Microwave - Miele

Microwavecombination

ovensThe cookbook

Foreword

3

Dear connoisseurs,

Shared meals lead to good conversa-tion and memorable occasions. Enjoy-ing time with each other in this wayconnects us – especially wheneverything comes together perfectly.But surely this is something for every-day life and not just for those specialmoments.

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 class restaur-ant.

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, inspira-tion and exciting topics, have a look atour 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 ............................................................................................................ 3About this book ................................................................................................. 7Overview of functions ....................................................................................... 10General notes..................................................................................................... 14Miele accessories.............................................................................................. 18Cakes .................................................................................................................. 20Apple sponge ...................................................................................................... 21Apple pie ............................................................................................................. 22Belgian sponge cake........................................................................................... 23Sponge cake base............................................................................................... 24Layered sponge cake fillings............................................................................... 26Swiss roll sponge ................................................................................................ 28Swiss roll fillings .................................................................................................. 30Butter cake .......................................................................................................... 32Orange and yoghurt syrup cake.......................................................................... 33Cheesecake......................................................................................................... 34Marble cake......................................................................................................... 35Plum upside-down cake...................................................................................... 36Madeira cake....................................................................................................... 38Streusel cake with fruit ........................................................................................ 39Lemon drizzle cake.............................................................................................. 40Baked goods ...................................................................................................... 42Biscuits................................................................................................................ 43Blueberry muffins ................................................................................................ 44Almond macarons ............................................................................................... 45Shortbread biscuits ............................................................................................. 46Vanilla biscuits..................................................................................................... 47Walnut muffins..................................................................................................... 48Bread .................................................................................................................. 49Baguettes ............................................................................................................ 50Flatbread ............................................................................................................. 51Plaited loaf........................................................................................................... 52Seeded loaf ......................................................................................................... 54White loaf (in loaf tin) ........................................................................................... 56White bread (free-form) ....................................................................................... 57Ginger loaf ........................................................................................................... 58Pizza and Co. ..................................................................................................... 59Pizza (yeast-based dough) .................................................................................. 60Pizza (quark dough)............................................................................................. 62Quiche Lorraine ................................................................................................... 64Meat .................................................................................................................... 65Stuffed duck........................................................................................................ 66Goose (unstuffed) ................................................................................................ 67

Contents

5

Roast chicken...................................................................................................... 68Chicken breast in mustard sauce........................................................................ 69Chicken breast with aubergine............................................................................ 70Chicken thighs..................................................................................................... 71Turkey (stuffed) .................................................................................................... 72Turkey thigh ......................................................................................................... 74Fillet of veal (low temperature cooking)............................................................... 75Roast fillet of veal ................................................................................................ 76Veal knuckle ........................................................................................................ 78Roast saddle of veal............................................................................................ 79Saddle of veal (low temperature cooking) ........................................................... 80Braised veal ......................................................................................................... 81Leg of lamb.......................................................................................................... 82Roast saddle of lamb .......................................................................................... 83Saddle of lamb (low temperature cooking).......................................................... 84Roast fillet of beef ............................................................................................... 85Fillet of beef (low temperature cooking) .............................................................. 86Beef hash ............................................................................................................ 87Braised beef ........................................................................................................ 88Roast sirloin joint ................................................................................................. 90Roast sirloin joint (low temperature cooking) ...................................................... 91Meat loaf.............................................................................................................. 92Roast gammon.................................................................................................... 93Gammon (low temperature cooking) ................................................................... 94Meatballs ............................................................................................................. 95Roast ham ........................................................................................................... 96Roast pork tenderloin .......................................................................................... 97Pork tenderloin (low temperature cooking).......................................................... 98Pork tenderloin in a Roquefort sauce.................................................................. 99Haunch of hare .................................................................................................... 100Rabbit .................................................................................................................. 101Saddle of venison................................................................................................ 102Saddle of roebuck ............................................................................................... 104Fish ..................................................................................................................... 106Fish curry............................................................................................................. 107Trout .................................................................................................................... 108Carp..................................................................................................................... 109Salmon trout........................................................................................................ 110Salmon fillet......................................................................................................... 111Bakes and gratins.............................................................................................. 112Chicory gratin ...................................................................................................... 113Chicken and mushroom pie ................................................................................ 114Potato and cheese gratin .................................................................................... 116

Contents

6

Lasagne............................................................................................................... 118Pasta bake........................................................................................................... 120Paella ................................................................................................................... 121Courgette moussaka ........................................................................................... 122Vegetables and side dishes .............................................................................. 123Jacket potatoes................................................................................................... 124Beans in a thyme sauce ...................................................................................... 125Carrots in a chervil cream sauce......................................................................... 126Potatoes in the skin ............................................................................................. 127Rice ..................................................................................................................... 128Boiled potatoes ................................................................................................... 129Tomato risotto ..................................................................................................... 130Soups and stews ............................................................................................... 131Custard royale ..................................................................................................... 132Pumpkin soup ..................................................................................................... 133Minestrone........................................................................................................... 134Tomato soup........................................................................................................ 135White cabbage stew............................................................................................ 136Dessert ............................................................................................................... 137Sweet bread and butter pudding ........................................................................ 138Crème caramel .................................................................................................... 139Fruit crumble ....................................................................................................... 140Quark soufflé ....................................................................................................... 141Chocolate sponge puddings ............................................................................... 142

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 microwave combina-tion oven quickly.

Many of the automatic programmes al-low 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, your micro-wave combination oven will be referredto simply as the “oven” throughout therest of this book.

About the automatic pro-grammes– The automatic programmes are not

available on every model. However,you can still cook all the recipes lis-ted even if your oven does not fea-ture the relevant automatic pro-grammes. Simply refer to the manualsettings instead. Any differences willbe pointed out in the recipe method.

- Whenever a recipe involves the useof an automatic programme, you willfind the path for selecting the pro-gramme listed in the settings sectionof 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 and veget-ables always refers to the weightprior to peeling/shelling and pitting/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 recipe meth-ods.

Special points concerning indi-vidual 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 (as de-scribed 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 of increas-ing the cooking time slightly if youfeel this is necessary or if a test re-veals 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 traditional re-cipes, cooking soufflés and cooking atlow temperatures. If using an older re-cipe or cookbook, set the oven temper-ature 10 °C lower than the recommen-ded one. This will not change the cook-ing duration.

Intensive bake

For baking items with a moist toppingwhich require a crisp base. This func-tion is not suitable for baking thin itemsor for roasting, as the items/juices willbecome too dark.

Auto roast

For roasting. First, the oven compart-ment is automatically heated to a highsearing temperature. As soon as thistemperature 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 the func-tion.

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/grill ele-ment glows red to provide the requiredheat.

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. In addi-tion, food can generally be cookedwithout having to add any/very muchextra liquid or fat. The higher the watercontent of the food, the faster the cook-ing/reheating process because mi-crowaves penetrate from all sides.

Combination functionsBy combining conventional and micro-wave functions, you can shorten thecooking 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 lower temper-ature. The oven is automatically heatedto a high initial temperature, browningthe food to perfection. The food canthen finish cooking at a pre-selectedlower temperature. Using the micro-wave function simultaneously cooks thefood more quickly.

MW + Grill

For grilling thin cuts of meat and brown-ing food. The grill turns the outside ofthe food an appetising brown. Themicrowave ensures that the food isheated 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

Melting chocol-ate

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

Dissolving gelat-ine

1 sachet + 5 tbsp water

450 00:15–00:20 Do not cover, stir halfwaythrough dissolving

Preparing a flantopping/jellyglaze

1 sachet + 250 ml liquid

450 4–5 Do not cover, stir halfwaythrough heating

Proving dough Starter dough with100 g flour

80 5–7 Cover and leave to prove

Dough with 500 gflour

80 8–10 Cover and leave to prove

Blanching al-monds

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

Making popcorn 1 tbsp (20 g) pop-corn kernels

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

Making micro-wave popcorn

Approx. 100 g Max. 4 Do not leave unattended

Tempering citrusfruits

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

Chocolate-coated marsh-mallows

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 a gentleheat

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


13

-Food Quantity/Weight Power level

[W]Duration

[min]Notes

Cookingbacon

100 g 850 2–3 Place on kitchen paper, donot cover

Marinating meat 1000 g 150 15–20 Marinate in a covered con-tainer, turning halfwaythrough, then cook

Softening icecream

500 g 150 2 Place open container in theappliance

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 a coveredbowl, stir and continuecooking

Skinning toma-toes

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

Bread rolls 2 Place on the rack. Do notcover, turn halfway throughDefrosting 150 1–2

Baking Grill level 3 3–4Making custardroyale

150 g from 2 eggs,4 tbsp cream, saltand grated nutmeg

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

Making straw-berry jam

300 g strawberries300 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 intelligent elec-tronic unit for maximum user conveni-ence. At the end of the cooking dura-tion, the oven will switch off automatic-ally.

Delay startEnter a specific cooking duration or atime for “Ready at” or “Start at” to con-trol what happens in advance. Thesesettings will then switch off the ovenautomatically or cause it to come onand go off at the appropriate times.

Cooking durationsYou can set the required cooking dura-tion in advance. The oven heating willswitch off automatically once this dura-tion has elapsed. If you select the “Pre-heating” function as well, the cookingduration will not commence until the se-lected temperature has been reachedand the food has been placed in theoven.

Pre-heatingIt is only necessary to pre-heat the ovenin a few instances. Most dishes can beplaced in a cold oven. They will thenmake use of the heat produced duringthe heating-up phase. 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 as pos-sible, your oven has a Booster function.If you set a temperature higher than100 °C with the Booster function en-abled, the top heat/grill element and thering heating element will come on to-gether 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. By redu-cing 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 and suc-culent. The Crisp function can be usedwith any oven function and enabledwhenever 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, cooking temper-ature and duration, or core temperature.

Food probeThe food probe enables precise tem-perature-controlled roasting so that youcan tell exactly when the food is done.Below are a few tips for using the foodprobe 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 the ex-posed 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 meat to-gether, you must insert the foodprobe into the thickest piece.

General notes

16

Special applicationsYour oven offers a variety of special ap-plications, depending on which featureshave been included. A few of these arepresented 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 optimum set-tings. All other operations – such asturning or stirring – will also be identi-fied 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 and beauti-fully tender.

Sabbath programme

The Sabbath programme is for religiousobservance. Select the Sabbath pro-gramme and then select the oven func-tion and temperature. The programmewill only start after the door is openedand closed.

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. Ex-amples include meat that has had the fat and sinews removed;fish that has been scaled, gilled and gutted; or fruit and veget-ables 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 of accessor-ies, we can help you achieve the bestpossible results. Each component hasbeen designed specifically for Mieleovens in terms of size and functionality.All have undergone rigorous testing toensure that they meet exacting Mielestandards. All products can be easilypurchased from the Miele online shop,from Miele directly or from specialist re-tailers.

PerfectClean

Cleaning has never been easier! Thanksto the unique PerfectClean finish thathas been applied to the oven compart-ment, freshly deposited soiling can beeffortlessly 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 magic in-stead of getting stuck to the base, sidesand 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 for cook-ing anything circular, such as pizzas,quiches and tarts.

The PerfectClean finish generally elimin-ates the need to grease the tray or lineit 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.

The Gourmet oven dish has a non-stickcoating and is suitable for cookingstews, meat, soups, sauces, bakes andeven desserts. Matching 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 the micro-wave function. You can also use it inconjunction with the rack for searingmeat or cooking meat at low temperat-ures as well as for baking tray cakes.

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 Miele dir-ectly 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 high clean-ing 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 of ac-tion is to offer a bit of everything. Afterall, sweet treats are the ideal comfortfood and will have everybody comingback for more.

Cakes

21

Apple sponge

Total time required: 95 minutesServes 12

For the topping500 g apples, tart/sour2 tbsp lemon juice

For the batter150 g softened butter150 g caster sugar1 tsp vanilla paste3 medium eggs150 g self-raising white flour½ tsp baking powder

For greasing1 tsp butter

For dusting1 tbsp icing sugar

AccessoriesSpringform cake tin, 26 cmWire rackFine sieve

MethodPeel and quarter the apples. Cut intothe outside of each apple quarter (op-posite side to the core), making cutsapproximately 1 cm apart. Mix with thelemon juice and put to one side.

Grease the springform tin.

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

Place the wire rack in the oven com-partment. Start the automatic pro-gramme or pre-heat the oven.

Sift together the flour and bakingpowder and mix with the other ingredi-ents.

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

Place the springform tin in the oven andbake until golden.

Allow to cool in the tin for 10 minutes.Then release the sides of the tin andleave the cake to cool on the wire rack.Dust with icing sugar.

Automatic programme settingsCakes | Apple spongeProgramme duration: approx.62 minutes

Manual settingsOven functions: Conventional heatTemperature: 165–175 °CBooster: OffPre-heat: OnCrisp function: OffDuration: 50–60 minutesShelf level: 1

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

Cakes

22

Apple pie


For the dough200 g softened butter100 g caster sugar2 tsp vanilla paste1 medium egg350 g plain white flour1 tsp baking powderA pinch of salt

For the topping1.25 kg apples50 g raisins1 tbsp Calvados1 tbsp lemon juice½ tsp ground cinnamon50 g caster sugar


For glazing100 g icing sugar2 tbsp warm water

AccessoriesSpringform cake tin, 26 cmCling filmWire rack

MethodTo make the dough, cream together thebutter, sugar, vanilla paste and egg. Siftin the flour, baking powder and salt andknead together. Chill the dough for60 minutes.

Peel the apples and slice them intowedges. Mix them together with theraisins, Calvados, lemon juice and cin-namon.


Divide the dough into 3 portions. Rollout the first portion on the base of thespringform tin. Assemble the spring-form tin. Make the second portion intoa long roll and press it around the edgeof the tin so that it is around 4 cm high.Prick the base several times with a fork.Place the third portion of the doughbetween 2 layers of cling film and roll itout to the size of the springform 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 wirerack inside the oven and bake.

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

Mix the icing sugar with the water andbrush on.

Automatic programme settingsCakes | Apple pieProgramme duration: approx.70 minutes

Manual settingsOven functions: Intensive bakeTemperature: 150–160 °CPre-heat: OffCrisp function: OffDuration: 70–80 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 chips1 tsp ground cinnamon


AccessoriesSpringform cake tin, 26 cmWire rack

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. Mix theflour and baking powder together andadd them to the main mixture. Fold inthe rest of the egg white mixture.

Fold in the chocolate chips and cinna-mon.

Grease the springform tin and fill withthe mixture.

Place the wire rack in the oven com-partment. Start the automatic pro-gramme or pre-heat the oven using thesettings indicated for cooking stage 1.

Manual settings:Adjust settings as indicated for cookingstage 2.

Place the springform tin in the oven andbake until golden brown.

Automatic programme settingsCakes | Belgian sponge cakeProgramme duration: approx.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 can en-hance the flavour of the mixture byadding dried fruit, chopped nuts orvanilla extract to taste.

Cakes

24

Sponge cake base


For the batter4 medium eggs4 tbsp hot water175 g caster sugar200 g plain white flour1 tsp baking powder


AccessoriesFine sieveSpringform cake tin, 26 cmBaking parchmentWire rack

MethodSeparate the egg whites from the yolks.Beat the egg whites with the water untilvery stiff. Slowly add the sugar, beatingafter each addition. Then fold in thebeaten egg yolk.


Mix the flour and baking powder, sieveinto the egg mixture and fold in with alarge whisk.

Grease the base of the springform tinand line with baking parchment. Pourthe mixture into the tin and spread it outevenly.

Place the cake in the oven and bakeuntil golden.

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

Spread with the prepared filling.

Cakes

25

Automatic programme settingsCakes | Sponge baseProgramme duration: approx.38 minutes


TipTo make a chocolate sponge, add 2–3 teaspoons of cocoa powder to theflour mixture.

Cakes

26

Layered sponge cake fillings

Total time required: 30 minutes

For the quark and cream filling500 g quark100 g caster sugar100 ml whole milk1 tsp vanilla pasteJuice of 1 lemon6 leaves of white gelatine500 ml double cream

For dusting1 tbsp icing sugar

For the cappuccino filling100 g dark chocolate500 ml double cream6 leaves of white gelatine80 ml espresso80 ml coffee liqueur2 tsp vanilla paste1 tbsp cocoa powder

For dusting1 tbsp cocoa powder

AccessoriesCake platterFine sieve

Method for the quark and creamfillingTo make the quark and cream filling, stirtogether the quark, sugar, milk, vanillapaste and lemon juice. Soak the gelat-ine in cold water, then squeeze the wa-ter out and dissolve it in the microwaveor on the hob on low.

Stir a little of the quark mixture into thegelatine.

Stir this mixture into the remainingquark mixture and chill. Whip the creamuntil stiff and stir it into the quark mix-ture.

Place the first layer of sponge on acake platter and cover it with the quarkmixture. Place the second layer on topand cover with the quark mixture too.Then place the third layer on top ofthat.

Cool the cake thoroughly. Dust withicing sugar before serving.

Cakes

27

Method for the cappuccino fillingTo make the cappuccino filling, start bymelting the chocolate. Whip the creamuntil stiff and set a small portion asideto spread on the top layer. Soak thegelatine in cold water, then squeeze thewater out and dissolve it in the micro-wave or on the hob on low. Then leaveit to cool slightly.

Stir half of the espresso and coffee li-queur into the gelatine. Then fold thismixture into the whipped cream.

Divide the coffee and cream mixture inhalf. Stir the vanilla paste into one halfand the chocolate and cocoa powderinto the other half.

Place the first layer of sponge on acake platter, drizzle some of the coffeeliqueur and espresso over the top andthen coat with the dark cream mixture.Place the second sponge layer on topof the first, drizzle the remaining liquidover it and then coat with the lightcream mixture. Place the third layer ontop, coat it with the cream you setaside and dust with cocoa powder.

TipFor a fruity variation, add some gratedlemon zest and 300 g tinned apricots ormandarin segments (drained) to thequark and cream filling.

Cakes

28

Swiss roll sponge


For the batter150 g caster sugar1 tsp vanilla pasteA pinch of salt100 g plain white flour55 g cornflour1 tsp baking powder3 medium eggs3 tbsp hot water


AccessoriesFine sieveBaking parchmentGlass trayKitchen towel

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

Start the automatic programme or pre-heat the oven.

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

Sift the flour mixture over the egg andsugar mixture. Fold it in with a largewhisk.

Grease the glass tray and line it withbaking parchment. Spread the mixtureevenly over the parchment.

Place the Swiss roll sponge in the ovencompartment and bake.

If you intend to use the sponge to makea Swiss roll, turn it out onto a damp kit-chen towel as soon as it has finishedbaking, pull off the baking parchmentand roll up. Allow to cool.

Unroll it, spread with the prepared fillingand roll it up again.

Cakes

29

Automatic programme settingsCakes | Swiss rollTotal time required: approx. 28 minutes


TipTo make a dark chocolate Swiss rollsponge, replace 20 g of the flour with20 g of cocoa powder.

Cakes

30

Swiss roll fillings

Total time required: 30 minutes

For the advocaat and cream filling2 leaves of white gelatine125 ml advocaat400 ml double cream

For the cranberry and cream filling400 ml double cream12 g vanilla or caster sugar200 g cranberries from a jar

For the mango and cream filling2 ripe mangoes (300 g each)½ unwaxed orange | just the zest |grated100 g caster sugar2 oranges | just the juice (100 ml fromeach orange)3 tbsp lime juice6 leaves of white gelatine400 ml double cream

For sprinkling1 tbsp icing sugar

AccessoriesCake platterFine sieve

Method for the advocaat and creamfillingSoak the gelatine in cold water, thensqueeze the water out and dissolve it inthe microwave or on the hob on low.Then leave it to cool slightly.

Stir a little of the advocaat into thegelatine. Add this entire mixture to therest of the advocaat, stirring it in. Leavethe mixture to thicken in the fridge.

Whip the cream until stiff. Once the ad-vocaat mixture has set sufficiently (stirmarks remain clearly visible when youtest it), carefully fold in the whippedcream. Leave the cream mixture tothicken in the fridge for approx.30 minutes.

Then spread the cream mixture over theSwiss roll sponge. Roll up the spongelengthways and chill until ready toserve.

Dust with icing just before serving.

Cakes

31

Method for the cranberry and creamfillingWhip the cream and vanilla or castersugar together until stiff.

Spread the cranberries over the Swissroll sponge. Then spread the creamover the top. Roll up the sponge length-ways and chill until ready to serve.


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

Soak the gelatine in cold water, thensqueeze the water out and dissolve it inthe microwave or on the hob on low.Then leave it to cool slightly. Add a littleof the mango purée to the gelatine andmix together. Add this entire mixture tothe rest of the mango purée, stirring itin. Leave the mixture to thicken in thefridge.

Whip the cream until stiff. Once themango mixture has set sufficiently (stirmarks remain clearly visible when youtest it), carefully fold in the whippedcream. Leave the cream mixture tothicken in the fridge for approx.30 minutes.

Then spread the cream mixture over theSwiss roll sponge. Roll up the spongelengthways and chill until ready toserve.


Cakes

32

Butter cake


For the dough42 g fresh yeast160 ml lukewarm whole milk400 g plain white flour40 g caster sugarA pinch of salt40 g butter1 medium egg

For the topping80 g softened butter1 tsp vanilla paste100 g caster sugar80 g flaked almonds

For greasing1 tbsp butter

AccessoriesGlass tray

MethodStir the yeast into the milk to dissolve it.Mix together with the remaining ingredi-ents and knead for 3–4 minutes untilyou have a smooth dough.

Shape the dough into a ball and place itin a bowl in the oven compartment.Cover with a damp cloth. Prove thedough using the settings indicated forproving 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 paste and half of thesugar. Make little wells in the doughwith your fingers. Pour the butter andsugar mixture into the wells. Spread theremaining sugar and flaked almondsover the dough.

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

Manual settings:Leave to prove at room temperature for10 minutes. Then place the cake in theoven and 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: approx.34 minutes

Manual settingsOven functions: Conventional heatTemperature: 175–185 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 20–30 minutesShelf level: 1

Cakes

33

Orange and yoghurt syrup cake


For the batter4 medium eggs250 g softened butter250 g caster sugarGrated zest of 1 unwaxed orange180 g fine semolina150 g self-raising white flour8 g bicarbonate of soda250 g Greek yoghurt

For the toppingJuice of 5 oranges (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 flour, semolinaand bicarbonate of soda. Stir into therest of the mixture together with theyoghurt.

Whisk the egg white until stiff and care-fully fold into the mixture. Pour the mix-ture into the springform tin. Place thespringform tin on the wire rack insidethe oven and bake.

To make the glaze, bring the orangejuice and sugar to the boil in a sauce-pan, then simmer for approximately5 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 programme settingsCakes | Orange & yoghurt cakeProgramme duration: approx.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

34

Cheesecake


For the dough150 g self-raising white flour2 tsp baking powder80 g caster sugar1 medium egg, yolk only80 g butter

For the topping2 medium eggs1 medium egg, white only200 g caster sugar1½ tsp vanilla paste34 g custard powder (vanilla)1 tsp lemon extract or butter-vanilla fla-vouring1 kg low-fat quark


AccessoriesSpringform cake tin, 26 cmWire rack

MethodSift together the flour, baking powderand sugar. Add the rest of the ingredi-ents and quickly knead to form asmooth dough. Chill for approximately60 minutes.


Roll out two thirds of the dough on thebase of the springform tin. Assemblethe springform tin. Make the rest of thedough into a long roll and press itaround the edge of the tin so that it isaround 2 cm high.

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

Place the springform tin in the ovencompartment on the wire rack. Bake.

SettingsOven functions: Intensive bakeTemperature: 150–160 °CPre-heat: OffCrisp function: OffDuration: 90–100 minutesShelf level: 1

Cakes

35

Marble cake


For the batter250 g softened butter200 g caster sugar1 tsp vanilla paste4 medium eggs200 g soured cream400 g plain white flour16 g baking powderA pinch of salt3 tbsp cocoa powder


AccessoriesRing tin, 26 cmWire rack

MethodCream together the butter, sugar andvanilla paste. 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 dark mix-ture over the light mixture. Swirl a forkthrough the mixture to give a marbledeffect.

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

Leave the cake in the tin for 10 minutes.Then remove from the tin and allow tocool on the wire rack.

Automatic programme settingsCakes | Marble cakeProgramme duration: approx.60 minutes

Manual settingsOven functions: Fan plusTemperature: 150–160 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 45–55 minutesShelf level: 1

Cakes

36

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 batter175 g plain white flour2 tsp baking powder150 g butter125 g brown sugar2 large eggs2 tbsp whole milk½ tbsp ground ginger½ tsp mixed spice


AccessoriesMicrowave-safe flan dish, 25 cmBaking parchmentWire rack

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 with bak-ing parchment. Spread 4 tbsp of thecaramel sauce over the base and ar-range the plums, stem ginger and syrupevenly on top.

To make the cake mixture, mix the flourwith the baking powder. Cream the but-ter and sugar, alternately stirring in theeggs, flour, milk and spices.

Spread the mixture over the plums, lev-elling it with a spoon.

Automatic programme:Place the flan dish on the wire rack in-side the oven and bake.

Manual settings:Place the flan dish on the wire rack in-side the oven and bake using the set-tings indicated for cooking stages 1to 3.

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

Cakes

37

Automatic programme settingsCakes | Ginger and plum puddingProgramme duration: approx.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

TipMixed spice consists of 4 tsp coriander,4 tsp cinnamon, 1 tsp allspice, 4 tspnutmeg, 2 tsp ginger and 1 tsp cloves.Alternatively, you can use a ginger-bread spice mix instead.

Cakes

38

Madeira cake


For the batter250 g softened butter250 g caster sugar1 tsp vanilla paste4 medium eggs2 tbsp rum200 g plain white flour100 g cornflour2 tsp baking powderA pinch of salt

For greasing1 tsp butter1 tbsp breadcrumbs

AccessoriesLoaf tin, 30 cm longWire rack

MethodGrease the tin and sprinkle with bread-crumbs.


Beat the butter with the sugar andvanilla paste until fluffy. Stir in the eggsand rum one 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 wire rack inthe oven. Bake.

Leave the cake in the tin for 10 minutes.Then remove from the tin and allow tocool on the wire rack.

Automatic programme settingsCakes | Madeira cakeProgramme duration: approx.85 minutes


Cakes

39

Streusel cake with fruit


For the dough42 g fresh yeast150 ml lukewarm whole milk450 g plain white flour50 g caster sugar90 g softened butter1 medium egg

For the topping1.25 kg apples

For the streusel crumble240 g plain white flour150 g caster sugar2 tsp vanilla paste1 tsp cinnamon150 g softened butter



MethodStir the yeast into the milk to dissolve it.Add to the flour, sugar, butter and theegg, and knead to form a smoothdough.

Shape the dough into a ball and place itin a bowl in the oven compartment.Cover with a damp cloth. Prove thedough using the indicated 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. Arrange the applesevenly across the dough. Mix togetherthe flour, sugar, vanilla paste and cinna-mon. Then knead in the butter to createa crumble mix. Scatter over the apples.

Place the cake in the oven and provethe dough using the settings indicatedfor proving phase 2. Then bake thecake until golden brown.

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

BakingAutomatic programme settingsCakes | Streusel cake with fruitProgramme duration: approx.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

40

Lemon drizzle cake


For the cake225 g softened butter225 g caster sugar4 medium eggs225 g plain white flour2 tsp baking powderGrated zest of 2 unwaxed lemons

For the toppingJuice of 2 lemons90 g caster 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 settings indic-ated 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 and level it with a spoon.

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

Manual settings: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

41

Automatic programme settingsCakes | Lemon drizzle cakeProgramme duration: approx.30 minutes



Cooking stage 3Temperature: 160 °CPower level: 150 WDuration: 10 minutes

Baked goods

42

Melt-in-your-mouth treatsFrom muffins and biscuits through tochoux buns, everyone will try thesetasty morsels of fun. As they say, “goodthings come in small packages”.

Baked goods

43

Biscuits

Total time required: 135 minutesMakes 70 biscuits (2 glass trays)

For the biscuits250 g plain white flour½ tsp baking powder80 g caster sugar1 tsp vanilla paste½ tsp rum essence3 tsp water120 g softened butter


AccessoriesRolling pinBiscuit cuttersGlass tray

MethodMix together the flour, baking powderand sugar. Add the rest of the ingredi-ents and quickly knead to form asmooth dough. Chill for at least60 minutes.

Grease the glass tray. Roll out thedough to a thickness of approximately3 mm, cut out the biscuits and placethem on the glass tray.

Place the biscuits in the oven compart-ment and bake.

Automatic programme settingsCookies/ Muffins | BiscuitsProgramme duration: approx. 5 minutes

Manual settingsOven functions: Fan plusTemperature: 140–150 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level: 2

TipThe quantities for the ingredients are for2 glass trays. For 1 glass tray, halve thequantities or bake the biscuits onebatch after the other.

Baked goods

44

Blueberry muffins

Total time required: 50 minutesMakes 12

Ingredients225 g plain white flour110 g caster sugar8 g baking powder1 tsp vanilla pasteA pinch of salt1 tbsp honey2 medium eggs100 ml buttermilk60 g softened butter250 g blueberries1 tbsp plain white flour

Accessories12-cup muffin tin with cup 5 cm12 paper cases, 5 cmWire rack

MethodMix together the flour, sugar, bakingpowder and salt. Add the vanilla paste,honey, 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 wire rack inthe oven and bake.

Automatic programme settingsCookies/ Muffins | Blueberry muffinsProgramme duration: approx.35 minutes

Manual settingsOven functions: Conventional heatTemperature: 160–170 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 35–45 minutesShelf level: 1

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

Baked goods

45

Almond macarons


Ingredients100 g bitter almonds, blanched200 g sweet almonds, blanched600 g caster sugarA pinch of salt4 medium eggs, white only

AccessoriesGlass trayBaking parchmentPiping bag with plain nozzle

MethodBlitz the almonds in batches in a foodprocessor, adding approximately onethird of the sugar.

Mix together the almonds, the remain-ing sugar, the salt and enough eggwhite to create a paste.

Line the glass tray with baking parch-ment. Using a piping bag, pipe littleballs of the mixture onto the glass tray.

Start the automatic programme or pre-heat the oven using the settings indic-ated for cooking stage 1.

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

Automatic programme:Place the almond macarons in the ovencompartment and bake until goldenbrown.

Manual settings:Place the almond macarons in the ovenand bake using the settings indicatedfor cooking stages 2 and 3.

Allow the macarons to cool, then re-move them from the baking parchment.

Automatic programme settingsCookies/ Muffins | Almond macaroonsProgramme duration: approx.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

46

Shortbread biscuits


For the dough160 g softened butter50 g brown sugar50 g icing sugar1 tsp vanilla pasteA pinch of salt200 g plain white flour1 medium egg, white only


AccessoriesPiping bagStar nozzle, 9 mmGlass tray

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

Grease the glass tray. Put the dough ina piping bag and pipe it onto the glasstray in strips measuring approximately5–6 cm in length.

Place the shortbread biscuits in theoven compartment and bake untilgolden.

Automatic programme settingsCookies/ Muffins | Drop cookiesProgramme duration: approx.25 minutes


TipThe quantities for the ingredients are for2 glass trays. For 1 glass tray, halve thequantities or bake the biscuits onebatch after the other.

Baked goods

47

Vanilla biscuits


For the dough280 g plain white flour210 g softened butter70 g caster sugar100 g ground almonds

For coating70 g vanilla or caster sugar



MethodKnead together the flour, butter, sugarand almonds until you have a smoothdough. Chill the dough for approxim-ately 30 minutes.

Grease the glass tray. Divide the doughinto small pieces weighing approxim-ately 7 g each. Roll the pieces and thenshape them into crescents, and placethem on the glass tray.

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

Coat with vanilla or caster sugar whilestill warm.

Automatic programme settingsCookies/ Muffins | Vanilla biscuitsProgramme duration: approx.30 minutes


Baked goods

48

Walnut muffins

Total time required: 95 minutesMakes 12

Ingredients80 g raisins40 ml rum120 g softened butter120 g caster sugar1 tsp vanilla paste2 medium eggs140 g plain white flour1 tsp baking powder120 g roughly chopped walnuts

Accessories12-cup muffin tin with cup 5 cmPaper cases, 5 cmWire rack

MethodDrizzle the rum over the raisins andleave to soak for approxim-ately 30 minutes.

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

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

Place the muffin tin on the wire rack inthe oven and bake.

Automatic programme settingsCookies/ Muffins | Walnut muffinsProgramme duration: approx.40 minutes


Bread

49

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 byeveryone.

Bread

50

Baguettes

Total time required: 100 minutesMakes 2 loaves of 10 slices each

For the dough21 g fresh yeast270 ml cold water500 g strong white flour2 tsp salt½ tsp caster sugar1 tbsp softened butter

For glazing1 tbsp water



MethodStir the yeast into the water to dissolveit. Add to the flour, salt, sugar and but-ter and knead for 6–7 minutes until youhave a smooth dough.

Form the dough into a ball, cover with adamp cloth and place in the oven.Prove the dough using the settings in-dicated 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. Make several diagonalcuts about 1 cm deep in the loaves.Cover the dough with a damp cloth andprove it using the settings indicated forproving phase 2.

Brush the dough with water. Place thebaguettes in the oven compartmentand bake.

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

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

BakingAutomatic programme settingsBread | BaguettesProgramme duration: approx.30 minutes


Bread

51

Flatbread

Total time required: 85 minutesMakes 1 flatbread with 8 servings

For the dough42 g fresh yeast200 ml cold water375 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.

Shape the dough into a ball and place itin a bowl in the oven compartment.Cover with a damp cloth. Prove thedough using the indicated settings.

Grease the glass tray. Roll the doughout flat to a diameter of approxim-ately 25 cm and place it on the glasstray.

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.

Automatic programme: Start the automatic programme andplace the bread dough inside the oven.

Manual settings: Place the bread dough in the oven andprove using the settings indicated forproving phase 2. Then bake the breadaccording to the settings.

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

BakingAutomatic programme settingsBread | Flat breadProgramme duration: approx.35 minutes

Manual settingsOven functions: Conventional heatTemperature: 200–210 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level: 1

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

52

Plaited loaf

Total time required: 140 minutesMakes one 16-slice loaf

For the dough42 g fresh yeast150 ml lukewarm whole milk500 g strong white flour70 g caster sugar100 g butter1 medium egg1 tsp lemon zest2 pinches of salt

For glazing2 tbsp whole milk

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.


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 over the almonds andsugar crystals.

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

Manual settings:Prove the dough using the settings in-dicated for proving phase 2. Then bakethe loaf.

Bread

53



BakingAutomatic programme settingsBread | Plaited loafProgramme duration: approx.50 minutes


TipKnead 100 g of raisins into the dough ifyou wish.

Bread

54

Seeded loaf


For the dough42 g fresh yeast420 ml cold water400 g strong 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.

Place the dough in the oven compart-ment. Prove the dough using the set-tings indicated for proving phase 2.

Then take the dough out of the oven.Start the automatic programme or pre-heat the oven.

Place the dough in the oven compart-ment and bake.

Once baked, remove the bread from thetin and leave to cool on a cooling rack.

Bread

55


Proving phase 2Special applications | Prove doughTemperature: 30 °CProving time: 10–15 minutes

BakingAutomatic programme settingsBread | Seeded loafProgramme duration: approx.80 minutesManual settingsOven functions: Conventional heatTemperature: 220 °C, 190 °C after15 minutesBooster: OnPre-heat: OnCrisp function: OffDuration: 55–65 minutesShelf level: 1

Bread

56

White loaf (in loaf tin)


For the dough21 g fresh yeast290 ml cold water500 g strong white flour2 tsp salt½ tsp caster sugar1 tbsp butter

For glazingWater





Grease the loaf tin. Lightly knead thedough, shape into a roll measuring ap-proximately 28 cm in length and placein the loaf tin. Score lengthways to adepth of approximately 1 cm.

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

Brush the dough with water. Place thebread in the oven compartment andbake according to the settings.

Once baked, remove the bread from thetin and leave to cool on a cooling rack.



BakingAutomatic programme settingsBread | White bread | Baking tinProgramme duration: approx.70 minutes

Manual settingsOven functions: Conventional heatTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 50–60 minutesShelf level: 1

Bread

57

White bread (free-form)


For the dough21 g fresh yeast260 ml cold water500 g strong white flour2 tsp salt½ tsp caster sugar1 tbsp butter

For glazingWater





Grease the glass tray. Lightly knead thedough, shape it into a loaf measuringapproximately 25 cm in length andplace it lengthways across the glasstray. Score several times to a depth of1 cm.

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

Brush the dough with water. Place thebread in the oven compartment andbake.



BakingAutomatic programme settingsBread | White bread | On trayProgramme duration: approx.45 minutes

Manual settingsOven functions: Fan plusTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 35–45 minutesShelf level: 1

Bread

58

Ginger loaf


For the bread25 g fresh yeast100 ml lukewarm whole milk500 g strong white flourA pinch of salt90 g butter2 medium eggs3 tbsp ginger syrup40 g preserved stem ginger, chopped1 tsp cinnamon100 g crystal sugar

For greasing1 tbsp butter1 tbsp caster 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 a fur-ther 15 minutes.


Sprinkle the sugar over the breaddough.

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

Manual settings:Place the bread dough in the ovencompartment and bake until goldenbrown using the settings indicated forcooking stages 2 and 3.

Automatic programme settingsBread | Ginger loafProgramme duration: approx.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


Pizza and Co.

59

The tastiest treats in the world!Pizzas, tarts and pies are great favour-ites for all occasions – as a satisfyingfamily supper, as part of a buffet or as asnack when playing a board game orwatching TV. Whether it is the combina-tion of mild flavoured pastry and ahearty filling, or the imaginative twist ontraditional dishes, these savoury recipeswill whet your appetite and inspire youto try other variations.

Pizza and Co.

60

Pizza (yeast-based dough)

Total time required: 85 minutes4 servings (glass tray) or 2 servings (round baking tray)

For the dough (glass tray)21 g fresh yeast140 ml lukewarm water250 g strong white flour1 tsp caster 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, peeled andchopped2 tbsp tomato purée1 tsp caster sugar1 tsp dried rubbed oregano1 bay leaf1 tsp saltPepper100 g mozzarella100 g gouda, grated

For frying1 tbsp olive oil

For the dough (round baking tray)10 g fresh yeast70 ml lukewarm water130 g strong white flour½ tsp caster sugar½ tsp saltDried rubbed thyme½ tsp dried rubbed oregano1 tsp oil

For the topping (round baking tray)1 onion½ clove of garlic200 g tinned tomatoes, peeled andchopped1 tbsp tomato purée½ tsp caster sugar½ tsp dried rubbed oregano½ bay leaf½ tsp saltPepper60 g mozzarella60 g gouda, grated

For frying1 tsp olive oil


AccessoriesGlass tray or round baking tray withglass tray

Pizza and Co.

61

MethodStir the yeast into the water to dissolveit. Add to the flour, sugar, salt, thyme,oregano and oil and knead for6–7 minutes 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. Sauté the onions and garlic untiltranslucent. 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, then season withsalt and pepper to taste. Slice the moz-zarella.

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, leav-ing a gap of approximately 1 cm all theway round the edge. Top with the moz-zarella and sprinkle on the gouda.

Start the automatic programme or pre-heat the oven if necessary (only re-quired if the pizza is on the round bak-ing tray). Place the pizza in the ovencompartment and bake.

Automatic programme settingsPizza & Co. | Pizza | Yeast dough |Glass tray/Round baking trayProgramme duration: 38 minutes

Manual settingsRound baking trayOven functions: Conventional heatTemperature: 210–220 °CPower level: 150 WBooster: OnPre-heat: OnCrisp function: OffDuration: 20–30 minutesShelf level: 1

Glass trayOven functions: MW + Fan plusTemperature: 160–170 °CPower level: 80 WBooster: OffPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level: 2

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

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Pizza (quark dough)

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

For the dough (glass tray)100 g quark3 tbsp whole milk3 tbsp oil2 medium eggs, yolks only1 tsp salt1 tsp baking powder200 g plain white flour

For the topping (glass tray)2 onions1 clove of garlic400 g tinned tomatoes, peeled andchopped2 tbsp tomato purée1 tsp caster sugar1 tsp dried rubbed oregano1 bay leaf1 tsp saltPepper100 g mozzarella100 g gouda, grated

For frying1 tbsp olive oil

For the dough (round baking tray)50 g quark, 20 % fat in dry matter2 tbsp whole milk2 tbsp oil½ tsp salt1 medium egg, yolk only1 tsp baking powder110 g plain white flour

For the topping (round baking tray)1 onion½ clove of garlic200 g tinned tomatoes, peeled andchopped1 tbsp tomato purée½ tsp caster sugar½ tsp dried rubbed oregano½ bay leaf½ tsp saltPepper60 g mozzarella60 g gouda, grated

For frying1 tsp olive oil


AccessoriesGlass tray or round baking tray withglass tray

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63

MethodTo make the topping, finely dice theonions and garlic. Heat the oil in a pan.Sauté the onions and garlic until trans-lucent. 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 the moz-zarella.

To make the dough, start by mixing to-gether the quark, milk, oil, egg yolk andsalt. Sift together the flour and bakingpowder. Mix half the amount into thedough. 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.Leave a gap of approximately 1 cm allthe way round the edge. Top with themozzarella and sprinkle on the gouda.

Start the automatic programme or pre-heat the oven (only required if the pizzais on the baking dish). Place the pizzain the oven compartment and bake.

Automatic programme settingsPizza & Co. | Pizza | Quark dough |Glass tray/Round baking trayProgramme duration: 45 minutes

Manual settingsRound baking trayOven functions: Conventional heatTemperature: 190–200 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 20–30 minutesShelf level: 2

Glass trayOven functions: Fan plusTemperature: 170–180 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 25–35 minutesShelf level: 2

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

Pizza and Co.

64

Quiche Lorraine


For the dough125 g plain white flour40 ml water50 g butter

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

For the topping125 ml double cream2 medium eggsNutmeg

AccessoriesRound baking tray 27 cmWire rack

MethodKnead the flour, butter and water to-gether until you have a smooth dough.Allow to rest in the fridge for30 minutes.

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

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


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

Place the quiche in the oven compart-ment and bake.

Automatic programme settingsPizza & Co. | Quiche LorraineProgramme duration: 42 minutes

Manual settingsOven functions: Conventional heatTemperature: 210–220 °CBooster: OnPre-heat: OnCrisp function: OnDuration: 30–40 minutesShelf level: 1

Meat

65

Let's have meat!Meat such as pork, beef, lamb andgame are healthy components of any-one's diet, and add a wealth of varietyand enjoyment to it. Poultry is particu-larly recommended for our well-being.Meat can be prepared and cooked in arange of different ways, and by usingdiverse seasonings and serving it upwith interesting sauces and side dishes,it can constantly be presented in newguises, uniting cultures – both exoticand traditional – through its versatility.

Meat

66

Stuffed duck


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

For the stuffing2 diced oranges1 apple, diced1 onion, diced½ tsp saltPepper1 tsp dried rubbed thyme1 bay leaf

For the sauce350 ml chicken stock125 ml white wine125 ml orange juice1 tsp cornflour1 tbsp cold waterSaltPepper

Accessories4 wooden skewersKitchen twineGlass oven dishFood probeWire rack

MethodSeason the duck with the salt, pepperand thyme.

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

Fill the duck with the stuffing and seal itwith the wooden skewers and kitchentwine.

Place the duck, breast side up, in theglass oven dish. Insert the food probe.Place the glass oven dish on the wirerack inside the oven.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe duck.

Manual settings: Cook the duck according to the set-tings. After 30 minutes, pour over ¼ l ofliquid and cook until done.

At the end of the cooking duration, re-move the duck from the oven. Skim offany fat and pour the juices into asaucepan. Add the rest of the chickenstock, the white wine and the orangejuice to make the sauce.

Stir the cornflour into the water andthen add it to the sauce to aid thicken-ing. Then bring to the boil. Season withsalt and pepper to taste.

Automatic programme settingsMeat | Poultry | DuckProgramme duration: approx.110 minutes

Manual settingsOven functions: MW + Auto roastTemperature: 170–180 °CPower level: 80 WCore temperature: 95 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 110–120 minutesShelf level: 1

Meat

67

Goose (unstuffed)


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.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe goose.

Manual settings:Cook the goose. After 30 minutes, pourchicken stock over the bird. Baste withthe juices every 30 minutes and cookuntil done.

Automatic programme settingsMeat | Poultry | Goose | unstuffedProgramme duration: approx.85 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 160–170 °CPower level: 80 WCore temperature: 95 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 140–160 minutesShelf level: 1

Meat

68

Roast chicken


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

AccessoriesKitchen twineFood probeWire rackGlass tray

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

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

Place the wire rack on the glass trayand slide it into the oven with the legsof the bird pointing towards the door.Roast the chicken.

Automatic programme settingsMeat | Poultry | Chicken | WholeProgramme duration: approx.50 minutes

Manual settingsOven functions: MW + Auto roastTemperature: 170–180 °CPower level: 150 WCore temperature: 85 °CBooster: OffPre-heat: OffCrisp function: OffDuration: approx. 40–50 minutesShelf level: 1

Meat

69

Chicken breast in mustard sauce


Ingredients250 ml crème fraîche1 clove of garlic, crushed4 tbsp sweet mustard1½ tsp salt½ tsp dried rubbed sage4 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 covered glass oven dish onthe glass tray inside the oven.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe chicken breast fillets.

Manual settings: Cook using the settings indicated forcooking stage 1. Stir the sauce and turnthe chicken breast fillets over. Cook thechicken breasts using the settings in-dicated for cooking stage 2.

Automatic programme settingsMeat | Poultry | Mustard chickenProgramme duration: approx.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 wholegrainmustard instead.

Meat

70

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 plain yoghurt

For sprinkling2½ 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 compartment.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe chicken breasts.

Manual settings: Cook using the settings indicated forcooking stage 1. Add the honey, datesand chicken; stir and cook, uncovered,using the settings indicated for cookingstage 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 programme settingsMeat | Poultry | Chicken breast and au-bergineProgramme duration: approx.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

71

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, roughly chopped intoequal sized pieces1 yellow pepper, roughly chopped intoequal sized pieces1 aubergine, roughly chopped intoequal sized pieces1 courgette, roughly chopped into equalsized pieces2 red onions, roughly diced2 cloves of garlic, lightly crushed2 sprigs of fresh rosemary4 sprigs of fresh thyme200 g cherry tomatoes, halved200 ml tomato passata100 ml vegetable stock½ tsp saltPepper1 tsp caster sugarHot paprika

AccessoriesWire rackGlass trayGourmet oven dish

MethodMix together the oil, salt, pepper andpaprika, then coat the chicken thighswith the mixture. Place the chickenthighs on the glass tray and slide intothe oven compartment to cook.

To cook the vegetables, heat the oil inthe Gourmet oven dish on the hob on amedium to high heat. Sauté the pep-pers and aubergine for around4 minutes, stirring frequently. Add thecourgette, onions and garlic and fry ona medium heat for around 5 minutes,stirring frequently.

Tie together the rosemary and thyme.Add the herbs, halved tomatoes, to-mato passata and stock; briefly bring tothe boil on a medium to high heat. Sim-mer on a medium heat for approxim-ately 15 minutes, stirring several times.

Season with salt, pepper, sugar andpaprika to taste.

Automatic programme settingsMeat | Poultry | Chicken | ChickenthighsProgramme duration: approx.35 minutes

Manual settingsOven functions: MW + Auto roastTemperature: 190–200 °CBooster: OnPre-heat: OffCrisp function: OffDuration: 30–40 minutesShelf level: 2

Meat

72

Turkey (stuffed)


For the stuffing125 g raisins2 tbsp fortified wine (Madeira)3 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 cold waterSaltPepper

Accessories6 wooden skewersKitchen twineGourmet oven dishFood probeGlass tray

MethodTo make the stuffing, drizzle the fortifiedwine over the raisins. Sauté the onionsin oil. Add the rice, sauté briefly and de-glaze with the water. Add the salt.Briefly bring to the boil and allow therice to swell on a gentle heat. Add thepistachio nuts and steeped raisins andmix them in. Season with salt, pepper,curry powder and garam masala totaste.

Season the turkey with salt and pepper.Fill the turkey with the stuffing and sealit with the wooden skewers and kitchentwine. 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.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe turkey.

Manual settings: Cook the turkey. After 30 minutes, pourthe chicken stock over the bird. Bastewith the juices every 30 minutes andcook until done.

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.

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Automatic programme settingsMeat | Turkey | WholeProgramme duration: approx.160 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 150–160 °CPower level: 80 WCore temperature: 85 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 180–220 minutesShelf level: 1

Meat

74

Turkey thigh


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

For the sauce150 ml water200 ml double cream200 g mango chutney1 tin apricot halves (280 g), drained andcut into piecesSaltPepper

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.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe turkey thigh.

Manual settings:Cook the turkey thigh. Pour on waterafter 45 minutes and cook until done.

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 programme settingsMeat | Poultry | Turkey | Turkey drum-sticksProgramme duration: approx.120 minutes


Meat

75

Fillet of veal (low temperature cooking)


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

For frying2 tbsp oil

AccessoriesWire rackGlass trayFood probe

MethodPlace the wire rack on the glass tray in-side the oven. Start the automatic pro-gramme or special application.

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

Heat the oil in a pan and sear the vealfillet all over (approximately 1 minuteper side).

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

Place the veal fillet on the wire rack andcook.

Automatic programme settingsMeat | Veal | Fillet of veal | Low temp.cookingProgramme duration: approx.100 minutes

Manual settingsSpecial applications | Low temp. cook-ingTemperature: 80–100 °CCore temperature: 45 °C (pink),57 °C (medium), 66 °C (well-done)Duration: approx. 40–60 minutes (pink),70–80 minutes (medium),90–120 minutes (well-done)Shelf level: 1

Meat

76

Roast fillet of veal


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


For the sauce30 g dried morels300 ml boiling water1 onion30 g butter150 ml double cream30 ml white wine3 tbsp cold water1 tbsp cornflourSaltPepperSugar

AccessoriesWire rackGlass trayFood probeFine sieve

MethodStart the automatic programme or pre-heat the oven.

Heat the oil in a pan and sear the vealfillet all over (approximately 1 minuteper side).

Remove the fillet of veal. Mix togetherthe oil, salt and pepper, then coat theveal fillet with the mixture.

Place the veal fillet on the wire rack andinsert the food probe. Place the wirerack on the glass tray inside the ovenand cook the fillet of veal.

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.

Sauté the onions in butter for5 minutes. Add the morels and sautéfor another 5 minutes.

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

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77

Automatic programme settingsMeat | Veal | Fillet of veal | RoastProgramme duration: approx.40 minutes

Manual settingsOven functions: Conventional heatTemperature: 180–190 °CCore temperature: 45 °C (pink),57 °C (medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 25–35 minutes (pink),35–45 minutes (medium),45–55 minutes (well-done)Shelf level: 1

TipPorcini mushrooms can be used in-stead of dried morels.

Meat

78

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 cold waterSaltPepper

AccessoriesGourmet oven dishWire rackFood probeHand-held blenderFine sieve

MethodMix together the oil, salt and pepper,then coat the veal knuckle with the mix-ture.

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 the Gour-met oven dish on the wire rack insidethe oven.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe veal knuckle.

Manual settings: Cook the veal knuckle. Pour on vealstock after 30 minutes and cook untildone.

Remove the veal knuckle and veget-ables from the oven. Take the clove outof the onion.

Place the vegetables and juices in asaucepan and blend to make a purée.Pass the purée through a sieve, pour inthe cream and bring to the boil.

Stir the cornflour into the water andthen add it to the sauce to aid thicken-ing. Briefly bring back to the boil. Sea-son with salt and pepper to taste.

Automatic programme settingsMeat | Veal | Veal knuckleProgramme duration: approx.100 minutes

Manual settingsOven functions: Conventional heatTemperature: 190–200 °CCore temperature: 76 °CBooster: OnPre-heat: OffCrisp function: OffDuration: approx. 90–100 minutesShelf level: 1

Meat

79

Roast saddle of veal


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



MethodHeat the oil in a pan and sear thesaddle of veal all over (approximately1 minute per side).

Remove the saddle of veal from thepan. Mix together the oil, salt and pep-per, then coat the saddle of veal withthe mixture.

Insert the food probe. Place the saddleof veal on the wire rack. Place the wirerack on the glass tray inside the ovenand cook.

Automatic programme settingsMeat Veal | Loin of veal | RoastProgramme duration: approx.50 minutes


Meat

80

Saddle of veal (low temperature cooking)


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




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

Heat the oil in a pan and sear thesaddle of veal all over (approximately1 minute per side).

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

Place the saddle of veal on the wirerack and cook.

Automatic programme settingsMeat | Veal | Loin of veal | Low temp.cookingProgramme duration:approx. 80 minutes


Meat

81

Braised veal


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

For the sauce250 ml double cream1 tsp cornflour1 tbsp cold waterSaltPepper


AccessoriesWire rackGourmet oven dish with lidGlass trayHand-held blenderFine sieve

MethodStart the automatic programme or pre-heat the oven. Heat the oil for frying inthe Gourmet oven dish and sear theveal all over (approximately 1 minuteper side).

Remove the veal. Mix together the oil,salt and pepper, then coat the veal withthe mixture. Mix the veal stock and wa-ter.

Sauté the vegetables in the Gourmetoven dish. Add the marrow bones andmeat. Pour on the water and half of theveal stock. Cover the Gourmet ovendish, then place on the glass tray insidethe oven and cook.

Automatic programme: Follow the instructions on the displayand cook the veal.

Manual settings: Remove the lid after 95 minutes. Afteranother 5 minutes, pour on ½ l of liquidand cook until done.

Remove the veal, bones and half of thevegetables. Place the remaining veget-ables and juices in a saucepan andblend to make a purée. Pass the puréethrough a sieve, add the cream andbring to the boil.


Automatic programme settingsMeat | Veal | Braised vealProgramme duration:approx. 90 minutesManual settingsOven functions: Fan plusTemperature: 160–170 °CBooster: OnPre-heat: OnCrisp function: OffDuration: 120–130 minutesShelf level: 1

Meat

82

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 over100 ml red wine400 ml vegetable stock

For the sauce50 ml crème fraîche3 tbsp cold water3 tsp cornflourSaltPepper

AccessoriesGlass oven dish with lidFood probeWire rack

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.

Cover the glass oven dish and place onthe wire rack inside the oven.

Automatic programme: Start the automatic programme. Followthe instructions on the display and cookthe leg of lamb.

Manual settings: Cook the leg of lamb. After 30 minutes,remove the lid. Pour over the red wineand vegetable stock, and cook untildone.

Take the leg of lamb out of the oven. Tomake the sauce, dilute the juices withwater. Add the crème fraîche and brieflybring to the boil. Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil. Season with salt and pepper totaste.

Automatic programme settingsMeat | Lamb | Leg of lambProgramme duration: approx.100 minutes


Meat

83

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 (approximately 1 minuteper side).

Remove the loins of lamb from the pan.Mix the oil, salt and pepper, then coatthe loins of lamb with the mixture.

Place the loins of lamb on the wire rackand insert the food probe. Place thewire rack on the glass tray inside theoven. Cook.

Automatic programme settingsMeat | Lamb | Saddle of lamb | RoastProgramme duration: approx.45 minutes


Meat

84

Saddle of lamb (low temperature cooking)


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



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 (approximately 1 minuteper side).

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

Place the loins of lamb on the wire rackand cook.

Automatic programme settingsMeat | Lamb | Saddle of lamb | Lowtemp. cookingProgramme duration: approx.100 minutes

Manual settingsSpecial applications | Low temp. cook-ingTemperature: 95–105 °CCore temperature: 53 °C (pink),65 °C (medium), 68 °C (well-done)Duration: approx. 35–45 minutes (pink),75–85 minutes (medium), 90–100 minutes (well-done)Shelf level: 1

Meat

85

Roast fillet of beef


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




Remove the beef fillet. Heat the oil in apan and sear the beef fillet all over (ap-proximately 1 minute per side).

Mix together the oil, salt and pepper,then coat the beef fillet with the mix-ture.

Place the beef fillet on the wire rack andinsert the food probe. Place the wirerack on the glass tray inside the oven.Cook the beef fillet.

Automatic programme settingsMeat | Beef | Fillet of beef | RoastProgramme duration: approx.50 minutes

Manual settingsOven functions: Conventional heatTemperature: 180–190 °CCore temperature: 45 °C (rare),54 °C (medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 20–30 minutes (rare),35–45 minutes (medium),50–60 minutes (well-done)Shelf level: 1

Meat

86

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 the mix-ture.

Heat the oil in a pan and sear the beeffillet all over (approximately 1 minuteper side).

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

Place the beef fillet on the wire rack andcook.

Automatic programme settingsMeat | Beef| Fillet of beef | Low temp.cookingProgramme duration: approx.60 minutes

Manual settingsSpecial applications | Low temp. cook-ingTemperature: 80–100 °CCore temperature: 45 °C (rare),54 °C (medium), 66 °C (well-done)Duration: approx. 50–70 minutes (rare),70–90 minutes (medium),100–120 minutes (well-done)Shelf level: 1

Meat

87

Beef hash


Ingredients30 g butter3 tbsp oil1.2 kg diced beef, ready to cookSaltPepper500 g onions, finely diced2 bay leaves4 cloves1 tbsp brown sugar2 tbsp plain white flour1.2 l beef stock70 ml vinegar

AccessoriesGlass oven dishWire rack

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 and vinegar, stirringconstantly until you have a smoothsauce.


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 programme settingsMeat | Beef | Beef hashProgramme duration: approx.210 minutes


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

Meat

88

Braised beef


For the joint2 tbsp oil1 tsp saltPepper1 kg beef (leg or shoulder), ready tocook200 g carrots, roughly diced2 onions, roughly diced50 g celery, roughly diced1 bay leaf500 ml beef stock250 ml water


For the sauce250 ml water125 ml crème fraîche1 tsp cornflour1 tbsp cold waterSaltPepper

AccessoriesGourmet oven dish with lidGlass trayFine sieveHand-held blender


Heat the oil in the Gourmet oven dish.Sear the beef all over (approximately1 minute per side).

Remove the beef from the dish. Mix to-gether the oil, salt and pepper, thencoat the beef with this.

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 theglass tray inside the oven.

Automatic programme:Follow the instructions on the displayand cook the beef.

Manual settings:After 105 minutes, pour over ½ l of li-quid. After a further 10 minutes, removethe lid and cook the beef until done.

Remove the beef and bay leaf. Add wa-ter as required. To make the sauce,place the vegetables and juices in asaucepan and blend to make a purée.Pass the purée through a sieve, add thecrème fraîche and bring to the boil.


Meat

89

Automatic programme settingsMeat | Beef | Braised beefProgramme duration: approx.120 minutes

Manual settingsOven functions: Fan plusTemperature: 150–160 °CBooster: OnPre-heat: OnCrisp function: OffDuration: approx. 120–130 minutesShelf level: 1

Meat

90

Roast sirloin joint


For the sirloin2 tbsp oil1 tsp saltPepper1 kg sirloin joint, ready to cook


For the remoulade150 g plain yoghurt150 g mayonnaise2 gherkins2 tbsp capers1 tbsp parsley2 shallots1 tbsp chives½ tsp lemon juiceSaltSugar



Heat the oil in a pan and sear the sirloinjoint all over (approximately 1 minuteper side).

Remove the sirloin joint from the pan.Mix together the oil, salt and pepper,then coat the beef joint with the mix-ture.

Place the sirloin joint on the wire rackand insert the food probe. Place thewire rack on the glass tray inside theoven. Cook.

To make the remoulade, mix togetherthe yoghurt and mayonnaise untilsmooth. Finely chop the gherkins,capers and parsley. Finely dice theshallots and finely chop the chives. Addall of this to the yoghurt and mayon-naise mixture.

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

Automatic programme settingsMeat | Beef | Sirloin joint | RoastProgramme duration: approx.50 minutes

Manual settingsOven functions: Conventional heatTemperature: 180–190 °CCore temperature: 45 °C (rare),54 °C (medium), 75 °C (well-done)Booster: OnPre-heat: OnCrisp function: OffDuration: approx. 35–45 minutes (rare),45–55 minutes (medium),55–65 minutes (well-done)Shelf level: 1

Meat

91

Roast sirloin joint (low temperature cooking)


For the sirloin2 tbsp oil1 tsp saltPepper1 kg sirloin joint, ready to cook




Mix together the oil, salt and pepper,then coat the beef joint with the mix-ture.

Heat the oil in a pan and sear the sirloinjoint all over (approximately 1 minuteper side).

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

Place the sirloin joint on the wire rackand cook.

Automatic programme settingsMeat | Beef | Sirloin joint | Low temp.cookingProgramme duration: approx.100 minutes

Manual settingsSpecial applications | Low temp. cook-ingTemperature: 80–100 °CCore temperature: 45 °C (rare),54 °C (medium), 66 °C (well-done)Duration: approx. 50–60 minutes (rare),75–100 minutes (medium),115–130 minutes (well-done)Shelf level: 1

Meat

92

Meat loaf


Ingredients1 kg pork mince3 medium eggs200 g breadcrumbs1 tsp paprikaSaltPepper


MethodMix the mince with the eggs, bread-crumbs, paprika, salt and pepper.

Form the mince into a loaf shape andplace it on the glass tray.

Automatic programme:Place the glass tray inside the oven andcook the meat loaf.

Manual settings:Place the glass tray inside the oven andcook the meat loaf using the settingsindicated for cooking stages 1, 2 and 3.

Automatic programme settingsMeat | Pork | Meat loafProgramme duration: approx.62 minutes

Manual settingsCooking stage 1Oven functions: Fan plusTemperature: 220 °CBooster: OffPre-heat: OffCrisp function: OffDuration: 12 minutesShelf level: 2

Cooking stage 2Oven functions: MW + Fan plusPower level: 150 WTemperature: 160 °CCrisp function: OffDuration: 45 minutes

Cooking stage 3Oven functions: GrillLevel: 3Crisp function: OffDuration: 5–10 minutes

Meat

93

Roast gammon


For the gammon1 kg gammon (loin), ready to cook

For the pesto50 g pine nuts60 g sundried tomatoes in oil30 g flat leaf parsley30 g basil1 clove of garlic50 g hard cheese (Parmesan), grated5 tbsp sunflower oil5 tbsp olive oil

AccessoriesGlass trayFood probeHand-held blender

MethodPlace the gammon joint on the glasstray and insert the food probe. Placethe glass tray inside the oven and cook.

To make the pesto, toast the pine nutsin a pan. Roughly chop the tomatoes,parsley, basil and garlic. Blend them to-gether with the pine nuts, Parmesanand sunflower oil to make a purée. Stirin the olive oil.

Automatic programme settingsPork | Gammon joint | RoastProgramme duration: approx.40 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 150–160 °CPower level: 80 WCore temperature: 63 °CBooster: OffPre-heat: OffCrisp function: OffDuration: approx. 45–55 minutesShelf level: 1

TipIf your sundried tomatoes are dry-packed, 30 g will be enough. Before us-ing them, pour boiling water over themand leave to soak for approximately10 minutes. Then drain off the water.

Meat

94

Gammon (low temperature cooking)


For the gammon1 kg gammon (loin), ready to cook




Heat the oil in a pan. Sear the gammonjoint all over (approximately 1 minuteper side).

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

Place the gammon joint on the wirerack and cook.

Automatic programme settingsPork | Gammon joint | Low temp. cook-ingProgramme duration: approx.110 minutes

Manual settingsSpecial applications | Low temp. cook-ingTemperature: 95–105 °CCore temperature: 63 °CDuration: approx. 140–160 minutesShelf level: 1

Meat

95

Meatballs


For the meatballs40 g breadcrumbs110 ml water1 onion250 g pork mince250 g beef mince1 medium egg1 tsp saltPepper

For the sauce40 g softened butter40 g plain white flour500 ml meat stock, cold2 tbsp double cream1 tbsp capers1 tsp caster sugar


MethodMix together the water and bread-crumbs and leave to soak.

Finely dice the onions. Add the minceand onions to the breadcrumbs. Addthe egg, salt and pepper, and kneadinto a meat dough. Shape into 8 meat-balls and place in the glass oven dish.

To make the sauce, mix together thebutter and flour. Divide this mixture intosmall portions and place next to themeatballs. Add the meat stock.

Place on the glass tray inside the ovencompartment. Start the automatic pro-gramme or cover and cook using thesettings indicated for cooking stage 1.


Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe meatballs.

Manual settings: Cook as indicated for cooking stage 1.Add the cream, capers and sugar. Stirthe sauce and cook the meatballs usingthe settings indicated for cookingstage 2.

Automatic programme settingsMeat | Pork | Meatballs in caper sauceProgramme duration: approx.14 minutes



Meat

96

Roast ham


For the joint2 tbsp oil2 tbsp mustard1 tsp salt½ tsp pepper½ tsp paprika1 kg ham joint (topside or silverside),ready to cook250 ml vegetable stock

For the sauce250 ml vegetable stock100 ml crème fraîche1 tsp cornflour1 tbsp cold waterSaltPepperSugar

AccessoriesGlass oven dish with lidFood probeWire rack

MethodMix together the mustard, salt, pepperand paprika and then coat the ham jointwith the mixture.

Place the uncooked ham in the glassoven dish and insert the food probe.Cover the glass oven dish and place onthe wire rack inside the oven.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe ham.

Manual settings: Cook the ham. After 30 minutes, re-move the lid. After another 10 minutes,pour on ¼ l of liquid and cook untildone.

Remove the ham from the oven. Dilutethe juices with water and put them in asaucepan. Add the crème fraîche andbring to the boil. Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil. Season with salt, pepper andsugar to taste.

Automatic programme settingsMeat | Pork | Ham roastProgramme duration: approx.95 minutes


Meat

97

Roast pork tenderloin


For the pork tenderloin2 tbsp oil1 tsp saltPepper3 pork tenderloins (350 g each), readyto cook


For the sauce500 g shallots20 g butter1 tbsp caster sugar100 ml white wine400 ml vegetable stock4 tbsp balsamic vinegar3 tsp honey½ tsp saltPepper1½ tsp cornflour2 tbsp cold water



Heat the oil in a pan. Sear the pork ten-derloins all over (approximately1 minute per side).

Mix together the oil, salt and pepper,then coat the pork tenderloins with themixture.

Place the pork tenderloins on the wirerack and insert the food probe. Placethe wire rack on the glass tray insidethe oven. Cook the pork tenderloins.

To make the sauce, halve the shallotslengthways and slice finely. Heat thebutter in a pan. Sweat the shallots inthe butter on a medium heat until theyare lightly browned.

Sprinkle the sugar over the shallots andcaramelise on a low heat. Deglaze withthe wine, vegetable stock and balsamicvinegar. Simmer on a medium heat forapproximately 30 minutes.

Season the sauce with honey, salt andpepper to taste. Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil.

Automatic programme settingsPork | Pork tenderloin | RoastProgramme duration: approx.45 minutes


Meat

98

Pork tenderloin (low temperature cooking)


For the pork tenderloin2 tbsp oil1 tsp saltPepper3 pork tenderloins (350 g each), readyto cook




Mix together the oil, salt and pepper,then coat the pork tenderloins with themixture.

Heat the oil in a pan. Sear the pork ten-derloins all over (approximately1 minute per side).

Remove the pork tenderloins from thepan and insert the food probe.

Place the pork tenderloins on the wirerack and cook.

Automatic programme settingsPork | Pork tenderloin | Low temp.cookingProgramme duration: approx.110 minutes


Meat

99

Pork tenderloin in a Roquefort sauce


Ingredients200 g blue cheese (Roquefort)2 onions, diced2 tbsp parsley, chopped125 ml double cream50 ml white wine3 tbsp oil½ tsp saltPepper1 kg pork tenderloin, ready to cook


MethodBreak up the blue cheese with a fork.Add the onions and parsley.

Add the cream, wine and oil. Seasonwith salt and pepper.

Place the pork tenderloins in the glassoven dish and pour the sauce over thetop.

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

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe pork tenderloins.

Manual settings: Cook using the settings indicated forcooking stage 1. Stir the sauce and turnthe pork tenderloins over. Cook thepork tenderloins using the settings in-dicated for cooking stage 2.

Automatic programme settingsMeat | Pork | Pork tenderloin withRoquefortProgramme duration: approx.19 minutes



Meat

100

Haunch of hare


Ingredients2 hare haunches (400 g each), ready tocook500 ml buttermilkSaltPepper2 tbsp clarified butter50 ml red wine200 ml double cream6 juniper berries2 bay leaves50 g back or streaky bacon, sliced250 ml stock150 ml water2 tbsp cornflour2 tbsp water

AccessoriesGourmet oven dish with lidGlass tray

MethodTrim any membranes from the harehaunches and place in buttermilk.Leave in the fridge to marinate for atleast 12 hours.

Remove the hare haunches from thebuttermilk, pat dry and trim the meatfully. Season with salt and pepper.


Place the clarified butter in the Gourmetoven dish and heat on the hob. Searthe hare haunches all over. Deglazewith the red wine and half of the cream.

Add the juniper berries and bay leaves.Top the haunches with the slices of ba-con.

Automatic programme:Follow the instructions on the displayand cook the haunches.

Manual settings: After 20 minutes, pour on ¼ l of liquidand cook the haunches until done.

Cover the Gourmet oven dish, thenplace on the glass tray inside the ovenand cook.

After 15 minutes, add the stock; thencover the dish again and continuecooking.

Remove the hare haunches from theoven; add the rest of the cream andwater to the juices. Stir the cornflourinto the water and then add it to thesauce to aid thickening. Briefly bringback to the boil.

Automatic programme settingsMeat | Game | Haunch of hareProgramme duration: approx.60 minutes


Meat

101

Rabbit


For the rabbit1.3 kg rabbit, ready to cook1 tsp saltPepper2 tbsp Dijon mustard30 g butter100 g bacon, diced2 onions, diced1 tsp dried rubbed thyme125 ml white wine125 ml water

For the sauce1 tbsp Dijon mustard100 ml crème fraîche1 tbsp cornflour2 tbsp waterSaltPepper

AccessoriesGourmet oven dish with lidGlass tray

MethodCut the rabbit into 6 pieces. Seasonwith salt and pepper, and brush withmustard.


Heat the butter in the gourmet ovendish. Sear the bacon and rabbit piecesall over. Add the onions and thyme andcontinue frying. Deglaze with the whitewine and water.

Cover the Gourmet oven dish, thenplace on the glass tray inside the ovenand cook the rabbit.

Remove the rabbit pieces from theoven dish. To make the sauce, add themustard and crème fraîche and bring tothe boil on the hob.


Automatic programme settingsMeat | Game | RabbitProgramme duration: approx.82 minutes


Meat

102

Saddle of venison


For the marinade500 ml red wine250 ml water1 carrot, diced3 onions, diced

For the saddle of venison1.2 kg saddle of venison, ready to cook1 tsp salt1 tsp coarsely ground pepper½ tsp ground sage½ tsp thyme60 g streaky bacon, sliced500 ml stock or game stock

For the sauce350 g morello cherries from a jar(drained weight)200 ml morello cherry juice (from thejar)200 ml double cream150 ml water or marinade1 tbsp cornflour1 tbsp water or marinadeSaltPepperSugar

AccessoriesWire rackGlass trayKitchen twineFood probeGourmet oven dish

MethodTo make the marinade, place the wine,water, carrots and onions in a pan andbring to the boil. While the liquid is stilllukewarm, pour it over the saddle ofvenison; leave to marinate in the fridgefor 24 hours.

Remove and dry the saddle of venison.Put the marinade to one side. Mix to-gether the salt, pepper and herbs, thenrub them into the saddle of venison.Wrap the saddle of venison in bacon,securing it with kitchen twine if neces-sary.

Place the saddle of venison in a Gour-met oven dish and insert the foodprobe. Place the Gourmet oven dish onthe wire rack inside the oven. Cook.

After 30 minutes, pour over the stock orgame stock, then continue cooking.

To make the sauce, add some gamestock to the Gourmet oven dish to di-lute the juices. Drain the morello cher-ries, collecting the juice. Remove thesaddle of venison; add the morellocherry juice, cream and water (or marin-ade) to the juices.

Stir the cornflour into the water andthen add it to the sauce to aid thicken-ing. Bring everything to the boil andadd the morello cherries. Season withsalt, pepper and sugar to taste, plus themarinade if desired.

Meat

103

Automatic programme settingsMeat | Game | Saddle of venisonProgramme duration: approx.50 minutes

Manual settingsOven functions: Conventional heatTemperature: 160–170 °CCore temperature: 60 °C (pink),72 °C (medium), 81 °C (well-done)Booster: OffPre-heat: OffCrisp function: OffDuration: approx. 55–65 minutes (pink),65–75 minutes (medium),75–85 minutes (well-done)Shelf level: 1

Meat

104

Saddle of roebuck


For the saddle of roebuck1.2 kg saddle of roebuck, boned1½ l buttermilk1 tsp game seasoning (mixed spices)1 tsp saltPepper

For frying30 g clarified butter

For the sauce125 ml red wine800 ml game stock125 ml crème fraîche1 tbsp cornflour2 tbsp cold waterSaltPepperGame seasoning (mixed spices)

AccessoriesGourmet oven dishWire rackGlass trayFood probe

MethodTrim any membranes from the saddleand leave in buttermilk for 24 hours.Turn over several times throughout thisperiod.

Remove the saddle from the buttermilk,pat dry and trim the meat fully. Seasonwith game seasoning, salt and pepper.


Heat the clarified butter in the Gourmetoven dish and sear the saddle ofroebuck all over. If necessary, trim offany excess meat.

Remove the saddle of roebuck from thedish, place it on the wire rack and insertthe food probe. Place the wire rack onthe glass tray inside the oven. Cook.

To make the sauce, add the red wineand game stock to the Gourmet ovendish to dilute the juices. Add the crèmefraîche. Stir the cornflour into the waterand then add it to the sauce to aidthickening. Bring to the boil. Seasonwith salt, pepper, sugar and gameseasoning to taste.

Meat

105

Automatic programme settingsMeat | Game | Roebuck saddleProgramme duration: approx.35 minutes

Manual settingsOven functions: Conventional heatTemperature: 140–150 °CCore temperature: 60 °C (pink),72 °C (medium), 81 °C (well-done)Booster: OffPre-heat: OnCrisp function: OffDuration: approx. 30–40 minutes (pink),40–50 minutes (medium),50–60 minutes (well-done)Shelf level: 1

TipServe with 6 pear halves. Removethese from the tin and heat them gently.Then arrange them, core side up,around the saddle of roebuck, fillingeach one with 1 tsp cranberry sauce.

Fish

106

Come to the table!Many tasty meals flatter the taste budsfar more than the figure, so it's comfort-ing to know that fish dishes are notableexceptions to this and are every bit ashealthy as they are tasty. In this chapteryou will find a variety of fish specialitiesfrom around the world to enjoy.

Fish

107

Fish curry


Ingredients1 fresh pineapple (400 g)1 red pepper1 banana600 g rose fish or other firm white fishfillets, ready to cook3 tbsp lemon juice125 ml white wine125 ml pineapple juice1½ tsp cornflour½ tsp cayenne pepper2 tbsp curry powder1½ tsp salt1 tsp caster sugar


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 theglass oven dish. Drizzle with lemonjuice. Add the pineapple, pepper andbanana, and mix well.

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


Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe fish curry.

Manual settings: Cook using the settings indicated forcooking stage 1. Stir the sauce andcontinue cooking the fish curry usingthe settings indicated for cookingstage 2.

Automatic programme settingsFish | Fish curryProgramme duration: approx.25 minutes



TipServe with rice.

Fish

108

Trout


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

For the stuffing200 g fresh mushrooms½ 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 the mush-rooms. Finely chop the onion, garlic,mushrooms and parsley, and mix well.Season the mixture with salt and pep-per.

Grease the glass tray. Stuff the troutwith the mixture and place them side byside on the glass tray. Insert the foodprobe. Dot with small chunks of butter.

Place the glass tray inside the oven andcook.

Automatic programme settingsFish | TroutProgramme duration: approx.20 minutes


TipServe with slices of lemon and brownedbutter.

Fish

109

Carp


Ingredients450 ml water50 ml vinegar50 ml white wine1 farmed carp, gutted, with scales(1.5 kg), ready for cookingSalt1 bay leaf5 peppercorns

AccessoriesGlass oven dishWire rackFood probe

MethodMix the water with the vinegar andwhite wine, and bring to the boil on thehob.

Carefully wash the carp under waterwith the scales still on, taking care notto damage the protective layer of slime.

Salt the inside of the carp and pour halfof the vinegar mixture over the top.

Place the carp in the glass oven dish.Insert the food probe. Add the rest ofthe vinegar mixture along with the bayleaf and peppercorns.

Place the glass oven dish on the wirerack inside the oven and cook the carp.

Automatic programme settingsFish | CarpProgramme duration: approx.40 minutes


TipServe with slices of lemon and brownedbutter.

Fish

110

Salmon trout


For the fish1 salmon trout (1 kg), whole, ready tocookJuice of 1 lemonSalt

For the stuffing2 shallots2 cloves of garlic2 slices of white bread50 g small capers1 medium egg, yolk only2 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, pep-per 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 the salmon trout.

Automatic programme settingsFish | Salmon troutProgramme duration: approx.40 minutes


Fish

111

Salmon fillet


For the fish4 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 programme settingsFish | Salmon filletProgramme duration: approx.20 minutes


Bakes and gratins

112

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-cup-board staples. What's more, they are in-credibly easy to prepare and extremelypopular with guests. And if you happento have leftovers, they taste great afterreheating.

Bakes and gratins

113

Chicory gratin


For the chicory8 heads of chicory50 g butter5 tsp sugarSaltPepper8 slices of cooked ham (3–4 mm thick)

For the cheese sauce30 g butter40 g plain white flour750 ml semi-skimmed milk125 g cheese, grated1 medium egg, yolk onlyNutmegSaltPepperA dash of lemon juice

For sprinkling125 g cheese, grated

AccessoriesOvenproof dishWire rack

MethodRemove the hard, bitter part from eachhead of chicory.

Melt the butter in a pan. Sauté thechicory until golden brown. Then steamon a low heat for 25 minutes.

Season with sugar, salt and pepper.

Wrap each chicory head in a slice ofcooked ham. Lay them side by side inthe ovenproof dish.

To make the cheese sauce, melt thebutter in a saucepan. Stir in the flourand brown gently. Now add the milk,stirring vigorously, bring to the boil andadd the cheese, egg yolk, nutmeg, salt,pepper and lemon juice.


Pour the cheese sauce over the chicoryand scatter cheese over the top.


Place inside the oven and bake untilgolden brown.

Automatic programme settingsBakes & gratins | Chicory gratinProgramme duration: approx.30 minutes

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


Bakes and gratins

114

Chicken and mushroom pie


For the pie1 shallot, finely chopped2 cloves of garlic, finely chopped1 small leek, sliced into rings8 slices of streaky bacon, cut into strips200 g mushrooms, diced roughly into1 cm pieces150 g oyster mushrooms, diced roughlyinto 1 cm pieces1½ tsp dried thymeParsley, finely chopped1½ tsp wholegrain mustardSaltPepper150 ml white wine50 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 and bone-less), ready to cook, diced roughly into1 cm pieces2 medium eggs, yolks only



AccessoriesTall round pie dish, microwave safe, 26 cmWire rack

MethodHeat the oil in a pan. Sauté the shallots.Add the garlic, leek and bacon, andcook until the bacon is golden brown.

Add both types of mushrooms andcontinue cooking.

Spoon into a bowl. Add the herbs andmustard. Season with salt and pepper.

To make the sauce, pour the white wineinto a saucepan and reduce over a lowheat. Add the butter and let it melt. Stirin the flour to make a smooth paste.Add the cream and stock and bring tothe boil, stirring constantly until thesauce is thick and smooth. Pour thesauce 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

115


Place the chicken and mushroom pie inthe oven and cook.

Automatic programme settingsBakes & gratins | Chicken and mush-room pieProgramme duration: approx.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

116

Potato and cheese gratin


For the gratin600 g floury potatoes75 g gouda, grated

For the topping250 ml double cream1 tsp saltPepperNutmeg

For sprinkling75 g gouda, grated

For greasing1 clove of garlic

AccessoriesOvenproof dish, 26 cmWire rack

MethodRub the ovenproof dish with the garlicclove.

To make the topping, mix together thecream, salt, pepper and nutmeg.

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 the gouda.

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

Bakes and gratins

117

Automatic programme settingsBakes & gratins | Potato & cheesegratinProgramme duration: approx.28 minutes


Bakes and gratins

118

Lasagne


For the lasagne8 lasagne sheets (not pre-cooked)

For the bolognese sauce50 g smoked streaky bacon, finelydiced2 onions, diced375 g mince, half beef and half pork800 g tinned tomatoes, skinned30 g tomato 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 mushrooms, sliced2 tbsp plain white flour250 ml double cream250 ml whole milkSaltPepperNutmeg2 tbsp fresh parsley, chopped


AccessoriesOvenproof dish, 32 cm x 22 cmWire rack

MethodTo make the bolognese sauce, start byheating the pan. Fry the diced bacon,add the mince and continue to fry, stir-ring constantly. Add the onions andsauté them. Chop the tomatoes. Addthe tomatoes, tomato juice, tomatopurée and stock. Season with herbs,salt and pepper. Allow the sauce tosimmer for approximately 5 minutes.

To make the mushroom sauce, sautéthe onions in butter. Add the mush-rooms and sauté briefly. Sprinkle withflour and stir. Deglaze with the creamand milk. Season with nutmeg, salt andpepper. Allow the sauce to simmer forapproximately 5 minutes. Finally, addthe parsley.

To make the lasagne, layer up the in-gredients in the ovenproof dish in theorder listed below:– One third of the bolognese sauce– 4 lasagne sheets– One third of the bolognese sauce– Half of the mushroom sauce– 4 lasagne sheets– One third of the bolognese sauce– Half of the mushroom sauce

Sprinkle the lasagne with the goudaand place it on the wire rack in theoven; cook until golden brown.

Bakes and gratins

119

Automatic programme settingsBakes & gratins | LasagneProgramme duration: approx.30 minutes


Bakes and gratins

120

Pasta bake


For the pasta150 g pasta (penne),cooking instructions indicated on pack:11 minutes1½ l water3 tsp salt

For the bake1½ tbsp butter2 onions, diced1 pepper, diced into 1 cm pieces2 small carrots, sliced150 ml crème fraîche75 ml whole milkSaltPepper300 g beef tomatoes, roughly diced100 g cooked ham, diced150 g feta cheese with herbs, diced


AccessoriesOvenproof dish, 24 cm x 24 cmWire rack

MethodCook the pasta in salted water for5 minutes.

Sauté the onions in butter. Add thepepper and carrots and sauté for a fur-ther 5 minutes.

Mix together the crème fraîche andmilk, then add to the vegetables. Sea-son liberally with salt and pepper.

Place the pasta, tomatoes, ham andfeta cheese in the ovenproof dish. Stirin the vegetable sauce.

Sprinkle the pasta bake with gouda.

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

Automatic programme settingsBakes & gratins | Pasta bakeProgramme duration: approx.30 minutes


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

Bakes and gratins

121

Paella


For the paella300 g long grain rice2 onions2 cloves of garlic1 red pepper2 tomatoes300 g chicken breast, diced and readyto cook200 g peas, frozen300 g calamari rings, frozen300 g shrimps, frozen200 g shelled mussels, frozen

Ingredients750 ml stock6 tbsp olive oil1 tsp sweet paprika½ tsp ground saffronSaltPepper


MethodSpread the rice over the glass tray.Finely dice the onion and garlic cloves.Cut the pepper into strips and the to-matoes into rough chunks. Spread thevegetables over the rice.

Place the chicken breast, peas, cala-mari rings, shrimps and mussels overthe vegetables.

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

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe paella.

Manual settings:Cook the paella according to the set-tings. Stir every 30 minutes and cookuntil done.

Automatic programme settingsBakes & gratins | PaellaProgramme duration: approx.75 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 120–130 °CPower level: 150 WBooster: OffPre-heat: OffCrisp function: OffDuration: 60–70 minutes

Bakes and gratins

122

Courgette moussaka


For the moussaka5 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 frying2½ tbsp olive oil


AccessoriesMicrowave-safe ovenproof dishWire rack

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

Sauté the onions, garlic and sliced pep-pers 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 courgette slices in the bottom,then add half of the tomato sauce, fol-

lowed by the cheese slices. Cover withtomato sauce and finally arrange the re-maining courgette slices evenly on top.

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

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

Automatic programme settingsBakes & gratins | Courgette moussakaProgramme duration: approx.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 the cour-gettes.

Vegetables and side dishes

123

The unsung heroesThe very fact that we consume pota-toes, rice or pasta almost daily withouttiring of them is testament to the influ-ence they have, both on our well-beingand as part of a healthy, balanced andtasty diet. With countless preparationmethods, they are so much more thanjust a supporting act. Just like fresh ve-getables, which come to the market in adelicious plethora of colours and tastes,they complement and enhance anymain dish in many different ways.


124

Jacket potatoes


For the potatoes4 baking potatoes (200 g each)1 tbsp oilSaltPepper

To serve4 tsp butter


MethodStart the automatic programme or pre-heat the oven using the settings indic-ated 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 in the oven. Cook.

Slice the potatoes lengthways andserve with butter.

Automatic programme settingsSide dishes and vegetables | Potatoes |Jacket potatoesProgramme duration: approx.27 minutes




125

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 andmix. Cover the glass dish and place onthe glass tray inside the oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe beans.

Manual settings:Cook using the settings indicated forcooking stage 1. Stir the beans andcook using the settings indicated forcooking stage 2.

Automatic programme settingsSide dishes and vegetables | Beans inthyme sauceProgramme duration: approx.30 minutes




126

Carrots in a chervil cream sauce


Ingredients1 kg carrots, sliced1 tbsp butter100 ml vegetable stock150 ml double cream2 tbsp white wine1 tsp caster 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.

To make the sauce, mix together thecream, white wine, sugar, salt, corn-flour, mustard and chervil. Season withpepper to taste. Add the sauce to thevegetables and stir. Place the glassdish on the glass tray inside the oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe carrots.

Manual settings:Cook using the settings indicated forcooking stage 1. Stir the carrots andcook until done using the settings indic-ated for cooking stage 2.

Automatic programme settingsSide dishes and vegetables | Carrots inchervil creamProgramme duration: approx.18 minutes




127

Potatoes in the skin


For the potatoes in the skin800 g waxy potatoes160 ml water

For the herb dip1 onion, finely diced1 clove of garlic, finely diced250 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

MethodPlace the potatoes in the glass dishalong with the water. Cover the glassdish and place on the glass tray insidethe oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe potatoes.

Manual settings:Cook using the settings indicated forcooking stage 1. Stir the potatoes andcook using the settings indicated forcooking stage 2.

To make the herb dip, mix the dicedonion and garlic into the quark, crèmefraîche and herbs. Season with salt andpepper to taste.

To make the salmon dip, cut the salmoninto strips. Mix together the creamcheese, crème fraîche and dill. Fold inthe salmon strips. Season with salt andpepper to taste.

Automatic programme settingsSide dishes and vegetables | UnpeeledpotatoesProgramme duration: approx.26 minutes




128

Rice


Ingredients200 g parboiled rice400 ml water1 tsp salt


MethodPlace the rice in the glass dish alongwith the water and salt. Cover the glassdish and place on the glass tray insidethe oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe rice.

Manual settings:Cook using the settings indicated forcooking stage 1. Stir the rice and cookusing the settings indicated for cookingstage 2.

Automatic programme settingsSide dishes and vegetables | RiceProgramme duration: approx.20 minutes




129

Boiled potatoes


Ingredients900 g waxy potatoes120 ml water1 tsp salt


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

Cover the glass dish and place on theglass tray inside the oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe potatoes.

Manual settings:Cook as indicated for cooking stage 1.Stir the potatoes and cook using thesettings indicated for cooking stage 2.

Automatic programme settingsSide dishes and vegetables | PeeledpotatoesProgramme duration: approx.21 minutes




130

Tomato risotto


For the risotto1 red onion, finely diced125 g Spanish salami (chorizo), finelydiced2½ 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 pitted black olives (Kalamata),finely chopped2 tbsp chives, chopped

To serve60 g goat’s cheese50 g basil leaves, freshly picked

AccessoriesMicrowave safe oven dish with lidGlass tray

MethodPlace the onion, salami and olive oil inthe ovenproof dish.

Place the ovenproof dish on the glasstray inside the oven. Start the automaticprogramme or cook using the settingsindicated for cooking stage 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 and con-tinue 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 programme settingsSide dishes and vegetables| TomatorisottoProgramme duration: approx.21 minutes




Soups and stews

131

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

132

Custard royale


For the custard royale6 medium eggs300 ml whole milk¼ tsp salt


AccessoriesMicrowave safe oven dish,20 cm x 20 cmHeat-resistant cling filmWire rack

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 wirerack inside the oven. Cook.

Automatic programme settingsSoups and casseroles | Egg royaleProgramme duration: approx.19 minutes

Manual settingsOven functions: MW + Fan plusTemperature: 95 °CPower level: 150 WBooster: OffCrisp function: OffPre-heat: OffDuration: 17–22 minutesShelf level: 1

Soups and stews

133

Pumpkin soup


For the soup750 g diced pumpkin (Hokkaido), fleshonly1 onion, diced125 ml whole milk375 ml vegetable stock1½ tsp salt2 tsp sugar1 tbsp butter1 tbsp crème fraîchePepper

For decorating6 tbsp double cream1 tbsp pumpkin seeds, coarselychopped

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

MethodPlace the pumpkin flesh and dicedonion in the glass dish.

Add the milk, vegetable stock, salt andsugar, then stir. Cover the glass dishand place on the glass tray. Place in-side the oven compartment.

Automatic programme: Start the automatic programme, followthe instructions on the display and cookthe pumpkin soup.

Manual settings: Cook using the settings indicated forcooking stage 1. Stir the pumpkin soupand cook using the settings indicatedfor cooking stage 2.

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

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

Automatic programme settingsSoups and casseroles | Pumpkin soupProgramme duration: approx.22 minutes



Soups and stews

134

Minestrone


For the minestrone50 g bacon, diced1 onion, diced150 g celery, diced2 tomatoes, diced150 g carrots, sliced100 g green beans, frozen100 g peas, frozen50 g pasta (small shells)1 tbsp mixed Italian herbs, frozen1 l vegetable stock

For sprinkling100 g hard cheese (Parmesan), wholepiece


MethodPut the bacon, onion, celery, tomatoesand carrots into the glass dish.

Add the beans, peas, pasta and herbsalong with the stock and stir. Cover theglass dish and place on the glass tray.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe minestrone.

Manual settings:Cook as indicated for cooking stage 1.Stir the minestrone and cook using thesettings indicated for cooking stage 2.

Grate the Parmesan and sprinkle it overthe top.

Automatic programme settingsSoups and casseroles | MinestroneProgramme duration: approx.25 minutes



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

Soups and stews

135

Tomato soup


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

For decorating100 ml 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.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe tomato soup.

Manual settings:Cook the tomato soup as indicated forcooking stage 1. Stir the soup and cookusing the settings indicated for cookingstage 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 programme settingsSoups and casseroles | Tomato soupProgramme duration: approx.35 minutes



Soups and stews

136

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, chopped2 tbsp red wine vinegar

AccessoriesGrater, coarseGlass dish with lid, microwave safe, 23 cmGlass tray

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. Finely slice the whitecabbage. Coarsely grate the beetroot.

Layer the vegetables on top of themeatballs. Add the beef stock and salt.Cover the glass dish and place on theglass tray inside the oven.

Automatic programme:Start the automatic programme, followthe instructions on the display and cookthe white cabbage stew.

Manual settings:Cook using the settings indicated forcooking stage 1. Stir the white cabbagestew and cook using the settings indic-ated for cooking stage 2.

Stir in the crème fraîche and parsley.Season with the red wine vinegar totaste.

Automatic programme settingsSoups and casseroles | White cabbagestewProgramme duration: approx.30 minutes



Dessert

137

All's well that ends wellIt's true what they say – no one can res-ist 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

138

Sweet bread and butter pudding


Ingredients14 slices of white bread70 g unsalted butter, softened8 medium eggs, yolks only150 g caster sugar1 vanilla pod300 ml whole milk300 ml double cream100 g raisins

For sprinkling1 tbsp caster sugar


AccessoriesShallow ovenproof dishWire rack

MethodGrease the ovenproof dish.

Cut off the bread crusts. Spread thebutter on the bread slices and halve di-agonally.

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 the re-mainder of the bread.

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


Sprinkle sugar over the pudding.


Place the bread and butter pudding in-side the oven and cook.

Automatic programme settingsDessert | Bread and butter puddingProgramme duration: approx.30 minutes


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

Dessert

139

Crème caramel

Total time required: 65 minutes + 4–5 hours for chillingServes 10

For the caramel150 g caster sugar80 ml water

For the crème1 vanilla pod500 ml whole milk75 g caster sugar250 ml double cream2 medium eggs4 medium eggs, yolks only

AccessoriesGlass ovenproof dish, 22 cmHeat-resistant cling filmWire rack

MethodTo make the caramel, simmer the sugarwith water in a pan and stir until themixture starts to thicken and turn agolden yellow colour. Do not let it gettoo dark as this will taste bitter.

Pour the caramel into the ovenproofdish and leave to cool.

For the crème, split the vanilla pod andscrape out the seeds with a knife. Bringthe milk to the boil with the sugar, thevanilla seeds and the pod.

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

Beat the eggs and the egg yolks, andstir into the milk and cream. Removethe vanilla pod.

Pour the mixture into the ovenproofdish and cover with cling film. Place theovenproof dish on the wire rack insidethe oven. 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 forapproximately 2–3 minutes. Carefullyloosen the crème around the edge andturn out onto a serving plate.

SettingsOven functions: MW + Fan plusTemperature: 95 °CPower level: 150 WBooster: OffPre-heat: OffCrisp function: OffDuration: 22–26 minutesShelf level: 1

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

Dessert

140

Fruit crumble


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

For the streusel crumble75 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 cook us-ing 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.

Automatic programme settingsDessert | Fruit crumbleProgramme duration: approx.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. Try re-placing the blueberries with raspberries,blackcurrants, strawberries or slicedbanana. Serve the fruit crumble withwhipped cream or Greek yoghurt.

Dessert

141

Quark soufflé


Ingredients500 g low-fat quark2 medium eggs100 g caster sugar1 tsp vanilla paste4 tbsp lemon juice125 g raisins37 g instant custard powder (vanilla)½ tsp baking powder30 g butter

For sprinkling2 tbsp breadcrumbs

For dotting30 g butter

AccessoriesMicrowave safe ovenproof dish, 22 cmGlass tray

MethodMix together the quark, eggs, sugar,vanilla paste, 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 compartment.Cook.

Automatic programme settingsDessert | Quark souffléProgramme duration: approx.10 minutes

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

TipVariation: Replace the custard powderwith 125 g semolina.

Dessert

142

Chocolate sponge puddings


For the batter70 g dark chocolate70 g butter70 g caster sugar4 medium eggs70 g ground almonds20 g breadcrumbs

For the sauce500 ml vanilla custard200 ml double cream

For dusting20 g icing sugar


Accessories8 ramekins, 6 cmGlass tray

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

Grease the ramekins. Separate the eggwhites from the yolks. Beat the butter,sugar and egg yolks until creamy. Stir inthe chocolate, the almonds and thebreadcrumbs.

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

Fill the ramekins with the chocolatemixture.

Place the ramekins on the glass tray in-side the oven. Cook the chocolatesponge puddings.

To make the sauce, whip the cream un-til stiff and fold into the custard. Divideevenly between the dessert plates.

As soon as they have finished baking,turn the chocolate sponge puddingsout on to the dessert plates. Pour thevanilla custard over the puddings anddust with icing sugar. Serve warm.

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

United KingdomMiele Co. Ltd., Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TWTel: 0330 160 6600, Internet: www.miele.co.uk/service, E-mail: [email protected]

AustraliaMiele Australia Pty. Ltd.ACN 005 635 398ABN 96 005 635 3981 Gilbert Park DriveKnoxfield, VIC 3180Tel: 1300 464 353Internet: www.miele.com.au

Miele Electrical Appliances Co., Ltd.1-3 Floor, No. 82 Shi Men Yi RoadJing' an District200040 Shanghai, PRCTel: +86 21 6157 3500Fax: +86 21 6157 3511E-mail: [email protected],Internet: www.miele.cn

China Mainland

Miele (Hong Kong) Ltd.41/F - 4101, Manhattan Place23 Wang Tai RoadKowloon Bay, Hong KongTel: (852) 2610 1025Fax: (852) 3579 1404Email:[email protected]: www.miele.hk

Hong Kong, China

Miele India Pvt. Ltd.1st Floor, Copia Corporate Suites,Commercial Plot 9,Mathura Road, Jasola, New Delhi - 110025E-mail: [email protected]: www.miele.in

India

Miele Ireland Ltd.2024 Bianconi AvenueCitywest Business CampusDublin 24Tel: (01) 461 07 10Fax: (01) 461 07 97E-Mail: [email protected]: www.miele.ie

Ireland

MalaysiaMiele Sdn BhdSuite 12-2, Level 12Menara Sapura KencanaPetroleumSolaris Dutamas No. 1Jalan Dutamas 150480 Kuala Lumpur, MalaysiaPhone: +603-6209-0288Fax: +603-6205-3768

Miele New Zealand LimitedIRD 98 463 6318 College HillFreemans Bay, Auckland 1011New ZealandTel: 0800 464 353Internet: www.miele.co.nz

New Zealand

Miele Pte. Ltd.29 Media Circle#11-04 ALICE@MediapolisSingapore 138565sTel: +65 6735 1191Fax: +65 6735 1161E-Mail: [email protected]: www.miele.sg

Singapore

Miele (Pty) Ltd.63 Peter PlaceBryanston 2194P.O. Box 69434Bryanston 2021Tel: (011) 875 9000Fax: (011) 875 9035E-mail: [email protected]: www.miele.co.za

South Africa

Miele Appliances Ltd.Showroom 1Eiffel 1 Building

P.O. Box 114782 - DubaiTel. +971 4 3044 999Fax. +971 4 3418 852800-MIELE (64353)E-Mail: [email protected]: www.miele.ae

United Arab Emirates

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

ThailandMiele Appliances Ltd.BHIRAJ TOWER at EmQuartier43rd Floor Unit 4301-4303 689 Sukhumvit RoadNorth Klongton Sub-DistrictVadhana DistrictBangkok 10110, Thailand

Sheikh Zayed Road, Umm Al Sheif

The cookbook H 7000 BM

M.-Nr. 11 197 431 / 02 en-GB

Microwave - Miele

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