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Baking – Roasting – Moisture Plus

Foreword

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Dear Gourmet,

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

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

We have condensed our experience,passion and pleasure of experimentingwith food into this cookbook bycreating recipes that are as imaginativeas they are successful. We hope thatyou will enjoy the results as much asyou do the cooking.

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

Happy cooking from

Your Miele Test Kitchen

Contents

4

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

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

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

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

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

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

Baked goods.......................................................................................................... 24Apple tart ............................................................................................................... 27Apple sponge......................................................................................................... 28Apple pie ................................................................................................................ 29Apple hazelnut streusel.......................................................................................... 30Apricot streusel cake ............................................................................................. 31Belgian sponge cake ............................................................................................. 32Gateau.................................................................................................................... 33

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

Yeast butter cake ................................................................................................... 36Classic rich fruit cake ( 15 cm) ............................................................................ 38

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

Swiss fruit flan........................................................................................................ 42Fruit flan with short crust pastry ............................................................................ 43Gugelhupf .............................................................................................................. 44Plaited walnut brioche ........................................................................................... 45

Contents

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

Contents

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

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

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

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

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

Contents

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Herbed chicken fillets .......................................................................................... 143Duck with oranges ............................................................................................... 144Turkey roulade with spinach ricotta filling............................................................ 145Stuffed goose....................................................................................................... 146

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

Desserts .............................................................................................................. 176Pavlova................................................................................................................. 178Caramel pudding.................................................................................................. 180Flan ...................................................................................................................... 182Lemon Meringue Pie ............................................................................................ 184Dumplings with plum compote ............................................................................ 185Chocolate dessert................................................................................................ 186Mini chocolate sponges....................................................................................... 187Sweet cherry soufflés .......................................................................................... 188

Introduction

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Using your ovenPlease refer to the Operating andinstallation instructions for moredetailed information.

Settings for different sizedovensThis recipe booklet is used for a rangeof different sized ovens. The settings forthe different sized ovens are listed inthe recipes as follows:

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

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

Oven function symbols in therecipes– Automatic programmes– Moisture Plus– Fan Plus– Conventional Heat– Intensive Bake– Full Grill– Fan Grill

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

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

Eating food which has been cookedcorrectly is important for preventingfood poisoning and other ailments. Onlybake cakes, pizza, chips etc. until theyare golden. Do not overcook them.

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

Shelf levelThe numbers for the shelf levelsmentioned in this recipe book can befound to the side of the ovencompartment when the door is open.

Introduction

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

If pre-heating is necessary, instructionsto do so will be given in the settingssection of the recipe.

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

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

Heating-up phaseWhen using temperatures above 100 °Cwith the Fan Plus, Moisture Plus andConventional Heat functions, you canchoose between "Rapid" and "Normal"for the heating-up phase. A rapidheating-up phase is preset as standard.

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

Depending on model:

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

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

– Touch the illuminated sensor. Theillumination will go out.

Introduction

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Crisp functionThe Crisp function can be used withany oven function, but it must beactivated separately for each cookingprocess. It is advisable to use it formoist dishes where a crisp finish isrequired.

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

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

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

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

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

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

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

Introduction

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Moisture Plus Depending on the recipe you canchoose between:

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

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

– Manual– Time-controlled

Injecting bursts of steam manually

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

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

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

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

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

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

Time controlled bursts of steam

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

Changing the type of heating

The Moisture Plus function uses theFan Plus heating method with theaddition of moisture.

For most recipes you will not need tochange this setting.

If the recipe recommends using adifferent type of heat to Fan Plus, thiswill be specified in the settings sectionfor the recipe.

Quantities and weights

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Abbreviations

– tsp. = teaspoon– tbsp. = tablespoon– g = gram– kg = kilogram– ml = millilitre– 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– 15 g sugar– 20 ml liquid– 10 g mustard

1 packet is equal to

– 8 g vanilla sugar– 8 g whipped cream stiffener– 16 g baking powder– 7 g dried yeast– 37 g custard powder

1 pinch

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

Optional accessories

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

Accessories and care productsavailable to order

Miele offer a wide range of accessoriesspecially designed to guarantee perfectresults in Miele appliances. Theseproducts have all been tested rigorouslyto ensure that they meet exacting Mielestandards. Depending on country, theycan be ordered easily via the internet at:

Accessories with PerfectClean finish

The surface of many Miele originalaccessories has been treated withPerfectClean enamel. PerfectClean is aspecial finish which has beendeveloped and patented by Miele andis therefore exclusive to Miele. Itsspecial finish means there is no need togrease the container or line it withbaking paper when cooking many typesof food. Food can also be sliced or cutup on a PerfectClean surface. And ofcourse, the interior of your Miele oven*is also treated with PerfectCleanenamel. The properties of PerfectCleanenamel make all PerfectClean surfaceseasy to clean.

Exception: Pyrolytic ovens have aspecial pyrolytic enamel.


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Gourmet perforated bakingtray HBBL 71

The Miele Gourmet perforated bakingtray is perfect for getting a crisp finishwhen baking food made with freshyeast dough. It gives excellent resultswhen baking white bread, yeast rollsand tray baked cakes. The fineperforations on this tray guarantee lightand airy results with even browning. Itis also ideal for cooking deep frozenfoods and for drying fruit andvegetables. The enamelledPerfectClean surface has excellent anti-stick properties and is easy to keepclean. It doesn't need to be greasedbefore use and baking paper doesn'tneed to be used with it either.

Freshly made baked goods

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

Deep frozen / Ready-made products

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

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

Drying food

The Gourmet perforated baking tray isideal for drying fruit and vegetables. Formore information, please refer to theoperating instructions supplied withyour oven.


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Gourmet oven dishes

HUB 5000 MHUB 5001 M*

HUB 5000 XL

* Suitable for induction cooktops

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

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

Gourmet oven dish lids

HBD 60-22 HBD 60-35

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


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FlexiClip telescopic runnersHFC 71 (HFC 72 PyroFit)

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

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

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

Grilling and roasting insertHGBB 71

You will find this insert indispensablewhen grilling or roasting using theuniversal tray. The insert is placed inthe universal tray and the juices fromthe food being grilled collectunderneath the insert. This means thatthe food is not sitting in the juices andso can become crispy all over. Whenroasting, the juices which collectunderneath the insert can be used formaking delicious gravy and sauces.


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Handle HEG

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

Round baking tray HBF 27-1

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

Original Miele care productsMiele have developed and tested avariety of cleaning and care products,such as the Original Miele oven cleaner,to help you get the best out of yourMiele appliances and to keep thempristine for years to come.

Original Miele oven cleanerThe Original Miele oven cleaner givesbest cleaning results and is suitable forremoving the most stubborn soiling.The gel formula is even suitable forvertical surfaces and dissolvespersistent and burnt-on residues. Thisoven cleaner is particularly suitable forquick and easy cleaning ofPerfectClean surfaces.

Baking

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Baking

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

Baking

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Tips on preparation

Types of flour

Different types of flour contain varyingamounts of whole grain.

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

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

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

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

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

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

Raising agents

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

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

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

SourdoughSourdough is available in liquid form ordry form. The typical strong butpleasantly sour taste comes fromconverting the glucose into lactic acidbacteria. Sourdough is used for heavydough such as those used forwholegrain and rye bread. It is easy tomake liquid rye sourdough by mixing250 g of rye flour with approx. 200 ml oflukewarm water. Leave to stand for48 hours at room temperature and thenuse as directed in your recipe.

Dough and mixtures

Yeast dough

– Yeast dough is particularly good forstreusel cakes, open tarts, smallpastries and pizza. Making it is easierthan you might think.

Baking

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

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

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

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

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

Function: Automatic programmes Programme: Cakes \ Yeast dough \

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

Shelf level and amount of water: Seedisplay

Quark dough

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

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

Shortcrust pastry

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

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

Baking

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Creamed mixture

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

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

– Creamed mixtures will flop if beatenfor too long.

Bread / Rolls

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

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

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

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

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

Baking

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

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

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

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

Bread mixes

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

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

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

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

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

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

Baking

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Baked goods

IngredientsFrozen or unrefrigerated pre-baked rollsDeep frozen salted pretzels

AccessoriesRolls: Baking tray/Gourmet perforatedbaking trayPretzels: Baking tray lined with bakingpaper

Preparation for bread rolls

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

Preparation for pretzels

Place the pretzels on a baking tray linedwith baking paper. Leave to thaw for10 minutes and scatter with rock salt.

Settings to use when pre-heating isrequired by packet instructionsOven function: Moisture PlusTemperature: See packet instructionsfor Fan HeatPre-heat: YesHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: As per packet instructionsplus approx. 5 minutes

Settings to use when pre-heating isnot required by packet instructionsOven function: Moisture PlusTemperature: See packet instructionsfor Fan HeatHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:Automatic burst of steamAmount of water: See displayDuration: As per packet instructionsplus approx. 5 minutes

Useful tipThanks to the PerfectClean enamel,baking and universal trays do not needto be greased or lined with bakingpaper unless you are baking items witha high sodium content, such aspretzels, and items containing a lot ofsugar and egg white, such as spongemixes, macaroons and meringues.

Baking

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Baked goods

IngredientsBread rolls (made from ready-madedough)

AccessoriesBaking tray/Gourmet perforated bakingtray

Preparation

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

Recommended settingsOven function: Moisture PlusTemperature: See packet instructionsfor Fan HeatHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/Time-controlledAmount of water: See display1st burst of steam: Release after3 minutesDuration: As per packet instructionsplus approx. 5 minutes

Baking

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Baked goods

IngredientsReady-to-bake croissants


Preparation

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

Recommended settingsOven function: Automatic programmesProgramme: Bread rolls \ CroissantsShelf level: See displayAmount of water: See displayProgramme duration: approx. 20minutes

Useful tipAlternatively, you can bake thecroissants using the Moisture Plus function. Use the setting recommendedfor rolls.

Baking

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Apple tart

Preparation time: 80–90 minutesServes 12

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

Topping ingredients600 g apples, peeled and sliced

Caramel ingredients100 g sugar20 ml apple juiceJuice of ¹/₂ a lemon

To dust:Icing sugar

AccessoriesFlan tin 26 cmPan

Preparation

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

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

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

After cooking, leave to cool then dustwith icing sugar.

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

Alternative settingsOven function: Conventional HeatTemperature: 190–200 °CPre-heat: YesHeating-up phase: NormalShelf level: 1Duration: 35–45 minutes

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

Baking

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Apple sponge


Pastry ingredients150 g butter or margarine150 g sugar8 g vanilla sugar3 eggsJuice of ¹/₂ a lemon150 g plain flour¹/₂ tsp. baking powder

Topping ingredients650 g sharp dessert or cooking apples

For dusting or glazingIcing sugar or apricot jam

Accessories 26 cm springform cake tin

Preparation

Cream together the butter or margarine,sugar and vanilla sugar. Beat in theeggs one at a time.

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

Peel, quarter and core the apples.Score the top of each quarter andgently press into the cake mixture withthe scored side up. Bake until golden.

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

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

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

Baking

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Apple pie


Pastry ingredients350 g plain flour¹/₂ tsp. baking powder200 g butter or margarine, softened100 g sugar8 g vanilla sugar1 egg

Topping ingredients1000 g sharp dessert or cooking apples50 g raisins50 g sugar¹/₂ tsp. cinnamon2 tbsp. water

To glaze:1 egg yolk beaten into a little milk

Accessories 26 cm springform cake tinSaucepan

Preparation

Rub the butter into the dry ingredients,add the egg and mix to form a smoothdough.

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

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

Roll the remaining pastry out on afloured surface and place it over theapples. Press the edges together, thenbake.

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

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

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

Alternative settingsOven function: Conventional HeatTemperature: 170–180 [170–180] (160–170) °CPre-heat: Yes [Yes] (No)Heating-up phase: NormalShelf level: 2 [2] (1)Duration: 60–70 [60–70] (45–55) minutes

Baking

30

Apple hazelnut streusel


Pastry ingredients200 g melted butter350 g plain flour1 tsp. baking powder150 g sugar8 g vanilla sugar60 g hazelnut brittle

Topping ingredients800 g sharp dessert or cooking apples50 g sugar


Preparation

Mix the flour, baking powder, sugar andvanilla sugar together. Add the slightlycooled butter. Rub together to make acrumbly mixture.

Press about 2/3 of the streusel(crumble) mixture into the base of aspringform tin and about 2 cm up thesides of the tin. Mix the hazelnut brittleinto the rest of the streusel mix.

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple \ Withstreusel toppingShelf level: See displayProgramme duration: approx. 60 [60](57) minutes

Alternative settingsOven function: Conventional Heat[Conventional Heat] (Intensive Bake)Temperature: 170–180 [170–180] (160–170) °CPre-heat: Yes [Yes] (No)Heating-up phase: NormalShelf level: 2 [1] (1)Duration: 55–65 minutes

Baking

31

Apricot streusel cake

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

Pastry ingredients240 (380) g quark3 (5) tbsp. milk4 (6) tbsp. oil1 (2) egg(s)110 (175) g sugar8 (16) g vanilla sugar1 (2) pinch(es) salt450 (640) g plain flour16 (32) g baking powder

Topping ingredients1200 (1900) g apricots, drained

Streusel400 (640) g plain flour250 (400) g sugar8 (16) g vanilla sugar250 (400) g butter, diced and softened¹/₂ (1) tsp. cinnamon


Preparation

Mix together the quark, milk, oil, egg,sugar, vanilla sugar and salt. Sift thebaking powder into the flour and stirhalf of this into the mixture. Then kneadin the remainder.

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

Combine the flour, sugar, vanilla sugar,butter and cinnamon to produce acoarse crumbly texture and scatter overthe apricots. Bake until golden.

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

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

Useful tipThis cake can also be made withplums, morello cherries orgooseberries.

Baking

32

Belgian sponge cake

Preparation time: 65 minutesServes 12

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

Optional:100 g plain chocolate drops100 g finely chopped dried fruit100 g chopped nuts1 tsp. vanilla essence1 tsp. ground cinnamon

Accessories25 cm loaf tin

Preparation

Separate the eggs. Beat the sugar, saltand egg yolks until creamy.

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

Fold in additional chocolate, cinnamon,vanilla, dried fruit or nuts if desired.Then pour into the greased springformtin and bake in a pre-heated oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Belgian spongecakeShelf level: See displayProgramme duration: approx. 54minutes

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

Useful tipFor a stronger taste, substitute 200 gsugar with 50 g honey.

Baking

33

Gateau


Basic mixture4 egg whites2 tbsp. hot water175 g sugar4 egg yolks200 g plain flour1 tsp. baking powder

Accessories 26 cm springform cake tinBaking paper

Method

Beat the egg whites with the hot wateruntil stiff. Slowly add the sugar, beatingafter each addition and then fold in thebeaten egg yolk.

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

Lightly grease a springform tin and linewith baking paper. Pour the mixture intothe tin, and bake until golden.

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

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

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

Useful tipIf you want to make a cake with a freshfruit topping, use half of the basicgateau quantities above. Using thesame temperature, the cooking durationwill be about 5 minutes shorter. For achocolate gateau add 1–2 tsp. of cocoapowder to the flour mixture.

Baking

34

I. Quark and cream filling

Ingredients500 g quark100 g sugar100 ml milk8 g vanilla sugarJuice of 1 lemon12 leaves of white gelatine500 ml cream

To dust:Icing sugar

Preparation

Mix the quark with the sugar, milk,vanilla sugar and lemon juice. Soak thegelatine in water, then squeeze thewater out and microwave for20 seconds using 450 W, or dissolve ina pan on the cooktop over a low heat.Stir a little of the quark mixture into thegelatine.

Stir a little of the quark mixture into thegelatine and when cool, add thismixture to the remainder of the quarkmixture. Stir several times as itthickens. When visible traces are left inthe mixture after running a fork throughit, fold in the semi-whipped cream.

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

Leave to chill and dust with icing sugarbefore serving.

Useful tipFor a fruity variation, add about 300 gof bottled and drained morello cherries,mandarin segments or apricot pieces tothe quark mixture.

Baking

35

II. Cappuccino filling

Ingredients100 g dark chocolate6 leaves of white gelatine80 ml espresso500 ml cream16 g vanilla sugar80 ml coffee liqueur1 tbsp. cocoa powder

To dust:Cocoa powder

Preparation

Melt the chocolate and beat the creamuntil stiff. Soak the gelatine in coldwater, then squeeze out the water andmicrowave for 20 seconds using 450 W,or dissolve it in a pan on the cooktopover a low heat. Leave to cool slightly.Then add about half of the espressoand coffee liqueur to the gelatine andthen fold this mixture into the whippedcream. Put about 2 tbsp. of this mixtureto one side. Halve the remaining creammixture and stir the vanilla sugar intoone half and the chocolate and cocoainto the other half.

Place one layer of cake on a servingplatter and drizzle with a little coffeeliqueur and espresso. Spread thechocolate cream over this and top withanother layer of the cake. Drizzle withthe remaining liqueur and espresso.Spread this with the vanilla-flavouredcream, then top it with the final piece ofcake. Spread the cream you put to oneside over the top of the cake and dustwith a little cocoa powder beforeserving.

Serve the gateau chilled.

Baking

36

Yeast butter cake


Pastry ingredients1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g)200 (320) ml lukewarm milk500 (800) g plain flour50 (80) g sugar1 (2) pinch(es) salt50 (80) g softened butter1 (2) egg(s)

Topping ingredients100 (170) g softened butter100 (200) g flaked almonds120 (200) g sugar16 (24) g vanilla sugar

AccessoriesUniversal tray

Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Add to theflour, sugar, salt, butter and egg andknead into a smooth dough. Cover andprove in the oven at 35 °C onConventional Heat for approx.20 minutes.

Knead the dough lightly, roll out on theuniversal tray, cover and prove in theoven again at 35 °C on ConventionalHeat for a further 20 minutes.

To make the topping, mix the butterwith the vanilla sugar and half of thesugar. Make indentations in the doughand, using two teaspoons, drop smallballs of the mixture into theindentations. Sprinkle the remainingsugar and flaked almonds over the top.

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

With all other oven functions:Prove the cake again for about10 minutes and then bake until golden.

Baking

37

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Yeast butter cakeShelf level: See displayProgramme duration: approx. 32 [34](22) minutes

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

Useful tipHomemade vanilla sugar: Cut a vanillapod in half lengthways and cut eachhalf into 4–5 pieces. Place in a liddedglass jar with 500 g of sugar and leavefor 3 days to absorb the flavour. For aneven more intense flavour, scrape thepulp out of the vanilla pod and add thisto the sugar.

Baking

38

Classic rich fruit cake ( 15 cm)

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

Ingredients110 g sultanas110 g raisins85 g currants50 g dried apricots50 g glacé cherries25 g mixed candied peel1 ¹/₂ tbsp. brandy110 g plain flour¹/₄ tsp. mixed spice¹/₄ tsp. cinnamon¹/₈ tsp. freshly grated nutmeg25 g chopped almonds¹/₂ orange, zest only¹/₂ lemon, zest only110 g softened butter110 g dark brown sugar2 large eggs¹/₂ tbsp. black treacle

Accessories 15 cm springform cake tinBaking paperGreaseproof paperKitchen string

To prepare the fruit

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

Preparation

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

Lightly grease a springform tin and linewithbaking paper. Pour the mixture intothe baking tin, smooth it out, cover thetin with a double layer of greaseproofpaper and secure the paper to the sidesof the tin with kitchen twine. Then placein the oven and bake. When done allowthe cake to cool in the tin and thenremove when cold.

Baking

39

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Rich fruit cake \ 15cm springform tinShelf level: See displayProgramme duration: approx. 195minutes

Alternative settingsOven function: Conventional HeatHeating-up phase: NormalShelf level: 1

Cooking stage 1Temperature: 140 °CDuration: 45 minutes


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

Baking

40



Ingredients230 g sultanas230 g raisins170 g currants100 g dried apricots100 g glacé cherries50 g mixed candied peel3 tbsp. brandy250 g plain flour¹/₂ tsp. mixed spice¹/₂ tsp. cinnamon¹/₄ tsp. freshly grated nutmeg50 g chopped almonds1 orange, zest only1 lemon, zest only250 g softened butter250 g dark brown sugar4 medium eggs1 tbsp. black treacle


Preparation

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





Baking

41



Ingredients360 g sultanas360 g raisins280 g currants175 g dried apricots175 g glacé cherries75 g mixed candied peel5 tbsp. brandy400 g plain flour²/₃ tsp. mixed spice²/₃ tsp. cinnamon¹/₂ tsp. freshly grated nutmeg75 g chopped almonds1 ¹/₂ oranges, zest only1 ¹/₂ lemons, zest only400 g softened butter400 g dark brown sugar7 medium eggs1 ¹/₂ tbsp. black treacle


Preparation

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





Baking

42

Swiss fruit flan

Preparation time: 60 minutes8–10 slices

Pastry ingredients230 g puff pastry

Topping ingredients30 g hazelnuts, ground500–600 g fruit (e.g. apricots, plums,pears, apples, cherries)

Glaze ingredients2 medium eggs200 ml cream50 g sugar1 tsp. vanilla sugar

AccessoriesRound baking tray 27 cm

Preparation

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

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

Start the Automatic programme or pre-heat the oven.

Mix the eggs, cream, sugar and vanillasugar and pour over the fruit. Place theflan in the pre-heated oven and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Swiss fruit flan \Puff pastryShelf level: See displayProgramme duration: approx. 47minutes

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

Baking

43

Fruit flan with short crust pastry


Pastry ingredients200 g plain flour65 ml water80 g butter, softened¹/₄ tsp. salt

Topping ingredients30 g hazelnuts, ground500–600 g fruit (e.g. apricots, plums,pears, apples, cherries)

Glaze ingredients2 medium eggs200 ml cream50 g sugar1 tsp. vanilla sugar


Preparation

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

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

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


Mix the eggs, cream, sugar and vanillasugar and pour over the fruit. Place theflan in the pre-heated oven and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Swiss fruit flan \Short crust pastryShelf level: See displayProgramme duration: approx. 55minutes

Alternative settingsPre-heating:Oven function: Conventional HeatTemperature: 230 °CPre-heat: YesHeating-up phase: RapidShelf level: 1-Cooking stage 1:Oven function: Conventional HeatTemperature: 240 °CCrisp function: OnDuration: 33–45 minutesShelf level: 1

Useful tip230 g of ready-made short crust pastrycould be used instead of making yourown.

Baking

44

Gugelhupf


Ingredients60 g butter50 g sugar1 egg¹/₂ cube of fresh yeast (21 g)375 ml milk, lukewarmGrated zest of ¹/₂ a lemonA pinch of salt500 g plain flour50 g raisins

To dust:Icing sugar

Accessories 24 cm Gugelhupf cake tin

Preparation with the Automaticprogramme

Beat the butter until creamy. Add thesugar and egg yolk and mix well. Stirthe crumbled yeast into lukewarm milk,add the lemon zest, salt and flour, andmix all the ingredients to a smoothdough.

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

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

Preparation with Fan Plus

Beat the butter until creamy. Add thesugar and egg yolk and mix well. Stirthe crumbled yeast into lukewarm milk,add the lemon zest, salt and flour, andmix all the ingredients to a smoothdough.

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

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

Automatic programme settingsOven function: Automatic programmesProgramme: Cakes \ GugelhupfShelf level: See displayProgramme duration: approx. 78 [80](72) minutes

Fan Plus settingsOven function: Fan PlusTemperature: 150–160 °CHeating-up phase: NormalShelf level: 2 [1] (1)Duration: 45–55 minutes

Baking

45

Plaited walnut brioche

Preparation time: 100–110 minutes

Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g plain flour50 g sugar8 g vanilla sugarA pinch of salt100 g softened butter1 egg100 g chopped walnuts

To glaze:Milk


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar, vanilla sugar, salt,butter and egg and knead into asmooth dough. Cover the dough andplace in the oven to prove for about 30–40 minutes using Conventional Heat at35 °C.

Knead the chopped walnuts into thedough. Shape the dough into 3 rolls,approx. 40 cm long. Plait the 3 rolls andplace the loaf on a baking tray orGourmet perforated baking tray. Coverand prove in the oven for a further20 minutes using Conventional Heat at35 °C.

Brush the brioche with milk and bake.

Recommended settingsOven function: Moisture PlusTemperature: 150–160 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:Automatic burst of steamAmount of water: See displayDuration: 25–35 minutes

Baking

46

Plaited loaf

Preparation time: 140–150 minutesMakes 16 slices

Ingredients1 ¹/₂ cubes of fresh yeast (approx. 60 g)200–250 ml lukewarm milk750 g plain flourA pinch of salt100 g sugar125 g softened butter2 eggs75 g raisinsGrated zest of 1 lemon

To glaze:1 egg yolk beaten into 1 tbsp. milk

To sprinkle on top:30 g crystal sugar50 g sliced almonds



Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, salt, sugar, softened butterand eggs and knead for 3–4 minutesinto a smooth dough. Finally fold in theraisins and lemon zest. Cover thedough and place in the oven to provefor about 20–30 minutes usingConventional Heat at 35 °C until it hasdoubled in size.

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

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

Preparation with Fan Plus

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, salt, sugar, softened butterand eggs and knead for 3–4 minutesinto a smooth dough. Finally fold in theraisins and lemon zest. Cover thedough and place in the oven to provefor about 20–30 minutes usingConventional Heat at 35 °C until it hasdoubled in size.

Baking

47

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

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

Automatic programme settingsOven function: Automatic programmesProgramme: Cakes \ Plaited loafShelf level: See displayProgramme duration: 56 [54](47) minutes

Fan Plus settingsOven function: Fan PlusTemperature: 150–160 °CHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 30–45 minutes

Useful tip10 g of dried yeast can be used insteadof fresh yeast. This dough can also bemade into a crown instead of a loaf.Place 4–6 hard boiled painted eggs inthe centre for a colourful Eastercelebration.

Baking

48

Almond cake


Ingredients6 eggs300 g sugar200 g plain flour300 g ground almonds150 g butter or margarine200 ml milkGrated zest of 1 lemon

To dust:Icing sugar


Preparation

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Almond cakeShelf level: See displayProgramme duration: approx. 63 [57](75) minutes

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

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

Baking

49

Marble cake


Ingredients250 g butter200 g sugar8 g vanilla sugar4 eggs2 tbsp. rum150 ml milk500 g plain flour5 tsp. baking powder3 tbsp. cocoa powder

AccessoriesRing tin 26 cm

Preparation

Cream together the butter, sugar andvanilla sugar. Gradually beat in theeggs. Stir in the rum and 120 ml of milk.Then sift the flour and baking powderand mix into the creamed butter mix.

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Marble cakeShelf level: See displayProgramme duration: approx. 55 [55](75) minutes

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

Baking

50

Fruit streusel cake


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

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

Streusel240 (400) g plain flour150 (250) sugar16 (24) g vanilla sugar1 (2) tsp. cinnamon130 (220) g softened butter


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar, butter and egg andknead into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

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

Mix the flour, sugar, vanilla sugar andcinnamon using your fingers until youhave a coarse crumble. Scatter over the

fruit and prove for another 30 minutesin the oven using Conventional Heat at35 °C. Then bake until golden.

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

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

Baking

51

Swiss apple cake


Pastry ingredients250 (500) g plain flour80 (160) ml water100 (200) g margarine or softenedbutter

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

Filling ingredients175 (350) ml cream4 (8) tbsp. sugar2 (4) eggs

AccessoriesBaking tray

Preparation

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

Mix together all of the ingredients forthe topping. Drain the fruit if necessary.

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

Start the Automatic programme.

Arrange the fruit on the pastry, thenspread the filling over and place in thepre-heated oven.

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

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

Baking

52

Pine nut bee-sting cake


Pastry ingredients30 (50) g fresh yeast200 (320) ml lukewarm milk500 (800) g plain flour80 (130) sugar1 (1 ¹/₂) pinch(es) of salt80 (130) g softened butter1 (2) egg(s)

Topping ingredients150 (240) g softened butter200 (320) g sugar1 (1 ¹/₂) tbsp. honey1 ¹/₂ (2 ¹/₂) tbsp. cream100 (160) g chopped pine nuts100 (160) g flaked almonds

Filling ingredients37 (74) g vanilla custard powder500 (800) ml milk3 (5) tbsp. sugar1 (2) pinch(es) salt250 (400) g softened butter


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar, salt, butter and egg andknead into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

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

For the topping, bring the butter, sugar,honey and cream to the boil, add pinenuts and almonds. Cool slightly, makelittle indentations in the dough, thenspread the topping over the dough.Allow the cake to rise for another 10minutes and bake until golden.

Prepare the custard with the powder,milk, sugar and salt and let it cool downaccording to the directions on thesachet. Cream the butter and add thecustard a spoonful at a time.

Cut the cooled down cake in halfhorizontally. Spread the custard overthe lower part of the bee-sting cake,place the other half on top and chillbriefly.


Baking

53

Sachertorte

Preparation time: 70 minutes

Sponge ingredients130 g dark chocolate140 g butter110 g icing sugar8 g vanilla sugar6 egg yolksSalt6 egg whites110 g sugar140 g plain white flour1 tsp. baking powderButter and flour for greasing anddusting the cake tin

To glaze:200 g apricot conserve

For the icing200 g sugar125 ml water150 g dark chocolate


Preparation

Melt the chocolate for the sponge.

Cream together the butter and the icingsugar and gradually fold in the eggyolks and then melted chocolate.

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

Line the springform cake tin with bakingpaper. Add the sponge mixture andbake.

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

Cut open the cooled sponge and brushthe sieved apricot conserve over thecut surface and replace the top half.Brush the conserve over the sides aswell.

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

Spread the chocolate icing evenly overthe Sachertorte.

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ SachertorteShelf level: See displayProgramme duration: 60 minutes

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

Baking

54

Sand cake


Ingredients200 g butter or margarine, softened200 g sugar4 eggsJuice and grated zest of 1 lemon125 g cornflour125 g plain flour1 tsp. baking powder

To dust:Icing sugar

Alternative topping200 g icing sugar mixed with20 ml lemon juice


Preparation

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

Sift together the flour with the cornflourand baking powder and fold into themixture.

Grease the loaf tin and line it withbaking paper. Add the mixture, level thetop and make a 1 cm deep cut into thesurface. Bake until golden.

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Sand cakeShelf level: See displayProgramme duration: approx. 77 [72](70) minutes

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

Useful tips– Variation 1: Top with orange icing

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

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

Baking

55

Chocolate hazelnut cake

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

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

Accessories 26 cm springform cake tinor 24 small, greased ramekins (100 ml)or equivalent muffin tray

Preparation

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

Separate the eggs. Mix the yolks intothe chocolate mixture. Beat the eggwhites to stiff peaks and carefully foldinto the mixture.

Pour the mixture into the greasedspringform tin lined with baking paperor into small, greased ramekins or amuffin tray and bake.

Serve with fresh berries.

Chill for 12 hours before serving.

Recommended settingsSpringform tinOven function: Automatic programmesProgramme: Cakes \ Chocolatehazelnut cake \ One largeShelf level: See displayProgramme duration: approx. 55minutes

Recommended settingsRamekinsOven function: Automatic programmesProgramme: Cakes \ Chocolatehazelnut cake \ Several smallShelf level: See displayProgramme duration: approx. 40minutes

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

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

Baking

56

Streusel cake


Pastry ingredients1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g)250 (400) ml lukewarm milk500 (900) g plain flour50 (100) g sugar1 (2) pinch(es) salt50 (100) g melted butter or margarine1 (2) egg(s)

Filling ingredients125 (200) g softened butter125 (200) g sugar1 (2) egg(s)350 (600) g quark1–2 tbsp. cornflour1 ¹/₂ (2 ¹/₂) tbsp. lemon juice

Streusel350 (600) g plain flour200 (350) g sugar¹/₂ (1) tsp. cinnamon200 (350) g melted butter or margarine


Preparation


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

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

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

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

With all other oven functions:Prove the cake in the oven for about15 minutes using Conventional Heat at35 °C and then bake until golden.

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

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

Baking

57

Viennese apple strudel

Preparation time: 70 minutesFor 2 strudels

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

AccessoriesPanBaking tray

Preparation

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

Peel and core the apples and slicethinly.

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

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Apple strudelShelf level: See displayProgramme duration: approx. 50minutes

Alternative settingsOven function: Intensive BakeTemperature: 170 °CPre-heat: YesHeating-up phase: NormalCrisp function: OnDuration: 40 minutesShelf level: 2 [1] (1)

Baking

58

Cinnamon and macadamia ring


Pastry ingredients1 cube of fresh yeast (42 g)100 ml lukewarm milk500 g plain flour100 g sugarA pinch of saltGrated zest of 1 lemon100 g softened butter1 egg2 egg whites

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

To glaze:Milk


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar, salt, lemon zest, butter,egg and egg whites and knead into asmooth dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Knead the dough lightly and cut in half.Roll each half out to a 50–60 cm longroll, then twist these together and forminto a ring.

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

Mix together the cinnamon, sugar, nutsand egg yolks. Brush the ring with milk,sprinkle with the nut mixture and allowto rise in the oven at 35 °C onConventional Heat for 15–20 minutes.Bake until golden.

Recommended settingsOven function: Moisture PlusTemperature: 150–160 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 5minutes2nd burst of steam: Release after 15minutesDuration: 30–35 minutes

Useful tipThe macadamia nut is one of the mostexpensive nuts worldwide. The queenof nuts is rich in unsaturated fat, whichgives it its soft creamy taste.

Baking

59

Raisin cake


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

Topping ingredients75 g butter125 g brown sugar


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar and butter and kneadinto a smooth dough. Finally knead inthe raisins. Place in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 15 minutes.

Lightly knead the dough, then place itin a greased springform tin. Make asmall raised edge around thecircumference and place it in the ovento prove for about 15 minutes usingConventional Heat at 35 °C.

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

Recommended settingsOven function: Automatic programmesProgramme: Cakes \ Raisin cakeShelf level: See displayProgramme duration: approx. 38minutes

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

Baking

60

Biscuits

Preparation time: 130–140 minutesMakes approx. 80

Ingredients250 g plain flour1 level tsp. baking powder80 g sugar8 g vanilla sugar1 tsp. rum essence1 tbsp. water120 g butter, softened

AccessoriesBaking tray(s)

Preparation

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

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

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

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

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

Baking

61

Linzer biscuits

Preparation time: approx. 20 minutesMakes 30

Ingredients200 g butter or margarine, softened300 g plain flour100 g icing sugar8 g vanilla sugar2 egg yolks100 g ground almondsGrated zest of ¹/₂ lemon

Filling:200 g red currant jelly


Preparation

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

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ Linzerbiscuits \ 1 baking tray or 2 baking traysShelf level: See displayProgramme duration: approx. 12minutes

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

Baking

62

Almond macaroons

Preparation time: 35 minutesMakes 30–35

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

AccessoriesBaking trayBaking paper

Preparation

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

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

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

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

Allow the macaroons to cool beforeremoving from the baking paper.

Recommended settingsOven function: Automatic programmesProgramme: Cookies/Muffins \ AlmondmacaroonsShelf level: See displayProgramme duration: approx. 24minutes

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

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

Baking

63

Drop cookies

Preparation time: 35–40 minutesMakes 50

Ingredients160 g butter50 g brown sugar50 g icing sugar8 g vanilla sugarA pinch of salt1 egg white200 g plain flour


Preparation

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

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

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

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

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

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

Baking

64

Vanilla biscuits


Pastry ingredients280 g plain flour210 g softened butter70 g sugar100 g almond meal

To dust:Approx. 70 g vanilla sugar


Preparation

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

Break off pieces of dough, roll into ballsand then make crescent shapes fromthem.

Place on a baking tray and bake untilgolden.

Dust with vanilla sugar whilst still warm.

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

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

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

Baking

65

Chocolate cherry muffins


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

Filling ingredients200 g cream cheese70 g icing sugar1 egg10 g plain flour200 g jar of morello cherries, drained

Accessories12 muffin cases ( 7 cm)

Preparation

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

Beat the butter until creamy, stir in theeggs and sugar alternately, a little at atime. Fold in the cooled, meltedchocolate, the coffee powder, the flourand the baking powder.

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

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

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

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

Useful tips– Melt some dark or light chocolate

cake icing and use to glaze themuffins.

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

Baking

66

Walnut muffins


Ingredients100 g raisins50 ml rum150 g butter or margarine150 g sugar8 g vanilla sugar3 eggs150 g plain flour1 tsp. baking powder125 g walnuts, roughly chopped

Accessories12 muffin cases ( 7 cm)

Preparation

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

Beat the butter until creamy, thengradually mix in the sugar, the vanillasugar and the eggs. Sift the flour withthe baking powder and fold into themixture together with the walnuts.Finally add the rum-soaked raisins.

Place the muffin cases in a muffin tin.Using two spoons, divide the mixturebetween the cases and bake untilgolden.

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

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

Useful tip90 cm oven: If baking double thequantity, do not increase the duration.

Baking

67

Choux buns


Pastry ingredients200 ml water40 g butterA pinch of salt130 g plain flour3 eggs1 level tsp. baking powder

Filling ingredients350 ml cream2 packets whipped cream stiffener (ifavailable)16 g vanilla sugar200 g fruit (e.g. raspberries,strawberries, cherries or mandarins)

AccessoriesSaucepanBaking tray

Preparation

Place the water, butter and salt in a panand bring to the boil. Add the flour andmix to a smooth ball. Keep beating andas soon as the base of the pan turnswhite, transfer the dough from the paninto a large bowl.

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

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

Whilst still warm, cut the choux bunshorizontally across the middle with apair of scissors. Remove and discardany of the centre that is still moist. Waituntil the buns have cooled down beforefilling them.

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

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

Alternative settingsOven function: Moisture PlusTemperature: 160–170 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:Automatic burst of steamAmount of water: See displayDuration: 25–35 minutes

Baking

68

Apricot loaf


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm milk500 g plain flour60 g sugar8 g vanilla sugarA pinch of salt1 tsp. grated lemon zest100 g softened butter1 egg100 g dried apricots50 g chopped pistachio nuts

To glaze:Milk


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, sugar, vanilla sugar, salt,lemon zest, butter and egg and kneadinto a smooth dough. Place the doughin the oven and prove using theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

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

After proving, brush the apricot loafwith milk, place in the oven and bake.

Recommended settingsOven function: Moisture PlusTemperature: 160–170 [160–170] (150–160) °CHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 45–55 [45–55] (50–60) minutes

Baking

69

Buttermilk bread


Ingredients¹/₂ cube of fresh yeast (21 g)300 ml buttermilk, lukewarm375 g plain flour100 g rye flour1 tbsp. wheat bran1 tbsp. linseeds1 tsp. sugar2 tsp. salt1 tsp. butter, softened

To glaze:Buttermilk


Preparation

Crumble the yeast into the lukewarmbuttermilk and stir until it dissolves.Then add to the flour, rye flour, wheatbran, linseeds, sugar, salt and butterand knead into a smooth dough. Placethe dough in the oven and prove usingthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

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

Score the top of the loaf with a knife,brush with some buttermilk and bakeuntil golden.

SettingsOven function: Moisture PlusTemperature: 160–170 [160–170] (150–160) °CPre-heat: YesHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 40–50 [40–50] (45–55) minutes

Baking

70

Flat bread


Ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g plain flour1 tsp. salt1 tbsp. oil

To glaze:1 tsp oil



Dissolve the yeast in lukewarm water.Then add to the flour, salt and oil andknead for 3–4 minutes until you get asmooth dough.

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

Serve warm or cold.

Preparation for Moisture Plus

Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, salt and oil and knead for 3–4minutes into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

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

Brush the top with oil and bake untilgolden.

Baking

71

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

Moisture Plus settingsOven function: Moisture PlusTemperature: 200–210 °CHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 25–35 minutes

Useful tipThere are many varieties for this bread.Just add 50 g roasted onions or 2 tsp.rosemary or a mixture of 40 g choppedblack olives and 1 tbsp. chopped pinenuts or 1 tsp. chopped herbs to thefinished dough. You can also sprinkleblack sesame seeds over the flat breadbefore baking it.

Baking

72

Italian mozzarella bread


Pastry ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water500 g plain flour1 tsp. salt1 ¹/₂ tbsp. olive oil

Topping ingredients125 g mozzarella, diced100 g pecorino cheese, coarsely grated2 cloves of garlic, peeled and choppedfinely2 tbsp. basil, chopped

To glaze:Olive oil

To sprinkle on top:1 tsp. coarse grained saltA few sprigs of rosemary1 tsp. crushed mixed peppercorns


Preparation

Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, salt and olive oil and knead toa firm dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 45 minutes.

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

perforated baking tray. Place in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Score the dough several times. Brushthe dough with olive oil, sprinkle withsalt, rosemary and pepper. Then bakeuntil golden.

Recommended settingsOven function: Moisture PlusTemperature: 180–190 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 1minute2nd burst of steam: Release after 15minutesDuration: 30–40 minutes

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

Baking

73

Herb bread


Ingredients¹/₂ cube of fresh yeast (21 g)300 ml milk, lukewarm500 g plain flour1 tsp. salt1 tbsp. coarsely chopped parsley1 tbsp. coarsely chopped fresh dill1 tbsp. coarsely chopped chives

To glaze:Milk



Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, salt and herbs and knead for3–4 minutes into a smooth dough.

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


Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, salt and herbs and knead for3–4 minutes into a smooth dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

Place the dough in the greased loaf tin.Slash the top of the dough in a criss-cross pattern with a sharp knife. Placein the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Brush the loaf with milk and bake untilgolden.

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

Moisture Plus settingsOven function: Moisture PlusTemperature: 160–170 [160–170] (150–160) °CPre-heat: YesHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 45–55 minutes

Baking

74

Mixed grain bread


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

To glaze:Water



Stir and dissolve the yeast and maltextract in lukewarm water.

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

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


Stir and dissolve the yeast and maltextract in lukewarm water.

Mix the rye flour, plain flour and saltand then add the sourdough. Add themalted water and knead for about 4minutes into a smooth dough. Place the

dough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

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

Then score the dough lengthways andbake.

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

Moisture Plus settingsOven function: Moisture PlusTemperature: 190–200 °CPre-heat: YesHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 55–65 minutes

Baking

75

Olive bread


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



Crumble the yeast and knead the flour,yeast, wine, eggs and oil to a smoothdough.

Mix the ham, cheese, marjoram andsalt and knead into the dough with thewalnuts. Finally, knead the choppedolives into the dough.

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


Mix the flour, yeast, wine, eggs and oiland knead into a smooth dough. Placein the oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 45 minutes.

Mix the ham, cheese, marjoram andsalt and knead into the dough with thewalnuts. Finally, knead the choppedolives into the dough.

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

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

Moisture Plus settingsOven function: Moisture PlusTemperature: 170–180 °CPre-heat: YesHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 60–70 minutes

Baking

76

Rye bread


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

To glaze:Water



Mix the plain flour, rye flour and salttogether, and add the sourdough andhoney.

Dissolve the yeast in the lukewarmwater and add it to the flour. It is best toknead this heavy dough in a kitchenmixer using dough hooks for about4 minutes.

Knead in the linseeds and sunflowerseeds.

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


Mix the plain flour, rye flour and salttogether, and add the sourdough andhoney.

Dissolve the yeast in the lukewarmwater and add it to the flour. It is best toknead this heavy dough in a kitchenmixer using dough hooks for about4 minutes. Place the dough in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

Knead in the linseeds and the sunflowerseeds. Place the dough in the greasedloaf tin. Level the top and brush with

Baking

77

water. Place in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 15 minutes.

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

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

Moisture Plus settingsOven function: Moisture PlusTemperature:15 minutes: 220 °C, then: 200 °CPre-heat: YesHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: 45–55 minutes

Baking

78

Raisin loaf


Ingredients1 cube of fresh yeast (42 g)240 ml buttermilk, lukewarm500 g plain flour100 g sugarA pinch of salt20 g melted butter125 g low-fat quark250 g raisins

To glaze:Water


Preparation

Crumble the yeast into lukewarmbuttermilk and stir until it dissolves.Then add to the flour, sugar, salt, butterand quark and knead into a smoothdough. Place the dough in the ovenand select the Automatic programmeCakes \ Yeast dough \ Prove for 30minutes.

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

Brush the loaf with water, and bakeuntil golden.

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

Alternative settingsOven function: Moisture PlusTemperature: 150–160 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 50–60 minutes

Baking

79

Swiss farmer's bread

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

Ingredients500 g coarse rye bread mix(or 350 g plain flour and 150 g rye flour)1–1 ¹/₂ tsp. salt25 g fresh yeast300 ml milk, lukewarmA little flour


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe wheat flour, rye flour and salt andknead into a soft, smooth dough. Coverthe dough and leave to prove at roomtemperature for 60 minutes.

Lightly knead the dough and shape intoa round loaf. Place on a baking tray or aGourmet perforated baking tray anddust with flour. Score a cross in the topof the loaf approx. 1 cm deep and thenprove again at room temperature for30 minutes. Pre-heat the oven10 minutes before the end of thisproving phase.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Swiss farmer'sbreadShelf level: See displayProgramme duration: approx. 50minutes

Alternative settingsOven function: Moisture PlusTemperature: 200 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:3 bursts of steam/ManualAmount of water: See display1st burst of steam: 6 minutes after thestart of the programme2nd burst of steam: After another 6minutes3rd burst of steam: After another 6minutesDuration: 40–50 minutes

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

Baking

80

Bacon or herb baguettes


Ingredients1 cube of fresh yeast (42 g)250 ml lukewarm water250 g plain flour250 g wholemeal flour1 tsp. sugar2 tsp. salt¹/₂ tsp. pepper1 ¹/₂ tbsp. oil150 g finely diced grilled bacon or 1tbsp. each of chopped parsley, dill andchives

To glaze:Milk



Dissolve the yeast in lukewarm water.Then add to the white flour, wholemealflour, sugar, salt, pepper and oil andknead for 3–4 minutes until you get asmooth dough.

Knead in the diced bacon or the herbs.

Shape the dough into twoapprox. 35 cm long baguettes andplace them on a baking tray or Gourmetperforated baking tray. Slash thebaguettes diagonally, brush with milkand place in the oven immediately.


Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe white flour, wholemeal flour, sugar,salt, pepper and oil and knead for 3–4minutes into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

Knead in the diced bacon or the herbs.Shape the dough into two approx. 35cm long baguettes and place them on abaking tray or Gourmet perforatedbaking tray. Slash the baguettesdiagonally and place in the oven. Selectthe Automatic programme Cakes \Yeast dough \ Prove for 15 minutes.

Brush the baguettes with milk and thenbake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread \ BaguettesShelf level: See displayAmount of water: See displayProgramme duration: approx. 72 [72](60) minutes

Baking

81

Moisture Plus settingsOven function: Moisture PlusTemperature: 190–200 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 1minute2nd burst of steam: Release after 15minutesDuration: 20–30 minutes

Baking

82

Tiger bread

Preparation time: 125 minutesMakes 1 loaf

Dough ingredients15 g fresh yeast300 ml lukewarm water500 g plain flour10 g salt20 g softened butter

Glaze ingredients100 g rice flour125 ml water1 tsp. sugar5 g dried yeast


Preparation

Crumble the yeast into the lukewarmwater and stir until it dissolves. Thenadd to the flour, butter and salt andknead to form a smooth dough.

Cover and prove at room temperaturefor 30 minutes.

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Tiger breadShelf level: See displayProgramme duration: approx. 45minutes

Moisture Plus settingsPre-heating:Oven function: Fan PlusTemperature: 230 °CPre-heat: YesHeating-up phase: RapidShelf level: 2-Cooking stage 1:Oven function: Moisture PlusTemperature: 220 °CNo./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2nd burst of steam: After another5 minutesDuration: 20 minutes-Cooking stage 2:Oven function: Fan PlusTemperature: 200 °CDuration: 13–18 minutes

Baking

83

White bread


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

To glaze:Water



Crumble the yeast into lukewarm waterand stir until it dissolves. Add to the dryingredients and butter and knead to asmooth dough for 4–5 minutes.

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

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



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

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

Brush the loaf with milk and bake untilgolden.

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

Moisture Plus settingsOven function: Moisture PlusTemperature: 180–190 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 30–40 [30–40] (35–45) minutes

Baking

84

Plaited Swiss loaf

Preparation time: 120 minutes

Ingredients1000 g plain flour1 cube of fresh yeast (42 g)600 ml lukewarm milk3 tsp. salt180 g butter, softened1 egg yolk¹/₂ tbsp. milk


Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe flour, salt and butter and knead intoa smooth dough. Cover the dough andprove for about 60 minutes at roomtemperature.

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

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Plaited Swiss loafShelf level: See displayAmount of water: See displayProgramme duration: approx. 60minutes

Moisture Plus settingsOven function: Moisture PlusTemperature: 190 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: 6 minutes afterplacing food in the oven2nd burst of steam: After another 6minutesDuration: 50–60 minutes

Baking

85

Ginger loaf

Preparation time: 120 minutesMakes 1 loaf

Ingredients500 g plain flourA pinch of salt90 g butter100 ml milk25 g fresh yeast2 eggs1 ¹/₂ tbsp. ginger juice40 g finely chopped stem ginger1 tsp. cinnamon100 g crystal sugar

AccessoriesSaucepan25 cm loaf tin

Preparation

Put the flour and salt in a bowl. Melt thebutter in a pan. Crumble the yeast intolukewarm milk and stir until it dissolves.Add to the flour together with thecooled butter, eggs and the ginger juiceand knead for 3-4 minutes to a smoothdough. Leave the dough to prove for anhour in a warm place.

Meanwhile chop the ginger, grease theloaf tin with butter and sprinkle withsugar.

Knead the chopped ginger, cinnamonand crystal sugar into the dough, shapethe dough into a loaf and place in theloaf tin to prove for a further15 minutes.

Sprinkle with sugar and bake untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bread \ Sweet breadShelf level: See displayProgramme duration: approx. 35minutes

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

Baking

86

Onion flat bread


Dough ingredients1 cube of fresh yeast (42 g)200 ml lukewarm water375 g plain flour1 tsp. salt1 tbsp. oil

Topping ingredients2 small red onions80 g strong cheeseThyme

To drizzle:1 tbsp. oil


Preparation

Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, salt and oil and knead for 3–4minutes into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

Lightly knead the dough and roll outinto the shape of a flat bread( approx. 30 cm). Place on a bakingtray or Gourmet perforated baking tray,cover and leave to prove at roomtemperature for another 15 minutes.

Peel and finely slice the onions. Gratethe cheese.

Scatter the onions, cheese and thymeover the dough. Drizzle with oil andbake until golden.

Recommended settingsOven function: Moisture PlusTemperature: 200–210 °CHeating-up phase: RapidType of heating: Conventional HeatShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 25–35 minutes

Useful tipTasty cheeses include alpine cheese,Emmental, Gruyère and semi-matureGouda.

Baking

87

Chocolate breakfast rolls


Pastry ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g plain flourA pinch of salt60 g sugar8 g vanilla sugar75 g butter2 eggs100 g plain chocolate drops

To glaze:Milk


Preparation

Crumble the yeast into the lukewarmmilk and stir until it dissolves. Then addto the flour, salt, caster sugar, vanillasugar, butter and eggs and knead into asmooth dough. Cover and prove in theoven for 25–35 minutes usingConventional Heat at 35 °C.

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

Brush with milk and bake until goldenbrown.


Baking

88

Yeast pretzels


Pastry ingredients¹/₂ cube of fresh yeast (21 g)100 ml lukewarm milk300 g plain flour1 tsp. sugar1 tsp. salt30 g butter1 egg

To glaze:1 egg yolk beaten into ¹/₂ tbsp. milk

To sprinkle on top:Poppy seeds or grated cheese


Preparation


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

Whisk egg yolk and milk, brush onpretzels and sprinkle with poppy seedsor cheese. Bake the pretzels untilgolden brown.

Recommended settingsOven function: Moisture PlusTemperature: 160–170 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 20–25 minutes

Baking

89

Yeast rolls


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




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


Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, salt, sugar and softened butterand knead for 3–4 minutes into asmooth dough. Place the dough in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 45 minutes.

Lightly knead the dough, then shapeinto 10 evenly sized balls and place ona baking tray or Gourmet perforatedbaking tray. Slash the tops, then selectthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

Brush with water and bake until golden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread rolls \ Yeast rollsShelf level: See displayAmount of water: See displayProgramme duration: approx. 64 [64](69) minutes


Useful tipYou get milk bread rolls if you use 300ml milk instead of water; raisin bread ifyou use 300 ml milk and add 2 tbsp.sugar and 100 g raisins to the dough.

Baking

90

Yeast dough men


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

To glaze:1 egg

To decorate:RaisinsAlmonds


Preparation

Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, sugar, salt, butter and egg andknead into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

Lightly knead the dough. Dust the worksurface with flour, then roll the doughout about 1 cm thick and cut intodough men shapes. Place the doughmen on a baking tray or Gourmetperforated baking tray. Place in theoven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 15 minutes.

Whisk the egg, brush on dough men,decorate with raisins and almonds andbake until golden.


Baking

91

Seed rolls


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

To sprinkle on top:3 tbsp. each of linseeds, sesame seedsand sunflower seeds


Preparation

Stir and dissolve the yeast, molassesand malt extract in lukewarm water.

Mix the plain flour with the rye flour andsalt and add the sourdough. Then addthe malted water mix and knead untilyou get a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

Mix the linseeds, sesame seeds andsunflower seeds.

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

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


Useful tipFor a delicious alternative, mix ¹/₂ tsp.each of ground aniseed, coriander andground caraway seeds into the flour.

Baking

92

Cheese and sesame rolls


Ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk500 g plain flour1 heaped tsp. salt1 pinch of sugar75 g melted butter40 g finely grated Parmesan cheese2 eggs6 tbsp. sesame seeds

To glaze:1 egg

To sprinkle on top:120 g shaved Cheddar, Cheshire orGouda cheese

AccessoriesBaking trayBaking paper


Crumble the yeast in lukewarm milkand stir until it dissolves. Then add tothe flour, salt, sugar, butter, Parmesanand eggs and knead for 3–4 minutesinto a smooth dough.

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

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


Crumble the yeast in lukewarm milkand stir until it dissolves. Then add tothe flour, salt, sugar, butter, Parmesanand eggs and knead for 3–4 minutesuntil you have a smooth dough. Placethe dough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

Lightly knead the dough then shapeinto 10 evenly sized balls. Place on abaking tray lined with baking paper.Cover and place in the oven to provefor a further 10-15 minutes usingConventional Heat at 35 °C.

Dip the underside of the rolls in a bowlof sesame seeds. Brush the tops of therolls with beaten egg and sprinklegenerously with cheese. Bake untilgolden.

Automatic programme settingsOven function: Automatic programmesProgramme: Bread rolls \ Sesamecheese rollsShelf level: See displayAmount of water: See displayProgramme duration: approx. 52minutes

Baking

93


Baking

94

Malted pumpkin seed rolls


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


Preparation

Dissolve the yeast and malt extract inlukewarm water. Then add to the flour,salt and chopped pumpkin seeds andknead into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 45 minutes.

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


Useful tipMalt helps speed up the rate at whichyeast grows. It also gives bread androlls a pleasant sweet taste and a nicedark colour. It is available from healthfood shops and most supermarkets.

Baking

95

Quark rolls


Ingredients250 g low-fat quark2 eggs70 g sugar8 g vanilla sugarA pinch of salt500 g plain flour8 tsp. baking powder100 g chopped walnuts

To glaze:Milk

To sprinkle on top:Sugar


Preparation

Whisk the quark, eggs, vanilla sugarand salt. Gradually add the flour alongwith the baking powder and choppedwalnuts.

Knead the dough until it is smooth andsoft. If it becomes sticky, add a littleextra flour.

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

Recommended settingsOven function: Moisture PlusPre-heat: YesTemperature: 150–160 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 25–35 minutes

Baking

96

Ham and cheese rolls


Pastry ingredients¹/₂ cube of fresh yeast (21 g)250 ml lukewarm water500 g plain flour30 g butter, softened¹/₂ tsp. salt100 g cooked ham, finely diced100 g tasty cheese, grated

To glaze:Water


Preparation

Crumble the yeast in lukewarm waterand stir until it dissolves. Then add tothe flour, butter and salt and knead intoa smooth dough. Place the dough inthe oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Knead the ham and half of the cheeseinto the dough.

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

Brush the rolls with water, sprinkle withthe remaining cheese, and bake untilgolden.


Useful tipTasty cheeses include alpine cheese,Emmental, Gruyère and semi-matureGouda.

Baking

97

Sunday rolls


Pastry ingredients¹/₂ cube of fresh yeast (21 g)250 ml lukewarm milk500 g plain flour40 g sugarA pinch of salt60 g softened butter100 g chopped almonds

To glaze:Milk

To sprinkle on top:Crystal sugar


Preparation

Crumble the yeast into lukewarm waterand stir until it dissolves. Then add tothe flour, sugar, salt, butter and egg andknead into a smooth dough. Place thedough in the oven and select theAutomatic programme Cakes \ Yeastdough \ Prove for 30 minutes.

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

Brush the rolls with milk. Dip the top ofthe rolls in the sugar crystals and bakeuntil golden.


Fish

98

Fish

99

Fishing for complimentsMeals with fish are healthy and are anexcellent alternative to meat. Salt waterfish is rich in iodine, vitamins andvaluable proteins, as well as omega-3fatty acids. These are good for yourphysical health and improve yourconcentration, memory and yourgeneral state of mind. Fish should beon the menu at least twice a week aspart of a healthy diet and, because it islow in calories, it is also a good choicefor those on calorie controlled diets.

Fish

100

Tips on preparation

Quantity per person

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

"Blue" fish

Certain types of fish such as trout,tench and eel can be served "blue".The skin of these fish contains apigment which turns blue when itcomes into contact with acid such asvinegar. Be careful not to damage theslimy coating on the skin when cleaningthe fish, as this will prevent the fishturning blue in the damaged places. Donot scale the fish. Pour hot water withvinegar in it over the fish and leave forabout 10 minutes. Then proceed withthe recipe, salting the fish only on theinside.

Cleaning

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

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

Acidifying the fish

After cleaning the fish, drizzle it withlemon juice or vinegar about10 minutes before you do anything elsewith it. Because fish has littleconnective tissue, it can fall apartduring cooking. Drizzling lemon juice orvinegar over raw fish helps keep theflesh firm. Acidifying the fish in this waywill not affect its taste in any way.

Salting the fish

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

Fish

101

Cooking

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

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

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

Notes on using Automaticprogrammes and the food probe (ifavailable)

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

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

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

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

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

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

Fish

102

"Verduras" bream / snapper


Ingredients4 prepared breams / snappers (approx.400 g each)800 g small potatoes2 red capsicums2 green zucchini2 yellow zucchini4 shallots3 cloves of garlic400 g fetta cheeseJuice of 1 lemonSaltLemon pepper4 sprigs of thyme4 sprigs of rosemary5 tbsp. olive oil

AccessoriesGourmet oven dishor a universal tray

Preparation

Pre-cook the unpeeled potatoes forapprox. 10 minutes.

Wash, halve and deseed the capsicumsand cut into large pieces. Slice thezucchini and peel and slice the shallots.Peel and finely chop the garlic. Dice thefetta cheese.

Wash the fish, dab dry, drizzle withlemon juice, season with salt and lemonpepper and put in the Gourmet HUBdish or on the universal tray.

Mix together the potatoes, vegetablesand herbs and season with salt andlemon pepper. Arrange the vegetablemixture around the fish and scatter thefeta cheese on top of the vegetables.

Mix the oil with some salt and pepper.Drizzle all over the fish, potatoes andvegetables and cook in the oven.

Fish

103


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

Fish

104

Viennese fillet of fish


Ingredients3 salmon or ocean trout filletsJuice of 1 lemon125 g crème fraîche50 g pickled gherkins10 g capers30 g streaky bacon1 tbsp. mustard1 tsp. grated Parmesan cheese

AccessoriesOvenproof dish 20 x 20 cm

Preparation

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

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

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

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


Fish

105

Trout stuffed with mushrooms


Ingredients4 trout (250 g each)1 tbsp. lemon juiceSaltPepper¹/₂ onion, finely chopped1 clove of garlic, finely chopped200 g fresh mushrooms, finely chopped25 g fresh parsley, finely chopped50 g butter

AccessoriesGourmet oven dishor a universal tray

Preparation

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

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

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


Fish

106

Stuffed ocean trout


Ingredients2 ocean trouts (600–700 g each)Juice of 1 lemonSalt2 shallots2 cloves of garlic50 g small capers1 egg yolk1 tbsp. olive oil2 slices of white breadChilli powderPepper


Preparation

Wash and dry the ocean trout, drizzlewith lemon juice and season inside andout with salt.

Peel and finely chop the shallots andgarlic. Cut the bread into small cubesand mix with the capers, egg yolk,shallots, garlic and olive oil. Seasonwith salt, pepper and chilli powder.

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

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


Fish

107

Red mullet parcels


Ingredients6 small red mullets (150 to 200 g each)5 slices of white bread250 ml milk2 tbsp. parsley, chopped4 tbsp. anchovy butterSaltPepper1 ¹/₂ tbsp. olive oil

AccessoriesUniversal trayGreaseproof paper

Preparation

Wash the mullets.

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

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

Brush a large sheet of greaseproofpaper with olive oil, place the fish in themiddle, and wrap the paper over like aparcels. Place the parcels in theuniversal tray, and put in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Fish \ Red mullet parcels \4-6 fishShelf level: See displayProgramme duration: approx. 25 [32](25) minutes


Useful tipRed mullet parcels, or "Red mullet enpapillote", means baking in greaseproofpaper.

Fish

108

Sea bream delicioso


Ingredients750 g sea bream3 onions40 g butter500 g tomatoesJuice of ¹/₂ a lemonSaltPepper100 ml milk10 g breadcrumbs2 tbsp. parsley, chopped

AccessoriesOvenproof dish 26 cm

Preparation

Slice the onions finely and fry gently inhalf of the butter. Slice the tomatoes.Wash the fish and pat with kitchenpaper to remove any moisture anddrizzle with lemon juice. Season withsalt and pepper.

Place the onions in a greasedovenproof dish. Arrange the tomatoeson top and season with salt andpepper.

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


Useful tipYou can replace the sea bream in thisrecipe with blue grenadier.

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Hake in a herb sauce


Ingredients4 hake steaks (250 g each)250 g Vongole2 cloves of garlic2 tbsp. olive oil1 tsp. plain flour250 ml fish stock25 g parsleySalt

AccessoriesPanUniversal tray

Preparation

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

Place the fish in the universal tray.Brush the oil and garlic over the fishand add the vongole, and season with alittle salt. Dust with flour, then pour thefish stock over and scatter withchopped parsley.

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

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

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Salt cod brandade

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

Ingredients1000 g dried cod250 ml milk600–700 ml olive oilSaltPepper

AccessoriesSaucepanOvenproof dish

Preparation

Soak the dried cod in fresh water for24 hours, changing the waterfrequently. Cut into large chunks, andsimmer in a pan of boiling water for 8minutes. Remove the fish, drain andleave to cool. Skin and fillet the fish,and remove any bones.

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

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

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

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

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

Fish

111

Salmon and spinach pasta bake


Ingredients450 g spinach leaves (fresh or frozen)1 clove of garlicSaltNutmeg500 g tagliatelle400 g salmon fillet10–20 ml lemon juicePepper, freshly ground200 ml cream250 g sour cream2 tbsp. mixed Italian herbs20 g flaked almonds

AccessoriesSaucepanOvenproof dish, 20 cm x 30 cm

Preparation

Blanch the fresh spinach in boilingwater for 1 minute and drain well, ordefrost the frozen spinach and drain.Press gently to squeeze out themoisture.

Chop up the spinach roughly. Seasonwith garlic, salt and nutmeg.

Cook the pasta al dente.

Wash, dry and cube the salmon, drizzlewith lemon juice and season with saltand pepper.

Mix the cream and sour cream with theherbs and season with salt and pepper.Place layers of pasta, salmon andspinach in an ovenproof dish. Pour thesauce on top, sprinkle with almondflakes and bake uncovered.

Recommended settingsOven function: Moisture PlusTemperature: 160–170 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:3 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 5minutes2nd burst of steam: Release after 15minutes3rd burst of steam: Release after 25minutesDuration: 30–40 minutes

Fish

112

Savoy cabbage and salmon gratin


Ingredients600 g salmon fillet1 small savoy cabbage (approx. 600 g)20 g softened butter500 g potatoesPepperSalt300 g herbed crème fraîche2–3 tsp. horseradish80 g tasty cheese, grated80 g white bread

AccessoriesPanOvenproof dish, 20 cm x 30 cm

Preparation

Clean the savoy cabbage, cut intoquarters, remove the stalk and shredthe leaves. Heat butter in a pan, addthe cabbage and fry gently for approx.15 minutes, stirring occasionally.

Peel and slice the potatoes and thenparboil for 5 minutes.

Wash the salmon, dab dry, cut into 2cm wide strips, season with pepper andsalt. Mix the crème fraîche with thecheese and horseradish.

Mix the cabbage with the potatoes andplace in an ovenproof dish. Arrange thesalmon on top. Cut the bread intocubes and fold into the crème fraîchemixture. Spread this mixture over thesalmon and place in the oven to bake.


Fish

113

Pikeperch with herbs


Ingredients800 g pikeperch filletsJuice of 1 lemon1 bunch of parsley1 bunch of chives1 bunch of dill1 bunch of lemon balm mintSalt50 g butter

AccessoriesShallow ovenproof dish

Preparation

Wash the fillets, pat dry with kitchenpaper, drizzle with a little lemon juiceand leave to stand for approx.10 minutes. Wash the herbs, chop themfinely and mix them together beforeplacing in a shallow, greased ovenproofdish.

Season the fillets with salt and arrangein an overlapping pattern on the bed ofherbs. Drizzle with the remaining lemonjuice, dot with butter and bake.


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Meat and poultry

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

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Tips on preparation

Meat

Tips for using Automaticprogrammes

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

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

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

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

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

Tips for using the food probe (ifavailable)

– If you are using the food probe, makesure that the metal tip is inserted intothe thickest part of the meat and thatthe handle is angled upwards asmuch as possible. Make sure the tipof the food probe is not touching anybone.

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


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Poultry

Tips for using Automaticprogrammes

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

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

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

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

Tips for using the food probe (ifavailable)

– With poultry, insert the food probeinto the thickest part of the breast.Make sure that the metal tip isinserted as deeply as possible intothe thickest part of the bird, and thatthe handle is angled upwards as faras possible. Make sure the tip of thefood probe is not touching any bone.

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


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Beef Wellington (Australia)

Preparation time: 120 minutesServes 6–8

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

AccessoriesPanBaking tray

Preparation

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

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

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

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

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

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

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

Insert the food probe and place in thepre-heated oven. Leave to stand for10 minutes after cooking, then removethe food probe and carve just beforeserving.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ BeefWellingtonFood probe: YesShelf level: See displayAmount of water: See displayProgramme duration: approx. 60minutes

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Alternative settingsOven function: Moisture PlusTemperature:15 minutes: 200 °C, then: 180 °CPre-heat: YesFood probe: YesCore temperature: 55–75 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the oven2rd burst of steam: After another 10minutesDuration: approx. 60 minutes

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Beef Wellington (Great Britain)


Ingredients1000 g fillet of beefFreshly ground black pepper15 ml oil30 g butter2 shallots250 g mushrooms1 large sprig of thyme100 ml extra dry vermouth or dry whitewine150 g smooth liver paté15 g fresh parsley12 slices of unsmoked streaky bacon500 g puff pastry1 egg

AccessoriesBaking trayPan

Preparation

Pre-heat the oven using Fan Plus at250 °C. Season the fillet of beef withthe black pepper and rub with the oil.When the oven is at temperature, placethe beef on the universal tray or in aroasting pan and sear in the oven for15 minutes. After searing, set the beefto one side to cool.

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

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

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

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

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

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ BeefWellingtonFood probe: YesShelf level: See displayAmount of water: See displayProgramme duration: approx. 60minutes

Alternative settingsOven function: Moisture PlusTemperature:15 minutes: 200 °C, then: 180 °CPre-heat: YesFood probe: YesCore temperature: 55–75 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: After placing food inthe oven2rd burst of steam: After another 10minutesDuration: approx. 60 minutes

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Braised beef roulades


Ingredients4 thin slices of beef (160–200 g each)SaltPepper4 tsp. medium-hot mustard8 slices of streaky bacon8 cocktail gherkins (cornichons)2 carrots1 thin leek150 g celery1 onionOil1 tbsp. tomato paste250 ml red wine2 sprigs of thyme2 sprigs of rosemary2 bay leaves1 clove of garlic1000 ml beef stock100 ml cream

AccessoriesGourmet oven dish with lid

Preparation

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

Heat the oil in a Gourmet oven dish andsear the roulades all round. Removeand then fry the vegetables. Add thetomato paste and cook with the

vegetables. Deglaze with a third of thered wine. When the wine is almost fullyreduced, add the next third and so onuntil the wine is totally reduced.

Add the herbs, spices and garlictogether with the stock to thevegetables. Put the roulades back intothe Gourmet oven dish, cover and cookin the oven for 60 minutes.

After 60 minutes, remove the lid andinject the first burst of steam. Continueto cook uncovered.

At the end of cooking, take the meatout of the dish and remove the skewersor twine. Sieve the gravy, add thecream and thicken with a little cornflourmixed with water, if necessary.

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Recommended settingsOven function: Moisture PlusTemperature: 140 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:3 bursts of steam/ManualAmount of water: See display1st burst of steam: 60 minutes after thestart of the programme2nd burst of steam: After another20 minutes3rd burst of steam: After another20 minutesDuration: 120 minutes

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Hash


Ingredients500 g onions30 g butter30 g oil1200 g diced beefPepperSalt1 tbsp. brown sugar2 tbsp. flour1.2 litres beef stock2 bay leaves4 cloves70 ml vinegar

AccessoriesPanGourmet oven dish

Preparation

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

Season the meat with salt and pepper,add to the pan and sear it on all sides.

Add the onions, bay leaves, cloves andbrown sugar and cook for a further3 minutes.

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

Add the beef stock and vinegar, stirringconstantly to form a smooth sauce.

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

Season with salt and pepper aftercooking.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ HashShelf level: See displayProgramme duration: approx. 220minutes

Alternative settingsOven function: Fan PlusTemperature: 180 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [1] (1)Crisp function: OnDuration: 210 minutes

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Yorkshire pudding

Preparation time: 30 minutesMakes 12

Ingredients190 g plain flour3 g salt3 eggs225 ml milkOil for baking

Accessories12 cup muffin tray

Preparation

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Beef \ YorkshirepuddingShelf level: See displayProgramme duration: approx. 25minutes

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

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126

Braised topside of beef


Ingredients1500 g beef topside2 carrots1 thin leek150 g celery1 onion1 clove of garlic2 sprigs of thyme2 sprigs of rosemary4 bay leaves5 juniper berriesSaltPepper500 ml white wine100 g crème fraîche250 ml beef stock or water

AccessoriesGourmet oven dish

Preparation

Dice the carrots, leek, celery and onion(1 cm cubes). Place in an ovenproofdish together with the garlic, herbs andjuniper berries.

Season the meat with salt and pepper,arrange on top of the vegetables andcook in the oven.

Add white wine after 20 minutes andcontinue cooking to end of theprogramme. If the vegetables cook untilthey are dry, add some water.

At the end of cooking, sieve thecooking juices, then add the stock andcrème fraîche to make a sauce. Ifnecessary, thicken with a little cornflourmixed with water.

Recommended settingsOven function: Moisture PlusTemperature:20 minutes: 210–220 °C, then 140–170 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:3 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after10 minutes2nd burst of steam: Release after30 minutes3rd burst of steam: Release after 1 hourDuration: 90–100 minutes

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127

Osso buco


Ingredients1 tbsp. oil1 chopped tomato1 onion, finely chopped4 cloves of garlic, finely chopped80 g diced carrots80 g diced celery50 g leek, sliced1 tbsp. tomato paste6 veal leg steaks (200–250 g each)SaltPepper, freshly groundPlain flour50 g clarified butter200 ml white wine800 ml beef stock1 EL Bratensoße-Paste1 bunch each of rosemary, sage andthyme, choppedZest of 1 lemon

To sprinkle on top:1 tbsp. chopped parsley

AccessoriesGourmet oven dish with lid

Preparation

Pre-heat the Gourmet oven dish for10 minutes.

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

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

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

Place the meat in the Gourmet ovendish together with the white wine, beefstock and herbs. Cover with a lid andbraise for 90 minutes.

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Veal \ Osso bucoShelf level: See displayProgramme duration: approx. 110minutes

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

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Pork fillet with Parma ham and red pesto


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


Preparation

Cut the pork fillets lengthways but donot cut all the way through. Open outand season both sides with salt andpepper. Place basil leaves along the cutedges.

Spread the pesto on the inside surfacesof the fillets and sprinkle withParmesan. Close the fillets and wrapthe Parma ham around them. Place thefillets in an ovenproof dish, dot withbutter and cook in the oven.

Add the cream and beef stock after15 minutes, reduce the temperature to140 °C and inject the final burst ofsteam. Thicken the sauce, if necessary,using a little cornflour mixed with water.

Recommended settingsOven function: Moisture PlusTemperature:15 minutes: 170–180 °C, then: 140 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:3 bursts of steam/ManualAmount of water: See display1st burst of steam: 5 minutes after thestart of the programme2rd burst of steam: After another 10minutes3rd burst of steam: After another 10minutesDuration: 35–45 minutes

Useful tipTo make your own red pesto: Finelydice 200 g of sundried tomatoes thathave been soaked in oil and a clove ofgarlic. Purée with 50 ml of olive oil, 1tsp. sugar and 2 tbsp. breadcrumbs.Season to taste with a little oreganoand sambal oelek.

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Fillet of pork in puff pastry


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

To glaze:1 egg yolk2 tbsp. milk


Preparation

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

Sauté the onions and bacon in thesame pan. Add the sliced mushroomsand the chopped tomatoes. Simmerand season with salt, pepper, parsleyand paprika.

Roll the pastry out on a floured surface,and make 2 rectangles 30 x 20 cm.Place a fillet of pork in the middle ofeach one. Spoon the mushroommixture onto the meat. Wrap the pastryaround the meat to make a parcel,

pinching the edges to seal it. Make leafshapes out of the scraps of pastry todecorate.

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

Cut each parcel in half or in slices, thenserve.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Pork fillet inpastryShelf level: See displayProgramme duration: approx. 45 [46](45) minutes

Alternative settingsOven function: Conventional HeatTemperature: 180–190 °CPre-heat: YesHeating-up phase: Rapid [Rapid](Normal)Crisp function: OnShelf level: 2 [2] (1)Duration: 40–50 minutes

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Pork casserole with apples

Preparation time: 60–70 minutesServes 6–8

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

For browning:150 g grated Cheddar cheese

AccessoriesGourmet oven dishor a shallow ovenproof dish

Preparation

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

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

For the sauce, mix together the cream,tomato sauce, curry powder, cornflour,salt and pepper.


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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ PorkcasseroleShelf level: See displayProgramme duration: approx. 50[44] minutes

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

Useful tip90 cm oven: Use Fan Plus.

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Chinese pork

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

Ingredients1500 g pork necks3–4 cloves of garlic2 small pieces of ginger3 tsp. salt1 ¹/₂ tbsp. soy sauce1 ¹/₂ tbsp. honey1 tbsp. sherry1 tsp. five-spice powder1 tbsp. hoisin sauceSambal oelek

AccessoriesRackUniversal tray

Preparation

Finely chop the garlic. Peel the gingerand grate it. Mix the garlic and gingerwith the salt, soy sauce, honey, sherry,five-spice powder and hoisin sauce.Season the marinade with sambaloelek.

Cut the pork into 3 cm thick slices.Place in an airtight container, pour themarinade over the pork and close thecontainer. Refrigerate the marinade forapprox. 3–4 hours, turning occasionally.

Remove the pork from the marinadeand place on the rack with the universaltray underneath it. Place the meat in apre-heated oven and inject the burst ofsteam immediately.

Recommended settingsOven function: Moisture PlusTemperature: 180–190 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 20–30 minutes

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Glazed gammon


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


Preparation

Make 2–3 mm deep cuts in a criss-cross pattern on the top surface of thejoint. Then rub in butter and sugar.

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

After cooking, sieve the juices. Ifnecessary, thicken with a little cornflourmixed with water to make a gravy. Slicethe gammon and serve with the gravy.

Recommended settingsOven function: Moisture PlusTemperature: 150–160 °CCore temperature: 70 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:3 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 5minutes2nd burst of steam: Release after30 minutes3rd burst of steam: Release after 45–55 minutesDuration: 70–90 minutes

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Pork belly with crackling and a honey sauce


IngredientsPork belly (1500–2000 g)Salt250 g runny honey1 tbsp. sweet soy sauce2 tsp. soy sauce1 tsp fresh ginger1 tsp. five-spice powder1 large red chilli1 large green chilli2 Pak Choi or a Chinese cabbage

AccessoriesRack / Grilling and roasting insertUniversal traySaucepan

Preparation

Score the skin in a hatched pattern1 cm apart. Place on the rack or on thegrilling and roasting insert fitted in theuniversal tray, skin side uppermost androast until golden.

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

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Pork bellyShelf level: See displayProgramme duration: approx. 190minutes

Alternative settingsCooking stage 1Oven function: Moisture PlusTemperature: 130 °CHeating-up phase: RapidShelf level: 3 [2] (2) for all cookingstagesNo./Type of bursts of steam:3 bursts of steam/ManualAmount of water: See display1st burst of steam: After placing food inthe oven2nd burst of steam: After another30 minutes3rd burst of steam: After another30 minutesDuration: 170 minutes

Cooking stage 2Oven function: Fan Grill with Crispfunction onTemperature: 180 °CDuration: 20–30 minutes

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Christmas ham

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

Ingredients3000–4000 g cured ham with rind2 egg yolks2 tbsp. corn flour2 tbsp. hot mustard2 tbsp. mild mustard1 tbsp. breadcrumbs

AccessoriesUniversal trayor Gourmet oven dish

Preparation

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

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

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

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ ChristmashamShelf level: See displayProgramme duration: approx. 300minutes

Alternative settingsOven function: Conventional HeatTemperature: 170–180 °CPre-heat: YesFood probe: YesCore temperature: 75–85 °CHeating-up phase: RapidShelf level: 2 [1] (1)Duration: approx. 300 minutes

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135

Belgian meat loaf


Ingredients1 kg minced beef3 eggs200 g breadcrumbs5 g paprikaSaltPepper


Preparation

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

Shape into a loaf and cook.

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Belgian meatloafShelf level: See displayProgramme duration: approx. 75minutes

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

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136

Meat loaf


Ingredients500 g minced beef70 g breadcrumbs200 ml milk1 egg1 small onion, finely chopped1 tbsp. Dijon mustard1 stock cube, crumbled1 tsp. saltA pinch of pepper140 g bacon rashers500 ml stock

AccessoriesOvenproof dish

Preparation

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

Mix this into the minced beef togetherwith the egg, onion, mustard and stockcube. Season with salt and pepper.

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

With the Automatic programme:Add the remaining stock as instructedin the display.

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

Recommended settingsOven function: Automatic programmesProgramme: Meat \ Pork \ Meat loafFood probe: YesAdd liquid: See displayShelf level: See displayProgramme duration: approx. 75 [75](65) minutes

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

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Lamb racks with pistachio crust


Ingredients2 lamb racks (each 400 g)50 g pistachio nuts, finely chopped50 g butter30 g breadcrumbs¹/₂ tsp. thymeSaltPepper1 tbsp. olive oil


Preparation

Mix the pistachio nuts with the roomtemperature butter and breadcrumbs.Season with the thyme, salt andpepper.

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

After cooking, wrap the meat in foil andleave to rest for 10 minutes. Then cutinto cutlets.

Recommended settingsOven function: Moisture PlusTemperature: 200–210 °CPre-heat: YesCore temperature: 50 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:1 burst of steam/ManualAmount of water: See display1st burst of steam: Immediately afterplacing food in the ovenDuration: 15 minutes

Meat and poultry

138

Rack of lamb with vegetables


Ingredients2 racks of lamb (approx. 8 cutlets oneach)2 tsp. rosemary leaves, finely chopped2 cloves of garlic, crushed30 g oil80 g Dijon mustard2 TL Kreuzkümmel1 tsp. honeyPepper, freshly ground¹/₄ tsp. salt2 carrots1 sweet potato4 new potatoes2 small beetroot2 onions1 tbsp. oilSaltPepper

AccessoriesRack / Grilling and roasting insertUniversal tray

Preparation

Mix the rosemary, garlic, Dijon mustard,honey, salt and pepper and spread overthe meat. Place the meat on the rack oron the grilling and roasting insert fittedin the universal tray and place in theoven.

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

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

Remove the meat from the oven. Placethe vegetables on a higher shelf leveland cook for a further 10–15 minutes.

Once the meat is cooked, wrap it inaluminium foil and leave it to rest for10 minutes. Then carve and serve withthe vegetables.

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Recommended settingsOven function: Automatic programmesProgramme: Meat \ Lamb \ Rack oflamb with vegetablesShelf level: See displayProgramme duration: approx. 34 [34](44) minutes

Alternative settingsCooking stage 1: Rack of lamb withvegetablesOven function: Moisture PlusTemperature: 190 °CHeating-up phase: RapidShelf level:3 (rack of lamb)/1 (vegetables)No./Type of bursts of steam:Automatic burst of steamAmount of water: See displayDuration: approx. 24 [24] (29) minutes.Then remove the lamb from the oven.Move the vegetables.

Cooking stage 2: VegetablesOven function: Fan GrillTemperature: 190 °CShelf level: 3 [2] (2)Duration: 10 [10] (15) minutes

Meat and poultry

140

Garlic rabbit


Ingredients1 rabbitSaltPepper4 celery sticks2 onions2 tomatoes4 cloves of garlic2 ¹/₂ tbsp. olive oil125 ml white wine750 ml chicken stock3 sprigs of thyme4 bay leaves100 g sliced black olives


Preparation

Cut the rabbit into 6 pieces and seasonwith salt and pepper. Dice the celery,onions and tomatoes (1 cm pieces).

Place the meat in a pan and sear inolive oil on the cooktop. Add thetomatoes, celery, onions and garlic.

With the Automatic programme:Start the Automatic programme andcontinue cooking on the cooktop untilthe oven has reached temperature.Deglaze with the white wine and addthe chicken stock, thyme, bay leavesand sliced olives. Transfer to theGourmet oven dish, cover and place inthe oven.

With Moisture Plus:Continue cooking on the cooktop forabout 5 minutes. Deglaze with the whitewine and add the chicken stock, thyme,bay leaves and sliced olives. Place inthe oven and continue cooking withoutthe lid.

At the end of cooking, remove themeat. Sieve the sauce. Heat the sauceto reduce it and, if necessary, thickenwith a little cornflour mixed with water.

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Automatic programme settingsOven function: Automatic programmesProgramme: Game \ RabbitShelf level: See displayProgramme duration: approx. 77 [77](130) minutes

Moisture Plus settingsOven function: Moisture PlusTemperature: 140–150 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after10 minutes2nd burst of steam: Release after30 minutesDuration: 40–50 minutes

Useful tipServe with flat bread and a seasonalsalad.

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142

Sweet and sour chicken


Ingredients800 g chicken breast fillets400 g plums, stones removed40 g fresh ginger1 small bunch of spring onionsSaltPepper1 ¹/₂ tbsp. oil40 g butter100 ml white wine100 ml orange juice100 ml chicken stock1 tsp. honey50 ml cream


Preparation

Peel the ginger and grate finely. Cut thespring onions into 2 cm pieces.

Season the chicken breasts with saltand pepper. Sear the chicken briefly inoil in a pan. Add the butter, springonions and ginger and fry briefly.

Add the white wine, orange juice andchicken stock. Transfer to the Gourmetoven dish, add the plums and honeyand pour the cream over the chickenbreasts. Cook in the oven. Oncecooked, thicken the sauce, ifnecessary, using a little cornflour mixedwith water.


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143

Herbed chicken fillets


Ingredients800 g chicken breast fillets500 g herbed crème fraîche¹/₂ tsp. Sambal Oelek2 tsp. soy sauce1 tbsp. mixed herbs or parsley100 ml chicken stock (instant)

AccessoriesGourmet oven dishor a shallow ovenproof dish

Preparation

Mix half the crème fraîche with theSambal Oelek, soy sauce and herbs.Dip the chicken in the mixture andplace in the Gourmet oven dish orshallow ovenproof dish without a lid.


Stir the remaining herb mixture into thechicken stock and pour over thechicken. Place in the pre-heated ovenand cook.

Remove the chicken at the end of theprogramme. Stir the rest of the crèmefraîche into the juices and serveseparately.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Chicken filletShelf level: See displayAmount of water: See displayProgramme duration: approx. 56 [48](–) minutes

Alternative settingsOven function: Moisture PlusTemperature: 160–170 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:2 bursts of steam/ManualAmount of water: See display1st burst of steam: 8 minutes after thestart of the programme2nd burst of steam: After another15 minutesDuration: 40–50 [35–45] (40–50) minutes

Useful tip90 cm oven: Use the alternativesettings with Moisture Plus. For a nicely browned finish, turn the grillon shortly before the end of thecooking duration. Select Full Grill,240 °C for 5–10 minutes.

Meat and poultry

144

Duck with oranges


Ingredients1 duck (1200–1600 g)4 oranges1 tbsp. oil1 lemon3 cubes of sugar1 tbsp. vinegarSaltPepper

AccessoriesGlass or ceramic ovenproof dishor Gourmet oven dishSaucepan

Preparation

Peel 3 of the oranges and slice them upthinly. Arrange the orange slices in thebottom of a glass or ceramic ovenproofdish. Coat the duck with oil and seasonwith salt and pepper. Place on top ofthe orange slices.

Squeeze the juice from the remainingorange and the lemon. Heat the vinegarand sugar in a pan until the sugar hasdissolved. Then deglaze the pan withthe orange and lemon juice.

Pour the sauce over the duck and placein the oven. If using the Gourmet ovendish, add 200 ml of water.

Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Duck withorangesFood probe: YesShelf level: See displayProgramme duration: approx. 100minutes

Alternative settingsOven function: Fan PlusTemperature:20 minutes: 220 °C, then: 160 °C[20 minutes: 220 °C, then: 160 °C](150–160 °C)Core temperature: 75–85 °CHeating-up phase: RapidShelf level: 2 [2] (1)Duration: 90–110 minutes

Meat and poultry

145

Turkey roulade with spinach ricotta filling


Ingredients1000 g turkey breast1 shallot225 g frozen spinach, defrosted1 egg yolk16 g breadcrumbs125 g ricotta cheeseSaltPepperNutmeg1 tbsp. olive oil1 tsp. rosemary leaves, finely chopped750 ml chicken stock500 ml cream


Preparation

Defrost the spinach and drain well. Dicethe shallot finely. Mix the spinach,shallot, egg yolk and breadcrumbs withthe ricotta. Season with salt, pepperand a little nutmeg.

Cut the turkey breasts lengthways butdo not cut all the way through. Openout and flatten between two sheets ofcling film. Season with salt and pepperand then spread the spinach-ricottamixture over the top. Roll up and bindwith kitchen twine.

Season with salt and pepper and placein an ovenproof dish. Drizzle theroulades with olive oil and sprinkle therosemary over the top. Add the chickenstock and place in the oven. After 60minutes, pour the cream over the top.

Take the roulades out of the sauce andremove the twine. Thicken the sauce, ifnecessary, using a little cornflour mixedwith water.

Recommended settingsOven function: Moisture PlusTemperature: 170–180 °CCore temperature: 75–85 °CHeating-up phase: RapidShelf level: 2 [2] (1)No./Type of bursts of steam:3 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after10 minutes2nd burst of steam: Release after40 minutes3rd burst of steam: Release after 1 hour10 minutesDuration: 90–100 minutes

Meat and poultry

146

Stuffed goose


Ingredients1 goose (approx. 3.5–4 kg)2 tsp. ground caraway1 tbsp. marjoramSaltPepper2 apples2 unwaxed oranges3 spring onions250 ml red wine250 ml goose stockA little cornflour

AccessoriesGourmet oven dishSaucepan

Preparation

Remove the wing tips, neck, giblets etc.and trim any excess fat off the goose.Then wash and pat dry.

Mix together the ground caraway,marjoram, salt and pepper in a smalldish. Rub the goose with this mixtureand set aside for 15 minutes to allowthe mixture to be absorbed.

In the meantime, wash the apples andoranges thoroughly, and withoutpeeling them, cut into large cubes. Stuffthe goose with the fruit. If wished, usecocktail sticks to close the cavity.

Fill the Gourmet oven dish with hotwater to a height of approx. 3 cm. Placethe goose, breast downwards in thedish and arrange the spring onionsaround it. Place in the oven and roast.

Turn the goose halfway throughcooking and pour the fat from the ovendish into a pan.

After cooking, remove the goose andallow to rest briefly. The orange andapple stuffing is only intended foradding flavour and not for eating.

Remove the spring onions, deglaze themeat juices with approx. 250 ml redwine, transfer to a pan and add 250 mlgoose stock. Reduce this sauce over ahigh heat. If necessary, use a littlecornflour mixed with water to thicken it.Season to taste.

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Recommended settingsOven function: Automatic programmesProgramme: Poultry \ Stuffed gooseShelf level: See displayAmount of water: See displayProgramme duration: 200 minutes

Alternative settingsPre-heating:Oven function: Fan PlusTemperature: 220 °CHeating-up phase: Rapid-Cooking stage 1:Oven function: Moisture PlusNumber/Type of bursts of steam: 3 bursts of steam/ManualAmount of water: See displayTemperature: 160 °CShelf level: 2 [1] (1)1st burst of steam: After placing food inthe oven2nd burst of steam: After another15 minutes3rd burst of steam: After another 10minutesDuration: 35 minutes-Cooking stage 2:Oven function: Fan PlusTemperature: 140 °CDuration: 155 minutes

Useful tipTo reheat the goose once carved, placeon a baking tray and reheat under apre-heated grill at 240 °C for 5 minutes.

Savoury snacks

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Savoury snacks

149

Pizzas, tarts and bakes are greatfavourites for all occasions - as asatisfying family dinner, as part of abuffet or as a snack when watching TV.Whether it is a combination of mildflavoured pastry and a hearty filling, orthe imaginative twist on traditionaldishes, these savoury recipes will whetyour appetite and inspire you to tryother variations.

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150

Eggplant moussaka


Ingredients1250 g eggplants50 ml olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin of tomatoes (drained weight 480 g)2 tbsp. parsley, choppedSaltPepper3 tbsp. breadcrumbs2 egg whites500 ml Béchamel sauce (ready made)2 egg yolks



Preparation

Cut the eggplants into 1 cm thickslices, sprinkle with salt and leave for20 minutes to draw out the liquid.

Sauté the onion in the butter. Add themince and brown whilst stirring. Drainthe tomatoes, chop roughly and add tothe meat along with the parsley and thewine. Season liberally with salt andpepper, and simmer for about15 minutes. Fold in the breadcrumbsand egg whites.

Rinse the eggplants under cold water,pat dry and fry in olive oil until golden.

Arrange half of the eggplants in thebottom of the ovenproof dish and thenadd the meat mixture. Add the rest ofthe eggplants. Lightly whisk the eggyolks, then fold into the Béchamelsauce with about 2/3 of the cheese.Spread the sauce over the eggplants,and sprinkle with the rest of the cheese.Bake in the oven uncovered untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ MoussakaShelf level: See displayProgramme duration: approx. 46 [46](42) minutes


Savoury snacks

151

Chicory gratin


Ingredients8 chicory8 slices of cooked ham (3–4 mm thick)50 g butter1 tsp. nutmeg1 tsp. sugarSaltPepper

For the cheese sauce750 ml low-fat milk250 g cheese, grated30 g butter40 g plain flour1 egg yolk1 dash of lemon juiceSaltPepper

AccessoriesPanOvenproof dishSaucepan

Preparation

Cut off approx. 5 mm of the chicorystalk and remove the hard, bitter part.

Melt the butter in the frying pan. Fry thechicory until golden, then reduce thetemperature and cook for a further25 minutes using a low heat. Seasonwith sugar, salt and pepper.

Wrap each chicory head in a slice ofcooked ham and lay them side by sidein the ovenproof dish.

For the cheese sauce, melt the butter ina pan. Stir in the flour and brown gently.Now add the milk, stirring vigorously,bring to the boil and add half of thecheese, egg yolk, nutmeg, salt, pepperand lemon juice.

Pour the cheese sauce over thechicory, scatter with the remainingcheese and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ ChicorygratinShelf level: See displayProgramme duration: approx. 40minutes

Alternative settingsOven function: Fan PlusTemperature: 180 °CPre-heat: NoDuration: 35–45 minutesShelf level: 2 [1] (1)

Savoury snacks

152

Spring pie


Ingredients300 g puff pastry1 red capsicum1 yellow capsicum3 spring onions1000 g minced beef1 clove of garlic, finely chopped100 g breadcrumbs2 eggsSaltPepper, freshly groundPaprika2 tsp. medium-hot mustard

To glaze:1 egg yolkWater


Preparation

Dice the capsicums and slice the springonion.

Mix the minced meat with thevegetables, garlic, breadcrumbs, eggs,spices and mustard.

Grease a loaf tin and line with bakingpaper. Roll out the pastry (approx.45 x 50 cm). Line the loaf tin with thepastry so that the amount of pastryhanging over the sides is about thesame as the depth of the loaf tin. Fillwith the meat mixture and fold up theoverhanging pastry to form the lid ofthe pie. Brush the lower edges withwater and press to seal the pie.

Cut 3 diamonds (3 x 3 cm) out of thelid. Use the offcuts of pastry todecorate the lid.

Whisk the egg yolk with some water,brush over the pastry and bake.

Recommended settingsOven function: Moisture PlusTemperature: 180–190 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after20 minutes2nd burst of steam: Release after40 minutesDuration: 50–60 minutes

Savoury snacks

153

Savoury flan with puff pastry


Ingredients230 g puff pastry

Vegetable filling500–600 g vegetables (e.g. leeks,carrots, broccoli, spinach)50 g tasty cheese, gratedButter

Cheese filling70 g diced bacon280–300 g tasty cheese, grated

Topping2 medium eggs200 ml creamSaltPepperNutmeg


Preparation

Line the round baking tray with puffpastry.

Method for the vegetable filling:Wash, trim and finely dice thevegetables. Sauté in butter, then leaveto cool. Arrange over the pastry andscatter cheese on top.

Method for the cheese filling:Fry the bacon and leave to cool.Arrange over the pastry and scattercheese on top.


Mix the eggs and the cream together,then season to taste with salt, pepperand nutmeg. Pour over the vegetable orcheese topping, then place on the rackon shelf level 1 and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Pizza & Quiche \ Savouryflan \ Puff pastryShelf level: See displayProgramme duration: 45 minutes

Alternative settingsPre-heating:Oven function: Conventional HeatTemperature: 230 °CPre-heat: YesHeating-up phase: RapidShelf level: 1 [1] (1)-Cooking stage 1:Oven function: Conventional HeatTemperature: 220–230 °CDuration: 36 minutesCrisp function: OnShelf level: 1

Useful tipCheddar, Gruyère or Emmental cheesecan all be used with this recipe.

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154

Cheese or vegetable flan with shortcrust pastry


Shortcrust pastry200 g plain flourApprox. 65 ml water80 g butter, softened¹/₄ tsp. salt230 g of ready-made short crust pastrycould be used instead of making yourown.

Vegetable filling500–600 g vegetables (e.g. leeks,carrots, broccoli, spinach)50 g tasty cheese, gratedButter

Cheese filling70 g diced bacon280–300 g tasty cheese, grated

Topping2 medium eggs200 ml creamSaltPepperNutmeg


Preparation

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

Line the round tray with the pastry.

Method for the vegetable filling:Wash, trim and finely dice thevegetables. Sauté in butter, then leaveto cool. Arrange over the pastry andscatter cheese on top.

Method for the cheese filling:Fry the bacon and leave to cool.Arrange over the pastry and scattercheese on top.


Mix the eggs and the cream together,then season to taste with salt, pepperand nutmeg. Pour over the vegetable orcheese topping, then place on the rackon shelf level 1 and bake until golden.

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Recommended settingsOven function: Automatic programmesProgramme: Pizza & Quiche \ Swissstyle quiche \ Short crust pastryShelf level: See displayProgramme duration: 55 minutes

Alternative settingsPre-heating:Oven function: Conventional HeatTemperature: 230 °CPre-heat: YesHeating-up phase: RapidShelf level: 1 [1] (1)-Cooking stage 1:Oven function: Conventional HeatTemperature: 240 °CDuration: 33–45 minutesCrisp function: OnShelf level: 1

Useful tipCheddar, Gruyère or Emmental cheesecan all be used with this recipe.

Savoury snacks

156

Swedish potato gratin


Ingredients800–850 g peeled potatoes1 onion, finely sliced1 tbsp. butter125 g anchovy fillets200 ml cream2 tbsp. breadcrumbs

AccessoriesOvenproof dish, approx. 30 cm

Preparation

Cut the potatoes into fine matchsticks,or use a mandolin. Grease anovenproof dish with butter.

Layer the potatoes, anchovies andsliced onions in the dish, starting andfinishing with a layer of potatoes. Pourthe cream over, and sprinkle withbreadcrumbs.

Place in the oven to bake.

Cover with aluminium foil after30 minutes to prevent the top fromgetting too brown.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Swedishpotato gratinShelf level: See displayProgramme duration: approx. 67 [67](60) minutes

Alternative settingsOven function: Fan PlusTemperature: 170–180 [170–180] (160–170) °CHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 60–70 [60–70] (55–65) minutes

Savoury snacks

157

Cheese soufflé


Ingredients40 g butter40 g plain flour375 ml milk100 g Gruyère cheese3 eggsSaltPepper

AccessoriesSaucepanSoufflé dish 20 cmor 6–8 ramekins 8–12 cmUniversal tray

Preparation

Prepare a thick Béchamel sauce usingthe butter, flour and 300 ml milk asfollows. Melt the butter in a pan, andstir in the flour. Over a low heat, add themilk little by little, stirring all the time.

Bring the rest of the milk to the boil in aseparate pan, and then add theBéchamel sauce, stirring for a fewminutes until the sauce is smooth.

Stir in the grated Gruyère cheese.

Separate the eggs. Beat the egg yolksinto the cooled sauce. Season with saltand pepper. Beat the egg whites untilstiff, and fold them gently into thesauce.

Grease the soufflé dish or the ramekins.Pour in the mixture. Place on theuniversal tray in the oven and pourabout 1 litre of water into the tray(approx. 2 litres for 90 cm ovens).

Recommended settingsSoufflé dishOven function: Automatic programmesProgramme: Bakes/Gratins \ Cheesesoufflé \ 1 large dishShelf level: See displayProgramme duration: approx. 54 [54](91) minutes

RamekinsOven function: Automatic programmesProgramme: Bakes/Gratins \ Cheesesoufflé \ 2-8 ramekinsShelf level: See displayProgramme duration: approx. 30 [30](71) minutes

Alternative settingsSoufflé dishOven function: Fan PlusTemperature: 160–170 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [2] (1)Duration: 30–40 minutes

RamekinsOven function: Fan PlusTemperature: 160–170 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [2] (1)Duration: 25–35 minutes

Savoury snacks

158

Potato gratin in a mustard sauce


Ingredients800 g potatoes1 onion, finely diced1 clove of garlic, finely diced30 g butter2 tbsp. coarse grained mustard250ml vegetable stock (instant)A pinch of saffron125 ml creamSaltPepper


AccessoriesOvenproof dish 28 cmSaucepan

Preparation

Peel and slice the potatoes, and parboilin salted water for about 5 minutes.Drain and arrange in the bottom of thegreased ovenproof dish.

Fry the onions and garlic gently inbutter. Add the mustard, stock, saffronand cream, and bring to the boil.Season with salt and pepper.

Pour the sauce over the potatoes, andsprinkle over the grated cheese. Bakein the oven uncovered.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Potatogratin \ Cooked potatoesShelf level: See displayProgramme duration: approx. 53 [55](60) minutes

Alternative settingsOven function: Conventional HeatTemperature:180–190 [180–190] (160–170) °CHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 50–60 [50–60] (55–65) minutes

Savoury snacks

159

Potato cheese gratin


Ingredients500 g peeled, floury potatoes250 ml cream125 g crème fraîche150 g grated Cheddar cheese1 clove of garlicSaltBlack pepperNutmeg

AccessoriesOvenproof dish 30 cm

Preparation

Slice the potatoes thinly and mix withtwo thirds of the cheese.

Grease an ovenproof dish and rub withthe garlic clove. Arrange the potatoesand the cheese in the dish.

Blend together the cream, crèmefraîche, salt, pepper and nutmeg andpour evenly over the potatoes. Scatterthe rest of the cheese over the top andbake uncovered in the oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Potatogratin \ Raw potatoesShelf level: See displayProgramme duration: approx. 62 [66)(65) minutes

Alternative settingsOven function: Conventional HeatTemperature:170–180 [170–180] (160–170) °CHeating-up phase: NormalShelf level: 1Duration: 60–70

Useful tipFor a low-calorie variation, arrange 750g sliced potatoes in an ovenproof dish.Season with salt and pepper, and pourover 250 ml of vegetable stock. Bakeas above. About 10 minutes before theend of baking, scatter 3 tbsp. gratedParmesan over the top.

Savoury snacks

160

Garlic soup


Ingredients250 g of baguette bread4–6 cloves of garlic40 g olive oil2 bay leaves2 tbsp. tomato paste1 tsp. sweet paprika4 eggsSalt2 litres stock1 chorizo (Spanish garlic and peppersausage)1 chilli pepper

AccessoriesPanOvenproof dishor Gourmet oven dish

Preparation

Slice the garlic cloves and fry gently inolive oil in a pan on the cooktop. Slicethe bread, and toast lightly on bothsides. Arrange the slices of toast in thebase of an ovenproof dish or the MieleGourmet oven dish.

Add the tomato paste, the bay leavesand paprika to the garlic cloves, andgradually stir in the stock until smooth.Pour over the bread.

Add the sliced chorizo and chillipepper, and place the dish in the oven.

A few minutes before the end of theprogramme, break the eggs into thesoup to poach.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ GarlicsoupShelf level: See displayProgramme duration: approx. 53 [53](40) minutes

Alternative settingsOven function: Fan PlusTemperature: 150–160 °CHeating-up phase: RapidShelf level: 2 [2] (1)Duration: 50–60 [50–60] (40–50) minutes

Useful tipTo poach the eggs: Break the eggs andcarefully slide into the hot soup withoutstirring it.

Savoury snacks

161

Pasta bake


Ingredients150 g penne pasta15 g butter2 onions, finely diced1 red capsicum, diced100 g carrots, diced100 ml vegetable stock150 g crème fraîche75 ml milkPepperGarlic salt300 g beef tomatoes, coarsely diced100 g ham, diced100 g fetta cheese with herbs, diced


AccessoriesSaucepanOvenproof dish, approx. 30 cm

Preparation

Cook the penne in boiling salted wateron the cooktop until al dente. Drainwell.

Fry the onions gently in the butter. Addthe capsicums and carrots, and frybriefly with the onions, then pour overthe stock.

Mix together the crème fraîche, milk,pepper and garlic salt. Stir into thevegetables, and bring to the boil briefly.

Transfer the penne, tomatoes, ham andfetta cheese into an ovenproof dish,mix in the vegetable sauce, sprinklewith Cheddar and bake until golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ PastabakeShelf level: See displayProgramme duration: approx. 55 [55](42) minutes

Alternative settingsOven function: Fan PlusTemperature: 150–160 [150–160] (160–170) °CHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 50–60 [50–60] (40–50) minutes

Savoury snacks

162

Lasagne


Ingredients10–12 sheets of lasagne, not pre-cooked

Ingredients for the meat sauce50 g smoked streaky bacon, finelydiced150 g onions375 g minced beefSaltBlack pepper1 tsp. thyme1 tsp. oregano1 tsp. basil500 g skinned tomatoes30 g tomato paste125 ml stock

Ingredients for the mushroom sauce20 g softened butter150 g fresh mushrooms2 tbsp. flour250 ml cream250 ml milkSaltNutmeg2 tbsp. parsley, chopped


AccessoriesSaucepanOvenproof dish 20 x 30 cm

Preparation

Gently fry the bacon with two thirds ofthe onion. Add the minced beef, and fryuntil brown all over, turning frequently.

Season with salt, pepper and herbs.Chop the tomatoes coarsely, and stirinto the meat together with the tomatopurée and the stock. Simmer forapprox. 5 minutes.

To make the mushroom sauce, melt thebutter in a pan on the cooktop, and frythe rest of the onions until golden. Addthe sliced mushrooms and lightly fry.Sprinkle in the flour a little at a time,stirring constantly. Stir in the cream andmilk gradually to make a smooth sauce,season, and cook for approx. 5minutes, continuing to stir. Add theparsley.

Grease the ovenproof dish. Add a thirdof the tomato-meat sauce, followed by5–6 lasagne sheets, then a third of thetomato-meat sauce, half of themushroom sauce, 5–6 lasagne sheets,the remainder of the tomato-meatsauce and finally the remainder of themushroom sauce.

Sprinkle with grated cheese, then bakeuncovered in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Lasagne \8-19 sheetsShelf level: See displayProgramme duration: 68 [68](45) minutes

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Alternative settingsOven function: Conventional Heat[Conventional Heat] (Fan Plus)Temperature: 170–180 [170–180] (160–170) °CHeating-up phase: Rapid [Rapid](Normal)Shelf level: 1Duration: 65–75 [65–75] (40–50) minutes

Savoury snacks

164

Potato dumplings


Ingredients125 g potatoes¹/₂ cube of fresh yeast (21 g)80 ml milk, lukewarm¹/₂ tsp. salt250 g plain flour20 g softened butter1 egg200 g cream cheese with herbs

To glaze:Milk


Preparation

Peel and cook the potatoes and passthem through a potato ricer whilst stillwarm, then leave to cool.

Crumble the yeast into milk and stiruntil it dissolves. Then add to thepotatoes, salt, flour, butter and egg andknead into a smooth pliable dough.Place the dough in the oven and selectthe Automatic programme Cakes \Yeast dough \ Prove for 30 minutes.

Form the dough into 12 balls. Make asmall hollow in the side of each, andspoon 1 tsp. cream cheese into thecentre, then press back together toseal.

Place the dumplings in the greasedovenproof dish with the seamunderneath. Place in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.

Brush the dumplings with milk andbake until golden.


Useful tipDumplings can also be used as a sidedish with cut meat and salad.

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Mushroom cannelloni


Ingredients16 cannelloni

Filling ingredients1 onion150 g cooked ham350 g mushrooms1 tbsp. oil75 g fetta cheese100 g mozzarella150 g cream cheeseSaltPepper300 ml stock100 g sour cream


AccessoriesPanOvenproof dish, 30 cm x 25 cm

Preparation

Dice the onion, ham and mushrooms.Heat the oil in a pan and gently fry theonion. Add the ham and continue to frygently for a short while. Add themushrooms and fry until there is nowater in the pan.

Crumble the feta and grate themozzarella. Add the cooled mushroommixture and the cream cheese and mixwell. Season with salt and pepper totaste.

Fill the cannelloni with the mixture andplace in the greased ovenproof dish.

Mix the sour cream into the stock andpour over the cannelloni. Sprinkle withcheese and bake until golden.


Useful tipTry using a piping bag (without thenozzle) to fill the cannelloni.

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Pizza variations

Preparation time: 70–100 minutesMakes 1 tray (quantities in brackets are 1 tray using a 90 cm oven)

Ingredients for basic yeast dough30 (60) g fresh yeast170–180 (340–360) ml lukewarm water320 (640) g plain flour1 (2) tsp. salt30 (60) g oil

Ingredients for basic quark dough180 (240) g quark60 (80) ml milk60 (80) g oil1 (2) tsp. salt3 (4) eggs375 (500) g plain flour3 (5) tsp. baking powder

Ingredients for basic topping300 (500) g passata per pizza

Margherita topping600 (1000) g sliced tomatoes300 (500) g Mozzarella cheese, slicedOlive oilOregano

Onion topping650 (1000) g finely sliced onionsSaltRosemary2 (3) tbsp. olive oil

Vegetarian topping300 (500) g pre-cooked broccoli florets300 (500) g sliced white mushrooms120 (200) g sliced leeks, pre-cooked300 (500) g Mozzarella cheese, diced orsliced

Leek and Gorgonzola topping800 (1300) g leeks, sliced into rings1 (1 ¹/₂) tbsp. walnut oil for gently fryingthe leeksSaltPepper200 (300) ml white wine, added to thefried leeks300 (500) g Gorgonzola cheese, diced

Ricotta-basil topping60 (100) g ricotta cheese or quarkmixed with100 (160) ml cream4 (6) eggs1 (1 ¹/₂) tbsp. walnut oil for gently fryingthe leeksSaltPepper2 (3) tbsp. chopped basil, shredded andscattered over the dough4 (6) tomatoes, diced200 (300) g Gorgonzola, diced


Preparation

Method for the yeast dough: Crumblethe yeast into lukewarm water and stiruntil it dissolves. Then add to the flour,salt and oil and knead into a smoothdough. Leave to prove for about20 minutes at room temperature.

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Method for quark dough: Mix the quarkwith the milk, oil, salt and egg yolk.Sieve the baking powder into the flourand add half to the mixture, stir well,then knead in the rest.

Knead the dough again briefly and rollout on a baking tray.

Spread some tomato passata over thepizza, and season with salt, pepper andoregano.

Arrange the topping of your choice onthe pizza and bake immediately.

Recommended settingsYeast doughOven function: Automatic programmesProgramme: Pizza & Quiche \ Freshpizza \ Yeast doughShelf level: See displayProgramme duration: approx. 52 [52](40) minutes

Quark doughOven function: Automatic programmesProgramme: Pizza & Quiche \ Freshpizza \ Quark doughShelf level: See displayProgramme duration: approx. 43 [42](45) minutes

Alternative settingsYeast doughOven function: Moisture PlusTemperature: 180–190 °CHeating-up phase: RapidType of heating: Intensive BakeShelf level: 2 [1] (1)Number/Type of bursts of steam: 2 bursts of steam/Time-controlledAmount of water: See display1st burst of steam: Release after 4minutes2nd burst of steam: Release after12 minutesDuration: 25–35 [25–35] (35–40) minutes

Quark doughOven function: Conventional HeatTemperature: 190–200 °CPre-heat: YesHeating-up phase: RapidCrisp function: OnShelf level: 3 [2] (2)Duration: 30–40 minutes

Useful tipTo prove the yeast dough in the oven,select the Automatic programme Cakes\ Yeast dough \ Prove for 30 minutes.

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Quiche Lorraine


Ingredients300 g puff pastry or short crust pastry(ready made)400 g diced bacon10 g butter4 eggs300 g crème fraîcheSaltPepperNutmeg

AccessoriesSaucepanFlan dish 30 cm

Preparation

Gently fry the bacon in butter.

Roll the pastry out and line a flan tinwith it. Scatter the diced bacon overthe base.


Beat the eggs then add the crèmefraîche; season with salt, pepper and alittle nutmeg. Pour over the bacon andplace in the oven. If a bubble formsduring backing, pierce with a knifethrough to the base.

Recommended settingsOven function: Automatic programmesProgramme: Pizza & Quiche \ QuicheLorraineShelf level: See displayProgramme duration: approx. 67 [71](64) minutes

Alternative settingsOven function: Conventional HeatTemperature:170–180 [170–180] (190–200) °CPre-heat: YesHeating-up phase: NormalShelf level: 1Duration: 50–60 [50–60] (40–50) minutes

Useful tipTo make your own short crust pastry,mix 200 g flour, 100 g butter, 50 ml coldwater and 3 g of salt and knead to asmooth dough.

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Cheese pie


Pastry ingredients1 cube of fresh yeast (42 g)150 ml lukewarm milk150 g rye flour200 g plain flour30 g butter¹/₂ tsp. salt¹/₂ tsp. sugar

Filling ingredients300 g soft cheese2 small red capsicums2 small red onions20 g chives, choppedSaltCoarsely ground black pepperChilli powder

To sprinkle on top:4 tbsp. pumpkin seeds

AccessoriesOvenproof dish 20 x 30 cm

Preparation

Crumble the yeast into lukewarm milkand stir until it dissolves. Then add tothe remaining ingredients and kneadinto a smooth pliable dough. Cover andplace in the oven for about 45 minutesto prove using Conventional Heat at35 °C.

Finely dice the cheese. Dice thecapsicums and onions and mix thesewith the chopped chives. Season withsalt, pepper and chilli powder.

Roll the dough out onto a flouredsurface into a square(approx. 40 cm x 40 cm). Drape overthe greased square oven dish with thecorners offset. Place the filling on thedough and fold the edges up over thefilling, pressing them together to seal.

Cut 5 diamonds (approx. 3 cm x 3 cm)out of the lid and use them to decoratethe top of the pie.

Brush with water and scatter pumpkinseeds over the top. Bake until goldenand leave to stand for about 30 minutesbefore serving.


Useful tipThe pie is very good as a starter or as alight main together with a salad.

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Ratatouille


Ingredients2 ¹/₂ tbsp. oil2 onions, finely diced1 clove of garlic, finely diced2 red, 2 green and 2 yellow peppers6 tomatoes, skinned750 g zucchiniSaltPepper1 tsp. dried rosemary, ground1 tsp. dried basil

AccessoriesSaucepanOvenproof dish with lid, approx. 30 cm

Preparation

Halve the peppers and remove theseeds and pith. Cut into large chunks.Quarter the tomatoes. Slice thezucchini into 1 cm pieces.

Sauté the onions and garlic in the oil.Add the vegetables and continue tosauté for a few minutes. Seasonliberally with salt, pepper and herbs,and transfer into the ovenproof dish.

Cover with a lid and place in the ovenand bake.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ RatatouilleShelf level: See displayProgramme duration: approx. 37 [40](30) minutes

Alternative settingsOven function: Fan PlusTemperature: 170–180 °CHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 30–40 minutes

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Swiss potato gratin


Ingredients1000 g firm potatoesButter for greasing the tin400 ml creamSaltPepperNutmeg50 g cheese, grated

AccessoriesPorcelain oven dish, 3 litre capacity

Preparation

Peel the potatoes and slice thinly. Placein the greased porcelain oven dish.

Season the cream and mix into thesliced potatoes. Scatter grated cheeseover the top and bake in the oven untilgolden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Swisspotato gratinShelf level: See displayProgramme duration: approx. 50minutes

Alternative settingsOven function: Fan PlusTemperature: 180 °CHeating-up phase: RapidShelf level: 2 [1] (1)Duration: 45–60 minutes

Useful tipFor a lighter dish use a mixture of milkand cream instead of cream on its own.

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Shepherd's pie


Ingredients25 g butter2 onions2 carrots2 sticks of celery1 kg minced lamb¹/₂ tsp. fresh thyme¹/₂ tsp. fresh rosemary1 ¹/₂ tsp. tomato paste200 ml red wine1 tbsp. flour250 ml chicken stock¹/₂ tbsp. Worcestershire sauceSaltPepper1500 g floury potatoes25 g butter2 ¹/₂ tbsp. milk

AccessoriesOvenproof dish, 2 litre capacity

Preparation

Finely chop the onions, thyme androsemary. Dice the carrots andpotatoes and chop the celery into smallpieces.

Gently fry the onions in butter for 2–3 minutes on the cooktop, then add thecarrots and celery and fry for a further8–10 minutes. Add the minced meatand fry until brown. Drain off anyexcess fat and add the thyme,rosemary, tomato paste and red wine.

Reduce to about ¼ on a medium heat,sprinkle in the flour and simmer for afurther 2–3 minutes.

Add the stock and Worcestershiresauce and simmer for 45–50 minutes.Season with salt and pepper. Whilst themeat is simmering, peel, cube and cookthe potatoes and then mash togetherwith the butter and milk.

Place the meat mixture in the ovenproofdish and top with the mashed potato.Place in a pre-heated oven and bakeuntil golden.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \Shepherd's pieShelf level: See displayProgramme duration: approx. 50minutes

Alternative settingsOven function: Fan PlusTemperature: 180 °CShelf level: 2 [1] (1)Duration: 50 minutes

Useful tipTo make a cottage, pie simply useminced beef instead of minced lamb inthis recipe.

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Spinach in puff pastry

Preparation time: 100–110 minutesMakes approx. 20 slices

Ingredients1200 g spinach (fresh or frozen)5 onions100 g leeks2 eggs200 g fetta cheese100 ml vegetable oil for the filling50 g dill, finely choppedSaltPepper900 g puff pastry and 50 ml vegetableoil for brushing the pastry withor 900 g filo / Yufka pastry and 200 mlvegetable oil for brushing the pastrywith

AccessoriesSaucepanUniversal tray

Preparation

Blanch the fresh spinach in boilingwater for 1 minute or defrost the frozenspinach. Drain well. Once cooled, pressgently to squeeze out the moisture, andthen chop it up roughly.

Cut the leeks and onions into rings andmix with the spinach. Add the eggs,crumbled cheese, dill, salt, pepper and100 ml vegetable oil to the spinach andmix thoroughly.

If making with puff pastry: Brush thebase of the universal tray with oil andline with half the puff pastry. Spread thespinach mixture evenly over the pastry.

Place the rest of the pastry over thespinach mixture, and brush with 50 mloil.

If making with filo / Yufka pastry: Brushthe base of the universal tray with oil.Brush half of the sheets of filo with oil,and layer these on the tray. Spread thespinach mixture evenly over the toplayer of pastry. Then brush theremaining sheets with oil, and layerthese on top of the spinach (200 ml oilis required for coating all of the pastry).

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ SpinachparcelsShelf level: See displayProgramme duration: approx. 60 [62](63) minutes

Alternative settingsOven function: Intensive BakeTemperature:50 minutes: 170 °C, then: 200 °C[50 minutes: 170 °C, then: 200 °C](160–170 °C)Heating-up phase: NormalShelf level: 2 [2] (1)Duration: 60–65 [60–65] (60–70) minutes

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Tortellini, ham and rocket bake


Ingredients125 g rocket100 g prosciutto300 ml cream400 g sour creamSaltPepper800 g fresh tortellini300 g cherry tomatoes, halved4 tbsp. pine nuts, roasted50 g Parmesan cheese, freshly grated50 g Emmental cheese, grated

AccessoriesOvenproof dish, 20 cm x 30 cm

Preparation

Wash the rocket, dry and shred, alongwith the ham. Mix the cream with thesour cream and season with salt andpepper.

Mix the tortellini with the halvedtomatoes, rocket and ham, place in thegreased ovenproof dish and top withthe sauce.

Sprinkle with pine nuts, Parmesan andgrated Emmental, and bake untilgolden.


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Tuna terrine


Ingredients1 large tin of tuna (500 g)2 large onions40 g olive oil1 tbsp. sweet paprika600 g puff pastry250 g tomato paste1 tin Piquillo peppers (or bottled slicedpeppers)2 eggs, hard boiled

To glaze:1 egg

AccessoriesPanRound baking tray 27 cm

Preparation

Dice the onion and gently fry in a panwith the olive oil until a pale yellowcolour. Add the paprika, take off theheat and leave to cool.

Roll out half the puff pastry into a circleand place in a round baking tray suchthat the pastry extends over the sides alittle. Then arrange the fried onions, thetomato paste and the strips ofcapsicum on the pastry together withthe flaked tuna and chopped hardboiled egg.

Roll the remaining pastry out into acircle and place it over the top. Seal theedges, brush with lightly beaten eggand place in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Bakes/Gratins \ Tuna pieShelf level: See displayProgramme duration: approx. 57 [49](43) minutes

Alternative settingsOven function: Conventional Heat[Conventional Heat] (Intensive Bake)Temperature: 210–220 [210–220] (170–180) °CPre-heat: YesHeating-up phase: NormalShelf level: 1Duration: 30–40 minutes

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No one can resist a delicious dessert.An ice cream, soufflé or fruityconfection is the perfect end to a meal,yet requires relatively little effort tomake. Indeed, the most successfuldesserts are often those that need theleast preparation.

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Pavlova


Ingredients5 egg whites275 g sugar1 tsp. vanilla essence1 tsp. white vinegar600 ml cream1 tbsp. icing sugar500 g blueberries500 g strawberries500 g raspberries


Preparation

Whisk the egg whites until soft peaksform. Gradually add sugar, beating wellafter each addition until the meringue isstiff and glossy. Carefully fold in thevanilla essence and vinegar.

Use one baking tray for one largepavlova, or two baking trays for severalsmall pavlovas. Grease and line withbaking paper. Spread the mixture ontothe baking paper to form a circleapprox. 3–4 cm deep. For individualpavlovas, spoon mounds of meringue(about the size of small apples, orapprox. 8 cm in diameter) onto 2 bakingtrays lined with baking paper. Bake inthe oven.

Whip the cream and icing sugar untilsoft peaks form. Spread evenly over themeringue once cooled. Garnish withfruit.

Recommended settingsOne large meringueOven function: Automatic programmesProgramme: Desserts \ Pavlova \ OnelargeShelf level: See displayProgramme duration: approx. 100minutes

Several small meringuesOven function: Automatic programmesProgramme: Desserts \ Pavlova \Several smallShelf level: See displayProgramme duration: approx. 60minutes

Alternative settingsOne large meringueOven function: Fan PlusTemperature: 110 °CHeating-up phase: NormalCrisp function: OnShelf level (1 tray): 2 [1] (1)Shelf level (2 trays): 1 + 3 [2 + 4) (–)Duration: 80 minutesContinued cooking duration with theoven switched off and the door open:20 minutes

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Several small meringuesOven function: Fan PlusTemperature: 110 °CHeating-up phase: NormalCrisp function: OnShelf level (1 tray): 2 [1] (1)Shelf level (2 trays): 1 + 3 [2 + 4) (–)Duration: 45 minutesContinued cooking duration with theoven switched off and the door open:20 minutes

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Caramel pudding


Pudding ingredients1 vanilla pod600 ml milk300 ml cream85 g sugar6 eggs

Caramel ingredients100 g sugar

AccessoriesSaucepanOvenproof dish, approx. 30 cm x 12 cmUniversal tray

Preparation

Split the vanilla pod and scrape out theseeds with a knife. Add the seeds andpod to the milk, cream and sugar andbring to the boil in a pan on thecooktop. Leave to cool and remove thevanilla pod.

To make the caramel: Place 100 gsugar in a pan. Cook over a high heaton the cooktop, stirring all the time untilcaramelised and golden (do not allow toget too dark, as the flavour will bebitter). Pour into the ovenproof dish andswirl to cover the base.


Lightly beat the eggs. Gradually add thecooled milk mixture, and then passthrough a sieve. Pour over the caramelmixture in the dish.

Place the ovenproof dish on theuniversal tray in a pre-heated oven.Pour approx. 1 litre of warm water(90 cm oven: approx. 2 litres) into theuniversal tray to make a water bath andcook the pudding in the water bath.When done, turn the pudding out andserve with whipped cream. Garnishwith berries and seasonal fruit.

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Recommended settingsOven function: Automatic programmesProgramme: Desserts \ CaramelpuddingShelf level: See displayProgramme duration: approx. 133 [118](65) minutes

Alternative settingsOven function: Conventional Heat[Conventional Heat] (Fan Plus)Temperature: 120–130 [120–130] (110–120) °CPre-heat: YesHeating-up phase: NormalShelf level: 1Duration: 120–130 [105–115] (90–110) minutes

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Flan


Ingredients80–100 g caramel syrup (ready made)500 ml milk4 eggs2 egg yolks80 g sugarGrated zest of ¹/₂ a lemon

AccessoriesPudding basin approx. 24 cmor 6–8 ramekins 7–8 cmSaucepanUniversal tray

Preparation

Coat the sides and base of the puddingbasin/ramekins with caramel.

Heat the milk and lemon zest together(do not boil). Beat together the eggs,egg yolks and sugar in a bowl. Strainthe milk into the egg mixture.


Pour the mixture into a large puddingbasin or 6–8 ramekins, arrange on theuniversal tray and place in the pre-heated oven. Pour approx. 1 litre (90 cmoven: approx. 2 litres) of warm waterinto the universal tray to make a waterbath and bake the pudding(s).

Recommended settingsLarge dishOven function: Automatic programmesProgramme: Desserts \ Flan \ 1 largedishShelf level: See displayProgramme duration: approx. 43 [41](43) minutes

RamekinsOven function: Automatic programmesProgramme: Desserts \ Flan \ 2-8ramekinsShelf level: See displayProgramme duration: approx. 42 [40](30) minutes

Alternative settingsLarge dishOven function: Fan PlusTemperature: 150–160 °CPre-heat: YesHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 30–40 [40–45] (30–40) minutes

RamekinsOven function: Fan PlusTemperature: 150–160 °CPre-heat: YesHeating-up phase: NormalShelf level: 2 [2] (1)Duration: 30–35 [30–35] (20–30) minutes

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Useful tipThis sweet dessert is very popular inSpain and Portugal and is very similarto the Crème caramel we are familiarwith from France. To make your own caramel syrup: place80 g sugar and 30 ml water in a pan.Cook over a high heat on the cooktop,stirring all the time until caramelisedand golden (do not allow to get toodark, as the flavour will be bitter). Pourinto the pudding basin/ramekins.

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Lemon Meringue Pie


Pastry ingredients275 g plain flour150 g butter or margarine25 g sugar2 egg yolks20–30 g cold water

Filling ingredientsJuice and zest of 4 large lemons75 g cornflour500 ml water5 egg yolks175 g sugar

Ingredients for the meringue topping5 egg whites275 g sugar

AccessoriesSaucepanFluted flan dish 25 cm, height3.25 cm

Preparation

Rub the butter into the flour until themixture looks like fine breadcrumbs.Stir in the sugar. Mix in the egg yolksand cold water and bring together toform the pastry. Cover in cling film andplace in the refrigerator for 30 minutes.

To make the filling, mix the lemon juice,lemon zest and cornflour together.Bring the water to simmering point onthe cooktop and stir in the cornflourmixture. Stirring constantly, continue tosimmer until a thick custard is formed.Then mix the sugar and egg yolks and

stir into the custard. Bring back tosimmering point, then take off the heatand leave to cool.

Roll the pastry out and use to line thefluted flan dish. Pour the lemon custardinto the pastry case and spread it outevenly.

Whisk the egg whites in a large cleanbowl until they form stiff peaks. Thenwhisk in the sugar a spoonful at a time,whisking well after each spoonful until athick glossy meringue is achieved.Spoon evenly onto the lemon mixtureand bake.

Recommended settingsOven function: Automatic programmesProgramme: Desserts \ Lemonmeringue pieShelf level: See displayProgramme duration: approx. 55minutes

Alternative settingsOven function: Intensive BakeTemperature: 180 °CPre-heat: YesHeating-up: RapidCrisp function: OnShelf level: 1Duration: approx. 45 minutes

Desserts

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Dumplings with plum compote


Ingredients500 g plain flour1 cube of fresh yeast (42 g)50 g sugar250 ml lukewarm milk1 tsp. ground cinnamonA pinch of salt100 g softened butter1 egg120 g plum compote

To dust:40 g icing sugar

AccessoriesOvenproof dish, 20 cm x 30 cm

Preparation

Mix the flour, crumbled yeast, sugar,milk, cinnamon, salt, butter and eggs,then knead to a smooth dough. Place inthe oven and select the Automaticprogramme Cakes \ Yeast dough \Prove for 30 minutes.

Make 12 balls from the dough. Openthem enough to fill with ½ tbsp. of plumcompote and then seal them up. Placewith the sealed edge underneath in thegreased oven dish.

Place the dumplings in the oven andselect the Automatic programme Cakes\ Yeast dough \ Prove for 15 minutes.Bake until golden.

Decorate with icing sugar and servewith custard.


Useful tipAs an alternative, try filling thedumplings with a half a plum anddusting the tops with a little sugarbefore sealing the dumplings.

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186

Chocolate dessert


Ingredients200 g dark chocolate200 g butter or margarine200 g sugar3 egg yolks3 egg whites

AccessoriesSaucepan6–8 ramekins or muffin cases ( 10 cm)Rack

Preparation

Melt together the chocolate and butterin a pan over a low heat. Leave to coolslightly, and then beat in the sugar andegg yolks.


Beat the egg whites until stiff, and foldthem gently into the chocolate mixture.

Place the mixture in the greasedramekins, place the ramekins on therack and place the rack in the oven.

Recommended settingsOven function: Automatic programmesProgramme: Desserts \ ChocolatedessertShelf level: See displayProgramme duration: approx. 25 [25](22) minutes

Alternative settingsOven function: Fan PlusTemperature: 170–180 °CPre-heat: YesHeating-up phase: RapidShelf level: 2 [2] (1)Duration: 15–20 minutes

Useful tipThese are perfect when they are crispyon the outside and moist inside.

Desserts

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Mini chocolate sponges


Ingredients70 g butter70 g sugar4 egg yolks70 g dark chocolate70 g almond meal20 g breadcrumbs4 egg whites500 ml homemade custard200 ml cream


AccessoriesSaucepan7 ramekins ( 6 cm)Universal tray

Preparation

Melt the chocolate over a low heat onthe cooktop and then leave to coolslightly.

Beat the butter, sugar and egg yolk untilcreamy. Then stir in the chocolate, thealmonds and the breadcrumbs.


Beat the egg whites to stiff peaks, thencarefully fold into the chocolate mixture.

Spoon the mixture into 7 greasedramekins, arrange on the universal trayand place in the pre-heated oven. Pourapprox. 1 litre (90 cm oven: approx.

2 litres) of warm water into the universaltray to make a water bath and bake thepuddings.

Whip the cream and then fold into thevanilla custard.

Pour a little custard onto individualserving plates. Use a knife to loosenaround the edges of the ramekins andthen carefully turn the puddings out ontop of the custard. Dust with icingsugar and serve whilst still warm.

Recommended settingsOven function: Automatic programmesProgramme: Desserts \ Mini chocolatespongesShelf level: See displayProgramme duration: approx. 52 [52](40) minutes

Alternative settingsOven function: Conventional HeatTemperature: 150–160 °CPre-heat: YesHeating-up phase: NormalShelf level: 1Duration: 35–45 [35–45] (30–40) minutes

Desserts

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Sweet cherry soufflés


IngredientsButter50 g ground nuts200 g morello cherries2 egg yolks80 g icing sugarPulp of 1 vanilla pod250 g quark20 g cornflour2 egg whites


Accessories8 ramekins ( 7–8 cm)Universal tray

Preparation

Grease the ramekins with butter anddust with the ground nuts.

Drain the cherries and place them in theramekins.

Whisk the egg yolks with 60 g icingsugar. Fold in the vanilla pulp, quarkand cornflour. Whisk the egg whiteswith the remaining icing sugar until stiffand carefully fold into the mixture.

Spoon the mixture into 8 ramekins,arrange on the universal tray and thenplace in the pre-heated oven. Pourapprox. 1 litre (90 cm oven: approx.2 litres) of warm water into the universaltray to make a water bath and bake.

Dust with icing sugar before serving.

Recommended settingsOven function: Moisture PlusTemperature: 170–180 °CHeating-up phase: RapidShelf level: 2 [1] (1)No./Type of bursts of steam:Automatic burst of steamAmount of water: See display1st burst of steam: AutomaticDuration: 20–30 minutes

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