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The Cookbook 2 Foreword Ovens The cookbook 2 Foreword Dear connoisseurs, Shared meals lead to good We hope that this book will inspire you conversation and help create and give you a genuine helping hand. memorable occasions. Enjoying time Day in, day out, our Miele test kitchen is with each other in this way connects us a hot pot of knowledge, curiosity, – especially when everything comes routine and the unexpected. From these together perfectly. But surely this is ingredients, we have put together some something for everyday life and not just handy tips and reliable recipes for you for those special moments. to use. For even more recipes, Your new oven has been designed to inspiration and exciting topics, have a achieve this very thing. This perfect all- look at our Miele@mobile app. rounder is not only ideal for preparing If you have any questions or requests, quick and healthy favourites, but also we would love to hear from you. Our for conjuring up the kinds of culinary contact details can be found at the end delights you might expect from a top of this book. class restaurant. We hope you enjoy many happy hours in the kitchen and around the table. Kind regards, The Miele test kitchen team 3 Contents Foreword ................................................................................................................ 3 About this book ..................................................................................................... 7 Overview of functions ........................................................................................... 9 General notes....................................................................................................... 11 Miele accessories................................................................................................ 15 Cakes.................................................................................................................... 18 Tips on preparation .............................................................................................. 19 Apple sponge ........................................................................................................ 22 Apple pie ............................................................................................................... 24 Apricot tart with cream topping............................................................................. 26 Belgian sponge cake............................................................................................. 27 Pear cake with an almond topping........................................................................ 28 Sponge cake base................................................................................................. 29 Swiss roll sponge .................................................................................................. 30 Butter cake ............................................................................................................ 32 Baked cheesecake ................................................................................................ 34 Marble cake........................................................................................................... 35 Fruit tart (puff pastry)............................................................................................. 36 Fruit tart (shortcrust pastry)................................................................................... 37 Sachertorte............................................................................................................ 38 Madeira cake......................................................................................................... 39 Chocolate nut cake ............................................................................................... 40 Streusel cake with fruit.......................................................................................... 41 Baked goods........................................................................................................ 42 Biscuits.................................................................................................................. 43 Blueberry muffins .................................................................................................. 44 Linzer biscuits........................................................................................................ 45 Almond macaroons ............................................................................................... 46 Shortbread biscuits ............................................................................................... 48 Vanilla biscuits....................................................................................................... 49 Walnut muffins....................................................................................................... 50 Choux buns ........................................................................................................... 51 Bread .................................................................................................................... 52 Tips on preparation ............................................................................................... 53 Baguettes .............................................................................................................. 56 Swiss farmhouse bread......................................................................................... 57 Spelt bread............................................................................................................ 58 Flatbread ............................................................................................................... 59 4 Contents Plaited loaf............................................................................................................. 60 Nut bread............................................................................................................... 61 Mixed rye bread .................................................................................................... 62 Seeded loaf ........................................................................................................... 64 Tiger bread ............................................................................................................ 66 White loaf (in loaf tin) ............................................................................................. 67 White loaf (free form) ............................................................................................. 68 Dark mixed wheatgrain bread ............................................................................... 69 Ginger loaf............................................................................................................. 70 Bread rolls............................................................................................................ 72 Multigrain rolls ....................................................................................................... 72 Rye bread rolls ...................................................................................................... 74 White rolls.............................................................................................................. 76 Pizza and Co. ....................................................................................................... 77 Pizza (yeast-based dough).................................................................................... 78 Pizza (quark dough)............................................................................................... 80 Savoury tart (puff pastry)....................................................................................... 82 Savoury tart (shortcrust pastry)............................................................................. 83 Meat...................................................................................................................... 84 Tips on preparation .............................................................................................. 85 Stuffed duck.......................................................................................................... 87 Stuffed goose........................................................................................................ 88 Goose (without stuffing) ........................................................................................ 90 Chicken ................................................................................................................. 91 Chicken thighs....................................................................................................... 92 Stuffed turkey........................................................................................................ 94 Turkey thigh ........................................................................................................... 96 Roast fillet of veal .................................................................................................. 98 Fillet of veal (low temperature cooking)............................................................... 100 Veal knuckle ........................................................................................................ 101 Roast saddle of veal............................................................................................ 102 Saddle of veal (low temperature cooking) ..........................................................
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