plus baking – roasting – moisture · 2015. 5. 6. · finish when baking food made with fresh...

Baking – Roasting – Moistureplus

Foreword

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Dear Reader

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

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

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

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

Happy cooking from

The Miele test kitchen

Contents

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

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

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

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

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

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

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

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

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

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

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

Contents

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

Contents

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

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

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

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

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

Contents

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

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

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

Introduction

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

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

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

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

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

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

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

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

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

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

Introduction

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

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

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

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

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

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

Depending on model:

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

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

– Touch the illuminated sensor. Theillumination will go out.

Introduction

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

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

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

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

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

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

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

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

Introduction

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Moisture plus Depending on the recipe you canchoose between

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

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

– Manual– Time controlled

Injecting bursts of steam manually

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

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

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

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

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

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

Time controlled bursts of steam

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

Changing the type of heating

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

For most recipes you will not need tochange this setting.

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

Quantities and weights

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Abbreviations

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

1 teaspoon is approx.

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

1 tablespoon is approx.

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

1 packet equals

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

1 pinch

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

Optional accessories

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

Accessories and care productsavailable to order

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

PerfectClean accessories

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

* Exception: Pyrolytic ovens have aspecial pyrolytic enamel.


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Gourmet perforated bakingtray, HBBL 71

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

Freshly made baked goods

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

Deep frozen / Ready-made products

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

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

Drying food

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


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Gourmet oven dishes (HUB)

HUB 5000 MHUB 5001 M*

HUB 5000-XL

* suitable for use on induction hobs

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

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

Gourmet oven dish lids (HBD)

HBD 60-22 HBD 60-35

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


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FlexiClip telescopic runnersHFC 71 (HFC 72 PyroFit)

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

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

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

Anti-splash insert HGBB 71

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


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Handle HEG

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

Round baking tray HBF 27-1

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

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

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

Baking

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Baking

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

Baking

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Tips on preparation

Types of flour

Different types of flour contain varyingamounts of whole grain.

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

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

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

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

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

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

Raising agents

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

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

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

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

Dough and mixes

Yeast dough

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

Baking

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

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

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

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

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

Function: Automatic programmes Programme: Cakes \ Yeast dough \

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

Shelf level and amount of water: seedisplay

Quark dough

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

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

Shortcrust pastry

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

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

Baking

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Creamed mixture

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

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

– Creamed mixtures will flop if beatenfor too long.

Bread/rolls

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

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

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

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

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

Baking

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

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

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

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

Bread mixes

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

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

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

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

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

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

Baking

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Bake-off products

IngredientsFrozen or unchilled part-baked rollsDeep frozen salted pretzels

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

Method for part-baked rolls

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

Method for pretzels

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

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

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

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

Baking

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Bake-off products

IngredientsBread rolls (made from ready-madedough)

AccessoriesBaking tray/Gourmet perforated bakingtray

Method

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

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

Baking

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Bake-off products

IngredientsCroissants (made from ready-madedough)


Method

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

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

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

Baking

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Apple tart

Preparation time: 80–90 minutesMakes 12 slices

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

Topping ingredients600 g apples, peeled and sliced

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

For dustingIcing sugar

AccessoriesFlan tin 26 cmPan

Method

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

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

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

After cooking leave to cool then dustwith icing sugar.

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

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

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

Baking

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Apple sponge


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

Topping ingredients650 g sharp dessert or cooking apples

For dusting or glazingIcing sugar or apricot jam

Accessories26 cm springform cake tinMethod

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

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

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

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

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

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

Baking

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Apple pie


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

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

For glazing1 egg yolk beaten into a little milk

Accessories26 cm springform cake tinSaucepan

Method

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

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

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

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

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

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

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

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

Baking

30

Apple streusel with hazelnut brittle


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

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


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

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

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

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

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

Baking

31

Apricot streusel cake

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

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

Topping ingredients1200 (1900) g apricots, drained

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


Method

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

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

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

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

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

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

Baking

32

Belgian sponge cake

Preparation time: 65 minutesMakes 12 slices

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

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

AccessoriesLoaf tin, 25 cm long

Method

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

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

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

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

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

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

Baking

33

Gateau


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

Accessories26 cm springform cake tinBaking parchment

Method

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

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

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

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

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

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

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

Baking

34

I. Quark filling

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


Method

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

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

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

Leave to chill and dust with icing sugarbefore serving.

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

Baking

35

II. Cappuccino filling

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

For dustingCocoa powder

Method

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

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

Serve the gateau chilled.

Baking

36

Butter cake


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

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

AccessoriesUniversal tray

Method

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

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

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

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

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

Baking

37

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

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

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

Baking

38

Classic rich fruit cake ( 15 cm)Preparation time: 225 minutesSteep the fruit in brandy for 12 hours before starting.

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

Accessories15 cm springform cake tinBaking parchmentGreaseproof paperKitchen string

To prepare the fruit

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

Method

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

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

Baking

39

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

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

Cooking stage 1Temperature: 140 °CDuration: 45 minutes


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

Baking

40


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


Method

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





Baking

41


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


Method

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





Baking

42

Fruit flan with puff pastry

Preparation time: approx. 60 minutesMakes 8–10 slices

Dough ingredients230 g puff pastry

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

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

AccessoriesRound baking tray 27 cmMethod

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

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

Start the Automatic programme or pre-heat the oven.

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

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

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

Baking

43

Fruit flan with shortcrust pastry

Preparation time: approx. 70 minutesMakes 8–10 slices

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

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

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

AccessoriesRound baking tray 27 cmMethod

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

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

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

Start the Automatic programme or pre-heat the oven.

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

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

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

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

Baking

44

Gugelhupf


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


Accessories24 cm Gugelhupf cake tinMethod for Automatic programme

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

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

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

Method for Fan plus

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

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

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

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

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

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

Baking

45

Plaited walnut loaf

Preparation time: 100–110 minutes

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

For glazingMilk


Method

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

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

Brush the loaf with milk and bake.

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

Baking

46

Plaited loaf


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

For glazing1 egg yolk beaten into 2 tbsp milk

Top with30 g crystal sugar50 g flaked almonds


Method for Automatic programme

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

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

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

Method for Fan plus

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

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

Baking

47

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

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

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

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

Baking

48

Almond cake


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



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

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

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

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

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

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

Baking

49

Marble cake


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

AccessoriesRing tin 26 cmMethod

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

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

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

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

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

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

Baking

50

Fruit streusel cake


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

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

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


Method

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

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

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

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

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

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

Baking

51

Swiss apple cake


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

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

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

AccessoriesBaking tray

Method

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

Mix together the ingredients for thetopping and drain the fruit.

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

Start the Automatic programme.

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

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

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

Baking

52

Pine nut and almond cake


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

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

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


Method

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

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

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

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

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

Recommended settingsOven function: Moisture plusTemperature: 160–170 °CHeating-up phase: rapidShelf level: 2 [2] (1)Number/type of bursts of steam:Automatic burst of steamAmount of water: see displayDuration: 25–30 minutes

Baking

53

Sachertorte

Preparation time: 70 minutes

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

For glazing200 g apricot conserve

For the icing200 g caster sugar125 ml water150 g dark chocolate


Melt the chocolate for the sponge.

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

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

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

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

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

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

Spread the chocolate icing evenly overthe Sachertorte.

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

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

Baking

54

Sponge cake


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


Alternative topping200 g icing sugar mixed with20 ml lemon juice

AccessoriesLoaf tin, 30 cm long

Method

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

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

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

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

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

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

Tips– Variation 1: Top with orange icing

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

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

Baking

55

Chocolate hazelnut cake

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

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

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

Method

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

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

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

Serve with fresh berries.

Chill for 12 hours before serving.

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

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

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

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

Baking

56

Streusel cake


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

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

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


Method

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

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

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

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

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

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

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

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

Baking

57

Viennese apple strudel

Preparation time: 70 minutesFor 2 strudel

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

AccessoriesFrying panBaking tray

Method

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

Peel and core the apples and slicethinly.

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

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

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

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

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

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

Baking

58

Cinnamon and macadamia ring

Preparation time: 115–125 minutesServes 10

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

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

For glazingMilk


Method

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

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

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

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

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

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

Baking

59

Raisin loaf


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

Topping ingredients75 g butter125 g brown sugar


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

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

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

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

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

Baking

60

Biscuits

Preparation time: 130–140 minutesMakes approx. 80

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

AccessoriesBaking tray(s)

Method

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

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

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

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

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

Baking

61

Linzer Augen biscuits

Preparation time: approx. 20 minutesMakes 30

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

Filling:200 g red currant jelly

AccessoriesBaking tray

Method

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

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

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

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

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

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

Baking

62

Almond macaroons

Preparation time: 35 minutesMakes 30–35

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

AccessoriesBaking trayBaking parchment

Method

Process the almonds in two batches ina

plus baking – roasting – moisture · 2015. 5. 6. · finish when baking food made with fresh...

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