baking, roasting, moisture plus...for baking and roasting with moisture injection. this function is...

Baking, Roasting,Moisture Plus

The cookbook

Foreword

3

Dear connoisseurs,

Memorable moments and livelyconversations happen when we meetover a meal. Food is the thing thatconnects us, whether it's a specialoccasion or simply the evening meal.

Your new Miele oven offers youprecisely this potential: as a true all-rounder, you can use it to prepare quickand healthy everyday meals and alsoculinary menus of the highest quality.

This book is designed to be a genuineaid in the kitchen. Every day,knowledge, curiosity, routine and theunexpected all converge in our Mieletest kitchen. We have condensed ourexperience, passion and pleasure ofexperimenting with food into thiscookbook by creating recipes that areas imaginative as they are successful.You can also get more recipes andinspiration in our Miele@mobile App.

If you have any questions or comments,please give us a call on the numbershown at the back of this book.

Happy cooking from

Your Miele Test Kitchen Team

Contents

4

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

About this book ..................................................................................................... 8

Overview of functions ......................................................................................... 10

General notes....................................................................................................... 12

Miele accessories................................................................................................ 16

Cakes .................................................................................................................... 19Tips on preparation .............................................................................................. 20Apple sponge ........................................................................................................ 24Apple pie ............................................................................................................... 25Apricot tart with cream topping............................................................................. 26Belgian sponge cake............................................................................................. 27Pear cake with almond topping............................................................................. 28Deep sponge base ................................................................................................ 29Sponge base filling................................................................................................ 30Swiss roll ............................................................................................................... 32Swiss roll fillings .................................................................................................... 34Yeast butter cake................................................................................................... 36Fruit cake ( 15 cm) .............................................................................................. 38Fruit cake ( 20 cm) .............................................................................................. 40Fruit cake ( 25 cm) .............................................................................................. 42Baked cheesecake ................................................................................................ 44Marble cake........................................................................................................... 45Fruit flan (puff pastry)............................................................................................. 46Fruit flan (shortcrust pastry)................................................................................... 47Sachertorte............................................................................................................ 48Sand cake ............................................................................................................. 49Chocolate hazelnut cake ....................................................................................... 50Stollen ................................................................................................................... 51Fruit streusel cake ................................................................................................. 52

Baking................................................................................................................... 53Biscuits.................................................................................................................. 54Blueberry muffins .................................................................................................. 55Linzer biscuits........................................................................................................ 56Almond macaroons ............................................................................................... 58Drop cookies ......................................................................................................... 60Vanilla biscuits....................................................................................................... 61Walnut muffins....................................................................................................... 62Choux buns ........................................................................................................... 63

Contents

5

Choux bun fillings.................................................................................................. 64

Bread .................................................................................................................... 66Tips on preparation ............................................................................................... 67Baguettes .............................................................................................................. 70Swiss farmhouse bread......................................................................................... 71Spelt bread............................................................................................................ 72Flat bread .............................................................................................................. 73Plaited loaf............................................................................................................. 74Swiss plaited loaf .................................................................................................. 75Nut bread............................................................................................................... 76Mixed rye bread .................................................................................................... 77Seeded loaf ........................................................................................................... 78Tiger bread ............................................................................................................ 80White loaf (in loaf tin) ............................................................................................. 81White loaf (free form) ............................................................................................. 82Dark mixed wheatgrain bread ............................................................................... 83Ginger loaf ............................................................................................................. 84

Bread rolls ............................................................................................................ 86Multigrain rolls ....................................................................................................... 86Rye bread rolls ...................................................................................................... 88White rolls.............................................................................................................. 89

Pizza & Co. ........................................................................................................... 90Tarte flambée......................................................................................................... 91Pizza (yeast dough) ............................................................................................... 92Pizza (Quark dough) .............................................................................................. 94Quiche Lorraine ..................................................................................................... 96Swiss style quiche (puff pastry)............................................................................. 97Swiss style quiche (shortcrust pastry)................................................................... 98

Meat ...................................................................................................................... 99Tips on preparation ............................................................................................ 100Stuffed duck........................................................................................................ 102Stuffed goose...................................................................................................... 104Goose (without stuffing) ...................................................................................... 106Chicken ............................................................................................................... 107Chicken thighs..................................................................................................... 108Stuffed turkey ...................................................................................................... 110Turkey drumstick ................................................................................................. 112Roast fillet of veal ................................................................................................ 114Fillet of veal (low temperature cooking)............................................................... 116Veal knuckle ........................................................................................................ 117

Contents

6

Roast saddle of veal............................................................................................ 118Saddle of veal (low temperature cooking) ........................................................... 119Braised veal ......................................................................................................... 120Osso buco ........................................................................................................... 121Rack of lamb with vegetables ............................................................................. 122Leg of lamb.......................................................................................................... 124Roast saddle of lamb .......................................................................................... 125Saddle of lamb (low temperature cooking).......................................................... 126Beef Wellington ................................................................................................... 128Minced beef hash................................................................................................ 130Roast fillet of beef ............................................................................................... 131Fillet of beef (low temperature cooking) .............................................................. 132Braised beef ........................................................................................................ 133Sirloin joint (roast)................................................................................................ 134Roast sirloin joint (low temperature cooking) ...................................................... 135Yorkshire pudding ............................................................................................... 136Meat loaf.............................................................................................................. 137Roast gammon.................................................................................................... 138Gammon (low temperature cooking) ................................................................... 139Roast pork........................................................................................................... 140Ham roast............................................................................................................ 141Pork belly............................................................................................................. 142Roast fillet of pork ............................................................................................... 144Fillet of pork (low temperature cooking) .............................................................. 145Christmas ham .................................................................................................... 146Rabbit .................................................................................................................. 147Saddle of venison................................................................................................ 148Roebuck saddle .................................................................................................. 150

Fish ..................................................................................................................... 151Tips on preparation ............................................................................................. 152Bream/Snapper ................................................................................................... 153Trout .................................................................................................................... 154Salmon fillet......................................................................................................... 155Australian salmon ................................................................................................ 156Blue grenadier fillet.............................................................................................. 157Pikeperch fillet on vegetables ............................................................................. 158

Bakes and gratins.............................................................................................. 159Chicory gratin ...................................................................................................... 160Swedish potato gratin ......................................................................................... 161Potato gratin ........................................................................................................ 162Potato and cheese gratin .................................................................................... 163

Contents

7

Cheese soufflé..................................................................................................... 164Lasagne............................................................................................................... 166Moussaka ............................................................................................................ 168Pasta bake........................................................................................................... 170Shepherd's pie .................................................................................................... 171

Dessert ............................................................................................................... 172Viennese apple strudel ........................................................................................ 173Pavlova ................................................................................................................ 174Lemon meringue pie............................................................................................ 175Mini chocolate sponges ...................................................................................... 176

About this book

8

Before you start, we have preparedsome tips on how to use this cookbook.

For every Automatic programme there isa matching recipe, which facilitates yourintroduction to using your Miele oven.

In many Automatic programmes youcan fine tune the cooking result to yourtastes - the degree of browning forbread and baked goods and the degreeof doneness for meat.

About Automatic programmes– Automatic programmes are not

available on all models. Even if theappropriate Automatic programme isnot available, you can still make allthe recipes. To do this, you can usemanual settings. Any differences willbe outlined in the preparation text.

– At the end of every recipe with anAutomatic programme, the path forselecting the Automatic programmeis shown under setting details.

– The median programme duration isalways shown for Automaticprogrammes and is set at the factory.With many programmes the actualduration depends, however, on theselected degree of doneness. Selectthis prior to the start of the Automaticprogramme.

About ingredients– If a comma (,) comes after an

ingredient, the subsequent text willdescribe the food. In most cases thefood comes with such a descriptionwhen purchased: e.g. Eggs, Size M;Milk, 3.5% fat.

– If a vertical line (|) is shown after asingle ingredient, the descriptionrefers to how the food is handled orprocessed, which is generally carriedout by the person doing the cooking.This processing step will then not bementioned in the preparation text:E.g. Cheese, aromatic | grated;Onions | finely diced; Milk, 3.5% fat |lukewarm.

– In the case of meat, if no otherdescription is available, the weight ofthe meat is given.

– For fruit and vegetables, the weightrefers to a peeled, non-pittedcondition.

– Fruit and vegetables should alwaysbe cleaned/washed or, if necessary,peeled. This processing step is notrepeated in the preparation text.

About this book

9

Features of individual ovenmodelsThis cookbook is included with ovenswith different oven compartment sizes.When the ingredient quantities orsettings deviate from one another, thesettings to be selected are specified inthe recipes in the following order:

– ovens with 5 shelf levels– [ovens with 3 shelf levels] in square

brackets– (90 cm ovens) in round brackets

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

If your oven does not have Specialapplications | Prove yeast dough, insteadselect Automatic programmes | Cakes | Yeast dough. Alternatively, you can usethe Conventional Heat function at atemperature of 30 °C and place a damptowel over the dough.

If your oven does not have the MoisturePlus + Conventional Heat, Moisture Plus +Auto Roast, Moisture Plus + Fan Plus orMoisture Plus + Intensive Bake functions,select the Moisture Plus function. WithMoisture Plus + Conventional Heat, selecta temperature 20 °C lower than thatgiven in the manual settings.

If your oven does not have Specialapplications | Low temperature cooking, usethe Conventional Heat function. Pre-heatthe oven at 120 °C for 15 minutes. Afterplacing the food in the oven, reduce thetemperature to about 100 °C.

For oven models with FlexiCliptelescopic runners that are fitted on topof the shelf runners and therefore sit a

little higher: if possible, fit these runnersone shelf level lower than stated in therecipe and place the tray/dish on them.

If you are using FlexiClip telescopicrunners that are fitted between shelfrunners of a shelf level and therefore siton the same level, the shelf levelsstated in the recipe will apply.

About the settings– Temperatures and durations:

temperature and duration ranges aregiven. Generally select the lowersetting and then visually check thefood or use a food probe todetermine if the duration needs to beextended.

– Shelf levels: the shelf levels whichtrays and racks are placed on arenumbered from bottom to top.

Overview of functions

10

Moisture PlusFor baking and roasting with moistureinjection. This function is ideal forbaking bread and biscuits and forcooking fish and meat.

With Moisture Plus, bread comes outwith a particularly even crumb (theinside of the bread) and crispy crust(crunchy on the outside but not brittle).Yeast-based doughs prove particularlywell. Meat and fish are cooked gentlyand stay succulent.

Choose from the following combinationoptions:

Moisture Plus + Fan Plus

Moisture Plus + Conventional Heat

Moisture Plus + Auto Roast

Moisture Plus + Intensive Bake

Fan PlusFor baking and roasting. You can cookon several shelf levels at the same time.Because the fan distributes the heat tofood straight away, it allows you to usea lower temperature than you wouldwith “Conventional Heat”.

Conventional HeatFor baking and roasting traditionalrecipes, cooking soufflés and cookingat low temperatures. If using an olderrecipe or cookbook, set the oventemperature 10 °C lower than thatrecommended. This will not change thecooking duration.

Intensive BakeFor baking cakes with a moist toppingwhich require a crisp base. Thisfunction is not suitable for baking thinitems or for roasting as the baked itemsand roasting juices will become toodark.

Auto RoastFor roasting. During the searing phasethe oven automatically heats up to ahigh temperature to seal the meat. Assoon as this temperature has beenreached, the oven temperatureautomatically drops back down to thepre-selected cooking temperature. Themeat will be browned perfectly on theoutside and the cooking process cancontinue to the end without needing tochange functions.

Overview of functions

11

Bottom HeatUse this function towards the end ofcooking to brown the base of the food.

Top HeatUse this function towards the end ofcooking to brown the top of food.

Full GrillFor grilling and toasting bread, opensandwiches etc. and browning bakeddishes. The whole of the top heat/grillelement will get hot and glow red.

Economy GrillFor grilling thin cuts in small quantitiesand for browning small baked dishes.The inner part of the grill heatingelement will get hot and glow red.

Fan GrillFor grilling thicker items, e.g. rolledmeat, poultry pieces. Because the fandistributes the heat to food straightaway, it allows you to use a lowertemperature than you would with theGrill function.

Eco Fan HeatSuitable for small amounts, e.g. frozenpizzas, bake-off rolls, biscuits and formeat dishes and roasts. You can saveup to 30% energy compared to cookingwith a standard oven function as longas the door is kept shut during cooking.

User programmesYou can create and save up to 20 ofyour own programmes and give themindividual names. You can combine upto 10 cooking stages to achieve theperfect result for your favourite recipe,or make everyday cooking easier bysaving frequently used settings. In eachcooking stage you can select settingssuch as function, temperature andduration or core temperature.

General notes

12

TasteControlThe TasteControl function is used tocool down the oven compartment andthe food quickly once the food hasbeen cooked. This prevents the foodfrom burning or overcooking. WhenTasteControl is combined with theKeeping warm function below, you canachieve optimum results in terms oftiming and taste.

Auto switch-offYour oven contains intelligentelectronics which provide the greatestof user convenience. The oven switchesoff automatically when the cookingduration has elapsed.

TimerBy entering a specific cooking duration,a “Finish at” or a “Start at” time, youcan control cooking processes inadvance and have the oven switch offor switch on and off automatically.

Cooking durationsThe duration required for cooking canbe set in advance. The heating willswitch off automatically once thisduration has elapsed. If you haveselected the “Pre-heat” function, thecooking duration only begins once theselected temperature has been reachedand the food has been placed in theoven.

Pre-heatingIt is only necessary to pre-heat the ovenin a few instances. Most dishes can beplaced in a cold oven. They will thenmake use of the heat produced duringthe heating-up phase. If pre-heating isnecessary, instructions to do so willusually be given in the settings chartsfor the recipe. Pre-heat the oven whencooking:

– cakes and biscuits with a shortbaking time (up to 30 minutes)

– dark bread dough

– beef sirloin joints and fillet

BoosterYou can use the Booster function to getyour oven interior up to the requiredtemperature as quickly as possible. Ifyou selected a temperature above100 °C and the Booster function isswitched on, the top heat/grill element,ring heating element and fan will allswitch on at the same time. This willrapidly accelerate the heating-up time.

Crisp functionSelect the Crisp function function foritems which are supposed to be crispy.Moisture reduction in the oven leaveschips, pizza, quiche etc. crispy. Eventhe skin of poultry becomes crispy,while the meat remains juicy. The Crispfunction function can be used withevery oven function and can beswitched on when needed.

General notes

13

Food probeThe food probe enables precisetemperature-controlled cooking – someAutomatic programmes and Specialapplications will specifically prompt youto use the food probe.

The metal tip of the food probe isinserted into the food and measures thecore temperature of the food duringcooking. The core temperature of thefood reflects the progress of cooking.Set a lower or higher (max. 99 °C) coretemperature, depending on whether youwant your roast to be medium or well-done.

Application: the metal tip of the foodprobe must be fully inserted into thecentre of the food. For smaller pieces ofmeat, you can use a piece of potato ormeat trimmings (offcuts and sinews) tocover the protruding part of thethermometer. Otherwise the displayedcore temperature may be incorrect.

Special applicationsDepending on model, your oven has anumber of Special applications Thefollowing is a list of these.

Proving yeast dough

For the reliable and easy proving ofyeast dough. You can select a provingtime of 15, 30 or 45 minutes. Leave thedough to prove uncovered in the moist,warm oven compartment until it hasdoubled in volume.

Low temp. cooking

For gentle cooking of especially tendermeat. The low temperature andparticularly long cooking duration leavethe meat perfectly cooked andincomparably tender.

Sabbath programme

The Sabbath programme is for religiousobservance. Select the Sabbathprogramme and then select the ovenfunction and temperature. Theprogramme will only start after the dooris opened and closed:

General notes

14

A quick guide to cooking

Term Explanation

Cracking Term for desired breaks in the crust ofbaked goods.

Boned Fish or meat from which bones havebeen removed.

Fracturing Fracturing refers to the small hairlinecracks that develop on a crust.

Ready to cook Food that has been trimmed/cleanedbut not yet prepared. It is used, forexample, for meat where the fat andsinew has already been removed, fishwhere the scales and skin have beenremoved, or fruit and vegetables wherethe skin has already been removed andthe flesh has been washed.

Dough piece A worked and shaped piece of rawdough.

Dough seam Term for the join in the bread thatdevelops during shaping.

Crusty Term for the flaky texture of the crust.

Rounding Technique for shaping bread and breadrolls. You can find a precise descriptionin the “Bread & rolls” section.

General notes

15

Quantities and weightstsp. = teaspoon

tbsp. = tablespoon

g = gram

kg = kilogram

ml = millilitre

Pinch

1 teaspoon is equal to approx.

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

1 tablespoon is equal to approx.

– 10 g flour / cornflour / breadcrumbs– 10 g butter– 15 g caster sugar– 20 ml liquid– 10 g mustard

Miele accessories

16

AccessoriesWith our large selection of accessorieswe can help you to achieve the bestcooking results possible. Eachcomponent in its size and function isspecially suited to Miele ovens and isrigorously tested according to Mielestandards. All products can bepurchased online from the Mielewebsite or from Miele directly.

PerfectClean

Cleaning has never been easier: thanksto the unique PerfectClean enamelsurface of the oven interior, fresh soilingcan be removed with minimal effort.

This special technology is also used onMiele baking trays, making the use ofbaking paper redundant. Bread andbiscuits do not stick, and slide off thetrays with ease.

The high quality scratch resistantsurface even enables pizza, cakes etc.to be cut directly on the tray. After useeverything can simply be wiped clean.

Baking tray

The flatter baking tray is perfect for alldishes that only release a small amountof liquid during baking or cooking. Forexample, it can be used for biscuits,bread, chips and roasted vegetables.

Universal tray

Use the deeper universal tray fordeeper, filled cakes, for catching meatjuices or for gently roasting meat.

Gourmet baking tray

The perforated Gourmet baking tray hasbeen specially developed for theMoisture Plus function. It is particularlywell suited for baked goods made usingfresh yeast-based dough and quark andoil dough, bread and bread rolls. Thetiny perforations assist in browning theunderside of baked goods.

The Gourmet baking tray is alsosuitable for drying or desiccating fruitand vegetables.

Round baking tray

The round baking tray is suitable for allfoods that have a round shape, such aspizza, quiche and tarts.

The PerfectClean enamel surfacemakes additional greasing or the use ofbaking paper redundant. The roundbaking tray can also be purchased withperforations to ensure the optimumutilisation of Moisture Plus.

Miele accessories

17

Grilling and roasting insert

The grilling and roasting insert is placedon the universal tray to prevent the foodfrom sitting in the juices that escapeduring the cooking process. This keepsthe outside crisp and prevents thejuices from baking on. The collectedjuice is perfect for making gravy.

The ridged and grooved shape of thegrilling and roasting insert also preventsgrease spatter and excessive soiling inthe oven compartment.

Miele Gourmet oven dish

The Miele Gourmet oven dish wasdeveloped for the optimum combinationof a cooktop and a built-in appliance.After searing on the cooktop, theGourmet oven dish can easily beplaced on the shelf runners of the oveninterior. Basting with meat juices orstirring is particularly convenient thanksto the FlexiClips as you can simply pullthe Gourmet oven dish out of the ovencompartment instead of lifting it out.

The Gourmet oven dish has a non-stickcoating and is suitable for preparingbraised dishes, meat, soups, sauces,casseroles and even sweet dishes.Suitable lids are also available.

FlexiClip telescopic runners

The FlexiClip telescopic runners enableyou to pull out individual baking trays orracks safely and conveniently. They canbe easily positioned at the differentlevels inside the oven compartment andcan also be conveniently moved toanother level. The FlexiClip telescopicrunners are available with aPerfectClean finish or as a PyroFitversion.

Miele accessories

18

Care productsWith regular cleaning and care of youroven you will ensure reliable functioningand years of enjoyment with yourappliance. Original Miele care productsare best suited to Miele ovens. Theseproducts can be purchased online fromthe Miele website or from Miele directly.

Miele oven cleaner

The Miele oven cleaner distinguishesitself through its grease removingproperties and its ease of use. Its gel-like consistency means it also sticks tothe walls of the oven. Its special formulaenables effortless cleaning with shortsoaking times and without needing toheat up the oven.

Descaling tablets

Miele has developed special descalingtablets for the water pipework andcontainers. Descaling is not only highlyeffective, but also particularly gentle onthe materials.

Cakes

19

Truly scrumptiousCakes and tortes are as essential a partof a nice morning coffee or a cosyafternoon tea as a beautifully set tableand stimulating discussions. If you wantto spoil your guests and yourself withdelicious homemade treats, your onlyproblem will be to choose from amongthe wealth of different recipes. Do youlike it fruity? Or creamy? Or crispy? Andbecause sweet things are food for thesoul, everyone will want another slice.

Cakes

20

Tips on preparationGet the best results when baking with afew simple tips. The Miele test kitchenwould like to share some of its expertknowledge with you.

Types of flourDifferent types of flour contain varyingamounts of whole grain.

They also contain varying amounts ofminerals. The higher the type number,the more mineral nutrients the flourcontains. The different types of flour arecategorised by how finely they havebeen ground:

Plain flourPlain flour is a fine white flour which isequally suitable for cooking and baking.It consists primarily of starch andgluten.

Strong white flour or brown flourThese are multi-purpose flours for alight dough.

Wholemeal flourThis flour consists of almost all thewheat germ. Its colour is about mid-way between white flour and full-grainflour. For a lighter dough, you canreplace half of this with strong whiteflour without any problems.

Mixed grainThis is a dark flour that contains almostall the wheat germ. It is the perfectchoice for breads.

Wholegrain flourIt is made from the whole grain andcontains all the goodness. It can beground finely or coarsely and isparticularly good for bread.

Raising agentsRaising agents are used to make thedough rise and help it stay light and airyafter kneading or mixing.

YeastYeast is a natural raising agent to helpdough leaven. Fresh and dry yeast areequally suitable for baking. To create arise, the yeast organisms require heat(temperatures from 35 °C to a maximumof 50 °C), time and nutrition in the formof flour, sugar and liquid.

Cakes

21

Baking powderBaking powder is the most commonchemical raising agent. The tastelesswhite powder made primarily fromsodium carbonate is very versatile andcan be used for various dough types.

Ammonium bicarbonateAmmonium bicarbonate or potassiumcarbonate are typical raising agents forChristmas bakes such as honey cakeand gingerbread.

Sodium bicarbonate (baking soda)Sodium bicarbonate is a white powderwith a mild, slightly alkaline taste. It is aconstituent of baking powder and alsospeeds up the cooking of pulses.

Dough and mixtures

Sponge mixture

Sponge mixture is a lighter, delicatedough. This texture is achieved bybeating egg yolks and whole eggs andfolding into stiffly whipped egg whites.

Tips for making the mixture:

It is best to use cooled eggs.

Beat the egg white mixture as much aspossible.

Bake the dough as soon as you havemade it.

Tips for baking:

Don't let the cake become too dark.Otherwise the top of the dough willharden and may crack more easily.

Tips after baking:

The warm cake can be removed fromthe baking paper more easily if youmoisten the bottom of the paper withsome water.

If the sponge base is going to be thebasis for a cake, you should bake it theday before as this will make cuttingeasier and more accurate.

To divide the cake horizontally, it is bestto use a sharp knife to make cuts atregular intervals around the outside ofthe cake. Insert a thread into the cutsand cross the ends at the front. Pullingthe ends of the thread apart will dividethe cake evenly into 2 bases.

Puff pastry

Puff pastry consists of multiple layersthat open up and flake during baking.

Cakes

22

Tips:

Do not knead the dough piecesbecause this will stop the pastry fromflaking. It is better to place the doughpieces on top of each other and rollthem out again.

Adding moisture during the first cookingstage improves the flakiness of thepastry and creates a wonderful shine onthe pastry surface.

Choux pastry

A unique method is required to makethis pastry. The dough is “burned off” ina saucepan and then baked.

Tips:

It is essential to leave the oven doorclosed during the first 10 minutes ofbaking. The choux pastry is so sensitiveduring this time that opening the doorwould stop the pastry becoming lightand airy.

Fill choux buns or éclairs just beforeserving. This keeps the bake nice andcrisp.

Shortcrust pastry

Shortcrust pastry comes out particularlywell when baked in ovens with amoisture function because the steamsupplied to the dough makes itparticularly short.

Tips:

Only knead your dough for a short timebecause a long kneading time will takeaway the desired crumbly consistencyof the pastry.

In order to achieve a short kneadingtime, use soft fat where possible.

The chilling time after kneadingenhances the desired crumblyconsistency of the finished bake.

When rolling out the dough, use as littleflour as possible. This will allow thedough to retain its elasticity.

The dough pieces can always bekneaded together again. If the doughturns too crumbly, just add some water.

Shortcrust pastry can be prepared inadvance. When packaged correctly, itcan stay fresh for 2–3 days in the fridge.

Cake batter

Cake batter is a creamy, viscous doughthat is mainly made from fat, sugar andeggs. These ingredients ensure that thecake is nice and moist.

Tips:

Cream the sugar and butter and mix inthe other ingredients quickly.

All ingredients used should be at roomtemperature.

Cakes

23

If the consistency of the batterbecomes too stiff, you can add someliquid, for example, milk.

Dust fruit, nuts and chocolate chipswith some flour and mix them into thebatter just before baking. This keepsthese ingredients evenly distributed inthe cake during baking.

Bake the dough as soon as it has beenmade.

To test if the cake is done, simply inserta wooden skewer into the cake. Thecake is cooked through when theskewer comes out without any moistcake crumbs sticking to it.

The warm cake can be removed fromthe baking paper more easily if youmoisten the bottom of the paper withsome water.

Quark dough

Quark dough is a quick alternative toyeast-based dough and has a verysimilar end result when it is freshlybaked.

Tips:

Only knead the ingredients for a shorttime. Otherwise there is a risk that thedough will become too sticky.

Bake the dough as soon as you havemade it.

Cakes

24

Apple sponge

Preparation time: 95 minutesServes 12

For the topping500 g apples, sharp

For the dough150 g butter | softened150 g caster sugar1 ½ tsp. vanilla sugar3 medium eggs1 tbsp. lemon juice150 g plain white flour½ tsp. baking powder

For the cake tin1 tsp. butter

For dusting1 tbsp. icing sugar

AccessoriesRackSpringform cake tin, 26 cmFine sieve

PreparationPeel and quarter the apples. Starting onthe curved side, cut 1 cm thick slices,mix with lemon juice and place to oneside.

Grease the springform tin.

Cream together the butter, sugar andvanilla sugar in approx. 2 minutes. Foldin each egg for half a minute.

Place the rack in the oven. Start theAutomatic programme or pre-heat theoven.

Sift the baking powder and flourtogether and beat into the otheringredients.

Spoon evenly into the greasedspringform cake tin. Press the applesgently into the cake mix with the curvedside up.

Place the springform tin in the oven andbake until golden.

Leave the cake in the tin for 10 minutesafter baking. Turn out onto the rack andleave to cool. Dust with icing sugar.

SettingsAutomatic programmeCakes | Apple spongeProgramme duration:63 [65] (65) minutes

ManualOven functions: Conventional HeatTemperature: 170–180 °CBooster: OffPre-heat: OnCrisp function: Off (On) [Off]Duration: 45–55 minutesShelf level: 2 [1] (1)

Useful tipInstead of dusting with icing sugar, youcan spread some slightly warm apricotjam over the top.

Cakes

25

Apple pie


For the dough200 g butter | softened100 g caster sugar3 tsp. vanilla sugar1 medium egg350 g plain white flour1 tsp. baking powderA pinch of saltFor the topping1.25 kg apples50 g raisins½ tbsp. Calvados½ tbsp. lemon juice½ tsp. ground cinnamon50 g caster sugarFor the cake tin1 tsp. butterFor glazing100 g icing sugar1 tbsp. water | warm

AccessoriesSpringform cake tin, 26 cmCling filmRack

PreparationCream together the butter, sugar,vanilla sugar and egg for the dough. Siftin the flour, baking powder and salt andknead. Chill the dough for one hour.

Peel and slice the apples into wedges.Mix with the raisins, Calvados, lemonjuice and cinnamon.

Grease the springform tin.

Divide the dough into 3 pieces. Roll outthe first piece of dough on the base ofthe springform tin. Assemble the

springform tin. Make a long roll out ofthe second piece of dough and pressaround the side of the tin about 4 cmhigh. Pierce the base several times witha fork.


Place the third portion of the doughbetween 2 layers of cling film and roll itout to the size of the springform tin.

Fold the sugar into the apples anddistribute them evenly over the base.Put the pastry lid on top and pinch theedges to seal.

Place the springform tin in the oven andbake.

Leave to cool in the tin for 10 minutes.Turn out onto the rack and leave tocool.

Stir the icing sugar into the water andspread over the pie.

SettingsAutomatic programmeCakes | Apple pieProgramme duration:77 [70] (78) minutesManualOven functions: Conventional HeatTemperature: 185–195 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 55–65 minutesShelf level: 2 [1] (1)

Cakes

26

Apricot tart with cream topping


For the dough250 g plain white flour1 tsp. baking powder125 g butter125 g caster sugar1 medium egg

For the topping800 g tinned apricots (drained weight)

For the filling250 g cream2 medium eggs1 tbsp. cornflour3 tsp. vanilla sugar½ lemon | juice only


AccessoriesSpringform cake tin, 26 cmRack

PreparationMix together the flour, baking powder,butter, sugar and egg and knead toform a smooth dough. Grease thespringform tin. Spread the mixtureevenly over the base of the springformtin.

Place the apricots on top of the mixturewith the curved side facing upwards.

Mix together all the ingredients for thecream mixture. Spread over theapricots.

Place on the rack in the oven and bakeuntil golden.

SettingsOven functions: Intensive BakeTemperature: 160–170 °CPre-heat: OffCrisp function: OnDuration: 50–60 minutesShelf level: 2 [1] (1)

Cakes

27

Belgian sponge cake


Ingredients4 medium eggs250 g butter250 g caster sugar1 tsp. salt250 g plain white flour3 tsp. baking powder100 g chocolate drops1 tsp. ground cinnamon


AccessoriesSpringform cake tin, 26 cmRack

PreparationSeparate the egg whites from the yolks.Beat the butter, sugar, salt and eggyolks until creamy.

Beat the egg whites until stiff. Carefullyfold half of the egg white mixture intothe sugar and egg yolk mixture. Sift theflour and baking powder together andstir into the mixture. Fold in theremaining egg white mixture.

Then fold in the chocolate drops andcinnamon.

Grease the springform tin and pour inthe mixture.

Place the rack in the oven. Start theAutomatic programme or pre-heat theoven using the settings indicated forcooking stage 1.

Manual:Adjust settings according to cookingstage 2.

Place the springform tin on the rackand place in the oven. Bake untilgolden brown.

SettingsAutomatic programmeCakes | Belgian sponge cakeProgramme duration: 65 minutes

ManualCooking stage 1Oven functions: Conventional HeatTemperature: 190 °CBooster: OnPre-heat: OnCrisp function: OffShelf level: 2 [1] (2)

Cooking stage 2Temperature: 150–180 °CDuration: 60–65 minutes

Useful tipFor a more intense taste, substitute50 g of the sugar with 50 g honey. Driedfruits, chopped nuts or vanilla essencecan be added to the mixture accordingto taste.

Cakes

28

Pear cake with almond topping


For the base470 g plain white flour125 g caster sugar4 tsp. vanilla sugar250 g butter1 medium egg

For the topping3 tins of pears (460 g each)

For the cake batter550 g crème fraîche2 tbsp. cornflour4 medium eggs65 g caster sugar2 tsp. cinnamon40 g flaked almonds

AccessoriesUniversal tray

PreparationMix together the flour, sugar, vanillasugar, butter and egg and knead toform a smooth batter. Roll the mixtureout onto the universal tray.

Cut the pears into slices 1 cm thick andarrange evenly on top of the mixture.

Mix together the crème fraîche,cornflour, eggs, sugar, vanilla sugar andcinnamon.

Pour over the pears. Scatter with flakedalmonds.

Place the universal tray in the oven andbake until pale yellow.


Cakes

29

Deep sponge base


For the dough4 medium eggs2 tbsp. water | hot175 g caster sugar200 g plain white flour1 tsp. baking powder


AccessoriesRackFine sieveSpringform cake tin, 26 cmBaking paper

PreparationSeparate the egg whites from the yolks.Beat the egg whites with the water untilstiff. Slowly add the sugar, beating aftereach addition. Whisk and then fold inthe egg yolks.


Stir the baking powder into the flour,sift over the egg mixture, and thengently fold into the egg mixture with alarge egg whisk.

Grease the base of the springform tinand line with baking paper. Pour themixture into the springform tin and levelwith a spoon or spatula.

Place in the oven and bake until golden.

Allow the cake to cool in the tin forapprox. 10 minutes after baking. Turnout onto the rack and leave to cool. Cuthorizontally through the cake twice tomake 3 layers.

Spread over the prepared filling.

SettingsAutomatic programmeCakes | Sponge baseProgramme duration:46 [47] (47) minutes

ManualOven functions: Conventional HeatTemperature: 160–170 CBooster: OffPre-heat: OnCrisp function: OffDuration: 30–40 minutesShelf level: 2 [1] (1)

Useful tipTo make a chocolate sponge, add2-3 teaspoons of cocoa powder to theflour mixture.

Cakes

30

Sponge base filling

Preparation time: 30 minutes

For quark and cream filling500 g quark, 20% fat100 g caster sugar100 ml milk, 3.5% fat1 ½ tsp. vanilla sugar1 lemon | juice only6 gelatine leaves500 g cream

For dusting1 tbsp. icing sugar

For cappuccino filling100 g dark chocolate500 g cream6 gelatine leaves80 ml espresso80 ml coffee liqueur3 tsp. vanilla sugar1 tbsp. cocoa powder

For glazing3 tbsp. whipped cream

For dusting1 tbsp. cocoa powder

AccessoriesServing plateFine sieve

Preparation for quark and creamfillingMix together the quark, sugar, milk,vanilla sugar and lemon juice. Soak thegelatine in cold water. Squeeze thegelatine, then dissolve it in themicrowave or in a pan on the cooktopon a low heat.

Stir a portion of the quark mixture intothe gelatine.

Stir this mixture into the remainingquark mixture and place in therefrigerator to chill. Whip the cream untilstiff and fold into the quark mixture.

Place one layer of cake on a servingplatter and spread half of the quarkmixture over it. Top it with another layerof the cake. Add the other half of themixture, then top it with the final pieceof the cake.

Place in the refrigerator to chill. Dustwith icing sugar before serving.

Cakes

31

Preparation for cappuccino fillingMelt the chocolate for the cappuccinofilling. Whip the cream until stiff. Soakthe gelatine in cold water. Squeeze thegelatine, then dissolve it in themicrowave or in a pan on the cooktopon a low heat. Leave to cool slightly.

Stir half the espresso and half thecoffee liqueur into the gelatine and addto the whipped cream.

Divide the coffee and cream mixture inhalf. Stir the vanilla sugar into one halfand the chocolate and cocoa into theother half.

Place one layer of cake on a servingplatter and drizzle with a little coffeeliqueur and espresso, and spread thechocolate cream over this. Top with thesecond layer of cake, drizzle with theremaining liqueur and espresso andspread this with the vanilla cream. Topwith the final layer of cake, spread withcream and dust with cocoa.

Useful tipFor a fruity variation, add some gratedlemon zest and 300 g drained mandarinsegments or apricot pieces.

Cakes

32

Swiss roll


For the dough190 (290) g caster sugar8 (12) g vanilla sugar1 pinch (2 pinches) of salt125 (190) g plain white flour70 (110) g cornflour1 (1 ½) tsp. baking powder4 (6) medium eggs2 (3) tbsp. hot water


AccessoriesFine sieveBaking tray or universal trayBaking paperTea towel

PreparationMix together the sugar, vanilla sugarand salt in a bowl. Mix the flour,cornflour and baking powder in anotherbowl.

Start the Automatic programme or pre-heat the oven.

Separate the egg whites from the yolks.Beat the egg whites with the hot wateruntil stiff. Slowly mix in the sugarmixture and then stir. Slowly beat in theegg yolks.

Sift the flour mixture over the eggmixture. Then fold under with a largewhisk.

Grease the baking tray or universal trayand line with baking paper. Add themixture and spread evenly.

Place the mixture in the oven and bake.

To roll up the cake, place it on a damptea towel immediately after baking,remove the baking paper and roll up.Leave to cool.

Once cooled, unroll, spread over theprepared filling and roll up again.

Cakes

33

SettingsAutomatic programmeCakes | Swiss rollProgramme duration:25 [24] (26) minutes

ManualOven functions: Conventional HeatTemperature: 180–190 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 15–25 minutesShelf level: 1

Cakes

34

Swiss roll fillings

Preparation time: 30 minutes

For advocaat and cream filling3 (5) gelatine leaves150 (230) ml advocaat500 (750) ml cream

For cranberry and cream filling500 (750) ml cream16 (24) g vanilla sugar200 (300) g cranberries from a jar

For mango and cream filling2 (3) ripe mangos (300 g each)Grated zest of ½ (1) unwaxed orange120 (180) g caster sugarJuice from 2 (3) oranges (120 ml each)Juice from 1 (1 ½) lime(s)7 (11) gelatine leaves500 (750) ml cream

For sprinkling1 tbsp. icing sugar

AccessoriesServing plateFine sieve

Preparation for advocaat and creamfillingSoak the gelatine in cold water.Squeeze the gelatine, then dissolve it inthe microwave or in a pan on thecooktop on a low heat. Leave to coolslightly.

Stir a portion of the advocaat into thegelatine. Add to the remaining advocaatand fold in. Place in the refrigerator tothicken.

Whip the cream until stiff. Once theadvocaat has thickened a little, carefullyfold in the cream. Leave to thicken inthe refrigerator for 30 minutes.

Then spread the mixture over the cake.Roll up from the long side and leave tochill until it is ready to eat.

Dust with icing sugar shortly beforeserving.

Cakes

35

Preparation for the cranberry andcream fillingWhip the cream and vanilla sugartogether until stiff.

Spread the cranberries over the cake.Spread the cream over the top. Roll upfrom the long side and leave to chilluntil it is ready to eat.


Preparation for mango and creamfillingPurée the mangoes with the orangezest, sugar, and orange and lime juice.

Soak the gelatine in cold water.Squeeze the gelatine, then dissolve it inthe microwave or in a pan on thecooktop on a low heat. Leave to coolslightly.

Stir a little of the mango purée into thegelatine. Add this to the rest of themango purée, stirring it in. Place in therefrigerator to thicken.

Whip the cream until stiff. Once themango mixture has thickened a little,carefully fold in the cream. Leave tothicken in the refrigerator for30 minutes.

Then spread the mixture over the cake.Roll up from the long side and leave tochill until it is ready to eat.


Cakes

36

Yeast butter cake

Preparation time: 95 minutesServes 20 (30)

For the dough42 (63) g fresh yeast200 (300) ml milk, 3.5% fat | lukewarm500 (750) g plain white flour50 (80) g caster sugar¼ (¾) tsp. salt50 (80) g softened butter1 (2) medium egg(s)

For the topping100 (150) g softened butter100 (150) g flaked almonds120 (180) g caster sugar16 (24) g vanilla sugar

AccessoriesBaking tray or universal tray

PreparationStir the yeast into the milk to dissolve it.Knead the remaining ingredients forabout 3–4 minutes to a smooth dough.

Form the dough into a ball, place in abowl in the oven and cover with a dampcloth. Prove according to the settings inproving phase 1.

Lightly knead the dough and then roll itout on a baking tray or the universaltray. Cover and prove using the settingsindicated for proving phase 2.

For the topping, mix together the butter,vanilla sugar and half the sugar. Makelittle indentations in the dough with yourfingers. Pour the butter and sugarmixture into the indentations. Spreadthe remaining sugar and the flakedalmonds over the dough.

With Automatic programme: Start the Automatic programme andplace the cake in the oven.

Manual:Leave to prove at room temperature foranother 10 minutes. Then place in theoven and bake until golden.

Cakes

37

Settings forproving yeast doughProving phases 1 and 2Oven functions: Conventional HeatTemperature: 30 °CProving time: 20 minutes for eachphase

Automatic programmefor baking yeast butter cakeCakes | Yeast butter cakeProgramme duration:32 [34] (30) minutes

ManualOven functions: Conventional HeatTemperature: 175–185 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 20–30 minutesShelf level: 2

Cakes

38

Fruit cake ( 15 cm)

Preparation time: 225 minutes + 12 hours to prepare the fruitServes 8

For the cake50 g glacé cherries (drained weight)50 g dried apricots25 g candied fruits110 g sultanas110 g raisins85 g currants1 ½ tbsp. brandy110 g butter | softened110 g brown sugar2 large eggs½ tbsp. golden syrup (treacle)110 g plain white flour¼ tsp. mixed spice (cinnamon, nutmeg,allspice)¼ tsp. cinnamon⅛ tsp. freshly ground nutmeg25 g chopped almondsZest of ½ unwaxed lemonZest of ½ unwaxed orange


AccessoriesSpringform cake tin, 15 cmBaking paperGrease-proof paperKitchen stringRack

To prepare the fruitRoughly chop the glacé cherries,apricots and candied fruits and add tothe sultanas, raisins and currants in alarge bowl. Add the brandy, stir andleave for approximately 12 hours.

PreparationCream the butter and sugar. Stir in theeggs one by one. Add the goldensyrup.

Mix the flour together with the spices.Fold the flour mixture, almonds andorange and lemon zest into the fruitsoaked in brandy.

Lightly grease the springform tin andline with baking paper.

Pour the mixture into the springform tinand level with a spoon or spatula.Cover the springform tin with a doublelayer of grease-proof paper. Secure thepaper to the edge of the cake tin withkitchen twine.

Automatic programme:Place on the rack and then place in theoven and bake.

Manual:Place on the rack and then place in theoven and bake using the settingsindicated for cooking stages 1 and 2.

Leave the cake to cool in the tin.

Cakes

39

SettingsAutomatic programmeCakes | Rich fruit cake | 15 cmspringform tinProgramme duration: 195 minutes

ManualCooking stage 1Oven functions: Conventional HeatTemperature: 140 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 45 minutesShelf level: 1

Cooking stage 2Temperature: 120 °CDuration: 150 minutes

Useful tipWhen the fruit cake is wrapped ingrease-proof paper and aluminium foil,it can be stored for up to 3 months. Forthe best result, feed at regular intervalswith more brandy or sherry.

Cakes

40

Fruit cake ( 20 cm)


Ingredients100 g glacé cherries (drained weight)100 g dried apricots50 g candied fruits230 g sultanas230 g raisins170 g currants3 tbsp. brandy250 g butter | softened250 g brown sugar4 medium eggs1 tbsp. golden syrup (treacle)250 g plain white flour½ tsp. mixed spice (cinnamon, nutmeg,allspice)½ tsp. cinnamon¼ tsp. freshly ground nutmeg50 g chopped almondsZest of 1 unwaxed lemonZest of 1 unwaxed orange










Cakes

41





Cakes

42

Fruit cake ( 25 cm)


Ingredients175 g glacé cherries (drained weight)175 g dried apricots75 g candied fruits360 g sultanas360 g raisins280 g currants5 tbsp. brandy400 g butter | softened400 g brown sugar7 medium eggs1 ½ tbsp. golden syrup (treacle)400 g plain white flour½ tsp. mixed spice (cinnamon, nutmeg,allspice)⅔ tsp. cinnamon½ tsp. freshly ground nutmeg75 g chopped almondsZest of 1 ½ unwaxed lemonsZest of 1 ½ unwaxed oranges










Cakes

43





Cakes

44

Baked cheesecake


For the base340 (530) g plain white flour4 (6) tsp. baking powder180 (280) g caster sugar2 (3) medium eggs, yolks only180 (280) g butter

For the topping4 (6) medium eggs2 (3) medium eggs | just the white460 (700) g caster sugar18 (28) g vanilla sugar85 g (119 g) custard powder (vanilla)2 (4) tsp. grated lemon zest2.3 (3.5) kg low-fat quark


PreparationTo create the base, make a shortcrustpastry from the dough ingredients. Chillfor approx. 60 minutes.

Roll the mixture out onto the universaltray. Form a rim up to the top edge ofthe universal tray. Prick the baseseveral times with a fork.

Mix together all the ingredients for thetopping. Spread the mixture evenly overthe base.

Place the cake in the oven and bake.

At the end of cooking, leave the cake inthe oven for 5 minutes with the ovenswitched off.


Cakes

45

Marble cake


For the dough250 g butter | softened200 g caster sugar1 ½ tsp. vanilla sugar4 medium eggs200 g sour cream400 g plain white flour5 tsp. baking powderA pinch of salt3 tbsp. cocoa powder


AccessoriesRing tin, 26 cmRack

PreparationCream together the butter, sugar andvanilla sugar. Add the eggs one by one,stirring for ½ minute each time. Add thesour cream. Sift together the flour,baking powder and salt. Then fold intothe other ingredients.

Grease the ring tin and spoon in half ofthe mixture.

Fold the cocoa powder into the otherhalf of the mixture. Pour the darkmixture over the light mixture. Swirl afork through the mixture to give amarbled effect.

Place the ring tin on the rack in theoven and bake.

Leave the cake in the tin for 10 minutesafter baking. Turn out onto the rack andleave to cool.

SettingsAutomatic programmeCakes | Marble cakeProgramme duration: 55 minutes

ManualOven functions: Fan PlusTemperature: 150–160 CBooster: OnPre-heat: OffCrisp function: OffDuration: 50–60 minutesShelf level: 2 [1] (1)

Cakes

46

Fruit flan (puff pastry)


For the dough230 g puff pastry

For the topping30 g hazelnuts, ground500 g fruit (e.g. apricots, plums, pears,apples, cherries) chopped into smallpieces

For the filling2 medium eggs200 g cream50 g caster sugar1 tsp. vanilla sugar

AccessoriesRound baking tin, 27 cmRack

PreparationLine the baking tin with the puff pastryand sprinkle over the ground hazelnuts.

Arrange the fruit pieces on top of thedough.

Insert the rack. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

For the topping, mix together the eggs,cream, sugar and vanilla sugar andpour over the fruit.


Place the fruit flan in the oven and bakeuntil golden brown.

SettingsAutomatic programmeCakes | Fruit flan | Puff pastryProgramme duration: 36 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 230 °CBooster: OnPre-heat: OnCrisp function: OnShelf level: 1

Cooking stage 2Oven functions: Conventional HeatTemperature: 220–230 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 36–42 minutes

Cakes

47

Fruit flan (shortcrust pastry)


For the dough200 g plain white flour 65 ml water80 g butter¼ tsp. salt

For the topping30 g hazelnuts, ground500 g fruit (e.g. apricots, plums, pears,apples, cherries) chopped into smallpieces

For the filling2 medium eggs200 g cream50 g caster sugar1 tsp. vanilla sugar


PreparationDice the butter and mix with the flour,salt and water and rapidly knead toform a smooth dough. Chill for30 minutes.

Line the baking tin with the pastrydough and sprinkle over the groundhazelnuts.

Arrange the fruit evenly on top of thedough.

Insert the rack. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

For the topping, mix together the eggs,cream, sugar and vanilla sugar andpour over the fruit.


Place the fruit flan in the oven andbake.

SettingsAutomatic programmeCakes | Fruit flan | Short crust pastryProgramme duration: 43 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 230 °CBooster: OnPre-heat: OnCrisp function: OnShelf level: 1

Cooking stage 2Oven functions: Conventional HeatTemperature: 220–240 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 36–45 minutes

Cakes

48

Sachertorte


For the dough130 g dark chocolate140 g butter110 g icing sugar1 ½ tsp. vanilla sugar6 medium eggsA pinch of salt110 g caster sugar140 g plain white flour1 tsp. baking powder

For the apricot glaze200 g apricot jam

For the glaze200 g caster sugar125 ml water150 g dark chocolate

AccessoriesFine sieveRackSpringform cake tin, 24 cmBaking paper

PreparationMelt the chocolate.

Cream together the butter and icingsugar.

Separate the egg whites from the yolks.Stir in the egg yolk. Stir in thechocolate.

Sift the flour and mix together with thebaking powder. Beat the egg whiteswith the salt and sugar until stiff.Alternately add the flour mixture andthe egg whites to the batter.


Line the springform tin with bakingpaper and pour in the batter. Place inthe oven and bake.

Leave the cake base to cool. In themeantime, heat up the apricot jam onthe cooktop and strain it through asieve.

Slice open the cake base and brush thestrained apricot jam over the cutsurfaces and the sides.

To make the chocolate glaze, bring thesugar and water to the boil, add thechocolate and allow to melt.

Spread the chocolate glaze evenly overthe Sachertorte.

SettingsAutomatic programmeCakes | SachertorteProgramme duration: 55 minutes

ManualOven functions: Conventional HeatTemperature: 170 °CBooster: OnPre-heat: OnCrisp function: On for 10 minutes afterplacing the cake in the ovenDuration: 55 minutesShelf level: 2 [1] (2)

Cakes

49

Sand cake


For the dough250 g butter | softened250 g caster sugar1 ½ tsp. vanilla sugar4 medium eggs1 tbsp. rum200 g plain white flour100 g cornflour2 tsp. baking powderA pinch of salt

For the loaf tin1 tsp. butter1 tbsp. breadcrumbs

AccessoriesRackLoaf tin, 30 cm long

PreparationGrease the tin and sprinkle withbreadcrumbs.


Beat the butter with the sugar andvanilla sugar until fluffy. Fold in the eggsone at a time and then add the rum.

Mix together the flour, cornflour, bakingpowder and salt. Then fold into theother ingredients.

Fill the loaf tin with the mixture andplace it lengthways on the rack in theoven. Bake.

Leave the cake in the tin for 10 minutesafter baking. Turn out onto the rack andleave to cool.

SettingsAutomatic programmeCakes | Sand cakeProgramme duration:78 [83] (78) minutes

ManualOven functions: Conventional HeatTemperature: 155–165 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 60–70 minutesShelf level: 2 [1] (1)

Cakes

50

Chocolate hazelnut cake

Preparation time: 75 minutes + 12 hours for chillingServes 16

Ingredients200 g butter250 g dark chocolate250 g hazelnuts, ground160 g caster sugar1 ½ tbsp. espresso1 tsp. bourbon vanilla essence6 medium eggs

For the cake tin1 tbsp. butter

AccessoriesSpringform cake tin, 26 cm or24 small ramekins (100 ml each)Baking paperRack

PreparationMelt the butter and chocolate. Add thehazelnuts, sugar, espresso andbourbon vanilla essence. Leave to cool.

Separate the egg whites from the yolks.Fold the egg yolks into the butter andchocolate mixture. Whisk the eggwhites until stiff and fold into themixture.


Grease the springform tin and line withbaking paper or grease the ramekins.Pour the mixture into the springform tinor into the ramekins.

Place on the rack in the oven and bake.

Chill for 12 hours before serving.

SettingsAutomatic programmeCakes | Chocolate hazelnut cake | Onelarge / Several smallProgramme duration One large:55 minutesProgramme duration Several small:40 [28] (40) minutes

ManualOne largeOven functions: Fan PlusTemperature: 150 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 55 minutesShelf level: 2 [1] (1)

Several smallOven functions: Fan PlusTemperature: 150 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 40 [28] (40) minutesShelf level: 2 [1] (2)

Useful tipServe with fresh berries.For 12 ramekins, reduce the quantity byhalf. The cooking duration stays thesame.

Cakes

51

Stollen

Preparation time: 160 minutesMakes one 15-slice loaf

For the dough42 g fresh yeast1 ½ tsp. vanilla sugar70 ml milk, 3.5% fat | lukewarm200 g raisins50 g chopped almonds50 g candied lemon peel50 g candied orange peel1–1 ½ tbsp. rum275 g butter | softened500 g plain white flourA pinch of salt100 g caster sugar½ tsp. lemon zest1 medium egg

For glazing75 g butter

For sprinkling50 g caster sugar

For dusting35 g icing sugar


PreparationDissolve the yeast and vanilla sugar inthe milk and leave covered for15 minutes.

Mix the raisins, almonds, lemon peeland orange peel in the rum and place toone side.

Knead together the yeast milk, butter,flour, salt, sugar, lemon zest and egg toform a smooth dough. Add the lemonpeel, orange peel, raisins, almonds andrum and knead briefly.

Place the dough in a bowl in the ovenand cover it with a damp cloth. Provethe dough using the indicated settings.

Shape the dough into a 30 cm longstollen loaf on a lightly floured surface.Place on the baking tray or universaltray, place in the oven and bake.

Melt the butter for glazing and brush itonto the stollen while still warm.Sprinkle over the sugar.

Leave to cool and then dust generouslywith icing sugar.

Settings forproving yeast doughOven functions: Conventional HeatTemperature: 30 °CProving time: 60 minutes

Automatic programmefor bakingCakes | StollenProgramme duration:60 [55] (60) minutes

ManualOven functions: Fan PlusTemperature: 150–160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 55–65 minutesShelf level: 2 [1] (1)Useful tipWrap the stollen in aluminium foil andstore it in a sealed, air-tight plastic bag.

Cakes

52

Fruit streusel cake

Preparation time: 150 minutesServes 20 (30)

For the dough42 (63) g fresh yeast150 (220) ml milk, 3.5% fat | lukewarm450 (680) g plain white flour50 (80) g caster sugar90 (140) g softened butter1 (2) medium egg(s)

For the topping1.25 (1.9) kg apples

For the streusel240 (360) g plain white flour150 (230) g caster sugar16 (24) g vanilla sugar1 (2) tsp. cinnamon150 (230) g softened butter


PreparationStir the yeast into the milk to dissolve it.Add to the flour, sugar, butter and egg,and knead to a smooth dough.

Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1.

Peel and core the apples and slice theminto wedges.

Lightly knead the dough and then roll itout on a baking tray or the universaltray. Spread the apples evenly acrossthe dough. Mix together the flour,sugar, vanilla sugar and cinnamon.

Then knead in the butter to create astreusel mix. Scatter this over theapples.

Place the cake in the oven and provethe dough using the settings indicatedfor proving phase 2.

Bake the cake until golden brown.

Settings forproving yeast doughProving phase 1Special applications | Prove yeastdough | Prove for 30 minutes

Proving phase 2Oven functions: Conventional HeatTemperature: 30 °CProving time: 30 minutes

Automatic programmefor baking cakeCakes | Fruit streusel cakeProgramme duration:56 [48] (56) minutes

ManualOven functions: Conventional HeatTemperature: 170–180 °CBooster: OffPre-heat: OffCrisp function: On [Off] (On)Duration: 45–55 minutesShelf level: 3 [2] (2)

Useful tipInstead of the apples, try using 1 kgstoned plums or cherries.

Baking

53

Melt-in-your-mouth treatsFrom muffins and biscuits through tocream puffs, everyone will want to gettheir hands on these tasty morsels. Asthey say, “good things come in smallpackages”. Both young and old willenjoy munching on these miniaturedelights.

Baking

54

Biscuits

Preparation time: 135 minutesMakes 70 (2 trays)

Ingredients250 (380) g plain white flour½ (1) tsp. baking powder80 (120) g caster sugar8 (12) g vanilla sugar1 (1 ½) tsp. rum essence1 ½ (2) tbsp. water120 (180) g softened butter

AccessoriesRolling pinBiscuit cutters2 baking trays or universal trays

PreparationMix together the flour, baking powder,sugar and vanilla sugar. Add the rest ofthe ingredients and quickly knead toform a smooth dough. Chill for at least60 minutes.

Roll out the dough to a thickness ofapprox. 3 mm, cut out the biscuits andplace them on the baking or universaltrays.

Place the biscuits in the oven and bake.

SettingsAutomatic programmeCookies/ Muffins | Biscuits | 1 tray / 2traysProgramme duration 1 tray:25 [24] (25) minutesProgramme duration 2 trays:26 minutes

ManualOven functions: Fan PlusTemperature: 140–150 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level 1 tray: 2 [2] (1)Shelf level 2 trays: 1 + 3 [1 + 2] (1 + 3)

Useful tipThe quantities for the ingredients are for2 trays. For 1 tray, halve the quantitiesor bake the biscuits one after the other.

Baking

55

Blueberry muffins

Preparation time: 50 minutesMakes 12

Ingredients225 g plain white flour110 g caster sugar2 ½ tsp. baking powder1 ½ tsp. vanilla sugarA pinch of salt1 tbsp. honey2 medium eggs100 ml buttermilk60 g butter | softened250 g blueberries1 tbsp. plain white flour

Accessories12 paper cases, 5 cm12-cup muffin tin with cup 5 cmRack

PreparationMix together the flour, sugar, bakingpowder, vanilla sugar and salt. Add thehoney, eggs, buttermilk and butter, andstir briefly.

Mix together the blueberries and flourand carefully fold into the mixture.

Line the muffin tin with the paper cases.Distribute the mixture evenly betweenthe muffin cases.

Place the muffin tin on the rack in theoven and bake.

SettingsAutomatic programmeCookies/ Muffins | Blueberry muffinsProgramme duration:38 [41] (38) minutes

ManualOven functions: Conventional HeatTemperature: 165–175 °CBooster: OffPre-heat: OffCrisp function: Off [On] (Off)Duration: 35–45 minutesShelf level: 2 [1] (1)

Useful tipFresh blueberries are best for thisrecipe. Use frozen blueberries straightfrom the freezer without defrostingthem.

Baking

56

Linzer biscuits


For the biscuits200 g butter300 g plain white flour100 g icing sugar1 ½ tsp. vanilla sugar2 medium eggs | yolk only100 g ground almondsGrated zest of ½ unwaxed lemon

For the filling200 g redcurrant jelly

AccessoriesCling filmBaking tray or universal trayRound biscuit cutters (in 2 sizes)

PreparationDice the butter, add to the flour, icingsugar, vanilla sugar, egg yolk, almondsand lemon zest and knead to form asmooth dough. Wrap in cling film andchill in the fridge for 30 minutes.

Roll out the dough to a thickness of2 mm and cut it out into circles. Make asmall hole in the middle of half of thebiscuits (if the biscuits are larger, make3 holes).

Place the biscuits onto the baking trayor universal tray, place in the oven andbake until pale yellow.

Allow to cool briefly after cooking.Gently heat the redcurrant jelly andspread on the biscuits without holeswhile they are still lukewarm. Place thebiscuits with the holes on top. Dust withicing sugar.

Baking

57

SettingsAutomatic programmeCookies/ Muffins | Linzer biscuits | 1tray / 2 traysProgramme duration 1 tray: 12 minutesProgramme duration 2 trays:17 minutes

ManualFor 1 trayOven functions: Fan PlusTemperature: 160 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 10–15 minutesShelf level: 2

For 2 traysOven functions: Fan PlusTemperature: 160 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 13–19 minutesShelf level: 2 + 4 [1 + 3] (1 + 3)

Useful tipThe quantities for the ingredients are for2 baking trays. For 1 baking tray, halvethe quantities or bake the biscuits oneafter the other.

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Almond macaroons


Ingredients300 g whole almonds, shelled,blanched600 g caster sugarA pinch of salt4 medium eggs | just the white

Accessories2 baking trays or universal traysBaking paperPiping bag with plain nozzle

PreparationBlitz the almonds in a food processor intwo batches with approximately onethird of the sugar.

Mix together the remaining sugar, alittle salt and enough egg white tocreate a paste.

Line the universal tray(s) or bakingtray(s) with baking paper. Using apiping bag, pipe little balls of themixture onto the tray.

Start the Automatic programme or pre-heat the oven using the settingsindicated for cooking stage 1.

Moisten the back of a spoon and use itto spread out the macaroons.

Automatic programme:Place the almond macaroons in theoven and bake until golden brown.

Manual:Place the almond macaroons in theoven and bake using the settingsindicated for cooking stages 2 and 3.

Allow the macaroons to cool, thenremove them from the baking paper.

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SettingsAutomatic programmeCookies/ Muffins | Almond macaroons |1 tray / 2 traysProgramme duration: 15 minutes

ManualFor 1 trayCooking stage 1Oven functions: Conventional HeatTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Temperature: 180 °CDuration: 11 minutesShelf level: 2 [3] (2)

Cooking stage 3Oven functions: Fan PlusTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 2–4 minutes

For 2 traysCooking stage 1Oven functions: Conventional HeatTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Oven functions: Fan PlusTemperature: 170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 11 minutesShelf level: 1+3 [2+4] (1+3)

Cooking stage 3Temperature: 180 °CDuration: 2–6 minutes


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Drop cookies

Preparation time: 50 minutesMakes 50 (75) (2 trays)

Ingredients160 (240) g softened butter50 (80) g brown sugar50 (80) g icing sugar8 (12) g vanilla sugar1 (2) pinch(es) of salt200 (300) g plain white flour1 (2) medium egg(s) | just the white

AccessoriesPiping bagStar nozzle, 9 mm2 baking trays or universal trays

PreparationBeat butter until creamy. Add the sugar,icing sugar, vanilla sugar and salt andbeat until soft. Then fold in the flour,followed by the egg white.

Put the dough in a piping bag and pipeit onto the baking tray or universal trayin strips measuring approx. 5–6 cm inlength.

Place the drop cookies in the oven andbake until golden.

SettingsAutomatic programmeCookies/ Muffins | Drop cookies | 1tray / 2 traysProgramme duration 1 tray:22 [21] (31) minutesProgramme duration 2 trays:33 minutes

Manual1 trayOven functions: Fan PlusTemperature: 150–160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 20–30 minutesShelf level: 2 [2] (1)

2 traysOven functions: Fan PlusTemperature: 140–150 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 30–40 minutesShelf level: 1+3 [1+2] (1+3)


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Vanilla biscuits

Preparation time: 110 minutesMakes 90 (130) (2 trays)

For the dough280 (420) g plain white flour210 (320) g softened butter70 (110) g caster sugar100 (150) g ground almonds

For dusting70 (110) g vanilla sugar

Accessories2 baking trays or universal trays

PreparationKnead together the flour, butter, sugarand almonds to a smooth dough. Chillthe dough for around 30 minutes.

Break the dough into small piecesweighing approx. 7 g each. Roll thepieces and then shape them into conesor crescents, and place them on thebaking trays or universal trays.

Place the vanilla biscuits in the ovenand bake until pale yellow.

Dust with vanilla sugar while still warm.

SettingsAutomatic programmeCookies/ Muffins | Vanilla biscuits | 1tray/ 2 traysProgramme duration 1 tray: 31 minutesProgramme duration 2 trays:35 [36] (40) minutes

Manual1 trayOven functions: Fan PlusTemperature: 140–150 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level: 2 [2] (1)

2 traysOven functions: Fan PlusTemperature: 135–145 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 30–40 minutesShelf level: 1+3 [1+2] (1+3)


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Walnut muffins


Ingredients80 g raisins40 ml rum120 g butter | softened120 g caster sugar1 ½ tsp. vanilla sugar2 medium eggs140 g plain white flour1 tsp. baking powder120 g walnuts | roughly chopped

Accessories12-cup muffin tin with cup 5 cmPaper cases, 5 cmRack

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

Beat butter until creamy. Gradually mixin the sugar, vanilla sugar and eggs. Sifttogether the flour and baking powderand fold in. Stir in the walnuts. Finally,add the rum and raisins.

Line the muffin tin with the paper cases.Using 2 tablespoons, distribute themixture evenly between the muffincases.

Place the muffin tin on the rack in theoven and bake.

SettingsAutomatic programmeCookies/ Muffins | Walnut muffinsProgramme duration: 38 minutes

ManualOven functions: Fan PlusTemperature: 150–160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 30–40 minutesShelf level: 2 [1] (1)

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Choux buns

Preparation time: 80 minutesMakes 12 (18)

Ingredients250 (375) ml water50 (75) g butter1 (2) pinch(es) of salt170 (225) g plain white flour4 (6) medium eggs1 (1 ½) tsp. baking powder

AccessoriesPiping bagStar nozzle, 11 mmBaking tray or universal tray

PreparationBring the water, butter and salt to theboil in a saucepan.

Remove the pan from the cooktop. Tipall of the flour into the boiling liquid inone go and quickly stir until the mixtureforms a ball. Return the pan to the heatand stir until a white film forms on thebottom of the pan.

Put the mixture in a bowl. Gradually mixin the eggs and beat until the mixtureforms glossy peaks. Then mix in thebaking powder.

Pour the mixture into a piping bag. Piperosettes onto the baking tray oruniversal tray. Bake until golden.

After baking, cut the choux buns in halfhorizontally and leave to cool. Removeany layers of moist pastry.

SettingsAutomatic programmeCookies/ Muffins | Choux bunsProgramme duration: 48 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 160–170 °CBooster: OffPre-heat: OffCrisp function: after 15 minutes OnNumber/Type of bursts of steam:1 burst of steam/AutomaticDuration: 45–55 minutesShelf level: 2 [1] (1)

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Choux bun fillings

Preparation time: 20 minutesFor 12 (18) choux buns

For the mandarin and cream filling400 (600) ml thickened cream16 (24) g vanilla sugar350 (530) g tinned mandarins (drainedweight)

For the morello cherry and creamfilling350 (530) g morello cherries from a jar(drained weight)100 (150) ml morello cherry juice (fromthe jar)40 (60) g caster sugar1 (1 ½) tbsp. cornflour½ (1) tbsp. water500 (750) ml thickened cream30 (40) g icing sugar8 (12) g vanilla sugar

For the coffee and cream filling750 ml (1.125 l) thickened cream100 (150) g caster sugar2 (3) tsp. instant coffee

For sprinkling1 tbsp. icing sugar

AccessoriesPiping bagStar nozzle, 12 mm

Method for the mandarin and creamfillingBeat the cream together with the vanillasugar until stiff. Drain the fruit and placeit on the bottom halves of the chouxbuns. Pour the cream into a piping bagand pipe the cream onto the fruit.

Place the top halves on top of the fillingand dust with icing sugar to serve.

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Method for the morello cherry andcream fillingDrain the cherries and keep the juice.

Bring the cherry juice and sugar to theboil.

Mix the cornflour with some water andstir it into the hot liquid. Bring to theboil, add the cherries and then chill.

Beat the cream for around ½ minute.Sift the icing sugar and mix it togetherwith the vanilla sugar. Add the sugarmix to the cream and beat until stiff.

Fill the bottom halves of the chouxbuns with the cherry mixture. Pour thecream into a piping bag and pipe thecream onto the cherries.


Method for the coffee and creamfillingBeat the cream with the sugar andinstant coffee until stiff and pour themixture into a piping bag.

Pipe the coffee cream onto the bottomhalves of the choux buns.


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A crispy crust with a light andsoft centreFreshly baked bread still warm from theoven is one of the easiest things tomake. Whether enjoyed as a weekendbreakfast treat with lashings of butterand jam, or as a hearty snack after ahard day's work, bread is loved by(almost) everyone.

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Tips on preparationTo get the best results with your bread,we have compiled some of the mostimportant tips for making dough.

The right kneading time is crucial forbaking a good loaf:

– Firm doughs require a shorterkneading time than softer doughs.

– Doughs with rye flour require ashorter kneading time than doughswith wheat flour.

Bread and bread roll doughs areleavened with yeast or sourdough. Togive the microorganisms inside theyeast optimum working conditions andfor the dough to rise as much aspossible, there needs to be a warm,moist environment. We thereforerecommend using a special Automaticprogramme to prove your yeast-baseddough.

Introducing moisture during baking has2 positive effects:

– A skin forms on the dough veryslowly during baking. This means thebread has longer to rise.

– The gelatinisation of starch on thesurface of the bread produces ashiny, crunchy crust.

Preparation of yeast-based dough forbread

1. Make and prove the yeast-baseddough according to the recipe. Youcan also find helpful videos aboutshaping bread and bread rolls in theMiele@mobile App.

2. The consistency of the doughdetermines whether or not you needto dust your work surface with flourduring preparation: if the doughsticks to your fingers when you touchit, you should always lightly flour yourwork surface.

3. Pull the dough up slightly from theoutside and press down firmly in themiddle. Repeat this process at leastsix times. The dough should sit withthe dough seam facing down.

4. The dough should be left to rest forat least 1 minute before it is madeinto a loaf or bread rolls.

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Preparation of free-form loaves andbaguettes

Free-form loaves are loaves that are notbaked in a tin.1. Position the dough with the seam

facing upwards and press in alongthe middle of the dough with the sideof your hand.

2. Fold one side to the middle andpress firmly. Repeat the process onthe other side. Then turn the doughover and mould it into the shape youwant.

3. There are 2 ways to create cracking:

– If you want consistent cracking,the dough pieces need to beplaced with the dough seamfacing downwards and thenscored on the smooth top.

– If you want rustic cracking, thedough pieces need to be placedon their smooth side so that thedough seam faces up.

What to do if ...

... the dough is too firm:

Add some liquid as the moisturecontent in flour fluctuates, meaningmore or less liquid may be required toget a smooth dough.

... the dough is too moist:

Extend the kneading time, but do notexceed 10 minutes.

If the longer kneading time is notsufficient, gradually and rapidly kneadin some flour.

… the bread “collapses”:

One option is to reduce the provingtime. If the proving time is too long, toomany gases are produced for the doughto hold. The dough has been over-proved and loses its shape.

Use cold liquid ingredients wherepossible as the dough warms up duringthe kneading process. If the doughtemperature is too high, thefermentation process is accelerated.

Bake the bread at a higher temperaturefor the first 10 minutes.

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... the bread has compact, moistspots (water streaks):

Bake the bread at a lower temperaturefor the first 10 minutes.

The baking environment is too moist,meaning no moisture can be releasedfrom the dough.

Extend the proving stages to pre-bindmore moisture in the dough structure.

… the bread cracks when itshouldn't:

The environment should always bemoist during the proving stage and thefirst baking stage. The moistureproduces condensation on the surfaceof the dough, which produces a ductileskin.

The dough piece is not scored deeplyor often enough.

… the bread has a dull surface:

There needs to be sufficient moistureduring the proving stage and the firstbaking stage. The moisture causes thestarch to gelatinise on the doughsurface.

… the bread is not crispy enough:

Provide more moisture during the firstbaking stage to ensure that the breaddoes not become dry.

A longer baking time will release moremoisture from the dough, which willform a thicker crust.

Bake the bread at a higher temperaturefor the first 10 minutes.

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Baguettes

Preparation time: 120 minutesMakes two loaves, 10 slices each

Ingredients21 g fresh yeast270 ml water | cold500 g plain white flour2 tsp. salt½ tsp. caster sugar1 tbsp. butter | soft


PreparationStir the yeast into the water to dissolveit. Add to the flour, salt, sugar andbutter and knead for 6–7 minutes untilyou have a smooth dough.


Divide the dough in half. Shape eachhalf into a baguette measuring 35 cm inlength. Place the baguettes across thebaking tray or universal tray and scorethe dough several times diagonally to adepth of 1 cm.

Automatic programme:Start the Automatic programme andplace the baguettes in the oven.

Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake.


Proving phase 2Special applications | Prove yeastdough | Prove for 15 minutes

Automatic programmefor baking breadBread | BaguettesProgramme duration: 69 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 190–200 °CBooster: OffPre-heat: OffCrisp function: after 15 minutes OnNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 30–40 minutesShelf level: 2 [1] (1)

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Swiss farmhouse bread


Ingredients25 g fresh yeast300 ml lukewarm milk350 g plain white flour150 g rye flour1 tsp. salt

For dusting1 tbsp. plain white flour


PreparationStir the yeast into the milk to dissolve it.Add to the flour and salt and knead toform a soft, smooth dough.

Shape the dough into a ball, place it ina bowl and cover with a damp cloth.Leave to prove at room temperature for60 minutes.

Shape the dough into a round loaf andplace on the universal tray. Dust withflour. Score the top of the doughlengthways and crosswise to a depth ofabout 1 cm.

Leave to prove at room temperature for30 minutes.


Place in the oven and bake.

SettingsAutomatic programmeBread | Swiss farmhouse breadProgramme duration: 48 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 180–210°CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Manual, first after6 minutes, second after another6 minutesDuration: 40 minutesShelf level: 2 [1] (2)

Useful tipAdd diced ham or nuts to flavour thedough.

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Spelt bread


Ingredients120 g carrots42 g fresh yeast210 ml water | cold300 g wholemeal spelt flour200 g white spelt flour2 tsp. salt100 g whole almonds


PreparationFinely grate the carrots.

Stir the yeast into the water to dissolveit. Add to the flour, salt and carrots andknead for 4–5 minutes until you have asmooth dough.

Add the almonds and knead for another2–3 minutes.


Lightly knead the dough and shape intoa loaf measuring approx. 25 cm long.Place the loaf across the baking tray oruniversal tray. Score the loaf diagonallyseveral times to a depth of ½ cm.

Automatic programme:Start the Automatic programme andthen place the bread dough in the oven.

Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake the bread.



Automatic programmefor baking breadBread | Spelt breadProgramme duration: 72 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 180–190 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 50–60 minutesShelf level: 2 [1] (1)

Useful tipYou can use walnuts or pumpkin seedsinstead of almonds.

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Flat bread

Preparation time: 100 minutesMakes 1 flat bread with 8 servings

For the dough42 g fresh yeast200 ml water | cold375 g plain white flour1 ½ tsp. salt1 tbsp. olive oil

For glazingWater½ tbsp. olive oil

For sprinkling½ tbsp. nigella seeds


PreparationStir the yeast into the water to dissolveit. Add to the flour, salt and oil andknead for 6–7 minutes until you have asmooth dough.


Roll the dough out flat to a diameter ofapprox. 25 cm and place it on thebaking tray or universal tray.

Brush with a thin layer of water.Sprinkle on the nigella seeds and gentlypress them into the flatbread dough.Brush with olive oil.




Proving phase 2At room temperatureProving time: 10 minutes

Automatic programmefor baking breadBread | Flat breadProgramme duration: 44 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 200–210°CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 25–35 minutesShelf level: 2 [1] (1)

Useful tipTry kneading the following into thedough: 50 g roasted onions and 2 tsp.Herbes de Provence or 50 g choppedblack olives, 1 tbsp. chopped pine nutsand 1 tsp. rosemary.

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Plaited loaf


For the dough42 g fresh yeast150 ml milk, 3.5% fat | lukewarm500 g plain white flour70 g caster sugar100 g butter1 medium egg1 tsp. lemon zest2 pinches of salt

For glazing1 tbsp. milk, 3.5% fat

For sprinkling20 g flaked almonds20 g crystal sugar


PreparationStir the yeast into the milk to dissolve it.Add to the flour, sugar, butter, egg,lemon zest and salt and knead for6–7 minutes until you have a smoothdough.


Divide the dough into 3 strands, eachweighing 300 g and measuring 40 cm inlength. Then plait the 3 strands andplace on the baking tray or universaltray.

Brush the plaited dough with milk andthen sprinkle it with the almonds andcrystal sugar.

Automatic programme:Start the Automatic programme andthen place the plaited dough in theoven.

Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake the loaf.



Automatic programmefor baking breadBread | Plaited loafProgramme duration:55 [50] (55) minutes

ManualOven functions: Moisture Plus + Fan PlusTemperature: 160–170°CBooster: OffPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 30–40 minutesShelf level: 2 [1] (1)

Useful tipKnead 100 g of raisins into the doughaccording to taste.

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Swiss plaited loaf


Ingredients675 g plain white flour75 g white spelt flour120 g softened butter2 tsp. salt42 g fresh yeast400 ml lukewarm milk

AccessoriesFine sieveBaking tray or universal tray

PreparationSift the flour into a bowl and add thebutter and salt. Dissolve the yeast inthe milk and add to the flour mix.

Knead all the ingredients together toform a smooth dough. Shape thedough into a ball, place it in a bowl andcover with a damp cloth. Leave toprove at room temperature for roughly60 minutes.

Divide the dough into 3 strands. Thenplait the 3 strands and place on thebaking tray or universal tray.


Place in the oven and bake.

SettingsAutomatic programmeBread | Plaited Swiss loafProgramme duration: 55 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 190 °CNumber/Type of bursts of steam:2 bursts of steam/Manual, first after6 minutes, second after another6 minutesBooster: OnPre-heat: OnCrisp function: OffDuration: 55 minutesShelf level: 2 [1] (2)

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Nut bread


For the dough175 g coarsely ground rye500 g wholemeal flour14 g dried yeast2 tsp. salt75 g molasses500 ml lukewarm buttermilk50 g halved walnuts100 g whole hazelnuts

For the loaf tin1 tbsp. butter

AccessoriesLoaf tin, 30 cm longRackCooling rack

PreparationMix together the coarse rye, flour, driedyeast and salt. Add the molasses andbutter milk and knead for 4–5 minutesuntil you have a smooth dough. Addthe nuts and knead for another2–3 minutes.

Place the dough in the oven in anuncovered bowl. Prove the dough usingthe indicated settings.

Grease the loaf tin. Lightly knead thesoft dough on a floured surface, shapeinto a roll measuring approx. 28 cm inlength and place in the loaf tin.

Place the on the rack in the oven andbake.

Once baked, remove the bread from theloaf tin, leave to cool on a cooling rackand store in an airtight container. Thebread tastes best if you leave it to restfor a day before slicing.

Settings forproving yeast doughSpecial applications | Prove yeastdough | Prove for 45 minutesThen leave it to prove in the switchedoff oven for another 15 minutes.

Automatic programmefor baking breadBread | Nut breadProgramme duration: 105 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 150–160 °CBooster: OffPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 3 minutes, second after10 minutesDuration: 95–105 minutesShelf level: 2 [1] (1)

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Mixed rye bread


For the dough21 g fresh yeast1 tbsp. barley malt extract350 ml water | cold350 g rye flour170 g plain white flour2 ½ tsp. salt75 g liquid sourdough


AccessoriesLoaf tin, 25 cm longRack

PreparationStir the yeast and barley malt extractinto the water to dissolve it. Add to theflour, salt and sourdough and knead for3–4 minutes to form a smooth dough.

Place the dough in the oven in anuncovered bowl. Prove according to thesettings in proving phase 1.

Grease the loaf tin. Lightly work thedough with a rubber spatula andtransfer it to the loaf tin. Level the topwith a wet rubber spatula.

Prove according to the settings inproving phase 2.


Then bake the bread.



Automatic programmefor baking breadBread | Mixed rye breadProgramme duration:69 [67] (69) minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 220 °C, 190 °C after15 minutesBooster: OnPre-heat: OnCrisp function: after 15 minutes OnNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 1 minute, second after 7 minutesDuration: 55–65 minutesShelf level: 2 [1] (1)

Useful tipYou can also use honey or molassesinstead of barley malt extract.

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Seeded loaf


For the dough42 g fresh yeast420 ml water | cold400 g rye flour200 g plain white flour3 tsp. salt1 tsp. honey150 g liquid sourdough20 g linseeds50 g sunflower seeds50 g sesame seeds

For sprinkling1 tbsp. sesame seeds1 tbsp. linseeds1 tbsp. sunflower seeds

For glazingWater



PreparationStir the yeast into the water to dissolveit. Add to the flour, salt, honey andsourdough and knead for 3–4 minutesuntil you have a soft dough.

Add the linseeds, sunflower seeds andsesame seeds and knead for another1–2 minutes.

Place the dough in the oven in anuncovered bowl. Prove according to thesettings in proving phase 1.

Grease the loaf tin. Lightly work thedough with a rubber spatula andtransfer it to the loaf tin. Level the topwith a wet rubber spatula, brush withwater and sprinkle on the mixed seeds.



Then bake the bread.

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Settings Prove yeast doughProving phase 1Special applications | Prove yeastdough | Prove for 30 minutes

Proving phase 2Oven functions: Conventional HeatTemperature: 30 °CProving time: 10–15 minutes

Automatic programmefor baking breadBread | Seeded loafProgramme duration:69 [66] (69) minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 220 °C, after 15 minutes190 °CBooster: OnPre-heat: OnCrisp function: after 15 minutes OnNumber/Type of bursts of steam:2 bursts of steam/Time-controlled,first after 1 minute, second after7 minutesDuration: 55–65 minutesShelf level: 2 [1] (1)

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Tiger bread


For the bread15 g fresh yeast300 ml water | lukewarm500 g plain white flour2 tsp. salt20 g butter

For the topping100 g rice flour125 ml water1 tsp. caster sugar5 g dried yeast


PreparationStir the yeast into the water to dissolveit. Add to the flour, salt and butter, andknead to form a smooth dough.

Shape the dough into a ball and leave itto prove in a covered bowl at roomtemperature for 30 minutes.

In the meantime, mix together theingredients for the topping, cover andleave to prove at room temperature for30 minutes.

Then roll out the dough into a 30 cmsquare. Fold in 2 sides so they meet inthe middle. Starting with one of thefolded sides, roll up the dough andplace in a loaf tin. Cover and leave toprove again for 30 minutes.


Brush the bread with the topping.

Manual:Place the bread dough in the oven andbake using the settings indicated forcooking stages 1 and 2.

Automatic programme:Place the bread dough in the oven andbake.

SettingsAutomatic programmeBread | Tiger breadProgramme duration: 35 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 220 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Manual: firstimmediately after placing the food inthe oven,second after 5 minutesDuration: 20 minutesShelf level: 2 [1] (2)

Cooking stage 2Oven functions: Fan PlusTemperature: 175–200 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 10–15 minutes

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White loaf (in loaf tin)


For the dough21 g fresh yeast290 ml water | cold500 g plain white flour2 tsp. salt½ tsp. caster sugar1 tbsp. butter





Grease the loaf tin. Lightly knead thedough, shape into a roll measuringapprox. 28 cm in length and place inthe loaf tin. Score lengthways to adepth of approx. 1 cm.


Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake.



Automatic programmefor baking breadBread | White bread | Baking tinProgramme duration: 87 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 55–65 minutesShelf level: 2 [1] (1)

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White loaf (free form)


Ingredients21 g fresh yeast260 ml water | cold500 g plain white flour2 tsp. salt½ tsp. caster sugar1 tbsp. butter




Lightly knead the dough and shape intoa loaf measuring approx. 25 cm long.Place the loaf across the baking tray oruniversal tray. Score several times to adepth of 1 cm.





Automatic programmefor baking breadBread | White bread | On trayProgramme duration: 64 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: after 15 minutes OnNumber/Type of bursts of steam:2 bursts of steam/Time-controlled,first after 1 minute, second after8 minutesDuration: 30–40 minutesShelf level: 2 [1] (1)

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Dark mixed wheatgrain bread


For the dough350 g wholemeal flour150 g rye flour7 g dried yeast2 ½ tsp. salt300 ml water | cold1 tsp. honey50 ml oil

For sprinkling1 tbsp. wholemeal flour

For the tin1 tbsp. butter


PreparationMix together the flour, dried yeast andsalt. Add the water, honey and oil andknead for 6–7 minutes until you have asmooth dough.


Grease the loaf tin. Lightly knead thedough, shape into a roll measuringapprox. 23 cm in length and place inthe loaf tin. Score it several timeslengthways, then crosswise to a depthof 1 cm, creating a pattern of smallsquares. Dust with flour.


Manual:Prove the dough using the settingsindicated for proving phase 2. Place thebread in the oven and bake.



Automatic programmefor baking breadBread | Dark mixed grain breadProgramme duration: 92 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: after 15 minutes OnNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 1 minute, second after 8 minutesDuration: 55–65 minutesShelf level: 2 [1] (1)

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Ginger loaf


For the bread25 g fresh yeast100 ml milk, 3.5% fat | lukewarm500 g plain white flourA pinch of salt90 g butter2 medium eggs1 ½ tbsp. ginger syrup40 g preserved stem ginger | chopped1 tsp. cinnamon100 g crystal sugar

For the loaf tin1 tbsp. butter1 tbsp. caster sugar


PreparationStir the yeast into the milk to dissolve it.Add to the flour, salt, butter, eggs andginger syrup, and knead to a smoothdough. Shape the dough into a ball andleave it to prove in a bowl for60 minutes at room temperature.

Grease the tin and sprinkle with sugar.

Knead the chopped ginger, cinnamonand sugar crystals into the dough.Shape the dough into a loaf, place it inthe loaf tin and leave to prove for afurther 15 minutes.

Place the rack in the oven. Start theAutomatic programme or pre-heat theoven using the settings indicated forcooking stage 1.

Sprinkle the crystal sugar over thebread dough.

Automatic programme:Place the bread dough in the oven andbake until golden brown.

Manual:Place the bread dough in the oven andbake until golden brown using thesettings indicated for cooking stages 2and 3.

SettingsAutomatic programmeBread | Sweet breadProgramme duration: 40 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OffShelf level: 2 [1] (2)

Cooking stage 2Temperature: 190 °CNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 5 minutes

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Cooking stage 3Oven functions: Fan PlusTemperature: 160–170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35 minutes

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Multigrain rolls


For the dough10 g wheat bran25 g chia seeds25 g sunflower seeds½ tsp. salt240 ml water | lukewarm150 g white spelt flour150 g wholemeal flour1 pinch of sugar1 tsp. salt10 g fresh yeast½ tsp. vinegar1 tsp. oil

For glazingWater

For dusting1 tbsp. linseeds1 tbsp. sesame seeds1 tbsp. poppy seeds


PreparationMix together the wheat bran, chiaseeds, sunflower seeds, salt and waterand leave to soak for at least90 minutes.

Mix together the flour, sugar and salt.Crumble the yeast on top. Add vinegar,oil and the seeds including the waterand knead for 9–10 minutes to form asoft dough.


Mix together the linseeds, sesameseeds and poppy seeds.

Use the soft dough to shape 8 breadrolls weighing 75 g each. Brush thetops with a little water, roll in the mixedseeds and place on the baking tray oruniversal tray.

Automatic programme:Start the Automatic programme andthen place the bread rolls in the oven

Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake the rolls.

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BakingAutomatic programmeBread rolls | Multigrain rollsProgramme duration: 77 minutes


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Rye bread rolls

Preparation time: 140 minutes + 12–15 hours to prove the starter doughMakes 8

For the dough250 g wholemeal rye flour75 g liquid sourdough7 g dried yeast300 ml water | cold300 g plain white flour2 tsp. salt

For sprinkling2 tbsp. wholemeal rye flour


PreparationMix the wholemeal rye flour with thesourdough, dried yeast and water toform a paste. Place in a bowl and coverit with a cloth. Leave to prove at roomtemperature for 12–15 hours.

Add the flour and salt and knead for6–7 minutes until you have a smoothdough.


Divide the dough into 8 portionsweighing 110 g each and place on afloured surface.

Pull the dough of each portion upslightly from the outside and pressdown firmly in the middle. Repeat thisprocess several times.

Shape the dough portions into ballswith your palms.

Place the dough pieces onto the bakingtray or universal tray with the seamfacing up and dust generously withflour.


Start the Automatic programme or pre-heat the oven. Then bake the rolls.

Settings forproving yeast doughProving phase 1Special applications | Prove yeastdough | Prove for 45 minutesThen leave it to prove in the switchedoff oven for another 15 minutes.


Automatic programmefor baking breadBread rolls | Rye loafProgramme duration: approx.45 [42] (45) minutes

ManualOven functions: Moisture Plus + Fan PlusTemperature: 190–200 °CBooster: OnPre-heat: OnCrisp function: after 15 minutes OnNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 25–35 minutesShelf level: 2 [2] (1)

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White rolls


For the dough10 g fresh yeast200 ml water | cold340 g plain white flour1 ½ tsp. salt1 tsp. caster sugar1 tsp. butter




Use the dough to shape 8 bread rollsweighing 70 g each and place them onthe baking tray or universal tray. Scorein a cross shape approx. ½ cm deep.

Automatic programme:Start the Automatic programme andthen place the bread rolls in the oven.

Manual:Prove the dough using the settingsindicated for proving phase 2. Thenbake the rolls.

SettingsProve yeast doughProving phase 1Special applications | Prove yeastdough | Prove for 45 minutes


BakingAutomatic programmeBread rolls | White rollsProgramme duration: 72 minutes


Useful tipShape the bread rolls, brush with waterand dip in poppy seeds or sesameseeds. Alternatively, sprinkle them withcoarse salt and whole caraway seeds.

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The tastiest treats in the world!Pizzas, tarts and pies are greatfavourites for all occasions – as asatisfying family meal, as part of abuffet or as a snack when playing aboard game or watching TV. Whether itis the combination of mild flavouredpastry and a hearty filling, or theimaginative twist on traditional dishes,these savoury recipes will whet yourappetite and inspire you to try othervariations.

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Tarte flambée

Preparation time: 150 minutesMakes 4 (6)

For the dough275 (410) g plain white flour1 (1 ½) tsp. salt2 (2 ½) tbsp. olive oil120 (180) ml cold water

For the topping120 (180) g onions100 (150) g smoked bacon200 (300) ml crème fraîcheSaltPepperNutmeg

AccessoriesRolling pinBaking tray or universal tray

PreparationKnead the flour, salt, oil and watertogether to form a smooth dough.Shape the dough into a ball, place it ina bowl and cover with a cloth. Leave torest at room temperature for90 minutes.

To make the topping, dice the onionsand bacon. Heat a non-stick pan andfry the bacon. Add the onions, sautéand leave to cool. Season the crèmefraîche with salt, pepper and nutmeg.

Roll the dough out onto the baking trayor universal tray and pierce severaltimes with a fork.


Spread the crème fraîche on top of thedough and scatter the bacon and onionmixture on top.

Place the tarte flambée in the oven andbake.

SettingsAutomatic programmePizza & Quiche | Tarte flambéeProgramme duration:34 [30] (43) minutes

ManualOven functions: Conventional HeatTemperature 220–230 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 25–35 minutesShelf level: 1

Useful tipYou could also top the tarte flambéewith cherry tomatoes and goat'scheese chopped into small pieces.After baking, drizzle ½ tbsp of runnyhoney over the tarte flambée and topwith fresh rocket.

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Pizza (yeast dough)

Preparation time: 90 minutes4 (6) servings (Baking tray), 2 servings (Round baking tin)

For the dough (Baking tray)30 (42) g fresh yeast170 (250) ml water | lukewarm300 (450) g plain white flour1 (1 ½) tsp. sugar1 (1 ½) tsp. salt½ (1) tsp. thyme, ground1 (1½) tsp. oregano, ground½ (1) tbsp. oil

For the topping (Baking tray)2 (3) onions1 (1½) clove(s) of garlic400 (600) g tinned tomatoes, skinnedand chopped2 (3) tbsp. tomato paste1 (1 ½) tsp. sugar1 (1½) tsp. oregano, ground1 (1½) bay leaf1 (1 ½) tsp. saltPepper125 (190) g mozzarella125 (190) g grated Gouda

For frying½ tbsp. olive oil

For the dough (Round baking tin)10 g fresh yeast70 ml water | lukewarm130 g plain white flour½ tsp. caster sugar½ tsp. saltDried thyme, ground½ tsp. oregano, ground1 tsp. oil

For the topping (Round baking tin)1 onion½ clove of garlic200 g tinned tomatoes, skinned andchopped1 tbsp. tomato paste½ tsp. caster sugar½ tsp. oregano, ground½ bay leaf½ tsp. saltPepper60 g mozzarella60 g Gouda cheese, grated

For frying1 tsp. olive oil

AccessoriesRolling pinBaking tray or universal tray or roundbaking tray and rack

PreparationStir the yeast into the water to dissolveit. Add to the flour, sugar, salt, thyme,oregano and oil and knead for 6–7minutes until you have a smoothdough.

Shape the dough into a ball, place it ina bowl and cover with a damp cloth.Leave to prove at room temperature for20 minutes.

To make the topping, finely dice theonion(s) and garlic. Heat the oil in apan. Sweat the onion(s) and garlic untiltranslucent. Add the tomatoes, tomatopaste, sugar, oregano, bay leaf and salt.

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Bring the sauce to the boil and simmeron a gentle heat for a few minutes.

Remove the bay leaf, season with saltand pepper to taste. Slice themozzarella.

Roll the dough out onto the baking trayor universal tray. If using the roundbaking tray, roll out the dough andplace it in the tray. Leave to prove atroom temperature for 10 minutes.


Spread the sauce over the dough.Leave a gap of approx. 1 cm all the wayround the edge. Top with the mozzarellaand sprinkle on the Gouda.


Place the pizza in the oven and bake.

SettingsAutomatic programmePizza & Quiche | Pizza | Yeast dough |Baking tray / Round baking tinProgramme duration Baking tray:42 [45] (46) minutesProgramme duration Round baking tin:33 [29] (33) minutes

ManualBaking trayOven functions: Conventional HeatTemperature: 210–220 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 25–35 minutesShelf level: 2 [1] (2)

Round baking trayOven functions: Conventional HeatTemperature: 210–220 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 20–30 minutesShelf level: 1

Useful tipAs an alternative, try topping the pizzawith ham, salami, mushrooms, onionsor tuna.

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Pizza (Quark dough)

Preparation time: 60 minutes4 (6) servings (tray), 2 servings (baking tin)

For the dough (Baking tray)120 (180) g quark,20 % fat in dry matter2 (3) tbsp. milk, 3.5 % fat2 (3) tbsp. oil2 (3) medium eggs, yolks only1 (1 ½) tsp. salt1 ½ (2 ½) tsp. baking powder250 (380) g plain white flour

For the topping (Baking tray)2 (3) onions1 (1½) clove(s) of garlic400 (600) g tinned tomatoes, skinnedand chopped2 (3) tbsp. tomato paste1 (1 ½) tsp. sugar1 (1 ½) tsp. oregano1 (1½) bay leaf1 (1 ½) tsp. saltPepper125 (190) g mozzarella125 (190) g grated Gouda

For frying½ (1) tbsp. olive oil

For the dough (Round baking tin)50 g quark, 20% fat in dry matter1 tbsp. milk, 3.5% fat1 tbsp. oil½ tsp. salt1 medium egg | just the yolk1 tsp. baking powder110 g plain white flour

For the topping (Round baking tin)1 onion½ clove of garlic200 g tinned tomatoes, skinned andchopped1 tbsp. tomato paste½ tsp. caster sugar½ tsp. oregano½ bay leaf½ tsp. saltPepper60 g mozzarella60 g Gouda cheese, grated

For frying1 tsp. olive oil

AccessoriesRolling pinBaking tray or universal tray or roundbaking tray and rack

PreparationTo make the topping, finely dice theonion(s) and garlic. Heat the oil in apan. Sweat the onion(s) and garlic untiltranslucent. Add the tomatoes, tomatopaste, sugar, oregano, bay leaf and salt.

Bring the sauce to the boil and simmeron a gentle heat for a few minutes.

Remove the bay leaf. Season with saltand pepper to taste. Slice themozzarella.

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To make the dough, start by mixingtogether the quark, milk, oil, egg yolkand salt. Sift together the flour andbaking powder. Mix half the amountinto the dough. Then knead in the rest.

Roll the dough out onto the baking trayor universal tray. If using the roundbaking tray, roll out the dough andplace it in the tray.


Spread the sauce over the dough.Leave a gap of approx. 1 cm all the wayround the edge. Top with the mozzarellaand sprinkle on the Gouda.

Place the pizza in the oven and bake.

SettingsAutomatic programmePizza & Quiche | Pizza | Quark dough |Baking tray / Round baking tinProgramme duration Baking tray:38 [33] (40) minutesProgramme duration Round baking tin:33 [27] (32) minutes

ManualBaking trayOven functions: Conventional HeatTemperature: 190–200 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 30–40 minutesShelf level: 3 [1] (2)

Round baking trayOven functions: Conventional HeatTemperature: 190–200 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 20–30 minutesShelf level: 3 [2] (2)

Useful tipAs an alternative, try topping the pizzawith ham, salami, mushrooms, onionsor tuna.

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Quiche Lorraine


For the dough125 g plain white flour40 ml water50 g butter

For the topping25 g smoked streaky bacon75 g bacon100 g cooked ham1 clove of garlic25 g fresh parsley100 g Gouda cheese, grated100 g Emmental cheese, grated

For the savoury custard filling125 g cream2 medium eggsNutmeg

AccessoriesRolling pinRound baking dishRack

PreparationKnead the flour, butter and watertogether to form a smooth dough. Allowto rest in the refrigerator for 30 minutes.

To make the topping, dice the twotypes of bacon and the ham. Chop theclove of garlic and parsley. Sauté thestreaky bacon in a non-stick pan. Addthe other bacon and ham and continuecooking. Stir in the garlic and parsleyand allow to cool.

To make the filling, mix together thecream, eggs and nutmeg.


Roll out the dough and place it in theround baking dish Pull up the edges.Spread the ham and bacon mixtureover the dough and scatter cheese ontop. Pour the filling over the top.

Place the quiche on the rack in theoven and bake.

SettingsAutomatic programmePizza & Quiche | Quiche LorraineProgramme duration:36 [32] (46) minutes

ManualOven functions: Conventional HeatTemperature: 220–230 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 25–35 minutesShelf level: 1

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Swiss style quiche (puff pastry)


For the dough230 g puff pastry

For the vegetable filling500 g diced vegetables (e.g. leeks,carrots, broccoli, spinach)1 tsp. butter50 g mature cheese | grated

For the cheese filling70 g diced bacon280 g mature cheese | grated

For the savoury custard filling2 medium eggs200 g creamSaltPepperNutmeg


PreparationLine the baking tin with the pastry.

Method for the vegetable quiche:Sauté vegetables in butter and leave tocool. Arrange over the pastry andscatter cheese on top.

Method for the cheese quiche:Fry the bacon lardons and leave tocool. Arrange over the pastry andscatter cheese on top.

Insert the rack. Start the Automaticprogramme or pre-heat the oven.

To make the filling, mix together theeggs and cream. Season with salt,pepper and nutmeg to taste. Pour thetopping over the quiche and bake untilgolden brown.

SettingsAutomatic programmePizza & Quiche | Swiss style quiche |Puff pastryProgramme duration: 36 minutes

ManualOven functions: Conventional HeatTemperature: 220–230 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 36–42 minutesShelf level: 1

Useful tipMature cheeses such as Gruyère,Sbrinz or Emmental can all be usedwith this recipe

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Swiss style quiche (shortcrust pastry)


For the shortcrust pastry80 g butter200 g plain white flour65 ml water¼ tsp. salt

For the vegetable filling500 g diced vegetables (e.g. leeks,carrots, broccoli, spinach)1 tsp. butter50 g mature cheese | grated

For the cheese filling70 g diced bacon290 g grated mature cheese (e.g.Gruyère, Sbrinz and Emmental)

For the savoury custard filling2 medium eggs200 g creamSaltPepperNutmeg


PreparationDice the butter and mix with the flour,salt and water and rapidly knead toform a dough. Chill for 30 minutes.

Line the baking tin with the dough.

Method for the vegetable quiche:Sauté vegetables in butter and leave tocool. Arrange over the pastry andscatter cheese on top.

Method for the cheese quiche:Fry the bacon lardons and leave tocool. Arrange over the pastry andscatter cheese on top.

Insert the rack. Start the Automaticprogramme or pre-heat the oven.

To make the filling, mix together theeggs and cream. Season with salt,pepper and nutmeg to taste. Pour thetopping over the base.

Place in the oven and bake until goldenbrown.

SettingsAutomatic programmePizza & Quiche | Swiss style quiche | Short crust pastryProgramme duration: 43 minutes

ManualOven functions: Conventional HeatTemperature: 220–240 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 36–45 minutesShelf level: 1

Useful tipAlternatively, use 230 g of ready-madeshortcrust pastry.

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Let's have meat!Meat such as pork, beef, lamb andgame are healthy components ofanyone's diet, and add a wealth ofvariety and enjoyment to it. Poultry isparticularly recommended for our well-being. Meat can be prepared andcooked in a range of different ways, andby using diverse seasonings andserving it up with interesting sauces andside dishes, it can constantly bepresented in new guises – both exoticand traditional – and even unite culturesthrough its versatility.

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Tips on preparation

Roasting

The high heat during roasting forms abrown outer layer. The remnants fromthis layer are what give the food thetypical roasted taste.

– Coat poultry or meat with oil andseason to taste before putting it inthe oven.

– If an Automatic programme or reciperecommends using an oven dish, theMiele Gourmet oven dish has beenoptimally designed for theseprogrammes. When using ovenproofglass, ceramic or stainless steelroasting dishes, you might need toreduce the quantity of liquid beingadded.

– Some programmes require you toadd extra liquid part way through thecooking time, and sometimes youmay need to remove the lid. Anappropriate message will appear inthe display. For manual settings, thestep is noted in the recipe.

– Always place poultry in the oven withthe breast side facing upwards.Brush the skin with lightly saltedwater 10 minutes before the end ofthe cooking time. This makes theskin nice and crispy.

Low temperature cooking

Low temperature cooking requires themeat to be seared in a pan and thencooked at a temperature of less than100 °C. This method is particularlysuitable for lean cuts of meat to keepthem succulent and tender.

– Use lean meat which has beencorrectly hung and trimmed. Bonesshould be removed before cooking.

– Do not cover meat during cooking.

– The meat is at an ideal temperaturefor eating immediately after cooking.Serve on pre-heated plates with a hotsauce or gravy to keep the meatwarm.

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Food probe

You don't have to be a professional tohave perfectly cooked meat. The coretemperature of a piece of meat is agood indicator of how cooked it is.Many Miele ovens come with a foodprobe that helps you to get perfectcooking results.

– Make sure that the metal tip isinserted into the middle of thethickest part of the meat.

– If the piece of meat is too small orthin, you can place a piece of rawpotato over the exposed area of thefood probe.

– The tip of the food probe must nottouch any bone, tendons or layers offat.

– With poultry, insert the food probedeep into the thickest part of thebreast meat at the front.

– When using the wireless food probe,the handle should point diagonallyupwards where possible.

– An estimated cooking duration isindicated in the display at the start ofcooking and this time is thenadjusted towards the end.

– If you are cooking several pieces ofmeat at the same time, insert thefood probe into the largest piece ofmeat.

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Stuffed duck


For the duck1 duck (2 kg), ready to cook1 tsp. saltPepper1 tsp. thyme

For the stuffing2 oranges | diced1 apple | diced1 onion | diced½ tsp. saltPepper1 tsp. thyme, ground1 bay leaf

For the sauce350 ml chicken stock400 ml water125 ml orange juice125 ml white wine1 tsp. cornflour½ tbsp. water | coldSaltPepper

AccessoriesGourmet oven dishFood probe4 skewers

PreparationSeason the duck with the salt, pepperand thyme.

To make the stuffing, mix together thediced orange, apple and onion. Seasonwith the salt, pepper, time and bay leaf.

Fill the duck with the stuffing andsecure with skewers.

Place the duck breast side up in theGourmet oven dish. Insert the foodprobe. Place the Gourmet oven dish inthe oven.

Automatic programme: Start the Automatic programme. Mixthe chicken stock and water. Whenprompted to do so in the display, pourin ¼ l of liquid every 30 minutes.

Manual: Cook using the indicated settings. Mixthe chicken stock and water. Pour over¼ l of liquid every 30 minutes.

At the end of the cooking duration,remove the duck from the oven. Skimoff any fat and pour the juices into asaucepan. Add the rest of the chickenstock, the white wine and the orangejuice.

Stir the cornflour into the water andthen add it to the sauce to aidthickening. Then bring to the boil.Season with salt and pepper to taste.

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SettingsAutomatic programmeMeat | Poultry | DuckProgramme duration:approx. 115 minutes

ManualOven functions: Auto RoastTemperature: 180–190 °CCore temperature: 95 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 100–120 minutesShelf level: 2 [2] (1)

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Stuffed goose


Ingredients2 tsp. caraway seeds, ground1 tbsp. marjoramSaltPepper1 goose(3 ½ kg) without giblets, ready to cook2 apples2 unwaxed oranges3 spring onions250 ml red wine250 ml goose stock

AccessoriesCocktail sticksGourmet oven dishRack

PreparationMix the caraway seeds, marjoram, saltand pepper together and use themixture to season the goose. Leave thespice mix to soak into the meat foraround 15 minutes.

In the meantime, wash the apples andoranges thoroughly, and cut into largecubes without peeling them. Stuff thegoose with the fruit. Use cocktail sticksto close the cavity if you want to.


Fill the Gourmet oven dish withapproximately a finger's height of hotwater. Place the goose breast sidedown in the Gourmet oven dish. Placespring onions around the goose.

Automatic programme: Place the Gourmet oven dish in theoven and roast.

Manual:Place the Gourmet oven dish in theoven and roast using the settingsindicated for cooking stages 1, 2 and 3.

Turn the goose halfway throughcooking. Pour the fat from the Gourmetoven dish into the saucepan.

After cooking, remove the goose fromthe Gourmet oven dish and allow torest briefly. The orange and applestuffing is only intended to add flavourand not to eat.

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Remove the spring onions. Deglaze themeat juice with red wine, add the goosestock and leave to reduce on thecooktop.

Serve the goose with the sauce.

SettingsAutomatic programmeMeat | Poultry | Goose | StuffedProgramme duration: 180 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 220 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:3 bursts of steam/Manual, firstimmediately after placing the food inthe oven, second after 5 minutes, thirdafter another 10 minutesDuration: 25 minutesShelf level: 2 [1] (1)

Cooking stage 2Oven functions: Fan PlusTemperature: 160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 75 minutes

Cooking stage 3Oven functions: Fan PlusTemperature: 140 °CDuration: 80 minutes

Useful tipTo reheat the goose, first carve, thenplace on a baking tray and reheat undera pre-heated grill at 240 °C for5 minutes.

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Goose (without stuffing)


Ingredients1 goose (4.5 kg), ready to cook2 tbsp. salt500 ml vegetable stock

AccessoriesGourmet oven dishFood probe

PreparationRub the goose inside and out with salt.

Place the goose, breast side up, in theGourmet oven dish. Insert the foodprobe. Place the Gourmet oven dish inthe oven and roast.

After 30 minutes, pour over thevegetable stock.

After another 30 minutes, baste with thejuices.

SettingsAutomatic programmeMeat | Poultry | Goose | UnstuffedProgramme duration:approx. 170 minutes

ManualOven functions: Auto RoastTemperature: 160–170 °CCore temperature: 95 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 180–200 minutesShelf level: 2 [2] (1)

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Chicken


Ingredients1 chicken (1.2 kg), ready to cook1 tbsp. oil1 ½ tsp. salt2 tsp. sweet paprika1 tsp. curry powder

AccessoriesRackOvenproof dish, 22 cm x 29 cmFood probeKitchen string

PreparationMix the oil with the salt, paprika andcurry powder; then coat the chickenwith it.

Tie the legs together with kitchen twineand put the chicken breast side up inthe ovenproof dish. Insert the foodprobe.

Place the ovenproof dish on the rackand place it in the oven with the legs ofthe bird pointing towards the ovendoor. Roast the chicken.

SettingsAutomatic programmeMeat | Poultry | Chicken | WholeProgramme duration:approx. 60 minutes

ManualOven functions: Auto RoastTemperature: 170–180 °CCore temperature: 85 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 55–65 minutesShelf level: 2 [1] (1)

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Chicken thighs


For the chicken thighs1 tbsp. oil1 ½ tsp. saltPepper1 tsp. paprika4 chicken thighs (200 g each), ready tocook

For the vegetables2 tbsp. oil1 red capsicum | coarsely cut intopieces of approximately equal size1 yellow capsicum | coarsely cut intopieces of approximately equal size1 eggplant | coarsely cut into pieces ofapproximately equal size1 zucchini | coarsely cut into pieces ofapproximately equal size2 red onions | coarsely diced2 cloves of garlic | lightly crushed2 sprigs of fresh rosemary4 sprigs of fresh thyme200 g cherry tomatoes | halved200 ml tomato passata100 ml vegetable stock½ tsp. saltPepper1 tsp. caster sugarPaprika, hot

AccessoriesUniversal trayGourmet oven dish

PreparationMix together the oil, salt, pepper andpaprika; then coat the chicken thighswith it. Place the chicken thighs ontothe universal tray, place in the oven androast.

To cook the vegetables, heat the oil inthe Gourmet oven dish on the cooktopon a medium to high heat. Sauté thecapsicum and eggplant, stirringfrequently. Add the zucchini, onionsand garlic; fry on a medium heat,stirring frequently.

Tie together the rosemary and time.Add the herbs, halved tomatoes,tomato passata and stock; and brieflybring to the boil on a medium to highheat. Simmer on a medium heat forapprox. 15 minutes, stirring severaltimes.

Season with salt, pepper, sugar andpaprika to taste. Serve the chickenthighs on top of the vegetables.

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SettingsAutomatic programmeMeat | Poultry | Chicken | ChickenthighsProgramme duration: 33 minutes.

ManualOven functions: Moisture Plus + AutoRoastTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Time-controlled, after15 minutesDuration: 30–40 minutesShelf level: 2 [2] (1)

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Stuffed turkey


For the stuffing125 g raisins1 tbsp. fortified wine (Madeira)1 ½ tbsp. oil3 onions | diced100 g parboiled rice150 ml water½ tsp. salt100 g pistachio nuts, shelledSaltPepperCurry powderGaram masala

For the turkey1 turkey (5 kg), ready to cook1 tbsp. salt2 tsp. pepper500 ml chicken stock

For the sauce250 ml water150 g crème fraîche2 tbsp. cornflour1 tbsp. water | coldSaltPepper

AccessoriesGourmet oven dishFood probe6 toothpicksKitchen string

PreparationTo make the stuffing, drizzle the fortifiedwine over the raisins. Sauté the onionsin oil. Add the rice, sauté briefly anddeglaze with the water. Add the salt.Briefly bring to the boil and allow therice to swell on a gentle heat. Add thepistachio nuts and raisins and mix themin. Season with salt, pepper, currypowder and garam masala to taste.

Season the turkey with salt and pepper.Fill the turkey with the stuffing and sealit with the toothpicks and kitchenstring. If necessary, loosely tie the legstogether. Place the turkey, breast sideup, in the Gourmet oven dish and insertthe food probe.

Place the Gourmet oven dish in theoven and roast.

After 30 minutes, pour over ¼ of thechicken stock, pour over another ¼after another 30 minutes. Then bastewith the stock every 30 minutes.

Remove the turkey from the oven anddilute the juices with water. Add thecrème fraîche. Stir the cornflour into thecold water and then add it to the sauceto aid thickening. Then bring to the boil.Season with salt and pepper to taste.

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SettingsAutomatic programmeMeat | Poultry | Turkey | WholeProgramme duration:approx. 180 minutes

ManualOven functions: Auto RoastTemperature: 150–160 °CCore temperature: 85 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 160–180 minutesShelf level: 2 [2] (1)

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Turkey drumstick


For the turkey drumstick1 tbsp. oil1 tsp. saltPepper1 turkey drumstick (1.2 kg), ready tocook500 ml water

For the sauce1 tin apricot halves (280 g) | drained150 ml water200 g cream200 g mango chutneySaltPepper


PreparationMix together the oil, salt and pepperand then coat the turkey thigh with themixture. Place the turkey drumstick,skin side up, in the Gourmet oven dishand insert the food probe. Place theGourmet oven dish in the oven androast.

Pour over water after 45 minutes andcontinue cooking. Meanwhile, cut theapricot halves into pieces.

Remove the turkey drumstick from theoven. To make the sauce, dilute thejuices with water. Add the cream andchutney and briefly bring to the boil.

Add the apricot pieces to the sauce.Season with salt and pepper to taste.Bring back to the boil.

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SettingsAutomatic programmeMeat | Poultry | Turkey | TurkeydrumsticksProgramme duration:approx. 76 minutes

ManualOven functions: Moisture Plus + AutoRoastTemperature: 190–200 °CCore temperature: 85 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 10 minutes, second after another25 minutesDuration: approx. 70–80 minutesShelf level: 2 [2] (1)

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Roast fillet of veal


For the veal fillet1 tbsp. oil1 tsp. saltPepper1 kg veal fillet, ready to cook

For frying1 tbsp. oil

For the sauce30 g dried morels300 ml water | boiling1 onion30 g butter150 g cream30 ml white wine1 ½ tbsp. water | cold1 tbsp. cornflourSaltPepperSugar

AccessoriesUniversal trayFood probeFine sieve

PreparationStart the Automatic programme or pre-heat the oven.

Heat the oil in a pan and sear the vealfillet all over (approx. 1 minute per side).

Mix together the oil, salt and pepper;then coat the veal fillet with it.

Place the veal fillet on the universal trayand insert the food probe. Place theuniversal tray in the oven and roast theveal fillet.

To make the sauce, pour the boilingwater on the morels and leave to soakfor 15 minutes.

Dice the onion. Drain the morels with asieve, keeping the water for later.Squeeze the water out of the morelsand dice finely.

Sweat the onions in butter for5 minutes. Add the morels and sweatfor another 5 minutes.

Add the water from the mushrooms, thecream and the wine, and bring to theboil. Stir the cornflour into the waterand then add it to the sauce to aidthickening. Briefly bring back to theboil. Season with salt, pepper andsugar to taste.

Meat

115

SettingsAutomatic programmeMeat | Veal | Fillet of veal | RoastProgramme duration:approx. 43 minutes

ManualOven functions: Conventional HeatTemperature: 160–170 °CCore temperature: 45 °C (rare),57 °C (medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 30–40 minutes (rare),40–50 minutes (medium), 50–60 minutes (well-done)Shelf level: 2 [1] (1)Useful tipPorcini mushrooms can be usedinstead of dried morels.

Meat

116

Fillet of veal (low temperature cooking)


For the veal fillet1 tbsp. oil1 tsp. saltPepper1 kg veal fillet, ready to cook


AccessoriesRackUniversal trayFood probe

PreparationPlace the rack on the universal tray andplace in the oven. Start the Automaticprogramme or Special application.

Mix together the oil, salt and pepper;then coat the veal fillet with it.

Heat the oil in a pan and sear the vealfillet all over (approx. 1 minute per side).

Remove the veal fillet from the pan andinsert the food probe.

Place the veal fillet on the rack andcook.

SettingsAutomatic programmeMeat | Veal | Fillet of veal | Low temp.cookingProgramme duration:approx. 92 minutes

ManualSpecial applications | Low temp.cookingTemperature: 80–100 °CCore temperature: 45 °C (rare),57 °C (medium), 66 °C (well-done)Duration: approx. 40–60 minutes (rare),70–80 minutes (medium), 90–120 minutes (well-done)Shelf level: 2 [1] (1)

Meat

117

Veal knuckle


For the veal knuckle1 tbsp. oil1 ½ tsp. salt½ tsp. pepper1 veal knuckle (1.5 kg), ready to cook1 onion1 clove2 carrots80 g celery1 tbsp. tomato paste800 ml veal stock200 ml water

For the sauce75 g cream1 ½ tbsp. cornflour1 tbsp. water | coldSaltPepper

AccessoriesGourmet oven dishFood probeHand-held blenderFine sieve

PreparationMix together the oil, salt and pepper;then coat the veal knuckle with it.

Quarter the onion and stick the cloveinto it. Peel and roughly dice the celeryand carrots.

Place the vegetables, tomato paste andveal knuckle in the Gourmet oven dish.Insert the food probe. Place theGourmet oven dish in the oven androast.

After 50 minutes, pour over half of thestock and half of the water. After30 minutes, pour over the other half ofthe stock and water.

Remove the veal knuckle andvegetables from the oven. Take theclove out of the onion.

Place the vegetables and juices in asaucepan and make a purée. Pass thepurée through a sieve, pour in thecream and bring to the boil.

Stir the cornflour into the water andthen add it to the sauce to aidthickening. Briefly bring back to theboil. Season with salt and pepper totaste.

SettingsAutomatic programmeMeat | Veal | Veal knuckleProgramme duration:approx. 120 minutes

ManualOven functions: Conventional HeatTemperature: 190–200 °CCore temperature: 76 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 120–130 minutesShelf level: 2 [2] (1)

Meat

118

Roast saddle of veal


For the saddle of veal1 tbsp. oil1 tsp. saltPepper1 kg saddle of veal, ready to cook


AccessoriesFood probeUniversal tray


Heat the oil in a pan and sear thesaddle of veal all over (approx. 1 minuteper side).

Remove the saddle of veal from thepan. Mix together the oil, salt andpepper; then coat the saddle of vealwith it.

Insert the food probe. Place the saddleof veal in the oven on the universal trayand roast.

SettingsAutomatic programmeMeat Veal | Saddle of veal | RoastProgramme duration:approx. 50 minutes

ManualOven functions: Conventional HeatTemperature: 180–190 °CCore temperature: 45 °C (rare),57 °C (medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 30–40 minutes (rare),40–50 minutes (medium), 50–60 minutes (well-done)Shelf level: 2 [1] (1)

Meat

119

Saddle of veal (low temperature cooking)


For the saddle of veal1 tbsp. oil1 tsp. saltPepper1 kg saddle of veal, ready to cook




Mix together the oil, salt and pepper;then coat the saddle of veal with it.

Heat the oil in a pan and sear thesaddle of veal all over (approx. 1 minuteper side).

Remove the saddle of veal from the panand insert the food probe.

Place the saddle of veal on the rackand cook.

SettingsAutomatic programmeMeat | Veal | Saddle of veal | Low temp.cookingProgramme duration:approx. 134 minutes


Meat

120

Braised veal


For the joint1 tbsp. oil1 tsp. saltPepper1 kg veal (leg or shank), ready to cook2 carrots | coarsely diced2 tomatoes | coarsely diced2 onions | coarsely diced2 marrow bones (veal or beef)500 ml veal stock500 ml water

For the sauce250 g cream1 tsp. cornflour½ tbsp. water | coldSaltPepper


AccessoriesGourmet oven dish with lidFine sieveHand-held blender


Heat the oil in the Gourmet oven dishand sear the veal all over (approx.1 minute per side).

Remove the veal. Mix together the oil,salt and pepper; then coat the veal withit.

Sauté the vegetables in the Gourmetoven dish. Add the marrow bones andveal meat. Pour over half of the waterand half of the veal stock. Place theGourmet oven dish in the oven. Coverand cook.

After 95 minutes, remove the lid andafter a further 5 minutes, pour over theremaining veal stock and water andfinish cooking.

Remove the veal, bones and half of thevegetables. Place the remainingvegetables and juices in a saucepanand blend to make a purée. Pass thepurée through a sieve, add the creamand bring to the boil.


SettingsAutomatic programmeMeat | Veal | Braised vealProgramme duration:127 [125] (127) minutes

ManualOven functions: Fan PlusTemperature: 160–170 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 120–130 minutesShelf level: 2 [2] (1)

Meat

121

Osso buco


For the osso buco1 tbsp. oil1 tomato | diced1 onion | finely chopped80 g carrots | diced80 g celery | diced50 g leeks | sliced into rings4 cloves of garlic | finely chopped1 tbsp. tomato paste1.5 kg veal osso buco pieces approx.2 cm thickSaltPepper | freshly ground2 tbsp. plain white flour50 g clarified butter200 ml white wine800 ml beef stock1 tbsp gravy paste30 g rosemary30 g sage30 g thyme

For sprinkling1 tbsp. parsley | choppedGrated zest of 1 unwaxed lemon

AccessoriesGourmet oven dish with lid

PreparationStart the Automatic programme or pre-heat the oven using the settingsindicated for cooking stage 1.

Pour the oil into the Gourmet oven dish.Add the vegetables, garlic and tomatopaste

Place the Gourmet oven dish in theoven and braise using the settingsindicated for cooking stage 2.

Season the veal with salt and pepperand turn in flour. Heat the clarifiedbutter in a pan and sear the veal onboth sides for 3–4 minutes.

Place the veal, white white, beef stock,gravy paste and herbs on top of thevegetables in the Gourmet oven dish.Leave to braise with the lid on using thesettings for cooking stage 3.

Serve the veal with the sauce andgarnish with lemon zest and parsley.

SettingsAutomatic programmeMeat | Veal | Osso bucoProgramme duration: 110 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Temperature: 180 °CDuration: 10 minutesShelf level: 2 [1] (1)


Meat

122

Rack of lamb with vegetables


Ingredients2 tsp. rosemary2 crushed cloves of garlic30 g oil80 g Dijon mustard2 tbsp. cumin1 tsp. honey¼ tsp. saltPepper | freshly ground2 racks of lamb (approx. 8 cutlets oneach), ready to cook2 carrots1 sweet potato4 new potatoes2 small beetroots2 onions1 tbsp. oilSaltPepper

AccessoriesRack or grilling and roasting insertUniversal trayAluminium foil

PreparationMix together the rosemary, garlic, oil,Dijon mustard, cumin, honey, salt andpepper and spread over the racks oflamb. Place the racks of lamb on therack or the grilling and roasting insertand place on the universal tray in theoven.

Peel the carrots and sweet potato anddice. Halve the new potatoes. Cut theonions and beetroots into wedges.

Mix the vegetables with the oil, placeon the universal tray and season withsalt. Place the universal tray with thevegetables under the meat and cookusing the settings for cooking stage 1.

Remove the racks of lamb from theoven. Place the vegetables on a highershelf level and cook using the settingsindicated for cooking stage 2.

Once the racks of lamb are cooked,wrap them in aluminium foil and leaveto rest for 10 minutes. Then carve andserve with the vegetables.

Meat

123

SettingsAutomatic programmeMeat | Lamb | Rack of lamb withvegetablesProgramme duration: 34 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 190 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam: 2bursts of steam/Manual, first once thetemperature has been reached, secondafter another 10 minutesDuration: 24 minutesShelf level: 3 (rack of lamb) +2 (vegetables) [3 (rack of lamb) +1 (vegetables)] (2)

Cooking stage 2Oven functions: Fan GrillTemperature: 190 °CDuration: 10 minutesShelf level: 2

Meat

124

Leg of lamb


For the leg of lamb1 ½ tbsp. oil1 ½ tsp. salt½ tsp. pepper2 cloves of garlic | crushed3 tsp. herbes de Provence or mixedherbs1 leg of lamb (1.5 kg), ready to cook

For pouring over100 ml red wine400 ml vegetable stock

For the sauce500 ml water50 g crème fraîche1 ½ tbsp. water | cold3 tsp. cornflourSaltPepper

AccessoriesGourmet oven dish with lidFood probe

PreparationMix the oil with salt, pepper, garlic andherbs and coat the leg of lamb with themixture.

Place the leg of lamb in the Gourmetoven dish and insert the food probe.Place the Gourmet oven dish in theoven. Cover and cook.

After 30 minutes, take off the lid. Pourover the red wine and vegetable stock,and continue cooking.

Remove the leg of lamb from the ovenand dilute the juices with water. Add thecrème fraîche and briefly bring to theboil. Stir the cornflour into the waterand then add it to the sauce to aidthickening. Briefly bring back to theboil. Season with salt and pepper totaste.

SettingsAutomatic programmeMeat | Lamb | Leg of lambProgramme duration:approx. 130 minutes

ManualOven functions: Conventional HeatTemperature: 170–180 °CCore temperature: 76 °CBooster: OffPre-heat: OffCrisp function: OffDuration: approx. 100–120 minutesShelf level: 2 [2] (1)

Meat

125

Roast saddle of lamb


For the saddle of lamb1 tbsp. oil1 tsp. saltPepper3 loins of lamb (300 g each), ready tocook

For frying½ tbsp. oil

AccessoriesUniversal trayFood probe


Heat the oil in a pan and sear the loinsof lamb all over (approx. 1 minute perside).

Mix the oil, salt and pepper; then coatthe loins of lamb with it.

Place the loins of lamb on the universaltray and insert the food probe. Placethe universal tray in the oven. Cook thelamb.

SettingsAutomatic programmeMeat | Lamb | Saddle of lamb | RoastProgramme duration:approx. 23 minutes


Meat

126

Saddle of lamb (low temperature cooking)


For the saddle of lamb1 tbsp. oil1 tsp. saltPepper3 loins of lamb (300 g each), ready tocook




Mix the oil with the salt and pepper andcoat the loins of lamb with the mixture.

Heat the oil in a pan and sear the loinsof lamb all over (approx. 1 minute perside).

Remove the loins of lamb from the panand insert the food probe.

Place the loins of lamb on the rack andcook.

Meat

127

SettingsAutomatic programmeMeat | Lamb | Saddle of lamb | Lowtemp. cookingProgramme duration:approx. 75 minutes


Meat

128

Beef Wellington


Ingredients850 g beef fillet, ready to cookBlack pepper | freshly groundSalt1 tbsp. oil3 tbsp. butter2 shallots | finely chopped2 cloves of garlic | crushed250 g mushrooms | finely diced2 tbsp. fresh thyme leaves | chopped100 ml extra-dry vermouth150 g smooth liver paté15 g fresh parsley12 slices of unsmoked bacon500 g puff pastry2 medium eggs | yolks only | whisked1 tsp. water


AccessoriesCling filmBaking paperBaking tray or universal trayFood probe

PreparationSeason the beef fillet with salt andpepper and coat all sides with oil. Heatthe oil in a pan and sear the beef filletall over until all sides are browned. Putin a cool place.

Melt the butter in the pan. Sauté theshallots and garlic in the pan until theshallots are translucent. Add themushrooms and thyme. Sweat foranother 5–6 minutes. Add the wine and

cook for another 10 minutes until theliquid has boiled off. Stir in the liverpaté and parsley. Season to taste.Leave to cool.

Place 2 overlapping pieces of cling filmon a clean work surface or a largechopping board. Lay the strips ofbacon in 2 rows so they slightly overlapin 2 layers. Spread half of themushroom mixture onto the bacon.Place the beef fillet on top and spreadthe remaining mushroom mixture ontothe fillet. Use the cling film to wrap thebacon around the beef fillet to create atight, elongated roll. Place this in thefridge.

Roll out the puff pastry. Dust thesurface with flour. Roll out a third of thepuff pastry to approx. 18 cm x 30 cm.Roll out the rest of the dough to approx.28 cm x 36 cm. Remove the beef filletfrom the cling film and place it in themiddle of the smaller pastry strip. Beatthe egg yolk together with water anduse it to brush the edges of the pastryand the top and sides of the encasedfillet.

Use a rolling pin to carefully lift thelarger piece of pastry and place it ontop of the beef fillet. Press it on firmly.Form an edge that is about 3 cm wide.Seal the edge tightly using a fork. Brushthe pastry dough all over with more eggyolk. Leave to chill for at least30 minutes and for up to 24 hours.

Meat

129

Line the baking tray or universal traywith baking paper and place the BeefWellington on top. Insert the foodprobe.


Automatic programme:Place the Beef Wellington in the ovenand cook.

Manual:Place the Beef Wellington in the ovenand cook using the settings indicatedfor cooking stages 2 and 3.

Leave to rest for 10 minutes with thefood probe.

Cut into slices and serve.

SettingsAutomatic programmeMeat | Beef | Beef WellingtonProgramme duration:approx. 60 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 210 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Oven functions: Moisture Plus + FanPlusTemperature: 200 °CBooster: OffPre-heat: OffCrisp function: OffType/Number of bursts of steam:2 bursts of steam/Manual, first after10 minutes, second after another5 minutesDuration: 20 minutesShelf level: 2 [1] (1)

Cooking stage 3Oven functions: Fan PlusTemperature: 180 °CCore temperature: 48 °C (rare), 53 °C(medium), 60 °C (well-done)Booster: OffPre-heat: OffCrisp function: OnDuration: approx. 45 minutes

Useful tipGreen beans are a nice accompanimentto the dish.You can use dry white wine instead ofvermouth.

Meat

130

Minced beef hash


Ingredients30 g butter1 ½ tbsp. oil1.2 kg beef, ready to cook | dicedSaltPepper500 g onions | finely diced2 bay leaves4 cloves1 tbsp. brown sugar2 tbsp. plain white flour1.2 l beef stock70 ml vinegar


PreparationHeat the butter in a pan. As soon as itbegins to bubble, add a dash of oil andheat.

Season the beef with salt and pepperand sear it on all sides.

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

Dust the beef with flour and fry for afurther 2–3 minutes.

Add the beef stock and vinegar, stirringconstantly until you have a smoothsauce.

Place the beef in the Gourmet ovendish.


Automatic programme:

Place the Gourmet oven dish in theoven and roast.

Manual:Place the Gourmet oven dish in theoven and cook using the settingsindicated for cooking stages 1 and 2.

Before serving, season again with saltand pepper.

SettingsAutomatic programmeMeat | Beef | Beef hashProgramme duration: 210 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 180 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 45 minutesShelf level: 2


Meat

131

Roast fillet of beef


For the beef fillet1 tbsp. oil1 tsp. saltPepper1 kg beef fillet, ready to cook




Heat the oil in a pan and sear the beeffillet all over (approx. 1 minute per side).

Mix together the oil, salt and pepper;then coat the beef fillet with it.

Place the fillet of beef on the universaltray, insert the food probe and place inthe oven. Cook the beef fillet.

SettingsAutomatic programmeMeat | Beef | Fillet of beef | RoastProgramme duration:approx. 43 minutes

ManualOven functions: Conventional HeatTemperature: 180–190 °CCore temperature: 45 °C (rare), 54 °C(medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 20–30 minutes (rare),35–45 minutes (medium), 50–60 minutes (well-done)Shelf level: 2 [1] (1)

Meat

132

Fillet of beef (low temperature cooking)


For the beef fillet1 tbsp. oil1 tsp. saltPepper1 kg beef fillet, ready to cook




Mix together the oil, salt and pepper;then coat the beef fillet with it.

Heat the oil in a pan and sear the beeffillet all over (approx. 1 minute per side).

Remove the beef fillet from the pan andinsert the food probe.

Place the beef fillet on the rack andcook.

SettingsAutomatic programmeMeat | Beef| Fillet of beef | Low temp.cookingProgramme duration:approx. 85 minutes

ManualSpecial applications | Low temp.cookingTemperature: 80–100 °CCore temperature: 45 °C (rare), 57 °C(medium), 66 °C (well-done)Duration: approx. 50–70 minutes (rare),70–90 minutes (medium), 100–120 minutes (well-done)Shelf level: 2 [1] (1)

Meat

133

Braised beef


For the joint1 tbsp. oil1 tsp. saltPepper1 kg beef (suitable for braising), readyto cook200 g carrots | coarsely diced2 onions | coarsely diced50 g celery | coarsely diced1 bay leaf500 ml beef stock500 ml water


For the sauce250 ml water125 g crème fraîche1 tsp. cornflour½ tbsp. water | coldSaltPepper

AccessoriesGourmet oven dish with lidSieveHand-held blender


Heat the oil in the Gourmet oven dish.Sear the beef all over (approx. 1 minuteper side).

Remove the beef from the dish. Mixtogether the oil, salt and pepper andcoat the beef with the mixture.

Sauté the vegetables in the Gourmetoven dish. Add the beef and bay leaf.Pour over half of the water and half ofthe beef stock.

Place the Gourmet oven dish in theoven, cover it and roast.

After 105 minutes, pour over theremaining beef stock and water andafter a further 10 minutes, take off thelid.

To make the sauce, remove the beefand bay leaf. Add water as required.Place the vegetables and juices in asaucepan and make a purée. Pass thepurée through a sieve, add the crèmefraîche and bring to the boil.


SettingsAutomatic programmeMeat | Beef | Braised beefProgramme duration: 131 minutes

ManualOven functions: Fan PlusTemperature: 150–160 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 120–130 minutesShelf level: 2 [2] (1)

Meat

134

Sirloin joint (roast)


For the sirloin1 tbsp. oil1 tsp. saltPepper1 kg sirloin joint, ready to cook


For the remoulade150 g yoghurt, 3.5 % fat150 g mayonnaise2 pickled gherkins2 tbsp. capers1 tbsp. parsley2 shallots1 tbsp. chives½ tsp. lemon juiceSaltSugar



Heat the oil in a pan. Sear the sirloinjoint on all sides (approx. 1 minute perside).

Remove the sirloin joint from the pan.Mix together the oil, salt and pepper;then coat the sirloin joint with it.

Place the sirloin joint on the universaltray and insert the food probe.

Place the universal tray in the oven androast the sirloin joint.

To make the remoulade, mix togetherthe yoghurt and mayonnaise untilsmooth. Finely chop the gherkins,capers and parsley. Finely dice theshallots and finely chop the chives. Addall of this to the yoghurt andmayonnaise mixture. Season theremoulade with lemon juice, salt andsugar to taste.

SettingsAutomatic programmeMeat | Beef | Sirloin joint | RoastProgramme duration:approx. 53 minutes

ManualOven functions: Conventional HeatTemperature: 180–190 °CCore temperature: 45 °C (rare), 54 °C(medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 35–45 minutes (rare),45–55 minutes (medium), 55–65 minutes (well-done)Shelf level: 2 [1] (1)

Meat

135

Roast sirloin joint (low temperature cooking)


For the sirloin1 tbsp. oil1 tsp. saltPepper1 kg sirloin joint, ready to cook




Mix together the oil, salt and pepper;then coat the sirloin joint with it.

Heat the oil in a pan and sear the sirloinjoint all over (approx. 1 minute per side).

Remove the sirloin joint from the panand insert the food probe.

Place the sirloin joint on the rack andcook.

SettingsAutomatic programmeMeat | Beef | Sirloin joint | Low temp.cookingProgramme duration:approx. 117 minutes

ManualSpecial applications | Low temp.cookingTemperature: 80–100 °CCore temperature: 45 °C (rare), 57 °C(medium), 66 °C (well-done)Duration: approx. 60–80 minutes (rare),100–130 minutes (medium), 130–160 minutes (well-done)Shelf level: 2 [1] (1)

Meat

136

Yorkshire pudding


Ingredients12 tsp. oil190 g plain white flour1 tsp. salt3 medium eggs225 ml milk, 3.5% fat

Accessories12-cup muffin tin with cup 5 cmRack

PreparationPlace 1 tsp. of oil in each muffin cup.

Place the muffin tin on the rack andplace it in the oven. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

Mix together the flour and salt. Make awell in the centre. Add the eggs anduse a whisk to slowly mix in the flourfrom around the edges.

Add milk and slowly mix to form asmooth batter.

As soon as the oven has reachedtemperature, pour the batter out equallybetween the muffin cups.


Bake until golden brown.

SettingsAutomatic programmeMeat | Beef | Yorkshire puddingProgramme duration:28 [30] (22) minutes.

ManualCooking stage 1Oven functions: Fan Plus (ConventionalHeat)Temperature: 210 °C [210 °C] (250 °C)Booster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenShelf level: 2 [2] (1)

Cooking stage 2Oven functions: Moisture Plus + FanPlusTemperature: 210 °C [210 °C] (225 °C)Booster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyafter placing the food in the ovenDuration: 26–30 [28–32](20–25) minutes

Meat

137

Meat loaf


Ingredients1 kg pork mince3 medium eggs200 g breadcrumbs1 tsp. paprikaSaltPepper


PreparationMix the mince with the eggs,breadcrumbs, paprika, salt and pepper.

Mould the mince into a loaf shape andplace it on the universal tray.

Automatic programme:Place the universal tray in the oven andcook the meat loaf.

Manual:Place the universal tray in the oven andcook the meat loaf using the settingsindicated for cooking stages 1, 2 and 3.

SettingsAutomatic programmeMeat | Pork | Meat loafProgramme duration: 75 minutes

ManualCooking stage 1Oven functions: Fan PlusTemperature: 220 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 15 minutesShelf level: 2 [1] (2)

Cooking stage 2Oven functions: Moisture Plus + FanPlusTemperature: 170 °CNumber/Type of bursts of steam:1 burst of steam/AutomaticDuration: 40 minutes


Meat

138

Roast gammon


For the gammon1 kg gammon (loin), ready to cook

For the pesto50 g pine nuts60 g sundried tomatoes in oil30 g flat leaf parsley30 g basil1 clove of garlic50 g hard cheese (Parmesan), grated2 ½ tbsp. sunflower oil2 ½ tbsp. olive oil

AccessoriesUniversal trayFood probeHand-held blender

PreparationPlace the gammon joint on theuniversal tray and insert the food probe.Place the universal tray in the oven androast the gammon joint.

To make the pesto, toast the pine nutsin a pan. Roughly chop the tomatoes,parsley, basil and garlic. Purée themtogether with the pine nuts, Parmesanand sunflower oil. Stir in the olive oil.

SettingsAutomatic programmePork | Gammon joint | RoastProgramme duration:approx. 55 minutes

ManualOven functions: Moisture Plus + FanPlusTemperature: 150–160 °CCore temperature: 63 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam: Time-controlled, first after 5 minutes, secondafter 20 minutes, third after 40 minutesDuration: approx. 50–60 minutesShelf level: 2 [1] (1)

Useful tipIf your sundried tomatoes are dry-packed, 30 g will be enough. Beforeusing them, pour boiling water overthem and leave to soak for approx.10 minutes. Then drain off the water.

Meat

139

Gammon (low temperature cooking)


For the gammon1 kg gammon (loin), ready to cook



PreparationPlace the rack on the universal tray andplace in the oven. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

Heat the oil in a pan. Sear the gammonjoint all over (approx. 1 minute per side).

Remove the gammon joint from the panand insert the food probe.

Place the gammon joint on the rack andcook.

SettingsAutomatic programmePork | Gammon joint | Low temp.cookingProgramme duration:approx. 160 minutes

ManualSpecial applications | Low temp.cookingTemperature: 95–105 °CCore temperature: 63 °CDuration: approx. 140–160 minutesShelf level: 2 [1] (1)

Meat

140

Roast pork


For the joint1.5 kg pork joint with rind (leg), ready tocook1 ½ tbsp. oil1 ½ tsp. salt½ tsp. pepper

For pouring over500 ml vegetable stock

For the sauce400 ml water150 g crème fraîche3 tsp. cornflour1 ½ tbsp. water | coldSaltPepper


PreparationScore the rind with a very sharp knife atintervals of approx. 2 cm lengthwaysand crosswise.

Mix the oil with the salt and pepper andcoat the pork joint with the mixture.

Place the pork joint in the Gourmetoven dish with the rind facing upwards,insert the food probe, place in the ovenand roast.

After 90 minutes, pour over thevegetable stock and then continuecooking.

Remove the pork joint from the ovenand dilute the juices with water. Add thecrème fraîche and bring to the boil.


SettingsAutomatic programmeMeat | Pork | Pork with cracklingProgramme duration:approx. 155 minutes

ManualCooking stage 1Oven functions: Moisture Plus +ConventionalTemperature: 130 °CCore temperature: 85 °CBooster: OnPre-heat: OffCrisp function: OffNumber/Type of bursts of steam:3 bursts of steam/Time-controlled, firstafter 5 minutes, second after20 minutes, third after 70 minutesDuration: approx. 50 minutesShelf level: 2

Cooking stage 2Temperature: 250 °CCrisp function: OnDuration: approx. 20 minutes

Cooking stage 3Temperature: 190–200 °CDuration: approx. 80–90 minutes

Meat

141

Ham roast


For the joint2 tbsp. mustard1 tsp. salt½ tsp. pepper½ tsp. paprika1 kg gammon joint, ready to cook


For pouring over250 ml vegetable stock

For the sauce300 ml water250 ml vegetable stock100 g crème fraîche2 tsp. cornflour½ tbsp. water | coldSaltPepperSugar

AccessoriesGourmet oven dish with lidFood probe

PreparationMix together the mustard, salt, pepperand paprika and then coat theuncooked ham with the mixture.


Heat the oil in the Gourmet oven dishand sear the ham on all sides. Deglazewith ¼ l of vegetable stock.

Insert the food probe. Place the Gourmetoven dish in the oven. Cover the hamand roast.

After 55 minutes, take off the lid andfinish cooking.

Remove the ham from the oven. Dilutethe juices with water and vegetablestock. Add the crème fraîche and bringto the boil. Stir the cornflour into thewater and then add it to the sauce toaid thickening. Briefly bring back to theboil. Season with salt, pepper andsugar to taste.

SettingsAutomatic programmeMeat | Pork | Ham roastProgramme duration:approx. 138 minutes

ManualCooking stage 1Oven functions: Moisture Plus +ConventionalTemperature: 160 °CCore temperature: 85 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam: 2 burstsof steam/Time-controlled, first after60 minutes, second after 90 minutesDuration: approx. 55 minutesShelf level: 2 [2] (1)

Cooking stage 2Temperature: 140 °CDuration: approx. 70–80 minutes

Meat

142

Pork belly


Ingredients1 pork belly(1.5–2 kg, boned), ready to cookSalt250 g clear honey1 tbsp. soy sauce, sweet (Ketjap manis)2 tsp. soy sauce1 tsp. fresh ginger | finely grated1 tsp. five spice powder1 large, red, deseeded chilli | finelychopped1 large, green, deseeded chilli | finelychopped

AccessoriesRack or grilling and roasting insertUniversal tray

PreparationScore the skin of the pork belly with asharp knife at intervals of 1 cmlengthways and crosswise. Place onthe rack or the grilling and roastinginsert with the skin facing upwards. Putthe rack or the grilling and roastinginsert onto the universal tray and placein the oven.

Automatic programme:Then cook.

Manual:Cook as indicated for cookingstages 1–4.

For the sauce, put the honey, soysauce, ginger and five spice powderinto a saucepan and stir and simmerover a medium heat for 10 minutes.Keep warm and add the chillies shortlybefore serving.

Let the pork belly rest for 10 minutesbefore carving. Slice the meat intoportions and serve with the sauce.

Meat

143

SettingsAutomatic programmeMeat | Pork | Pork bellyProgramme duration: 165 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Manual, firstimmediately after placing the food inthe oven, second after another30 minutesDuration: 30 minutesShelf level: 2 [1] (2)

Cooking stage 2Temperature: 150 °CCrisp function: OnNumber/Type of bursts of steam:1 burst of steam/Manual, immediatelyat the start of cookingDuration: 120 minutes

Cooking stage 3Oven functions: Fan PlusTemperature: 210 [230] (230) °CDuration: 5 minutes

Cooking stage 4Oven functions: Fan GrillTemperature: 210 [230] (230) °CDuration: 10 minutes

Useful tipServe with steamed pak choi orChinese cabbage.

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Roast fillet of pork


For the fillet of pork1 tbsp. oil1 tsp. saltPepper3 pork fillets (350 g each), ready tocook


For the sauce500 g shallots20 g butter1 tbsp. caster sugar100 ml white wine400 ml vegetable stock2 tbsp. balsamic vinegar3 tsp. honey½ tsp. saltPepper1 ½ tsp. cornflour1 tbsp. water | cold



Heat the oil in a pan. Sear the porkfillets all over (approx. 1 minute perside).

Mix together the oil, salt and pepper;then coat the pork fillets with it.

Place the pork fillets on the universaltray and insert the food probe. Placethe universal tray in the oven. Cook.

To make the sauce, halve the shallotslengthways and slice finely. Heat thebutter in a pan. Sweat the shallots inthe butter on a medium heat until theyare lightly browned.

Sprinkle the shallots with the sugar andcaramelise on a low heat. Deglaze withthe wine, vegetable stock and balsamicvinegar. Simmer on a medium heat forapprox. 30 minutes.

Season the sauce with honey, salt andpepper to taste. Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil.

SettingsAutomatic programmePork | Fillet of pork | RoastProgramme duration:approx. 44 minutes


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Fillet of pork (low temperature cooking)


For the fillet of pork1 tbsp. oil1 tsp. saltPepper3 pork fillets (350 g each), ready tocook



PreparationPlace the rack on the universal tray andplace in the oven. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

Mix together the oil, salt and pepper;then coat the pork fillets with it.

Heat the oil in a pan. Sear the porkfillets all over (approx. 1 minute perside).

Remove the pork fillets from the panand insert the food probe.

Automatic programme:Place the pork fillets on the rack andcook.

Manual:Adjust settings according to cookingstage 2. Place the pork fillets on therack and cook.

SettingsAutomatic programmePork | Fillet of pork | Low temp. cookingProgramme duration:approx. 83 minutes


Meat

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Christmas ham

Preparation time: 190 minutes + 5 hours for leachingServes 14

Ingredients3 ½ kg gammon joint with rind, curedand ready to cook2 medium eggs | yolk only2 tbsp. cornflour2 tbsp. hot mustard2 tbsp. sweet mustard1 tsp. breadcrumbs

AccessoriesGourmet oven dishFood probeAluminium foil

PreparationPlace the gammon joint in a large bowlof water for approx. 5 hours to leach.

Score a cross through the rind using asharp knife. Wrap the gammon inaluminium foil and place in the Gourmetoven dish. Insert the food probe andcook.

Remove the ham from the oven andleave to cool slightly. Remove thealuminium foil and cut away the upperpart of the rind. Pre-heat the oven usingthe indicated settings.

Mix the egg yolk, cornflour and mustardtogether and brush on the top of themeat. Sprinkle with the breadcrumbsand put the gammon under the grill.

SettingsAutomatic programmeMeat | Pork | Christmas hamProgramme duration:approx. 170 minutes

ManualOven functions: Conventional HeatTemperature: 165–175 °CCore temperature: 85 °CBooster: OnPre-heat: OnCrisp function: OffDuration: approx. 160–170 minutesShelf level: 2 [2] (1)

Grilling the gammonOven functions: Conventional HeatTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 15 minutesShelf level: 2 [2] (1)

Meat

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Rabbit


For the rabbit1.3 kg rabbit, ready to cook1 tsp. saltPepper2 tbsp. Dijon mustard30 g butter100 g bacon, diced2 onions, diced1 tsp. thyme, ground125 ml white wine125 ml water

For the sauce1 tbsp. Dijon mustard100 g crème fraîche1 tbsp. cornflour1 tbsp. waterSaltPepper


PreparationCut the rabbit into 6 pieces. Seasonwith salt and pepper, and brush withmustard.


Heat the butter in the Gourmet ovendish. Sear the bacon and rabbit piecesall over. Sauté the onions and thyme.Deglaze with the white wine and water.

Place the Gourmet oven dish in theoven. Cover the rabbit and cook.

Remove the rabbit pieces from theoven dish. Add the mustard and crèmefraîche and bring to the boil on thecooktop.


SettingsAutomatic programmeMeat | Game | RabbitProgramme duration: 82 minutes

ManualOven functions: Conventional HeatTemperature: 140–150 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 60–70 minutesShelf level: 2 [2] (1)

Meat

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Saddle of venison

Preparation time: 160 minutes + 24 hours for marinatingServes 4

For the marinade500 ml red wine250 ml water1 carrot | diced3 onions | diced

For the saddle of venison1.2 kg saddle of venison, ready to cook1 tsp. salt1 tsp. coarsely ground pepper½ tsp. ground sage½ tsp. thyme60 g streaky bacon | sliced

For the sauce500 ml stock or game stock350 g morello cherries from a jar(drained weight)200 ml morello cherry juice (from thejar)200 g cream1 tbsp. cornflour½ tbsp. waterSaltPepperSugar


AccessoriesGourmet oven dishUniversal trayFood probe

PreparationTo make the marinade, place the wine,water, carrots and onions in a pan andbring to the boil. While the liquid is stilllukewarm, pour it over the saddle ofvenison and leave to marinate in thefridge for 24 hours.

Remove and dry the saddle of venison.Put the marinade to one side. Mixtogether the salt, pepper and herbs;then rub them into the saddle ofvenison.


Heat the oil in a Gourmet oven dish andsear the saddle of venison on all sides(approx. 1 minute per side).

Place the saddle of venison on theuniversal tray and insert the food probe.Cover the saddle of venison withbacon. Place the universal tray in theoven. Cook.

After 35 minutes, pour over the stock orgame stock; then continue cooking.

To make the sauce, add some gamestock to the Gourmet oven dish todilute the juices. Drain the morellocherries, collecting the juice. Removethe saddle of venison; add the morellocherry juice, cream and water (ormarinade) to the juices.

Stir the cornflour into the water andthen add it to the sauce to aidthickening. Bring everything to the boil

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and add the morello cherries. Seasonwith salt, pepper and sugar to taste,plus the marinade if desired.

SettingsAutomatic programmeMeat | Game | Saddle of venisonProgramme duration:approx. 100 minutes

ManualOven functions: Conventional HeatTemperature: 160–170 °C °CCore temperature: 60 °C (rare),72 °C (medium), 81 °C (well-done)Booster: OffPre-heat: OnCrisp function: OffDuration: approx. 75–85 minutes (rare),85–95 minutes (medium), 95–105 minutes (well-done)Shelf level: 2 [1] (2)

Meat

150

Roebuck saddle

Preparation time: 110 minutes + 24 hours for marinatingServes 6

For the roebuck saddle1.2 kg saddle of roebuck, boned, readyto cook1 ½ l buttermilk1 tsp. game seasoning (mixed spices)1 tsp. saltPepper

For frying30 g clarified butter

For the sauce125 ml red wine800 ml game stock125 g crème fraîche2 tbsp. cornflour2 tbsp. water | coldSaltPepperSugarGame seasoning (mixed spices)

AccessoriesGourmet oven dishUniversal trayFood probe

PreparationTrim any membranes from the saddleand marinade in buttermilk for24 hours. Turn it over several timesthroughout this period.

Rinse the saddle of roebuck with coldwater and pat dry with a paper towel.Season with game seasoning, salt andpepper.


Heat the clarified butter in the Gourmetoven dish and sear the saddle ofroebuck all over. If necessary, separateany chunks of meat.

Remove the saddle of roebuck, place iton the universal tray and insert the foodprobe. Place the universal tray in theoven. Cook.

To make the sauce, add the red wineand game stock to the Gourmet ovendish to dilute the juices. Add the crèmefraîche. Stir the cornflour into the waterand then add it to the sauce to aidthickening. Bring to the boil. Seasonwith salt, pepper, sugar and gameseasoning to taste.

SettingsAutomatic programmeMeat | Game | Roebuck saddleProgramme duration:approx. 55 minutes

ManualOven functions: Conventional HeatTemperature: 140–150 °CCore temperature: 60 °C (rare),72 °C (medium), 81 °C (well-done)Booster: OffPre-heat: OnCrisp function: OffDuration: approx. 20–30 minutes (rare),30–40 minutes (medium), 40–50 minutes (well-done)Shelf level: 2 [1] (1)

Fish

151

Come to the table!Many tasty meals flatter the taste budsfar more than the figure. Therefore, it iscomforting to know that fish dishes arenotable exceptions to this and are everybit as healthy as they are tasty. Fishplays an important role in most cuisinesand types of fish will vary depending ongeographical location. In this chapteryou will find a variety of fish specialitiesfrom around the world to enjoy.

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Tips on preparationVarious oven functions are suitable forcooking fish, for example Moisture Plus,Fan Plus or Conventional Heat.

The following tips will help you get thebest results:

– 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.

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

– Make sure that the metal tip of thefood probe is inserted into the middleof the thickest part of the fish.

– If possible, insert the food probebehind the head of the fish parallel tothe backbone.

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Bream/Snapper


Ingredients800 g baby new potatoes4 whole bream or snapper (300 g each),ready to cook1 lemon | juice onlySaltLemon pepper2 red capsicums | roughly chopped3 green or yellow zucchinis | cut intoslices4 shallots | cut into wedges3 cloves of garlic | finely chopped300 g sheep's cheese | chopped intocubes4 sprigs of rosemary4 sprigs of thyme5 tbsp. olive oil


PreparationParboil the potatoes in their skins forabout 10 minutes.

Pre-heat the oven.

Drizzle lemon juice over the fish.Season with salt and lemon pepper.

Mix together the potatoes, vegetables,sheep's cheese and sprigs of rosemaryand thyme. Season with salt and lemonpepper and place in the Gourmet ovendish.

Place the fish onto the vegetables andinsert the food probe. Place theGourmet oven dish in the oven andcook the bream/snapper.

SettingsOven functions: Moisture Plus +ConventionalTemperature: 170–180 °CCore temperature: 75 °CBooster: OffPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 5 minutes,second after 15 minutesDuration: approx. 30–45 minutesShelf level: 2 [1] (1)

Useful tipUse baby new potatoes with a diameterof 2.5–4 cm.

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Trout


For the trout4 trout (250 g each), ready to cook1 tbsp. lemon juiceSaltPepper

For the stuffing200 g button mushrooms, fresh½ onion1 clove of garlic25 g parsleySaltPepper

For dotting3 tbsp. butter


PreparationDrizzle the lemon juice over the trout.Season with salt and pepper inside andout.

To make the stuffing, clean themushrooms. Finely chop the onion,garlic, mushrooms and parsley, and mixwell. Season the mixture with salt andpepper.


Stuff the trout with the filling and placeside by side on the universal tray. Insertthe food probe. Dot with small chunksof butter.

Place the universal tray in the oven.Cook the trout.

SettingsAutomatic programmeFish | TroutProgramme duration:approx. 36 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 210–220 °CCore temperature: 75 °CBooster: OffPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Time-controlled, firstafter 5 minutesDuration: approx. 15–25 minutesShelf level: 2 [1] (1)

Useful tipServe the trout with slices of lemon andbrowned butter.

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Salmon fillet


Ingredients4 salmon fillets (200 g each), ready tocook1 tbsp. lemon juiceSaltPepper3 tbsp. butter1 tsp. dill, chopped



Place the salmon fillets on the universaltray. Drizzle with lemon juice. Seasonwith salt and pepper. Dot the salmonpieces with small chunks of butter andsprinkle with dill. Insert the food probe.

Place the universal tray in the oven andcook the salmon fillets.

SettingsAutomatic programmeFish | Salmon filletProgramme duration:approx. 30 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 200–210 °CCore temperature: 75 °CBooster: OffPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Time-controlled, firstafter 5 minutesDuration: approx. 10–20 minutesShelf level: 2 [1] (1)

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Australian salmon


For the salmon1 Australian salmon (1 kg), whole, readyto cook1 lemon | juice onlySalt

For the stuffing2 shallots2 cloves of garlic2 slices of white bread50 g small capers1 medium egg | just the yolk1 tbsp. olive oilSaltPepperChilli powder

AccessoriesWooden skewersUniversal trayFood probe

PreparationDrizzle the lemon juice over the salmon.Season with salt inside and out.

To make the stuffing, finely dice theshallots, garlic and bread. Mix togetherthe capers, egg yolk, olive oil, shallots,garlic and bread. Season with salt,pepper and chilli powder.


Stuff the salmon with the mixture. Sealthe opening with small woodenskewers.

Place the salmon on a universal trayand insert the food probe. Place theuniversal tray in the oven. Cook thesalmon.

SettingsAutomatic programmeFish | Salmon filletProgramme duration:approx. 52 minutes

ManualOven functions: Moisture Plus +ConventionalTemperature: 210–220 °CCore temperature: 75 °CBooster: OffPre-heat: OnCrisp function: OffTemperature: 160–180 °CNumber/Type of bursts of steam:1 burst of steam/Time-controlled, firstafter 5 minutesDuration: approx. 30–40 minutesShelf level: 2 [1] (1)

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Blue grenadier fillet


Ingredients3 onions40 g butter500 g tomatoes750 g blue grenadier fillet, ready tocook½ lemon | juice onlySaltPepper100 ml milk, 3.5% fat1 tbsp. breadcrumbs2 tbsp. parsley | chopped

For the dish1 tsp. butter

AccessoriesOvenproof dish, 26 cmFood probeRack

PreparationCut the onions into thin slices andsauté in half of the butter. Slice thetomatoes.

Drizzle lemon juice over the bluegrenadier fillet. Season with salt andpepper.

Grease the ovenproof dish. Place theonions in the ovenproof dish. Layer thetomatoes on top. Season with salt andpepper. Place the blue grenadier filleton the tomatoes.

Place the rack in the oven. Pre-heat theoven.

Melt the rest of the butter. Pour thebutter and milk over the blue grenadierfillet. Sprinkle with the breadcrumbs.Insert the food probe.

Place in the oven and cook.

Sprinkle with parsley and serve.

SettingsOven functions Moisture Plus +ConventionalTemperature: 170–180 °CCore temperature: 75 °CBooster: OffPre-heat: OnCrisp function: OffDuration: approx. 30–40 minutesNumber/Type of bursts of steam:2 bursts of steam/Time-controlled, firstafter 5 minutes, second after15 minutesShelf level: 2 [1] (1)

Useful tipYellowfin bream can also be used inthis recipe instead of blue grenadier.

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Pikeperch fillet on vegetables


Ingredients4 pikeperch fillets (150 g each), ready tocook1 lemon | juice onlySaltPepper4 shallots | diced150 g cherry tomatoes1 red capsicum | diced into 1 cm pieces1 yellow capsicum | diced into 1 cmpieces1 zucchini | diced into 1 cm pieces1 tbsp. mixed herbs | chopped2 ½ tbsp. olive oil

AccessoriesGourmet oven dish

PreparationPlace the Gourmet oven dish in theoven. Start the Automatic programmeor pre-heat the oven.

Drizzle lemon juice over the fish filletsand season with salt and pepper.

Mix together the vegetables in a bowl.Season with salt, pepper and herbs.

Take the preheated Gourmet oven dishout of the oven compartment and coatit with olive oil. Arrange the vegetablesin the Gourmet oven dish.

Place the Gourmet oven dish in theoven and cook.


Place the fish fillets onto the vegetablesand cook.

SettingsAutomatic programmeFish | Pikeperch fillet with vegetablesProgramme duration: 15 minutes

ManualCooking stage 1Oven functions: Moisture Plus + FanPlusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OffNumber/Type of bursts of steam:1 burst of steam/Manual, firstimmediately after placing the food inthe ovenDuration: 10 minutesShelf level: 3 [2] (3)

Cooking stage 2Oven functions: Full GrillPre-heat: OffCrisp function: OffTemperature: 240 °CDuration: 5 minutes

Bakes and gratins

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The pleasure of your companyWhen it comes to bakes and gratins,there are so many possibilities – you willstruggle to find a dish with so manyvariations. The choice of ingredients isendless and you can combine themwith seasonal produce and pantrystaples. What's more, they areincredibly easy to prepare andextremely popular with guests. And ifyou happen to have leftovers, they tastegreat after reheating.

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Chicory gratin


For the chicory8 heads of chicory50 g butter5 tsp. caster sugarSaltPepper8 slices of cooked ham (3–4 mm thick)

For the cheese sauce30 g butter40 g plain white flour750 ml milk, 1.5% fat250 g cheese, grated1 medium egg | just the yolkNutmegSaltPepper1 dash of lemon juice

AccessoriesOvenproof dishRack

PreparationRemove the hard, bitter part from eachhead of chicory.

Melt the butter in a pan. Sauté thechicory until golden brown. Thencontinue cooking on a low heat for25 minutes.

Season with sugar, salt and pepper.

Wrap each chicory head in a slice ofcooked ham. Lay them side by side inthe ovenproof dish.

To make the cheese sauce, melt thebutter in a saucepan. Stir in the flourand brown gently. Now add the milk,

stirring vigorously. Bring to the boil andstir in half of the cheese, the egg yolk,nutmeg, salt, pepper and lemon juice.

Pour the cheese sauce over the chicoryand scatter the remaining cheese overthe top.

Place the chicory gratin on the rack inthe oven and bake until golden brown.

SettingsAutomatic programmeBakes & Gratins | Chicory gratinProgramme duration: 40 minutes

ManualOven functions: Fan PlusTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 33–46 minutesShelf level: 2 [1] (2)

Bakes and gratins

161

Swedish potato gratin


For the bake1 kg potatoes125 g Swedish anchovy fillets1 onion | sliced thinly200 g cream2 tbsp. breadcrumbs

For the dish1 tsp. butter

AccessoriesGrater, coarseOvenproof dish, 29 cm x 21 cmAluminium foil

PreparationPeel and cut the potatoes into finematchsticks, or use a coarse grater.Grease the ovenproof dish.

Layer the potatoes, anchovies andsliced onions in the dish. Start and endwith a layer of potatoes. Pour creamover and sprinkle with breadcrumbs.

Place the bake in the oven and cook.

Cover with aluminium foil after30 minutes to prevent the top fromburning.

SettingsAutomatic programmeBakes & Gratins | Swedish potato gratinProgramme duration: 67 minutes


Useful tipThis is a traditional Swedish recipe.

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Potato gratin


For the gratin1 kg waxy potatoes cut into thin slices400 g creamSaltPepperNutmeg50 g cheese, grated

For the dish1 tbsp. butter

AccessoriesPorcelain ovenproof dish, capacity 3 lRack

PreparationGrease the ovenproof dish. Add thepotato slices.

Season the cream with salt, pepper andnutmeg and mix together with thepotato slices.

Sprinkle cheese over the top.

Place the on the rack in the oven andbake until golden brown.

SettingsAutomatic programmeBakes & Gratins | Potato gratinProgramme duration: 50 minutes

ManualOven functions: Fan PlusTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 50 minutesShelf level: 2 [1] (1)

Useful tipFor a lighter dish, use a mixture of milkand cream.

Bakes and gratins

163

Potato and cheese gratin


For the gratin600 g potatoes, floury75 g Gouda cheese, grated

For the topping250 g cream1 tsp. saltPepperNutmeg

For sprinkling75 g Gouda cheese, grated

For the dish1 clove of garlic

AccessoriesOvenproof dish, 26 cmRack

PreparationRub the dish with the garlic clove.

To make the cream mixture, mixtogether the cream, salt, pepper andnutmeg.

Peel the potatoes and cut them intoslices 3–4 mm thick. Mix the potatoeswith the cheese and the cream mixture,and transfer to the ovenproof dish.

Sprinkle with Gouda.

Place the potato and cheese gratin onthe rack. Then place in the oven andcook until golden brown.

SettingsAutomatic programmeBakes & Gratins | Potato gratinProgramme duration:approx. 58 minutes

ManualOven functions: Conventional HeatTemperature: 180–190 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 55–65 minutesShelf level: 2 [1] (1)

Bakes and gratins

164

Cheese soufflé


For the soufflé40 g butter40 g plain white flour375 ml milk, 3.5% fat100 g mature cheese (Gruyère) | grated3 medium eggsSaltPepper

For the tin1 tbsp. butter

AccessoriesSoufflé tin, 20 cmUniversal tray

PreparationMelt the butter. Add the flour. Add themilk while stirring constantly and bringto the boil to create a very thickbéchamel sauce.

Leave the sauce to reduce for a fewminutes while stirring constantly. Stir inthe cheese.

Grease the soufflé tin. Separate theeggs and beat the egg whites until stiff.


Beat the egg yolks into the slightlycooled béchamel cheese sauce. Fold inthe egg whites carefully. Season withsalt and pepper.

Pour the mixture into the soufflé tin.Place on the universal tray in the ovenand pour about 1 litre (2 litres) of waterinto the universal tray.

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SettingsAutomatic programmeBakes & Gratins | Cheese souffléProgramme duration: 41 minutes

ManualOven functions: Fan Plus [Temperature: 160–170 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 35–45 minutesShelf level: 2 [1] (1)

Bakes and gratins

166

Lasagne


For the lasagne8 lasagne sheets (not pre-cooked)

For the Bolognese sauce50 g smoked streaky bacon | finelydiced2 onions, diced375 g mince, half beef and half pork800 g tinned tomatoes, skinned30 g tomato paste125 ml stock1 tsp. fresh thyme | chopped1 tsp. fresh oregano | chopped1 tsp. fresh basil | choppedSaltPepper

For the mushroom sauce20 g butter1 onion | diced100 g fresh button mushrooms | sliced2 tbsp. plain white flour250 g cream250 ml milk, 3.5% fatSaltPepperNutmeg2 tbsp. fresh parsley | chopped


AccessoriesOvenproof dish, 32 cm x 22 cmRack

PreparationTo make the Bolognese sauce, start byheating a non-stick pan. Fry the dicedbacon, add the mince and continue tofry, stirring constantly. Add the onionsand allow to sweat. Chop the tomatoes.Add the tomatoes, tomato juice, tomatopaste and stock. Season with herbs,salt and pepper. Allow to simmer forapprox. 5 minutes.

To make the mushroom sauce, sweatthe onions in butter. Add themushrooms and sauté briefly. Sprinklewith flour and stir. Deglaze with thecream and milk. Season with nutmeg,salt and pepper. Allow the sauce tosimmer for approx. 5 minutes. Finally,add the parsley.

To make the lasagne, layer theingredients in the ovenproof dish in theorder listed below:– One third of the Bolognese sauce– 4 lasagne sheets– One third of the Bolognese sauce– Half of the mushroom sauce– 4 lasagne sheets– One third of the Bolognese sauce– Half of the mushroom sauce

Sprinkle the lasagne with the Goudaand place it on the rack. Then place inthe oven and cook until golden brown.

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SettingsAutomatic programmeBakes & Gratins | LasagneProgramme duration:60 [60] (58) minutes

ManualOven functions: Conventional HeatTemperature: 185–195 °CBooster: OnPre-heat: OffCrisp function: OnDuration: 55–65 minutesShelf level: 1

Bakes and gratins

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Moussaka


Ingredients1.25 kg eggplantsSalt90 ml olive oil

For the meat sauce1 ½ tbsp. oil750 g mince, half beef and half pork1 onion | diced480 g tinned tomatoes (drained weight)| chopped2 tbsp. fresh parsley | chopped125 ml white wineSaltPepper3 tbsp. breadcrumbs2 eggs | just the white

For the béchamel sauce40 g butter40 g plain white flour500 ml milk, 3.5 %1 tsp. saltPepperNutmeg50 g grated Gouda cheese2 eggs | yolk only

For sprinkling50 g grated Gouda cheese

AccessoriesRack2 baking traysPaper towelsOvenproof dish, 32 cm x 22 cm

PreparationCut the eggplants lengthways into 1 cmthick slices, sprinkle with salt and leavefor approx. 20 minutes to draw out theliquid.

For the meat sauce, fry the mince in oil.Add the onions and continue to fry. Addtomatoes, parsley and wine. Seasonliberally with salt and pepper. Allow tosimmer for approx. 15 minutes. Leaveto cool slightly. To bind, fold in thebreadcrumbs and egg white.

Pre-heat the oven using the indicatedsettings. Pat the eggplants dry withpaper towels and lay across 2 bakingtrays. Brush both sides lightly with oliveoil. Place the baking trays in the ovenand cook.

Turn the eggplants halfway throughcooking and continue to cook until theyhave lightly browned.

For the béchamel sauce, heat thebutter, stir in the flour and sweat.Deglaze with the milk. Leave the sauceto simmer for 5 minutes while stirringconstantly. Season with nutmeg, saltand pepper. Remove the pan from thecooktop. Stir in the cheese and eggyolk.

Arrange half of the eggplants in thebottom of the ovenproof dish and thenadd the meat sauce on top. Then layerthe rest of the eggplants and coat withthe béchamel sauce. Sprinkle theremaining cheese on the moussaka.

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Place on the rack in the oven and bakeuntil golden.

Settings forcooking eggplantsOven functions: Fan PlusTemperature: 200 °CBooster: OffPre-heat: OnCrisp function: OnDuration: 20–25 minutesShelf level: 1+3 [1+2] (1+3)

SettingsAutomatic programmeBakes & Gratins | MoussakaProgramme duration:47 [47] (43) minutes

ManualOven functions: Fan PlusTemperature: 170–180 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 40–50 minutesShelf level: 2 [1] (1)

Bakes and gratins

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Pasta bake


For the pasta150 g pasta (penne)

1 ½ l water3 tsp. salt

For the bake1 ½ tbsp. butter2 onions, diced1 capsicum | diced into 1 cm pieces2 small carrots | sliced150 g crème fraîche75 ml milk, 3.5% fatSaltPepper300 g Roma tomatoes | coarsely diced100 g cooked ham | diced150 g sheep's cheese with herbs |diced


AccessoriesOvenproof dish, 24 cm x 24 cmRack

PreparationCook the pasta in salted wateraccording to the instructions on thepackaging.

Heat butter in a saucepan and sautéthe diced onions. Add the capsicumand carrots and sauté for a further5 minutes.

Mix together the crème fraîche andmilk; then add to the vegetables.Season liberally with salt and pepper.

Place the pasta, tomatoes, ham andsheep's cheese in the ovenproof dish.Stir in the vegetable sauce.

Sprinkle the pasta bake with Gouda.

Place the pasta bake on the rack andplace in the oven. Bake until goldenbrown.

SettingsAutomatic programmeBakes & Gratins | Pasta bakeProgramme duration:40 [38] (40) minutes


Useful tipYou can also make the bake with 350 gof cooked pasta left over from theprevious day.

Bakes and gratins

171

Shepherd's pie


For the bake2 onions | finely chopped2 carrots | diced2 sticks of celery | cut into small pieces1 kg minced lamb½ tsp. fresh thyme | finely chopped½ tsp fresh rosemary | finely chopped1 ½ tsp. tomato paste200 ml red wine1 tbsp. plain white flour250 ml chicken stock½ tbsp. Worcestershire sauceSaltPepper1.5 kg floury potatoes | diced25 g butter2 ½ tbsp. milk, 3.5% fat

For frying2 ½ tbsp. butter

AccessoriesOvenproof dish, capacity 2.5 l

PreparationHeat the butter in a pan. Sauté theonions for 2–3 minutes. Add the carrotsand celery and sweat for another8–10 minutes. Add the minced meatand brown, stirring constantly. Drain offany excess fat and add the thyme,rosemary, tomato paste and red wine.

Reduce to about a quarter on a mediumheat, sprinkle in the flour and simmerfor a further 2–3 minutes.

Add the stock and Worcestershiresauce and simmer for 45–50 minutes.Season with salt and pepper to taste.

While the meat is simmering, mash thepotatoes together with the butter andmilk.

Place the meat mixture in the ovenproofdish and top with the mashed potato.Place in the oven and bake until goldenbrown.

SettingsAutomatic programmeBakes & Gratins | Shepherd's pieProgramme duration: 50 minutes

ManualOven functions: Fan PlusTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 50 minutesShelf level: 2 [1] (1)

Useful tipYou can also use minced beef insteadof lamb.

Dessert

172

All's well that ends wellIt's true what they say – no one canresist a delicious dessert. An ice cream,soufflé or fruity confection is the perfectend to a meal, yet requires relativelylittle effort to make. Indeed, the mostsuccessful desserts are often those thatneed the least preparation.

Dessert

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Viennese apple strudel

Preparation time: 70 minutesFor 2 strudels

Ingredients100 g breadcrumbs4 strudel pastry sheets (pre-packed)100 g butter | melted1.5 kg apples | thinly sliced150 g caster sugar50 g raisinsCinnamon

For frying50 g butter

Accessories2 tea towelsBaking tray or universal tray

PreparationHeat the butter in a pan and lightly frythe breadcrumbs.

Place 2 strudel pastry sheets on top ofeach other so that they overlap slightlyon a clean tea towel.

Brush the strudel pastry with half thebutter and sprinkle with breadcrumbs.

Mix the apples together with the sugar,raisins and cinnamon. Place the applemixture onto the breadcrumbs.


Roll up the strudels and brush withremaining melted butter. Place onto thebaking tray or universal tray, place inthe oven compartment and bake untilgolden brown.

SettingsAutomatic programmeDesserts | Viennese apple strudelProgramme duration: 45 minutes

ManualOven functions: Intensive BakeTemperature: 170 °CPre-heat: OnCrisp function: OnDuration: 40–50 minutesShelf level: 2 [1] (2)

Dessert

174

Pavlova


Ingredients5 medium eggs | just the white275 g caster sugar1 tsp. vanilla essence1 tsp. white vinegar600 g cream1 tbsp. icing sugar500 g blueberries500 g strawberries500 g raspberries

Accessories1 or 2 baking tray(s) or 1 universal trayBaking paper

PreparationBeat the egg whites until stiff and add thesugar while stirring constantly. Fold in thevanilla essence and vinegar carefully.

For a large pavlova, line the baking traywith baking paper and for several smallpavlovas, line 2 baking trays.

90 cm oven:Line the universal tray with bakingpaper.

Place the egg white mixture on thebaking tray or universal tray and createa nest with a height of approx. 3–4 cmor several small nests with a diameterof approx. 8 cm.

Automatic programme:Place in the oven and bake.

Manual:Place in the oven and bake using thesettings indicated for cooking stages 1and 2

Allow to cool thoroughly.

Beat the cream with icing sugar untilstiff and spread evenly over thepavlova. Garnish with fruit.

SettingsAutomatic programmeDesserts | Pavlova | One large / SeveralsmallProgramme duration One large:100 minutesProgramme duration Several small:65 minutesManualOne largeCooking stage 1Oven functions: Fan PlusTemperature: 110 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 80 minutesShelf level: 1

Cooking stage 2Temperature: 30 °CDuration: 20 minutesSeveral smallCooking stage 1Oven functions: Fan PlusTemperature: 110 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 45 minutesShelf level: 1 + 3 [1 + 3] (1)


Dessert

175

Lemon meringue pie


For the dough275 g plain white flour150 g butter25 g caster sugar2 medium eggs | yolk only1–1 ½ tbsp. water | cold

For the filling4 unwaxed lemons | juice and gratedzest75 g cornflour500 ml water5 medium eggs175 g caster sugar

For the topping275 g caster sugar

AccessoriesFlan tin, 25 cmRack

PreparationTo make the dough, knead the flour,butter, sugar, water and egg yolktogether to form a smooth dough andchill for 30 minutes.

To make the filling, mix the lemon juice,lemon zest and cornflour together.Bring the water to boiling point on thecooktop and stir in the lemon andcornflour mixture. Stirring constantly,continue to simmer until a thick custardforms.

Separate the egg whites from the yolks.Put the egg whites to one side for thetopping. Then stir the sugar and egg

yolks into the custard. Bring back toboiling point, then take off the heat andleave to cool.

Roll the pastry out and use to line theflan dish. Pour the lemon custard intothe pastry case and spread it out evenly.


For the topping, beat the egg whiteswith sugar until stiff. Then spread evenlyacross the lemon custard.

Automatic programme: Place in the oven and bake until goldenbrown.

Manual:Place in the oven and bake until goldenbrown using the settings indicated forcooking stages 1 and 2.

SettingsAutomatic programmeDesserts | Lemon meringue pieProgramme duration: 60 minutes

ManualCooking stage 1Oven functions: Intensive BakeTemperature: 185 [185] (180) °CPre-heat: OnCrisp function: OffDuration: 40 minutesShelf level: 1

Cooking stage 2Temperature: 170 °CDuration. 20 minutes

Dessert

176

Mini chocolate sponges


For the dough70 g dark chocolate70 g butter70 g caster sugar4 medium eggs70 g almonds | ground20 g breadcrumbs500 ml vanilla custard200 g cream

For dusting40 g icing sugar

For the ramekins1 tsp. butter

Accessories8 ramekins, 6 cmUniversal trayFine sieve

PreparationMelt the chocolate over a low heat onthe cooktop and then leave to coolslightly.

Beat the butter, sugar and egg yolksuntil creamy. Stir in the chocolate, thealmonds and the breadcrumbs.


Beat the egg whites to stiff peaks, thencarefully fold into the chocolate mixture.

Grease the ramekins. Spoon in themixture.

Place the ramekins on the universal trayand place in the oven. Cook.

Whip the cream until stiff and fold intothe custard. Divide evenly between thedessert plates.

Run a knife around the edge of the minichocolate sponges to loosen them.Place one sponge on each dessertplate. Dust with icing sugar and servelukewarm.

SettingsOven functions: Conventional HeatTemperature: 150–160 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 35–45 minutesShelf level: 1

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Miele Experience CentreAuckland:8 College HillFreemans Bay, Auckland 1011Telephone:0800 464 353 (0800 4 MIELE)www.miele.co.nz

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IRD 98 463 631

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baking, roasting, moisture plus...for baking and roasting with moisture injection. this function is...

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