baking – roasting – moisture plus
Post on 12-Dec-2021
10 Views
Preview:
TRANSCRIPT
Baking – Roasting – Moisture Plus
Explanations of the settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Volumes and measurements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Preparation tips and information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Types of flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Raising agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Types of dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Crisp-up programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Bread rolls (frozen/unrefrigerated, pre-baked) / Pretzels (frozen) . . . . . . . . . . 14
Ready-to-bake rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Ready-to-bake croissants. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Apple sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Apricot loaf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Apricot streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Yeast butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Buttermilk bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Rich fruit cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Swiss fruit flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Chocolate breakfast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Gugelhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Yeast pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Yeast rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Plaited walnut brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Italian mozzarella bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cheese and sesame rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Herb bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Malted pumpkin seed rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Contents
2
Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Mixed grain bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Fruit streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Swiss apple cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Pine nut bee-sting cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Quark rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Sand cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Ham and cheese rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Chocolate cherry muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Chocolate hazelnut cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Sunday rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Swiss farmer's bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Drop cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Choux buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Cinnamon and macadamia ring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Raisin cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Onion flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Preparation tips and information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Quantities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Blue fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Acidising . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Salting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
"Verduras" bream / snapper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Stuffed ocean trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Red mullet parcels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Sea bream delicioso . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Contents
3
Hake in a herb sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Salt cod brandade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Savoy cabbage and salmon gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Pikeperch with herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Meat and poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Preparation tips and information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Beef Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Duck with oranges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Pork fillet with Parma ham and red pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Braised beef roulades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Braised topside of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Meat loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Sweet and sour chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Herbed chicken fillet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Glazed gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Garlic rabbit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Lamb cutlets with pistachio crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Rack of lamb with mustard crust and vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 98
Osso buco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Turkey roulade with spinach ricotta filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Roast pork belly with spiced honey glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Pork fillet in puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Pork casserole with apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Chinese pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Christmas ham. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Yorkshire puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Savoury recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Eggplant moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Spring pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Swedish potato bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Swiss style quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Cheese soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Potato gratin in a mustard sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Potato cheese gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Garlic soup (Sopa Castellana). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Contents
4
Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Salmon and spinach pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Potato dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Mushroom cannelloni. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Pizza variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Swiss potato gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Shepherd's pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Spinach parcels (Spanakopita) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Tortellini, ham and rocket bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Tuna pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Pavlova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Caramel pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Lemon meringue pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Dumplings with plum compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Chocolate dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Mini chocolate sponges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Sweet cherry soufflés. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Contents
5
H 6x0x Settings apply to ovens with 3 shelf levels (appliance width
approx. 60 cm).
H 6x6x Settings apply to ovens with 5 shelf levels (appliance width
approx. 60 cm).
H 6x9x Settings apply to ovens with 3 shelf levels (appliance width
approx. 90 cm).
Temperatures Temperatures are given in degrees celcius (°C).
A range of temperatures is given. You are generally advised to
select a duration in the middle of the range.
Temperatures may need to be increased or reduced depending
on the cooking dish, quantity or desired level of browning.
Careful handling of food can help protect one's health. For
example, cakes, rolls and bread should be cooked until golden,
not dark brown.
Cooking
durations
Durations are given in minutes.
A range of cooking durations is given. You are generally advised
to select a duration in the middle of the range.
Pre-heat Most dishes can be placed in a cold oven. They will then make
use of the heat produced during the heating-up phase.
If pre-heating is required, it will be mentioned separately in the
settings.
The pre-heating time is not included in the baking/cooking
duration, but is additional.
When using the Automatic � function, the pre-heating time is
included in the programme duration.
Explanations of the settings
6
Oven function
symbols used
in the recipes
� Automatic
� Moisture Plus
� Fan Plus
� Conventional Heat
� Intensive Bake
� Full Grill
� Fan Grill
The oven has other functions,
but these are not used in the
recipes contained within this
book.
Food probe/
Core
temperature
You can only use a food probe with Automatic programmes if
your oven is fitted with a food probe. If your oven does not have a
food probe, use the alternative settings in the recipes.
Heating-up
phase
When using Fan Plus, Moisture Plus and Conventional Heat
together with temperatures exceeding 100 °C, the "Heating-up
phase" option will appear.
In recipes that recommend one of these three oven functions, the
setting for the heating-up phase is mentioned separately.
Select the setting mentioned in the recipe.
Crisp function
*
You can use the Crisp function with any oven function, but it must
be activated individually for each cooking process. It is a good
idea to use this function when cooking items which are moist on
the inside but which should be crispy on the outside.
In cases where the Crisp function would be useful, it appears
separately in the settings.
If it appears in the settings, select the "Crisp function" option and
confirm with "On".
The Crisp function is not available on all models.
Shelf level The numbers for the shelf levels mentioned in this recipe book
can be found to the side of the oven compartment when the door
is open.
* Depending on model
Explanations of the settings
7
Automatic � This function allows you to select the Automatic programmes
which are programmed into the electronics of your appliance.
Some Automatic programmes use moisture injection and some do
not.
The Automatic programmes available vary depending on the mo-
del of your appliance. You can also prepare all recipes in this
book without using an Automatic programme. You will find
alternative settings in the recipes to enable you to do this.
Moisture Plus
�Depending on the recipe, you can select the following:
– Automatic burst of steam
– 1 burst of steam, 2 or 3 bursts of steam
The bursts of steam 1, 2 and 3 can be released manually or
time-controlled.
Manually If you want to release bursts of steam manually,
you can set the minute minder � to remind you
when to release each burst of steam.
If pre-heating is required for preparing a recipe
using Moisture Plus, it is best to release the
bursts of steam manually.
The time for releasing the first burst of steam is
based on
– the start of the cooking process for ovens
which have not been pre-heated.
– when the food is placed in the oven (for
pre-heated ovens).
The time for the following burst of steam is always
based on the time at which the previous burst of
steam was released.
Time-controlled If the bursts of steam are to be time-controlled,
you must programme a time for each burst of
steam before starting the cooking process.
Factory default
type of heating
The Moisture Plus function uses "Fan Plus"
heating in combination with moisture injection.
For most recipes, it is not necessary to change
the type of heating.
Other types of
heating
If it makes sense to change to another type of
heating, it will be offered separately in "Settings".
Explanations of the settings
8
Abbreviations
– tsp. = teaspoon
– tbsp. = tablespoon
– g = gram
– ml = millilitre
1 teaspoon is equal to approx.
– 3 g baking powder
– 5 g salt/sugar/vanilla sugar
– 3 g flour
– 5 ml liquid
1 tablespoon is equal to approx.
– 10 g flour/cornflour/breadcrumbs
– 15 g sugar
– 20 ml liquid
– 10 g mustard
1 packet is equal to
– 8 g vanilla sugar
– 8 g whipped cream stiffener
– 16 g baking powder
– 7 g dried yeast
– 37 g custard powder
1 pinch
– is equal to the amount that can be
pinched between the thumb and
forefinger.
Volumes and measurements
9
Preparation tips and information
Cakes and biscuits
Types of flour
Different types of flour contain varying
amounts of whole grain.
The flour type indicates the mineral
content in mg per 100 g of flour. The
higher the type number, the more
mineral nutrients the flour contains.
Depending on grounding degree, we
differentiate between different types.
Plain flours are classified, for example,
as follows:
Type 405
Fine, white flour suitable for both
cooking and baking. Its main contents
are starch and gluten.
Type 550
Strong baking flour for fine pored
doughs, can be used as multi-purpose
flour.
Type 1050
A flour of medium fineness, darker in
colour, halfway between white and
wholemeal. You can easily exchange
half of this flour type with white flour in
our recipes without changing results.
Type 1700
A dark flour that contains almost the
entire surface layer of the grain. It is the
perfect choice for breads.
Wholemeal flour
This kind of flour has no type number. It
is made from the whole grain and
contains all the goodness. It can be
ground finely or coarsely and is
particularly good for baking bread.
Baking
10
Raising agents
Raising agents help dough to rise and
support the loosening that the dough
experiences with kneading.
Yeast
Yeast can be bought fresh or dried and
is suited to making light flour doughs.
When used in combination with liquid
(e.g. water), starch (e.g. flour), sugar
and temperatures between 35 - 50 °C,
the yeast ensures that the dough rises.
Sourdough
Sourdough comes in both a liquid and
dry form. The strong, pleasant, sour
taste of this dough comes from the
transformation of glucose into
lactobacilli. Sourdough is needed to
make heavy doughs made from
wholemeal flour, rye flour or wholegrain.
Liquid rye sourdough can be easily
prepared by mixing 250 g rye flour with
approx. 200 ml lukewarm water. After a
resting period of 48 hours at room
temperature, the sourdough can be
handled according to the recipe you
are using.
Baking powder
Baking powder is generally used for
making whisked mixtures. In
combination with moisture and heat, the
baking powder assists in the rising
process and therefore in creating a
fluffy dough.
Types of dough
Bread/Rolls
Bread and rolls need to be light and
crisp. The raising agents used to
achieve this are yeast and sourdough.
Among other things, the selection and
the combination of the ingredients are
responsible for the taste of the bread.
Freshly ground or wholemeal flour
contains more fibre, minerals and
vitamins.
Liquids used in making the dough
should be lukewarm (30–35 °C).
Knead the bread dough until it
becomes smooth and leave it for long
enough to rise properly. The dough
needs to double in volume during the
first proving phase. Further proving
phases are often shorter as the dough
rises significantly during the baking
process. This ensures that after baking
the bread receives the right texture,
becomes firm and does not crumble.
Make sure that the surface of breads
that are free formed is smooth and
even.
Grease baking tins if you are using
them to bake bread.
In the Automatic programmes, the
dough doesn't need to be left to rise
before being placed in the oven. Place
the dough in the oven and start the
programme immediately.
Baking
11
You cannot use the normal skewer test
to find out whether bread is completely
baked, as freshly baked bread will
continue to stick until it has cooled right
down. We therefore recommend
tapping on the bottom of the bread. If it
sounds hollow, the bread is done and
should be put on a wire rack to cool.
If the bread is left in the oven after the
programme has finished, you should
choose a lower browning level as the
bread will continue to brown.
Bread mixtures
In the Automatic programmes, the
dough doesn't need to be left to rise
before being placed in the oven. Place
the dough in the oven and start the
programme immediately.
Prepare the dough according to the
instructions on the packaging. Use the
volume of liquid that is stated for baking
in a conventional oven.
Bake all bread mixtures in a greased
bread tin (25 x 10 cm).
Score the dough before putting it in the
oven, and glaze with some water.
If the bread is left in the oven after the
programme has finished, you should
choose a lower browning level as the
bread will continue to brown.
There are many different manufacturers
of bread mixtures. The programmes
were not developed for a specific
brand. Because of this, browning, size
and crust of the breads could vary. If
required, brown the bread for a little
longer or experiment with a different
browning level next time.
Yeast dough
Yeast dough is well-suited to making
streusel cakes, open tarts, small cakes
and pizza. Preparing a yeast dough is
easier than it seems.
Crumble and stir the yeast into
lukewarm water and dissolve. Add flour
and other ingredients and knead to a
smooth dough. If dry yeast is used, add
2 extra tablespoons of liquid.
For the yeast dough to rise sufficiently
in the oven, you can use Conventional
Heat at 35 °C or an appropriate Auto-
matic programme (if available).
The dough should be covered and
allowed to rise in the oven until it has
doubled in volume. Knead it briefly,
then roll it out or knead in other
ingredients such as raisins or almonds.
Baking
12
Freshly baked yeast dough can be
successfully frozen. It can be left in the
freezer for about one month. Frozen
yeast dough items should be baked in
the oven using Moisture Plus. In this
case use automatic bursts of steam.
Quark dough
Quark dough is an elastic, soft,
rubbed-in dough that offers a good
alternative to yeast dough. Because
quark dough is made with baking
powder, it can be baked without
needing a proving phase.
Shortcrust pastry
Shortcrust pastry is a firm, rubbed-in
mixture that consists mainly of flour, fat
(ratio of 2:1) and water.
Knead the ingredients together quickly
so that the dough is easier to work.
Whisked mixture
A whisked mixture is a very rich and
heavy dough which, besides flour, also
contains fat, butter and eggs. The
mixture becomes particularly fluffy
when the beaten egg white (separated
from the yolk) is folded under the
dough.
In combination with the baking powder
and stirred in air, the dough becomes
light and fluffy when baked.
Whisked mixtures become sticky if they
are stirred for too long.
Baking
13
Crisp-up programmes
Bread rolls (frozen/unrefrigerated, pre-baked) / Pretzels (frozen)
Ingredients
Frozen or unrefrigerated pre-baked
bread rolls, or frozen pretzels
Bread rolls preparation
Place the bread rolls on a baking tray
or on the rack.
Pretzels preparation
Place the pretzels on a baking tray
covered with baking paper.
Leave for 10 minutes to defrost, then
sprinkle with large grained salt.
Moisture Plus settings
According to
instructions on
packaging
Pre-heating is
not required
Pre-heating
required
Function �
Temperature See instructions on packaging
for fan assisted ovens
Pre-heat No Yes
Heating-up
phase
Rapid
Shelf level 1 (H 6x0x)
2 (H 6x6x)
1 (H 6x9x)
No./Type of
bursts of steam
1/Automatic 1/Manually
Water volume See display
1st burst of
steam
Automatic When the food
is put in the
oven
Baking time Recommendation on packaging
plus approx. 5 minutes
Hints and tips
Thanks to the PerfectClean enamel,
baking and universal trays do not need
to be greased or used with baking
paper. However, when cooking
pretzels, sponge cakes, meringues and
macaroons, you should use baking
paper.
Baking
14
Ready-to-bake rolls
Ingredients
Ready-to-bake rolls
Preparation
Prepare the dough according to the
instructions on the packaging and
place the rolls on a baking tray.
Moisture Plus settings
Function �
Temperature See instructions on
packaging for fan assisted
ovens
Heating-up phase Rapid
Shelf level 1 (H 6x0x)
2 (H 6x6x)
1 (H 6x9x)
No./Type of
bursts of steam
1/time-controlled
Water volume See display
1st burst of steam Release after 3 minutes
Baking time Recommendation on
packaging plus approx.
5 minutes
Ready-to-bake croissants
Ingredients
Ready-to-bake croissants
Preparation
Prepare the dough according to the
instructions on the packaging and
place the croissants on a baking tray.
Automatic programme settings
H 6x0x, H 6x6x, H 6x9x
Function �
Programme Bread rolls \ Croissants
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 20
Alternative setting
You can also prepare croissants using
the Moisture Plus function. In this case,
use the same settings as for
"Ready-to-bake rolls".
Baking
15
Apple tart
Preparation time 80–90 minutes
Serves 12
Pastry ingredients
220 g flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping ingredients
600 g apples
Caramel ingredients
100 g sugar
20 ml apple juice
Juice of half a lemon
To dust:
Icing sugar
Preparation
Rub the butter into the flour, add icing
sugar, salt and egg, and knead to a
smooth dough. Leave to rest for
approx. 30 minutes.
Roll the dough out on a floured surface
and use it to line the base of a � 26 cm
flan or pie dish. Peel and core the
apples and cut into slices. Arrange in
the pastry case.
Place the sugar in a pan on the cooktop
and stir over a high heat until
caramellised and golden. Make a syrup
with the apple and lemon juice. Pour
the caramel over the slices of apple
and placed in the pre-heated oven.
When cool, dust with the icing sugar.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Apple tart
Shelf level See display
Programme
duration
Approx.
55
Approx.
53
Approx.
40
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210 180–200
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Baking time 35–45
Hints and tips
Instead of using caramel, you can bake
the tart with a glaze:
Mix together 150 g crème fraîche, 2
eggs, 8 g vanilla sugar and 1 tbsp.
icing sugar. Pour over the apple slices
and extend the baking time by approx.
10 minutes.
Baking
16
Apple sponge
Preparation time 80-110 minutes
Serves 12
Pastry ingredients
150 g butter
150 g sugar
8 g vanilla sugar
3 eggs
Juice of half a lemon
150 g flour
1/2 tsp. baking powder
Topping ingredients
650 g apples
To dust or glaze:
Icing sugar or apricot jam
Preparation
Cream together the butter, sugar and
vanilla sugar, then mix in the eggs one
at a time.
Sift the baking powder and flour
together and fold into the creamed
mixture together with the lemon juice.
Spoon into a greased springform cake
tin (� 26 cm).
Peel, quarter and core the apples.
Make several cuts into the top of each
quarter and gently press into the cake
mixture with the core side down. Bake
until golden.
Leave to cool to room temperature,
then dust with icing sugar or spread a
little apricot jam over the top.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Apple \ Sponge
Shelf level See display
Programme
duration
Approx.
43
Approx.
45
Approx.
54
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 170–190 150–170
Pre-heat Yes No
Heating-up phase Normal
Shelf level 1 2 1
Baking time 40–50 45–55 55–65
Baking
17
Apple pie
Preparation time 90-100 minutes
Serves 12
Pastry ingredients
350 g flour
1/2 tsp. baking powder
200 g butter, softened
100 g sugar
8 g vanilla sugar
1 egg
Topping ingredients
1000 g apples
50 g raisins
50 g sugar
1/2 tsp. cinnamon
3 tbsp. water
To glaze:
1 egg yolk mixed with a little milk
Preparation
Mix the flour, baking powder, butter,
sugar, vanilla sugar and egg together
and knead to a smooth dough.
Press approx. 2/3 of the pastry evenly
into the bottom of a greased springform
cake tin (� 26 cm) to make the base.
Form a rim about 2 cm high around the
edges of the tin.
Peel, core and coarsely dice the apples.
Steam them gently in a saucepan
together with the raisins, sugar,
cinnamon and water for one minute, and
then spread the ingredients evenly over
the pastry case.
Roll the rest of the pastry out onto a
floured surface and place on top of the
apples and bake.
With Automatic programme:
You will need to glaze the pie before it
goes in the oven with the egg and milk
mixture.
Without Automatic programme:
About 10 minutes before the end, brush
the apple pie with the egg and milk
mixture.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Apple \ Pie
Shelf level See display
Programme
duration
Approx.
62
Approx.
62
Approx.
78
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 170–190 160–180
Pre-heat Yes No
Heating-up phase Normal
Shelf level 2 1
Baking time 60–70 55–65
Baking
18
Apple hazelnut streusel
Preparation time 100-110 minutes
Serves 12
Pastry ingredients
200 g melted butter
350 g flour
1 tsp. baking powder
150 g sugar
8 g vanilla sugar
60 g hazelnut brittle
Topping ingredients
800 g sharp dessert/cooking apples
50 g sugar
Preparation
Sift together the flour, baking powder,
sugar and vanilla sugar. Add the
slightly cooled butter. Rub together to
make a crumbly mixture.
Press approx. 2/3 of the mixture evenly
into the bottom of a greased springform
cake tin (� 26 cm) to make the base.
Form a rim about 2 cm high around the
edges of the tin. Mix the remaining
streusel mixture with the broken up
hazelnut brittle.
Peel, core and dice the apples. Mix
with the sugar, and arrange over the
streusel base. Sprinkle the streusel
brittle mix over the top and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Apple \ With streusel
topping
Shelf level See display
Programme
duration
Approx. 60
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 170–190 160–180
Pre-heat Yes No
Heating-up phase Normal
Shelf level 1 2 1
Baking time 55–65
Baking
19
Apricot loaf
Preparation time 105–115 minutes
Ingredients
42 g fresh yeast
200 ml milk (lukewarm)
500 g flour
60 g sugar
8 g vanilla sugar
A pinch of salt
1 tsp. grated lemon zest
100 g soft butter
1 egg
100 g dried apricots
50 g chopped pistachios
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, vanilla sugar, salt, lemon
zest, butter and egg and knead to a
smooth dough. Place the dough in the
oven and select "Cakes \ Yeast dough \
Prove for 30 minutes" in Automatic
programmes.
Dice the apricots, knead into dough
with the chopped pitachios, form an
oval loaf shape and put into a greased
loaf tin (approx. 30 cm). Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 15 minutes" in
Automatic programmes.
After proving, brush the apricot loaf
with milk, place in the oven and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking time 45–55
Baking
20
Apricot streusel
Preparation time 85–95 minutes
Serves 20 (H 6x9x: serves 40)
Pastry ingredients
240 (380) g quark
60 (100) ml milk
80 (120) ml oil
1 (2) egg(s)
110 (175) g sugar
8 (16) g vanilla sugar
1 (2) pinch(es) of salt
450 (640) g flour
16 (32) g baking powder
Topping ingredients
1200 (1900) g apricots, drained
Streusel ingredients
400 (640) g flour
250 (400) g sugar
8 (16) g vanilla sugar
250 (400) g butter cubes
1/2 (1) tsp. cinnamon
Preparation
Whisk together the quark, milk, oil, egg,
vanilla sugar and salt. Fold in half of the
flour mixed with the baking powder,
and knead in the rest.
Roll out the pastry onto a baking tray.
Top with the apricot halves.
Knead the flour, sugar, vanilla sugar,
butter and cinnamon into a streusel
mixture and sprinkle over the fruit. Bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Fruit streusel \ Quark
dough
Shelf level See display
Programme
duration
Approx.
55
Approx.
56
Approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180 170–190
Heating-up phase Rapid Normal
Shelf level 2 3 2
Baking time 55–65 40–45
Hints and tips
Plums, morello cherries or gooseberries
also make a good topping.
Baking
21
Biscuits
Preparation time 130–140 minutes
Approx. 80 biscuits
Ingredients
250 g flour
1 level tsp. baking powder
80 g sugar
8 g vanilla sugar
1 tbsp. rum
1 tbsp. water
120 g butter
Preparation
Sift together the flour, baking powder,
sugar and vanilla sugar. Add the rest of
the ingredients and knead to a smooth
dough. Leave to stand in a cool place
for at least one hour.
Roll out the dough to a thickness of
approx. 3 mm, and make biscuits using
a cookie cutter. Place on a baking tray
and bake.
Recommended settings for 1 baking
tray
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Biscuits \ 1
baking tray
Shelf level See display
Programme
duration
Approx.
24
Approx.
22
Approx.
25
Recommended settings for 2 baking
trays
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Biscuits \ 2
baking trays
Shelf level See display
Programme
duration
Approx.
33
Approx.
24
Approx.
25
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 130–150 140–160
Heating-up phase Normal
Shelf level (1 tray) 2 1
Shelf level (2
trays)
1+2 1+3
Baking time 20–30 25–35 25–30
Baking
22
Gateau
Preparation time 70–80 minutes
Serves 16
Basic mixture
4 egg whites
2 tbsp. hot water
175 g sugar
4 egg yolks
200 g flour
2 tsp. baking powder
Preparation
Beat the egg whites with the hot water
until stiff. Slowly add the sugar and fold
in the beaten egg yolk.
Sift the baking powder into the flour and
fold into the egg and sugar mixture.
Lightly grease a springform tin
(�26 cm), and line with baking paper.
Pour the mixture into the tin, and bake
until golden.
After baking, loosen the edge of the
cake from the tin and leave to cool.
Turn out and remove the baking paper
and then cut the cake horizontally into 2
or 3 rounds and fill as desired.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Gateau \ 4 eggs
Shelf level See display
Programme
duration
Approx.
49
Approx.
50
Approx.
35
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Pre-heat Yes
Heating-up phase Normal
Shelf level 1 2 1
Baking time 35–45 30–40
Hints and tips
If making a sponge flan to fill with fruit,
halve the quantities given above and
reduce the time by approx. 5 minutes.
To make a chocolate sponge base, add
1–2 teaspoons of cocoa powder to the
flour mixture.
Baking
23
I. Quark and cream filling
Ingredients
500 g quark
100 g sugar
Approx. 100 ml milk
8 g vanilla sugar
Juice of 1 lemon
12 leaves of white gelatine
500 ml cream
To dust:
Icing sugar
Preparation
Mix together the quark, sugar, milk,
vanilla sugar and lemon juice. Soak the
gelatine in cold water for about 10
minutes, then squeeze the gelatine and
dissolve it for 20 seconds on 450 W in
the microwave oven, or in a pan on a
low cooktop setting. Stir a little of the
quark mixture into the gelatine.
Add this mixture to the remainder of the
quark mixture and leave to cool. Stir
several times as it thickens. As soon as
visible traces are left in the mixture
when you run a fork through it, you can
fold the stiffly whipped cream into it.
Place one round of cake on a serving
platter and spread some of the quark
mixture over it. Top with another layer of
the cake. Add some more of the
mixture, then top it with the final piece
of cake. Place in the refrigerator to chill
and then dust with icing sugar before
serving.
Hints and tips
For a fruity variation, add about 300 g
of bottled and drained morello cherries,
mandarin segments, or apricot pieces
to the quark and cream mixture.
Baking
24
II. Cappuccino filling
Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml cream
16 g vanilla sugar
80 ml coffee liqueur
1 tbsp. cocoa powder
To dust:
Cocoa powder
Preparation
Melt the dark chocolate. Beat the
cream until stiff. Soak the gelatine in
cold water for about 10 minutes, then
squeeze the gelatine and dissolve it for
20 seconds on 450 W in the microwave
oven, or in a pan on a low cooktop
setting. Leave to cool. Then stir half the
espresso and half the coffee liqueur
into the gelatine and add to the
remaining whipped cream. Place about
3 tablespoonfuls of the cream in a
separate bowl for topping the gateau
later. Divide the rest of the cream in half
and place in separate bowls. Add the
vanilla sugar to one half, and the
melted chocolate and cocoa powder to
the other.
Place one round on a serving platter
and drizzle with a little coffee liqueur
and espresso. Spread the chocolate
cream over this and top with another
layer of the cake. Drizzle with the
remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final piece of
cake, Spread the rest of the cream over
the top and dust with a little cocoa
powder before serving.
Baking
25
Yeast butter cake
Preparation time 95–120 minutes
Serves 20 (H 6x9x: serves 40)
Dough ingredients
42 (84) g fresh yeast
200 (400) ml milk (lukewarm)
500 (960) g flour
50 (100) g sugar
1 (2) pinch(es) of salt
50 (100) g butter
1 (2) egg(s)
Topping ingredients
100 (200) g butter
100 (200) g almond flakes
120 (200) g sugar
16 (32) g vanilla sugar
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
allow to rise at 35° C on Conventional
Heat for 20 minutes.
Knead the dough lightly and roll out on
a universal tray. Cover and allow to rise
at 35° C on Conventional Heat for a
further 20 minutes.
To make the topping, mix the butter
with the vanilla sugar and half of the
sugar. Make indentations in the dough
and, using two teaspoons, drop small
balls of the mixture into the
indentations. Sprinkle the remaining
sugar and flaked almonds over the top.
With Automatic programme:
Place the cake in the oven and start the
Automatic programme.
Without Automatic programme:
Leave to rise for another 10 minutes
before baking until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Yeast butter cake
Shelf level See display
Programme
duration
Approx.
34
Approx.
32
Approx.
46
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190 180–200 170–190
Heating-up
phase
Normal
Shelf level 1 2
Baking time 20–30 30–40 20–30
Hints and tips
To make your own vanilla sugar: Split a
vanilla pod lengthwise and then cut
each half into quarters. Place in a
sealed jar with 500 g of caster sugar
and leave for 3 days before using to
allow the flavours to blend. The pulp
can be scraped out of the pods for an
even more intense flavour.
Baking
26
Buttermilk bread
Preparation time 115–125 minutes
Ingredients
21 g fresh yeast
300 ml buttermilk (lukewarm)
375 g plain flour
100 g rye flour
1 tbsp. wheat bran
1 tbsp. linseeds
1 tsp. sugar
2 tsp. salt
1 tsp. butter
To glaze:
Buttermilk
Preparation
Crumble and stir the yeast into
lukewarm buttermilk and dissolve. Add
to the plain flour, rye flour, wheat bran,
linseeds, sugar, salt and butter and
knead into a smooth dough. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 30 minutes" in
Automatic programmes.
Take the dough out of the oven, lightly
knead it again and form an oval loaf
shape. Place the dough in a greased
loaf tin (approx. 30 cm). Put back in the
oven and select "Cakes \ Yeast dough \
Prove for 15 minutes" in Automatic
programmes.
Score the top of the loaf with a knife,
brush with some buttermilk and bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking time 40–50
Baking
27
Rich fruit cake
Preparation time 225–375 minutes
Additionally: The fruits need to be steeped in brandy for at least 12 hours.
Ingredients
For different cake tin sizes (�)
15 cm 20 cm 25 cm
110 230 360 g Sultanas
110 230 360 g Raisins
85 170 280 g Currants
50 100 175 g Apricots, dried
50 100 175 g Glacé cherries
25 50 75 g Glacé fruits
30 60 100 ml Brandy
110 250 400 g Flour
1/4 1/2 2/3 tsp. Cinnamon, nutmeg,
pimento (all spice)
1/4 1/2 2/3 tsp. Cinnamon
1/8 1/4 1/2 tsp. Nutmeg, freshly
ground
25 50 75 g Chopped almonds
1/2 1 1 1/2 Zest of x orange(s)
1/2 1 1 1/2 Zest of x lemon(s)
110 250 400 g Soft butter
110 250 400 g Brown sugar
2 4 7 Eggs, medium
10 20 30 ml Molasses
Preparation
Drain the glacé cherries and chop up
the apricots and other glacé fruits.
Place in a large bowl, add the brandy,
stir well and leave to steep for several
hours or overnight.
Cream together the butter and sugar,
mix in the eggs one at a time, and pour
in the molasses. Fold this into the mixed
flour, chopped almonds, lemon and
orange zest and brandy-soaked fruit.
Lightly grease a springform tin (�
15 cm, 20 cm or 25 cm), and line with
baking paper. Pour the mixture into the
baking tin, smooth it out, cover the tin
with a double layer of greaseproof
paper and secure the paper to the
sides of the tin with kitchen twine.
Hints and tips
The cake can be packed in
greaseproof paper and aluminium foil
and stored for approx. 3 months. Pour
over brandy or sherry at regular
intervals.
Baking
28
Recommended settings
Tin �15 cm H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Rich fruit cake \
15 cm springform tin
Shelf level See display
Programme
duration
Approx. 195
Tin �20 cm H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Rich fruit cake \
20 cm springform tin
Shelf level See display
Programme
duration
Approx. 240
Tin �25 cm H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Rich fruit cake \
25 cm springform tin
Shelf level See display
Programme
duration
Approx. 345
Alternative settings
Tin �15 cm H 6x0x H 6x6x H 6x9x
Function �
Heating-up phase Normal
Shelf level 1 2 1
Cooking stage 1
Temperature 1 140
Baking duration 1 45
Cooking stage 2
Temperature 2 120
Baking duration 2 150
Tin �20 cm H 6x0x H 6x6x H 6x9x
Function �
Heating-up phase Normal
Shelf level 1 2 1
Cooking stage 1
Temperature 1 140
Baking duration 1 60
Cooking stage 2
Temperature 2 120
Baking duration 2 180
Tin �25 cm H 6x0x H 6x6x H 6x9x
Function �
Heating-up phase Normal
Shelf level 1 2 1
Cooking stage 1
Temperature 1 140
Baking duration 1 75
Cooking stage 2
Temperature 2 120
Baking duration 2 270
Baking
29
Flat bread
Preparation time 75–100 minutes
Ingredients
42 g fresh yeast
200 ml water (lukewarm)
375 g flour
1 tsp. salt
1 tbsp. oil
To drizzle:
1 tbsp. oil
Preparation with Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt and oil.
Roll out to a flat dough (� approx.
25 cm) on a baking tray, drizzle with oil
and bake.
Serve warm or cold.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Flat bread
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 67
Preparation with Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt and oil. Place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Lightly knead and roll out to a flat
dough (� approx. 25 cm), place on a
baking tray and allow to prove for a
further 10 minutes at room temperature.
Drizzle with oil and bake until golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Automatic
Water volume See display
1st burst of
steam
Automatic
Baking duration 25–30
Hints and tips
There are many varieties for this bread.
Just add 50 g roasted onions or 2 tsp.
rosemary or a mixture of 40 g chopped
black olives and 1 tbsp. chopped pine
nuts or 1 tsp. chopped herbs to the
finished dough. You can also sprinkle
black sesame seeds over the flat bread
before baking it.
Baking
30
Swiss fruit flan
Preparation time 70 minutes
Serves 8–10
Base ingredients
230 g shortcrust pastry
30 g hazelnuts, ground
500–600 g fruit (e.g. apricots, damons,
pears, apples, cherries)
Topping ingredients
2 eggs, medium
200 ml cream
50 g sugar
1 tsp. vanilla sugar
Preparation
Line a round baking dish (� 27 cm)
with the pastry and sprinkle with
hazelnuts.
Wash or peel the fruit, remove stones or
cores, cut into wedges and distribute
evenly over the pastry.
Whisk together the eggs, cream, sugar
and vanilla sugar and pour over the
fruit. Bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Swiss fruit flan
Shelf level See display
Programme
duration
Approx. 47
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 230
Pre-heat Yes
Heating-up phase Rapid
Shelf level 1
Baking duration 35–40
Hints and tips
You can use ready-made pastry
instead of making your own.
Baking
31
Chocolate breakfast rolls
Preparation time 100–105 minutes
Makes 8 rolls
Ingredients
42 g fresh yeast
150 ml milk (lukewarm)
500 g flour
A pinch of salt
60 g sugar
8 g vanilla sugar
75 g soft butter
2 eggs
100 g plain chocolate drops
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, vanilla sugar, butter
and eggs and knead into a smooth
dough. Cover and allow to rise at 35° C
on Conventional Heat for 30 minutes.
Add the chocolate and knead briefly
into the dough. Form into 8 rolls and
place on a baking tray or the Gourmet
perforated baking tray, if available.
Place in the oven and allow to rise at
35° C on Conventional Heat for
15-20 minutes.
Brush the rolls with milk.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–160
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 4 minutes
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Baking
32
Gugelhupf
Preparation time 80–90 minutes
Serves 16
Ingredients
60 g butter
50 g sugar
1 egg
21 g fresh yeast
375 ml milk (lukewarm)
Grated zest of 1/2 lemon
A pinch of salt
500 g flour
50 g raisins
To dust:
Icing sugar
Preparation with Automatic
programme
Beat the butter until creamy. Add the
sugar and egg yolk and mix well.
Dissolve the yeast in the milk, mix with
the lemon zest, salt, flour, and other
ingredients and knead into a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin (� 24 cm)
and pour the mixture into it. Place in the
oven and start the Automatic
programme.
After baking, turn out and dust with
icing sugar.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Gugelhupf
Shelf level See display
Programme
duration
Approx.
80
Approx.
78
Approx.
70
Preparation with Fan Plus
Beat the butter until creamy. Add the
sugar and egg yolk and mix well.
Dissolve the yeast in the milk, mix with
the lemon zest, salt, flour, and other
ingredients and knead into a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin (� 24 cm)
and pour the mixture into it. Cover and
leave to prove at room temperature for
30 minutes, or in the oven set at 35 ? on
Conventional Heat for about
15 minutes. The dough should double
in size. Then bake until golden.
After baking, turn out and dust with
icing sugar.
Fan Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up phase Normal
Shelf level 1 2 1
Baking duration 45–55 45–50
Baking
33
Yeast dough
This Automatic programme can be
used to prove yeast dough.
You can choose between the following
times:
– 15 minutes proving
– 30 minutes proving
– 45 minutes proving
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Yeast dough \
15/30/45 minutes proving
Shelf level See display
Baking
34
Yeast pretzels
Preparation time 85–95 minutes
Makes 8 pretzels
Ingredients
21 g fresh yeast
100 ml milk (lukewarm)
300 g flour
1 tsp. sugar
1 tsp. salt
30 g butter
1 egg
To glaze:
1 egg yolk mixed with
1 tbsp. milk
To sprinkle on top:
Poppy seeds or grated cheese
Preparation
Crumble and stir the yeast into lukewarm
milk and dissolve. Add to the flour,
sugar, salt, butter and egg and knead
into a smooth dough. Place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Lightly knead and roll into 8 long pieces
(� approx. 0.5 cm). Form pretzels and
place on a baking tray or the Gourmet
perforated baking tray, if available.
Cover and allow to rise at 35° C on
Conventional Heat for a further
10 minutes.
Whisk egg yolk and milk, brush on
pretzels and sprinkle with poppy seeds
or cheese. Bake the pretzels until
golden brown.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Baking duration 20–25
Baking
35
Yeast rolls
Preparation time 75–125 minutes
Makes 10 rolls
Ingredients
21 g fresh yeast
250 ml water (lukewarm)
500 g flour
1/2 tsp. salt
1 tsp. sugar
1 heaped tsp. soft butter
Preparation with Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar and soft butter.
Form into 10 evenly sized rolls and
place on a baking tray or the Gourmet
perforated baking tray, if available.
Score if necessary.
Place immediately in the oven and bake
until golden.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread rolls \ Yeast rolls
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 64
Preparation with Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar and soft butter. Place
the dough in the oven and select
"Cakes \ Yeast dough \ Prove for
45 minutes" in Automatic programmes.
Knead the dough lightly, form 10 evenly
sized balls, place on a baking tray or
the Gourmet perforated baking tray, if
available, and score. Then place in the
oven and select "Cakes \ Yeast dough \
Prove for 30 minutes" in Automatic
programmes.
Brush with water and bake until golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Hints and tips
You get milk bread rolls if you use 300
ml milk instead of water; raisin bread if
you use 300 ml milk and add 2 tbsp.
sugar and 100 g raisins to the dough.
Baking
36
Plaited loaf
Preparation time 140–150 minutes
Makes 16
Ingredients
60 g fresh yeast
200–250 ml milk (lukewarm)
750 g flour
A pinch of salt
100 g sugar
125 g soft butter
2 eggs
75 g raisins
Grated zest of 1 lemon
To glaze:
1 egg yolk mixed with
2 tbsp. milk
To sprinkle on top:
30 g crystal sugar
50 g almond slivers
Preparation with Automatic
programme
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar, soft butter and eggs.
Then mix in the raisins and lemon zest.
Cover the dough and place in the oven
at 35 °C on Conventional Heat for
20–30 minutes until the dough has
doubled in size.
Form three 40 cm long rolls out of the
dough. Plait the strips and place on a
baking tray or the Gourmet perforated
baking tray, if available.
Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds. Place in the oven
and start the Automatic programme.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Plaited loaf
Shelf level See display
Programme
duration
Approx.
54
Approx.
52
Approx.
65
Baking
37
Preparation with Fan Plus
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar, soft butter and eggs.
Then mix in the raisins and lemon zest.
Cover the dough and place in the oven
at 35 °C on Conventional Heat for
20–30 minutes until the dough has
doubled in size.
Form three 40 cm long rolls out of the
dough. Plait the strips and place on a
baking tray or the Gourmet perforated
baking tray, if available. Cover and
allow to rise at 35° C on Conventional
Heat for a further 15–20 minutes.
Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds. Then place in the
oven. Leave to rise for another
30 minutes before baking until golden.
Fan Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up phase Normal
Shelf level 2 2 1
Baking duration 35-45
Hints and tips
Instead of using fresh yeast, you can
use 10 g of dried yeast.
This recipe can also be used to make a
wreath. For an Easter table display,
plait or braid the loaf into a circle and
arrange coloured hard-boiled eggs in
the centre.
Baking
38
Plaited walnut brioche
Preparation time 100–110 minutes
Ingredients
42 g fresh yeast
150 ml milk (lukewarm)
500 g flour
50 g sugar
8 g vanilla sugar
A pinch of salt
100 g soft butter
1 egg
100 g chopped walnuts
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar,vanilla sugar, salt, butter
and egg and knead into a smooth
dough. Cover and allow to rise at 35° C
on Conventional Heat for
30–40 minutes.
Add the chopped walnuts and knead
into the dough. Form three 40 cm long
rolls out of the dough. Plait the strips
and place on a baking tray or the
Gourmet perforated baking tray, if
available. Cover and allow to rise at 35°
C on Conventional Heat for a further
20 minutes.
Brush the brioche with milk and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Automatic
Water volume See display
1st burst of
steam
Automatic
Baking duration 25–35
Baking
39
Italian mozzarella bread
Preparation time 110–120 minutes
Dough ingredients
42 g fresh yeast
200 ml water (lukewarm)
500 g flour
1 tsp. salt
2 tbsp. olive oil
Topping ingredients
125 g mozzarella, diced
100 g pecorino cheese, coarsely
grated
2 cloves of garlic, peeled and chopped
finely
2 tbsp. basil, chopped
To glaze:
Olive oil
To sprinkle on top:
1 tsp. large grained salt
A few sprigs of rosemary
1 tsp. crushed mixed peppercorns
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, salt and olive oil and knead into a
firm dough. Place the dough in the
oven and select "Cakes \ Yeast dough \
Prove for 45 minutes" in Automatic
programmes.
Lightly knead and roll the dough out to
a rectangle (30 x 40 cm). Scatter the
cheese, garlic and basil over the dough
and roll up from the longer side. Place
the roll on a baking tray or the Gourmet
perforated baking tray, if available, put
in the oven and select "Cakes \ Yeast
dough \ Prove for 15 minutes" in Auto-
matic programmes.
Score the dough several times. Brush
the dough with olive oil, sprinkle with
salt, rosemary and pepper. Then bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 30–40
Hints and tips
For something different, add 100 g
finely chopped sundried tomatoes or
100 g sliced olives to the dough before
rolling up.
Baking
40
Cheese and sesame rolls
Preparation time 65–105 minutes
Makes 10 rolls
Ingredients
42 g fresh yeast
150 ml milk (lukewarm)
500 g flour
1 heaped tsp. salt
A pinch of sugar
75 g melted butter
40 g Parmesan cheese, finely grated
2 eggs
3 tbsp. sesame seeds
To glaze:
1 egg
To sprinkle on top:
120 g shaved cheddar, chester or
gouda cheese
Preparation with Automatic
programme
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar, butter, Parmesan and
eggs.
Form approx. 10 evenly sized rolls, dip
the lower part into a bowl of sesame
seeds and place them on a baking tray
lined with baking paper.
Brush the tops of the rolls with beaten
egg and sprinkle generously with the
cheddar. Bake until golden.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread rolls \ Cheese and
sesame rolls
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx.
54
Approx. 52
Baking
41
Preparation with Moisture Plus
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt, sugar, butter, Parmesan and
eggs. Place the dough in the oven and
select "Cakes \ Yeast dough \ Prove for
30 minutes" in Automatic programmes.
Lightly knead the dough, form into 10
rolls and place on a baking tray lined
with baking paper. Cover and allow to
rise at 35° C on Conventional Heat for a
further 10–15 minutes.
Dip the underside of the rolls in a bowl
of sesame seeds. Brush the tops of the
rolls with beaten egg and sprinkle
generously with the cheddar. Bake until
golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Baking
42
Seed rolls
Preparation time 120–130 minutes
Makes 10 rolls
Ingredients
42 g fresh yeast
1 tsp. sugar beet molasses
1/2 tbsp. malt extract
300 ml water (lukewarm)
150 g rye flour
450 g plain flour
2–3 tsp. salt
75 g sourdough
To sprinkle on top:
3 tbsp. linseeds, sesame seeds,
sunflower flower seeds each
Preparation
Stir and dissolve the yeast, molasses
and malt extract in lukewarm water.
Mix the flour and salt and add the
sourdough. Then knead into a smooth
dough with the malt water. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 45 minutes" in
Automatic programmes.
Mix the linseeds, sesame seeds and
sunflower seeds.
Lightly knead the dough and form into
10 rolls. Brush the rolls with water and
press the tops into the seed mix. Place
the rolls on a baking tray or the
Gourmet perforated baking tray, if
available, put in the oven and select
"Cakes \ Yeast dough \ Prove for
45 minutes" in Automatic programmes.
Then bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Hints and tips
For a delicious alternative, mix 1/2 tsp.
each of ground aniseed, coriander and
ground caraway seeds into the flour.
Baking
43
Herb bread
Preparation time 105–115 minutes
Ingredients
21 g fresh yeast
300 ml milk (lukewarm)
500 g flour
1 tsp. salt
1 tbsp. parsley, chopped
1 tbsp. dill, chopped
1 tbsp. chives, chopped
To glaze:
Milk
Preparation with Automatic
programme
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt and herbs.
Put the dough in a greased loaf tin
(approx. 30 cm). Make several 1 cm
deep diagonal slashes in the surface of
the loaf with the tip of a knife, brush
with milk and immediately place in the
oven.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ White bread in tin
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 90
Preparation with Moisture Plus
Crumble and stir the yeast into
lukewarm milk and dissolve. Knead to a
smooth dough for 3–4 minutes with
flour, salt and herbs. Place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Put the dough in a greased loaf tin
(approx. 30 cm). Make several 1 cm
deep diagonal slashes in the surface of
the loaf with the tip of a knife, place in
the oven and select "Cakes \ Yeast
dough \ Prove for 15 minutes" in Auto-
matic programmes.
Brush the loaf with milk and bake until
golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Pre-heat Yes
Heating-up phase Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of steam When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking duration 45–55
Baking
44
Malted pumpkin seed rolls
Preparation time 120–130 minutes
Makes 8 rolls
Ingredients
42 g fresh yeast
1/2 tbsp. malt extract
300 ml water (lukewarm)
500 g wholemeal flour
3 tsp. salt
5 tbsp. pumpkin seeds, chopped
Preparation
Stir and dissolve the yeast and malt
extract in lukewarm water. Add to the
flour, salt and chopped pumpkin seeds
and knead into a dough. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 45 minutes" in
Automatic programmes.
Divide the dough into 8 evenly sized
rolls, brush with water, cut a cross on
the top, and place them on a baking
tray or the Gourmet perforated baking
tray, if available. Place the rolls in the
oven and select "Cakes \ Yeast dough \
Prove for 45 minutes" in Automatic
programmes. Bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1. burst of steam Release after 1 minute
2. burst of steam Release after 15 minutes
Baking duration 25–30
Hints and tips
Malt extract contains enzymes which
help yeast to expand. It also adds a
subtle, delicious sweetness to bread
and gives it a distinctive dark colour. It
is available from health food shops and
specialist supermarkets.
Baking
45
Almond cake
Preparation time 65–75 minutes
Serves 12
Ingredients
6 eggs
300 g sugar
200 g flour
300 g ground almonds
150 g butter
200 ml milk
Grated zest of 1 lemon
To dust:
Icing sugar
Preparation
Mix together the eggs and sugar.
Slowly add flour, ground almonds,
melted butter, milk and lemon zest,
stirring each time an ingredient is
added.
Lightly grease a springform tin
(�26 cm), and dust it with flour. Pour
the mixture into the tin, smooth out and
bake until golden.
Remove the cake from the tin, cool and
dust with icing sugar.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Almond cake
Shelf level See display
Programme
duration
Approx.
55
Approx.
57
Approx.
75
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170 160–170
Pre-heat Yes, 10 minutes No
Heating-up phase Normal
Shelf level 1 2 1
Baking duration 45–55 65–75
Hints and tips
The almond cake "Tarta de Santiago" is
a traditional recipe from Galicia in
Spain. It is common to decorate the
almond cake before serving with the
Cross of Saint James. To do this, a
Cross of Saint James cake stencil is
placed on the cake and dusted with
icing sugar.
Baking
46
Marble cake
Preparation time 70–90 minutes
Serves 18
Ingredients
250 g butter
200 g sugar
8 g vanilla sugar
4 eggs
2 tbsp. rum
150 ml milk
500 g flour
16 g baking powder
3 tbsp. cocoa powder
Preparation
Cream together the butter, sugar,
vanilla sugar and eggs. Stir in the rum
and 120 ml milk, and then fold in the
sifted flour and baking powder.
Stir the cocoa powder and the
remaining milk into about 1/3 of the
mixture.
Put half of the light-coloured mixture in
a ring tin (� 26 cm). Spread the
cocoa-flavoured mixture over the top,
and finally add the rest of the light
mixture.
Swirl a fork through the mixture to give
a marbled effect, and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Marble cake
Shelf level See display
Programme
duration
Approx. 55 Approx.
75
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–160 150–170
Heating-up phase Rapid Normal
Shelf level 2 1
Baking duration 50–60 65–75
Baking
47
Mixed grain bread
Preparation time 115–150 minutes
Ingredients
21 g fresh yeast
1/2 tbsp. malt extract
400 ml water (lukewarm)
200 g rye flour
400 g plain flour
3 tsp. salt
75 g sourdough, liquid
To glaze:
Water
Preparation with Automatic
programme
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the flour and salt and add the
sourdough. Then knead into a smooth
dough with the malt water for approx.
4 minutes.
Put the dough in a greased loaf tin
(approx. 30 cm). Flatten the surface,
score lengthways, brush with water and
immediately place in the oven.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Mixed grain bread
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 97
Preparation with Moisture Plus
Stir and dissolve the yeast and malt
extract in lukewarm water.
Mix the flour and salt and add the
sourdough. Then knead into a smooth
dough with the malt water for approx.
4 minutes. Place the dough in the oven
and select "Cakes \ Yeast dough \
Prove for 45 minutes" in Automatic
programmes.
Lightly knead the dough and then place
it in a greased loaf tin (approx. 30 cm).
Smooth out the surface, brush with
water, place the dough in the oven and
select "Cakes \ Yeast dough \ Prove for
30 minutes" in Automatic programmes.
Then score the dough lengthways and
bake.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking duration 55–65
Baking
48
Fruit streusel cake
Preparation time 140–160 minutes
Serves 20 (H 6x9x: serves 40)
Dough ingredients
42 (84) g fresh yeast
150 (300) ml milk (lukewarm)
450 (900) g flour
50 (100) g sugar
90 (180) g soft butter
1 (2) egg(s)
Topping ingredients
1000 (2000) g apples, peeled and
sliced, plums or cherries, stones
removed
Streusel ingredients
240 (480) g flour
150 (300) g sugar
16 (32) g vanilla sugar
1 (2) tsp. cinnamon
130 (260) g butter
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, butter and egg and knead
into a smooth dough. Place the dough
in the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Knead the dough lightly and roll out on
a universal tray. Arrange the prepared
fruit evenly over the base.
Mix the flour, sugar, vanilla sugar and
cinnamon and knead into the butter to
create a streusel mixture. Sprinkle the
streusel over the fruit. Place in the oven
and allow to rise at 35 °C on
Conventional Heat for a further
30 minutes. Then bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Fruit streusel \ Yeast
dough
Shelf level See display
Programme
duration
Approx.
40
Approx.
56
Approx.
70
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 160–180 150–170
Heating-up phase Normal
Crisp function On
Shelf level 2 3 1
Baking duration 40–50 50–60
Baking
49
Swiss apple cake
Preparation time 110–130 minutes
Serves 20 (H 6x9x: serves 40)
Dough ingredients
250 (500) g flour
80 (160) ml water
100 (200) g margarine
Topping ingredients
900 (1800) g fruit (berries, peaches,
cherries, apples etc.)
Filling ingredients
175 (350) ml cream
2 (4) tbsp. sugar
2 (4) eggs
Preparation
Briskly mix the flour, margarine and
water to a smooth dough, and leave in
a cool place for an hour.
Mix together all of the ingredients for
the filling. Drain the fruit if necessary.
Roll out the pastry thinly, and place on
the baking tray. Roll over the edges to
form a lip.
Start the Automatic programme.
Arrange the fruit on the pastry, then
pour the filling over and place in the
pre-heated oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Swiss apple cake
Shelf level See display
Programme
duration
Approx. 46 Approx.
35
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 210–230 180–200
Pre-heat Yes
Heating-up phase Normal
Crisp function On
Shelf level 1
Baking duration 30–40 35–45
Baking
50
Olive bread
Preparation time 160–175 minutes
Ingredients
450 g flour
21 g fresh yeast
150 ml white wine
4 eggs
50 g olive oil
100 g raw ham, finely diced
100 g pecorino cheese, grated
1 tsp. ground marjoram
1/2–1 tsp. salt
100 g chopped walnuts
100 g black olives, coarsely chopped
Preparation with Automatic
programme
Knead the flour, yeast, wine, eggs and
oil to a smooth dough.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the soft dough in a greased loaf
tin (approx. 30 cm) and put it in the
oven immediately.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Olive bread
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 127
Preparation with Moisture Plus
Knead the flour, yeast, wine, eggs and
oil to a smooth dough. Place the dough
in the oven and select "Cakes \ Yeast
dough \ Prove for 45 minutes" in Auto-
matic programmes.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the soft dough in a greased loaf
tin (approx. 30 cm) and put in the oven.
Select "Cakes \ Yeast dough \ Prove for
45 minutes" in Automatic programmes.
Score the bread lengthways and bake
until golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Pre-heat Yes
Heating-up phase Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of steam When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking duration 60–70
Baking
51
Pine nut bee-sting cake
Preparation time 135–145 minutes
Serves 20 (H 6x9x: serves 40)
Dough ingredients
30 (50) g fresh yeast
200 (320) ml milk (lukewarm)
500 (800) g flour
80 (130) g sugar
1 (1 1/2) pinch(es) of salt
80 (130) g soft butter
1 (2) egg(s)
Topping ingredients
150 (240) g butter
200 (320) g sugar
2 (3) tbsp. honey
3 (5) tbsp. cream
100 (160) g chopped pine nuts
100 (160) g almond flakes
Filling ingredients
37 (74) g vanilla custard powder
500 (800) ml milk
2 (4) tbsp. sugar
1 (2) pinch(es) of salt
250 (400) g soft butter
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 30 minutes" in
Automatic programmes.
Knead the dough lightly, roll out on the
universal tray, place the dough in the
oven again and select "Cakes \ Yeast
dough \ Prove for 15 minutes" in Auto-
matic programmes.
For the topping, bring the butter, sugar,
honey and cream to the boil, add pine
nuts and almonds. Cool slightly, make
little indentations in the dough, then
spread the topping over the dough.
Allow the cake to rise for another
10 minutes and bake until golden.
Prepare the custard with the powder,
milk, sugar and salt and let it cool down
according to the directions on the
sachet. Cream the butter and add the
custard a spoonful at a time.
Cut the cooled down cake in half
horizontally. Spread the custard over
the lower part of the bee-sting cake,
place the other half on top and chill
briefly.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
1/Automatic
Water volume See display
1st burst of
steam
Automatic
Baking duration 25–30
Baking
52
Quark rolls
Preparation time 45–55 minutes
Makes 10 rolls
Ingredients
250 g low-fat quark
2 eggs
70 g sugar
8 g vanilla sugar
A pinch of salt
500 g flour
1 1/2 tsp. baking powder
100 g chopped walnuts
To glaze:
Milk
To sprinkle on top:
Sugar
Preparation
Whisk the quark, eggs, vanilla sugar
and salt. Gradually add the flour along
with the baking powder and chopped
walnuts.
Knead the dough until it is smooth and
soft. If it becomes sticky, add a little
extra flour.
Form into 10 evenly sized rolls. Brush
with milk, then dip in sugar and arrange
on a baking tray or the Gourmet
perforated baking tray, if available.
Place in the pre-heated oven and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Pre-heat Yes
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Baking duration 25–35
Baking
53
Rye bread
Preparation time 105–120 minutes
Ingredients
400 g rye flour
200 g plain flour
2 1/2 tsp. salt
2 tsp. honey
150 g sourdough, liquid
42 g fresh yeast
400 ml water (lukewarm)
3 tbsp. linseeds
2 tbsp. sunflower seeds
To glaze:
Water
Preparation with Automatic
programme
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve yeast in lukewarm water. Add
the dissolved yeast to the mixture and
mix in a food processor for approx.
4 minutes.
Knead in the linseeds and sunflower
seeds.
Put the dough in a greased loaf tin
(approx. 30 cm). Flatten the surface,
brush with water and immediately place
in the oven.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Rye bread
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 97
Baking
54
Preparation with Moisture Plus
Mix the plain flour, rye flour and salt
together, and add the sourdough and
honey.
Dissolve yeast in lukewarm water. Add
the dissolved yeast to the mixture and
mix in a food processor for approx.
4 minutes. Place the dough in the oven
and select "Cakes \ Yeast dough \
Prove for 30 minutes" in Automatic
programmes.
Knead in the linseeds and sunflower
seeds. Put the dough in a greased loaf
tin (approx. 30 cm). Smooth out the
surface, brush with water, place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 15 minutes" in
Automatic programmes.
Bake until golden in a pre-heated oven.
Reduce the temperature after
15 minutes.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 15 minutes: 220
Afterwards: 200
Pre-heat Yes
Heating-up
phase
Rapid
Type of heating Conventional Heat
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
2nd burst of
steam
After another 10 minutes
Baking duration 45–55
Baking
55
Raisin loaf
Preparation time 110–140 minutes
Ingredients
42 g fresh yeast
240 ml buttermilk (lukewarm)
500 g flour
100 g sugar
A pinch of salt
20 g melted butter
125 g low-fat quark
250 g raisins
To glaze:
Water
Preparation
Crumble and stir the yeast into
lukewarm buttermilk and dissolve. Add
to the flour, sugar, salt, butter and
quark and knead into a smooth dough.
Place the dough in the oven and select
"Cakes \ Yeast dough \ Prove for
30 minutes" in Automatic programmes.
Knead in the raisins, place the dough in
a greased loaf tin (approx. 30 cm) and
put in the oven. Select "Cakes \ Yeast
dough \ Prove for 15 minutes" in Auto-
matic programmes.
Brush the loaf with water, and bake until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Sweet bread
Shelf level See display
Programme
duration
Approx. 60 Approx.
52
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–160
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Baking duration 50–60
Baking
56
Sand cake
Preparation time 85–95 minutes
Serves 12
Ingredients
200 g butter
200 g sugar
4 eggs
Juice and grated zest of 1 lemon
125 g cornflour
125 g flour
1 tsp. baking powder
To dust:
Icing sugar
Alternative to the lemon icing:
200 icing sugar mixed with
20 ml lemon juice
Preparation
Cream together the butter and sugar.
Add the eggs, lemon juice and zest.
Sift together the flour with the cornflour
and the baking powder, and fold into
the mixture.
Grease a rectangular cake tin, line with
baking paper, pour in the mixture and
make a 1 cm deep cut down the centre
with a knife. Then bake until golden.
When ready, turn the cake out onto a
wire rack, and peel off the paper. Dust
with icing sugar or cover with lemon
icing.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Sand cake
Shelf level See display
Programme
duration
Approx.
72
Approx.
77
Approx.
70
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 150–170 140–160
Heating-up phase Normal
Crisp function On Off
Shelf level 2 1
Baking duration 60–70 65–75
Hints and tips
Variation 1: Make orange icing using 20
ml orange juice and spread this over
the top of the cake.
Variation 2: Pierce the top of the cake
several times with a fork and drizzle
Grand Marnier or Cointreau over.
Baking
57
Ham and cheese rolls
Preparation time 110–120 minutes
Makes 8 rolls
Ingredients
21 g fresh yeast
250 ml water (lukewarm)
500 g flour
30 g butter
1/2 tsp. salt
100 g cooked ham, finely diced
100 g tasty cheese, grated
To glaze:
Water
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, butter and salt and knead into a
smooth dough. Place the dough in the
oven and select "Cakes \ Yeast dough \
Prove for 30 minutes" in Automatic
programmes.
Knead the ham and half of the cheese
into the dough.
Form into 8 rolls, place on a baking tray
or the Gourmet perforated baking tray,
if available, put in the oven and select
"Cakes \ Yeast dough \ Prove for
15 minutes" in Automatic programmes.
Brush the rolls with water, sprinkle with
the remaining cheese, and bake until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180–200
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Hints and tips
Tasty cheeses include alpine cheese,
Emmental, Gruyère and semi-mature
Gouda.
Baking
58
Chocolate cherry muffins
Preparation time 80–90 minutes
Makes 12 muffins
Dough ingredients
100 g mocha or bitter chocolate
100 g butter
3 eggs
80 g icing sugar
10 g cappuccino powder
100 g flour
1 tsp. baking powder
Filling ingredients
200 g cream cheese
70 g icing sugar
1 egg
10 g flour
200 g jar of cherries, drained
Preparation
Melt the chocolate in the microwave for
3 minutes at 450 watts.
Beat the butter until creamy, stir in the
eggs and sugar alternately, a little at a
time. Fold in the cooled, melted
chocolate, the cappuccino powder, the
flour and the baking powder.
Blend together the cream cheese, icing
sugar, egg and flour for the filling.
Spoon half the chocolate mixture into
the bottom of the muffin cases (�
approx. 7 cm) followed by half of the
cherries and all of the cream cheese
mixture. Then add the rest of the
chocolate mixture and the cherries.
Finally, bake the muffins.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Muffins \
With fruit
Shelf level See display
Programme
duration
Approx.
53
Approx.
50
Approx.
40
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Pre-heat No Yes
Heating-up phase Normal
Crisp function On
Shelf level 1 2
Baking duration 45–55 40–45
Hints and tips
Dissolve some white or dark chocolate
icing and decorate the muffins with it.
H 6x9x: If baking double the quantity,
do not increase the duration.
Baking
59
Chocolate hazelnut cake
Preparation time 70–85 minutes
Additionally: Chill for 12 hours before serving
Ingredients
200 g butter
250 g dark chocolate
250 g roasted hazelnuts, ground
160 g sugar
2 tbsp. espresso coffee
1 tsp. vanilla extract
6 eggs
Fresh berries
Preparation
Melt the butter and chocolate. Add the
hazelnuts, sugar, coffee and vanilla and
allow to cool.
Separate the eggs. Fold the egg yolks
into the chocolate mixture. Beat the egg
whites to stiff peaks and also fold into
the mixture.
Pour the mixture into a greased
springform tin (� 26 cm) lined with
baking paper, or 24 x 100 ml friand tins,
and bake.
Dust with icing sugar and serve with
fresh berries.
Chill for 12 hours before serving.
Recommended settings for
springform tin
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Chocolate hazelnut
cake \ One large
Shelf level See display
Programme
duration
Approx. 55
Recommended settings for friand
tins
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Chocolate hazelnut
cake \ Several small
Shelf level See display
Programme
duration
Approx. 40
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150
Heating-up phase Normal
Shelf level 1 2 1
Baking duration Springform tin: approx. 55
Friand tins: Approx. 40
Hints and tips
Use half quantity of mixture to make 12
individual cakes. The baking duration
does not change.
Baking
60
Sunday rolls
Preparation time 100–115 minutes
Makes 8 rolls
Ingredients
21 g fresh yeast
250 ml milk (lukewarm)
500 g flour
40 g sugar
A pinch of salt
60 g soft butter
100 g chopped almonds
To glaze:
Milk
To sprinkle on top:
Crystal sugar
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt and butter and knead
into a smooth dough. Place the dough
in the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Knead the chopped almonds into the
dough, form into 8 rolls, place on a
baking tray or the Gourmet perforated
baking tray, if available. Put in the oven
and select "Cakes \ Yeast dough \
Prove for 15 minutes" in Automatic
programmes.
Brush the rolls with milk. Dip the top of
the rolls in the sugar crystals and bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Baking duration 35–40
Baking
61
Swiss farmer's bread
Preparation time 180 minutes
Makes 1 loaf, approx. 750 g
Ingredients
350 g plain flour
150 g rye flour
1–1 1/2 tsp. salt
25 g fresh yeast
300 ml milk (lukewarm)
A little extra flour
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Mix with
the plain flour, rye flour and salt and
knead into a soft, smooth dough. Cover
and allow to rise at 35 °C on
Conventional Heat for 60 minutes.
Lightly knead the dough and form into a
round shape. Then place the dough on
a baking tray or the Gourmet perforated
baking tray, if available. Dust with a
little flour. Score the top of the dough
approx. 1 cm deep and prove again for
30 minutes at room temperature. If the
bread is going to be baked on the
specially dedicated Automatic
programme, start the programme
10 minutes before the end of the
proving phase.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Swiss farmer's bread
Shelf level See display
Programme
duration
Approx. 50
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 200
Pre-heat Yes
Heating-up phase Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
3/Manually
Water volume See display
1st burst of steam 6 minutes after the start of the
baking process
2nd burst of
steam
After another 6 minutes
3rd burst of
steam
After another 6 minutes
Baking duration 40–50
Hints and tips
When forming the dough into the
required shape, you can add diced
bacon, nuts etc.
You can also use spelt flour.
Baking
62
Bacon or herb baguettes
Preparation time 80–110 minutes
Makes 2 baguettes
Ingredients
42 g fresh yeast
250 ml water (lukewarm)
250 g plain flour
250 g wholemeal flour
1 tsp. sugar
2 tsp. salt
1/2 tsp. salt
2 tbsp. oil
150 g bacon, finely diced or 1 tbsp.
each of chopped parsley, dill and
chives
To glaze:
Milk
Preparation with Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
plain flour, wholemeal flour, sugar, salt,
pepper and oil and knead for
3–4 minutes to a smooth dough. Knead
in the bacon or herbs.
Form the dough into two 35 cm long
baguettes and place on a baking tray
or the Gourmet perforated baking tray,
if available. Cut several diagonal
slashes into the top of the baguettes,
brush with milk and place in the oven.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ Baguettes
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 67
Baking
63
Preparation with Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
plain flour, wholemeal flour, sugar, salt,
pepper and oil and knead for
3–4 minutes to a smooth dough. Place
the dough in the oven and select
"Cakes \ Yeast dough \ Prove for
45 minutes" in Automatic programmes.
Knead in the bacon or herbs. Form the
dough into two 35 cm long baguettes
and place on a baking tray or the
Gourmet perforated baking tray, if
available. Cut several diagonal slashes
into the top of the baguettes, place
them in the oven and select "Cakes \
Yeast dough \ Prove for 15 minutes" in
Automatic programmes.
Brush the baguettes with milk and bake
until golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 1 minute
2nd burst of
steam
Release after 15 minutes
Baking duration 20–30
Baking
64
Drop cookies
Preparation time 35–40 minutes
Approx. 50 cookies
Ingredients
160 g butter
50 g brown sugar
50 g icing sugar
8 g vanilla sugar
A pinch of salt
1 egg white
200 g flour
Preparation
Do not prepare more than double the
amount of dough as the cookies will
become too runny.
Beat the butter until creamy, then beat
in the brown sugar, icing sugar, vanilla
sugar and salt until soft. Then fold in the
egg white and flour.
Spoon the mixture into a piping bag
fitted with a size 9 or 11 rosette or
zig-zag nozzle. Pipe onto baking trays
in desired shape and bake until golden.
Recommended settings for 1 baking
tray
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Drop
cookies \ 1 baking tray
Shelf level See display
Programme
duration
Approx. 22 Approx.
24
Recommended settings for 2 baking
trays
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Drop
cookies \ 2 baking trays
Shelf level See display
Programme
duration
Approx. 30 Approx.
24
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 140–150 140–160
Heating-up phase Normal
Crisp function On
Shelf level (1 tray) 2 1
Shelf level (2
trays)
1 + 2 1 + 3
Baking duration 30–40 20–30 20–25
Baking
65
Streusel cake
Preparation time 90–100 minutes
Serves 20 (H 6x9x: serves 40)
Dough ingredients
42 (63) g fresh yeast
250 (500) ml milk (lukewarm)
500 (900) g flour
50 (100) g sugar
1 (2) pinch(es) of salt
50 (100) g melted butter
1 (2) egg(s)
Filling ingredients
125 (250) g soft butter
125 (250) g sugar
1 (2) egg(s)
350 (700) g quark
1 (2) tbsp. cornflour
2 (4) tbsp. lemon juice
Streusel ingredients
350 (700) g flour
200 (400) g sugar
1/2 (1) tsp. cinnamon
200 (400) g melted butter
Preparation
Crumble and stir the yeast into lukewarm
milk and dissolve. Add to the flour,
sugar, salt, butter and egg and knead
into a smooth dough. Place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Knead the dough lightly and roll out on
a universal tray.
Beat the butter, sugar and egg together
until creamy. Fold in the quark, the
cornflour and the lemon juice. Spread
this mixture over the base.
Mix together the flour, sugar and
cinnamon. Add the slightly cooled
butter. Rub together to make a streusel
mixture. Scatter the streusel mixture
over the quark mixture.
With Automatic programme:
Place the cake in the oven and start the
Automatic programme.
Without Automatic programme:
Prove in the oven at 35 °C on
Conventional Heat for 15 minutes. Then
bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Streusel cake
Shelf level See display
Programme
duration
Approx. 51 Approx.
70
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180 170–190 160–180
Heating-up phase Normal
Crisp function On
Shelf level 2 3 2
Baking duration 35–45 50–60
Baking
66
Vanilla biscuits
Preparation time 100–120 minutes
Approx. 90 biscuits
Dough ingredients
280 g flour
210 g butter
70 g sugar
100 g ground almonds
For coating:
Approx. 70 g vanilla sugar
Preparation
Rub the butter into the flour, add
almonds and sugar, and knead to a
smooth dough. Leave to rest for
approx. 30 minutes.
Break off small pieces of dough, roll
them out and then make crescent
shapes from them.
Place on baking trays and bake until
golden.
Cover with vanilla sugar whilst still
warm.
Recommended settings for 1 baking
tray
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Vanilla
biscuits \ 1 baking tray
Shelf level See display
Programme
duration
Approx.
28
Approx.
22
Approx.
22
Recommended settings for 2 baking
trays
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Vanilla
biscuits \ 2 baking trays
Shelf level See display
Programme
duration
Approx.
30
Approx.
26
Approx.
22
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 130–150 140–160
Heating-up phase Normal
Shelf level (1 tray) 2 1
Shelf level (2
trays)
1 + 2 2 + 4 1 + 3
Baking duration 25–35 20–30 20–25
Baking
67
Walnut muffins
Preparation time 90–100 minutes
Makes 12 muffins
Ingredients
100 g raisins
50 ml rum
150 g butter
150 g sugar
8 g vanilla sugar
3 eggs
150 g flour
1 tsp. baking powder
125 g walnuts, roughly chopped
Preparation
Soak the raisins in rum for approx.
30 minutes.
Beat the butter until creamy, mix in the
sugar, the vanilla sugar and then the
eggs. Sift the flour with the baking
powder and fold into the mixture
together with the walnuts. Stir in the
rum-soaked raisins.
Spoon the mixture into muffin cases (�
ca. 7 cm), place on the rack and bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Muffins \
With fruit
Shelf level See display
Programme
duration
Approx.
42
Approx.
40
Approx.
37
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � � �
Temperature 150–170 130–150 150–170
Heating-up phase Normal
Shelf level 1 2
Baking duration 35–45 35–40
Hints and tips
H 6x9x: If baking double the quantity,
do not increase the duration.
Baking
68
White bread
Preparation time 80–95 minutes
Ingredients
21 g fresh yeast
250 ml water (lukewarm)
500 g flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
20 g soft butter
To glaze:
Water
Preparation with Automatic
programme
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5 minutes.
Knead into a ball, place in a suitable
container and cover with a damp cloth
or cling wrap. Then allow the dough to
rise for 15 minutes or until it has
doubled in size.
Lightly knead to form a loaf 25 cm long
and place on a baking tray. Make
several 1 cm deep diagonal slashes in
the surface of the loaf with the tip of a
knife and immediately place in the
oven.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bread \ White bread
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 72
Preparation with Moisture Plus
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 4–5 minutes.
Knead into a ball, place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Lightly knead the dough to form a loaf
25 cm long and place on a baking tray.
Make several 1 cm deep diagonal
slashes in the surface of the loaf with
the tip of a knife, place in the oven and
select "Cakes \ Yeast dough \ Prove for
15 minutes" in Automatic programmes.
Brush the loaf with milk and bake until
golden.
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Baking duration 30–40
Baking
69
Choux buns
Preparation time 50–60 minutes
Makes 8 buns
Dough ingredients
200 ml water
40 g butter
A pinch of salt
130 g flour
3 eggs
1 level tsp. baking powder
Filling ingredients
350 ml thickened cream
16 g vanilla sugar
200 g fruit (e.g. raspberries,
strawberries, cherries or mandarins)
Preparation
Place the water, butter and salt in a pan
and bring to the boil. Add the flour and
mix to a smooth ball. As soon as the
base of the pan turns white, transfer the
dough from the pan into a large bowl.
Beat in the eggs one at a time, until the
dough stands up in satiny peaks.
Finally, beat in the baking powder.
Flour a baking tray. Using two
teaspoons or a piping bag, arrange
mandarin-sized dollops of the mixture
on the baking tray and bake straight
away until golden.
Whilst still warm, cut the puffs
horizontally across the middle with a
pair of scissors. Remove and discard
any of the centre that is still moist. Wait
until the puffs have cooled down before
filling them.
Beat the cream with the caster sugar
until stiff peaks are formed. Fill the buns
with cream and fruit.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cookies/Muffins \ Choux buns
\ 1 baking tray
Shelf level See display
Programme
duration
Approx. 40 Approx.
35
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 160–180 160–180
Heating-up phase Rapid Normal
Crisp function Off On
Shelf level 1 2 1
No./Type of
bursts of steam
1/Automatic –
Water volume See display –
1st burst of steam Automatic –
Baking duration 25–35 35–40
Baking
70
Cinnamon and macadamia ring
Preparation time 115–125 minutes
Dough ingredients
42 g fresh yeast
100 ml milk (lukewarm)
500 g flour
100 g sugar
A pinch of salt
Grated zest of 1 lemon
100 g soft butter
1 egg
2 egg whites
Topping ingredients
2 tsp. ground cinnamon
2 tbsp. sugar
100 g unsalted, chopped macadamia
nuts
2 egg yolks
To glaze:
Milk
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, lemon zest, butter,
egg and egg white and knead into a
smooth dough. Place the dough in the
oven and select "Cakes \ Yeast dough \
Prove for 30 minutes" in Automatic
programmes.
Knead the dough lightly and cut in half.
Roll each half out to a 50–60 cm long
roll, then twist these together and form
into a ring.
Place the dough on a baking tray or the
Gourmet perforated baking tray, if
available, put in the oven and select
"Cakes \ Yeast dough \ Prove for
15 minutes" in Automatic programmes.
Mix together the cinnamon, sugar, nuts
and egg yolks. Brush the ring with milk,
sprinkle with the nut mixture and allow
to rise in the oven at 35 °C on
Conventional Heat for 15–20 minutes.
Bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Baking duration 30–35
Hints and tips
The macadamia nut is one of the most
expensive nuts worldwide. The queen
of nuts is rich in unsaturated fat, which
gives it its soft creamy taste.
Baking
71
Raisin cake
Preparation time 90–100 minutes
Serves 8
Dough ingredients
21 g fresh yeast
125 ml milk (lukewarm)
250 g flour
10 g sugar
75 g melted butter
100 g raisins
Topping ingredients
75 g butter
125 g brown sugar
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar and butter and knead into a
smooth dough. Then knead in the
raisins, place in the oven and select
"Cakes \ Yeast dough \ Prove for
15 minutes" in Automatic programmes.
Knead the dough briefly, roll out in a
greased springform tin (� 26 cm), form
a rim at the top of the tin and prove for
15 minutes at 35 °C on Conventional
Heat.
Heat the butter and mix in the sugar.
Make little wells in the risen dough with
your finger tips. Brush the surface of
the dough with the butter and sugar
mixture and bake immediately until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Cakes \ Raisin cake
Shelf level See display
Programme
duration
Approx. 38 Approx.
55
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up phase Normal
Shelf level 2 1
Baking duration 35–40
Baking
72
Onion flat bread
Preparation time 105–110 minutes
Dough ingredients
42 g fresh yeast
200 ml water (lukewarm)
375 g flour
1 tsp. salt
1 tbsp. oil
Topping ingredients
2 small red onions
100 g tasty cheese
Thyme leaves
To drizzle:
2 tbsp. oil
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Knead to a
smooth dough for 3–4 minutes with
flour, salt and oil. Place the dough in
the oven and select "Cakes \ Yeast
dough \ Prove for 30 minutes" in Auto-
matic programmes.
Lightly knead and roll out to a flat
dough (� approx. 30 cm), place on a
baking tray and allow to prove for a
further 10 minutes at room temperature.
Peel and finely slice the onions. Grate
the cheese.
Scatter the onions, cheese and thyme
over the dough. Drizzle the edges with
oil and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 6 minutes
2nd burst of
steam
Release after 15 minutes
Baking duration 25–30
Hints and tips
Tasty cheeses include alpine cheese,
Emmental, Gruyère and semi-mature
Gouda.
Baking
73
Preparation tips and information
Meals with fish are healthy and provide
a genuine alternative to meat. Salt
water fish is rich in iodine, vitamins and
valuable proteins, as well as omega-3
fatty acids. These are good for your
physical health and improve your
concentration, memory and your
general state of mind. Fish is low in
calories and easy to digest, making it
suitable for those on a special or
weight-loss diet. It is recommended
that you consume fish twice a week.
Quantities
Whole fish: 250–300 g per person
Fish fillet: 200–250 g per person
Blue fish
Some types of fish such as trout, tench
or eel can be served "blue". The skin of
these fish contains a pigment that turns
blue when it comes into contact with
acid (vinegar water). The fish must be
very fresh and the membrane on the
skin must not be damaged (do not
scale) when cleaning the fish, as this
will prevent the fish turning blue in the
damaged places. Pour hot vinegar
water over the fish, leave for
10 minutes, then proceed with the
recipe, salting the fish only on the
inside.
Cleaning
Whole fish: Remove the fish bones,
scrape off the scales if necessary,
wash the fish under running water and
dry with kitchen paper.
Fish fillet: Wash the fillet under running
water and dry with kitchen paper.
Acidising
Drizzle the cleaned fish or fillet with
lemon juice or vinegar and leave for
10 minutes. Drizzling the raw fish with
lemon juice or vinegar will help to firm
up the flesh. This prevents the fish from
falling apart too easily during cooking.
The acid with not affect the flavour.
Salting
Season the fish with salt, herbs or
spices just before cooking. Do not
leave the fish to stand for a long time
after seasoning with salt. Salt will draw
out the moisture and with it valuable
minerals, and make the fish dry when it
is cooked.
Fish
74
Cooking
Whole fish are ready when the eyeballs
are white and the dorsal fin is easily
pulled out.
Roasted, steamed or grilled fish is
cooked when the flesh comes away
easily from the bones.
If cooking fish fillets in a sauce, use
less liquid than usual, as the fish will
release juices as it cooks.
Notes on Automatic programmes and
using a food probe *)
If you are using a food probe when
cooking fish, ensure that a core
temperature of at least 70 °C is
reached.
The metal tip of the food probe must be
fully inserted into the thickest part of the
fish with the end of the food probe
sticking up at an angle. The food probe
is best suited to using with larger,
thicker fish.
Season the fish to your taste and dot
with butter before putting it in the oven.
If you want to cook several fish or
pieces of fish at the same time, make
sure that they are equal in size. Place
the food probe into the thickest fish.
You can also cook the fish in aluminium
foil, a roasting bag or in a salt crust.
Stick the food probe through the
wrapping.
The food probe will give you an
approximate time which will be
adjusted during the cooking process.
*) The availability of a food probe in
your oven will depend on the model.
Fish
75
"Verduras" bream / snapper
Preparation time 65–75 minutes
Serves 4
Ingredients
4 prepared breams / snappers (approx.
400 g each)
800 g small potatoes
2 red capsicums
2 green zucchini
2 yellow zucchini
4 shallots
3 garlic cloves
400 g feta cheese
Juice of 1 lemon
Salt
Lemon pepper
4 sprigs of thyme
4 twigs of rosemary
5 tbsp. olive oil
Preparation
Pre-cook the unpeeled potatoes for
approx. 10 minutes.
Wash, halve and deseed the
capsicums and cut into large pieces.
Slice the zucchini and peel and slice
the shallots. Peel and finely chop the
garlic. Dice the feta cheese.
Wash the fish, dab dry, drizzle with
lemon juice, season with salt and lemon
pepper and put in the Gourmet HUB
dish or on the universal tray.
Mix together the potatoes, vegetables
and herbs and season with salt and
lemon pepper. Arrange the vegetable
mixture around the fish and scatter the
feta cheese on top of the vegetables.
Mix the oil with some salt and pepper.
Drizzle all over the fish, potatoes and
vegetables and cook in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–40
Hints and tips
Use small potatoes with a diameter of
25–40 mm. It is common to cook and
eat the potatoes in their skin.
Fish
76
Stuffed ocean trout
Preparation time 65–75 minutes
Serves 4
Ingredients
2 ocean trouts (600–700 g each)
Juice of 1 lemon
Salt
2 shallots
2 garlic cloves
50 g small capers
1 egg yolk
1 tbsp. olive oil
2 slices of white bread
Chilli powder
Pepper
Preparation
Wash and dry the ocean trout, drizzle
with lemon juice and season inside and
out with salt.
Peel and finely chop the shallots and
garlic. Cut the bread into small cubes
and mix with the capers, egg yolk,
shallots, garlic and olive oil. Season
with salt, pepper and chilli powder.
Stuff the ocean trout with this mixture
and seal the opening with small
wooden skewers.
Place the ocean trout on the universal
tray lined with baking paper, and cook
in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–40
Fish
77
Red mullet parcels
Preparation time 90–100 minutes
Serves 6
Ingredients
6 small red mullets (150–200 g each)
5 slices of white bread
250 ml milk
2 tbsp. parsley, chopped
4 tbsp. anchovy butter
Salt
Pepper
3 tbsp. olive oil
Preparation
Wash the mullets.
To make the stuffing, soak the white
bread in milk. Press the bread with a
fork to ensure that it is completely
drenched while discarding any excess.
Mix in the parsley and anchovy butter.
Season the fish with salt and pepper,
and fill with the stuffing. Drizzle with
olive oil, cover and refrigerate for one
hour.
Brush a large sheet of greaseproof
paper with olive oil, place the mullets in
the middle, and wrap the paper over
like a parcel. Place the parcel on the
baking tray, and put in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Fish \ Red mullet parcels \ 4–6
fish
Shelf level See display
Programme
duration
Approx.
32
Approx.
25
Approx.
21
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 190–210 160–180
Heating-up phase Rapid
Shelf level 2 1
Duration 30–35 25–30 15–20
Hints and tips
"Red mullet parcels" means the fish is
cooked in greaseproof paper.
Fish
78
Sea bream delicioso
Preparation time 60–70 minutes
Serves 4
Ingredients
750 g sea bream
3 onions
40 g butter
500 g tomatoes
Juice of half a lemon
Salt
Pepper
100 ml milk
10 g breadcrumbs
2 tbsp. parsley, chopped
Preparation
Slice the onions finely and fry gently in
half of the butter. Slice the tomatoes.
Wash the fish and pat with kitchen
paper to remove any moisture and
drizzle with lemon juice. Season with
salt and pepper.
Place the onions in a greased
ovenproof dish (�26 cm). Arrange the
tomatoes on top and season with salt
and pepper.
Arrange the fish on top. Melt the
remaining butter and pour the butter
and milk over the fish. Sprinkle with
breadcrumbs and bake. Before
serving, sprinkle with the chopped
parsley.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–40
Hints and tips
You can replace the sea bream in this
recipe with blue grenadier.
Fish
79
Hake in a herb sauce
Preparation time 50–60 minutes
Serves 4
Ingredients
4 hake steaks (250 g each)
250 g vongole
2 garlic cloves
2 tbsp. olive oil
1 tsp. plain flour
250 ml fish stock
25 g parsley
Salt
Preparation
Chop the garlic cloves finely, and sauté
in the olive oil in a pan on the cooktop.
Place the fish on the universal tray.
Spread the oil, garlic and vongole over
the fish, and season with a little salt.
Dust with flour, then pour the fish stock
over and scatter with chopped parsley.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Fish \ Hake in a herb sauce
Shelf level See display
Programme
duration
Approx. 30
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180–200
Pre-heat Yes
Heating-up phase Normal
Shelf level 2 3 1
Duration 15–20 25–30
Hints and tips
Hake in a herb sauce (Merluza en salsa
verde) is a typical recipe from the
Basque region of Spain.
Fish
80
Salt cod brandade
Preparation time 40–50 minutes, plus: soak in water for 24 hours
Makes 6
Ingredients
1000 g dried cod
250 ml milk
600–700 ml olive oil
Salt
Pepper
Preparation
Soak the dried cod in fresh water for 24
hours, changing the water frequently.
Cut into large chunks, and simmer in a
pan of boiling water for 8 minutes.
Remove the fish, drain and leave to
cool. Skin and fillet the fish.
Heat 200 ml olive oil in a shallow
saucepan. Add the fish and stir with a
wooden spoon on a low heat until the
fish and oil are thoroughly mixed.
Remove from the heat and slowly add
400–500 ml olive oil and 250 ml boiling
milk alternately. Season with salt and
pepper. The mixture should be nice
and soft.
Transfer the mixture (brandade) into an
ovenproof dish, and place in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Fish \ Salt code brandade
Shelf level See display
Programme
duration
Approx. 10
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 220 210–230
Shelf level 2 4 2
Duration 10–15 8–12 8–10
Fish
81
Savoy cabbage and salmon gratin
Preparation time 75–85 minutes
Serves 4
Ingredients
600 g salmon fillet
1 small savoy cabbage (approx. 600 g)
20 g soft butter
500 g potatoes
Pepper
Salt
300 g herbed crème fraîche
2–3 tsp. horseradish
80 g tasty cheese, grated
80 g white bread
Preparation
Clean the savoy cabbage, cut into
quarters, remove the stalk and shred
the leaves. Heat butter in a pan, add
the cabbage and fry gently for approx.
15 minutes, stirring occasionally.
Peel and slice the potatoes and then
parboil for 5 minutes.
Wash the salmon, dab dry, cut into
2 cm wide strips, season with pepper
and salt. Mix the crème fraîche with the
cheese and horseradish.
Mix the cabbage with the potatoes and
place in an ovenproof dish
(approx. 20 x 30 cm). Arrange the
salmon on top. Cut the bread into
cubes and fold into the crème fraîche
mixture. Spread this mixture over the
salmon and place in the oven to bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
3/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
3rd burst of
steam
Release after 25 minutes
Duration 30–40
Fish
82
Pikeperch with herbs
Preparation time 45–55 minutes
Serves 4
Ingredients
800 g pikeperch fillets
Juice of 1 lemon
1 bunch of parsley
1 bunch of chives
1 bunch of dill
1 bunch of lemon balm
Salt
50 g butter
Preparation
Wash the fillets, pat dry with kitchen
paper, drizzle with a little lemon juice
and leave to stand for approx. 10
minutes. Wash the herbs, chop them
finely and mix them together before
placing in a shallow, greased
ovenproof dish.
Season the fillets with salt and arrange
in an overlapping pattern on the bed of
herbs. Drizzle with the remaining lemon
juice, dot with butter and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–40
Fish
83
Preparation tips and information
Meat
Notes on the Automatic programmes
Meat weighing less than 1000 g is not
suitable for cooking in an Automatic
programme as it is likely to dry out.
The Miele Gourmet oven dishes are
ideal for cooking with the Automatic
programmes, as there is plenty of
space to add liquid. When using
ovenproof glass, ceramic or stainless
steel roasting dishes, it might be
necessary to reduce the quantity of
liquid being added.
Meat can be cooked covered or
uncovered or on the universal tray. The
programme you select will guide you as
to whether a lid or the universal tray
should be used.
Some programmes require the addition
of extra liquid part way through the
cooking time, and sometimes the lid
needs to be removed. A message
detailing this will appear in the display.
Trim the meat before cooking. Season
according to taste, dot with butter or, in
the case of game, bard with rashers of
bacon. To tenderise game, marinate in
butter milk for several hours or
overnight before cooking.
Notes on using the food probe *)
When the message appears to use the
food probe, make sure that the metal
tip is inserted into the thickest part of
the meat and that the handle is angled
upwards as much as possible.
If you are cooking several pieces of
meat together, select pieces that are
similar in thickness. The food probe
should inserted in the thickest piece.
The food probe will give you an
approximate time which will be
adjusted during the cooking process.
*) The availability of a food probe in
your oven will depend on the model.
Meat and poultry
84
Poultry
Notes on the Automatic programmes
Poultry weighing less than 900 g is not
suitable for cooking in an Automatic
programme as it is likely to dry out.
The Miele Gourmet oven dishes are
ideal for cooking with the Automatic
programmes, as there is plenty of
space to add liquid. When using
ovenproof glass, ceramic or stainless
steel roasting dishes, it might be
necessary to reduce the quantity of
liquid being added.
Season the poultry to your taste and
brush with oil before putting it in the
oven.
Always place poultry in the oven with
the breast facing upwards. Some
programmes require the addition of
extra liquid part way through the
cooking time, and sometimes the lid
needs to be removed. A message
detailing this will appear in the display.
Notes on using the food probe *)
Insert the food probe deep in the front,
thickest part of the breast. Make sure
that the metal tip is inserted as deeply
as possible into the thickest part of the
bird, and that the handle is angled
upwards.
If you are cooking several birds
together, select ones that are similar in
size. Insert the food probe into the
largest bird.
The food probe will give you an
approximate time which will be
adjusted during the cooking process.
*) The availability of a food probe in
your oven will depend on the model.
Meat and poultry
85
Beef Wellington
Preparation time 120 minutes
Serves 6–8
Ingredients
850 g beef eye fillet, trimmed
Oil
Freshly ground salt
Freshly ground pepper
60 g butter
2 shallots
2 garlic cloves
300 g field mushrooms
80 g chicken liver pâté
65 g breadcrumbs
2 tbsp. fresh thyme leaves
300 g puff pastry
1 egg yolk
Preparation
Peel and finely chop the shallots and
garlic. Clean and slice the mushrooms.
Finely chop the thyme leaves.
Truss the beef fillet, brush with oil and
season with pepper and salt. Quickly
sear the beef in a hot pan until browned
on all sides. Chill in the refrigerator,
then take out and remove the trussing.
Melt butter in a pan and sauté the
shallots, garlic and mushrooms until
softened, and all liquid has evaporated.
Stir in the pâté and allow to cool.
Combine mushroom mixture with
breadcrumbs and thyme. Process in a
food processor until finely chopped.
Roll pastry to a size suitable to encase
the fillet, allowing enough overlap to
join the pastry. Spread with the
mushroom mixture.
Place the beef fillet on the pastry and
roll to enclose, seal the edges with egg.
Place on a baking tray with the seam
underneath. Decorate with any pastry
trims.
Brush pastry with egg and chill in a
refrigerator. Then place in the oven and
start the programme.
When the programme is finished,
remove the Beef Wellington from the
oven, and rest with the food probe in for
10 minutes. Remove the food probe,
slice into the number of serves required
and serve with an accompaniment of
your choice, e.g. steamed green
beans.
Meat and poultry
86
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Beef \ Beef Wellington
Food probe Use
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 60
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 15 minutes: 200
Afterwards: 180
Pre-heat Yes
Food probe Use
Core
temperature
55–75
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1. burst of steam Immediately after placing in
the oven
2. burst of steam After another 15 minutes
Duration Approx. 60
Meat and poultry
87
Duck with oranges
Preparation time 100–120 minutes
Serves 4
Ingredients
1 duck (1200–1600 g)
4 oranges
1 tbsp. oil
Juice of 1 lemon
3 cubes of sugar
1 tbsp. vinegar
Salt
Pepper
Preparation
Slice three of the oranges finely, and
arrange in the bottom of a glass or
ceramic roasting pan. Brush the duck
with oil, and place on top of the orange
slices.
Juice the lemon and remaining orange.
Add vinegar and sugar to a saucepan
and heat. As soon as the sugar has
dissolved, add the lemon and orange
juice.
Pour the sauce over the duck and
place in the oven.
If using the Miele Gourmet oven dish:
Add 200 ml water to the dish.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Poultry \ Duck with oranges
Food probe Use
Shelf level See display
Programme
duration
Approx. 100 Approx.
95
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 20 minutes: 200 150–170
Afterwards: 160
Core temperature 93
Heating-up phase Rapid
Shelf level 2 2 1
Duration 90–110 90–100
Meat and poultry
88
Pork fillet with Parma ham and red pesto
Preparation time 65–75 minutes
Serves 6
Ingredients
4 pork fillets (300 g each)
Salt
Pepper
20 basil leaves
250 g red pesto
30 g Parmesan cheese, freshly grated
12 slices of Parma ham
40 g butter
250 ml cream
250 ml beef stock
Preparation
Cut the pork fillets lengthways but do
not cut all the way through. Open out
and season both sides with salt and
pepper. Place basil leaves along the
cut edges.
Spread the pesto on the inside surfaces
of the fillets and sprinkle with
Parmesan. Close the fillets and wrap
the Parma ham around them. Place the
fillets in an ovenproof dish, dot with
butter and cook in the oven.
Add the cream and beef stock after
15 minutes, reduce the temperature to
140 °C and inject the final burst of
steam. Thicken the sauce, if necessary,
using a little cornflour mixed with water.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 15 minutes: 170–190
Afterwards: 140
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
3/Manually
Water volume See display
1st burst of
steam
5 minutes after the start of the
baking process
2nd burst of
steam
After another 10 minutes
3rd burst of
steam
After another 10 minutes
Duration 35–45
Hints and tips
To make red pesto:
Finely chop 200 g sun-dried tomatoes
that have been soaked in oil and one
clove of garlic. Purée with 50 ml olive
oil, 1 tsp. sugar and 1 tbsp.
breadcrumbs. Season the pesto with a
little oregano and sambal oelek.
Meat and poultry
89
Braised beef roulades
Preparation time 155–165 minutes
Serves 4
Ingredients
4 thin slices of beef (160–200 g each)
Salt
Pepper
4 tsp. medium-hot mustard
8 slices of streaky bacon
8 small gherkins (Cornichons)
2 carrots
1 leek
150 g celery
1 onion
Oil
1 tbsp. tomato purée
250 ml red wine
2 sprigs of thyme
2 sprigs of rosemary
2 bay leaves
1 garlic clove
1000 ml beef stock
100 ml cream
Preparation
Arrange the beef slices side by side
and season with salt and pepper.
Spread with the mustard and arrange 2
slices of bacon and 2 cornichons,
halved lengthways on top of each slice
of beef. Roll up and secure with a small
skewer or kitchen twine. Dice the
carrots, leek, celery and onion (1 cm
cubes).
Heat the oil in a frying pan and fry the
beef roulades until well browned.
Remove the meat and fry the
vegetables gently. Add the tomato
paste and continue to fry gently. Add
one-third of the red wine. Allow the wine
to reduce and then repeat until all of the
wine has been used.
Transfer the vegetables to an ovenproof
dish and add the herbs, garlic and
stock. Add the beef, cover and cook in
the oven for 60 minutes.
After 60 minutes, remove the lid and
inject the first burst of steam. Continue
to cook uncovered.
At the end of cooking, take the meat out
of the dish and remove the skewers or
twine. Sieve the gravy, add the cream
and thicken with a little cornflour mixed
with water, if necessary.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 140
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
3/Manually
Water volume See display
1st burst of
steam
60 minutes after the start of
the cooking process
2nd burst of
steam
After another 20 minutes
3rd burst of
steam
After another 20 minutes
Duration 120
Meat and poultry
90
Braised topside of beef
Preparation time 120–130 minutes
Serves 8
Ingredients
1500 g beef topside
2 carrots
1 leek
150 g celery
1 onion
1 garlic clove
2 sprigs of thyme
2 sprigs of rosemary
4 bay leaves
5 juniper berries
Salt
Pepper
500 ml white wine
100 g crème fraîche
250 ml beef stock or water
Preparation
Dice the carrots, leek, celery and onion
(1 cm cubes). Place in an ovenproof
dish together with the garlic, herbs and
juniper berries.
Season the meat with salt and pepper,
arrange on top of the vegetables and
cook in the oven.
Add white wine after 20 minutes and
continue cooking to end of the
programme. If the vegetables cook until
they are dry, add some water.
At the end of cooking, sieve the
cooking juices, then add the stock and
crème fraîche to make a sauce. If
necessary, thicken with a little cornflour
mixed with water.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 130–150
Core
temperature
75
Heating-up
phase
Rapid
Type of heating Auto Roast
Shelf level 2 2 1
No./Type of
bursts of steam
3/time-controlled
Water volume See display
1st burst of
steam
Release after 10 minutes
2nd burst of
steam
Release after 30 minutes
3rd burst of
steam
Release after 1 hour
Duration 90–100
Meat and poultry
91
Meat loaf
Preparation time 95–100 minutes
Serves 4
Ingredients
500 g minced pork
70 g breadcrumbs
200 ml milk
1 egg
1 small onion, finely chopped
1/2 tbsp. Dijon mustard
1 stock cube, crumbled
1 tsp. salt
A pinch of ground pepper
140 g bacon rashers
500 ml stock
Preparation
Mix together the breadcrumbs and the
milk, and leave to soak for a few
minutes.
Mix with the minced pork, egg, onion,
mustard and crumbled stock. Season
with salt and pepper.
Form a loaf out of this mixture, wrap
with bacon rashers and place in a
greased ovenproof dish. Pour 100 ml
stock into the dish.
With Automatic programme:
Pour in the liquid according to the
prompts in the display.
Without Automatic programme:
Halfway through the cooking time, pour
the rest of the stock over the meat loaf.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Pork \ Meat loaf
Food probe Use
Prompts in the
display
Add liquid
Shelf level See display
Programme
duration
Approx. 75 Approx.
65
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 200–220 180–200
Core temperature 83 80
Heating-up phase Rapid Normal
Shelf level 2 1
Cooking duration
1
20 25
Add liquid afterwards
Cooking duration
2
50–60 40–45
Hints and tips
This recipe for meat loaf originally
comes from Norway.
Meat and poultry
92
Sweet and sour chicken
Preparation time 65–75 minutes
Serves 4
Ingredients
800 g chicken breast fillet
400 g plums, stones removed
40 g fresh ginger
1 bunch of spring onions
Salt
Pepper
1 1/2 tbsp. oil
40 g butter
100 ml white wine
100 ml orange juice
100 ml chicken stock
1 tsp. honey
50 ml cream
Preparation
Peel the ginger and grate finely. Cut the
spring onions into 2 cm pieces.
Season the chicken breasts with salt
and pepper. Sear the chicken briefly in
oil in a pan. Add the butter, spring
onions and ginger and fry briefly.
Add the white wine, orange juice and
chicken stock. Transfer to the Gourmet
oven dish, add the plums and honey
and pour the cream over the chicken
breasts. Cook in the oven. Thicken the
sauce, if necessary, using a little
cornflour mixed with water.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
1/Automatic
Water volume See display
1st burst of
steam
Automatic
Duration 35–45
Meat and poultry
93
Herbed chicken fillet
Preparation time 55–65 minutes
Serves 4
Ingredients
800 g chicken breast fillets
500 g herbed crème fraîche
1/2 tsp. sambal oelek
2 tsp. soy sauce
1 tbsp. herb mix or parsley
100 ml instant chicken stock
Preparation
Mix half the crème fraîche with sambal
oelek, soy sauce and herbs. Turn the
fillets in this mixture. Arrange the fillets
side-by-side in a Miele oven dish or in a
shallow ovenproof dish without a lid.
Start the Automatic programme or
pre-heat the oven.
Stir the chicken stock into the crème
fraîche mixture in which the chicken
has been turned and pour over the
fillets. Place the chicken fillets in the
pre-heated oven and cook.
Remove the fillets when the Automatic
programme has finished. Stir the
remaining crème fraîche into the
cooking juices and serve separately to
the halved fillets.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function � –
Programme Poultry \ Chicken
fillet
–
Shelf level See display –
No./Type of
bursts of steam
Automatic –
Water volume See display –
Programme
duration
Approx.
48
Approx.
56
–
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Pre-heat Yes
Heating-up
phase
Rapid
Shelf level 2 1
No./Type of
bursts of steam
2/Manually
Water volume See display
1st burst of
steam
8 minutes after the start of the
cooking process
2nd burst of
steam
After another 15 minutes
Duration 35–45 40–50
Hints and tips
To brown the surface of the chicken,
select Full Grill �, 240 °C for
5–10 minutes at the end of the cooking
duration.
Meat and poultry
94
Glazed gammon
Preparation time 85–105 minutes
Serves 6
Ingredients
1000 g gammon joint
20 g soft butter
40 g brown sugar
2 carrots
1 leek
150 g celery
1 onion
5 bay leaves
6 cloves
10 juniper berries, crushed
125 ml red wine
250 ml water
Preparation
Make 2–3 mm deep cuts in a
criss-cross pattern on the top surface of
the joint. Then rub in butter and sugar.
Dice the carrots, leek, celery and onion
(1 cm cubes), mix with the bay leaves,
cloves and juniper berries and place in
the middle of the universal tray. Place
the meat on top, pour over the red wine
and water and cook in the oven. Add a
little water if the vegetables become
dry.
After cooking, sieve the juices. If
necessary, thicken with a little cornflour
mixed with water to make a gravy. Slice
the gammon and serve with the gravy.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Core
temperature
70
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
3/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 30 minutes
3rd burst of
steam
Release after 55 minutes
Duration 70–90
Meat and poultry
95
Garlic rabbit
Preparation time 130 minutes
Serves 4
Ingredients
1 rabbit
Salt
Pepper
4 stalks of celery
2 onions
2 tomatoes
4 garlic cloves
5 tbsp. olive oil
125 ml white wine
500 ml chicken stock
3 sprigs of thyme
4 bay leaves
100 g sliced black olives
Preparation
Cut the rabbit into 6 pieces and season
with salt and pepper. Dice the celery,
onions and tomatoes (1 cm cubes).
Heat the olive oil in a Gourmet oven
dish and brown the meat all over. Add
the tomatoes, celery, onions and garlic.
With Automatic programme:
Start the Automatic programme and
continue to simmer all of the ingredients
until the oven is pre-heated. Add the
white wine, chicken stock, thyme, bay
leaves and olives. Cover and cook in
the oven.
With Moisture Plus:
Simmer all of the ingredients for
approx. 5 minutes. Add the white wine,
chicken stock, thyme, bay leaves and
olives. Cook uncovered in the oven.
At the end of cooking, remove the
meat. Sieve the sauce. Heat the sauce
to reduce it and, if necessary, thicken
with a little cornflour mixed with water.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Game \ Rabbit
Shelf level See display
Programme
duration
Approx. 77 Approx.
110
Moisture Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 130–150
Heating-up phase Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1. burst of steam Release after 10 minutes
2. burst of steam Release after 30 minutes
Duration 70–80
Hints and tips
This recipe has its origins in Spanish
cuisine. Serve with flat bread and a
fresh salad.
Meat and poultry
96
Lamb cutlets with pistachio crust
Preparation time 40–45 minutes
Serves 4
Ingredients
2 lamb racks (each 400 g)
50 g pistachio nuts, finely chopped
50 g butter
30 g breadcrumbs
1/2 tsp. thyme
Salt
Pepper
1 tbsp. olive oil
Preparation
Mix the pistachio nuts with the room
temperature butter and breadcrumbs.
Season with the thyme, salt and
pepper.
Season the lamb with salt and pepper.
Heat the olive oil in a pan and brown
the lamb all over. Place the lamb on the
universal tray with the meat facing
upwards. Spread the meat with the
pistachio mixture, place in a pre-heated
oven and inject the first burst of steam
immediately.
After cooking, wrap the meat in foil and
leave to rest for 10 minutes. Then cut
into cutlets.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 200–220
Pre-heat Yes
Core
temperature
50
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Duration 15
Meat and poultry
97
Rack of lamb with mustard crust and vegetables
Preparation time 60 minutes
Serves 4
Ingredients
2 tsp. rosemary leaves, finely chopped
2 garlic cloves, crushed
30 ml oil
80 g Dijon mustard
2 tsp. cumin
1 tsp. honey
Freshly ground pepper
1/4 tsp. salt
2 lamb racks (8 cutlets each)
2 carrots
1 sweet potato
4 baby potatoes
2 small beetroot
2 onions
1 tbsp. oil, extra
Salt
Pepper
Preparation
Combine the rosemary, garlic, oil,
mustard, cumin, honey, pepper and
salt. Spread over the lamb. Place lamb
on roasting and grilling insert placed in
the universal tray.
Peel the carrots and sweet potato and
cut into small pieces. Wash and halve
the potatoes. Peel the onions and
beetroot and cut into wedges.
Toss the vegetables with extra oil.
Place on a baking tray and sprinkle with
extra salt. Place the vegetables on shelf
level 1 and the lamb on shelf level 3.
After 20 minutes, remove the lamb from
the oven and cover with foil. Reposition
vegetables to shelf level 3.
Then cut into cutlets and serve with the
vegetables.
Meat and poultry
98
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Lamb \ Rack of lamb
with vegetables
Shelf level See display
Programme
duration
Approx. 24
Alternative settings
H 6x0x H 6x6x H 6x9x
Cooking stage 1: Rack of lamb with
vegetables
Function �
Temperature 190
Heating-up phase Rapid
Shelf level Rack of lamb: 3
Vegetables: 1
No./Type of bursts
of steam
1/Automatic
Water volume See display
1st burst of steam Automatic
Cooking duration
1
15–20
Remove the rack of lamb
Cooking stage 2: Vegetables
Function �
Temperature 190
Shelf level 3
Cooking duration
2
10
Meat and poultry
99
Osso buco
Preparation time 130 minutes
Serves 6
Ingredients
1 tbsp. oil
1 chopped tomato
1 onion, finely diced
4 garlic cloves, finely chopped
80 g carrots, diced
80 g celery, diced
50 g leek rings
1 tbsp. tomato purée
6 slices of veal knuckle (200–250 g
each)
Salt
Freshly ground pepper
Flour
50 g clarified butter
200 ml white wine
800 ml beef stock
1/2 tbsp. gravy paste
1 bunch each of rosemary, sage and
thyme, chopped
Grated zest of 1 lemon
To sprinkle on top:
1/2 tbsp. chopped parsley
Preparation with Automatic
programme
Pre-heat the oven dish in the oven for
10 minutes.
Finely chop the onion and garlic. Dice
the tomato, carrot and celery.
Pour oil into the Gourmet oven dish,
add vegetables and tomato purée,
place in the oven and cook gently for
10 minutes.
Season the veal with salt and pepper,
roll in flour and sear on the cooktop with
butter for 3–4 minutes.
Add the veal, white wine, beef stock,
gravy paste and herbs to the
vegetables in the Gourmet oven dish.
Simmer with the lid on for a further
90 minutes.
Serve the veal with gravy, grated lemon
zest and chopped parsely.
Automatic programme settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Veal \ Osso buco
Shelf level See display
No./Type of
bursts of steam
Automatic
Water volume See display
Programme
duration
Approx. 110
Meat and poultry
100
Preparation with Fan Plus
Pre-heat the oven dish in the oven for
10 minutes.
Finely chop the onion and garlic. Dice
the tomato, carrot and celery.
Pour oil into the Gourmet oven dish,
add vegetables and tomato purée,
place in the oven and cook gently for
10 minutes.
Season the veal with salt and pepper,
roll in flour and sear on the cooktop with
butter for 3–4 minutes.
Add the veal, white wine, beef stock,
gravy paste and herbs to the
vegetables in the Gourmet oven dish.
Simmer with the lid on for a further
90 minutes.
Serve the veal with gravy, grated lemon
zest and chopped parsely.
Fan Plus settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180
Shelf level 1 2 1
Duration 110
Meat and poultry
101
Turkey roulade with spinach ricotta filling
Preparation time 120–130 minutes
Serves 6
Ingredients
1000 g turkey breast
1 shallot
225 g frozen spinach leaves
1 egg yolk
16 g breadcrumbs
125 g ricotta cheese
Salt
Pepper
Nutmeg
2 tbsp. olive oil
1 tsp. rosemary leaves, finely chopped
750 ml chicken stock
500 ml cream
Preparation
Defrost the spinach and drain well.
Dice the shallot finely. Mix the spinach,
shallot, egg yolk and breadcrumbs with
the ricotta. Season with salt, pepper
and a little nutmeg.
Cut the turkey breasts lengthways but
do not cut all the way through. Open
out and flatten between two sheets of
cling film. Season with salt and pepper
and then spread the spinach-ricotta
mixture over the top. Roll up and bind
with kitchen twine.
Season with salt and pepper and place
in an ovenproof dish. Drizzle the
roulades with olive oil and sprinkle the
rosemary over the top. Add the chicken
stock and place in the oven. After
60 minutes, pour the cream over the
top.
Take the roulades out of the sauce and
remove the twine. Thicken the sauce, if
necessary, using a little cornflour mixed
with water.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Core
temperature
78–85
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
3/time-controlled
Water volume See display
1. burst of steam Release after 10 minutes
2. burst of steam Release after 40 minutes
3. burst of steam Release after 40 minutes
Duration 90–100
Meat and poultry
102
Roast pork belly with spiced honey glaze
Preparation time 210 minutes
Serves 6–8
Ingredients
1 pork belly (1500–2000 g, boned)
Salt
250 g honey
2 tbsp. kecap manis
2 tsp. soy sauce
1 tsp. fresh ginger
1 tsp. five-spice powder
1 long red chilli, seeded and sliced
1 long green chilli, seeded and sliced
2 bunches of bok choy, sliced
lengthwise
Preparation
Score the rind of pork in a criss-cross
fashion 1 cm apart. Sprinkle generously
with salt and place the pork skin side
up on the roasting and grilling insert
over the universal tray. Roast until
golden.
Combine in a saucepan the honey,
kecap manis, soy sauce, grated ginger
and five-spice. Cook over a low heat for
10 minutes. Keep warm and add the
chillis just before serving.
When the programme is finished,
remove the pork from the oven and rest
for 10 minutes. Slice the pork belly into
portions, serve on the steamed bok
choy and drizzle with the spiced honey
glaze.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Pork \ Pork belly
Shelf level See display
Programme
duration
Approx. 190
Alternative settings
H 6x0x H 6x6x H 6x9x
Cooking stage 1
Function �
Temperature 130
Heating-up phase Rapid
Shelf level 3
Same for all cooking stages
No./Type of
bursts of steam
3/Manually
Water volume See display
1. burst of steam Immediately after placing in
the oven
2. burst of steam After 30 minutes
3. burst of steam After another 30 minutes
Cooking duration
1
170
Cooking stage 2
Function �
Temperature 190
Cooking duration
2
20
Meat and poultry
103
Pork fillet in puff pastry
Preparation time 80–90 minutes
Serves 4
Ingredients
2 pork fillets (300 g each)
Salt
Pepper
Paprika powder
50 g butter
75 g streaky bacon, diced
1 onion, diced
400 g sliced white mushrooms
4 tomatoes, skinned
1/2 tbsp. parsley, chopped
Approx. 450 g puff pastry
To glaze:
1 egg yolk
2 tbsp. milk
Preparation
Season the pork with salt, pepper and
paprika. Fry in the butter to seal, then
remove from the pan.
Sauté the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped, drained tomatoes.
Simmer and season with salt, pepper,
parsley and paprika.
Roll the pastry out on a floured surface,
and make 2 rectangles (each approx.
30 x 20 cm). Place a piece of pork in
the middle of each one. Spread the
filling over the fillets. Wrap the pastry
around the meat and filling to make a
parcel, pinching the edges to seal it.
Make leaf shapes out of the scraps of
pastry to decorate.
Place the parcels on the universal tray,
and glaze them with a mixture of egg
yolk and milk. Bake until golden.
To serve, cut each fillet in half or in
slices.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Pork \ Pork fillet in
pastry
Shelf level See display
Programme
duration
Approx.
46
Approx. 45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180–200
Pre-heat Yes
Heating-up phase Rapid Normal
Crisp function On
Shelf level 2 1
Duration 40–50
Meat and poultry
104
Pork casserole with apples
Preparation time 60–70 minutes
Serves 6–8
Ingredients
1200 g pork fillets
4 apples
400 ml cream
150 g tomato sauce
2 tbsp. curry powder
1 1/2 tbsp. cornflour
Salt
Pepper
For browning:
150 g grated Gouda cheese
Preparation
Cut the pork fillets into 3 cm thick
pieces. Season with salt and pepper.
Peel, quarter and core the apples.
Alternately arrange the fillets and apple
quarters side-by-side in a Miele oven
dish or in a shallow ovenproof dish
without a lid.
Mix together the cream, tomato sauce,
curry powder, cornflour and pepper to
make a sauce.
Start the Automatic programme or
pre-heat the oven.
Pour the sauce over the meat and
apples, sprinkle with cheese and place
in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Pork \ Pork casserole
Shelf level See display
Programme
duration
Approx.
44
Approx.
50
Approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 30 minutes:
180–200
170
Afterwards: 240 ?
Pre-heat Yes No
Heating-up phase Rapid
Shelf level 2 1
Duration 35–45 40–50
Meat and poultry
105
Chinese pork
Preparation time 60 minutes, plus: marinade for 3–4 hours
Serves 6
Ingredients
1500 g pork necks
3–4 garlic cloves
2 small pieces of ginger
3 tsp. salt
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. sherry
1 tsp. five-spice powder
2 tbsp. hoisin sauce
Sambal oelek
Preparation
Finely chop the garlic. Peel the ginger
and grate it. Mix the garlic and ginger
with the salt, soy sauce, honey, sherry,
five-spice powder and hoisin sauce.
Season the marinade with sambal
oelek.
Cut the pork into 3 cm thick slices.
Place in an airtight container, pour the
marinade over the pork and close the
container. Refrigerate the marinade for
approx. 3–4 hours, turning
occasionally.
Remove the pork from the marinade
and place on the rack with the universal
tray underneath it. Place the meat in a
pre-heated oven and inject the burst of
steam immediately.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Pre-heat Yes
Heating-up
phase
Rapid
Shelf level 2 2 1
No./Type of
bursts of steam
1/Manually
Water volume See display
1st burst of
steam
When the food is put in the
oven
Duration 20–30
Meat and poultry
106
Christmas ham
Preparation time 320–330 minutes, plus: soak for 4–6 hours
Serves 10–15
Ingredients
3000–4000 g cured ham with rind
2 egg yolks
1 tbsp. cornflour
1 tbsp. hot mustard
1 tbsp. mild mustard
1 tbsp. breadcrumbs
Preparation
Soak the ham in water for 4–6 hours to
release the salt.
(In Deutschland meist nicht nötig, da
der Schinken milder gepökelt ist.)
Cut a cross through the rind with a
sharp knife. Wrap the ham in aluminium
foil and place on a baking tray or in a
roasting dish. Insert the food probe
through the aluminium foil into the meat
and place in the oven.
When the programme is complete,
remove the ham from the oven, and
leave to cool a little. Remove the
aluminium foil and cut away the upper
part of the rind.
Mix together the egg yolks, cornflour
and mustard, and spread over the ham.
Sprinkle the breadcrumbs over the ham
and roast in the mustard crust for a
further 12–15 minutes at 225 °C until
the crust is golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Pork \ Christmas ham
Shelf level See display
Programme
duration
Approx. 300
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–180
Pre-heat Yes
Food probe Use
Core temperature 80-85
Heating-up phase Rapid
Shelf level 1 2 1
Duration Approx. 300
Meat and poultry
107
Yorkshire puddings
Preparation time 30 minutes
Makes 12 puddings
Ingredients
190 g flour
3 g salt
3 eggs
225 ml milk
Oil for baking
Preparation
Measure out 1 tsp. of vegetable oil to
each muffin cup (muffin tray with 12
cups) and place on the rack in the
oven.
Mix together the flour and salt in a
mixing bowl. Make a well in the centre
of the flour and break in the eggs. Beat
the eggs using a whisk and gradually
fold in the flour from around the edge.
Add the milk, continuing to whisk until a
smooth batter is formed.
Once the oven has pre-heated, remove
the muffin tray and pour the batter out
equally. Return the tray to the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Meat \ Beef \ Yorkshire
pudding
Shelf level See display
Programme
duration
Approx. 25
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 210
Pre-heat Yes
Heating-up phase Rapid
Shelf level 1 2 1
Duration 15–20 20–25
Meat and poultry
108
Eggplant moussaka
Preparation time 95–105 minutes
Serves 6
Ingredients
1250 g eggplants
50 ml olive oil
1 onion, diced
30 g butter
750 g minced meat
125 ml white wine
1 can of tomatoes (480 g net)
2 tbsp. parsley, chopped
Salt
Pepper
1 1/2 tbsp. breadcrumbs
2 egg whites
500 ml béchamel sauce, ready-made
2 egg yolks
For browning:
100 g grated Gouda cheese
Preparation
Cut the eggplant into 1 cm thick slices,
sprinkle with salt and leave for
20 minutes to draw out the liquid.
Sauté the onion in the butter. Add the
mince and brown whilst stirring. Drain
the tomatoes, chop roughly and add to
the meat along with the parsley and the
wine. Season liberally with salt and
pepper, and simmer for about
15 minutes. Fold in the breadcrumbs
and the egg whites.
Rinse the eggplants under cold water,
pat dry and fry in olive oil until golden.
Arrange half of the eggplant in the
bottom of an ovenproof dish
(32 x 22 cm) and then add the meat
mixture. Add the rest of the eggplant.
Mix the egg yolks and about 2/3 of the
cheese into the béchamel sauce.
Spread the sauce over the eggplant,
and sprinkle with the rest of the cheese.
Bake in the oven uncovered until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Moussaka
Shelf level See display
Programme
duration
Approx. 46 Approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up phase Rapid Normal
Shelf level 2 1
Duration 45–55
Savoury recipes
109
Spring pie
Preparation time 100–110 minutes
Makes 4
Ingredients
300 g puff pastry
1 red capsicum
1 yellow capsicum
3 spring onions
1000 g minced beef
1 garlic clove, finely chopped
100 g breadcrumbs
2 eggs
Salt
Freshly ground pepper
Paprika
2 tsp. medium-hot mustard
To glaze:
1 egg yolk
Water
Preparation
Dice the capsicums and slice the
spring onion.
Mix the minced meat with the
vegetables, garlic, breadcrumbs, eggs,
spices and mustard.
Grease a loaf tin (approx. 30 cm) and
line with baking paper. Roll out the
pastry (approx. 45 x 50 cm). Line the
loaf tin with the pastry so that the
amount of pastry hanging over the
sides is about the same as the depth of
the loaf tin. Fill with the meat mixture
and fold up the overhanging pastry to
form the lid of the pie. Brush the lower
edges with water and press to seal the
pie.
Cut 3 diamonds (3 x 3 cm) out of the
lid. Use the offcuts of pastry to
decorate the lid.
Whisk the egg yolk with some water,
brush over the pastry and bake.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180–200
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 20 minutes
2nd burst of
steam
Release after 40 minutes
Duration 50–60
Savoury recipes
110
Swedish potato bake
Preparation time 90–100 minutes
Serves 4
Ingredients
800–850 g peeled potatoes
1 onion, finely sliced
1/2 tbsp. butter
125 g anchovy fillets
200 ml cream
1 tbsp. breadcrumbs
Preparation
Cut the potatoes into fine matchsticks,
or grate very coarsely using a
large-holed grater. Grease an
ovenproof dish (approx. 30 cm) with
butter.
Layer the potatoes, anchovies and
sliced onions in the dish, starting and
finishing with a layer of potatoes. Pour
the cream over, and sprinkle with
breadcrumbs.
Place in the oven and bake.
Cover with aluminium foil after
30 minutes to prevent the top from
getting too brown.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Swedish
potato bake
Shelf level See display
Programme
duration
Approx. 67 Approx.
60
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190 160–180
Heating-up phase Normal
Shelf level 2 1
Duration 60–70 55–65
Hints and tips
This is a traditional Swedish recipe.
Savoury recipes
111
Swiss style quiche
Preparation time 70 minutes
Serves 8–10
Ingredients
230 g puff pastry
Vegetable filling ingredients
500–600 g vegetables (e.g. leek,
carrots, broccoli, spinach)
A little butter
50 g tasty cheese, grated
Cheese filling ingredients
70 g diced bacon
280–300 g tasty cheese, grated
Topping ingredients
2 eggs, medium
200 ml cream
Salt
Pepper
Nutmeg
Preparation
Line a round baking dish (� 27 cm)
with the pastry.
Vegetable quiche preparation:
Wash the vegetables, chop finely,
lightly fry in butter and allow to cool.
Spread over the pastry and sprinkle
with cheese.
Cheese quiche preparation:
Fry the diced bacon and allow to cool.
Spread over the pastry and sprinkle
with cheese.
Create a mixture from the eggs, cream,
salt, pepper and nutmeg and pour over
the cheese or vegetable quiche. Bake
until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Pizza & Quiche \ Swiss style
quiche
Shelf level See display
Programme
duration
Approx. 47
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 230
Pre-heat Yes
Heating-up
phase
Rapid
Shelf level 1
Duration 35–40
Hints and tips
Tasty cheeses include Emmental,
Sbrinz or Gruyère.
Savoury recipes
112
Cheese soufflé
Preparation time 60–80 minutes
Makes 4
Ingredients
40 g butter
40 g flour
375 ml milk
100 g Gruyère cheese
3 eggs
Salt
Pepper
Preparation
Melt the butter in a pan, and stir in the
flour. Pour in 300 ml milk, stirring
constantly, and bring to the boil until a
thick béchamel sauce develops.
Bring the rest of the milk to the boil in a
separate pan, and then add to the
béchamel sauce, stirring for a
few minutes until the sauce is smooth.
Stir in the grated Gruyère cheese.
Separate the eggs. Beat the egg yolks
into the cooled sauce. Beat the egg
whites until stiff, and fold them gently
into the sauce.
Grease a soufflé dish (� 20 cm) or
2–8 ramekins (� 8–12 cm) and fill with
the mixture. Place in the oven on the
universal tray and fill the universal tray
with approx. 1 litre of water (H 6x9x:
approx. 2 litres).
Recommended settings for the
soufflé dish
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Cheese
soufflé \ 1 large dish
Shelf level See display
Programme
duration
Approx. 54 Approx.
45
Recommended settings for ramekins
H 6x0x H 6x6x H 6x9x
Function � –
Programme Bakes/Gratins \
Cheese soufflé \
2–8 ramekins
–
Shelf level See display –
Programme
duration
Approx. 30 –
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 160–180 170–180
Pre-heat Yes
Heating-up phase Rapid Normal
Shelf level 2 1
Large dish
cooking duration
Approx. 45 40–45
Ramekins
cooking duration
Approx. 32 –
Hints and tips
This recipe has its origins in French
cuisine.
Gruyère is a hard cheese which comes
from Switzerland.
Savoury recipes
113
Potato gratin in a mustard sauce
Preparation time 100–110 minutes
Serves 4
Ingredients
800 g potatoes
1 onion, finely diced
1 garlic clove, finely diced
30 g butter
1 tbsp. coarse grained mustard
250 ml instant vegetable stock
A pinch of saffron
125 ml cream
Salt
Pepper
For browning:
100 g grated Gouda cheese
Preparation
Peel and slice the potatoes, and parboil
in salted water for about 5 minutes.
Drain and place in a greased ovenproof
dish (�28 cm).
Fry the onions and garlic gently in
butter. Add the mustard, stock, saffron
and cream, and bring to the boil.
Season with salt and pepper.
Pour the sauce over the potatoes, and
sprinkle over the grated cheese. Then
bake in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Potato gratin \
Cooked potatoes
Shelf level See display
Programme
duration
Approx.
55
Approx.
53
Approx.
60
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180–200 160–180
Heating-up phase Normal
Shelf level 2 1
Duration 50–60 55–65
Savoury recipes
114
Potato cheese gratin
Preparation time 85–95 minutes
Serves 4
Ingredients
500 g floury potatoes, peeled
250 ml cream
125 g crème fraîche
150 g grated Gouda cheese
1 garlic clove
Salt
Black pepper
Nutmeg
Preparation
Slice the potatoes thinly and mix with
2/3 of the cheese.
Grease an ovenproof dish (�30 cm)
and rub with the garlic clove.
Blend together the cream, crème
fraîche, salt, pepper and nutmeg and
pour evenly over the potatoes. Sprinkle
with the rest of the cheese and bake
uncovered until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Potato gratin \
Raw potatoes
Shelf level See display
Programme
duration
Approx.
66
Approx.
62
Approx.
65
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190 180–200
Heating-up phase Normal
Shelf level 1
Duration 60–70 60–70
Hints and tips
Low calorie variation:
750 g sliced potatoes in a greased
ovenproof dish. Season with salt and
pepper, and pour over 250 ml of
vegetable stock. Bake as above. About
10 minutes before the end of baking,
scatter 2 tbsp. grated Parmesan over
the top.
Savoury recipes
115
Garlic soup (Sopa Castellana)
Preparation time 75–85 minutes
Serves 4–6
Ingredients
250 g of baguette bread
4–6 garlic cloves
40 g olive oil
2 bay leaves
1 tbsp. tomato purée
1 tsp. sweet paprika
4 eggs
Salt
2 litres stock
1 chorizo (Spanish garlic and pepper
sausage)
1 chilli pepper
Preparation
Slice the garlic cloves and fry them
gently in olive oil in a pan on the
cooktop. Slice the bread, add to the
pan and toast lightly on both sides.
Arrange the slices of toast side-by-side
in the base of an ovenproof dish or a
Miele Gourmet oven dish.
Add the tomato purée, bay leaves and
paprika to the garlic cloves, and
gradually stir in the stock until smooth.
Pour over the bread.
Add the sliced chorizo and chilli
pepper, and place the dish in the oven.
A few minutes before the end of the
programme, break the eggs into the
soup to poach.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Garlic soup
Shelf level See display
Programme
duration
Approx. 53 Approx.
40
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up phase Rapid Normal
Shelf level 2 1
Duration 50–60 40–50
Hints and tips
The garlic soup "Sopa Castellana" has
its origins in Spanish cuisine.
Poaching:
Break the eggs and carefully pour into
the stock without stirring.
Savoury recipes
116
Lasagne
Preparation time 120–130 minutes
Serves 4
Ingredients
10–12 sheets of lasagne, not
pre-cooked
Tomato sauce ingredients
50 g smoked streaky bacon, finely
diced
150 g onions
375 g minced beef
Salt
Black pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
500 g peeled tomatoes
30 g tomato purée
125 ml stock
Mushroom sauce ingredients
20 g butter
150 g fresh mushrooms
1 tbsp. flour
250 ml cream
250 ml milk
Salt
Nutmeg
1 tbsp. parsley, chopped
For browning:
200 g grated Gouda cheese
Preparation
Gently fry the bacon with 2/3 of the
onion. Add the minced beef, and fry
until brown all over, turning frequently.
Season with salt, pepper and herbs.
Chop the tomatoes coarsely, and stir
into the meat together with the tomato
purée and the stock. Simmer for
approx. 5 minutes.
To make the mushroom sauce, melt the
butter in a pan on the cooktop, and fry
the rest of the onions until golden. Add
the sliced mushrooms. Sprinkle in the
flour a little at a time, stirring constantly.
Stir in the cream and milk gradually to
make a smooth sauce, season, and
cook for approx. 5 minutes, continuing
to stir. Add the parsely.
Layer the lasagne sheets and sauces in
a greased ovenproof dish (20 x 35 cm)
in the following order:
– 1/3 of the tomato and meat sauce,
– 5–6 sheets of lasagne,
– 1/3 of the tomato and meat sauce,
– Half of the mushroom sauce,
– 5–6 sheets of lasagne,
– The remaining tomato and meat
sauce,
– The remaining mushroom sauce.
Sprinkle with grated cheese, then bake
uncovered in the oven.
Savoury recipes
117
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Lasagne \
8–19 sheets
Shelf level See display
Programme
duration
Approx. 68 Approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 170–190 160–180
Heating-up phase Rapid Normal
Shelf level 1
Duration 65–75 45–55
Savoury recipes
118
Salmon and spinach pasta bake
Preparation time 60–70 minutes
Ingredients
450 g spinach leaves (fresh or frozen)
1 garlic clove
Salt
Nutmeg
500 g tagliatelle
400 g salmon fillet
10–20 ml lemon juice
Freshly ground pepper
200 ml cream
250 g sour cream
20 g mixed herbs
20 g flaked almonds
Preparation
Blanch the fresh spinach in boiling
water for 1 minute and drain well, or
defrost the frozen spinach and drain.
Press gently to squeeze out the
moisture.
Chop up the spinach roughly. Season
with salt and nutmeg.
Cook the pasta al dente.
Wash, dry and cube the salmon, drizzle
with lemon juice and season with salt
and pepper.
Mix the cream and sour cream with the
herbs and season with salt and pepper.
Place layers of pasta, salmon and
spinach in an ovenproof dish (approx.
20 x 30 cm). Pour the sauce on top,
sprinkle with almond flakes and bake
uncovered.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
3/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
3rd burst of
steam
Release after 25 minutes
Duration 30–40
Savoury recipes
119
Pasta bake
Preparation time 80–90 minutes
Serves 4
Ingredients
150 g macaroni
15 g butter
2 onions, finely diced
1 red capsicum, diced
100 g carrots, sliced
100 ml vegetable stock
150 g crème fraîche
75 ml milk
Pepper
Garlic salt
300 g beef tomatoes, coarsely diced
100 g ham, diced
100 g goat's cheese with herbs, diced
For browning:
100 g grated Gouda cheese
Preparation
Cook the macaroni in boiling salted
water on the cooktop until al dente.
Drain well.
Fry the onions gently in the butter. Add
the capsicum and carrots, and fry
briefly with the onions, then pour the
stock over.
Mix together the crème fraîche, milk,
pepper and garlic salt. Stir into the
vegetables, and bring to the boil briefly.
Transfer the macaroni, tomatoes, ham
and goat's cheese into an ovenproof
dish (approx. 30 cm), mix in the
vegetable sauce, sprinkle with Gouda
and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Pasta bake
Shelf level See display
Programme
duration
Approx. 55 Approx.
45
Alternative settings
H 6x6x H 6x0x H 6x9x
Function �
Temperature 160–180
Heating-up phase Normal
Shelf level 2 1
Duration 50–60 40–50
Savoury recipes
120
Potato dumplings
Preparation time 125–135 minutes
Serves 4
Ingredients
125 g potatoes
21 g fresh yeast
80 ml milk (lukewarm)
1/2 tsp. salt
250 g flour
20 g soft butter
1 egg
200 g cream cheese with herbs
To glaze:
Milk
Preparation
Peel and cook the potatoes and mash
them in a potato ricer. Leave to cool
slightly.
Dissolve the yeast in the milk, mix with
the potatoes, salt, flour, butter and egg
and form a smooth dough. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 30 minutes" in
Automatic programmes.
Form the dough into 12 balls. Make a
small hollow in the side of each, and
spoon 1 tsp. cream cheese into the
centre, then press back together to
seal.
Place the dumplings with the sealed
side down in a greased ovenproof dish
(approx. 20 x 30 cm). Place in the oven
and select "Cakes \ Yeast dough \
Prove for 15 minutes" in Automatic
programmes.
Brush the dumplings with milk and
bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 35–45
Hints and tips
Dumplings can also be used as a side
dish with cut meat and salad.
Savoury recipes
121
Mushroom cannelloni
Preparation time 75–85 minutes
Serves 4
Ingredients
16 cannelloni
Filling ingredients
1 onion
150 g cooked ham
350 g field mushrooms
1 tbsp. oil
75 g feta cheese
100 g mozzarella
150 g cream cheese
Salt
Pepper
300 ml stock
100 g sour cream
For browning:
100 g grated Gouda cheese
Preparation
Dice the onion, ham and mushrooms.
Heat the oil in a pan and gently fry the
onion. Add the ham and continue to fry
gently for a short while. Add the
mushrooms and fry for a short while.
Crumble the feta and grate the
mozzarella. Add the cooled mushroom
mixture and the cream cheese and mix
well. Season with salt and pepper to
taste.
Fill the cannelloni with the mixture and
place in a greased casserole dish
(approx. 25 x 30 cm).
Mix the sour cream into the stock and
pour over the cannelloni. Sprinkle with
cheese and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 10 minutes
2nd burst of
steam
Release after 20 minutes
Duration 45–55
Hints and tips
Try using a piping bag (without the
nozzle) to fill the cannelloni.
Savoury recipes
122
Pizza variations
Preparation time 70–100 minutes
For 1 tray (H 6x9x: for 1 tray)
Ingredients for yeast dough base
30 (60) g fresh yeast
170–180 (340–360) ml water
(lukewarm)
320 (640) g flour
1 (2) tsp. salt
30 (60) ml oil
Ingredients for quark dough base
180 (240) g quark
60 (80) ml milk
60 (80) g oil
1 (2) tsp. salt
3 (4) egg yolks
375 (500) g flour
3 (5) tsp. baking powder
Topping ingredients
300 (500) g tomato passata for each
pizza
Margherita pizza topping
600 (1200) g tomatoes, sliced
300 (600) g tomatoes, sliced
Olive oil
Oregano
Onion pizza topping
650 (1300) g onions, thinly sliced
Salt
Rosemary
2 (4) tbsp. olive oil
Vegetarian pizza topping
300 (600) g pre-cooked
broccoli florets
300 (600) g mushrooms, sliced
120 (240) g leek rings, pre-cooked
300 (600) g mozzarella, in small pieces
Leek and Gorgonzola pizza topping
800 (1600) g leek rings, fried in
1 (2) tbsp. walnut oil
Salt
Pepper
200 (400) ml white wine, added to the
fried leeks
300 (600) g mozzarella, in small pieces
Ricotta and basil pizza topping
60 (120) g ricotta or quark stirred into
100 (200) ml cream
4 (8) eggs
1 (2) tbsp. walnut oil
Salt
Pepper
1 (2) tbsp. chopped basil, stirred into
the cream/egg mixture which is then
spread over the pizza base
4 (8) tomatoes, diced
200 (400) g Gorgonzola, diced
Savoury recipes
123
Preparation
Yeast dough preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
flour, salt and oil and knead into a
smooth dough. Leave to rise at room
temperature for 20 minutes.
Quark dough preparation
Mix together the quark, milk, oil, salt
and egg yolk. Fold in half of the flour
mixed with the baking powder, and
knead in the rest.
Punch down and then roll out onto a
baking tray.
Spread some tomato passata over the
pizza, and season with salt, pepper
and oregano.
Arrange the topping of your choice on
the pizza and bake immediately.
Recommended settings for yeast
dough
H 6x0x H 6x6x H 6x9x
Function �
Programme Pizza & Quiche \ Fresh pizza \
Yeast dough
Shelf level See display
Programme
duration
Approx.
48
Approx.
52
Approx.
45
Recommended settings for quark
dough
H 6x0x H 6x6x H 6x9x
Function � –
Programme Pizza & Quiche \
Fresh pizza \ Quark
dough
–
Shelf level See display –
Programme
duration
Approx.
42
Approx.
39
–
Savoury recipes
124
Alternative settings for yeast dough
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 170–190 °C 200–220
Heating-up phase Rapid Normal
Type of heating Intensive bake –
Shelf level 1 2 2
No./Type of
bursts of steam
2/time-controlled –
Water volume See display –
1st burst of steam Release after
4 minutes
–
2nd burst of
steam
Release after
12 minutes
–
Duration 25–35 35–45
Alternative settings for quark dough
H 6x0x H 6x6x H 6x9x
Function � –
Temperature 190 –
Pre-heat Yes –
Heating-up phase Rapid –
Crisp function On –
Shelf level 2 3 –
Duration 40–50 30–40 –
Hints and tips
Place the dough in the oven and select
"Cakes \ Yeast dough \ Prove for
30 minutes" in Automatic programmes.
Savoury recipes
125
Quiche Lorraine
Preparation time 85–95 minutes
Serves 4
Ingredients
300 g puff pastry or savoury shortcrust
pastry (ready-made)
400 g diced bacon
10 g butter
4 eggs
300 g crème fraîche
Salt
Pepper
Nutmeg
Preparation
Blanch the bacon for 5 minutes in a pot
with water. After the bacon has cooled
down, pat dry and lightly fry in some
butter.
Roll the dough out onto a floured
surface and use it to line the base of a
flan or pie dish. Scatter the diced
bacon over the pastry.
Start the Automatic programme or
pre-heat the oven.
Beat the eggs, and add the crème
fraîche. Season with salt, pepper and
nutmeg. Pour the mixture over the
bacon, and place in the oven.
Recommended settings
H 6x0x H 6x6x
Function �
Programme Bakes/Gratins \ Quiche
Lorraine
Shelf level See display
Programme
duration
Approx. 71 Approx. 67
Alternative settings
H 6x0x H 6x6x
Function �
Temperature 170–190
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Duration 50–60
Hints and tips
Prepare the savoury shortcrust pastry
yourself by combining 200 g flour, 100
g butter, 50 ml water and 3 g salt, and
kneading to a smooth dough.
Savoury recipes
126
Ratatouille
Preparation time 50–95 minutes
Serves 6–8
Ingredients
3 tbsp. oil
2 onions, finely diced
1 garlic clove, finely diced
2 red, 2 green and 2 yellow capsicums
6 tomatoes
750 g zucchini
Salt
Pepper
1 tsp. dried rosemary
1 tsp. dried basil
Preparation
Halve the capsicums and remove the
seeds and pith. Cut into large chunks.
Quarter the tomatoes. Slice the zucchini
into 1 cm thick pieces.
Sauté the onions and garlic in the oil.
Add the vegetables and continue to
sauté for a few minutes. Season
liberally with salt, pepper and herbs,
and transfer into an ovenproof dish
(approx. 30 cm).
Cover and bake in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Ratatouille
Shelf level See display
Programme
duration
Approx.
40
Approx.
37
Approx.
30
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up phase Rapid Normal
Shelf level 2 1
Duration 35–45 30–40
Savoury recipes
127
Swiss potato gratin
Preparation time 70 minutes
Serves 4–6
Ingredients
A little butter
1000 g waxy potatoes
400 ml cream
Salt
Pepper
Nutmeg
50 g cheese, grated
Preparation
Peel the potatoes, cut into thin slices
and place in a greased porcelain dish
(3 litres).
Season the cream and mix in with the
potato slices. Sprinkle over the grated
cheese and bake in the pre-heated
oven until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Swiss potato
gratin
Shelf level See display
Programme
duration
Approx. 50
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180
Heating-up
phase
Rapid
Shelf level 1 2 1
Duration 45–60
Hints and tips
The gratin will be lighter if you use a
cream and milk mixture.
Savoury recipes
128
Shepherd's pie
Preparation time 100 minutes
Serves 6–8
Ingredients
25 g butter
2 onions
2 carrots
2 stalks of celery
1000 g minced lamb
1/2 tsp. fresh thyme
1/2 tsp. fresh rosemary
1 1/2 tsp. tomato purée
200 ml red wine
1 tbsp. flour
250 ml chicken stock
1/2 tbsp. Worcestershire sauce
Salt
Pepper
1500 g floury potatoes
25 g butter
2 1/2 tbsp. milk
Preparation
Finely chop the onions, thyme and
rosemary. Finely dice the carrots and
potatoes and cut the celery into small
pieces.
Fry the onions in butter for 2–3 minutes,
add the carrots and celery and fry for a
further 8–10 minutes. Add the mince
and brown whilst stirring. Drain off the
fat and add the thyme, rosemary,
tomato purée and red wine.
Reduce the sauce by 1/4 on a medium
heat, sprinkle with flour and simmer for
a further 2–3 minutes.
Add the chicken stock and
Worcestershire sauce and simmer for
45–50 minutes. Season with salt and
pepper. In the meantime, boil the
potatoes, drain them and add butter
and milk to make mashed potato.
Pour the minced meat mixture into an
ovenproof dish (2 litres), spread the
mashed potato over the top, place in a
pre-heated oven and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Shepherd's
pie
Shelf level See display
Programme
duration
Approx. 50
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180
Shelf level 1 2 1
Duration 50
Hints and tips
Instead of using lamb, you can also use
minced beef.
Savoury recipes
129
Spinach parcels (Spanakopita)
Preparation time 100–110 minutes
Makes approx. 20 parcels
Ingredients
1200 g spinach leaves (fresh or frozen)
5 onions
100 g leeks
2 eggs
200 g goat's cheese
100 ml cooking oil for the filling
50 g dill, finely chopped
Salt
Pepper
900 g puff pastry and 50 ml cooking oil
for brushing
or 900 g filo pastry and 200 ml cooking
oil for brushing
Preparation
Blanch the fresh spinach in boiling
water for 1 minute and drain well, or
defrost the frozen spinach and drain.
Once cooled, press gently to squeeze
out the moisture, and then chop it up
roughly.
Cut the leeks and onions into rings and
mix with the spinach. Add the eggs,
crumbled cheese, dill, salt, pepper and
100 ml vegetable oil to the spinach and
mix thoroughly.
If making with puff pastry:
Brush the universal tray with oil and line
with half the puff pastry. Spread the
spinach mixture evenly over the pastry.
Place the rest of the pastry over the
spinach mixture, and brush with 50 ml
oil.
If making with filo pastry:
Brush the universal tray with oil. Place
half the sheets of pastry on the tray,
brushing each sheet with oil. Spread
the spinach mixture evenly over the
pastry, place the remaining pastry on
top and brush with oil (200 ml needs to
be used up for all the pastry).
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Spinach
parcels
Shelf level See display
Programme
duration
Approx.
62
Approx.
60
Approx.
62
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 50 minutes: 170
Afterwards: 200
160–180
Heating-up phase Normal
Shelf level 2 1
Duration 60–65 60–70
Hints and tips
Spanakopita is a classic Greek dish.
Savoury recipes
130
Tortellini, ham and rocket bake
Preparation time 50–60 minutes
Serves 6
Ingredients
125 g rocket
100 g air-dried ham
300 ml cream
400 g sour cream
Salt
Pepper
800 g fresh tortellini
300 g cherry tomatoes, cut in halves
2 tbsp. pine nuts, roasted
50 g Parmesan cheese, freshly grated
50 g Emmental, grated
Preparation
Wash the rocket, dry and shred, along
with the ham. Mix the cream with the
sour cream and season with salt and
pepper.
Mix the tortellini with the tomato halves,
rocket and ham, place in a greased
casserole dish (approx. 20 x 30 cm)
and top with the sauce.
Sprinkle with pine nuts, Parmesan and
grated Emmental, and bake until
golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 10 minutes
2nd burst of
steam
Release after 20 minutes
Duration 30–40
Savoury recipes
131
Tuna pie
Preparation time 90–100 minutes
Serves 8–12
Ingredients
1 large can of tuna (500 g)
2 large onions
40 g olive oil
1/2 tbsp. sweet paprika
600 g puff pastry
250 g tomato purée
1 jar of roasted red capsicum (Piquillo
peppers)
2 eggs, hard-boiled
To glaze:
1 egg
Preparation
Chop the onions and lightly fry in the
pan with a little bit of olive oil until
golden. Add the paprika, remove from
the cooktop and leave to cool.
Roll out half the pastry and line a round
baking dish (� 27 cm) with it so that
there is a little extra pastry around the
rim of the dish. Arrange the onions, the
tomato purée, the capsicum cut into
strips, the tuna and the chopped,
hard-boiled eggs on the pastry.
Roll out the remaining pastry, place on
top of the baking dish and seal the
edges. Glaze the pie with the beaten
egg and place in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Bakes/Gratins \ Tuna pie
Shelf level See display
Programme
duration
Approx.
49
Approx.
57
Approx.
45
Alternative settings
H 6x0x H 6x6x H 6x9x
Function � �
Temperature 210–230 170–190
Pre-heat Yes
Heating-up
phase
Normal
Shelf level 1
Programme
duration
35–45
Hints and tips
The tuna pie "Empanada gallega" is a
classic Spanish dish. Empanadas
originally come from the Galicia region
in Spain.
Savoury recipes
132
Pavlova
Preparation time 130 minutes
Serves 6–8
Ingredients
5 egg whites
275 g sugar
1 tsp. vanilla extract
1 tsp. white vinegar
600 ml cream
2 tbsp. icing sugar, sifted
500 g blueberries
500 g strawberries
500 g raspberries
Preparation
Whisk the egg whites until soft peaks
form. Gradually add sugar, beating well
after each addition until the meringue is
stiff and glossy. Carefully fold in the
vanilla and vinegar.
Use one baking tray for one large
pavlova, or two baking trays for several
small pavlovas. Grease and line with
baking paper. Spread the mixture onto
the baking paper to form a circle
approx. 3–4 cm deep. For individual
pavlovas, spoon mounds of meringue
(about the size of small apples, or
approx. 8 cm in diameter) onto 2
baking trays lined with baking paper.
Bake in the oven.
Whip the cream and icing sugar until
soft peaks form. Spread evenly over the
meringues/pavlova once cooled.
Garnish with fruit.
Recommended settings for one large
pavlova
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Pavlova \ One large
Shelf level See display
Programme
duration
Approx. 100
Recommended settings for several
small pavlovas
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Pavlova \ Several
small
Shelf level See display
Programme
duration
Approx. 60
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 110
Heating-up phase Normal
Crisp function On
Shelf level (1 tray) 1 2 1
Shelf levels (2
trays)
1 + 2 1 + 3 –
Baking duration One large: 80
Several small: 40
Continue cooking
at 30 °C
One large: 20
Several small: 20
Desserts
133
Flan
Preparation time 60–80 minutes
Serves 6–8
Ingredients
80–100 g caramel syrup (ready-made
Spanish syrup for coating the pudding
dish)
500 ml milk
4 eggs
2 egg yolks
80 g sugar
Grated zest of 1/2 lemon
Preparation
Coat the sides and base of the pudding
dish/ramekins with caramel.
Heat the milk with the lemon zest (do
not boil) and pass through a sieve. Beat
together the eggs, egg yolks and sugar
in a bowl. Then add the milk.
Start the Automatic programme or
pre-heat the oven.
Pour the mixture into a large pudding
dish (� approx. 24 cm) or 8–10
ramekins (� 7–8 cm), place on the
universal tray and put in the pre-heated
oven.
Pour approx. 1 litre (H 6x9x: approx. 2
litres) of warm water into the universal
tray and cook the flan in a water bath.
Recommended settings for one large
pudding dish
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Flan \ 1 large dish
Shelf level See display
Programme
duration
Approx.
41
Approx.
43
Approx.
36
Recommended settings for ramekins
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Flan \ 2–8 ramekins
Shelf level See display
Programme
duration
Approx.
32
Approx.
34
Approx.
25
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170 160
Pre-heat Yes
Heating-up phase Normal
Shelf level 2 1
Large dish
cooking duration
40–45 35–40
Ramekins
cooking duration
30–35 22–26
Desserts
134
Hints and tips
Sweet flan is a dessert which is popular
in Spain and Portugal. A similar dessert
in French cuisine is crème caramel.
To make your own caramel syrup: Add
80 g sugar and 30 ml water to a
saucepan. Stir over a high heat on the
cooktop until caramelised and golden
(do not allow to get too dark, as the
flavour will be bitter). Pour into the
pudding dish/ramekins.
Desserts
135
Caramel pudding
Preparation time 160–170 minutes
Makes 8
Pudding ingredients
1 vanilla pod
600 ml milk
300 ml cream
85 g sugar
6 eggs
Caramel ingredients
100 g sugar
Preparation
Cut the vanilla pod along its length and
scrape out the pulp with a knife. Bring
the milk, cream, sugar and vanilla pod
and pulp to the boil. Let it cool down,
and remove the pod.
For the caramel, place 100 g sugar in a
pan, and stir over high heat until
caramelised and golden (do not allow
to get too dark, as the flavour will be
bitter). Pour into a loaf tin
(approx. 30 x 12 cm).
Start the Automatic programme or
pre-heat the oven.
Beat the eggs. Gradually add the
cooled milk mixture, and then pass
through a sieve into the loaf tin.
Place the loaf tin on the universal tray
and put in the pre-heated oven. Pour
approx. 1 litre (H 6x9x: approx. 2 litres)
of warm water into the universal tray
and cook the pudding in a water bath.
Turn out the pudding and serve with
whipped cream. Garnish with seasonal
berries or fruit.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Caramel pudding
Shelf level See display
Programme
duration
Approx.
118
Approx.
133
Approx.
130
Alternative settings
H 6x0x H 6x6x H 6x9x
Pre-heat Yes, � /130 °C
Function �
Temperature 120–140
Heating-up phase Normal
Shelf level 1
Duration 105–115 120–130 125–135
Desserts
136
Lemon meringue pie
Preparation time 80 minutes
Serves 8–10
Pastry ingredients
275 g flour
150 g butter
25 g sugar
2 egg yolks
20–30 g cold water
Filling ingredients
Juice and grated zest of 4 lemons
75 g cornflour
500 ml water
5 egg yolks
175 g sugar
Meringue ingredients
5 egg whites
275 g sugar
Preparation
To make the pastry, rub the butter into
the flour until, the mixture looks like fine
breadcrumbs. Stir in the caster sugar.
Mix in the egg yolks and cold water and
bring together to form pastry. Cover
with cling film and leave to relax in the
fridge for 30 minutes.
Place the lemon rind, juice and
cornflour into a small bowl and blend
together. In a saucepan, bring the
water to simmering point and stir in the
lemon and cornflour mixture. Stirring
constantly, continue to simmer until a
thick custard is formed. Mix the egg
yolks and the sugar together and stir
into the custard. Bring back up to
simmering point to gently cook the egg
yolks. Remove the pan from the heat
and allow the lemon custard to cool
slightly.
Roll out the pastry on a lightly floured
surface and use to line a fluted flan tin
(� 25 cm, 3.25 cm deep).
To make the meringue, whisk the egg
whites in a large clean bowl until they
form stiff peaks. Whisk in the caster
sugar a spoonful at a time, whisking
well between each addition until a thick
glossy meringue is achieved. Pour the
lemon custard into the pastry base and
spread it out evenly. Spoon the
meringue on top and spread it out to
create swirls making sure there are no
gaps.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Lemon meringue pie
Shelf level See display
Programme
duration
Approx. 55
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 180
Pre-heat Yes
Heating-up phase Rapid
Crisp function On
Shelf level 1
Baking duration Approx. 45
Desserts
137
Dumplings with plum compote
Preparation time 105–115 minutes
Serves 6
Ingredients
500 g flour
42 g fresh yeast
50 g sugar
250 ml milk (lukewarm)
1 tsp. ground cinnamon
A pinch of salt
100 g soft butter
1 egg
120 g plum compote
To dust:
40 g icing sugar
Preparation
Crumble the yeast into the milk.
Combine with the flour, sugar,
cinnamon, salt, butter and egg and
knead into a smooth dough. Place the
dough in the oven and select "Cakes \
Yeast dough \ Prove for 30 minutes" in
Automatic programmes.
Form 12 small balls, make a well in the
side of each and fill with 1 tbsp. plum
compote. Then press the sides together
again to seal. Place the dumplings with
the sealed side down in a greased
ovenproof dish (approx. 20 x 30 cm).
Place the dumplings in the oven and
select "Cakes \ Yeast dough \ Prove for
15 minutes" in Automatic programmes.
Then bake until golden.
Decorate with icing sugar and serve
with custard.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
2/time-controlled
Water volume See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 35–45
Hints and tips
Instead of plum compote, you can also
use damson halves for the filling.
Sprinkle the damsons with some sugar,
close the dumplings and dust with icing
sugar.
Desserts
138
Chocolate dessert
Preparation time 55–60 minutes
Serves 6
Ingredients
200 g dark chocolate
200 g butter
200 g sugar
3 egg yolks
3 egg whites
Preparation
Melt together the chocolate and butter
in a pan over a low heat. Leave to cool
slightly, and then beat in the sugar and
egg yolks.
Start the Automatic programme or
pre-heat the oven.
Beat the egg whites and fold them
gently into the sauce.
Spoon the mixture into 6–8 ramekins
(� 10 cm) and place in the oven.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Chocolate dessert
Shelf level See display
Programme
duration
Approx. 25
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Pre-heat Yes
Heating-up phase Rapid
Shelf level 2 1
Duration 15–20
Hints and tips
This chocolate dessert has its origins in
French cuisine.
The perfect consistency is if the small
cakes are crispy on the outside and
liquid in the centre.
Desserts
139
Mini chocolate sponges
Preparation time 65–90 minutes
Makes 7
Ingredients
70 g butter
70 g sugar
4 egg yolks
70 g dark chocolate
70 g ground almonds
20 g breadcrumbs
4 egg whites
500 ml vanilla custard
200 ml cream
To dust:
40 g icing sugar
Preparation
Melt the chocolate in a saucepan over
a low heat and slightly cool.
Beat the butter, sugar and egg yolks
together until creamy. Fold in the
chocolate, almonds and breadcrumbs.
Start the Automatic programme or
pre-heat the oven.
Beat the egg whites until stiff and fold
them into the chocolate mixture.
Pour the mixture into 7 greased
ramekins (� 6 cm), place on a
universal tray, and put in the
pre-heated oven.
Pour approx. 1 litre (H 6x9x: approx.
2 litres) of warm water into the universal
tray and bake the sponges in a water
bath.
Beat the cream until stiff and fold into
the vanilla custard.
Turn the puddings out and arrange
each in the middle of a pool of custard.
Dust with icing sugar and serve
lukewarm.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Programme Dessert \ Mini chocolate
sponges
Shelf level See display
Programme
duration
Approx. 52
Alternative settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 150–170
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Duration 35–45 30–35
Desserts
140
Sweet cherry soufflés
Preparation time 40–50 minutes
Makes 8
Ingredients
Butter
50 g ground nuts
200 g morello cherries
2 egg yolks
80 g icing sugar
1 vanilla bean (seeds)
250 g quark
20 g cornflour
2 egg whites
To dust:
40 g icing sugar
Preparation
Butter 8 ramekins and sprinkle with the
nuts.
Drain the cherries and place them in
the ramekins.
Whisk the egg yolks with 60 g icing
sugar. Fold in the vanilla bean seeds,
quark and cornflour. Whisk the egg
whites with the remaining icing sugar
until stiff and carefully fold into the
mixture.
Pour the mixture into the 8 ramekins
(� 7–8 cm), place on a universal tray,
and put in the pre-heated oven.
Pour approx. 1 litre (H 6x9x: approx.
2 litres) of warm water into the universal
tray and bake in a water bath.
Dust with icing sugar before serving.
Recommended settings
H 6x0x H 6x6x H 6x9x
Function �
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
No./Type of
bursts of steam
1/Automatic
Water volume See display
1st burst of
steam
Automatic
Duration 20–30
Desserts
141
142
143
M.-Nr. 09 608 520 / 03 en - AU, NZ
Recipe book for H63xx/H64xx/H65xx/H66xx/H67xx/H68xx
top related