BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de). BAKING, ROASTING AND COOKING with the Miele oven Contents Foreword 6 Vegetables and bakes 102 Introduction 8 Desserts 126 Starters 12 Cakes and biscuits 146 Fish and seafood 28 Bread and rolls 200 Poultry 46 A-Z index 226 Meat 68 FOREWORD 6 FOREWORD Dear Reader, An oven that can roast, bake and cook to perfection? Why not! Miele ovens are well suited to the needs of the modern kitchen, extremely easy to use and produce perfect results. Now every household can enjoy high quality, modern appliances which offer the enthusiastic cook the opportunity of creating dishes like a true professional. And to make it all the easier, this book has over 140 recipes which not only encompass the entire spectrum of oven functions, they are also unusual and interesting, allowing you to introduce variety to every day meals. Whether you are creating light appetisers or a full roast dinner, a pasta bake for the family meal or an exotic dish for dinner guests, these recipes will turn cooking into a real pleasure. You will be amazed and enthused by these subtle and sophisticated dishes, be they influenced by the Mediterranean, a re creation of a traditional favourite, or inspired by the Orient. And most importantly, because you can rely on the oven for perfect results, you can relax and enjoy the whole cooking experience. 7 INTRODUCTION The multi-talented oven At the heart of the kitchen Today, modern ovens can do much, much more than simply produce heat. They are so cleverly designed that for every type of food there will be just the right oven function to prepare it in the best way. For after all, the art of cooking is all about under- standing the different characteristics of each type of food and knowing how to develop flavours to the full. The ideal oven will be capable of everything: baking, roasting, cooking and grilling – to perfection. We recommend using the Fan plus function for baking and roasting on several levels at the same time. A lower tempera- ture can be selected than for Conventional heat as the heat The display is exceptionally easy to is distributed around the food by the fan. Select Bottom heat use and is highly intuitive. towards the end of the cooking time, for example to finish off pastry bases. Intensive bake is ideal for dishes which re- quire a moist topping and a crisp base, such as pizza. Select Economy grill for grilling flat items and browning the tops of small dishes. The Full grill is more suited for browning large dishes and grilling bigger items. The Fan grill is excellent for mixed grills and chicken pieces. To avoid having to seal large pieces of meat on the hob, simply select Auto roast and at the outset select the temperature you want the meat cooked at. The oven will then do the rest. Moisture plus will produce optimum results when cooking not only bread and cakes, but also roasts, baked dishes and pizzas as moisture is used in ad- dition to Fan plus. Food will be moist and tender on the inside and crispy on the outside. All recipes in this book which use the Moisture plus function are marked with the symbol. On ovens without the Moisture plus function, select Fan plus. Cooking with ease: The shelf levels are clearly marked on the front of the oven cavity. 8 INTRODUCTION Individually cooked for perfect enjoyment The food probe monitors the temperature of the cooking pro cess precisely by measuring the core temperature of meat, poultry or fish, and allows you to determine precisely how well done or rare you want your food to be cooked. For example, beef fillet and roast beef will be cooked rare at a core temperature of 60–65°C, medium at a core temperature of 70–75°C and well done at a core temperature of 80–85°C. Boned and rolled poultry, on the other hand, will require a core temperature of 85 to 90°C. It is important to ensure that the tip of the probe is not inserted into fat or bone. Precise roasting: The food probe measures the core temperature. The correct shelf level The number of shelves varies from oven to oven. The recipes in this book are designed for an oven with five shelf levels. The shelf levels are counted from the bottom of the oven upwards. The table below will tell you which level to use if your oven does not have five shelf levels. Ovens with 5 shelf levels Ovens with 3 shelf levels 5th shelf from the bottom <> 2nd or 3rd shelf from the bottom 4th shelf from the bottom <> 2nd or 3rd shelf from the bottom 3rd shelf from the bottom <> 1st or 2nd shelf from the bottom 2nd shelf from the bottom <> 1st or 2nd shelf from the bottom 1st shelf from the bottom <> 1st shelf from the bottom 9 INTRODUCTION Perfect results every time The clear display, the retractable controls with their lightrings, and the sensors controls make it easy to select the correct setting. The Moisture plus function allows you to bake and roast us- ing a combination of Fan plus and moisture. It is ideal for all types of bread and rolls as a crispy, glossy finish is achieved. You will be able to produce biscuits, cakes and pastries which are every bit as good as you could buy from the local baker. It is not only baked items which benefit from moisture. Fish will be tender and moist and maintain a firm consistency. When roasting meat with a high fat content, the hot steam draws out the fat and an excellent outer crust is produced. 10 IntroductIon Easy to use When you select Moisture plus, you can choose between 4 different bursts of steam (Automatic burst of steam; or 1, 2 or 3 manual bursts of steam). The amount of water the oven requires will depend on the selection. For 1 burst of steam, fill a glass with approx. 80 ml of water, hold under the filling tube and allow the water to be drawn into the oven. Approx. 150 ml water is required for 2 bursts of steam and approx. 230 ml for 3 bursts of steam. If the automatic choice has been selected, the burst of steam will be injected automatically when the required temperature has been reached. With 1, 2 or 3 bursts Rolls baked in an oven containing of steam, these have to be injected manually, allowing you to moisture are light and cooked to individually perfect the cooking or baking process. perfection on the inside, with a good Bread should be exposed to steam in the first few minutes crust on the outside. as it will rise better and will achieve a good outer crust while remaining light and soft on the inside. Meat should be roasted in an open dish or directly on the rack so that it can absorb the steam. The great advantage of Moisture plus is that food does not dry out – it will be soft and succulent, but still with a crispy outer crust. The filling tube is pulled forward and the quantity of water required is drawn in automatically. 11 Starters Gone are the days when you could dazzle your guests with a cold starter of charcuterie, salad or crudités. Tasty appetisers straight from the oven require very little preparation and are guaran- teed to be a successful culinary surprise. Earn praise and applause with crispy tuna rolls, pizza with fennel salami or apple tartlets with chicken liver. These delicacies are also ideal for a light lunch. STARTERS Carrot quiche with lemon grass and coriander Makes 1 quiche (26 cm Ø) 1 To make the pastry, make a pile Ingredients: 4 Spread the carrots out over the of the flour and sprinkle with 1 tsp of pastry and pour the egg and cream For the pastry: salt.