microwave - miele.com

Microwavecombination

oven The cookbook

Foreword

3

Dear connoisseurs,

Shared meals lead to goodconversation and memorableoccasions. Enjoying time with eachother in this way connects us –especially when everything comestogether perfectly. But surely this issomething for everyday life and not justfor those special moments.

Your new microwave combination ovenhas been designed to achieve this verything. This perfect all-rounder is notonly ideal for preparing quick andhealthy favourites but also for conjuringup the kinds of culinary delights youmight expect from a top classrestaurant.

We hope that this book will inspire youand give you a genuine helping hand.Day in, day out, our Miele test kitchen isa hot pot of knowledge, curiosity,routine and the unexpected. From theseingredients, we have put together somehandy tips and reliable recipes for youto use. For even more recipes,inspiration and exciting topics, have alook at our Miele@mobile app.

If you have any questions or requests,we would love to hear from you. Ourcontact details can be found at the endof this book.

We hope you enjoy many happy hoursin the kitchen and around the table.

Kind regards, The Miele test kitchenteam

Contents

4

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

About this book ..................................................................................................... 7

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

General notes....................................................................................................... 14

Miele accessories................................................................................................ 18

Cakes .................................................................................................................... 20Apple sponge ........................................................................................................ 21Apple pie ............................................................................................................... 22Belgian sponge cake............................................................................................. 23Layered sponge cake ............................................................................................ 24Swiss roll sponge .................................................................................................. 26Butter cake ............................................................................................................ 28Orange and yoghurt syrup cake............................................................................ 29Cheesecake........................................................................................................... 30Marble cake........................................................................................................... 31Plum upside-down cake........................................................................................ 32Sponge cake ......................................................................................................... 34Streusel cake with fruit .......................................................................................... 35Lemon drizzle cake................................................................................................ 36

Baked goods ........................................................................................................ 38Biscuits.................................................................................................................. 39Blueberry muffins .................................................................................................. 40Almond macaroons ............................................................................................... 41Drop cookies ......................................................................................................... 42Vanilla biscuits....................................................................................................... 43Walnut muffins....................................................................................................... 44

Bread .................................................................................................................... 45Baguettes .............................................................................................................. 46Flatbread ............................................................................................................... 47Plaited loaf............................................................................................................. 48Seeded loaf ........................................................................................................... 49White loaf (in loaf tin) ............................................................................................. 50White loaf (free form) ............................................................................................. 51Ginger loaf ............................................................................................................. 52

Pizza and Co. ....................................................................................................... 53Pizza (yeast dough) ............................................................................................... 54Pizza (Quark dough) .............................................................................................. 56

Contents

5

Meat ...................................................................................................................... 58Stuffed duck.......................................................................................................... 59Goose (without stuffing) ........................................................................................ 60Chicken ................................................................................................................. 61Chicken breast in mustard sauce.......................................................................... 62Chicken breast with aubergine.............................................................................. 63Chicken thighs....................................................................................................... 64Stuffed turkey ........................................................................................................ 66Turkey thigh ........................................................................................................... 68Fillet of veal (low temperature cooking)................................................................. 69Roast fillet of veal .................................................................................................. 70Veal knuckle .......................................................................................................... 71Roast saddle of veal.............................................................................................. 72Saddle of veal (low temperature cooking) ............................................................. 73Braised veal ........................................................................................................... 74Leg of lamb............................................................................................................ 75Roast saddle of lamb ............................................................................................ 76Saddle of lamb (low temperature cooking)............................................................ 77Roast fillet of beef ................................................................................................. 78Fillet of beef (low temperature cooking) ................................................................ 79Minced beef hash.................................................................................................. 80Braised beef .......................................................................................................... 81Roast sirloin joint ................................................................................................... 82Roast sirloin joint (low temperature cooking) ........................................................ 83

Fish ....................................................................................................................... 84Fish curry............................................................................................................... 85Trout ...................................................................................................................... 86Salmon trout.......................................................................................................... 87Salmon fillet........................................................................................................... 88

Bakes and gratins................................................................................................ 89Chicken and mushroom pie .................................................................................. 90Potato and cheese gratin ...................................................................................... 92Lasagne................................................................................................................. 94Pasta bake............................................................................................................. 96Paella ..................................................................................................................... 97Courgette moussaka ............................................................................................. 98

Vegetables and side dishes ................................................................................ 99Jacket potatoes................................................................................................... 100Beans in a thyme sauce ...................................................................................... 101Carrots in a chervil cream sauce......................................................................... 102Potatoes in the skin ............................................................................................. 103

Contents

6

Rice ..................................................................................................................... 104Boiled potatoes ................................................................................................... 105Tomato risotto ..................................................................................................... 106

Soups and stews ............................................................................................... 107Egg royale............................................................................................................ 108Pumpkin soup ..................................................................................................... 109Minestrone........................................................................................................... 110Tomato soup........................................................................................................ 111White cabbage stew............................................................................................ 112

Dessert ............................................................................................................... 113Sweet bread and butter pudding ........................................................................ 114Crème caramel .................................................................................................... 115Fruit crumble ....................................................................................................... 116Quark soufflé ....................................................................................................... 118Chocolate sponge puds ...................................................................................... 119

About this book

7

Before you begin, please take a fewmoments to read the hints we have puttogether on how to use this cookbook.

For each automatic programme, there isa suitable recipe that will help you getto grips with your microwavecombination oven quickly.

Many of the automatic programmesallow you to select the end results thatare just right for you – e.g. how wellbrowned you want your bread andpastries to be or how well done youwould like your meat.

For the sake of simplicity, yourmicrowave combination oven will bereferred to simply as the “oven”throughout the rest of this book.

About the automaticprogrammes– The automatic programmes are not

available on every model. However,you can still cook all the recipeslisted even if your oven does notfeature the relevant automaticprogrammes. Simply refer to themanual settings instead. Anydifferences will be pointed out in therecipe method.

– Whenever a recipe involves the useof an automatic programme, you willfind the path for selecting theprogramme listed in the settingssection of the recipe.

– The programme duration specifiedfor the automatic programmes is theaverage time determined in our testkitchen. However, the actual durationof many programmes will depend onhow well done you want the food tobe. You must select this level ofcooking before starting the automaticprogramme.

About this book

8

About the ingredients– Unless stated otherwise, the weight

indicated for meat is the trimmed,uncooked weight.

– The weight stated for fruit andvegetables always refers to theweight prior to peeling/shelling andpitting/coring.

– Prior to cooking, fruit and vegetablesshould always be cleaned/washed or,if necessary, shelled/peeled. Pleasenote that this instruction will not berepeated as part of the recipemethods.

Special points concerningindividual oven models– If your oven does not feature the

Conventional heat function, selectFan plus instead.

– If the special application “Provedough” is not available on your oven,select the Fan plus function and atemperature of 35 °C instead. Coverthe dough with a damp cloth (asdescribed in the recipe).

About this book

9

About the settings– Times and temperatures: the recipes

state time and temperature ranges.As a basic principle, allow yourself tobe guided by the lower settings. Youwill then have the option ofincreasing the cooking time slightly ifyou feel this is necessary or if a testreveals that the food is not yet done.

– Levels: the shelf levels for insertingtrays and racks are numbered fromlowest to highest.

– Dishes: depending on which ovenfunction is selected, the dishes usedmust be microwave safe and heatresistant. Please follow the guidancegiven in the operating and installationinstructions about suitable cookingcontainers.

Overview of functions

10

Functions which do not usemicrowave energy

Fan plus

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

Conventional heat

For baking and roasting traditionalrecipes, cooking soufflés and cookingat low temperatures. If using an olderrecipe or cookbook, set the oventemperature 10 °C lower than therecommended one. This will not changethe cooking duration.

Intensive bake

For baking items with a moist toppingwhich require a crisp base. Thisfunction is not suitable for baking thinitems or for roasting, as the items/juiceswill become too dark.

Auto roast

For roasting. First, the ovencompartment is automatically heated toa high searing temperature. As soon asthis temperature has been reached, theoven automatically drops back down tothe pre-selected cooking temperature.This browns the food beautifully on theoutside and it can then finish cookingwithout you having to adjust thefunction.

Bottom heat

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

Grill

For grilling thin cuts in large quantitiesand for browning large baked dishes.The whole of the top heating/grillelement glows red to provide therequired heat.

Fan grill

For grilling thicker cuts of meat (e.g.chicken). Because the fan distributesthe heat to food straight away, it allowsyou to use a lower temperature thanyou would with the Grill function.

Eco Fan heat

Suitable for small amounts, e.g. frozenpizzas, bake-off rolls and biscuits aswell as meat dishes and roasts. You cansave up to 30 % energy compared tocooking with a standard oven function –provided you keep the door shut duringcooking.


11

Microwave functionFor defrosting, reheating or cooking.The cooking durations are shorter thanwith a hob or standard oven. Inaddition, food can generally be cookedwithout having to add any/very muchextra liquid or fat. The higher the watercontent of the food, the faster thecooking/reheating process becausemicrowaves penetrate from all sides.

Combination functionsBy combining conventional andmicrowave functions, you can shortenthe cooking time by up to 30 %.

MW + Fan plus

For rapid reheating and cooking offood, browning it at the same time. Thiscombination programme saves themost time and energy.

MW +Auto roast

For searing food at a high temperatureand then continuing at a lowertemperature. The oven is automaticallyheated to a high initial temperature,browning the food to perfection. Thefood can then finish cooking at a pre-selected lower temperature. Using themicrowave function simultaneouslycooks the food more quickly.

MW + Grill

For grilling thin cuts of meat andbrowning food. The grill turns theoutside of the food an appetisingbrown. The microwave ensures that thefood is heated thoroughly from all sides.

MW + Fan grill

For grilling thicker cuts of meat (e.g.chicken). Because the fan distributesthe heat to food straight away, it allowsyou to use a lower temperature thanyou would with the Microwave + Grillfunction.


12

Practical tipsFood Quantity/Weight Power level

[W]Duration

[min]Notes

Melting butter/margarine

100 g 450 1–2 Do not cover

Meltingchocolate

100 g 450 2–3 Do not cover, stir halfwaythrough melting

Preparing a flantopping/jellyglaze

1 sachet + 250 ml liquid

450 4–5 Do not cover, stir halfwaythrough heating

Proving dough Starter doughwith 100 g flour

80 5–7 Cover and leave to prove

Dough with 500 gflour

80 8–10 Cover and leave to prove

Blanchingalmonds

100 g 850 1–2 Cover and heat with a littlewater

Making popcorn 1 tbsp (20 g)popcorn kernels

850 5–7 Place popcorn in a 1 lcontainer, cover and cook,sprinkle with icing sugar orsalt after cooking

Makingmicrowavepopcorn

Approx. 100 g Max. 4 Do not leave unattended

Temperingcitrus fruits

150 g 150 1–2 Place on a plate, do notcover

Chocolate-coatedmarshmallows

20 g 600 00:15–00:20 Place on a plate, do notcover

De-crystallisinghoney

500 g 150 2–3 Heat uncovered in jar, stirhalfway through heating

Steeping oil forsalad dressing

125 ml 150 1–2 Heat uncovered on agentle heat

The information given in this chart is intended only as a guide.


13

-Food Quantity/Weight Power level

[W]Duration

[min]Notes

Marinating meat 1000 g 150 15–20 Marinate in a coveredcontainer, turning halfwaythrough, then cook

Softening icecream

500 g 150 2 Place open container inthe appliance

Soaking driedfruit

250 g 80 20 Add a little water, do notcover

Making porridge 250 ml milk +4 tbsp porridge

oats

850 + 150

2–3 + 2–3

Heat up in milk in acovered bowl, stir andcontinue cooking

Skinningtomatoes

3 450 7–8 Cut a cross into the top ofeach tomato, cover, andheat in a little water. Theskins will slip off easily.Take care, as the tomatoesmay get very hot.

Bread rolls 2 Place on the rack. Do notcover, turn halfwaythrough

Defrosting 150 1–2Baking Grill level 3 3–4

Making custardroyale

150 g from2 eggs, 4 tbspcream, salt andgrated nutmeg

450 3–4 Beat together the eggs,cream, salt and nutmeg.Cover and cook

Makingstrawberry jam

300 gstrawberries

300 g jam sugar

850 7–9 Mix the fruit and sugar,cover and cook

The information given in this chart is intended only as a guide.

General notes

14

Auto switch-offYour oven features an intelligentelectronic unit for maximum userconvenience. At the end of the cookingduration, the oven will switch offautomatically.

Delay startEnter a specific cooking duration or atime for “Ready at” or “Start at” tocontrol what happens in advance.These settings will then switch off theoven automatically or cause it to comeon and go off at the appropriate times.

Cooking durationsYou can set the required cookingduration in advance. The oven heatingwill switch off automatically once thisduration has elapsed. If you select the“Pre-heating” function as well, thecooking duration will not commenceuntil the selected temperature has beenreached and the food has been placedin the oven.

Pre-heatingIt is only necessary to pre-heat the ovenin a few instances. Most dishes can beplaced in a cold oven. They will thenmake use of the heat produced duringthe heating-up phase. Further detailsare usually provided in the recipe. Thepre-heating function should be used forthe following dishes:

– Cakes, pastries and biscuits with ashort cooking duration (approx.30 minutes or less)

– Dark bread dough

– Beef sirloin joints and fillet

BoosterTo get the oven compartment up to therequired temperature as quickly aspossible, your oven has a Boosterfunction. If you set a temperature higherthan 100 °C with the Booster functionenabled, the top heat/grill element andthe ring heating element will come ontogether with the fan. This causes theoven to heat up much more quickly.

General notes

15

Crisp functionFor dishes that need that extra bit ofcrunch, use the Crisp function. Byreducing the level of moisture inside theoven, this produces chips, pizzas andquiches that are beautifully crisp. And ifyou are cooking poultry, you can use itto make the skin nice and crispy whilekeeping the meat inside nice andsucculent. The Crisp function can beused with any oven function andenabled whenever you need it.

User programmesYou can create, save and name up to20 user programmes. Combine up to10 cooking stages for perfect resultswhen making your favourite recipe. Orsimply save your most frequent settingsto make life easier for yourself. For eachof the stages, you can select settingssuch as oven function, cookingtemperature and duration, or coretemperature.

Food probeThe food probe enables precisetemperature-controlled roasting so thatyou can tell exactly when the food isdone. Below are a few tips for using thefood probe correctly:

– Make sure that the metal tip is fullyinserted right into the middle of thethickest part of the meat.

– If the piece of meat is too small orthin, place a raw potato on theexposed area of the probe.

– Do not allow the tip of the food probeto come into contact with bones,sinews and fatty layers.

– With poultry, the food probe shouldbe inserted deep into the thickestpart of the breast meat at the front.

– A rough cooking duration is indicatedduring initial cooking and this time isthen adjusted towards the end.

– If cooking several pieces of meattogether, you must insert the foodprobe into the thickest piece.

General notes

16

Special applicationsYour oven offers a variety of specialapplications, depending on whichfeatures have been included. A few ofthese are presented below.

Defrost

For the gentle defrosting of frozen food.The temperature can be set between25 °C and 50 °C. The food is defrostedthoroughly and evenly.

Reheat

For heating up food. You can choosefrom various food categories. Based onthe selected category and the weightentered, the microwave combinationoven will then identify the optimumsettings. All other operations – such asturning or stirring – will also beidentified and shown on the display.

Prove dough

For proving dough easily and reliably.The temperature can be set between30 °C and 50 °C. Leave the dough toprove until it has doubled in volume.

Low temp. cooking

For the cooking of particularly tendermeat. The low temperature and extra-long cooking duration produce meatthat is cooked to perfection andbeautifully tender.

General notes

17

The ABC of cooking

Term Explanation

Boned/filleted Fish or meat that has had the bones removed.

Ready to cook Food that has been trimmed/prepared but not yet cooked.Examples include meat that has had the fat and sinewsremoved; fish that has been scaled, gilled and gutted; or fruitand vegetables that have been washed and peeled/shelled.

Quantities and weightstsp = teaspoon

tbsp = tablespoon

g = gram

kg = kilogram

ml = millilitre

Pinch = a small amount

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– 10 g butter– 15 g sugar– 10 ml liquid– 10 g mustard

Miele accessories

18

AccessoriesWith our extensive range ofaccessories, we can help you achievethe best possible results. Eachcomponent has been designedspecifically for Miele ovens in terms ofsize and functionality. All haveundergone rigorous testing to ensurethat they meet exacting Mielestandards. All products can be easilypurchased from the Miele online shop,from Miele directly or from specialistretailers.

PerfectClean

Cleaning has never been easier! Thanksto the unique PerfectClean finish thathas been applied to the ovencompartment, freshly deposited soilingcan be effortlessly removed.

This special technology is also used onMiele baking trays and dishes, whichmeans that there is generally no needfor baking parchment. Bread, rolls andbiscuits will slide off as if by magicinstead of getting stuck to the base,sides and edges.

The surface is so resistant that you caneven cut pizza and cake etc. directly onthe tray/base without damaging it. Andonce you have finished, everythingwipes clean in a flash.

Round baking tray

The round baking tray is ideal forcooking anything circular, such aspizzas, quiches and tarts.

The PerfectClean finish generallyeliminates the need to grease the tray orline it with baking parchment.

Miele Gourmet oven dish

The Miele Gourmet oven dish has beendesigned to close the gap betweencooking on the hob and cooking insidethe oven. Once you have finished usingit on the hob, the Gourmet oven dishcan be easily inserted into the siderunners of the oven compartment.

The Gourmet oven dish has a non-stickcoating and is suitable for cookingstews, meat, soups, sauces, bakes andeven desserts. Suitable lids are alsoavailable.

Glass tray

The glass tray is suitable for use with allfunctions of the microwave combinationoven. Use the glass tray for all cookingprocesses that rely purely on themicrowave function. You can also use itin conjunction with the rack for searingmeat or cooking meat at lowtemperatures as well as for baking traycakes.

Miele accessories

19

Care productsRegular cleaning and care will help youget the most from your oven by keepingit in good working order and maximisingits lifespan. Original Miele care productshave been designed to be perfectlycompatible with Miele ovens. Theseproducts can be easily purchased fromthe Miele online shop, from Mieledirectly or from specialist retailers.

Miele oven cleaner

The stand-out features of Miele ovencleaner are that it is extremely tough ongrease and is very easy to use. Thanksto its gel-like consistency, it also clingsto the oven walls. Its special formulamakes for effortless cleaning and ashort contact time without any need forheating.

Miele MicroCloth Kit

This set of cloths effortlessly removesfinger marks and light soiling. Includedin the kit are a universal cloth, a glasscloth and a polishing cloth. The hard-wearing cloths are made from finelywoven microfibres and offer highcleaning performance.

Cakes

20

Truly scrumptiousA beautifully set table and stimulatingdiscussions are some of the ingredientsyou will need for an enjoyable coffeemorning or a cosy afternoon tea. Theothers – of course – are delicious cakesand gateaux. If you want to spoil yourguests (and yourself!) with delicioushomemade treats, your only problemwill be choosing between the vast arrayof options. Do you want it to be fruity?Or creamy? Or do you like a bit ofcrunch? Perhaps the best course ofaction is to offer a bit of everything.After all, sweet treats are the idealcomfort food and will have everybodycoming back for more.

Cakes

21

Apple sponge

Total time required: 75 minutesServes 12

For the topping500 g apples, tart/sour

For the mixture150 g butter | soft150 g caster sugar8 g vanilla sugar3 medium eggs2 tbsp lemon juice150 g plain white flour½ tsp baking powder

For the tin1 tsp butter

For dusting1 tbsp icing sugar

AccessoriesSpringform cake tin, 26 cmGlass trayFine sieve

MethodPeel and quarter the apples. Cut intothe outside of each apple quarter(opposite side to the core), making cutsapprox. 1 cm apart. Mix with the lemonjuice and put to one side.

Grease the springform tin.

Cream together the butter, sugar andvanilla sugar for approximately2 minutes. Stir in the eggs one at a time(½ minute each).

Sift together the flour and bakingpowder and mix with the otheringredients.

Place the mixture in the springform tin,spreading it evenly. Press the applesgently into the mixture with the coreside down.

Place the springform tin on the glasstray inside the oven and bake untilgolden.

Allow to cool in the tin for 10 minutes.Then, remove from the tin and allow tocool on the glass tray. Dust with icingsugar.

Automatic programmesettingsCakes | Apple spongeProgramme duration: 40 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 170 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 40–50 minutesShelf level: 1

TipAs an alternative to dusting the cakewith icing sugar, try an apricot glazeinstead. To create the glaze, gently heatsome apricot jam and stir it untilsmooth.

Cakes

22

Apple pie


For the dough200 g butter | soft100 g caster sugar16 g vanilla sugar1 medium egg350 g plain white flour1 tsp baking powder1 pinch of salt

For the topping1.25 kg apples50 g raisins1 tbsp apple juice1 tbsp lemon juice½ tsp ground cinnamon50 g caster sugar


For glazing100 g icing sugar2 tbsp water | warm

AccessoriesSpringform cake tin, 26 cmRackCling film

MethodTo make the dough, cream together thebutter, sugar, vanilla sugar and egg. Siftin the flour, baking powder and salt,and knead. Chill the dough for onehour.

Peel the apples and slice them intowedges. Mix them together with theraisins, apple juice, lemon juice andcinnamon.


Divide the dough into 3 portions. Rollout the first portion on the base of thespringform tin. Assemble thespringform tin. Make thesecond portion into a long roll andpress it around the edge of the tin sothat it is around 4 cm high. Prick thebase several times with a fork. Placethe third portion between 2 layers ofcling film and roll it out to the size of thespringform tin.

Mix the sugar with the apples and thenspread them over the pastry base. Putthe prepared pastry lid on top andpinch the edges to seal.

Place the springform tin on the rackinside the oven and bake.

Allow to cool in the tin for 10 minutes.Then, remove from the tin and allow tocool on the rack.

Mix the icing sugar with the water andbrush it on.

Automatic programmesettingsCakes | Apple pieProgramme duration: 70 minutes

Manual settingsOven functions: Intensive bakeTemperature: 160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 70 minutesShelf level: 1

Cakes

23

Belgian sponge cake


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


AccessoriesSpringform cake tin, 26 cmRack

MethodSeparate the egg whites from the yolks.Cream together the butter, sugar, saltand egg yolks.

Beat the egg whites until stiff. Carefullyfold half of the egg white mixture intothe sugar and egg yolk mixture. Sifttogether the flour and baking powderand add them to the main mixture. Foldin the rest of the egg white mixture.

Fold in the chocolate drops andcinnamon.

Grease the springform tin and fill withthe mixture.

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

Manual settings:Adjust settings as indicated for cookingstage 2.

Place the springform tin inside the ovenand bake until golden brown.

Automatic programmesettingsCakes | Belgian sponge cakeProgramme duration: 60 minutes

Manual settingsCooking stage 1Oven functions: Conventional heatTemperature: 190 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Temperature: 150–180 °CDuration: 60–65 minutesShelf level: 1

TipFor a more intense taste, replace 50 gof the sugar with honey. You canenhance the flavour of the mixture byadding dried fruit, chopped nuts orvanilla extract to taste.

Cakes

24

Layered sponge cake


For the mixture4 medium eggs4 tbsp water | hot175 g caster sugar200 g plain white flour1 tsp baking powder


AccessoriesFine sieveSpringform cake tin, 26 cmBaking parchmentRack

MethodSeparate the egg whites from the yolks.Beat the egg whites with the water untilstiff. Slowly add the sugar, beating aftereach addition. Beat and fold in the eggyolk.

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

Combine the flour and baking powder,sift them over the egg mixture andgently fold them in with a large balloonwhisk.

Grease the base of the springform tinand line with baking parchment. Pourthe mixture into the springform tin andlevel it with a spoon.

Place the cake inside the oven andbake until golden.

After baking, allow to cool in the tin for10 minutes. Then, remove from the tinand allow to cool on the rack. Slice thecake horizontally to make threeseparate layers.

Spread with the prepared filling.

Cakes

25

Automatic programmesettingsCakes | Sponge baseProgramme duration: 29 minutes

Manual settingsOven functions: Conventional heatTemperature: 170–190 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 30–35 minutesShelf level: 1

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

Cakes

26

Swiss roll sponge


For the mixture150 g caster sugar1 tsp vanilla sugar1 pinch of salt100 g plain white flour55 g cornflour1 tsp baking powder3 medium eggs3 tbsp water | hot

For the tray1 tsp butter

AccessoriesFine sieveBaking parchmentGlass trayKitchen towel

MethodMix together the sugar, vanilla sugarand salt in a bowl. In a separate bowl,sift together the flour, cornflour andbaking powder.

Separate the egg whites from the yolks.Beat the egg whites with the hot wateruntil stiff. Slowly add the sugar mixture,stirring after each addition. Slowly beatin the egg yolks.

Sift the flour mixture over the egg andsugar mixture, folding it in with a largeballoon whisk.

Grease the glass tray and line it withbaking parchment. Spread the mixtureover the parchment, levelling it with aspoon.

Place the Swiss roll sponge inside theoven and bake.

If you intend to use the sponge to makea Swiss roll, turn it out onto a dampkitchen towel as soon as it has finishedbaking and pull off the bakingparchment. Allow to cool slightly,spread with the prepared filling and rollup.

Cakes

27

Automatic programmesettingsCakes | Swiss rollProgramme duration: 25 minutes

Manual settingsOven functions: Fan plusTemperature: 150–180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 25 minutesShelf level: 1

Cakes

28

Butter cake


For the dough42 g fresh yeast160 ml milk, 3.5 % fat | lukewarm400 g plain white flour40 g caster sugar1 pinch of salt40 g butter1 medium egg

For the topping80 g butter | soft8 g vanilla sugar100 g caster sugar80 g flaked almonds

For the tray1 tbsp butter

AccessoriesGlass tray

MethodStir the yeast into the milk to dissolve it.Add to the remaining ingredients andknead for 3–4 minutes until you have asmooth dough.

Form the dough into a ball and place itin a bowl in the oven. Cover with adamp cloth. Prove the dough using thesettings indicated for proving phase 1.

Grease the glass tray. Lightly knead thedough, then roll it out on the glass tray.Cover the dough with a damp cloth andprove it using the settings indicated forproving phase 2.

To make the topping, mix together thebutter, vanilla sugar and half of thesugar. Make little wells in the dough

with your fingers. Pour the butter-sugarmixture into the wells. Spread theremaining sugar and flaked almondsover the dough.

Automatic programme: Start the Automatic programme andplace the cake inside the oven.

Manual:Leave to prove at room temperature for10 minutes. Then place inside the ovenand bake until golden.

SettingsProve doughProving phases 1 and 2Special applications | Prove doughTemperature: 30 °CProving time: 20 minutes for eachphase

BakingAutomatic programme settingsCakes | Butter cakeProgramme duration: 28 minutes

Manual settingsOven functions: Fan plusTemperature: 170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 25–30 minutesShelf level: 2

Cakes

29

Orange and yoghurt syrup cake


For the mixture4 medium eggs250 g butter | soft250 g caster sugar1 unwaxed orange | just the zest |grated180 g fine semolina150 g self-raising white flour8 g bicarbonate of soda250 g Greek yoghurt

For the glaze5 oranges | just the juice (450 ml)250 g caster sugar

AccessoriesSpringform cake tin, 24 cmGlass TrayWooden skewer

MethodSeparate the egg whites from the yolks.Cream together the butter, sugar andorange zest. Stir in the egg yolks oneby one. Mix together the self-raisingflour, semolina and bicarbonate ofsoda. Stir into the rest of the mixturetogether with the yoghurt.

Whisk the egg white until stiff andcarefully fold into the mixture. Pour themixture into the springform tin. Placethe springform tin on the glass trayinside the oven and bake.

To make the glaze, bring the orangejuice and sugar to the boil in asaucepan, then simmer for approx.5 minutes on a low heat until the orangejuice thickens.

Prick the cake several times with awooden skewer while still warm.Spread the glaze evenly over the top.

Automatic programmesettingsCakes | Orange & yoghurt cakeProgramme duration: 40 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 150 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 40 minutesShelf level: 1

TipOnce the cake has cooled, serve it withwhipped cream.

Cakes

30

Cheesecake


For the dough150 g plain white flour2 tsp baking powder80 g caster sugar1 medium egg | just the yolk80 g butter

For the topping2 medium eggs1 medium egg | just the white200 g caster sugar1½ tsp vanilla sugar34 g custard powder1 tsp lemon extract or butter-vanillaflavouring1 kg low-fat quark


AccessoriesSpringform cake tin, 26 cmRack

MethodTo create the base, make a shortcrustpastry from the dough ingredients. Chillfor approx. 1 hour.


Roll out the dough on the base of thespringform tin. Assemble thespringform tin. Press the dough up atthe edges to create a rim approx. 2 cmhigh. Prick the base several times witha fork.

To make the topping, stir together allthe ingredients. Pour the mixture ontothe base, levelling it with a spoon.

Place the springform tin on the rackinside the oven. Bake.

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

SettingsOven functions: Conventional heatTemperature: 170 °CBooster: OffPre-heat: OffCrisp function: OnDuration: 90 minutesShelf level: 1

Cakes

31

Marble cake


For the mixture250 g butter | soft200 g caster sugar8 g vanilla sugar4 medium eggs200 ml soured cream400 g plain white flour16 g baking powder1 pinch of salt3 tbsp cocoa powder


AccessoriesRing tin, 26 cmRack

MethodCream together the butter, sugar andvanilla sugar. Add the eggs one by one,stirring for ½ minute each time. Add thesoured cream. Mix together the flour,baking powder and salt. Then stir intothe other ingredients.

Grease the ring tin and put half of themixture into it.

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

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

Leave the cake inside the tin for10 minutes. Then, remove from the tinand allow to cool on the rack.

Automatic programmesettingsCakes | Marble cakeProgramme duration: 60 minutes

Manual settingsOven functions: Fan plusTemperature: 150–170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 60–70 minutesShelf level: 1

Cakes

32

Plum upside-down cake


For the topping6 plums | cut into eighths2 pieces preserved stem ginger | cutinto small chunks2 tbsp syrup from the preserved stemginger

For the caramel sauce150 g brown sugar60 g butter150 ml double cream

For the mixture175 g plain white flour2 tsp baking powder150 g butter125 g brown sugar2 large eggs2 tbsp milk, 3.5 % fat½ tbsp ground ginger½ tsp mixed spice

For the dish1 tsp butter

AccessoriesMicrowave safe flan dish, 25 cmBaking parchmentRack

MethodTo make the caramel sauce, place thesugar, butter and cream in a saucepan,bring to the boil and simmer for 2 moreminutes. Pour into a bowl and leave tocool.

Grease the flan dish and line withbaking parchment. Spread 4 tbsp of thecaramel sauce over the base andarrange the plums, stem ginger andsyrup evenly on top.

To make the cake mixture, mix the flourwith the baking powder. Cream thebutter and sugar, alternately stirring inthe eggs, flour, milk and spices.

Spread the mixture over the plums,levelling it with a spoon.

Automatic programme:Place the flan dish on the rack insidethe oven and bake.

Manual:Place the flan dish on the rack insidethe oven and bake using the settingsindicated for cooking stages 1 to 3.

Turn the cake out onto a serving platewhile still warm and pour over the restof the caramel sauce.

Cakes

33

Automatic programmesettingsCakes | Ginger and plum puddingProgramme duration: 30 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 170 °CBooster: OnPre-heat: OnCrisp function: Off

Cooking stage 2Oven functions: MW + Fan plusTemperature: 170 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 15 minutesShelf level: 1

Cooking stage 3Temperature: 170 °CPower level: 150 WDuration: 10 minutes

TipYou can make your own mixed spicefrom the following: 4 tsp coriander,4 tsp cinnamon, 1 tsp allspice, 4 tspnutmeg, 2 tsp ginger, 1 tsp cloves.Alternatively, you can use agingerbread spice mix instead.

Cakes

34

Sponge cake


For the mixture250 g butter | soft250 g caster sugar8 g vanilla sugar4 medium eggs200 g plain white flour100 g cornflour2 tsp baking powder1 pinch of salt

For the tin1 tsp butter1 tbsp breadcrumbs

AccessoriesLoaf tin, 30 cm longRack

MethodGrease the tin and sprinkle withbreadcrumbs.

Beat the butter with the sugar andvanilla sugar until fluffy. Stir in the eggsone after another.

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

Fill the loaf tin with the mixture andplace it lengthways on the rack insidethe oven. Bake.

Leave the cake inside the tin for10 minutes. Then, remove from the tinand allow to cool on the rack.

Automatic programmesettingsCakes | Madeira cakeProgramme duration: 85 minutes

Manual settingsOven functions: Conventional heatTemperature: 150–170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 60–80 minutesShelf level: 1

Cakes

35

Streusel cake with fruit


For the dough42 g fresh yeast150 ml milk, 3.5 % fat | lukewarm450 g plain white flour50 g caster sugar90 g butter | soft1 medium egg

For the topping1.25 kg apples

For the crumble240 g plain white flour150 g sugar16 g vanilla sugar1 tsp cinnamon150 g butter | soft


AccessoriesApple corerGlass tray

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

Form the dough into a ball and place itin a bowl in the oven. Cover with adamp cloth. Prove the dough using theindicated settings.

Peel and core the apples and slice theminto wedges.

Grease the glass tray.

Lightly knead the dough, then roll it outon the glass tray. Spread the applesevenly across the dough. Mix togetherthe flour, sugar, vanilla sugar andcinnamon. Then knead in the butter tocreate a crumble mix. Spread this overthe apples.

Place inside the oven and bake untilgolden brown.

SettingsProve doughSpecial applications | Prove doughTemperature: 30 °CProving time: 30 minutes

BakingAutomatic programme settingsCakes | Streusel cake with fruitProgramme duration: 30 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 170–180 °CPower level: 150 WBooster: OffPre-heat: OffCrisp function: OffDuration: 30–40 minutesShelf level: 2

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

Cakes

36

Lemon drizzle cake


For the cake225 g butter | soft225 g caster sugar4 medium eggs2 unwaxed lemons | just the zest |grated225 g plain white flour2 tsp baking powder

For the drizzle topping2 lemons | just the juice90 g sugar


AccessoriesGlass baking dish, 25 cm longBaking parchmentGlass trayWooden skewer

MethodGrease the glass baking dish and linewith baking parchment.

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

Cream the butter and sugar. Graduallystir in the eggs.

Sift together the flour and bakingpowder and fold into the egg mixturetogether with the lemon zest.

Pour the mixture into the glass bakingdish, level with a spoon.

Automatic programme:Place the glass baking dish on theglass tray inside the oven. Bake.

Manual:Place the glass baking dish on theglass tray inside the oven. Bake usingthe settings indicated for cookingstages 2 and 3.

Mix the lemon juice and sugar togetherto form a thick glaze.

Prick the cake several times with awooden skewer while still warm andbrush with the lemon drizzle topping.

Leave to cool in the glass dish.

Cakes

37

Automatic programmesettingsCakes | Lemon drizzle cakeProgramme duration: 30 minutes




Baked goods

38

Melt-in-your-mouth treatsFrom muffins and biscuits through tochoux buns, everyone will want to gettheir hands on these tasty morsels offun. As they say, “good things come insmall packages”. Both young and old –and short and tall – will enjoy thesesweet delights.

Baked goods

39

Biscuits

Total time required: 135 minutesMakes 35 (1 glass tray)

For the biscuits125 g plain white flour½ tsp baking powder40 g caster sugar5 g vanilla sugar3 tsp water60 g butter | soft


AccessoriesRolling pinBiscuit cuttersGlass tray

MethodMix together the flour, baking powder,sugar and vanilla sugar. Add the rest ofthe ingredients and quickly knead to asmooth dough. Chill for at least 1 hour.

Grease the glass tray. Roll out thedough to a thickness of approx. 3 mm,cut out the biscuits and place them onthe glass tray.

Place the biscuits in the oven and bake.

Automatic programmesettingsCookies/ Muffins | BiscuitsProgramme duration: 25 minutes


Baked goods

40

Blueberry muffins

Total time required: 50 minutesMakes 12

Ingredients225 g plain white flour110 g caster sugar8 g baking powder8 g vanilla sugar1 pinch of salt1 tbsp honey2 medium eggs100 ml buttermilk60 g butter | soft250 g blueberries1 tbsp plain white flour

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

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

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

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

Place the muffin tin on the rack insidethe oven and bake.

Automatic programmesettingsCookies/ Muffins | Blueberry muffinsProgramme duration: 35 minutes

Manual settingsOven functions: Fan plusTemperature: 150–170Booster: OffPre-heat: OffCrisp function: OffDuration: 35 minutesShelf level: 2

TipHighbush blueberries are best. Usefrozen blueberries straight from thefreezer without defrosting them.

Baked goods

41

Almond macaroons


Ingredients100 g bitter almonds, blanched200 g sweet almonds, blanched600 g caster sugar1 pinch of salt4 medium eggs | just the whites

AccessoriesGlass trayBaking parchmentPiping bag with plain nozzle

MethodBlitz the almonds in two batches in afood processor using approximatelyone third of the sugar.

Add the remaining sugar, the salt andenough egg white to mix into a paste.

Line the glass tray with bakingparchment. Using a piping bag, pipelittle balls of the mixture onto the glasstray.

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

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

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

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

Allow the macaroons to cool, thenremove them from the bakingparchment.

Automatic programmesettingsCookies/ Muffins | Almond macaroonsProgramme duration: 17 minutes


Cooking stage 2Temperature: 190 °CDuration: 12 minutesShelf level: 2

Cooking stage 3Temperature: 180 °CDuration: 1–7 minutes

TipYou can replace the bitter almonds withsweet almonds and half a teaspoon ofbitter almond essence.

Baked goods

42

Drop cookies


For the dough80 g butter | soft30 g brown sugar30 g icing sugar1 tsp vanilla sugar1 pinch of salt110 g plain white flour1 medium egg | just the white


AccessoriesPiping bagStar nozzle, 9 mmGlass tray

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

Grease the glass tray. Put the dough ina piping bag and pipe it onto the glasstray in strips measuring approx. 5–6 cmin length.

Place the drop cookies in the oven andbake until golden.

Automatic programmesettingsCookies/ Muffins | Drop cookiesProgramme duration: 25 minutes

Manual settingsOven functions: Fan plusTemperature: 140–150 °CBooster: OffPre-heat: OffCrisp function: OnDuration: 20–35 minutesShelf level: 2

Baked goods

43

Vanilla biscuits


For the dough140 g plain white flour100 g butter | soft40 g caster sugar50 g ground almonds

For dusting40 g vanilla sugar



MethodKnead together the flour, butter, sugarand almonds until you have a smoothdough. Chill the dough for around30 minutes.

Grease the glass tray. Break the doughinto small pieces weighing approx. 7 geach. Roll the pieces and then shapethem into crescents, and place them onthe glass tray.

Start the Automatic programme or pre-heat the oven.

Place the vanilla biscuits inside theoven and bake until pale yellow.

Dust with vanilla sugar while still warm.

Automatic programmesettingsCookies/ Muffins | Vanilla biscuitsProgramme duration: 30 minutes

Manual settingsOven functions: Fan plusTemperature: 140–150 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 20–30 minutesShelf level: 2

Baked goods

44

Walnut muffins


Ingredients80 g raisins40 ml water | boiling120 g butter | soft120 g caster sugar8 g vanilla sugar2 medium eggs140 g plain white flour1 tsp baking powder120 g walnuts | roughly chopped

AccessoriesRack12-cup muffin tin with cup 5 cmPaper cases, 5 cm

MethodDrizzle the water over the raisins andleave for approx. 30 minutes.

Beat the butter until creamy. Graduallymix in the sugar, the vanilla sugar andthe eggs. Sift together the flour andbaking powder and mix in. Stir in thewalnuts. Finally, add the water andraisins.

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

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

Place the muffin tin on the rack insidethe oven and bake.

Automatic programmesettingsCookies/ Muffins | Walnut muffinsProgramme duration: 40 minutes


Bread

45

A soft crumb wrapped in acrispy crustFreshly baked bread still warm from theoven is one of the easiest things tomake. Whether enjoyed as a weekendbreakfast treat with lashings of butterand jam or as a hearty snack after ahard day's work, bread is loved by(almost) everyone.

Bread

46

Baguettes

Total time required: 100 minutesMakes two 10 -slice loaves

For the dough21 g fresh yeast270 ml water | cold500 g strong white bread flour2 tsp salt½ tsp sugar1 tbsp butter | soft

For glazing1 tbsp water



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

Form the dough into a ball, cover with adamp cloth and place in the oven.Prove the dough using the settingsindicated for proving phase 1.

Grease the glass tray. Divide the doughin half. Shape each half into a baguettemeasuring 35 cm in length and thenplace the baguettes lengthways acrossthe glass tray. Brush with water andscore diagonally across the top severaltimes.

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

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

SettingsProve doughProving phase 1Special applications | Prove doughTemperature: 30 °CProving time: 30 minutes

Proving phase 2Special applications | Prove doughTemperature: 30 °CProving time: 15 minutes

Bake the breadAutomatic programme settingsBread | BaguettesProgramme duration: 48 minutes

Manual settingsOven functions: Fan plusTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35 minutesShelf level: 2

Bread

47

Flatbread

Total time required: 85 minutesMakes 1 flatbread with 8 servings

For the dough42 g fresh yeast200 ml water | cold375 g strong white flour1½ tsp salt2 tbsp olive oil

For glazingWater½ tbsp olive oil

For sprinkling½ tbsp nigella seeds



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

Form the dough into a ball and place itin a bowl in the oven. Cover with adamp cloth. Prove the dough using theindicated settings.

Grease the glass tray. Roll the doughout flat to a diameter of approx. 25 cmand place it on the glass tray.

Brush with a thin layer of water, sprinkleon the nigella seeds and gently pressthem into the flatbread dough. Brushwith olive oil.

Leave to prove at room temperature foranother 10 minutes.

Place the bread in the oven and bake.

SettingsProve doughSpecial applications | Prove doughTemperature: 30 °CProving time: 30 minutes

Bake the breadAutomatic programme settingsBread | Flat breadProgramme duration: 35 minutes


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

Bread

48

Plaited loaf

Total time required: 145 minutesMakes one 16-slice loaf

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

For glazing2 tbsp milk, 3.5 % fat

For sprinkling20 g flaked almonds20 g crystal sugar



MethodStir the yeast into the milk to dissolve it.Add to the flour, sugar, butter, egg,lemon zest and salt and knead for6–7 minutes until you have a smoothdough.Form the dough into a ball and place itin a bowl in the oven. Cover with adamp cloth. Prove the dough using thesettings indicated for proving phase 1.Grease the glass tray. Divide the doughinto 3 strands, each weighing 300 g andmeasuring 40 cm in length. Plait the3 strands and place the dough on theglass tray.

Brush the plaited dough with milk andthen sprinkle it with the almonds andcrystal sugar.Automatic programme:Start the Automatic programme and thenplace the plaited dough inside the oven.Manual settings:Prove the dough using the settingsindicated for proving phase 2. Pre-heatthe oven. Place the plaited doughinside the oven and bake.



BakingAutomatic programme settingsBread | Plaited loafProgramme duration: 50 minutes

Manual settingsOven functions: Fan plusTemperature: 150–170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35–45 minutesShelf level: 1TipKnead 100 g of raisins into the dough ifyou wish.

Bread

49

Seeded loaf


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

For sprinkling1 tbsp sesame seeds1 tbsp linseeds1 tbsp sunflower seeds

For glazing1 tsp water



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

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


Grease the loaf tin. Lightly knead thedough and transfer it to the loaf tin.Level the top with a wet rubber spatula,brush with water and sprinkle on themixed seeds.

Automatic programme:Start the Automatic programme and thenplace the bread dough inside the oven.

Manual settings:Prove the dough using the settingsindicated for proving phase 2. Thenpre-heat the oven, place the breadinside the oven and bake.



Bake the breadAutomatic programme settingsBread | Seeded loafProgramme duration: 80 minutesManual settingsOven functions: Auto roastTemperature: 200 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 50 minutesShelf level: 1

Bread

50

White loaf (in loaf tin)


For the dough21 g fresh yeast290 ml water | cold500 g strong white bread flour2 tsp salt½ tsp sugar1 tbsp butter

For the tin1 tbsp butter




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

Automatic programme:Start the Automatic programme andthen place the bread dough inside theoven.

Manual settings: Cover the dough with a damp cloth andprove it using the settings indicated forproving phase 2.

Brush the dough with water and thenbake.



Bake the breadAutomatic programme settingsBread | White bread | Baking tinProgramme duration: 70 minutes

Manual settingsOven functions: Conventional heatTemperature: 170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 40 minutesShelf level: 1

Bread

51

White loaf (free form)


For the dough21 g fresh yeast260 ml water | cold500 g strong white bread flour2 tsp salt½ tsp sugar1 tbsp butter





Grease the glass tray. Lightly knead thedough, shape it into a loaf measuringapprox. 25 cm in length and place itlengthways across the glass tray. Scoreseveral times to a depth of 1 cm.

Cover the dough with a damp cloth andprove it using the settings indicated forproving phase 2.

Start the Automatic programme or pre-heat the oven. Brush the dough withwater.

Place the bread in the oven and bake.



Bake the breadAutomatic programme settingsBread | White bread | On trayProgramme duration: 70 minutes

Manual settingsOven functions: Conventional heatTemperature: 160 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35–45 minutesShelf level: 2

Bread

52

Ginger loaf


For the bread25 g fresh yeast100 ml milk, 3.5 % fat | lukewarm500 g strong white bread flour1 pinch of salt90 g butter2 medium eggs3 tbsp ginger syrup40 g preserved stem ginger | chopped1 tsp cinnamon100 g crystal sugar

For the tin1 tbsp butter1 tbsp sugar


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

Grease the tin and sprinkle with sugar.

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


Sprinkle the sugar over the breaddough.

Automatic programme: Place the bread dough inside the ovenand bake until golden brown.

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

Automatic programmesettingsBread | Ginger loafProgramme duration: 30 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OffShelf level: 1

Cooking stage 2Temperature: 190 °CDuration: 25 minutes

Cooking stage 3Temperature: 170 °CDuration: 5–10 minutes

Pizza and Co.

53

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

Pizza and Co.

54

Pizza (yeast dough)

Total time required: 95 minutes4 servings (glass tray) or 2 servings (baking tray)

For the dough (glass tray)21 g fresh yeast140 ml water | lukewarm250 g strong white flour1 tsp sugar1 tsp salt½ tsp dried rubbed thyme1 tsp dried rubbed oregano1 tsp oil

For the topping (glass tray)2 onions1 clove of garlic400 g tinned tomatoes, skinned andchopped2 tbsp tomato purée1 tsp sugar1 tsp dried rubbed oregano1 bay leaf1 tsp saltPepper100 g mozzarella100 g Gouda or cheddar cheese, grated

For frying1 tbsp olive oil

For the dough (baking dish)10 g fresh yeast70 ml water | lukewarm130 g strong white flour½ tsp sugar½ tsp salt1 tsp oilDried rubbed thyme½ tsp dried rubbed oregano

For the topping (baking dish)1 onion½ clove of garlic200 g tinned tomatoes, skinned andchopped1 tbsp tomato purée½ tsp sugar½ tsp dried rubbed oregano½ bay leaf½ tsp saltPepper60 g mozzarella60 g Gouda or cheddar cheese, grated

For frying1 tsp olive oil

For the tray/dish1 tsp butter

AccessoriesRolling pinGlass tray or round baking tray andglass tray

Pizza and Co.

55

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

Shape the dough into a ball, place in abowl and cover with a damp cloth.Leave to prove for 20 minutes at roomtemperature.

To make the topping, finely dice theonion(s) and garlic. Heat the oil in apan. Sweat the onions and garlic untilglassy. Add the tomatoes, tomatopurée, sugar, oregano, bay leaf andsalt.

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

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

Grease the glass tray. Roll out thedough and place it on the glass tray orin the round baking tray. Cover with adamp cloth and leave to prove for10 minutes at room temperature.

Spread the sauce over the dough,leaving a gap of approx. 1 cm all theway round the edge. Top with themozzarella and sprinkle on the Gouda/cheddar.

Place the pizza dough in the oven andbake.

Automatic programmesettingsPizza & Quiche | Pizza | Yeast dough |Glass tray/Round baking tinProgramme duration: 38 minutes


Pizza and Co.

56

Pizza (Quark dough)

Total time required: 60 minutes4 servings (glass tray) or 2 servings (baking dish)

For the dough (glass tray)100 g quark, 20 % fat in dry matter3 tbsp milk, 3.5 % fat3 tbsp oil2 medium eggs | just the yolk1 tsp salt1 tsp baking powder200 g plain white flour

For the topping (glass tray)2 onions1 clove of garlic400 g tinned tomatoes, skinned andchopped2 tbsp tomato purée1 tsp sugar1 tsp dried rubbed oregano1 bay leaf1 tsp saltPepper100 g mozzarella100 g Gouda or cheddar cheese, grated

For frying1 tbsp olive oil

For the dough (baking tray)50 g quark, 20 % fat in dry matter2 tbsp milk, 3.5 % fat2 tbsp oil½ tsp salt1 medium egg | just the yolk1 tsp baking powder110 g plain white flour

For the topping (baking tray)1 onion½ clove of garlic200 g tinned tomatoes, skinned andchopped1 tbsp tomato purée½ tsp sugar½ tsp dried rubbed oregano½ bay leaf½ tsp saltPepper60 g mozzarella60 g Gouda or cheddar cheese, grated

For frying1 tsp olive oil

For the tray/dish1 tsp butter

AccessoriesRolling pinGlass tray or round baking tray andrack

Pizza and Co.

57

MethodTo make the topping, finely dice theonions and garlic. Heat the oil in a pan.Sweat the onions and garlic untilglassy. Add the tomatoes, tomatopurée, sugar, oregano, bay leaf andsalt.

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

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

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

Grease the glass tray. Roll out thedough and place it on the glass tray orin the round baking tray.

Spread the sauce over the dough,leaving a gap of approx. 1 cm all theway round the edge. Top with themozzarella and sprinkle on the Gouda/cheddar.

Place the pizza dough in the oven andbake.

Automatic programmesettingsPizza & Quiche | Pizza | Quark dough |Glass tray/Round baking tinProgramme duration: 45 minutes


Meat

58

Let's have meat!Meat such as beef, lamb and game arehealthy components of anyone's diet,and add a wealth of variety andenjoyment to it. Poultry is particularlyrecommended for our well-being. Meatcan be prepared and cooked in a rangeof different ways, and by using diverseseasonings and serving it up withinteresting sauces and side dishes, itcan constantly be presented in newguises, uniting cultures – both exoticand traditional – through its versatility.

Meat

59

Stuffed duck


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

For the stuffing2 oranges | diced1 apple | diced1 onion | diced½ tsp saltPepper1 tsp dried rubbed thyme1 bay leaf

For the sauce475 ml chicken stock125 ml orange juice1 tsp cornflour1 tbsp water | coldSaltPepper

AccessoriesGlass oven dishRackFood probe4 skewers

MethodSeason the duck with the salt, pepperand thyme.

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

Fill the duck with the stuffing andsecure with skewers.

Place the duck, breast side up, in theglass oven dish. Insert the food probe.Place the glass oven dish on the rackinside the oven and cook.

After 30 minutes, pour 250 ml of thechicken stock over the bird.

At the end of the cooking duration,remove the duck from the oven. Skimoff any fat and pour the juices into asaucepan. Add the rest of the chickenstock and the orange juice to make thesauce.

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

Automatic programmesettingsMeat | Poultry | DuckProgramme duration: Approx.70 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 180 °CPower level: 150 WCore temperature: 95 °CBooster: OffPre-heat: OffCrisp function: OnDuration: Approx. 60 minutesShelf level: 1

Meat

60

Goose (without stuffing)


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

AccessoriesGourmet oven dishFood probeGlass tray

MethodRub the goose inside and out with salt.

Place the goose, breast side up, in theGourmet oven dish. Insert the foodprobe. Place the Gourmet oven dish onthe glass tray inside the oven.

After 30 minutes, pour the vegetablestock over the bird; then continue tobaste it with the juices once every30 minutes.

Automatic programmesettingsMeat | Poultry | Goose | UnstuffedProgramme duration: Approx.85 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 170 °CPower level: 150 WCore temperature: 95 °CBooster: OffPre-heat: OffCrisp function: OnDuration: Approx. 85 minutesShelf level: 2

Meat

61

Chicken


Ingredients1 chicken (1.2 kg), ready to cook2 tbsp oil1½ tsp salt2 tsp sweet paprika1 tsp curry powder

AccessoriesRackGlass trayFood probeKitchen string

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

Tie the legs together with kitchen stringand put the chicken, breast side up, onthe rack. Insert the food probe.

Place the rack on the glass tray andslide it into the oven with the legs of thebird pointing towards the door. Roastthe chicken.

Automatic programmesettingsMeat | Poultry | Chicken | WholeProgramme duration: 50 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 180 °CPower level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 40–55 minutesShelf level: 1

Meat

62

Chicken breast in mustard sauce


Ingredients250 ml crème fraîche1 clove of garlic | crushed4 tbsp sweet mustard1½ tsp salt½ tsp sage | dried rubbed4 chicken breast fillets (200 g each),ready to cook

AccessoriesGlass oven dish with lidGlass tray

MethodTo make the sauce, mix together thecrème fraîche, garlic, mustard, salt andsage.

Place the chicken breast fillets in theglass oven dish and spread the sauceover the top.

Place the glass oven dish on the glasstray inside the oven. Start theAutomatic programme or cover andcook using the settings indicated forcooking stage 1.

Manual settings: Turn the chicken breast fillets over andbaste them with the sauce. Cook usingthe settings indicated for cookingstage 2.

Automatic programmesettingsMeat | Poultry | Mustard chickenProgramme duration: 21 minutes

Manual settingsCooking stage 1Oven functions: MicrowavePower level: 850 WDuration: 4 minutesShelf level: 1

Cooking stage 2Power level: 450 WDuration: 17 minutes

TipAs an alternative, try using coarse grainmustard instead.

Meat

63

Chicken breast with aubergine

Total time required: 70 minutes + 4 hours for marinatingServes 4

For the chicken breasts4 chicken breast fillets, ready to cook5 tbsp olive oil2 cloves of garlic | finely chopped10 g fresh root ginger | finely grated1¼ tsp cumin1 tsp turmeric1¼ tsp sweet paprika1 onion | finely sliced1 small aubergine | diced2½ tbsp honey8 fresh dates | quartered2½ tbsp lemon juiceSaltPepper125 g yoghurt, 3.5 % fat

For garnishing2½ tbsp fresh parsley, finely chopped

AccessoriesGlass trayMicrowave safe ovenproof dish

MethodHalve the chicken breast fillets. Mix halfof the oil with the garlic, ginger, cumin,turmeric and paprika. Add the chickenbreasts and marinate in the fridge for atleast 4 hours.

Place the onions, aubergine and therest of the oil in an ovenproof dish.

Place the ovenproof dish on the glasstray inside the oven. Start theAutomatic programme or cook usingthe settings indicated for cookingstage 1.

Automatic programme:Add the honey, dates and chicken; stirand continue to cook uncovered.

Manual settings: Add the honey, dates and chicken; stirand cook, uncovered, using thesettings indicated for cooking stage 2.

Before serving, add half of the lemonjuice. Season with salt and pepper totaste. Leave to stand for 5 minutes.

Mix the yoghurt with the rest of thelemon juice and pour over the chicken.Garnish with the parsley.

Automatic programmesettingsMeat | Poultry | Chicken and aubergineProgramme duration: 30 minutes


Cooking stage 2Oven functions: MW + Fan grillTemperature: 180 °CPower level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 20 minutes

TipServe with couscous or rice.

Meat

64

Chicken thighs


For the chicken thighs2 tbsp oil1½ tsp saltPepper1 tsp paprika4 chicken thighs (200 g each), ready tocook

For the vegetables4 tbsp oil1 red pepper | coarsely cut into piecesof approximately equal size1 yellow pepper | coarsely cut intopieces of approximately equal size1 aubergine | coarsely cut into pieces ofapproximately equal size1 courgette | coarsely cut into pieces ofapproximately equal size2 red onions | coarsely diced2 cloves of garlic | lightly crushed2 sprigs of fresh rosemary4 sprigs of fresh thyme200 g cherry tomatoes | halved200 ml tomato passata100 ml vegetable stock½ tsp saltPepper1 tsp sugarPaprika, hot

AccessoriesRackGlass trayGourmet oven dish

MethodMix together the oil, salt, pepper andpaprika; then coat the chicken thighswith it. Place the chicken thighs on therack. Place the rack on the glass trayinside the oven and roast. Turn thethighs over after 17 minutes andcontinue cooking.

To cook the vegetables, heat the oil inthe Gourmet oven dish on the hob on amedium to high heat. Sauté thepeppers and aubergine, stirringfrequently. Add the courgette, onionsand garlic; fry on a medium heat,stirring frequently.

Tie together the rosemary and thyme.Add the herbs, halved tomatoes,tomato passata and stock; briefly bringto the boil on a medium to high heat.Simmer on a medium heat for approx.15 minutes, stirring several times.

Season with salt, pepper, sugar andpaprika to taste.

Meat

65

Automatic programmesettingsMeat | Poultry | Chicken | ChickenthighsProgramme duration: 35 minutes

Manual settingsOven functions: Fan grillTemperature: 200 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35 minutesShelf level: 2

Meat

66

Stuffed turkey


For the stuffing125 g raisins2 tbsp water3 tbsp oil3 onions | diced100 g parboiled rice150 ml water½ tsp salt100 g pistachio nuts, shelledSaltPepperCurry powderGaram masala

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

For the sauce250 ml water150 ml crème fraîche2 tbsp cornflour2 tbsp water | coldSaltPepper

AccessoriesGourmet oven dishFood probe6 toothpicksKitchen stringGlass tray

MethodTo make the stuffing, drizzle the waterover the raisins. Sauté the onions in oil.Add the rice, sauté briefly and deglazewith the water. Add the salt. Brieflybring to the boil and allow the rice toswell on a gentle heat. Add thepistachio nuts and raisins and mix themin. Season with salt, pepper, currypowder and garam masala to taste.

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

Place the Gourmet oven dish on theglass tray inside the oven and cook.

After 30 minutes, pour the chickenstock over the bird; then continue tobaste it with the juices once every30 minutes.

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

Meat

67

Automatic programmesettingsMeat | Turkey | WholeProgramme duration: 160 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 160 °CPower level: 150 WCore temperature: 85˽°CBooster: OffPre-heat: OffCrisp function: OnDuration: 140–170 minutesShelf level: 1

Meat

68

Turkey thigh


For the turkey thigh2 tbsp oil1 tsp saltPepper1 turkey thigh (1.2 kg), ready to cook250 ml water

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

AccessoriesGlass trayGourmet oven dishFood probe

MethodMix together the oil, salt and pepper;then coat the turkey thigh with it. Placethe turkey thigh, skin side up, in theGourmet oven dish and insert the foodprobe. Place the Gourmet oven dish onthe glass tray inside the oven and cook.

Pour on water after 30 minutes andcontinue cooking. Meanwhile, cut theapricot halves into pieces.

Remove the turkey thigh from the oven.To make the sauce, dilute the juiceswith water. Add the cream and chutneyand briefly bring to the boil.

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

Automatic programmesettingsMeat | Poultry | Turkey | TurkeydrumsticksProgramme duration: 120 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 160 °CPower level: 150 WCore temperature: 85 °CBooster: OffPre-heat: OffCrisp function: OnDuration: 120 minutesShelf level: 1

Meat

69

Fillet of veal (low temperature cooking)


For the veal fillet2 tbsp oil1 tsp saltPepper1 kg veal fillet, ready to cook

For frying2 tbsp oil

AccessoriesRackGlass trayFood probe

MethodPlace the rack on the glass tray insidethe oven. Start the Automaticprogramme or pre-heat the oven usingthe settings indicated for cookingstage 1.

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

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

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


Place the veal fillet on the rack andcook.

Automatic programmesettingsMeat | Veal | Fillet of veal | Low temp.cookingProgramme duration: 100 minutes

Manual settingsCooking stage 1Oven functions: Conventional heatTemperature: 100 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 10 minutesShelf level: 2

Cooking stage 2Temperature: 90 °CCore temperature: 57 °CDuration: Approx. 100 minutes

Meat

70

Roast fillet of veal


For the veal fillet2 tbsp oil1 tsp saltPepper1 kg veal fillet, ready to cook


For the sauce30 g dried morels300 ml water | boiling1 onion30 g butter180 ml double cream3 tbsp water | cold1 tbsp cornflourSaltPepperSugar

AccessoriesGlass trayFood probeFine sieve

MethodStart the Automatic programme or pre-heat the oven.

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

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

Place the veal fillet on the glass trayand insert the food probe. Place theglass tray inside the oven and cook.

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

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

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

Add the water from the mushrooms andthe cream and bring to the boil. Stir thecornflour into the cold water and thenadd it to the sauce to aid thickening.Briefly bring back to the boil. Seasonwith salt, pepper and sugar to taste.

Automatic programmesettingsMeat | Veal | Fillet of veal | RoastProgramme duration: 40 minutes

Manual settingsOven functions: Auto roastTemperature: 200 °CCore temperature: 57 °CBooster: OnPre-heat: OnCrisp function: OffDuration: Approx. 35 minutesShelf level: 1

TipPorcini mushrooms can be usedinstead of dried morels.

Meat

71

Veal knuckle


For the veal knuckle2 tbsp oil1½ tsp salt½ tsp pepper1 veal knuckle (1.5 kg), ready to cook1 onion1 clove2 carrots80 g celery1 tbsp tomato purée800 ml veal stock

For the sauce75 ml double cream1½ tbsp cornflour2 tbsp water | coldSaltPepper

AccessoriesGourmet oven dish with lidGlass trayFood probeHand-held blenderFine sieve

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

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

Place the vegetables, tomato purée andveal knuckle in the Gourmet oven dish.Insert the food probe. Place theGourmet oven dish on the glass trayinside the oven; cover and cook.

After 35 minutes, take off the lid; afteranother 30 minutes, add ¼ of the stock.Repeat this every 30 minutes.

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

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

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

Automatic programmesettingsMeat | Veal | Veal knuckleProgramme duration: 100 minutes

Manual settingsOven functions: Auto roastTemperature: 180 °CCore temperature: 76 °CBooster: OffPre-heat: OffCrisp function: OffDuration: Approx. 100–130 minutesShelf level: 1

Meat

72

Roast saddle of veal


For the saddle of veal2 tbsp oil1 tsp saltPepper1 kg saddle of veal, ready to cook


AccessoriesFood probeRackGlass tray


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

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

Insert the food probe. Place the saddleof veal on the rack. Place the rack onthe glass tray inside the oven and cook.

Automatic programmesettingsMeat Veal | Loin of veal | RoastProgramme duration: 60 minutes

Manual settingsOven functions: Auto roastTemperature: 200 °CCore temperature: 57 °CBooster: OffPre-heat: OnCrisp function: OffDuration: Approx. 50–80 minutesShelf level: 1

Meat

73

Saddle of veal (low temperature cooking)


For the saddle of veal2 tbsp oil1 tsp saltPepper1 kg saddle of veal, ready to cook




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

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

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

Manual settings:Adjust the settings as indicated forcooking stage 2

Place the saddle of veal on the rackand cook.

Automatic programmesettingsMeat | Veal | Loin of veal | Low temp.cookingProgramme duration: 60 minutes



Meat

74

Braised veal


For the joint2 tbsp oil1 tsp saltPepper1 kg veal (leg or shank), ready to cook2 carrots | coarsely diced2 tomatoes | coarsely diced2 onions | coarsely diced2 marrow bones (veal or beef)500 ml veal stock250 ml water

For the sauce250 ml double cream1 tsp cornflour1 tbsp water | coldSaltPepper


AccessoriesRackGourmet oven dishHand-held blenderFine sieve

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

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

Sauté the vegetables in the Gourmetoven dish. Add the marrow bones andmeat. Pour on the water and half of the

veal stock. Place the Gourmet ovendish on the rack inside the oven. Coverand cook.

After 30 minutes, take off the lid.

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


Automatic programmesettingsMeat | Veal | Braised vealProgramme duration: 90 minutes

Manual settingsOven functions: Auto roastTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 95 minutesShelf level: 1

Meat

75

Leg of lamb


For the leg of lamb3 tbsp oil1½ tsp salt½ tsp pepper2 cloves of garlic | crushed3 tsp Herbes de Provence1 leg of lamb (1.5 kg), ready to cook

For pouring over500 ml vegetable stock

For the sauce500 ml water50 ml crème fraîche3 tbsp water | cold3 tsp cornflourSaltPepper

AccessoriesGlass oven dish with lidFood probeRack

MethodMix the oil with salt, pepper, garlic andherbs; then coat the leg of lamb with it.

Place the leg of lamb in the glass ovendish and insert the food probe.

Place the glass oven dish on the rackinside the oven. Cover and cook.

After 30 minutes, take off the lid. Pourover vegetable stock, and continuecooking.

Remove the leg of lamb from the oven,dilute the juices with water. Add thecrème fraîche and briefly bring to the

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

Automatic programmesettingsMeat | Lamb | Leg of lambProgramme duration: 100 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 180 °CPower level: 80 WCore temperature: 76 °CBooster: OffPre-heat: OffCrisp function: OffDuration: Approx. 90–120 minutesShelf level: 1

Meat

76

Roast saddle of lamb


For the saddle of lamb2 tbsp oil1 tsp saltPepper3 loins of lamb (300 g each), ready tocook




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

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

Place the loins of lamb on the rack andinsert the food probe. Place the rack onthe glass tray inside the oven. Cook.

Automatic programmesettingsMeat | Lamb | Saddle of lamb | RoastProgramme duration: 45 minutes

Manual settingsOven functions: Fan plusTemperature: 180 °CPower level: 80 WCore temperature: 65 °CBooster: OffPre-heat: OnCrisp function: OffDuration: Approx. 35–45 minutesShelf level: 1

Meat

77

Saddle of lamb (low temperature cooking)


Ingredients2 tbsp oil1 tsp saltPepper3 loins of lamb (300 g each), ready tocook


MethodPlace the rack on the glass tray insidethe oven. Start the Automaticprogramme or pre-heat the oven for10 minutes using the settings indicatedfor cooking stage 1.

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

Heat the oil in a pan. Sear the loins oflamb all over (approx. 1 minute perside).

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


Place the loins of lamb on the rack andcook.

Automatic programmesettingsMeat | Lamb | Saddle of lamb | Lowtemp. cookingProgramme duration: 100 minutes



Meat

78

Roast fillet of beef


For the beef fillet2 tbsp oil1 tsp saltPepper1 kg beef fillet, ready to cook



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

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

Place the beef fillet on the rack andinsert the food probe. Place the rack onthe glass tray inside the oven. Cook thebeef fillet.

Automatic programmesettingsMeat | Beef | Fillet of beef | RoastProgramme duration: 55 minutes

Manual settingsOven functions: Fan plusTemperature: 200 °CCore temperature: 54 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 50 minutesShelf level: 1

Meat

79

Fillet of beef (low temperature cooking)


For the beef fillet2 tbsp oil1 tsp saltPepper1 kg beef fillet, ready to cook




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

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

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


Place the beef fillet on the rack andcook.

Automatic programmesettingsMeat | Beef | Fillet of beef | Low temp.cookingProgramme duration: 60 minutes



Meat

80

Minced beef hash


Ingredients30 g butter3 tbsp oil1.2 kg beef, ready to cook | dicedSaltPepper500 g onions | finely diced2 bay leaves4 cloves1 tbsp brown sugar2 tbsp plain white flour1.2 l beef stock

AccessoriesGlass oven dishRack

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

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

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

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

Add the beef stock, stirring constantlyuntil you have a smooth sauce.


Place the beef hash in the glass ovendish.

Manual settings: Adjust settings as indicated for cookingstage 2.

Place the glass oven dish inside theoven and cook. Stir halfway throughcooking.

Before serving, season again with saltand pepper.

Automatic programmesettingsMeat | Beef | Beef hashProgramme duration: 210 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 180 °CBooster: OnPre-heat: OnPower level: OffShelf level: 1

Cooking stage 2Oven functions: MW + Fan plusTemperature: 180 °CPower level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 180 minutes

Meat

81

Braised beef


For the joint2 tbsp oil1 tsp saltPepper1 kg beef (suitable for braising), readyto cook200 g carrots | coarsely diced2 onions | coarsely diced50 g celery | coarsely diced1 bay leaf500 ml beef stock250 ml water


For the sauce250 ml water125 ml crème fraîche1 tsp cornflour1 tbsp water | coldSaltPepper

AccessoriesGourmet oven dish with lidRackFine sieveHand-held blender

MethodHeat the oil in the Gourmet oven dish.Sear the beef all over (approx. 1 minuteper side).

Remove the beef from the dish. Mixtogether the oil, salt and pepper; thencoat the beef with it.

Sauté the vegetables in the Gourmetoven dish. Add the beef and bay leaf.Pour on the water and half of the beefstock.

Place the Gourmet oven dish on therack inside the oven. Cook.

After 60 minutes, take off the lid andpour over the rest of the beef stock;then continue cooking.

To make the sauce, remove the beef,bay leaf and half of the vegetables.Pour in the water and dilute the juices.Place the vegetables and juices in asaucepan and make a purée. Pass thepurée through a fine sieve, add thecrème fraîche and bring to the boil.


Automatic programmesettingsMeat | Beef | Braised beefProgramme duration: 120 minutes

Manual settingsOven functions: Fan plusTemperature: 190 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 120 minutesShelf level: 1

Meat

82

Roast sirloin joint


For the sirloin joint2 tbsp oil1 tsp saltPepper1 kg sirloin joint, ready to cook


For the remoulade150 g yoghurt, 3.5 % fat150 g mayonnaise2 tbsp capers1 tbsp parsley2 shallots1 tbsp chives½ tsp lemon juiceSaltSugar



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

Remove the sirloin joint from the pan.Mix together the oil, salt and pepper;then coat the sirloin joint with it.

Place the sirloin joint on the rack andinsert the food probe. Place the rack onthe glass tray inside the oven. Cook.

To make the remoulade, mix togetherthe yoghurt and mayonnaise untilsmooth. Finely chop the capers andparsley. Finely dice the shallots andfinely chop the chives. Add all of this tothe yoghurt and mayonnaise mixture.

Season the remoulade with lemon juice,salt and sugar to taste.

Automatic programmesettingsMeat | Beef | Sirloin joint | RoastProgramme duration: 50 minutes

Manual settingsOven functions: Auto roastTemperature: 200 °CCore temperature: 54 °CBooster: OffPre-heat: OnCrisp function: OffDuration: Approx. 50 minutesShelf level: 1

Meat

83

Roast sirloin joint (low temperature cooking)


For the sirloin joint2 tbsp oil1 tsp saltPepper1 kg sirloin joint, ready to cook




Mix together the oil, salt and pepper;then coat the sirloin joint with it. Heatthe oil in a pan and sear the sirloin jointall over (approx. 1 minute per side).

Remove the sirloin joint from the panand insert the food probe.


Place the sirloin joint on the rack andcook.

Automatic programmesettingsMeat | Beef | Sirloin joint | Low temp.cookingProgramme duration: 100 minutes

Manual settingsCooking stage 1Oven functions: Conventional heatTemperature: 100 °CCore temperature: 54 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 10 minutesShelf level: 1

Cooking stage 2Temperature: 90 °CDuration: 100 minutes

Fish

84

Come to the table!Many tasty meals flatter the taste budsfar more than the figure, so it'scomforting to know that fish dishes arenotable exceptions to this and are everybit as healthy as they are tasty. In thischapter you will find a variety of fishspecialities from around the world toenjoy.

Fish

85

Fish curry


Ingredients1 fresh pineapple (400 g)1 red pepper1 banana600 g firm white fish fillets, ready tocook3 tbsp lemon juice125 ml fish stock125 ml pineapple juice1½ tsp cornflour½ tsp cayenne pepper2 tbsp curry powder1½ tsp salt1 tsp sugar

AccessoriesGlass oven dish with lidGlass tray

MethodPeel and quarter the pineapple, removethe core and dice the flesh. Thinly slicethe pepper and slice the banana.

Roughly dice the fish and place in asuitable container. Drizzle with lemonjuice. Add the pineapple, pepper andbanana, and mix well.

Mix the fish stock and pineapple juicetogether with the cornflour, cayennepepper, curry powder, salt and sugar.Spread the sauce over the fish.

Place the glass oven dish on the glasstray inside the oven.

Automatic programme:Start the automatic programme. Coverand cook.

Manual settings: Cover and cook using the settingsindicated for cooking stage 1. Carefullystir the fish curry; then recover andcontinue cooking using the settingsindicated for cooking stage 2.

Automatic programmesettingsFish | Fish curryProgramme duration: 25 minutes



TipServe with rice.

Fish

86

Trout


For the fish4 trout (250 g each), ready to cook2 tbsp lemon juiceSaltPepper

For the stuffing200 g button mushrooms, fresh½ onion1 clove of garlic25 g parsleySaltPepper3 tbsp butter


AccessoriesGlass trayFood probe

MethodDrizzle the lemon juice over the trout.Season with salt and pepper inside andout.

To make the stuffing, clean themushrooms. Finely chop the onion,garlic, mushrooms and parsley, and mixwell. Season the mixture with salt andpepper.

Grease the glass tray. Stuff the troutwith the mixture and place them side byside on the glass tray. Dot with smallchunks of butter.

Place the glass tray inside the oven andcook.

Automatic programmesettingsFish | TroutProgramme duration: 20 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 170 °CPower level: 150 WCore temperature: 75 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 20 minutesShelf level: 1

TipServe with slices of lemon and brownedbutter.

Fish

87

Salmon trout


For the fish1 salmon trout (1 kg), whole, ready tocook1 lemon | just the juiceSalt

For the stuffing2 shallots2 cloves of garlic2 slices of white bread50 g small capers1 medium egg | just the yolk2 tbsp olive oilChilli powderPepper


AccessoriesWooden skewersGlass trayFood probe

MethodDrizzle the lemon juice over the salmontrout. Season with salt inside and out.

To make the stuffing, finely dice theshallots, garlic and bread. Mix togetherthe capers, egg yolk, olive oil, shallots,garlic and bread. Season with salt,pepper and chilli powder.

Stuff the salmon trout with the mixture.Seal the opening with small woodenskewers.

Grease the glass tray. Place the salmontrout on the glass tray and insert thefood probe. Place the glass tray insidethe oven and cook.

Automatic programmesettingsFish | Salmon troutProgramme duration: 40 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 170 °CPower level: 150 WCore temperature: 75 °CBooster: OffPre-heat: OffCrisp function: OffDuration: Approx. 40 minutesShelf level: 1

Fish

88

Salmon fillet


Ingredients4 salmon fillets (200 g each), ready tocook2 tbsp lemon juiceSaltPepper3 tbsp butter1 tsp dill, chopped


AccessoriesGlass trayFood probe

MethodGrease the glass tray.

Place the salmon fillets on the glasstray. Drizzle with lemon juice. Seasonwith salt and pepper. Dot the salmonpieces with small chunks of butter andsprinkle with dill. Insert the food probe.

Place the glass tray inside the oven andcook.

Automatic programmesettingsFish | Salmon filletProgramme duration: 20 minutes

Manual settingsOven functions: MW +Auto roastTemperature: 170 °CPower level: 150 WCore temperature: 75 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 20 minutesShelf level: 1

Bakes and gratins

89

The pleasure of your companyWhen it comes to bakes and gratins,there are so many possibilities – you willstruggle to find a dish with so manyvariations. The choice of ingredients isendless and you can combine themwith seasonal produce and store-cupboard staples. What's more, theyare incredibly easy to prepare andextremely popular with guests. And ifyou happen to have leftovers, they tastegreat after reheating.

Bakes and gratins

90

Chicken and mushroom pie


For the pie1 shallot | finely chopped2 cloves of garlic | finely chopped1 small leek | sliced into rings200 g mushrooms | diced into 1 cmpieces150 g oyster mushrooms | dicedroughly into 1 cm pieces1½ tsp dried thymeParsley | finely chopped1½ tsp course grain mustardSaltPepper150 ml stock50 g butter60 g plain white flour250 ml double cream500 ml chicken stock250 g puff pastry2 chicken breast fillets, ready to cook |diced roughly into 1 cm pieces4 chicken thighs (skinless andboneless), ready to cook | roughly dicedinto 1 cm pieces2 medium eggs | just the yolk



AccessoriesTall round pie dish, microwave safe, 26 cmRack

MethodHeat the oil in a pan. Sweat theshallots. Add the garlic, leek and sauté.

Add both types of mushrooms andcontinue cooking.

Spoon into a bowl. Add the herbs andmustard. Season with salt and pepper,and put to one side.

Pour the stock into a saucepan andreduce over a low heat. Add the butterand let it melt. Stir in the flour to make asmooth paste. Add the cream andstock and bring to the boil, stirringconstantly until the sauce is thick andsmooth. Pour the sauce into a bowl.

Cut the pastry so that it covers thedish.


Mix the mushroom and shallot mixturewith the sauce and season to taste. Stirin the diced chicken and transfer intothe dish.

Brush the edge of the dish with eggyolk and lay the pastry on it. Trim offany excess pastry and cut a small crossin the top with a sharp knife to allowsteam to escape during cooking. Brushwith egg yolk.


Bakes and gratins

91

Place the chicken and mushroom pie inthe oven and cook.

Automatic programmesettingsBakes & gratins | Chicken andmushroom pieProgramme duration: 25 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 200 °CBooster: OnPre-heat: OnCrisp function: OnShelf level: 1

Cooking stage 2Oven functions: MW + Fan plusTemperature: 200 °CPower level: 300 WDuration: 25 minutes

Bakes and gratins

92

Potato and cheese gratin


For the gratin600 g potatoes, floury75 g Gouda or cheddar cheese, grated

For the cream mixture250 ml double cream1 tsp saltPepperNutmeg

For sprinkling75 g Gouda or cheddar cheese, grated

For the dish1 clove of garlic

AccessoriesOvenproof dish, 26 cmRack

MethodRub the dish with the garlic clove.

To make the cream mixture, mixtogether the cream, salt, pepper andnutmeg.

Peel the potatoes and cut them intoslices 3–4 mm thick. Mix the potatoeswith the cheese and the cream mixture,and transfer to the ovenproof dish.

Sprinkle with Gouda/cheddar.

Place the potato and cheese gratin onthe rack inside the oven and cook untilgolden brown.

Bakes and gratins

93

Automatic programmesettingsBakes & gratins | Potato & cheesegratinProgramme duration: 28 minutes


Bakes and gratins

94

Lasagne


For the lasagne8 lasagne sheets (not pre-cooked)

For the Bolognese sauce2 onions | diced425 g minced beef800 g tinned tomatoes, skinned30 g tomato purée125 ml stock1 tsp fresh thyme | chopped1 tsp fresh oregano | chopped1 tsp fresh basil | choppedSaltPepper

For the mushroom sauce20 g butter1 onion | diced100 g fresh button mushrooms | sliced2 tbsp plain white flour250 ml double cream250 ml milk, 3.5 % fatSaltPepperNutmeg2 tbsp fresh parsley | chopped


AccessoriesOvenproof dish, 32 cm x 22 cmRack

MethodTo make the Bolognese sauce, start byheating the pan. Fry the mince, stirringconstantly. Add the onions and allow tosweat. Chop the tomatoes. Add thetomatoes, tomato juice, tomato purée

and stock. Season with herbs, salt andpepper. Allow to simmer for approx.5 minutes.

To make the mushroom sauce, sweatthe onions in butter. Add themushrooms and sauté briefly. Sprinklewith flour and stir. Deglaze with thecream and milk. Season with nutmeg,salt and pepper. Allow the sauce tosimmer for approx. 5 minutes. Finally,add the parsley.

To make the lasagne, layer up theingredients in the ovenproof dish in theorder listed below:– ⅓ of the Bolognese sauce– 4 lasagne sheets– ⅓ of the Bolognese sauce– ½ of the mushroom sauce– 4 lasagne sheets– ⅓ of the Bolognese sauce– ½ of the mushroom sauce

Sprinkle the lasagne with the Gouda/cheddar and place it on the rack insidethe oven; cook until golden brown.

Bakes and gratins

95

Automatic programmesettingsBakes & gratins | LasagneProgramme duration: 30 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 180Power level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 30 minutesShelf level: 1

Bakes and gratins

96

Pasta bake


For the pasta150 g pasta (penne),cooking time indicated on pack:11 minutes1½ l water3 tsp salt100 g minced beef

For the bake1½ tbsp butter2 onions | diced1 pepper | diced into 1 cm pieces2 small carrots | sliced150 ml crème fraîche75 ml milk, 3.5 % fatSaltPepper300 g beef tomatoes | coarsely diced150 g sheep's cheese with herbs |diced


AccessoriesOvenproof dish, 24 cm x 24 cmRack

MethodCook the pasta in salted water for5 minutes and fry the mince.

Sauté the onions in butter. Add thepepper and carrots and sauté for afurther 5 minutes.

Mix together the crème fraîche andmilk; then add to the vegetables.Season liberally with salt and pepper.

Place the pasta, tomatoes and sheep'scheese in the ovenproof dish. Stir in thevegetable sauce.

Sprinkle the pasta bake with Gouda/cheddar.

Place the pasta bake on the rack insidethe oven. Bake until golden brown.

Automatic programmesettingsBakes & gratins | Pasta bakeProgramme duration: 30 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 180 °CPower level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 30 minutesShelf level: 1

TipYou can also make the bake with 350 gof cooked pasta left over from theprevious day.

Bakes and gratins

97

Paella


Ingredients2 onions2 cloves of garlic1 red pepper2 tomatoes300 g chicken breast fillet, ready tocook300 g long grain rice200 g peas, frozen300 g calamari rings, frozen300 g shrimps, frozen200 g shelled mussels, frozen1 l stock6 tbsp olive oil1 tsp sweet paprika½ tsp ground saffronSaltPepper


MethodFinely dice the onion and garlic cloves.Cut the pepper into strips and thetomatoes into rough chunks. Spreadthe vegetables over the glass tray.

Dice the chicken breast fillet. Add it tothe vegetables along with the rice,peas, calamari rings, shrimps andmussels.

Place the glass tray inside the oven.Start the Automatic programme or cookusing the settings indicated for cookingstage 1.

To make the sauce, mix together thestock, olive oil, paprika and saffron.Season with salt and pepper to taste.

Automatic programme:Spread the sauce over the paella andmix well. Continue cooking.

Manual settings:Spread the sauce over the paella andmix well. Cook using the settingsindicated for cooking stage 2. Stir onceevery 20 minutes.

Automatic programmesettingsBakes & gratins | PaellaProgramme duration: 75 minutes

Manual settingsCooking stage 1Oven functions: MW + Fan plusTemperature: 160 °CPower level: 150 WBooster: OffPre-heat: OffCrisp function: OffDuration: 20 minutes


Bakes and gratins

98

Courgette moussaka


For the moussaka2½ tbsp olive oil5 courgettes | sliced1 onion | sliced2 peppers | thinly sliced1 clove of garlic | finely chopped1 tin of whole tomatoes (400 g)2 tbsp tomato purée35 g mint | choppedSaltPepper150 g Swiss cheese(e.g. Gruyère) | sliced3 tbsp plain white flour500 g yoghurt, 3.5 % fat2 medium eggs180 g cheese | grated

For the dish1 tbsp butter

AccessoriesMicrowave safe ovenproof dishRack

MethodHeat the oil in a pan. Sauté thecourgette slices in batches until goldenbrown and put to one side.

Sauté the onions, garlic and slicedpeppers for 4 minutes in the same pan.Add the tomatoes, tomato purée andmint. Season with salt and pepper.

Grease the ovenproof dish. Arrange halfof the courgettes in the bottom, thenadd half of the tomato sauce, followed

by the cheese slices. Cover with tomatosauce and, finally, arrange theremaining courgettes evenly on top.

Combine the flour, yoghurt, eggs andcheese; then pour over the moussaka.

Place the ovenproof dish on the rackinside the oven. Cook.

Automatic programmesettingsBakes & gratins | Courgette moussakaProgramme duration: 35 minutes

Manual settingsOven functions: MW + Fan grillTemperature: 180 °CPower level: 300 WBooster: OffPre-heat: OffCrisp function: OffDuration: 35 minutesShelf level: 1

TipAubergine, squash or sweet potatomake good alternatives to thecourgettes.

Vegetables and side dishes

99

The unsung heroesThe very fact that we consumepotatoes, rice or pasta almost dailywithout tiring of them is testament tothe influence they have, both on ourwell-being and as part of a healthy,balanced and tasty diet. With countlesspreparation methods, they are so muchmore than just a supporting act. Justlike fresh vegetables, which come to themarket in a delicious plethora of coloursand tastes, they complement andenhance any main dish in manydifferent ways.


100

Jacket potatoes


Ingredients4 baking potatoes (200 g each)1 tbsp oilSaltPepper


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

Prick the potatoes several times with afork. Mix the salt and pepper, and rubinto the potatoes.

Place the potatoes on the glass tray.


Place the glass tray inside the oven.Cook.

Slice the potatoes lengthways andserve with butter.

Automatic programmesettingsSide dishes and vegetables | Potatoes |Jacket potatoesProgramme duration: 27 minutes




101

Beans in a thyme sauce


Ingredients750 g green beans, frozen50 ml water150 ml double cream150 ml crème fraîche2 tsp mustard1½ tsp salt1 tsp cornflour1 tbsp dried rubbed thymePepper

AccessoriesGlass dish with lid, 23 cmGlass tray

MethodPlace the beans in the glass dish.

Mix together the water, cream, crèmefraîche, mustard, salt, cornflour andthyme. Season with pepper to taste.

Add the sauce to the vegetables andstir. Place the glass dish on the glasstray inside the oven.

Automatic programme:Cover and cook.

Manual settings:Cover and cook using the settingsindicated for cooking stage 1. Stir thevegetables and cook using the settingsindicated for cooking stage 2.

Cut the beans into bite-sized piecesand serve.

Automatic programmesettingsSide dishes and vegetables | Beans inthyme sauceProgramme duration: 30 minutes




102

Carrots in a chervil cream sauce


Ingredients1 kg carrots | sliced1 tbsp butter120 ml vegetable stock150 ml double cream1 tsp sugar1½ tsp salt1 tsp cornflour1 tsp mustard1 tbsp chervil, choppedPepper

AccessoriesGlass dish with lid, 23 cmGlass tray

MethodPlace the carrots in the glass dish alongwith the butter and vegetable stock.

Mix together the cream, sugar, salt,cornflour, mustard and chervil. Seasonwith pepper to taste. Add the sauce tothe vegetables and stir. Place the glassdish on the glass tray inside the oven.


Manual settings:Cover and cook using the settingsindicated for cooking stage 1. Stir thevegetables; cover and cook using thesettings indicated for cooking stage 2.

Automatic programmesettingsSide dishes and vegetables | Carrots inchervil creamProgramme duration: 18 minutes




103

Potatoes in the skin


For the potatoes in the skin800 g potatoes, waxy160 ml water

For the herb dip1 onion1 clove of garlic250 g low-fat quark100 ml crème fraîche2 tbsp chopped herbsSaltPepper

For the salmon dip150 g smoked salmon200 g full-fat cream cheese100 ml crème fraîche½ tsp dried dillSaltPepper

AccessoriesGlass dish with lid, microwave safe, 23 cmGlass tray

MethodWash the potatoes. Place the potatoesin the glass dish along with the waterand some salt. Place the glass dish onthe glass tray inside the oven.


Manual settings:Cover and cook using the settingsindicated for cooking stage 1. Stir thepotatoes; cover and cook using thesettings indicated for cooking stage 2.

To make the herb dip, finely dice theonions and garlic. Mix together with thequark, crème fraîche and herbs. Seasonwith salt and pepper to taste.

To make the salmon dip, cut the salmoninto strips. Mix together the creamcheese, crème fraîche and dill. Seasonwith salt and pepper to taste.

Automatic programmesettingsSide dishes and vegetables | NewpotatoesProgramme duration: 26 minutes




104

Rice


Ingredients200 g parboiled rice400 ml water1 tsp salt


MethodPlace the rice in the glass dish alongwith the water and salt. Place the glassdish on the glass tray inside the oven.


Manual settings:Cover and cook using the settingsindicated for cooking stage 1. Stir therice; cover and cook using the settingsindicated for cooking stage 2.

Automatic programmesettingsSide dishes and vegetables | RiceProgramme duration: 20 minutes




105

Boiled potatoes


Ingredients900 g potatoes, waxy120 ml water1 tsp salt


MethodPeel and wash the potatoes. Place inthe glass dish along with the water andsalt.

Place the glass dish on the glass trayinside the oven.


Manual settings:Cover and cook using the settingsindicated for cooking stage 1. Stir thepotatoes; cover and cook using thesettings indicated for cooking stage 2.

Automatic programmesettingsSide dishes and vegetables | PeeledpotatoesProgramme duration: 21 minutes




106

Tomato risotto


Ingredients1 red onion | finely diced2½ tbsp olive oil1 tin chopped tomatoes (400 g)375 ml chicken stock200 g risotto rice1 courgette | finely diced30 g butter50 g hard cheese (Parmesan), grated2 tbsp parsley | chopped100 g black olives (Kalamon), pitted |finely chopped2 tbsp chives | chopped60 g goat's cheese50 g basil leaves | freshly plucked

AccessoriesMicrowave safe oven dish with lidGlass tray

MethodPlace the onion and olive oil in theovenproof dish.

Place the ovenproof dish on the glasstray inside the oven. Start theAutomatic programme or cook usingthe settings indicated for cookingstage 1.

Automatic programme: Add the tomatoes, chicken stock andrice; continue cooking.

Manual settings:Add the tomatoes, chicken stock andrice; cook using the settings indicatedfor cooking stage 2.

Automatic programme: Add the courgettes, stir well andcontinue cooking.

Manual settings:Add the courgettes and stir well; cookusing the settings indicated for cookingstage 3.

Leave the risotto to stand for 2 minutes.Add butter and Parmesan cheese.

Before serving, stir in the parsley, olivesand chives. Garnish with the goat'scheese and basil.

Automatic programmesettingsSide dishes and vegetables | TomatorisottoProgramme duration: 21 minutes




Soups and stews

107

A clear case of good tasteA light soup is the ideal start to either asumptuous feast or a tasty low-caloriemain meal. Potatoes, vegetables, fish,etc. – almost everything which enrichesour diet, can be brought together in astock, with spices and seasoning, withcream for added luxury if you wish, tocreate a delicious and versatile soup.What's more, psychologists claim thatsoup is uplifting and soothes the soul.

Soups and stews

108

Egg royale


For the egg royale6 medium eggs300 ml milk, 3.5 % fat¼ tsp salt


AccessoriesMicrowave safe oven dish,20 cm x 20 cmHeat-proof cling filmRack

MethodMix the eggs and milk together but donot beat until fluffy. Then add the salt.

Grease the ovenproof dish. Fill with theegg mixture and cover with cling film.

Place the ovenproof dish on the rackinside the oven. Cook.

Automatic programmesettingsSoups and casseroles | Egg royaleProgramme duration: 19 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 95 °CPower level: 150 WCrisp function: OffPre-heat: OffDuration: 19-24 minutesShelf level: 1

Soups and stews

109

Pumpkin soup


For the soup750 g pumpkin (Hokkaido) | just theflesh | diced1 onion | diced125 ml milk, 3.5 % fat375 ml vegetable stock1½ tsp salt2 tsp sugar1 tbsp butter1 tbsp crème fraîchePepper

For decorating6 tbsp double cream1 tbsp pumpkin seeds | coarselychopped

AccessoriesHand-held blenderGlass trayGlass dish with lid, microwave safe, 23 cm

MethodPlace the pumpkin flesh and dicedonion in the glass dish.

Add the milk, vegetable stock, salt andsugar; then stir. Place on the glass trayinside the oven. Start the Automaticprogramme or cover and cook usingthe settings indicated for cookingstage 1.

Manual settings: Stir the soup; cover and cook using thesettings indicated for cooking stage 2.

Automatic programme: Stir the soup; then recover andcontinue cooking.

Purée the soup, adding the butter andcrème fraîche. Season with pepper totaste.

Before serving, decorate the soup withthe cream and pumpkin seeds.

Automatic programmesettingsSoups and casseroles | Pumpkin soupProgramme duration: 22 minutes



Soups and stews

110

Minestrone


Ingredients1 onion150 g celery2 tomatoes150 g carrots100 g green beans, frozen100 g peas, frozen50 g pasta (small shells)1 tbsp mixed Italian herbs, frozen1000 ml vegetable stock100 g hard cheese (Parmesan), wholepiece

AccessoriesGlass trayGlass dish with lid, microwave safe, 23 cm

MethodDice the celery and tomatoes, slice thecarrots. Put all of these into the glassdish.

Add the beans, peas, pasta and herbsalong with the stock and stir. Place theglass dish on the glass tray. Start theAutomatic programme or cover andcook using the settings indicated forcooking stage 1.


Stir; then recover and continue cooking.

Grate the Parmesan and sprinkle it overthe top.

Automatic programmesettingsSoups and casseroles | MinestroneProgramme duration: 25 minutes



TipInstead of pasta, you could also use150 g diced potatoes.

Soups and stews

111

Tomato soup


For the soup250 g carrots | sliced1 onion | diced1 tbsp butter850 g tinned tomatoes (drained weight)350 ml vegetable stock1 tsp salt1 tsp sugarPepper

For decorating100 g double cream12 basil leaves

AccessoriesGlass dish with lid, microwave safe, 23 cmGlass trayHand-held blender

MethodPlace the sliced carrots, diced onion,butter, tomatoes, vegetable stock, saltand sugar in the glass dish. Place theglass dish on the glass tray inside theoven. Start the Automatic programmeor cover and cook using the settingsindicated for cooking stage 1.

Automatic programme:Stir the soup and continue cooking.

Manual settings:Stir the soup and cook using thesettings indicated for cooking stage 2.

Purée the soup. Season with pepper totaste.

Whip the cream until almost stiff andchop the basil. Before serving, decoratewith the cream and basil.

Automatic programmesettingsSoups and casseroles | Tomato soupProgramme duration: 35 minutes



Soups and stews

112

White cabbage stew


Ingredients200 g beef mince½ tsp salt½ tsp sweet paprikaPepper1 onion250 g potatoes100 g leeks250 g white cabbage250 g beetroot250 ml beef stock1½ tsp salt150 ml crème fraîche1 tbsp parsley | chopped

AccessoriesGrater, coarseGlass trayGlass dish with lid, microwave safe, 23 cm

MethodKnead together the mince, paprika, saltand pepper. Form into small mincedmeat balls and place in the glass dish.

Dice the onion and potatoes. Cut theleek into rings. Shred the whitecabbage. Grate the beetroot.

Layer the vegetables on top of themeatballs. Add the beef stock and salt.Place on the glass tray inside the oven.Start the Automatic programme orcover and cook using the settingsindicated for cooking stage 1.

Automatic programme: Stir the stew; then recover and continuecooking.

Manual settings: Stir the stew; cover and cook using thesettings indicated for cooking stage 2.

Stir in the crème fraîche and parsley.

Automatic programmesettingsSoups and casseroles | White cabbagestewProgramme duration: 30 minutes



Dessert

113

All's well that ends wellIt's true what they say – no one canresist a delicious dessert. An ice cream,soufflé or fruity confection is the perfectend to a meal, yet requires relativelylittle effort to make. Indeed, the mostsuccessful desserts are often those thatneed the least preparation.

Dessert

114

Sweet bread and butter pudding

Total time required: 40 minutes + 20 minutes soaking timeServes 10

Ingredients14 slices of white bread70 g unsalted butter | soft8 medium eggs | just the yolk150 g sugar1 vanilla pod300 ml milk, 3.5 % fat300 g double cream100 g raisins

For sprinkling1 tbsp sugar


AccessoriesOvenproof dish, shallowRack

MethodGrease the ovenproof dish.

Cut off the bread crusts. Spread thebutter on the bread slices and halvediagonally.

Mix together the egg yolk and sugar.

Halve the vanilla pod lengthways andheat up in a saucepan with the milk andcream.

Remove the vanilla pod and slowly addthe milk to the egg and sugar mixture,stirring constantly.

Take half of the bread and arrange itevenly in the ovenproof dish. Scatterthe raisins over it and top with theremainder of the bread.

Pour the warm egg and milk mixtureevenly over the bread and allow to soakfor 20 minutes.


Then sprinkle with sugar.


Place the bread and butter puddinginside the oven and cook.

Automatic programmesettingsDessert | Bread and butter puddingProgramme duration: 30 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 190 °CBooster: OnPre-heat: OnCrisp function: OffShelf level: 1

Cooking stage 2Oven functions: MW + Fan plusTemperature: 190 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 25 minutes

Dessert

115

Crème caramel

Total time required: 65 minutes + 4–5 hours chilling timeServes 10

For the caramel150 g caster sugar80 ml water

For the cream1 vanilla pod500 ml milk, 3.5 % fat75 g caster sugar250 ml cream2 medium eggs4 medium eggs | just the yolk

AccessoriesGlass ovenproof dish, 22 cmHeat-proof cling filmRack

MethodTo make the caramel, put the sugar andwater in a saucepan; simmer and stiruntil the mixture starts to thicken andturn a golden yellow/brown colour. Donot let it get too dark, as this will tastebitter.

Pour the caramel into the ovenproofdish and leave to cool.

For the crème, split the vanilla podlengthways and scrape out the seedswith a knife. Bring the milk to the boilwith the sugar, the vanilla pulp and thepod.

Add the cream and leave the mixture tocool down to approx. 60 °C.

Beat the eggs and the egg yolks andstir into the milk and cream mixture.Remove the vanilla pod.

Pour the mixture into the ovenproofdish and cover with cling film. Place theovenproof dish on the rack inside theoven. Cook.

Leave the crème to cool for 4–5 hoursand, if possible, chill in the fridgeovernight.

To make it easier to turn out, stand thedish in hot water forapprox. 2–3 minutes. Carefully loosenthe crème around the edge and turn outonto a serving plate.

SettingsOven functions: MW + Fan plusTemperature: 95 °CPower level: 150 WBooster: OffPre-heat: OffCrisp function: OffDuration: 25 minutesShelf level: 1

TipServe the crème with a spoonful ofwhipped cream and fresh berries.

Dessert

116

Fruit crumble


For the bake800 g apples | sliced65 g sugar200 g fresh blueberries75 g plain white flour90 g brown sugar2 tsp ground cinnamon60 g butter50 g rolled oats50 g pecan nuts


AccessoriesMicrowave safe ovenproof dish, 25 cmGlass tray

MethodGrease the ovenproof dish.

Place the sliced apple in the ovenproofdish and sprinkle with sugar. Place theovenproof dish on the glass tray. Startthe Automatic programme or cookusing the settings indicated for cookingstage 1.

Meanwhile, mix together the flour,sugar and cinnamon. Add the butter,rolled oats and pecan nuts, and kneadto a crumble mixture.

Automatic programme:Arrange the blueberries, then thecrumble mixture on top of the apples,and continue cooking.

Manual settings: Arrange the blueberries, then thecrumble mixture on top of the apples,and cook using the settings indicatedfor cooking stage 2.

Allow the fruit crumble to cool for10 minutes before serving.

Dessert

117

Automatic programmesettingsDessert | Fruit crumbleProgramme duration: 24 minutes

Manual settingsCooking stage 1Oven functions: MW + Fan grillPower level: 300 WTemperature: 180 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 10 minutesShelf level: 1

Cooking stage 2Power level: 300 WTemperature: 180 °CDuration: 14 minutes

TipPears, apricots, peaches or similar fruitcan be used instead of apples. Tryreplacing the blueberries withraspberries, blackcurrants, strawberriesor sliced banana. Serve the fruitcrumble with whipped cream or Greekyoghurt.

Dessert

118

Quark soufflé


Ingredients500 g low-fat quark2 medium eggs100 g sugar8 g vanilla sugar4 tbsp lemon juice125 g raisins37 g instant custard powder½ tsp baking powder2 tbsp breadcrumbs30 g butter

AccessoriesMicrowave safe ovenproof dish, 22 cmGlass tray

MethodMix together the quark, eggs, sugar,vanilla sugar, lemon juice and raisins.

Sift together the custard powder andbaking powder and mix in. Place themixture in the ovenproof dish, sprinklewith breadcrumbs and dot with chunksof butter.

Place the ovenproof dish on the glasstray inside the oven. Cook.

Automatic programmesettingsDessert | Quark souffléProgramme duration: 10 minutes

Manual settingsOven functions: MicrowavePower level: 850 WDuration: 10 minutesShelf level: 1

TipVariation: Replace the custard powderwith 125 g semolina.

Dessert

119

Chocolate sponge puds


For the mixture70 g dark chocolate70 g butter70 g sugar4 medium eggs70 g almonds | ground20 g breadcrumbs500 ml vanilla custard200 ml double cream

For dusting40 g icing sugar

For the ramekins1 tsp butter

Accessories8 ramekins, 6 cmGlass tray

MethodMelt the chocolate over a low heat onthe hob and then leave to cool slightly.

Beat the butter, sugar and egg yolksuntil creamy. Stir in the chocolate, thealmonds and the breadcrumbs.

Start the Automatic programme or pre-heat the oven.

Beat the egg whites to stiff peaks, thencarefully fold into the chocolate mixture.

Grease the ramekins. Spoon in themixture.

Place the ramekins on the glass trayinside the oven. Cook.

Whip the cream until stiff and fold intothe custard. Divide evenly between thedessert plates.

Run a knife around the edge of thechocolate sponge puds to loosen them.Place one sponge pud on each dessertplate. Dust with icing sugar and servelukewarm.

SettingsOven functions: MW + Fan plusTemperature: 150 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 17–25 minutesShelf level: 1

Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany

Miele Saudi ArabiaAWAD BADI NAHAS TRADING CO. LTDHead Office:Jeddah

Miele United Arab EmiratesMiele Appliances Ltd.Showroom 1Eiffel 1 BuildingSheikh Zayed Road, Umm Al SheifP.O. Box 114782 - DubaiUnited Arab Emirates

Tel. +971 4 3044 999Fax. +971 4 3418 852800-MIELE (64353)E-Mail: [email protected]: www.miele.aeWebshop: shop.miele.ae

Taif

Riyadh

Branches:

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Jeddah

Jeddah

Jeddah

P.O. Box 11529 Jeddah 21463Tel. +966 12 2560888, Fax. +966 12 2560555Hotline for customer care: 920003240Website: www.awadnahas.com

Madina RoadTel. +966 12 6970060, Fax. +966 12 6970012

Sitteen StreetTel. +966 12 6611675, Fax. +966 12 6606852

Miele GalleryAl Thanyyan Group Building, Al-Madina Road,Near, Al Rowdah District, Jeddah Tel. +966 12 6989339 Ext. 100Fax. +966 12 6989339 Ext. 200

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