0330 160 6600 Internet: E-Mail: Mielecare@Miele.Co.Uk Steam Combination Oven Cookbook DGC 6000 XL

United Kingdom Miele Company Ltd. Fairacres, Marcham Road Abingdon Oxon, OX14 1TW

Tel: 0330 160 6600 Internet: www.miele.co.uk E-Mail: [email protected] Steam combination oven cookbook DGC 6000 XL

MMS 15_1086 M.-Nr. 9 590 690 (06/15) GB M.Nr 9802 9001 1 2 Foreword

Dear Reader, We have condensed our experience, passion and pleasure of experimenting with food into this When families come together, it is often around cookbook by creating recipes that are as the dining table and so often when people enjoy imaginative as they are successful. We hope each others’ company, food is at the centre of you will enjoy the results as much as you do the the occasion. cooking.

We are privileged in being able to contribute to If you have any questions, comments or requests, this by helping you enjoy your love of cooking. please contact us on the telephone number Every day, knowledge, curiosity, routine and shown on the back cover of this book. the unexpected all converge in our Miele Test Kitchen. Happy cooking from The Miele test kitchen

3 4 Contents

Foreword 3 Contents 5 Cooking for pleasure 11 Cooking functions 12 Special applications 16 Convenience 21 Optional accessories 22 Weights and measures 24 Charts 430 A-Z index 456

Baking Swiss roll with Gâteau du Vully 82 Herby bread plait 120 assorted fi llings 40 Swiss apple cake 83 Wholemeal bread 122 Advocaat gateau 43 Honey cake 84 White rolls 124 Carrot cake 44 Almond cake 86 White bread 125 Raspberry tiramisu 46 Nut triangles 87 Ciabatta 126 Strawberry gateau 47 Hazelnut roulade 88 Cheese and rosemary fl at Cheesecake 48 Poppyseed streusel 90 bread 128 Palmier biscuits 50 Pumpkin cake 91 Light fruit loaf 129 Nut horns 51 Chocolate brownies 92 Light and dark Choux buns and éclairs Apple cake 94 twists 130 with a choice of fi llings 52 Nuremberg Lebkuchen 96 Selection of wholemeal rolls 132 Tree cake 56 Apricot streusel cake 97 Selection of seeded rolls 134 Brioche plait 58 Tuscan almond Sweet quark rolls 136 Butter cake 59 chocolate tart 98 Bagels 138 Swiss plait 60 Courgette cake 100 Sweet yeast rolls 140 Croissants 62 Chocolate gugelhupf 101 Streusel cake 63 Meringue nests with Raisin whirls 64 strawberry cream 102 Apple strudel 66 Blueberry muffi ns 104 Cherry cheesecake Farmhouse bread 106 tray bake 67 Spelt bread 108 Stollen 68 Flat bread 109 Cantuccini biscotti 70 Baguettes 110 Madeira cake 71 Herb rolls 112 Marble cake 72 Rye mix bread 113 Lemon iced cake 74 Multigrain rolls 114 Chocolate and vanilla Mixed grain bread 116 spiral biscuits 76 Pumpkin bread 117 Apple pie 78 Rye bread 118 Drop cookies 79 Multigrain loaf 119 Lime cheesecake 80 5 Contents

Soups and starters Vegetarian dishes Beetroot salad 144 Celery soup 172 Vegetable rolls 204 Marinated vegetables 146 Quick meatball soup 174 Vegetarian stuffed Artichokes with a creamy Pepper soup 175 peppers 206 tomato dip 147 Pumpkin soup 176 Wholemeal pasta in Stuffed aubergines 148 French onion soup 178 a Neapolitan sauce 207 Veal tonnato 150 Rye, vegetable and Courgette and goat's goat's cheese bake 208 cheese rolls 151 Potatoes with a choice of Jacket potatoes 152 Casseroles and bakes dips 210 Greek tomatoes 154 Soljanka 182 Oriental vegetable Pork paté 155 Vegetable lasage 184 caserole 212 Kohlrabi and carrot Hungarian bacon goulash 185 ramekins 156 Vegetable bake 186 Broccoli and romanesco Ratatouille with salad 158 meatballs 188 Salmon paté 159 Ham lasagne 189 Crevettes and Beef lasagne 190 asparagus salad 160 Romanesco ﬁ sh bake 192 Asparagus with smoked Roseﬁ sh casserole 194 salmon 162 Gammon and cabbage Warm fennel salad 163 casserole 195 Cabbage stuffed with Potato gratin 196 prawns and rice 164 Lamb casserole 198 Vegetable terrine 166 Fennel and carrot gratin 199 Chicken breasts with Celery gratin 200 shallots and peppers 167 Cream of carrot soup 168 Potato and herb soup 170 Chicken soup with Eierstich 171

6 Savoury treats Meat Chicken salad 216 Beef roulades 260 Fillet of pork on a Mushroom turnovers 218 Braised beef 261 bed of cabbage 284 Ham and bacon quiche 219 Fillet of beef 262 Roast pork 286 Sausage puffs 220 Beef and pepper burgers Chicken breasts stuffed Pumpkin tart 222 with avocado cream 264 with mushrooms 287 Tomato mozzarella puffs 223 Fillet of veal in a morel Roast chicken 288 Pizza 224 mushroom sauce 265 Chicken kebabs with Pizza Margherita 226 Roast beef with sautéed a balsamic sauce 290 Tuna pizza 228 potatoes 266 Chicken curry 292 Mexican pizza 229 Knuckle of veal 268 Turkey roulades stuffed Vegetarian pizza 230 Beef with apple and with spinach 293 Sausage rolls 232 horseradish sauce 269 Chicken breasts in Ham croissants 233 Braised veal 270 a pepper sauce 294 Cheese puffs 234 Poached fillet of beef 272 Turkey fillets on a Smoked salmon quiche 236 Loin of veal 273 bed of vegetables 296 Sausage pie 237 Pork Wellington 274 Turkey breast with a Tart flambé 238 Fillet of pork 275 ragout of asparagus 298 Onion tart 240 Swiss chard rolls with Chicken drumsticks on a Cheese biscuits 241 an oriental filling 276 bed of mediterranean Oriental spring rolls 242 Grilled sausages with vegetables 300 Spaghettini tart 244 tomato and mango chut- Moroccan chicken 301 Chicken breast on toast 245 ney 278 Stuffed turkey roulade 302 Italian toast 246 Grilled feta burgers with Turkey roulade with Hawaiian toast 248 Couscous salad 279 spring cabbage 304 Helgoland toast 249 Gammon joint with Roast duck 305 Mandarins and prawns green pesto 280 Goose 306 on toast 250 Pork joint in a Stuffed duck 308 Tropicana toast 252 mustard crust 282 Ostrich with pan Tomatoes and peppers on Königsberger meatballs 283 fried sweet potatoes 310 toast 253 Oriental toast 254

7 Contents

Fish Rump of wild boar Rolled fi llets of plaice Mackerel with potato, with porcini in a piquant sauce 324 cucumber and dill 346 mushroom sauce 311 Fillet of sole in Fish fi llet with cheese Saddle of roebuck with a prawn sauce 326 crust 347 a plum and port sauce 312 Fish curry with peaches 327 Salmon with fennel Roebuck rump with Rosefi sh with spinach and apple 348 balsamic shallots and and hazelnut butter 328 Salmon tart 350 pumpkin slices 313 Moules marinières 330 Stuffed rosefi sh 351 Saddle of venison with Monkfi sh in a Oysters au gratin 352 beetroot and lamb's mushroom sauce 331 Stuffed sea bass 354 lettuce 314 Fillet of cod in a Grilled mackerel with Venison rump with tarragon sauce 332 tomato letscho 355 pears and lentils in Fish fi llets with Salmon en croute 356 a red wine sauce 315 honey brittle 334 Salmon trout in salt Rack of lamb 316 Salmon in white wine dough 358 Swedish lamb hotpot with garden in a wine and dill sauce vegetables 335 318 Trout in white wine sauce 336 Meat loaf in puff pastry 319 Trout stuffed with Leg of lamb provencale 320 mushrooms 338 Coconut fi sh curry 339 Salmon and leeks in a white wine sauce 340 Peppers stuffed with smoked trout 342 Haddock in a mustard sauce 343 Trout with lime and ginger butter and sautéed potatoes 344

8 Side dishes Desserts Bottling & more Dauphinoise potatoes 362 Seasonal fruit soufflé 390 Apple cakes 416 Dumplings 364 Apple dream 392 Marble cakes 418 Potato dumplings 365 Apricot soufflé 393 Madeira cakes 420 Vegetable ravioli 366 Cherry quark soufflé 394 Walnut cakes 422 Potato soufflé 368 Nougat dessert 396 Carrot cakes 423 Potato purée 369 Baked apples 397 Lemon cakes 424 Spinach with a cheese Sweet dumplings 398 Fruit cakes 426 soufflé topping 370 Green fruit compote 400 Mixed berry conserve 427 Pancetta on a bed Red fruit compote 401 Tropical conserve 428 of vegetables 372 Orange crème caramel 402 Carrots with glazed Semolina pudding 404 shallots 373 Sweet dream 405 Asparagus 374 Black cherries with Sauces for asparagus 376 meringue 406 Pasta carbonara 377 Crème brulée 408 Spicy potato chips 378 Orange rice pudding 409 Gherkins with bacon 380 Quark soufflé 410 Cauliflower soufflé 381 Chocolate brownie Mixed vegetables in a pudding 412 cream sauce 382 Potato celeriac purée 384 Red cabbage and apple 385 Brocolli in a cream cheese sauce 386

9 10 Cooking for pleasure

A hobby for all the senses Both healthy and delicious

Eating has become much more than a basic ne- With the Miele steam combi oven, you don’t cessity with preparation and presentation being have to compromise on ﬂ avour in order to eat as important and interesting as the ingredients healthily. Miele’s steam combi oven makes a and method of cooking. valuable contribution to healthy, tasty nutrition. As a manufacturer of top-class built-in kitchen We no longer eat just to ﬁ ll ourselves up. Eat- appliances, Miele have a vested interest in your ing has become “dining”, an expression of our well-being and in sensible, careful food lifestyle, an enjoyment, and an experience that is preparation, as well as in the perfect functioning different every time. and the design of the appliance.

And because the journey is as enjoyable as The working principle of the steam combi oven the destination, the preparation of food is an is simple and effective. Unlike traditional steam important part of the pleasure. Some people like ovens, a separate tank or water jug is fi lled with to cook behind closed doors, then astound their just the right quantity of water. An element friends when their creations come to the table. heats the water, and the resultant steam is then Others prefer to cook in company and throw injected into the oven cavity, gently surrounding open the doors of their kitchen so their friends the food from all sides. can enjoy the process from the start. Rapid heat conduction and the consequent Food also plays an important role in further- steaming process ensure exact, even cooking ing international relations. Foreign restaurants, and, with equal steaming power on all three holidays abroad and the media have brought us levels, guarantee time and energy savings com- closer to other food cultures and taught us to pared with cooking on a hob or in an oven. appreciate them. Cooking with steam is a tradi- tion that dates back thousands of years. Its roots As the food is not sitting in water, the goodness lie in China. The Chinese belief that a dish should does not leach out, and the vitamins, minerals satisfy all the requirements of health, colour, and trace elements that are essential to good fl avour, aroma and texture is as relevant now as health are almost fully retained. For example, it was then. steamed food contains up to 50% more vitamin C than traditionally cooked food. Today’s cooks are delighted by all things new, The result is delicious food that requires little and place high value on cooking appliances that or no salt or seasoning, additional spices or fat, offer user friendly technology. A Miele steam and which retains all of its natural goodness and combi oven is an up-to-the-minute oven that has fl avour. The steam oven is therefore ideal for every feature you could wish for. preparing light meals or baby food, as well as for those on low-sodium diets. Taste is not sacrifi ced in the interests of nutrition and calorie counting; to the contrary, your steam combi oven sweeps you away to a world of wonderful new delights.

11 Cooking functions

From the repertoire of a connoisseur Steam cooking

With a temperature range of 30°C–225°C, the Most dishes are cooked at 100°C. Vegetables and Miele steam combi oven offers a wealth of potatoes, soups and stews, souffl és and pulses exciting possibilities. can be cooked without affecting colour, shape, structure and taste. Rice cooks particularly well You will be amazed just what a Miele steam by this process, remaining light and fl uffy. combi oven is capable of! Eggs are boiled to perfection. Chocolate can be melted at 65°C Baby food can also be safely and easily prepared without burning. Preserving jars and baby in the steam oven. Preparing fi sh on the hob in bottles can be disinfected at 100°C in just the usual manner is not to everyone’s taste. This 15 minutes – making them as clean as they is because the fi sh can become dry and tough, or would be by traditional boiling. fall apart on serving, which spoils the enjoyment. The Miele steam combi oven offers an ideal solu- Desserts such as light souffl és never fail and tion. Steaming at temperatures between 75°C– at 40°C you can also make yoghurt and prove 100°C results in perfect fi sh and fi sh fi llets and dough. If you want to really pamper your guests, tasty seafood and shellfi sh – a taste of gourmet you can offer them steamed face fl annels at the cooking at home. Poultry, meat and sausage are end of a perfect meal. also easy to cook in the Miele steam combi oven.

Further information on the versatility of the When cooked at temperatures between 85°C steam combi oven can be found at the end of and 100°C, meat has a uniform and more tender this book, as well as in the operating instructions consistency. Even lean poultry, which can easily for the oven. We wish you much enjoyment as dry out with conventional cooking methods, you experiment with your appliance. remains deliciously succulent. Please note that steamed meat does not brown.

If you want your meat browned, we recommend cooking it with a Combination programme, where a browning stage using Conventional heat, Fan plus or Grill is included either before or after the steaming stage.

12 Menu cooking Combination cooking

In the Menu programme, the cooking time for Every type of food has its own character. each type of food is predetermined. The Recognising an ingredient’s qualities and appliance tells you when to place each item in bringing them to the fore is the true art of the the steam combi oven. You can cook up to three cook. different types of food or dishes in the oven to make up a whole meal. The Miele steam combi oven has highly developed electronics offering optimum You would normally select a temperature of functionality and is really easy to use. The 100°C to do this. However different the foods appliance guides you intelligently through the are, the constant fresh supply of steam ensures programming process to ensure fast, precise that there is no transfer of aroma or flavour. setting of the required functions. This means that you can cook sweet and heavily spiced foods together without the risk of The Miele steam combi oven cooks everything contamination. The steam ensures an even to perfection by combining steam with functions cooking result on each level, and when the oven such as Fan plus, Conventional heat, Top heat, is full to capacity, the steam combi oven is both Bottom heat and Grill: delicious fresh bread with more economical and energy efficient than a glossy crust; al dente vegetables with all their cooking on the hob or in the oven. natural flavours; wonderfully moist fish that melts in the mouth; tender, juicy meat with a This is how to serve a complete main course hot well browned crust, numerous side dishes and and fresh: tempting puddings.

Start with the food that takes longest to cook. The combination of steam and fan heat is not During the cooking programme, you can add suitable for mixtures that contain a high level other foods. If, for example, your menu consists of moisture such as choux pastry and meringue. of fish with rice and broccoli, the rice will need Because these types of food need to lose their to be cooked for 20 minutes, the fish for 6 moisture they can only be cooked using fan heat minutes and the broccoli for 4 minutes. The or Combination cooking with 0% moisture. rice goes into the steam combi oven first, and is cooked for 14 minutes. The fish is then placed in When combination mode is selected, there are the appliance, and cooked alongside the rice for three things that must be programmed into the 2 minutes. Finally the container with the oven: broccoli is added, and all 3 foods cook together • Temperature (30°C–225°C) for another 4 minutes. • Moisture level (0%–100%) • Cooking duration (1 minute – 12 hours) or core With the steam combi oven, success is temperature (30°C–99°C). guaranteed, and everything is ready at the same time! Further information about cooking times is to be found in the tables at the back of this book, as well as in the operating instructions.

13 Cooking functions

With Combination cooking, up to 10 cooking Fan plus stages can be combined in one cooking process. With Fan plus food is cooked in a fl ow of hot air. Bread is baked to perfection thanks to the steam Fan plus ensures excellent results with no that is injected in the fi rst few minutes. The transfer of aroma or fl avour, giving the oven a dough rises more effectively to start with before big advantage over the more widely available being browned at a higher temperature, and fan-assisted oven. It is rarely necessary to pre- then dried at a high temperature with a low heat the oven. “Fan plus” is particularly useful moisture level. This gives the bread its for baking certain types of cake and souffl é, and attractive, glossy crust. If bread is baked with the fl ow of air around the oven ensures that little or no steam, the starches do not swell as items are very evenly cooked and browned. much, the outer surface dries out, the crust becomes cracked and it will not stay crisp for Conventional heat long. See the chapter on bread for further details. Heat generated from the top and bottom of the oven is the classic oven function, and is ideal for A moisture level of 95% makes sweet pastry baking traditional cakes and pies. particularly light and crumbly, so that it melts on the tongue. Cake plus

Baking moist dough-based items with additional Salt dough steam, does not allow them to dry out Typical salt dough items such as pretzels have a sufﬁ ciently, and as a result they collapse. Items shiny crust and a sprinkling of crystal salt. The that have a moist topping such as pizza will not "Cake plus" programme guarantees the desired cook through properly if steam is added, and the result when cooking salt dough items from base will not brown properly. Use a conventional frozen. programme for this type of food. Sponge cakes Cook meat to start with at a high temperature Moisture levels are controlled particularly well in order to brown the surface. The temperature in the "Cake plus" programme, resulting in very is then reduced and the moisture increased so successful sponge cakes. that the meat cooks evenly. The proteins in the meat are released, making the meat tender. If lean meat is cooked without steam, the outer surface has a tendency to dry out. Cooking with steam overcomes this problem. Meat can also be roasted in Combination mode on the rack placed over the universal tray to catch the juices, which can then be made into a gravy.

14 Grill Fan grill

The universal tray is always used under the grill The fan distributes the heat from the grill quickly rack to catch the juices. It can be used on any and evenly to each part of the food, giving a shelf level. The food is usually turned when juicy, crisp result even for large quantities of grilling with the grilling time split two thirds for food, without any significant odours or soiling to one side and one third for the other side. The the oven. grill uses infra-red radiation, which is most intensive during the heating-up phase. Because Intensive bake the grill does not need to be pre-heated food can be placed under the grill from cold. With Intensive bake, Fan plus and Bottom heat work together. This saves the need to blind bake It is important not to overcook food under the items which require an intensive bottom heat, grill, as this can be harmful to health. such as flans, quiches, pizzas.

When placing food on the grill rack, ensure that Automatic programmes there is sufficient clearance between the food and the element. Meat, sausage, fish, vegetables, Automatic programmes allow you to prepare fruit and bread are all suitable foods for grilling. recipes quickly and conveniently. For some recipes you will find an automatic programme in Combi grill addition to manual settings, so you have the When using the combi grill programme best option of both. The number of automatic pro- results are achieved with fatty meat by selecting grammes varies depending on the model of your a moisture level of 30%. This will help render the oven. fat and give you nice crispy results. If your Steam oven does not offer an Automatic programme for the dish you want to cook you can use the "User programme" function to manually enter the settings and then save the programme for future use.

15 Special applications

Blanching Defrosting

Blanching helps food maintain its aroma and Defrosting food in the steam combi oven takes vitamins during freezing. Fruit and vegetables considerably less time than at room can be blanched in 1 minute at 100°C. After temperature. Food also defrosts more evenly blanching it needs to be plunged immediately than in the microwave – partially cooked or grey into ice-cold water to stop it from cooking any patches are things of the past. At 50–60°C frozen further. It is then ready for freezing. food such as vegetables, fruit, fi sh, meat, poultry and ready meals defrost gently. Dairy products Clean and trim the vegetables or fruit. Cut larger and baked goods are also quickly ready for serv- vegetables (such as caulifl ower or broccoli into ing again. fl orets, and leeks, carrots and kohlrabi into slices), then place them in a perforated container Please note: in the steam combi oven. Select the blanching • Using shallow freezer containers speeds up the programme and blanch for approx 1-2 minutes defrosting process. at 100°C. Plunge into ice-cold water immediately after blanching. Berries and herbs are not • Freeze food in small portions. These defrost suitable for blanching. more quickly and gently than large portions.

• Several portions of the same type of frozen food that are the same size (e.g. several chicken drumsticks) can be defrosted together without altering the temperature setting or the defrosting time eequired for a single portion, providing they have been frozen singly.

The following are suitable for blanching: • Remove the packaging from the food (except Apples, apricots, pears, peaches, cauliﬂ ower, in the case of bread or baked goods), and place broccoli, peas, kale, kohlrabi, carrots, leeks, them on a plate or in a shallow cooking steam asparagus, spinach combi oven container. Not suitable for blanching: • Turn the food halfway through the Berries, herbs defrosting programme and separate pieces that have frozen together. This is particularly important in the case of large pieces of food, e.g. steak or portions of meat to roast.

16 • Once the defrosting programme has finished, • The more moist the food that is being let the food stand at room temperature for reheated, the lower the moisture level setting a while. This standing time (see chart) is to required. ensure that the food defrosts right through to its core. • Food does not need to be covered to reheat it. Do not heat large pieces of food such as joints Reheating of meat - it is better to slice it into portions. Cut compact items such as stuffed peppers or Food can be reheated in either a perforated or roulades in half. Breadcrumb-coated food such solid container as well as in serving dishes or as fish will not stay crisp when reheated in the on plates. Using serving dishes or plates has the steam combi oven. advantage of warming the crockery at the same time. The reheating time may require adjust- Bottling ing, depending on the type and thickness of the crockery. By inhibiting or even halting the biochemical and microbiological processes which cause food Food that is reheated in the steam combi oven to perish over time, the bottling process can looks and tastes as if it has been freshly cooked. assist in preserving taste and prolonging the life Professional chefs call this process “regenera- of the food. Cakes, fruit and vegetables are all tion”. Heating food in the steam combi oven suited to this method. perfectly completes the cooking process. For best results, the food should be processed When reheating food that is already cooked – as soon as possible after purchase or harvesting. including several plates or dishes at a time – we Delay leads to loss of vitamins and can cause recommend the Reheating function. the food to perish. Only use fresh food which is blemish-free and not bruised. • You can reheat plated meals (e.g. meat, vegetables, potatoes) or individual foods.

• A plate can be used to reheat small quantities, whilst larger quantities can be reheated in a steam oven container.

• A time of 10-15 minutes should be set for a single plate of food, whilst several plates will require longer. If you are reheating several plates in succession, you can reduce the reheating time for the second and subsequent cycles by approx. 5 minutes, as the oven cavity will still be warm.

17 Special applications

Cooking time is shorter for soft vegetables such Bottles and jars: as cucumbers than for harder vegetables such as pulses. • Use only blemish-free, clean and rinsed utensils; check jars, lids, clips, springs and seals Do not ﬁ ll the jar to more than 3 cm below the thoroughly. Jars with screw tops and glass lids rim. Layer the food loosely to avoid cell damage. with rubber seals may be used. Tap the jar gently on a cloth-covered surface to • Ensure that jars are all of an equal size so that help the contents to settle. they are cooked evenly. • Wipe the rim of the jar with a clean cloth and hot water after ﬁ lling and then seal the jar. Cakes:

Fruit: Proceed as per the preserving recipes.

Sort carefully and wash brieﬂ y but thoroughly, Tips then leave to drain. Wash berries very carefully as these are delicate and likely to Place the rack on the lowest shelf position. Ar- squash. Remove any peel, stalks, seeds or stones. range jars of equal size on the rack, ensuring Chop larger fruit and cut fruit such as apples into that they cannot move. slices.

When bottling larger fruit with stones such as plums or apricots, prick the fruit several times with a fork or a wooden skewer to prevent it from bursting.

Fill with a solution of sugar and water or layer with caster sugar. The amount of sugar will depend on the type of fruit, its ripeness and personal taste, but has no bearing on the storage life. The food must be completely covered.

Vegetables:

Wash, dry and chop the vegetables and blanch before bottling to preserve colour. Layer the prepared and chopped raw vegetables in the preserving jars and ﬁ ll with brine or vinegar solution, to which herbs can be added if desired. The food must be completely covered.

18 19 20 Convenience

Automatic switch-off Notes

Your steam combi oven features intelligent A list of chapters is given at the beginning of this electronics for your convenience. The fully book. Individual recipes are listed alphabetically automatic cooking programme does not need to at the back. be monitored as the set temperature will be maintained throughout the programme. Settings quoted in this book are correct for the Moreover, food being steamed will not burn or quantities in the recipes overcook, allowing you to sit back and relax. At the end of the cooking programme, the A range of temperatures is given for the appliance switches off automatically. temperature setting. In general, temperatures should be set in the middle of this. They may Quantity does not matter need to be increased or reduced depending on the type of container being used, the quantity of The cooking time is not dependent on how food and the level or browning desired. much food is being cooked, or whether the food is fresh or frozen. The cooking time only starts counting down when the set temperature is The same applies to recommended temperatures. reached. If, for example, you have not prepared They are a general guide and can be changed to quite enough vegetables for unexpected visitors, suit personal preferences. then there is no problem supplementing your fresh vegetables with some frozen ones. The Careful handling of food can help to promote cooking time remains the same. If the heating good health. For example, cakes, pizzas and up time varies, the oven adjusts automatically so chips should be cooked until golden and not that you do not have to worry about it. dark brown.

Exclusive to Miele – The cooking times given apply to an oven that User programmes has not been pre-heated. If baking several trays of small cakes one after the other, the cooking To cook your own recipes in the steam combi time should be reduced. The times given are a oven, refer to the tables at the end of this book. guideline, and will be inﬂ uenced by the The following basic rule applies: when cooking temperature and consistency of the food before food at 100°C in the Miele steam combi oven, it is cooked. Small variations in cooking time the cooking time is the same as on the hob. can be made to suit individual preferences, e.g. This makes it very easy to adapt your favourite on how golden a cake should be, or how well recipes. So – sit back and enjoy your steam combi cooked meat or vegetables need to be. oven! The food you cook in it will taste fabulous!

21 Optional accessories

Product characteristics In addition to a premium quality appliance and ﬁ rst-class ingredients, the correct accessories also • All Miele stainless steel steam oven containers have a part to play in ensuring that you achieve have 0.6 mm thick walls. perfect results with your recipes. • The surface has a special ﬁ nish to ensure they Optional accessories: give you good service for a long time.

Miele offer a wide range of accessories specially • All Miele steam oven containers are made in designed to guarantee perfect results in Miele Europe. appliances. These products have all been tested rigorously to ensure that they meet exacting Correct use Miele standards. • The large capacity solid steam oven containers Steam oven containers are ideal for soups, stews and bakes.

• Miele steam oven containers can be used in any • The smaller capacity solid steam oven Miele steam oven. Some have a matching lid containers are ideal for dishes with sauce or which may be required for some recipes. stock and for food such as rice and pasta that needs to be cooked in liquid. • The simultaneous use of all three shelf levels may not be possible with all sizes of steam • The perforated steam oven containers are ideal oven dishes. for blanching and steaming vegetables, ﬁ sh, meat and potatoes, which are not cooked in sauce or stock.

22 Original Miele care products: To help your appliances operate at their best and also last for a long time, Miele has developed and tested a wide range of cleaning and care products specially designed for Miele appliances:

Descaling tablets For descaling the water container and the water pipes

Microfibre e-cloth For removing fingerprints and light soiling without the use of chemicals

Ceramic and stainless steel hob cleaner For removing grease and persistent, burnt-on soiling from stainless steel surfaces

These and other accessories for your Miele appliances can be ordered via the internet or from Miele.

23 Weights and measures

Measurement Some useful substitute abbreviations: ingredients:

1 tsp = 1 teaspoon Anis: Star anis = 3 g baking powder or Atlantic cod: Blue eye trevella = 5 g salt or Aubergine: Eggplant = 5 ml liquid Bramleys apples: Granny Smith apples Calves cheeks: Beef cheeks 1 tbsp = 1 tablespoon Courgette: Zucchini = 10 g fl our, Haddock or cod: Ling or perch breadcrumbs or Knuckle of veal: Beef shanks = 15 g sugar or Loin of sucking pig: Belly pork = 15 ml liquid Monkfi sh: Firm white fi sh fi llets, e.g. ling, perch g = Grammes Nile perch: Barramundi Parma ham: Ham or prosciutto kg = Kilogrammes Pepper: Capsicum Plaice: Yellowbelly fl ouder or ml = Millilitres other fl ounders Pollock: Blue grenadier (hoki) dl = Decilitres Saddle of lamb: Rack of lamb Saddle of veal: Veal backstrap Pinch = A quantity which can Saddle of venison: Loin of venison be held between the Salted ribs: Pork ribs thumb and the index San Daniele ham: Ham or prosciutto fi nger Russet apples: Granny Smith apples

24 List of specialist terms:

Barding: Binding: Wrapping or laying rashers of bacon over meat, Making soups or sauces thicker by adding egg poultry or fi sh to prevent them from drying out yolk. Dishes containing egg as a binding agent during cooking. should not be cooked any further as this would cause the egg yolk to curdle. Thickening: Sauces and soups can be thickened by Paring: adding double cream, crème frâiche or cornfl our Removing skin, fat and sinew from meat. mixed with a little cold water to a smooth paste. Always add these to cold liquids to avoid them Reducing: becoming lumpy. Boil soups, suaces or the juices from the meat over a high heat. Water will evaporate leaving Blind baking: the liquid more concentrated. Pre-baking a pastry or fl an case lined with baking paper and fi lled with dried pulses (e.g. Folding: lentils, peas or baking beans) helps to avoid the Stiffl y whipped cream or egg white can be fold- pastry bubbling. Discard the beans before ed into creamy desserts or cake mixtures with a adding the fi lling. spatula or large wire whisk. It should be folded in gently to maintain the light, airy texture of Deglazing: the cream or egg white. Adding cold or warm liquid (e.g. water, stock or wine) to the pan after braising meat or Sieving: vegetables. Passing cooked food though a sieve.

Skimming: Skimming fat from sauces, soups or stocks.

Dressing: "Shaping" meat or poultry using clips, skewers or kitchen twine.

Gratinating (cooking au gratin): Browning food under the pre-heated grill or top heat.

25 Baking

Truly scrumptious

Home-made cakes and biscuits are as much a part of a sociable coffee morning or cosy afternoon tea as a beautifully laid table and sparkling conversation. If you want to spoil your guests with delicious home baking, your only problem will be what to choose from among the wealth of different pastries, ﬁ llings and toppings. Should it be something fruity? Or creamy? Or crisp? Preferably a little bit of everything. And because sweet things are food for the soul, everyone will want another slice.

26 Baking 27 Tips on preparation

Baking Ingredients:

There are certain basic rules that are important Yeast is a natural raising agent for making in baking. The cooking function and baking dough light. Either dried or fresh yeast can be receptacle should be suited to each other. used. In order to rise, yeast requires warmth Ceramic, metal, glass and heat resistant plastic (max. 50°C), time and nutrition (ﬂ our, sugar, dishes are suitable for all of the standard oven liquid). functions. Plastic containers are not suitable for combination cooking, as they are not steam If using fast acting dry yeast follow package resistant. instructions on how to use it.

Long loaf or rectangular tins should be placed Baking powder is the best known chemical lengthways on the wire rack. Never place a dish raising agent. The fl avourless, sodium carbon- on the fl oor of the oven, always put it on a rack. ate based powder is used extensively for various types of cake mixture. Grease all baking tins with fat. When working with pastry, dust with fl our or dried breadcrumbs Bicarbonate of soda is a white powder with a as well, or line the tin with baking parchment. mild, slightly alkaline fl avour. It is an ingredient When baking bread or rolls, grease and fl our the in baking powder and also used to speed up the baking tray. cooking of pulses.

Miele’s exclusive PerfectClean universal trays do not require greasing. Cakes and biscuits will lift off them easily without being greased. The exception to this is anything baked with honey, egg white or sponge mixture such as meringues or Swiss rolls. For these, we recommend lining the tray with baking parchment.

When using Fan plus, it is not necessary to pre- heat the oven. Cakes and biscuits can be placed in the oven from cold.

28 Bread Types of fl our: Different types of fl our contain varying amounts Bread and rolls should be light and crisp. The of whole grain and are categorised according to raising agents used to achieve this are yeast and how fi nely they are ground: sourdough. Light wheat fl our doughs work well with yeast, heavier doughs made of wholemeal Plain fl our or rye fl our require sourdough. Fine, white fl our which is equally suitable for cooking and baking. It is composed primarily of starch and gluten. Always knead dough well. Kneading gives dough the right consistency and the resulting bread is Self raising fl our easy to slice and does not crumble. This is a plain fl our with raising agents added during manufacture. It is used in recipes where Dough must be allowed to rise suffi ciently, i.e. it the mixture needs to expand during cooking to should double in volume. give light results, e.g. in cake-making.

The fl avour and therefore the enjoyment of a Strong white fl our loaf are affected by the choice and combination Strong white fl our is used for baking with yeast. of the ingredients. Strong brown bread fl our Freshly ground or wholemeal fl our contains A fl our which gives a lighter bread dough than more fi bre, minerals and vitamins. wholemeal fl our.

Wholemeal ﬂ our This ﬂ our contains almost all the wheat germ. Excellent for bread.

Wholegrain fl our This fl our is made from the whole grain and contains all the goodness. It can be ground fi nely or coarsely and is particularly good for bread.

29 Tips on preparation

The steam combi oven does not need to be pre- Yeast dough heated for baking bread. Make the dough according to the recipe. Place in Flour contains no unwanted preservatives or ad- the steam combi oven at 30°C, 100% moisture, ditives. The dough can be made, fl avoured and for 20 minutes to prove. seasoned according to taste. Once the dough has risen, follow the instruc- When bread is baked on the right steam setting, tions in the recipe to complete the preparation the starch will swell. The result is a light bread process (e.g. you may need to add sunfl ower that smells delicious and has a shiny, crisp crust. seeds at this stage). Then, knead the dough for You cannot use the normal skewer test to fi nd approx. 1 minute by hand. Once you have done out whether bread is completely cooked, as this, proceed as follows: freshly baked bread will continue to feel sticky until it has cooled right down. Instead, tap on the underside of the loaf. If it sounds hollow, the bread is done and should be placed on a wire rack to cool.

1. Place the dough on a ﬂ oured surface.

2. Knead brieﬂ y, working from the edges into the middle.

3. Turn the dough over and form it into a large ball, ensuring that the edges are underneath and that the rounded top is smooth.

4. Now let the dough rest for at least a minute before making it into a loaf or rolls.

The ball should rest for at least a minute before being formed into a loaf or placing it in a bread tin. The edges should be underneath the loaf, leaving the top smooth.

Bread that is baked directly on a baking tray and not in a tin needs to be 25–30 cm long and 8–9 cm across.

Loaves should then be slashed across the top in your chosen pattern. When making baguettes or rolls, ﬁ rst form the dough into a ball, then shape it according to your requirements. Baguettes should be made as long as possible – bearing in mind the size of the oven!

The dough can be made in a food processor by combining all the ingredients at once and processing them to a smooth dough, which must then rise before being placed in the baking tin.

31 Tips on preparation

If you are making rolls, now is the time to divide Tips on baking bread and rolls the dough into the number of rolls required, and to form the dough into rolls by hand. As when Bread and rolls contain yeast and/or sourdough making loaves, the edges should be on the base to make them rise. Certain climatic conditions of the rolls. are required in order for the micro-organisms to be most effective in the different baking phases. With Combination mode, the steam combi oven allows you to regulate the climate in the oven by selecting the appropriate temperature and moisture level. In the proving phase, the temperature should be between 30°C and 40°C.

What to do if… When making a white loaf – slash the top 6 times diagonally before baking. … the dough is too hard or too dry

- Either more moisture needs to be added to the dough, or the moisture level in the oven needs to be adjusted. Flour can vary in consistency so that more liquid is needed to achieve a pliable dough. When making a baguette – slash the top 6–8 times in a zig- zag pattern as shown. … the dough is too wet or soft

- Less moisture is required, and the moisture level in the oven needs to be adjusted accord- ingly. Flour can vary in consistency so that less liquid is needed to achieve a pliable dough.

When making rolls – cut a star shape into a round roll or a split along the top of an oval one.

Some recipes may have special instructions about the best way to slash the top of the bread.

32 … the bread collapses (it does not keep its shape … the bread cracks or it does not rise suffi ciently) - Suffi cient moisture is needed in the proving - An ideal cooking time is required for bread to phase for condensation to form on the surface keep its shape, as well as the optimum moisture of the dough to give it a fl exible skin. This helps level. If the dough collapses, it needs to be to prevent the loaf from splitting. proved for a shorter time. If dough is proved for too long, there is a build-up of gas which - Bread that is not baked in a tin needs to be the dough cannot sustain, resulting in its col- slashed several times across the top to release lapse. moisture and avoid cracks developing.

- The dough needs to be kneaded thoroughly - The loaf needs to be shaped so that the top before baking, and left to rest for at least 1 surface is smooth, and any folds or edges are minute before it is kneaded again. Kneading underneath. gives the dough stability which encourages it to keep its shape when formed into a loaf. … the bread has a dull crust

- Any liquid added to the bread should be under - Sufﬁ cient moisture is needed during the prov- 37°C, otherwise it rises too quickly, the dough ing phase and the ﬁ rst baking stage for the becomes too soft and becomes unstable. surface of the dough to become glutinous. This helps substances to develop which give the - The ingredients for the dough should not be bread a shiny crust. kneaded for longer than 7 minutes. Whilst kneading is necessary for the texture of the bread, kneading for too long makes the dough unstable.

… the bread is not completely baked through or contains patches of moisture

- If this happens reduce the moisture setting for the ﬁ rst baking phase. It is important that moisture is released from the dough during this phase. If the moisture level inside the oven is too high, this will not happen.

33 Tips on preparation

… the crust is too thick or dry, or has hairline Genoese sponge cracks or a fl aky texture to it Genoese sponge mixture makes an extremely - In this case, the temperature and/or the baking light cake. Its consistency is achieved by beat- duration need to be reduced, because too high ing together egg yolks and whole eggs, and a temperature and too long a baking duration folding in stiffl y whisked egg whites. Whisked cause the crust to dry out. It is also important egg whites should be as fi rm and voluminous as for there to be suffi cient moisture in the fi rst possible, and are better prepared with cold eggs baking phase so that the crust remains fl exible than eggs at room temperature. and does not get too dry. There are three methods of preparing Genoese … the bread is too light or too dark sponge. The texture is the same once they are baked: - A darker or lighter browning level needs to be selected in the Automatic programme. 1. Whisk the egg whites with or without water until stiff. When they are nearly stiff, drizzle in - A chemical reaction takes place in the crust in the sugar slowly. Beat the egg yolks and fold which certain elements change when exposed in gently. Sieve fl our and baking powder on to heat, causing the browning process. This is top and fold in gently rather than stirring. known as the Maillard reaction. If the crust is too dark or too light, the temperature needs to 2. Beat the egg yolks with or without water into be adjusted by 5–10°C up or down in order to the sugar until light and creamy. Place the regulate this reaction. stiffl y whisked egg whites on top. Sieve on the baking powder and fl our. Combine gently without stirring.

3. Beat the whole eggs with or without water in a food processer until frothy. Drizzle in the sugar and beat to a pale, creamy mass. Sieve in the ﬂ our and baking powder and fold in gently without stirring.

34 Whichever method you choose, it is important that the mixture is airy and smooth. Bake immediately in a tin or universal tray lined with baking parchment.

Once the cake is baked, turn it out onto a wire rack. Remove the baking parchment. Brushing it with water helps it come off easily.

When making a gateau, bake the sponge the day before. This makes it easier to split the cake evenly. To split it, make little grooves around the edge of the cake at regular intervals with the point of knife. Place a thread around the cake in the grooves, cross the ends over, then pull.

The cake will be even lighter if cornﬂ our is used instead of some of the normal ﬂ our. Genoese sponge normally contains no fat. Viennese sponge, on the other hand, has around 50 g of melted butter added and stirred into the mixture.

Genoese sponge should be baked until golden. If it is overbaked, the surface will become rough and cracked, and could become so brittle that it will break and refuse to roll if making a Swiss roll. To make a roulade, turn the sponge out onto a damp tea towel as soon as it comes out of the oven. Brush the baking parchment with water and remove it, then roll the cake up along with the tea towel. Alternatively sprinkle the cloth with sugar.

35 Tips on preparation

Puff pastry Yeast dough

Puff pastry consists of several layers that puff up Yeast dough makes an excellent base for moist during cooking – hence the name. When cutting fruit cakes, pastries and pizza and it is easier the pastry to fi t a tin, do not knead the left-over to make than you might think. Yeast needs pieces together. Instead, place them on top of nutrients in the form of fl our, sugar and liquid to each other and roll out again. Kneading the grow. It also needs time and a suitable warm en- pastry will prevent it from puffi ng up. vironment with ambient temperatures between 37°C and a maximum of 50°C. Puff pastry has a neutral fl avour that makes it suitable for both sweet fi llings (creams, fruit etc.) Prove yeast dough at 30°C with 100% moisture or savoury ones (cheese, meat, vegetables). for 20 minutes. Briefl y punch down before processing it further, then roll it out or add Puff pastry can be cooked using combination additional ingredients such as raisins, candied mode. peel, almonds etc. If made in a dough mixer you can add everything at once and then knead to a The injected steam helps to give the pastry a smooth dough ready for proving. shine, as well as to puff it up. Freshly baked yeast dough freezes very well for Choux pastry about 1 month. Frozen yeast items are easy to defrost in the steam oven and then bake off This pastry is fi rst cooked in a saucepan and then using Fan plus. baked in the steam combi oven.

During the ﬁ rst 10 minutes of baking, the pastry is very sensitive. Opening the oven door during this period would prevent it from rising.

Choux pastry is fl avour neutral and can be used with either sweet or savoury fi llings. To ensure perfect results, do not fi ll pastries or éclairs until shortly before serving them.

36 Sourdough Sweet pastry

Sourdough is an agent for aerating dough and Sweet pastry is very successful in the steam is mostly used for heavy wholemeal rye or grist combi oven because the steam makes the pastry dough. particularly light and crumbly.

It is very easy to make by mixing 250 g rye fl our Always use well-chilled butter or margarine. with 200 ml lukewarm water. Leave to stand for 48 hours then use it as instructed the recipe. The To make pastry in a food processor, process all ideal temperature for developing sour dough the ingredients together in the machine and only is between 30 – 40°C. At lower temperatures it knead the dough briefl y by hand at the end. takes longer to develop and sometimes it does not develop at all. At higher temperatures fewer To make pastry by hand, put the fl our and bak- acids are produced and the resulting taste can be ing powder in a bowl, and make a well in the rather bland. Sourdough is ready to use when it centre. Pour the beaten eggs into the well and fulfi ls three criteria: scatter the sugar and diced fat round the edge. Stir the eggs into the fl our in the centre with a • It has a strong sour smell wooden spoon; work in the fat and more of the • Foam has formed on the surface fl our, then knead to a smooth dough by hand. If • A spoonful of dough has many tiny visible the dough is sticky, add some more fl our. bubbles. Wrap in clingfi lm and put in the fridge to chill, Sourdough can be kept in the refrigerator in a then proceed according to the recipe. Dust the screw-top jar for a few days and can be frozen work surface and rolling pin with fl our before for 2 – 3 months. rolling out. If the pastry is very delicate or sticky, or needs to be rolled out especially thinly, it can Before baking the bread place the dough in the be rolled between two sheets of baking parch- oven for approx. 4 hours using Combination ment or clingfi lm. mode / Fan plus at 40°C, 100% moisture. Any pieces of pastry left over from cutting out shapes can be kneaded together. If the pastry is crumbly, add a little egg yolk. Sweet pastry can be prepared well in advance. Well wrapped up, it will keep in the fridge for two or three days.

37 Tips on preparation

Sponge cake mixture Dried fruits (raisins, sultanas, apricots etc.) are added once the cake mixture has been made. Sponge cakes rise particularly well with the Wash the fruit if necessary, dry it on kitchen “Cake plus” function. paper, dust it with a little fl our, and stir in. This helps the fruit to remain evenly distributed The mixture is produced by blending the individ- during baking and prevent it from sinking to ual ingredients and then beating them until the the bottom. If it does sink, the cake mixture was mixture is smooth and creamy. If it is beaten too probably beaten for too long or contained too long or too hard, the mixture will become foamy much liquid. and unstable and will collapse on baking. At the end of the specifi ed baking time, test All the ingredients (particularly the eggs and to see if the cake is done by inserting a skewer butter or margarine) should be the same into the middle. If it comes out clean, the cake is temperature, ideally room temperature. If the ready. temperatures are too different, the mixture will separate. Leave the cake to cool in the tin for 10 minutes before turning it out. Loosen the edges from the Sponge mix should be neither too runny nor too tin with a knife, then turn it upside down onto a thick. It should drop heavily from a spoon. If it is cooling rack. Cover with a damp cloth and leave too thick, add some liquid, e.g. milk, a spoonful for a few minutes, then remove the cloth and at a time. the tin. The build up of steam will help loosen the cake from the tin. The traditional method for preparing a sponge mix is to beat the fat until creamy, then alternately add quantities of egg and sugar, beating well with each addition. Finally the fl our and baking powder are sieved onto the mixture and stirred in. If using a food processor, add the ingredients as above, or place them all together in the bowl and process until smooth. Any liquid should be added with the fl our.

38 Quark and oil dough Strudel pastry

Quark and oil dough is a quick version of a yeast Strudel pastry requires a little dough, and is very similar once baked. It is suit- patience in the kneading. The longer you knead able for fruit and butter cakes, apple turnovers, it, the more elastic the dough will become and Chelsea buns and similar small items, as well as the easier it will be to stretch it out. for pizzas and onion tarts. No sugar is required when preparing it for a It is vital that strudel pastry is rolled out paper savoury dish. thin. Place the dough on a well ﬂ oured tea towel. Stretch it out to a square using a ﬂ oured rolling pin. After a little practice, this won’t seem hard. It is rolled out properly when you can see the pattern of the tea towel through the pastry.

Strudel pastry has a neutral ﬂ avour and is suitable for sweet and savoury ﬁ llings.

39 Swiss roll with assorted ﬁ llings

Serves 15

Separate the eggs, then Ingredients 1whisk the egg whites with the vanilla sugar until very stiff. For vanilla cake mixture: 4 medium eggs Beat the egg yolks with 4 tbsp hot water 2the sugar, hot water and a 190 g sugar pinch of salt until creamy. Fold 3 tsp vanilla sugar in the egg whites. Mix together A pinch of salt the fl our, cornfl our and baking 125 g plain fl our powder, plus the cocoa powder 70 g cornfl our if making the chocolate Swiss 1 tsp baking powder roll, and sieve into the egg mix- Icing sugar ture. Fold gently together.

For chocolate cake mixture: Spread the mixture evenly 4 medium eggs 3onto the universal tray lined 4 tbsp hot water with baking parchment, and 190 g sugar bake. (See below for settings). 3 tsp vanilla sugar A pinch of salt Moisten a tea towel. Turn 100 g plain ﬂ our 4the cake out of the tin onto 70 g cornﬂ our the tea towel, carefully remove 1 tsp baking powder the baking parchment, and 25 g cocoa powder roll the cake up from the long Icing sugar side in the tea towel.

Baking parchment Once cool, ﬁ ll with the ﬁ ll- Butter for greasing 5ing of your choice (see next page), and dust with icing sugar before serving.

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Swiss roll» Bake Duration: 25 minutes

Settings: Step 3 Function: Fan plus Temperature: 150-180°C Duration: 25 minutes

Shelf level: 1

40 Baking 41 Swiss roll with assorted ﬁ llings

Serves 15

Advocaat fi lling Mango cream Ingredients Soften the gelatine in cold Peel the mangos, cut the Advocaat fi lling: 1water, squeeze out, then 1fl esh off the stone, and 150 ml advocaat heat on the hob until dissolved. purée with the lime juice, sugar 3 leaves of gelatine Add the advocaat, stir, and leave and grated orange zest. 500 ml double cream to thicken in the fridge. Icing sugar Soften the gelatine in cold Whip the cream until stiff, 2water, then heat on the hob Strawberries and cream: 2then gently fold into the until dissolved. Stir a little of the 400 g fresh strawberries advocaat. fruit purée into the gelatine, 500 ml double cream then pour into the rest of the 6 tsp vanilla sugar Spread over the cake, roll purée and stir well. Leave in the Icing sugar 3up and dust with icing sugar fridge until it has set enough for shortly before serving. a spoon dragged through it to Mango cream: leave a mark. Juice of 2 oranges Grated zest of 1 orange Strawberries and cream Whip the cream until stiff Juice of 1 lime 3and fold into the fruit mix- 2 ripe mangos Whip the cream with the ture. Place in the fridge to chill. 7 leaves of gelatine 1vanilla sugar until stiff. Spread evenly over the cake. 120 g sugar 500 ml double cream Scatter the strawberries over Roll up and dust with icing 2the cake, spread the cream 4sugar shortly before serving. on top and roll up from the long side. Dust with icing sugar shortly before serving.

42 Baking Advocaat gateau

Serves 12

Mix together the sugar and When the sponge is cool, cut Ingredients 1salt in a bowl. Combine the 7it horizontally through the cornfl our, hazelnuts and baking middle and spread the cream Sponge base: powder in another bowl. over the bottom half. Place the 4 medium eggs second half of the sponge on 100 g caster sugar Separate the eggs, and beat top. 100 g ground hazelnuts 2the whites until stiff. Gradu- 1 tsp baking powder ally add the yolks, beating them Spread the rest of the cream 100 g cornfl our into the whites with a hand 8over the top of the cake, and A pinch of salt mixer. Drizzle the sugar and salt create a swirly pattern using a into the eggs a little at a time, large fork. Carefully drizzle the Baking parchment blending them in with the hand rest of the advocaat into the mixer. Sift the fl our mixture into grooves created, and decorate Filling: the eggs, and fold them in using the sides with grated chocolate. 6 leaves of white gelatine a balloon whisk. 250 ml advocaat or egg liqueur Line a springform tin with 250 ml milk 3baking parchment. Fill with 500 ml double cream the sponge mixture. Level the 3 tsp vanilla sugar surface then place on the rack 125 ml advocaat or egg and bake (see below for set- liqueur tings). 50 g grated chocolate Meanwhile, make the fi lling 4by softening the gelatine in cold water. Mix together the advocaat and milk in a separate container.

Dissolve the gelatine in a 5saucepan over a gentle heat. Stir in a little of the liqueur/milk mixture, then pour this into the rest of the liqueur/milk mixture, >> Tip: stir, and set aside until the mix- To make your own vanilla ture has begun to set. sugar, cut a vanilla pod in half Settings: Step 3 lengthways, then snip each half Whip the cream with the va- Function: Conventional heat into 4 or 5 pieces and place in a sealed jar with 6nilla sugar until stiff. Gently Temperature: 160-170°C 500 g caster sugar for 3 days. For fold 2/3 of the cream into the Duration: 25-35 minutes a stronger ﬂ avour, scrape out the advocaat mixture. seeds from the pod and stir into Shelf level: 2 the sugar.

Baking 43 Carrot cake

Serves 12

Mix the sugar, vanilla sugar Ingredients 1and salt in a bowl. Combine the fl our, ground hazelnuts and Sponge base: baking powder in another bowl. 5 medium eggs 200 g caster sugar Separate the eggs, and whisk A pinch of salt 2the egg whites with the 3 tsp vanilla sugar orange juice until stiff. Gradually 300 g fi nely grated carrot beat in the yolks with a hand 250 g ground hazelnuts whisk, then slowly drizzle in the 80 g plain fl our sugar mixture, and continue to 1 tsp baking powder beat using the hand whisk. Sift Zest and juice of an orange the fl our mixture into the egg and sugar, and fold in using a Butter and fl our for greasing balloon whisk. Finally, fold in and lining the tin the fi nely grated carrot and the orange zest. Icing: 2 tbsp orange liqueur or Grease a 26 cm Ø springform the juice of a lemon 3tin with butter, and dust 100 g icing sugar with fl our. Transfer the cake Pistachio nuts mixture into the tin, then place Marzipan carrots on the rack and bake (see below for settings).

Make icing from the icing 4sugar and orange liqueur. Once the cake is cool, spread the icing over it. Decorate with pistachio nuts and marzipan carrots.

Settings: Step 3 Function: Conventional heat Temperature: 160-170°C Duration: 55-65 minutes

Shelf level: 2

44 Baking 45 Raspberry tiramisu

Serves 12

Mix the sugar, vanilla sugar Ingredients 1and salt in a bowl. Combine the fl our, cornfl our, baking pow- Sponge mixture: der and cocoa in another bowl. 3 medium eggs 3 tsp vanilla sugar Separate the eggs, and whisk 3 tbsp hot water 2the egg whites with the hot A pinch of salt water until stiff. Gradually beat 150 g caster sugar in the yolks with a hand whisk, 80 g plain fl our then slowly drizzle in the sugar 50 g cornfl our mixture, and continue to beat 1 tsp baking powder using the hand whisk. Sift the 20 g cocoa powder fl our mixture into the egg and sugar, and fold in using a bal- Filling: loon whisk. 3 tbsp raspberry brandy 250 g low fat quark Line a 26 cm Ø springform 250 g mascarpone cheese 3tin with baking paper, and A pinch of salt pour in the mixture, smoothing 50 g icing sugar the top. Place on the rack and 3 tbsp lemon juice bake (see below for settings). 1 tbsp lemon zest 500 g raspberries Let the sponge cool. Place on Cocoa powder 4a serving plate, and drizzle with raspberry brandy.

Mix together the rest of the 5ingredients for the ﬁ lling (except for the raspberries).

Spoon half of the ﬁ lling over 6the sponge, scatter with raspberries, then spread over the rest of the ﬁ lling.

Chill in the refrigerator for 7approx. 2 hours, and sprinkle Settings: Step 3 with cocoa powder before serv- Function: Conventional heat ing. Temperature: 160-170°C Duration: 20-25 minutes

Shelf level: 2

46 Baking Strawberry gateau

Serves 12

Mix the sugar, vanilla sugar Separate the eggs, and beat Ingredients 1and salt in a bowl. Sift the 6the yolks with the vanilla fl our, cornfl our and baking pow- sugar until creamy. Dissolve Sponge base: der in another bowl. the rest of the gelatine in cold 3 medium eggs water and fold into the egg yolk 3 tsp vanilla sugar Separate the eggs, and whisk mixture. Place in the refrigerator 3 tbsp hot water 2the egg whites with the hot until it begins to set. Whip 300 A pinch of salt water until stiff. Gradually beat ml cream stiffl y, and fold into 150 g caster sugar in the yolks with a hand whisk, the egg yolk mixture, then care- 80 g plain fl our then slowly drizzle in the sugar fully fold in the pudding rice. 50 g cornfl our mixture, and continue to beat Spread over the gateau and chill 1 tsp baking powder using the hand whisk. Sift the for 4 hours. fl our mixture into the egg and Strawberry topping: sugar, and fold in using a bal- Slice the rest of the strawber- 750 g strawberries loon whisk. 7ries, and arrange decora- 50 g sugar tively on top of the gateau. Mix 8 tbsp strawberry liqueur Line the base of a 26 cm Ø the quick-jel with the sugar, and 10 leaves white gelatine 3springform tin with baking prepare according to the manu- 750 ml double cream paper, pour in the mixture and facturer’s instructions. Pour 2 medium eggs level it. Place on the rack and over the strawberries from the 6 tsp vanilla sugar bake (see below for settings). middle to the edges, smoothing 1 pkt strawberry quick-jel Once cooked, leave to cool and it with a knife. 2 tsp sugar place on a cake platter. 500 g cooked pudding rice Whip the rest of the cream Wash and hull the straw- 8with the vanilla sugar until 4berries. Purée 200 g of the stiff. Spread some over the sides strawberries with 50 g sugar and of the gateau, and pipe the the strawberry liqueur. Soften remaining cream decoratively 4 leaves of gelatine in cold on top. water, stir into the strawberry purée and chill until the mixture begins to set.

Whip 200 ml of the cream 5stifﬂ y, then fold into the purée. Place the band from the springform tin around the Settings: Step 3 sponge base, and spread the Function: Conventional heat cream mixture on top. Temperature: 160-170°C Duration: 20-25 minutes

Shelf level: 2

Baking 47 Cheesecake

Serves 12

Mix the sugar, vanilla sugar Drain the cherries, scatter Ingredients 1and salt in a bowl. Combine 7over the sponge, then spread the fl our, cornfl our, baking the quark mixture over it. Place Sponge mixture: powder and ground almonds in the other half of the sponge on 6 medium eggs another bowl. top and gently press it down. 4 tbsp hot water 150 g caster sugar Separate the eggs, and whisk Chill the cheesecake for 3 tsp vanilla sugar 2the egg whites with the hot 8approx. 1 hour to allow the 120 g plain fl our water until stiff. Gradually beat fi lling to set, then release and 80 g cornfl our in the yolks with a hand whisk, remove the springform tin. 2 tsp baking powder then slowly drizzle in the sugar 100 g ground almonds mixture, and continue to beat A pinch of salt using the hand whisk. Sift the fl our mixture into the egg mix- Filling: ture, and fold in using a balloon 3 medium egg yolks whisk. 150 g sugar 2–3 tbsp lemon juice Line a 26 cm Ø springform 500 g low fat quark 3tin with baking paper, and 6 tbsp milk pour in the mixture, smoothing 6 leaves of white gelatine the top. Place on the rack and 250 ml double cream bake (see below for settings). 750 g sour cherries, mandarin Turn out on a wire rack to cool, oranges, apricots or then slice in half horizontally. gooseberries Icing sugar for dredging To make the fi lling, beat to- 4gether the egg yolks, sugar, lemon juice, quark and milk until creamy.

Dissolve the gelatine in cold 5water according to the instructions on the packet, and stir into the quark mixture. Beat the cream until stiff, and fold in. >> Tip: Place one half of the sponge Settings: Step 3 Known for their cholesterol reduc- on a serving plate, and put Function: Conventional heat ing properties, eating just 20 g 6 almonds or other nuts every day the band from the springform Temperature: 160-170°C can help to halve the risk of heart tin around it. Duration: 20-25 minutes disease. Almonds are also high in folic acid, which is important Shelf level: 3 during pregnancy.

48 Baking 49 Palmier biscuits

Defrost the pastry. Roll out Ingredients 1to a rectangle measuring 30 x 20 cm. 1 x 450 g pack frozen puff pastry Brush with the egg white 5 tbsp vanilla sugar 2and sprinkle with vanilla 1 medium egg white sugar.

Roll the two shorter sides 3towards the middle.

Cut the roll into thin slices, 4dip in the vanilla sugar, place on a greased, ﬂ oured baking tray and bake (see below for settings).

Settings: Step 4 Function: Conventional heat Step 1: Pre-heat Temperature: 200°C Step 2: Bake Temperature: 200°C Duration: 20 minutes

Shelf level: 1 tray: 2 2 trays: 1 and 2

50 Baking Nut horns

Makes 8

Defrost the pastry, roll out Ingredients 1to a large rectangle. Trim the edges, cut into four quarters, 450 g frozen puff pastry and then cut each quarter di- 100 g ground hazelnuts agonally to form 8 triangles. 50 g sugar 2–3 drops almond extract Mix together the hazelnuts 1 medium egg 2with the sugar, salt, water A pinch of salt and almond extract. Separate 1–2 tbsp water the egg, mix the yolk into the nut mixture and place the egg white to one side.

Spread 1 tbsp of the mixture 3along the longest edge of each pastry triangle. Brush the edges with egg white, and roll up from the broad edge to the point.

Arrange on a universal tray 4lined with baking parch- Settings: Step 4 ment, and bake (see below for Function: Combination mode settings). Fan plus Step 1 Temperature: 100°C Moisture: 95% Duration: 9 minutes Step 2 Temperature: 190-210°C Moisture: 90% Duration: 20 minutes Step 3 Temperature: 190-210°C Moisture: 75% Duration: 6 minutes >> Tip: Step 4 Temperature: 190-210°C Almond extract is used as a spice or aromatic oil and in the manu- Moisture: 0% facture of liqueurs and perfume. Duration: 7 minutes It is an essential oil, and is usually made from the bitter kernel of the Shelf level: 2 apricot stone.

Baking 51 Choux buns and éclairs with a choice of ﬁ llings

Makes 12

Place the water, butter and Roquefortcreme Ingredients 1salt in a pan, and bring to the boil, stirring all the time. Beat the butter until creamy. 250 ml water 1Crumble the Roquefort with 50 g butter Take the pan off the heat, a fork, and mix with the butter. A pinch of salt 2add the fl our to the boiling 170 g plain fl our water, and mix until a smooth Whip the cream until stiff, 4–5 medium eggs ball forms. Continue to heat the 2then stir into the 1 tsp baking powder mixture until a white deposit butter/cheese mixture. forms in the bottom of the pan. Filling: Fill the buns with the mix- Roquefort crème Transfer the mixture to a 3ture, retaining a little to 125 g butter 3bowl, and mix in the eggs spread over the lids. Sprinkle 100 g Roquefort one at a time until the dough the lids with parsley, caraway or 125 ml double cream stands up in satiny peaks. Fi- poppy seeds. Chopped parsley nally, mix in the baking powder. Caraway and poppy seeds Fill a large piping bag fi tted See pages 54 and 55 for more 4with a no. 11 star nozzle fi llings with the mixture, and pipe rosettes for choux buns or strips for éclairs onto a universal tray. Bake till golden (see below for settings). Whilst still warm, cut the buns or éclairs in half horizontally with a pair of scissors and allow to cool. Remove and discard any of the centre that is still moist. Automatic programme: Step 4 Automatic programmes » Cakes/biscuits» Choux buns» Bake Duration: 50 minutes

Settings: Step 4 Function: Combination mode Fan plus Temperature: 150-185°C Duration: 50 minutes

Shelf level: 2

52 Baking 53 Choux buns and éclairs with a choice of ﬁ llings

Continued

Mandarin cream Ingredients Whip the cream with the Filling: 1vanilla sugar until stiff. Drain Mandarin cream the fruit, and scatter some inside 250 ml double cream each bun/éclair. Fill a piping bag 3 tsp vanilla sugar fi tted with a no. 12 star nozzle A small tin of mandarin with the cream, and pipe onto oranges the fruit. Icing sugar Place the lid on top, and Cherry cream 2dredge with icing sugar. 500 g bottled or tinned black cherries Cherry cream 50 g sugar 20 g cornfl our Drain the cherries and retain 500 ml double cream 1the juice. 25 g icing sugar 3 tsp vanilla sugar Measure approx. 125 ml of Icing sugar 2the juice into a small pan (adding water if necessary), add See pages 52 and 55 for more the sugar and bring to the boil. fi llings Stir the cornfl our into a little 3cold cherry juice or water. Add to the hot liquid in the pan, then bring to the boil. Add the cherries, remove from the heat and set to one side to cool.

Whip the cream for half a 4minute, then sift in the icing sugar and vanilla sugar. Con- tinue to whip until stiff.

Fill the buns/éclairs with the 5cold cherries, and spoon some of the whipped cream on top. Place a lid on top of each, and served dredged in icing sugar.

54 Baking Choux buns and éclairs with a choice of ﬁ llings

Continued

Coffee cream Ingredients Whip the cream with the dis- Filling: 1solved coffee until stiff and Coffee cream spoon into a piping bag. 750 ml double cream 100 g sugar Pipe the coffee cream into 2 tsp instant coffee, dissolved 2the open éclairs, in a little water replace the lid and serve Icing sugar dredged with icing sugar.

Cappuccino creme Cappuccino creme 1 level tsp powdered white gelatine Mix the gelatine with water 1 tbsp cold water 1and leave to stand for 10 1 packet chocolate custard minutes. mix 75 g sugar Make the custard with sugar 500 ml cold milk 2and cold milk following the 2 heaped tsp instant Cappuc- instructions on the packet. Then cino powder add the gelatine and Cappuc- 250 g double cream cino and stir until you have a 50 g chocolate smooth and thick custard.

See pages 52 and 54 for more Cover the custard directly ﬁ llings 3with clingﬁ lm to prevent a skin forming and refrigerate.

In the meantime whip the 4cream and then fold into the chilled custard mix. Fill the eclairs/choux buns with the mix.

Melt the chocolate over a 5bain marie and use to coat the tops of the eclairs/choux buns.

Baking 55 Tree cake

Serves 12

Beat together the butter, Ingredients 1sugar, vanilla sugar, egg yolk and eggs until creamy. 375 g butter 375 g sugar Stir in the almonds, corn- 3 tsp vanilla sugar 2fl our, fl our, baking 4 medium egg yolks powder and rum. Beat the egg 4 medium eggs whites until stiff and gently fold 50 g ground almonds in. 2 tbsp rum 275 g plain fl our Line a 30 cm Ø springform 100 g cornfl our 3cake tin or a pizza tray with 3 tsp baking powder baking paper, spread with 3 4 medium egg whites tbsp of the mixture and bake 200 g chocolate coating until golden. Continue like this until all the mixture is used up. Baking paper Remove the cake from the tin and allow to cool.

Meanwhile, melt the choco- 4late coating and cover the tree cake.

>> Tip: If a smaller cake tin is used, there will be sufﬁ cient left over for a further small cake, e.g. for a child’s Settings: Step 3 birthday cake. Use a ring cake tin Function: Full grill with a diameter of 16 cm and bake Level 3 using Cake plus at 150 – 180°C for Duration: 2-3 minutes per layer approx. 50 minutes.

56 Baking 57 Brioche plait

Makes 1 loaf

Sift the ﬂ our into a bowl, Ingredients 1then add the sugar, butter, lemon zest, egg and salt. 375 g strong white ﬂ our Dissolve the yeast in lukewarm 40 g fresh yeast or 2 sachets of milk and add it to the rest of dried yeast the ingredients and work to a 125 ml lukewarm milk smooth dough. 50 g sugar 60 g softened butter Place in an uncovered bowl A pinch of salt 2and prove in the oven for 20 1 medium egg minutes using the special "Prove Grated zest of 1/2 lemon dough" programme or Com- bination mode/Fan plus at 30°C, 100% moisture. Cut into 3 evenly sized pieces and form each into a 40 cm long roll. Automatic programme: Step 3 Plait the three rolls together Automatic programmes » 3to make a loaf and place on Bread» Plaited loaf» Bake a universal tray and bake (see Duration: 32 minutes below for settings). Settings: Step 3 Raisins, almonds, hazelnuts, Function: Combination mode 4chocolate spread or poppy Conventional heat seeds can also be incorporated Step 1 into the dough. Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 2 minutes Step 3 Temperature: 200°C Moisture: 50% Duration: 10 minutes Step 4 Temperature: 160-200°C >> Tip: Moisture: 0% Raisins, almonds, hazelnut, choco- Duration: 12 minutes late or poppyseed spread can be worked into the dough for an Shelf level 2 alternative.

58 Baking Butter cake

1 tray

Sift the ﬂ our into a bowl and Ingredients 1add the sugar, vanilla sugar, butter, egg and Mixture: salt. Dissolve the yeast in 375 g strong white ﬂ our lukewarm milk and add it to 40 g fresh yeast or 2 sachets of the ingredients. Knead to form dried yeast a smooth dough, place in an 125 ml lukewarm milk uncovered bowl and prove in 50 g sugar the oven for 20 minutes using 1 medium egg the special "Prove dough" pro- A pinch of salt gramme or Combination mode/ 3 tsp vanilla sugar Fan plus at 30°C, 100% moisture. 50 g softened butter 50 g butter Roll the dough out onto the 50 g sugar 2universal tray and leave to rise for a further 20 minutes Topping: using the special "Prove dough" 30 g butter, melted programme or Combination 50 g sugar mode/Fan plus at 30°C, 100% moisture.

Make small indentations 3in the dough with a ﬁ nger. Dot the butter evenly into the Automatic programme: Step 3 indentations and sprinkle with Automatic programmes » sugar. Then bake (see below for Cakes/biscuits» Butter cake» settings). Bake Duration: 25 minutes Drizzle the melted butter 4over the cake and sprinkle Settings: Step 3 with sugar. Function: Combination mode Bottom heat Step 1 Temperature: 160°C Moisture: 90% Duration: 15 minutes >> Tip: Step 2 Yeast has exceptional nutritional Temperature: 120-165°C properties, being high in Vitamins B1, B2 and B6 and niacin, which Moisture: 0% are important for healthy diges- Duration: 10 minutes tion. Folic acid, pantothenic acid and biotin are essential for healthy Shelf level: 1 skin, hair and nails.

Baking 59 Swiss plait

1 loaf

Sift the fl ours into a bowl, Ingredients 1then add the butter and salt. Dissolve the yeast in lukewarm 675 g strong white fl our milk and add it to the ingredi- 75 g spelt fl our ents. 2 tsp salt 40 g fresh yeast or 2 sachets of Mix these ingredients dried yeast 2together and knead to a 120 g softened butter smooth dough. Cover with a 400 ml lukewarm milk damp cloth and leave to prove for approx. 1 hour.

Divide the dough into three 3evenly sized pieces, and form each into a roll. Plait them together and place on a universal tray to bake (see below for settings).

Automatic programme: Step 3 Automatic programmes » Bread» Plaited swiss loaf» Bake Duration: 51 minutes

Settings: Step 3 Function: Combination mode Conventional heat Step 1 Temperature: 90°C Moisture: 100% Duration: 6 minutes Step 2 Temperature: 170-210°C Moisture: 50% Duration: 45 minutes

Shelf level: 1

60 Baking 61 Croissants

Makes 8

Sift the fl our into a bowl and Ingredients 1add the salt, sugar and softened butter. Dissolve the yeast 500 g strong white fl our in the lukewarm milk and add to 1 tsp salt the fl our. Knead for 7 minutes 50 g sugar to create a smooth dough. Place 50 g softened butter in an uncovered bowl and prove 40 g fresh yeast or 2 sachets of in the oven for 45 minutes using dried yeast the special "Prove dough" 300 ml lukewarm milk programme or Combination 150 g butter mode/Fan plus at 30°C, 100% moisture.

Roll the dough out to form a 2rectangle 60 x 40 cm. Spread a third of the butter over the dough, leaving a 2 cm wide border free around the edge.

Fold the longer sides into the 3middle, then fold the shorter sides into the middle in the Automatic programme: Step 7 same way. Place in the fridge for Automatic programmes » 10 minutes. Rolls» Croissants » Bake Duration: 39 minutes Repeat steps 2 and 3 another Settings: Step 7 4two times. Function: Combination mode Fan plus Roll the chilled dough out Step 1 5thinly and cut in half to Temperature: 90°C create 2 rectangles. Moisture: 100% Duration: 2 minutes Make 8 triangles and roll Step 2 6the triangles up towards one Temperature: 160°C point to form the croissants. Moisture: 90% Duration: 10 minutes Place on the universal tray Step 3 7and bake (see below for Temperature: 160-190°C settings). Moisture: 0% Duration: 27 minutes

Shelf level: 2

62 Baking Streusel cake

1 tray

Sift the ﬂ our into a bowl, Ingredients 1then add the sugar, vanilla sugar, salt, butter and Base: egg yolk. Dissolve the yeast in 480 g strong white ﬂ our lukewarm milk and add it to the 40 g fresh yeast or 2 sachets of ingredients. Mix the ingredients dried yeast together and knead to a smooth 200 ml warm milk dough. Place in an uncovered 1 medium egg yolk bowl and prove in the oven for 60 g sugar 20 minutes using the special A pinch of salt "Prove dough" programme or 3 tsp vanilla sugar Combination mode/Fan plus at 50 g softened butter 30°C, 100% moisture.

Streusel topping: Roll the dough out on the 145 g melted butter 2universal tray. 220 g plain ﬂ our 120 g sugar Mix together the dry A pinch of cinnamon 3ingredients for the streusel 70 g ground almonds topping, then add the melted Automatic programme: Step 3 A pinch of salt butter drop by drop. Rub the Automatic programmes » mixture by hand until you have Cakes/biscuits» Streusel cake» a crumbly texture. Scatter over Bake the dough, then bake (see Duration: 65 minutes below for settings). Settings: Step 3 Function: Combination mode Fan plus Step 1 Temperature: 30°C Moisture: 100% Duration: 30 minutes Step 2 Temperature: 160°C Moisture: 90% Duration: 25 minutes Step 3 Temperature: 130-180°C Moisture: 0% Duration: 10 minutes

Shelf level: 2

Baking 63 Raisin whirls

Makes 18 (2 trays)

Soak the raisins in the rum Ingredients 1for the ﬁ lling.

Dough: Place the fl our, sugar, egg, 500 g strong white fl our 2salt and butter in a bowl. 40 g fresh yeast or 2 sachets of Gently heat the milk and dried yeast dissolve the yeast in it. Add to 275 ml lukewarm milk the other ingredients and knead 40 g sugar for approx. 7 minutes. 1 medium egg A pinch of salt Place the uncovered bowl in 40 g melted butter 3the oven and prove for 20 minutes using the special "Prove Filling: dough" programme or with Automatic programme: Step 6 60 g softened butter Combination mode/Fan plus at Automatic programmes » 50 g sugar 30°C, 100% moisture. Cakes/biscuits » Raisin whirls » 150 g raisins Bake A pinch of salt Punch down the dough and Duration: 45 minutes 2 tbsp rum 4then roll out into a rectangle 1 tsp ground cinnamon (36 x 25 cm). Settings: Step 6 Function: Combination mode Coating: Mix together the ingredients Fan plus 4 - 5 tbsp hot water 5for the fi lling, including the Step 1 200 g caster sugar raisins soaked in the rum, and Temperature: 40°C spread onto the dough. Moisture: 100% Use half the quantities above Duration: 12 minutes for one tray of raisin whirls. Allow the dough to relax Step 2 6for 5 minutes. Then roll Temperature: 50°C the dough up tightly from the Moisture: 100% longer side. Press the upper Duration: 5 minutes edge down fi rmly and cut the Step 3 roll into 18 slices approx. 2 cm Temperature: 160°C thick. Arrange the slices on two Moisture: 90% universal trays and bake (see Duration: 8 minutes below for settings). Step 4 Temperature: 140-180°C Mix the icing sugar with Moisture: 40% >> Tip: 7some hot water to make a Duration: 20 minutes Raisins are dark in colour, while glaze. After baking, spread the sultanas are light. When soaked in glaze on the whirls whilst they Shelf level: water, rum or spirits before bak- are still hot. 1 tray: 2 ing, they become juicier and will 2 trays: 1 and 2 swell when baked.

64 Baking 65 Apple strudel

12 slices

Melt the butter on a low Spread the browned bread- Ingredients 1heat and allow to cool. 6crumbs, diced apple and Knead together 25 g of it with soaked raisins over the dough. Pastry: fl our, salt, egg and water to Fold the ends of the dough over 30 g butter form a shiny dough. Press this along the longer sides. Trim off 250 g plain fl our into a fl at ball, brush with any excess and then roll the A pinch of salt the remaining butter, wrap in strudel up from the shorter edge 1 medium egg baking paper and place in an using the tea towel. 6 – 8 tbsp water (90 ml) uncovered bowl in the oven Baking paper for 30 minutes using Combina- Place the strudel on the Flour for dusting tion mode/Fan plus, 30°C, 20% 7universal tray with the seam moisture. underneath. Melt the Filling: remaining butter and brush the 100 g raisins Meanwhile, mix the raisins strudel fi nely with it and bake 3 tbsp Calvados 2with the Calvados and place (see below for settings). 80 g butter to one side. 80 g breadcrumbs After baking brush the 900 g apples For the fi lling, melt 60 g 8strudel with the 1 tsp ground cinnamon 3butter in a frying pan, add remaining butter and serve 60 g sugar the breadcrumbs, brown and warm and dusted with icing Icing sugar allow to cool. sugar.

Peel, core and dice the 4apples and mix with Automatic programme: Step 7 cinnamon and sugar. Automatic programmes » Cakes/biscuits » Apple strudel » Knead the dough again and Bake 5roll out into a rectangle on Duration: 42-67 minutes a large, ﬂ oured tea towel to approx. 60 x 40 cm. Then stretch Settings: Step 7 the dough thinner, so that you Function: Combination mode can see the pattern on the tea Fan plus towel through it. To do this, Step 1 place your hands underneath Temperature: 30°C the dough and stretch it out Moisture: 90% from the middle over the backs Duration: 7 minutes of your hands. Step 2 Temperature: 190°C Moisture: 0% >> Tip: Duration: 35-60 minutes Homemade custard or vanilla ice cream go very well with apple Shelf level: 1 strudel.

66 Baking Cherry cheesecake tray bake

1 tray

Make a sweet pastry from Ingredients 1the fl our, baking powder, butter, sugar, salt and eggs, and Pastry: place in the fridge to chill. Roll 470 g plain fl our the pastry out on the universal 1 tsp baking powder tray. 220 g butter 125 g sugar Beat together the quark, A pinch of salt 2custard powder, egg, sugar 2 medium eggs and salt, and spread over the pastry. Scatter the cherries on Filling: top. 1000 g low fat quark 1 packet of ready-mix custard Rub the fl our, sugar and salt powder 3into the butter to make a A pinch of salt crumble topping. Scatter evenly 1 medium egg over the cherries, and bake (see 125 g sugar below for settings). 850 g sour cherries

Crumble topping: 300 g plain ﬂ our A pinch of salt 200 g butter 200 g sugar

Settings: Step 3 Function: Intensive bake Temperature: 170-190°C Duration: 35-45 minutes

Shelf level: 1

Baking 67 Stollen

Serves 15

Dissolve the yeast and vanilla Ingredients 1sugar in the lukewarm milk, cover and allow to prove for 15 40 g fresh yeast or 2 sachets of minutes. Mix the raisins, dried yeast almonds, candied lemon peel 3 tsp vanilla sugar and candied orange peel with 150 ml lukewarm milk the rum and place to one side. 175 g raisins 50 g chopped almonds Knead the yeast and milk 30 g candied lemon peel 2solution with 200 g soft 30 g candied orange peel butter, ﬂ our, salt, 50 g sugar, 2 - 3 tbsp rum lemon zest and egg to make 100 g sugar a smooth dough. Stir in the 275 g butter candied orange peel, raisins and 500 g plain ﬂ our almonds with rum. Place in an 1 pinch salt uncovered bowl and prove in ½ tsp lemon zest the oven for 60 minutes using 1 medium egg the special "Prove dough" 35 g icing sugar programme or with Combination mode/Fan plus at Flour for dusting 30°C, 100% moisture.

Roll out the dough on a little 3ﬂ our to form a 30 cm long stollen, place on the universal Automatic programme: Step 3 tray and bake (see below for Automatic programmes » settings). Cakes/biscuits » Stollen » Bake Duration: 60 minutes Melt the remaining 4butter, coat the stollen while Settings: Step 3 it is still hot and dust with the Function: Combination mode remaining sugar. Fan plus Step 1 Allow to cool and then dust Temperature: 150°C 5generously with icing sugar. Moisture: 100% Duration: 30 minutes Step 2 Temperature: 130-160°C Moisture: 0% Duration: 30 minutes

Shelf level: 1

68 Baking 69 Cantuccini biscotti

Combine all the ingredients Ingredients 1into a dough, form into rolls, brush with milk and bake (see 375 g plain ﬂ our below for settings). 1 tsp baking powder 250 g sugar While still warm, cut the rolls A pinch of salt 2into 1 cm thick slices, then 2 medium eggs dry out in the oven (see below 2 medium egg yolks for settings). 125 g whole almonds 60 g ground almonds

Milk

Settings: Step 1 Function: Fan plus Temperature: 170-190°C Duration: 25-30 minutes Shelf level: 1

Settings: Step 2 Function: Fan plus Temperature: 65°C Duration: 45-50 minutes

Shelf level: 1 and 3

70 Baking Madeira cake

1 cake

Beat together the butter, Ingredients 1sugar and eggs until light and fl uffy and then add the 200 g butter lemon juice and zest. 200 g sugar 1 pinch salt Mix the cornfl our, fl our, 4 medium eggs 2salt and baking powder and Juice and grated zest of a stir into the mixture. lemon 200 g cornfl our Grease a rectangular cake 50 g plain fl our 3tin, dust with fl our, fi ll with 1 tsp baking powder the mixture and place in the oven on a rack (see below for Butter for greasing settings). Flour for dusting

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits » Sponge cake » Bake Duration: 60 minutes

Settings: Step 3 Function: Cake plus Temperature: 160-180°C Duration: 60 minutes

Shelf level: 1

Baking 71 Marble cake

1 cake

Beat together the butter, Ingredients 1sugar, vanilla sugar and salt until creamy, then gradually add 250 g butter the eggs and mix until light and 200 g sugar fl uffy. 3 tsp vanilla sugar 4 medium eggs Mix the fl our, cornfl our and 375 g plain fl our 2baking powder and add the 125 g cornfl our milk, using only suffi cient milk 3 tsp baking powder to form a stiff mixture. 125 ml milk 1 pinch salt Grease a gugelhupf tin with 30 g cocoa 3butter, add two thirds of 2 -3 tbsp milk the mixture to the tin and mix 50 g sugar the remaining third with cocoa, 1 tbsp rum milk, sugar and rum. Butter for greasing Add the dark mixture on top 4of the light and swirl the layers together with a fork. Place in the oven on the rack and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Marble cake » Bake Duration: 55 minutes

Settings: Step 4 Function: Cake plus Temperature: 160-190°C Duration: 55 minutes

Shelf level: 1

72 Baking 73 Lemon iced cake

Serves 10 - 12

Stir together the butter, Ingredients 1sugar, salt and lemon zest until the sugar has dissolved. Mixture: Gradually add the eggs and stir 200 g soft butter in well. 200 g sugar 1 pinch salt Mix together the cornfl our, Juice and grated zest of an 2fl our and baking powder unwaxed lemon and stir into the mixture. 4 medium eggs 100 g cornfl our Pour the mixture into a 150 g plain fl our 3rectangular cake tin which 1 tsp baking powder has been greased and dusted with fl our. Place on the rack and Butter for greasing bake (see below for settings). Flour for dusting Remove the cake from the To glaze: 4oven and allow to cool for 10 150 g icing sugar minutes on a cooling rack. Lemon juice Sieve the icing sugar and mix 5with approx. 4 tbsp lemon juice to a thin icing. Turn the cake out of the tin and drizzle the icing. Allow to cool completely.

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits » Lemon cake » Bake Duration: 60 minutes

Settings: Step 3 Function: Cake plus Temperature: 140-170°C Duration: 60 minutes

Shelf level: 1

74 Baking 75 Chocolate and vanilla spiral biscuits

2 trays

Combine the ﬂ our, baking Ingredients 1powder, sugar, vanilla sugar, salt, egg and butter to make a 250 g plain ﬂ our sweet pastry. Knead the cocoa 1 level tsp baking powder powder into one half of the 150 g caster sugar pastry and put both halves in 3 tsp vanilla sugar the fridge to chill. 1 medium egg A pinch of salt Roll each piece of pastry out 125 g butter 2to 0.5 cm thick rectangle. 20 g cocoa powder Brush the plain piece with egg 1 medium egg white white and lay the chocolate piece on top.

Roll the pastry up tightly, 3cut into 5 mm thick slices. Arrange on 2 universal trays and bake (see below for settings). Use half the recipe for 1 tray.

Settings: Step 3 Function: Combination mode Fan plus Step 1 Temperature: 185°C Moisture: 50% Duration: 6 minutes Step 2 Temperature: 185°C Moisture: 0% Duration: 12-23 minutes

Shelf level: 1 tray: 2 2 trays: 1 and 3

76 Baking 77 Apple pie

Serves 12

Mix the ﬂ our, baking Ingredients 1powder, butter, sugar, salt, vanilla sugar and egg, and work Pastry: to a smooth dough. Chill in the 300 g plain ﬂ our fridge. Grease a 26 cm Ø spring- 1/2 tsp baking powder form tin and line with 2/3 of the 200 g butter pastry to make the base. Raise A pinch of salt the edges by 3 cm up the sides 100 g sugar of the tin and prick the base all 3 tsp vanilla sugar over with a fork. 1 medium egg Peel and core the apples, Butter for greasing 2and cut into slices. Arrange the apple slices on the base, and Filling: add the raisins, sugar, calvados, 1250 g cooking apples lemon juice and cinnamon. 50 g raisins 10 ml calvados Roll out the rest of the pastry 50 g sugar 3and place on top of the 1/2 tsp cinnamon apples. Seal the edges well and Juice of 1/2 a lemon cut a large cross in the middle. Place on the rack and bake (see To glaze: below for settings). 100 g icing sugar Water After baking, mix the icing Automatic programme: Step 3 4sugar with water to create Automatic programmes » a glaze and spread over the Cakes/biscuits » Apple pie » Bake cooled pie. Duration: 54 minutes

Settings: Step 3 Function: Combination mode Conventional heat Step 1 Temperature: 100°C Moisture: 100% Duration: 2 minutes Step 2 Temperature: 165-185°C Moisture: 0% Duration: 52 minutes

Shelf level: 2

78 Baking Drop cookies

2 trays

Beat together the butter, Ingredients 1sugar, salt, egg and milk until creamy. Fold in the fl our 200 g soft butter and the cornfl our, and chill for 100 g caster sugar 30 minutes. 1 medium egg 50 ml milk Pre-heat the oven (see below 200 g plain fl our 2for settings)*. Then spoon 100 g cornfl our the mixture into a piping bag A pinch of salt fi tted with a no. 10 star nozzle, and pipe cookies directly onto the universal tray in circles, crescents or squiggles and bake (see below for settings).

Use half the quantities for one tray.

* Pre-heating is included in the Automatic programme. Follow the instructions in the display

Automatic programme: Step 2 Automatic programmes » Cakes/biscuits » Drop cookies » Bake Duration: 29 minutes

Settings: Step 2 Function: Cake plus Step 1: Pre-heat Temperature: 140-160°C Step 2: Bake Temperature: 140-160°C Duration: 29 minutes

Shelf level: 2

Baking 79 Lime cheesecake

Serves 12

Soak the raisins in Grappa Ingredients 1and place on one side.

100 g raisins Put the quark into a clean 2 -3 tbsp Grappa 2kitchen cloth and squeeze 1 kg low fat quark out the liquid until it is dry 6 medium eggs 200 g soft butter Separate the eggs and beat 250 g sugar 3the egg whites until they are 3 tsp vanilla sugar stiff. Put in a cool place. 1 pinch salt Juice & grated zest of a lime Beat together the butter, 100 g semolina 4sugar, vanilla sugar and salt 1 tbsp plain ﬂ our until creamy. Add the egg yolks, 3 tsp baking powder quark, lime juice and zest and stir. Mix the semolina, ﬂ our and Butter for greasing baking powder and rapidly stir in. Finally stir in the raisins and their liquid.

Carefully fold in the beaten 5egg whites, pour the mixture into a greased springform tin, place on the rack and bake (see below for settings).

Allow to cool on a rack 6before removing from the tin.

Automatic programme: Step 5 Automatic programmes » Cakes/biscuits » Lime cheesecake » Bake Duration: 60 minutes

Settings: Step 5 Function: Fan plus Temperature: 150-165°C Duration: 60 minutes

Shelf level: 1

80 Baking 81 Gâteau du Vully

Serves 12 - 16

Mix together the fl our, sugar Ingredients 1and salt. Dissolve the yeast in the lukewarm water and mix in Base: with the fl our. 250 g strong white fl our 1 tbsp sugar Dissolve the butter in the ½ tsp salt 2warm milk and add the 10 g fresh yeast beaten egg. Add the mixture to 1 tbsp lukewarm water the fl our and knead to a dough. 25 g butter 150 g warm milk Place the dough in a round 1 medium egg 3pizza dish and with fl oury Flour for dusting fi ngers, press down to form a base and a pastry rim. Leave to Sweet topping: prove uncovered in the oven for 150 g double cream 15 minutes using the special 1 medium egg yolk "Prove dough" programme, or 20 g cold butter with Combination mode/Fan 60 g cubed sugar plus at 30°C, 100% moisture. 1 pinch ground cinnamon Re-shape the base if Apple topping: 4necessary then add one of 150 g double cream the toppings. 1 medium egg yolk 3 tsp vanilla sugar Sweet topping: Mix the 3 apples (approx. 500 g) 5cream and the egg yolk, 2 tbsp sugar brush it on the pastry and 1 small pinch cinnamon push in small pieces of butter. Coarsely crush the sugar cubes and mix with cinnamon, sprinkle on the base and bake (see below for settings).

Apple topping: Mix the 6cream, egg yolk and vanilla sugar and spread over the base. Peel, core and thinly slice the Settings: Step 5 or 6 apples and spread over the base. Function: Fan plus Mix the sugar and cinnamon, Temperature: 185°C sprinkle it on top. Place on the Duration: 30-35 minutes rack and bake (see below for settings). Shelf level: 1

82 Baking Swiss apple cake

8 slices

Mix together the ingredients Ingredients 1for the base and knead to a smooth, elastic dough. Place in Base: the refrigerator to rest. 150 g plain ﬂ our 1/4 tsp salt Roll out the pastry and line 50–75 g butter 2the ﬂ an dish or round baking 40 ml water tray. Prick the pastry with a fork Ground nuts or breadcrumbs and sprinkle the breadcrumbs or ground nuts on top. Filling: 500 g sharp apples or pears Peel and core the fruit and 3cut into slices. Arrange the Topping: fruit slices on the base. 200 ml double cream 2 medium eggs Beat together the cream, 50 g sugar 4eggs and sugar and pour over the fruit. Place on the rack and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Swiss apple cake » Bake Duration: 35 minutes

Settings: Step 4 >> Tip: Function: Intensive bake Spread the topping over the cake Temperature: 190-225°C shortly before baking, otherwise Duration: 35 minutes the pastry base can become soggy. Alternative ﬁ llings: pears, plums, Shelf level: 1 apricots, berries

Baking 83 Honey cake

Serves 30

Gently heat the honey, Ingredients 1butter, sugar and water, stirring occasionally and allow it Mixture: to cool until it is hand-hot. 600 g honey 200 g butter Sieve the ﬂ our, baking 400 g sugar 2powder and cocoa into 250 ml water a bowl and add the spices. 1 kg plain ﬂ our Then add the egg yolks and 2 tbsp cocoa honey mixture and knead into 2 tsp ground cinnamon a dough. Allow the dough to 2 tsp cardamom relax for 30 minutes at room ½ tsp ground cloves temperature. ½ tsp pimento ½ tsp ginger Place the dough on the ½ tsp nutmeg 3universal tray, brush smooth 1 small pinch salt and bake (see below for 2 tsp baking powder settings). Remove the cake from 4 medium egg yolks the oven and allow to cool on the tray before removing from Decoration: the tin. 200 g icing sugar Juice of 1 lemon Sieve the icing sugar, mix 30 – 40 g blanched almonds 4with lemon juice to make a Approx. 40 g candied fruit smooth, fairly stiff icing and coat (cherries, lemon, orange) the cake with it. Decorate with halved almonds and candied fruit and leave to dry. Serve in slices.

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits » Honey cake » Bake Duration: 40 minutes

Settings: Step 3 Function: Cake plus Temperature: 155-180°C Duration: 40 minutes >> Tip: Without icing, the cake is ideal for Shelf level: 2 freezing.

84 Baking 85 Almond cake

Serves 20

Place all ingredients in Ingredients 1a bowl mix to a smooth dough, place on the universal Base: tray and pre-bake (see below for 250 ml double cream settings). 270 g plain ﬂ our 225 g sugar In the meantime, place the 3 medium eggs 2ingredients for the topping 3 tsp baking powder in a saucepan and gently warm Butter for greasing until the butter melts and everything mixes together. Topping: 200 g butter Spread the mixture over the 200 g chopped almonds 3pre-baked base and bake 225 g sugar until golden brown (see below 3 tsp vanilla sugar for settings). 3 tbsp milk

Settings: Step 1 Function: Conventional heat Temperature: 175°C Duration: 10 minutes Shelf level: 2 >> Tip: The almond tree has been Settings: Step 3 cultivated for 4000 years. Today it Function: Conventional heat is mainly grown in the USA (California) and in the Temperature: 175°C Mediterranean region, but also in Duration: 15-20 minutes Pakistan and Iran. Almond trees can also be found in Germany’s Shelf level 2 wine-growing regions.

86 Baking Nut triangles

Makes 36

Rub the butter into the ﬂ our, Ingredients 1baking powder, sugar and salt. Then stir in the eggs to For the base: make the pastry for the base. 500 g plain ﬂ our Chill for an hour. 2 tsp baking powder 140 g brown sugar To make the nut topping, A pinch of salt 2melt the butter over a low 250 g butter heat, then stir in the sugar, salt 2 medium eggs and water, and bring to the boil. Remove from the heat, stir in For the nut topping: the ground hazelnuts and set 250 g butter aside to cool down. 200 g brown sugar A pinch of salt Roll the pastry out onto a 6 tbsp water 3universal tray, and spread 600 g ground hazelnuts with apricot jam. Spoon the nut mixture evenly on top, and bake Half a jar of apricot jam (see below for settings). 200 g plain chocolate Cut into triangles whilst still 4warm, and transfer them to a wire rack to cool.

Break the chocolate into a 5solid steam oven container and cover with aluminium foil* then place on the rack in the oven and melt (see below for Settings: Step 3 settings). Function: Intensive bake Temperature: 145-180°C Dip one corner of each Duration: 45 minutes 6triangle into the chocolate Shelf level: 1 and place back on the rack to set. Automatic programme: Step 5 >> Tip: Automatic programmes » Hazelnuts have a fat content of Special » Melt chocolate approx. 60%. 100 g contain 650 kcal. The nuts and oil are used a great deal to make cakes, sweets Settings: Step 5 and ice cream, and they contain Function: Steam cooking polyunsaturated fatty acids, * Lids for Miele steam oven containers Temperature: 65 °C Vitamins B and E, and magnesium, are available to order from the Miele Duration: 25 minutes calcium and iron. online shop.

Baking 87 Hazelnut roulade

Serves 12

For the fi lling, mix the nuts, Ingredients 1sugar, almond essence, egg and approx. 2 tbsp water until Filling: smooth. 200 g ground hazelnuts 100 g sugar For the dough, mix together 4 – 5 drops almond essence 2the quark, milk, oil, vanilla 1 medium egg sugar and salt. 2 tbsp water Mix the fl our with the Dough: 3baking powder, sieve and stir 150 g quark (40% fat) half of it into the quark. Knead 6 tbsp milk the rest in and roll the dough 6 tbsp cooking oil into a rectangle (approx. 35 x 45 75 g sugar cm) on a lightly fl oured surface. 3 tsp vanilla sugar Spread the fi lling on top, 1 pinch salt leaving a narrow border all 300 g plain fl our round. 3 tsp baking powder Roll up from the longer side Flour for dusting 4and place on a universal tray. 1 -2 tbsp milk for brushing Lightly brush with milk and 5bake (see below for settings).

Settings: Step 5 >> Tip: Function: Conventional heat Nuts can be kept for up to four Temperature: 170-190°C weeks in an airtight container Duration: 30 minutes in the refrigerator. If the shell or kernel begins to discolour, the nut Shelf level: 2 should be discarded.

88 Baking 89 Poppyseed streusel

1 tray

Pass the quark through a Ingredients 1sieve, then stir in the milk, oil, egg, sugar, salt and vanilla For the dough: sugar. Sift the fl our and baking 150 g low fat quark powder and knead into the 5 tbsp milk quark mix. 6 tbsp oil 1 medium egg Roll the dough out onto the 80 g sugar 2universal tray. 1 pinch of salt 3 tsp vanilla sugar Mix the fl our with the sugar, 300 g plain fl our, sifted 3salt and cinammon for the 3 tsp baking powder streusel. Melt the butter and mix in. Work the mixture into a For the streusel: coarse crumbly texture. 350 g plain fl our, sifted 200 g sugar Mix the poppyseed mixture 1 pinch of salt 4with the eggs and spread 1 pinch of ground cinammon over the cake dough. 200 g butter Scatter the streusel evenly For the poppyseed fi lling: 5over the top and bake. 2 packets of ready made (see below for settings) poppyseed mix, 250 g each 3 medium eggs

Settings: Step 5 Function: Conventional heat Temperature: 160-180°C >> Tip: Duration: 45-55 minutes Marzipan or hazelnut spread can be used instead of the poppyseed Shelf level: 2 mix.

90 Baking Pumpkin cake

Serves 12

Beat the butter with the Ingredients 1icing sugar, cinnamon, vanilla sugar and salt, then gradually 350 g Hokkaido pumpkin beat in the eggs. Mix the fl our 100 g dried apricots and baking powder and stir into 150 g chopped almonds the mixture. 150 g softened butter 150 g icing sugar Coarsely grate the pumpkin, 2 tsp ground cinnamon 2fi nely chop the apricots, mix 3 tsp vanilla sugar together with the almonds, and A pinch of salt stir into the cake mixture. 3 medium eggs 250 g plain fl our Transfer the mixture to a 2 tsp baking powder 3greased and fl oured 150 g apricot jam 24 cm Ø springform tin. Place on the rack and bake (see below for Butter for greasing settings). Flour for dusting Warm the apricot jam and 4spread over the fi nished cake.

>> Tip: The Hokkaido pumpkin originates from the Japanese island after which it is named. With an orangey red or green skin, it is a smaller version of the better known giant pumpkin, Settings: Step 3 weighing 1–2 kg. Unlike other Function: Cake plus types of pumpkin, the skin of the Hokkaido pumpkin becomes soft Temperature: 160-180°C when cooked, and for this reason Duration: 45-55 minutes is edible. Its fl esh has a nutty aroma and smooth texture, even Shelf level: 1 though it contains fi ne fi bres.

Baking 91 Chocolate brownies

Makes approx. 60

Place the butter and Ingredients 1chocolate in a pan and melt using medium heat until it 300 g dark chocolate masses together. Leave to cool. (85% cocoa solids) 250 g butter Brown the nuts without oil 4 medium eggs 2in a frying pan and allow to 500 g brown sugar cool. 1 pinch salt Pulp of half a vanilla pod Meanwhile mix together the 250 g plain ﬂ our 3eggs, sugar, vanilla pulp and 1 tsp baking powder salt to a creamy mass. 500 g chopped walnuts 4Stir in the cooled chocolate.

Mix the ﬂ our and baking 5powder and stir into the mixture.

Stir in the chopped nuts, 6pour the mixture onto the universal tray, smooth with a palette knife and bake (see below for settings).

When baked, immediately 7cut the brownies into 5 x 5 cm squares and leave to cool on a wire rack.

Settings: Step 6 Function: Conventional heat Temperature: 180°C >> Tip: Duration: 10-25 minutes Do not bake for too long or the brownies will dry out and lose Shelf level: 2 their characteristic chewiness.

92 Baking 93 Apple cake

Serves 12

Beat together the butter, Ingredients 1sugar, vanilla sugar, salt, lemon zest and eggs until light 150 g softened butter and fl uffy. 150 g sugar 3 tsp vanilla sugar Fold in the fl our along with A pinch of salt 2the baking powder. 3 medium eggs Grated zest of 1 lemon Line a 26 cm Ø springform 150 g self-raising fl our 3tin with butter and bread- 1/2 tsp baking powder crumbs, and pour in the mixture.

Butter Peel, quarter and core the Lightly toasted breadcrumbs 4apples, and make slits in the back of them. Press lightly Topping: into the cake mixture, with the 500 g apples curved side up. Place the tin on Icing sugar the rack and bake (see below for settings).

Cool, then dust with icing 5sugar before serving.

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Apple sponge » Bake Duration: 50 minutes

Settings: Step 4 Function: Conventional heat Temperature: 150-170°C Duration: 50 minutes

Shelf level: 2

94 Baking 95 Nuremberg Lebkuchen

Makes 12

Toast the almonds without Ingredients 1oil in a frying pan until golden and allow to cool. Beat 90 g chopped almonds the eggs and sugar to a foam. 2 medium eggs Finely chop the candied orange 125 g sugar and lemon peel and add to the 25 g mixed candied orange & egg mixture along with the lemon peel grated lemon zest and spices. Grated peel of an unwaxed Add the almonds and ﬂ our and lemon beat to form a thick and creamy 1 tsp ground cinnamon mixture. Cover and leave to rest 1 tsp cardamom overnight in the refrigerator. ½ tsp ground cloves 125 g plain ﬂ our Distribute the mixture in 12 oval tins (7 cm Ø) 2a layer approx. 1 cm thick into the oval tins, leaving the Icing: rim free. Place on a universal 90 g icing sugar tray and bake (see below for 2 tbsp lemon juice settings). 50 g dark chocolate coating ½ tsp butter Allow the lebkuchen to cool. 3To make the icing, sieve the Blanched almonds to decorate icing sugar and mix with the (optional) lemon juice to form a thick mixture. Coat half of the lebkuchen with it and leave to dry.

Chop the dark chocolate 4coating and melt with the butter over a bain marie. Coat the remaining lebkuchen and decorate with almonds if desired. Leave to dry.

Settings: Step 2 Function: Fan plus Temperature: 180°C Duration: 12-14 minutes

Shelf level: 2

96 Baking Apricot streusel cake

Serves 12

Cream together the Ingredients 1ingredients for the cake mixture. Butter a 26 cm Ø Cake mixture: springform cake tin and line 75 g butter with baking paper. Fill the tin 110 g sugar with the cake mixture. 3 tsp vanilla sugar 2 medium eggs Wash and stone the apricots, 130 g self-raising fl our 2quarter them and arrange on 50 g ground almonds top of the cake mixture. 120 g sour cream A pinch of salt To make the streusel Grated zest of 1 lemon 3topping, sift the fl our into a bowl and add the sugar and 500 g fresh apricots almonds. Add the diced butter, and rub the ingredients by hand Streusel topping: until you have a coarse, crumbly 50 g plain fl our texture. Scatter the streusel 50 g sugar over the apricots. Gently press 50 g ground almonds down then place the tin on the 50 g cold butter, diced rack and bake (see below for settings). Butter for greasing Baking parchment

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits» Fruit streusel cake » Bake Duration: 50 minutes

Settings: Step 3 Function: Combination mode/ Conventional heat Temperature: 165-190°C Moisture: 0% Duration: 50 minutes

Shelf level: 2

Baking 97 Tuscan almond chocolate tart

Serves 12

Mix together the chocolate Ingredients 1and almonds. Separate the eggs. 100 g grated dark chocolate 250 g unpeeled grated Mix the egg yolks, butter almonds 2and 200 g of the sugar until 5 medium eggs creamy. Add the almonds and 250 g sugar chocolate. 250 g soft butter Beat the egg whites until Butter for greasing 3stiff and drizzle in the Baking paper remaining 50 g of sugar. Stir the ﬁ rst third of the meringue into the tart mixture and gently fold in the rest.

Line the base of the cake 4tin with baking paper and grease the sides with butter. Pour in the mixture, smooth the surface and place on the rack to bake (see below for settings).

Settings: Step 4 Function: Cake plus Temperature: 150-160°C Duration: 90 minutes >> Tip: The cake is best baked the day Shelf level: 1 before it is to be eaten.

98 Baking 99 Courgette cake

Makes 1 cake

Beat the oil with the eggs, Ingredients 1sugar, vanilla sugar and salt until foamy. Stir in the hazel- 180 ml oil nuts, cinnamon and courgettes. 300 g brown sugar 3 medium eggs Mix the baking powder and 3 tsp vanilla sugar 2bicarbonate of soda with the A pinch of salt ﬂ our and fold into the courgette 150 g ground hazelnuts mixture. Pour into a greased 300 g grated courgette loaf tin, place on the rack and 1 tsp ground cinnamon bake (see below for settings). 330 g plain ﬂ our 1 tsp baking powder Once the cake is done, melt 1 tsp bicarbonate of soda 3the chocolate and spread over the cake. 200 g chocolate cake covering

Settings: Step 2 Function: Cake plus Temperature: 170-190°C >> Tip: Duration: 70 minutes Instead of chocolate cake covering you could ice the cake or sprinkle Shelf level: 1 icing sugar over it.

100 Baking Chocolate gugelhupf

Makes 1 cake

Beat together the eggs, Ingredients 1sugar, vanilla sugar, water and rum. 5 medium eggs 250 g sugar Add the fl our, baking 3 tsp vanilla sugar 2powder and oil and stir until A pinch of salt smooth. 125 ml hot water 1 tbsp rum Stir in the grated chocolate. 250 g plain fl our 3 2 tsp baking powder 125 ml oil Pour into a greased and 100 g plain chocolate, grated 4fl oured gugelhupf tin. Place on the rack and bake (see Butter for greasing below for settings). Breadcrumbs for dusting

Settings: Step 4 Function: Cake plus Temperature: 160-180°C Duration: 50-60 minutes

Shelf level: 1

Baking 101 Meringue nests with strawberry cream

Makes 9

Beat the egg whites until Ingredients 1stiff. Add the lemon juice and then drizzle in the sieved Meringues: icing sugar and beat until the 5 medium egg whites mixture is very stiff and glossy. 1 tsp lemon juice 250 g icing sugar Spoon the mixture into 2a piping bag with a star- Strawberry cream: shaped nozzle and pipe 500 g ripe strawberries meringue nests (each approx. 30 g icing sugar 9 – 10 cm diameter) onto the 2 - 3 cl strawberry liqueur universal tray lined with baking 350 ml cream parchment, keeping a little 3 tsp vanilla sugar space between them. Pipe little 1 splash lemon juice peaks onto the edges of each nest and bake in the oven until light and crispy (see below for settings).

Place the tray on a damp 3cloth, allow the nests to cool and then remove them from the tray.

To make the strawberry 4cream, halve and quarter the strawberries as necessary (according to size), dust with sugar and mix with strawberry liqueur. Whip the cream until stiff with vanilla sugar and lemon juice and fold in the strawberries. Fill the nests with the strawberry cream and >> Tip: serve immediately. Other ﬁ llings can be used in place of the strawberry cream, e.g. Settings: Step 2 strawberry mascarpone crème. Function: Fan plus Simply reduce the amount of cream to 100 ml and add Temperature: 70-90 °C 250 g mascarpone. The strawberry Duration: 180-210 minutes liqueur and lemon juice can be replaced with the juice and grated Shelf level: 2 zest of a lime.

102 Baking 103 Blueberry mufﬁ ns

Makes 12

Mix the eggs, butter, sugar, Ingredients 1vanilla sugar and salt until creamy. 3 medium eggs 125 g soft butter Mix the almonds, fl our and 150 g sugar 2baking powder and fold into 3 tsp vanilla sugar the mixture. Rinse, drain and stir 1 pinch salt in the blueberries. 200 g ground almonds 100 g plain fl our Place the muffi n cases in a 3 level tsp baking powder 3muffi n tray. Spoon in the 150 g blueberries mixture, place on the rack in the 12 paper muffi n cases oven and bake (see below for settings).

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits» Blueberry mufﬁ ns » Bake Duration: 30 minutes

>> Tip: Settings: Step 3 Function: Cake plus If using frozen blueberries, these should be thoroughly defrosted Temperature: 150-180°C before use. The blueberries can be Duration: 30 minutes substituted with drained, coarsely chopped black cherries and the Shelf level: 2 almonds with hazelnuts.

104 Baking 105 Farmhouse bread

Makes 1 loaf

Mix the salt and fl our in a Ingredients 1bowl. Crumble the yeast into the milk and add to the 350 g strong white fl our fl our. Knead for 10 minutes to a 150 g rye fl our smooth dough. 1 tsp salt 25 g fresh yeast or 1 sachet Cover with a damp cloth and of dried yeast 2leave to prove for approx. 300 ml lukewarm milk 1 hour.

Shape the dough into a 3round loaf and dust with a little ﬂ our. Cut 1 cm deep slashes into the surface and leave to prove for a further 30 minutes.

Place the bread on the 4universal tray and bake it (see below for settings).

Automatic programme: Step 4 Automatic programmes » Bread» Farmhouse bread» Bake Duration: 48 minutes

Settings: Step 4 Function: Combination mode Fan plus Temperature: 185-215°C Moisture: 40% Duration: 48 minutes

Shelf level: 1

106 Baking 107 Spelt bread

Makes 1 loaf

Place the fl our, carrots and Ingredients 1salt in a bowl. Dissolve the yeast in some of the water and 500 g spelt fl our add it to the fl our. Slowly add 40 g fresh yeast or 2 sachets of the remaining water and knead dried yeast into a smooth dough. Approx. 250 ml lukewarm water Add the almonds. Knead 100 g grated carrots 2for 3–4 minutes. Place in an 3 tsp salt uncovered bowl and prove in 100 g whole almonds the oven for 20 minutes using the special "Prove dough" Topping: programme or with 2-3 tbsp olive oil Combination mode/Fan plus at Black sesame 30°C, 100% moisture.

Butter for greasing Punch the dough down, Automatic programme: Step 3 Flour for dusting 3then form into an oval loaf Automatic programmes » and place on the universal tray. Bread» Spelt bread » Bake Make several diagonal slashes in Duration: 48 minutes the surface and bake (see below for settings). Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 4 minutes Step 3 Temperature: 210°C Moisture: 50% Duration: 6 minutes Step 4 Temperature: 180-210°C Moisture: 0% Duration: 30 minutes

Shelf level: 1

108 Baking Flat bread

Makes 1 loaf

Dissolve the yeast in water, Ingredients 1add the fl our, sugar, salt and oil. Knead for approx. 7 minutes 300 g strong white fl our to a smooth dough. Leave to 40 g fresh yeast or 2 sachets of prove uncovered in the oven dried yeast for 20 minutes using the special A pinch sugar "Prove dough" programme or 1 tsp salt with Combination mode/Fan 150 ml lukewarm water plus at 30°C, 100% moisture. 3 tbsp olive oil Shape the dough into a Topping: 2fl at bread, and place in a 2–3 tbsp olive oil round 28 cm Ø tin that has been Black sesame seeds greased and fl oured.

Brush with oil, sprinkle with 3the sesame seeds and then Automatic programmes Step 3 bake (see below for settings). Automatic programmes » Bread» Flat bread» Bake Duration: 43 minutes

Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 40°C Moisture: 100% Duration: 10 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 2 minutes Step 3 Temperature: 210°C Moisture: 0% Duration: 6 minutes Step 4 Temperature: 155-190°C Moisture: 0% Duration: 25 minutes

Shelf level: 2

Baking 109 Baguettes

Makes 2 baguettes

Dissolve the yeast and sugar Ingredients 1in the lukewarm water and add to the ﬂ our together with 500 g strong white ﬂ our the salt and oil. 20 g fresh yeast or 1 sachet of dried yeast Knead the dough for about 1 tsp sugar 27 minutes, place in an 2 tsp salt uncovered bowl and prove in 10 g soft butter the oven for 20 minutes using 260 ml lukewarm water the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

On a ﬂ oured surface, divide 3the dough in half and form into 2 baguettes. Place on the Automatic programme: Step 4 universal tray. Automatic programmes » Bread» Baguettes » Bake Score the top of the Duration: 48 minutes 4baguettes several times with a knife and then bake (see Settings: Step 4 below for settings). Function: Combination mode/ Fan plus Step 1 Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 4 minutes Step 3 Temperature: 210°C Moisture: 50% Duration: 6 minutes Step 4 Temperature: 180-210°C Moisture: 0% Duration: 30 minutes

Shelf level: 1

110 Baking 111 Herb rolls

Makes 8–10 rolls

Mix the fl our and wheatmeal Ingredients 1in a bowl. Dissolve the yeast in lukewarm milk then add the 375 g strong white fl our sugar and add to the fl our mix 75 g wheatmeal together with the remaining 40 g fresh yeast or 2 sachets of ingredients. Knead for 3-4 dried yeast minutes to a smooth dough. 75 ml lukewarm milk Place in an uncovered bowl and 20 g sugar prove in the oven for 20 minutes 1 chilli, fi nely diced using the special "Prove dough" 40 ml oil programme or with 100 ml vegetable stock Combination mode/Fan plus at 2 tbsp chopped parsley 30°C, 100% moisture. 2 tbsp chopped chives 1 tsp chopped coriander Divide into 8–10 pieces and 3 tsp salt 2shape into rolls. Place on the universal tray and make a slash across the top of each then bake (see below for settings).

Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 155°C Moisture: 90% Duration: 9 minutes Step 2 Temperature: 200°C Moisture: 0% Duration: 15-25 minutes

Shelf level: 1 tray: shelf level 1w2 trays: shelf levels 1 and 2

112 Baking Rye mix bread

Makes 1 loaf

Mix together the rye fl our Ingredients 1and the wheat fl our, make a well in the centre and place the 250 g rye fl our sourdough in it. 150 g strong white fl our 20 g fresh yeast or 1 sachet of Dissolve the yeast in 100 dried yeast 2ml warm water, add to the 75 g ready made sourdough well and mix with a little of 2 tsp salt the fl our and the sourdough to Approx. 350 ml lukewarm get a porridge like consistency. water Then leave to rise until bubbles appear. Butter for greasing Flour for dusting Add the salt and remaining 3water, knead to a smooth dough for 3–4 minutes. Place in an uncovered bowl and prove in the oven for 20 minutes using the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Knead the dough again and 4place in a loaf tin that has Automatic programme: Step 4 been greased and ﬂ oured, then Automatic programmes » place on the rack and bake (see Bread» Mixed rye bread» Bake below for settings). Duration: 55 minutes

Settings: Step 4 Function: Combination mode/ Fan plus Step 1 Temperature: 210°C Moisture: 50% Duration: 5 minutes Step 2 Temperature: 190-210°C Moisture: 0% Duration: 50 minutes

Shelf level: 1

Baking 113 Multigrain rolls

Makes 8–10 rolls

Mix together the two types Ingredients 1of fl our, salt and sunfl ower seeds. Dissolve the yeast in the 250 g spelt fl our lukewarm water and add to the 250 g strong wholemeal fl our fl our. Knead for 3–4 minutes. 40 g fresh yeast or 2 sachets of Prove in the oven for 20 minutes dried yeast using the special "Prove dough" 300 ml lukewarm water programme, or with 2 tsp salt Combination mode/Fan plus 100 g sunfl ower seeds at 30°C, 100% moisture for 20 minutes. Topping: Poppy seeds Shape into rolls and sprinkle Sesame seeds 2with your choice of seeds. Sunfl ower seeds Place on the universal tray and Millet bake (see below for settings).

Automatic programme: Step 2 Automatic programmes » Rolls» Multigrain rolls» Bake Duration: 29-39 minutes

Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 155°C Moisture: 90% Duration: 9 minutes Step 2 Temperature: 210°C Moisture: 0 % Duration: 20-30 minutes

Shelf level: 1

114 Baking 115 Mixed grain bread

Makes 1 loaf

Dissolve the yeast in the Ingredients 1sugar and lukewarm water. Stir in the fl our, salt and oil and 375 g strong brown bread knead for approx. 7 minutes. fl our 125 g rye fl our Place in an uncovered bowl 40 g fresh yeast or 2 sachets of 2and prove in the oven for 20 dried yeast minutes using the special "Prove 1/2 tsp sugar dough" programme, or with 2–3 tsp salt Combination mode/Fan plus at 1 tbsp oil 30°C, 100% moisture. 280 ml lukewarm water Knead the dough again and 3shape into a loaf. Place on the universal tray and score the surface diagonally several times Automatic programme: Step 3 before baking (see below for Automatic programmes » Bread settings). » Mixed wheatgrain bread» Bake Duration: 48 minutes

Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 4 minutes Step 3 Temperature: 210°C Moisture: 50% Duration: 6 minutes Step 4 Temperature: 180-220°C Moisture: 0 % Duration: 30 minutes

Shelf level: 1

116 Baking Pumpkin bread

Makes 1 loaf

Place the fl our and salt in Ingredients 1a mixing bowl. Dissolve the yeast in the water and add 500 g spelt fl our to the fl our, then knead to a 20 g fresh yeast smooth dough. 250 ml lukewarm water 100 g grated pumpkin Add the pumpkin seeds and 3 tsp salt 2grated pumpkin, and knead 100 g pumpkin seeds for 2 minutes. Place in an uncovered bowl and prove in Butter for greasing the oven for 20 minutes using Flour for dusting the special "Prove dough" programme, or with Combination mode/Fan plus setting at 30°C, 100% moisture.

Meanwhile, grease and ﬂ our 3a 25 cm loaf tin. After proving, transfer the dough into the loaf tin, score the top diagonally several times with the tip of a sharp knife, and Settings: Step 4 place on the rack to bake (see Function: Combination mode/ below for settings). Fan plus Step 1 Temperature: 50°C Moisture: 100% Duration: 2 minutes Step 2 Temperature: 210°C Moisture: 70% Duration: 6 minutes Step 3 Temperature: 210°C Moisture: 0% >> Tip: Duration: 6 minutes For a nut bread alternative use: Step 4 500 g wholegrain ﬂ our, 40 g fresh Temperature: 150-170°C yeast, 250–300 ml lukewarm water, 100 g grated courgettes, Moisture: 0% 3 tsp salt and 100 g chopped Duration: 60 minutes hazelnuts or walnuts. Follow the preparation instructions above for Shelf level: 1 pumpkin bread.

Baking 117 Rye bread

Makes 1 loaf

Place the fl our in a bowl, Ingredients 1add the rest of the ingredients and knead for 320 g rye sourdough approx. 10 minutes until you 640 g rye fl our have a smooth dough. 20 g salt 400 ml lukewarm water Shape the dough into a loaf (approx. 25°C) 2and transfer into a fl oured bread basket. Prove in the oven Flour for dusting using Combination mode/Fan plus at 40°C, 100% moisture for 35 cm long baking basket 4 hours (e.g. rattan) After proving, turn the 3dough out onto the universal tray and bake immediately (see below for settings).

Automatic programme: Step 3 Automatic programmes » Bread» Rye bread» Bake Duration: 72 minutes

Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 210°C Moisture: 60% Duration: 6 minutes Step 2 Temperature: 210°C Moisture: 0% Duration: 6 minutes Step 3 Temperature:155-170°C >> Tip: Moisture: 0% Instructions on how to make your Duration: 60 minutes own sourdough are given in the introduction to the baking section Shelf level: 1 in this book.

118 Baking Multigrain loaf

Makes 1 loaf

Place all ingredients in Ingredients 1a bowl and knead to a smooth dough for approx. 4 175 g wholemeal rye fl our minutes. Place in an uncovered 500 g wholegrain fl our bowl in the oven to prove for 60 15 g dry yeast minutes using the special "Prove 2 tsp salt dough" programme, or with 90 g sesame seeds Combination mode/Fan plus at 90 g linseeds 30°C, 100% moisture. 60 g sunfl ower seeds 75 g golden syrup, honey or Knead the dough again on treacle 2a dusting of fl our and shape 50 ml lukewarm water it into a long loaf. Place length- 500 ml lukewarm buttermilk wise in a greased 30 cm loaf tin and bake (see settings below). Butter for greasing Flour for dusting After baking, turn the loaf 3out onto a wire rack, leave it to cool and then store in an air-tight container. Automatic programme: Step 2 This bread tastes better when it Automatic programmes » is a day old. Bread» Triple grain bread» Bake Duration: 125 minutes

Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 30°C Moisture: 100% Duration: 15 minutes Step 2 Temperature: 150°C Moisture: 50% Duration: 10 minutes Step 3 Temperature: 150°C Moisture: 0% Duration: 100 minutes

Shelf level: 1

Baking 119 Herby bread plait

Makes 1 loaf

Heat the milk, dissolve the Ingredients 1yeast and stir in 1 tsp honey.

750 g strong white fl our Place the fl our, salt and 1 tsp honey 2pepper in a bowl. Melt the 80 g fresh yeast butter, and stir into the fl our 2–3 tsp salt together with the milk. A little freshly ground pepper Approx. 400 ml lukewarm Knead the ingredients milk 3together thoroughly, then 50 g butter place in an uncovered bowl and 200 g onions prove in the oven using the 25 g frozen dill special "Prove dough" 25 g frozen chives programme, or with 25 g frozen parsley Combination mode/Fan plus Some sunfl ower oil at 30°C, 100% moisture for 20 minutes. Flour for dusting In the meantime, dice the 4onions fi nely and fry gently in some sunfl ower oil. Finely chop the herbs.

Add the onions and herbs 5to the dough and knead in thoroughly. Settings: Step 6 Function: Combination mode/ Place the dough onto a Conventional heat 6ﬂ oured work surface, and Step 1 divide into three equal parts. Temperature: 90°C Roll each of these into a long Moisture: 100% sausage approx. 45 cm long Duration: 2 minutes and plait the three strands Step 2 together. Place on the universal Temperature: 150°C >> Tip: tray, and bake (see below for Moisture: 90% When honey crystallises and settings). Duration: 15 minutes hardens, this has no bearing on Step 3 its quality. The higher the sugar Temperature: 155-195°C content, the more quickly it will solidify. It will become runny again Moisture: 0% by placing it in the steam combi Duration: 30 minutes oven and selecting the special “Decrystallise honey” automatic Shelf level: 2 programme.

120 Baking 121 Wholemeal bread

Makes 1 loaf

Dissolve the yeast and sugar Ingredients 1in a little water. Add to the fl our, salt, oil, linseeds, 500 g wholemeal fl our sunfl ower seeds and the 40 g fresh yeast or 2 sachets of remaining water, and knead for dried yeast 3–4 minutes until you have a 1/2 tsp sugar smooth dough. 2–3 tsp salt 2 tbsp oil Place in an uncovered bowl Approx. 280 ml lukewarm 2and prove in the oven for 20 water minutes using the special "Prove 30 g linseeds dough" programme, or with 30 g sunfl ower seeds Combination mode/Fan plus at 30°C, 100% moisture.

Knead again, then form the 3dough into a loaf. Place it Automatic programme: Step 3 in the universal tray and make Automatic programmes » several diagonal slashes in the Bread» Wholemeal bread» Bake surface, then bake (see below Duration: 48 minutes for settings). Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 4 minutes Step 3 Temperature: 210°C Moisture: 50% Duration: 6 minutes Step 4 Temperature: 190-215°C Moisture: 0% Duration: 30 minutes

Shelf level: 1

122 Baking 123 White rolls

Makes 8–10 rolls

Sift the fl our into a bowl. Ingredients 1Dissolve the yeast in the water. Add this, together with 500 g strong white fl our the sugar, salt and butter, to 2 tsp salt the fl our. Mix together, and 20 g fresh yeast knead for approx. 7 minutes to a 1 tsp sugar smooth dough. 10 g butter 260 ml lukewarm water Place in an uncovered bowl 2and prove in the oven for 20 minutes using the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Knead the dough again, 3then form into 8–10 rolls. Place them on the universal tray and make a small cut in the top of each one then bake (see below for settings).

Automatic programme: Step 3 Automatic programmes » Rolls » Wheat rolls » Bake Duration: 29-39 minutes

Settings: Step 3 Function: Combination mode/ Fan plus Step 1 Temperature: 155°C Moisture: 90% Duration: 9 minutes Step 2 >> Tip: Temperature: 200°C To bake two trays (16 rolls), simply Moisture: 0% double the quantities of Duration: 20-30 minutes ingredients. You can choose between one or two levels in the Shelf level: 1 automatic programme.

124 Baking White bread

Makes 1 loaf

Dissolve the yeast in the Ingredients 1water. Add the ﬂ our, salt, sugar and butter and mix 500 g strong white ﬂ our together. Knead the mixture for 20 g fresh yeast approx. 7 minutes to a smooth 1 tsp sugar dough. 2 tsp salt 10 g butter Place in an uncovered bowl 260 ml lukewarm water 2and prove in the oven for 20 minutes using the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Shape the dough into a loaf, 3core it diagonally several times with a knife. Place the loaf Automatic programme: Step 3 on the universal tray and bake Automatic programmes » (see below for settings). Bread» White bread» Bake Duration: 48 minutes >> Tip: White bread in tin: Settings: Step 3 Loaf tin (25 cm long) Function: Combination mode/ Automatic programme: Fan plus Automatic >> Bread >> White Step 1 bread in tin>> Bake Temperature: 40°C Duration: 43-68 minutes or the following settings: Moisture: 100% Function: Combination mode/ Duration: 8 minutes Fan plus Step 2 Step 1 Temperature: 50°C Temperature: 40°C Moisture: 100% Moisture: 100% Duration: 8 minutes Duration: 4 minutes Step 2 Step 3 Temperature: 50°C Temperature: 210°C Moisture: 100% Moisture: 50% Duration: 4 minutes Duration: 6 minutes Step 3 Step 4 Temperature: 210°C Temperature: 170-210°C Moisture: 50% Duration: 6 minutes Moisture: 0% Step 4 Duration: 30 minutes Temperature: 220°C Moisture: 0% Shelf level: 1 Duration: 25-50 minutes

Baking 125 Ciabatta

Makes 2 loaves

The night before, mix Ingredients 1together 1 tbsp fl our, the crumbled yeast and 2 tbsp 400 g strong white fl our water, cover and leave to prove 20 g fresh yeast for 15 minutes. 2 tbsp water 1 tbsp olive oil Brush a mixing bowl with 2 level tsp salt 2olive oil. Add the remaining 250 ml water fl our, salt, yeast mixture and 250 ml cold water and knead Flour for dusting for 4 - 5 minutes to a smooth dough. Cover and leave for 12 – 14 hours in the refrigerator.

Remove the dough carefully 3from the bowl using a dough card and place on a universal tray which has been lightly dusted with fl our. Dust the dough with fl our, divide with the dough card in the middle into two loaves, avoiding kneading the dough further and handling it as little as possible. Cover with a tea towel and allow to prove at room Settings: Step 5 temperature for 3 – 4 hours. Function: Combination mode/ Conventional heat Pre-heat the oven to 220°C Step 1 4using Conventional heat. Temperature: 220°C Moisture: 0% Dust the loaves with fl our Duration: 15 minutes 5again and using the dough Step 2 card, push them upwards to Temperature: 220°C make them a bit taller, and then Moisture: 50% bake them (see below for Duration: 3 minutes >> Tip: settings). After baking, place on Step 3 The loaves are baked when they a cooling rack to cool. Temperature: 220°C sound hollow when tapped on the bottom. If desired you can Moisture: 0% add chopped herbs, nuts, spices Duration: 10 minutes or chopped sundried tomatoes to the dough for variety at stage 2 of Shelf level: 2 preparation.

126 Baking 127 Cheese and rosemary ﬂ at bread

Approx. 30 cubes

Dissolve the yeast in 50 ml Ingredients 1lukewarm water.

650 g spelt ﬂ our Mix the ﬂ our, salt, sugar and 2 tsp salt 2yeast solution in a bowl. Mix 1 tsp sugar with enough of the remaining 40 g fresh yeast water to form a pliable dough. 350 – 400 ml lukewarm water Leave to prove uncovered in the 2 sprigs of rosemary bowl in the oven for approx. 30 300 g grated Gruyère minutes using the special "Prove 1 tbsp olive oil dough" programme, or with Combination mode/Fan plus at Flour for dusting 30°C, 100% moisture.

Pull off and chop the 3rosemary needles. Roll out the dough to approx. 60 x 40 cm on a well-ﬂ oured surface and sprinkle half with 2/3 of the Gruyère and rosemary. Fold the dough in the middle and sprinkle the remaining cheese and rosemary on half of the loaf.

Fold the loaf again, place on Settings: Step 5 4the universal tray and leave Function: Combination mode/ to prove on the same setting for Fan plus 20 minutes. Step 1 Temperature: 50°C With a sharp knife, make Moisture: 100% 5several crossways cuts in the Duration: 2 minutes surface of the dough, drizzle Step 2 with olive oil and bake (see Temperature: 210°C below for settings). Moisture: 0% Duration: 6 minutes Remove the loaf from the Step 3 6tray immediately, place on Temperature: 200°C a wire rack and cut into cubes Moisture: 0% when cool. Duration: 25-30 minutes

Shelf level: 1

128 Baking Light fruit loaf

Makes 1 loaf

Coarsely chop the dried fruit. Ingredients 1Boil 100 ml of the water and 100 ml of the milk and remove 300 g dried fruit (e.g. apricots, from the hob. Add the dried plums, apples, pears) fruit to soften. When the liquid 200 ml water is lukewarm, remove the fruit, 200 ml milk squeeze it out a little and place 30 g fresh yeast on one side. 200 g plain fl our 150 g rye fl our Add the liquid from soaking 150 g spelt fl our 2to the remaining ingredients 1 ½ tsp salt and knead to a smooth dough, adding a further 50 – 100 ml Butter for greasing lukewarm water if necessary. Baking parchment Leave to prove uncovered in the bowl in the oven for 60 minutes using the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Add the fruit to the dough 3and knead brieﬂ y.

Grease a 30 cm loaf tin, line 4with baking paper, grease Settings: Step 4 again with butter, place the Function: Combination mode/ dough in the tin, place on the Fan plus rack and bake (see below for Step 1 settings). If necessary, cover with Temperature: 120°C aluminium foil towards the end Moisture: 100% of the baking time to prevent Duration: 10 minutes the surface from burning. Step 2 Temperature: 200°C Moisture: 0% Duration: 10 minutes Step 3 Temperature: 175°C Moisture: 0% Duration: 30 minutes

Shelf level: 1

Baking 129 Light and dark twists

Makes 2 loaves

Dissolve the yeast in 100 ml Ingredients 1water, mix with 100 g fl our, cover and leave to prove for 24 Preliminary dough: hours at room temperature. 160 g strong white fl our 160 ml lukewarm water Add the rest of the 10 g fresh yeast 2ingredients for the preliminary dough and mix to a 2 light twists: pliable dough. Cover and leave 665 g spelt fl our to prove for 60 minutes at room 300 ml water temperature. 20 g fresh yeast 10 g salt Light twist: Knead all the 3ingredients together with 2 dark twists: the preliminary dough and leave 665 g wholemeal spelt fl our to prove uncovered in the bowl 350 ml water in the oven for 90 minutes using 20 g fresh yeast the special "Prove dough" 10 g salt programme, or with Combination mode/Fan plus at Flour for dusting 30°C, 100% moisture.

Dark twist: Knead all the 4ingredients together with the preliminary dough and leave to prove uncovered in the bowl Settings: Step 5 in the oven for 90 minutes Function: Combination mode/ using the special "Prove dough" Conventional heat programme, or with Step 1 Combination mode/Fan plus at Temperature: 30°C 30°C, 100% moisture. Moisture: 100% Duration: 20 minutes Carefully place the dough on Step 2 5a well-ﬂ oured work surface Temperature: 125°C and shape into two long rolls, Moisture: 100% taking care not to handle the Duration: 5 minutes dough too much. Twist each roll Step 3 into a corkscrew, place them Temperature: 200°C side by side on the universal Moisture: 0% tray and bake (see below for Duration: 25-30 minutes settings). Shelf level: 1

130 Baking 131 Selection of wholemeal rolls

Makes 16 – 20 rolls

Dissolve the yeast in the Ingredients 1water, mix with the 4-grain fl our mix, pumpkin seeds, and 40 g fresh yeast brown sugar and soak for 60 500 ml lukewarm water minutes. 250 g 4-grain fl our mix 2 tbsp chopped pumpkin Add the rest of the seeds 2ingredients and knead to a 1 tbsp brown sugar pliable dough. 200 g wholemeal spelt fl our 150 g spelt fl our Divide the dough into 16 150 g strong white fl our 3– 20 portions on a lightly 50 g butter fl oured surface, then shape 30 g sugar these into balls and decorate 2 tsp salt with pumpkin seeds, pine nuts, sunfl ower seeds, linseeds, Flour for dusting sesame or poppy seeds according to taste. To garnish: Pumpkin seeds Gently place the balls in a Pine nuts 4circle on the round baking Sunfl ower seeds tray. Leave to prove uncovered Linseeds in the oven for 20 minutes using Sesame seeds the special "Prove dough" Poppy seeds programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Bake until golden (see below 5for settings). Settings: Step 5 Function: Combination mode/ Fan plus Step 1 Temperature: 155°C Moisture: 90% Duration: 9 minutes Step 2 Temperature: 210°C Moisture: 0% Duration: 25 minutes

Shelf level: 1

132 Baking 133 Selection of seeded rolls

Makes 35

Sift the fl our into a bowl. Ingredients 1Dissolve the yeast in the milk. Make a well in the fl our, 300 g strong white fl our and add the milk, sugar, salt and 75 g spelt fl our butter. Work the ingredients to 1½ tsp salt a smooth dough, then knead for 20 g fresh yeast 3–4 minutes. ½ tsp sugar 60 g soft butter Prove in an uncovered bowl 200 ml lukewarm milk 2in the oven for 20 min- 50 g sesame seeds utes using the special "Prove 50 g poppy seeds dough" programme, or with 50 g sunfl ower seeds Combination mode/Fan plus at 50 g linseeds 30°C, 100% moisture.

Knead the dough brieﬂ y, 3folding the edges into the middle. Form the dough into a Settings: Step 3 ball, and leave it for approx. Function: Combination mode/ 1 minute to rest. Make 35 rolls Fan plus out of the dough, and press Step 1 the tops into the seed of your Temperature: 40°C choice. Place on the universal Moisture: 100% tray, and bake (see below for Duration: 10 minutes settings). Step 2 Temperature: 50°C Moisture: 100% Duration: 2 minutes Step 3 Temperature: 210°C >> Tip: Moisture: 80% Sesame is one of the oldest Duration: 6 minutes cultivated plants on earth. For Step 4 thousands of years it has been grown in Mesopotamia, between Temperature: 210°C the Euphrates and Tigris rivers, as Moisture: 0% well as in India and Africa. Now it Duration: 6 minutes is also grown in other parts of Asia Step 5 and in South America. In Europe, Temperature: 145-180°C sesame seeds are widely used in baking bread and rolls, and in Moisture: 0% Asian cooking, they are often used Duration: 25 minutes to give a crisp coating to meat, ﬁ sh and poultry, and sesame oil is Shelf level: 1 used for frying.

134 Baking 135 Sweet quark rolls

Makes 12

Mix the fl our and baking Ingredients 1powder, add the quark, milk, oil, sugar, egg, vanilla sugar and 500 g plain fl our salt and knead for 3 minutes. 3 tsp baking powder 250 g low fat quark Allow the dough to rest for 90 ml milk 25 – 10 minutes. 90 ml sunfl ower oil 100 g sugar Divide the dough into 12 1 medium egg 3equal portions. 3 tsp vanilla sugar ½ tsp salt With fl oury hands, shape 4each portion into a ball, place on the universal tray lined with paper and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Rolls» Sweet rolls » Quark dough » Bake Duration: 24-36 minutes

Settings: Step 4 Function: Combination mode/ Conventional heat Step 1 Temperature: 50°C Moisture: 100% Duration: 5 minutes Step 2 Temperature: 165°C Moisture: 50% Duration: 5 minutes Step 3 Temperature: 165°C >> Tip: Moisture: 0% For chocolate rolls add 75 g Duration: 14-26 minutes chocolate drops, for raisin rolls, 75 g raisins and for cinnamon rolls, Shelf level: 2 2 tsp cinnamon.

136 Baking 137 Bagels

Makes 6 bagels

Beat the egg. Ingredients 1

350 g spelt ﬂ our Knead all ingredients into a 15 g fresh yeast 2pliable dough and leave to 1 tsp brown sugar prove uncovered in the bowl in 175 ml lukewarm water the oven for 40 minutes using 25 g butter the special "Prove dough" 1 -2 tsp salt programme, or with 1 medium egg Combination mode/Fan plus at 30°C, 100% moisture. Flour for dusting Knead the dough again on a 3ﬂ oured surface, shape it into 6 large balls of equal size and allow to rest for 5 minutes.

Flatten the dough balls a 4little, make a hole in each with a small, round tool, place the bagels on the universal tray and bake (see below for settings).

Settings Step 4 Function: Combination mode/ Conventional heat Step 1 Temperature: 100°C Moisture: 100% Duration: 10 minutes Step 2 Temperature: 200°C >> Tip: Moisture: 0% You can also press poppy seeds, Duration: 20-28 minutes sesame seeds, thyme or garlic into the surface before baking, Shelf level: 2 according to taste.

138 Baking 139 Sweet yeast rolls

Makes 12 rolls

Place the ﬂ our, sugar, butter Ingredients 1and salt into a bowl. Dissolve the yeast in the warm milk, add 500 g strong white ﬂ our to the bowl and knead for 40 g fresh yeast approx. 7 minutes. 250 ml lukewarm milk 60 g sugar Leave to prove uncovered in 45 g butter 2the bowl in the oven for 1 level tsp salt approx. 20 minutes using the special "Prove dough" programme, or with Combination mode/Fan plus at 30°C, 100% moisture.

Knead the dough again, 3shape it into 12 rolls, place Automatic programme: Step 3 on the universal tray and bake Automatic programmes » (see below for settings). Rolls» Sweet rolls» Yeast dough» Bake Duration: 28-33 minutes

Settings: Step 3 Function: Combination mode/ Conventional heat Step 1 Temperature: 40°C Moisture: 100% Duration: 8 minutes Step 2 Temperature: 50°C Moisture: 100% Duration: 2 minutes Step 3 Temperature: 200°C Moisture: 50% Duration: 10 minutes Step 4 Temperature: 200°C >> Tip: Moisture: 0% For chocolate rolls add 75 g Duration: 8-13 minutes cooking chocolate drops, for raisin rolls, 75 g raisins and for cinnamon Shelf level: 2 rolls, 2 tsp cinnamon.

140 Baking 141 Soups and starters

Small but satisfying

Tasty, imaginatively prepared, hearty and invigorating soups and starters make an appetising opening to any meal. These delicious and colourful recipes not only whet the appetite for the next course, but can be prepared as a light lunch or supper dish in their own right.

142 Soups and starters 143 Beetroot salad

Serves 8

Wash the beetroot, place in Ingredients: 1a perforated container and cook (see below for settings). 1 kg beetroot Mix the balsamic vinegar, Marinade: 2raspberry vinegar, oil, 1 tbsp balsamic vinegar vegetable stock, honey, salt, 3 tbsp raspberry vinegar pepper and chopped herbs to 6 tbsp oil make a dressing. 4–6 tbsp vegetable stock 2 tsp honey Peel the beetroot and slice Salt and pepper 3ﬁ nely. Pour over the 2 tbsp chopped herbs marinade and set to one side for several hours to allow the ﬂ avours to develop.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 53-57 minutes

144 Soups and starters 145 Marinated vegetables

Serves 8

Wash the peppers and cut Ingredients 1into strips. Slice the aubergine, courgettes and 2 yellow peppers mushrooms. 2 red peppers 1 aubergine Place the vegetables in a 2 courgettes 2perforated container and 500 g mushrooms cook (see below for settings). 6 tbsp olive oil 4 tbsp white wine vinegar Mix the olive oil, white wine 4 tbsp white wine 3vinegar, white wine, crushed 1 clove of garlic garlic, salt, pepper, sugar and Salt and pepper herbs to make a marinade. A pinch of sugar 2 tbsp ﬁ nely chopped herbs Transfer the vegetables into 4a serving dish, pour over the marinade and set to one side for several hours to allow the ﬂ avours to develop.

Serve with slices of fresh 5baguette or ciabatta.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 3-4 minutes

146 Soups and starters Artichokes with a creamy tomato dip

Serves 4

Remove the artichokes from Ingredients 1their stalks. Then, using a pair of scissors, cut away approx. 4 artichokes one third of the outer leaves. Juice of one lemon Trim the tips with a sharp knife; bend the leaves back and drizzle For the dip: with lemon juice. 300 g crème fraîche 2 tbsp mayonnaise Place in a perforated cooking 1 tbsp tomato ketchup 2container in the oven and Salt cook (see below for settings). Pepper Sugar Remove the “scum” with a 1 tbsp parsley 3spoon. 1 tbsp chives 1 tbsp dill For the dip, mix the crème 1 tbsp cress 4fraîche, mayonnaise and tomato ketchup, and season with salt, pepper and sugar. Stir in the chopped herbs.

Serve the artichokes with the 5dip and toast.

>> Tipp: To make your own mayonnaise: Whisk together 1 medium egg yolk and 1 tsp hot mustard. Stir in sunﬂ ower oil or olive oil (total approx. 0.25 l) a drop at a time to form a stiff mixture, then slowly pour in the rest of the oil. As soon as the mayonnaise thickens, Settings: Step 2 season with a few drops of wine Function: Steam cooking vinegar or lemon juice and salt Temperature: 100°C and pepper. The mayonnaise Duration: 30-40 minutes should always be used up quickly.

Soups and starters 147 Stuffed aubergines

Serves 4

Cut the aubergines in half Ingredients 1lengthways, scoop out the centre and cut 100 g of the 4 aubergines scooped out ﬂ esh into small 1 onion cubes. 1 green pepper 1 chilli Dice the onion and green 200 g minced beef 2pepper, ﬁ nely chop the garlic 200 g feta cheese and chilli. 1 clove of garlic Salt Dice the feta and mix with Pepper 3the vegetables and minced Cayenne pepper beef. Olive oil Season generously with salt, 4pepper and cayenne pepper.

Fill the aubergines with the 5meat mixture and place in an ovenproof dish. Drizzle with olive oil, place on the rack and bake (see below for settings).

Settings: Step 5 >> Tip: Function: Combination mode/ Fan plus Peppers are popular both fresh and as paprika for ﬂ avouring Temperature: 170-180°C food. Green peppers taste slightly Moisture: 85% bitter, whilst the yellow, orange Duration: 25-35 minutes and red varieties are much Shelf level: 1 sweeter.

148 Soups and starters 149 Veal tonnato

Serves 6

Place the veal, water, white Ingredients 1wine, bay leaves, peppercorns and salt in a solid cooking 600 g veal container. 750 ml water 150 ml white wine Peel the carrots and chop 2 bay leaves 2into chunks. Peel and halve 10 black peppercorns the onion, add to the meat with 1/2 tsp salt the carrots and cook (see below 2 carrots for settings). 1 onion Drain the tuna and purée For the sauce: 3with 1 tbsp oil, the egg yolk 1 tin tuna and capers. Add the lemon juice 1 tbsp oil and stir 100 ml oil in drop by 2 medium egg yolks drop until the sauce has the 2 tbsp capers same consistency as mayonnaise. 1 tbsp lemon juice Season with salt and pepper. 100 ml oil Salt and pepper Carve the cooked meat in Capers 4thin slices across the grain Lemon slices and place on a serving dish. Pour the sauce over it and garnish with capers and lemon slices. 5Serve with fresh white bread.

>> Tip: Capers are the buds of the caper tree, which is indigenous to the Settings: Step 2 Mediterranean region. The buds Function: Steam cooking are dried and soaked in brine. The Temperature: 90°C smaller the caper, the ﬁ ner the Duration: 120-160 minutes taste.

150 Soups and starters Courgette and goat’s cheese rolls

Serves 4

Cut the courgette length- Ingredients 1ways into thin slices and place in a perforated cooking 1 courgette container (see below for set- 200 g goat’s cheese tings). Salt Pepper Cut the goat’s cheese into Olive oil 2strips 2 cm wide and season with salt and pepper.

Wrap the seasoned goat’s 3cheese in the courgette slices and season with salt and pepper. Finally drizzle with olive oil and place in the oven in a perforated container and cook (see below for settings).

Serve the courgette and 4goat’s cheese rolls on a bed of tomato and basil with crusty white bread.

>> Tip: Courgettes or zucchini are a Settings: Step 1 member of the squash family. Function: Steam cooking They come in various shapes, and Temperature: 100°C are available in a variety of colours Duration: 1 minute from green to yellow. Small courgettes are more tender and aromatic than larger ones, and are Settings: Step 3 best used before they reach Function: Steam cooking 20 cm in length. They are highly Temperature: 100°C versatile, and can be steamed, Duration: 3 minutes fried, grilled or baked.

Soups and starters 151 Jacket potatoes with a ham and sour cream ﬁ lling

Serves 8

Wash the potatoes, cut in Ingredients 1half lengthways and cook in a perforated cooking container 4 medium, ﬂ oury potatoes with the cut surface upwards 100 g diced ham (see below for settings). 100 g grated Edam or cheddar cheese Mix together the diced ham, 100 g sour cream 2cheese, sour cream and 1 tbsp hot mustard mustard and season with salt Salt and pepper. Pepper Divide the ﬁ lling between 3the potatoes and cook (see below for settings). 4Serve with a mixed salad.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 20-25 minutes

Settings: Step 3 Function: Steam cooking >> Tip: Temperature: 100°C Hollow the potatoes out a Duration: 3 minutes little before adding the ﬁ lling.

152 Soups and starters 153 Greek tomatoes

Serves 4

Wash and dry the tomatoes, Ingredients 1cut in half and place them in a perforated container with the 4 tomatoes cut side upwards. 1-2 cloves of garlic Salt Finely chop the garlic or put Pepper 2it through a garlic press. 4 stalks of basil Spread it over the cut tomatoes 100 g goats' cheese and season with salt and pepper.

Rinse and ﬁ nely tear the 3basil before scattering it over the tomatoes.

Break up the goats' cheese 4and arrange over the tomatoes. Place the container in the oven and cook (see below for settings).

>> Tip: Tomatoes are one of Europe's favourite "vegetables". They are very healthy, containing large quantities of carotene and vitamin C, and negligible amounts of protein and fat. With only 17 Settings: Step 4 calories per 100 g they are not Function: Steam cooking only great for a healthy diet, but Temperature: 100°C also help combat stress and Duration: 3-4 minutes maintain healthy skin and hair.

154 Soups and starters Pork paté

Serves 6

Finely dice the onion and Ingredients 1ham. Chop up the parsley and mix all the ingredients 500 g minced pork together. 2 medium eggs 1 small onion Grease 6 ramekins and ﬁ ll 1 tsp parsley 2with the mixture, place on 50 g cooked ham the rack and cook (see below for 30 g grated cheese settings). After cooking leave to rest for several minutes before Butter for greasing turning out on plates.

Sauce: 200 g crème fraîche In the meantime mix the 150 g yogurt 3crème fraîche, yoghurt and 2 tbsp mayonnaise mayonnaise and season with salt Salt and pepper. Finely chop up the Pepper parsley and chives and mix in 1 tbsp parsley together with the diced 1 tbsp chives peppers. 1 tbsp each diced red and yellow peppers Serve the sauce with the 4paté.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 16-20 minutes

Soups and starters 155 Kohlrabi and carrot ramekins

Serves 6

Clean, wash and roughly Ingredients 1grate carrots and kohlrabi. Place in a perforated 300 g carrots cooking container in the oven 400 g kohlrabi and cook (see below for set- 1 onion tings). 1 garlic clove 20 g fresh parsley Finely chop onions, garlic 125 ml milk 2and parsley. Mix the rest of 125 g crème fraîche the ingredients and season with 250 g quark pepper. 3 tbsp sesame seeds 2 tbsp soy sauce Grease 6 ramekins with but- 1/2 tbsp herb salt 3ter. Divide the quark mixture Freshly ground pepper between the dishes, place on the ﬂ at baking tray, place in the Butter for greasing oven and cook (see below for settings).

>> Tip: Settings: Step 1 Carrots are good for your Function: Steam cooking eyesight. However this effect is Temperature: 100°C only achieved when the carrots are Duration: 4-6 minutes served with fat (oil with raw carrots, butter with cooked carrots). The fat-solubility of Settings: Step 3 carotene can be utilised to clean Function: Steam cooking plastic vessels. Simply rub out the Temperature: 90°C discoloured vessel with a drop Duration: 25-30 minutes of oil.

156 Soups and starters 157 Broccoli and romanesco salad

Serves 4

Chop the romanesco into Ingredients 1ﬂ orets, place in a perforated container and steam for 2 250 g romanesco minutes at 100°C. 250 g broccoli 3 tbsp vinegar Chop the broccoli into 2 tbsp olive oil 2ﬂ orets, place in a perforated 2 tsp mustard container and cook together 200 ml double cream or sour with the romanesco for 2 min- cream utes at 100°C. Salt and pepper A pinch of sugar Mix the remaining Fresh chopped herbs to 3ingredients together to garnish make the sauce. Add the chopped herbs, and drizzle over the warm vegetables. Serve immediately.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 2 minutes

Settings: Step 2 >> Tip: Function: Steam cooking Romanesco is a type of green Temperature: 100°C cauliﬂ ower rich in vitamin C, Duration: 2 minutes minerals and vegetable protein.

158 Soups and starters Salmon pâté

Serves 6

Place the fi nely diced onion Ingredients 1and the butter in a solid container. Cover with foil or a 1 small onion, fi nely diced steam oven container lid* and 2 tbsp butter cook (see below for settings). 750 g salmon fi llets 90 g white bread Wash and dry the salmon, 1 medium egg 2and remove the skin using a Salt and pepper sharp knife. Place one fi llet to Nutmeg one side. Dice the rest and mix 350 ml double cream with the onions. 1 tbsp chopped dill Remove the crusts and dice Butter for greasing 3the bread. Mix with the beaten egg, salt, pepper, nutmeg and cream in a bowl.

Add the cream, diced ﬁ sh 4and onions and mix well.

Place in a refrigerator to chill 5for an hour. Then liquidise the mixture in a blender until smooth and creamy. Stir in the chopped dill.

Place half the mixture into a 6greased 1 lb loaf tin, ensuring there are no air bubbles. Place the reserved salmon ﬁ llet on top, then cover with the remaining mixture. Cover with foil and cook (see below for settings). Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 6 >> Tip: Function: Steam cooking For a different ﬂ avour, substitute * Suitable lids for Miele steam Temperature: 90°C some of the salmon with smoked containers are available from the Miele Duration: 60-70 minutes salmon. online shop.

Soups and starters 159 Crevettes and asparagus salad

Serves 4

Peel the asparagus and Ingredients 1place in 2 perforated cooking containers. Cook the white 500 g white asparagus asparagus ﬁ rst. Then add the 500 g green asparagus green asparagus and cook with 12 pre-cooked, peeled the white asparagus (see below crevettes for settings). 1 tbsp tarragon, chopped 2 tbsp chervil, chopped Place the crevettes in a 1 bunch chives, chopped 2perforated cooking 3 tbsp cress container and heat (see below 1/2 shallot, diced for settings).

Sauce: Mix the herbs with the diced 2 tbsp lemon juice 3shallot. Add the crevettes 4 tbsp white wine vinegar and allow to steep. 2 tbsp white wine 4 tbsp groundnut oil Mix the ingredients for the Salt and white pepper 4sauce and season with salt and pepper. Halve the asparagus, arrange on 4 plates with the crevettes and drizzle with the sauce.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 2 minutes

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 7 minutes

Settings: Step 2 Function: Steam cooking Temperature: 95°C Duration: 2 minutes

160 Soups and starters 161 Asparagus with smoked salmon and cream cheese rolls

6 Portionen

Peel the asparagus and cut Ingredients 1into pieces 3 cm long. Place the white and green asparagus 500 g white asparagus in 2 separate perforated cooking 500 g green asparagus containers. 6 tbsp olive oil 3 tbsp lemon juice Cook the white asparagus 1 bunch chives 2ﬁ rst (see below for settings). Salt and pepper 400 g cream cheese 100 ml double cream Put the green asparagus Cayenne pepper 3into the oven. Cook both 12 slices smoked salmon types together (see below for 1 head Lollo Rosso settings).

Mix together the olive oil 4and lemon juice. Chop the chives and add to the oil. Season with salt and cayenne pepper. Allow the cooked asparagus to infuse in the mixture.

Stir the cream cheese with 5the cream and season with salt and pepper. Spread out the slices of smoked salmon and spread some of the cream cheese over each slice. Roll up the smoked salmon.

Wash and dry the lollo rosso. 6Arrange on a serving plate with the marinated asparagus and salmon rolls. Settings: Step 2 Function: Steam cooking Serve with toast. Temperature: 100°C 7 Duration: 2 minutes

Settings: Step 3 >> Tip: Function: Steam cooking Asparagus freezes very well, so Temperature: 100°C you can enjoy this delicious and Duration: 7 minutes healthy vegetable all year round.

162 Soups and starters Warm fennel salad

Serves 4

Clean the fennel bulbs, Ingredients 1quarter and chop away most of the stalk roots. Place in a solid 3–4 fennel bulbs cooking container. 150 ml white wine 50 ml dry vermouth Prepare a broth of white 100 ml vegetable stock 2wine, vermouth and 1 bay leaf vegetable stock and add to the 4–6 peppercorns fennel. Season with the bay leaf 50 g walnuts and peppercorns and cook (see 1 medium egg below for settings). 1 tbsp white balsamic vinegar 2 tbsp groundnut oil Dry roast the walnuts on the 3 tbsp olive oil 3hob and chop coarsely. Hard 1 tsp mustard boil and chop the egg up. A pinch of salt 1 tbsp chopped parsley Prepare a vinaigrette from 1 tbsp chopped fennel herb 4all remaining ingredients and pour over the fennel. Sprinkle with walnuts and chopped egg. 5Serve warm.

>> Tip: Balsamic vinegar has a low acidity level making it ideal for use in salad dressings and sauces as well Settings: Step 2 as in marinades for meat, ﬁ sh and Function: Steam cooking vegetables. The most famous Temperature: 100°C balsamic venegar comes from Duration: 12-15 minutes Modena in Italy.

Soups and starters 163 Cabbage stuffed with prawns and rice

Serves 8

Remove the individual leaves Ingredients 1from the cabbage. Cut out any thicker stalks and veins. 500 g savoy cabbage Rinse 16 leaves, divide them 100 g short grain rice between 2 perforated 150 ml vegetable stock containers, place in the oven 150 g frozen prawns and cook (see below for set- 2 sticks celery tings). 2 garlic cloves 30 g ginger Place the rice and 2 tbsp sesame seeds 2vegetable stock in a covered 1 tbsp sunﬂ ower oil solid container and cook. 2 tbsp sesame oil Defrost the shrimps (see below 6 tbsp soya sauce for settings). 2 tbsp lime juice Salt Wash and ﬁ nely dice the cel- Pepper 3ery. Crush the garlic cloves. Sweet chilli sauce Finely chop the ginger. Add these and all the other ingredients to the rice and season with salt and pepper.

Place a heaped tablespoon 4of ﬁ lling onto each cabbage Settings: Step 1 leaf. Fold the sides over the Function: Steam cooking ﬁ lling and roll up tightly. Put Temperature: 100°C the cabbage rolls into 2 Duration: 1 minute perforated containers, place in the oven and cook (see below Settings: Step 2 for settings). Serve the rolls with Function: Steam cooking sweet chilli sauce. Temperature: 100°C Duration: 25 minutes

Settings: Step 2 Function: Steam cooking Temperature: 60°C Duration: 10 minutes

Settings: Step 4 Function: Steam cooking * Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 10–12 minutes online shop.

164 Soups and starters 165 Vegetable terrine

Serves 8

Wash the tomatoes, place in Ingredients 1a perforated cooking container and cook (see below 500 g tomatoes for settings). Skin and dice the 2 green peppers warm tomatoes and place in a 2 red peppers bowl. 300 g frozen peas 3 garlic cloves Wash, and trim the peppers. 100 g pitted black olives 2Cut into strips and place in Salt a perforated cooking container. Pepper Put the peas in another perfo- Thyme rated container. Place both in Rosemary the oven and cook (see below 200 g garlic crème fraîche for settings). When cooked add 6 medium eggs to the tomatoes.

Butter for greasing Add the chopped garlic and 3halved olives to the vegetables and season with salt, pepper, thyme and rosemary.

Place the vegetables in 4a greased, solid cooking container. Mix the crème fraîche with the eggs and pour over the vegetables. Cover the cooking container*, place in the oven and cook (see below for settings). Settings: Step 1 Function: Steam cooking Allow the terrine to cool, Temperature: 100°C 5then turn it out of the Duration: 1 minute container, carve into thick slices and serve. Settings: Step 2 Function: Steam cooking Tasty with remoulade sauce Temperature: 100°C 6and crusty white bread Duration: 2 minutes

Settings: Step 4 Function: Steam cooking * Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 30–35 minutes online shop. 166 Soups and starters Chicken breasts with shallots and peppers

Serves 8

Cut chicken breasts apart, Ingredients 1remove skin and any sinews and ﬂ atten between two pieces 2 large chicken breasts of cling ﬁ lm. 8 small shallots 2 bottled, roasted peppers Peel and halve or quarter the 1/4 cup soya sauce 2shallots, drain the peppers 2 tbsp apple vinegar well and halve. 2 tsp sugar Distribute the shallots and 3peppers over the chicken breasts and roll up. Secure with cocktail sticks.

Prepare a marinade of soya 4sauce, apple vinegar and sugar, and steep the rolled up chicken breasts in it for 20 minutes.

Remove the rolls and wrap 5in heat resistant foil. Place in a perforated cooking container and cook (see below for settings).

Place the rolls in the 6refrigerator for 2 hours to chill, then remove the foil and cut diagonally. Arrange on a plate and garnish with shallots and strips of red pepper.

>> Tip: The shallot belongs to the leek Settings: Step 5 family and is milder than normal Function: Steam cooking cooking onions. It has a more Temperature: 100°C delicate spicy aroma, which tastes Duration: 16 minutes excellent when used raw.

Soups and starters 167 Cream of carrot soup

Serves 4

Place the carrots, onions, Ingredients 1butter, garlic, stock and paprika into a solid container 500 g diced carrots and cook (see below for set- 50 g ﬁ nely chopped onions tings). 40 g butter 1 crushed garlic clove Allow to cool slightly, and 750 ml vegetable stock 2then liquidise the soup in a 1 tsp paprika food processor or blender. 125 ml sour cream Salt Season well with salt and Freshly ground pepper 3pepper and stir in the sour 1 tbsp chopped parsley cream. Pour the soup back into a solid steam oven container and heat up (see below for settings).

Garnish with chopped 4parsley and serve.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 12-15 minutes

Settings: Step 3 Function: Steam cooking Temperature: 95°C Duration: 2 minutes

168 Soups and starters 169 Potato and herb soup

Serves 4

Wash the leek, and slice into Ingredients 1rings. Peel the potatoes and dice roughly. Place in a solid 1 leek (approx. 180 g) container with the vegetable 250 g ﬂ oury potatoes stock, and cook (see below for 500 ml vegetable stock settings). Salt and pepper 100 ml double cream Purée the soup, and season 2 tbsp fresh herbs 2with salt and pepper. Stir in (parsley, basil, chives) the cream and cook (see below for settings).

Chop the herbs and sprinkle 3over the soup before serving.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 16 minutes

Settings: Step 2 Function: Steam cooking Temperature: 95°C Duration: 2 minutes

170 Soups and starters Chicken soup with Eierstich

Serves 6

Chicken soup Eierstich Ingredients Wash and halve the chicken Lightly beat the eggs with Chicken soup: 1and place in a solid cooking 1the milk. 1 chicken container with 200 ml water. 1 kg mixed vegetables, e.g. Season with salt and grated carrots, leeks, celery Wash, peel and cut half of 2nutmeg. Pour into a solid 120 g Chinese noodles 2the vegetables into large steam oven container that has Salt and pepper chunks, add to the chicken and been greased with butter, then 1000 ml water cook (see below for settings). cook it (see below for settings). 1 tbsp chopped herbs Chop up the remaining 3vegetables ﬁ nely. Slice the leeks into rings and the carrots Eierstich: and celery into small sticks and 6 medium eggs place on one side. 375 ml milk A pinch of salt At the end of the cooking Nutmeg 4time remove the chicken from the liquid. Pass the stock Butter for greasing through a sieve and pour back into the solid cooking container.

Remove the meat and cut 5into bite-sized pieces and add to the solid cooking container with the ﬁ nely Settings: Chicken soup chopped vegetables, the Settings: Step 2 noodles and the remaining Function: Steam cooking water, and cook (see below for Temperature: 100°C settings). Duration: 50 minutes

Season with salt and pepper Settings: Step 5 6and serve sprinkled with Function: Steam cooking herbs and chopped up Eierstich. Temperature: 100°C Duration: 10 minutes

Settings: Eierstich Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Soups and starters 171 Celery soup

Serves 4

Slice the carrot and celery, Ingredients 1dice the onions, coarsely dice the potatoes and place in 1 bunch of carrots a solid cooking container. Crush 1 bunch of celery and add the garlic. Pour over 1 small onion 200 ml of vegetable stock. Grate 300 g ﬂ oury boiling potatoes the potato, sprinkle over the 1 garlic clove vegetables and cook (see below 700 ml vegetable stock for settings). 1 potato 200 ml sour cream Add the sour cream and the Salt 2rest of the stock to the soup Freshly ground pepper and season with salt and pepper. 1 tbsp chopped parsley Add herbs and warm through 1 tbsp chopped marjoram (see below for settings). Marjoram leaves Garnish with whole 2 slices of white bread 3marjoram leaves and serve 1 tbsp butter with croutons, made with the white bread fried in butter on the hob.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 12-15 minutes

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 1 minute

172 Soups and starters 173 Quick meatball soup

Serves 4

Shape the mince into little Ingredients 1meatballs and cook in the vegetable stock (see below for 250 g mince (pork/beef mix) settings). 1000 ml vegetable stock 40 g ﬁ ne soup noodles Add the soup noodles and 250 g soup vegetables 2vegetables and cook again Salt and pepper (see below for settings).

Season with salt and pepper 3before serving.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 5 minutes

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 10-12 minutes

174 Soups and starters Pepper soup

Serves 4

Dice the peppers and onion Ingredients 1and place in a solid cooking container with the butter. 500 g red peppers Season with salt and pepper and 1 onion cook (see below for settings). 20 g butter 500 ml chicken stock Purée the vegetables in the Salt 2mixer. Add to the stock and Pepper heat (see below for settings). 200 g herb cream cheese Serve in 4 soup bowls. Using 32 teaspoons, scoop little balls of cream cheese and drop carefully into the soup.

Settings: Step 1 >> Tip: Function: Steam cooking Pepper is a well-loved vegetable Temperature: 100°C which is found in pod form as Duration: 6-8 minutes well as in powder. The pods differ not only in colour (green, yellow, red and orange) but also in taste. Settings: Step 2 Green pepper tastes more bitter, Function: Steam cooking whereas the others are a little Temperature: 95°C sweeter. Summer is the best season Duration: 2 minutes for peppers.

Soups and starters 175 Pumpkin soup

Serves 8

Peel and dice the pumpkin Ingredients 1and cook in a perforated cooking container (see below 900 g pumpkin for settings). 2 onions 2 garlic cloves Dice the onions, press the Butter 2garlic and place both in a 1500 ml vegetable stock solid cooking container with a Grated rind and juice of an little butter. Cover* and sweat orange (see below for settings). 150 ml cream 2 tsp thyme Place all ingredients in a pan, Salt and pepper 3add the stock and the grated rind and juice of an orange and purée.

Stir in the cream. Add the 4thyme and season with salt and pepper. Warm up and serve (see below for settings).

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 8 minutes

Settings: Step 2 Function: Steam cooking Temperature: 100°C >> Tip: Duration: 4 minutes Garlic should always be used fresh. The garlic is fresh when the skin of the clove is tight and either white Settings: Step 4 or transparent violet. It should Function: Steam cooking be stored in a cool, dry and well- *Suitable lids for Miele steam Temperature: 95°C ventilated place, but not in the containers are available from the Miele Duration: 2 minutes refrigerator. online shop.

176 Soups and starters 177 French onion soup

Serves 4–6

Peel and quarter the onions, Ingredients 1cut into narrow strips and place in a solid cooking 750 g cooking onions container. Chop ﬂ akes of butter 20 g butter onto the onions, cover* and 1000 ml vegetable stock cook (see below for settings). White wine Pepper In the meantime bring the Paprika powder 2vegetable stock to the boil 2 tbsp chopped parsley on the hob. Add the onions to the stock and season with white wine, pepper and paprika powder. Finally sprinkle with parsley.

The soup can also be topped 3with a layer of cheese. Pour the soup into ovenproof soup bowls, spread toast with butter and sprinkle with grated cheese. Halve (or quarter) the toast and place carefully on the surface of the soup. Bake immediately under the grill.

>> Tip: Parsley leaves are generally used either raw or very slightly wilted, to maintain their unmistakeable aroma. Parsley is an international herb and a kitchen stalwart in West Asia, Arabia, the Mediterranean and in the Caucasus. It complements most dishes and is rich in Provitamin A, Settings: Step 1 Vitamins C, B1 and B2 and calcium. Function: Steam cooking *Suitable lids for Miele steam Parsley stimulates the kidneys, Temperature: 100°C containers are available from the Miele puriﬁ es the blood and aids online shop. Duration: 12-15 minutes digestion.

178 Soups and starters 179 Casseroles and savoury bakes

The pleasure of your company

Casseroles and savoury bakes offer an enormous amount of variety. You can be as creative as you like, combining different ingredients depending on what is in season or what you have stored in your larder. Simple to prepare, they make it easy to cook for lots of people and can be meat or vegetarian based. And any leftovers can simply be refrigerated or frozen, and reheated later!

180 Casseroles and savoury bakes 181 Soljanka

Serves 4

Dice the bacon and onions Ingredients 1and place in a solid cooking container, cover* and steam (see 100 g lean bacon below for settings). 500 g red onions 2 pickled gherkins Chop the gherkins, sausages 2 hot dogs 2and beef, place in the 300 g cooked beef cooking container with the 1 small tin tomato purée tomato purée, tomato ketchup, 5 tbsp tomato ketchup stock, capers and bay leaves and 750 ml hot beef stock cook (see below for settings). 1 small jar capers 2 bay leaves Add sour cream and dill to 100 ml sour cream 3taste and season with salt 2 tbsp chopped dill and pepper. Salt Pepper

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 10 minutes online shop.

182 Casseroles and savoury bakes 183 Vegetable lasagne

Serves 6–8

Peel the kohlrabi and cut Grease a baking dish with Ingredients: 1off the woody end. Cut into 7butter. Place the slices 2 mm thick and cut the lasagne sheets, vegetable 12 sheets lasagne verde leaves into strips. mixture, tomato strips and Salt cheese in alternate layers. The 4 kohlrabi, each 250 g Melt 30 g butter in a pan last layer should be vegetables 60 g butter 2and allow the kohlrabi slices topped with cheese. Mix the White pepper and leaves to sweat in it. Season crème fraîche and egg yolk and Nutmeg with salt, pepper and nutmeg spread over the top. Place on 2–3 tbsp plain fl our and dust with fl our. the rack and bake (see below for 500 ml milk settings). 250 ml double cream Add the milk and the cream. 2 shallots 3Simmer for 10 minutes, then 500 g Swiss chard or leaf beet pour into a bowl and allow to 300 g tomatoes cool. 200 g grated Gouda 150 g crème fraîche Peel the shallots and chop 1 medium egg yolk 4fi nely. Separate the chard stems from the leaves and cut Butter for greasing into pieces 2 cm long. Melt the rest of the butter in a pan and allow the shallots and chard stems to sweat in it.

Remove the central ribs from 5the chard, cut the green parts into broad strips, blanch, rinse off with cold water and drain. Mix the stems and leaves with the kohlrabi.

Blanch the tomatoes. Skin 6them, remove the seeds and cut the ﬂ esh into strips. Settings: Step 7 Function: Combination mode/ Fan plus Temperature: 165°C Moisture: 95% Duration: 45-50 minutes

Shelf level: 1

184 Casseroles and savoury bakes Hungarian bacon goulash

Serves 4

Place the rice with the Ingredients 1vegetable stock and tomato purée in a solid cooking 70 g rice container and stir. 200 ml vegetable stock 3 tbsp tomato purée Chop all the other 75 g bacon 2ingredients with the 1 onion exception of the red peppers 300 g red pepper and place in the cooking 250 g tomatoes container with the rice. 250 g smoked sausage 1/4 cucumber Add the peppers and season 1/2 jar bottled red peppers 3with salt and pepper. Place Salt and pepper the cooking container in the oven and cook (see below for Fresh herbs for garnishing settings).

Stir at intervals during 4cooking and serve garnished with fresh herbs.

>> Tip: Settings: Step 3 You can use 250 g mince in place Function: Steam cooking of the smoked sausage. Roll into Temperature: 100°C small balls and add these to the Duration: 20-25 minutes other ingredients.

Casseroles and savoury bakes 185 Vegetable bake

Serves 4

Cut the vegetables into bite Ingredients 1sized pieces. Place in a perforated container and blanch 200 g carrots (see below for settings). 200 g courgettes 150 g celery Beat together the cream, 150 g broccoli 2milk and eggs, and season 150 g leeks with salt, pepper and nutmeg. 150 g cauliﬂ ower 150 g double cream Grease a solid container or 150 ml milk 3ovenproof dish and add the 3 medium eggs vegetables. Pour over the egg 200 g grated cheese mixture, sprinkle with cheese 20 g butter and dot with butter. Place on Salt the rack and bake (see below for Pepper settings). Nutmeg

Butter for greasing

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 2 minutes

Settings: Step 3 Function: Combination mode/ Fan plus Temperature: 170-190°C Moisture: 95% Duration: 30-40 minutes

Shelf level: 1

186 Casseroles and savoury bakes 187 Ratatouille with meatballs

Serves 4

Form the mince into small Ingredients 1meatballs. Finely chop the peppers, aubergines, courgettes, 250 g minced pork or beef tomatoes, onion and garlic. 1 red pepper 1 yellow pepper Arrange the meatballs in a 250 g aubergines 2solid container and scatter 250 g courgettes the vegetables over the top. 250 g beef tomatoes Season with salt, pepper, 1 onion Tabasco and herbs. Stir in the 2 garlic gloves ketchup and tomato purée, and Salt and pepper cook (see below for settings). Tabasco sauce 1 tsp herbes de Provence Add more seasoning to taste, 100 ml tomato ketchup 3if liked. 2 tbsp tomato purée Serve as an accompaniment 4to rice, which may be cooked in the steam oven at the same time (see cooking charts at the back of the book for cooking times).

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 16-18 minutes

188 Casseroles and savoury bakes Ham lasagne

Serves 4

Mix together the eggs and Ingredients 1milk, season with salt and pepper and halve the ham slices. 4 medium eggs 500 ml milk Layer the egg and milk Salt 2mixture, lasagne sheets and Pepper ham in an oven dish, starting 300 g cooked ham (slices) and ﬁ nishing with the egg and 16 sheets lasagne milk mixture. (not pre-cooked) 200 g grated cheese Mix the cheese and bread- 2 tbsp breadcrumbs 3crumbs and sprinkle on top. 30 g butter Chop the butter into ﬂ akes, 4scatter over the lasagne and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Bakes & gratins » Ham lasagne » Bake Duration: 45 minutes

Settings: Step 4 Function: Combination mode/ Fan plus Temperature: 170-200°C Moisture: 95% Duration: 45 minutes

Shelf level: 2

Casseroles and savoury bakes 189 Beef lasagne

Serves 4

Fry the diced bacon, add Ingredients 1two thirds of the onions and sweat. Add the minced beef Filling: and brown, stirring regularly. 50 g smoked streaky bacon, Season with salt, pepper and fi nely diced herbs. Halve the tomatoes, add 3 onions (150 g) along with the tomato purée 375 g mince and stock and braise for approx. 1 pinch salt 5 minutes. Black pepper 1 tsp thyme For the sauce, sweat the rest 1 tsp oregano 2of the onions until they are 1 tsp basil golden brown. Sprinkle in the 500 g tinned tomatoes (480 g fl our, whilst stirring. Add the drained weight) cream and milk, season, allow to 30 g tomato purée cook for approx. 5 minutes and 125 ml stock fi nally add the parsley.

Sauce: Pour one third of the tomato 20 g butter 3and minced beef sauce into a 40 g plain ﬂ our greased casserole dish and place 250 ml double cream half the lasagne sheets on top. 450 ml milk Add the second third of tomato 1 pinch salt and minced beef sauce on top 1 pinch nutmeg of the lasagne, pour half of the 2 tbsp chopped parsley cream sauce over it and add the other half of the lasagne sheets. 200 g grated cheese 10 sheets of lasagne Add another layer of tomato Automatic programme: Step 4 (not pre-cooked) 4and minced beef sauce on Automatic programmes » top of the lasagne, the rest of Bakes & gratins » Beef lasagne Butter for greasing the cream sauce on top and » Bake sprinkle with cheese. Place on Duration: 45 minutes the rack and bake (see below for settings). Settings: Step 4 Function: Combination mode/ Fan plus Temperature: 165-180°C Moisture: 95% Duration: 45 minutes

Shelf level: 1

190 Casseroles and savoury bakes 191 Romanesco ﬁ sh bake

Serves 4

Clean and wash the Ingredients 1Romanesco and cut into medium-sized fl orets. Place in a 1 Romanesco (approx. 750 g) solid cooking container with the 150 g millet seed millet, water and herb salt and 150 ml water cook (see below for settings). 1 tsp herb salt 600 g cod fi llet Allow the millet and 2 tbsp lemon juice 2vegetables to soak for 5 3 tbsp soy sauce minutes more in the oven whilst ½ bunch chopped parsley switched off. 1 red & 1 yellow pepper (approx. 225 g each) In the meantime wash the 1 small onion 3fi sh, pat dry and chop into 2 medium eggs large chunks. Mix the lemon 120 g sour cream juice with the soy sauce and Salt parsley and allow the fi sh to Pepper marinate in it for about 10 250 g Mozzarella minutes. Wash and dice the peppers, peel and chop the Butter for greasing onions.

Separate the eggs, mix the 4egg yolks, sour cream, salt and pepper and mix together with the vegetables and millet, pepper, onions and marinated ﬁ sh in a large greased oven dish. Beat the egg whites until stiff and fold in gently.

Drain the Mozzarella, grate Settings: Step 1 5coarsely, sprinkle over the Function: Steam cooking dish and bake (see below for Temperature: 100°C settings). Duration: 10 minutes

Settings: Step 5 Function: Fan plus >> Tip: Temperature: 190-200°C Romanesco is a green variant of Duration: 30 minutes cauliﬂ ower and is high in vitamin C, vitamin K, dietary ﬁ bre and Shelf level: 1 carotenoids.

192 Casseroles and savoury bakes 193 Roseﬁ sh casserole

Serves 4

Sprinkle the fi sh fi llets with Ingredients 1lemon juice and season with salt. Place in a solid cooking 500 g rosefi sh fi llets container. Lemon juice 200 g carrots Dice the carrots, add to the 200 g peas 2fi sh with the peas and cook 100 g crème fraîche (see below for settings). 100 ml double cream 2 tbsp white wine In the meantime stir all the 1 tbsp cornfl our 3other ingredients into a Salt, pepper, sugar sauce and pour over the fi sh. 1 tbsp dill Cook again (see below for settings).

Season with salt and pepper. 4Serve with rice or boiled potatoes.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 8 minutes

Settings: Step 3 >> Tip: Function: Steam cooking Rosefi sh has a reddish skin (hence Temperature: 100°C the name) and fi rm, white fl esh. Duration: 4 minutes Cod can be used as an alternative.

194 Casseroles and savoury bakes Gammon and cabbage casserole

Serves 4

Clean the cabbage and cut Ingredients 1into strips. Peel and quarter the potatoes, dice the gammon 350 g savoy cabbage and slice the pepperoni sausage. 250 g potatoes 250 g gammon Stir all the ingredients into 250 g pepperoni sausage 2the crème fraîche and stock 200 g crème fraîche and cook in a solid cooking 100 ml stock container (see below for set- Fresh herbs tings). Salt Freshly ground pepper Season with salt and 3pepper and sprinkle with fresh herbs.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 18-20 minutes

Casseroles and savoury bakes 195 Potato gratin

Serves 4

Peel the potatoes, wash and Ingredients 1slice ﬁ nely.

1 kg ﬂ oury potatoes Peel the garlic clove, cut in 1 clove of garlic 2half and rub it around the 200 g grated Cheddar inside of the baking dish. Grease 100 ml double cream the dish with butter. Salt, pepper and grated nutmeg Arrange the potatoes in 3the bottom of the dish, and Butter for greasing sprinkle half of the cheese on top. Season with salt, pepper and grated nutmeg.

Pour over the cream, scatter 4with the rest of the cheese and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Bakes & gratins » Potato gratin » Bake Duration: 50-70 minutes

Settings: Step 4 Function: Combination mode/ Conventional heat Temperature: 175°C Duration: 50-70 minutes

Shelf level: 2

196 Casseroles and savoury bakes 197 Lamb casserole

Serves 4

Dice the lamb, and brown Ingredients 1with the onion in the sunﬂ ower oil on the hob. Pour 500 g lamb over 200 ml of the stock. 2 tbsp sunﬂ ower oil 1 onion, chopped Transfer to a solid container. 500 ml vegetable stock 2Chop the beans, carrots and A sprig of rosemary potatoes, and add to the meat. 200 g runner beans Wash the rosemary and scatter 3 carrots over the meat and vegetables 400 g potatoes and cook (see below for set- 2 spring onions tings). Salt Freshly ground pepper Add the remaining stock, 3season with salt and pepper and heat up (see below for settings)

Finely slice the spring onions 4and scatter over just before serving.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 15 minutes

Settings: Step 3 Function: Steam cooking >> Tip: Temperature: 95°C Beef, pork, meatballs or sausages Duration: 2 minutes can be used instead of lamb.

198 Casseroles and savoury bakes Fennel and carrot gratin

Serves 4

Gratin: Ingredients 1Clean the fennel and cut into slices 1 cm thick. Peel the Gratin: carrots and slice with a serrated 750 g fennel knife. Cook the vegetables in a 3 large carrots perforated container (see below Salt for settings). Freshly ground pepper 12 green & 12 black olives Parmesan breadcrumb mix: (pitted) 2Cut the crusts off the bread and dice. Parmesan breadcrumb mix: 4 slices toasting bread Rub the orange peel over ½ of an unwaxed orange 3the diced bread, pull the 1 sprig of thyme leaves off the thyme sprig and 3 garlic cloves add them to the mix. Crush and 80 g Parmesan add the garlic, then mix in the 1 tbsp melted butter Parmesan.

Add the olives to the cooked 4vegetables and season with salt and pepper. Sprinkle the breadcrumb mixture over the vegetables, drizzle with melted butter and bake (see below for settings).

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 15-18 minutes

Settings: Step 4 Function: Full grill Level 3 Duration: 10 minutes

Shelf level: 2

Casseroles and savoury bakes 199 Celery gratin

Serves 4

Clean and trim the celery, cut Ingredients 1into pieces 10 cm long and add to a perforated container. 400 g celery Sprinkle with salt and cook (see 1 tsp salt below for settings). 1 tbsp butter 50 g Gorgonzola Allow the celery to cool 2 tbsp pine nuts 2brieﬂ y and place in an oven dish greased with butter. Sauce: 100 ml vegetable stock Sauce: 40 g butter 3Bring the vegetable stock to ½ bunch ﬂ at-leaf parsley the boil and place on one side to 1 sprig thyme cool a little. Add butter and mix Salt with the hand mixer. Freshly ground pepper Pull the leaves off the parsley Butter for greasing 4and thyme sprigs, chop the parsley and add the herbs to the mixture. Season with salt and pepper and pour over the celery.

Finely chop the gorgonzola, 5sprinkle over the dish and bake (see below for settings).

Dry roast the pine nuts and 6sprinkle on top before serving.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 8-10 minutes

Settings: Step 5 Function: Full grill Level 3 Duration: 10-12 minutes

Shelf level: 2

200 Casseroles and savoury bakes 201 Vegetarian dishes

Vegetables too can take the lead role

Not eating meat in no way means you have to forgo the pleasures of variety and great tasting food. Where meat used to take centre stage, ingredients such as pulses and greens can play a major part in the culinary stage. Whether it’s wheat or rye, oats or barley, or even spelt grain, pulses offer a wealth of beneﬁ ts in terms of ballast and roughage, vitamins and minerals to keep your diet healthy and on track.

202 Vegetarian 203 Vegetable rolls

Serves 4

Place the spelt grain and Ingredients 1water in a solid cooking container and cook (see below 100 g spelt, cracked for settings). 100 ml water 1 red pepper Dice the peppers and onions, 1 green pepper 2place in a perforated 1 onion cooking container and cook 1 Chinese cabbage with the spelt grain (see below 100 g grated cheese for settings). 2 tbsp chopped parsley 150 g crème fraîche Blanch the large leaves of 1 medium egg 3the Chinese cabbage in a Salt and pepper perforated cooking container (see below for settings).

Mix all the other ingredients 4and season with salt and pepper. Spread on the Chinese cabbage leaves, roll up and cook again (see below for settings).

Serve with lamb’s lettuce. 5 Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 6 minutes

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 2 minutes

>> Tip: Settings: Step 4 When cooking with steam, you Function: Steam cooking can use cooking containers on all Temperature: 100°C levels at the same time, saving Duration: 10 minutes time and energy.

204 Vegetarian 205 Vegetarian stuffed peppers

Serves 4

Place the grain and stock in a Ingredients 1solid cooking container and cook (see below for settings). 100 g unripe spelt, cracked 100 ml vegetable stock Wash the peppers, cut the 4 peppers 2lids off at the stalk end 100 g grated carrot and dice the ﬂ esh from the 100 g sweetcorn lids. Place the peppers in a solid 2 onions, diced cooking container with the car- 2 tbsp butter rots, sweetcorn, onions and but- 100 g crème fraîche ter. Cover with heat-resistant foil 4 tbsp chopped parsley or a lid* and steam (see below 2 tbsp grated cheese for settings). Salt, pepper, paprika Stir together the crème Sauce: 3fraîche, parsley, cooked 125 ml vegetable stock spelt, diced peppers and cheese 2 tbsp tomato purée and season with salt, pepper and 100 g crème fraîche paprika. Stir into the vegetables Salt and ﬁ ll the peppers with the Pepper mixture. Place in a perforated Paprika container with a solid container Sugar underneath to catch the liquid for the sauce and cook (see below for settings).

For the sauce, mix together 4the vegetable stock and tomato purée, fold in the crème Settings: Step 1 fraîche and season with salt, Function: Steam cooking pepper, paprika and sugar. Temperature: 100°C Duration: 10 minutes Serve with rice and garnish 5with freshly chopped herbs. Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 3 Function: Steam cooking *Suitable lids for Miele steam Temperature: 100°C containers are available from the Miele Duration: 25-30 minutes online shop.

206 Vegetarian Wholemeal pasta in a Neapolitan sauce

Serves 4

Place the pasta with the salt Ingredients 1in a solid cooking container and ﬁ ll with water up to 3 cm 500 g wholemeal pasta below the rim and cook (see ½ tsp salt below for settings). Water Dice the onions and Sauce: 2tomatoes. Chop the garlic 50 g onions cloves and grind the millet 250 g skinned tomatoes ﬁ nely. Mix the ingredients 1–2 garlic cloves together and pour in the tomato 2 tbsp millet juice. Season with the remaining 250 ml tomato juice ingredients. Place all the ½ tsp salt ingredients in a solid container 1 pinch pepper and cook together with the 1 pinch coriander pasta (see below for settings). A dash of Tabasco 50 ml double cream 3Serve with a mixed salad.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 7-10 minutes

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 10 minutes

Vegetarian 207 Rye, vegetable and goat’s cheese bake

Serves 4

Place the rye and water in a Ingredients 1solid cooking container and cook (see below for settings). 200 g rye 200 ml water Finely slice the onion and cut 1 onion 2the tomatoes into narrow 200 g dried tomato strips. Mix the sour cream with 200 ml sour cream the vegetables and stir in the 1 packet frozen herbes de herbs and tomato purée. Season Provence with salt and pepper. 3 tbsp tomato purée Salt Dice the goat’s cheese and Pepper 3fold in carefully. Spread the 150 g goat’s cheese mixture over the rye, and cook (see below for settings).

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 30-35 minutes

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 10 minutes

208 Vegetarian 209 Potatoes with a choice of dips

Serves 4

Wash and scrub the Ingredients 1potatoes, place in a perforated cooking container 750 g potatoes (in their skins) and cook (see below for settings). Dip 1: 200 g vegetable spread Dip 1: 150 g low fat quark 2Chop the peppers, shallot 50 g yoghurt (1.5%) and chives. Crush or grind the 1 red pepper peppercorns. Mix all ingredients 1 yellow pepper together and season with salt 1 shallot and pepper. 1 tbsp green peppercorns 1/2 bunch chives Dip 2: 2 tbsp mustard 3Stir all the ingredients Salt and pepper together and season with salt and pepper. Dip 2: 250 g low fat quark Dip 3: 100 g crème fraîche 4Mix together the cream 1 ﬁ nely diced onion cheese and crème fraîche. Cut 1 crushed garlic clove the smoked salmon into strips 2 tbsp chopped herbs and stir in. Season with salt and Salt and pepper pepper and sprinkle with dill.

Dip 3: 200 g cream cheese 100 g crème fraîche 150 g smoked salmon Salt and pepper Chopped dill

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 28-30 minutes

210 Vegetarian 211 Oriental vegetable casserole

Serves 4

Halve the aubergine Ingredients 1lengthways. Chop the aubergine halves, courgette and 1 aubergine onions into slices approx. 1 cm 1 large courgette thick. 2 medium cooking onions 200 g mushrooms Halve the mushrooms. Chop 1 garlic clove 2the garlic ﬁ nely. Mix the 1 tbsp olive oil olive oil, mixed herbs, 1 tsp mixed herbs cinnamon, curry powder, thyme A pinch of cinnamon and oregano, place in a solid 1 tsp curry powder cooking container and spread A pinch of thyme the chopped tomatoes over. 1 tsp oregano Layer the chopped vegetables 1 small tin chopped tomatoes on top and pour in the red wine. 3 tbsp red wine 270 g Bulgur wheat Place the bulgur wheat in 500 ml water 3another solid cooking A pinch of salt container with water, season with salt and cook (see below for settings).

>> Tip: Settings: Step 3 Bulgur is pre-cooked, split wheat Function: Steam cooking with a high protein and Vitamin Temperature: 100°C B content. It can be used in place Duration: 15 minutes of rice.

212 Vegetarian 213 Savoury treats

The tastiest treats in the world

Pizzas, tarts, patés etc. are a favourite choice with many people for any occasion, be it a family celebration, a buffet party or a snack to savour at a sporting event or in front of the television. Some of the dishes have rich ingredients complemented by a light pastry; others are based on classical recipes. These savoury bites are designed to whet the appetite, and with a little ingenuity are open to endless variation.

214 Savoury treats 215 Chicken salad

Serves 4–6

Prepare the chicken and Ingredients 1remove the giblets if necessary. 1 chicken 2 tbsp oil Mix the oil with the salt, 2 tsp salt 2paprika and pepper, and 3 tsp paprika brush over the chicken. Place 2 tsp pepper breast side uppermost on the 1 small pineapple rack, and place the rack on top 2 sticks of celery of the universal tray to roast 200 ml double cream (see below for settings). Lemon juice Salt and pepper Once cooked, remove the Curry powder 3meat from the bones, and Sugar cut into bite-size pieces. Automatic programme: Step 2 1 small tin of Automatic programmes » Meat mandarin oranges Peel the pineapple, and trim » Poultry » Chicken » Whole 1 small tin of sweetcorn 4the celery. Chop both into » Roast 50 g roasted cashew nuts small pieces. Settings: Step 2 Mix the cream with the Step 1 5lemon juice, salt, pepper, cur- Function: Combination mode/ ry powder and sugar. Drain the Fan plus mandarins and the sweetcorn, Temperature: 200°C and stir into the cream mixture. Moisture: 95% Pour over the chicken, pineapple Duration: 50 minutes and celery, and mix well. Step 2 Function: Combination mode/ Chill, then just before serving Fan plus 6season to taste and scatter Temperature: 225°C with the cashew nuts. Moisture: 0% Duration: 8-10 minutes Step 3 Function: Combination mode/ Grill Grill level: 3 Moisture: 0% Duration: 0-12 minutes

Shelf level: Rack: 2 Universal tray: 1

216 Savoury treats 217 Mushroom turnovers

Makes 12

Defrost the pastry. In the Ingredients 1meantime, dice the onions and gently fry them in the 450 g frozen puff pastry butter. Add the sliced 2 onions mushrooms, and continue to fry 20 g butter them together. 500 g fresh mushrooms, sliced Salt and pepper Season with salt and pepper, A bunch of parsley, chopped 2then stir in the parsley and 1 medium egg white set to one side to cool.

Baking parchment Roll out the pastry and cut 3into circles. Spoon a little ﬁ lling into the middle of each, then brush the edge with egg white, and fold the pastry in half to form a semi-circle, pinching the sides together.

Place the turnovers on the 4universal tray lined with baking parchment and bake (see Settings: Step 4 below for settings). Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 95% Duration: 9 minutes Step 2 Temperature: 190-210°C Moisture: 90% Duration: 10 minutes Step 3 Temperature: 190-210°C Moisture: 75% Duration: 6 minutes Step 4 Temperature: 190-210°C Moisture: 0% Duration: 7 minutes

Shelf level: 2

218 Savoury treats Ham and bacon quiche

Serves 4

Knead the pastry ingredients Ingredients 1until they form an elastic dough. Place in the refrigerator Pastry: to relax. 125 g plain fl our 40 ml water Heat the butter in a frying 50 g butter 2pan and sweat the bacon, ham and cooked ham. Filling: Add the fi nely chopped garlic. 25 g streaky bacon, diced fi nely Mix the cream, eggs, 75 g ham, diced small 3nutmeg, salt and parsley 100 g cooked ham, diced together. fi nely 1 small garlic clove Roll the pastry out thinly and 25 g butter 4line the quiche or pizza dish. 100 g grated Gouda Draw the edges up high. 100 g grated Emmental 125 ml double cream Distribute the ham evenly 2 medium eggs 5over the pastry, sprinkle with Nutmeg cheese and pour the cream over. 25 g frozen parsley Place on the rack and bake (see 1 pinch salt below for settings).

Do not allow the quiche 6to stand with the cream mixture on it, as the pastry will become soggy.

Automatic programme: Step 5 Automatic programmes » Pizza, Quiche & Co. » Quiche » Bake Duration: 35 minutes

Settings: Step 5 Function: Intensive bake Temperature: 190-220°C Duration: 35 minutes

Shelf level: 2

Savoury treats 219 Sausage puffs

Serves 4

Chop the chives and parsley Ingredients 1and mix with the meat.

450 g frozen puff pastry Defrost the puff pastry, roll 250 g sausage meat or 2out and cut into 4 rectangles. minced pork 1 bunch of chives Spread 1 tbsp of the meat 1 bunch of ﬂ at leaf parsley 3mixture along one edge of 1 medium egg white each piece of pastry. Brush the edges of the pastry with egg Baking parchment white and roll up.

Place on a universal tray 4lined with baking parchment and bake (see below for settings).

Settings: Step 4 Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 100% Duration: 7 minutes Step 2 Temperature: 190-210°C Moisture: 90% Duration: 10 minutes Step 3 Temperature: 190-210°C Moisture: 75% Duration: 5 minutes Step 4 Temperature: 190-210°C Moisture: 0% Duration: 14 minutes

Shelf level: 1

220 Savoury treats 221 Pumpkin tart

Serves 4

Mix together the fl our, salt, Ingredients 1water and butter, and knead to a smooth dough. Roll out 175 g plain fl our thinly onto a fl oured surface, 1 tsp salt and use it to line a pie dish. 50–60 ml water 70 g butter Remove the seeds from the 500 g Hokkaido pumpkin 2pumpkin, and slice thinly. 1 red chilli pepper Remove the seeds from the chilli 2 tbsp olive oil and chop fi nely. 25 g butter Salt and pepper Heat the oil in a pan, and 2 tsp sugar 3gently fry the pumpkin and 1 tbsp chopped parsley chilli pepper. Add the butter, and season with salt, pepper Flour for rolling out and sugar. Arrange on the pastry base, place on the rack and bake (see below for settings).

Garnish with chopped 4parsley before serving.

Settings: Step 3 Function: Combination mode/ Fan plus Temperature: 190-210°C Moisture: 85% Duration: 35 minutes

Shelf level: 1

222 Savoury treats Tomato mozzarella puffs

Serves 4

Slice the tomatoes and Ingredients 1mozzarella.

300 g frozen puff pastry Defrost the pastry and roll 250 g mozzarella 2out. Cut into 8 squares 2 beef tomatoes measuring 10 x 10 cm. 1 bunch of basil Salt Place a slice of tomato Pepper 3topped with a slice of mozzarella in the centre of each Baking parchment pastry square, and season with salt and pepper.

Place the squares on the 4universal tray lined with baking paper and bake until golden (see below for settings).

Garnish with basil leaves 5before serving.

Settings: Step 4 Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 100% Duration: 7 minutes Step 2 Temperature: 200°C Moisture: 0% >> Tip: Duration: 20-25 minutes Serve with diced goats' cheese and olives sprinkled with chopped Shelf level: 2 thyme.

Savoury treats 223 Pizza

1 tray

Yeast dough: Ingredients for the Dissolve the yeast with 1 tsp base 1sugar in the lukewarm water. Place the fl our, salt, oil and Yeast dough: herbs in a bowl, and add the dis- 400 g strong white fl our solved yeast. Knead to a smooth 40 g fresh yeast dough, then prove in the oven 220 ml lukewarm water using the special "Prove dough" 1 tsp sugar programme or with Combina- 1 tsp salt tion mode/Fan plus at 30°C, 2 tbsp oil 100% moisture for 20 minutes. Thyme and oregano Roll the dough onto the univer- Quark dough: sal tray, and leave for a further 120 g low fat quark 15 minutes to prove. Then top 4 tbsp milk with one of the following top- 4 tbsp oil pings. 1 tsp salt 2 medium egg yolks Quark dough: 3 tsp baking powder Mix the quark with the milk, 250 g plain fl our 2oil, salt and egg yolks. Sieve the fl our and baking powder and stir half into the quark mixture. Add the remainder and knead to a smooth dough.

Roll the dough onto the universal tray, then top with one of the following toppings.

>> Tip: Pizza is a ﬂ at bread topped with savoury delights. Typically made Settings: with a yeast dough, it is popular see variations all over the world.

224 Savoury treats 225 Variation 1: Pizza Margherita

1 tray

Gently fry the onion and Ingredients 1garlic in the oil on the hob until translucent. Stir in the 1 large onion, chopped tomatoes, tomato purée, sugar, 1 clove of garlic, chopped oregano and bay leaf; season 1 tbsp olive oil with salt and pepper. 600 g tomatoes, skinned and chopped Slowly bring the sauce to the 2 tbsp tomato purée 2boil, and simmer for a few 1 tsp sugar minutes whilst continuing to stir. Oregano Remove the bay leaf, season to 1 bay leaf taste, then leave to cool before Salt spreading over the pizza base. Freshly ground pepper 150 g mozzarella cheese Scatter the cheese over the 200 g grated cheese 3top, and bake (see below for settings).

Automatic programme: Step 3 Yeast dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Yeast dough » Bake Duration: 35 minutes Quark dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Quark dough » Bake Duration: 30 minutes

Settings: Step 3 Yeast dough: Function: Intensive bake Temperature: 175-205°C Duration: 35 minutes Shelf level: 1 Quark dough: Function: Intensive bake Temperature: 155-185°C Duration: 35 minutes

Shelf level: 2

226 Savoury treats 227 Variation 2: Tuna pizza

1 tray

Season the passata with salt Ingredients 1and pepper and spread over the pizza base. Slice the 500 g passata onions into ﬁ ne rings, and ar- 2 onions range on the pizza. Drain the 2 tins tuna ﬁ sh (in brine) tuna, and scatter over the 200 g grated Cheddar passata. Sprinkle with cheese Salt and oregano, then bake (see Freshly ground pepper below for settings). Oregano

Automatic programme: Step 1 Yeast dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Yeast dough » Bake Duration: 35 minutes Quark dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Quark dough » Bake Duration: 30 minutes

Settings: Step 1 Yeast dough: Function: Intensive bake Temperature: 175-205°C Duration: 35 minutes Shelf level: 1 Quark dough: Function: Intensive bake Temperature: 155-185°C Duration: 30 minutes

Shelf level: 2

228 Savoury treats Variation 3: Mexican pizza

1 tray

Gently fry the onion and Ingredients 1garlic in the oil on the hob until they are translucent. Add 500 g passata the minced beef and fry briefl y. Chilli powder Salt Drain the kidney beans and Freshly ground pepper 2sweetcorn thoroughly. 1 clove of garlic, crushed 2 onions, fi nely diced Stir the passata into the 1 green pepper, fi nely diced 3minced beef, and season 400 g minced beef with chilli powder, salt and 1 tin kidney beans pepper to taste. Spread the (drained weight 265 g) mixture over the pizza base. 1 tin sweetcorn Scatter the sweetcorn, kidney (drained weight 245 g) beans and peppers over the top, 200 g grated Cheddar sprinkle with the cheese, and Oil for frying bake (see below for settings).

Automatic programme: Step 3 Yeast dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Yeast dough» Bake Duration: 35 minutes Quark dough: Automatic programmes » Pizza, Quiche & Co. » Pizza » Quark dough » Bake Duration: 30 minutes

Settings: Step 3 Yeast dough: Function: Intensive bake Temperature: 175-205°C Duration: 35 minutes Shelf level: 1 Quark dough: Function: Intensive bake Temperature: 155-185°C Duration: 30 minutes

Shelf level: 2

Savoury treats 229 Variation 4: Vegetarian pizza

1 tray

Dice the onions, cut the Ingredients 1pepper into thin slices and slice the aubergines. 2 red onions 1 red pepper Season the tomatoes with 1 aubergine 2salt, pepper and paprika to 400 g tomatoes, peeled and taste, and spread over the pizza chopped base. Scatter the vegetables over Salt the top. Freshly ground pepper Paprika Dice the Feta or goats' 150 g Feta or goats' cheese 3cheese and scatter over the 200 g grated Cheddar pizza. Sprinkle with grated Cheddar, and bake (see below for settings).

Settings: Step 3 Yeast dough: Function: Intensive bake Temperature: 175-205°C Duration: 35 minutes Shelf level: 1 Quark dough: Function: Intensive bake Temperature: 155-185°C Duration: 30 minutes

Shelf level: 2

230 Savoury treats 231 Sausage rolls

Makes 12

To make the pastry, mix Ingredients 1together the quark, milk, egg yolks, egg white, oil and Dough: salt. 500 g low fat quark 8 tbsp milk Sift together the ﬂ our and 2 medium egg yolks 2baking powder, and mix 1 medium egg white half into the quark, then knead 8 tbsp oil in the rest to make a smooth 2 level tsp salt dough. 500 g plain ﬂ our 4 level tsp baking powder Roll the dough out to a 3thickness of 3 mm, and cut 12 chipolatas (approx. 16 cm 12 rectangles 16 x 10 cm. Brush in length) the edges with egg white.

1 medium egg white for Place a sausage along the brushing 4length of each, and roll up so that the pastry totally covers the sausage. Place on the universal tray and bake (see below for settings).

Settings: Step 4 Function: Fan plus Temperature: 175-205°C Duration: 20 minutes

Shelf level: 2

232 Savoury treats Ham croissants

Makes 8

Defrost the pastry. Mix Ingredients 1together the butter, the diced ham, grated onion, cream 450 g frozen puff pastry and parsley. 30 g butter 250 g cooked ham, diced Roll out the pastry to a 1 onion, grated 2rectangle 30 x 40 cm, and 3–4 tbsp double cream cut into four quarters, then cut Some fresh parsley each oblong diagonally to make 1 medium egg white 8 triangles.

Baking parchment Spoon 1 tbsp of the ham 3mixture along the long edge of each triangle, and roll up towards the point.

Place the pastries on the 4universal tray lined with baking parchment, and bake (see below for settings).

Settings: Step 4 Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 95% Duration: 9 minutes Step 2 Temperature: 190-210°C Moisture: 90% Duration: 10 minutes Step 3 Temperature: 190-210°C Moisture: 75% Duration: 6 minutes Step 4 Temperature: 190-210°C Moisture: 0% Duration: 7 minutes

Shelf level: 2

Savoury treats 233 Cheese puffs

Makes 8

Defrost the pastry, roll out Ingredients 1to an oblong and cut into 8 squares. 450 g frozen puff pastry 250 g strong Cheddar Cut the cheese into 1 cm 2thick strips, and arrange on Baking parchment the pastry. Place the slices on the universal tray lined with baking parchment, and bake (see below for settings).

Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 95% Duration: 9 minutes Step 2 Temperature: 190-210°C Moisture: 90% Duration: 10 minutes Step 3 Temperature: 190-210°C Moisture: 75% Duration: 6 minutes Step 4 Temperature: 190-210°C Moisture: 0% Duration: 7 minutes

Shelf level: 2

234 Savoury treats 235 Smoked salmon quiche

Serves 4

Knead the fl our, water, Ingredients 1butter and salt into an elastic pastry, roll out and use to line Base: the base and sides of a quiche 125 g plain fl our dish or the Miele round baking 40 ml water tray. 50 g butter 1/2 tsp salt Wash and slice the leeks and 2fry gently in the butter. Filling: 300 g leeks Cut the smoked salmon into 1 tbsp butter 3strips. Mix the sour cream 200 g smoked salmon with the cornfl our, eggs, salt, 150 g sour cream pepper and dill. Add the leeks 1 tbsp cornfl our and salmon and pour the mix- 2 medium eggs ture into the pastry case. Salt Pepper Place the quiche in the oven A bunch of fresh dill, chopped 4on the rack and bake (see below for settings).

Settings: Step 4 Mode: Intensive bake Temperature: 200°C Duration: 30-35 minutes

Shelf level: 1

236 Savoury treats Sausage pie

Serves 6–8

Quickly knead the fl our, Sprinkle the dough base Ingredients 1butter, egg and salt to a 7with breadcrumbs, place shortcrust dough and leave to the coiled sausages on top and Pastry: rest in a cool place for an hour. spread the fi lling over them. 250 g plain fl our 125 g butter Dice the rolls and soak in the Roll out the remaining pastry 1 medium egg 2milk. 8and make a small hole in the Salt middle and place it over the pie Roll the sausages into one as a lid. Bake until golden (see Filling: 3large spiral and fasten with a below for settings). 2 bread rolls from the day wooden skewer. Fry in hot oil on before both sides, remove and place to 200 ml lukewarm milk one side. 500 g medium thick Cumberland sausages Peel and fi nely dice the 1 tbsp oil 4onions, add to the fat and 1 onion lightly brown. Leave to cool a ½ bunch tarragon little. 1 heaped tsp mustard 2 medium eggs Finely chop the tarragon, Nutmeg 5combine with the soaked Salt diced bread, onions, eggs and Pepper mustard and season with salt, pepper and nutmeg. Butter for greasing Grease a 20 cm diameter Flour for dusting 6springform tin, roll out 2/3 of 2 tbsp breadcrumbs the pastry on a dusting of fl our to a thickness of approx. 3 mm and line the base of the tin with Settings: Step 8 it, raising the edges to form a Function: Combination mode/ rim. Conventional heat Step 1 Temperature: 100°C Moisture: 100% Duration: 10 minutes Step 2 Temperature: 170-190°C Moisture: 30% Duration: 35 minutes

Shelf level: 1

Savoury treats 237 Tart ﬂ ambé

Makes 1 tray of 4 – 6 tarts

Dissolve the yeast in 125 ml Ingredients 1lukewarm water. Add to the ﬂ our, salt, sugar and oil and Pastry: knead to a smooth dough. Leave 5 g fresh yeast uncovered in the oven to prove 125 ml lukewarm water for 60 minutes using the special 175 g plain ﬂ our "Prove dough" programme or ½ tsp salt with Combination mode/Fan 1 pinch sugar plus at 30°C, 100% moisture. 1 tbsp olive oil Meanwhile peel and chop Topping: 2the onions and clean the 100 g onions spring onions, dice the bacon, 2 spring onions cut the spring onions into rings 75 g smoked bacon and sweat in a hot frying pan 100 g crème fraîche until the onions are transparent. 1 medium egg yolk Nutmeg Mix together the crème Salt 3fraîche, egg yolk, nutmeg, Pepper salt and pepper.

Flour for dusting Roll out the pastry very 4thinly to the size of the universal tray on a dusting of ﬂ our and place it on the tray, spread the crème fraîche mixture over it. Sprinkle with the onions and bacon and bake (see below for settings).

Automatic programme: Step 4 Automatic programmes » Pizza, >> Tip: Quiche & Co. » Tart fl ambé » Tart fl ambé is a traditional dish Bake from Alsace which was always Duration: 22-35 minutes produced on baking day. The extremely thin pastry was used to Settings: Step 4 test whether the wood-burning Function: Intensive bake oven had reached the correct temperature. If the pastry turned Temperature: 190°C characteristically crispy and dark Duration: 22-35 minutes brown within minutes, it was “fl ambé” and the bread could Shelf level: 1 then be baked.

238 Savoury treats 239 Onion tart

Serves 8

Dissolve the yeast in the Ingredients 1lukewarm milk.

Pastry: Knead together the ﬂ our, 400 g wholemeal ﬂ our 2sugar, salt, oil and milk and 40 g fresh yeast yeast solution to form a yeast 1 tbsp sugar dough and leave uncovered 1 – 2 tsp salt in the oven to prove for 45 5 tbsp olive oil minutes using the special "Prove 250 ml lukewarm milk dough" programme or with Combination mode/Fan plus at Topping: 30°C , 100% moisture. 1 kg onions 250 g streaky bacon Meanwhile peel the onions 1 clove garlic 3for the topping and slice into Salt rings. Dice the bacon, fry in a Pepper frying pan and sweat the onions 4 medium eggs until transparent. Peel, crush 150 ml crème fraîche and add the garlic and season with salt and pepper. Flour for dusting Mix the eggs and crème 4fraîche with some salt and pepper.

Knead the dough thoroughly 5one more time, roll out to the size of the tray on a dusting of ﬂ our and place it on the tray, raising the edges of the dough to form a rim. Spread the onion Automatic programme: Step 5 mixture over it, pour over the Automatic programmes » Pizza, egg and milk and bake until Quiche & Co. » Onion tart » golden (see below for settings). Bake Duration: 35 minutes

Settings: Step 5 Function: Intensive bake Temperature: 190°C Duration: 25-35 minutes

Shelf level: 2

240 Savoury treats Cheese biscuits

Makes approx. 15 – 20

Dice the butter and knead to Ingredients 1a shortcrust dough with the egg, salt, fl our, poppy seeds and 125 g butter cheese and leave to stand for ½ 1 medium egg hour in a cool place. 1/4 tsp salt 200 g plain fl our Roll out the cooled dough on 10 g poppy seeds 2a dusting of fl our to a 125 g grated cheese thickness of approx. ½ cm. Cut out biscuits, place on the Flour for dusting universal tray and bake (see below for settings).

Automatic programme Step 2 Automatic programmes » Cakes/biscuits» Cheese biscuits » Bake Duration: 27-36 minutes

Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 185°C Moisture: 50% Duration: 10 minutes Step 2 Temperature: 185°C Moisture: 0% Duration: 17-26 minutes

Shelf level: 2

Savoury treats 241 Oriental spring rolls

Makes 6

Melt the butter on a low Cut the dough into 6 Ingredients 1heat and leave to cool. 5rectangles, distribute the Knead together 25 g butter fi lling between these, tuck in Pastry: with fl our, salt, egg and water the narrow ends of each roll and 30 g butter to form a smooth dough. Shape roll up lengthways. 250 g plain fl our this into a fl attened ball, brush 1 pinch salt with the remaining butter, wrap Place the rolls seam 1 medium egg in baking parchment and allow 6downwards on the universal 6 – 8 tbsp water to rest at room temperature for tray. Melt the butter, gently 30 minutes. brush the rolls with it and bake, Baking parchment brushing 2 -3 times during Flour for dusting Meanwhile peel and fi nely cooking with butter or the 2chop the ginger. Fry the cooking juices from the tray (see Filling: mince without adding any more below for settings). 15 g root ginger fat, season with the ginger, fi ve- 400 g minced beef spice powder, 3 tbsp soy sauce Brush again with the 2 tbsp soya oil and cayenne pepper and remove 7remaining butter after 1 – 2 tsp Chinese fi ve-spice from the pan. baking and serve hot. powder 4 – 5 tbsp soy sauce Peel the carrots and clean Cayenne pepper 3the spring onions and Chi- 2 small carrots (approx. 100 g) nese cabbage. Chop the spring 2 spring onions onions into rings and fi nely 150 g Chinese cabbage slice the carrots and cabbage. 75 g Mung bean sprouts Heat the oil in the frying pan, 1 – 2 tbsp lime juice add and fry the vegetables. Salt Wash and drain the mung bean 40 g butter sprouts and add them briefl y to the pan to heat. Add the remaining soy sauce and the Settings: Step 6 lime juice. Add the minced beef, Function: Combination mode/ season and leave to cool a little. Fan plus Step 1 Knead the dough again and Temperature: 30°C 4roll out on a large, fl oured Moisture: 90% tea towel into a rectangle Duration: 7 minutes measuring approx. 55 x 35 cm. Step 2 Stretch the pastry further, so the Temperature: 170-190°C pattern of the cloth is visible Moisture: 0% through it. To do this, place your Duration: 35 minutes hands underneath the pastry and stretch it from the middle Shelf level: 1 over the backs of your hands. 242 Savoury treats 243 Spaghettini tart

Serves 4

Cook the spaghettini in Ingredients 1salted boiling water according to the packet instructions 250 g spaghettini until it is al dente and drain. Salt Butter for greasing Grease an oven dish, put the 2pasta into the dish and press Sauce: down tightly. Using two forks, 1 onion raise the edges to form a rim. 100 g diced streaky bacon 250 g mushrooms Peel and chop the onions 1 red or orange pepper 3and sweat in a covered* solid 150 ml milk container with the bacon (see 3 medium eggs below for settings). 100 ml double cream 1 tsp dried oregano Meanwhile, clean and Salt 4quarter the mushrooms. Black pepper Wash, de-seed and ﬁ nely dice 1 pinch nutmeg the pepper. Distribute over 125 g Mozzarella the pasta with the bacon and 50 g grated Parmesan onions.

Stir together the milk, eggs 5and cream, season well with oregano, salt, pepper and nutmeg and pour the mixture over the vegetables. Drain and coarsely grate the Mozzarella, mix with Parmesan, sprinkle this on top. Place on the rack in the Settings: Step 3 oven and bake (see below for Function: Steam cooking settings). Temperature: 100°C Duration: 5 minutes

Settings: Step 5 Funtion: Combination mode/ Fan plus Temperature: 170-190°C Moisture: 95% Duration: 40 minutes

*Suitable lids for Miele steam containers are available from the Miele online Shelf level: 1 shop. 244 Savoury treats Chicken breast on toast

Serves 4

Season the chicken breast Ingredients 1with salt and pepper and fry in a frying pan over a medium 150 g chicken breast heat. When done, slice thinly. Salt Pepper Wash and slice the tomatoes 2 large tomatoes 2and wash the salad leaves. 4 salad leaves 4 slices white bread Toast the bread on the rack 4 slices Gouda 3(see below for settings), re- A little herb butter move, turn over and spread with herb butter.

Place a salad leaf and tomato 4slices on each slice of toast.

Add the chicken and Gouda 5slices, place the toast on the rack under the grill, place the universal tray at the lowest level and grill (see below for settings).

Settings: Step 3 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 5 Function: Full grill Level 3 Duration: 10-15 minutes

Shelf level: Rack: 2 Universal tray: 1

Savoury treats 245 Italian toast

Serves 4

Wash and slice the tomatoes Ingredients 1and slice the Mozzarella.

2 tomatoes Toast the bread on the rack 100 g Mozzarella 2(see below for settings), turn 4 slices white bread over and spread with pesto. 2 tbsp pesto Salt Place tomatoes and Pepper 3Mozzarella on top, Tomato-Mozzarella seasoning season with salt and pepper, add 4 slices of cheese Tomato-Mozzarella seasoning (e.g. Emmentaler) and top with cheese.

Fresh basil Place the toast with topping 4on the rack, insert the universal tray on the lowest shelf level and grill (see below for settings).

Garnish with fresh basil before serving.

Settings: Step 2 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 4 Function: Full grill Level 3 Duration: 8-12 minutes

Shelf level: Rack: 2 Universal tray: 1

246 Savoury treats 247 Hawaiian toast

Serves 4

Toast the bread under the Ingredients 1grill, turning once (see below for settings). Spread with butter. 4 slices white bread 4 slices cooked ham Top the toast with the ham, 4 pineapple rings 2pineapple and cheese. (fresh or tinned) 4 slices of cheese Place the toast on the rack (e.g. Emmentaler) 3under the grill, place the universal tray on the lowest Butter for spreading shelf level and grill (see below for settings).

Settings: Step 1 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 3 Function: Full grill Level 3 >> Tip: Duration: 8-12 minutes The classic Hawaiian toast became popular in the 1950s. It is Shelf level: attributed to the TV Chef Clemens Rack: 2 Wilmenrod, who ﬁ rst presented it Universal tray: 1 in Germany in 1955.

248 Savoury treats Helgoland toast

Serves 4

Hard-boil and slice the eggs. Ingredients 1Cut the onions into rings.

8 slices white bread Toast the bread on the rack, 4 medium eggs 2turning once (see below for 8 tbsp horseradish cream settings), spread each slice with cheese 1 tbsp horseradish cream cheese 1 large onion and top with onion rings. 400 g smoked salmon Put the salmon and the egg 3onto 4 slices of toast and top with the remaining slices.

Settings: Step 2 Function: Full grill Level 3 Duration: 4-6 minutes

Shelf level: 3

Savoury treats 249 Mandarins and prawns on toast

Serves 4

Toast the bread under the Ingredients 1grill, turning once (see below for settings). Chop the dill. 4 slices white bread 60 g cream cheese Spread the cream cheese 75 g tinned mandarins 2evenly over the toast, place 150 g prawns the mandarins and prawns on 4 slices of cheese top and sprinkle with dill and (e.g. Emmentaler) cayenne pepper. Cayenne pepper Dill Cover the toast with the 3cheese slices, place the toast on the rack under the grill, place the universal tray on the lowest shelf level and grill (see below for settings).

Settings: Step 1 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 3 Function: Full grill Level 3 Duration: 10-15 minutes

>> Tip: Shelf level: Other fruit, such as banana, Rack: 2 mango and pineapple, can be used Universal tray: 1 as an alternative to mandarins.

250 Savoury treats 251 Tropicana toast

Serves 4

Season the chicken breasts Ingredients 1with salt and pepper, fry in the oil on a high heat and then 350 g chicken breast continue cooking on a medium Salt heat. Pepper 1 tbsp cooking oil Slice the pineapple and the 250 g pineapple 2peeled mango. 150 g mango 1 ciabatta Halve the ciabatta length- 4 slices of cheese 3ways and cut again in the middle. Herb butter for spreading Toast both sides under the 4grill for 7 minutes with the crust upwards (see below for settings), remove from the rack and spread with herb butter.

Slice the chicken breast and 5distribute over the ciabatta. Top with the pineapple, mango and then the cheese.

Place the toast on the rack 6under the grill with the universal tray on the lowest shelf level and grill (see below for settings). Settings: Step 4 Function: Full grill Level 3 Duration: 7 minutes Shelf level: 3

Settings: Step 6 Function: Full grill Level 3 Duration: 10-15 minutes

Shelf level: Rack: 2 Universal tray: 1

252 Savoury treats Tomatoes and peppers on toast

Serves 4

Wash the pepper and Ingredients 1tomatoes, peel the shallot and chop into rings. 4 slices white bread 2 tomatoes Finely dice the pepper and 1 small green pepper 2slice the tomatoes. 1 shallot 4 slices of cheese Heat the oil in a frying pan (e.g. Emmentaler) 3and brieﬂ y sweat the diced 1 tbsp oil pepper and shallot. Herb butter for spreading Salt Toast the bread on the rack, Cayenne pepper 4turning once (see below for settings), remove from the rack and spread with herb butter.

Put tomato slices onto the 5toast, season with salt and pepper and add the diced paprika, shallot and cheese.

Place the toast on the rack 6under the grill with the universal tray on the lowest shelf level and grill (see below for settings).

Settings: Step 4 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 6 Function: Full grill Level 3 Duration: 10-12 minutes

>> Tip: Shelf level: The herb butter can be Rack: 2 substituted with plain butter or a Universal tray: 1 spicy spread.

Savoury treats 253 Oriental toast

Serves 4

Break up the feta and cream Ingredients 1cheese with a fork, mix together and season with salt, 4 slices white bread pepper and cumin. 100 g cream cheese 100 g feta cheese Slice the olives, wash and 1 small red pepper 2dice the pepper. 60 g pitted green olives 100 g grated cheese Toast the bread on the rack, Salt 3turning once (see below for Pepper settings), remove from the rack Cumin and spread with the feta and cream cheese mixture.

Top with olives, diced 4pepper and then sprinkle with grated cheese. Place the toast on the rack under the grill with the universal tray on the lowest shelf level and grill (see below for settings).

Settings: Step 3 Function: Full grill Level 3 Duration: 4 minutes Shelf level: 3

Settings: Step 4 Function: Full grill >> Tip: Level 3 Duration: 8-12 minutes Cumin is generally grown in hotter climates, such as India or Iraq. It combines very well with other Shelf level: spices and is suitable for use in Rack: 2 soups, gratins, purées, salads and Universal tray: 1 on grilled meat.

254 Savoury treats 255 Meat

The meat of the matter

Those who enjoy pork, beef, lamb and game from time to time are eating a wholesome, varied diet. Poultry dishes are particularly healthy. Meat is extremely versatile, and prepared with different herbs, sauces and accompaniments, it takes on an endless variety of ﬂ avours, from the traditional to the exotic.

256 Meat 257 Tips on preparation

Roasting

Meat is cooked on the rack over the universal Select the higher temperature if you want to tray in the steam combi oven. Cooking durations cook the meat more thoroughly and get a “well are given for approx. 1000 g of meat. If you are done” result. For a pink or “medium” result, making a sauce to accompany the meat, the select the mid-range core temperature. meat juices can also be used. Automatic programmes offer the opportunity The grease ﬁ lter supplied should always be used to select the desired degree of browning of when roasting as it protects components located the meat. By selecting the core temperature behind the rear cavity wall from soiling. It should some programmes will offer a range from rare only be used for roasting; it must be removed through to well done. during baking processes, with the exception of pizzas and plum cakes. Tip

All meat can be cooked using the food probe. Using the food probe allows you to roast very The sensor measures the core temperature of precisely. The core temperature of the meat will the meat and indicates when the programmed rise by approx. 5°C during the resting time. temperature has been reached. Make sure that the tip of the probe does not touch any bones, • See the cooking tables for more sinews or layers of fat. guidance on the choice of core temperature.

Temperature ranges given are for joints of meat To test whether the meat is done, press it with which can have varying degrees of cooking. The the back of a spoon. If the meat does not give, it lowest temperatures give a “rare” result, which is cooked. If it is elastic and gives under means that the meat is brown on the outside but pressure, the centre is not done. still rare on the inside.

258 Meat Game Poultry

Game is usually sold ready to cook. If necessary, Always pay great attention to hygiene when remove outer membranes and sinews from the preparing poultry. Either defrost frozen poultry flesh with a long, sharp knife. Game is generally in the fridge or in the steam combination oven very lean and can easily dry out, so it is an using the defrost function. Do not use any of the advantage to add a little fat by wrapping it in juices that result from defrosting. bacon. Lean poultry such as pheasant, guinea fowl Wild boar and venison are delicious if marinated or partridge should be wrapped in bacon or in buttermilk or with a mixture of vinegar, water, smeared with butter. Oil can also be used for red wine, peppercorns and juniper berries. After chicken. Duck and goose are much higher in fat a day or two in the marinade, the meat will be and do not need any more to be added. nice and tender. Drain and dry the meat before proceeding with the cooking. Poultry is steamed using a high humidity to roast out the fat under the skin. It is then cooked using a medium temperature during the final cooking stage. If you like a crispy skin add a step at the end using a high temperature and set the moisture level to 0%.

Meat 259 Beef roulades

Serves 8

Wash the vegetables and Ingredients 1chop ﬁ nely.

8 steaks, e.g. silverside Season the meat with salt Stock 2and pepper and spread with Some mixed vegetables, the fi lling of your choice. Roll e.g. a carrot, stick of celery the meat up, and secure with and a leek cocktail sticks or kitchen string. 1 tbsp cornfl our Place the universal tray in the 50 ml water oven and start the programme 100 g crème fraîche (see below for settings). After Salt 10 minutes place the meat Freshly ground pepper and vegetables together with Sugar some stock on the hot universal tray and roast (see below for Filling 1: settings). Salt Freshly ground pepper After cooking strain the Mustard 3juices from the meat into 3 onions, fi nely diced a saucepan. Add more stock if 100 g diced pancetta necessary. 8 gherkins Automatic programme Step 2 Bring to the boil on the hob, Automatic programmes » Meat Filling 2: 4and thicken with cornfl our. » Beef » Beef roulades » Roast Salt Stir in the crème fraîche, and Duration: 140 minutes Freshly ground pepper season with sugar, salt and Paprika pepper to taste. Settings: Step 2 Tomato purée Step 1 2 peppers, fi nely diced Function: Combination mode/ 200 g feta cheese, diced Full grill Level 3 Filling 3: Duration: 20 minutes; after 10 Salt minutes place on the universal Freshly ground pepper tray Sambal Oelek or chilli paste Step 2 400 g minced beef Function: Combination mode/ 4 spring onions, sliced in fi ne Conventional heat rings Temperature: 100°C Moisture: 84% Duration: 120 minutes

Shelf level: 2

260 Meat Braised beef

Serves 4

Peel and quarter the onions. Ingredients 1

1000 g braising beef Mix the oil with the salt Salt 2and pepper and brush the Freshly ground pepper meat with it. Place the Oil universal tray in the oven and 600 ml stock start the programme (see below 500 g onions for settings). After 10 minutes 1 tbsp cornﬂ our place the meat and onions on 50 ml water the hot universal tray and roast (see below for settings). Red wine to taste Once the meat is cooked, 3strain the juices from the meat into a saucepan.

Mix the cornﬂ our with some 4water, and thicken the juices to make a gravy. Season with salt, pepper and red wine.

Automatic programme: Step 2 Automatic programmes » Meat » Beef » Braised beef » Roast Duration: 225 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Full grill Level 3 Duration: 20 minutes; place on universal tray after 10 minutes Step 2 Function: Combination mode/ Conventional heat Temperature: 100°C Moisture: 84% Duration: 205 minutes

Shelf level: 2

Meat 261 Fillet of beef

Serves 4

Trim the meat, then mix the Ingredients 1oil with the salt and pepper and brush the meat with it. 800 g ﬁ llet of beef, approx. Place on the rack* and roast (see 6 cm thick below for settings). Salt Freshly ground pepper * When using the "Roast with Oil moisture" Automatic programme the oven is then pre- heated. This phase is integrated into the programme. Please note that the meat is put in the oven on the pre-heated rack after a period of 10 minutes.

Automatic programme: Roast Step 1 Automatic programmes » Meat » Beef » Fillet of beef » Piece » Roast Duration: 35-76 minutes

Automatic programme: Roast with moisture Step 1 Automatic programmes » Meat » Beef » Fillet of beef » Piece » Roast with moisture Duration: 79-160 minutes

Settings: Roast Step 1 See roasting table on p.448 Insert the food probe into the centre of the meat.

Settings: Roast with moisture Step 1 See roasting tables on p.448

Shelf level: Rack: 1 Universal tray: 2

262 Meat 263 Beef and pepper burgers with avocado cream

Serves 4

Peel the onion, clean and Ingredients 1de-seed the red pepper. Dice these fi nely, fry in hot olive oil 500 g minced beef for 2 – 3 minutes until clear, 1 small onion season with salt and paprika and ½ red pepper (approx. 100 g) leave to cool. 1 tbsp olive oil Salt Soak the bread roll in luke- 1 tsp paprika 2warm water and squeeze 1 bread roll from the day well. Knead together with the before minced beef, cooked vegeta- Lukewarm water bles and egg and season with 1 medium egg salt and pepper. If the meat Pepper mixture is too soft, add some 2 – 3 tbsp breadcrumbs breadcrumbs. Shape into 8 fl at 2 tomatoes (approx. 200 g) burgers, place on the rack and 1 -2 cloves garlic grill (see below for settings). ½ yellow pepper 2 ripe avocados (230 g each) In the meantime, pour 2 tbsp lemon juice 3boiling water over the 150 g cream cheese tomatoes, plunge into ice-cold Cayenne pepper water and peel, then halve, de-seed and fi nely dice. Skin the yellow pepper, de-seed and dice fi nely. Peel and fi nely chop or crush the garlic. Halve the avocados, remove the stones and purée the fl esh with the lemon juice. Automatic programme: Step 2 Mix the puréed avocado Automatic programmes » Meat 4with the cream cheese and » Beef » Beef rissoles» Grill garlic and season with salt and Duration: 20 minutes cayenne pepper. Fold in the diced vegetables and serve with Settings: Step 2 the burgers. Function: Full grill Level 3 Duration: 20 minutes

Shelf level: Rack: 3 Universal tray: 1

264 Meat Fillet of veal in a morel mushroom sauce

Serves 4

Trim the meat. Mix the oil Ingredients 1with the salt and pepper and brush the meat with it. Place 1 ﬁ llet of veal, approx. 800 g on the rack* with the universal Salt tray underneath to catch the Pepper juices and roast (see below for Oil settings).

Sauce: Peel and fi nely dice the 20 g butter 2onions. Soak the morel 1 onion mushrooms in cold water, then 25 g dried morel mushrooms dice fi nely. Retain 100 ml of the Cold water water from the mushrooms. 100 ml water in which the mushrooms have been soaked Approx. 20 minutes before 1 tbsp cornfl our 3the end of the cooking time, 200 ml double cream melt the butter in a pan on the Salt hob, and fry the onions until Automatic programme: Roast Freshly ground pepper golden. Add the fi nely diced Step 1 Sugar morel mushrooms, and continue Automatic programmes » Meat to fry. » Veal » Fillet of veal » Roast Duration: 28-58 minutes Stir in the cornfl our, and 4add the mushroom water a Automatic programme: Roast little at a time to make a smooth with moisture Step 1 sauce. Bring to the boil, simmer Automatic programmes » Meat and stir in the cream. Season » Veal » Fillet of veal » Roast with salt, pepper and a pinch of with moisture sugar. Duration: 79-160 minutes

* When using the "Roast with Settings: Roast Step 1 moisture" Automatic pro- See roasting table on p.446 gramme the oven is then pre- Insert the food probe into the heated. This phase is integrated centre of the meat into the programme. Please note that the meat is put in the Settings: Roast with moisture oven on the pre-heated rack Step 1 after a period of 10 minutes. See roasting tables on p.446

>> Tip: Shelf level: Fillet of veal is a luxury meat that Rack: 2 is excellent for roasting as a joint Universal tray: 1 or cooking as individual steaks.

Meat 265 Roast beef with sautéed potatoes and homemade remoulade

Serves 4–6

Trim the meat. Mix the oil Ingredients 1with the salt and pepper and brush the meat with it. Place 1 kg joint of beef the meat on the rack* in the Salt oven and roast (see below for Pepper settings). Oil Meanwhile, fi nely chop the Remoulade: 2gherkins, shallots, parsley 150 g natural yoghurt and chives. 1–2 gherkins 2 shallots Mix together all the 5 tbsp mayonnaise 3ingredients for the Parsley remoulade, and season with salt, Salt pepper, lemon juice and sugar Pepper to taste. A pinch of sugar Lemon juice Slice the boiled potatoes and Automatic programme: Roast Chives 4the onion. Heat the clarifi ed Step 1 butter in a pan on the hob, and Automatic programmes » Meat Sautéed potatoes: add the potatoes, onion and » Beef » Sirloin joint» Roast 1 kg boiled potatoes bacon. Fry until crispy and Duration: 43-86 minutes 1 onion season with salt and pepper. 100 g diced bacon Automatic programme: Roast Clarifi ed butter * When using the "Roast with with moisture Step 1 Salt moisture" Automatic pro- Automatic programmes » Meat Pepper gramme the oven is then pre- » Beef » Sirloin joint» Roast with heated. This phase is integrated moisture into the programme. Please Duration: 81-235 minutes note that the meat is put in the oven on the pre-heated rack Settings: Roast Step 1 after a period of 10 minutes. See roasting table on p.448 Insert the food probe into the centre of the meat

Settings: Roast with moisture Step 1 See roasting table on p.448

Shelf level: Rack: 2 Universal tray: 1

266 Meat 267 Knuckle of veal

Serves 4

Wash, peel and dice the Ingredients 1carrot, leek and celery. Peel and quarter the onions. Peel 1 carrot and slice the garlic. Quarter the 1 leek mushrooms. Spread the vegeta- 1 stick celery bles out on the universal tray 1 large onion and place in the oven. 2 cloves of garlic 250 g mushrooms Remove fat and sinew from 2.2 kg veal knuckle with 2the veal knuckle. Mix bones together the salt, pepper and Salt oil and brush the meat with Pepper it. Tie the meat together if Oil necessary, place on the rack and 1 tbsp cornﬂ our roast (see below for settings). 50 ml water 125 g double cream After roasting, pass the juices 3through a sieve into a pan.

Mix the cornﬂ our with water 4and thicken the juices on the hob. Add the cream and season Automatic programme: Step 2 with salt and pepper. Automatic programmes » Meat » Veal » Veal knuckle» Roast Duration: 172 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Conventional heat Temperature: 100°C Moisture: 84% Duration: 155 minutes Step 2 Function: Fan grill Temperature: 190°C Duration: 17 minutes

Shelf level: Rack: 1 Universal tray: 1

268 Meat Beef with apple and horseradish sauce

Serves 4

Dice the carrots, celery and Ingredients 1parsnips, and place with the beef, salt, peppercorns and bay 200 g carrots leaves in a solid container. Place 200 g celery hearts in the oven and cook (see below 50 g diced parsnips for settings). 800 g beef Salt, pepper and peppercorns Meanwhile, scrub the new 2 bay leaves 2potatoes, peel the carrots 250 g new potatoes and kohlrabi/turnip, and chop 250 g bunch of carrots into bite-sized pieces. 250 g kohlrabi or turnip 1 stock cube Spoon 6 tbsp of the liquid 6 tbsp of the cooking liquid 3from the meat container into a second solid container. Add For the sauce: the vegetables and stock cube, 2 cooking apples and steam alongside the meat 400 ml sour cream (see below for settings). 1 bunch chives, ﬁ nely chopped 1 tbsp horseradish, freshly Peel the apples and grate grated 4coarsely. Mix into the sour Salt cream. Add the chives and Pepper grated horseradish to the cream, and season with salt and pepper to taste.

Carve the meat thinly across 5the grain, and serve with the vegetables and the sauce.

Settings: Step 1 Function: Steam cooking Temperature: 90°C Duration: 120-160 minutes

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 15 minutes

Meat 269 Braised veal

Serves 4

Trim the celery and peel Ingredients 1the carrots, and cut these into sticks. Peel and quarter the 800 g veal onions. Salt Pepper Mix the salt, pepper, paprika Paprika 2and oil and brush the meat Oil with it. Place the universal 250 ml stock tray in the oven and start the 250 g celery programme (see below for set- 250 g carrots tings). After 10 minutes place 2 onions the meat and the vegetables on 1 tbsp cornﬂ our the hot universal tray and roast 50 ml water (see below for settings). 125 ml double cream Port After roasting, strain the 3juices from the meat into a saucepan and heat on the hob.

Mix the cornﬂ our with cold 4water, and stir into the juices from the meat to thicken. Add Automatic programme: Step 2 the cream, and season with salt, Automatic programmes » Meat pepper and paprika to taste. Stir » Veal » Braised veal » Roast in some port. Duration: 185 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Full Grill Level 3 Duration: 20 minutes; place on the universal tray after 10 minutes Step 2 Function: Combination mode/ Conventional heat Temperature: 100°C Moisture: 84% Duration: 165 minutes

Shelf level: 2

270 Meat 271 Poached ﬁ llet of beef with a medley of vegetables

Serves 2

Cut the caulifl ower fl orets, Ingredients 1carrots and courgettes into bite-sized pieces. Trim the green 200 g caulifl ower fl orets parts off the spring onions and 200 g carrots add the sugar snap peas. 2 courgettes 8 spring onions Cook the carrots and 100 g sugar snap peas 2caulifl ower in a solid 250 ml beef stock container with the beef stock 500 g fi llet of beef (see below for settings). Fresh parsley Add the rest of the 3vegetables and continue to cook (see below for settings).

Lift the vegetables out of the 4stock and keep warm.

Cut the ﬁ llet into 1 cm thick 5slices and poach in the stock (see below for settings).

Arrange the meat and 6vegetables on a serving dish and serve garnished with freshly chopped parsley.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 8 minutes

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 5 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

272 Meat Loin of veal

Serves 4

Remove fat and sinew from Ingredients 1the loin of veal. Mix together the salt, pepper and oil and 1 kg loin of veal brush the meat with it. Place the Salt meat on the rack* and roast (see Pepper below for settings). Oil * When using the "Roast with moisture" Automatic programme the oven is then pre- heated. This phase is integrated into the programme. Please note that the meat is put in the oven on the pre-heated rack after a period of 10 minutes.

Automatic programme: Roast Step 1 Automatic programmes » Meat » Veal » Loin of veal » Roast Duration: 45-75 minutes

Automatic programme: Roast with moisture Step 1 Automatic programmes » Meat » Veal » Loin of veal » Roast with moisture Duration: 69-175 minutes

Settings: Roast Step 1 See roasting table on p.446 Insert food probe into the centre of the food

Settings: Roast with moisture Step 1 See roasting chart on p.446

Shelf level: Rack: 2 Universal tray: 1

Meat 273 Pork Wellington

Serves 4

Season the meat with salt Ingredients 1and pepper, and sear it on all sides in the clarifi ed butter in a 1 piece of pork fi llet frying pan. (approx. 400 g) Salt Peel and dice the carrot. Pepper 2Dice the courgette. Place the 1 tbsp clarifi ed butter carrot and courgette in separate perforated containers and cook Filling: (see below for settings). Mix the 1 small carrot sausage meat with the vegeta- 1 small courgette bles and add the cream and the 200 g good quality pork cheese. sausage meat 4 tbsp cream Finely chop the sage leaves 60 g mature Cheddar, cubed 3and add to the mixture. 4 sage leaves Season with salt and pepper. Salt Pepper Roll out the pastry on a 4fl oured surface. Arrange the Pastry: ham slices on top, and spread 375 g pack of puff pastry the sausage meat mixture evenly 4 slices of cooked ham over the ham. Place the pork Settings: Step 2 fi llet on top. Function: Steam cooking To glaze: Temperature: 100°C 1 medium egg yolk Roll up the pastry to make Duration: 4 minutes A pinch of salt 5a parcel, turn it over so that 1 tbsp milk the seam is underneath, and Automatic programme: Step 6 place it on a universal tray. Automatic programmes » Meat Baking parchment » Pork » Pork tenderloin» Pork Mix the egg yolk with the en croûte» Bake 6milk and a pinch of salt. Duration: 55 minutes Brush over the pastry and bake. Settings: Step 6 Function: Fan plus Step 1: Pre-heat Temperature: 165-200°C Step 2: Bake Temperature: 165-200°C Duration: 55 minutes

Shelf level: 1

274 Meat Fillet of pork with shallots

Serves 4

Trim the meat. Mix together Ingredients 1the salt, pepper and oil and brush the meat with it. Place a Meat: sprig of rosemary on each fi llet 3 x 300 g pork fi llets and fi x in place with kitchen Sprigs of rosemary string. Salt Pepper Place the meat on the rack 3 tbsp oil 2and roast (see below for settings). Sauce: 500 g shallots Peel the shallots and halve or 1 tbsp sugar 3quarter them. Fry in butter. 2 tbsp butter 100 ml white wine Sprinkle the sugar over the 125 ml stock 4shallots and fry until they Salt have caramelised. Pour in the Pepper white wine and stock, cook 1 tbsp cornfl our until the shallots are soft, then thicken the sauce with cornfl our and season with salt and pepper.

Slice the meat and serve with 5the sauce.

Automatic programme: Step 1 Automatic programmes » Meat » Pork » Fillet of pork » Roast Duration: 29-33 minutes

Settings: Step 1 Insert the food probe into the centre of the food Function: Fan grill Temperature: 200°C Duration: until the core temperature reaches 75°C

Shelf level: Rack: 2 Universal tray: 1

Meat 275 Swiss chard rolls with an oriental ﬁ lling

Serves 4

Clean and blanch the chard Ingredients 1leaves (see below for settings). 8 chard leaves 400 g mince Mix together the mince 2 tbsp soya sauce 2with the soy sauce and root 1 tsp grated root ginger ginger, and season with salt and Salt pepper. Pepper 6 dried shiitake mushrooms Soak the mushrooms, chop 60 g rice noodles 3ﬁ nely and add to the mixture. Mix in the noodles.

Spread the mince over the 4blanched leaves, roll up tightly and cook (see below for settings).

Serve with rice and a sweet 5and sour dip.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 2 minutes >> Tip: These rolls do not need to be tied Setings: Step 4 up with string during cooking if Function: Steam cooking you place them in the oven dish Temperature: 100°C with the ends of the rolled-up Duration: 10 minutes leaves underneath.

276 Meat 277 Grilled sausages with tomato and mango chutney

Serves 4

Peel and chop the onions, Ingredients 1pour boiling water over the tomatoes, then plunge them 8 pork sausages into ice-cold water, skin and 250 g onions coarsely dice the ﬂ esh. Peel the 1 kg tomatoes mangoes, cut the fruit away 1 kg ﬁ rm mangoes from the stone and coarsely (approx. 3) dice. 3 bay leaves 2 sprigs rosemary Tie the bay leaves and 300 ml white balsamic vinegar 2rosemary sprigs into a bunch 3 – 4 tsp pickled green with kitchen twine. Bring all the peppercorns prepared ingredients to the boil 300 g sugar with the vinegar, cover and Salt simmer for 10 minutes.

In the meantime, drain 3 tsp 3peppercorns and press out any remaining moisture. Add to chutney with sugar and 2 tsp salt and simmer uncovered until it has thickened.

Remove the herb bundle and 4season with salt and pickled peppercorns to taste. Pour the chutney into clean jars whilst it is still hot, seal tightly and allow to cool.

Place sausages on the rack Automatic programme: Step 5 5and grill (see below for set- Automatic programmes » tings). Sausages » Bratwurst » Grill Duration: 16 minutes

Settings: Step 5 >> Tip: Function: Full grill If you pour the chutney into clean Level 3 jars whilst it is still hot, seal tightly Duration: 16 minutes and allow to cool, it will keep for Shelf level: several weeks in the refrigerator. Rack: 3 Quantities given are sufﬁ cient for Universal tray: 1 approx. 7 x 200 ml jars.

278 Meat Grilled feta burgers with couscous salad

Serves 4

Pour the stock over the Ingredients 1couscous, allow to soak for approx. 10 minutes and then 125 g instant couscous leave to cool. Soak the fl at 150 ml vegetable stock bread in lukewarm water, gently 50 g fl at bread from the roast the sesame seeds in a day before frying pan without oil and allow 2 tbsp sesame seeds to cool. Crumble or fi nely dice 80 g feta cheese the feta. 3 sprigs of oregano 500 g minced pork Pull off and fi nely chop the 1 medium egg 2oregano leaves. Mix with the Salt minced pork, egg, sesame and Cayenne pepper well-squeezed fl at bread. Season 2 – 3 tbsp breadcrumbs with salt and cayenne pepper. as needed If the mixture is too moist, add Oil some breadcrumbs. 300 g cucumber 300 g cherry tomatoes Divide into 8 portions, gently 2 spring onions 3fl atten each one and place a ½ bunch mint little feta in the middle. Shape ½ bunch parsley the burger around the feta, 1 tbsp lemon juice place on the greased rack and 2 tbsp olive oil grill (see below for settings). Pepper Salt In the meantime, peel the Sugar 4cucumbers, halve lengthways, remove the pips with a spoon and fi nely dice the fl esh. Wash and cut the cherry tomatoes into eight. Clean and Automatic programme: Step 3 slice the spring onions. Pull the Automatic programmes » Meat leaves off the mint and parsley » Pork » Pork rissoles» Grill and chop fi nely. Duration: 20 minutes

Mix the prepared salad Settings: Step 3 5vegetables with the Function: Full grill couscous. Mix the lemon juice, Level 3 olive oil, salt, pepper and a little Duration: 20 minutes sugar to make a salad dressing, Shelf level: mix with the salad, season and Rack: 3 serve with the burgers. Universal tray: 1

Meat 279 Gammon joint with green pesto

Serves 4-6

Remove any sinew from the Ingredients 1meat, wash under running cold water and pat dry. Place on 1 kg boned gammon joint the rack in the oven and start 50 g pine nuts the programme (see below for 60 g sun-dried tomatoes settings). 1 bunch ﬂ at parsley 1 bunch basil In the meantime roast the 2 garlic cloves 2pine nuts in a frying pan 50 g grated Parmesan without oil, coarsely chop the 100 ml olive oil dried tomatoes and parsley and Salt purée the remaining ingredi- Pepper ents.

Slice the meat and serve with 3pesto and sliced baguettes.

Automatic programme: Step 1 Automatic programmes » Meat » Pork » Gammon » Roast Duration: 60-75 minutes

Settings: Step 1 Insert the food probe into the centre of the food Function: Combination mode/ Fan plus Step 1 Temperature: 200°C Moisture: 0% >> Tip: Duration: 30 minutes Parmesan which is more than Step 2 2 years old can be stored for a Temperature: 130°C long period of time in the Moisture: 100% refrigerator. Keep the cheese Duration: until core temperature wrapped in waxed paper. Do not keep it in aluminium foil as this reaches 75°C will cause the cheese to sweat and go mouldy. The true aroma of Shelf level: Parmesan develops when it is Rack: 2 freshly grated just before it is Universal tray: 1 eaten.

280 Meat 281 Pork joint in a mustard crust

Serves 4

Trim the meat. Mix together Ingredients 1the salt, pepper and oil and brush the meat with it 1 kg joint of pork, boned Salt Coarsely chop the onions and Pepper 2ﬁ nely chop the garlic. Oil 1 kg onions Mix the two types of mus- 2 cloves of garlic 3tard together and spread 3 tbsp Dijon mustard over the meat. Place the meat 2 tbsp sweet, coarse in the oven on the rack with the grain mustard universal tray underneath and 250 ml vegetable stock roast (see below for settings).

After the meat has been 4cooking for half an hour, put the onions and garlic in the universal tray with the stock.

Settings: Step 3 Insert the food probe into the centre of the food Function: Combination mode/ Conventional heat Step 1 Temperature: 100°C Moisture: 95% Duration: 15 minutes Step 2 Temperature: 180°C Moisture: 50% Duration: 30 minutes Step 3 Temperature: 130°C Moisture: 30% >> Tip: Core temperature: 75°C Deglaze the universal tray with water, stock and/or wine, and Shelf level: purée the contents to make a Rack: 2 sauce. Season with salt, pepper Universal tray: 1 and cream.

282 Meat Königsberg meatballs

Serves 4

Soak the bread roll in water Ingredients 1and mix with the mince, egg, and the fi nely chopped onion. 500 g mince Season with salt and pepper. 1 onion 1 medium egg Make 12 meatballs with the 1 day old bread roll 2mixture. Water Salt and pepper Rub together the butter and 40 g butter 3fl our, and form small 40 g fl our dumplings from the mixture. 400 ml stock 1 tbsp capers Place the meat and 1 tbsp chopped chives 4dumplings in a solid cooking container. Pour over the stock and cook (see below for settings).

Stir the sauce until it is 5smooth, add the capers and season. Sprinkle chopped chives on top. 6Serve with rice.

>> Tip: Königsberg meatballs are of unknown origin, but are thought Settings: Step 4 to have been a traditional East Function: Steam cooking Prussian celebratory meal. They Temperature: 100°C have now become a German na- Duration: 10-12 minutes tional dish.

Meat 283 Fillet of pork on a bed of cabbage

Serves 4

Pour boiling water onto the Ingredients 1mushrooms, and soak for 30 minutes. 10 g dried Mu-Err mushrooms 1 tomato Make an incision crosswise 250–300 g cabbage 2on the tomato, place in a 100 g soya sprouts perforated cooking container 300 g pork fi llet and cook (see below for set- 1 unwaxed lemon tings). Skin the tomato and dice Salt the fl esh. Pepper Sesame oil Clean the cabbage, wash and Chilli oil 3cut into fi nger width strips. 1 tsp granulated vegetable Rinse 100 g of soya sprouts, stock drain the mushrooms and chop 1 l water small. Mix all the ingredients, add the granulated vegetable stock and place everything together in a solid cooking container.

Cut the pork into 8 equal 4sized slices, rub with the lemon and season with salt and pepper. Add the meat slices to the vegetables and cook (see below for settings).

Mix the sesame and chilli oils and drizzle over the dish shortly before serving.

Settings: Step 2 Function: Steam cooking Temperature: 95°C Duration: 1 minute

Settings: Step 4 >> Tip: Function: Steam cooking Serve with Basmati rice, which can Temperature: 100°C be cooked at the same time to Duration: 10-12 minutes save time and energy.

284 Meat 285 Roast pork

Serves 4

Score the meat with a sharp Ingredients 1knife. You may prefer to ask the butcher to do this. Mix the 1 kg pork oil with the salt and pepper and Salt brush the meat with it. Place on Pepper the rack and roast (see below Oil for settings). 150 g crème fraîche Cornﬂ our Add a little water to the 2juices in the universal tray and then sieve the stock into a pan.

Heat it up on the hob and 3thicken as required with crème fraîche and cornﬂ our. Automatic programme: Step 1 Season with salt and pepper. Automatic programmes » Meat » Pork » Pork with crackling» Roast Duration: 90-95 minutes

Settings: Step 1 Step 1 Function: Combination mode/ Fan plus Temperature: 225°C Moisture: 54% Duration: 40 minutes Step 2 Function: Combination mode/ Conventional heat Temperature: 100°C Moisture: 84% Duration: 120 minutes Step 3 Function: Fan grill Temperature: 165-185°C Duration: 20-25 minutes

>> Tip: Shelf level: Increase the cooking duration of Rack: 2 the second step correspondingly Universal tray: 1 for a larger piece of meat (1.5 kg).

286 Meat Chicken breasts stuffed with mushrooms

Serves 4

Cut a pocket in the side of Ingredients 1the chicken breasts, and season with salt. 4 chicken breasts 50 g cream cheese Mix the cream cheese, crème 20 g crème fraîche 2fraîche and mixed herbs and 200 g jar of mixed mushrooms season with salt, pepper and 20 g mixed herbs coriander. Salt Pepper Drain the mushrooms well, Coriander 3chop ﬁ nely and stir in.

Stuff the chicken breasts 4with the mushroom mixture and secure with a cocktail stick if necessary. Cook in a perforated cooking container (see below for settings).

Delicious served with potato rösti.

Settings: Step 4 Function: Steam cooking Temperature: 100°C Duration: 8 minutes

Meat 287 Roast chicken

Serves 2

Remove the giblets from the Ingredients 1chicken if necessary.

1 x 1200 g chicken Stir the seasoning into the 2 tbsp oil 2oil and brush all over the Salt chicken. Put the chicken, breast Paprika side up, on the rack with the Pepper universal tray underneath it and roast (see below for settings).

Automatic programme: Step 2 Automatic programmes » Meat » Poultry » Chicken » Whole » Roast Duration: 82-92 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Fan plus Temperature: 225°C Moisture: 0% Duration: 20 minutes Step 2 Function: Combination mode/ Fan plus Temperature: 150°C Moisture: 55% Duration: 60 minutes Step 3 Function: Combination mode/ Full grill >> Tip: Level 3 If you want the chicken browner Duration: 2–12 minutes underneath turn it over and cook under the grill for 5-10 mintes Shelf level: using Level 3. Use any leftover Rack: 2 chicken to make a tasty salad for Universal tray: 1 lunch.

288 Meat 289 Chicken kebabs with a balsamic sauce

Serves 4

Cut each chicken breast into Ingredients 1approx. 3 x 3 cm chunks.

4 chicken breasts Wash the peppers and slice 1 red pepper 2the tops off them. Remove 1 green pepper the seeds and membranes. Chop into 3 x 3 cm chunks. For the sauce: 3 tbsp sugar Spear the meat and peppers 1 tbsp butter 3alternately onto 4 kebab 4 tbsp chicken stock (instant) skewers. Place the kebabs into 4 tbsp chilli sauce an oiled perforated container, 2 tbsp balsamic vinegar and cook (see below for set- 1 tbsp sesame seeds tings). Salt Caramelise the sugar in 4a pan. Remove from the heat, and mix in the butter and chicken stock. Replace the pan on the hob, and bring to the boil. Simmer gently for 2–3 minutes, stirring all the time. Stir in the chilli sauce, balsamic vinegar and sesame seeds, and season with salt.

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 7-10 minutes

290 Meat 291 Chicken curry

Serves 4

Cut meat into strips approx. Ingredients 11 cm wide.

3 chicken breasts Mix the oil, paprika 3 tbsp oil 2powder and curry powder 2 tsp paprika powder and marinate the meat in it for 3 tsp curry powder 15 minutes. 2 red peppers 100 ml cream Cut the peppers into thin 100 g crème fraîche 3strips and place with the Salt and pepper meat in a solid cooking Curry powder container.

Mix the cream and crème 4fraîche and season with salt and pepper. Pour over the meat and vegetables and cook (see below for settings).

Finally add more salt, pepper 5and curry powder to taste.

>> Tip: Marinade. The word “marinade” comes from “mare”, meaning the sea. Originally, only fi sh was marinated, although in principle anything which comes from the sea can be marinated. Small fi sh are marinated whole, while larger fi sh are treated in wafer-thin Settings: Step 4 carpaccio slices. Recently, however, Function: Steam cooking it has become increasingly popular Temperature: 100°C to marinate meat and vegetables Duration: 12-14 minutes too.

292 Meat Turkey roulades stuffed with spinach

Serves 4

Defrost the spinach (see Ingredients 1below for settings).

300 g frozen spinach Salt, pepper, nutmeg Sprinkle salt, pepper and 2 garlic cloves 2nutmeg on the defrosted 4 thinly cut turkey ﬁ llets spinach to taste. Finely chop the 125 ml chicken stock garlic cloves and stir in. 3 tbsp cream 2 tbsp sauce thickener Spread the spinach Sherry 3mixture onto the turkey ﬁ llets, roll up tightly and tie up Kitchen string with kitchen string.

Pour the chicken stock into a 4solid cooking container, season with cream, salt, pepper and nutmeg. Add the roulades and cook (see below for settings).

Pour the stock into a pan, 5add sauce thickener and season with sherry to taste.

Pour some of the sauce over 6the roulades to serve. Best served with wild rice or boiled potatoes.

Settings: Step 1 Function: Defrost Temperature: 60°C Duration: 20-25 minutes

>> Tip: Settings: Step 4 For a distinctive fl avour, add 8 Function: Steam cooking fi nely chopped sardine fi llets to Temperature: 100°C the spinach. Chicken fi llet or veal Duration: 12-15 minutes can be substituted for turkey.

Meat 293 Chicken breasts in a pepper sauce

Serves 4

Finely chop the shallots. Ingredients 1Place the butter in a solid cooking container and add the 3 red peppers shallots. Halve the peppers and 200 ml chicken stock remove the stems, cut into strips, 2 shallots add to the shallots, cover* and 1 tbsp butter steam (see below for settings). 4 chicken breasts Salt Season the chicken breasts Pepper 2with salt and pepper, place Cayenne pepper on top of the shallots and 2 tbsp cornﬂ our cook (see below for settings). Basil leaves Sieve the resulting liquid into 3a pan and heat through on the hob. Season with salt and cayenne pepper to taste and thicken with cornﬂ our if wished.

Slice the chicken breasts and 4place on top of the shallots. Pour the sauce over and decorate with basil leaves. Serve with wild rice.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam containers Temperature: 100°C are available from the Miele online Duration: 8-10 minutes shop.

294 Meat 295 Turkey ﬁ llets on a bed of vegetables

Serves 4

Cut the turkey ﬁ llet into Ingredients 1strips, season with salt, pepper and a little curry powder. 750 g turkey ﬁ llet Place with the cream in a solid Salt and pepper cooking container and cook (see A little curry powder below for settings). 200 ml double cream 2 leeks Meanwhile, cut the leeks and 3 carrots 2carrots into 4 cm long, thin 1 portion of cream cheese strips. Add the vegetables to the with herbs sauce and cook (see below for settings).

At the end of the combined 3cooking time, stir in the cream cheese to thicken the sauce.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 10 minutes

>> Tip: Settings: Step 2 For thin carrot strips, simply use a Function: Steam cooking vegetable peeler to cut lengthwise Temperature: 100°C strips and then slice with a sharp Duration: 2 minutes knife.

296 Meat 297 Turkey breast with ragout of white and green asparagus

Serves 4

Mix together the salt, pepper Add the cream and the Ingredients 1and oil and brush the turkey 5asparagus pieces to the breast with it. Place on the rack sauce and heat. Finely chop the Ingredients: in the oven and roast (see below chervil leaves. Season to taste 1000 g turkey breast for settings). with lemon juice, sugar and salt 600 g white asparagus and stir in the chervil. Serve the 600 g green asparagus Wash the asparagus. ragout with the sliced turkey Salt 2Completely peel the white breast. Delicious with baby new White pepper asparagus, and snap the woody potatoes. Oil ends off the green asparagus. 50 g butter Chop into 4 cm pieces. 1 tsp sugar 1 bunch spring onions Place the asparagus peel and 30 g plain ﬂ our 3woody ends in a pan. Add Grated zest and juice of an enough water to cover them, unwaxed lemon bring to the boil, add a little 100 g double cream salt, cover the pan with a lid and 1 bunch chervil cook for 10 minutes. Drain the Water stock through a sieve and then put the liquid back into the pan. Add 1 tsp of butter and sugar and bring to the boil. Add the Automatic programme: Step 1 white asparagus and cook for Automatic programmes » Meat 5 minutes. Then add the green » Poultry » Turkey » Turkey asparagus and cook for a further breast » Roast 3 - 5 minutes. Lift the asparagus Duration: 85-94 minutes out of the broth. Settings: Step 1 Meanwhile clean the spring Step 1 4onions and chop into small Function: Combination mode/ rings. Steam until translucent in Fan plus the remaining butter. Dust with Temperature: 170°C ﬂ our and sweat gently, then add Moisture: 65% 500 ml asparagus stock. Season Duration: 85 minutes with salt, pepper, lemon zest Step 2 and 1 – 2 tsp lemon juice and Function: Full grill allow to simmer for 3 – 4 Level 3 minutes. Duration: up to 9 minutes

Shelf level: Rack: 2 Universal tray: 1

298 Meat 299 Chicken drumsticks on a bed of mediterranean vegetables

Serves 4

Mix together the salt, Ingredients 1pepper, paprika and oil and brush the chicken with it. Place Salt it on the rack and roast (see Pepper below for settings). Paprika powder 2 tbsp sunﬂ ower oil Clean the courgettes, auber- 4 chicken drumsticks 2gines and peppers. De-seed (each 200 g) the peppers and chop into bite- 2 small courgettes sized pieces. Chop the auber- (each approx. 170 g) gines and courgettes into thick 2 small aubergines slices. Peel and slice the onions (each approx. 170 g) and garlic. 1 red pepper Automatic programme: Step 1 1 yellow pepper Fry the courgette and Automatic programmes » Meat 3 cloves of garlic 3aubergine slices in hot » Poultry » Chicken » Legs » 2 red onions olive oil on both sides. Add the Roast 3 tbsp olive oil peppers, onions and garlic and Duration: 43-55 minutes 100 ml dry red wine cook for 3-4 minutes. Add the 300 ml sieved tomatoes red wine, sieved tomatoes and Settings: Step 1 100 ml chicken stock chicken stock. Tie together and Step 1 3 sprigs of rosemary add the rosemary and the lemon Function: Combination mode/ 6 sprigs of lemon thyme thyme, season with salt, pep- Fan plus 1-2 tsp sugar per and 1 tsp sugar and cook for Temperature: 200°C 250 g red and yellow cherry 10 minutes. Moisture: 95% tomatoes Duration: 30-25 minutes Meanwhile wash the cherry Step 2 4tomatoes. Add them to the Function: Combination mode/ vegetables and cook for a Fan plus further 3 - 4 minutes. Season Temperature: 225°C well with salt, pepper and sugar. Moisture: 0% Duration: 13-18 minutes Arrange the chicken Step 3 5drumsticks on the bed of Function: Combination mode/ vegetables. Delicious with Full grill baguettes or crusty bread. Level 3 Moisture: 0% Duration: up to 7 minutes

Shelf level: Rack: 2 Universal tray: 1

300 Meat Moroccan chicken

Serves 4

Cut the chicken into strips. Ingredients 1Peel and quarter the pearl onions. Chop the celery into 1 2 chicken breasts cm wide pieces. Dice the 4 pearl onions tomatoes. Chop the courgettes 2 sticks celery into pieces. 2 plum tomatoes 1 courgette Mix the chicken and chopped 1 clove of garlic, crushed 2ingredients with the crushed 2 tbsp raisins garlic, raisins, parsley and mint, 2 tbsp chopped fresh parsley and set to one side. 1 tbsp chopped fresh mint 100 ml chicken stock Combine the remaining in- 1 tsp grated fresh ginger 3gredients, and then stir into 1 tsp curry powder the meat and vegetables. Trans- 1 tbsp mango chutney fer into a solid container and ½ tsp salt cook (see below for settings). ¼ tsp chilli powder 1 tsp cornﬂ our Serve with basmati rice, 4which may be cooked in the steam combi oven alongside the main dish. See the cooking chart for timings.

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 12-15 minutes

Meat 301 Stuffed turkey roulade

Serves 4

Cut the leg joint from the Ingredients 1middle to both sides. Mix the salt, pepper and oil and brush 1 turkey leg joint the turkey with it. (approx. 1000 g) Salt Mix the other ingredients Pepper 2and spread onto the meat, Oil leaving the edges free of the 50 g Parmesan mixture. Then roll it up, fasten 60 g sundried tomatoes in oil with cocktail sticks and tie to- 2 tbsp tomato purée gether with kitchen string. Place 1 tbsp oregano on the rack in the steam combi 1 tbsp basil oven and roast (see below for settings). Kitchen string and skewers Automatic programme: Step 2 Automatic programmes » Meat » Poultry » Turkey » Turkey roulade » Stuffed» Roast Duration: 124-128 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Fan plus Temperature: 190°C Moisture: 40% Duration: 20 minutes Step 2 Function: Combination mode/ Fan plus Temperature: 140°C Moisture: 75% Duration: 100 minutes Step 3 Function: Fan grill Temperature: 200°C Duration: 4-8 minutes

Shelf level: Rack: 2 Universal tray: 1

302 Meat 303 Turkey roulade with spring cabbage

Serves 4

Cut the turkey from the Ingredients 1middle to both sides. Mix the salt, pepper and oil and brush 1 boned turkey thigh the turkey with it. Then roll it up (approx. 1200 g) and fasten with skewers and tie Salt with kitchen twine. Place on the Pepper rack in the oven and roast (see Oil below for settings). 1 spring cabbage (approx. 600 g) Clean the cabbage and chop 2 onions 2into 1 cm strips. Peel and 3 oranges (approx. 700 g) fi nely chop the onions. Peel 2 tbsp melted butter the oranges so that the pith is 100 - 150 ml chicken stock also removed. Cut the segments 1 tbsp orange marmalade through the fl esh, saving the juice. Automatic programme: Step 1 Automatic programmes » Meat Fry the onions and cabbage » Poultry » Turkey roulade » 3in a large frying pan in hot Unstuffed » Roast melted butter for 5 minutes. Duration: 124-128 minutes Add the orange juice and 100 ml chicken stock. Season with Settings: Step 1 orange marmalade, salt and Step 1 pepper and cook for 5 minutes, Function: Combination mode/ adding more stock if necessary. Fan Plus Temperature: 190°C In the meantime halve the Moisture: 40% 4orange segments, add to Duration: 20 minutes the cabbage and warm briefl y. Step 2 Season the vegetables and serve Function: Combination/ with the turkey. Croquettes Fan plus accompany this dish very well. Temperature: 140°C Moisture: 75% Duration: 100 minutes Step 3 Function: Fan grill Temperature: 200°C Duration: 4-8 minutes

Shelf level: Rack: 2 Universal tray: 1

304 Meat Roast duck

Serves 2

Trim any excess fat off the Ingredients 1duck. Rub with salt and pepper to taste inside and out 1 duck without giblets and tie the thighs together with (approx. 2000 g) kitchen string. Salt Pepper Place the duck on the rack 2in the oven with the breast Kitchen string upwards and the thighs towards the oven door, and roast (see below for settings)

Delicious with Brussels 3sprouts, Duchesse potatoes and orange sauce. Automatic programme: Step 2 Automatic programmes » Meat » Poultry » Duck » Whole » Unstuffed » Roast Duration: 143 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Fan plus Temperature: 190°C Moisture: 40% Duration: 20 minutes Step 2 Function: Combination mode/ Fan plus Temperature: 100°C Moisture: 80% Duration: 100 minutes Step 3 >> Tip: Function: Fan grill Ducks are found all over Europe, Temperature: 190°C North Africa, North America and Moisture: 0% in Northern Asia. The Mallard is Duration: 23 minutes the original breed of all domestic ducks, from which many other breeds originate. Ducks have a Shelf level: relatively high proportion of bone Rack: 2 and a very high proportion of fat, Universal tray: 1 resulting in a lower yield of meat.

Meat 305 Goose

Serves 4

Trim any excess fat off the Ingredients 1goose. Rub with salt and pepper to taste inside and out 1 goose without giblets and tie the thighs together with (approx. 4500 g) kitchen string. Salt Pepper Place the goose on the rack 2in the oven with the breast Kitchen string upwards and the thighs towards the oven door, and roast (see below for settings).

Serve with potatoes or 3dumplings and red cabbage. Automatic programme: Step 2 Automatic programmes » Meat » Poultry » Goose » Whole» Roast Duration: 323 minutes

Settings: Step 2 Step 1 Function: Combination mode/ Fan plus Temperature: 190°C Moisture: 40% Duration: 30 minutes Step 2 Function: Combination mode/ Fan plus Temperature: 100°C Moisture: 80% Duration: 270 minutes Step 3 Function: Fan grill >> Tip: Temperature: 190°C Duration: 23 minutes Reduce the cooking time for smaller geese by 30 minutes per 500 g in Step 2. For larger geese Shelf level: the cooking time should be Rack: 1 increased by 30 minutes per kilo of Universal tray: 1 extra weight.

306 Meat 307 Stuffed duck

Serves 4

Remove any superﬂ uous fat Ingredients 1from the duck.

1 duck without giblets Peel, core and quarter the (approx. 2000 g) 2apples until you have 150 g. 150 g apples 70 g onion Peel sufﬁ cient onions until Salt 3you have 70 g. Pepper Rosemary Mix together the apples, Skewers 4onions, rosemary and a little Kitchen string salt and pepper.

Rub the inside and outside Automatic programme: Step 6 5of the duck with salt, pepper Automatic programmes » Meat and rosemary to taste. Stuff the » Poultry » Duck » Whole » duck with the fi lling and tie the Stuffed » Roast thighs together with kitchen Duration: 183 minutes string. Settings: Step 6 Place the duck on the rack Step 1 6in the oven with the breast Function: Combination mode/ upwards and the thighs towards Fan plus the oven door, and roast (see Temperature: 190°C below for settings). Moisture: 40% Duration: 20 minutes The apple and onion stuffi ng Step 2 7is also ideal served separately Function: Combination mode/ as an accompaniment together Fan plus with potatoes or dumplings. Temperature: 100°C Moisture: 80% Duration: 140 minutes Step 3 Function: Combination mode/ Fan plus Temperature: 190°C Moisture: 0% >> Tip: Duration: 23 minutes For a larger duck increase the cooking duration by approx. 20 Shelf level: minutes for each extra kilo. Use Rack: 2 double the quantities of apples Universal tray: 1 and onions for the fi lling.

308 Meat 309 Ostrich with pan-fried sweet potatoes

Serves 4

Remove any fat and Ingredients 1sinew from the ostrich fi llet. Mix together the salt, pepper 800 g ostrich fi llet and oil and brush the meat with Salt it. Place the universal tray with Pepper the rack on it in the oven and Oil start the programme (see below 1 kg sweet potatoes for settings). After a period of 650 g pineapple 10 minutes place the meat on 2 red onions the hot rack and roast it. 50 g dried apricots 1 red chilli pod Peel and coarsely dice the 3 tbsp sunfl ower oil 2sweet potatoes. Blanch in ½ tsp ground coriander boiling water, drain, plunge 2-3 tsp lime juice into ice cold water and leave to 200 ml chicken stock drain.

Meanwhile peel the 3pineapples, remove the woody stalk and chop the ﬂ esh into approx. 1 cm chunks. Peel and halve the onions and cut into strips. Coarsely chop the apricots. Clean and ﬁ nely slice the chilli.

Fry the onions in 1 tbsp hot 4oil until transparent and remove them from the pan. Fry the sweet potatoes in portions Automatic programme: Roast for approx. 1 -2 minutes, adding with moisture Step 1 the pineapple and apricots to Automatic programmes » Meat the last portion. Season with » Poultry » Ostrich » Roast coriander, salt, chilli and lime with moisture juice. Add the onions and the Duration: 180-185 minutes rest of the diced potatoes again. Add the chicken stock, Settings: Step 1 cover and cook for approx. 5 See roasting table on p.451 minutes. Shelf level: Season the vegetables and Rack: 2 5serve with the meat. Universal tray: 1

310 Meat Rump of wild boar with porcini mushroom sauce

Serves 4

Remove the fat and Ingredients 1sinew from the wild boar rump. Mix together the salt, 1 kg rump of wild boar, pepper and oil and brush the boneless (Meat no thicker meat with it. Tie the meat up if than 6 cm) necessary, place on the rack and Salt roast (see below for settings). Pepper Oil Pour 500 ml boiling water 25 g dried porcini mushrooms 2over the porcini mushrooms 500 ml water and leave to soak for 10 2 cloves of garlic minutes. In the meantime peel 2 onions and fi nely chop the onions and 100 g pancetta (Italian ham) garlic. Cut the pancetta into 2 tbsp olive oil strips and fry in a hot frying pan ½ bunch basil until crispy. 250 g mascarpone Drain the mushrooms in a 3sieve lined with kitchen paper or a coffee fi lter. Reserve the liquid. Rinse the mushrooms and allow to drain and chop fi nely.

Fry the onions and garlic in 4hot oil until transparent. Add the mushrooms and fry for a further 1 - 2 minutes. Deglaze with 400 ml of the soaking water from the mushrooms, season with salt and pepper, Automatic programme: Step 1 cover and cook for 5 minutes. Automatic programmes » Meat » Game » Wild boar » Wild boar Pull off the basil leaves and rump cut » Roast with moisture 5cut into strips. Add to the Duration: 165 minutes sauce with the mascarpone and pancetta, heat and season to Settings: Step 1 taste. Serve the sauce with the See roasting table on p.450 wild boar. Creamy polenta and >> Tip: green beans are an ideal Shelf level: Two rumps (each approx. 500 - accompaniment for this dish. Rack: 2 800 g) can be roasted in the oven Universal tray: 1 at the same time.

Meat 311 Saddle of roebuck with a plum and port sauce

Serves 4

Remove any fat and sinew Ingredients 1from the roebuck saddle. Mix together the salt, pepper and 1.3 kg roebuck saddle, oil and brush the meat with it. with bone in Place the universal tray with the Salt rack on it in the oven and start Pepper the programme (see below for Oil settings). After a period of 10 50 g soft prunes minutes place the meat on the 1 small onion hot rack and roast it. 115 g butter 100 ml port Finely chop the prunes. Peel 200 ml game stock 2and chop the onions. Dice Nutmeg 100 g butter and put in a cool 1 tsp plum purée place.

Fry the onions and prunes in 3the rest of the butter for 2 minutes. Deglaze with the port and game stock and season with salt, pepper and nutmeg. Add the plum purée and allow to reduce by a third.

Add the cold diced butter 4and stir gradually into the hot (but not boiling) sauce until it thickens. Season and serve with the roebuck. Great with potato fritters. Automatic programme: Step 1 Automatic programmes » Meat » Game » Roebuck » Roebuck saddle » Roast with moisture Duration: 90-104 minutes

>> Tip: Settings: Step 1 See roasting table on p.450 Use only fresh (or recently frozen) game. With frozen game there is a risk that it may have matured Shelf level: so much during storage that it Rack: 2 takes on a pasty consistency when Universal tray: 1 roasted.

312 Meat Roebuck rump with balsamic shallots and pumpkin slices

Serves 4

Remove any fat and sinew Ingredients 1from the meat. Mix together the salt, pepper and oil and 1.2 kg boneless roebuck rump brush the meat with it. Tie the Salt meat up if necessary, place on Pepper the rack and roast (see below Oil for settings). 750 g shallots 6 tbsp olive oil Pour boiling water over the 4 tbsp maple syrup 2shallots, allow to soak for 1 5 tbsp balsamic vinegar minute, then peel and 150 ml dry red wine depending on size, halve if 400 ml vegetable stock necessary. Fry in 3 tbsp hot oil 6 sprigs thyme for approx. 4 minutes until 1 Hokkaido pumpkin transparent. Drizzle with maple (approx. 1 kg) syrup and caramelise Dark sauce thickener slightly. Deglaze with 4 tbsp (if needed) balsamic vinegar, red wine and und 150 ml stock and season with salt, pepper and thyme leaves. Cover and cook for approx. 8 minutes until soft.

In the meantime wash, halve, 3de-seed and chop the pumpkin into slices approx. 1 cm thick. Fry in the remaining hot olive oil in portions for 1 -2 minutes on each side. Pour in the rest of the stock, season with salt and pepper, cover and Automatic programme: Step 1 cook for approx. 5 minutes until Automatic programmes » soft. Meat » Roebuck » Roebuck rump» Roast with moisture Season the shallots with salt Duration: 150 minutes 4and balsamic vinegar and thicken the sauce slightly if Settings: Step 1 necessary. Serve the roebuck See roasting table on p.450 rump with the pumpkin slices >> Tip: and the sauce. Shelf level: Other types of pumpkin can be Rack: 2 used but these will need to be Universal tray: 1 peeled before cooking.

Meat 313 Saddle of venison with beetroot and lamb's lettuce

Serves 4

Remove any fat and sinew Ingredients 1from the meat. Mix together the salt, pepper and oil and 800 g boneless venison saddle brush the meat with it. Place the Salt universal tray with the rack on Pepper it in the oven and start the pro- Oil gramme (see below for settings). 800 g beetroot After a period of 10 minutes 2 onions place the meat on the hot rack 2 tbsp rapeseed oil and roast it. 1 tsp juniper berries 75 g dried cranberries Clean and wash the beet- 100 ml dry red wine 2root, taking are not to 250 ml game stock damage the skin. Boil in boiling 200 g lamb's lettuce salt water for 25 - 30 minutes 1 heaped tsp wholegrain until they are just al dente. Then mustard drain and rinse them in ice cold 3 tsp honey water, peel and cut into thick 2 tbsp balsamic vinegar slices. 4-5 tbsp olive oil Peel and thinly slice the 3onions and fry until transparent in hot rapeseed oil. Add the beetroot, juniper berries and cranberries, deglaze with red wine and game stock and season with salt and pepper. Bring to the boil and cook for 10 - 15 minutes.

Meanwhile clean, wash and Automatic programme: Step 1 4dry the lamb's lettuce. Mix Automatic programmes » Meat together the mustard, 2 tsp » Game » Venison » Venison honey, vinegar, salt and saddle » Roast with moisture pepper. Vigorously stir in the Duration: 87-150 minutes olive oil. Before serving, mix with the lamb's lettuce, season Settings: Step 1 the vegetables with the rest of See roasting table on p.450 >> Tip: the honey and salt and serve When cooking more than one with the venison. Shelf level: piece of meat at a time, choose Rack: 2 pieces of a similar weight (min. Universal tray: 1 500 g) and size if possible.

314 Meat Venison rump with pears and lentils in a red wine sauce

Serves 4

Remove any fat and sinew Meanwhile fry the carrot, Ingredients 1from the venison. Mix 5leek and celery for approx. together the salt, pepper and oil 2 minutes in the remaining 800 g venison rump and brush the venison with it. hot butter. Add the pears and Salt Tie up if necessary, place on the cook for a further 1 - 2 Pepper rack and roast (see below for minutes. Season with salt, Oil settings). pepper, cinnamon, the rest of 2 onions the balsamic vinegar and 200 g black lentils Peel and chop the onions. honey. Remove the bay leaves 2 tbsp sunfl ower oil 2Wash the lentils and drain from the lentils. Add the lentils 400 ml vegtable stock them well. Fry two thirds of the and the walnuts to the 2 bay leaves onions in hot oil until vegetables, mix together and Approx. 100 g butter transparent, turning them as season. Keep in a warm place. 40 g walnuts needed. Pour in the vegetable 1 carrot stock, add the bay leaves, cover Stir the cold diced butter 1 leek and cook for 30 minutes until 6gradually into the red wine 1 stick of celery soft. sauce until it thickens. Do not 200 g fi rm ripe pears (e.g. allow it to boil again. Season Williams) Dice 75 g butter and set and serve with the pears, lentils 10 g plain fl our 3aside in a cold place. and vegetables. Potato purée 100 ml dry red wine Coarsely chop the walnuts. goes well with this dish. 4-5 tbsp balsamic vinegar Clean and wash the carrot, leek 200 ml game stock and celery and peel as necessary. 1 pinch cinnamon Finely dice the vegetables. Also 2 tsp wild honey peel and fi nely dice the pears.

Fry the rest of the onions in 41 tbsp butter until transparent. Dust with ﬂ our and sweat for 1 further minute, stirring continuously. Deglaze Automatic programme: Step 1 with wine, balsamic vinegar and Automatic programmes » Meat stock, season with salt and » Game » Venison » Venison pepper and reduce by half for rump » Roast with moisture approx. 10 minutes. Duration: 180 minutes

Settings: Step 1 See roasting table on p.450

Shelf level: Rack: 2 Universal tray: 1

Meat 315 Rack of lamb

Serves 4

Cut the meat between the Ingredients 1bones so that the bones pro- trude into the air. Tie the meat 1 rack of lamb (1.5 kg) into a crown with kitchen string. 1–2 tbsp oil You can ask the butcher to do Salt this for you if you prefer. Pepper Season the oil with salt and Kitchen string 2pepper and use this to baste the lamb.

Place the universal tray with 3the rack on it in the oven and start the programme (see below for settings). After a period of 10 minutes place the meat on the hot rack with the bones facing upwards and roast it

Automatic programme: Step 3 Automatic programmes » Meat » Lamb » Rack of lamb » Roast Duration: 88-140 minutes >> Tip: Settings: Step 3 The same settings can be used to See roasting table on p.447 cook a crown of lamb. Please use the following shelf Shelf level: levels: Rack: 1 Rack: shelf level 2 Universal tray: 1 Universal tray: shelf level 1

316 Meat 317 Swedish lamb hotpot in a wine and dill sauce

Serves 4

Dice the lamb and fry in the Ingredients 1oil. Chop the garlic, dice the onions and fry with the meat. 750 g lamb Season with salt and pepper. 3 tbsp oil 2 garlic cloves Place the cream and bay 250 g onions 2leaves in a solid cooking con- Salt, pepper tainer. Finely chop 1 1/2 bunches 200 ml double cream of dill, add to the cream and 2 bay leaves cook with the lamb (see below 2 bunches of dill for settings). White wine Season to taste with salt, 3pepper and white wine and garnish with the remainder of the dill.

Delicious served with boiled potatoes, baby carrots and cucumber salad.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 12-16 minutes

318 Meat Meat loaf in puff pastry

Serves 4

Remove the larger leaves Ingredients 1from the cabbage and cut the ribs so that the leaves can 500 g Savoy cabbage be laid ﬂ at. Finely slice the inner 1 onion leaves of the cabbage. Place the 1 clove of garlic outer and inner leaves in 30 g butter separate perforated containers. 1 packet frozen puff pastry 500 g minced lamb Chop the onion and 2 medium eggs 2garlic and put into a Thyme solid container with the butter. Oregano Cover* and cook (see below for Salt settings). Pepper 1 bunch of ﬂ at leaf parsley Chop the parsley. Mix the 3lamb with the eggs, thyme, Baking paper oregano, salt, pepper, parsley, onion, garlic and sliced cabbage.

Roll out the pastry into a 4large, thin sheet. Cover with Settings: Step 2 a layer of the large cabbage Function: Steam cooking leaves, then spread the lamb Temperature: 100°C ﬁ lling evenly on top. Duration: 2 minutes

Roll up from the long side Settings: Step 5 5and prick all over with a Function: Combination/ fork. Place on a universal tray Fan plus and bake (see below for set- Step 1 tings). Temperature: 100°C Moisture: 100% Duration: 7 minutes Step 2 Temperature: 200-220°C Moisture: 50% Duration: 20 minutes Step 3 Temperature: 200-220°C Moisture: 30% Duration: 15 minutes *Suitable lids for Miele steam containers are available from the Miele online shop. Shelf level: 1

Meat 319 Leg of lamb Provençale

Serves 4-6

Chop the Roquefort, walnuts Ingredients 1and prunes and mix well. Season with salt and herbes 1 leg of lamb, off the bone de Provence, and spread the 100 g Roquefort mixture along the inside of the 100 g walnuts meat. Secure it with cocktail 100 g prunes, stoned sticks or kitchen string. Mix to- Salt gether the oil with the salt and Herbes de Provence pepper and brush the meat with Salt it. Place on the rack. Pepper 1 carrot Peel and chop the 1 stick of celery 2vegetables. Scatter the 1 leek chopped vegetables and garlic 1 clove of garlic into the universal tray, and pour 250 ml red wine in the red wine and stock. Roast 250 ml stock alongside the meat (see below 1 tbsp cornﬂ our for settings).

Cocktail sticks or kitchen Strain the meat juices, string 3thicken and season to taste.

Automatic programme Roast with moisture Step 2 Automatic programmes » Meat >> Tip: » Lamb » Leg of lamb » Classic Roquefort has the aroma Roast with moisture of milk, nuts and raisins, a spicy Duration: 215 minutes ﬂ avour and has a fat content of 52%. A good quality Roquefort is Step 2 characterised by its smooth rind See roasting table on p.447 and its “blueness”. The presence of “Surchoix” or “Selectionné par la Confrère des Chevaliers du Taste Shelf level: Fromage de France” on the label is Rack: 2 a further indicator of a top quality Universal tray: 1 cheese.

320 Meat 321 Fish

Fishing for compliments

Fish benefi ts both the body and soul. Salt-water fi sh is rich in iodine, vitamins, protein, and omega 3 fatty acids, which boost physical fi tness, concentration levels, powers of observation and general well-being. A low-calorie, versatile food, fi sh enjoys great popularity in many quarters, and we should all eat it twice a week as part of a healthy diet.

322 Fish 323 Rolled ﬁ llets of plaice in a piquant sauce

Serves 4

Clean the plaice fi llets, sea- Ingredients 1son with salt and pepper and drizzle with lemon juice. Spread 500 g plaice fi llet with the mustard and horserad- Salt ish sauce. Pepper Lemon juice Cut the pickled gherkins into Mustard 2strips. Finely chop the onions Horseradish sauce and scatter over the fi sh. Roll up 4 small pickled gherkins the fi sh and secure with a cock- 2 small onions tail stick. Place in a perforated 150 ml fi sh stock cooking container. 100 ml white wine 1 tbsp frozen dill Put the fi sh stock, white 20 g butter 3wine and dill in a solid cook- 20 g plain fl our ing container. 50 g double cream Knead the butter and fl our 4into small balls, place in the Cocktail sticks sauce.

Cook the fi sh and the sauce 5at the same time. Place the fi sh above the sauce so that the juices from the fi sh drip into the sauce. (See below for settings).

Stir the double cream into 6the sauce and season with salt, pepper and white wine to taste.

Settings: Step 5 Function: Steam cooking Temperature: 85°C Duration: 6-8 minutes

324 Fish 325 Fillet of sole in a prawn sauce

Serves 4

Clean the fi sh, drizzle with Alternative Champagne sauce: Ingredients 1lemon juice and season with salt and pepper. Clean the fi sh, drizzle with 500 g lemon sole fi llets 1lemon juice and season with Juice of 1 lemon Place in a solid steam con- salt and pepper. Place in a solid Salt and pepper 2tainer together with the steam container and cook (see prawns and fi sh stock and cook Step 2 below for settings). Prawn sauce: (see below for settings). 250 g frozen prawns Melt the butter in a pan. 100 ml fi sh stock After cooking, stir in the sour 2Gently fry the shallot until 2 tsp chopped dill 3cream and lemon juice and translucent in colour. 2 - 3 tbsp sour cream then add white wine or lemon A squeeze of lemon juice juice to taste. Thicken with corn- Add the champagne and or a little white wine fl our if necessary. 3reduce by half. Pass the mixture through a sieve. Alternative champagne sauce: 1 tbsp butter Stir in the cream and reduce 1 shallot, fi nely diced 4again. Then season with salt 300 ml champagne and pepper. Add lemon juice to 250 ml double cream taste then add the butter and Salt beat until smooth. Pepper A squeeze of lemon juice Garnish with chervil before 2 tbsp very cold butter 5serving the fi sh hot together 1 tbsp chervil with the sauce.

Settings: Step 2 Function: Steam cooking >> Tip: Temperature: 85°C Fillet of plaice can be used instead Duration: 4-6 minutes of sole.

326 Fish Fish curry with peaches

Serves 4

Clean the fi sh and cut into Ingredients 1bite-sized chunks. Season with soy sauce, lime juice, salt 400 g sheatfi sh and pepper. 3 tbsp soy sauce 1 tbsp lime juice Peel and grate some ginger. Salt 2Peel and crush the garlic. Pepper Deseed and fi nely slice the chilli A piece of ginger pepper. 1 garlic clove 1 chilli pepper Place all the ingreadients 2 tbsp dessicated coconut 3except for the spring onions 200 ml coconut milk and the peaches in a solid cook- 2 tbsp curry powder ing container and cook (see 1 bunch of spring onions below for settings). 2 ripe peaches Clean the spring onions and 4slice into thin rings. Skin and chop up the peaches. Add these to the rest of the ingedients and continue cooking (see below for settings).

Settings: Step 3 Function: Steam cooking Temperature: 100°C >> Tip: Duration: 10 minutes Sheatﬁ sh can grow to 3 metres in length and weigh up to 150 kg. Sheatﬁ sh under 3 kg is best Settings: Step 4 for eating. It is a bottom feeder in Function: Steam cooking lakes and larger rivers and in the Temperature: 100°C sea, characterised by it long whisk- Duration: 5 minutes ers and scaleless skin.

327Fish Roseﬁ sh with spinach and hazelnut butter

Serves 2

Defrost the spinach (see Ingredients 1below for settings).

200 g frozen spinach Chop the spinach leaves up 350 g rosefi sh fi llet 2and spread out in a perfo- Lemon juice rated cooking container. Salt and pepper 3 tbsp oil Clean the fi sh and season 1 tbsp butter 3with lemon juice, salt and 3 tbsp chopped hazelnuts pepper. Place on top of the spin- Nutmeg ach. Place the universal tray on shelf level 1 to catch the cooking juices and cook (see below for settings).

Heat the oil and butter in a 4frying pan and gently brown the hazelnuts on a medium heat. Season with nutmeg, salt and pepper.

Place the fi sh on warm 5plates. Season the spinach with salt, pepper and nutmeg and place next to the fi sh. Pour the hot hazelnut butter over the fi sh.

Serve with steamed new po- 6tatoes.

Settings: Step 1 Function: Defrost Temperature: 60°C Duration: 20-25 minutes

Settings: Step 3 >> Tip: Function: Steam cooking If you cannot fi nd rosefi sh try Temperature: 100°C making this recipe with a fi rm Duration: 10 minutes white fi sh such as cod or haddock.

328 Fish 329 Moules marinières

Serves 4

Place the mussels in a large Ingredients 1pan and cover with plenty of cold water. Leave for several 2 kg live mussels hours, replenishing the water 1 leek once or twice. Then scrub and 1 large carrot remove the beards before rins- 500 ml dry white wine ing them again in fresh water. 1 tsp peppercorns 1 lemon Only use closed mussels! 2 tbsp chopped parsley 2

Clean the leeks and carrot 3and chop up. Place in a solid container with the mussels, the wine and the peppercorns and cook (see below for settings).

Any mussels that have not opened during cooking must be discarded.

Place the mussels in a suit- 4able serving dish, pour over the sauce, add a squeeze of lemon juice and garnish with chopped parsley.

Serve with brown bread and 5butter or a crusty French stick and a bottle of chilled white wine.

>> Tip: There are several varieties of mussels. Make sure they are fresh Settings: Step 3 when you buy them. The shells Function: Steam cooking should be ﬁ rmly closed, have a Temperature: 100°C good strong colour and smell of Duration: 10-12 minutes sea water!

330 Fish Monkﬁ sh in a mushroom sauce

Serves 4

Drain and chop the mush- Ingredients 1rooms into small pieces. Place to one side. 30 g dried porcini mushrooms, soaked in water overnight Place the shallots and butter 100 g shallots, fi nely diced 2in a solid container, cover* 20 g butter and steam (see below for set- 4 monkfi sh fi llets, skinned, tings). each approx. 150 g Juice of 1 lime Add the mushrooms and al- 150 ml vegetable stock 3low to stand for 2 minutes. 2 tbsp white wine 150 ml sour cream Place the monkfi sh in a 4 tbsp double cream 4solid container. Drizzle with Salt lemon juice and pour over the Pepper stock and white wine. Steam (see below for settings) then keep warm.

Stir the shallots, sour cream 5and cream into the ﬁ sh stock in a saucepan and make a sauce with it. Season with salt and pepper then pour over the ﬁ sh.

Serve with wild rice and 6broccoli.

>> Tip: Settings: Step 2 Porcini mushrooms have a Function: Steam cooking particularly delicate fl avour and Temperature: 100°C are in season during the summer Duration: 4 minutes months. Because of their rarity they can be diffi cult to fi nd fresh, however, dried porcini is read- Settings: Step 4 ily available from supermarkets. Function: Steam cooking

Cover dried mushrooms with boil- *Suitable lids for Miele steam oven Temperature: 90°C ing water and steam at 65°C for containers are available from the Miele Duration: 8-10 minutes the time stated on the packet. online shop. 331Fish Fillet of cod in a tarragon sauce

Serves 4

Clean the fi sh, then season Ingredients 1with salt and place in a solid cooking container. Place the 4 cod fi llets universal tray on shelf level 1 to Salt catch the cooking juices then 3 sprigs of tarragon cook the fi sh (see below for 1 shallot settings). 20 g butter 100 ml dry vermouth In the meantime fi nely chop 200 g sour cream 2the tarragon and dice the 1-2 tsp tarragon vinegar shallot. Sweat half of the tar- Cayenne pepper ragon and the shallot in butter on the hob.

Add the vermouth and bring 3to the boil. Sieve the sauce and pour back into the pan.

Add the sour cream and 4bring to the boil. Stir in the tarragon vinegar and season with salt and cayenne pepper to taste.

Add the rest of the tarragon 5before serving. Pour the sauce over the ﬁ sh and serve.

Setings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4-6 minutes

332 Fish 333 Fish ﬁ llets with honey brittle

Serves 4

Clean the fi sh fi llets, season Ingredients 1with salt and drizzle with lemon juice. Place in a perfo- 4 fi sh fi llets rated cooking container in the (Rosefi sh, Nile perch) oven. Place the universal tray Salt on shelf level 1 to catch the 4 tbsp lemon juice juices, then cook (see below for 50 g honey settings). 50 g butter 30 g brittle Melt the honey and butter in 2a saucepan on the hob, add the brittle and pour over the cooked fi sh. Serve with rice and broccoli.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4-8 minutes

334 Fish Salmon in white wine with garden vegetables

4 Portionen

Wash and pat dry the salmon Ingredients 1fi llets and drizzle with lemon juice. Place in a solid cooking 1 kg salmon fi llet container. 3 tbsp lemon juice 300 g leeks Chop the leeks into rings, 300 g carrots 2the carrots and celery into 200 g celery batons and spread over the fi sh. 125 ml white wine Pour white wine over and sea- Salt and pepper son with salt and pepper. Place 3 slices Cheddar cheese cheese on top and cook (see below for settings).

Season the sauce with salt 3and pepper to taste. 4Serve with boiled potatoes.

>> Tipp: For this dish we recommend a Settings: Step 2 Riesling. This light wine, famed for Function: Steam cooking its fresh bouquet and subtle acid- Temperature: 100°C ity, is an excellent accompaniment Duration: 12-15 minutes to all ﬁ sh dishes.

335Fish Trout in white wine sauce

Serves 4

Peel the lemon, slice the car- Ingredients 1rots and clean the trout.

4 Trout (oven ready, 250 g Pour the white wine, vinegar each) 2and water over the trout in 75 g butter a solid cooking container, then Salt add the lemon peel, carrot slices, Pepper herbs and spices and (see below Lemon for settings).

For the sauce: Heat the butter in 6 tbsp of 450 ml white wine 3the sauce, season with salt 150 ml white balsamic vinegar and pepper pour over the trout 150 ml water and garnish with lemon slices. 1 unwaxed lemon 2 carrots Serve with rice topped with 1 tsp black peppercorns 4chopped herbs. 4 sprigs of parsley 4 sprigs of thyme 6–8 cloves

Settings: Step 2 Function: Steam cooking Temperature: 90°C Duration: 12-15 minutes

336 Fish 337 Trout stuffed with mushrooms

Serves 4

Clean the trout, drizzle with Ingredients 1lemon juice and season with salt and pepper. 4 trout (oven ready, approx 250 g each) Finely chop the onion and 3 tbsp lemon juice 2parsley. Slice or quarter the Salt and pepper mushrooms and mix everything 1 onion together. 2 bunches parsley 600 g chanterelle, fl at or but- Stuff the trout with the ton mushrooms 3fi lling and place with the 50 g butter remainder of the fi lling in a solid cooking container. Stand the trout upright, dot with butter and cook (see below for settings). 4Serve with parsley potatoes.

Settings; Step 3 Function: Steam cooking Temperature: 90°C Duration: 20 minutes

338 Fish Coconut ﬁ sh curry

Serves 4

Heat the butter on the hob. Ingredients 1Stir in the fl our, add the coconut milk and bring to the boil. 50 g butter 50 g plain fl our Dice the onions, cover and 400 ml coconut milk 2steam in a solid cooking 1 onion container with butter (see below 20 g butter for settings). 2 tomatoes 15 g curry paste Dice the tomatoes and add Juice of half a lemon 3to the steamed onions. Pour 10 ml soya sauce in the sauce. Season to taste 1 tbsp coriander with curry paste, lemon juice, 500 g fi sh fi llet soy sauce and coriander.

Dice the ﬁ sh ﬁ llet and place 4in a solid cooking container. Pour the sauce over, cover* and steam (see below for settings). 5Serve with rice.

Settings: Step 2 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 4 >> Tip: Function: Steam cooking Curry paste can be found in any *Suitable lids for Miele steam oven Temperature: 100°C Asian grocer’s shop and in most containers are available from the Miele Duration: 7 minutes supermarkets. online shop. 339Fish Salmon and leeks in a white wine sauce

Serves 4

Cut the leeks into thin strips. Vermouth sauce: Ingredients 1dice the shallots. Place both in a solid container with the but- Follow Step 1 and 2 for the 2 leeks ter, cover* and cook (see below 1fi sh. 2 shallots for settings). 1 tbsp butter Then bring the fi sh stock 500 g salmon fi llet Divide the salmon fi llet into 2with the vermouth to the Salt 24 portions and place on top boil on the hob and reduce by Pepper of the vegetables. Season with half. salt and pepper and cook (see White wine sauce: below for settings). Mix together the egg yolk 125 ml white wine 3and the double cream. Stir 3–4 tbsp fi sh stock Heat up the wine and fi sh in 1 tbsp of vermouth then add 30 g cold butter 3stock on the hob, stir in the to the sauce once it has cooled Salt fl aked butter and season with down a bit. Pepper salt and pepper. Garnish with 1 tbsp dill dill. Season to taste with salt and 4lemon pepper. Garnish with Alternative sauce Arrange the salmon on chopped chervil. Vermouth sauce: 4a serving plate with the 200 ml fi sh stock vegetables and the sauce. Serve 100 ml dry vermouth with wild rice 2 medium egg yolks 2 tbsp double cream 1 tbsp dry vermouth Salt Lemon pepper 1 tbsp fi nely chopped chervil

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam oven Temperature: 100°C containers are available from the Miele Duration: 6 minutes online shop. 340 Fish 341 Peppers stuffed with smoked trout

Serves 4

Wash the peppers, cut the Ingredients 1lids off, remove the stem and dice the ﬂ esh from the lids. Peel 4 peppers and dice the onion. 1 onion 10 g butter Place the butter and onion in 100 g cracked spelt grain 2a solid container, cover* and 100 ml vegetable stock cook (see below for settings). 1 small courgette then add the diced pepper. 100 g smoked trout ﬁ llet 50 g grated cheese Place the cracked spelt and Salt 3vegetable stock in another Pepper solid container and cook (see 2 tbsp tomato purée below for settings).

Meanwhile dice the cour- 4gette, cut the trout ﬁ llet into small pieces and add to the cooked spelt with the cheese. Season with salt and pepper and spoon into the peppers.

Place the stuffed peppers 5in a perforated cooking *Suitable lids for Miele steam oven container. Place it in the middle containers are available from the Miele online shop. of the oven and place the container with the onions and diced peppers underneath it, then cook both together (see below Settings: Step 2 for settings). Function: Steam cooking Temperature: 100°C Transfer the onions and pep- Duration: 4 minutes 6pers with the juices to a pan and purée. Settings: Step 3 >> Tip: Function: Steam cooking Courgettes originate from Mexico Temperature: 100°C and the West Indies and belong Stir in the tomato purée, Duration: 10 minutes to the marrow family. They are bring to the boil and season completely edible right up to 7 the stalks. Even the ﬂ owers can to taste with salt and pepper. Settings: Step 5 be eaten or used for garnish. As Function: Steam cooking anti-pasti they have been used Serve with brown rice. Temperature: 100°C in Mediterranean cooking for Duration: 25 minutes generations. 8

342 Fish Haddock in a mustard sauce

Serves 4

Clean, and salt the ﬁ sh then Ingredients 1drizzle with lemon juice.

500 g haddock Wash the soup greens and Juice of 1 lemon 2chop fi nely. Salt 250 ml fi sh stock Place the fi sh with the soup 125 ml white wine 3greens, fi sh stock and white 200 g soup greens wine in a solid cooking container and cook (see below for Sauce: settings). 3 medium egg yolks 3 tbsp fi sh stock Beat the egg yolks, fi sh stock 3 tbsp white wine 4and white wine to a foam 1 tsp hot mustard over a bain marie. Fold the mus- 2 tbsp wholegrain mustard tard and cream into the mixture 2 tbsp double cream and season with salt, pepper, Pepper, salt, sugar sugar and white wine to taste. White wine Serve with dill potatoes and 5cucumber salad.

>> Tip: Mustard grain is a European spice, Settings: Step 3 used principally in the preparation Function: Steam cooking of mustard sauces, marinades and Temperature: 100°C salads, but can also be served with Duration: 10-12 minutes sausage, ﬁ sh and meat.

343Fish Trout with lime and ginger butter and sautéed potatoes

Serves 4

Peel the ginger and grate Ingredients 1very fi nely. Wash the limes in hot water, fi nely grate the rind 4 trout (oven ready, and squeeze the juice out of one approx. 250 g each) of the limes. Crush the pepper- 20 g fresh ginger corns with a pestle and mortar. 2 limes 1 tsp pink peppercorns Mix the softened butter with 200 g softened butter 2the ginger and lime zest and Salt stir in 2 – 3 tsp lime juice. Season A sprinkling of brown sugar with salt, crushed pepper and a 1 kg baby potatoes little sugar to taste. Shape the 1 – 2 tbsp sunfl ower oil butter into a thin roll, wrap in foil and leave to cool. Baking parchment Cut the baking parchment 3into the shape of the trout. Sprinkle salt on the inside of the trout, place on the baking parchment on the rack and grill (see below for settings).

Meanwhile wash the pota- 4toes and boil in salted water for approx. 15 minutes until almost cooked. Drain, plunge in ice cold water, peel and halve any larger potatoes.

Heat the oil in a non-stick Automatic programme: Step 3 5pan and fry the potatoes Automatic programmes » Fish » over a medium heat until Trout » Grill golden. Then add 50 g of the Duration: 25 minutes ginger and lime butter to the pan, allow to melt and coat the Settings: Step 3 potatoes. Season with salt to Function: Full grill taste and serve the rest of the Step 3 >> Tip: ginger and lime butter to ac- Duration: 25 minutes Due to intensive farming methods company the grilled trout. trout has become the “chicken” Shelf level: of freshwater ﬁ sh. It also freezes Rack: 2 very well, making it a ﬁ rm favour- Universal tray: 1 ite in the kitchen.

344 Fish 345 Mackerel with potato, cucumber and dill

Serves 4

Dry roast the mustard seed in Ingredients 1a pan. Remove from the pan and set to one side. 4 mackerel (oven ready, 250 g each) Sprinkle some salt on the 2 tbsp mustard seed 2inside of the mackerel. Place Salt the mackerel on the rack and 800 g potatoes, cubed grill (see below for settings). 4 shallots, diced 2 tbsp clarifi ed butter Heat the clarifi ed butter, add Approx. 500 ml 3the potatoes and shallots vegetable stock and fry while stirring. Deglaze 100 ml double cream with the stock and cream. 2 tsp medium hot mustard Season with mustard, salt and Pepper pepper. Cover and cook for 15 – 1 cucumber (approx. 500 g) 20 minutes. 1 bunch dilll Peel the cucumber, cut in Baking parchmet 4half lengthways and remove the centre with a spoon. Coarse- ly dice the cucumber fl esh and add to the potatoes for the fi nal 5 – 7 minutes of cooking.

Remove the stems from 5the dill and ﬁ nely chop the leaves. Season the vegetables to taste. Sprinkle with dill and mustard seeds and serve with the mackerel. Automatic programme: Step 2 Automatic programmes » Fish » Mackerel » Grill Duration: 25 minutes

Settings: Step 2 Function: Full grill >> Tip: Step 3 Duration: 25 minutes Mackerel are offshore ﬁ sh which undertake long migrations in vast shoals and they come inshore be- Shelf level: tween April and September. Due Rack: 2 to their high fat content they are Universal tray: 1 particularly suitable for smoking.

346 Fish Fish ﬁ llet with cheese crust

Serves 4

Clean the fi sh, drizzle with Ingredients 1lemon juice, salt and place in a buttered dish (approx. 35 x 600 g cod 22 cm). 1 tbsp lemon juice Salt Peel and fi nely dice the on- 2 onions 2ions, stir them into the crème 300 g crème fraîche fraîche, season with pepper and Pepper spread over the fi sh. 150 g cream cheese with chives Place the cheese slices on 4 slices of cheese 3top and cook (see below for settings). Butter for greasing

Settings: Step 3 >> Tip: Function: Fan plus The Atlantic cod or Gadus Morhua, Temperature: 180°C can grow to 2 metres in length Duration: 30-40 minutes and weigh up to 96 kilograms. Any ﬁ rm white ﬁ sh can be used instead Shelf level: 1 for this dish.

347Fish Salmon with fennel and apple

Serves 4

Cut the baking parchment Ingredients 1to the shape of the salmon fi llet. Place the fi sh on the bak- 800 g salmon fi llet ing parchment on the rack and 1 onion grill (see below for settings). 600 g fennel 1 – 2 tbsp butter Meanwhile peel and slice the 2 sharp cooking apples 2onion. Clean the fennel and (150 g each) place the green stalk and fronds 50 ml dry white wine to one side. Cut the bulb into 150 ml fi sh stock quarters and remove the inner 2 tsp horseradish sauce core. Cut or shave the fennel Salt into fi ne strips and sauté on the Pepper hob with the onion slices in hot 100 ml double cream butter for 3 -4 minutes until Sugar translucent.

Baking parchment Meanwhile, peel, core and 3cut the apples into thick slices.

Deglaze the vegetables 4with wine, pour over the ﬁ sh stock and season with 1 tsp horseradish sauce and salt and pepper. Add the apples, cover and cook for 2 – 3 minutes. Add the cream and season with salt, sugar and the remaining horseradish sauce to taste. Chop the Automatic programme: Step 1 green fennel stalk and fronds, Automatic programmes » Fish » sprinkle over the vegetables Salmon » Piece » Grill and apples and serve with the Duration: 35 minutes salmon. Settings: Step 1 Function: Fan grill Temperature: 180°C Duration: 35 minutes

Shelf level: Shelf: 2 Universal tray: 1

348 Fish 349 Salmon tart

Serves 6

Defrost the spinach. Ingredients 1

Pastry: Separate the eggs and mix 2 medium eggs 2the egg yolks with the fl our, 200 g wholemeal fl our butter, sugar, salt and 2 – 3 tbsp 100 g softened butter cold water to form a smooth 1 pinch of sugar dough. Line a greased spring- 1 tsp salt form baking tin with the dough, 2 -3 tbsp cold water and form a 3 cm high edge all Butter for greasing round. Prick the base and place in the fridge for 30 minutes to Filling: chill. 250 g frozen spinach 400 g salmon Whisk the egg whites until 150 g smoked salmon 3stiff and place in the fridge. 1 tbsp chopped dill Drain the spinach well and chop Salt fi nely. Rinse, pat dry and dice Pepper the salmon. Finely chop the Nutmeg smoked salmon and mix with 1 tbsp lemon juice the diced salmon, spinach and 200 g grated cheddar dill. Season with a little salt, pepper, nutmeg and lemon Garnish: juice. Fold in the egg whites. 1 bunch dill 150 g quark Pour the mixture into the Salt 4baking tin, sprinkle cheese Pepper on top and bake (see below for 100 g smoked salmon settings). Automatic programme: Step 4 Automatic programmes » Remove the stems from Pizza, Quiche & Co. » Salmon 5the dill and fi nely chop the tart» Bake leaves and mix with quark, salt Duration: 55 minutes and pepper. Cut the smoked salmon into 6 pieces, place a lit- Settings: Step 4 tle dill quark on each, twist into Function: Combination mode/ a rosette and arrange on the Fan plus tart prior to serving. Temperature: 180-225°C Moisture: 50% Duration: 55 minutes >> Tip: Delicious hot or cold, e.g. for a Shelf level: 2 picnic.

350 Fish Stuffed roseﬁ sh

Serves 4

Wash the fi sh inside and Ingredients 1out, pat dry and drizzle with lemon juice. 2 rose fi sh (oven ready, 800 g each) Cut the crusts off the bread 4 tbsp lemon juice 2and dice fi nely. Peel and 4 slices white bread fi nely chop the garlic. Wash the 4 garlic cloves parsley, shake dry, chop fi nely 2 bunches parsley and mix with the garlic. 1 tsp salt 1 pinch ground white pepper Rub salt and pepper on the 1 tbsp sweet paprika 3inside and outside of the 8 tbsp olive oil fi sh, place it on the universal tray and stuff with the garlic and parsley mixture.

Mix the remaining ﬁ lling 4with the diced bread, paprika and oil, spread over the ﬁ sh and cook (see settings below).

Settings: Step 4 Function: Combination mode/ >> Tip: Conventional heat Ask your fi shmonger to gut the Temperature: 180°C fi sh for you and remove the scales, Moisture: 50% gills and fi ns. Duration: 35 minutes If you cannot fi nd rosefi sh try using haddock or red snapper Shelf level: 1 instead.

351Fish Oysters au gratin

Serves 4

Cut the bacon into thin Variante: Ingredients 1strips, prise open the oysters with a sharp knife, taking care For an alternative fi lling, 75 g lean, streaky bacon to hold the oysters with a thick 1clean and fi nely chop 1 red 24 fresh oysters piece of kitchen paper, as the chilli pepper. Cut the crusts off 4 Worcester sauce edges of the shells are sharp. pieces of toast and grate fi nely. 1 unwaxed lemon Finely chop ½ bunch of corian- Using the knife, loosen the der or parsley leaves. Variation 2oyster in the shell and place 1 red chilli pepper each oyster in a half-shell on the Mix everything with the lime 4 slices of white bread universal tray. 2zest and olive oil and season ½ bunch of coriander or fl at with salt and a little lime juice. leaved parsley Sprinkle each one with a few Grated peel and juice of 1 3drops of Worcester sauce and Distribute over the oysters lime scatter with bacon strips. Grill 3(see above for instructions 2 tbsp olive oil the oysters to taste (see below on opening) and grill for 12 – 15 Salt for settings) and serve with slices minutes, following the instruc- 20 fresh oysters of lemon. tions above.

Settings: Step 3 >> Tip: Function: Full grill Times given in the recipe are for Step 2 oysters which are lukewarm. If Duration: 6-15 minutes you prefer your oysters well-done, increase the cooking time by 12 – Shelf level: 3 15 minutes.

352 Fish 353 Stuffed sea bass

Serves 4–6

Wash the fi sh inside and Ingredients 1out, pat dry and drizzle with lemon juice. Rub pepper in the 3 sea bass (500 g each) cavity. Juice of 1 lemon ½ tsp pepper Clean and fi nely chop the 200 g button mushrooms 2mushrooms. Peel the shal- 2 shallots lots, cut up small and cook with ½ tsp salt mushrooms, salt, crème fraîche 200 g crème fraîche and pepper, stirring until the 1 pinch white pepper liquid has evaporated. Leave to 200 g day old white bread cool. 1 bunch chervil 1 medium egg Remove the crusts from the 1 pinch grated nutmeg 3bread, dice coarsely and chop fi nely in a mixer with the Kitchen twine and / or cocktail chervil. Mix with the mush- sticks rooms, egg and nutmeg.

Place the ﬁ sh on the univer- 4sal tray, stuff the ﬁ sh with the mushroom mixture, secure with kitchen string or cocktail sticks and cook (see below for settings).

Settings: Step 4 >> Tip: Function: Combination mode/ Fish is an ideal light and digestible Conventional heat food, due to the low fat content Temperature: 180°C and the very low proportion of connective tissue in its fl esh. Moisture: 50% Duration: 30-40 minutes Ask your fi shmonger to gut the fi sh for you and remove the scales, Shelf level: 1 gills and fi ns.

354 Fish Grilled mackerel with tomato letscho

Serves 4

Wash the ﬁ sh inside and out, Ingredients 1pat dry and sprinkle with lemon juice. Slash the ﬁ sh along 4 mackerel (300 – 350 g each) the backs, brush with 4 tbsp oil, Salt place on the universal tray and Pepper grill (see settings below). Lemon juice 10 tbsp olive oil In the meantime mix the 2 tbsp sherry vinegar 2sherry vinegar with salt and 2 beef tomatoes pepper for the vinaigrette and Basil leaves stir in the rest of the olive oil.

Pour boiling water over the 3tomatoes, skin and quarter, remove the seeds and dice the ﬂ esh. Cut the basil leaves into pieces, add to the vinaigrette with the diced tomato and serve with the grilled mackerel.

Settings: Step 1 Function: Combination mode/ Full grill Step 3 Moisture: 0% Duration: 20-25 minutes

Shelf level: 2

355Fish Salmon en croûte

Serves 4

Roll the pastry into 4 pieces, Mix the egg yolk and brush Ingredients 1each measuring 10 x 20 cm. 8onto the edges of the pastry, fold the pastry over and press 300 g fl aky pastry (defrosted) Clean the Swiss chard and the edges together. Place the 4 Swiss chard leaves, without 2blanch for 1 minute in pastries on the universal tray stems, (approx. 140 g) boiling water, plunge into cold and bake until golden (see be- 1 bunch chives water, drain and pat dry. low for settings). 200 g pikeperch fi llet (skinned and boned) To make the fi lling, cool the 20 ml dry Riesling 3mixer bowl in the fridge or Juice of 1 lemon freezer. Chop the chives. 1 medium egg 80 ml double cream Wash the pikeperch fi llet, Salt 4pat dry, dice and put in a White pepper cool place. Mix the wine and 4 salmon fi llets, approx. juice of ½ a lemon. Separate 125 g each the egg. Purée the egg white, diced fi sh and wine/lemon juice Flour for rolling out briefl y, gradually adding suffi - cient cooled cream to make the mixture thick and creamy.

Stir in the chives, season well 5with salt and pepper and set aside in a cool place. Settings: Step 8 Wash the salmon fi llet, pat Function: Combination mode/ 6dry, lightly salt and pepper Fan plus and sprinkle with the remaining Step 1 lemon juice. Temperature: 100°C Moisture: 100% Roll out the pastry sheets Duration: 7 minutes 7on a little fl our and place a Step 2 leaf of Swiss chard and a piece Temperature: 200°C of salmon on one half of each Moisture: 90% sheet. Spread thickly with the Duration: 10 minutes fi lling and fold the chard leaf Step 3 >> Tip: over it. Temperature: 220°C Cod can be used to replace pike- Moisture: 0% perch for the fi lling. Duration: 16-20 miutes Salmon fi llet can also be replaced by pikeperch. Shelf level: 2 Delicious served with chard.

356 Fish 357 Salmon trout in salt dough

Serves 6

Moisten the salt with 200 ml Ingredients 1water and place about 2/3 on the universal tray. 3 kg coarse-grained sea salt 200 ml water Wash the ﬁ sh inside and out, 1 salmon trout (1.5 – 1.8 kg) 2pat dry, rub with oil on the 2 tbsp olive oil outside and place it on the salt. Arrange the remaining salt so Sauce: that the ﬁ sh is completely cov- 2 cloves garlic ered. Press it down a little and 6 tbsp olive oil cook (see below for settings). 1 tbsp lemon juice Salt For the sauce, peel and chop 3the garlic cloves, mix with oil and lemon juice and season with salt.

After cooking, break the salt 4crust open, divide the ﬁ sh into equal portions and serve with the sauce.

Settings: Step 2 Function: Conventional heat Temperature: 190°C Duration: 50 minutes

Shelf level: 1

358 Fish 359 Side dishes

Tasty accompaniments

Potatoes, rice, vegetables and bread – to complement your main course and to satisfy all appetites. With examples from different corners of the globe, you will ﬁ nd plenty of ideas to accompany your meat, ﬁ sh or vegetarian course here.

By steaming your vegetables you will not lose any of the nutritional beneﬁ ts which are de- stroyed when boiling, and they will also retain their texture and shape better. Steaming rice with exactly the right amount of water eradi- cates starchiness, and ensures perfect results every time.

360 Side dishes 361 Dauphinoise potatoes

Serves 4

Peel, halve and slice the po- Ingredients 1tatoes thinly. Peel and ﬁ nely chop the garlic clove. 750 g potatoes 1 garlic clove Place the potatoes and garlic Salt 2in a greased, solid cooking Pepper container and season with salt 100 g grated cheese and pepper. 200 ml double cream Nutmeg Add the cream and the 3cheese, season with Butter for greasing nutmeg and cook (see below for settings).

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 25-30 minutes

362 Side dishes 363 Dumplings

Serves 4

Chop bread rolls into 1/2 cm Ingredients 1dice.

8 bread rolls Warm the milk in a solid 500 ml milk 2cooking container (see below 1 onion for settings). Pour the warm 20 g butter milk over the diced bread rolls 2 medium eggs and soak for half an hour. 1 tbsp chopped parsley Dice the onion, cover* and Butter for greasing 3sweat with butter in a solid cooking container (see below for settings).

Add the onion, eggs and 4parsley to the diced bread and mix together. With damp hands make 12 dumplings with the dough, place in a greased perforated cooking container and cook (see below for settings).

The dumplings can be varied 5to taste using chopped cooked spinach or chopped herbs.

Settings: Step 2 Function: Steam cooking Temperature: 95°C Duration: 2-3 minutes Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 4 *Suitable lids for Miele steam Function: Steam cooking oven containers are available Temperature: 100°C from the Miele online shop. Duration: 15-18 minutes

364 Side dishes Potato dumplings

Serves 4

Wash the potatoes and cook Ingredients 1in a perforated cooking container (see below for set- 1 kg potatoes tings). 1–2 medium eggs Salt Peel and pass the potatoes Nutmeg 2through a potato ricer while 50 g plain ﬂ our still hot. 50 g potato starch Add the eggs to the potato Butter for greasing 3and season with salt and nutmeg. Stir in the ﬂ our and potato starch.

Make a roll from the dough 4and divide into 12–14 pieces. Roll the pieces into dumplings and cook in a greased, perforated cooking container (see below for settings).

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 28-34 minutes

Settings: Step 4 >> Tip: Function: Steam cooking Potato dumplings are delicious Temperature: 100°C served with a hearty casserole on a Duration: 15-18 minutes winter’s day.

Side dishes 365 Vegetable ravioli

Serves 4

Combine the ﬂ our with Ingredients 1salt, olive oil and the eggs to make a dough and allow to Pasta dough relax for 1 hour at room tem- 450 g plain ﬂ our perature. 1 tsp salt 4 medium eggs Meanwhile chop the vegeta- 1 tbsp olive oil 2bles, place in a perforated cooking container and blanch Filling (see below for settings). Plunge 150 g broccoli into iced water to prevent fur- 150 g carrots ther cooking. 100 g celery 100 g full-fat cream cheese Mix the cream cheese with 50 ml double cream 3the double cream and grated 80 g grated cheese cheese, season with salt and Salt, pepper pepper and stir in the vegeta- 20 g butter bles.

Flour for dusting Thinly roll out half of the Butter for greasing 4dough and cut into 8 cm squares with a pastry wheel. Place some of the vegetable mixture in the middle of each.

Melt the butter and grease 5the edges of the squares with it. Roll out the other half of the dough in the same way, cut and place on top of the ﬁ lled squares. Press the edges together well.

Place the dough parcel in a Settings: Step 2 6greased, perforated cooking Function: Steam cooking container and steam (see below Temperature: 100°C for settings). Duration: 3 minutes

>> Tip: Salmon is an excellent accompa- Settings: Step 6 Serve pasta with melted butter niment to vegetable ravioli. Function: Steam cooking and herbs. It is also a delicious and Temperature: 100°C nutritious meal when cooked in Duration: 8-10 minutes stock.

366 Side dishes 367 Potato soufﬂ é

Serves 4

Peel and dice the potatoes Ingredients 1and cook in a perforated cooking container (see below 300 g ﬂ oury potatoes for settings). 3 medium egg yolks 1 bunch chervil Pass the potatoes through a 150 ml sour cream 2potato ricer. 100 g frozen peas Salt Mix in the egg yolk, coarsely Pepper 3chopped chervil, sour cream Nutmeg and peas and season with salt, 3 medium egg whites pepper and nutmeg.

2 tbsp Parmesan cheese Beat the egg whites to stiff 4peaks and fold into the Butter for greasing potato mixture before pour- Cornfl our for dusting ing into buttered and cornfl our- dusted souffl é dishes. Sprinkle Parmesan cheese over.

Cover the dishes with 5aluminium foil, place in the cooking container and cook (see below for settings).

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 9-10 minutes

Settings: Step 5 Function: Steam cooking Temperature: 90°C Duration: 30-35 minutes

368 Side dishes Potato purée

Serves 4

Peel and quarter the pota- Ingredients 1toes and place in a perforated cooking container. Pour 1 kg potatoes the cream and vegetable stock 250 ml double cream into a solid cooking container, 100 ml vegetable stock place in the oven below the 20 g butter potatoes and cook (see below Salt for settings). Pepper 1 tbsp parsley Purée the potatoes and stir 2with the cream and stock Variation 1 mixture until smooth. Fold in 25 g Porcini mushrooms butter and season the purée Water with salt and pepper.

Variation 2 Finely chop the parsley and 1 medium onion 3sprinkle over. 100 g streaky bacon Variation 1: 4Soften the mushrooms in water and cook in the liquid in a solid cooking container (see below for settings). Chop ﬁ nely and stir into the purée.

Variation 2: 5Place ﬁ nely chopped onions and diced bacon in a solid cooking container, cover* and cook Settings: Step 1 with potatoes (see below for Function: Steam cooking settings). Fold into the purée. Temperature: 100°C Duration: 15-17 minutes

Settings: Step 4

Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 5 Function: Steam cooking *Suitable lids for Miele steam oven Temperature: 100°C containers are available from the Miele Duration: 4 minutes online shop. Side dishes 369 Spinach with a cheese soufﬂ é topping

Serves 4

Defrost the spinach. Allow Ingredients 1the spinach to stand for 8–10 minutes after defrosting and 300 g frozen spinach press the liquid out through a 1 onion sieve. 100 g bacon 10 g butter Dice the onion and bacon, Salt 2cover* and sweat in a solid Pepper cooking container (see below Nutmeg for settings). 250 g low fat quark 2 medium eggs Add the spinach and season 30 g grated Parmesan 3with salt, pepper and nut- 1 tbsp chopped parsley meg. Cook in a solid cooking container (see below for set- Parsley to garnish tings).

Meanwhile mix together 4the quark, eggs, Parmesan, parsley, salt and pepper.

Spread the quark mixture 5over the spinach and cook (see below for settings). Settings: Step 1 Function: Defrost Garnish with parsley and Temperature: 60°C 6serve. Duration: 25-30 minutes

Settings: Step 2 Function: Steam cooking

Temperature: 100°C Duration: 4 minutes

Settings: Step 3 Function: Steam cooking >> Tip: Temperature: 100°C Even though spinach is not very Duration: 5 minutes rich in iron, contrary to long-held popular belief, it is nevertheless good for you. Its iron content is Settings: Step 5 3–4 mg per 100 g spinach. It also Function: Steam cooking contains signiﬁ cant amounts of *Suitable lids for Miele steam oven Temperature: 100°C potassium, calcium, and magne- containers are available from the Miele Duration: 5 minutes sium. online shop. 370 Side dishes 371 Pancetta on a bed of vegetables

Serves 4

Mix together the cream Ingredients 1cheese, crème fraîche and soup herbs and spread in a solid 200 g cream cheese with herbs cooking container. 1 tbsp crème fraîche 1/2 tbsp soup herbs Add the peas and carrots, 500 g frozen peas and carrots 2halve the mushrooms and 200 g mushrooms add them to the container. Layer 1 small jar of asparagus tips the asparagus on top. 300 g pancetta Parsley Chop up the pancetta, 3distribute over the vegetables and cook (see below for settings).

Stir carefully and then allow 4it to stand for another 5 minutes in the oven.

Garnish with parsley. Deli- 5cious served with rice or baguette.

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 20 minutes

372 Side dishes Carrots with glazed shallots

Serves 4

Clean and slice the carrots Ingredients 1and place in a perforated cooking container. 500 g carrots 2 shallots Place the shallots and butter 20 g butter 2in a covered* solid cooking Salt, pepper container and cook both to- 1 tbsp parsley gether (see below for settings).

Add the carrots to the shal- 3lots, season with salt and pepper and serve garnished with chopped parsley.

Settings: Step 2 Function: Steam cooking *Suitable lids for Miele steam oven Temperature: 100°C containers are available from the Miele online shop. Duration: 6 minutes

Side dishes 373 Asparagus with a choice of sauces

Serves 4

Peel the white asparagus Ingredients 1from top to bottom, place in a perforated cooking container 1 kg white asparagus, thumb and cook. Snap off the woody thickness ends of the green asparagus, 1 kg green asparagus place in a perforated cooking container and cook (see below for settings).

Settings: Step 1 for white asparagus Function: Steam cooking Temperature: 100°C Duration: 9-10 minutes

Settings: Step 1 for green asparagus Function: Steam cooking Temperature: 100°C Duration: 7 minutes

374 Side dishes 375 Sauces

Serves 4

Parsley sauce: Ingredients Stir the parsley into the Parsley sauce: 1cream and season with salt 125 ml cream and sugar. 1 bunch chopped parsley Salt, 1 pinch sugar Pour over the hot asparagus 2and serve. Tuna Sauce: 1 tin tuna Tuna sauce: 150 g yoghurt (3.5% fat) 1 tsp lemon juice Drain the tuna and separate 2 tsps capers 1it with two forks. Salt Pepper Mix the yogurt, lemon juice Sugar 2and capers and season 3 medium eggs with salt, pepper and sugar.

Orange Sauce: Add the tuna to the yoghurt 250 ml orange juice 3and mix thoroughly. 3 medium egg yolks Salt Hard boil the eggs, peel and Pepper 4quarter. Pour the sauce over 200 g slightly warmed butter the asparagus and garnish with Zest of an orange the eggs.

Orange sauce:

Mix the orange juice with 1the egg yolks and beat with salt and pepper until thickened over a bain marie.

Fold in the butter a table- 2spoon at a time and season again with salt and pepper.

Garnish with orange zest and 3serve.

376 Side dishes Pasta carbonara

Serves 4

Place all ingredients in a Ingredients 1solid cooking container and cook, stirring occasionally. 250 g Farfalle or pasta shapes 300 ml double cream 250 ml stock 50 g frozen herbs 150 g diced ham

>> Tip: There are two main types of pasta: pasta secca (dried pasta) and pasta fresca (fresh pasta). Pasta secca is made from hard wheat and water and is then dried. It comes from Settings: Step 1 the south of Italy. Pasta fresca is Function: Steam cooking made with additional egg and is Temperature: 100°C mostly used fresh. It comes from Duration: 20 minutes the north of Italy.

Side dishes 377 Spicy potato chips

Serves 4

Wash the potatoes and cut Ingredients 1them lengthways into thin wedges. 1 kg ﬁ rm potatoes 1 1/2 tsp salt Mix the seasoning with 1 tsp sugar 2the sugar and the oil and 1/2 tsp pepper add the sesame seeds. Dip the 1 tsp paprika potato wedges in the mixture, 8 tbsp olive oil place them on a baking tray and 6 tbsp sesame seeds bake until golden (see below for settings).

Automatic programme: Step 2 Automatic programmes » Pizza, Quiche & Co. » Spicy potato wedges » Bake Duration: 45 minutes

Settings: Step 2 Function: Combination mode/ Fan plus Temperature: 200-220°C Moisture: 0% Duration: 45 minutes Shelf level: 2

378 Side dishes 379 Gherkins with bacon

Serves 4

Dice the onions, cover* and Ingredients 1steam with the bacon in a solid cooking container (see 2 onions below for settings). 200 g lean bacon 5–6 pickled gherkins Slice the gherkins thinly and 400 g sour cream 2add with the sour cream to 1 tbsp chopped dill the bacon and onions. 1 pinch sugar Salt Add the dill and sugar. Sea- Pepper 3son with salt and pepper and cook (see below for settings).

After cooking, season to 4taste with salt and pepper.

Delicious served with boiled 5potatoes.

Settings: Step 1 >> Tip: Function: Steam cooking Dill is one of the few herbs which Temperature: 100°C was not only originally used in Duration: 4 minutes medicine, but has also always been used in the kitchen. It is important to use dill only in combination Settings: Step 3 with “universal spices” such as salt, Function: Steam cooking *Suitable lids for Miele steam oven pepper, onions, parsley or garlic Temperature: 100°C containers are available from the Miele and not with others of stronger Duration: 15-20 minutes taste. online shop.

380 Side dishes Cauliﬂ ower soufﬂ é

Serves 4

Clean the caulifl ower, cut Ingredients 1into fl orets, place in a perforated cooking container and 500 g caulifl ower cook (see below for settings). 4 medium egg yolks Salt Allow the caulifl ower to Pepper 2cool, then purée it. Stir the Nutmeg egg yolks into the caulifl ower 4 medium egg whites purée and season with salt, pepper and nutmeg. Butter for greasing Beat the egg whites until Sauce: 3stiff and fold in. 2 shallots 20 g butter Pour the mixture into but- 20 g plain fl our 4tered ramekins. Cover with 20 ml white wine aluminium foil and cook (see 100 ml vegetable stock below for settings). 100 ml double cream Salt For the sauce, fi nely chop the Pepper 5shallots and sweat in butter. Add fl our and gradually pour in white wine.

Add the vegetable stock and 6stir until smooth. Fold in the cream and season with salt and pepper.

Serve the soufﬂ és with the 7sauce poured over and garnished with chopped herbs.

Delicious with ﬁ sh and meat Settings: Step 1 8dishes. Function: Steam cooking Temperature: 100°C Duration: 14 minutes

Settings: Step 4 Function: Steam cooking >> Tip: Temperature: 90°C This dish can also be made with Duration: 15-18 minutes broccoli or carrots.

Side dishes 381 Mixed vegetables in a cream sauce

Serves 4

Wash and quarter the fennel Ingredients 1and cut out the root base in a wedge. Keep aside the leaves 2 fennel bulbs for garnish. Fennel leaves 2 carrots Cut the carrots into 0.5 cm 1 small leek 2thick slices. Cut the leek into 2 sticks celery 1 cm thick rings and the celery 1 tsp lemon juice into 0.5 cm thick pieces. Place Salt the vegetables in a perforated Sugar cooking container and lay the 2 onions fennel on top. 20 g butter 150 ml vegetable stock Mix together the lemon Salt 3juice, salt and sugar and Pepper pour over the fennel. Place 1 tsp instant vegetable stock the container in the oven (granules) with a solid cooking container 150 ml double cream underneath to catch the liquor and then cook (see below for settings).

Dice the onions, sweat in 4butter then add the vegetable stock. Season with salt, pepper and vegetable stock granules. Stir in the double cream and garnish with torn fennel leaves.

>> Tip: Fennel is the classic Italian vegetable. In Italy it is mostly eaten raw as a dessert, but it tastes better Settings: Step 3 when cooked. In the steam oven Function: Steam cooking all the vitamins are retained. It Temperature: 100°C needs to be strongly spiced to Duration: 10-12 minutes avoid blandness.

382 Side dishes 383 Potato celeriac purée

Serves 4

Peel and dice the celeriac Ingredients 1and potatoes and place in a perforated cooking container 500 g celeriac and cook. Place a solid cooking 400 g potatoes container underneath to catch 2 sticks celery the cooking liquor (see below 1 tbsp butter for settings). 150 ml double cream Salt, pepper Cut the celery into pieces Celery leaves 2and cook together with the butter and the cream in a solid cooking container with the liquor resulting from cooking the celeriac (see below for settings).

Put everything into a pan, 3purée and season with salt and pepper. Finely chop the celery leaves and sprinkle over the purée.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 10 minutes

Settings: Step 2 Function: Steam cooking >> Tip: Temperature: 100°C Garnish with a sprinkling of Duration: 6 minutes chopped roasted hazelnuts.

384 Side dishes Red cabbage and apple

Serves 4

Place the diced onions and Ingredients 1pork dripping in a solid cooking container, cover* and steam 125 g diced onions (see below for settings). 50 g pork dripping 700 g red cabbage Clean the red cabbage, cut 150 ml apple juice 2into strips and add to the 50 ml wine vinegar diced onions with the apple 1 bay leaf juice, wine vinegar, bay leaf, approx. 3 cloves cloves and sugar. Season with 25 g sugar salt and pepper and cook (see Salt below for settings). Pepper 1 apple Cut the apple into pieces, 30 g cranberries or 3add the cranberries or black- 30 g blackcurrant jelly currant jelly to the other ingre- 50 ml red wine dients. Add the red wine and Sugar cook (see below for settings).

Season with salt, pepper and 4sugar to taste.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 4 minutes

Settings: Step 2 >> Tip: Function: Steam cooking The Cranberry is a popular Temperature: 100°C ingredient in game dishes and Duration: 60 minutes often served as a sauce. It is rarely eaten raw due to its bitter ﬂ avour. Cranberries are rich in many Settings: Step 3 vitamins such as A, B1, B2, B3 and Function: Steam cooking C, in addition to minerals such as *Suitable lids for Miele steam oven Temperature: 100°C potassium, calcium, magnesium containers are available from the Miele Duration: 60 minutes and phosphate. online shop. Side dishes 385 Broccoli in a cream cheese sauce

Serves 4

Place broccoli in a perforated Ingredients 1cooking container.

500 g broccoli fl orets Knead the butter and 125 ml vegetable stock 2fl our into tiny dumplings 125 ml double cream and place in a solid cooking 50 g Cheddar cheese container with vegetable stock, 30 g butter cream and cheese and cook in 30 g plain fl our the steam oven above the broccoli (see below for settings).

Pour the sauce over the veg- 3etables and serve with roast meat and potatoes.

Settings: Step 2 >> Tip: Function: Steam cooking This sauce is also good with Temperature: 100°C cauliﬂ ower, Romanesco, kohlrabi Duration: 4-6 minutes or sprouts.

386 Side dishes 387 Desserts

Sweet temptations

What would a meal be without a sumptuous ﬁ nale? Regardless of whether a healthy fruit dessert is offered, or one with an alcoholic zing or something creamy and sweet, the dessert is a treat that can be full of surprises. The more creatively it is assembled and decorated, the more enthusiastically will its arrival be greeted. Allow yourself a little time to add those ﬁ nishing touches to impress your guests.

388 Desserts 389 Seasonal fruit soufﬂ é

Serves 6

Wash, halve and stone the Ingredients 1plums. Mix in the egg yolks together with the honey and 500 g plums rum, then melt the butter and add it to the mixture. For the dough: 3 medium egg yolks Beat the egg whites, sugar 60 g honey 2and salt until stiff. Mix the 2 cl rum almonds and fl our, add the milk 100 g butter and fold the stiffl y beaten egg 100 g wholemeal fl our whites into the mixture. 50 g grated almonds 125 ml milk Butter a souffl é dish, add the 3 medium egg whites 3fruit, pour the mixture over 30 g sugar the top and bake (see below for 1 pinch salt settings).

Butter for greasing Sprinkle with icing sugar Icing sugar for dusting 4after baking.

Settings: Step 3 Function: Conventional heat Temperature: 145-160°C >> Tip: Duration: 40-45 minutes The soufﬂ é can also be made with berries, apricots, peaches, apples Shelf level: 2 or pears.

390 Desserts 391 Apple dream

Serves 6

Peel, quarter and slice the Ingredients 1apples. Place in a solid cooking container, sprinkle with 4 apples (approx. 600 g) sugar and cook (see below for 30 g sugar settings). 150 g sponge ﬁ nger biscuits 40 ml Calvados Put the sponge ﬁ ngers in a 200 g mascarpone 2bowl and drizzle with Calva- 250 g quark dos. Place the cooled apples on 125 ml milk top of the sponge base. 20 g sugar or honey 250 ml double cream Mix the mascarpone, quark, 3 tsp vanilla sugar 3milk and sugar (or honey) until smooth and pour carefully Chocolate powder or cocoa over the apples. for dusting Beat the cream and vanilla 4sugar until stiff and pour over the mixture. Dust with chocolate powder.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 8 minutes

392 Desserts Apricot soufﬂ é

Serves 6

Grease a souffl é dish with Ingredients 1butter and place the apricots in it with the cut surface facing 1 large tin apricots (485 g upwards. drained weight) 150 g marzipan Knead the marzipan with the 3 medium egg yolks 2butter and egg yolks. Mix 75 g butter the almonds with the cornfl our 100 g grated almonds and mix in. 1 tbsp cornfl our 3 medium egg whites Beat the egg whites and 50 g sugar 3sugar until stiff, fold into Almond fl akes the mixture and pour over the Icing sugar apricots.

Butter for greasing Sprinkle with almond ﬂ akes 4and bake (see below for settings).

Dust with icing sugar after 5baking.

>> Tip: Settings: Step 4 Function: Conventional heat The apricot is a species of prunus or plum. Its origins are uncertain Temperature: 160°C but it has been traced to Central Duration: 30-40 minutes Asia and Armenia where it has been cultivated since ancient Shelf level: 1 times.

Desserts 393 Cherry quark soufﬂ é

Serves 4

Stone the cherries and place Ingredients 1in a greased soufﬂ é dish.

500 g cherries Beat the butter, sugar, egg 75 g butter 2yolks, salt, lemon juice, corn- 125 g sugar fl our and quark until light and 3 medium egg yolks fl uffy. Beat the egg whites until 1 pinch salt stiff and fold into the quark Juice 1/2 lemon mixture. Pour the mixture over 75 g cornfl our the cherries, top with butter 500 g low fat quark fl akes and fl aked almonds and 3 medium egg whites bake (see below for settings). 50 g butter (fl aked) 25 g fl aked almonds

Butter for greasing

Settings: Step 2 Function: Combination mode/ Conventional heat >> Tip: Temperature: 160-180°C Egg white which is to be used for Moisture: 95% meringue will stiffen better if kept Duration: 25-30 minutes at fridge temperature. Adding a sprinkling of lemon juice will make Shelf level: 2 it even stiffer.

394 Desserts 395 Nougat dessert

Serves 12

Put the nougat in a cool Ingredients 1place and heat the milk until lukewarm. Knead together Pastry: the fl our, yeast, caster sugar, 120 g nougat eggs, butter, salt and vanilla 150-180 ml milk pulp, adding suffi cient milk to 500 g strong white fl our create a smooth dough. Place 1 packet dried yeast uncovered to prove in the oven 80 g caster sugar using the special "Prove dough" 2 medium eggs programme, or with Combina- 100 g softened butter tion mode/Fan plus, 30°C with 1 pinch salt 100% moisture for 60 minutes. Pulp of 1 vanilla pod Cut the nougat into 12 Butter for greasing 2pieces and divide the dough into 12 portions. Put 1 piece of Sauce: nougat onto each portion and 500 g raspberries shape into a dumpling. Place the 50-70 g caster sugar dumplings close together in a fl at, greased oven dish and bake (see below for settings).

In the meantime purée the 3rapsberries, keeping a few back, and sweeten to taste with caster sugar. Divide the sauce between the plates, place a dumpling on each and garnish with the remaining raspberries. Settings: Step 2 Function: Combination mode/ Fan plus Step 1 Temperature: 100°C Moisture: 100% Duration: 10 minutes Step 2 Temperature: 165 °C Moisture: 0 % >> Tip: Duration: 35-40 minutes You can also ﬁ ll the dumplings with fruit or preserves and serve Shelf level: 2 them with vanilla sauce.

396 Desserts Baked apples

Serves 4

Wash and core the apples. Cinnamon & cardamom sauce: Ingredients 1Soak the raisins in the Ama- Mix all ingredients together. retto liqueur. 4 medium cooking apples Ginger & orange sauce: 1 tbsp raisins Combine the marzipan, Mix all ingredients together. 2 tsps Amaretto liqueur 2almonds and cinnamon 100 g marzipan together with the soaked raisins. Clove & cinnamon sauce: 1 tbsp chopped almonds Fill the cored apples with the Mix all ingredients together. A pinch of cinnamon mixture. Do not be tempted to over-ﬁ ll the apples. Score Cinnamon & cardamom sauce around the middle of each ap- 2 tbsp white wine ple. 4 tsps sugar 1/2 tsp cinnamon Place in a solid container A pinch of cardamom 3and cook together with one A pinch of coriander of the sauces (see below for settings). Ginger & orange sauce 2 tbsp white wine 4 tsps sugar A pinch of ground ginger 1/2 tsp grated orange peel A pinch of mace

Clove & cinnamon sauce 2 tbsp white wine 4 tsps sugar 1/2 tsp cinnamon A pinch of ground cloves 1/2 tsp grated orange peel

Settings: Step 3 Function: Steam cooking Temperature: 100°C Duration: 8-12 minutes

Desserts 397 Sweet dumplings

Serves 8–10

Dissolve the yeast in luke- Ingredients 1warm milk, then add the ﬂ our, sugar, salt and soft mar- 500 g plain ﬂ our garine and knead for about 7 40 g fresh yeast minutes until you have a smooth 1 tsp sugar dough. Prove, in an uncovered 125 ml warm milk bowl in the oven using the spe- 50 g margarine cial "Prove dough" programme, 125 ml milk or with combination mode/Fan 1 pinch salt plus at 30°C, 100% moisture (see 4 tbsp plum purée below for settings). 250 ml cream Vanilla sugar Divide the dough into 8–10 ½ tsp cinnamon 2pieces and shape into dump- 1 pinch salt lings. Cover and leave in a warm place to prove for another 15 Butter for greasing minutes. Place in a greased, perforated cooking container and cook (see below for settings).

Make the sauce on the hob 3using the plum purée, cream, vanilla sugar, cinnamon and salt and serve with the dumplings.

A vanilla sauce makes a delicious alternative.

Settings: Step 1 Function: Steam cooking Temperature: 40°C Duration: 15 minutes

>> Tip: Settings: Step 2 If using frozen dumplings, defrost Function: Steam cooking for 15 minutes at room tem- Temperature: 100 °C perature then follow the recipe Duration: 14 minutes as above.

398 Desserts 399 Green fruit compote

Serves 8

Place the apple juice, lemon Ingredients 1juice, sugar, sago, lemon peel and vanilla purée in a solid 500 ml apple juice cooking container and cook (see 2 tbsp lemon juice below for settings). Stir once 100 g sugar during cooking. When done 50 g sago remove the lemon peel. A little lemon peel Vanilla pod pulp Wash and halve the grapes. 200 g green seedless grapes 2Wash the gooseberries, wash 200 g gooseberries and peel the kiwis and cut into 200 g kiwi fruit slices.

Add the fruit to the compote 3and leave to cool.

Serve with home made cus- 4tard or cream.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 20 minutes

400 Desserts Red fruit compote

Serves 4

Wash and prepare the fruit. Ingredients 1Place the cherry juice, lemon juice, sugar, sago, lemon peel, 1 kg mixed red berries (e.g. vanilla pulp and cinnamon in redcurrants, blackcurrants, a solid container and cook (see raspberries, strawberries, below for settings). Stir once blackberries, cherries) during cooking. Once cooked 500 ml cherry juice remove the cinnamon stick and 2 tbsp lemon juice cloves. 100 g sugar 50 g sago Add the berries and stir. Some lemon peel 2 Pulp of 1 vanilla pod 1 cinnamon stick Serve hot or cold, with cream 3or as an accompaniment to meringues, steamed sponge pudding or rice pudding.

Settings: Step 1 Function: Steam cooking Temperature: 100°C Duration: 20 minutes

Desserts 401 Orange crème caramel

Serves 6

Place the sugar in a sauce- Ingredients 1pan and heat, stirring all the time, until caramelised golden Caramel brown. Carefully mix in the 60 g sugar orange liqueur. Pour the caramel 3 tbsp orange liqueur (e.g. into 6 ramekins (or small cups) Cointreau) and allow to set.

Crème Mix all other ingredients, dis- 300 ml milk 2tribute on top of the caramel 3 medium eggs and cover with heat-resistant 3 medium egg yolks foil (see below for settings). 50 g sugar 50 ml orange juice After cooking remove the 3 tbsp orange liqueur 3foil and allow to relax for a few minutes, then run a Shreds of orange peel to knife around the edge of the decorate ramekins and turn the caramels out onto a plate. Garnish with shreds of orange peel.

>> Tip: These crème caramels can be Settings: Step 2 served hot or cold. Hardened Function: Steam cooking caramel remains can be Temperature: 100°C loosened by placing the Duration: 16-18 minutes ramekins in a pan of hot water.

402 Desserts 403 Semolina pudding

Serves 4

Place the milk, butter, va- Ingredients 1nilla pulp and pod, in a solid cooking container and cook (see 250 ml milk below for settings). 50 g butter 1 vanilla pod Remove from the oven and 60 g sugar 2stir in the semolina. Leave to 50 g semolina stand for 1-2 minutes. Stir again 5 medium egg yolks to reheat, stirring once during 5 medium egg whites cooking (see below for settings).

Butter and sugar for Take out of the oven, stir the ramekins 3again and leave to stand, covered* for 5 minutes. Leave to cool and then remove the vanilla pod. Then stir in the egg yolks.

Beat the egg whites with a 4little sugar until stiff, then fold into the semolina.

Grease 8 small ramekins 5and sprinkle inside with sugar. Pour the mixture into the ramekins and cover loosely with aluminium foil. Place on Settings: Step 1 the rack and cook (see below for Function: Steam cooking settings). Temperature: 100°C Duration: 5 minutes Serve with fruit compote. 6 Settings: Step 2 >> Tip: Function: Steam cooking Vanilla pods are the fruit of a trop- Temperature: 100°C ical type of orchid. The dried pods Duration: 1 minute are generally packed in glass tubes at the factory to avoid further Settings: Step 5 drying out and dissipation of the Function: Steam cooking aroma. The pod is used to ﬂ avour sugar or liquids with its distinctive Temperature: 90°C aroma; it is not consumed. The in- Duration: 25-30 minutes side of the pod, the vanilla pulp, is *Suitable lids for Miele steam oven an ingredient which brings ﬂ avour containers are available from the Miele Shelf level: 2 to many desserts and drinks. online shop

404 Desserts Sweet dream

Serves 8

Beat the butter until light Ingredients 1and ﬂ uffy. Stir the egg yolk in bit by bit. Add the almonds 80 g butter and vanilla sugar. 4 medium egg yolks 70 g ground almonds Melt the chocolate and fold 3 tsp vanilla sugar 2into the mixture. 80 g chocolate 4 medium egg whites Beat the egg whites and 20 g sugar 3sugar until stiff and fold into 8 cherry pralines the mixture.

Butter for greasing Grease 8 ramekins (or cups) Sugar for sprinkling 4with butter and sprinkle with sugar. Divide the mixture between the ramekins.

Place a praline in each ram- 5ekin. Cover with heat resistant foil and cook (see below for settings).

Turn out onto a plate. Serve 6with vanilla sauce or advocaat.

Settings: Step 5 Function: Steam cooking Temperature: 90°C Duration: 20-25 minutes

Desserts 405 Black cherries with meringue

Serves 4

Wash and pit the cherries Ingredients 1and place in a solid cooking container. Pour in the cherry 750 g black cherries juice, add the sugar, cinnamon, 1000 ml cherry juice cloves, and sago, stir and cook, 150 g sugar stirring occasionally (see below 1/2 tsp cinnamon for settings). 1 pinch ground cloves 40 g sago Beat the egg whites and 2 egg whites 2sugar until stiff. Scoop out 2 tbsp sugar balls with a teaspoon and place in the liquid. Put back into the oven and allow to stand for 5–6 minutes in the residual heat.

Place in the refrigerator to 3cool, and serve into individual portions.

Settings: Step 1 >> Tip: Function: Steam cooking If using bottled cherries, do not Temperature: 100°C add to the cherry juice mixture Duration: 25 minutes until the ﬁ nal stir.

406 Desserts 407 Crème brulée

Serves 6

Mix the cream with the milk Ingredients 1and heat to simmering point on the hob. Take off the heat 200 ml double cream and leave to stand. 250 ml milk 3 tsp vanilla sugar Beat the vanilla sugar, caster 1 tbsp caster sugar 2sugar and egg yolks until 4 medium egg yolks light and ﬂ uffy. Then slowly add 3 tbsp brown sugar (Musco- the milk and cream mixture. Pass vado) through a ﬁ ne sieve.

Pour the mixture, without 3any froth on it, into 6 ramekins, cover with heat resistant foil and cook (see below for settings).

Allow to cool down then 4place in the refrigerator for approx. 4 hours.

Sprinkle with brown sugar 5and caramelise under a pre- heated grill (see below for settings).

Settings: Step 3 Function: Steam cooking Temperature: 90°C Duration: 30-35 minutes

>> Tip: Settings: Step 5 Function: Full grill Muscovado sugar is brown sugar extracted from kandis syrup which Level 3 contains lots of caramel. It has a Duration: 5 minutes stronger aroma than white sugar and improves browning quality in Shelf level: 2 baking.

408 Desserts Orange rice pudding

Serves 4

Place the rice and milk with Ingredients 1the orange juice, sugar, vanilla pulp and a pinch of salt 150 g pudding rice in a solid cooking container and 6 tbsp orange juice cook (see below for settings). 250 ml milk 2 tbsp sugar Soften the gelatine, squeeze Pulp of half a vanilla pod 2out and add to the cooked 1 pinch salt rice and stir. 4 leaves gelatine 1 unwaxed orange Grate the peel from the 200 ml double cream 3unwaxed orange, add to the 1 tbsp sugar rice mixture with the orange 2 oranges juice and allow to cool. Lemon grass or mint Whip the cream and sugar 4until stiff. Segment the other two oranges and add to the rice with the whipped cream.

Serve garnished with lemon 5grass or mint.

>> Tip: Settings: Step 1 This rice pudding can also be made Function: Steam cooking with a sauce base using other Temperature: 100°C fruits, for example, apples, straw- Duration: 30 minutes berries, peaches, plums, etc.

Desserts 409 Quark soufﬂ é

Serves 8

Mix the quark with the egg Ingredients 1yolks and add the lemon zest. 280 g low fat quark 4 medium egg yolks Beat the egg whites and 1 tsp lemon zest 2sugar until stiff and fold into 4 medium egg whites the quark mixture. 80 g sugar Grease 8 ramekins and sprin- Butter for greasing 3kle with sugar. Pour in the Sugar for sprinkling quark mixture and cover with heat resistant foil and cook (see below for settings).

Settings: Step 3 Function: Steam cooking Temperature: 90°C Duration: 20-25 minutes

410 Desserts 411 Chocolate brownie pudding

Serves 8

Melt the chocolate and Ingredients 1separate the eggs. Beat the butter, sugar and vanilla sugar 100 g dark chocolate, until pale and creamy and stir in 70% cocoa solids the egg yolks. 5 medium eggs 80 g butter Fold the walnuts and fl our, 80 g sugar 2along with the cooled choco- 3 tsp vanilla sugar late, into the butter and egg 80 g walnuts, fi nely chopped mixture. 80 g fl our Beat the egg whites until Butter for greasing 3stiff and carefully fold into Icing sugar for dusting the mixture.

Butter 8 ramekins and sprin- 4kle with icing sugar.

Distribute the chocolate 5mixture between the ramekins, cover with heat-resistant foil and place on the rack to cook (see below for settings).

>> Tip: To serve: melt 150 g dark chocolate and 50 g white chocolate Settings: Step 5 separately. Drizzle onto the Function: Steam cooking plate, place the pudding on top Temperature: 90°C and garnish with Physalis (Cape Duration: 30 minutes gooseberry).

412 Desserts 413 Bottling & more

The multi-tasker

The steam combi oven would not be worthy of the Miele name if it did not offer a plethora of different uses. It is an invaluable appliance, not just for steaming food, baking, roasting and grilling, but also for preserving food and blanching vegetables prior to freezing. It can even be used for making jam. The steam combi oven does an excellent job of defrosting frozen food, and it demonstrates another of its many talents when reheating pre-cooked food, by using short, gentle regenerating phases.

414 Bottling & more 415 Apple cakes

Makes 5 x 250 ml preserving jars

Beat together the but- Ingredients 1ter, sugar, vanilla sugar, salt and lemon zest, then add 150 g butter the eggs a little at a time and 150 g sugar beat until light and fl uffy. 3 tsp vanilla sugar A pinch of salt Fold in the fl our along with 3 medium eggs 2the baking powder. Grated zest of 1 lemon 150 g self-raising fl our Grease the jars with butter 1/2 tsp baking powder 3to 1 cm below the rim. Dust with breadcrumbs and half fi ll Butter for greasing with the mixture. Fine breadcrumbs Peel, quarter, core and slice Topping: 4the apples. Press lightly 500 g apples into the cake mixture, with the curved side up. Place the jars on the rack and bake (see below for settings).

Immediately after baking, 5seal the jars with a rubber ring, glass lid and metal spring clamp.

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Apple sponge » Bottling Duration: 45 minutes

Settings: Step 4 Function: Conventional heat >> Tip: Temperature: 160°C Bottled cakes containing fresh Duration: 45 minutes fruit must be consumed within two days. They are not suitable for Shelf level: 1 long-term storage.

416 Bottling & more 417 Marble cakes

Makes 8 x 250 ml preserving jars

Beat the butter, sugar, vanilla Ingredients 1sugar and salt until creamy, then add the eggs a little at a 250 g butter time, and continue beating until 200 g caster sugar light and fl uffy. 3 tsp vanilla sugar A pinch of salt Mix together the fl our, corn- 4 medium eggs 2fl our and baking powder, 375 g plain fl our then stir in just enough milk 125 g cornfl our until the mixture falls heavily 3 tsp baking powder from the spoon. 125 ml milk 30 g cocoa powder Grease the jars to 1 cm from 2–3 tbsp milk 3the top. The jars should not 50 g sugar be fi lled more than half full in 1 tbsp rum steps 4 and 5.

Butter to grease the jars Divide 2/3 of the mixture 4between the jars, and then mix the cocoa, milk, sugar and rum into the remaining 1/3.

Spoon the chocolate mixture 5on top of the light cake mix, and swirl with a fork to create a marble effect. Place the jars on the rack and bake (see below for settings).

Immediately after baking, 6seal the jars with a rubber Automatic programme: Step 5 ring, glass lid and metal spring Automatic programmes » clamp. Cakes/biscuits » Marble cake » Bottling Duration: 35 minutes

Settings: Step 5 Function: Conventional heat Temperature: 160°C Duration: 35 minutes

Shelf level: 1

418 Bottling & more 419 Madeira cakes

Makes 5 x 250 ml preserving jars

Beat the butter, sugar and Ingredients 1eggs together until light and fl uffy. Add the lemon juice and 200 g butter zest. 200 g sugar 1 pinch salt Sift together the fl our with 4 medium eggs 2the cornfl our and the bak- Juice and zest of one lemon ing powder, and fold into the 200 g cornfl our mixture. 50 g plain fl our 1 tsp baking powder Grease the jars with butter 3to 1 cm from the top, then Butter and fi ne breadcrumbs dust with breadcrumbs. for greasing the jars Half fi ll each jar with the 4mixture. Place the jars on the rack and bake (see below for settings).

Immediately after baking, 5seal the jars with a rubber ring, glass lid and metal spring clamp.

Automatic programme: Step 4 Automatic programmes » Cakes/biscuits » Sponge cake » Bottling » Duration: 45 minutes

Settings: Step 4 >> Tip: Function: Conventional heat Madeira cakes can be made a Temperature: 160°C couple of days in advance. They Duration: 45 minutes can be enjoyed as they are or with fresh fruit compote for a refresh- Shelf level: 1 ing dessert.

420 Bottling & more 421 Walnut cakes

Makes 6 x 250 ml preserving jars

Beat the butter, sugar, vanilla Ingredients 1sugar, almond extract and salt until creamy, then add 180 g butter the eggs a little at a time, and 150 g caster sugar continue beating until light and 2–3 drops almond extract fl uffy. 3 tsp vanilla sugar A pinch of salt Mix together the fl our and 3 medium eggs 2baking powder, and fold into 240 g plain fl our the butter, sugar and egg mix- 1½ tsp baking powder ture. Fold in the walnuts, then if 100 g walnuts, coarsely the mixture is too stiff add just chopped enough milk so that the it falls 30–50 ml milk heavily from the spoon.

Butter for greasing Grease the jars to 1 cm from 3the top.

Fill the jars two-thirds full 4with the mixture, then place the jars on the rack and bake (see below for settings).

Immediately after baking, 5seal the jars with a rubber ring, glass lid and metal spring clamp.

Settings: Step 4 Function: Conventional heat Temperature: 160°C Duration: 40-45 minutes

Shelf level: 1

422 Bottling & more Carrot cakes

Makes 8 x 250 ml preserving jars

Beat the egg yolks with 2/3 Ingredients 1of the sugar until creamy.

4 medium egg yolks Peel and fi nely grate the 175 g caster sugar 2carrots, then add to the egg 200 g carrots yolks and beat for approx. 10 200 g ground almonds minutes. Add half the almonds, ½ tsp cinnamon and beat for a further 10 1 tbsp kirsch minutes. Stir in the cinnamon, Juice and zest of ½ a lemon kirsch, lemon juice and zest, 15 g cornfl our then the rest of the ground 4 medium egg whites almonds, and fi nally sift in the cornfl our. Butter and fi ne breadcrumbs to grease and dust the jars Whisk the egg whites with a 3few drops of lemon juice until stiff, then drizzle in the sugar a little at a time, continuing to whisk until the egg whites are stiff and glossy.

Fold the egg whites into the 4rest of the cake mixture.

Grease and dust the jars to 1 5cm from the top. Divide the mixture between the jars, ﬁ lling them half full, then place on the rack and bake (see below for settings).

Immediately after baking, 6seal the jars with a rubber ring, glass lid and metal spring clamp.

Settings: Step 5 Function: Conventional heat Temperature: 160°C Duration: 50-55 minutes

Shelf level: 1

Bottling & more 423 Lemon cakes

Makes 5 x 250 ml preserving jars

Stir the butter, sugar, salt Ingredients 1and grated lemon rind until the sugar dissolves. Gradually 200 g softened butter add the eggs and stir well. 200 g sugar 1 pinch salt Mix the cornfl our, fl our and Grated rind and juice of 1 2baking powder and fold into unwaxed lemon the mixture. 4 medium eggs 100 g cornfl our Spoon the mixture into 150 g plain fl our 3greased jars which have been 1 tsp baking powder sprinkled with breadcrumbs. Fill the jars two-thirds full and bake Butter for greasing the jars (see below for settings). Fine breadcrumbs for dusting Immediately after baking, Icing: 4seal the jars with a rubber 150 g icing sugar ring, glass lid and metal spring Lemon juice clamp.

Before serving, sift the icing 5sugar and mix to a runny consistency with approx. 4 tbsp lemon juice. Turn the cakes out of the jars and brush with the icing.

Automatic programme: Step 3 Automatic programmes » Cakes/biscuits » Lemon cake » Bottling Duration: 45 minutes

Settings: Step 3 Function: Cake plus Temperature: 160°C Duration: 45 minutes

Shelf level: 1

424 Bottling & more 425 Fruit cakes

Makes 8 x 250 ml preserving jars

Sift the fl our into a bowl. Ingredients 1Dissolve the yeast and sugar in the milk, and stir into the 500 g strong white fl our fl our. 40 g fresh yeast Approx. 125 ml lukewarm Add the butter, eggs, lemon milk 2zest and salt, and knead 80 g caster sugar thoroughly. Place uncovered in 150 g warm butter the oven, and leave to prove 3 medium eggs using the special "Prove dough" 1 tsp grated lemon zest programme or with Combina- A pinch of salt tion mode/Fan plus at 30°C, 200 g raisins 100% moisture for 20 minutes.

Knead the dough brieﬂ y, Butter for greasing the jars 3then work in the raisins.

Grease the jars to 1 cm from 4the top. Fill the jars to the halfway point with the mixture, place on the rack and bake (see below for settings).

Immediately after baking, 5seal the jars with a rubber ring, glass lid and metal spring clamp.

Settings: Step 4 Function: Combination mode/ Conventional heat Step 1 Temperature: 30°C Moisture: 100% Duration: 10 minutes Step 2 >> Tip: Temperature: 160°C Raisins are dark in colour, while Moisture: 30% sultanas are light. When soaked in Duration: 30-35 minutes water, rum or spirits before baking, they become juicier and will Shelf level: 1 swell when baked.

426 Bottling & more Mixed berry conserve

Makes 6–7 jars, each 250 ml

Hull the strawberries, and Ingredients 1wash carefully if required. Remove the stalks from the 250 g strawberries blackcurrants. Cut the vanilla 250 g raspberries pod along its length, and scrape 250 g blackcurrants out the pulp. Grate the lemon 250 g redcurrants zest and squeeze the juice. 1 vanilla pod Juice and zest from an un- Mix together the fruit with waxed lemon 2the vanilla pulp, lemon zest 3 tbsp raspberry brandy and juice, then purée. 1 kg jam sugar Stir in the jam sugar and the 3raspberry brandy, then ﬁ ll the jars to maximum of 2/3 full with the mixture. Place the jars on the rack and cook (see below for settings).

At the end of the cook- 4ing time, use pot holders to remove the jars from the oven, and leave to stand for 1–2 minutes. Finally, ﬁ t the lids and leave to cool.

Settings: Step 3 Function: Combination mode/ Fan plus Temperature: 150°C Moisture: 0% Duration: 35 minutes

Bottling & more 427 Tropical fruit conserve

Makes 6–7 jars, each 250 ml

Peel and roughly dice Ingredients 1the fruit. Grate the lemon zest and squeeze the juice. 1 kiwi fruit 1 large orange Mix the fruit with the lemon 1 mango 2zest and juice, and roughly 150 g grapes blend with a hand mixer. Juice and zest from an unwaxed lemon Stir in the jam sugar and 1 kg jam sugar 3transfer the mixture into clean jars, ﬁ lling up to 2/3 full. Place the jars on the rack and cook (see below for settings).

At the end of the cooking 4time, use pot holders to remove the jars from the oven, and let them stand for 1–2 minutes. Finally, ﬁ t the lids and leave to cool.

Settings: Step 3 Function: Combination mode/ Fan plus Temperature: 150°C Moisture: 0% Duration: 45 minutes

Shelf level: 1

428 Bottling & more 429 Steam cooking with the Miele steam combi oven

Cooking durations depend on the freshness and quality of the food, the size of the pieces and how well done you like your food. Because the size of vegetables and fruit can vary, especially when cut up, a medium size and an al dente or medium result is assumed with the durations quoted. Pulses will vary depending on type and on how they are to be used in your recipe. For this reason the durations quoted for dried peas, beans and lentils assume a ﬁ rm result whereby they are cooked, but still maintain their structure.

Temperature Duration Perforated Food Solid container in °C in minutes container

Vegetables Artichokes 100 32–38 • Caulifl ower, whole 100 27–28 • Caulifl ower, fl orets 100 8 • Beans, green 100 10–12 • Broccoli, fl orets 100 3–4 • Chantenay carrots, whole 100 7–8 • Chantenay carrots, halved 100 6–7 • Chantenay carrots, chopped 100 4 • Chicory, halved 100 4–5 • Chinese cabbage, chopped 100 3 • Peas 100 3 • Fennel, cut into strips 100 4–5 • Fennel, halved 100 10–12 • Curly kale, chopped 100 23–26 • Firm potatoes, peeled, whole 100 27–29 • Firm potatoes, peeled, halved 100 21–22 • Firm potatoes, peeled, quartered 100 16–18 • Fairly fi rm potatoes, peeled, whole 100 25–27 • Fairly fi rm potatoes, peeled, halved 100 19–21 • Fairly fi rm potatoes, peeled, quartered 100 17–18 • Floury potatoes, peeled, whole 100 26–28 • Floury potatoes, peeled, halved 100 19–20 • Floury potatoes, peeled, quartered 100 15–16 •

430 Temperature Duration Perforated Food Solid container in °C in minutes container

Kohlrabi, cut into batons 100 6–7 • Pumpkin, diced 100 2–4 • Corn on the cob 100 30–35 • Chard, chopped 100 2–3 • Peppers, diced / cut into strips 100 2 • New potatoes, firm 100 30–32 • Mushrooms 100 2 • Leeks, sliced 100 4–5 • Leeks, halved lengthwise 100 6 • Romanesco, whole 100 22–25 • Romanesco, florets 100 5–7 • Brussels sprouts 100 10–12 • Beetroot, whole 100 53–57 • Red cabbage, chopped 100 23–26 • Black salsify, whole 100 9–10 Celeriac, cut into batons 100 6–7 • Green asparagus 100 7 • White asparagus 100 9–10 • Main crop carrots, chopped 100 6 • Spinach 100 1–2 • Spring cabbage, chopped 100 10–11 • Celery, chopped 100 4–5 • Swede, chopped 100 6–7 • White cabbage, chopped 100 12 • Savoy cabbage, chopped 100 10–11 • Courgettes, sliced 100 2–3 • Sugar snap peas 100 5–7 • Pulses Unsoaked, ratio 1:3 beans to water Kidney beans 100 130–140 • Adzuki beans 100 95–105 • Black beans 100 100–120 • Pinto beans 100 115–135 • Haricot beans 100 80–90 •

431 Steam cooking with the Miele steam combi oven

Temperature Duration in Perforated Food Solid container in °C minutes container

Beans, soaked, covered with water Kidney beans 100 55–65 • Adzuki beans 100 20–25 • Black beans 100 55–60 • Pinto beans 100 55–65 • Haricot beans 100 34–36 • Peas, unsoaked, ratio 1:3 peas to water Yellow split peas 100 110–130 • Green dried peas 100 60–70 • Peas, soaked, covered with water Yellow split peas 100 40–50 • Green dried peas 100 27 • Lentils, unsoaked, ratio 1: 2 lentils to water Brown lentils 100 13–14 • Red lentils 100 7 • Fruit Apple pieces 100 1–3 • Pear chunks 100 1–3 • Mirabelle plums 100 1–2 • Nectarine / Peach pieces 100 1–2 • Plums 100 1–3 • Quince, diced 100 6–8 • Rhubarb piecs 100 1–2 • Cherries 100 2–4 • Gooseberries 100 2–3 • Eggs Medium, soft boiled 100 4 • Medium, medium boiled 100 6 • Medium, hard boiled 100 10 • Large, soft boiled 100 5 • Large, medium boiled 100 6–7 • Large, hard boiled 100 12 •

432 Temperature Duration Perforated Food Solid container in °C in minutes container

Miscellaneous Melting chocolate 65 20 • Blanching vegetables 100 1 • Blanching fruit 100 1 • Steaming onions 100 4 • Rendering bacon fat 100 4 • Heating liquids cup/beaker 100 2 • Making yoghurt in yoghurt jars 40 300 • Proving dough 40 min. 15 • Skinning tomatoes 95 1 • Skinning peppers 100 4 • Warming damp flannels 70 2 • Decrystallising honey 60 90 • Preserving apples 50 5 • Eierstich (egg royale) 100 4 • Grain (ratio grain:water) Amaranth 1:1.5 100 15–17 • Bulgur 1:1.5 100 9 • Green spelt whole 1:1 100 18–20 • Green spelt, cracked 1:1 100 7 • Oats, whole 1:1 100 18 • Oats, cracked 1:1 100 7 • Millet 1:1.5 100 10 • Polenta 1:3 100 10 • Quinoa 1:1.5 100 15 • Rye, whole 1:1 100 35 • Rye, cracked 1:1 100 10 • Wheat, whole 1:1 100 30 • Wheat, cracked 1:1 100 8 • Dumplings Sweet dumplings 100 30 • Yeast dumplings 100 20 • Boil-in-the-bag potato dumplings, 100 20 covered with water • Boil-in-the-bag bread dumplings, 100 18–20 covered with water •

433 Steam cooking with the Miele steam combi oven

Temperature Duration Perforated Food Solid container in °C in minutes container

Pasta Taglietelli, covered with water 100 14 • Soup pasta, covered with water 100 8 • Rice (ratio of rice to water) Basmati rice 1:1.5 100 15 • Parboiled rice 1:1.5 100 23–25 • Brown rice 1:1.5 100 26–29 • Wild rice 1:1.5 100 26–29 • Round grain rice (ratio of rice to water) Pudding rice 1:1.5 100 30 • Risotto rice 1:1.5 100 18–19 • Binding agents Gelatine 90 1 • Beurre manie 100 3 • Sago Sago, stirred x 1 100 20 • Fish and shellfi sh Eel 100 5–7 • Perch, fi llet 100 8–10 • Crevettes 90 3 • Seabream, fi llet 85 3 • Trout, 250 g 90 10–13 • Prawns 90 3 • Halibut fi llet 85 4–6 • Scallops 90 5 • Atlantic cod, fi llet 100 6 • Carp, 1.5 kg 100 18–25 • King prawns 90 4 • Salmon, fi llet 100 6–8 • Salmon, steak 100 8–10 • Salmon trout 100 14–17 • • Crayfi sh 95 10–15 • Bearded mussels 90 12 • • Coley, fi llet 85 3 •

434 Temperature Duration Perforated Food Solid container in °C in minutes container

Fish and shellfish Rosefish, fillet 100 6–8 • Haddock, fillet 100 4–6 • Plaice, fillet 85 4–5 • Monk fish, fillet 85 8–10 • Sole, fillet 85 3 • Turbot, fillet 85 5–8 • Tuna, fillet 85 5–10 • Venus mussels 90 4 • • Pikeperch, fillet 85 4 • Meat and sausage Leg steak, covered with water 100 110–120 • Frankfurters 90 6–8 • • Knuckle 100 135–145 • Chicken breast fillet 100 8–10 • • Shank 100 105–115 • Top rib, covered with water 100 110–120 • Veal cutlets 100 3–4 • Gammon slices 100 6–8 • • Lamb stew 100 12–16 • Turkey roulade 100 12–15 • Turkey escalope 100 4–6 • • Poularde 100 60–70 • Brisket, covered with water 100 130–140 • Beef stew 100 105–115 • Boiling chicken, covered with water 100 80–90 • Boiled topside 100 110–120 • Veal sausages 90 6–8 • •

435 Re-heating in the Miele steam combi oven Select the Re-heat programme from the Special applications menu on your Steam combination oven

Food Temperature Moisture Duration in in °C in % minutes

Vegetables: e.g. carrots, kohlrabi, beans 120 70 8-10

Side dishes: e.g. noodles, rice, potatoes halved lengthways 120 70 8-10 e.g. dumplings, potato purée 140 70 18-20

Meat and poultry: e.g. Sliced roast meat (1½ cm thick) Roulade, sliced Goulash 140 70 11-13 Lamb stew Königsberger Klopse Chicken escalopes Turkey escalopes, sliced

Fish: Fish ﬁ llet 140 70 10-12 Fish roulade cut into half

Plated meals: e.g. Spaghetti with tomato sauce Roast pork with potatoes and vegetables Stuffed peppers (halved) with rice Chicken fricassée with rice 120 70 10-12 Vegetable soup Creamed soup Clear soup Stew

Note: we recommend warming sauces separately, with the exception of dishes cooked in sauce, e.g. goulash.

436 437 Defrosting with the Miele steam combi oven Select the Defrost programme from the Special applications menu on your Steam combination oven

Food Weight in Temperature Duration Standing grammes in °C in minutes time in minutes Milk/Dairy products Sliced cheese 125 60 15 10 Quark 250 60 20–25 10–15 Cream 250 60 20–25 10–15 Soft cheese 100 60 15 10–15

Fruit Apple sauce 250 60 20–25 10–15 Apple pieces 250 60 20–25 10–15 Apricots 500 60 25–28 15–20 Strawberries 300 60 8–10 10–12 Raspberries/Currants 300 60 8 10–12 Cherries 150 60 15 10–15 Peaches 500 60 25–28 15–20 Plums 250 60 20–25 10–15 Gooseberries 250 60 20–22 10–15

Vegetables e.g cabbage, red cabbage, spinach frozen in a block 300 60 20–25 10–15

Fish Fish ﬁ llets 400 60 15 10–15 Trout 500 60 15–18 10–15 Lobster 300 60 25–30 10–15 Prawns 300 60 4–6 5

438 Food Weight in Temperature Duration Standing grammes in °C in minutes time in minutes Meat: Roast Sliced 60 8–10 15–20 (125-150 g) Mince 250 50 15–20 10–15 Mince 500 50 20–30 10–15 Goulash 500 60 30–40 10–15 Goulash 1000 60 50–60 10–15 Liver 250 60 20–25 10–15 Saddle of hare 500 50 30–40 10–15 Venison 1000 50 40–50 10–15 Escalopes/chops/sausages 800 60 25–35 15–20

Poultry: Chicken 1000 60 40 15–20 Chicken drumsticks 150 60 20–25 10–15 Chicken escalopes 500 60 25–30 10–15 Turkey drumsticks 500 60 40–45 10–15

Ready meals: Meat, vegetables, side dishes 480 60 20–25 10–15 Soups, stews 480 60 20–25 10–15 Baked goods: Flaky pastries 60 10–12 10–15 Yeast goods 60 10–12 10–15 Cakes 400 60 15 10–15 Bread rolls 60 30 2 German rye bread, sliced 500 60 75 20 German rye bread, sliced 250 60 40 15 German rye bread, sliced 125 60 20 10 Wholegrain bread, sliced 250 60 65 15 White bread, sliced 150 60 30 20

439 Preserving in the Miele steam combi oven

Produce Function Step Temperature Moisture Duration in in °C in % minutes

Berries Blackcurrants Steam 80 50 Gooseberris cooking 80 55 Cranberries 80 55

Fruit with stones Cherries 85 55 Mirabelle plums Steam 85 55 Plums cooking 85 55 Peaches 85 55 Greengages 85 55 Fruit with pips Apples Steam 90 50 Apple sauce cooking 90 65 Quinces 90 60

Vegetables: Beans 100 120 Steam Broad beans 100 120 cooking Gherkins 90 55 Beetroot 100 60

Cakes: Conven- Creamed mixture tional heat 160 25–45

Combination 10 Yeast dough mode/top Step 1 30 100 30-35 heat Step 2 160 30

Jam Combination 150 0 35–45 mode/ Fan plus

440 441 Baking tables

The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want. A range is quoted for some temperatures and durations. Here's an example of how to interpret this range: Temperature 160°C–170°C, Duration 25–35 minutes; for light browning use: 160°C and 25 minutes, for medium browning use: 165°C and 30 minutes, for dark browning use: 170°C and 35 minutes.

Food Function Step Temp. in °C Moisture Duration in % in minutes Sponge mix Tray bake Fan plus 150–180 – 25 Springform tin Conventional heat 160–170 – 25–35 Puff pastry Filled Combi mode/Fan 1 100 100 7 plus 2 190–210 90 10 3 190–210 75 5 4 190–210 0 6 Biscuits* Conventional heat 180 – 15

Choux pastry Proﬁ teroles/ Eclairs Combi mode/Fan 150–185 – 50 plus Yeast dough Bagels Combi mode/Fan 1 100 100 10 plus 2 200 0 24 Baguettes, Spelt bread Combi mode/Fan 1 40 100 8 plus 2 50 100 4 3 210 50 6 4 180–210 0 30 Butter cake Combi mode/Con- 1 160 90 15 ventional 2 120–165 0 10 Croissants Combi mode/Fan 1 90 100 2 plus 2 160 90 10 3 160–190 0 27 Triple grain bread Combi mode/Fan 1 30 100 15 plus 2 150 50 10 3 150 0 100 Flat bread Combi mode/Con- 1 40 100 10 ventional 2 50 100 2 3 210 0 6 4 155–190 0 25 Plaited loaf Combi mode/Con- 1 40 100 8 ventional 2 50 100 2 3 200 50 10 4 160–200 0 12

442 Food Function Step Temp. in °C Moisture Duration in % in minutes White bread in tin Combi mode/Fan 1 40 100 8 plus 2 50 100 4 3 210 50 6 4 220 0 25–50 Herb rolls Combi mode/Fan 1 155 90 9 plus 2 200 0 15–25 Multigrain rolls Combi mode/Fan 1 155 90 9 plus 2 210 0 20–30 Pizza/plum cake Intensive bake 175–205 – 35

Plaited Swiss loaf Combi mode/ 1 90 100 6 Conventional 2 170–210 50 45 Stollen Combi mode/Fan 1 150 100 30 plus 2 130–160 0 30 Streusel cake Combi mode/Fan 1 30 100 30 plus 2 160 90 25 3 130–180 0 10 Sweet rolls Combi mode/Con- 1 40 100 8 ventional 2 50 100 2 3 200 50 10 4 200 0 8–13 Wholemeal bread Combi mode/Fan 1 40 100 8 plus 2 50 100 4 3 210 50 6 4 190–215 0 30 White bread Combi mode/Fan 1 40 100 8 plus 2 50 100 4 3 210 50 6 4 170–210 0 30 White rolls Combi mode/Fan 1 155 90 9 plus 2 200 0 20–30 Mixed wheatgrain bread Combi mode/Fan 1 40 100 8 plus 2 50 100 4 3 210 50 6 4 180–220 0 30 Onion cake Intensive bake 190 – 25–35

Shortcrust Biscuits Combi mode/Fan 1 185 50 6 plus 2 185 0 10–15 In tin with dry topping Combi mode/Fan 200 85 35 plus In tin with moist topping* Combi mode/Fan 1 210 0 15 plus 2 190 0 20–30

443 Baking charts

Food Function Step Temp. in °C Moisture Duration in % in minutes Tray bake with topping Intensive bake 170–190 – 35–45

Quark oil dough Sweet rolls Combi mode/Con- 1 50 100 5 ventional 2 165 50 5 3 165 0 14–26 Pizza Intensive bake 155–190 – 30

Tray bake Conventional 160–180 – 45–55

Sponge mix In cake tin Cakes plus 170–190 – 55 Tray bake with fresh fruit topping Intensive bake 170–190 – 40

Small cakes Combi mode/Con- 150–190 95 25 ventional Tree cake Full grill Level 3 – 2–3 per layer Sourdough Rye mix bread Combi mode/Fan 1 210 50 5 plus 2 190–210 0 50 Rye bread Combi mode/Fan 1 210 60 6 plus 2 210 0 6 3 155–170 0 60 Strudel dough Apple strudel Combi mode/Fan 1 30 90 7 plus 2 190 0 35–60

*Pre-heat the oven before putting the food into it. 444 Roasting tables

Enter individual programme stages via the "User programmes" function. The exception to this are programmes exclusively consisting of steps using Combination mode. The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want. Meat can be marinated before being roasted. Marinated meat will have a darker browning result. With most meats the juices from roasting can be deglazed with water or stock and then made into a sauce or gravy on the hob. If the charts quote a core temperature, please use the food probe supplied with your oven. A range is quoted for some temperatures and durations. Here's an example of how to interpret this range: Temperature 200°C, Duration 25 - 30 minutes. For a dark result set the time to 30 minutes, for a medium result set it to 27 minutes and for a light result set it to 25 minutes. The following steps are also examples. If a step quotes a temperature of 30°C please note that this is a cooling down stage.

Food Function Step Temp. Moisture Dura- Core temp. in °C in % tion in in °C minutes Poultry Duck up to 2 kg, with stuff- Combi mode/ 1 190 40 20 – ing Fan plus Combi mode/ 2 100 80 140 – Fan plus Fan grill 3 190 – 23 – Duck up to 2 kg, without Combi mode/ 1 190 40 20 – stufﬁ ng Fan plus Combi mode/ 2 100 80 100 – Fan plus Fan grill 3 190 – 23 – Duck breast, pink Combi mode/ 1 Level 3 0 15 – Full grill Combi mode/ 2 30 0 20 – Fan plus Combi mode/ 3 Level 3 0 7–13 – Full grill Duck breast, well done Combi mode/ 1 Level 3 0 15 – Full grill Combi mode/ 2 30 0 20 – Fan plus Combi mode/ 3 Level 3 0 7–13 – Full grill Combi mode/ 4 30 0 5 – Fan plus Goose up to 4.5 kg Combi mode/ 1 190 40 30 – Fan plus Combi mode/ 2 100 80 270 – Fan plus Fan grill 3 190 – 23 –

445 Roasting tables

Food Function Step Temp. Moisture Dura- Core temp. in °C in % tion in in °C minutes Chicken, whole Combi mode/ 1 225 0 20 – Fan plus Combi mode/ 2 150 55 60 – Fan plus Combi mode/ 3 Level 3 0 2–12 – Full grill Chicken, legs Combi mode/ 1 200 95 30–25 – Fan plus Combi mode/ 2 225 0 13–18 – Fan plus Combi mode/ 3 Level 3 0 0–7 – Full grill Turkey roulade, Combi mode/ 1 190 40 20 – with or without stufﬁ ng Fan plus Combi mode/ 2 140 75 100 – Fan plus Fan grill 3 200 – 4–8 – Turkey breast Combi mode/ 1 170 65 85 – Fan plus Full grill 2 Level 3 – 0–9 – Veal Fillet/loin (Roast), rare Fan grill 175 – – 45 Fillet/loin (Roast), medium Fan grill 165 – – 55 Fillet/loin (Roast), well done Fan grill 160 – – 75 Fillet/loin (Roast with mois- Combi mode/ 1 Level 3 0 10 – ture), rare* Full grill Combi mode/ 2 Level 3 0 8 – Full grill Combi mode/ 3 60 0 30 – Conventional Combi mode/ 4 60 49 31 – Conventional Fillet/loin (Roast with mois- Combi mode/ 1 Level 3 0 10 – ture), medium* Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 70 51 60 – Conventional

446 Food Function Step Temp. Moisture Duration Core temp. in °C in % in in °C minutes

Fillet (Roast with moisture), Combi mode/ 1 Level 3 0 10 – well done* Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 90 68 50 – Conventional Fan grill 6 200 – 5 – Loin (Roast with moisture), Combi mode/ 1 Level 3 0 10 – well done* Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 90 68 80 – Conventional Fan grill 6 200 – 5 – Knuckle joint Combi mode/ 1 100 84 155 – Conventional Fan grill 2 190 – 17 – Braised* Combi mode/ 1 Level 3 0 10 – Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 84 165 – Conventional Lamb Leg joint Full grill 1 Level 3 – 18 – Combi mode/ 2 100 57 190 – Conventional Saddle/crown, medium* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 8 – Combi mode/ 3 100 0 30 – Conventional Combi mode/ 4 75 47 40 – Conventional Saddle/crown, well done* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 10 – Combi mode/ 3 30 0 30 – Conventional Combi mode/ 4 100 57 100 – Conventional

447 Roasting tables

Food Function Step Temp. Moisture Duration Core temp. in °C in % in in °C minutes

Beef Fillet (Roast), rare Fan grill 175 – – 45 Fillet (Roast), medium Fan grill 170 – – 55 Fillet (Roast), well done Fan grill 165 – – 75 Fillet Combi mode/ 1 Level 3 0 10 – (Roast with moisture), rare* Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 60 0 30 – Conventional Combi mode/ 4 60 49 31 – Conventional Fillet Combi mode/ 1 Level 3 0 10 – (Roast with moisture), me- Full grill dium* Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 70 51 60 – Conventional Fillet Combi mode/ 1 Level 3 0 10 – (Roast with moisture), well Full grill done* Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 90 68 105 – Conventional Fan grill 6 200 – 8 – Sirloin joint (Roast), rare Fan grill 175 – – 45 Sirloin joint (Roast), medium Fan grill 170 – – 55 Sirloin joint (Roast), well done Fan grill 165 – – 75 Sirloin joint Combi mode/ 1 Level 3 0 10 – (Roast with moisture), rare* Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 60 0 30 – Conventional Combi mode/ 4 60 49 31 – Conventional

448 Food Function Step Temp. in °C Mois- Duration Core temp. ture in % in minutes in °C

Sirloin joint Combi mode/ 1 Level 3 0 10 – (Roast with moisture), me- Full grill dium* Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 70 51 60 – Conventional Sirloin joint Combi mode/ 1 Level 3 0 10 – (Roast with moisture), well Full grill done* Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 0 20 – Conventional Combi mode/ 4 65 49 60 – Conventional Combi mode/ 5 90 68 135 – Conventional Fan grill 6 200 0 8 – Roulades** Combi mode/ 1 Level 3 0 10 – Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 84 120 – Conventioal Braised beef** Combi mode/ 1 Level 3 0 10 – Full grill Combi mode/ 2 Level 3 0 10 – Full grill Combi mode/ 3 100 84 205 – Conventional Pork Fillet Fan grill 200 – – 75 Gammon joint Combi mode/ 1 200 0 30 – Fan plus 2 130 100 – 75 Pork with crackling Combi mode/ 1 225 54 40 – Fan plus Combi mode/ 2 100 84 120 – Conventional Fan grill 3 165–185 – 20–25 – Pork loin Combi mode/ 1 180 50 30 – Conventional 2 130 30 – 75

449 Roasting tables

Food Function Step Temp. in °C Mois- Duration Core temp. ture in % in minutes in °C

Game Venison saddle, medium* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 7 – Combi mode/ 3 30 30 – Conventional Combi mode/ Conventional 4 75 52 40 – Venison saddle, well done* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 13 – Combi mode/ 3 30 30 – Conventional Combi mode/ Conventional 4 100 47 107 – Venison rump Full grill 1 Level 3 – 20 – Combi mode/ 2 100 57 160 – Conventional Roebuck saddle, medium* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 10 – Combi mode/ 3 30 15 – Conventional Combi mode/ Conventional 4 75 47 55 – Roebuck saddle, well done* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 10 – Combi mode/ 3 100 47 84 – Conventional Roebuck rump Full grill 1 Level 3 – 20 – Combi mode/ 2 100 57 130 – Conventional Wild boar rump cut Full grill 1 Level 3 – 20 – Combi mode/ 2 100 57 145 – Conventional

450 Food Function Step Temp. Moisture Duration Core temp. in °C in % in minutes in °C

Miscellaneous Ostrich meat, rare* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 8 – Combi mode/ 3 30 0 15 – Conventional Combi mode/ 4 65 49 157 – Conventional Ostrich meat, medium* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – – Combi mode/ 3 30 0 13 – Conventional 15 Combi mode/ 4 80 66 157 – Conventional Ostrich meat, well done* Full grill 1 Level 3 – 10 – Full grill 2 Level 3 – 13 – Combi mode/ 3 30 0 30 – Conventional Combi mode/ 4 100 57 142 – Conventional

* For Step 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 (except with rack of lamb in which case the rack should be placed on top of the universal tray on shelf level 1 and pre-heat the oven. Place the food to be cooked on the rack after it has been pre-heated at the beginning of Step 2. ** In Step 1 place the universal tray on shelf level 2 without food on it and pre-heat it. Place the food on the pre-heated universal tray at the beginning of Step 2. 451 Grilling chart

The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want. Place the food under the grill and turn it after 2/3rds of the duration quoted for grilling. There is no need to pre-heat the grill. When grilling fi sh please place a piece of baking parchment underneath the fi sh. Cut it to the size of the fi sh. Fish does not need to be turned. With bratwurst score the sausages before grilling them. The shelf level to use will vary depending on the thickness of the food being grilled.

Food Function Temperature in °C Moisture in % Duration in minutes

Fish Trout Full grill Level 3 – 25- 30 Salmon Fan grill 180 – 35

Mackerel Full grill Level 3 – 25

Meat/sausage Burgers Full grill Level 3 – 20 Bratwurst fresh/pre-cooked Full grill Level 3 – 15- 20

Miscellaneous Toast Full grill Level 3 – 5- 8 Cheese toast Full grill Level 3 – 8- 15

Sweetcorn Combination Level 3 30 23 mode/Full grill

452 Drying food

Dried fruit and vegetables require a long period of time to dry properly. The settings in the chart below are for guidance. You may wish to experiment with these in order to achieve the results you want.

Select the Drying programme from the Special applications menu on your Steam combination oven and then follow the settings below.

Food Function Temperature in °C Mioisture in % Duration in hours

Apples, in rings Combination 70 0 6–8 mode/Fan plus Pears, in chunks Combination 70 0 7–9 mode/Fan plus Plums, halved Combination 70 0 10–12 mode/Fan plus Mushrooms, sliced Combination 70 0 3–4 mode/Fan plus Tomatoes, sliced Combination 70 0 7–9 mode/Fan plus Citrus fruit, sliced Combination 70 0 8–9 mode/Fan plus

453 A to Z index

A C Advocaat gateau 43 Cabbage stuffed with prawns and rice 164 Almond cake 86 Cantuccini biscotti 70 Apple cake 94 Carrot cake 44 Apple cakes 416 Carrot cakes 423 Apple dream 392 Carrots with glazed shallots 373 Apple pie 78 Caulifl ower souffl é 381 Apple strudel 66 Celery soup 172 Apricot souffl é 393 Cheese and rosemary fl at bread 128 Apricot streusel cake 97 Cheese biscuits 241 Artichokes with a creamy tomato dip 147 Cheese puffs 234 Asparagus 374 Cheesecake 48 Asparagus with smoked salmon 162 Cherry cheesecake tray bake 67 Cherry quark souffl é 394 Chicken breast on toast 245 B Chicken breasts in a pepper sauce 294 Bagels 138 Chicken breasts stuffed with mushrooms 287 Baguettes 110 Chicken breasts with shallots and peppers 167 Baked apples 397 Chicken curry 292 Beef and pepper burgers with Chicken drumsticks on a bed of avocado cream 264 mediterranean vegetables 300 Beef lasagne 190 Chicken kebabs with a balsamic sauce 290 Beef roulades 260 Chicken salad 216 Beef with apple and horseradish sauce 269 Chicken soup with Eierstich 171 Beetroot salad 144 Chocolate and vanilla spiral biscuits 76 Black cherries with meringue 406 Chocolate brownie pudding 412 Blueberry muffi ns 104 Chocolate brownies 92 Braised beef 261 Chocolate gugelhupf 101 Braised veal 270 Choux buns and éclairs with a choice of fi llings 52 Brioche plait 58 Ciabatta 126 Broccoli and romanesco salad 158 Coconut fi sh curry 339 Brocolli in a cream cheese sauce 386 Courgette and goat's cheese rolls 151 Butter cake 59 Courgette cake 100 454 Cream of carrot soup 168 Green fruit compote 400 Crème brulée 408 Grilled feta burgers with Couscous salad 279 Crevettes and asparagus salad 160 Grilled mackerel with tomato letscho 355 Croissants 62 Grilled sausages with tomato and mango chutney 278 D Dauphinoise potatoes 362 H Drop cookies 79 Haddock in a mustard sauce 343 Dumplings 364 Ham and bacon quiche 219 Ham croissants 233 F Ham lasagne 189 Farmhouse bread 106 Hawaiian toast 248 Fennel and carrot gratin 199 Hazelnut roulade 88 Fillet of beef 262 Helgoland toast 249 Fillet of cod in a tarragon sauce 332 Herb rolls 112 Fillet of pork 275 Herby bread plait 120 Fillet of pork on a bed of cabbage 284 Honey cake 84 Fillet of sole in a prawn sauce 326 Hungarian bacon goulash 185 Fillet of veal in a morel mushroom sauce 265 Fish curry with peaches 327 I Fish fillet with cheese crust 347 Italian toast 246 Fish fillets with honey brittle 334 Flat bread 109 J French onion soup 178 Jacket potatoes 152 Fruit cakes 426 K G Knuckle of veal 268 Gammon and cabbage casserole 195 Kohlrabi and carrot ramekins 156 Gammon joint with green pesto 280 Königsberger meatballs 283 Gâteau du Vully 82 Gherkins with bacon 380 Goose 306 Greek tomatoes 154 455 A to Z index

L N Lamb casserole 198 Nougat dessert 396 Leg of lamb provencale 320 Nuremberg Lebkuchen 96 Lemon cakes 424 Nut horns 51 Lemon iced cake 74 Nut triangles 87 Light and dark twists 130 Light fruit loaf 129 O Lime cheesecake 80 Onion tart 240 Loin of veal 273 Orange crème caramel 402 Orange rice pudding 409 M Oriental spring rolls 242 Mackerel with potato, cucumber and dill 346 Oriental toast 254 Madeira cake 71 Oriental vegetable casserole 212 Madeira cakes 420 Ostrich with pan fried sweet potatoes 310 Mandarins and prawns on toast 250 Oysters au gratin 352 Marble cake 72 Marble cakes 418 P Marinated vegetables 146 Palmier biscuits 50 Meat loaf in puff pastry 319 Pancetta on a bed of vegetables 372 Meringue nests with strawberry cream 102 Pasta carbonara 377 Mexican pizza 229 Pepper soup 175 Mixed berry conserve 427 Peppers stuffed with smoked trout 342 Mixed grain bread 116 Pizza 224 Mixed vegetables in a cream sauce 382 Pizza Margherita 226 Monkﬁ sh in a mushroom sauce 331 Poached ﬁ llet of beef 272 Moroccan chicken 301 Poppyseed streusel 90 Moules marinières 330 Pork joint in a mustard crust 282 Multigrain loaf 119 Pork paté 155 Multigrain rolls 114 Pork Wellington 274 Mushroom turnovers 218 Potato and herb soup 170 Potato celeriac purée 384 Potato dumplings 365 Potato gratin 196 456 Potato purée 369 Rye bread 118 Potato soufflé 368 Rye mix bread 113 Potatoes with a choice of dips 210 Rye, vegetable and goat's cheese bake 208 Pumpkin bread 117 Pumpkin cake 91 S Pumpkin soup 176 Saddle of roebuck with a plum and Pumpkin tart 222 port sauce 312 Saddle of venison with beetroot and Q lamb's lettuce 314 Quark soufflé 410 Salmon and leeks in a white wine sauce 340 Quick meatball soup 174 Salmon en croute 356 Salmon in white wine with R garden vegetables 335 Rack of lamb 316 Salmon pate 159 Raisin whirls 64 Salmon tart 350 Raspberry tiramisu 46 Salmon trout in salt dough 358 Ratatouille with meatballs 188 Salmon with fennel and apple 348 Red cabbage and apple 385 Sauces for asparagus 376 Red fruit compote 401 Sausage pie 237 Roast beef with sautéed potatoes 266 Sausage puffs 220 Roast chicken 288 Sausage rolls 232 Roast duck 305 Seasonal fruit soufflé 390 Roast pork 286 Selection of seeded rolls 134 Roebuck rump with balsamic shallots and Selection of wholemeal rolls 132 pumpkin slices 313 Semolina pudding 404 Rolled fillets of plaice in a piquant sauce 324 Smoked salmon quiche 236 Romanesco fish bake 192 Soljanka 182 Rosefish casserole 194 Spaghettini tart 244 Rosefish with spinach and hazelnut butter 328 Spelt bread 108 Rump of wild boar with porcini Spicy potato chips 378 mushroom sauce 311 Spinach with a cheese soufflé topping 370 Stollen 68

457 A to Z index

Strawberry gateau 47 Tuscan almond chocolate tart 98 Streusel cake 63 Stuffed aubergines 148 V Stuffed duck 308 Veal tonnato 150 Stuffed rosefi sh 351 Vegetable bake 186 Stuffed sea bass 354 Vegetable lasage 184 Stuffed turkey roulade 302 Vegetable ravioli 366 Swedish lamb hotpot in a wine and dill sauce 318 Vegetable terrine 166 Sweet dream 405 Vegetarian pizza 230 Sweet dumplings 398 Vegetarian stuffed peppers 206 Sweet quark rolls 136 Venison rump with pears and lentils in a red Sweet yeast rolls 140 wine sauce 315 Swiss apple cake 83 Swiss chard rolls with an oriental fi lling 276 W Swiss plait 60 Walnut cakes 422 Swiss roll with assorted fi llings 40 Warm fennel salad 163 White bread 125 T White rolls 124 Tart fl ambé 238 Wholemeal bread 122 Tomato mozzarella puffs 223 Wholemeal pasta in a Neapolitan sauce 207 Tomatoes and peppers on toast 253 Tree cake 56 Tropical conserve 428 Tropicana toast 252 Trout in white wine sauce 336 Trout stuffed with mushrooms 338 Trout with lime and ginger butter and sautéed potatoes 344 Tuna pizza 228 Turkey breast with a ragout of asparagus 298 Turkey fi llets on a bed of vegetables 296 Turkey roulade with spring cabbage 304 Turkey roulades stuffed with spinach 293 458 Editor: Sabrina Vallejo Socias, Werk Bünde Photography: Martina Urban, Hamburg Styling: Frauke Riekmann, Hamburg Foodstyling: Anne Wiedey, Hamburg Concept, design and production: Miele Werbeabteilung, Gütersloh Setting: Miele Werbeabteilung, Gütersloh

Copying extracts of this book is only allowed with the express permission of Miele & Cie. KG, quoting the source.