation

Cream together the butter, sugar and

vanilla sugar, then mix in the eggs one

at a time.

Sift the baking powder and flour

together and fold into the creamed

mixture together with the lemon juice.

Spoon into a greased springform cake

tin (� 26 cm).

Peel, quarter and core the apples.

Make several cuts into the top of each

quarter and gently press into the cake

mixture with the core side down. Bake

until golden.

Leave to cool to room temperature,

then dust with icing sugar or spread a

little apricot jam over the top.



Function �

Programme Cakes \ Apple \ Sponge


Programme

duration

Approx.

43

Approx.

45

Approx.

54



Function � �


Pre-heat Yes No


Shelf level 1 2 1

Baking time 40–50 45–55 55–65

Baking

17

Apple pie


Serves 12

Pastry ingredients

350 g flour

1/2 tsp. baking powder

200 g butter, softened

100 g sugar

8 g vanilla sugar

1 egg

Topping ingredients

1000 g apples

50 g raisins

50 g sugar

1/2 tsp. cinnamon

3 tbsp. water

To glaze:

1 egg yolk mixed with a little milk

Preparation

Mix the flour, baking powder, butter,

sugar, vanilla sugar and egg together

and knead to a smooth dough.

Press approx. 2/3 of the pastry evenly

into the bottom of a greased springform

cake tin (� 26 cm) to make the base.

Form a rim about 2 cm high around the

edges of the tin.

Peel, core and coarsely dice the apples.

Steam them gently in a saucepan

together with the raisins, sugar,

cinnamon and water for one minute, and

then spread the ingredients evenly over

the pastry case.

Roll the rest of the pastry out onto a

floured surface and place on top of the

apples and bake.

With Automatic programme:

You will need to glaze the pie before it

goes in the oven with the egg and milk

mixture.

Without Automatic programme:

About 10 minutes before the end, brush

the apple pie with the egg and milk

mixture.



Function �

Programme Cakes \ Apple \ Pie


Programme

duration

Approx.

62

Approx.

62

Approx.

78



Function � �


Pre-heat Yes No


Shelf level 2 1

Baking time 60–70 55–65

Baking

18

Apple hazelnut streusel


Serves 12

Pastry ingredients

200 g melted butter

350 g flour

1 tsp. baking powder

150 g sugar

8 g vanilla sugar

60 g hazelnut brittle

Topping ingredients

800 g sharp dessert/cooking apples

50 g sugar

Preparation

Sift together the flour, baking powder,

sugar and vanilla sugar. Add the

slightly cooled butter. Rub together to

make a crumbly mixture.

Press approx. 2/3 of the mixture evenly

into the bottom of a greased springform

cake tin (� 26 cm) to make the base.

Form a rim about 2 cm high around the

edges of the tin. Mix the remaining

streusel mixture with the broken up

hazelnut brittle.

Peel, core and dice the apples. Mix

with the sugar, and arrange over the

streusel base. Sprinkle the streusel

brittle mix over the top and bake.



Function �

Programme Cakes \ Apple \ With streusel

topping


Programme

duration

Approx. 60



Function � �


Pre-heat Yes No


Shelf level 1 2 1

Baking time 55–65

Baking

19

Apricot loaf


Ingredients

42 g fresh yeast

200 ml milk (lukewarm)

500 g flour

60 g sugar

8 g vanilla sugar

A pinch of salt

1 tsp. grated lemon zest

100 g soft butter

1 egg

100 g dried apricots

50 g chopped pistachios

To glaze:

Milk

Preparation


lukewarm milk and dissolve. Add to the

flour, sugar, vanilla sugar, salt, lemon

zest, butter and egg and knead to a

smooth dough. Place the dough in the

oven and select "Cakes \ Yeast dough \

Prove for 30 minutes" in Automatic

programmes.

Dice the apricots, knead into dough

with the chopped pitachios, form an

oval loaf shape and put into a greased

loaf tin (approx. 30 cm). Place the

dough in the oven and select "Cakes \

Yeast dough \ Prove for 15 minutes" in

Automatic programmes.

After proving, brush the apricot loaf

with milk, place in the oven and bake.



Function �

Temperature 160–180

Pre-heat Yes

Heating-up

phase

Rapid

Type of heating Conventional Heat

Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of

steam

When the food is put in the

oven

2nd burst of

steam

After another 10 minutes

Baking time 45–55

Baking

20

Apricot streusel


Serves 20 (H 6x9x: serves 40)

Pastry ingredients

240 (380) g quark

60 (100) ml milk

80 (120) ml oil

1 (2) egg(s)

110 (175) g sugar

8 (16) g vanilla sugar

1 (2) pinch(es) of salt

450 (640) g flour

16 (32) g baking powder

Topping ingredients

1200 (1900) g apricots, drained

Streusel ingredients

400 (640) g flour

250 (400) g sugar


250 (400) g butter cubes

1/2 (1) tsp. cinnamon

Preparation

Whisk together the quark, milk, oil, egg,

vanilla sugar and salt. Fold in half of the

flour mixed with the baking powder,

and knead in the rest.

Roll out the pastry onto a baking tray.

Top with the apricot halves.

Knead the flour, sugar, vanilla sugar,

butter and cinnamon into a streusel

mixture and sprinkle over the fruit. Bake

until golden.



Function �

Programme Cakes \ Fruit streusel \ Quark

dough


Programme

duration

Approx.

55

Approx.

56

Approx.

45



Function �


Heating-up phase Rapid Normal

Shelf level 2 3 2


Hints and tips

Plums, morello cherries or gooseberries

also make a good topping.

Baking

21

Biscuits


Approx. 80 biscuits

Ingredients

250 g flour

1 level tsp. baking powder

80 g sugar

8 g vanilla sugar

1 tbsp. rum

1 tbsp. water

120 g butter

Preparation

Sift together the flour, baking powder,

sugar and vanilla sugar. Add the rest of

the ingredients and knead to a smooth

dough. Leave to stand in a cool place

for at least one hour.

Roll out the dough to a thickness of

approx. 3 mm, and make biscuits using

a cookie cutter. Place on a baking tray

and bake.

Recommended settings for 1 baking

tray


Function �

Programme Cookies/Muffins \ Biscuits \ 1

baking tray


Programme

duration

Approx.

24

Approx.

22

Approx.

25


trays


Function �

Programme Cookies/Muffins \ Biscuits \ 2

baking trays


Programme

duration

Approx.

33

Approx.

24

Approx.

25



Function �



Shelf level (1 tray) 2 1

Shelf level (2

trays)

1+2 1+3

Baking time 20–30 25–35 25–30

Baking

22

Gateau


Serves 16

Basic mixture

4 egg whites

2 tbsp. hot water

175 g sugar

4 egg yolks

200 g flour


Preparation

Beat the egg whites with the hot water

until stiff. Slowly add the sugar and fold

in the beaten egg yolk.

Sift the baking powder into the flour and

fold into the egg and sugar mixture.

Lightly grease a springform tin

(�26 cm), and line with baking paper.

Pour the mixture into the tin, and bake

until golden.

After baking, loosen the edge of the

cake from the tin and leave to cool.

Turn out and remove the baking paper

and then cut the cake horizontally into 2

or 3 rounds and fill as desired.



Function �

Programme Cakes \ Gateau \ 4 eggs


Programme

duration

Approx.

49

Approx.

50

Approx.

35



Function �


Pre-heat Yes


Shelf level 1 2 1


Hints and tips

If making a sponge flan to fill with fruit,

halve the quantities given above and

reduce the time by approx. 5 minutes.

To make a chocolate sponge base, add

1–2 teaspoons of cocoa powder to the

flour mixture.

Baking

23

I. Quark and cream filling

Ingredients

500 g quark

100 g sugar

Approx. 100 ml milk

8 g vanilla sugar

Juice of 1 lemon

12 leaves of white gelatine

500 ml cream

To dust:

Icing sugar

Preparation

Mix together the quark, sugar, milk,

vanilla sugar and lemon juice. Soak the

gelatine in cold water for about 10

minutes, then squeeze the gelatine and

dissolve it for 20 seconds on 450 W in

the microwave oven, or in a pan on a

low cooktop setting. Stir a little of the

quark mixture into the gelatine.

Add this mixture to the remainder of the

quark mixture and leave to cool. Stir

several times as it thickens. As soon as

visible traces are left in the mixture

when you run a fork through it, you can

fold the stiffly whipped cream into it.

Place one round of cake on a serving

platter and spread some of the quark

mixture over it. Top with another layer of

the cake. Add some more of the

mixture, then top it with the final piece

of cake. Place in the refrigerator to chill

and then dust with icing sugar before

serving.

Hints and tips

For a fruity variation, add about 300 g

of bottled and drained morello cherries,

mandarin segments, or apricot pieces

to the quark and cream mixture.

Baking

24

II. Cappuccino filling

Ingredients

100 g dark chocolate

6 leaves of white gelatine

80 ml espresso

500 ml cream

16 g vanilla sugar

80 ml coffee liqueur

1 tbsp. cocoa powder

To dust:

Cocoa powder

Preparation

Melt the dark chocolate. Beat the

cream until stiff. Soak the gelatine in

cold water for about 10 minutes, then

squeeze the gelatine and dissolve it for

20 seconds on 450 W in the microwave

oven, or in a pan on a low cooktop

setting. Leave to cool. Then stir half the

espresso and half the coffee liqueur

into the gelatine and add to the

remaining whipped cream. Place about

3 tablespoonfuls of the cream in a

separate bowl for topping the gateau

later. Divide the rest of the cream in half

and place in separate bowls. Add the

vanilla sugar to one half, and the

melted chocolate and cocoa powder to

the other.

Place one round on a serving platter

and drizzle with a little coffee liqueur

and espresso. Spread the chocolate

cream over this and top with another

layer of the cake. Drizzle with the

remaining liqueur and espresso.

Spread this with the vanilla-flavoured

cream, then top it with the final piece of

cake, Spread the rest of the cream over

the top and dust with a little cocoa

powder before serving.

Baking

25

Yeast butter cake



Dough ingredients

42 (84) g fresh yeast

200 (400) ml milk (lukewarm)

500 (960) g flour

50 (100) g sugar


50 (100) g butter

1 (2) egg(s)

Topping ingredients

100 (200) g butter

100 (200) g almond flakes

120 (200) g sugar


Preparation



flour, sugar, salt, butter and egg and

knead into a smooth dough. Cover and

allow to rise at 35° C on Conventional

Heat for 20 minutes.

Knead the dough lightly and roll out on

a universal tray. Cover and allow to rise

at 35° C on Conventional Heat for a

further 20 minutes.

To make the topping, mix the butter

with the vanilla sugar and half of the

sugar. Make indentations in the dough

and, using two teaspoons, drop small

balls of the mixture into the

indentations. Sprinkle the remaining

sugar and flaked almonds over the top.


Place the cake in the oven and start the

Automatic programme.


Leave to rise for another 10 minutes

before baking until golden.



Function �

Programme Cakes \ Yeast butter cake


Programme

duration

Approx.

34

Approx.

32

Approx.

46



Function �

Temperature 170–190 180–200 170–190

Heating-up

phase

Normal

Shelf level 1 2

Baking time 20–30 30–40 20–30

Hints and tips

To make your own vanilla sugar: Split a

vanilla pod lengthwise and then cut

each half into quarters. Place in a

sealed jar with 500 g of caster sugar

and leave for 3 days before using to

allow the flavours to blend. The pulp

can be scraped out of the pods for an

even more intense flavour.

Baking

26

Buttermilk bread


Ingredients

21 g fresh yeast

300 ml buttermilk (lukewarm)

375 g plain flour

100 g rye flour

1 tbsp. wheat bran

1 tbsp. linseeds

1 tsp. sugar

2 tsp. salt

1 tsp. butter

To glaze:

Buttermilk

Preparation


lukewarm buttermilk and dissolve. Add

to the plain flour, rye flour, wheat bran,

linseeds, sugar, salt and butter and

knead into a smooth dough. Place the




Take the dough out of the oven, lightly

knead it again and form an oval loaf

shape. Place the dough in a greased

loaf tin (approx. 30 cm). Put back in the



programmes.

Score the top of the loaf with a knife,

brush with some buttermilk and bake

until golden.



Function �


Pre-heat Yes

Heating-up

phase

Rapid


Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of

steam


oven

2nd burst of

steam


Baking time 40–50

Baking

27

Rich fruit cake


Additionally: The fruits need to be steeped in brandy for at least 12 hours.

Ingredients

For different cake tin sizes (�)

15 cm 20 cm 25 cm

110 230 360 g Sultanas

110 230 360 g Raisins

85 170 280 g Currants

50 100 175 g Apricots, dried

50 100 175 g Glacé cherries

25 50 75 g Glacé fruits

30 60 100 ml Brandy

110 250 400 g Flour

1/4 1/2 2/3 tsp. Cinnamon, nutmeg,

pimento (all spice)

1/4 1/2 2/3 tsp. Cinnamon

1/8 1/4 1/2 tsp. Nutmeg, freshly

ground

25 50 75 g Chopped almonds

1/2 1 1 1/2 Zest of x orange(s)

1/2 1 1 1/2 Zest of x lemon(s)

110 250 400 g Soft butter

110 250 400 g Brown sugar

2 4 7 Eggs, medium

10 20 30 ml Molasses

Preparation

Drain the glacé cherries and chop up

the apricots and other glacé fruits.

Place in a large bowl, add the brandy,

stir well and leave to steep for several

hours or overnight.

Cream together the butter and sugar,

mix in the eggs one at a time, and pour

in the molasses. Fold this into the mixed

flour, chopped almonds, lemon and

orange zest and brandy-soaked fruit.

Lightly grease a springform tin (�

15 cm, 20 cm or 25 cm), and line with

baking paper. Pour the mixture into the

baking tin, smooth it out, cover the tin

with a double layer of greaseproof

paper and secure the paper to the

sides of the tin with kitchen twine.

Hints and tips

The cake can be packed in

greaseproof paper and aluminium foil

and stored for approx. 3 months. Pour

over brandy or sherry at regular

intervals.

Baking

28


Tin �15 cm H 6x0x H 6x6x H 6x9x

Function �

Programme Cakes \ Rich fruit cake \

15 cm springform tin


Programme

duration

Approx. 195


Function �




Programme

duration

Approx. 240


Function �




Programme

duration

Approx. 345



Function �


Shelf level 1 2 1

Cooking stage 1

Temperature 1 140

Baking duration 1 45

Cooking stage 2

Temperature 2 120



Function �


Shelf level 1 2 1

Cooking stage 1

Temperature 1 140


Cooking stage 2

Temperature 2 120



Function �


Shelf level 1 2 1

Cooking stage 1

Temperature 1 140


Cooking stage 2

Temperature 2 120


Baking

29

Flat bread


Ingredients

42 g fresh yeast

200 ml water (lukewarm)

375 g flour

1 tsp. salt

1 tbsp. oil

To drizzle:

1 tbsp. oil

Preparation with Automatic

programme

Crumble the yeast into lukewarm water

and stir until it dissolves. Knead to a

smooth dough for 3–4 minutes with

flour, salt and oil.

Roll out to a flat dough (� approx.

25 cm) on a baking tray, drizzle with oil

and bake.

Serve warm or cold.



Function �

Programme Bread \ Flat bread


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 67

Preparation with Moisture Plus




flour, salt and oil. Place the dough in

the oven and select "Cakes \ Yeast

dough \ Prove for 30 minutes" in Auto-

matic programmes.

Lightly knead and roll out to a flat

dough (� approx. 25 cm), place on a

baking tray and allow to prove for a

further 10 minutes at room temperature.

Drizzle with oil and bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Automatic


1st burst of

steam

Automatic

Baking duration 25–30

Hints and tips

There are many varieties for this bread.

Just add 50 g roasted onions or 2 tsp.

rosemary or a mixture of 40 g chopped

black olives and 1 tbsp. chopped pine

nuts or 1 tsp. chopped herbs to the

finished dough. You can also sprinkle

black sesame seeds over the flat bread

before baking it.

Baking

30

Swiss fruit flan

Preparation time 70 minutes

Serves 8–10

Base ingredients

230 g shortcrust pastry

30 g hazelnuts, ground

500–600 g fruit (e.g. apricots, damons,

pears, apples, cherries)

Topping ingredients

2 eggs, medium

200 ml cream

50 g sugar

1 tsp. vanilla sugar

Preparation

Line a round baking dish (� 27 cm)

with the pastry and sprinkle with

hazelnuts.

Wash or peel the fruit, remove stones or

cores, cut into wedges and distribute

evenly over the pastry.

Whisk together the eggs, cream, sugar

and vanilla sugar and pour over the

fruit. Bake until golden.



Function �

Programme Cakes \ Swiss fruit flan


Programme

duration

Approx. 47



Function �

Temperature 230

Pre-heat Yes


Shelf level 1


Hints and tips

You can use ready-made pastry

instead of making your own.

Baking

31

Chocolate breakfast rolls


Makes 8 rolls

Ingredients

42 g fresh yeast


500 g flour

A pinch of salt

60 g sugar

8 g vanilla sugar

75 g soft butter

2 eggs

100 g plain chocolate drops

To glaze:

Milk

Preparation



flour, sugar, salt, vanilla sugar, butter

and eggs and knead into a smooth

dough. Cover and allow to rise at 35° C

on Conventional Heat for 30 minutes.

Add the chocolate and knead briefly

into the dough. Form into 8 rolls and

place on a baking tray or the Gourmet

perforated baking tray, if available.

Place in the oven and allow to rise at

35° C on Conventional Heat for

15-20 minutes.

Brush the rolls with milk.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam

Release after 4 minutes

2nd burst of

steam



Baking

32

Gugelhupf


Serves 16

Ingredients

60 g butter

50 g sugar

1 egg

21 g fresh yeast


Grated zest of 1/2 lemon

A pinch of salt

500 g flour

50 g raisins

To dust:

Icing sugar


programme

Beat the butter until creamy. Add the

sugar and egg yolk and mix well.

Dissolve the yeast in the milk, mix with

the lemon zest, salt, flour, and other

ingredients and knead into a smooth

dough.

Fold the stiffly beaten egg white into the

mixture, together with the raisins.

Grease and flour a ring tin (� 24 cm)

and pour the mixture into it. Place in the

oven and start the Automatic

programme.

After baking, turn out and dust with

icing sugar.



Function �

Programme Cakes \ Gugelhupf


Programme

duration

Approx.

80

Approx.

78

Approx.

70

Preparation with Fan Plus

Beat the butter until creamy. Add the

sugar and egg yolk and mix well.


the lemon zest, salt, flour, and other

ingredients and knead into a smooth

dough.

Fold the stiffly beaten egg white into the

mixture, together with the raisins.

Grease and flour a ring tin (� 24 cm)

and pour the mixture into it. Cover and

leave to prove at room temperature for

30 minutes, or in the oven set at 35 ? on

Conventional Heat for about

15 minutes. The dough should double

in size. Then bake until golden.

After baking, turn out and dust with

icing sugar.

Fan Plus settings


Function �



Shelf level 1 2 1

Baking duration 45–55 45–50

Baking

33

Yeast dough

This Automatic programme can be

used to prove yeast dough.

You can choose between the following

times:

– 15 minutes proving





Function �

Programme Cakes \ Yeast dough \

15/30/45 minutes proving


Baking

34

Yeast pretzels


Makes 8 pretzels

Ingredients

21 g fresh yeast


300 g flour

1 tsp. sugar

1 tsp. salt

30 g butter

1 egg

To glaze:

1 egg yolk mixed with

1 tbsp. milk

To sprinkle on top:

Poppy seeds or grated cheese

Preparation

Crumble and stir the yeast into lukewarm

milk and dissolve. Add to the flour,

sugar, salt, butter and egg and knead

into a smooth dough. Place the dough in



matic programmes.

Lightly knead and roll into 8 long pieces

(� approx. 0.5 cm). Form pretzels and



Cover and allow to rise at 35° C on

Conventional Heat for a further

10 minutes.

Whisk egg yolk and milk, brush on

pretzels and sprinkle with poppy seeds

or cheese. Bake the pretzels until

golden brown.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven


Baking

35

Yeast rolls


Makes 10 rolls

Ingredients

21 g fresh yeast


500 g flour

1/2 tsp. salt

1 tsp. sugar

1 heaped tsp. soft butter


programme




flour, salt, sugar and soft butter.

Form into 10 evenly sized rolls and



Score if necessary.

Place immediately in the oven and bake

until golden.



Function �

Programme Bread rolls \ Yeast rolls


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 64





flour, salt, sugar and soft butter. Place

the dough in the oven and select

"Cakes \ Yeast dough \ Prove for

45 minutes" in Automatic programmes.

Knead the dough lightly, form 10 evenly

sized balls, place on a baking tray or

the Gourmet perforated baking tray, if

available, and score. Then place in the



programmes.

Brush with water and bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam

Release after 1 minute

2nd burst of

steam



Hints and tips

You get milk bread rolls if you use 300

ml milk instead of water; raisin bread if

you use 300 ml milk and add 2 tbsp.

sugar and 100 g raisins to the dough.

Baking

36

Plaited loaf


Makes 16

Ingredients

60 g fresh yeast

200–250 ml milk (lukewarm)

750 g flour

A pinch of salt

100 g sugar

125 g soft butter

2 eggs

75 g raisins

Grated zest of 1 lemon

To glaze:

1 egg yolk mixed with

2 tbsp. milk

To sprinkle on top:

30 g crystal sugar

50 g almond slivers


programme


lukewarm milk and dissolve. Knead to a


flour, salt, sugar, soft butter and eggs.

Then mix in the raisins and lemon zest.

Cover the dough and place in the oven

at 35 °C on Conventional Heat for

20–30 minutes until the dough has

doubled in size.

Form three 40 cm long rolls out of the

dough. Plait the strips and place on a

baking tray or the Gourmet perforated

baking tray, if available.

Brush with the beaten egg yolk/milk

mixture and sprinkle with the crystal

sugar and almonds. Place in the oven

and start the Automatic programme.



Function �

Programme Cakes \ Plaited loaf


Programme

duration

Approx.

54

Approx.

52

Approx.

65

Baking

37





flour, salt, sugar, soft butter and eggs.

Then mix in the raisins and lemon zest.

Cover the dough and place in the oven

at 35 °C on Conventional Heat for

20–30 minutes until the dough has

doubled in size.

Form three 40 cm long rolls out of the

dough. Plait the strips and place on a


baking tray, if available. Cover and

allow to rise at 35° C on Conventional

Heat for a further 15–20 minutes.

Brush with the beaten egg yolk/milk

mixture and sprinkle with the crystal

sugar and almonds. Then place in the

oven. Leave to rise for another

30 minutes before baking until golden.

Fan Plus settings


Function �



Shelf level 2 2 1

Baking duration 35-45

Hints and tips

Instead of using fresh yeast, you can

use 10 g of dried yeast.

This recipe can also be used to make a

wreath. For an Easter table display,

plait or braid the loaf into a circle and

arrange coloured hard-boiled eggs in

the centre.

Baking

38

Plaited walnut brioche


Ingredients

42 g fresh yeast


500 g flour

50 g sugar

8 g vanilla sugar

A pinch of salt

100 g soft butter

1 egg

100 g chopped walnuts

To glaze:

Milk

Preparation



flour, sugar,vanilla sugar, salt, butter

and egg and knead into a smooth

dough. Cover and allow to rise at 35° C

on Conventional Heat for

30–40 minutes.

Add the chopped walnuts and knead

into the dough. Form three 40 cm long

rolls out of the dough. Plait the strips

and place on a baking tray or the

Gourmet perforated baking tray, if

available. Cover and allow to rise at 35°

C on Conventional Heat for a further

20 minutes.

Brush the brioche with milk and bake.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Automatic


1st burst of

steam

Automatic


Baking

39

Italian mozzarella bread


Dough ingredients

42 g fresh yeast


500 g flour

1 tsp. salt

2 tbsp. olive oil

Topping ingredients

125 g mozzarella, diced

100 g pecorino cheese, coarsely

grated

2 cloves of garlic, peeled and chopped

finely

2 tbsp. basil, chopped

To glaze:

Olive oil

To sprinkle on top:

1 tsp. large grained salt

A few sprigs of rosemary

1 tsp. crushed mixed peppercorns

Preparation


and stir until it dissolves. Add to the

flour, salt and olive oil and knead into a

firm dough. Place the dough in the



programmes.

Lightly knead and roll the dough out to

a rectangle (30 x 40 cm). Scatter the

cheese, garlic and basil over the dough

and roll up from the longer side. Place

the roll on a baking tray or the Gourmet

perforated baking tray, if available, put

in the oven and select "Cakes \ Yeast


matic programmes.

Score the dough several times. Brush

the dough with olive oil, sprinkle with

salt, rosemary and pepper. Then bake

until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Hints and tips

For something different, add 100 g

finely chopped sundried tomatoes or

100 g sliced olives to the dough before

rolling up.

Baking

40

Cheese and sesame rolls


Makes 10 rolls

Ingredients

42 g fresh yeast


500 g flour

1 heaped tsp. salt

A pinch of sugar

75 g melted butter

40 g Parmesan cheese, finely grated

2 eggs

3 tbsp. sesame seeds

To glaze:

1 egg

To sprinkle on top:

120 g shaved cheddar, chester or

gouda cheese


programme




flour, salt, sugar, butter, Parmesan and

eggs.

Form approx. 10 evenly sized rolls, dip

the lower part into a bowl of sesame

seeds and place them on a baking tray

lined with baking paper.

Brush the tops of the rolls with beaten

egg and sprinkle generously with the

cheddar. Bake until golden.



Function �

Programme Bread rolls \ Cheese and

sesame rolls


No./Type of

bursts of steam

Automatic


Programme

duration

Approx.

54

Approx. 52

Baking

41





flour, salt, sugar, butter, Parmesan and

eggs. Place the dough in the oven and

select "Cakes \ Yeast dough \ Prove for


Lightly knead the dough, form into 10

rolls and place on a baking tray lined

with baking paper. Cover and allow to

rise at 35° C on Conventional Heat for a

further 10–15 minutes.

Dip the underside of the rolls in a bowl

of sesame seeds. Brush the tops of the

rolls with beaten egg and sprinkle

generously with the cheddar. Bake until

golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Baking

42

Seed rolls


Makes 10 rolls

Ingredients

42 g fresh yeast

1 tsp. sugar beet molasses

1/2 tbsp. malt extract


150 g rye flour

450 g plain flour

2–3 tsp. salt

75 g sourdough

To sprinkle on top:

3 tbsp. linseeds, sesame seeds,

sunflower flower seeds each

Preparation

Stir and dissolve the yeast, molasses

and malt extract in lukewarm water.

Mix the flour and salt and add the

sourdough. Then knead into a smooth

dough with the malt water. Place the




Mix the linseeds, sesame seeds and

sunflower seeds.

Lightly knead the dough and form into

10 rolls. Brush the rolls with water and

press the tops into the seed mix. Place

the rolls on a baking tray or the


available, put in the oven and select



Then bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Hints and tips

For a delicious alternative, mix 1/2 tsp.

each of ground aniseed, coriander and

ground caraway seeds into the flour.

Baking

43

Herb bread


Ingredients

21 g fresh yeast


500 g flour

1 tsp. salt

1 tbsp. parsley, chopped

1 tbsp. dill, chopped

1 tbsp. chives, chopped

To glaze:

Milk


programme




flour, salt and herbs.

Put the dough in a greased loaf tin

(approx. 30 cm). Make several 1 cm

deep diagonal slashes in the surface of

the loaf with the tip of a knife, brush

with milk and immediately place in the

oven.



Function �

Programme Bread \ White bread in tin


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 90





flour, salt and herbs. Place the dough in



matic programmes.


(approx. 30 cm). Make several 1 cm

deep diagonal slashes in the surface of

the loaf with the tip of a knife, place in



matic programmes.

Brush the loaf with milk and bake until

golden.



Function �


Pre-heat Yes



Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of steam When the food is put in the

oven

2nd burst of

steam



Baking

44

Malted pumpkin seed rolls


Makes 8 rolls

Ingredients

42 g fresh yeast



500 g wholemeal flour

3 tsp. salt

5 tbsp. pumpkin seeds, chopped

Preparation

Stir and dissolve the yeast and malt

extract in lukewarm water. Add to the

flour, salt and chopped pumpkin seeds

and knead into a dough. Place the




Divide the dough into 8 evenly sized

rolls, brush with water, cut a cross on

the top, and place them on a baking

tray or the Gourmet perforated baking

tray, if available. Place the rolls in the



programmes. Bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1. burst of steam Release after 1 minute

2. burst of steam Release after 15 minutes


Hints and tips

Malt extract contains enzymes which

help yeast to expand. It also adds a

subtle, delicious sweetness to bread

and gives it a distinctive dark colour. It

is available from health food shops and

specialist supermarkets.

Baking

45

Almond cake


Serves 12

Ingredients

6 eggs

300 g sugar

200 g flour

300 g ground almonds

150 g butter

200 ml milk


To dust:

Icing sugar

Preparation

Mix together the eggs and sugar.

Slowly add flour, ground almonds,

melted butter, milk and lemon zest,

stirring each time an ingredient is

added.

Lightly grease a springform tin

(�26 cm), and dust it with flour. Pour

the mixture into the tin, smooth out and

bake until golden.

Remove the cake from the tin, cool and

dust with icing sugar.



Function �

Programme Cakes \ Almond cake


Programme

duration

Approx.

55

Approx.

57

Approx.

75



Function �


Pre-heat Yes, 10 minutes No


Shelf level 1 2 1


Hints and tips

The almond cake "Tarta de Santiago" is

a traditional recipe from Galicia in

Spain. It is common to decorate the

almond cake before serving with the

Cross of Saint James. To do this, a

Cross of Saint James cake stencil is

placed on the cake and dusted with

icing sugar.

Baking

46

Marble cake


Serves 18

Ingredients

250 g butter

200 g sugar

8 g vanilla sugar

4 eggs

2 tbsp. rum

150 ml milk

500 g flour

16 g baking powder

3 tbsp. cocoa powder

Preparation

Cream together the butter, sugar,

vanilla sugar and eggs. Stir in the rum

and 120 ml milk, and then fold in the

sifted flour and baking powder.

Stir the cocoa powder and the

remaining milk into about 1/3 of the

mixture.

Put half of the light-coloured mixture in

a ring tin (� 26 cm). Spread the

cocoa-flavoured mixture over the top,

and finally add the rest of the light

mixture.

Swirl a fork through the mixture to give

a marbled effect, and bake.



Function �

Programme Cakes \ Marble cake


Programme

duration

Approx. 55 Approx.

75



Function �



Shelf level 2 1


Baking

47

Mixed grain bread


Ingredients

21 g fresh yeast



200 g rye flour

400 g plain flour

3 tsp. salt

75 g sourdough, liquid

To glaze:

Water


programme


extract in lukewarm water.



dough with the malt water for approx.

4 minutes.


(approx. 30 cm). Flatten the surface,

score lengthways, brush with water and

immediately place in the oven.



Function �

Programme Bread \ Mixed grain bread


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 97



extract in lukewarm water.



dough with the malt water for approx.

4 minutes. Place the dough in the oven

and select "Cakes \ Yeast dough \


programmes.

Lightly knead the dough and then place

it in a greased loaf tin (approx. 30 cm).

Smooth out the surface, brush with

water, place the dough in the oven and



Then score the dough lengthways and

bake.



Function �


Pre-heat Yes

Heating-up

phase

Rapid


Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of

steam


oven

2nd burst of

steam



Baking

48

Fruit streusel cake



Dough ingredients



450 (900) g flour

50 (100) g sugar

90 (180) g soft butter

1 (2) egg(s)

Topping ingredients

1000 (2000) g apples, peeled and

sliced, plums or cherries, stones

removed


240 (480) g flour

150 (300) g sugar


1 (2) tsp. cinnamon

130 (260) g butter

Preparation



flour, sugar, butter and egg and knead

into a smooth dough. Place the dough



matic programmes.


a universal tray. Arrange the prepared

fruit evenly over the base.

Mix the flour, sugar, vanilla sugar and

cinnamon and knead into the butter to

create a streusel mixture. Sprinkle the

streusel over the fruit. Place in the oven

and allow to rise at 35 °C on

Conventional Heat for a further

30 minutes. Then bake until golden.



Function �

Programme Cakes \ Fruit streusel \ Yeast

dough


Programme

duration

Approx.

40

Approx.

56

Approx.

70



Function � �



Crisp function On

Shelf level 2 3 1


Baking

49

Swiss apple cake



Dough ingredients

250 (500) g flour

80 (160) ml water

100 (200) g margarine

Topping ingredients

900 (1800) g fruit (berries, peaches,

cherries, apples etc.)

Filling ingredients

175 (350) ml cream

2 (4) tbsp. sugar

2 (4) eggs

Preparation

Briskly mix the flour, margarine and

water to a smooth dough, and leave in

a cool place for an hour.

Mix together all of the ingredients for

the filling. Drain the fruit if necessary.

Roll out the pastry thinly, and place on

the baking tray. Roll over the edges to

form a lip.

Start the Automatic programme.

Arrange the fruit on the pastry, then

pour the filling over and place in the

pre-heated oven.



Function �

Programme Cakes \ Swiss apple cake


Programme

duration

Approx. 46 Approx.

35



Function �


Pre-heat Yes


Crisp function On

Shelf level 1


Baking

50

Olive bread


Ingredients

450 g flour

21 g fresh yeast

150 ml white wine

4 eggs

50 g olive oil

100 g raw ham, finely diced

100 g pecorino cheese, grated

1 tsp. ground marjoram

1/2–1 tsp. salt


100 g black olives, coarsely chopped


programme

Knead the flour, yeast, wine, eggs and

oil to a smooth dough.

Mix the ham, cheese, marjoram and

salt and knead into the dough with the

walnuts. Finally, knead the chopped

olives into the dough.

Place the soft dough in a greased loaf

tin (approx. 30 cm) and put it in the

oven immediately.



Function �

Programme Bread \ Olive bread


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 127


Knead the flour, yeast, wine, eggs and

oil to a smooth dough. Place the dough



matic programmes.

Mix the ham, cheese, marjoram and

salt and knead into the dough with the

walnuts. Finally, knead the chopped

olives into the dough.

Place the soft dough in a greased loaf

tin (approx. 30 cm) and put in the oven.

Select "Cakes \ Yeast dough \ Prove for


Score the bread lengthways and bake

until golden.



Function �


Pre-heat Yes



Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of steam When the food is put in the

oven

2nd burst of

steam



Baking

51

Pine nut bee-sting cake



Dough ingredients



500 (800) g flour

80 (130) g sugar

1 (1 1/2) pinch(es) of salt


1 (2) egg(s)

Topping ingredients

150 (240) g butter

200 (320) g sugar

2 (3) tbsp. honey

3 (5) tbsp. cream

100 (160) g chopped pine nuts

100 (160) g almond flakes

Filling ingredients

37 (74) g vanilla custard powder

500 (800) ml milk

2 (4) tbsp. sugar



Preparation



flour, sugar, salt, butter and egg and





Knead the dough lightly, roll out on the

universal tray, place the dough in the

oven again and select "Cakes \ Yeast


matic programmes.

For the topping, bring the butter, sugar,

honey and cream to the boil, add pine

nuts and almonds. Cool slightly, make

little indentations in the dough, then

spread the topping over the dough.

Allow the cake to rise for another

10 minutes and bake until golden.

Prepare the custard with the powder,

milk, sugar and salt and let it cool down

according to the directions on the

sachet. Cream the butter and add the

custard a spoonful at a time.

Cut the cooled down cake in half

horizontally. Spread the custard over

the lower part of the bee-sting cake,

place the other half on top and chill

briefly.



Function �


Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

1/Automatic


1st burst of

steam

Automatic


Baking

52

Quark rolls


Makes 10 rolls

Ingredients

250 g low-fat quark

2 eggs

70 g sugar

8 g vanilla sugar

A pinch of salt

500 g flour

1 1/2 tsp. baking powder


To glaze:

Milk

To sprinkle on top:

Sugar

Preparation

Whisk the quark, eggs, vanilla sugar

and salt. Gradually add the flour along

with the baking powder and chopped

walnuts.

Knead the dough until it is smooth and

soft. If it becomes sticky, add a little

extra flour.

Form into 10 evenly sized rolls. Brush

with milk, then dip in sugar and arrange

on a baking tray or the Gourmet


Place in the pre-heated oven and bake.



Function �


Pre-heat Yes

Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven


Baking

53

Rye bread


Ingredients

400 g rye flour

200 g plain flour

2 1/2 tsp. salt

2 tsp. honey

150 g sourdough, liquid

42 g fresh yeast


3 tbsp. linseeds

2 tbsp. sunflower seeds

To glaze:

Water


programme

Mix the plain flour, rye flour and salt

together, and add the sourdough and

honey.

Dissolve yeast in lukewarm water. Add

the dissolved yeast to the mixture and

mix in a food processor for approx.

4 minutes.

Knead in the linseeds and sunflower

seeds.


(approx. 30 cm). Flatten the surface,

brush with water and immediately place

in the oven.



Function �

Programme Bread \ Rye bread


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 97

Baking

54


Mix the plain flour, rye flour and salt

together, and add the sourdough and

honey.

Dissolve yeast in lukewarm water. Add

the dissolved yeast to the mixture and

mix in a food processor for approx.

4 minutes. Place the dough in the oven



programmes.

Knead in the linseeds and sunflower

seeds. Put the dough in a greased loaf

tin (approx. 30 cm). Smooth out the

surface, brush with water, place the




Bake until golden in a pre-heated oven.

Reduce the temperature after

15 minutes.



Function �

Temperature 15 minutes: 220

Afterwards: 200

Pre-heat Yes

Heating-up

phase

Rapid


Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1st burst of

steam


oven

2nd burst of

steam



Baking

55

Raisin loaf


Ingredients

42 g fresh yeast

240 ml buttermilk (lukewarm)

500 g flour

100 g sugar

A pinch of salt

20 g melted butter

125 g low-fat quark

250 g raisins

To glaze:

Water

Preparation


lukewarm buttermilk and dissolve. Add

to the flour, sugar, salt, butter and

quark and knead into a smooth dough.

Place the dough in the oven and select



Knead in the raisins, place the dough in

a greased loaf tin (approx. 30 cm) and

put in the oven. Select "Cakes \ Yeast


matic programmes.

Brush the loaf with water, and bake until

golden.



Function �

Programme Bread \ Sweet bread


Programme

duration

Approx. 60 Approx.

52



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven


Baking

56

Sand cake


Serves 12

Ingredients

200 g butter

200 g sugar

4 eggs

Juice and grated zest of 1 lemon

125 g cornflour

125 g flour


To dust:

Icing sugar

Alternative to the lemon icing:

200 icing sugar mixed with

20 ml lemon juice

Preparation

Cream together the butter and sugar.

Add the eggs, lemon juice and zest.

Sift together the flour with the cornflour

and the baking powder, and fold into

the mixture.

Grease a rectangular cake tin, line with

baking paper, pour in the mixture and

make a 1 cm deep cut down the centre

with a knife. Then bake until golden.

When ready, turn the cake out onto a

wire rack, and peel off the paper. Dust

with icing sugar or cover with lemon

icing.



Function �

Programme Cakes \ Sand cake


Programme

duration

Approx.

72

Approx.

77

Approx.

70



Function � �



Crisp function On Off

Shelf level 2 1


Hints and tips

Variation 1: Make orange icing using 20

ml orange juice and spread this over

the top of the cake.

Variation 2: Pierce the top of the cake

several times with a fork and drizzle

Grand Marnier or Cointreau over.

Baking

57

Ham and cheese rolls


Makes 8 rolls

Ingredients

21 g fresh yeast


500 g flour

30 g butter

1/2 tsp. salt

100 g cooked ham, finely diced

100 g tasty cheese, grated

To glaze:

Water

Preparation



flour, butter and salt and knead into a




programmes.

Knead the ham and half of the cheese

into the dough.

Form into 8 rolls, place on a baking tray

or the Gourmet perforated baking tray,

if available, put in the oven and select



Brush the rolls with water, sprinkle with

the remaining cheese, and bake until

golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Hints and tips

Tasty cheeses include alpine cheese,

Emmental, Gruyère and semi-mature

Gouda.

Baking

58

Chocolate cherry muffins


Makes 12 muffins

Dough ingredients

100 g mocha or bitter chocolate

100 g butter

3 eggs

80 g icing sugar

10 g cappuccino powder

100 g flour


Filling ingredients

200 g cream cheese

70 g icing sugar

1 egg

10 g flour

200 g jar of cherries, drained

Preparation

Melt the chocolate in the microwave for

3 minutes at 450 watts.

Beat the butter until creamy, stir in the

eggs and sugar alternately, a little at a

time. Fold in the cooled, melted

chocolate, the cappuccino powder, the

flour and the baking powder.

Blend together the cream cheese, icing

sugar, egg and flour for the filling.

Spoon half the chocolate mixture into

the bottom of the muffin cases (�

approx. 7 cm) followed by half of the

cherries and all of the cream cheese

mixture. Then add the rest of the

chocolate mixture and the cherries.

Finally, bake the muffins.



Function �

Programme Cookies/Muffins \ Muffins \

With fruit


Programme

duration

Approx.

53

Approx.

50

Approx.

40



Function �


Pre-heat No Yes


Crisp function On

Shelf level 1 2


Hints and tips

Dissolve some white or dark chocolate

icing and decorate the muffins with it.

H 6x9x: If baking double the quantity,

do not increase the duration.

Baking

59

Chocolate hazelnut cake


Additionally: Chill for 12 hours before serving

Ingredients

200 g butter


250 g roasted hazelnuts, ground

160 g sugar

2 tbsp. espresso coffee

1 tsp. vanilla extract

6 eggs

Fresh berries

Preparation

Melt the butter and chocolate. Add the

hazelnuts, sugar, coffee and vanilla and

allow to cool.

Separate the eggs. Fold the egg yolks

into the chocolate mixture. Beat the egg

whites to stiff peaks and also fold into

the mixture.

Pour the mixture into a greased

springform tin (� 26 cm) lined with

baking paper, or 24 x 100 ml friand tins,

and bake.

Dust with icing sugar and serve with

fresh berries.

Chill for 12 hours before serving.

Recommended settings for

springform tin


Function �

Programme Cakes \ Chocolate hazelnut

cake \ One large


Programme

duration

Approx. 55

Recommended settings for friand

tins


Function �

Programme Cakes \ Chocolate hazelnut

cake \ Several small


Programme

duration

Approx. 40



Function �

Temperature 150


Shelf level 1 2 1

Baking duration Springform tin: approx. 55

Friand tins: Approx. 40

Hints and tips

Use half quantity of mixture to make 12

individual cakes. The baking duration

does not change.

Baking

60

Sunday rolls


Makes 8 rolls

Ingredients

21 g fresh yeast


500 g flour

40 g sugar

A pinch of salt

60 g soft butter

100 g chopped almonds

To glaze:

Milk

To sprinkle on top:

Crystal sugar

Preparation



flour, sugar, salt and butter and knead

into a smooth dough. Place the dough



matic programmes.

Knead the chopped almonds into the

dough, form into 8 rolls, place on a


baking tray, if available. Put in the oven



programmes.

Brush the rolls with milk. Dip the top of

the rolls in the sugar crystals and bake

until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven


Baking

61

Swiss farmer's bread


Makes 1 loaf, approx. 750 g

Ingredients

350 g plain flour

150 g rye flour

1–1 1/2 tsp. salt

25 g fresh yeast


A little extra flour

Preparation


lukewarm milk and dissolve. Mix with

the plain flour, rye flour and salt and

knead into a soft, smooth dough. Cover

and allow to rise at 35 °C on

Conventional Heat for 60 minutes.

Lightly knead the dough and form into a

round shape. Then place the dough on

a baking tray or the Gourmet perforated

baking tray, if available. Dust with a

little flour. Score the top of the dough

approx. 1 cm deep and prove again for

30 minutes at room temperature. If the

bread is going to be baked on the

specially dedicated Automatic

programme, start the programme

10 minutes before the end of the

proving phase.



Function �

Programme Bread \ Swiss farmer's bread


Programme

duration

Approx. 50



Function �

Temperature 200

Pre-heat Yes


Shelf level 1 2 1

No./Type of

bursts of steam

3/Manually


1st burst of steam 6 minutes after the start of the

baking process

2nd burst of

steam


3rd burst of

steam



Hints and tips

When forming the dough into the

required shape, you can add diced

bacon, nuts etc.

You can also use spelt flour.

Baking

62

Bacon or herb baguettes


Makes 2 baguettes

Ingredients

42 g fresh yeast


250 g plain flour

250 g wholemeal flour

1 tsp. sugar

2 tsp. salt

1/2 tsp. salt

2 tbsp. oil

150 g bacon, finely diced or 1 tbsp.

each of chopped parsley, dill and

chives

To glaze:

Milk


programme



plain flour, wholemeal flour, sugar, salt,

pepper and oil and knead for

3–4 minutes to a smooth dough. Knead

in the bacon or herbs.

Form the dough into two 35 cm long

baguettes and place on a baking tray

or the Gourmet perforated baking tray,

if available. Cut several diagonal

slashes into the top of the baguettes,

brush with milk and place in the oven.



Function �

Programme Bread \ Baguettes


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 67

Baking

63




plain flour, wholemeal flour, sugar, salt,

pepper and oil and knead for

3–4 minutes to a smooth dough. Place

the dough in the oven and select



Knead in the bacon or herbs. Form the

dough into two 35 cm long baguettes

and place on a baking tray or the


available. Cut several diagonal slashes

into the top of the baguettes, place

them in the oven and select "Cakes \



Brush the baguettes with milk and bake

until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Baking

64

Drop cookies


Approx. 50 cookies

Ingredients

160 g butter

50 g brown sugar

50 g icing sugar

8 g vanilla sugar

A pinch of salt

1 egg white

200 g flour

Preparation

Do not prepare more than double the

amount of dough as the cookies will

become too runny.

Beat the butter until creamy, then beat

in the brown sugar, icing sugar, vanilla

sugar and salt until soft. Then fold in the

egg white and flour.

Spoon the mixture into a piping bag

fitted with a size 9 or 11 rosette or

zig-zag nozzle. Pipe onto baking trays

in desired shape and bake until golden.


tray


Function �

Programme Cookies/Muffins \ Drop

cookies \ 1 baking tray


Programme

duration

Approx. 22 Approx.

24


trays


Function �

Programme Cookies/Muffins \ Drop

cookies \ 2 baking trays


Programme

duration

Approx. 30 Approx.

24



Function �



Crisp function On


Shelf level (2

trays)

1 + 2 1 + 3

Baking duration 30–40 20–30 20–25

Baking

65

Streusel cake



Dough ingredients



500 (900) g flour

50 (100) g sugar


50 (100) g melted butter

1 (2) egg(s)

Filling ingredients


125 (250) g sugar

1 (2) egg(s)

350 (700) g quark

1 (2) tbsp. cornflour

2 (4) tbsp. lemon juice


350 (700) g flour

200 (400) g sugar

1/2 (1) tsp. cinnamon

200 (400) g melted butter

Preparation

Crumble and stir the yeast into lukewarm

milk and dissolve. Add to the flour,

sugar, salt, butter and egg and knead

into a smooth dough. Place the dough in



matic programmes.


a universal tray.

Beat the butter, sugar and egg together

until creamy. Fold in the quark, the

cornflour and the lemon juice. Spread

this mixture over the base.

Mix together the flour, sugar and

cinnamon. Add the slightly cooled

butter. Rub together to make a streusel

mixture. Scatter the streusel mixture

over the quark mixture.


Place the cake in the oven and start the

Automatic programme.


Prove in the oven at 35 °C on

Conventional Heat for 15 minutes. Then

bake until golden.



Function �

Programme Cakes \ Streusel cake


Programme

duration

Approx. 51 Approx.

70



Function �

Temperature 160–180 170–190 160–180


Crisp function On

Shelf level 2 3 2


Baking

66

Vanilla biscuits


Approx. 90 biscuits

Dough ingredients

280 g flour

210 g butter

70 g sugar

100 g ground almonds

For coating:

Approx. 70 g vanilla sugar

Preparation

Rub the butter into the flour, add

almonds and sugar, and knead to a

smooth dough. Leave to rest for

approx. 30 minutes.

Break off small pieces of dough, roll

them out and then make crescent

shapes from them.

Place on baking trays and bake until

golden.

Cover with vanilla sugar whilst still

warm.


tray


Function �

Programme Cookies/Muffins \ Vanilla

biscuits \ 1 baking tray


Programme

duration

Approx.

28

Approx.

22

Approx.

22


trays


Function �

Programme Cookies/Muffins \ Vanilla

biscuits \ 2 baking trays


Programme

duration

Approx.

30

Approx.

26

Approx.

22



Function �




Shelf level (2

trays)

1 + 2 2 + 4 1 + 3

Baking duration 25–35 20–30 20–25

Baking

67

Walnut muffins


Makes 12 muffins

Ingredients

100 g raisins

50 ml rum

150 g butter

150 g sugar

8 g vanilla sugar

3 eggs

150 g flour


125 g walnuts, roughly chopped

Preparation

Soak the raisins in rum for approx.

30 minutes.

Beat the butter until creamy, mix in the

sugar, the vanilla sugar and then the

eggs. Sift the flour with the baking

powder and fold into the mixture

together with the walnuts. Stir in the

rum-soaked raisins.

Spoon the mixture into muffin cases (�

ca. 7 cm), place on the rack and bake

until golden.



Function �

Programme Cookies/Muffins \ Muffins \

With fruit


Programme

duration

Approx.

42

Approx.

40

Approx.

37



Function � � �

Temperature 150–170 130–150 150–170


Shelf level 1 2


Hints and tips

H 6x9x: If baking double the quantity,

do not increase the duration.

Baking

68

White bread


Ingredients

21 g fresh yeast


500 g flour

1 1/2 tsp. salt

1 1/2 tsp. sugar

20 g soft butter

To glaze:

Water


programme


and stir until it dissolves. Add to the dry

ingredients and butter and knead to a

smooth dough for 4–5 minutes.

Knead into a ball, place in a suitable

container and cover with a damp cloth

or cling wrap. Then allow the dough to

rise for 15 minutes or until it has

doubled in size.

Lightly knead to form a loaf 25 cm long

and place on a baking tray. Make

several 1 cm deep diagonal slashes in

the surface of the loaf with the tip of a

knife and immediately place in the

oven.



Function �

Programme Bread \ White bread


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 72



and stir until it dissolves. Add to the dry

ingredients and butter and knead to a

smooth dough for 4–5 minutes.

Knead into a ball, place the dough in



matic programmes.

Lightly knead the dough to form a loaf

25 cm long and place on a baking tray.

Make several 1 cm deep diagonal

slashes in the surface of the loaf with

the tip of a knife, place in the oven and



Brush the loaf with milk and bake until

golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven


Baking

69

Choux buns


Makes 8 buns

Dough ingredients

200 ml water

40 g butter

A pinch of salt

130 g flour

3 eggs

1 level tsp. baking powder

Filling ingredients

350 ml thickened cream

16 g vanilla sugar

200 g fruit (e.g. raspberries,

strawberries, cherries or mandarins)

Preparation

Place the water, butter and salt in a pan

and bring to the boil. Add the flour and

mix to a smooth ball. As soon as the

base of the pan turns white, transfer the

dough from the pan into a large bowl.

Beat in the eggs one at a time, until the

dough stands up in satiny peaks.

Finally, beat in the baking powder.

Flour a baking tray. Using two

teaspoons or a piping bag, arrange

mandarin-sized dollops of the mixture

on the baking tray and bake straight

away until golden.

Whilst still warm, cut the puffs

horizontally across the middle with a

pair of scissors. Remove and discard

any of the centre that is still moist. Wait

until the puffs have cooled down before

filling them.

Beat the cream with the caster sugar

until stiff peaks are formed. Fill the buns

with cream and fruit.



Function �

Programme Cookies/Muffins \ Choux buns

\ 1 baking tray


Programme

duration

Approx. 40 Approx.

35



Function � �



Crisp function Off On

Shelf level 1 2 1

No./Type of

bursts of steam

1/Automatic –

Water volume See display –

1st burst of steam Automatic –


Baking

70

Cinnamon and macadamia ring


Dough ingredients

42 g fresh yeast


500 g flour

100 g sugar

A pinch of salt


100 g soft butter

1 egg

2 egg whites

Topping ingredients

2 tsp. ground cinnamon

2 tbsp. sugar

100 g unsalted, chopped macadamia

nuts

2 egg yolks

To glaze:

Milk

Preparation



flour, sugar, salt, lemon zest, butter,

egg and egg white and knead into a




programmes.

Knead the dough lightly and cut in half.

Roll each half out to a 50–60 cm long

roll, then twist these together and form

into a ring.

Place the dough on a baking tray or the


available, put in the oven and select



Mix together the cinnamon, sugar, nuts

and egg yolks. Brush the ring with milk,

sprinkle with the nut mixture and allow

to rise in the oven at 35 °C on

Conventional Heat for 15–20 minutes.

Bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Hints and tips

The macadamia nut is one of the most

expensive nuts worldwide. The queen

of nuts is rich in unsaturated fat, which

gives it its soft creamy taste.

Baking

71

Raisin cake


Serves 8

Dough ingredients

21 g fresh yeast


250 g flour

10 g sugar

75 g melted butter

100 g raisins

Topping ingredients

75 g butter

125 g brown sugar

Preparation



flour, sugar and butter and knead into a

smooth dough. Then knead in the

raisins, place in the oven and select



Knead the dough briefly, roll out in a

greased springform tin (� 26 cm), form

a rim at the top of the tin and prove for

15 minutes at 35 °C on Conventional

Heat.

Heat the butter and mix in the sugar.

Make little wells in the risen dough with

your finger tips. Brush the surface of

the dough with the butter and sugar

mixture and bake immediately until

golden.



Function �

Programme Cakes \ Raisin cake


Programme

duration

Approx. 38 Approx.

55



Function �



Shelf level 2 1


Baking

72

Onion flat bread


Dough ingredients

42 g fresh yeast


375 g flour

1 tsp. salt

1 tbsp. oil

Topping ingredients

2 small red onions

100 g tasty cheese

Thyme leaves

To drizzle:

2 tbsp. oil

Preparation




flour, salt and oil. Place the dough in



matic programmes.

Lightly knead and roll out to a flat

dough (� approx. 30 cm), place on a

baking tray and allow to prove for a

further 10 minutes at room temperature.

Peel and finely slice the onions. Grate

the cheese.

Scatter the onions, cheese and thyme

over the dough. Drizzle the edges with

oil and bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam



Hints and tips

Tasty cheeses include alpine cheese,

Emmental, Gruyère and semi-mature

Gouda.

Baking

73


Meals with fish are healthy and provide

a genuine alternative to meat. Salt

water fish is rich in iodine, vitamins and

valuable proteins, as well as omega-3

fatty acids. These are good for your

physical health and improve your

concentration, memory and your

general state of mind. Fish is low in

calories and easy to digest, making it

suitable for those on a special or

weight-loss diet. It is recommended

that you consume fish twice a week.

Quantities

Whole fish: 250–300 g per person

Fish fillet: 200–250 g per person

Blue fish

Some types of fish such as trout, tench

or eel can be served "blue". The skin of

these fish contains a pigment that turns

blue when it comes into contact with

acid (vinegar water). The fish must be

very fresh and the membrane on the

skin must not be damaged (do not

scale) when cleaning the fish, as this

will prevent the fish turning blue in the

damaged places. Pour hot vinegar

water over the fish, leave for

10 minutes, then proceed with the

recipe, salting the fish only on the

inside.

Cleaning

Whole fish: Remove the fish bones,

scrape off the scales if necessary,

wash the fish under running water and

dry with kitchen paper.

Fish fillet: Wash the fillet under running

water and dry with kitchen paper.

Acidising

Drizzle the cleaned fish or fillet with

lemon juice or vinegar and leave for

10 minutes. Drizzling the raw fish with

lemon juice or vinegar will help to firm

up the flesh. This prevents the fish from

falling apart too easily during cooking.

The acid with not affect the flavour.

Salting

Season the fish with salt, herbs or

spices just before cooking. Do not

leave the fish to stand for a long time

after seasoning with salt. Salt will draw

out the moisture and with it valuable

minerals, and make the fish dry when it

is cooked.

Fish

74

Cooking

Whole fish are ready when the eyeballs

are white and the dorsal fin is easily

pulled out.

Roasted, steamed or grilled fish is

cooked when the flesh comes away

easily from the bones.

If cooking fish fillets in a sauce, use

less liquid than usual, as the fish will

release juices as it cooks.

Notes on Automatic programmes and

using a food probe *)

If you are using a food probe when

cooking fish, ensure that a core

temperature of at least 70 °C is

reached.

The metal tip of the food probe must be

fully inserted into the thickest part of the

fish with the end of the food probe

sticking up at an angle. The food probe

is best suited to using with larger,

thicker fish.

Season the fish to your taste and dot

with butter before putting it in the oven.

If you want to cook several fish or

pieces of fish at the same time, make

sure that they are equal in size. Place

the food probe into the thickest fish.

You can also cook the fish in aluminium

foil, a roasting bag or in a salt crust.

Stick the food probe through the

wrapping.

The food probe will give you an

approximate time which will be

adjusted during the cooking process.

*) The availability of a food probe in

your oven will depend on the model.

Fish

75

"Verduras" bream / snapper


Serves 4

Ingredients

4 prepared breams / snappers (approx.

400 g each)

800 g small potatoes

2 red capsicums

2 green zucchini

2 yellow zucchini

4 shallots

3 garlic cloves

400 g feta cheese

Juice of 1 lemon

Salt

Lemon pepper

4 sprigs of thyme

4 twigs of rosemary

5 tbsp. olive oil

Preparation

Pre-cook the unpeeled potatoes for

approx. 10 minutes.

Wash, halve and deseed the

capsicums and cut into large pieces.

Slice the zucchini and peel and slice

the shallots. Peel and finely chop the

garlic. Dice the feta cheese.

Wash the fish, dab dry, drizzle with

lemon juice, season with salt and lemon

pepper and put in the Gourmet HUB

dish or on the universal tray.

Mix together the potatoes, vegetables

and herbs and season with salt and

lemon pepper. Arrange the vegetable

mixture around the fish and scatter the

feta cheese on top of the vegetables.

Mix the oil with some salt and pepper.

Drizzle all over the fish, potatoes and

vegetables and cook in the oven.



Function �


Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 30–40

Hints and tips

Use small potatoes with a diameter of

25–40 mm. It is common to cook and

eat the potatoes in their skin.

Fish

76

Stuffed ocean trout


Serves 4

Ingredients

2 ocean trouts (600–700 g each)

Juice of 1 lemon

Salt

2 shallots

2 garlic cloves

50 g small capers

1 egg yolk

1 tbsp. olive oil

2 slices of white bread

Chilli powder

Pepper

Preparation

Wash and dry the ocean trout, drizzle

with lemon juice and season inside and

out with salt.

Peel and finely chop the shallots and

garlic. Cut the bread into small cubes

and mix with the capers, egg yolk,

shallots, garlic and olive oil. Season

with salt, pepper and chilli powder.

Stuff the ocean trout with this mixture

and seal the opening with small

wooden skewers.

Place the ocean trout on the universal

tray lined with baking paper, and cook

in the oven.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 30–40

Fish

77

Red mullet parcels


Serves 6

Ingredients

6 small red mullets (150–200 g each)

5 slices of white bread

250 ml milk


4 tbsp. anchovy butter

Salt

Pepper

3 tbsp. olive oil

Preparation

Wash the mullets.

To make the stuffing, soak the white

bread in milk. Press the bread with a

fork to ensure that it is completely

drenched while discarding any excess.

Mix in the parsley and anchovy butter.

Season the fish with salt and pepper,

and fill with the stuffing. Drizzle with

olive oil, cover and refrigerate for one

hour.

Brush a large sheet of greaseproof

paper with olive oil, place the mullets in

the middle, and wrap the paper over

like a parcel. Place the parcel on the

baking tray, and put in the oven.



Function �

Programme Fish \ Red mullet parcels \ 4–6

fish


Programme

duration

Approx.

32

Approx.

25

Approx.

21



Function �



Shelf level 2 1

Duration 30–35 25–30 15–20

Hints and tips

"Red mullet parcels" means the fish is

cooked in greaseproof paper.

Fish

78

Sea bream delicioso


Serves 4

Ingredients

750 g sea bream

3 onions

40 g butter

500 g tomatoes


Salt

Pepper

100 ml milk

10 g breadcrumbs


Preparation

Slice the onions finely and fry gently in

half of the butter. Slice the tomatoes.

Wash the fish and pat with kitchen

paper to remove any moisture and

drizzle with lemon juice. Season with

salt and pepper.

Place the onions in a greased

ovenproof dish (�26 cm). Arrange the

tomatoes on top and season with salt

and pepper.

Arrange the fish on top. Melt the

remaining butter and pour the butter

and milk over the fish. Sprinkle with

breadcrumbs and bake. Before

serving, sprinkle with the chopped

parsley.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 30–40

Hints and tips

You can replace the sea bream in this

recipe with blue grenadier.

Fish

79

Hake in a herb sauce


Serves 4

Ingredients

4 hake steaks (250 g each)

250 g vongole

2 garlic cloves

2 tbsp. olive oil

1 tsp. plain flour

250 ml fish stock

25 g parsley

Salt

Preparation

Chop the garlic cloves finely, and sauté

in the olive oil in a pan on the cooktop.

Place the fish on the universal tray.

Spread the oil, garlic and vongole over

the fish, and season with a little salt.

Dust with flour, then pour the fish stock

over and scatter with chopped parsley.



Function �

Programme Fish \ Hake in a herb sauce


Programme

duration

Approx. 30



Function �


Pre-heat Yes


Shelf level 2 3 1

Duration 15–20 25–30

Hints and tips

Hake in a herb sauce (Merluza en salsa

verde) is a typical recipe from the

Basque region of Spain.

Fish

80

Salt cod brandade

Preparation time 40–50 minutes, plus: soak in water for 24 hours

Makes 6

Ingredients

1000 g dried cod

250 ml milk

600–700 ml olive oil

Salt

Pepper

Preparation

Soak the dried cod in fresh water for 24

hours, changing the water frequently.

Cut into large chunks, and simmer in a

pan of boiling water for 8 minutes.

Remove the fish, drain and leave to

cool. Skin and fillet the fish.

Heat 200 ml olive oil in a shallow

saucepan. Add the fish and stir with a

wooden spoon on a low heat until the

fish and oil are thoroughly mixed.

Remove from the heat and slowly add

400–500 ml olive oil and 250 ml boiling

milk alternately. Season with salt and

pepper. The mixture should be nice

and soft.

Transfer the mixture (brandade) into an

ovenproof dish, and place in the oven.



Function �

Programme Fish \ Salt code brandade


Programme

duration

Approx. 10



Function �

Temperature 220 210–230

Shelf level 2 4 2

Duration 10–15 8–12 8–10

Fish

81

Savoy cabbage and salmon gratin


Serves 4

Ingredients

600 g salmon fillet

1 small savoy cabbage (approx. 600 g)

20 g soft butter

500 g potatoes

Pepper

Salt

300 g herbed crème fraîche

2–3 tsp. horseradish


80 g white bread

Preparation

Clean the savoy cabbage, cut into

quarters, remove the stalk and shred

the leaves. Heat butter in a pan, add

the cabbage and fry gently for approx.

15 minutes, stirring occasionally.

Peel and slice the potatoes and then

parboil for 5 minutes.

Wash the salmon, dab dry, cut into

2 cm wide strips, season with pepper

and salt. Mix the crème fraîche with the

cheese and horseradish.

Mix the cabbage with the potatoes and

place in an ovenproof dish

(approx. 20 x 30 cm). Arrange the

salmon on top. Cut the bread into

cubes and fold into the crème fraîche

mixture. Spread this mixture over the

salmon and place in the oven to bake.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

3/time-controlled


1st burst of

steam


2nd burst of

steam


3rd burst of

steam


Duration 30–40

Fish

82

Pikeperch with herbs


Serves 4

Ingredients

800 g pikeperch fillets

Juice of 1 lemon

1 bunch of parsley

1 bunch of chives

1 bunch of dill

1 bunch of lemon balm

Salt

50 g butter

Preparation

Wash the fillets, pat dry with kitchen

paper, drizzle with a little lemon juice

and leave to stand for approx. 10

minutes. Wash the herbs, chop them

finely and mix them together before

placing in a shallow, greased

ovenproof dish.

Season the fillets with salt and arrange

in an overlapping pattern on the bed of

herbs. Drizzle with the remaining lemon

juice, dot with butter and bake.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 30–40

Fish

83


Meat

Notes on the Automatic programmes

Meat weighing less than 1000 g is not

suitable for cooking in an Automatic

programme as it is likely to dry out.

The Miele Gourmet oven dishes are

ideal for cooking with the Automatic

programmes, as there is plenty of

space to add liquid. When using

ovenproof glass, ceramic or stainless

steel roasting dishes, it might be

necessary to reduce the quantity of

liquid being added.

Meat can be cooked covered or

uncovered or on the universal tray. The

programme you select will guide you as

to whether a lid or the universal tray

should be used.

Some programmes require the addition

of extra liquid part way through the

cooking time, and sometimes the lid

needs to be removed. A message

detailing this will appear in the display.

Trim the meat before cooking. Season

according to taste, dot with butter or, in

the case of game, bard with rashers of

bacon. To tenderise game, marinate in

butter milk for several hours or

overnight before cooking.

Notes on using the food probe *)

When the message appears to use the

food probe, make sure that the metal

tip is inserted into the thickest part of

the meat and that the handle is angled

upwards as much as possible.

If you are cooking several pieces of

meat together, select pieces that are

similar in thickness. The food probe

should inserted in the thickest piece.






Meat and poultry

84

Poultry

Notes on the Automatic programmes

Poultry weighing less than 900 g is not

suitable for cooking in an Automatic

programme as it is likely to dry out.

The Miele Gourmet oven dishes are

ideal for cooking with the Automatic

programmes, as there is plenty of

space to add liquid. When using

ovenproof glass, ceramic or stainless

steel roasting dishes, it might be

necessary to reduce the quantity of

liquid being added.

Season the poultry to your taste and

brush with oil before putting it in the

oven.

Always place poultry in the oven with

the breast facing upwards. Some

programmes require the addition of

extra liquid part way through the

cooking time, and sometimes the lid

needs to be removed. A message

detailing this will appear in the display.

Notes on using the food probe *)

Insert the food probe deep in the front,

thickest part of the breast. Make sure

that the metal tip is inserted as deeply

as possible into the thickest part of the

bird, and that the handle is angled

upwards.

If you are cooking several birds

together, select ones that are similar in

size. Insert the food probe into the

largest bird.






Meat and poultry

85

Beef Wellington


Serves 6–8

Ingredients

850 g beef eye fillet, trimmed

Oil

Freshly ground salt

Freshly ground pepper

60 g butter

2 shallots

2 garlic cloves

300 g field mushrooms

80 g chicken liver pâté

65 g breadcrumbs

2 tbsp. fresh thyme leaves

300 g puff pastry

1 egg yolk

Preparation

Peel and finely chop the shallots and

garlic. Clean and slice the mushrooms.

Finely chop the thyme leaves.

Truss the beef fillet, brush with oil and

season with pepper and salt. Quickly

sear the beef in a hot pan until browned

on all sides. Chill in the refrigerator,

then take out and remove the trussing.

Melt butter in a pan and sauté the

shallots, garlic and mushrooms until

softened, and all liquid has evaporated.

Stir in the pâté and allow to cool.

Combine mushroom mixture with

breadcrumbs and thyme. Process in a

food processor until finely chopped.

Roll pastry to a size suitable to encase

the fillet, allowing enough overlap to

join the pastry. Spread with the

mushroom mixture.

Place the beef fillet on the pastry and

roll to enclose, seal the edges with egg.

Place on a baking tray with the seam

underneath. Decorate with any pastry

trims.

Brush pastry with egg and chill in a

refrigerator. Then place in the oven and

start the programme.

When the programme is finished,

remove the Beef Wellington from the

oven, and rest with the food probe in for

10 minutes. Remove the food probe,

slice into the number of serves required

and serve with an accompaniment of

your choice, e.g. steamed green

beans.

Meat and poultry

86



Function �

Programme Meat \ Beef \ Beef Wellington

Food probe Use


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 60



Function �


Afterwards: 180

Pre-heat Yes

Food probe Use

Core

temperature

55–75

Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/Manually


1. burst of steam Immediately after placing in

the oven

2. burst of steam After another 15 minutes

Duration Approx. 60

Meat and poultry

87

Duck with oranges


Serves 4

Ingredients

1 duck (1200–1600 g)

4 oranges

1 tbsp. oil

Juice of 1 lemon

3 cubes of sugar

1 tbsp. vinegar

Salt

Pepper

Preparation

Slice three of the oranges finely, and

arrange in the bottom of a glass or

ceramic roasting pan. Brush the duck

with oil, and place on top of the orange

slices.

Juice the lemon and remaining orange.

Add vinegar and sugar to a saucepan

and heat. As soon as the sugar has

dissolved, add the lemon and orange

juice.

Pour the sauce over the duck and

place in the oven.

If using the Miele Gourmet oven dish:

Add 200 ml water to the dish.



Function �

Programme Poultry \ Duck with oranges

Food probe Use


Programme

duration

Approx. 100 Approx.

95



Function �

Temperature 20 minutes: 200 150–170

Afterwards: 160

Core temperature 93


Shelf level 2 2 1

Duration 90–110 90–100

Meat and poultry

88

Pork fillet with Parma ham and red pesto


Serves 6

Ingredients

4 pork fillets (300 g each)

Salt

Pepper

20 basil leaves

250 g red pesto

30 g Parmesan cheese, freshly grated

12 slices of Parma ham

40 g butter

250 ml cream

250 ml beef stock

Preparation

Cut the pork fillets lengthways but do

not cut all the way through. Open out

and season both sides with salt and

pepper. Place basil leaves along the

cut edges.

Spread the pesto on the inside surfaces

of the fillets and sprinkle with

Parmesan. Close the fillets and wrap

the Parma ham around them. Place the

fillets in an ovenproof dish, dot with

butter and cook in the oven.

Add the cream and beef stock after

15 minutes, reduce the temperature to

140 °C and inject the final burst of

steam. Thicken the sauce, if necessary,

using a little cornflour mixed with water.



Function �

Temperature 15 minutes: 170–190

Afterwards: 140

Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

3/Manually


1st burst of

steam

5 minutes after the start of the

baking process

2nd burst of

steam


3rd burst of

steam


Duration 35–45

Hints and tips

To make red pesto:

Finely chop 200 g sun-dried tomatoes

that have been soaked in oil and one

clove of garlic. Purée with 50 ml olive

oil, 1 tsp. sugar and 1 tbsp.

breadcrumbs. Season the pesto with a

little oregano and sambal oelek.

Meat and poultry

89

Braised beef roulades


Serves 4

Ingredients

4 thin slices of beef (160–200 g each)

Salt

Pepper

4 tsp. medium-hot mustard

8 slices of streaky bacon

8 small gherkins (Cornichons)

2 carrots

1 leek

150 g celery

1 onion

Oil

1 tbsp. tomato purée

250 ml red wine

2 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

1 garlic clove

1000 ml beef stock

100 ml cream

Preparation

Arrange the beef slices side by side

and season with salt and pepper.

Spread with the mustard and arrange 2

slices of bacon and 2 cornichons,

halved lengthways on top of each slice

of beef. Roll up and secure with a small

skewer or kitchen twine. Dice the

carrots, leek, celery and onion (1 cm

cubes).

Heat the oil in a frying pan and fry the

beef roulades until well browned.

Remove the meat and fry the

vegetables gently. Add the tomato

paste and continue to fry gently. Add

one-third of the red wine. Allow the wine

to reduce and then repeat until all of the

wine has been used.

Transfer the vegetables to an ovenproof

dish and add the herbs, garlic and

stock. Add the beef, cover and cook in

the oven for 60 minutes.

After 60 minutes, remove the lid and

inject the first burst of steam. Continue

to cook uncovered.

At the end of cooking, take the meat out

of the dish and remove the skewers or

twine. Sieve the gravy, add the cream

and thicken with a little cornflour mixed

with water, if necessary.



Function �

Temperature 140

Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

3/Manually


1st burst of

steam

60 minutes after the start of

the cooking process

2nd burst of

steam


3rd burst of

steam


Duration 120

Meat and poultry

90

Braised topside of beef


Serves 8

Ingredients

1500 g beef topside

2 carrots

1 leek

150 g celery

1 onion

1 garlic clove

2 sprigs of thyme

2 sprigs of rosemary

4 bay leaves

5 juniper berries

Salt

Pepper

500 ml white wine

100 g crème fraîche

250 ml beef stock or water

Preparation

Dice the carrots, leek, celery and onion

(1 cm cubes). Place in an ovenproof

dish together with the garlic, herbs and

juniper berries.

Season the meat with salt and pepper,

arrange on top of the vegetables and

cook in the oven.

Add white wine after 20 minutes and

continue cooking to end of the

programme. If the vegetables cook until

they are dry, add some water.

At the end of cooking, sieve the

cooking juices, then add the stock and

crème fraîche to make a sauce. If

necessary, thicken with a little cornflour

mixed with water.



Function �


Core

temperature

75

Heating-up

phase

Rapid

Type of heating Auto Roast

Shelf level 2 2 1

No./Type of

bursts of steam

3/time-controlled


1st burst of

steam


2nd burst of

steam


3rd burst of

steam

Release after 1 hour

Duration 90–100

Meat and poultry

91

Meat loaf


Serves 4

Ingredients

500 g minced pork

70 g breadcrumbs

200 ml milk

1 egg

1 small onion, finely chopped

1/2 tbsp. Dijon mustard

1 stock cube, crumbled

1 tsp. salt

A pinch of ground pepper

140 g bacon rashers

500 ml stock

Preparation

Mix together the breadcrumbs and the

milk, and leave to soak for a few

minutes.

Mix with the minced pork, egg, onion,

mustard and crumbled stock. Season

with salt and pepper.

Form a loaf out of this mixture, wrap

with bacon rashers and place in a

greased ovenproof dish. Pour 100 ml

stock into the dish.


Pour in the liquid according to the

prompts in the display.


Halfway through the cooking time, pour

the rest of the stock over the meat loaf.



Function �

Programme Meat \ Pork \ Meat loaf

Food probe Use

Prompts in the

display

Add liquid


Programme

duration

Approx. 75 Approx.

65



Function �


Core temperature 83 80


Shelf level 2 1

Cooking duration

1

20 25

Add liquid afterwards

Cooking duration

2

50–60 40–45

Hints and tips

This recipe for meat loaf originally

comes from Norway.

Meat and poultry

92

Sweet and sour chicken


Serves 4

Ingredients

800 g chicken breast fillet

400 g plums, stones removed

40 g fresh ginger

1 bunch of spring onions

Salt

Pepper

1 1/2 tbsp. oil

40 g butter

100 ml white wine

100 ml orange juice

100 ml chicken stock

1 tsp. honey

50 ml cream

Preparation

Peel the ginger and grate finely. Cut the

spring onions into 2 cm pieces.

Season the chicken breasts with salt

and pepper. Sear the chicken briefly in

oil in a pan. Add the butter, spring

onions and ginger and fry briefly.

Add the white wine, orange juice and

chicken stock. Transfer to the Gourmet

oven dish, add the plums and honey

and pour the cream over the chicken

breasts. Cook in the oven. Thicken the

sauce, if necessary, using a little

cornflour mixed with water.



Function �


Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

1/Automatic


1st burst of

steam

Automatic

Duration 35–45

Meat and poultry

93

Herbed chicken fillet


Serves 4

Ingredients

800 g chicken breast fillets

500 g herbed crème fraîche

1/2 tsp. sambal oelek

2 tsp. soy sauce

1 tbsp. herb mix or parsley

100 ml instant chicken stock

Preparation

Mix half the crème fraîche with sambal

oelek, soy sauce and herbs. Turn the

fillets in this mixture. Arrange the fillets

side-by-side in a Miele oven dish or in a

shallow ovenproof dish without a lid.

Start the Automatic programme or

pre-heat the oven.

Stir the chicken stock into the crème

fraîche mixture in which the chicken

has been turned and pour over the

fillets. Place the chicken fillets in the

pre-heated oven and cook.

Remove the fillets when the Automatic

programme has finished. Stir the

remaining crème fraîche into the

cooking juices and serve separately to

the halved fillets.



Function � –

Programme Poultry \ Chicken

fillet

–

Shelf level See display –

No./Type of

bursts of steam

Automatic –


Programme

duration

Approx.

48

Approx.

56

–



Function �


Pre-heat Yes

Heating-up

phase

Rapid

Shelf level 2 1

No./Type of

bursts of steam

2/Manually


1st burst of

steam

8 minutes after the start of the

cooking process

2nd burst of

steam



Hints and tips

To brown the surface of the chicken,

select Full Grill �, 240 °C for

5–10 minutes at the end of the cooking

duration.

Meat and poultry

94

Glazed gammon


Serves 6

Ingredients

1000 g gammon joint

20 g soft butter

40 g brown sugar

2 carrots

1 leek

150 g celery

1 onion

5 bay leaves

6 cloves

10 juniper berries, crushed

125 ml red wine

250 ml water

Preparation

Make 2–3 mm deep cuts in a

criss-cross pattern on the top surface of

the joint. Then rub in butter and sugar.

Dice the carrots, leek, celery and onion

(1 cm cubes), mix with the bay leaves,

cloves and juniper berries and place in

the middle of the universal tray. Place

the meat on top, pour over the red wine

and water and cook in the oven. Add a

little water if the vegetables become

dry.

After cooking, sieve the juices. If

necessary, thicken with a little cornflour

mixed with water to make a gravy. Slice

the gammon and serve with the gravy.



Function �


Core

temperature

70

Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

3/time-controlled


1st burst of

steam


2nd burst of

steam


3rd burst of

steam


Duration 70–90

Meat and poultry

95

Garlic rabbit


Serves 4

Ingredients

1 rabbit

Salt

Pepper

4 stalks of celery

2 onions

2 tomatoes

4 garlic cloves

5 tbsp. olive oil

125 ml white wine


3 sprigs of thyme

4 bay leaves

100 g sliced black olives

Preparation

Cut the rabbit into 6 pieces and season

with salt and pepper. Dice the celery,

onions and tomatoes (1 cm cubes).

Heat the olive oil in a Gourmet oven

dish and brown the meat all over. Add

the tomatoes, celery, onions and garlic.


Start the Automatic programme and

continue to simmer all of the ingredients

until the oven is pre-heated. Add the

white wine, chicken stock, thyme, bay

leaves and olives. Cover and cook in

the oven.

With Moisture Plus:

Simmer all of the ingredients for

approx. 5 minutes. Add the white wine,

chicken stock, thyme, bay leaves and

olives. Cook uncovered in the oven.

At the end of cooking, remove the

meat. Sieve the sauce. Heat the sauce

to reduce it and, if necessary, thicken

with a little cornflour mixed with water.



Function �

Programme Game \ Rabbit


Programme

duration

Approx. 77 Approx.

110



Function �



Shelf level 2 2 1

No./Type of

bursts of steam

2/time-controlled




Duration 70–80

Hints and tips

This recipe has its origins in Spanish

cuisine. Serve with flat bread and a

fresh salad.

Meat and poultry

96

Lamb cutlets with pistachio crust


Serves 4

Ingredients

2 lamb racks (each 400 g)

50 g pistachio nuts, finely chopped

50 g butter

30 g breadcrumbs

1/2 tsp. thyme

Salt

Pepper

1 tbsp. olive oil

Preparation

Mix the pistachio nuts with the room

temperature butter and breadcrumbs.

Season with the thyme, salt and

pepper.

Season the lamb with salt and pepper.

Heat the olive oil in a pan and brown

the lamb all over. Place the lamb on the

universal tray with the meat facing

upwards. Spread the meat with the

pistachio mixture, place in a pre-heated

oven and inject the first burst of steam

immediately.

After cooking, wrap the meat in foil and

leave to rest for 10 minutes. Then cut

into cutlets.



Function �


Pre-heat Yes

Core

temperature

50

Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven

Duration 15

Meat and poultry

97

Rack of lamb with mustard crust and vegetables


Serves 4

Ingredients

2 tsp. rosemary leaves, finely chopped

2 garlic cloves, crushed

30 ml oil

80 g Dijon mustard

2 tsp. cumin

1 tsp. honey


1/4 tsp. salt

2 lamb racks (8 cutlets each)

2 carrots

1 sweet potato

4 baby potatoes

2 small beetroot

2 onions

1 tbsp. oil, extra

Salt

Pepper

Preparation

Combine the rosemary, garlic, oil,

mustard, cumin, honey, pepper and

salt. Spread over the lamb. Place lamb

on roasting and grilling insert placed in

the universal tray.

Peel the carrots and sweet potato and

cut into small pieces. Wash and halve

the potatoes. Peel the onions and

beetroot and cut into wedges.

Toss the vegetables with extra oil.

Place on a baking tray and sprinkle with

extra salt. Place the vegetables on shelf

level 1 and the lamb on shelf level 3.

After 20 minutes, remove the lamb from

the oven and cover with foil. Reposition

vegetables to shelf level 3.

Then cut into cutlets and serve with the

vegetables.

Meat and poultry

98



Function �

Programme Meat \ Lamb \ Rack of lamb

with vegetables


Programme

duration

Approx. 24



Cooking stage 1: Rack of lamb with

vegetables

Function �

Temperature 190


Shelf level Rack of lamb: 3

Vegetables: 1

No./Type of bursts

of steam

1/Automatic


1st burst of steam Automatic

Cooking duration

1

15–20

Remove the rack of lamb

Cooking stage 2: Vegetables

Function �

Temperature 190

Shelf level 3

Cooking duration

2

10

Meat and poultry

99

Osso buco


Serves 6

Ingredients

1 tbsp. oil

1 chopped tomato

1 onion, finely diced

4 garlic cloves, finely chopped

80 g carrots, diced

80 g celery, diced

50 g leek rings


6 slices of veal knuckle (200–250 g

each)

Salt


Flour

50 g clarified butter

200 ml white wine

800 ml beef stock

1/2 tbsp. gravy paste

1 bunch each of rosemary, sage and

thyme, chopped


To sprinkle on top:

1/2 tbsp. chopped parsley


programme

Pre-heat the oven dish in the oven for

10 minutes.

Finely chop the onion and garlic. Dice

the tomato, carrot and celery.

Pour oil into the Gourmet oven dish,

add vegetables and tomato purée,

place in the oven and cook gently for

10 minutes.

Season the veal with salt and pepper,

roll in flour and sear on the cooktop with

butter for 3–4 minutes.

Add the veal, white wine, beef stock,

gravy paste and herbs to the

vegetables in the Gourmet oven dish.

Simmer with the lid on for a further

90 minutes.

Serve the veal with gravy, grated lemon

zest and chopped parsely.



Function �

Programme Meat \ Veal \ Osso buco


No./Type of

bursts of steam

Automatic


Programme

duration

Approx. 110

Meat and poultry

100


Pre-heat the oven dish in the oven for

10 minutes.

Finely chop the onion and garlic. Dice

the tomato, carrot and celery.

Pour oil into the Gourmet oven dish,

add vegetables and tomato purée,

place in the oven and cook gently for

10 minutes.

Season the veal with salt and pepper,

roll in flour and sear on the cooktop with

butter for 3–4 minutes.

Add the veal, white wine, beef stock,

gravy paste and herbs to the

vegetables in the Gourmet oven dish.

Simmer with the lid on for a further

90 minutes.

Serve the veal with gravy, grated lemon

zest and chopped parsely.

Fan Plus settings


Function �

Temperature 180

Shelf level 1 2 1

Duration 110

Meat and poultry

101

Turkey roulade with spinach ricotta filling


Serves 6

Ingredients

1000 g turkey breast

1 shallot

225 g frozen spinach leaves

1 egg yolk

16 g breadcrumbs

125 g ricotta cheese

Salt

Pepper

Nutmeg

2 tbsp. olive oil

1 tsp. rosemary leaves, finely chopped


500 ml cream

Preparation

Defrost the spinach and drain well.

Dice the shallot finely. Mix the spinach,

shallot, egg yolk and breadcrumbs with

the ricotta. Season with salt, pepper

and a little nutmeg.

Cut the turkey breasts lengthways but

do not cut all the way through. Open

out and flatten between two sheets of

cling film. Season with salt and pepper

and then spread the spinach-ricotta

mixture over the top. Roll up and bind

with kitchen twine.

Season with salt and pepper and place

in an ovenproof dish. Drizzle the

roulades with olive oil and sprinkle the

rosemary over the top. Add the chicken

stock and place in the oven. After

60 minutes, pour the cream over the

top.

Take the roulades out of the sauce and

remove the twine. Thicken the sauce, if

necessary, using a little cornflour mixed

with water.



Function �


Core

temperature

78–85

Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

3/time-controlled





Duration 90–100

Meat and poultry

102

Roast pork belly with spiced honey glaze


Serves 6–8

Ingredients

1 pork belly (1500–2000 g, boned)

Salt

250 g honey

2 tbsp. kecap manis

2 tsp. soy sauce

1 tsp. fresh ginger

1 tsp. five-spice powder

1 long red chilli, seeded and sliced

1 long green chilli, seeded and sliced

2 bunches of bok choy, sliced

lengthwise

Preparation

Score the rind of pork in a criss-cross

fashion 1 cm apart. Sprinkle generously

with salt and place the pork skin side

up on the roasting and grilling insert

over the universal tray. Roast until

golden.

Combine in a saucepan the honey,

kecap manis, soy sauce, grated ginger

and five-spice. Cook over a low heat for

10 minutes. Keep warm and add the

chillis just before serving.

When the programme is finished,

remove the pork from the oven and rest

for 10 minutes. Slice the pork belly into

portions, serve on the steamed bok

choy and drizzle with the spiced honey

glaze.



Function �

Programme Meat \ Pork \ Pork belly


Programme

duration

Approx. 190



Cooking stage 1

Function �

Temperature 130


Shelf level 3

Same for all cooking stages

No./Type of

bursts of steam

3/Manually


1. burst of steam Immediately after placing in

the oven

2. burst of steam After 30 minutes

3. burst of steam After another 30 minutes

Cooking duration

1

170

Cooking stage 2

Function �

Temperature 190

Cooking duration

2

20

Meat and poultry

103

Pork fillet in puff pastry


Serves 4

Ingredients

2 pork fillets (300 g each)

Salt

Pepper

Paprika powder

50 g butter

75 g streaky bacon, diced

1 onion, diced

400 g sliced white mushrooms

4 tomatoes, skinned

1/2 tbsp. parsley, chopped

Approx. 450 g puff pastry

To glaze:

1 egg yolk

2 tbsp. milk

Preparation

Season the pork with salt, pepper and

paprika. Fry in the butter to seal, then

remove from the pan.

Sauté the onions and bacon in the

same pan. Add the sliced mushrooms

and the chopped, drained tomatoes.

Simmer and season with salt, pepper,

parsley and paprika.

Roll the pastry out on a floured surface,

and make 2 rectangles (each approx.

30 x 20 cm). Place a piece of pork in

the middle of each one. Spread the

filling over the fillets. Wrap the pastry

around the meat and filling to make a

parcel, pinching the edges to seal it.

Make leaf shapes out of the scraps of

pastry to decorate.

Place the parcels on the universal tray,

and glaze them with a mixture of egg

yolk and milk. Bake until golden.

To serve, cut each fillet in half or in

slices.



Function �

Programme Meat \ Pork \ Pork fillet in

pastry


Programme

duration

Approx.

46

Approx. 45



Function �


Pre-heat Yes


Crisp function On

Shelf level 2 1

Duration 40–50

Meat and poultry

104

Pork casserole with apples


Serves 6–8

Ingredients

1200 g pork fillets

4 apples

400 ml cream

150 g tomato sauce

2 tbsp. curry powder

1 1/2 tbsp. cornflour

Salt

Pepper

For browning:

150 g grated Gouda cheese

Preparation

Cut the pork fillets into 3 cm thick

pieces. Season with salt and pepper.

Peel, quarter and core the apples.

Alternately arrange the fillets and apple

quarters side-by-side in a Miele oven

dish or in a shallow ovenproof dish

without a lid.

Mix together the cream, tomato sauce,

curry powder, cornflour and pepper to

make a sauce.


pre-heat the oven.

Pour the sauce over the meat and

apples, sprinkle with cheese and place

in the oven.



Function �

Programme Meat \ Pork \ Pork casserole


Programme

duration

Approx.

44

Approx.

50

Approx.

45



Function � �

Temperature 30 minutes:

180–200

170

Afterwards: 240 ?

Pre-heat Yes No


Shelf level 2 1


Meat and poultry

105

Chinese pork

Preparation time 60 minutes, plus: marinade for 3–4 hours

Serves 6

Ingredients

1500 g pork necks

3–4 garlic cloves

2 small pieces of ginger

3 tsp. salt

2 tbsp. soy sauce

2 tbsp. honey

1 tbsp. sherry

1 tsp. five-spice powder

2 tbsp. hoisin sauce

Sambal oelek

Preparation

Finely chop the garlic. Peel the ginger

and grate it. Mix the garlic and ginger

with the salt, soy sauce, honey, sherry,

five-spice powder and hoisin sauce.

Season the marinade with sambal

oelek.

Cut the pork into 3 cm thick slices.

Place in an airtight container, pour the

marinade over the pork and close the

container. Refrigerate the marinade for

approx. 3–4 hours, turning

occasionally.

Remove the pork from the marinade

and place on the rack with the universal

tray underneath it. Place the meat in a

pre-heated oven and inject the burst of

steam immediately.



Function �


Pre-heat Yes

Heating-up

phase

Rapid

Shelf level 2 2 1

No./Type of

bursts of steam

1/Manually


1st burst of

steam


oven

Duration 20–30

Meat and poultry

106

Christmas ham

Preparation time 320–330 minutes, plus: soak for 4–6 hours

Serves 10–15

Ingredients

3000–4000 g cured ham with rind

2 egg yolks

1 tbsp. cornflour

1 tbsp. hot mustard

1 tbsp. mild mustard

1 tbsp. breadcrumbs

Preparation

Soak the ham in water for 4–6 hours to

release the salt.

(In Deutschland meist nicht nötig, da

der Schinken milder gepökelt ist.)

Cut a cross through the rind with a

sharp knife. Wrap the ham in aluminium

foil and place on a baking tray or in a

roasting dish. Insert the food probe

through the aluminium foil into the meat

and place in the oven.

When the programme is complete,

remove the ham from the oven, and

leave to cool a little. Remove the

aluminium foil and cut away the upper

part of the rind.

Mix together the egg yolks, cornflour

and mustard, and spread over the ham.

Sprinkle the breadcrumbs over the ham

and roast in the mustard crust for a

further 12–15 minutes at 225 °C until

the crust is golden.



Function �

Programme Meat \ Pork \ Christmas ham


Programme

duration

Approx. 300



Function �


Pre-heat Yes

Food probe Use

Core temperature 80-85


Shelf level 1 2 1

Duration Approx. 300

Meat and poultry

107

Yorkshire puddings


Makes 12 puddings

Ingredients

190 g flour

3 g salt

3 eggs

225 ml milk

Oil for baking

Preparation

Measure out 1 tsp. of vegetable oil to

each muffin cup (muffin tray with 12

cups) and place on the rack in the

oven.

Mix together the flour and salt in a

mixing bowl. Make a well in the centre

of the flour and break in the eggs. Beat

the eggs using a whisk and gradually

fold in the flour from around the edge.

Add the milk, continuing to whisk until a

smooth batter is formed.

Once the oven has pre-heated, remove

the muffin tray and pour the batter out

equally. Return the tray to the oven.



Function �

Programme Meat \ Beef \ Yorkshire

pudding


Programme

duration

Approx. 25



Function �

Temperature 210

Pre-heat Yes


Shelf level 1 2 1


Meat and poultry

108

Eggplant moussaka


Serves 6

Ingredients

1250 g eggplants

50 ml olive oil

1 onion, diced

30 g butter

750 g minced meat

125 ml white wine

1 can of tomatoes (480 g net)


Salt

Pepper

1 1/2 tbsp. breadcrumbs

2 egg whites

500 ml béchamel sauce, ready-made

2 egg yolks

For browning:


Preparation

Cut the eggplant into 1 cm thick slices,

sprinkle with salt and leave for

20 minutes to draw out the liquid.

Sauté the onion in the butter. Add the

mince and brown whilst stirring. Drain

the tomatoes, chop roughly and add to

the meat along with the parsley and the

wine. Season liberally with salt and

pepper, and simmer for about

15 minutes. Fold in the breadcrumbs

and the egg whites.

Rinse the eggplants under cold water,

pat dry and fry in olive oil until golden.

Arrange half of the eggplant in the

bottom of an ovenproof dish

(32 x 22 cm) and then add the meat

mixture. Add the rest of the eggplant.

Mix the egg yolks and about 2/3 of the

cheese into the béchamel sauce.

Spread the sauce over the eggplant,

and sprinkle with the rest of the cheese.

Bake in the oven uncovered until

golden.



Function �

Programme Bakes/Gratins \ Moussaka


Programme

duration

Approx. 46 Approx.

45



Function �



Shelf level 2 1

Duration 45–55

Savoury recipes

109

Spring pie


Makes 4

Ingredients

300 g puff pastry

1 red capsicum

1 yellow capsicum

3 spring onions

1000 g minced beef

1 garlic clove, finely chopped

100 g breadcrumbs

2 eggs

Salt


Paprika

2 tsp. medium-hot mustard

To glaze:

1 egg yolk

Water

Preparation

Dice the capsicums and slice the

spring onion.

Mix the minced meat with the

vegetables, garlic, breadcrumbs, eggs,

spices and mustard.

Grease a loaf tin (approx. 30 cm) and

line with baking paper. Roll out the

pastry (approx. 45 x 50 cm). Line the

loaf tin with the pastry so that the

amount of pastry hanging over the

sides is about the same as the depth of

the loaf tin. Fill with the meat mixture

and fold up the overhanging pastry to

form the lid of the pie. Brush the lower

edges with water and press to seal the

pie.

Cut 3 diamonds (3 x 3 cm) out of the

lid. Use the offcuts of pastry to

decorate the lid.

Whisk the egg yolk with some water,

brush over the pastry and bake.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 50–60

Savoury recipes

110

Swedish potato bake


Serves 4

Ingredients

800–850 g peeled potatoes

1 onion, finely sliced

1/2 tbsp. butter

125 g anchovy fillets

200 ml cream

1 tbsp. breadcrumbs

Preparation

Cut the potatoes into fine matchsticks,

or grate very coarsely using a

large-holed grater. Grease an

ovenproof dish (approx. 30 cm) with

butter.

Layer the potatoes, anchovies and

sliced onions in the dish, starting and

finishing with a layer of potatoes. Pour

the cream over, and sprinkle with

breadcrumbs.

Place in the oven and bake.

Cover with aluminium foil after

30 minutes to prevent the top from

getting too brown.



Function �

Programme Bakes/Gratins \ Swedish

potato bake


Programme

duration

Approx. 67 Approx.

60



Function �



Shelf level 2 1


Hints and tips

This is a traditional Swedish recipe.

Savoury recipes

111

Swiss style quiche


Serves 8–10

Ingredients

230 g puff pastry

Vegetable filling ingredients

500–600 g vegetables (e.g. leek,

carrots, broccoli, spinach)

A little butter


Cheese filling ingredients

70 g diced bacon

280–300 g tasty cheese, grated

Topping ingredients

2 eggs, medium

200 ml cream

Salt

Pepper

Nutmeg

Preparation

Line a round baking dish (� 27 cm)

with the pastry.

Vegetable quiche preparation:

Wash the vegetables, chop finely,

lightly fry in butter and allow to cool.

Spread over the pastry and sprinkle

with cheese.

Cheese quiche preparation:

Fry the diced bacon and allow to cool.

Spread over the pastry and sprinkle

with cheese.

Create a mixture from the eggs, cream,

salt, pepper and nutmeg and pour over

the cheese or vegetable quiche. Bake

until golden.



Function �

Programme Pizza & Quiche \ Swiss style

quiche


Programme

duration

Approx. 47



Function �

Temperature 230

Pre-heat Yes

Heating-up

phase

Rapid

Shelf level 1

Duration 35–40

Hints and tips

Tasty cheeses include Emmental,

Sbrinz or Gruyère.

Savoury recipes

112

Cheese soufflé


Makes 4

Ingredients

40 g butter

40 g flour

375 ml milk

100 g Gruyère cheese

3 eggs

Salt

Pepper

Preparation

Melt the butter in a pan, and stir in the

flour. Pour in 300 ml milk, stirring

constantly, and bring to the boil until a

thick béchamel sauce develops.

Bring the rest of the milk to the boil in a

separate pan, and then add to the

béchamel sauce, stirring for a

few minutes until the sauce is smooth.

Stir in the grated Gruyère cheese.

Separate the eggs. Beat the egg yolks

into the cooled sauce. Beat the egg

whites until stiff, and fold them gently

into the sauce.

Grease a soufflé dish (� 20 cm) or

2–8 ramekins (� 8–12 cm) and fill with

the mixture. Place in the oven on the

universal tray and fill the universal tray

with approx. 1 litre of water (H 6x9x:

approx. 2 litres).

Recommended settings for the

soufflé dish


Function �

Programme Bakes/Gratins \ Cheese

soufflé \ 1 large dish


Programme

duration

Approx. 54 Approx.

45

Recommended settings for ramekins


Function � –

Programme Bakes/Gratins \

Cheese soufflé \

2–8 ramekins

–


Programme

duration

Approx. 30 –



Function � �


Pre-heat Yes


Shelf level 2 1

Large dish

cooking duration

Approx. 45 40–45

Ramekins

cooking duration

Approx. 32 –

Hints and tips

This recipe has its origins in French

cuisine.

Gruyère is a hard cheese which comes

from Switzerland.

Savoury recipes

113

Potato gratin in a mustard sauce


Serves 4

Ingredients

800 g potatoes

1 onion, finely diced

1 garlic clove, finely diced

30 g butter

1 tbsp. coarse grained mustard

250 ml instant vegetable stock

A pinch of saffron

125 ml cream

Salt

Pepper

For browning:


Preparation

Peel and slice the potatoes, and parboil

in salted water for about 5 minutes.

Drain and place in a greased ovenproof

dish (�28 cm).

Fry the onions and garlic gently in

butter. Add the mustard, stock, saffron

and cream, and bring to the boil.

Season with salt and pepper.

Pour the sauce over the potatoes, and

sprinkle over the grated cheese. Then

bake in the oven.



Function �

Programme Bakes/Gratins \ Potato gratin \

Cooked potatoes


Programme

duration

Approx.

55

Approx.

53

Approx.

60



Function �



Shelf level 2 1


Savoury recipes

114

Potato cheese gratin


Serves 4

Ingredients

500 g floury potatoes, peeled

250 ml cream



1 garlic clove

Salt

Black pepper

Nutmeg

Preparation

Slice the potatoes thinly and mix with

2/3 of the cheese.

Grease an ovenproof dish (�30 cm)

and rub with the garlic clove.

Blend together the cream, crème

fraîche, salt, pepper and nutmeg and

pour evenly over the potatoes. Sprinkle

with the rest of the cheese and bake

uncovered until golden.



Function �

Programme Bakes/Gratins \ Potato gratin \

Raw potatoes


Programme

duration

Approx.

66

Approx.

62

Approx.

65



Function �



Shelf level 1


Hints and tips

Low calorie variation:

750 g sliced potatoes in a greased

ovenproof dish. Season with salt and

pepper, and pour over 250 ml of

vegetable stock. Bake as above. About

10 minutes before the end of baking,

scatter 2 tbsp. grated Parmesan over

the top.

Savoury recipes

115

Garlic soup (Sopa Castellana)


Serves 4–6

Ingredients

250 g of baguette bread

4–6 garlic cloves

40 g olive oil

2 bay leaves


1 tsp. sweet paprika

4 eggs

Salt

2 litres stock

1 chorizo (Spanish garlic and pepper

sausage)

1 chilli pepper

Preparation

Slice the garlic cloves and fry them

gently in olive oil in a pan on the

cooktop. Slice the bread, add to the

pan and toast lightly on both sides.

Arrange the slices of toast side-by-side

in the base of an ovenproof dish or a

Miele Gourmet oven dish.

Add the tomato purée, bay leaves and

paprika to the garlic cloves, and

gradually stir in the stock until smooth.

Pour over the bread.

Add the sliced chorizo and chilli

pepper, and place the dish in the oven.

A few minutes before the end of the

programme, break the eggs into the

soup to poach.



Function �

Programme Bakes/Gratins \ Garlic soup


Programme

duration

Approx. 53 Approx.

40



Function �



Shelf level 2 1


Hints and tips

The garlic soup "Sopa Castellana" has

its origins in Spanish cuisine.

Poaching:

Break the eggs and carefully pour into

the stock without stirring.

Savoury recipes

116

Lasagne


Serves 4

Ingredients

10–12 sheets of lasagne, not

pre-cooked

Tomato sauce ingredients

50 g smoked streaky bacon, finely

diced

150 g onions

375 g minced beef

Salt

Black pepper

1 tsp. thyme

1 tsp. oregano

1 tsp. basil

500 g peeled tomatoes

30 g tomato purée

125 ml stock

Mushroom sauce ingredients

20 g butter

150 g fresh mushrooms

1 tbsp. flour

250 ml cream

250 ml milk

Salt

Nutmeg


For browning:


Preparation

Gently fry the bacon with 2/3 of the

onion. Add the minced beef, and fry

until brown all over, turning frequently.

Season with salt, pepper and herbs.

Chop the tomatoes coarsely, and stir

into the meat together with the tomato

purée and the stock. Simmer for

approx. 5 minutes.

To make the mushroom sauce, melt the

butter in a pan on the cooktop, and fry

the rest of the onions until golden. Add

the sliced mushrooms. Sprinkle in the

flour a little at a time, stirring constantly.

Stir in the cream and milk gradually to

make a smooth sauce, season, and

cook for approx. 5 minutes, continuing

to stir. Add the parsely.

Layer the lasagne sheets and sauces in

a greased ovenproof dish (20 x 35 cm)

in the following order:

– 1/3 of the tomato and meat sauce,

– 5–6 sheets of lasagne,

– 1/3 of the tomato and meat sauce,

– Half of the mushroom sauce,

– 5–6 sheets of lasagne,

– The remaining tomato and meat

sauce,

– The remaining mushroom sauce.

Sprinkle with grated cheese, then bake

uncovered in the oven.

Savoury recipes

117



Function �

Programme Bakes/Gratins \ Lasagne \

8–19 sheets


Programme

duration

Approx. 68 Approx.

45



Function � �



Shelf level 1


Savoury recipes

118

Salmon and spinach pasta bake


Ingredients

450 g spinach leaves (fresh or frozen)

1 garlic clove

Salt

Nutmeg

500 g tagliatelle

400 g salmon fillet

10–20 ml lemon juice


200 ml cream

250 g sour cream

20 g mixed herbs

20 g flaked almonds

Preparation

Blanch the fresh spinach in boiling

water for 1 minute and drain well, or

defrost the frozen spinach and drain.

Press gently to squeeze out the

moisture.

Chop up the spinach roughly. Season

with salt and nutmeg.

Cook the pasta al dente.

Wash, dry and cube the salmon, drizzle

with lemon juice and season with salt

and pepper.

Mix the cream and sour cream with the

herbs and season with salt and pepper.

Place layers of pasta, salmon and

spinach in an ovenproof dish (approx.

20 x 30 cm). Pour the sauce on top,

sprinkle with almond flakes and bake

uncovered.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

3/time-controlled


1st burst of

steam


2nd burst of

steam


3rd burst of

steam


Duration 30–40

Savoury recipes

119

Pasta bake


Serves 4

Ingredients

150 g macaroni

15 g butter

2 onions, finely diced

1 red capsicum, diced

100 g carrots, sliced

100 ml vegetable stock


75 ml milk

Pepper

Garlic salt

300 g beef tomatoes, coarsely diced

100 g ham, diced

100 g goat's cheese with herbs, diced

For browning:


Preparation

Cook the macaroni in boiling salted

water on the cooktop until al dente.

Drain well.

Fry the onions gently in the butter. Add

the capsicum and carrots, and fry

briefly with the onions, then pour the

stock over.

Mix together the crème fraîche, milk,

pepper and garlic salt. Stir into the

vegetables, and bring to the boil briefly.

Transfer the macaroni, tomatoes, ham

and goat's cheese into an ovenproof

dish (approx. 30 cm), mix in the

vegetable sauce, sprinkle with Gouda

and bake until golden.



Function �

Programme Bakes/Gratins \ Pasta bake


Programme

duration

Approx. 55 Approx.

45



Function �



Shelf level 2 1


Savoury recipes

120

Potato dumplings


Serves 4

Ingredients

125 g potatoes

21 g fresh yeast


1/2 tsp. salt

250 g flour

20 g soft butter

1 egg

200 g cream cheese with herbs

To glaze:

Milk

Preparation

Peel and cook the potatoes and mash

them in a potato ricer. Leave to cool

slightly.


the potatoes, salt, flour, butter and egg

and form a smooth dough. Place the




Form the dough into 12 balls. Make a

small hollow in the side of each, and

spoon 1 tsp. cream cheese into the

centre, then press back together to

seal.

Place the dumplings with the sealed

side down in a greased ovenproof dish

(approx. 20 x 30 cm). Place in the oven



programmes.

Brush the dumplings with milk and

bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 35–45

Hints and tips

Dumplings can also be used as a side

dish with cut meat and salad.

Savoury recipes

121

Mushroom cannelloni


Serves 4

Ingredients

16 cannelloni

Filling ingredients

1 onion

150 g cooked ham

350 g field mushrooms

1 tbsp. oil

75 g feta cheese

100 g mozzarella

150 g cream cheese

Salt

Pepper

300 ml stock

100 g sour cream

For browning:


Preparation

Dice the onion, ham and mushrooms.

Heat the oil in a pan and gently fry the

onion. Add the ham and continue to fry

gently for a short while. Add the

mushrooms and fry for a short while.

Crumble the feta and grate the

mozzarella. Add the cooled mushroom

mixture and the cream cheese and mix

well. Season with salt and pepper to

taste.

Fill the cannelloni with the mixture and

place in a greased casserole dish

(approx. 25 x 30 cm).

Mix the sour cream into the stock and

pour over the cannelloni. Sprinkle with

cheese and bake until golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 45–55

Hints and tips

Try using a piping bag (without the

nozzle) to fill the cannelloni.

Savoury recipes

122

Pizza variations


For 1 tray (H 6x9x: for 1 tray)

Ingredients for yeast dough base


170–180 (340–360) ml water

(lukewarm)

320 (640) g flour

1 (2) tsp. salt

30 (60) ml oil

Ingredients for quark dough base

180 (240) g quark

60 (80) ml milk

60 (80) g oil

1 (2) tsp. salt

3 (4) egg yolks

375 (500) g flour

3 (5) tsp. baking powder

Topping ingredients

300 (500) g tomato passata for each

pizza

Margherita pizza topping

600 (1200) g tomatoes, sliced

300 (600) g tomatoes, sliced

Olive oil

Oregano

Onion pizza topping

650 (1300) g onions, thinly sliced

Salt

Rosemary

2 (4) tbsp. olive oil

Vegetarian pizza topping

300 (600) g pre-cooked

broccoli florets

300 (600) g mushrooms, sliced

120 (240) g leek rings, pre-cooked

300 (600) g mozzarella, in small pieces

Leek and Gorgonzola pizza topping

800 (1600) g leek rings, fried in

1 (2) tbsp. walnut oil

Salt

Pepper

200 (400) ml white wine, added to the

fried leeks

300 (600) g mozzarella, in small pieces

Ricotta and basil pizza topping

60 (120) g ricotta or quark stirred into

100 (200) ml cream

4 (8) eggs

1 (2) tbsp. walnut oil

Salt

Pepper

1 (2) tbsp. chopped basil, stirred into

the cream/egg mixture which is then

spread over the pizza base

4 (8) tomatoes, diced

200 (400) g Gorgonzola, diced

Savoury recipes

123

Preparation

Yeast dough preparation



flour, salt and oil and knead into a

smooth dough. Leave to rise at room

temperature for 20 minutes.

Quark dough preparation

Mix together the quark, milk, oil, salt

and egg yolk. Fold in half of the flour

mixed with the baking powder, and

knead in the rest.

Punch down and then roll out onto a

baking tray.

Spread some tomato passata over the

pizza, and season with salt, pepper

and oregano.

Arrange the topping of your choice on

the pizza and bake immediately.

Recommended settings for yeast

dough


Function �

Programme Pizza & Quiche \ Fresh pizza \

Yeast dough


Programme

duration

Approx.

48

Approx.

52

Approx.

45

Recommended settings for quark

dough


Function � –

Programme Pizza & Quiche \

Fresh pizza \ Quark

dough

–


Programme

duration

Approx.

42

Approx.

39

–

Savoury recipes

124

Alternative settings for yeast dough


Function � �

Temperature 170–190 °C 200–220


Type of heating Intensive bake –

Shelf level 1 2 2

No./Type of

bursts of steam

2/time-controlled –


1st burst of steam Release after

4 minutes

–

2nd burst of

steam

Release after

12 minutes

–


Alternative settings for quark dough


Function � –

Temperature 190 –

Pre-heat Yes –

Heating-up phase Rapid –

Crisp function On –

Shelf level 2 3 –

Duration 40–50 30–40 –

Hints and tips

Place the dough in the oven and select



Savoury recipes

125

Quiche Lorraine


Serves 4

Ingredients

300 g puff pastry or savoury shortcrust

pastry (ready-made)

400 g diced bacon

10 g butter

4 eggs


Salt

Pepper

Nutmeg

Preparation

Blanch the bacon for 5 minutes in a pot

with water. After the bacon has cooled

down, pat dry and lightly fry in some

butter.

Roll the dough out onto a floured

surface and use it to line the base of a

flan or pie dish. Scatter the diced

bacon over the pastry.


pre-heat the oven.

Beat the eggs, and add the crème

fraîche. Season with salt, pepper and

nutmeg. Pour the mixture over the

bacon, and place in the oven.


H 6x0x H 6x6x

Function �

Programme Bakes/Gratins \ Quiche

Lorraine


Programme

duration

Approx. 71 Approx. 67


H 6x0x H 6x6x

Function �


Pre-heat Yes


Shelf level 1

Duration 50–60

Hints and tips

Prepare the savoury shortcrust pastry

yourself by combining 200 g flour, 100

g butter, 50 ml water and 3 g salt, and

kneading to a smooth dough.

Savoury recipes

126

Ratatouille


Serves 6–8

Ingredients

3 tbsp. oil

2 onions, finely diced

1 garlic clove, finely diced

2 red, 2 green and 2 yellow capsicums

6 tomatoes

750 g zucchini

Salt

Pepper

1 tsp. dried rosemary

1 tsp. dried basil

Preparation

Halve the capsicums and remove the

seeds and pith. Cut into large chunks.

Quarter the tomatoes. Slice the zucchini

into 1 cm thick pieces.

Sauté the onions and garlic in the oil.

Add the vegetables and continue to

sauté for a few minutes. Season

liberally with salt, pepper and herbs,

and transfer into an ovenproof dish

(approx. 30 cm).

Cover and bake in the oven.



Function �

Programme Bakes/Gratins \ Ratatouille


Programme

duration

Approx.

40

Approx.

37

Approx.

30



Function �



Shelf level 2 1


Savoury recipes

127

Swiss potato gratin


Serves 4–6

Ingredients

A little butter

1000 g waxy potatoes

400 ml cream

Salt

Pepper

Nutmeg

50 g cheese, grated

Preparation

Peel the potatoes, cut into thin slices

and place in a greased porcelain dish

(3 litres).

Season the cream and mix in with the

potato slices. Sprinkle over the grated

cheese and bake in the pre-heated

oven until golden.



Function �

Programme Bakes/Gratins \ Swiss potato

gratin


Programme

duration

Approx. 50



Function �

Temperature 180

Heating-up

phase

Rapid

Shelf level 1 2 1

Duration 45–60

Hints and tips

The gratin will be lighter if you use a

cream and milk mixture.

Savoury recipes

128

Shepherd's pie


Serves 6–8

Ingredients

25 g butter

2 onions

2 carrots

2 stalks of celery

1000 g minced lamb

1/2 tsp. fresh thyme

1/2 tsp. fresh rosemary

1 1/2 tsp. tomato purée

200 ml red wine

1 tbsp. flour


1/2 tbsp. Worcestershire sauce

Salt

Pepper

1500 g floury potatoes

25 g butter

2 1/2 tbsp. milk

Preparation

Finely chop the onions, thyme and

rosemary. Finely dice the carrots and

potatoes and cut the celery into small

pieces.

Fry the onions in butter for 2–3 minutes,

add the carrots and celery and fry for a

further 8–10 minutes. Add the mince

and brown whilst stirring. Drain off the

fat and add the thyme, rosemary,

tomato purée and red wine.

Reduce the sauce by 1/4 on a medium

heat, sprinkle with flour and simmer for

a further 2–3 minutes.

Add the chicken stock and

Worcestershire sauce and simmer for

45–50 minutes. Season with salt and

pepper. In the meantime, boil the

potatoes, drain them and add butter

and milk to make mashed potato.

Pour the minced meat mixture into an

ovenproof dish (2 litres), spread the

mashed potato over the top, place in a

pre-heated oven and bake until golden.



Function �

Programme Bakes/Gratins \ Shepherd's

pie


Programme

duration

Approx. 50



Function �

Temperature 180

Shelf level 1 2 1

Duration 50

Hints and tips

Instead of using lamb, you can also use

minced beef.

Savoury recipes

129

Spinach parcels (Spanakopita)


Makes approx. 20 parcels

Ingredients

1200 g spinach leaves (fresh or frozen)

5 onions

100 g leeks

2 eggs

200 g goat's cheese

100 ml cooking oil for the filling

50 g dill, finely chopped

Salt

Pepper

900 g puff pastry and 50 ml cooking oil

for brushing

or 900 g filo pastry and 200 ml cooking

oil for brushing

Preparation

Blanch the fresh spinach in boiling

water for 1 minute and drain well, or

defrost the frozen spinach and drain.

Once cooled, press gently to squeeze

out the moisture, and then chop it up

roughly.

Cut the leeks and onions into rings and

mix with the spinach. Add the eggs,

crumbled cheese, dill, salt, pepper and

100 ml vegetable oil to the spinach and

mix thoroughly.

If making with puff pastry:

Brush the universal tray with oil and line

with half the puff pastry. Spread the

spinach mixture evenly over the pastry.

Place the rest of the pastry over the

spinach mixture, and brush with 50 ml

oil.

If making with filo pastry:

Brush the universal tray with oil. Place

half the sheets of pastry on the tray,

brushing each sheet with oil. Spread

the spinach mixture evenly over the

pastry, place the remaining pastry on

top and brush with oil (200 ml needs to

be used up for all the pastry).



Function �

Programme Bakes/Gratins \ Spinach

parcels


Programme

duration

Approx.

62

Approx.

60

Approx.

62



Function �


Afterwards: 200

160–180


Shelf level 2 1


Hints and tips

Spanakopita is a classic Greek dish.

Savoury recipes

130

Tortellini, ham and rocket bake


Serves 6

Ingredients

125 g rocket

100 g air-dried ham

300 ml cream

400 g sour cream

Salt

Pepper

800 g fresh tortellini

300 g cherry tomatoes, cut in halves

2 tbsp. pine nuts, roasted

50 g Parmesan cheese, freshly grated

50 g Emmental, grated

Preparation

Wash the rocket, dry and shred, along

with the ham. Mix the cream with the

sour cream and season with salt and

pepper.

Mix the tortellini with the tomato halves,

rocket and ham, place in a greased

casserole dish (approx. 20 x 30 cm)

and top with the sauce.

Sprinkle with pine nuts, Parmesan and

grated Emmental, and bake until

golden.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 30–40

Savoury recipes

131

Tuna pie


Serves 8–12

Ingredients

1 large can of tuna (500 g)

2 large onions

40 g olive oil

1/2 tbsp. sweet paprika

600 g puff pastry

250 g tomato purée

1 jar of roasted red capsicum (Piquillo

peppers)

2 eggs, hard-boiled

To glaze:

1 egg

Preparation

Chop the onions and lightly fry in the

pan with a little bit of olive oil until

golden. Add the paprika, remove from

the cooktop and leave to cool.

Roll out half the pastry and line a round

baking dish (� 27 cm) with it so that

there is a little extra pastry around the

rim of the dish. Arrange the onions, the

tomato purée, the capsicum cut into

strips, the tuna and the chopped,

hard-boiled eggs on the pastry.

Roll out the remaining pastry, place on

top of the baking dish and seal the

edges. Glaze the pie with the beaten

egg and place in the oven.



Function �

Programme Bakes/Gratins \ Tuna pie


Programme

duration

Approx.

49

Approx.

57

Approx.

45



Function � �


Pre-heat Yes

Heating-up

phase

Normal

Shelf level 1

Programme

duration

35–45

Hints and tips

The tuna pie "Empanada gallega" is a

classic Spanish dish. Empanadas

originally come from the Galicia region

in Spain.

Savoury recipes

132

Pavlova


Serves 6–8

Ingredients

5 egg whites

275 g sugar

1 tsp. vanilla extract

1 tsp. white vinegar

600 ml cream

2 tbsp. icing sugar, sifted

500 g blueberries

500 g strawberries

500 g raspberries

Preparation

Whisk the egg whites until soft peaks

form. Gradually add sugar, beating well

after each addition until the meringue is

stiff and glossy. Carefully fold in the

vanilla and vinegar.

Use one baking tray for one large

pavlova, or two baking trays for several

small pavlovas. Grease and line with

baking paper. Spread the mixture onto

the baking paper to form a circle

approx. 3–4 cm deep. For individual

pavlovas, spoon mounds of meringue

(about the size of small apples, or

approx. 8 cm in diameter) onto 2

baking trays lined with baking paper.

Bake in the oven.

Whip the cream and icing sugar until

soft peaks form. Spread evenly over the

meringues/pavlova once cooled.

Garnish with fruit.

Recommended settings for one large

pavlova


Function �

Programme Dessert \ Pavlova \ One large


Programme

duration

Approx. 100

Recommended settings for several

small pavlovas


Function �

Programme Dessert \ Pavlova \ Several

small


Programme

duration

Approx. 60



Function �

Temperature 110


Crisp function On

Shelf level (1 tray) 1 2 1

Shelf levels (2

trays)

1 + 2 1 + 3 –

Baking duration One large: 80

Several small: 40

Continue cooking

at 30 °C

One large: 20

Several small: 20

Desserts

133

Flan


Serves 6–8

Ingredients

80–100 g caramel syrup (ready-made

Spanish syrup for coating the pudding

dish)

500 ml milk

4 eggs

2 egg yolks

80 g sugar

Grated zest of 1/2 lemon

Preparation

Coat the sides and base of the pudding

dish/ramekins with caramel.

Heat the milk with the lemon zest (do

not boil) and pass through a sieve. Beat

together the eggs, egg yolks and sugar

in a bowl. Then add the milk.


pre-heat the oven.

Pour the mixture into a large pudding

dish (� approx. 24 cm) or 8–10

ramekins (� 7–8 cm), place on the

universal tray and put in the pre-heated

oven.

Pour approx. 1 litre (H 6x9x: approx. 2

litres) of warm water into the universal

tray and cook the flan in a water bath.

Recommended settings for one large

pudding dish


Function �

Programme Dessert \ Flan \ 1 large dish


Programme

duration

Approx.

41

Approx.

43

Approx.

36

Recommended settings for ramekins


Function �

Programme Dessert \ Flan \ 2–8 ramekins


Programme

duration

Approx.

32

Approx.

34

Approx.

25



Function �

Temperature 150–170 160

Pre-heat Yes


Shelf level 2 1

Large dish

cooking duration

40–45 35–40

Ramekins

cooking duration

30–35 22–26

Desserts

134

Hints and tips

Sweet flan is a dessert which is popular

in Spain and Portugal. A similar dessert

in French cuisine is crème caramel.

To make your own caramel syrup: Add

80 g sugar and 30 ml water to a

saucepan. Stir over a high heat on the

cooktop until caramelised and golden

(do not allow to get too dark, as the

flavour will be bitter). Pour into the

pudding dish/ramekins.

Desserts

135

Caramel pudding


Makes 8

Pudding ingredients

1 vanilla pod

600 ml milk

300 ml cream

85 g sugar

6 eggs

Caramel ingredients

100 g sugar

Preparation

Cut the vanilla pod along its length and

scrape out the pulp with a knife. Bring

the milk, cream, sugar and vanilla pod

and pulp to the boil. Let it cool down,

and remove the pod.

For the caramel, place 100 g sugar in a

pan, and stir over high heat until

caramelised and golden (do not allow

to get too dark, as the flavour will be

bitter). Pour into a loaf tin

(approx. 30 x 12 cm).


pre-heat the oven.

Beat the eggs. Gradually add the

cooled milk mixture, and then pass

through a sieve into the loaf tin.

Place the loaf tin on the universal tray

and put in the pre-heated oven. Pour

approx. 1 litre (H 6x9x: approx. 2 litres)

of warm water into the universal tray

and cook the pudding in a water bath.

Turn out the pudding and serve with

whipped cream. Garnish with seasonal

berries or fruit.



Function �

Programme Dessert \ Caramel pudding


Programme

duration

Approx.

118

Approx.

133

Approx.

130



Pre-heat Yes, � /130 °C

Function �



Shelf level 1

Duration 105–115 120–130 125–135

Desserts

136

Lemon meringue pie


Serves 8–10

Pastry ingredients

275 g flour

150 g butter

25 g sugar

2 egg yolks

20–30 g cold water

Filling ingredients

Juice and grated zest of 4 lemons

75 g cornflour

500 ml water

5 egg yolks

175 g sugar

Meringue ingredients

5 egg whites

275 g sugar

Preparation

To make the pastry, rub the butter into

the flour until, the mixture looks like fine

breadcrumbs. Stir in the caster sugar.

Mix in the egg yolks and cold water and

bring together to form pastry. Cover

with cling film and leave to relax in the

fridge for 30 minutes.

Place the lemon rind, juice and

cornflour into a small bowl and blend

together. In a saucepan, bring the

water to simmering point and stir in the

lemon and cornflour mixture. Stirring

constantly, continue to simmer until a

thick custard is formed. Mix the egg

yolks and the sugar together and stir

into the custard. Bring back up to

simmering point to gently cook the egg

yolks. Remove the pan from the heat

and allow the lemon custard to cool

slightly.

Roll out the pastry on a lightly floured

surface and use to line a fluted flan tin

(� 25 cm, 3.25 cm deep).

To make the meringue, whisk the egg

whites in a large clean bowl until they

form stiff peaks. Whisk in the caster

sugar a spoonful at a time, whisking

well between each addition until a thick

glossy meringue is achieved. Pour the

lemon custard into the pastry base and

spread it out evenly. Spoon the

meringue on top and spread it out to

create swirls making sure there are no

gaps.



Function �

Programme Dessert \ Lemon meringue pie


Programme

duration

Approx. 55



Function �

Temperature 180

Pre-heat Yes


Crisp function On

Shelf level 1

Baking duration Approx. 45

Desserts

137

Dumplings with plum compote


Serves 6

Ingredients

500 g flour

42 g fresh yeast

50 g sugar


1 tsp. ground cinnamon

A pinch of salt

100 g soft butter

1 egg

120 g plum compote

To dust:

40 g icing sugar

Preparation

Crumble the yeast into the milk.

Combine with the flour, sugar,

cinnamon, salt, butter and egg and





Form 12 small balls, make a well in the

side of each and fill with 1 tbsp. plum

compote. Then press the sides together

again to seal. Place the dumplings with

the sealed side down in a greased

ovenproof dish (approx. 20 x 30 cm).

Place the dumplings in the oven and



Then bake until golden.

Decorate with icing sugar and serve

with custard.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

2/time-controlled


1st burst of

steam


2nd burst of

steam


Duration 35–45

Hints and tips

Instead of plum compote, you can also

use damson halves for the filling.

Sprinkle the damsons with some sugar,

close the dumplings and dust with icing

sugar.

Desserts

138

Chocolate dessert


Serves 6

Ingredients


200 g butter

200 g sugar

3 egg yolks

3 egg whites

Preparation

Melt together the chocolate and butter

in a pan over a low heat. Leave to cool

slightly, and then beat in the sugar and

egg yolks.


pre-heat the oven.

Beat the egg whites and fold them

gently into the sauce.

Spoon the mixture into 6–8 ramekins

(� 10 cm) and place in the oven.



Function �

Programme Dessert \ Chocolate dessert


Programme

duration

Approx. 25



Function �


Pre-heat Yes


Shelf level 2 1

Duration 15–20

Hints and tips

This chocolate dessert has its origins in

French cuisine.

The perfect consistency is if the small

cakes are crispy on the outside and

liquid in the centre.

Desserts

139

Mini chocolate sponges


Makes 7

Ingredients

70 g butter

70 g sugar

4 egg yolks

70 g dark chocolate

70 g ground almonds

20 g breadcrumbs

4 egg whites

500 ml vanilla custard

200 ml cream

To dust:

40 g icing sugar

Preparation

Melt the chocolate in a saucepan over

a low heat and slightly cool.

Beat the butter, sugar and egg yolks

together until creamy. Fold in the

chocolate, almonds and breadcrumbs.


pre-heat the oven.

Beat the egg whites until stiff and fold

them into the chocolate mixture.

Pour the mixture into 7 greased

ramekins (� 6 cm), place on a

universal tray, and put in the

pre-heated oven.

Pour approx. 1 litre (H 6x9x: approx.

2 litres) of warm water into the universal

tray and bake the sponges in a water

bath.

Beat the cream until stiff and fold into

the vanilla custard.

Turn the puddings out and arrange

each in the middle of a pool of custard.

Dust with icing sugar and serve

lukewarm.



Function �

Programme Dessert \ Mini chocolate

sponges


Programme

duration

Approx. 52



Function �


Pre-heat Yes


Shelf level 1


Desserts

140

Sweet cherry soufflés


Makes 8

Ingredients

Butter

50 g ground nuts

200 g morello cherries

2 egg yolks

80 g icing sugar

1 vanilla bean (seeds)

250 g quark

20 g cornflour

2 egg whites

To dust:

40 g icing sugar

Preparation

Butter 8 ramekins and sprinkle with the

nuts.

Drain the cherries and place them in

the ramekins.

Whisk the egg yolks with 60 g icing

sugar. Fold in the vanilla bean seeds,

quark and cornflour. Whisk the egg

whites with the remaining icing sugar

until stiff and carefully fold into the

mixture.

Pour the mixture into the 8 ramekins

(� 7–8 cm), place on a universal tray,

and put in the pre-heated oven.

Pour approx. 1 litre (H 6x9x: approx.

2 litres) of warm water into the universal

tray and bake in a water bath.

Dust with icing sugar before serving.



Function �


Heating-up

phase

Rapid

Shelf level 1 2 1

No./Type of

bursts of steam

1/Automatic


1st burst of

steam

Automatic

Duration 20–30

Desserts

141

M.-Nr. 09 608 520 / 03 en - AU, NZ

Recipe book for H63xx/H64xx/H65xx/H66xx/H67xx/H68xx

baking – roasting – moisture plus

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