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The Cookbook 2 Foreword Ovens The cookbook 2 Foreword Dear connoisseurs, Shared meals lead to good conversa- We hope that this book will inspire you tion and help create memorable occa- and give you a genuine helping hand. sions. Enjoying time with each other in Day in, day out, our Miele test kitchen is this way connects us – especially when a hot pot of knowledge, curiosity, everything comes together perfectly. routine and the unexpected. From these But surely this is something for every- ingredients, we have put together some day life and not just for those special handy tips and reliable recipes for you moments. to use. For even more recipes, inspira- Your new oven has been designed to tion and exciting topics, have a look at achieve this very thing. This perfect all- 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 ..................................................................................................... 8 Overview of functions ......................................................................................... 10 General notes....................................................................................................... 12 Miele accessories................................................................................................ 16 Cakes.................................................................................................................... 19 Tips on preparation .............................................................................................. 20 Apple sponge ........................................................................................................ 24 Apple pie ............................................................................................................... 26 Apricot tart with cream topping............................................................................. 28 Belgian sponge cake............................................................................................. 29 Pear cake with an almond topping........................................................................ 30 Sponge cake base................................................................................................. 31 Layered sponge cake fillings................................................................................. 32 Swiss roll sponge .................................................................................................. 34 Swiss roll fillings .................................................................................................... 36 Butter cake ............................................................................................................ 38 Fruit cake ( 15 cm) .............................................................................................. 40 Fruit cake ( 20 cm) .............................................................................................. 42 Fruit cake ( 25 cm) .............................................................................................. 44 Baked cheesecake ................................................................................................ 46 Marble cake........................................................................................................... 47 Fruit tart (puff pastry)............................................................................................. 48 Fruit tart (shortcrust pastry)................................................................................... 49 Sachertorte............................................................................................................ 50 Madeira cake......................................................................................................... 51 Chocolate nut cake ............................................................................................... 52 Stollen ................................................................................................................... 53 Streusel cake with fruit.......................................................................................... 54 Baked goods........................................................................................................ 56 Biscuits.................................................................................................................. 57 Blueberry muffins .................................................................................................. 58 Linzer biscuits........................................................................................................ 59 Almond macaroons ............................................................................................... 60 Shortbread biscuits ............................................................................................... 62 Vanilla biscuits....................................................................................................... 63 Walnut muffins....................................................................................................... 64 Choux buns ........................................................................................................... 65 4 Contents Choux bun fillings.................................................................................................. 66 Bread .................................................................................................................... 68 Tips on preparation ............................................................................................... 69 Baguettes .............................................................................................................. 72 Swiss farmhouse bread......................................................................................... 73 Spelt bread............................................................................................................ 74 Flatbread ............................................................................................................... 75 Plaited loaf............................................................................................................. 76 Swiss plaited loaf .................................................................................................. 77 Nut bread............................................................................................................... 78 Mixed rye bread .................................................................................................... 79 Seeded loaf ........................................................................................................... 80 Tiger bread ............................................................................................................ 82 White loaf (in loaf tin) ............................................................................................. 83 White loaf (free form) ............................................................................................. 84 Dark mixed wheatgrain bread ............................................................................... 85 Ginger loaf............................................................................................................. 86 Bread rolls............................................................................................................ 88 Multigrain rolls ....................................................................................................... 88 Rye bread rolls ...................................................................................................... 90 White rolls.............................................................................................................. 91 Pizza and Co. ....................................................................................................... 92 Flammkuchen........................................................................................................ 93 Pizza (yeast-based dough).................................................................................... 94 Pizza (quark dough)............................................................................................... 96 Quiche Lorraine ..................................................................................................... 98 Savoury tart (puff pastry)....................................................................................... 99 Savoury tart (shortcrust pastry)........................................................................... 100 Meat.................................................................................................................... 101 Tips on preparation ............................................................................................ 102 Stuffed duck........................................................................................................ 104 Stuffed goose.....................................................................................................
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