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Backen – Braten – Klimagaren 2 Vorwort Backen – Braten – Klimagaren 2 Vorwort Liebe Genießerin, lieber Genießer, wohl an kaum einem anderen Platz fin- In dieses Rezeptheft haben wir all unse- det die Familie so oft zueinander wie re Erfahrung, Leidenschaft und Experi- am Esstisch. Auch ein fröhliches oder mentierfreude eingebracht, um für alle festliches Zusammensein unter Freun- Freunde sinnlicher Genüsse Rezepte zu den und Bekannten wird fast immer von kreieren, die ebenso gelingsicher wie einem köstlichen Essen gekrönt. Wo fantasievoll sind. Wir wünschen Ihnen Menschen Gesellschaft genießen, damit viele „appetitliche“ Anregungen nimmt auch das Essen eine zentrale Be- und vor allem Spaß beim Backen und deutung ein. Braten. Wir sind dankbar, dass wir hierzu einen Haben Sie Fragen, Anregungen oder kleinen Beitrag leisten können, indem Wünsche? wir unser eigenes und das Hobby un- Bitte kontaktieren Sie uns, wir freuen zähliger Menschen weltweit zu unserem uns auf den Austausch mit Ihnen. Die Beruf machen durften. Auf unserer Büh- Kontaktdaten finden Sie im Anschluss ne, der Miele Versuchsküche, treffen an die Rezepte. sich täglich Wissen und Neugier, Routi- ne und Unerwartetes. Ihre Miele Versuchsküche 3 Inhalt Vorwort................................................................................................................... 3 Zu diesem Rezeptheft ........................................................................................... 8 Bedienung Ihres Backofens .................................................................................... 8 Einstellungen für Backöfen mit unterschiedlichen Garraumgrößen ........................ 8 Betriebsarten in den Rezepten................................................................................ 8 Temperaturen .......................................................................................................... 8 Zeiten....................................................................................................................... 8 Ebene ...................................................................................................................... 8 Vorheizen................................................................................................................. 9 Aufheizphase........................................................................................................... 9 Crisp function ........................................................................................................ 10 Speisenthermometer/Kerntemperatur................................................................... 10 Automatikprogramme ..................................................................................... 10 Klimagaren ...................................................................................................... 11 Mengen und Maße............................................................................................... 12 Nachkaufbares Zubehör ..................................................................................... 13 Backen.................................................................................................................. 18 Zubereitungstipps ................................................................................................. 20 Mehltypen......................................................................................................... 20 Triebmittel......................................................................................................... 20 Teigarten........................................................................................................... 21 Aufbackwaren........................................................................................................ 24 Apfeltarte............................................................................................................... 27 Apfeltorte, fein ....................................................................................................... 28 Apfeltorte, gedeckt................................................................................................ 29 Apfeltorte mit Haselnuss-Krokant-Streuseln......................................................... 30 Aprikosen-Streuselkuchen .................................................................................... 31 Becherkuchen ....................................................................................................... 32 Biskuittorte ............................................................................................................ 33 I. Quark-Sahne-Füllung .................................................................................... 34 II. Cappuccino-Füllung ..................................................................................... 35 Butterkuchen......................................................................................................... 36 Englischer Früchtekuchen ( 15 cm) .................................................................... 38 Englischer Früchtekuchen ( 20 cm) ............................................................... 40 Englischer Früchtekuchen ( 25 cm) ............................................................... 41 Fruchtwähe mit Blätterteig .................................................................................... 42 Fruchtwähe mit Mürbeteig .................................................................................... 43 Gugelhupf.............................................................................................................. 44 Hefezopf mit Walnüssen ....................................................................................... 45 Hefezopf ................................................................................................................ 46 4 Inhalt Mandelkuchen....................................................................................................... 48 Marmorkuchen ...................................................................................................... 49 Obststreuselkuchen .............................................................................................. 50 Obstwähe .............................................................................................................. 51 Pinienkern-Bienenstich ......................................................................................... 52 Sachertorte............................................................................................................ 53 Sandkuchen .......................................................................................................... 54 Schokoladen-Nusskuchen .................................................................................... 55 Streuselkuchen...................................................................................................... 56 Wiener Apfelstrudel ............................................................................................... 57 Zimt-Macadamiakranz .......................................................................................... 58 Zuckerkuchen........................................................................................................ 59 Ausstechplätzchen ................................................................................................ 60 Linzer Augen.......................................................................................................... 61 Mandelmakronen................................................................................................... 62 Spritzgebäck ......................................................................................................... 63 Vanillekipferl .......................................................................................................... 64 Schoko-Kirsch-Muffins ......................................................................................... 65 Walnuss-Muffins.................................................................................................... 66 Windbeutel ............................................................................................................ 67 Aprikosenstuten .................................................................................................... 68 Buttermilchbrot...................................................................................................... 69 Fladenbrot ............................................................................................................. 70 Italienisches Mozzarellabrot .................................................................................. 72 Kräuter-Weißbrot ................................................................................................... 73 Mischbrot .............................................................................................................. 74 Olivenbrot .............................................................................................................. 75 Roggenbrot ........................................................................................................... 76 Rosinenstuten ....................................................................................................... 78 Schweizer Bauernbrot ........................................................................................... 79 Speck- oder Kräuterbaguettes.............................................................................. 80 Tigerbrot...............................................................................................................
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