plus Baking – Roasting – Moisture · 2015. 5. 6. · Fruit flan with puff pastry ... ensuring...

Baking – Roasting – Moistureplus

Foreword

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Dear Reader

When families come together, it is oftenaround the dining table and so oftenwhen people enjoy each others'company, food is at the centre of theoccasion.

We are privileged in being able tocontribute to this by helping you enjoyyour love of cooking. Every day,knowledge, curiosity, routine and theunexpected all converge in our Mieletest kitchen.

This booklet draws together ourexperience, excitement and passion forexperimenting in the imaginative yeteasy-to-prepare recipes we havecreated for you to try. We wish you"bon appetit" and above all hours ofsuccessful cooking with your Mieleoven.

If you have any questions or comments,please give us a call on the number atthe back of this booklet.

Happy cooking from

The Miele test kitchen

Contents

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Foreword ................................................................................................................. 3

Introduction ............................................................................................................ 8Using your oven ....................................................................................................... 8Settings for different sized ovens ............................................................................ 8Oven function symbols in the recipes...................................................................... 8Temperatures ........................................................................................................... 8Durations.................................................................................................................. 8Shelf level................................................................................................................. 8Pre-heating............................................................................................................... 9Heating-up phase .................................................................................................... 9Crisp function......................................................................................................... 10Food probe/core temperature................................................................................ 10Automatic programmes ................................................................................... 10Moisture plus ................................................................................................... 11

Quantities and weights........................................................................................ 12

Optional accessories ........................................................................................... 13

Baking ................................................................................................................... 18Tips on preparation................................................................................................ 20

Types of flour .................................................................................................... 20Raising agents .................................................................................................. 20Dough and mixes.............................................................................................. 20

Bake-off products .................................................................................................. 24Apple tart ............................................................................................................... 27Apple sponge......................................................................................................... 28Apple pie ................................................................................................................ 29Apple streusel with hazelnut brittle ........................................................................ 30Apricot streusel cake ............................................................................................. 31Belgian sponge cake ............................................................................................. 32Gateau.................................................................................................................... 33

I. Quark filling .................................................................................................... 34II. Cappuccino filling ......................................................................................... 35

Butter cake............................................................................................................. 36Classic rich fruit cake ( 15 cm) ............................................................................ 38

Classic rich fruit cake ( 20 cm)....................................................................... 40Classic rich fruit cake ( 25 cm)....................................................................... 41

Fruit flan with puff pastry ....................................................................................... 42Fruit flan with shortcrust pastry ............................................................................. 43Gugelhupf .............................................................................................................. 44Plaited walnut loaf.................................................................................................. 45

Contents

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Plaited loaf ............................................................................................................. 46Almond cake .......................................................................................................... 48Marble cake ........................................................................................................... 49Fruit streusel cake.................................................................................................. 50Swiss apple cake ................................................................................................... 51Pine nut and almond cake ..................................................................................... 52Sachertorte ............................................................................................................ 53Sponge cake .......................................................................................................... 54Chocolate hazelnut cake........................................................................................ 55Streusel cake ......................................................................................................... 56Viennese apple strudel........................................................................................... 57Cinnamon and macadamia ring............................................................................. 58Raisin loaf .............................................................................................................. 59Biscuits .................................................................................................................. 60Linzer Augen biscuits............................................................................................. 61Almond macaroons................................................................................................ 62Drop cookies.......................................................................................................... 63Vanilla biscuits ....................................................................................................... 64Chocolate cherry muffins....................................................................................... 65Walnut muffins ....................................................................................................... 66Choux buns............................................................................................................ 67Apricot loaf............................................................................................................. 68Buttermilk bread..................................................................................................... 69Flat bread............................................................................................................... 70Italian Mozzarella bread ......................................................................................... 72Herb bread ............................................................................................................. 73Mixed grain bread .................................................................................................. 74Olive bread............................................................................................................. 75Rye bread............................................................................................................... 76Raisin loaf .............................................................................................................. 78Swiss farmhouse bread ......................................................................................... 79Bacon or herb baguettes ....................................................................................... 80Tiger bread............................................................................................................. 82White bread............................................................................................................ 83Plaited Swiss loaf................................................................................................... 84Ginger loaf.............................................................................................................. 85Onion flat bread ..................................................................................................... 86Chocolate breakfast rolls ....................................................................................... 87Yeast pretzels......................................................................................................... 88Yeast rolls............................................................................................................... 89Yeast dough men ................................................................................................... 90Seeded rolls ........................................................................................................... 91Sesame cheese rolls .............................................................................................. 92

Contents

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Malted pumpkin seed rolls..................................................................................... 94Quark rolls.............................................................................................................. 95Ham and cheese rolls ............................................................................................ 96Sunday rolls ........................................................................................................... 97

Fish ........................................................................................................................ 98Tips on preparation.............................................................................................. 100"Verduras" sea bream .......................................................................................... 102Viennese fillet of fish ............................................................................................ 104Trout stuffed with mushrooms ............................................................................. 105Stuffed salmon trout ............................................................................................ 106Red mullet en Papillote ........................................................................................ 107Pollock delicioso .................................................................................................. 108Hake in a herb sauce ........................................................................................... 109Salt cod brandade ............................................................................................... 110Salmon and spinach pasta bake ......................................................................... 111Savoy cabbage and salmon gratin ...................................................................... 112Pikeperch with herbs ........................................................................................... 113

Meat and poultry ................................................................................................ 114Tips on preparation.............................................................................................. 116

Meat ................................................................................................................ 116Poultry............................................................................................................. 117

Beef Wellington (Australia) ................................................................................... 118Beef Wellington (Great Britain) ............................................................................. 120Braised beef roulades .......................................................................................... 122Hash..................................................................................................................... 124Yorkshire Pudding ................................................................................................ 125Braised silverside of veal ..................................................................................... 126Osso buco............................................................................................................ 127Pork fillet with Parma ham and red pesto ............................................................ 128Fillet of pork en croûte ......................................................................................... 129Pork casserole with apples .................................................................................. 130Chinese steak ...................................................................................................... 131Glazed gammon................................................................................................... 132Pork belly with crackling and a honey sauce....................................................... 133Christmas ham..................................................................................................... 134Belgian meat loaf ................................................................................................. 135Meat loaf .............................................................................................................. 136Lamb cutlets with a pistachio crust ..................................................................... 137Rack of lamb with vegetables.............................................................................. 138Spanish garlic rabbit ............................................................................................ 140Sweet and sour chicken ..................................................................................... 142

Contents

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Herby chicken fillets............................................................................................. 143Duck à l'orange .................................................................................................... 144Turkey roulade with a spinach ricotta filling......................................................... 145Stuffed goose....................................................................................................... 146

Savoury dishes ................................................................................................... 148Aubergine moussaka ........................................................................................... 150Chicory gratin....................................................................................................... 151Spring pie............................................................................................................. 152Cheese or vegetable flan with puff pastry ........................................................... 153Cheese or vegetable flan with shortcrust pastry ................................................. 154Jansson's bake .................................................................................................... 156Cheese soufflés ................................................................................................... 157Potato gratin in a mustard sauce ......................................................................... 158Potato cheese bake ............................................................................................. 159Garlic soup........................................................................................................... 160Pasta bake ........................................................................................................... 161Lasagne ............................................................................................................... 162Potato dumplings................................................................................................. 164Mushroom cannelloni........................................................................................... 165Pizza variations .................................................................................................... 166Quiche Lorraine.................................................................................................... 168Cheese pie ........................................................................................................... 169Ratatouille ............................................................................................................ 170Swiss potato gratin .............................................................................................. 171Shepherd's Pie..................................................................................................... 172Spinach in puff pastry .......................................................................................... 173Tortellini, ham and rocket bake............................................................................ 174Tuna terrine .......................................................................................................... 175

Desserts .............................................................................................................. 176Pavlova................................................................................................................. 178Caramel pudding.................................................................................................. 179Creme caramel..................................................................................................... 180Lemon Meringue Pie ............................................................................................ 182Dumplings with plum compote ............................................................................ 183Chocolate dessert................................................................................................ 184Chocolate sponge puds....................................................................................... 185Sweet cherry soufflé ............................................................................................ 186

Introduction

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Using your ovenPlease refer to the Operating andinstallation instructions for detailedinformation.

Settings for different sizedovensThis recipe booklet is used for a rangeof different sized ovens. The settings forthe different sized ovens are listed asfollows:

– ovens with five shelf levels– [ovens with three shelf levels]– (90 cm ovens)

If the settings are the same for allovens, they are shown withoutbrackets.

Oven function symbols in therecipes– Automatic programmes– Moisture plus– Fan plus– Conventional heat– Intensive bake– Full grill– Fan grill

Your oven also has a number of otherfunctions which are not used in thefollowing recipes.

TemperaturesA range is given for the temperatures. Ingeneral, it is best to select the lowesttemperature.

Eating food which has been cookedcorrectly is important for good health.Only bake cakes, pizza, chips etc. untilthey are golden. Do not overcook them.

DurationsA range is given for the duration. Ingeneral, it is best to select the shorterduration quoted.

Shelf levelThe numbers for the shelf levels forplacing dishes are marked on the frontframe of the oven cavity, visible withthe door open.

Introduction

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Pre-heatingMost dishes can be placed in a coldoven. They will then make use of theheat produced during the heating-upphase.

If pre-heating of the oven is necessary,instructions to do so will be given in theSettings section of the recipe.

The time required for pre-heating is notincluded in the overall baking orcooking duration.

Pre-heating is, however, included in theprogramme durations for the Automaticprogrammes .

Heating-up phaseWhen using temperatures above 100 °Cwith the Fan plus, Moisture plus andConventional heat functions, you canchoose between "Rapid" and "Normal"for the heating-up phase. A rapidheating-up phase is pre-set asstandard.

The setting for the heating-up phase isspecified for recipes which recommendusing one of these three functions.Where "Heating-up phase: Rapid" isrecommended you should not changeit. Where "Heating-up phase: Normal" isrecommended, please proceed asdescribed in the Operating andinstallation instructions supplied withyour oven.

Depending on model:

– Select "Rapid heat-up" and confirm"Off".

– Select "Heating-up phase" andconfirm "Normal".

– Touch the illuminated sensor. Theillumination will go out.

Introduction

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Crisp functionThe Crisp function can be used withany oven function. It must, however, beselected each time you use thatfunction. It is advisable to use it formoist dishes where a crisp finish isrequired.

The Crisp function is specified in theSettings section for recipes that wouldbenefit from using it.

To use it select "Crisp function" andconfirm "On".

Please note that the "Crisp function" isnot available on all ovens.

Food probe/core temperatureYou can only use Automaticprogrammes with a food probe if youroven has been supplied with one. If itdoes not have a food probe please usethe Alternative settings.

Automatic programmes Select this function to call up theAutomatic programmes. Automaticprogrammes are available with andwithout the addition of moisture.

If you select an Automatic programmewhich uses moisture, a prompt aboutthe water intake process will appear.Follow the instructions in the display.The bursts of steam will then beinjected automatically.

The Automatic programmes will varydepending on model. All the recipes inthis book can also be cooked withoutusing an Automatic programme. Pleaseuse the Alternative settings.

Introduction

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Moisture plus Depending on the recipe you canchoose between

– Automatic burst of steam– 1 burst of steam– 2 bursts of steam– 3 bursts of steam

There are two methods of releasing 1, 2and 3 bursts of steam

– Manual– Time controlled

Injecting bursts of steam manually

If you want to release the bursts ofsteam manually, you can set a minuteminder to remind you when to do so.

If you are using the Moisture plusprogramme and the recipe requires theoven to be pre-heated, you will need torelease the steam manually.

The time to release the 1st burst ofsteam will depend on:

– the start time for the programmewhen the oven is not pre-heated.

– when the food goes into the ovenwith a pre-heated oven.

The time quoted for the next burst ofsteam is always the duration since thelast burst of steam was released.

Time controlled bursts of steam

If you want Time controlled steamrelease, you will need to specify thetime at which each burst of steam isreleased before the cooking programmestarts.

Changing the type of heating

The Moisture plus programme uses theFan plus heating method with theaddition of moisture.

For most recipes you will not need tochange this setting.

If the recipe recommends using adifferent type of heat to "Fan plus" thiswill be specified in the Settings sectionfor the recipe.

Quantities and weights

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Abbreviations

– tsp = teaspoon– tbsp = tablespoon– g = gram– kg = kilogram– ml = millilitre

1 teaspoon is approx.

– 3 g baking powder– 5 g salt / sugar / vanilla sugar– 5 g flour– 5 ml liquid

1 tablespoon is approx.

– 10 g flour / cornflour / breadcrumbs– 15 g sugar– 10 ml liquid– 10 g mustard

1 packet equals

– 8 g / 2 tsp vanilla sugar– 16 g / 5 tsp baking powder– 7 g dried yeast– 37 g custard powder

1 pinch

– the amount that can be pinchedbetween the thumb and forefinger.

Optional accessories

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In addition to a premium quality ovenand first-class ingredients, the correctaccessories also have a part to play inensuring that you achieve perfectresults with your recipes.

Accessories and care productsavailable to order

Miele offer a wide range of accessoriesspecially designed to guarantee perfectresults in Miele appliances. Theseproducts have all been tested rigorouslyto ensure that they meet exacting Mielestandards and can be ordered easily viathe internet at:

PerfectClean accessories

The surface of many Miele originalaccessories has been treated with aspecial PerfectClean enamel.PefectClean is a special finish whichhas been developed and patented byMiele and is therefore exclusive toMiele. Its special finish means there isno need to grease the container or lineit with baking paper when cookingmany types of food. Food can also besliced or cut up on a PerfectCleansurface. And of course, the interior ofyour Miele oven* is also PerfectClean.PerfectClean surfaces are very easy toclean.

* Exception: Pyrolytic ovens have aspecial pyrolytic enamel.


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Gourmet perforated bakingtray, HBBL 71

The Miele Gourmet perforated bakingtray is perfect for achieving a crispfinish when baking food made withfresh yeast dough. It gives excellentresults when baking white bread, yeastrolls and tray baked cakes. The fineperforations on this tray guarantee lightand airy results with even browning. Itis also ideal for cooking deep frozenfoods and for drying fruit andvegetables. The enamelled,PerfectClean surface has excellent anti-stick properties and is easy to keepclean. It does not need to be greasedbefore use and there is no need to usebaking paper either.

Freshly made baked goods

Roll the pastry out on a flat and evensurface and then place it on theGourmet perforated baking tray. Thisway you will avoid the pastrypenetrating through the perforations.

Deep frozen / Ready-made products

The Gourmet perforated baking traycan also be used for deep frozen andfresh ready-made products. Chips andbake-off products cook particularly wellon this tray. Always followmanufacturer's cooking instructions onthe packaging.

To prevent the floor of the oven gettingdirty the Gourmet perforated bakingtray should not be used for moistdough, very fatty food or food with ahigh water content such as fish ormeat.

Drying food

The Gourmet perforated baking tray isalso ideal for drying fruit andvegetables. For more information,please refer to the operatinginstructions supplied with your oven.


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Gourmet oven dishes (HUB)

HUB 5000 MHUB 5001 M*

HUB 5000-XL

* suitable for use on induction hobs

Miele Gourmet oven dishes areexcellent for cooking bakes, casseroles,gratins, pasta dishes and soups as wellas joints of meat or roulades. The largeGourmet oven dish will easilyaccommodate a goose and the smalldish, a duck. Miele oven dishes are verypractical as they can be placed directlyonto your oven runners, or ontoFlexiClip runners. The HUB 5000Gourmet oven dish is also suitable forusing on an electric hob and can evenbe used in a DGC steam combi oven.The same applies to the HUB 5001-M,however this special version is alsosuitable for use on an induction hob.

Thanks to its special anti-stick coatingyou can cook food without oil to keepthe calorie count down and cleaning isquick and easy.

Gourmet oven dish lids (HBD)

HBD 60-22 HBD 60-35

Gourmet oven dish lids in high quality,heat-resistant stainless steel areavailable for both dishes.


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FlexiClip telescopic runnersHFC 71 (HFC 72 PyroFit)

These runners enable a shelf to bedrawn out of the oven easily and safelyso that food can be placed in or on orremoved from individual baking trays orracks. They are also easy to take outand refit on a different shelf level. Fullyutilising the oven compartment andcooking on more than one level at thesame time will save energy and fittingseveral pairs of FlexiClip runners willhelp you do this.

The PerfectClean finish makes the HFC71 FlexiClip telescopic runners easy toclean.

The HFC 72 FlexiClip telescopicrunners can remain in the oven duringthe pyrolytic cleaning process.

Anti-splash insert HGBB 71

You will find this insert indispensablewhen grilling or roasting using theuniversal tray. The insert fits in theuniversal tray and the juices from thefood being grilled or roasted collectunderneath the insert. This means thatthe food is not sitting in the juices andso can become crispy all over. Thejuices can then be used for makingdelicious gravy and sauces.


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Handle HEG

This practical handle makes it easy totake hot, fully laden baking anduniversal trays out of the oven safely. Itis designed so that it grips the entiretray to ensure stability.

Round baking tray HBF 27-1

This circular dish is ideal for cookingpizzas, tarts and quiches. ThePerfectClean surface means there is nodanger of food baking onto the dish orscratching from sharp knives or pizzacutters.

Original Miele care productsMiele have developed and tested avariety of cleaning and care products,such as the Miele oven cleaner, to helpyou get the best out of your Mieleappliances and to keep them in goodcondition for years to come.

Miele oven cleanerThe Miele oven cleaner ensuresoptimum cleaning results and issuitable for removing the moststubborn soiling. The gel formula iseven suitable for vertical surfaces anddissolves persistent and burnt-onresidues. This oven cleaner isparticularly suitable for quick and easycleaning of PerfectClean surfaces.

Baking

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Baking

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Truly scrumptiousBaking your own bread and rolls,whether savoury or sweet, is mucheasier and quicker than you mightthink. Not only does homemade bakingtaste better; it gives you the opportunityto allow your imagination free rein withthe ingredients. And what could benicer than waking up on a Sundaymorning to the aroma of freshly bakedbread?

Baking

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Tips on preparation

Types of flour

Different types of flour contain varyingamounts of whole grain.

The different types of flour arecategorised by how finely they havebeen ground and whether they containbaking powder or not.

– Plain flour and Self-raising flourPlain flour is a fine white flour whichis equally suitable for cooking andbaking. It consists primarily of starchand gluten. Self-raising is similar, buthas raising agents added. It is usedin recipes where the mixture needs torise during cooking to give lightresults.

– Strong white flour and Strongbrown flourThese flours are generally used forbaking bread and other items thatneed the addition of yeast as theraising agent.

– Wholemeal flourThis flour consists of almost all thewheat germ. For a lighter dough itcan be mixed 50:50 with strong whiteflour and is excellent for bakingbread.

– Mixed grain and wholegrain flourThis is a dark flour that containsalmost all the wheat germ. Againexcellent for baking bread.

– Strong wholemeal flourThis flour is made from the wholegrain and contains maximumgoodness. It can be ground finely orcoarsely and is particularly good forbread.

Raising agents

Raising agents are used to make thedough rise and help it keep light andairy after kneading or mixing.

YeastYeast is available either in dried form orfresh. It is particularly suitable for bakedgoods made with wheat flour. It needsto be mixed with a liquid (e.g. water),starch (e.g. flour) and sugar and thenneeds to be kept warm at atemperature between 35 °C and 50 °Cto help it rise.

Baking powderBaking powder is generally used as theraising agent in cake mixes. Togetherwith liquid and warmth, baking powderhelps cakes become light and airy.

SourdoughSourdough is available in liquid form ordry form. The typical strong butpleasantly sour taste comes fromconverting the glucose into lactic acidbacteria. Sourdough is used for heavydough such as those used forwholegrain and rye bread. It is easy tomake liquid sourdough by mixing 250 gof rye flour with approx. 200 ml oflukewarm water. Leave to stand for 48hours at room temperature and thenuse as directed in your recipe.

Dough and mixes

Yeast dough

– Yeast dough is particularly good forStreusel cakes, small pastries andpizza. Making it is easier than youmight think.

Baking

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– Dissolve the yeast in lukewarm liquid.Then add to the flour and otheringredients and knead until you get asmooth dough. If dry yeast is used,add 2 extra tablespoons of liquid.

– Yeast dough can be left to prove inthe oven by selecting Conventionalheat and setting the temperature to35 °C or by using the appropriateAutomatic programme for provingdough.

– Cover the dough and leave it in theoven until doubled in size. Thenknead it briefly, and roll it out orknead in other ingredients such asraisins, citrus peel or almonds.

– Freshly baked items made with yeastdough freeze well and can be storedfor up to one month in the freezer.Frozen yeast baked items should bebaked using the Moisture plusprogramme with an automatic burstof steam.

Yeast dough Automatic programmeThis Automatic programme with theaddition of moisture can be used toprove dough.

Function: Automatic programmes Programme: Cakes \ Yeast dough \

– Prove for 15 minutes– Prove for 30 minutes– Prove for 45 minutes

Shelf level and amount of water: seedisplay

Quark dough

– Quark dough is a very elastic, softdough and is a good alternative toyeast dough.

– Because it is made using bakingpowder there is no need to prove thedough before using it.

Shortcrust pastry

– Shortcrust pastry is a firm dough,made mainly from flour and fat in aratio of 2:1 together with a littlewater.

– The dough should be rapidlykneaded. It you take too long it willget too warm, making it difficult towork with.

Baking

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Creamed mixture

– Creamed mixtures are generally veryrich and are made with flour, fat,sugar and eggs. Creamed mixturescan be made very light by separatingthe eggs and folding in the beatenegg whites separately to the yolks.

– The baking powder used in creamedmixtures together with the air that isbeaten into them give a very lightresult.

– Creamed mixtures will flop if beatenfor too long.

Bread/rolls

– Bread and rolls should be light andhave a good crust. The raisingagents used to achieve this are yeastand sourdough.

– The taste of bread is affected by thechoice of ingredients and how theyare used. Freshly ground orwholemeal flour made using thewhole grain retains all its fibre,minerals and vitamins.

– Liquids should be lukewarm formaking dough (30–35 °C).

– Bread dough should be kneadeduntil it is glossy and then left to rise.It should double in size during thefirst proving phase. Subsequentproving phases can be shorterbecause the dough will rise quite abit during baking. Once baked, breadshould be of a consistency that is nottoo crumbly and that is easy to slice.

– When tray baking bread make surethat the surface is smooth withoutany creases or folds in it. If there areany, they should be on the undersideof the loaf.

Baking

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– Grease loaf tins before use.– With Automatic programmes the

dough goes into the oven withoutbeing proved first. The proving phaseand the duration are part of theprogramme.

– You cannot use the normal skewertest to find out whether bread iscompletely cooked, as freshly bakedbread will continue to stick until ithas cooled right down. It is best totap the underside of the loaf. If itsounds hollow the bread is cookedand can be placed on a rack to cooldown.

– If you do not want to take bread outof the oven after baking it, select alower setting to prevent it gettingover cooked and too dark on thesurface.

Bread mixes

– Make up the dough according to thepacket instructions. Use the amountof liquid specified for oven baking.

– Bake all bread mixes in a greasedloaf tin (25 cm x 10 cm).

– Slash the top before placing the loafin the oven and brush it with a littlewater.

– With Automatic programmes thedough goes into the oven withoutbeing proved first. The proving phaseand the duration are part of theprogramme.

– If you do not want to take bread outof the oven after baking it, select alower setting to prevent it gettingover cooked and too dark on thesurface.

– There are numerous brands of breadmixes. The programmes have notbeen written for any particular one.For this reason results may vary withlevels of browning, how well thebread rises and its consistency oncebaked. If necessary, bake for slightlylonger, or select a different level ofbrowning the next time if results arenot to your liking.

Baking

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Bake-off products

IngredientsFrozen or unchilled part-baked rollsDeep frozen salted pretzels

AccessoriesRolls: baking tray/perforated Gourmetbaking trayPretzels: baking tray lined with bakingparchment

Method for part-baked rolls

Place the rolls on a baking tray or theGourmet perforated baking tray.

Method for pretzels

Place the pretzels on a baking tray linedwith baking parchment. Leave to thawfor 10 minutes and scatter with rocksalt.

Settings to use when the packetinstructions state that the ovenshould be pre-heatedOven function: Moisture plusTemperature: see packet instructionsfor Fan heatPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: as per packet instructionsplus approx. 5 minutes

Settings to use when the packetinstructions state that pre-heating isnot requiredOven function: Moisture plusTemperature: see packet instructionsfor Fan heatHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:Automatic burst of steamAmount of water: see displayDuration: as per packet instructionsplus approx. 5 minutes

TipThanks to the PerfectClean finish,baking and universal trays do not needto be greased or lined with bakingparchment unless you are baking itemswith a high sodium content likepretzels, and items with a lot of sugarand egg white such as sponge mixes,macaroons and meringue.

Baking

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Bake-off products

IngredientsBread rolls (made from ready-madedough)

AccessoriesBaking tray/Gourmet perforated bakingtray

Method

Prepare the rolls according to thepacket instructions and place on abaking tray or the Gourmet perforatedGourmet baking tray.

Recommended settingsOven function: Moisture plusTemperature: see packet instructionsfor Fan heatHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/Time controlledAmount of water: see display1st burst of steam: release after3 minutesDuration: as per packet instructionsplus approx. 5 minutes

Baking

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Bake-off products

IngredientsCroissants (made from ready-madedough)


Method

Prepare the rolls or croissantsaccording to the packet instructions,then place them on a baking tray or theGourmet perforated baking tray.

Recommended settingsOven function: Automatic programmesProgramme: Rolls \ CroissantsShelf level: see displayAmount of water: see displayDuration: approx. 20 minutes

TipAlternatively you can bake thecroissants using the Moisture plus function. Use the setting recommendedfor rolls.

Baking

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Apple tart

Preparation time: 80–90 minutesMakes 12 slices

Dough ingredients220 g plain flour100 g butter60 g icing sugarA pinch of salt1 egg

Topping ingredients600 g apples, peeled and sliced

Caramel100 g sugar20 ml apple juiceJuice of ¹/₂ a lemon

For dustingIcing sugar

AccessoriesFlan tin 26 cmPan

Method

Mix the flour, butter, icing sugar, saltand egg together and knead to asmooth dough. Chill the dough forabout 30 minutes.

Dust the worktop with flour, roll thedough out and place in the flan tin.Layer the apple slices over the dough,overlapping them a little as you go.

Heat the sugar in a pan on the hobusing a high setting and constantly stiruntil you have a golden brown caramel.Deglaze the pan with apple juice andlemon juice then pour the caramel overthe apples and place the tart in the pre-heated oven.

After cooking leave to cool then dustwith icing sugar.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple tartShelf level: see displayDuration: approx. 53 [55] (55) minutes

Alternative settingsOven function: Conventional heatTemperature: 190–200 °CPre-heat: yesHeating-up phase: normalShelf level: 1Duration: 35–45 minutes

TipInstead of using caramel this tart canbe topped with a mixture made from:150 g crème fraîche, 2 eggs, 2 tsp ofvanilla sugar and 1 tbsp of icing sugar.Mix well and pour over the apples.Increase the baking duration by about10 minutes.

Baking

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Apple sponge


Dough ingredients150 g butter150 g caster sugar2 tsp vanilla sugar3 eggsJuice of ¹/₂ a lemon150 g plain flour¹/₂ tsp baking powder

Topping ingredients650 g sharp dessert or cooking apples

For dusting or glazingIcing sugar or apricot jam

Accessories26 cm springform cake tin

Method

Cream together the butter, caster sugarand vanilla sugar, then mix in the eggsone at a time.

Sift the baking powder and flourtogether and fold into the creamedmixture together with the lemon juice.Spoon into the greased springformcake tin .

Peel, quarter and core the apples. Makeseveral cuts into the top of each quarterand gently press into the cake mixturewith the cut side up. Bake until golden.

Leave to cool to room temperature,then dust with icing sugar or spread alittle apricot jam over the top.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple \ SpongeShelf level: see displayDuration: approx. 45 [43] (71) minutes

Alternative settingsOven function: Conventional heatTemperature: 170–180 [170–180] (160–170) °CPre-heat: yesHeating-up phase: normalCrisp function: OnShelf level: 2 [1] (1)Duration: 40–50 [40–50] (55–65)minutes

Baking

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Apple pie


Dough ingredients350 g plain flour¹/₂ tsp baking powder200 g butter100 g caster sugar2 tsp vanilla sugar1 egg

Topping ingredients1000 g sharp dessert or cooking apples50 g raisins50 g caster sugar¹/₂ tsp cinnamon3 tbsp water

For glazing1 egg yolk beaten into a little milk

Accessories26 cm springform cake tinSaucepan

Method

Mix together the flour, baking powder,butter, sugar and vanilla sugar, andknead to a smooth dough.

Press about 2/3 of the dough evenlyinto the base of a greased springformtin and about 2 cm up the sides of thetin.

Peel, quarter, core and coarsely dicethe apples. Place in a saucepantogether with the raisins, sugar,cinnamon and water and gently heat for1 minute. Scatter evenly over the piebase.

Dust the worktop with flour and roll outthe remaining dough. Place it over thetop of the apples and bake.

With the Automatic programme:Glaze the top of the pie with the eggand milk mixture before it goes in theoven.

With all other functions:Glaze the top of the pie with the eggand milk mixture approx. 10 minutesbefore the end of baking.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple \ PieShelf level: see displayDuration: approx. 62 [62] (46) minutes

Alternative settingsOven function: Conventional heatTemperature: 170–180 [170–180] (160–170) °CPre-heat: yes [yes] (no)Heating-up phase: normalShelf level: 2 [2] (1)Duration: 60–70 [60–70] (45–55)minutes

Baking

30

Apple streusel with hazelnut brittle


Dough ingredients200 g melted butter350 g plain flour1 tsp baking powder150 g caster sugar2 tsp vanilla sugar60 g hazelnut brittle

Topping ingredients800 g sharp apples (e.g. GrannySmiths)50 g caster sugar


Method

Mix the flour, baking powder, sugar andvanilla sugar. Add the slightly cooledmelted butter and knead to a coarsecrumbly texture.

Press about two thirds of the streusel(crumble) mixture into the base of aspringform tin and about 2 cm up thesides of the tin. Mix the hazelnut brittleinto the rest of the streusel mix.

Peel, quarter, core and dice the apples.Mix with the sugar, and arrange overthe streusel mixture. Sprinkle thestreusel-brittle mix over the top andbake.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple \ StreuselShelf level: see displayDuration: approx. 60 [60] (57) minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Intensive bake)Temperature: 170–180 [170–180] (160–170) °CPre-heat: yes [yes] (no)Heating-up phase: normalShelf level: 2 [1] (1)Duration: 55–65 minutes

Baking

31

Apricot streusel cake

Preparation time: 85–95 minutesMakes 20 (40) slices

Dough ingredients240 (380) g quark6 (10) tbsp milk8 (12) tbsp oil1 (2) egg(s)110 (175) g caster sugar2 (4) tsp vanilla sugar1 (2) pinch(es) salt450 (640) g flour6 (10) tsp baking powder

Topping ingredients1200 (1900) g apricots, drained

Streusel ingredients400 (640) g plain flour250 (400) g sugar2 (4) tsp vanilla sugar250 (400) g butter, diced¹/₂ (1) tsp cinnamon


Method

Mix together the quark, milk, oil, egg,caster sugar, vanilla sugar and salt. Siftthe baking powder into the flour and stirhalf into the mixture. Then knead in theremainder.

Roll out the mixture, place on a bakingtray or Gourmet perforated baking trayand arrange the apricots on top.

Knead the flour, sugar, vanilla sugar,butter and cinnamon to a coarsecrumbly texture and scatter over theapricots. Bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Fruit streusel cake\ Quark doughShelf level: see displayDuration: approx. 56 [55] (40) minutes

Alternative settingsOven function: Conventional heatTemperature: 160–170 [160–170] (170–180) °CHeating-up phase: rapid [rapid] (normal)Crisp function: OnShelf level: 3 [2] (2)Duration: 55–65 [55–65] (40–50) minutes

TipThis cake can also be made withplums, sour cherries or gooseberries.

Baking

32

Belgian sponge cake

Preparation time: 65 minutesMakes 12 slices

Ingredients4 eggs250 g caster sugar1 level tsp salt250 g plain flour3 level tsp baking powder250 g butter

Optional100 g chocolate drops100 g finely chopped dried fruit100 g chopped nuts1 tsp vanilla essence1 tsp ground cinnamon

AccessoriesLoaf tin, 25 cm long

Method

Separate the eggs. Beat the sugar,butter, salt and egg yolks until creamy.

Beat the egg whites until stiff andcarefully fold half into the sugar andegg yolk mixture. Then fold in the flourand baking powder, followed by theremaining beaten egg white.

Fold in additional chocolate, cinnamon,vanilla, dried fruit or nuts if desired.Then pour into the greased loaf tin andbake in a pre-heated oven until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Belgian spongecakeShelf level: see displayDuration: approx. 54 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature: 190 °C-Cooking stage 1Oven function: Fan plusTemperature: 170 °CDuration: 50–60 minutesShelf level: 2 [1] (1)

TipFor a stronger taste substitute 200 gsugar with 50 g honey.

Baking

33

Gateau


Basic mixture4 egg whites4 tbsp hot water175 g caster sugar4 egg yolks200 g plain flour1 tsp baking powder

Accessories26 cm springform cake tinBaking parchment

Method

Beat the egg whites with the hot wateruntil stiff. Slowly add the caster sugar,beating after each addition and thenfold in the beaten egg yolk.

Sift the baking powder into the flourand fold into the egg white mixture.

Lightly grease a springform tin and linewith baking parchment. Pour themixture into the tin, and bake untilgolden.

After baking, loosen around the edgesusing a sharp knife. Turn the cake outand remove the baking parchment. Cuthorizontally through the cake twice tomake 3 layers. Fill with your choice ofpre-prepared filling.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Gateau \ 4 eggsShelf level: see displayDuration: approx. 50 [49] (35) minutes

Alternative settingsOven function: Conventional heatTemperature: 150–160 °CPre-heat: yesHeating-up phase: normalShelf level: 2 [1] (1)Duration: 25–45 minutes

TipIf you want to make a cake with a freshfruit topping use half of the basicgateau recipe above. Using the sametemperature the cooking duration willbe about 5 minutes shorter. For achocolate gateau add 1–2 tsp of cocoapowder to the flour mixture.

Baking

34

I. Quark filling

Ingredients500 g quark100 g caster sugar100 ml milk2 tsp vanilla sugarJuice of one lemon12 leaves of white gelatine500 ml double cream


Method

Mix the quark with the sugar, milk,vanilla sugar and lemon juice. Soak thegelatine in water then squeeze thewater out and microwave for 20seconds using 450 W, or dissolve in apan on the hob over a low heat. Stir alittle of the quark mixture into thegelatine.

Then stir this mixture into the rest of thequark mixture and place in the fridge tochill. Stir from time to time. As soon asyou can draw a fork through the mixtureand leave a trail, fold in the stifflywhipped cream.

Place the first layer of the gateau on acake platter and cover with half of thequark-cream mixture. Place the secondlayer of the gateau on top and coverwith the rest of the quark-creammixture.

Leave to chill and dust with icing sugarbefore serving.

TipFor a fruity variation, add about 300 gof bottled and drained sour cherries ormandarin orange segments to thequark mixture.

Baking

35

II. Cappuccino filling

Ingredients100 g dark chocolate6 leaves of white gelatine80 ml espresso500 ml double cream4 tsp vanilla sugar80 ml coffee liqueur1 tbsp cocoa powder

For dustingCocoa powder

Method

Melt the chocolate and beat the creamuntil stiff. Soak the gelatine in coldwater, then squeeze out the water andmicrowave for 20 seconds using 450 W,or dissolve it in a pan on the hob over alow heat. Leave to cool slightly. Thenadd about half of the espresso andcoffee liqueur to the gelatine and thenfold this mixture into the whippedcream. Put about 3 tbsp of this mixtureto one side. Halve the remaining creammixture and stir the vanilla sugar intoone half and the chocolate and cocoainto the other half.

Place one layer of the gateau on a cakeplatter and drizzle with a little coffeeliqueur and espresso. Spread thechocolate cream over this and top withanother layer of the cake. Drizzle withthe remaining liqueur and espresso.Spread this with the vanilla-flavouredcream, then top it with the final layer ofcake. Spread the cream that you put toone side over the top and dust with alittle cocoa powder before serving.

Serve the gateau chilled.

Baking

36

Butter cake


Dough ingredients1 (1¹/₂) cubes of fresh yeast (42 g/63 g)200 (320) ml lukewarm milk500 (800) g strong white flour50 (80) g caster sugar1 (2) pinch(es) salt50 (80) g butter1 (2) egg(s)

Topping ingredients100 (170) g butter100 (200) g flaked almonds120 (200) g caster sugar4 (6) tsp vanilla sugar

AccessoriesUniversal tray

Method

Dissolve the yeast in lukewarm milk.Then add to the flour, caster sugar, salt,butter and egg and knead until you geta smooth dough. Cover and place inthe oven to prove for 20 minutes usingConventional heat at 35°C.

Lightly knead the dough and then rollout onto a universal tray. Cover andplace in the oven to prove for a further20 minutes using Conventional heat at35 °C.

Mix the butter with the vanilla sugar andhalf of the sugar. Make indentations inthe dough with your fingers and then,using two teaspoons, drop small ballsof the mixture into the indentations.Sprinkle the remaining sugar and flakedalmonds over the top.

With the Automatic programme:Place the cake in the oven and start theAutomatic programme.

With all other oven functions:Prove the cake again for about 10minutes and then bake until golden.

Baking

37

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Butter cakeShelf level: see displayDuration: approx. 32 [34] (22) minutes

Alternative settingsOven function: Conventional heatTemperature: 180–190 [170–180] (160–170) °CHeating-up phase: normalShelf level: 2 [1] (2)Duration: 20–30 minutes

TipHomemade vanilla sugar: cut a vanillapod in half lengthways and cut eachhalf into 4–5 pieces. Place in a liddedglass jar with 500 g of caster sugar andleave for 3 days to absorb the flavour.For an even more intensive flavourscrape the pulp out of the vanilla podand add this to the sugar.

Baking

38

Classic rich fruit cake ( 15 cm)

Preparation time: 225 minutesSteep the fruit in brandy for 12 hours before starting.

Ingredients110 g sultanas110 g raisins85 g currants50 g dried apricots50 g glacé cherries25 g mixed candied peel3 tbsp brandy110 g flour¹/₄ tsp mixed spice¹/₄ tsp cinnamon¹/₈ tsp freshly grated nutmeg25 g chopped almonds¹/₂ orange, zest only¹/₂ lemon, zest only110 g softened butter110 g dark brown sugar2 large eggs1 tbsp black treacle

Accessories15 cm springform cake tinBaking parchmentGreaseproof paperKitchen string

To prepare the fruit

Roughly chop the glacé cherries andapricots and place in a large bowl withthe candied peel and sultanas, raisinsand currants. Add the brandy, mix welland leave for several hours orovernight.

Method

Sieve the flour and spices into a largebowl, stir in the almonds and add theorange and lemon zest. In another bowlcream the softened butter and darkbrown sugar until light and fluffy. Beatin the eggs one at a time, followed bythe treacle. Gradually fold in the flourmix followed by the soaked fruit and stirwell.

Grease and double line the cake tinwith greaseproof paper and tie a doubleband of brown paper around theoutside of the tin. Spoon the mixtureinto the tin and level the surface. Coverthe top of the cake with a double circleof greaseproof paper and place in theoven to bake. When done allow thecake to cool in the tin and then removewhen cold.

Baking

39

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Rich fruit cake \ 15cm cake tinShelf level: see displayDuration: approx. 195 minutes

Alternative settingsOven function: Conventional heatHeating-up phase: normalShelf level: 1

Cooking stage 1Temperature: 140 °CDuration: 45 minutes


TipIf desired, the cake can be wrapped ingreaseproof paper and foil and storedin a cool dark place for up to 3 months.Feed at intervals with more brandy orsherry.

Baking

40



Ingredients230 g sultanas230 g raisins170 g currants100 g dried apricots100 g glacé cherries50 g mixed candied peel6 tbsp brandy250 g flour¹/₂ tsp mixed spice¹/₂ tsp cinnamon¹/₄ tsp freshly grated nutmeg50 g chopped almonds1 orange, zest only1 lemon, zest only250 g softened butter250 g dark brown sugar4 medium eggs2 tbsp black treacle


Method

For the method, including how toprepare the fruit, please refer to theClassic rich fruit cake recipe (15 cm ).





Baking

41



Ingredients360 g sultanas360 g raisins280 g currants175 g dried apricots175 g glacé cherries75 g mixed candied peel10 tsp brandy400 g flour²/₃ tsp mixed spice²/₃ tsp cinnamon¹/₂ tsp freshly grated nutmeg75 g chopped almonds1¹/₂ oranges, zest only1¹/₂ lemons, zest only400 g softened butter400 g dark brown sugar7 medium eggs3 tbsp black treacle


Method

For the method, including how toprepare the fruit, please refer to theClassic rich fruit cake recipe (15 cm ).





Baking

42

Fruit flan with puff pastry

Preparation time: approx. 60 minutesMakes 8–10 slices

Dough ingredients230 g puff pastry

Topping ingredients30 g ground hazelnuts500–600 g fruit (e.g. apricots, plums,pears, apples, cherries)

Ingredients for the filling2 medium eggs200 ml double cream50 g caster sugar1 tsp vanilla sugar

AccessoriesRound baking tray 27 cm

Method

Line a round baking tray with the doughand sprinkle with the ground hazelnuts.

Wash the fruit, peel and stone ifnecessary. Halve or slice the fruit andarrange on top of the puff pastry.

Start the Automatic programme or pre-heat the oven.

Mix the eggs, cream, caster sugar andvanilla sugar and pour over the fruit.Place the flan in the pre-heated ovenand bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Fruit flan \ PuffpastryShelf level: see displayDuration: approx. 47 minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Intensive bake)Temperature: 220–230 [220–230] (200–210) °CPre-heat: yesHeating-up phase: rapidShelf level: 1Duration: 35–40 [35–40] (36–42) minutes

Baking

43

Fruit flan with shortcrust pastry

Preparation time: approx. 70 minutesMakes 8–10 slices

Dough ingredients200 g plain flour65 ml water80 g butter¹/₄ tsp salt

Topping ingredients30 g ground hazelnuts500–600 g fruit (e.g. apricots, plums,pears, apples, cherries)

Ingredients for the filling2 medium eggs200 ml double cream50 g caster sugar1 tsp vanilla sugar


Method

Dice the butter, add to the flour, saltand water and knead rapidly until ashortcrust pastry mixture is formed.Chill for 30 minutes.

Line a round baking tray with the pastryand sprinkle with the ground hazelnuts.

Wash the fruit, peel and stone ifnecessary. Halve or slice the fruit andarrange on top of the short crust pastry.


Mix the eggs, cream, caster sugar andvanilla sugar and pour over the fruit.Place the flan in the pre-heated ovenand bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Fruit flan \ Shortcrust pastryShelf level: see displayDuration: approx. 55 minutes

Alternative settingsPre-heating:Oven function: Conventional heatTemperature: 230 °CPre-heat: yesHeating-up phase: rapidShelf level: 1-Cooking stage 1Oven function: Conventional heatTemperature: 240 °CCrisp function: onDuration: 33–45 minutesShelf level: 1

Tip230 g of ready-made shortcrust pastrycould be used instead of making yourown.

Baking

44

Gugelhupf


Ingredients60 g butter50 g caster sugar1 egg¹/₂ cube of fresh yeast (21 g)375 ml lukewarm milkGrated zest of ¹/₂ lemonA pinch of salt500 g strong white flour50 g raisins


Accessories24 cm Gugelhupf cake tin

Method for Automatic programme

Cream the butter and add the sugarand egg yolk. Mix well. Dissolve theyeast in lukewarm milk. Then add to thelemon zest, salt and flour and knead allthe ingredients together until you get asmooth dough.

Fold the stiffly beaten egg white into themixture, together with the raisins.Grease and flour a Gugelhupf tin andpour the mixture into it. Place in theoven and start the Automaticprogramme.

After baking turn the cake out of the tinand dust with icing sugar.

Method for Fan plus

Cream the butter and add the sugarand egg yolk. Mix well. Dissolve theyeast in lukewarm milk. Then add to the

lemon zest, salt and flour and knead allthe ingredients together until you get asmooth dough.

Fold the stiffly beaten egg white into themixture, together with the raisins.Grease and flour a ring tin and pour themixture into it. Cover the tin and leaveto prove until doubled in size either atroom temperature for about 30 minutes,or in the oven for about 15 minutesusing Conventional heat at 35 °C. Thenbake until golden.

After baking turn the cake out of the tinand dust with icing sugar.

Automatic programme settingsOven function: Automatic programmesProgramme: Cakes \ GugelhupfShelf level: see displayDuration: ca. 78 [80] (72) Minuten

Fan plus settingsOven function: Fan plusTemperature: 150–160 °CHeating-up phase: normalShelf level: 2 [1] (1)Duration: 45–55 minutes

Baking

45

Plaited walnut loaf

Preparation time: 100–110 minutes

Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g strong white flour50 g caster sugar2 tsp vanilla sugarA pinch of salt100 g softened butter1 egg100 g chopped walnuts

For glazingMilk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, caster sugar,vanilla sugar, salt, butter and egg andknead until you get a smooth dough.Cover the dough and place in the ovento prove for about 30-40 minutes usingConventional heat at 35 °C.

Knead the chopped walnuts into thedough. Shape the dough into 3 rolls,approx. 40 cm long. Plait the 3 rolls andplace the loaf on a baking tray orGourmet perforated baking tray. Coverand prove in the oven for a further 20minutes using Conventional heat at35 °C.

Brush the loaf with milk and bake.

Recommended settingsOven function: Moisture plusTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:Automatic burst of steamAmount of water: see displayDuration: 25–35 minutes

Baking

46

Plaited loaf


Ingredients1¹/₂ cubes of fresh yeast (appprox.60 g)200–250 ml lukewarm milk750 g strong white flourA pinch of salt100 g caster sugar125 g softened butter2 eggs75 g raisinsZest of 1 lemon

For glazing1 egg yolk beaten into 2 tbsp milk

Top with30 g crystal sugar50 g flaked almonds



Dissolve the yeast in lukewarm milk.Then add to the flour, salt, caster sugar,softened butter and eggs and knead for3–4 minutes until you get a smoothdough. Finally fold in the raisins andlemon zest. Cover the dough and placein the oven to prove for about 20–30 minutes using Conventional heat at35 °C until it has doubled in size.

Shape the dough into three 40 cm longrolls. Then plait the three rolls and placeon a baking tray or Gourmet perforatedbaking tray.

Brush with the beaten egg yolk/milkmixture and sprinkle with the crystalsugar and almonds. Place in the ovenand bake until golden.

Method for Fan plus

Dissolve the yeast in lukewarm milk.Then add to the flour, salt, caster sugar,softened butter and eggs and knead for3–4 minutes until you get a smoothdough. Finally fold in the raisins andlemon zest. Cover the dough and placein the oven to prove for about 20–30 minutes using Conventional heat at35 °C until it has doubled in size.

Shape the dough into three 40 cm longrolls. Then plait the three rolls and placeon a baking tray or Gourmet perforatedbaking tray.

Baking

47

Brush with the beaten egg yolk/milkmixture and sprinkle with the crystalsugar and almonds. Cover and place inthe oven to prove using Conventionalheat at 35 °C for a further15-20 minutes. Then bake until golden

Automatic programme settingsOven function: Automatic programmesProgramme: Cakes \ Plaited loafShelf level: see displayDuration: ca. 56 [54] (47) minutes

Fan plus settingsOven function: Fan plusTemperature: 150–160 °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 30–45 minutes

Tip10 g of dried yeast can be used insteadof fresh yeast. This dough can also bemade into a crown instead of a loaf.Place 4–6 hard boiled painted eggs inthe centre for a colourful Eastercelebration.

Baking

48

Almond cake


Ingredients6 eggs300 g caster sugar200 g plain flour300 g ground almonds150 g butter200 ml milkZest of 1 lemon



Method

Cream the eggs with the sugar.Gradually mix in the flour, groundalmonds, melted butter, milk and lemonzest.

Lightly grease and dust the base of thespringform tin with flour. Pour themixture into the tin, level with a spoonand bake until golden.

Turn the cake out of the tin and dustwith icing sugar.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Almond cakeShelf level: see displayDuration: 63 [57] (75) minutes

Alternative settingsOven function: Fan plusTemperature: 150–160 °CPre-heat: yes, 10 minutesShelf level: 2 [1] (1)Duration: 45–55 minutes

Tip"Tarta de Santiago" or "Cake of St.James" is a traditional almond cakefrom Galicia. Before serving, this cakeis usually decorated with an imprint ofthe Cross of Saint James which ismade by dusting the top with icingsugar using a template of the cross.

Baking

49

Marble cake


Ingredients250 g butter200 g caster sugar2 tsp vanilla sugar4 eggs4 tbsp rum150 ml milk500 g plain flour5 tsp baking powder3 tbsp cocoa powder

AccessoriesRing tin 26 cm

Method

Cream together the butter, caster sugar,vanilla sugar and eggs. Stir in the rumand 120 ml of milk. Then sift the flourand baking powder and mix into thecreamed butter mix.

Stir the cocoa power and remainingmilk into about 1/3 of the mixture.

Add half of the light mixture to a ringtin. Pour the cocoa mixture on top ofthis and then finish off with the rest ofthe light mixture.

Swirl a fork through the mixture to givea marbled effect, and bake.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Marble cakeShelf level: see displayDuration: ca. 55 [55] (75) minutes

Alternative settingsOven function: Fan plusTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [1] (1)Duration: 50–60 minutes

Baking

50

Fruit streusel cake


Dough ingredients1 (2) cube(s) of fresh yeast (42 g/84 g)150 (250) ml lukewarm milk450 (750) g flour50 (80) g caster sugar90 (150) g softened butter1 (1) egg

Topping ingredients1000 (1600) g fruit (apples, peeled andsliced; plums and cherries stoned)

Streusel ingredients240 (400) g flour150 (250) g sugar4 (6) tsp vanilla sugar1 (2) tsp cinnamon130 (220) g butter


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, caster sugar,butter and egg and knead until youhave a smooth dough. Place the doughin the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough and then rollout onto a universal tray. Distribute thefruit evenly over the top.

Mix the flour, caster sugar, vanilla sugarand cinnamon and mix using yourfingers until you have a coarse crumble.Scatter over the fruit and prove for

another 30 minutes in the oven usingConventional heat at 35 °C. Then bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Fruit streusel cake\ Yeast doughShelf level: see displayDuration: approx. 42 [40] (40) minutes

Alternative settingsOven function: Conventional heatTemperature: 170–180 °CHeating-up phase: normalCrisp function: OnShelf level: 3 [2] (2)Duration: 45–55 [35–45] (35–45) minutes

Baking

51

Swiss apple cake


Dough ingredients250 (500) g plain flour80 (160) ml water100 (200) g margarine

Topping ingredients900 (1800) g fruit (berries, peaches,cherries, apples etc.)

Ingredients for the filling175 (350) ml double cream4 (8) tbsp caster sugar2 (4) eggs

AccessoriesBaking tray

Method

Rapidly knead the flour, margarine andwater to a smooth dough then place inthe refrigerator to chill for an hour.

Mix together the ingredients for thetopping and drain the fruit.

Roll the dough out thinly and place onthe baking tray. Lift the sides and rollthem to make an edge around thepastry.

Start the Automatic programme.

Arrange the fruit on the pastry, thenspread the topping over and place inthe pre-heated oven.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Swiss apple cakeShelf level: see displayDuration: approx. 46 [46] (44) minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Intensive bake)Temperature: 210–220 [210–220] (170–180) °CPre-heat: yesHeating-up phase: normalCrisp function: OnShelf level: 1Duration: 30–40 minutes

Baking

52

Pine nut and almond cake


Dough ingredients30 (50) g yeast200 (320) ml lukewarm milk500 (800) g strong white flour80 (130) g caster sugar1 (1¹/₂) pinch(es) of salt80 (130) g softened butter1 (2) egg(s)

Topping ingredients150 (240) g butter200 (320) g sugar2 (3) tbsp honey3 (5) tbsp double cream100 (160) g chopped pine nuts100 (160) g flaked almonds

Filling1 (2) packet(s) of vanilla custard powder500 (800) ml milk3 (5) tbsp caster sugar1 (2) pinch(es) salt250 (400) g softened butter


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, butterand egg and knead until you get asmooth dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough, then roll it outon the universal tray. Place in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 15minutes.

To make the topping heat the butter,sugar, honey and cream in a pan on thehob and bring to the boil. Add thechopped pine nuts and sliced almonds.Leave to cool. Make indentations in thedough with your fingers and thenspread the cooled topping smoothlyover the dough. Prove the cake foranother 10 minutes and then bake untilgolden.

Make the filling by heating up thevanilla custard powder with the milk,sugar and salt. Leave to cool. In themeantime cream the butter and thenstir the custard mix into it a spoonful ata time.

Cut the cake through the middle whenit has cooled down. Spread the bottomlayer with the filling and then carefullyplace the top layer on the filling. Leaveto chill before serving.


Baking

53

Sachertorte

Preparation time: 70 minutes

Sponge ingredients130 g dark chocolate140 g butter110 g icing sugar2 tsp vanilla sugar6 egg yolksSalt6 egg whites110 g caster sugar140 g plain white flour1 tsp baking powder (5 g)Butter and flour for greasing anddusting the cake tin

For glazing200 g apricot conserve

For the icing200 g caster sugar125 ml water150 g dark chocolate


Method

Melt the chocolate for the sponge.

Cream together the butter and the icingsugar and gradually fold in the meltedchocolate.

Add a pinch of salt and the sugar to theegg whites and beat until stiff peaks areformed. Sieve together the flour andbaking powder and fold this and thebeaten egg whites alternately into thesponge mixture.

Line the springform cake tin with bakingparchment. Add the sponge mixtureand bake.

While the cake is cooling, heat theapricot conserve and then strain itthrough a sieve.

Cut open the cooled sponge and brushthe sieved apricot conserve over thecut surfaces and the sides.

To make the chocolate icing, add thesugar to the water and bring to the boil.Add the chocolate and allow to melt.

Spread the chocolate icing evenly overthe Sachertorte.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ SachertorteShelf level: see displayDuration: 60 minutes

Alternative settingsOven function: Conventional heatTemperature: 170 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Duration: 55 minutesCrisp function: On for 10 minutes afterplacing the cake in the oven

Baking

54

Sponge cake


Ingredients200 g butter200 g caster sugar4 eggsJuice and grated zest of 1 lemon125 g cornflour125 g flour1 tsp baking powder


Alternative topping200 g icing sugar mixed with20 ml lemon juice


Method

Cream together the butter and sugar.Add the eggs, lemon juice and lemonzest.

Sift the flour with the cornflour andbaking powder and fold into themixture.

Grease the loaf tin and line it withbaking parchment. Add the mixture,level the top and make a 1 cm deep cutinto the surface. Bake until golden.

When ready, turn the cake out onto awire rack, and peel off the paper. Dustwith icing sugar or alternatively drizzlewith lemon icing.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Sponge cakeShelf level: see displayDuration: approx. 77 [72] (70) minutes

Alternative settingsOven function: Conventional heatTemperature: 150–160 °CPre-heat: yesHeating-up phase: normalCrisp function: On [On] (Off)Shelf level: 2 [2] (1)Duration: 60–70 [60–70] (65–75) minutes

Tips– Variation 1: Top with orange icing

made with 20 ml orange juice and200 g of icing sugar.

– Variation 2: Once baked prick thecake several times with a woodenskewer and drizzle a little GrandMarnier or Cointreau into the holes.

Baking

55

Chocolate hazelnut cake

Preparation time: 70–85 minutes + chill for 12 hours before serving

Ingredients200 g butter250 g dark chocolate250 g ground hazelnuts160 g caster sugar3 tbsp espresso1 tsp vanilla essence6 eggsFresh berries

Accessories26 cm springform cake tinor 24 small, greased ramekins (100 ml)

Method

Melt the butter and dark chocolatetogether. Then add the hazelnuts,sugar, espresso and vanilla essenceand leave to cool down.

Separate the eggs. Mix the yolks intothe chocolate mix. Beat the egg whitesto stiff peaks and carefully fold into themixture.

Pour the mixture into the greasedspringform tin lined with bakingparchment or into small, greasedramekins and bake.

Serve with fresh berries.

Chill for 12 hours before serving.

Recommended settingsSpringform tinOven function: Automatic programmesProgramme: Cakes \ Chocolatehazelnut cake \ One largeShelf level: see displayDuration: approx. 55 minutes

Recommended settingsRamekinsOven function: Automatic programmesProgramme: Cakes \ Chocolatehazelnut cake \ Several smallShelf level: see displayDuration: approx. 40 minutes

Alternative settingsOven function: Fan plusTemperature: 150 °CHeating-up phase: normalShelf level: 2 [1] (1)Duration: Springform tin: approx. 55minutesDuration: Ramekins: approx. 40minutes

TipFor 12 ramekins reduce the quantity byhalf. The baking duration remains thesame as for 24 ramekins.

Baking

56

Streusel cake


Dough ingredients1 (1¹/₂) cubes of fresh yeast (42 g/63 g)250 (400) ml lukewarm milk500 (900) g plain flour50 (100) g sugar1 (2) pinch(es) salt50 (100) g melted butter1 (2) egg(s)

Filling125 (200) g softened butter125 (200) g sugar1 (2) egg(s)350 (600) g quark1 (2) tbsp cornflour3 (5) tbsp lemon juice

Streusel ingredients350 (600) g plain flour200 (350) g sugar¹/₂ (1) tsp cinnamon200 (350) g melted butter


Method


Lightly knead the dough, then roll it outon a universal tray.

Beat together the butter, sugar and egguntil creamy, then stir in the quark,cornflour and lemon juice. Spread thismixture over the dough.

Mix together the flour, sugar andcinnamon for the streusel topping. Addthe slightly cooled butter to the dryingredients. Rub together to make acrumbly mixture, and scatter over thequark mixture.

With the Automatic programme:Place the cake in the oven and start theAutomatic programme.

With all other oven functions:Prove the cake in the oven for about 15minutes using Conventional heat at35 °C and then bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Streusel cakeShelf level: see displayDuration: approx. 51 [51] (65) minutes

Alternative settingsOven function: Conventional heatTemperature: 170–180 [160–170] (160–170) °CHeating-up phase: normalCrisp function: OnShelf level: 3 [2] (2)Duration: 35–45 [35–45] (40–50) minutes

Baking

57

Viennese apple strudel

Preparation time: 70 minutesFor 2 strudel

Ingredients1 packet of ready-made filo pastry(4 sheets for 2 strudel)1500 g apples100 g fine breadcrumbs50 g butter (for the breadcrumbs)150 g caster sugar50 g raisinsA little cinnamon (to taste)50 g melted butter (for brushing thestrudel pastry sheets with)50 g melted butter (for brushing on thestrudel when ready to bake)

AccessoriesFrying panBaking tray

Method

Place two filo pastry sheets on top ofeach other so that they overlap slightlyon a clean tea towel. Arrange anothertwo sheets in the same way.

Peel and core the apples and slicethinly.

Add the butter and the breadcrumbs toa frying pan and fry lightly.

Brush the pastry sheets with meltedbutter and sprinkle with thebreadcrumbs fried in butter.

Mix the apples with the sugar and therest of the ingredients and distributeover the pastry sheets.

Now roll up the strudel, brush withmelted butter, place on a baking trayand bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple strudelShelf level: see displayDuration: approx. 50 minutes

Alternative settingsOven function: Intensive bakeTemperature: 170 °CPre-heat: yesHeating-up phase: normalCrisp function: onDuration: 40 minutesShelf level: 2 [1] (1)

Baking

58

Cinnamon and macadamia ring

Preparation time: 115–125 minutesServes 10

Dough ingredients1 cube of fresh yeast (42 g)100 ml lukewarm milk500 g strong white flour100 g caster sugarA pinch of saltZest of 1 lemon100 g softened butter1 egg2 egg whites

Topping ingredients2 tsp ground cinnamon2 tbsp sugar100 g unsalted, chopped macadamianuts2 egg yolks

For glazingMilk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, salt, lemonzest, butter, egg and egg white andknead until you get a smooth dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

Lightly knead the dough and divide intotwo. Shape each half in 50–60 cm longrolls and twist them together to form aring.

Place the ring on a baking tray orGourmet perforated baking tray andplace in the oven. Select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Mix the cinnamon with the sugar,chopped nuts and the egg yolks. Brushwith the milk, sprinkle with the nutmixture and prove for a further 15–20 minutes using Conventional heat at35 °C. Bake until golden.

Recommended settingsOven function: Moisture plusTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 5minutes2nd burst of steam: release after 15minutesDuration: 30–35 minutes

TipMacadamia nuts originate fromAustralia and are one of the mostexpensive nuts in the world. This queenof nuts is rich in unsaturated fat, whichgives it its soft creamy taste.

Baking

59

Raisin loaf


Dough ingredients¹/₂ cube of fresh yeast (21 g)125 ml lukewarm milk250 g strong white flour10 g caster sugar75 g melted butter100 g raisins

Topping ingredients75 g butter125 g brown sugar


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar and butterand knead until you get a smoothdough. Finally fold in the raisins. Placein the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Lightly knead the dough then place it ina greased springform tin. Make a smallraised edge around the circumferenceand place it in the oven to prove forabout 15 minutes using Conventionalheat at 35 °C.

Heat the butter and mix in the sugar.When the dough has risen makeindentations in the top with yourfingers. Brush the surface of the doughwith the butter and sugar mixture andbake immediately until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Raisin loafShelf level: see displayDuration: approx. 38 minutes

Alternative settingsOven function: Fan plusTemperature: 150–160 °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 35–40 minutes

Baking

60

Biscuits

Preparation time: 130–140 minutesMakes approx. 80

Ingredients250 g flour1 level tsp baking powder80 g caster sugar2 tsp vanilla sugar1 tsp rum essence2 tbsp water120 g butter

AccessoriesBaking tray(s)

Method

Mix together the flour, baking powder,sugar and vanilla sugar. Add the rest ofthe ingredients and knead to a smoothdough. Leave in a cool place for at least1 hour.

Roll out the dough to a thickness ofapprox. 3 mm, and make biscuits usinga cookie cutter. Place on a baking trayand bake.

Recommended settings for 1 bakingtrayOven function: Automatic programmesProgramme: Cookies/ Muffins \ Biscuits\ 1 baking trayShelf level: see displayDuration: approx. 22 [24] (24) minutes

Recommended settings for 2 bakingtraysOven function: Automatic programmesProgramme: Cookies/ Muffins \ Biscuits\ 2 baking traysShelf level: see displayDuration: approx. 24 [33] (25) minutes

Alternative settingsOven function: Fan plusTemperature: 140–150 °CHeating-up phase: normalShelf level (1 tray): 2 [2] (1)Shelf level (2 trays): 1+3 [1+2] (1+3)Duration: 20–30 minutes

Baking

61

Linzer Augen biscuits

Preparation time: approx. 20 minutesMakes 30

Ingredients200 g butter300 g plain flour100 g icing sugar2 tsp vanilla sugar2 egg yolks100 g ground almondsGrated zest of ¹/₂ lemon

Filling:200 g red currant jelly


Method

Dice the butter, add to the flour, icingsugar, vanilla sugar, egg yolk, almondsand lemon zest and knead to a smoothdough. Wrap in cling film and place inthe refrigerator to chill for 30minutes.smooth dough. Wrap in clingfilm and place in the refrigerator to chillfor 30 minutes.

Roll the dough out to a thickness ofapprox. 2 mm and cut out roundbiscuits. Make a small hole in themiddle of half of the biscuits (if thebiscuits are larger, make three holes).

Place the biscuits on a baking tray andbake in a pre-heated oven until golden.Remove from the oven and allow tocool.

Heat the red currant jelly slightly andspread on the biscuits without holeswhile they are still lukewarm. Place thebiscuits with the holes on top and dustwith icing sugar.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ LinzerAugen \ 1 baking tray or 2 baking traysShelf level: see displayDuration: approx. 12 minutes

Alternative settingsOven function: Fan plusTemperature: 160 °CPre-heat: yesHeating-up phase: rapidShelf level:1 tray: 2 [1] (1)2 trays: 2+4 [–] (–)Duration: 9–15 minutes

Baking

62

Almond macaroons

Preparation time: 35 minutesMakes 30–35

Ingredients100 g bitter almonds200 g sweet almonds600 g caster sugar3–4 medium egg whitesSalt

AccessoriesBaking trayBaking parchment

Method

Process the almonds in two batches ina food processor with 150 g castersugar.

Add to the remaining sugar with a littlesalt and sufficient egg white to mix intoa paste.

Using a piping bag with a flat nozzle,pipe the mixture in little balls onto theglass tray covered with bakingparchment.

Gently spread out the macaroons usingthe back of a moistened spoon andbake until golden.

Allow the macaroons to cool beforeremoving from the baking parchment.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ AlmondmacaroonsShelf level: see displayDuration: approx. 24 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature (1 tray): 200 °CTemperature (2 trays): 180 °CHeating-up phase: rapid-Cooking stage 1 (1 tray):Oven function: Conventional heatTemperature: 190 °CShelf level: 3 [2] (2)Duration: 11 [11] (10) minutes-Cooking stage 1(2 trays):Oven function: Fan plusTemperature: 170 °CShelf level: 1+3 [1+3] (1+2)Duration: 10 [10] (9) minutes-Cooking stage 2Oven function: Fan plusTemperature: 180 °CDuration: 1–7 minutes

TipThe bitter almonds can be replacedwith sweet almonds and ½ tsp bitteralmond essence.

Baking

63

Drop cookies

Preparation time: 35–40 minutesMakes 50

Ingredients160 g butter50 g brown sugar50 g icing sugar2 tsp vanilla sugarA pinch of salt1 egg white200 g plain flour


Method

Beat the butter until creamy, then beatin the brown sugar, icing sugar, vanillasugar and salt until soft. Then fold inthe flour followed by the egg white.

Spoon the mixture into a piping bagfitted with a size 9 or 11 rosette or zig-zag nozzle. Pipe onto a baking tray andbake until golden.

Recommended settings for 1 bakingtrayOven function: Automatic programmesProgramme: Cookies/ Muffins \ Dropcookies \ 1 baking trayShelf level: see displayDuration: approx. 26 [24] (24) minutes

Recommended settings for 2 bakingtraysOven function: Automatic programmesProgramme: Cookies/ Muffins \ Dropcookies \ 2 baking traysShelf level: see displayDuration:approx. 35 [34] (28) minutes

Alternative settingsOven function: Fan plusTemperature: 140–150 °CHeating-up phase: normalCrisp function: OnShelf level (1 tray): 2 [2] (1)Shelf level (2 trays): 2 + 4 [1 + 2] (1 + 3)Duration: 20–35 minutes

TipDo not make more than double thequantity of mixture for drop cookies.The cookies will not hold their shape.

Baking

64

Vanilla biscuits

Preparation time: 100–120 minutesMakes approx. 90

Dough ingredients280 g plain flour210 g butter70 g caster sugar100 g ground almonds

For dredgingApprox. 70 g vanilla sugar


Method

Mix the flour, butter, almonds andsugar, and knead to a smooth dough.Leave to cool for about 30 minutes.

Break off pieces of dough, roll them outand then make crescent shapes fromthem.

Place on a baking tray and bake untilgolden.

Dredge with vanilla sugar whilst stillwarm.

Recommended settings for 1 bakingtrayOven function: Automatic programmesProgramme: Cookies/ Muffins \ Vanillabiscuits \ 1 baking trayShelf level: see displayDuration: approx. 25 [28] (22) minutes

Recommended settings for 2 bakingtraysOven function: Automatic programmesProgramme: Cookies/ Muffins \ Vanillabiscuits \ 2 baking traysShelf level: see displayDuration: approx. 30 [30] (24) minutes

Alternative settingsOven function: Fan plusTemperature: 140–150 °CHeating-up phase: normalShelf level (1 tray): 2 [2] (1)Shelf level (2 trays): 2 + 4 [1 + 2] (1 + 3)Duration: 20–30 minutes

Baking

65

Chocolate cherry muffins


Dough ingredients100 g mocha or dark chocolate100 g butter3 eggs80 g icing sugar10 g instant cappuccino powder100 g flour1 tsp baking powder

Filling200 g cream cheese70 g icing sugar1 egg10 g flour200 g jar of sour cherries, drained

AccessoriesMuffin cases 7 cm

Method

Melt the chocolate (microwave setting450 W, 3 minutes).

Beat the butter until creamy, stir in theeggs and sugar alternately, a little at atime. Fold in the cooled, meltedchocolate and the cappuccino powder,then sift the flour and the bakingpowder and add to the mixture.

Make the filling by mixing the creamcheese, icing sugar, egg and flour.

Spoon half the chocolate mixture intothe muffin cases, then add half of thesour cherries followed by the creamcheese mixture. Then add the rest ofthe chocolate mixture and the cherriesand bake.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/ Muffins \ Muffins\ With fruitShelf level: see displayDuration: approx. 50 [50] (40) minutes

Alternative settingsOven function: Conventional heatTemperature: 160–170 °CHeating-up phase: normalCrisp function: OnShelf level: 2 [1] (2)Duration: 45–55 [45–55] (35–45) minutes

Tips– Melt some dark or light chocolate

cake covering and use to glaze themuffins.

– 90 cm oven: if baking double thequantity, do not increase theduration.

Baking

66

Walnut muffins


Ingredients100 g raisins50 ml rum150 g butter150 g caster sugar2 tsp vanilla sugar3 eggs150 g flour1 tsp baking powder125 g walnuts, roughly chopped

AccessoriesMuffin cases approx. 7 cm

Method

Drizzle the rum over the raisins andleave for approx. 30 minutes.

Beat the butter until creamy, thengradually mix in the caster sugar, thevanilla sugar and the eggs. Sift the flourwith the baking powder and fold intothe mixture together with the walnuts.Finally add the rum-soaked raisins.

Using two spoons drop the mixture intomuffin cases, place on the rack in theoven and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/ Muffins \ Muffins\ Without fruitShelf level: see displayDuration: approx. 37 [42] (37) minutes

Alternative settingsOven function: Fan plus[Conventional heat] (Conventional heat)Temperature: 140–150 [150–160] (150–160) °CHeating-up phase: normalShelf level: 2 [1] (2)Duration: 35–45 minutes

Tip90 cm oven: if baking double thequantity, do not increase the duration.

Baking

67

Choux buns


Dough ingredients200 ml water40 g butterA pinch of salt130 g flour3 eggs1 level tsp baking powder

Filling350 ml double cream 4 tsp vanilla sugar200 g fruit (e.g. raspberries,strawberries, cherries or mandarins)

AccessoriesSaucepanBaking tray

Method

Place the water, butter and salt in a panand bring to the boil. Add the flour andmix to a smooth ball. As soon as thebase of the pan turns white, transfer thedough from the pan into a large bowl.

Mix in the eggs one at a time, until thedough stands up in satiny peaks.Finally, fold in the baking powder.

Flour a baking tray. Using twoteaspoons or a piping bag, arrangemandarin-sized dollops of the mixtureon the baking tray and bake straightaway until golden.

Whilst still warm, cut the choux bunshorizontally across the middle with apair of scissors. Remove and discard

any of the centre that is still moist. Waituntil the buns have cooled down beforefilling them.

Beat the cream and vanilla sugar untilstiff peaks are formed. Stir in thedrained fruit and then fill the puffs.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/ Muffins \ Chouxbuns \ 1 baking trayShelf level: see displayDuration: approx. 40 [40] (34) minutes

Alternative settingsOven function: Moisture plusTemperature: 160–170 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:Automatic burst of steamAmount of water: see displayDuration: 25–35 minutes

Baking

68

Apricot loaf


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g strong white flour60 g caster sugar2 tsp vanilla sugarA pinch of salt1 tsp lemon zest100 g softened butter1 egg100 g dried apricots50 g chopped pistachio nuts

For glazingMilk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, sugar, vanillasugar, salt, lemon zest, butter and eggand knead until you get a smoothdough. Place the dough in the ovenand prove using the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Dice the apricots and knead into thedough with the pistachios. Shape into aloaf and place in a greased loaf tin.Place in the oven and prove using theAutomatic programme Cakes \ Yeastdough \ Prove for 15 minutes.

Glaze the apricot loaf with milk andthen bake.

Recommended settingsOven function: Moisture plusTemperature: 160–170 [160–170] (150–160) °CHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 45–55 [45–55] (50–60) minutes

Baking

69

Buttermilk bread


Ingredients¹/₂ cube of fresh yeast (21 g)300 ml lukewarm buttermilk375 g strong white flour100 g rye flour1 tbsp wheat bran1 tbsp linseed1 tsp caster sugar2 tsp salt1 tsp butter

For glazingButtermilk


Method

Dissolve the yeast in the lukewarmbuttermilk. Then add to the flour, ryeflour, wheat bran, linseed, sugar, saltand butter and knead until you get asmooth dough. Place the dough in theoven and prove using the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough and shape itinto a long loaf. Place in a greased loaftin. Place in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 15 minutes.

Slash the top of the loaf, brush withbuttermilk and bake until golden.

SettingOven function: Moisture plusTemperature: 160–170 [160–170] (150–160) °CPre-heat: yesHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 40–50 [40–50] (45–55) minutes

Baking

70

Flat bread


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g strong white flour1 tsp salt2 tbsp oil

For glazing1¹/₂ tsp oil



Dissolve the yeast in the lukewarmwater. Then add to the flour, salt and oiland knead for 3–4 minutes to form asmooth dough.

Roll the dough out on a baking tray tothe shape of a flat bread ( approx. 25cm), brush the top with oil and place inthe oven straight away.

Serve warm or cold.

Method for Moisture plus

Dissolve the yeast in lukewarm water.Then add to the flour, salt and oil andknead for 3–4 minutes until you get asmooth dough. Place the dough in theoven and select the Automaticprogramme: Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough and roll outinto the shape of a flat bread ( approx.25 cm). Place on a baking tray orGourmet perforated baking tray, coverand leave to prove at room temperaturefor another 15 minutes.

Brush the top with oil and bake untilgolden.

Baking

71

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ Flat breadShelf level: see displayAmount of water: see displayDuration: approx. 59 [59] (52) minutes

Moisture plus settingsOven function: Moisture plusTemperature: 200–210 °CHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 25–35 minutes

TipFor a variation of this flat bread, kneadone of the following into the dough:50 g of fried onions; 2 tsp of choppedrosemary; or a mixture of 40 g choppedblack olives and 1 tbsp chopped pinenuts or 1 tsp chopped herbs deProvence. Sprinkle the top with blacksesame seed and bake.

Baking

72

Italian Mozzarella bread


Dough ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water500 g strong white flour1 tsp salt3 tbsp olive oil

Topping ingredients125 g diced Mozzarella100 g coarsely grated pecorino cheese2 cloves of garlic, finely chopped2 tbsp basil, chopped

For glazingOlive oil

Top with1 tsp coarse grained saltSome sprigs of rosemary1 tsp coloured, coarsely ground pepper


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt and olive oiland knead to a firm dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

Lightly knead the dough and roll outinto a rectangle (30 x 40 cm). Top withMozzarella, pecorino, garlic and basilthen roll up from the shorter side. Placethe roll on a baking tray or Gourmetperforated baking tray. Place in the

oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Score the top of the loaf several timesthrough to at least the second layerwith a sharp knife. Brush with olive oil,sprinkle with salt, rosemary and pepperand bake until golden.

Recommended settingsOven function: Moisture plusTemperature: 180–190 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 1minute2nd burst of steam: release after 15minutesDuration: 30–40 minutes

TipFor an alternative you could also add100 g finely chopped bottled sundriedtomatoes or 100 g of sliced black olivesbefore rolling the dough up.

Baking

73

Herb bread


Ingredients¹/₂ cube of fresh yeast (21 g)300 ml lukewarm milk500 g strong white flour1 tsp salt1 tbsp coarsely chopped parsley1 tbsp coarsely chopped fresh dill1 tbsp coarsely chopped chives

For glazingMilk



Dissolve the yeast in the lukewarm milk.Then add to the flour, salt and herbsand knead for 3–4 minutes to form asmooth dough.

Place the dough in the greased loaf tin.Slash the top of the dough in a criss-cross pattern with a sharp knife andbrush with milk. Place in the ovenimmediately and bake.


Dissolve the yeast in lukewarm milk.Then add to the flour, salt and herbsand knead for 3–4 minutes until youhave a smooth dough. Place the doughin the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Place the dough in the greased loaf tin.Slash the top of the dough in a criss-cross pattern with a sharp knife. Place

in the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Brush the top with milk and bake untilgolden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ White bread in tinShelf level: see displayAmount of water: see displayDuration: approx. 85 minutes

Moisture plus settingsOven function: Moisture plusTemperature: 160–170 [160–170] (150–160) °CPre-heat: yesHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 45–55 minutes

Baking

74

Mixed grain bread


Ingredients¹/₂ cube of fresh yeast (21 g)1 tbsp malt extract400 ml lukewarm water200 g rye flour400 g strong white flour3 tsp salt75 g liquid sourdough

For glazingWater



Dissolve the yeast and malt extract inthe lukewarm water.

Mix the rye flour, strong white flour andsalt and then add the sourdough. Addthe malted water and knead for about 4minutes to form a smooth dough.

Place the dough in the greased loaf tin.Level the top and then slashlengthways with a sharp knife. Brushwith water, place in the ovenimmediately and bake.


Dissolve the yeast and malt extract inthe lukewarm water.

Mix the rye flour, strong white flour andsalt and then add the sourdough. Addthe malted water and knead for about 4minutes until you get a smooth dough.

Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 45 minutes.

Lightly knead the dough, then place itin the greased loaf tin. Level the top,then brush with water and place in theoven. Select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

Then score the surface lengthways witha sharp knife and bake.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ Mixed grain breadShelf level: see displayAmount of water: see displayDuration: approx. 97 [97] (85) minutes

Moisture plus settingsOven function: Moisture plusTemperature: 190–200 °CPre-heat: yesHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 55–65 minutes

Baking

75

Olive bread


Ingredients450 g strong white flour¹/₂ cube of fresh yeast (21 g)150 ml white wine4 eggs50 ml olive oil100 g ham, finely diced100 g grated pecorino cheese1 tsp dried marjoram¹/₂–1 tsp salt100 g chopped walnuts100 g black olives, coarsely chopped



Mix the flour, yeast, wine, eggs and oiland knead until you get a smoothdough.

Then mix the ham, cheese, marjoramand salt and knead into the dough withthe chopped walnuts. Finally knead inthe coarsely chopped olives.

Place the very soft dough into thegreased loaf tin and bake immediately.


Mix the flour, yeast, wine, eggs and oiland knead until you get a smoothdough. Place in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

Then mix the ham, cheese, marjoramand salt and knead into the dough withthe chopped walnuts. Finally knead inthe coarsely chopped olives.

Place the very soft dough into thegreased loaf tin and place in the oven.Select the Automatic programme Cakes\ Yeast dough \ Prove for 45 minutes.Slash the top of the loaf lengthwaysand then bake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ Olive breadShelf level: see displayAmount of water: see displayDuration: approx. 127 [127](117) minutes

Moisture plus settingsOven function: Moisture plusTemperature: 170–180 °CPre-heat: yesHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 60–70 minutes

Baking

76

Rye bread


Ingredients400 g rye flour200 g strong white flour2 ¹/₂ tsp salt2 tsp honey150 g liquid sourdough1 cube of fresh yeast (42 g)400 ml lukewarm water5 tbsp linseeds4 tbsp sunflower seeds

For glazingWater



Mix the strong white flour with the ryeflour and the salt. Then add thesourdough and the honey.

Dissolve the yeast in the lukewarmwater and add it to the flour. It is best toknead this heavy dough in a kitchenmixer using dough hooks for about 4minutes.

Knead in the linseed and sunflowerseeds.

Place the dough in the greased loaf tin.Level the top and brush with water.Place in the oven immediately andbake.


Mix the strong white flour with the ryeflour and the salt. Then add thesourdough and the honey.

Dissolve the yeast in the lukewarmwater and add it to the flour. It is best toknead this heavy dough in a kitchenmixer using dough hooks for about 4minutes. Place the dough in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

Knead in the linseed and the sunflowerseeds. Place the dough in the greasedloaf tin. Level the top and brush withwater. Place in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 15 minutes.

Baking

77

Bake in the pre-heated oven untilgolden. The oven temperature shouldbe reduced after the first 15 minutes.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ Rye breadShelf level: see displayAmount of water: see displayDuration: approx. 97 [97] (95) minutes

Moisture plus settingsOven function: Moisture plusTemperature:15 minutes: 220 °C, then: 200 °CPre-heat: yesHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: 45–55 minutes

Baking

78

Raisin loaf


Ingredients1 cube of fresh yeast (42 g)240 ml lukewarm buttermilk500 g strong white flour100 g caster sugarA pinch of salt20 g melted butter125 g low fat quark250 g raisins

For glazingWater


Method

Dissolve the yeast in lukewarmbuttermilk. Then add to the flour, sugar,salt, butter and quark and knead untilyou get a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

Knead the raisins into the dough. Placethe dough in the greased tin, place thetin in the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Brush the top with water and then bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Sweet breadShelf level: see displayDuration: approx. 60 [60] (55) minutes

Alternative settingsOven function: Moisture plusTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 50–60 minutes

Baking

79

Swiss farmhouse bread

Preparation time: 180 minutesMakes 1 loaf (approx. 750 g)

Ingredients500 g farmhouse bread mix(or 350 g strong white flour and150 grye flour)1–1¹/₂ tsp salt25 g fresh yeast300 ml lukewarm milkA little flour


Method

Dissolve the yeast in lukewarm milk.Then add to the wheat flour, rye flourand salt and knead until you get a soft,smooth dough. Cover the dough andleave to prove at room temperature for60 minutes.

Lightly knead the dough and shape intoa round loaf. Place on a baking tray or aGourmet perforated baking tray anddust with flour. Score along the top ofthe loaf and across it approx. 1 cmdeep and then prove again at roomtemperature for 30 minutes. Pre-heatthe oven 10 minutes before the end ofthis proving phase.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Swiss farmhousebreadShelf level: see displayDuration: approx. 50 minutes

Alternative settingsOven function: Moisture plusTemperature: 200 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:3 bursts of steam/ManualAmount of water: see display1st burst of steam: 6 minutes after thestart of the programme2nd burst of steam: after another6 minutes3rd burst of steam: after another6 minutesDuration: 40–50 minutes

TipThis bread can be varied by addingdiced ham, nuts etc. to the dough.

Baking

80

Bacon or herb baguettes


Ingredients1 cube of fresh yeast (42 g)250 ml lukewarm water250 g strong white flour250 g strong wholemeal flour1 tsp caster sugar2 tsp salt¹/₂ tsp pepper3 tbsp oil150 g finely diced cooked ham orbacon, or 1 tbsp each of choppedparsley, dill and chives

For glazingMilk



Dissolve the yeast in the lukewarmwater. Then add to the white flour,wholemeal flour, sugar, salt, pepper andoil and knead for 3–4 minutes to form asmooth dough.

Knead in the diced ham or bacon or theherbs.

Shape the dough into two approx. 35cm long baguettes and place them on abaking tray or Gourmet perforatedbaking tray. Slash the baguettesdiagonally, brush with milk and place inthe oven immediately.


Dissolve the yeast in lukewarm water.Then add to the white flour, wholemealflour, sugar, salt, pepper and oil andknead for 3–4 minutes until you get asmooth dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 45 minutes.

Knead in the diced ham or bacon or theherbs. Shape the dough into twoapprox. 35 cm long baguettes andplace them on a baking tray or Gourmetperforated baking tray. Slash thebaguettes diagonally and place in theoven. Select the Automatic programmeCakes \ Yeast dough \ Prove for 15minutes.

Brush the baguettes with milk and thenbake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ BaguettesShelf level: see displayAmount of water: see displayDuration: ca. 72 [72] (60) minutes

Baking

81

Moisture plus settingsOven function: Moisture plusTemperature: 190–200 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 1minute2nd burst of steam: release after 15minutesDuration: 20–30 minutes

Baking

82

Tiger bread

Preparation time: approx. 125 minutesMakes 1 loaf

Dough ingredients15 g yeast300 ml lukewarm water500 g strong white flour10 g salt20 g butter

Ingredients for the topping100 g rice flour125 ml water1 tsp caster sugar5 g dried yeast


Method

Dissolve the yeast in the lukewarmwater. Then add to the flour, butter andsalt and knead to form a smoothdough.

Cover and prove at room temperaturefor another 30 minutes.

In the meantime mix together theingredients for the glaze, cover andleave to prove for 30 minutes.

Roll out the proved dough to a 30 cmsquare. Fold two sides so that theymeet in the middle. Starting with one ofthe folded sides, roll up the dough,place in the loaf tin, cover and leave toprove for a further 30 minutes.

Brush the risen dough with the glaze,prove for a further 10 minutes thenbake.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Tiger breadShelf level: see displayDuration: approx. 45 minutes

Moisture plus settingsPre-heating:Oven function: Fan plusTemperature: 230 °CPre-heat: yesHeating-up phase: rapidShelf level: 2-Cooking stage 1Oven function: Moisture plusTemperature: 220 °CNumber/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: immediately afterplacing food in the oven2nd burst of steam: after another5 minutesDuration: 20 minutes-Cooking stage 2Oven function: Fan plusTemperature: 200 °CDuration: 13–18 minutes

Baking

83

White bread


Ingredients¹/₂ cube of fresh yeast (21 g)250 ml lukewarm water500 g strong white flour1 ¹/₂ tsp salt1 ¹/₂ tsp sugar20 g softened butter

For glazingWater



Dissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andbutter and knead for 4–5 minutes untilyou get a smooth dough.

Shape the dough into a ball and coverthe bowl with cling film. Leave to provefor 15 minutes at room temperature.

Lightly knead the dough and shape intoa loaf approx. 25 cm long. Place on abaking tray or Gourmet perforatedbaking tray, then make a few diagonalcuts about 1 cm deep in the top using asharp knife. Place immediately in theoven and bake.


Dissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andbutter and knead for 4–5 minutes untilyou get a smooth dough.

Shape the dough into a ball and placein the oven. Select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough and shape intoa loaf approx. 25 cm long. Place on abaking tray or Gourmet perforatedbaking tray, then make a few diagonalcuts about 1 cm deep in the top using asharp knife. Place in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.

Brush the top with water and bake untilgolden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ White breadShelf level: see displayAmount of water: see displayDuration: approx. 72 [72] (67) minutes

Moisture plus settingsOven function: Moisture plusTemperature: 180–190 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 30–40 [30–40] (35–45) minutes

Baking

84

Plaited Swiss loaf

Preparation time: 120 minutes

Ingredients1000 g strong white flour1 cube of fresh yeast (42 g)600 ml lukewarm milk3 tsp salt180 g butter1 egg yolk1 tbsp milk


Method

Dissolve the yeast in lukewarm milk.Then add to the flour, salt and butterand knead until you get a smoothdough. Cover the dough and placeprove for about 60 minutes at roomtemperature.

Lightly knead the dough and roll intotwo lengths, approx. 80 cm long.

Place one piece over the other,crossing at the mid point. Then lay theends next to each other and plait them.

Place on a baking tray or Gourmetperforated baking tray, cover and leaveto prove for a further 30 minutes atroom temperature. Pre-heat the oven10 minutes before the end of thisproving phase.

Brush with mixture of egg yolk and milkand then bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Plaited Swiss loafShelf level: see displayAmount of water: see displayDuration: approx. 60 minutes

Moisture plus settingsOven function: Moisture plusTemperature: 190 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: 6 minutes afterplacing food in the oven2nd burst of steam: after another6 minutesDuration: 50–60 minutes

Baking

85

Ginger loaf

Preparation time: 120 minutesMakes 1 loaf

Ingredients500 g strong white flourA pinch of salt90 g butter100 ml milk25 g fresh yeast2 eggs3 tbsp ginger juice40 g finely chopped stem ginger1 tsp cinnamon100 g crystal sugar

AccessoriesSaucepanLoaf tin, 25 cm long

Method

Put the flour and salt in a bowl. Melt thebutter in a pan. Stir the yeast intolukewarm milk to dissolve, add to theflour together with the cooled butter,eggs and the ginger juice and knead for3-4 minutes to a smooth dough. Leavethe dough to prove for an hour in awarm place.

Meanwhile chop the ginger, lightlygrease the loaf tin with butter andsprinkle with sugar.

Knead the chopped ginger, cinnamonand crystal sugar into the dough, shapethe dough into a loaf and place in theloaf tin to prove for a further 15minutes.

Sprinkle with sugar and bake untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Ginger loafShelf level: see displayDuration: approx. 35 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature: 200 °CHeating-up phase: rapidShelf level: 3-Cooking stage 1Oven function: Moisture plusTemperature: 190 °CNumber/type of bursts of steam: 1burst of steam/ManualAmount of water: see display1st burst of steam: immediately afterplacing food in the ovenDuration: 25 minutes-Cooking stage 2Oven function: Fan plusTemperature: 170 °CDuration: 8–13 minutes

Baking

86

Onion flat bread


Dough ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g strong white flour1 tsp salt2 tbsp oil

Topping ingredients2 small red onions80 g strong cheeseThyme

For drizzling2 tbsp oil


Method

Dissolve the yeast in lukewarm water.Then add to the flour, salt and oil andknead for 3–4 minutes until you get asmooth dough. Place the dough in theoven and select the Automaticprogramme: Cakes \ Yeast dough \Prove for 30 minutes.

Lightly knead the dough and roll outinto the shape of a flat bread ( approx.30 cm). Place on a baking tray orGourmet perforated baking tray, coverand leave to prove at room temperaturefor another 15 minutes.

Peel and finely slice the onions. Gratethe cheese.

Arrange the onions on the flat bread,scatter with the cheese and thyme,drizzle with oil around the edges andbake until golden.

Recommended settingsOven function: Moisture plusTemperature: 200–210 °CHeating-up phase: rapidType of heating: Conventional heatShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 25–35 minutes

TipStrong cheeses include extra matureCheddar, Emmental and Gruyerecheese.

Baking

87

Chocolate breakfast rolls


Dough ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g strong white flourA pinch of salt60 g caster sugar2 tsp vanilla sugar75 g butter2 eggs100 g chocolate drops

For glazingMilk


Method

Dissolve the yeast in the lukewarm milk.Then add to the flour, salt, caster sugar,vanilla sugar, butter and eggs andknead until you get a smooth dough.Cover and prove in the oven for 25–35minutes using Conventional heat at35 °C.

Add the chocolate and knead brieflyinto the dough. Form into 8 rolls andplace on a baking tray or a Gourmetperforated baking tray. Cover and placein the oven to prove for a further 15–20minutes using Conventional heat at35 °C.

Brush with milk and bake until goldenbrown.


Baking

88

Yeast pretzels


Dough ingredients¹/₂ cube of fresh yeast (21 g)100 ml lukewarm milk300 g strong white flour1 tsp caster sugar1 tsp salt30 g butter1 egg

For glazing1 egg yolk beaten into 1 tbsp milk

Top withPoppy seeds or grated cheese


Method


Lightly knead the dough and then rollinto 8 lengths (approx. 0.5 cm ). Thenshape into pretzels and place on abaking tray or the Gourmet perforatedbaking tray. Cover and place in theoven to prove for a further 10 minutesusing Conventional heat at 35 °C.

Brush with the egg yolk and milk, thensprinkle with poppy seeds or gratedcheese. Bake until golden.

Recommended settingsOven function: Moisture plusTemperature: 160–170 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 20–25 minutes

Baking

89

Yeast rolls


Ingredients¹/₂ cube of fresh yeast (21 g)270 ml lukewarm water500 g strong white flour1 ¹/₂ tsp salt1 tsp caster sugar1 heaped tsp softened butter



Dissolve the yeast in the lukewarmwater. Then add to the flour, salt, sugarand softened butter and knead for 3–4minutes to form a smooth dough.

Shape the dough into 10 evenly sizedballs and place on a baking tray orGourmet perforated baking tray. Slashthe tops using a sharp knife if wished.Place in the oven immediately and bakeuntil golden.


Dissolve the yeast in lukewarm water.Then add to the flour, salt, sugar andsoftened butter and knead for 3–4minutes until you get a smooth dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 45 minutes.

Lightly knead the dough, then shapeinto 10 evenly sized balls and place ona baking tray or Gourmet perforated

baking tray. Slash the tops, then selectthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

Brush with water and bake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Rolls \ Yeast rollsShelf level: see displayAmount of water: see displayDuration: approx. 64 [64] (69) minutes


TipFor milk rolls use 300 ml milk instead ofwater. For raisin rolls use 300 ml milkinstead of water and add 2 tbsp sugarand knead 100 g raisins into the dough.

Baking

90

Yeast dough men


Ingredients¹/₂ cube of fresh yeast (21 g)200 ml lukewarm milk375 g strong white flour50 g caster sugarA pinch of salt50 g softened butter

For glazing1 egg

To decorateRaisinsAlmonds


Method


Lightly knead the dough. Dust theworksurface with flour, then roll thedough out about 1 cm thick and cutinto dough men shapes. Place thedough men on a baking tray orGourmet perforated baking tray. Placein the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Whisk the egg, brush on the doughmen, decorate with raisins and almondsand bake until golden.


Baking

91

Seeded rolls


Ingredients1 cube of fresh yeast (42 g)1 tsp molasses1 tbsp malt extract300 ml lukewarm water150 g rye flour450 g strong white flour2–3 tsp salt75 g sourdough

Top with3 tbsp each of linseed, sesame seedsand sunflower seeds


Method

Dissolve the yeast with the molassesand the malt extract in the lukewarmwater.

Mix the strong white flour with the ryeflour and salt and add the sourdough.Then add the malted water mix andknead until you get a smooth dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 45 minutes.

Mix the linseed with the sesame seedsand the sunflower seeds.

Lightly knead the dough and shape into10 rolls. Brush the rolls with water anddip the tops into the seeds. Place therolls on a baking tray or Gourmetperforated baking tray and place in the

oven. Select the Automatic programmeCakes \ Yeast dough \ Prove for 45minutes. Then bake until golden.


TipFor a spicy variation add ¹/₂ tsp mixedspices (e.g. star anise, coriander andcumin).

Baking

92

Sesame cheese rolls


Ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g strong white flour1 heaped tsp saltA pinch of sugar75 g melted butter40 g finely grated Parmesan cheese2 eggs6 tbsp sesame seeds

For glazing1 egg

Top with120 g shaved Cheddar, Cheshire orGouda cheese

AccessoriesBaking trayBaking parchment


Dissolve the yeast in the lukewarm milk.Then add to the flour, salt, sugar, butter,Parmesan and eggs and knead for 3–4 minutes to form a smooth dough.

Shape the dough into 10 evenly sizedballs and press the bottom of each oneinto the sesame seeds. Place on abaking tray lined with bakingparchment.

Brush with the beaten egg and sprinklegenerously with cheese. Place in theoven immediately and bake.


Dissolve the yeast in lukewarm milk.Then add to the flour, salt, sugar, butter,Parmesan and eggs and knead for 3–4minutes until you have a smoothdough. Place the dough in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

Lightly knead the dough then shapeinto 10 evenly sized balls. Place on abaking tray lined with bakingparchment. Cover and place in theoven to prove for a further 10-15minutes using Conventional heat at35 °C.

Press the bottom of each roll into thesesame seeds. Brush the tops with thebeaten egg and sprinkle generouslywith cheese. Place in the oven andbake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Rolls \ Sesame cheeserollsShelf level: see displayAmount of water: see displayDuration: approx. 52 minutes

Baking

93


Baking

94

Malted pumpkin seed rolls


Ingredients1 cube of fresh yeast (42 g)1 tbsp malt extract300 ml lukewarm water500 g wholemeal flour3 tsp salt50 g pumpkin seeds, chopped


Method

Dissolve the yeast and malt extract inlukewarm water. Then add to the flour,salt and chopped pumpkin seeds andknead until you get a smooth dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 45 minutes.

Lightly knead the dough and shape into8 rolls. Brush with a little water, then cuta cross into the top of each and placeon a baking tray or Gourmet perforatedbaking tray. Place in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 45 minutes.Then bake until golden.


TipMalt helps speed up the rate that yeastgrows at. It also gives bread and rolls apleasant sweet taste and a nice darkcolour. It is available from health foodshops and most supermarkets.

Baking

95

Quark rolls


Ingredients250 g low fat quark2 eggs70 g caster sugar2 tsp vanilla sugarA pinch of salt500 g plain flour7 tsp baking powder100 g chopped walnuts

For glazingMilk

Top withCaster sugar


Method

Mix the quark, eggs, sugar, vanillasugar and salt. Then sieve the flour andbaking powder and gradually add to thequark mix together with the choppedwalnuts.

Knead the dough by hand until it issmooth and soft. Add a little more flourif it gets sticky.

Shape the dough into 10 evenly sizedballs. Brush with milk, dip in sugar andplace on a baking tray or Gourmetperforated baking tray. Place in the pre-heated oven.

Recommended settingsOven function: Moisture plusPre-heat: yesTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 25–35 minutes

Baking

96

Ham and cheese rolls


Dough ingredients¹/₂ cube of fresh yeast (21 g)250 ml lukewarm water500 g strong white flour30 g butter¹/₂ tsp salt100 g cooked ham, finely diced100 g mature Cheddar cheese, grated

For glazingWater


Method

Dissolve the yeast in lukewarm water.Then add to the flour, butter and saltand knead until you get a smoothdough. Place the dough in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

Knead the ham and half of the gratedcheese into the dough.

Shape the dough into 8 rolls and placeon a baking tray or the Gourmetperforated baking tray. Place in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Brush the rolls with water and top withthe rest of the cheese. Bake untilgolden.


TipInstead of Cheddar cheese try makingthese rolls with Emmental, Gruyere or amature Gouda cheese.

Baking

97

Sunday rolls


Dough ingredients¹/₂ cube of fresh yeast (21 g)250 ml lukewarm milk500 g strong white flour40 g caster sugarA pinch of salt60 g softened butter100 g chopped almonds

For glazingMilk

Top withCrystal sugar


Method


Knead the chopped almonds into thedough. Shape into 8 rolls and place ona baking tray or Gourmet perforatedbaking tray. Place in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.

Brush the rolls with milk and sprinklecrystal sugar on top. Bake until golden.


Fish

98

Fish

99

Fishing for complimentsFish is an excellent alternative to meat.Salt water fish is rich in iodine, vitaminsand valuable proteins, as well asomega-3 fatty acids. These are goodfor your physical health and improveyour concentration, memory and yourgeneral state of mind. Fish should beon the menu at least twice a week aspart of a healthy diet and because it islow in calories it is also a good choicefor those on calorie controlled diets.

Fish

100

Tips on preparation

Quantity per person

– Whole fish: 250–300 g per person– Fish fillet: 200–250 g per person

"Blue" fish

Certain types of fish such as trout,tench, eel and carp can be served"blue". The skin of these fish contains apigment which turns blue when itcomes into contact with acid such asvinegar. Be careful not to damage theslimy coating on the skin when cleaningthe fish, as this will prevent the fishturning blue in the damaged places.Pour hot water with vinegar in it overthe fish and leave for about 10 minutes.Then proceed with the recipe, saltingthe fish only on the inside.

Cleaning fish

Whole fish: gut the fish and scrape offthe scales if necessary. Rinse the fishunder running water and pat dry withpaper kitchen towel.

Fish fillet: rinse the fish under runningwater and pat dry with paper kitchentowel.

Acidifying fish

After cleaning the fish drizzle it withlemon juice or vinegar about 10minutes before you do anything elsewith it. Because fish has littleconnective tissue, it can fall apartduring cooking. Drizzling lemon juice orvinegar over raw fish helps keep theflesh firm. Acidifying the fish in this waywill not affect its taste in any way.

Seasoning fish

Season fish with salt, herbs or spicesjust before cooking. Do not leave fish tostand for any length of time after saltingit. Salt will draw out the moisture andwith it the valuable minerals, and makethe fish dry when it is cooked.

Fish

101

Cooking

– Whole fish are ready when theeyeballs are white and the dorsal finis easily pulled out.

– Roasted, steamed or grilled fish iscooked when the flesh comes awayeasily from the bones.

– If cooking fish fillets in a sauce, useless liquid than usual, as the fish willrelease juices as it cooks.

Notes on using Automaticprogrammes and the food probe (ifavailable)

– When cooking fish with a food probe,ensure that it reaches a coretemperature of at least 70 °C.

– The metal end of the food probemust go fully into the flesh in thethickest part of it. The end of theprobe must be pointing upwards atan angle. Large fish with plenty offlesh on them are suitable forcooking with the food probe.

– Season fish to taste and dot withbutter before putting it in the oven.

– If you are cooking several fish orpieces of fish together, select onesthat are similar in size. Insert the foodprobe into the largest fish.

– You can also cook fish wrapped inaluminium foil or in roasting bags.Fish can also be baked in a saltcrust. Simply insert the tip of thefood probe through the foil or bag.

– When using the food probe you willbe given an estimated cookingduration. This will fluctuate during thecourse of cooking.

Fish

102

"Verduras" sea bream


Ingredients4 prepared sea bream (approx. 400 geach)800 g small potatoes2 red peppers2 green courgettes2 yellow courgettes4 shallots3 cloves of garlic400 g goats' cheeseJuice of one lemonSaltLemon pepper4 sprigs of thyme4 sprigs of rosemary10 tbsp olive oil

AccessoriesGourmet oven dishor a universal tray

Method

Parboil the potatoes, in their skins forabout 10 minutes.

Halve, trim and chop up the peppers.Slice the courgettes and cut theshallots into wedges. Peel and finelychop the garlic. Dice the cheese.

Rinse the fish, pat dry, drizzle withlemon juice, season with salt and lemonpepper and put in a large Gourmetoven dish or in the universal tray.

Mix the parboiled potatoes with thevegetables and herbs and season withsalt and lemon pepper. Arrange aroundthe fish and scatter the goats' cheeseover the vegetables.

Season the oil with salt and pepper anddrizzle over the fish, potatoes andvegetables then cook in the oven.

Fish

103


TipBaby new potatoes with a diameter of2.5–4 cm cooked in their skins are goodwith this recipe.

Fish

104

Viennese fillet of fish


Ingredients600 g pollock fillet (3 fillets, 200 g each)Juice of one lemon125 g crème fraîche50 g pickled gherkins10 g capers30 g streaky bacon1 tbsp mustard1 tsp grated Parmesan cheese

AccessoriesOvenproof dish, 20 cm x 20 cm

Method

Rinse the fish fillet, pat dry and drizzlewith lemon juice. Place one fillet in thegreased casserole dish and coat withhalf of the crème fraîche.

Rinse the gherkins and capers. Thendice the bacon and the gherkins andmix with the chopped up capers.

Place a third of the gherkin mixture ontop of the fish fillet. Then place asecond fillet on top. Coat with mustardand another third of the gherkinmixture.

Top this with the last fish fillet, coat withthe remaining crème fraîche and thenthe rest of the gherkin mixture. ScatterParmesan over the top and bake.


Fish

105

Trout stuffed with mushrooms


Ingredients4 trout, oven-ready (250 g each)2 tbsp lemon juiceSaltPepper¹/₂ onion, finely chopped1 garlic clove, finely chopped200 g fresh mushrooms, finely chopped25 g fresh parsley, finely chopped50 g butter

AccessoriesGourmet oven dishor a universal tray

Method

Rinse the trout, pat dry, drizzle withlemon juice inside and out and seasonwith salt and pepper.

Mix together the onion, garlic,mushrooms and parsley. Season withsalt and pepper.

Fill the trout with the mixture and placethem next to each other in a largeGourmet oven dish or universal tray.Dot with butter and bake.


Fish

106

Stuffed salmon trout


Ingredients2 salmon trout (600–700 g each)Juice of one lemonSalt2 shallots2 cloves of garlic50 g small capers1 egg yolk2 tbsp olive oil2 slices of white breadChilli powderPepper


Method

Rinse the salmon trout, pat dry, drizzlewith lemon juice and season inside andout with salt.

Peel and finely dice the shallots andgarlic. Dice the white bread. Mixtogether the capers, egg yolk, shallots,garlic, oil and bread and season withsalt, pepper and chilli powder.

Stuff the fish with this mixture and sealthe opening with small woodenskewers.

Place the fish in the universal tray andcook in the oven.


Fish

107

Red mullet en Papillote


Ingredients6 small red mullet (150 to 200 g each)5 slices of white bread250 ml milk2 tbsp chopped parsley4 tbsp anchovy butterSaltPepper3 tbsp olive oil

AccessoriesUniversal trayGreaseproof paper

Method

Rinse the fish.

To make the stuffing, soak the whitebread in milk. Press the bread with afork to ensure that it is completelydrenched, and mix in the parsley andthe anchovy butter.

Season the fish with salt and pepper,and fill with the stuffing. Drizzle witholive oil, cover and refrigerate for onehour.

Brush a large sheet of greaseproofpaper with olive oil, place the fish in themiddle, and wrap the paper over like aparcel. Place the parcel in the universaltray, and put in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Fish \ Red mullet enpapillote \ 4-6 fishShelf level: see displayDuration: ca. 25 [32] (25) minutes


Tip"en papillote" means baking ingreaseproof paper.

Fish

108

Pollock delicioso


Ingredients750 g pollock, filleted and skinned3 onions40 g butter500 g tomatoesJuice of ¹/₂ a lemonSaltPepper100 ml milk10 g breadcrumbs2 tbsp chopped parsley

AccessoriesOvenproof dish 26 cm

Method

Slice the onions finely then sauté themin half the butter. Slice the tomatoes.Pat the fish dry with kitchen paper thendrizzle with lemon juice and seasonwith salt and pepper.

Put the onions in a greased ovenproofdish. Arrange the tomatoes on top andseason with salt and pepper.

Arrange the fish on top. Melt theremaining butter, add the milk and pourover the fish. Sprinkle withbreadcrumbs and bake. Before servinggarnish with chopped parsley.


TipSalmon fillet can be used for this recipeinstead of pollock.

Fish

109

Hake in a herb sauce


Ingredients4 hake steaks (250 g each)250 g venus mussels2 cloves of garlic4 tbsp olive oil1 tsp flour250 ml fish stock25 g parsleySalt

AccessoriesFrying panUniversal tray

Method

Chop the garlic cloves finely, and sautéin the olive oil in a pan on the hob.

Place the fish in the universal tray.Drizzle with oil and scatter the garlicand venus mussels over the fish, andseason with a little salt. Dust with flour,then pour the warm fish stock over andscatter with chopped parsley.

Recommended settingsOven function: Automatic programmesProgramme: Fish \ Hake in a herbsauceShelf level: see displayDuration: approx. 30 [30] (25) minutes

Alternative settingsOven function: Conventional heatTemperature: 180–190 °CPre-heat: yesHeating-up phase: normalShelf level: 3 [2] (1)Duration: 15–20 minutes

Fish

110

Salt cod brandade

Preparation time 40–50 minutes + marinate for 24 hoursServes 6

Ingredients1000 g dried cod250 ml milk600-700 ml olive oilSaltPepper

AccessoriesSaucepanOvenproof dish

Method

Soak the dried cod in fresh water for 24hours, changing the water frequently.Cut into large chunks, and simmer in apan of boiling water for 8 minutes.Remove the fish, drain and leave tocool. Skin and fillet the fish, remove anybones.

Heat 200 ml olive oil in a flat, heavy-bottomed pan. Add the fish and cookover a low heat, stirring with a woodenspoon.

When the oil and the fish are thoroughlymixed, remove from the heat, andslowly add 400–500 ml olive oil and250 ml boiling milk alternately. Seasonwith salt and pepper. The mixtureshould be nice and soft.

Transfer the mixture (brandade) into anovenproof dish, and place in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Fish \ Salt cod brandadeShelf level: see displayDuration: approx. 10 [10] (9) minutes

Alternative settingsOven function: Full grillTemperature: 220 °CShelf level: 4 [2] (2)Duration: 8–12 minutes

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Salmon and spinach pasta bake


Ingredients450 g fresh or frozen spinach1 clove of garlicSaltNutmeg500 g green tagliatelli400 g salmon fillet10–20 ml lemon juicePepper, freshly ground200 ml double cream250 g soured cream2 tbsp mixed Italian herbs20 g flaked almonds

AccessoriesSaucepanOvenproof dish, 20 cm x 30 cm

Method

Defrost frozen spinach or blanch freshspinach in boiling water for 1 minutethen drain well. Squeeze any excesswater out by hand.

Roughly chop the spinach and seasonwith garlic, salt and a little nutmeg.

Cook the tagliatelle to "al dente".

Rinse the salmon, pat dry, dicecoarsely, drizzle with lemon juice andseason with salt and pepper.

Mix the cream and soured cream withthe herbs and season with salt andpepper. Place layers of tagliatelle,salmon and spinach in the greasedovenproof dish. Pour the sauce on top,sprinkle with almond flakes and bakeuncovered.

Recommended settingsOven function: Moisture plusTemperature: 160–170 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:3 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 5minutes2nd burst of steam: release after 15minutes3rd burst of steam: release after 25minutesDuration: 30–40 minutes

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Savoy cabbage and salmon gratin


Ingredients600 g salmon filet1 small savoy cabbage (approx. 600 g)20 g softened butter500 g potatoesPepperSalt300 g crème fraîche with herbs2–3 tsp horseradish sauce80 g grated Cheddar cheese80 g white bread

AccessoriesFrying panOvenproof dish, 20 cm x 30 cm

Method

Wash and quarter the cabbage, removethe stalk and shred the leaves. Heat thebutter in a frying pan, add the cabbageand fry gently for 15 minutes, stirringoccasionally.

Peel and slice the potatoes. Parboil for5 minutes.

Wash and dry the salmon, cut intostrips approx. 2 cm wide. Season withsalt and pepper. Mix the crème fraîchewith the horseradish sauce and thecheese.

Mix the cabbage with the potatoes andplace in an ovenproof dish. Arrange thesalmon on top. Dice the bread and stirinto the crème fraîche. Spread thebread mixture over the top of thesalmon and bake.


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Pikeperch with herbs


Ingredients800 g pikeperch filletsJuice of one lemon1 bunch of parsley1 bunch of chives1 bunch of dill1 bunch of lemon balm mintSalt50 g butter

AccessoriesShallow ovenproof dish

Method

Rinse the fish, pat dry and drizzle with alittle lemon juice. Leave to stand forabout 10 minutes. Wash the herbs,finely chop them and mix well. Arrangein the bottom of the shallow, greasedovenproof dish.

Season the fish with salt and arrangethem, overlapping each other on top ofthe herbs. Drizzle with the remaininglemon juice, dot with butter and bake.


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Let's have meat!Meat and poultry are healthycomponents to anyone’s diet, as wellas adding a wealth of variety. They canbe prepared in a range of differentways, and by using diverse seasoningsand serving them with interestingsauces and side dishes, they canconstantly be presented in new guises,uniting cultures – both exotic andtraditional – with their versatility.

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Tips on preparation

Meat

Tips for using Automaticprogrammes

– Meat weighing less than 1000 g isnot suitable for cooking in anAutomatic programme as it is likelyto dry out.

– The Miele Gourmet oven dishes areideal for Automatic programmes, asthere is plenty of space to add liquid.When using ovenproof glass,ceramic or stainless steel roastingdishes, it might be necessary toreduce the quantity of liquid beingadded.

– Meat can be cooked covered oruncovered in the Gourmet ovendishes or roasting dishes, or in theuniversal tray. The programme youselect will guide you.

– Some programmes require theaddition of extra liquid part waythrough the cooking time, andsometimes the lid needs to beremoved. This will be indicated in thedisplay.

– Remove any excess fat, membranesand sinews before roasting. Seasonto taste and dot with butter or, in thecase of game, bard with rashers ofstreaky bacon. Game can bemarinated overnight, e.g. inbuttermilk, to tenderise it.

Tips for using the food probe (ifavailable)

– If you are using the food probe, makesure that the metal tip is inserted intothe thickest part of the meat and thatthe handle is angled upwards asmuch as possible.

– If you are cooking several pieces ofmeat together, select pieces that aresimilar in size. The food probe shouldinserted in the largest piece.


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Poultry

Tips for using Automaticprogrammes

– Poultry weighing less than 900 g isnot suitable for cooking using anAutomatic programme as it is likelyto dry out.

– The Miele Gourmet oven dishes areideal for Automatic programmes, asthere is plenty of space to add liquid.When using ovenproof glass,ceramic or stainless steel roastingdishes, it might be necessary toreduce the quantity of liquid beingadded.

– Rub poultry with oil and season totaste before putting it in the oven.

– Always place poultry in the oven withthe breast uppermost. Someprogrammes require the addition ofextra liquid part way through thecooking time, and sometimes the lidneeds to be removed. This will beindicated in the display.

Tips for using the food probe (ifavailable)

– With poultry, insert the food probeinto the thickest part of the breast.Make sure that the metal tip isinserted as deeply as possible intothe thickest part of the bird, and thatthe handle is angled upwards as faras possible.

– If you are cooking several birdstogether, select ones that are similarin size. Insert the food probe into thelargest bird.


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Beef Wellington (Australia)

Preparation time: 120 minutesServes 6–8

Ingredients850 g fillet of beefOilSalt, freshly groundPepper, freshly ground60 g butter2 shallots2 cloves of garlic300 g mushrooms80 g chicken liver paté70 g fine breadcrumbs2 tbsp fresh thyme300 g puff pastry1 egg yolk

AccessoriesFrying panBaking tray

Method

Peel and finely dice the shallots andgarlic. Clean and slice the mushrooms,and finely chop the thyme.

Roll the fillet of beef and secure withkitchen twine making sure the diameteris even along the length. Brush with oil,season with pepper and sear all round.Place in the refrigerator to chill, thenremove the kitchen twine.

Melt the butter in a pan on the hob andsauté the shallots, garlic andmushrooms until the shallots take on aglassy appearance and there is nomoisture in the pan. Stir in the liver patéand then leave to cool.

Stir the breadcrumbs and thyme intothe mushrooms and then roughly blitzin a food processor.

Roll out the puff pastry so that it willcompletely encase the meat withenough pastry left to seal the meat in.Coat the pastry with the mushroommixture.

Arrange the meat on the pastry, lift theedges up and seal with beaten eggyolk. Place on the baking tray with theseam tucked underneath.

Brush with egg yolk and place in therefrigerator to chill whilst the oven isheating up.

Leave to stand for 10 minutes aftercooking then remove the food probeand carve just before serving.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ BeefWellingtonFood probe: yesShelf level: see displayAmount of water: see displayDuration: approx. 60 minutes

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Alternative settingsOven function: Moisture plusTemperature:15 minutes: 200 °C, then: 180 °CPre-heat: yesFood probe: yesCore temperature: 55–75 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inoven2nd burst of steam: after another 10minutesDuration: approx. 60 minutes

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Beef Wellington (Great Britain)


Ingredients1000 g fillet of beefFreshly ground black pepper1 tbsp oil30 g butter2 shallots250 g mushrooms1 large sprig of thyme100 ml extra dry vermouth or dry whitewine150 g smooth liver paté15 g fresh parsley12 slices of unsmoked streaky bacon500 g puff pastry1 egg

AccessoriesBaking trayFrying pan

Method

Pre-heat the oven using Fan plus at 250°C. Season the fillet of beef with theblack pepper and rub with the oil. Whenthe oven is at temperature place thebeef on the universal tray or in aroasting pan and sear in the oven for 15minutes. After searing set the beef toone side to cool.

Peel and finely dice the shallots, cleanthe mushrooms and finely dice them.

Melt the butter in the pan and fry theshallots for 3–4 minutes until softened.Add the finely chopped mushroomstogether with a sprig of thyme and cookfor a further 5–6 minutes. Pour in thewine and cook until the wine has been

reduced and the mixture is dry. Allow tocool, then remove the sprig of thyme,stir in the liver paté and the choppedparsley. Season to taste then set asideto cool completely.

Overlap two pieces of cling film on aclean work surface or large choppingboard. Lay out the slices of streakybacon in two rows, slightly overlappingeach other. Spread half the mushroommixture over the bacon. Sit the beef onit and spread the remaining mushroommixture over the top of the beef. Usingthe edge of the cling film, draw up thestreaky bacon around the beef fillet tocreate a tight sausage shape. Place thisin the fridge while you roll out thepastry.

Lightly flour the work surface and rollout the pastry to a 28 cm square about0.5 cm thick and large enough toenclose the beef. Carefully remove thecling film from the beef and place thebeef in the middle of the pastry. Brushthe edges of the pastry with some ofthe beaten egg and fold it over the beefto enclose it.

Place the Beef Wellington on theuniversal tray with the seamunderneath. Brush the pastry with theremainder of the beaten egg and useany scraps of pastry to createdecorations if desired. Chill BeefWellington for at least 30 minutes orovernight

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When ready to bake the BeefWellington, pre-heat the oven theninsert the food probe into the centre ofthe meat, place in the oven and bake.

At the end of cooking, allow the meat tostand for 15 minutes before carving andserving it.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ BeefWellingtonFood probe: yesShelf level: see displayAmount of water: see displayDuration: approx. 60 minutes

Alternative settingsOven function: Moisture plusTemperature:15 minutes: 200 °C, then: 180 °CPre-heat: yesFood probe: yesCore temperature: 55–75 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inthe oven2nd burst of steam: after another 10minutesDuration: approx. 60 minutes

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Braised beef roulades


Ingredients4 thin slices of beef e.g. topside (160–200 g each)SaltPepper4 tsp medium-hot mustard8 slices of streaky bacon8 cocktail gherkins (cornichons)2 carrots1 thin leek150 g celery1 onionOil1 tbsp tomato purée250 ml red wine2 sprigs of thyme2 sprigs of rosemary2 bay leaves1 clove of garlic1000 ml beef stock100 ml double cream

AccessoriesGourmet oven dish with lid

Method

Lay the steaks out next to each otherand season with salt and pepper. Coatwith mustard and then top each with 2slices of bacon and 2 gherkins cut intobatons. Roll up and secure withwooden skewers or kitchen twine. Dicethe carrots, leek, celery and onions (into1 cm pieces).

Heat the oil in a Gourmet oven dish andsear the roulades all round. Removeand then fry the vegetables. Add the

tomato purée and cook with thevegetables. Deglaze with a third of thered wine. When the wine is almost fullyreduced add the next third and so onuntil the wine is totally reduced.

Add the herbs, spices and garlictogether with the stock. Put theroulades back into the oven dish, coverand cook in the oven for 60 minutes.

Remove the lid after 60 minutes in theoven and release the first burst ofsteam. Continue cooking without thelid.

When done, take the roulades out andremove the skewers or the kitchentwine. Sieve the stock, add the creamand if necessary thicken the sauce witha little cornflour mixed with water.

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Recommended settingsOven function: Moisture plusTemperature: 140 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:3 bursts of steam/ManualAmount of water: see display1st burst of steam: 60 minutes after thestart of the programme2nd burst of steam: after another20 minutes3rd burst of steam: after another20 minutesDuration: 120 minutes

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Hash


Ingredients500 g onions30 g butter30 g oil1200 g diced beefPepperSalt1 tbsp brown sugar2 tbsp plain flour1.2 litres beef bouillon2 bay leaves4 cloves70 ml vinegar

AccessoriesFrying panGourmet oven dish

Method

Peel and finely dice the onions. Heatthe butter until it begins to bubble, thenadd some oil and heat up.

Season the meat with salt and pepper,place it in a pan with the clarified butterand sear it on all sides.

Add the onions, bay leaves, cloves andbrown sugar and cook for a further 3minutes.

Dust the meat with flour and fry for afurther 2-3 minutes.

Add the beef bouillon and vinegar,stirring constantly to form a smoothsauce.

Add the meat to the Gourmet oven dishand cook uncovered in the oven.

Season with salt and pepper aftercooking.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ HashShelf level: see displayDuration: approx. 220 minutes

Alternative settingsOven function: Fan plusTemperature: 180 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Crisp function: onDuration: 210 minutes

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Yorkshire Pudding

Preparation time: 30 minutesMakes 12

Ingredients190 g flour3 g salt3 eggs225 ml milkOil for baking

Accessories12 cup muffin tray

Method

Place a teaspoonful of oil in each muffincup and place in the oven to heat theoil.

Mix the flour and salt and make a wellin the centre. Break in the eggs andbeat with a whisk, slowly incorporatingthe flour from around the edges. Addthe milk, continuing to whisk until asmooth batter is formed.

As soon as the oven has reachedtemperature take the muffin tray outand pour the batter out equallybetween the muffin cups. Return to theoven and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ YorkshirepuddingShelf level: see displayDuration: approx. 25 minutes

Alternative settingsOven function: Fan plusTemperature: 210 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [1] (1)Duration 1: 20–25 [15–20] (20–25) minutes

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Braised silverside of veal


Ingredients1500 g silverside of veal2 carrots1 thin leek150 g celery1 onion1 clove of garlic2 sprigs of thyme2 sprigs of rosemary4 bay leaves5 juniper berriesSaltPepper500 ml white wine100 g crème fraîche250 ml beef stock or water

AccessoriesGourmet oven dish

Method

Dice the carrots, the leek and theonions (1 cm) and place in the Gourmetoven dish together with the garlic, theherbs and the spices.

Season the meat with salt and pepperand place on top of the vegetables andcook.

After 20 minutes cooking, deglaze withthe white wine, reduce the temperatureand cook the meat until done. Addwater as necessary if the vegetablesget too dry.

Sieve the sauce then thicken withcrème fraîche and stock. Use a littlecornflour mixed with water if necessary.

Recommended settingsOven function: Moisture plusTemperature:20 minutes: 210–220 °C, then 140–150 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:3 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 10minutes2nd burst of steam: release after 30minutes3rd burst of steam: release after 1 hourDuration: 90–100 minutes

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Osso buco

Preparation time: 130 minutesServes 6

Ingredients2 tbsp oil1 chopped tomato1 onion, finely chopped4 cloves of garlic, finely chopped80 g diced carrots80 g diced celery50 g leek, sliced1 tbsp tomato purée6 veal leg steaks (200–250 g each)SaltPepper, freshly groundPlain flour50 g clarified butter200 ml white wine800 ml beef stock1 tbsp gravy browning1 bunch each of rosemary, sage andthyme, choppedZest of 1 lemon

Top with1 tbsp chopped parsley

AccessoriesGourmet oven dish with lid

Method

Pre-heat the Gourmet oven dish for 10minutes.

Finely chop the onion and the garlic.Dice the tomatoes, carrots and celery.

Place the oil in the Gourmet oven dish,add the vegetables and tomato puréeand place in the oven. Cook gently for10 minutes.

Season the meat with salt and pepper,toss in flour and fry both sides in butterfor about 3–4 minutes.

Place the meat in the Gourmet ovendish together with the white wine, beefstock, gravy browning and herbs. Coverwith a lid and braise for 90 minutes.

Serve with the sauce and garnish withlemon zest and chopped parsley.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Veal \ Osso bucoShelf level: see displayDuration: approx. 110 minutes

Alternative settingsOven function: Fan plusTemperature: 180 °CShelf level: 2 [1] (1)Duration: 110 minutes

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Pork fillet with Parma ham and red pesto


Ingredients4 pork tenderloin (300 g each)SaltPepper20 basil leaves250 g red pesto30 g Parmesan, freshly grated12 slices of Parma ham40 g butter250 ml double cream250 ml meat stock


Method

Cut the pork along the length, but notright through. Season both sides withsalt and pepper and then arrange thebasil leaves along the cut edge.

Spread the red pesto over the meat andthen sprinkle with Parmesan. Fold thetwo halves together and wrap with theParma ham. Place in the Gourmet ovendish, dot with butter and place in theoven.

After 15 minutes in the oven add thecream and the stock. Reduce thetemperature to 140 °C and release thelast burst of steam. If wished the saucecan be thickened with a little cornflourmixed with water.

Recommended settingsOven function: Moisture plusTemperature:15 minutes: 170–180 °C, then: 140 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:3 bursts of steam/ManualAmount of water: see display1st burst of steam: 5 minutes after thestart of the programme2nd burst of steam: after another 10minutes3rd burst of steam: after another10 minutesDuration: 35–45 minutes

TipTo make your own red pesto: Finelydice 200 g of bottled sundriedtomatoes and a clove of garlic. Puréewith 50 ml of olive oil, 1 tsp sugar and 2tbsp breadcrumbs. Season to tastewith a little oregano and Sambal Oelek.

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Fillet of pork en croûte


Ingredients2 pork tenderloin (300 g each)SaltPepperPaprika50 g butter75 g streaky bacon, diced1 onion, diced400 g sliced white mushrooms4 tomatoes, skinned1 tbsp chopped parsleyapprox. 450 g puff pastry

For glazing1 egg yolk4 tbsp milk


Method

Season the pork with salt, pepper andpaprika. Fry in the butter to seal, thenremove from the pan.

Sauté the onions and bacon in thesame pan. Add the sliced mushroomsand 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 approx.30 cm x 20 cm. Place a piece of pork inthe middle of each one. Spoon themushroom mixture onto the meat. Wrapthe pastry around the meat to make a

parcel, pinching the edges to seal it.Make leaf shapes out of the scraps ofpastry to decorate.

Place the parcels on the universal tray,and glaze them with a mixture of eggyolk and milk. Bake until golden.

To serve, cut each parcel in half or slicethem.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Pork encroûteShelf level: see displayDuration: approx. 45 [46] (45) minutes

Alternative settingsOven function: Conventional heatTemperature: 180–190 °CPre-heat: yesHeating-up phase: rapid [rapid] (normal)Crisp function: OnShelf level: 2 [2] (1)Duration 1: 40–50 minutes

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Pork casserole with apples

Preparation time: 60–70 minutesServes 6–8

Ingredients1200 g pork fillet4 apples400 ml double cream150 g tomato sauce4 tbsp curry powder3 tbsp cornflourSaltPepper

Topping150 g grated Cheddar cheese

AccessoriesGourmet oven dishor a shallow ovenproof dish

Method

Cut the meat into 3 cm thick slices andseason with salt and pepper. Peel,quarter and core the apples.

Arrange the meat and apples in layersin the Gourmet oven dish or in ashallow ovenproof dish without a lid.

Make the sauce by combining thecream, tomato sauce, curry powder,cornflour, salt and pepper.


Pour the sauce over the meat and theapples, sprinkle the cheese on top andplace in the pre-heated oven.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ PorkcasseroleShelf level: see displayDuration: approx. 50 [44] minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Fan plus)Temperature:30 minutes: 180–200 °C, then: 240 °C[30 minutes: 180–200 °C, then: 240 °C](170 °C)Pre-heat: yes [yes] (no)Heating-up phase: rapidShelf level: 2 [2] (1)Duration: 40–50 [35–45](40–50) minutes

Tip90 cm oven: Use Fan plus.

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Chinese steak

Preparation time: 60 minutes, plus: marinate for 3–4 hoursServes 6

Ingredients1500 g pork blade roast3–4 cloves of garlic2 walnut sized pieces of fresh ginger3 tsp salt3 tbsp soy sauce3 tbsp honey2 tbsp sherry1 tsp five spice powder2 tbsp hoi sin sauceSambal Oelek

AccessoriesRackUniversal tray

Method

Finely dice the garlic, peel and grate theginger. Mix well with the salt, soysauce, honey, sherry, five spice powderand hoi sin sauce. Season to taste withSambal Oelek.

Cut the meat in slices approx. 3 cmthick. Place in a plastic container withthe marinade and cover with a tightlyfitting lid. Place in the refrigerator tomarinate for about 3–4 hours, turningfrom time to time.

Take the meat out of the marinade andplace on a rack fitted above theuniversal tray. Place in a pre-heatedoven and release the burst of steamimmediately.

Recommended settingsOven function: Moisture plusTemperature: 180–190 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 20–30 minutes

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132

Glazed gammon


Ingredients1000 g gammon joint20 g softened butter40 g brown sugar2 carrots1 thin leek150 g celery1 onion6 bay leaves6 cloves10 crushed juniper berries125 ml red wine250 ml water


Method

Score the surface of the gammon in acriss-cross pattern about 2-3 mm deep.Rub butter and sugar into the cuts.

Dice the carrots, the leek, the celeryand the onion (1 cm). Mix with thespices and place in the centre of theuniversal tray. Place the gammon jointon top. Pour the red wine and wateraround the gammon and cook in theoven, adding a little water if thevegetables become too dry.

Sieve the juices and thicken with a littlecornflour mixed with water if necessary.Slice the gammon and serve with thegravy.

Recommended settingsOven function: Moisture plusTemperature: 150–160 °CCore temperature: 70 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:3 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 5minutes2nd burst of steam: release after 30minutes3rd burst of steam: release after 55minutesDuration: 70–90 minutes

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133

Pork belly with crackling and a honey sauce


IngredientsPork belly (1500–2000 g)Salt250 g runny honey2 tbsp sweet soy sauce2 tsp soy sauce1 tsp fresh ginger1 tsp five spice powder1 large red chilli1 large green chilli2 Pak Choi or a Chinese cabbage

AccessoriesRack / Universal tray with anti-splashinsertUniversal traySaucepan

Method

Score the skin in a hatched pattern 1cm apart. Place on the rack or on theanti-splash inset fitted in the universaltray, skin side uppermost and roastuntil golden.

Place the honey, soy sauce, finelygrated ginger and five spice powder ina pan. Stir and simmer over a mediumheat for 10 minutes. Keep warm andshortly before serving add thedeseeded, finely sliced chillis.

Once cooked, let the pork belly standfor 10 minutes. Then cut into portionsand serve with steamed Pak Choi orChinese cabbage and the sauce.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Pork bellyShelf level: see displayDuration: approx. 190 minutes

Alternative settingsCooking stage 1Oven function: Moisture plusTemperature: 130 °CHeating-up phase: rapidShelf level: 2 [1] (1) same level for allcooking stagesNumber/type of bursts of steam:3 bursts of steam/ManualAmount of water: see display1st burst of steam: after placing food inthe oven2nd burst of steam: after another30 minutes3rd burst of steam: after another30 minutesDuration: 170 minutes

Cooking stage 2Oven function: Fan grillTemperature: 190 °CDuration: 20 minutes

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Christmas ham

Preparation time: 320–330 minutes, plus: soak for 4–6 hoursServes 10–15

Ingredients3000–4000 g cured ham with rind2 egg yolks2 tbsp cornflour2 tbsp hot mustard2 tbsp mild mustard1 tbsp breadcrumbs

AccessoriesUniversal trayor Gourmet oven dish

Method

Soak the ham in water for 4-6 hours torelease the salt if necessary.

Cut a cross through the rind with asharp knife. Wrap the ham in aluminiumfoil and place on the universal tray or inthe Gourmet oven dish. Insert the foodprobe through the foil and into thecentre of the meat and then place in theoven.

Remove the ham from the oven, andleave to cool a little. Remove thealuminium foil and cut away the upperpart of the rind.

Mix together the egg yolk, cornflourand mustard, and spread over the ham.Sprinkle the breadcrumbs over, androast in the mustard crust for a further12-15 minutes at 225 °C until the crustis golden.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ ChristmashamShelf level: see displayDuration: approx. 300 minutes

Alternative settingsOven function: Conventional heatTemperature: 170–180 °CPre-heat: yesFood probe: yesCore temperature: 85 °CHeating-up phase: rapidShelf level: 2 [1] (1)Duration: approx. 300 minutes

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135

Belgian meat loaf


Ingredients1 kg minced beef3 eggs200 g breadcrumbs1 tsp paprika powderSaltPepper


Method

Mix the minced beef together with theeggs, breadcrumbs, paprika, salt andpepper.

Shape into a loaf and cook.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Belgian meatloafShelf level: see displayDuration: approx. 75 minutes

Alternative settingsCooking stage 1Oven function: Fan plusTemperature: 220 °CHeating-up phase: rapidShelf level: 2 [1] (1)Duration: 15 minutes-Cooking stage 2Oven function: Fan plusTemperature: 170 °CDuration: 40 minutes-Cooking stage 3Oven function: Fan plusTemperature: 150 °CDuration: 20 minutes

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136

Meat loaf


Ingredients500 g minced meat70 g breadcrumbs200 ml milk1 egg1 small onion, diced1 tbsp strong mustard (e.g. Dijon)1 tsp bouillon powder1 tsp saltA pinch of pepper140 g bacon rashers500 ml stock

AccessoriesOvenproof dish

Method

Mix together the breadcrumbs and themilk, and leave to soak for a fewminutes.

Mix this into the minced beef togetherwith the egg, onion, mustard andbouillon powder. Season with salt andpepper.

Shape into a loaf, wrap the baconaround it and place in the greasedovenproof dish. Add 100 ml stock tothe dish.

With the Automatic programme:Add liquid as instructed in the display.

With all other functions:Baste the meat loaf with the remainingstock half way through cooking.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Meat loafFood probe: yesAdd liquid: see displayShelf level: see displayDuration: approx. 75 [75] (65) minutes

Alternative settingsOven function: Conventional heatTemperature: 200–210 [200–210] (180–190) °CCore temperature: 83 °CHeating-up phase: rapidShelf level: 2 [2] (1)Cooking duration 1: 20 minutesthen add liquidCooking duration 2: 50–60 minutes

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137

Lamb cutlets with a pistachio crust


Ingredients2 racks of lamb (approx. 400 g each)50 g pistachio nuts, finely chopped50 g butter30 g breadcrumbs¹/₂ tsp thymeSaltPepper2 tbsp olive oil


Method

Mix the finely chopped pistachios withthe butter and breadcrumbs. Seasonwith the thyme, salt and pepper.

Season the lamb with salt and pepper.Heat the olive oil in a pan and sear thelamb all over. Place the lamb on theuniversal tray with the meat side facingupwards. Spread the meat with thepistachio mixture, place in a pre-heatedoven and inject the burst of steamimmediately.

After cooking, wrap the meat inaluminium foil and leave to rest forabout 10 minutes. Then divide intocutlets.

Recommended settingsOven function: Moisture plusTemperature: 200–210 °CPre-heat: yesCore temperature: 50 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:1 burst of steam/ManualAmount of water: see display1st burst of steam: after placing food inovenDuration: 15 minutes

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138

Rack of lamb with vegetables


Ingredients2 racks of lamb (approx. 8 cutlets oneach)2 tsp rosemary2 cloves of garlic, crushed30 g oil80 g Dijon mustard2 tsp caraway seeds1 tsp honeyPepper, freshly ground¹/₄ tsp salt2 carrots1 sweet potato4 new potatoes2 small beetroot2 onions2 tbsp oilSaltPepper

AccessoriesRack / Universal tray with anti-splashinsertUniversal tray

Method

Mix the rosemary, garlic, Dijon mustard,caraway seeds, honey, salt and pepperand spread over the meat. Place themeat on the rack or on the anti-splashinsert fitted in the universal tray andplace in the oven.

Peel and dice the carrots and sweetpotato. Wash and halve the newpotatoes. Peel and slice the onions andbeetroot.

Mix the oil into the vegetables andplace on a baking tray. Season withsalt. Place the baking tray of vegetablesin the oven underneath the meat.

Remove the meat from the oven. Placethe ovens on a higher shelf level andcook for a further 10–15 minutes.

Once the meat is cooked, wrap it inaluminium foil and leave it to rest for 10minutes. Then carve and serve with thevegetables.

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Recommended settingsOven function: Automatic programmesProgramme: Meat \ Lamb \ Rack oflamb with vegetablesShelf level: see displayDuration: approx. 34 [34] (44) minutes

Alternative settingsCooking stage 1: Rack of lamb withvegetablesOven function: Moisture plusTemperature: 190 °CHeating-up phase: rapidShelf level:3 (rack of lamb)/1 (vegetables)Number/type of bursts of steam:Automatic burst of steamAmount of water: see displayDuration: approx. 24 [24] (29) minutes.Then remove the lamb from the oven.Move the vegetables.

Cooking stage 2: VegetablesOven function: Fan grillTemperature: 190 °CShelf level: 3 [2] (2)Duration: 10 [10] (15) minutes

Meat and poultry

140

Spanish garlic rabbit


Ingredients1 rabbitSaltPepper4 celery sticks2 onions2 tomatoes4 cloves of garlic5 tbsp olive oil125 ml white wine750 ml chicken stock3 sprigs of thyme4 bay leaves100 g black olives, sliced


Method

Cut the rabbit into 6 pieces and seasonwith salt and pepper. Dice the celeryonions and tomatoes (1 cm pieces).

Place the meat in the Gourmet ovendish and sear in olive oil on the hob.Add the tomatoes, celery, onions andgarlic.

With the Automatic programme:Start the Automatic programme andcontinue cooking on the hob until theoven has reached temperature. Deglazewith the white wine and add thechicken stock, thyme, bay leaves andsliced olives. Cover the oven dish andplace in the oven.

With Moisture plus:continue cooking on the hob for about5 minutes. Deglaze with the white wineand add the chicken stock, thyme, bayleaves and sliced olives. Place in theoven and continue cooking without thelid.

Remove the meat, sieve the sauce intoa pan and simmer. Thicken with a littlecornflour mixed in water if necessary.

Meat and poultry

141

Automatic programme settingsOven function: Automatic programmesProgramme: Game \ RabbitShelf level: see displayDuration: approx. 77 [77] (130) minutes

Moisture plus settingsOven function: Moisture plusTemperature: 140–150 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:2 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 10minutes2nd burst of steam: release after 30minutesDuration: 40–50 minutes

TipServe with flat bread and a seasonalsalad.

Meat and poultry

142

Sweet and sour chicken


Ingredients800 g chicken breast400 g plums, stoned40 g fresh ginger1 small bunch of spring onionsSaltPepper3 tbsp oil40 g butter100 ml white wine100 ml orange juice100 ml chicken stock1 tsp honey50 ml double cream


Method

Peel the ginger and grate finely. Cut thespring onions into 2 cm pieces.

Season the chicken with salt andpepper. Heat the oil in the Gourmetoven dish and sear the chicken briefly.Add the butter, spring onions andginger and fry briefly.

Add the white wine, orange juice andchicken stock. Add the plums andhoney and pour the cream over thechicken. Cook in the oven. Thicken thesauce if necessary using a littlecornflour mixed with water.


Meat and poultry

143

Herby chicken fillets


Ingredients800 g chicken breast500 g crème fraîche with herbs¹/₂ tsp Sambal Oelek2 tsp soy sauce1 tbsp mixed herbs or parsley100 ml chicken stock (instant)

AccessoriesGourmet oven dishor a shallow ovenproof dish

Method

Mix half the crème fraîche with theSambal Oelek, soy sauce and herbs.Dip the chicken in the mixture andplace in the Gourmet oven dish orshallow ovenproof dish without a lid.


Stir the remaining herb mixture into thechicken stock and pour over thechicken. Place in the pre-heated ovenand cook.

Remove the chicken at the end of theprogramme. Stir the rest of the crèmefraîche into the juices and serveseparately.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Chicken breastShelf level: see displayAmount of water: see displayDuration: ca. 56 [48] (–) minutes

Alternative settingsOven function: Moisture plusTemperature: 160–170 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:2 bursts of steam/ManualAmount of water: see display1st burst of steam: 8 minutes after thestart of the programme2nd burst of steam: after another15 minutesDuration: 40–50 [35–45] (40–50) minutes

Tip90 cm oven: use the alternative settingswith Moisture plus. For a nicely browned finish, turn the grillon shortly before the end of thecooking duration. Select Full grill,240 °C for 5–10 minutes.

Meat and poultry

144

Duck à l'orange


Ingredients1 duck (1200–1600 g weight)4 oranges2 tbsp oil1 lemon3 cubes of sugar2 tbsp vinegarSaltPepper

AccessoriesGlass or ceramic ovenproof dishor Gourmet oven dishSaucepan

Method

Peel 3 of the oranges and slice them upthinly. Arrange the orange slices in thebottom of a glass or ceramic ovenproofdish. Coat the duck with oil and seasonwith salt and pepper. Place on top ofthe orange slices.

Squeeze the juice from the remainingorange and the lemon. Heat the vinegarand sugar in a pan until the sugar hasdissolved. Then deglaze the pan withthe orange and lemon juice.

Pour the sauce over the duck and placein the oven. If using the Gourmet ovendish, add 200 ml of water.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Duck à l'orangeFood probe: yesShelf level: see displayDuration: approx. 100 minutes

Alternative settingsOven function: Fan plusTemperature:20 minutes: 220 °C, then: 160 °C[20 minutes: 220 °C, then: 160 °C](150–160 °C)Core temperature: 93 °CHeating-up phase: rapidShelf level: 2 [2] (1)Duration: 90–110 minutes

Meat and poultry

145

Turkey roulade with a spinach ricotta filling


Ingredients1000 g turkey breast1 shallot225 g frozen spinach, defrosted1 egg yolk16 g breadcrumbs125 g RicottaSaltPepperNutmeg2 tbsp olive oil1 tsp rosemary750 ml chicken stock500 ml double cream


Method

Finely dice the shallot and mix into thedefrosted spinach along with the eggyolk and breadcrumbs. Season withsalt, pepper and a little nutmeg.

Cut the turkey breasts lengthways butdo not cut all the way through. Openout and flatten between two sheets ofcling film. Season with salt and pepperand then spread the spinach-ricottamixture over the top. Roll up and bindwith kitchen string.

Season with salt and pepper and placein the Gourmet oven dish. Drizzle theroulades with olive oil and sprinkle therosemary over the top. Add the stockand cook in the oven. After 60 minutespour the cream over the top.

Take the roulades out of the sauce andremove the string. If necessary, thickenthe sauce with a little cornflour mixedwith water. Slice the roulades and servewith the sauce.

Recommended settingsOven function: Moisture plusTemperature: 170–180 °CCore temperature: 85 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:3 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 10minutes2nd burst of steam: release after 40minutes3rd burst of steam: release after 1 hour10 minutesDuration: 90–100 minutes

Meat and poultry

146

Stuffed goose


Ingredients1 goose (approx. 3.5–4 kg)2 tsp ground caraway1 tbsp marjoramSaltPepper2 apples2 unwaxed oranges3 spring onions250 ml red wine250 ml goose stockA little cornflour

AccessoriesGourmet oven dishSaucepan

Method

Remove the wing tips, neck, giblets etc.and trim any excess fat off the goose.

Mix together the ground caraway,marjoram, salt and pepper in a smalldish. Rub the goose with this mixtureand set aside for 15 minutes to allowthe mixture to be absorbed.

In the meantime, wash the apples andoranges thoroughly, and withoutpeeling them, cut into large cubes. Stuffthe goose with the fruit. If wished, usecocktail sticks to close the cavity.

Fill the Gourmet oven dish with hotwater to a height of approx. 3 cm. Placethe goose, breast downwards in thedish and arrange the spring onionsaround it. Place in the oven and roast.

Turn the goose halfway throughcooking and pour the fat from the ovendish into a pan.

After cooking, remove the goose andallow to rest briefly. The orange andapple stuffing is only intended foradding flavour and not for eating.

Remove the spring onions, deglaze themeat juices with approx. 250 ml redwine, transfer to a pan and add 250 mlgoose stock. Reduce this sauce over ahigh heat. If necessary, use a littlecornflour mixed with water to thicken it.Season to taste.

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147

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Stuffed gooseShelf level: see displayAmount of water: see displayDuration: 200 minutes

Alternative settingsPre-heating:Oven function: Fan plusTemperature: 220 °CHeating-up phase: rapid-Cooking stage 1Oven function: Moisture plusNumber/type of bursts of steam: 3 bursts of steam/ManualAmount of water: see displayTemperature: 160 °CShelf level: 2 [1] (1)1st burst of steam: after placing food inthe oven2nd burst of steam: after another15 minutes3rd burst of steam: after another10 minutesDuration: 35 minutes-Cooking stage 2Oven function: Fan plusTemperature: 140 °CDuration: 155 minutes

TipTo reheat the goose once carved, placeon a baking tray and reheat under apre-heated grill at 240 °C for 5 minutes.

Savoury dishes

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Savoury dishes

149

Bakes, tarts and pies are greatfavourites for all occasions - as asatisfying family supper, as part of abuffet or as a snack when watching TV.Whether it is a combination of mildflavoured pastry and a hearty filling, orthe imaginative twist on traditionaldishes, these savoury recipes will whetyour appetite and inspire you to tryother variations.

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150

Aubergine moussaka


Ingredients1250 g aubergines50 ml olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin of tomatoes (drained weight 480 g)2 tbsp chopped parsleySaltPepper3 tbsp breadcrumbs2 egg whites500 ml Béchamel sauce (ready made)2 egg yolks



Method

Cut the aubergines into 1 cm thickslices, sprinkle with salt and leave for20 minutes to draw out the liquid.

Sauté the onion in the butter. Add themince and brown whilst stirring. Drainthe tomatoes, chop roughly and add tothe meat along with the parsley and thewine. Season liberally with salt andpepper, and simmer for about 15minutes. Fold in the breadcrumbs andthe egg whites.

Rinse the aubergines under cold water,pat dry and fry in olive oil until golden.

Arrange half of the aubergines in thebottom of the ovenproof dish and thenadd the meat mixture. Add the rest ofthe aubergines. Lightly whisk the eggyolks, then fold into the Béchamelsauce with about 2/3 of the cheese.Spread the sauce over the aubergines,and sprinkle with the rest of the cheese.Bake in the oven uncovered untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \MoussakaShelf level: see displayDuration: approx. 46 [46] (42) minutes


Savoury dishes

151

Chicory gratin


Ingredients8 heads of chicory8 slices of cooked ham (3 - 4 mm thick)50 g butter1 tsp nutmeg1 tsp sugarSaltPepper

For the cheese sauce750 ml semi-skimmed milk250 g grated cheese30 g butter40 g plain flour1 egg yolk1 dash of lemon juiceSaltPepper

AccessoriesFrying panOvenproof dishSaucepan

Method

Cut off approx. 5 mm of the chicorystalk and remove the hard, bitter part.

Melt the butter in the frying pan. Fry thechicory until golden, then reduce thetemperature and cook for a further 25minutes using a low heat. Season withsugar, salt and pepper.

Wrap each chicory head in a slice ofcooked ham and lay them side by sidein the ovenproof dish.

For the cheese sauce, melt the butter ina pan. Stir in the flour and brown gently.Now add the milk, stirring vigorously,bring to the boil and add half of thecheese, egg yolk, nutmeg, salt, pepperand lemon juice.

Pour the cheese sauce over thechicory, scatter with the remainingcheese and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ ChicorygratinShelf level: see displayDuration: approx. 40 minutes

Alternative settingsFunction: Fan plusTemperature: 180 °CPre-heat: noDuration: 35–45 minutesShelf level: 2 [1] (1)

Savoury dishes

152

Spring pie


Ingredients300 g puff pastry1 red pepper1 yellow pepper3 spring onions1000 g minced beef1 garlic clove, finely chopped100 g breadcrumbs2 eggsSaltPepper, freshly groundPaprika powder2 tsp medium-hot mustard

For glazing1 egg yolkWater


Method

Dice the peppers and slice the springonion.

Mix the minced beef with thevegetables, garlic, breadcrumbs, eggs,spices and mustard.

Grease and line a loaf tin with bakingparchment. Roll the pastry out toapprox. 45 cm x 50 cm. Line the tinwith the pastry, leaving the sameamount of pastry hanging over thesides all round. Add the minced beefmixture and press down firmly. Use theoverlapping pastry to form a lid. Coatthe edges with water and press theedges to seal the pie.

Cut 3 diamonds, approx. 3 cm x 3 cmin size out of the lid and use them todecorate the top of the pie.

Whisk the egg yolk with some water,brush over the pastry and bake.


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153

Cheese or vegetable flan with puff pastry


Ingredients230 g puff pastry

Vegetable flan filling500–600 g vegetables (e.g. leeks,carrots, broccoli, spinach)50 g mature Cheddar cheese, gratedButter

Cheese flan filling70 g bacon lardons280–300 g mature Cheddar cheese,grated

Topping2 medium eggs200 ml double creamSaltPepperNutmeg


Method

Line the round baking tray with puffpastry.

Method for the vegetable filling: wash,trim and finely dice the vegetables.Sauté in butter then leave to cool.Arrange over the pastry and scattercheese on top.

Method for the cheese filling: fry thebacon lardons and leave to cool.Arrange over the pastry and scattercheese on top.


Mix the eggs and the cream together,then season to taste with salt, pepperand nutmeg. Pour over the vegetable orcheese topping, then place on the rackon shelf level 1 and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Savoury flan \ Puff pastryShelf level: see displayDuration: 45 minutes

Alternative settingsPre-heating:Oven function: Conventional heatTemperature: 230 °CPre-heat: yesHeating-up phase: rapidShelf level: 1 [1] (1)-Cooking stage 1Oven function: Conventional heatTemperature: 220–230 °CDuration: 36 minutesCrisp function: onShelf level: 1

TipInstead of Cheddar cheese try thisrecipe with Gruyere or Emmentalcheese.

Savoury dishes

154

Cheese or vegetable flan with shortcrust pastry


Shortcrust pastry200 g plain flourApprox. 65 ml of water80 g butter¹/₄ tsp salt230 g of ready-made shortcrust pastrycould be used instead of making yourown.

Vegetable flan filling500–600 g vegetables (e.g. leeks,carrots, broccoli, spinach)50 g mature Cheddar cheese, gratedButter

Cheese flan filling70 g bacon lardons280–300 g mature Cheddar cheese,grated

Topping2 medium eggs200 ml double creamSaltPepperNutmeg


Method

Dice the butter, add to the flour, saltand water and knead rapidly until ashortcrust pastry mixture is formed.Chill for 30 minutes.

Line the round tray with the pastry.

Method for the vegetable filling: wash,trim and finely dice the vegetables.Sauté in butter then leave to cool.Arrange over the pastry and scattercheese on top.

Method for the cheese filling: fry thebacon lardons and leave to cool.Arrange over the pastry and scattercheese on top.


Mix the eggs and the cream together,then season to taste with salt, pepperand nutmeg. Pour over the vegetable orcheese topping, then place on the rackon shelf level 1 and bake until golden.

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Recommended settingsOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Savoury flan \ Short crust pastryShelf level: see displayDuration: 55 minutes

Alternative settingsPre-heating:Oven function: Conventional heatTemperature: 230 °CPre-heat: yesHeating-up phase: rapidShelf level: 1 [1] (1)-Cooking stage 1Oven function: Conventional heatTemperature: 240 °CDuration: 33–45 minutesCrisp function: onShelf level: 1

TipInstead of Cheddar cheese try thisrecipe with Gruyere or Emmentalcheese.

Savoury dishes

156

Jansson's bake


Ingredients800-850 g peeled potatoes1 onion, finely sliced1 tbsp butter125 g anchovy fillets200 ml double cream2 tbsp breadcrumbs

AccessoriesOvenproof dish, approx. 30 cm

Method

Cut the potatoes into fine matchsticks,or use a mandolin. Grease anovenproof dish with butter.

Layer the potatoes, anchovies andsliced onions in the dish, starting andfinishing with a layer of potatoes. Pourthe cream over, and sprinkle withbreadcrumbs.

Place in the oven to bake.

Cover with aluminium foil after 30minutes to prevent the top from gettingtoo brown.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ JanssonsBakeShelf level: see displayDuration: approx. 67 [67] (60) minutes

Alternative settingsOven function: Fan plusTemperature: 170–180 [170–180] (160–170) °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 60–70 [60–70] (55–65) minutes

Savoury dishes

157

Cheese soufflés


Ingredients40 g butter40 g plain flour375 ml milk100 g Gruyère cheese3 eggsSaltPepper

AccessoriesSaucepanSoufflé dish 20 cmor 6–8 ramekins 8–12 cmUniversal tray

Method

Prepare a thick Béchamel sauce usingthe butter, flour and 300 ml milk asfollows. Melt the butter in a pan, andstir in the flour. Over a low heat, add themilk little by little, stirring all the time.

Bring the rest of the milk to the boil in aseparate pan, and then add theBéchamel sauce, stirring for a fewminutes until the sauce is smooth.

Stir in the grated Gruyère cheese.

Separate the eggs. Beat the egg yolksinto the cooled sauce. Season with saltand pepper. Beat the egg whites untilstiff, and fold them gently into thesauce.

Grease the soufflé dish or the ramekins.Pour in the mixture. Place on theuniversal tray in the oven and pourabout 1 litre of water into the tray(approx. 2 litres for 90 cm ovens).

Recommended settingsSoufflé dishOven function: Automatic programmesProgramme: Bakes & gratins \ Cheesesoufflé \ 1 large tinShelf level: see displayDuration: approx. 54 [54] (91) minutes

RamekinsOven function: Automatic programmesProgramme: Bakes & gratins \ Cheesesoufflé \ 2 - 8 ramekinsShelf level: see displayDuration: approx. 30 [30] (71) minutes

Alternative settingsSoufflé dishOven function: Fan plusTemperature: 160–170 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [2] (1)Duration: 30–40 minutes

RamekinsOven function: Fan plusTemperature: 160–170 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [2] (1)Duration: 25–35 minutes

Savoury dishes

158

Potato gratin in a mustard sauce


Ingredients800 g potatoes1 onion, finely diced1 clove of garlic, finely diced30 g butter2 tbsp coarse grained mustard250 ml vegetable stockA pinch of saffron125 g double creamSaltPepper


AccessoriesOvenproof dish 28 cmSaucepan

Method

Peel and slice the potatoes, and parboilin salted water for about 5 minutes.Drain and arrange in the bottom of thegreased ovenproof dish.

Fry the onions and garlic gently inbutter. Add the mustard, stock, saffronand cream, and bring to the boil.Season with salt and pepper.

Pour the sauce over the potatoes, andsprinkle over the grated cheese. Bakein the oven uncovered.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Potatogratin \ Cooked potatoesShelf level: see displayDuration: approx. 53 [55] (60) minutes

Alternative settingsOven function: Conventional heatTemperature:180–190 [180–190] (160–170) °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 50–60 [50–60] (55–65) minutes

Savoury dishes

159

Potato cheese bake


Ingredients500 g peeled, floury potatoes250 ml double cream125 g crème fraîche150 g grated Cheddar cheese1 clove of garlicSaltBlack pepperNutmeg

AccessoriesOvenproof dish 30 cm

Method

Slice the potatoes thinly and mix withtwo thirds of the cheese.

Grease an ovenproof dish and rub withthe garlic clove. Arrange the potatoesand the cheese in the dish.

Blend together the cream, crèmefraîche, salt, pepper and nutmeg andpour evenly over the potatoes. Scatterthe rest of the cheese over the top andbake uncovered in the oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Potatogratin \ Raw potatoesShelf level: see displayDuration: approx. 62 [66) (65) minutes

Alternative settingsOven function: Conventional heatTemperature:170–180 [170–180] (160–170) °CHeating-up phase: normalShelf level: 1Duration: 60–70

TipFor a low-calorie variation, arrange750 g sliced potatoes in an ovenproofdish. Season with salt and pepper, andpour over 250 ml of vegetable stock.Bake as above. About 10 minutesbefore the end of baking, scatter 3 tbspgrated Parmesan over the top.

Savoury dishes

160

Garlic soup


Ingredients250 g of baguette bread4–6 cloves of garlic4 tbsp olive oil2 bay leaves2 tbsp tomato purée1 tsp paprika4 eggsSalt2 litres stock1 chorizo (Spanish garlic and peppersausage)1 chilli

AccessoriesFrying panOvenproof dishor Gourmet oven dish

Method

Slice the garlic cloves and fry gently inolive oil in a pan on the hob. Slice thebread, and toast lightly on both sides.Arrange the slices of toast in the baseof an ovenproof dish or the MieleGourmet oven dish. oven dish.

Add the tomato purée, the bay leavesand paprika to the garlic cloves, andgradually stir in the stock until smooth.Pour over the bread.

Add the sliced chorizo and chillipepper, and place the dish in the oven.

A few minutes before the end of theprogramme, break the eggs into thesoup to poach.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ GarlicsoupShelf level: see displayDuration: approx. 53 [53] (40) minutes

Alternative settingsOven function: Fan plusTemperature: 150–160 °CHeating-up phase: rapidShelf level: 2 [2] (1)Duration: 50–60 [50–60] (40–50) minutes

TipTo poach the eggs: Break the eggs andcarefully slide into the hot soup withoutstirring it.

Savoury dishes

161

Pasta bake


Ingredients150 g penne pasta15 g butter2 onions, diced1 red pepper, diced100 g carrots, sliced100 ml vegetable stock150 g crème fraîche75 ml milkPepperGarlic salt300 g beef tomatoes, coarsely diced100 g ham, diced100 g goats' cheese with herbs, diced


AccessoriesSaucepanOvenproof dish, approx. 30 cm

Method

Cook the penne in boiling salted wateron the hob until al dente. Drain well.

Fry the onions gently in the butter. Addthe peppers and carrots, and fry brieflywith the onions, then pour over thestock.

Mix together the crème fraîche, milk,pepper and garlic salt. Stir into thevegetables, and bring to the boil briefly.

Transfer the penne, tomatoes, ham andgoats' cheese into the ovenproof dish,mix in the vegetable sauce, sprinklewith Cheddar and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ PastabakeShelf level: see displayDuration: approx. 55 [55] (42) minutes

Alternative settingsOven function: Fan plusTemperature: 150–160 [150–160] (160–170) °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 50–60 [50–60] (40–50) minutes

Savoury dishes

162

Lasagne


Ingredients10-12 sheets of lasagne, not pre-cooked

Ingredients for the meat sauce50 g smoked streaky bacon, finelydiced150 g onions375 g minced beefSaltBlack pepper1 tsp thyme1 tsp oregano1 tsp basil500 g skinned tomatoes3 tbsp tomato purée125 ml stock

Ingredients for the mushroom sauce20 g butter150 g fresh mushrooms, sliced2 tbsp plain flour250 ml double cream250 ml milkSaltNutmeg2 tbsp chopped parsley



Method

Gently fry the bacon with two thirds ofthe onion. Add the minced beef, and fryuntil brown all over, turning frequently.

Season with salt, pepper and herbs.Chop the tomatoes coarsely, and stirinto the meat together with the tomatopurée and the stock. Simmer forapprox. 5 minutes.

To make the mushroom sauce, melt thebutter in a pan on the hob, and fry therest of the onions until golden. Add thesliced mushrooms and lightly fry.Sprinkle in the flour a little at a time,stirring constantly. Stir in the cream andmilk gradually to make a smooth sauce,season, and cook for approx. 5minutes, continuing to stir. Add theparsley.

Grease the ovenproof dish. Add a thirdof the tomato-meat sauce, followed by5–6 lasagne sheets, then a third of thetomato-meat sauce, half of themushroom sauce, 5–6 lasagne sheets,the remainder of the tomato-meatsauce and finally the remainder of themushroom sauce.

Sprinkle with grated cheese, then bakeuncovered in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Lasagne\ 8-19 sheetsShelf level: see displayDuration: approx. 68 [68] (45) minutes

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Alternative settingsOven function: Conventional heat[Conventional heat] (Fan plus)Temperature: 170–180 [170–180] (160–170) °CHeating-up phase: rapid [rapid] (normal)Shelf level: 1Duration: 65–75 [65–75] (40–50) minutes

Savoury dishes

164

Potato dumplings


Ingredients125 g potatoes¹/₂ cube of fresh yeast (21 g)80 ml lukewarm milk¹/₂ tsp salt250 g strong white flour20 g softened butter1 egg200 g cream cheese with herbs

For glazingMilk


Method

Peel and cook the potatoes and passthem through a potato ricer whilst stillwarm, then leave to cool.

Dissolve the yeast in milk. Then add tothe potatoes, salt, flour, butter and eggand knead until you get a smoothpliable dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Form 12 small balls, make a small wellin the side of each, fill with 1 tsp creamcheese and press back together toseal.

Place the dumplings in the greasedovenproof dish with the seamunderneath. Place in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.

Brush the dumplings with milk andbake until golden.


TipDumplings can also be served as a sidedish with sliced meat and salad.

Savoury dishes

165

Mushroom cannelloni


Ingredients16 cannelloni

Filling1 onion150 g cooked ham350 g mushrooms2 tbsp oil75 g goats' cheese100 g Mozzarella150 g cream cheeseSaltPepper300 ml stock100 g soured cream


AccessoriesFrying panOvenproof dish, 30 cm x 25 cm

Method

Dice the onion, ham and mushrooms.Heat the oil in the pan and gently fry theonion. Add the ham and continue to fryfor a short while. Add the mushroomsand fry until there is no water in thepan.

Dice the goats' cheese and Mozzarella.Add the cooled mushroom mixture andcream cheese and mix well. Seasonwith salt and pepper to taste.

Fill the cannelloni with the mixture andplace in the greased ovenproof dish.

Mix the soured cream into the stockand pour over the cannelloni. Sprinklewith cheese and bake until golden.


TipThe cannelloni are easier to fill if youuse a piping bag without a nozzle.

Savoury dishes

166

Pizza variations

Preparation time: 70–100 minutesMakes 1 tray (quantities in brackets are 1 tray using a 90 cm oven)

Ingredients for basic yeast dough30 (60) g yeast170–180 (340–360) ml lukewarm water320 (640) g strong white flour1 (2) tsp salt30 (60) g oil

Ingredients for basic quark dough180 (240) g quark60 (80) ml milk60 (80) g oil1 (2) tsp salt3 (4) egg yolks375 (500) g plain flour3 (5) tsp baking powder

Ingredients for basic topping300 (500) g passata per pizza

Margherita topping600 (1000) g sliced tomatoes300 (500) g sliced Mozzarella cheeseOlive oilOregano

Onion topping650 (1000) g thinly sliced onionsSaltRosemary4 (6) tbsp olive oil

Vegetarian topping300 (500) g broccoli florets, pre-cooked300 (500) g sliced mushrooms120 (200) g sliced leeks, pre-cooked300 (500) g mozzarella cheese, finelydiced

Leek and Gorgonzola topping800 (1300) g sliced leeks sautéed in2 (3) tbsp walnut oilSaltPepper200 (300) ml white wine300 (500) g Gorgonzola, roughlychopped

Ricotta-basil topping60 (100) g Ricotta or quark mixed with100 (160) ml double cream4 (6) eggs2 (3) tbsp walnut oilSaltPepper2 (3) tbsp basil, shredded and scatteredover the dough4 (6) tomatoes, diced200 (300) g Gorgonzola, diced


Method

Method for the yeast dough: Dissolvethe yeast in lukewarm water. Then addto the flour, salt and oil and knead untilyou get a smooth dough. Leave toprove for about 20 minutes at roomtemperature.

Method for quark dough: Mix the quarkwith the milk, oil, salt and egg yolk.Sieve the baking powder into the flourand add half to the mixture, stir wellthen knead in the rest.

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Knead the dough again briefly and rollout on a baking tray.

Spread some passata over the pizza,and season with salt, pepper andoregano.

Arrange the topping of your choice onthe pizza and bake immediately.

Recommended settingsYeast doughOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Fresh pizza \ Yeast doughShelf level: see displayProgramme duration: approx. 52 [52](40) minutes

Quark doughOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Fresh pizza \ Quark doughShelf level: see displayDuration: approx. 43 [42] (45) minutes

Alternative settingsYeast doughOven function: Moisture plusTemperature: 180–190 °CHeating-up phase: rapidType of heating: Intensive bakeShelf level: 2 [1] (1)Number/type of bursts of steam: 2 bursts of steam/Time controlledAmount of water: see display1st burst of steam: release after 4minutes2nd burst of steam: release after 12minutesDuration: 25–35 [25–35] (35–40) minutes

Quark doughOven function: Conventional heatTemperature: 190–200 °CPre-heat: yesHeating-up phase: rapidCrisp function: OnShelf level: 3 [2] (2)Duration: 30–40 minutes

TipTo prove yeast dough in the oven,select the Automatic programme Cakes\ Yeast dough \ Prove for 30 minutes.

Savoury dishes

168

Quiche Lorraine


Ingredients300 g puff pastry or shortcrust pastry(ready made)400 g bacon lardons10 g butter4 eggs300 g crème fraîcheSaltPepperNutmeg

AccessoriesSaucepanFlan dish 30 cm

Method

Gently fry the lardons in butter.

Roll the pastry out and line a flan tinwith it. Scatter the diced bacon overthe base.


Beat the eggs then add the crèmefraîche; season with salt, pepper and alittle nutmeg. Pour over the bacon andplace in the oven. If a bubble formsduring backing, pierce with a knifethrough to the base.

Recommended settingsOven function: Automatic programmesProgramme: Pizza, Quiche & Co. \Quiche LorraineShelf level: see displayDuration: approx. 67 [71] (64) minutes

Alternative settingsOven function: Conventional heatTemperature:170–180 [170–180] (190–200) °CPre-heat: yesHeating-up phase: normalShelf level: 1Duration: 50–60 [50–60] (40–50) minutes

TipTo make your own shortcrust pastrymix 200 g flour, 100 g butter, 50 ml coldwater and 3 g of salt and knead to asmooth dough.

Savoury dishes

169

Cheese pie


Dough ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk150 g rye flour200 g strong white flour30 g butter¹/₂ tsp salt¹/₂ tsp sugar

Filling300 g cheese2 small red peppers2 small red onions20 g chives, choppedSaltCoarsely ground black pepperChilli powder

Top with4 tbsp pumpkin seeds


Method

Dissolve the yeast in lukewarm milk.Then add to the remaining ingredientsand knead until you get a smoothpliable dough. Cover and place in theoven for about 45 minutes to proveusing Conventional heat at 35 °C.

Finely dice the cheese. Dice thepeppers and onions and mix with thechopped chives. Season with salt,pepper and chilli powder.

Roll the dough out onto a flouredsurface into a square(approx. 40 cm x 40 cm). Drape over

the greased square oven dish with thecorners offset. Place the filling on thedough and fold the edges up over thefilling, pressing them together to seal.

Cut 5 diamonds (approx. 3 cm x 3 cm )out of the lid and use them to decoratethe top of the pie.

Brush with water and scatter pumpkinseeds over the top. Bake until goldenand leave to stand for about 30 minutesbefore serving.


TipThe pie is very good as a starter or as alight main together with a salad.

Savoury dishes

170

Ratatouille


Ingredients5 tbsp oil2 onions, diced1 clove of garlic, finely diced2 red, 2 green and 2 yellow peppers6 tomatoes750 g courgettesSaltPepper1 tsp dried rosemary1 tsp dried basil

AccessoriesSaucepanOvenproof dish with lid, approx. 30 cm

Method

Halve the peppers and remove theseeds and pith. Cut into large chunks.Quarter the tomatoes. Slice thecourgettes into 1 cm pieces.

Sauté the onions and garlic in the oil.Add the vegetables and continue tosauté for a few minutes. Seasonliberally with salt, pepper and herbs,and transfer into the ovenproof dish.

Cover with a lid and place in the ovenand bake.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \RatatouilleShelf level: see displayDuration: approx. 37 [40] (30) minutes

Alternative settingsOven function: Fan plusTemperature: 170–180 °CHeating-up phase: normalShelf level: 2 [2] (1)Duration: 30–40 minutes

Savoury dishes

171

Swiss potato gratin


Ingredients1000 g firm potatoesButter for greasing the tin400 ml double creamSaltPepperNutmeg50 g grated cheese

AccessoriesPorcelain oven dish, 3 litre capacity

Method

Peel the potatoes and slice thinly. Placein the greased porcelain oven dish.

Season the cream and mix into thesliced potatoes. Scatter grated cheeseover the top and bake in the oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Swisspotato gratinShelf level: see displayDuration: approx. 50 minutes

Alternative settingsOven function: Fan plusTemperature: 180 °CHeating-up phase: rapidShelf level: 2 [1] (1)Duration: 45–60 minutes

TipFor a lighter dish use a mixture of milkand cream instead of cream on its own.

Savoury dishes

172

Shepherd's Pie


Ingredients25 g butter2 onions2 carrots2 sticks of celery1 kg minced lamb¹/₂ tsp fresh thyme¹/₂ tsp fresh rosemary1¹/₂ tsp tomato purée200 ml red wine1 tbsp flour250 ml chicken stock1 tbsp Worcestershire sauceSaltPepper1500 g floury potatoes25 g butter5 tbsp milk

AccessoriesOvenproof dish, 2 litre capacity

Method

Finely chop the onions, thyme androsemary. Dice the carrots andpotatoes and chop the celery into smallpieces.

Gently fry the onions in butter for 2–3minutes on the hob, then add thecarrots and celery and fry for a further8–10 minutes. Add the minced meatand fry until brown. Drain off anyexcess fat and add the thyme,rosemary, tomato purée and red wine.

Reduce to about 1/4 on a medium heat,sprinkle in the flour and simmer for afurther 2–3 minutes.

Add the stock and Worcestershiresauce and simmer for 45–50 minutes.Season with salt and pepper. Whilst themeat is simmering peel, cube and cookthe potatoes and then mash togetherwith the butter and milk.

Place the meat mixture in the ovenproofdish and top with the mashed potato.Place in a pre-heated oven and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \Shepherd's pieShelf level: see displayDuration: approx. 50 minutes

Alternative settingsOven function: Fan plusTemperature: 180 °CShelf level: 2 [1] (1)Duration: 50 minutes

TipTo make a cottage pie simply useminced beef instead of minced lamb inthis recipe.

Savoury dishes

173

Spinach in puff pastry

Preparation time: 100–110 minutesMakes approx. 20 slices

Ingredients1200 g spinach (fresh or frozen)5 onions100 g leeks2 eggs200 g goats' cheese100 ml vegetable oil for the filling50 g dill, finely choppedSaltPepper900 g puff pastry and 50 ml vegetableoil for brushing the pastry withor 900 g filo / Yufka pastry and 200 mlvegetable oil for brushing the pastrywith

AccessoriesSaucepanUniversal tray

Method

Blanch the fresh spinach in boilingwater for 1 minute or defrost the frozenspinach. Drain well. Once cooled, pressgently to squeeze out the moisture, andthen chop it up roughly.

Cut the leeks and onions into rings andmix with the spinach. Add the eggs,crumbled cheese, dill, salt, pepper and100 ml vegetable oil to the spinach andmix thoroughly.

If making with puff pastry: Brush thebase of the universal tray with oil andline with half the puff pastry. Spread thespinach mixture evenly over the pastry.

Place the rest of the pastry over thespinach mixture, and brush with 50 mloil.

If making with filo / Yufka pastry: Brushthe base of the universal tray with oil.Brush half of the sheets of filo with oil,and layer these on the tray. Spread thespinach mixture evenly over the toplayer of pastry. Then brush theremaining sheets with oil, and layerthese on top of the spinach (200 ml oilis required for coating all of the pastry).

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Spinachin puff pastryShelf level: see displayDuration: approx. 60 [62] (63) minutes

Alternative settingsOven function: Intensive bakeTemperature:50 minutes: 170 °C, then: 200 °C[50 minutes: 170 °C, then: 200 °C](160–170 °C)Heating-up phase: normalShelf level: 2 [2] (1)Duration: 60–65 [60–65] (60–70) minutes

Savoury dishes

174

Tortellini, ham and rocket bake


Ingredients125 g rocket100 g air-dried ham300 ml double cream400 g soured creamSaltPepper800 g fresh tortellini300 g cherry tomatoes, halved4 tbsp pine nuts, roasted50 g Parmesan cheese, freshly grated50 g Emmental cheese, coarsely grated


Method

Wash and pat dry the rocket and cut upinto strips, along with the ham. Mix thecream and soured cream and seasonwith salt and pepper.

Mix the tortellini with the halvedtomatoes, rocket and ham, place in thegreased ovenproof dish and top withthe sauce.

Sprinkle with pine nuts and cheese andbake until golden.


Savoury dishes

175

Tuna terrine


Ingredients1 large tin of tuna (500 g)2 large onions4 tbsp olive oil1 tbsp sweet paprika600 g puff pastry250 g tomato purée1 tin Piquillo peppers (or bottled slicedpeppers)2 eggs, hard boiled

For glazing1 egg

AccessoriesFrying panRound baking tray 27 cm

Method

Dice the onion and gently fry in a panwith the olive oil until a pale yellowcolour. Add the paprika, take off theheat and leave to cool.

Roll out half the puff pastry into a circleand place in a round baking tray suchthat the pastry extends over the sides alittle. Then arrange the fried onions, thetomato purée and the strips of pepperon the pastry together with the flakedtuna and chopped hard boiled egg.

Roll the remaining pastry out into acircle and place it over the top. Seal theedges, brush with lightly beaten eggand place in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Bakes & gratins \ Tuna pieShelf level: see displayDuration: approx. 57 [49] (43) minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Intensive bake)Temperature: 210–220 [210–220] (170–180) °CPre-heat: yesHeating-up phase: normalShelf level: 1Duration: 30–40 minutes

Desserts

176

Desserts

177

No-one can resist a delicious dessert.An ice cream, soufflé or fruityconfection is the perfect end of a meal,yet requires relatively little effort tomake. Indeed, the most successfuldesserts are often those that need theleast preparation.

Desserts

178

Pavlova


Ingredients5 egg whites275 g caster sugar1 tsp vanilla essence1 tbsp white vinegar600 ml double cream1 tbsp icing sugar500 g blueberries500 g strawberries500 g raspberries


Method

Beat the egg whites until stiff and thenslowly drizzle in the sugar, beating allthe time. Then add the vanilla essenceand carefully fold in the vinegar.

Line the baking tray(s) with bakingparchment. For a large meringue placethe mixture on the baking tray in a circleabout 3–4 cm high. For several smallermeringues drop 8 cm sized dollops ofthe mixture onto the trays. Place in theoven and bake. Leave to cool in theoven once done.

Beat the cream with icing sugar, spreadover the meringue and top with fruit.

Recommended settingsOne large meringueOven function: Automatic programmesProgramme: Dessert \ Pavlova \ OnelargeShelf level: see displayDuration: approx. 100 minutes

Several small meringuesOven function: Automatic programmesProgramme: Dessert \ Pavlova \ SeveralsmallShelf level: see displayDuration: approx. 60 minutes

Alternative settingsOne large meringueOven function: Fan plusTemperature: 110 °CHeating-up phase: normalCrisp function: onShelf level (1 tray): 2 [1] (1)Shelf level (2 trays): 1 + 3 [2 + 4) (–)Duration: 80 minutesContinued cooking duration with theoven switched off and the door open:20 minutes

Several small meringuesOven function: Fan plusTemperature: 110 °CHeating-up phase: normalCrisp function: onShelf level (1 tray): 2 [1] (1)Shelf level (2 trays): 1 + 3 [2 + 4) (–)Duration: 45 minutesContinued cooking duration with theoven switched off and the door open:20 minutes

Desserts

179

Caramel pudding


Pudding ingredients1 vanilla pod600 ml milk300 ml double cream85 g caster sugar6 eggs

Caramel100 g caster sugar

AccessoriesSaucepanOvenproof dish, approx. 30 cm x 12 cmUniversal tray

Method

Split the vanilla pod and scrape out theseeds with a knife. Add the seeds andpod to the milk, cream and sugar andbring to the boil in a pan on the hob.Leave to cool and remove the vanillapod.

To make the caramel: place 100 g sugarin a pan. Cook over a high heat on thehob stirring all the time untilcaramelised and golden (do not allow toget too dark, as the flavour will bebitter). Pour into the ovenproof dish.


Lightly beat the eggs. Gradually add thecooled milk mixture, and then passthrough a sieve.

Place the ovenproof dish on theuniversal tray in a pre-heated oven.Pour approx. 1 litre of warm water (90

cm oven: approx. 2 litres) into theuniversal tray to make a bain marie andcook the pudding in the bain marie.When done, turn the pudding out andserve with whipped cream. Garnishwith berries and seasonal fruit.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Caramel puddingShelf level: see displayDuration: approx. 133 [118] (65) minutes

Alternative settingsOven function: Conventional heat[Conventional heat] (Fan plus)Temperature: 120–130 [120–130] (110–120) °CPre-heat: yesHeating-up phase: normalShelf level: 1Duration: 120–130 [105–115] (90–110) minutes

Desserts

180

Creme caramel


Ingredients80–100 g caramel syrup (ready made)500 ml milk4 eggs2 egg yolks80 g caster sugarGrated zest of ¹/₂ lemon

AccessoriesPudding basin approx. 24 cmor 6–8 ramekins 7–8 cmSaucepanUniversal tray

Method

Coat the sides and base of the puddingbasin/ramekins with caramel.

Heat the milk and lemon zest together(do not boil). Beat together the eggs,egg yolks and sugar in a bowl. Strainthe milk into the egg mixture.


Pour the mixture into a large puddingbasin or 6–8 ramekins, arrange on theuniversal tray and place in the pre-heated oven. Pour approx. 1 litre (90 cmoven: approx. 2 litres) of warm waterinto the universal tray to make a bainmarie and bake the pudding(s).

Recommended settingsLarge dishOven function: Automatic programmesProgramme: Dessert \ Creme caramel \1 large tinShelf level: see displayDuration: approx. 43 [41] (43) minutes

RamekinsOven function: Automatic programmesProgramme: Dessert \ Creme caramel \2 - 8 ramekinsShelf level: see displayDuration: approx. 42 [40] (30) minutes

Alternative settingsLarge dishOven function: Fan plusTemperature: 150–160 °CPre-heat: yesHeating-up phase: normalShelf level: 2 [2] (1)Duration: 30–40 [40–45] (30–40) minutes

RamekinsOven function: Fan plusTemperature: 150–160 °CPre-heat: yesHeating-up phase: normalShelf level: 2 [2] (1)Duration: 30–35 [30–35] (20–30) minutes

Desserts

181

TipThis sweet dessert is very popular inSpain and Portugal and is very similarto the Crème caramel we are familiarwith from France. To make your own caramel syrup: place80 g sugar and 30 ml water in a pan.Cook over a high heat on the hobstirring all the time until caramelisedand golden (do not allow to get toodark, as the flavour will be bitter). Pourinto the pudding basin/ramekins.

Desserts

182

Lemon Meringue Pie

Preparation time: 80 minutesMakes 8–10 slices

Dough ingredients275 g flour150 g butter25 g caster sugar2 egg yolks20–30 g cold water

FillingJuice and zest of 4 large lemons75 g cornflour500 ml water5 egg yolks175 g caster sugar

Ingredients: for the meringue topping5 egg whites275 g caster sugar

AccessoriesSaucepanFluted flan dish 25 cm, height3.25 cm

Method

Rub the butter into the flour until themixture looks like fine breadcrumbs.Stir in the caster sugar. Mix in the eggyolks and cold water and bring togetherto form the pastry. Cover in cling filmand place in the refrigerator for 30minutes.

To make the filling mix the lemon juice,lemon zest and cornflour together.Bring the water to simmering point onthe hob and stir in the cornflourmixture. Stirring constantly, continue tosimmer until a thick custard is formed.Then mix the sugar and egg yolks and

stir into the custard. Bring back tosimmering point, then take off the heatand leave to cool.

Roll the pastry out and use to line thefluted flan dish. Pour the lemon custardinto the pastry case and spread it outevenly.

Whisk the egg whites in a large cleanbowl until they form stiff peaks. Thenwhisk in the sugar a spoonful at a time,whisking well after each spoonful until athick glossy meringue is achieved.Spoon onto the lemon mixture andbake.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Lemon meringuepieShelf level: see displayDuration: approx. 55 minutes

Alternative settingsOven function: Intensive bakeTemperature: 180 °CPre-heat: yesHeating-up: rapidCrisp function: OnShelf level: 1Duration: approx. 45 minutes

Desserts

183

Dumplings with plum compote


Ingredients500 g strong white flour1 cube of fresh yeast (42 g)50 g caster sugar250 ml lukewarm milk1 tsp ground cinnamonA pinch of salt100 g softened butter1 egg120 g plum compote

For dusting40 g icing sugar


Method

Mix the flour, crumbled yeast, castersugar, milk, cinnamon, salt, butter andeggs, then knead to a smooth dough.Place in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

Make 12 balls from the dough. Openthem enough to fill with 1 tbsp of plumcompote and then seal them up. Placewith the sealed edge underneath in thegreased oven dish.

Place the dumplings in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.Bake until golden.

Dust with icing sugar and serve themwith vanilla custard.


TipAs an alternative try filling thedumplings with a half a plum anddusting the tops with a little sugarbefore sealing the dumplings.

Desserts

184

Chocolate dessert


Ingredients200 g dark chocolate200 g butter200 g caster sugar3 egg yolks3 egg whites

AccessoriesSaucepan6–8 ramekins 10 cmRack

Method

Melt together the chocolate and butterin a pan over a low heat. Leave to coolslightly, and then beat in the sugar andegg yolks.


Beat the egg whites and fold into themixture.

Place the mixture in the greasedramekins, place the ramekins on therack and place the rack in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ ChocolatedessertShelf level: see displayDuration: approx. 25 [25] (22) minutes

Alternative settingsOven function: Fan plusTemperature: 170–180 °CPre-heat: yesHeating-up phase: rapidShelf level: 2 [2] (1)Duration: 15–20 minutes

TipThese are perfect when they are crispyon the outside and moist inside.

Desserts

185

Chocolate sponge puds


Ingredients70 g butter70 g caster sugar4 egg yolks70 g dark chocolate70 g ground almonds20 g breadcrumbs4 egg whites500 ml vanilla custard200 ml double cream


AccessoriesSaucepan7 ramekins 6 cmUniversal tray

Method

Melt the chocolate over a low heat onthe hob and then leave to cool slightly.

Beat the butter, sugar and egg yolk untilcreamy. Then stir in the chocolate, thealmonds and the breadcrumbs.


Beat the egg whites to stiff peaks thencarefully fold into the chocolate mixture.

Spoon the mixture into 7 greasedramekins, arrange on the universal trayand place in the pre-heated oven. Pourapprox. 1 litre (90 cm oven: approx. 2litres) of warm water into the universaltray to make a bain marie and bake thepuddings.

Whip the cream and then fold into thevanilla custard.

Pour a little custard onto individualserving plates. Use a knife to loosenaround the edges of the ramekins andthen carefully turn the puddings out ontop of the custard. Dust with icingsugar and serve whilst still warm.

Recommended settingsOven function: Automatic programmesProgramme: Dessert \ Chocolatesponge pudsShelf level: see displayDuration: approx. 52 [52] (40) minutes

Alternative settingsOven function: Conventional heatTemperature: 150–160 °CPre-heat: yesHeating-up phase: normalShelf level: 1Duration: 35–45 [35–45] (30–40) minutes

Desserts

186

Sweet cherry soufflé


IngredientsButter50 g ground nuts200 g sour cherries2 egg yolks80 g icing sugarPulp of 1 vanilla pod250 g quark20 g cornflour2 egg whites


Accessories8 ramekins 7–8 cmUniversal tray

Method

Grease the ramekins with butter anddust with the ground nuts.

Drain the cherries and spoon into theramekins.

Beat the egg yolk with 60 g of icingsugar until light and fluffy. Stir in thevanilla pulp, quark and cornflour. Beatthe egg white to stiff peaks with the restof the icing sugar and carefully fold intothe mixture.

Spoon the mixture into 8 ramekins,arrange on the universal tray and thenplace in the pre-heated oven. Pourapprox. 1 litre (90 cm oven: approx. 2litres) of warm water into the universaltray to make a bain marie then bake theramekins.

Dust with icing sugar before serving.

Recommended settingsOven function: Moisture plusTemperature: 170–180 °CHeating-up phase: rapidShelf level: 2 [1] (1)Number/type of bursts of steam:Automatic burst of steamAmount of water: see display1st burst of steam: automaticDuration: 20–30 minutes

United KingdomMiele Co. Ltd.Fairacres, Marcham RoadAbingdon, Oxon, OX14 1TWCustomer Contact Centre Tel: 0330 160 6600E-mail: [email protected]: www.miele.co.uk

AustraliaMiele Australia Pty. Ltd.ACN 005 635 398ABN 96 005 635 3981 Gilbert Park Drive, Knoxfield, VIC 3180Tel: 1300 464 353Internet: www.miele.com.au

Miele (Shanghai) Trading Ltd.1-3 Floor, No. 82 Shi Men Yi RoadJing' an District200040 Shanghai, PRCTel: +86 21 6157 3500, Fax: +86 21 6157 3511E-mail: [email protected], Internet: www.miele.cn

China

41/F - 4101, Manhattan Place23 Wang Tai RoadKowloon Bay, Hong KongTel: (852) 2610 1331, Fax: (852)2610 1013Email: [email protected]

Miele (Hong Kong) Limited

Miele India Pvt. Ltd.Ground Floor, Copia Corporate SuitesPlot No. 9, JasolaNew Delhi - 110025Tel: 011-46 900 000, Fax: 011-46 900 001E-mail: [email protected], Internet: www.miele.in

India

Miele Ireland Ltd.2024 Bianconi AvenueCitywest Business Campus, Dublin 24Tel: (01) 461 07 10, Fax: (01) 461 07 97E-Mail: [email protected], Internet: www.miele.ie

Ireland

MalaysiaMiele Sdn BhdSuite 12-2, Level 12Menara Sapura Kencana PetroleumSolaris Dutamas No. 1, Jalan Dutamas 150480 Kuala Lumpur, MalaysiaPhone: +603-6209-0288Fax: +603-6205-3768

Miele New Zealand LimitedIRD 98 463 631Level 2, 10 College HillFreemans Bay, Auckland 1011, NZTel: 0800 464 353Internet: www.miele.co.nz

New Zealand

Miele Pte. Ltd.163 Penang Road# 04 - 03 Winsland House IISingapore 238463Tel: +65 6735 1191, Fax: +65 6735 1161E-Mail: [email protected]: www.miele.sg

Singapore

Miele (Pty) Ltd63 Peter Place, Bryanston 2194P.O. Box 69434, Bryanston 2021Tel: (011) 875 9000, Fax: (011) 875 9035E-mail: [email protected]: www.miele.co.za

South Africa

Miele Appliances Ltd.P.O. Box 11 47 82Gold & Diamond Park, Sheikh Zayed RoadBuilding 6 / Offices Nos. 6-214 to 6-220DubaiTel: +971-4-341 84 44Fax: +971-4-341 88 52E-Mail: [email protected]: www.miele.ae

United Arab Emirates

Carl-Miele-Straße 29, 33332 Gütersloh, GermanyManufacturer: Miele & Cie. KG

Recipe booklet H 6000

M.-Nr. 09 610 301 / 00 en - GB

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