Baking – Roasting – Moisture Plus

2 Foreword

Dear Gourmet, When families come together, it is often We have condensed our experience, around the dining table and so often passion and pleasure of experimenting when people enjoy each other's with food into this cookbook by company, food is at the centre of the creating recipes that are as imaginative occasion. as they are successful. We hope that you will enjoy the results as much as We are privileged in being able to you do the cooking. contribute to this by helping you enjoy your love of cooking. Every day, If you have any questions or comments, knowledge, curiosity, routine and the please give us a call on the number at unexpected all converge in our Miele the back of this booklet. test kitchen. Happy cooking from Your Miele Test Kitchen

3 Contents

Foreword...... 3

Introduction ...... 8 Using your oven ...... 8 Settings for different sized ovens ...... 8 Oven function symbols in the recipes...... 8 Temperatures ...... 8 Durations...... 8 Shelf level...... 8 Pre-heating...... 9 Heating-up phase ...... 9 Crisp function...... 10 Food probe/Core temperature ...... 10 Automatic programmes ...... 10 Moisture Plus  ...... 11

Quantities and weights...... 12

Optional accessories...... 13

Baking ...... 18 Tips on preparation...... 20 Types of flour ...... 20 Raising agents ...... 20 Dough and mixtures...... 20 Baked goods...... 24 Apple tart ...... 27 Apple sponge...... 28 Apple pie...... 29 Apple hazelnut streusel...... 30 Apricot streusel cake ...... 31 Belgian sponge cake ...... 32 Gateau...... 33 I. Quark and cream filling...... 34 II. Cappuccino filling ...... 35 Yeast butter cake ...... 36 Classic rich fruit cake ( 15 cm)...... 38 Classic rich fruit cake ( 20 cm)...... 40 Classic rich fruit cake ( 25 cm)...... 41 Swiss fruit flan...... 42 Fruit flan with short crust pastry ...... 43 Gugelhupf ...... 44 Plaited walnut brioche ...... 45

4 Contents

Plaited loaf ...... 46 Almond cake ...... 48 Marble cake ...... 49 Fruit streusel cake...... 50 Swiss apple cake ...... 51 Pine nut bee-sting cake ...... 52 Sachertorte ...... 53 Sand cake ...... 54 Chocolate hazelnut cake...... 55 Streusel cake ...... 56 Viennese apple strudel...... 57 Cinnamon and macadamia ring...... 58 Raisin cake...... 59 Biscuits ...... 60 Linzer biscuits ...... 61 Almond macaroons...... 62 Drop cookies...... 63 Vanilla biscuits ...... 64 Chocolate cherry muffins...... 65 Walnut muffins ...... 66 Choux buns...... 67 Apricot loaf...... 68 Buttermilk bread...... 69 Flat bread...... 70 Italian mozzarella bread ...... 72 Herb bread ...... 73 Mixed grain bread ...... 74 Olive bread...... 75 Rye bread...... 76 Raisin loaf ...... 78 Swiss farmer's bread ...... 79 Bacon or herb baguettes ...... 80 Tiger bread...... 82 White bread...... 83 Plaited Swiss loaf...... 84 Ginger loaf...... 85 Onion flat bread ...... 86 Chocolate breakfast rolls ...... 87 Yeast pretzels...... 88 Yeast rolls...... 89 Yeast dough men...... 90 Seed rolls ...... 91 Cheese and sesame rolls...... 92 5 Contents

Malted pumpkin seed rolls...... 94 Quark rolls...... 95 Ham and cheese rolls ...... 96 Sunday rolls ...... 97

Fish ...... 98 Tips on preparation...... 100 "Verduras" bream / snapper ...... 102 Viennese fillet of fish ...... 104 Trout stuffed with mushrooms ...... 105 Stuffed ocean trout ...... 106 Red mullet parcels ...... 107 Sea bream delicioso ...... 108 Hake in a herb sauce ...... 109 Salt cod brandade ...... 110 Salmon and spinach pasta bake ...... 111 Savoy cabbage and salmon gratin ...... 112 Pikeperch with herbs ...... 113

Meat and poultry ...... 114 Tips on preparation...... 116 Meat...... 116 Poultry...... 117 Beef Wellington (Australia) ...... 118 Beef Wellington (Great Britain)...... 120 Braised beef roulades ...... 122 Hash...... 124 Yorkshire pudding ...... 125 Braised topside of beef...... 126 Osso buco...... 127 Pork fillet with Parma ham and red pesto...... 128 Fillet of pork in puff pastry ...... 129 Pork casserole with apples ...... 130 Chinese pork...... 131 Glazed gammon...... 132 Pork belly with crackling and a honey sauce...... 133 Christmas ham...... 134 Belgian meat loaf ...... 135 Meat loaf ...... 136 Lamb racks with pistachio crust ...... 137 Rack of lamb with vegetables...... 138 Garlic rabbit ...... 140 Sweet and sour chicken ...... 142

6 Contents

Herbed chicken fillets ...... 143 Duck with oranges ...... 144 Turkey roulade with spinach ricotta filling...... 145 Stuffed goose...... 146

Savoury snacks ...... 148 Eggplant moussaka ...... 150 Chicory gratin...... 151 Spring pie...... 152 Savoury flan with puff pastry ...... 153 Cheese or vegetable flan with shortcrust pastry ...... 154 Swedish potato gratin...... 156 Cheese soufflé ...... 157 Potato gratin in a mustard sauce ...... 158 Potato cheese gratin ...... 159 Garlic soup...... 160 Pasta bake ...... 161 Lasagne ...... 162 Potato dumplings...... 164 Mushroom cannelloni...... 165 Pizza variations ...... 166 Quiche Lorraine...... 168 Cheese pie ...... 169 Ratatouille ...... 170 Swiss potato gratin ...... 171 Shepherd's pie...... 172 Spinach in puff pastry...... 173 Tortellini, ham and rocket bake...... 174 Tuna terrine ...... 175

Desserts...... 176 Pavlova...... 178 Caramel pudding...... 180 Flan ...... 182 Lemon Meringue Pie ...... 184 Dumplings with plum compote...... 185 Chocolate dessert...... 186 Mini chocolate sponges...... 187 Sweet cherry soufflés ...... 188

7 Introduction

Using your oven Oven function symbols in the Please refer to the Operating and recipes installation instructions for more –  Automatic programmes detailed information. –  Moisture Plus –  Fan Plus Settings for different sized –  Conventional Heat ovens –  Intensive Bake This recipe booklet is used for a range –  Full Grill of different sized ovens. The settings for –  Fan Grill the different sized ovens are listed in Your oven also has a number of other the recipes as follows: functions which are not used in the following recipes. – ovens with five shelf levels – [ovens with three shelf levels] – (90 cm ovens) Temperatures If the settings are the same for all A range is given for the temperatures. In ovens, they are shown without general, it is best to select the lowest brackets. temperature. Eating food which has been cooked correctly is important for preventing food poisoning and other ailments. Only bake cakes, pizza, chips etc. until they are golden. Do not overcook them.

Durations A range is given for the duration. In general, it is best to select the shorter duration quoted.

Shelf level The numbers for the shelf levels mentioned in this recipe book can be found to the side of the oven compartment when the door is open.

8 Introduction

Pre-heating Heating-up phase Most dishes can be placed in a cold When using temperatures above 100 °C oven. They will then make use of the with the Fan Plus, Moisture Plus and heat produced during the heating-up Conventional Heat functions, you can phase. choose between "Rapid" and "Normal" for the heating-up phase. A rapid If pre-heating is necessary, instructions heating-up phase is preset as standard. to do so will be given in the settings section of the recipe. The setting for the heating-up phase is specified for recipes which recommend The time required for pre-heating is not using one of these three functions. included in the overall baking or Where "Heating-up phase: Rapid" is cooking duration for manual settings. recommended, you should not change Pre-heating is, however, included in the it. programme durations for the Automatic Where "Heating-up phase: Normal" is programmes . recommended, please proceed as described in the Operating and installation instructions supplied with your oven. Depending on model: – Select "Rapid Heat-up" and confirm "Off". – Select "Heating-up phase" and confirm "Normal". – Touch the illuminated  sensor. The illumination will go out.

9 Introduction

Crisp function Automatic programmes  The Crisp function can be used with Select this function to call up the any oven function, but it must be Automatic programmes. Automatic activated separately for each cooking programmes are available with and process. It is advisable to use it for without the addition of moisture. moist dishes where a crisp finish is If you select an Automatic programme required. which uses moisture, a prompt about The Crisp function is specified in the the water intake process will appear. settings section for recipes that would Follow the instructions in the display. benefit from using it. The bursts of steam will then be injected automatically. To use it, select "Crisp function" and confirm "On". The Automatic programmes will vary depending on model. All the recipes in Please note that the Crisp function is this book can also be cooked without not available on all ovens. using an Automatic programme. Please Food probe/Core temperature use the Alternative settings. You can only use Automatic programmes with a food probe if your oven has been supplied with one. If it does not have a food probe, please use the Alternative settings.

10 Introduction

Moisture Plus  Time controlled bursts of steam Depending on the recipe you can If you want Time controlled steam choose between: release, you will need to specify the time at which each burst of steam is – Automatic burst of steam released before the cooking programme – 1 burst of steam starts. – 2 bursts of steam – 3 bursts of steam Changing the type of heating There are two methods of releasing 1, 2 The Moisture Plus function uses the and 3 bursts of steam: Fan Plus heating method with the addition of moisture. – Manual – Time-controlled For most recipes you will not need to change this setting. Injecting bursts of steam manually If the recipe recommends using a If you want to release the bursts of different type of heat to Fan Plus, this steam manually, you can set a minute will be specified in the settings section  minder to remind you when to do so. for the recipe. If you are using the Moisture Plus programme and the recipe requires the oven to be pre-heated, you will need to release the steam manually. The time to release the 1st burst of steam will depend on: – the start time for the programme when the oven is not pre-heated. – when the food goes into the oven with a pre-heated oven. The time quoted for the next burst of steam is always the duration since the last burst of steam was released.

11 Quantities and weights

Abbreviations – tsp. = teaspoon – tbsp. = tablespoon – g = gram – kg = kilogram – ml = millilitre – Pinch

1 teaspoon is equal to approx. – 3 g baking powder – 5 g salt / sugar / vanilla sugar – 5 g flour – 5 ml liquid

1 tablespoon is equal to approx. – 10 g flour / cornflour / breadcrumbs – 15 g sugar – 20 ml liquid – 10 g mustard

1 packet is equal to – 8 g vanilla sugar – 8 g whipped cream stiffener – 16 g baking powder – 7 g dried yeast – 37 g custard powder

1 pinch – the amount that can be pinched between the thumb and forefinger.

12 Optional accessories

In addition to a premium quality oven Accessories with PerfectClean finish and first-class ingredients, the correct The surface of many Miele original accessories also have a part to play in accessories has been treated with ensuring that you achieve perfect PerfectClean enamel. PerfectClean is a results with your recipes. special finish which has been Accessories and care products developed and patented by Miele and available to order is therefore exclusive to Miele. Its special finish means there is no need to Miele offer a wide range of accessories grease the container or line it with specially designed to guarantee perfect baking paper when cooking many types results in Miele appliances. These of food. Food can also be sliced or cut products have all been tested rigorously up on a PerfectClean surface. And of to ensure that they meet exacting Miele course, the interior of your Miele oven* standards. Depending on country, they is also treated with PerfectClean can be ordered easily via the internet at: enamel. The properties of PerfectClean enamel make all PerfectClean surfaces easy to clean. Exception: Pyrolytic ovens have a special pyrolytic enamel.

13 Optional accessories

Gourmet perforated baking Freshly made baked goods tray HBBL 71 Roll the pastry out on a flat and even surface and then place it on the Gourmet perforated baking tray. This way you will avoid the pastry penetrating through the perforations. Deep frozen / Ready-made products The Miele Gourmet perforated baking tray is perfect for getting a crisp finish The Gourmet perforated baking tray when baking food made with fresh can also be used for deep frozen and yeast dough. It gives excellent results fresh ready-made products. Chips and when baking white bread, yeast rolls bake-off products cook particularly well and tray baked cakes. The fine on this tray. Always follow perforations on this tray guarantee light manufacturer's cooking instructions on and airy results with even browning. It the packaging. is also ideal for cooking deep frozen To prevent the floor of the oven getting foods and for drying fruit and dirty the Gourmet perforated baking vegetables. The enamelled tray should not be used for moist PerfectClean surface has excellent anti- doughs, very fatty food or food with a stick properties and is easy to keep high water content such as fish/meat. clean. It doesn't need to be greased before use and baking paper doesn't Drying food need to be used with it either. The Gourmet perforated baking tray is ideal for drying fruit and vegetables. For more information, please refer to the operating instructions supplied with your oven.

14 Optional accessories

Gourmet oven dishes Gourmet oven dish lids

HUB 5000 M HUB 5000 XL HBD 60-22 HBD 60-35 HUB 5001 M*

Gourmet oven dish lids in high quality, * Suitable for induction cooktops temperature resistant stainless steel are Miele Gourmet oven dishes are available for both dishes. excellent for cooking bakes, casseroles, gratins, pasta dishes and soups as well as joints of meat or roulades. The large Gourmet oven dish will easily accommodate a goose and the small dish, a duck. Miele oven dishes are very practical as they can be placed directly onto your oven runners, or onto FlexiClip runners. The HUB 5000 Gourmet oven dish is also suitable for using on an electric cooktop and can even be used in a DGC steam combi oven. The same applies to the HUB 5001-M, however this dish was specially developed for use on an induction cooktops. Thanks to its special anti-stick coating you can cook food without oil to keep the calorie count down and cleaning is quick and easy.

15 Optional accessories

FlexiClip telescopic runners Grilling and roasting insert HFC 71 (HFC 72 PyroFit) HGBB 71

These runners enable a shelf to be You will find this insert indispensable drawn out of the oven easily and safely when grilling or roasting using the so that food can be placed in or on or universal tray. The insert is placed in removed from individual baking trays or the universal tray and the juices from racks. They are also easy to take out the food being grilled collect and refit on a different shelf level. Fully underneath the insert. This means that utilising the oven compartment and the food is not sitting in the juices and cooking on more than one level at the so can become crispy all over. When same time will save energy and fitting roasting, the juices which collect several pairs of FlexiClip runners will underneath the insert can be used for help you do this. making delicious gravy and sauces. The PerfectClean finish makes the HFC 71 FlexiClip telescopic runners easy to clean. The HFC 72 FlexiClip telescopic runners can remain in the oven during the pyrolytic cleaning process.

16 Optional accessories

Handle HEG Original Miele care products Miele have developed and tested a variety of cleaning and care products, such as the Original Miele oven cleaner, to help you get the best out of your Miele appliances and to keep them pristine for years to come.

This practical handle makes it easy to Original Miele oven cleaner take hot, fully laden baking and The Original Miele oven cleaner gives universal trays out of the oven safely. It best cleaning results and is suitable for is designed so that it grips the entire removing the most stubborn soiling. tray to ensure stability. The gel formula is even suitable for vertical surfaces and dissolves Round baking tray HBF 27-1 persistent and burnt-on residues. This oven cleaner is particularly suitable for quick and easy cleaning of PerfectClean surfaces.

This circular dish is ideal for cooking pizzas, tarts and quiches. The PerfectClean surface means there is no danger of food baking onto the dish or scratching from sharp knives or pizza cutters.

17 Baking

18 Baking

Truly scrumptious Baking your own bread and rolls, whether savoury or sweet, is much easier and quicker than you might think. Not only does homemade baking taste better; it gives you the opportunity to allow your imagination free rein with the ingredients. And what could be nicer than waking up on a Sunday morning to the aroma of freshly baked bread?

19 Baking

Tips on preparation Raising agents Raising agents are used to make the Types of flour dough rise and help it keep light and Different types of flour contain varying airy after kneading or mixing. amounts of whole grain. Yeast The different types of flour are Yeast is available either in dried form or categorised by how finely they have fresh. It is particularly suitable for baked been ground and whether they contain goods made with wheat flour. It needs baking powder or not. to be mixed with a liquid (e.g. water), – Plain flour starch (e.g. flour) and sugar and then This is a fine white flour which is needs to be kept warm at a equally suitable for cooking and temperature between 35 °C and 50 °C baking. It consists primarily of starch to help the dough rise. and gluten. Self-raising is similar, but Baking powder has raising agents added. It is used Baking powder is generally used as the in recipes where the mixture needs to raising agent in cake mixes. Together rise during cooking to give light with liquid and warmth, baking powder results. helps cakes become light and airy. – Strong white flour and Strong brown flour Sourdough These flours are generally used for Sourdough is available in liquid form or baking bread and other items that dry form. The typical strong but need the addition of yeast as the pleasantly sour taste comes from raising agent. converting the glucose into lactic acid – Wholemeal flour bacteria. Sourdough is used for heavy This flour consists of almost all the dough such as those used for wheat germ. For a lighter dough it wholegrain and rye bread. It is easy to can be mixed 50:50 with strong white make liquid rye sourdough by mixing flour and is excellent for baking 250 g of rye flour with approx. 200 ml of bread. lukewarm water. Leave to stand for – Mixed grain and wholegrain flour 48 hours at room temperature and then This is a dark flour that contains use as directed in your recipe. almost all the wheat germ. Again Dough and mixtures excellent for baking bread. – Strong wholemeal flour Yeast dough This flour is made from the whole – Yeast dough is particularly good for grain and contains maximum streusel cakes, open tarts, small goodness. It can be ground finely or pastries and pizza. Making it is easier coarsely and is particularly good for than you might think. bread.

20 Baking

– Dissolve the yeast in lukewarm liquid. Yeast dough Automatic programme Then add to the flour and other This Automatic programme with the ingredients and knead until you get a addition of moisture can be used to smooth dough. If dry yeast is used, prove dough. add one extra tablespoon of liquid. Function: Automatic programmes – Yeast dough can be left to prove in Programme: Cakes \ Yeast dough \ the oven by selecting Conventional Heat and setting the temperature to – Prove for 15 minutes 35 °C or by using the appropriate – Prove for 30 minutes Automatic programme for proving – Prove for 45 minutes dough. Shelf level and amount of water: See – Cover the dough and leave it in the display oven until doubled in size. Then knead it briefly, and roll it out or Quark dough knead in other ingredients such as – Quark dough is a very elastic, soft raisins, citrus peel or almonds. dough and is a good alternative to – Freshly baked items made with yeast yeast dough. dough freeze well and can be stored – Because it is made using baking for up to one month in the freezer. powder, there is no need to prove the Frozen yeast baked items should be dough before using it. baked using the Moisture Plus programme with an automatic burst Shortcrust pastry of steam. – Shortcrust pastry is a firm dough, made mainly from flour and fat in a ratio of 2:1 together with a little water. – The dough should be rapidly kneaded. It you take too long, it will get too warm, making it difficult to work with.

21 Baking

Creamed mixture Bread / Rolls – Creamed mixtures are generally very – Bread and rolls should be light and rich and are made with flour, fat, have a good crust. The raising sugar and eggs. Creamed mixtures agents used to achieve this are yeast can be made very light by separating and sourdough. the eggs and folding in the beaten – The taste of bread is affected by the egg whites separately to the yolks. choice of ingredients and how they – The baking powder used in creamed are used. Freshly ground or mixtures together with the air that is wholemeal flour made using the beaten into them give a very light whole grain retains all its fibre, result. minerals and vitamins. – Creamed mixtures will flop if beaten – Liquids should be lukewarm for for too long. making dough (30–35 °C). – Bread dough should be kneaded until it is glossy and then left to rise. It should double in size during the first proving phase. Subsequent proving phases can be shorter because the dough will rise quite a bit during baking. Once baked, bread should be of a consistency that is not too crumbly and that is easy to slice. – When tray baking bread, make sure that the surface is smooth without any creases or folds in it. If there are, they should be on the underside of the loaf.

22 Baking

Bread mixes – Grease loaf tins before use. – Make up the dough according to the – With Automatic programmes the packet instructions. Use the amount dough goes into the oven without of liquid specified for oven baking. being proved first. The proving phase – Bake all bread mixes in a greased and the duration are part of the loaf tin (25 cm x 10 cm). programme. – Slash the top before placing the loaf – You cannot use the normal skewer in the oven and brush it with a little test to find out whether bread is water. completely cooked, as freshly baked – With Automatic programmes the bread will continue to stick until it dough goes into the oven without has cooled right down. It is best to being proved first. The proving phase tap the underside of the loaf. If it and the duration are part of the sounds hollow, the bread is cooked programme. and can be placed on a rack to cool – If you do not want to take bread out down. of the oven after baking it, select a – If you do not want to take bread out lower setting to prevent it getting of the oven after baking it, select a overcooked and too dark on the lower setting to prevent it getting surface. overcooked and too dark on the – There are numerous brands of bread surface. mixes. The programmes have not been written for any particular one. For this reason, results may vary with levels of browning, how well the bread rises and its consistency once baked. If necessary, bake for slightly longer, or select a different level of browning the next time if results are not to your liking.

23 Baking

Baked goods Ingredients Settings to use when pre-heating is Frozen or unrefrigerated pre-baked rolls required by packet instructions Deep frozen salted pretzels Oven function: Moisture Plus Temperature: See packet instructions Accessories for Fan Heat Rolls: Baking tray/Gourmet perforated Pre-heat: Yes baking tray Heating-up phase: Rapid Pretzels: Baking tray lined with baking Shelf level: 2 [1] (1) paper No./Type of bursts of steam: 1 burst of steam/Manual Preparation for bread rolls Amount of water: See display Place the rolls on a baking tray or the 1st burst of steam: Immediately after Gourmet perforated baking tray. placing food in the oven Duration: As per packet instructions Preparation for pretzels plus approx. 5 minutes Place the pretzels on a baking tray lined Settings to use when pre-heating is with baking paper. Leave to thaw for not required by packet instructions 10 minutes and scatter with rock salt. Oven function: Moisture Plus Temperature: See packet instructions for Fan Heat Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: Automatic burst of steam Amount of water: See display Duration: As per packet instructions plus approx. 5 minutes Useful tip Thanks to the PerfectClean enamel, baking and universal trays do not need to be greased or lined with baking paper unless you are baking items with a high sodium content, such as pretzels, and items containing a lot of sugar and egg white, such as sponge mixes, macaroons and meringues.

24 Baking

Baked goods Ingredients Recommended settings Bread rolls (made from ready-made Oven function: Moisture Plus dough) Temperature: See packet instructions for Fan Heat Accessories Heating-up phase: Rapid Baking tray/Gourmet perforated baking Shelf level: 2 [1] (1) tray No./Type of bursts of steam: 1 burst of steam/Time-controlled Preparation Amount of water: See display Prepare the rolls according to the 1st burst of steam: Release after packet instructions and place on a 3 minutes baking tray or the Gourmet perforated Duration: As per packet instructions baking tray. plus approx. 5 minutes

25 Baking

Baked goods Ingredients Recommended settings Ready-to-bake croissants Oven function: Automatic programmes Programme: Bread rolls \ Croissants Accessories Shelf level: See display Baking tray/Gourmet perforated baking Amount of water: See display tray Programme duration: approx. 20 minutes Preparation Useful tip Prepare the rolls or croissants according to the packet instructions, Alternatively, you can bake the then place them on a baking tray or the croissants using the Moisture Plus  Gourmet perforated baking tray. function. Use the setting recommended for rolls.

26 Baking

Apple tart Preparation time: 80–90 minutes Serves 12 Pastry ingredients After cooking, leave to cool then dust 220 g plain flour with icing sugar. 100 g butter 60 g icing sugar Recommended settings A pinch of salt Oven function: Automatic programmes 1 egg Programme: Cakes \ Apple tart Shelf level: See display Topping ingredients Programme duration: approx. 53 [55] 600 g apples, peeled and sliced (55) minutes Caramel ingredients Alternative settings 100 g sugar Oven function: Conventional Heat 20 ml apple juice Temperature: 190–200 °C Juice of ¹/₂ a lemon Pre-heat: Yes Heating-up phase: Normal To dust: Shelf level: 1 Icing sugar Duration: 35–45 minutes Accessories Useful tip Flan tin  26 cm Pan Instead of using caramel, this tart can be topped with a mixture made from: Preparation 150 g crème fraîche, 2 eggs, 2 tsp. of vanilla sugar and 1 tbsp. of icing sugar. Mix the flour, butter, icing sugar, salt Mix well and pour over the apples. and egg together and knead to a Increase the baking duration by about smooth dough. Chill the dough for 10 minutes. about 30 minutes. Dust the worktop with flour, roll the dough out and place in the flan tin. Layer the apple slices over the dough, overlapping them a little as you go. Heat the sugar in a pan on the cooktop using a high setting and constantly stir until you have a golden brown caramel. Deglaze the pan with apple juice and lemon juice, then pour the caramel over the apples and place the tart in the pre- heated oven.

27 Baking

Apple sponge Preparation time: 80–110 minutes Serves 12 Pastry ingredients Recommended settings 150 g butter or margarine Oven function: Automatic programmes 150 g sugar Programme: Cakes \ Apple \ Sponge 8 g vanilla sugar Shelf level: See display 3 eggs Programme duration: approx. 45 [43] Juice of ¹/₂ a lemon (71) minutes 150 g plain flour ¹/₂ tsp. baking powder Alternative settings Oven function: Conventional Heat Topping ingredients Temperature: 170–180 [170–180] (160– 650 g sharp dessert or cooking apples 170) °C Pre-heat: Yes For dusting or glazing Heating-up phase: Normal Icing sugar or apricot jam Crisp function: On Accessories Shelf level: 2 [1] (1)  26 cm springform cake tin Duration: 40–50 [40–50] (55–65) minutes Preparation Cream together the butter or margarine, sugar and vanilla sugar. Beat in the eggs one at a time. Sift the baking powder and flour together and fold into the creamed mixture together with the lemon juice. Spoon into the greased springform cake tin . Peel, quarter and core the apples. Score the top of each quarter and gently press into the cake mixture with the scored side up. Bake until golden. Leave to cool to room temperature, then dust with icing sugar or spread a little apricot jam over the top.

28 Baking

Apple pie Preparation time: 90–100 minutes Serves 12 Pastry ingredients Roll the remaining pastry out on a 350 g plain flour floured surface and place it over the ¹/₂ tsp. baking powder apples. Press the edges together, then 200 g butter or margarine, softened bake. 100 g sugar With the Automatic programme: 8 g vanilla sugar Glaze the top of the pie with the egg 1 egg and milk mixture before it goes in the Topping ingredients oven. 1000 g sharp dessert or cooking apples With all other functions: 50 g raisins Glaze the top of the pie with the egg 50 g sugar and milk mixture approx. 10 minutes ¹/₂ tsp. cinnamon before the end of baking. 2 tbsp. water Recommended settings To glaze: Oven function: Automatic programmes 1 egg yolk beaten into a little milk Programme: Cakes \ Apple \ Pie

Shelf level: See display Accessories Programme duration: approx. 62 [62]  26 cm springform cake tin (46) minutes Saucepan Alternative settings Oven function: Conventional Heat Preparation Temperature: 170–180 [170–180] (160– Rub the butter into the dry ingredients, 170) °C add the egg and mix to form a smooth Pre-heat: Yes [Yes] (No) dough. Heating-up phase: Normal Shelf level: 2 [2] (1) Press about 2/3 of the dough evenly Duration: 60–70 [60–70] (45– into the base of a greased springform 55) minutes tin and about 2 cm up the sides of the tin. Peel, quarter, core and coarsely dice the apples. Place in a saucepan together with the raisins, sugar, cinnamon and water and gently heat for 1 minute. Scatter evenly over the pie base.

29 Baking

Apple hazelnut streusel Preparation time: 100–110 minutes Serves 12 Pastry ingredients Recommended settings 200 g melted butter Oven function: Automatic programmes 350 g plain flour Programme: Cakes \ Apple \ With 1 tsp. baking powder streusel topping 150 g sugar Shelf level: See display 8 g vanilla sugar Programme duration: approx. 60 [60] 60 g hazelnut brittle (57) minutes Topping ingredients Alternative settings 800 g sharp dessert or cooking apples Oven function: Conventional Heat 50 g sugar [Conventional Heat] (Intensive Bake) Temperature: 170–180 [170–180] (160– Accessories 170) °C  26 cm springform cake tin Pre-heat: Yes [Yes] (No) Heating-up phase: Normal Preparation Shelf level: 2 [1] (1) Mix the flour, baking powder, sugar and Duration: 55–65 minutes vanilla sugar together. Add the slightly cooled butter. Rub together to make a crumbly mixture. Press about 2/3 of the streusel (crumble) mixture into the base of a springform tin and about 2 cm up the sides of the tin. Mix the hazelnut brittle into the rest of the streusel mix. Peel, quarter, core and dice the apples. Mix with the sugar, and arrange over the streusel mixture. Sprinkle the streusel-brittle mixture over the top and bake.

30 Baking

Apricot streusel cake Preparation time: 85–95 minutes Makes 20 (40) slices Pastry ingredients Recommended settings 240 (380) g quark Oven function: Automatic programmes 3 (5) tbsp. milk Programme: Cakes \ Fruit streusel cake 4 (6) tbsp. oil \ Quark dough 1 (2) egg(s) Shelf level: See display 110 (175) g sugar Programme duration: approx. 56 [55] 8 (16) g vanilla sugar (40) minutes 1 (2) pinch(es) salt 450 (640) g plain flour Alternative settings 16 (32) g baking powder Oven function: Conventional Heat Temperatur: 160–170 [160–170] (170– Topping ingredients 180) °C 1200 (1900) g apricots, drained Heating-up phase: Rapid [Rapid] (Normal) Streusel Crisp function: On 400 (640) g plain flour Shelf level: 3 [2] (2) 250 (400) g sugar Duration: 55–65 [55–65] (40– 8 (16) g vanilla sugar 50) minutes 250 (400) g butter, diced and softened ¹/₂ (1) tsp. cinnamon Useful tip Accessories This cake can also be made with Baking tray/Gourmet perforated baking plums, morello cherries or tray gooseberries.

Preparation Mix together the quark, milk, oil, egg, sugar, vanilla sugar and salt. Sift the baking powder into the flour and stir half of this into the mixture. Then knead in the remainder. Roll out the mixture, place on a baking tray or Gourmet perforated baking tray and arrange the apricots on top. Combine the flour, sugar, vanilla sugar, butter and cinnamon to produce a coarse crumbly texture and scatter over the apricots. Bake until golden.

31 Baking

Belgian sponge cake Preparation time: 65 minutes Serves 12 Ingredients Recommended settings 4 eggs Oven function: Automatic programmes 250 g sugar Programme: Cakes \ Belgian sponge 1 level tsp. salt cake 250 g plain flour Shelf level: See display 3 level tsp. baking powder Programme duration: approx. 54 250 g butter minutes Optional: Alternative settings 100 g plain chocolate drops Pre-heating: 100 g finely chopped dried fruit Oven function: Fan Plus 100 g chopped nuts Temperature: 190 °C 1 tsp. vanilla essence - Cooking stage 1: 1 tsp. ground cinnamon Oven function: Fan Plus Accessories Temperature: 170 °C 25 cm loaf tin Duration: 50–60 minutes Shelf level: 2 [1] (1) Preparation Useful tip Separate the eggs. Beat the sugar, salt For a stronger taste, substitute 200 g and egg yolks until creamy. sugar with 50 g honey. Beat the egg whites until stiff and carefully fold half into the sugar and egg yolk mixture. Then fold in the flour and baking powder, followed by the remaining beaten egg white. Fold in additional chocolate, cinnamon, vanilla, dried fruit or nuts if desired. Then pour into the greased springform tin and bake in a pre-heated oven until golden.

32 Baking

Gateau Preparation time: 70–80 minutes Serves 16 Basic mixture Alternative settings 4 egg whites Oven function: Conventional Heat 2 tbsp. hot water Temperature: 150–160 °C 175 g sugar Pre-heat: Yes 4 egg yolks Heating-up phase: Normal 200 g plain flour Shelf level: 2 [1] (1) 1 tsp. baking powder Duration: 25–45 minutes Accessories Useful tip  26 cm springform cake tin If you want to make a cake with a fresh Baking paper fruit topping, use half of the basic gateau quantities above. Using the Method same temperature, the cooking duration Beat the egg whites with the hot water will be about 5 minutes shorter. For a until stiff. Slowly add the sugar, beating chocolate gateau add 1–2 tsp. of cocoa after each addition and then fold in the powder to the flour mixture. beaten egg yolk. Sift the baking powder into the flour and fold into the egg white mixture. Lightly grease a springform tin and line with baking paper. Pour the mixture into the tin, and bake until golden. After baking, loosen around the edges using a sharp knife. Turn the cake out and remove the baking paper. Cut horizontally through the cake twice to make 3 layers. Fill with your choice of pre-prepared filling. Recommended settings Oven function: Automatic programmes Programme: Cakes \ Gateau \ 4 eggs Shelf level: See display Programme duration: approx. 50 [49] (35) minutes

33 Baking

I. Quark and cream filling Ingredients Preparation 500 g quark Mix the quark with the sugar, milk, 100 g sugar vanilla sugar and lemon juice. Soak the 100 ml milk gelatine in water, then squeeze the 8 g vanilla sugar water out and microwave for Juice of 1 lemon 20 seconds using 450 W, or dissolve in 12 leaves of white gelatine a pan on the cooktop over a low heat. 500 ml cream Stir a little of the quark mixture into the To dust: gelatine. Icing sugar Stir a little of the quark mixture into the gelatine and when cool, add this mixture to the remainder of the quark mixture. Stir several times as it thickens. When visible traces are left in the mixture after running a fork through it, fold in the semi-whipped cream. Place the first layer of the gateau on a cake platter and cover with half of the quark-cream mixture. Place the second layer of the gateau on top and cover with the rest of the quark-cream mixture. Leave to chill and dust with icing sugar before serving. Useful tip For a fruity variation, add about 300 g of bottled and drained morello cherries, mandarin segments or apricot pieces to the quark mixture.

34 Baking

II. Cappuccino filling Ingredients Preparation 100 g dark chocolate Melt the chocolate and beat the cream 6 leaves of white gelatine until stiff. Soak the gelatine in cold 80 ml espresso water, then squeeze out the water and 500 ml cream microwave for 20 seconds using 450 W, 16 g vanilla sugar or dissolve it in a pan on the cooktop 80 ml coffee liqueur over a low heat. Leave to cool slightly. 1 tbsp. cocoa powder Then add about half of the espresso To dust: and coffee liqueur to the gelatine and Cocoa powder then fold this mixture into the whipped cream. Put about 2 tbsp. of this mixture to one side. Halve the remaining cream mixture and stir the vanilla sugar into one half and the chocolate and cocoa into the other half. Place one layer of cake on a serving platter and drizzle with a little coffee liqueur and espresso. Spread the chocolate cream over this and top with another layer of the cake. Drizzle with the remaining liqueur and espresso. Spread this with the vanilla-flavoured cream, then top it with the final piece of cake. Spread the cream you put to one side over the top of the cake and dust with a little cocoa powder before serving. Serve the gateau chilled.

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Yeast butter cake Preparation time: 90–110 minutes Makes 20 (40) slices Pastry ingredients Preparation 1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g) Crumble the yeast into lukewarm milk 200 (320) ml lukewarm milk and stir until it dissolves. Add to the 500 (800) g plain flour flour, sugar, salt, butter and egg and 50 (80) g sugar knead into a smooth dough. Cover and 1 (2) pinch(es) salt prove in the oven at 35 °C on 50 (80) g softened butter Conventional Heat for approx. 1 (2) egg(s) 20 minutes. Topping ingredients Knead the dough lightly, roll out on the 100 (170) g softened butter universal tray, cover and prove in the 100 (200) g flaked almonds oven again at 35 °C on Conventional 120 (200) g sugar Heat for a further 20 minutes. 16 (24) g vanilla sugar To make the topping, mix the butter Accessories with the vanilla sugar and half of the Universal tray sugar. Make indentations in the dough and, using two teaspoons, drop small balls of the mixture into the indentations. Sprinkle the remaining sugar and flaked almonds over the top. With the Automatic programme: Place the cake in the oven and start the Automatic programme. With all other oven functions: Prove the cake again for about 10 minutes and then bake until golden.

36 Baking

Recommended settings Oven function: Automatic programmes Programme: Cakes \ Yeast butter cake Shelf level: See display Programme duration: approx. 32 [34] (22) minutes Alternative settings Oven function: Conventional Heat Temperature: 180–190 [170–180] (160– 170) °C Heating-up phase: Normal Shelf level: 2 [1] (2) Duration: 20–30 minutes Useful tip Homemade vanilla sugar: Cut a vanilla pod in half lengthways and cut each half into 4–5 pieces. Place in a lidded glass jar with 500 g of sugar and leave for 3 days to absorb the flavour. For an even more intense flavour, scrape the pulp out of the vanilla pod and add this to the sugar.

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Classic rich fruit cake ( 15 cm) Preparation time: 225 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients To prepare the fruit 110 g sultanas Roughly chop the glacé cherries and 110 g raisins apricots and place in a large bowl with 85 g currants the candied peel and sultanas, raisins 50 g dried apricots and currants. Add the brandy, mix well 50 g glacé cherries and leave for several hours or 25 g mixed candied peel overnight. 1 ¹/₂ tbsp. brandy 110 g plain flour Preparation ¹/₄ tsp. mixed spice ¹/₄ tsp. cinnamon Sieve the flour and spices into a large ¹/₈ tsp. freshly grated nutmeg bowl, stir in the almonds and add the 25 g chopped almonds orange and lemon zest. In another bowl ¹/₂ orange, zest only cream the softened butter and dark ¹/₂ lemon, zest only brown sugar until light and fluffy. Beat 110 g softened butter in the eggs one at a time, followed by 110 g dark brown sugar the treacle. Gradually fold in the flour 2 large eggs mix followed by the soaked fruit and stir ¹/₂ tbsp. black treacle well. Accessories Lightly grease a springform tin and line  15 cm springform cake tin withbaking paper. Pour the mixture into Baking paper the baking tin, smooth it out, cover the Greaseproof paper tin with a double layer of greaseproof Kitchen string paper and secure the paper to the sides of the tin with kitchen twine. Then place in the oven and bake. When done allow the cake to cool in the tin and then remove when cold.

38 Baking

Recommended settings Oven function: Automatic programmes Programme: Cakes \ Rich fruit cake \ 15 cm springform tin Shelf level: See display Programme duration: approx. 195 minutes Alternative settings Oven function: Conventional Heat Heating-up phase: Normal Shelf level: 1 Cooking stage 1 Temperature: 140 °C Duration: 45 minutes Cooking stage 2 Temperature: 120 °C Duration: 150 minutes Useful tip If desired, the cake can be wrapped in greaseproof paper and foil and stored in a cool dark place for up to 3 months. Feed at intervals with more brandy or sherry.

39 Baking

Classic rich fruit cake ( 20 cm) Preparation time: 270 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 230 g sultanas Oven function: Automatic programmes 230 g raisins Programme: Cakes \ Rich fruit cake \ 20 170 g currants cm springform tin 100 g dried apricots Shelf level: See display 100 g glacé cherries Programme duration: approx. 240 50 g mixed candied peel minutes 3 tbsp. brandy 250 g plain flour Alternative settings ¹/₂ tsp. mixed spice Oven function: Conventional Heat ¹/₂ tsp. cinnamon Heating-up phase: Normal ¹/₄ tsp. freshly grated nutmeg Shelf level: 1 50 g chopped almonds Cooking stage 1 1 orange, zest only Temperature: 140 °C 1 lemon, zest only Duration: 60 minutes 250 g softened butter Cooking stage 2 250 g dark brown sugar Temperature: 120 °C 4 medium eggs Duration: 180 minutes 1 tbsp. black treacle Accessories  20 cm springform cake tin Baking paper Greaseproof paper Kitchen string

Preparation For the method, including how to prepare the fruit, please refer to the Classic rich fruit cake recipe ( 15 cm).

40 Baking

Classic rich fruit cake ( 25 cm) Preparation time: 375 minutes Steep the fruit in brandy for 12 hours before starting. Ingredients Recommended settings 360 g sultanas Oven function: Automatic programmes 360 g raisins Programme: Cakes \ Rich fruit cake \ 25 280 g currants cm springform tin 175 g dried apricots Shelf level: See display 175 g glacé cherries Programme duration: approx. 345 75 g mixed candied peel minutes 5 tbsp. brandy 400 g plain flour Alternative settings ²/₃ tsp. mixed spice Oven function: Conventional Heat ²/₃ tsp. cinnamon Heating-up phase: Normal ¹/₂ tsp. freshly grated nutmeg Shelf level: 1 75 g chopped almonds Cooking stage 1 1 ¹/₂ oranges, zest only Temperature: 140 °C 1 ¹/₂ lemons, zest only Duration: 75 minutes 400 g softened butter Cooking stage 2 400 g dark brown sugar Temperature: 120 °C 7 medium eggs Duration: 270 minutes 1 ¹/₂ tbsp. black treacle Accessories  25 cm springform cake tin Baking paper Greaseproof paper Kitchen string

Preparation For the method, including how to prepare the fruit, please refer to the Classic rich fruit cake recipe ( 15 cm).

41 Baking

Swiss fruit flan Preparation time: 60 minutes 8–10 slices Pastry ingredients Recommended settings 230 g puff pastry Oven function: Automatic programmes Programme: Cakes \ Swiss fruit flan \ Topping ingredients Puff pastry 30 g hazelnuts, ground Shelf level: See display 500–600 g fruit (e.g. apricots, plums, Programme duration: approx. 47 pears, apples, cherries) minutes Glaze ingredients Alternative settings 2 medium eggs Oven function: Conventional Heat 200 ml cream [Conventional Heat] (Intensive Bake) 50 g sugar Temperature: 220–230 [220–230] (200– 1 tsp. vanilla sugar 210) °C Accessories Pre-heat: Yes Round baking tray  27 cm Heating-up phase: Rapid Shelf level: 1 Preparation Duration: 35–40 [35–40] (36– 42) minutes Line a round baking tray with the pastry and sprinkle with the ground hazelnuts. Wash the fruit, peel and stone if necessary. Halve or slice the fruit and arrange on top of the puff pastry. Start the Automatic programme or pre- heat the oven. Mix the eggs, cream, sugar and vanilla sugar and pour over the fruit. Place the flan in the pre-heated oven and bake until golden.

42 Baking

Fruit flan with short crust pastry Preparation time: 70 minutes 8–10 slices Pastry ingredients Recommended settings 200 g plain flour Oven function: Automatic programmes 65 ml water Programme: Cakes \ Swiss fruit flan \ 80 g butter, softened Short crust pastry ¹/₄ tsp. salt Shelf level: See display Programme duration: approx. 55 Topping ingredients minutes 30 g hazelnuts, ground 500–600 g fruit (e.g. apricots, plums, Alternative settings pears, apples, cherries) Pre-heating: Oven function: Conventional Heat Glaze ingredients Temperature: 230 °C 2 medium eggs Pre-heat: Yes 200 ml cream Heating-up phase: Rapid 50 g sugar Shelf level: 1 1 tsp. vanilla sugar - Cooking stage 1: Accessories Oven function: Conventional Heat Round baking tray  27 cm Temperature: 240 °C Crisp function: On Preparation Duration: 33–45 minutes Dice the butter, add to the flour, salt Shelf level: 1 and water and knead rapidly until a Useful tip short crust pastry mixture is formed. Chill for 30 minutes. 230 g of ready-made short crust pastry could be used instead of making your Line a round baking tray with the pastry own. and sprinkle with the ground hazelnuts. Wash the fruit, peel and stone if necessary. Halve or slice the fruit and arrange on top of the short crust pastry. Start the Automatic programme or pre- heat the oven. Mix the eggs, cream, sugar and vanilla sugar and pour over the fruit. Place the flan in the pre-heated oven and bake until golden.

43 Baking

Gugelhupf Preparation time: 80–90 minutes Serves 16 Ingredients Preparation with Fan Plus 60 g butter Beat the butter until creamy. Add the 50 g sugar sugar and egg yolk and mix well. Stir 1 egg the crumbled yeast into lukewarm milk, ¹/₂ cube of fresh yeast (21 g) add the lemon zest, salt and flour, and 375 ml milk, lukewarm mix all the ingredients to a smooth Grated zest of ¹/₂ a lemon dough. A pinch of salt 500 g plain flour Fold the stiffly beaten egg white into the 50 g raisins mixture, together with the raisins. Grease and flour a ring tin and pour the To dust: mixture into it. Cover the tin and leave Icing sugar to prove until doubled in size either at Accessories room temperature for about 30 minutes,  24 cm Gugelhupf cake tin or in the oven for about 15 minutes using Conventional Heat at 35 °C. Then Preparation with the Automatic bake until golden. programme After baking turn the cake out of the tin Beat the butter until creamy. Add the and dust with icing sugar. sugar and egg yolk and mix well. Stir Automatic programme settings the crumbled yeast into lukewarm milk, Oven function: Automatic programmes add the lemon zest, salt and flour, and Programme: Cakes \ Gugelhupf mix all the ingredients to a smooth Shelf level: See display dough. Programme duration: approx. 78 [80] Fold the stiffly beaten egg white into the (72) minutes mixture, together with the raisins. Grease and flour a Gugelhupf tin and Fan Plus settings pour the mixture into it. Place in the Oven function: Fan Plus oven and start the Automatic Temperature: 150–160 °C programme. Heating-up phase: Normal Shelf level: 2 [1] (1) After baking turn the cake out of the tin Duration: 45–55 minutes and dust with icing sugar.

44 Baking

Plaited walnut brioche Preparation time: 100–110 minutes

Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 200 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid 50 g sugar Shelf level: 2 [1] (1) 8 g vanilla sugar No./Type of bursts of steam: A pinch of salt Automatic burst of steam 100 g softened butter Amount of water: See display 1 egg Duration: 25–35 minutes 100 g chopped walnuts To glaze: Milk Accessories Baking tray/Gourmet perforated baking tray

Preparation Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, sugar, vanilla sugar, salt, butter and egg and knead into a smooth dough. Cover the dough and place in the oven to prove for about 30– 40 minutes using Conventional Heat at 35 °C. Knead the chopped walnuts into the dough. Shape the dough into 3 rolls, approx. 40 cm long. Plait the 3 rolls and place the loaf on a baking tray or Gourmet perforated baking tray. Cover and prove in the oven for a further 20 minutes using Conventional Heat at 35 °C. Brush the brioche with milk and bake.

45 Baking

Plaited loaf Preparation time: 140–150 minutes Makes 16 slices Ingredients Preparation with the Automatic 1 ¹/₂ cubes of fresh yeast (approx. 60 g) programme 200–250 ml lukewarm milk Crumble the yeast into lukewarm milk 750 g plain flour and stir until it dissolves. Then add to A pinch of salt the flour, salt, sugar, softened butter 100 g sugar and eggs and knead for 3–4 minutes 125 g softened butter into a smooth dough. Finally fold in the 2 eggs raisins and lemon zest. Cover the 75 g raisins dough and place in the oven to prove Grated zest of 1 lemon for about 20–30 minutes using To glaze: Conventional Heat at 35 °C until it has 1 egg yolk beaten into 1 tbsp. milk doubled in size. To sprinkle on top: Shape the dough into three 40 cm long 30 g crystal sugar rolls. Then plait the three rolls and place 50 g sliced almonds on a baking tray or Gourmet perforated baking tray. Accessories Baking tray/Gourmet perforated baking Brush with the beaten egg yolk/milk tray mixture and sprinkle with the crystal sugar and almonds. Place in the oven and bake until golden.

Preparation with Fan Plus Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, salt, sugar, softened butter and eggs and knead for 3–4 minutes into a smooth dough. Finally fold in the raisins and lemon zest. Cover the dough and place in the oven to prove for about 20–30 minutes using Conventional Heat at 35 °C until it has doubled in size.

46 Baking

Shape the dough into three 40 cm long Automatic programme settings rolls. Then plait the three rolls and place Oven function: Automatic programmes on a baking tray or Gourmet perforated Programme: Cakes \ Plaited loaf baking tray. Shelf level: See display Programme duration: 56 [54] Brush with the beaten egg yolk/milk (47) minutes mixture and sprinkle with the crystal sugar and almonds. Cover and place in Fan Plus settings the oven to prove using Conventional Oven function: Fan Plus Heat at 35 °C for a further Temperature: 150–160 °C 15-20 minutes. Then bake until golden Heating-up phase: Normal Shelf level: 2 [2] (1) Duration: 30–45 minutes Useful tip 10 g of dried yeast can be used instead of fresh yeast. This dough can also be made into a crown instead of a loaf. Place 4–6 hard boiled painted eggs in the centre for a colourful Easter celebration.

47 Baking

Almond cake Preparation time: 65–75 minutes Serves 12 Ingredients Alternative settings 6 eggs Oven function: Fan Plus 300 g sugar Temperature: 150–160 °C 200 g plain flour Pre-heat: Yes, 10 minutes 300 g ground almonds Shelf level: 2 [1] (1) 150 g butter or margarine Duration: 45–55 minutes 200 ml milk Grated zest of 1 lemon Useful tip "Tarta de Santiago" or "Cake of St. To dust: James" is a traditional almond cake Icing sugar from Galicia. Before serving, this cake Accessories is usually decorated with an imprint of  26 cm springform cake tin the Cross of Saint James which is made by dusting the top with icing Preparation sugar using a template of the cross. Cream the eggs with the sugar. Gradually mix in the flour, ground almonds, melted butter, milk and lemon zest. Lightly grease and dust the base of the springform tin with flour. Pour the mixture into the tin, level with a spoon and bake until golden. Turn the cake out of the tin and dust with icing sugar. Recommended settings Oven function: Automatic programmes Programme: Cakes \ Almond cake Shelf level: See display Programme duration: approx. 63 [57] (75) minutes

48 Baking

Marble cake Preparation time: 70–90 minutes Serves 18 Ingredients Recommended settings 250 g butter Oven function: Automatic programmes 200 g sugar Programme: Cakes \ Marble cake 8 g vanilla sugar Shelf level: See display 4 eggs Programme duration: approx. 55 [55] 2 tbsp. rum (75) minutes 150 ml milk 500 g plain flour Alternative settings 5 tsp. baking powder Oven function: Fan Plus 3 tbsp. cocoa powder Temperature: 150–160 °C Heating-up phase: Rapid Accessories Shelf level: 2 [1] (1) Ring tin  26 cm Duration: 50–60 minutes

Preparation Cream together the butter, sugar and vanilla sugar. Gradually beat in the eggs. Stir in the rum and 120 ml of milk. Then sift the flour and baking powder and mix into the creamed butter mix. Stir the cocoa power and remaining milk into about 1/3 of the mixture. Add half of the light mixture to a ring tin. Pour the cocoa mixture on top of this and then finish off with the rest of the light mixture. Swirl a fork through the mixture to give a marbled effect, and bake.

49 Baking

Fruit streusel cake Preparation time: 140–160 minutes Makes 20 (40) slices Pastry ingredients fruit and prove for another 30 minutes 1 (2) cube(s) of fresh yeast (42 g/84 g) in the oven using Conventional Heat at 150 (250) ml lukewarm milk 35 °C. Then bake until golden. 450 (750) g plain flour 50 (80) g sugar Recommended settings 90 (150) g softened butter Oven function: Automatic programmes 1 egg (1) Programme: Cakes \ Fruit streusel cake \ Yeast dough Topping ingredients Shelf level: See display 1000 (1600) g fruit (apples, peeled and Programme duration: approx. 42 [40] sliced; plums and cherries stoned) (40) minutes Streusel Alternative settings 240 (400) g plain flour Oven function: Conventional Heat 150 (250) sugar Temperature: 170–180 °C 16 (24) g vanilla sugar Heating-up phase: Normal 1 (2) tsp. cinnamon Crisp function: On 130 (220) g softened butter Shelf level: 3 [2] (2) Duration: 45–55 [35–45] (35– Accessories 45) minutes Universal tray

Preparation Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, sugar, butter and egg and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough and then roll out onto a universal tray. Distribute the fruit evenly over the top. Mix the flour, sugar, vanilla sugar and cinnamon using your fingers until you have a coarse crumble. Scatter over the

50 Baking

Swiss apple cake Preparation time: 110–130 minutes Makes 20 (40) slices Pastry ingredients Recommended settings 250 (500) g plain flour Oven function: Automatic programmes 80 (160) ml water Programme: Cakes \ Swiss apple cake 100 (200) g margarine or softened Shelf level: See display butter Programme duration: approx. 46 [46] (44) minutes Topping ingredients 900 (1800) g fruit (berries, peaches, Alternative settings cherries, apples etc.) Oven function: Conventional Heat [Conventional Heat] (Intensive Bake) Filling ingredients Temperature: 210–220 [210–220] (170– 175 (350) ml cream 180) °C 4 (8) tbsp. sugar Pre-heat: Yes 2 (4) eggs Heating-up phase: Normal Accessories Crisp function: On Baking tray Shelf level: 1 Duration: 30–40 minutes Preparation Rapidly knead the flour, margarine and water to a smooth dough, then place in the refrigerator to chill for an hour. Mix together all of the ingredients for the topping. Drain the fruit if necessary. Roll the dough out thinly and place on the baking tray. Lift the sides and roll them to make an edge around the pastry. Start the Automatic programme. Arrange the fruit on the pastry, then spread the filling over and place in the pre-heated oven.

51 Baking

Pine nut bee-sting cake Preparation time: 130–140 minutes Makes 20 (40) slices Pastry ingredients Lightly knead the dough, then roll it out 30 (50) g fresh yeast on the universal tray. Place in the oven 200 (320) ml lukewarm milk and select the Automatic programme 500 (800) g plain flour Cakes \ Yeast dough \ Prove for 15 80 (130) sugar minutes. 1 (1 ¹/₂) pinch(es) of salt For the topping, bring the butter, sugar, 80 (130) g softened butter honey and cream to the boil, add pine 1 (2) egg(s) nuts and almonds. Cool slightly, make Topping ingredients little indentations in the dough, then 150 (240) g softened butter spread the topping over the dough. 200 (320) g sugar Allow the cake to rise for another 10 1 (1 ¹/₂) tbsp. honey minutes and bake until golden. 1 ¹/₂ (2 ¹/₂) tbsp. cream Prepare the custard with the powder, 100 (160) g chopped pine nuts milk, sugar and salt and let it cool down 100 (160) g flaked almonds according to the directions on the Filling ingredients sachet. Cream the butter and add the 37 (74) g vanilla custard powder custard a spoonful at a time. 500 (800) ml milk Cut the cooled down cake in half 3 (5) tbsp. sugar horizontally. Spread the custard over 1 (2) pinch(es) salt the lower part of the bee-sting cake, 250 (400) g softened butter place the other half on top and chill Accessories briefly. Universal tray Recommended settings Oven function: Moisture Plus Preparation Temperature: 160–170 °C Crumble the yeast into lukewarm milk Heating-up phase: Rapid and stir until it dissolves. Then add to Shelf level: 2 [2] (1) the flour, sugar, salt, butter and egg and No./Type of bursts of steam: knead into a smooth dough. Place the Automatic burst of steam dough in the oven and select the Amount of water: See display Automatic programme Cakes \ Yeast Duration: 25–30 minutes dough \ Prove for 30 minutes.

52 Baking

Sachertorte Preparation time: 70 minutes

Sponge ingredients Line the springform cake tin with baking 130 g dark chocolate paper. Add the sponge mixture and 140 g butter bake. 110 g icing sugar While the cake is cooling, heat the 8 g vanilla sugar apricot conserve and then strain it 6 egg yolks through a sieve. Salt 6 egg whites Cut open the cooled sponge and brush 110 g sugar the sieved apricot conserve over the 140 g plain white flour cut surface and replace the top half. 1 tsp. baking powder Brush the conserve over the sides as Butter and flour for greasing and well. dusting the cake tin To make the chocolate icing, add the To glaze: sugar to the water and bring to the boil. 200 g apricot conserve Add the chocolate and allow to melt. For the icing Spread the chocolate icing evenly over 200 g sugar the Sachertorte. 125 ml water 150 g dark chocolate Recommended settings Oven function: Automatic programmes Accessories Programme: Cakes \ Sachertorte  24 cm springform cake tin Shelf level: See display Programme duration: 60 minutes Preparation Alternative settings Melt the chocolate for the sponge. Oven function: Conventional Heat Temperature: 170 °C Cream together the butter and the icing Pre-heat: Yes sugar and gradually fold in the egg Heating-up phase: Rapid yolks and then melted chocolate. Shelf level: 2 [1] (1) Add a pinch of salt and the sugar to the Duration: 55 minutes egg whites and beat until stiff peaks are Crisp function: On for 10 minutes after formed. Sieve together the flour and placing the cake in the oven baking powder and fold this and the beaten egg whites alternately into the sponge mixture.

53 Baking

Sand cake Preparation time: 85–95 minutes Serves 12 Ingredients Recommended settings 200 g butter or margarine, softened Oven function: Automatic programmes 200 g sugar Programme: Cakes \ Sand cake 4 eggs Shelf level: See display Juice and grated zest of 1 lemon Programme duration: approx. 77 [72] 125 g cornflour (70) minutes 125 g plain flour 1 tsp. baking powder Alternative settings Oven function: Conventional Heat To dust: Temperature: 150–160 °C Icing sugar Pre-heat: Yes Heating-up phase: Normal Alternative topping Crisp function: On [On] (Off) 200 g icing sugar mixed with Shelf level: 2 [2] (1) 20 ml lemon juice Duration: 60–70 [60–70] (65– Accessories 75) minutes 30 cm loaf tin Useful tips Preparation – Variation 1: Top with orange icing made with 20 ml orange juice and Cream together the butter and sugar. 200 g of icing sugar. Add the eggs, lemon juice and lemon zest. – Variation 2: Once baked, prick the cake several times with a wooden Sift together the flour with the cornflour skewer and drizzle a little Grand and baking powder and fold into the Marnier or Cointreau into the holes. mixture. Grease the loaf tin and line it with baking paper. Add the mixture, level the top and make a 1 cm deep cut into the surface. Bake until golden. When ready, turn the cake out onto a wire rack, and peel off the paper. Dust with icing sugar or alternatively drizzle with lemon icing.

54 Baking

Chocolate hazelnut cake Preparation time: 70–85 minutes + chill for 12 hours before serving

Ingredients Recommended settings 200 g softened butter Springform tin 250 g dark chocolate Oven function: Automatic programmes 250 g ground hazelnuts Programme: Cakes \ Chocolate 160 g sugar hazelnut cake \ One large 3 tbsp. espresso Shelf level: See display 1 tsp. vanilla essence Programme duration: approx. 55 6 eggs minutes Fresh berries Recommended settings Accessories Ramekins  26 cm springform cake tin Oven function: Automatic programmes or 24 small, greased ramekins (100 ml) Programme: Cakes \ Chocolate or equivalent muffin tray hazelnut cake \ Several small Shelf level: See display Preparation Programme duration: approx. 40 minutes Melt the butter and dark chocolate together. Then add the hazelnuts, Alternative settings sugar, espresso and vanilla essence Oven function: Fan Plus and leave to cool down. Temperature: 150 °C Heating-up phase: Normal Separate the eggs. Mix the yolks into Shelf level: 2 [1] (1) the chocolate mixture. Beat the egg Duration: Springform tin: approx. whites to stiff peaks and carefully fold 55 minutes into the mixture. Duration: Ramekins: approx. Pour the mixture into the greased 40 minutes springform tin lined with baking paper Useful tip or into small, greased ramekins or a muffin tray and bake. For 12 ramekins reduce the quantity by half. The baking duration remains the Serve with fresh berries. same as for 24 ramekins. Chill for 12 hours before serving.

55 Baking

Streusel cake Preparation time: 90–100 minutes Makes 20 (40) slices Pastry ingredients Beat together the butter, sugar and egg 1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g) until creamy, then stir in the quark, 250 (400) ml lukewarm milk cornflour and lemon juice. Spread this 500 (900) g plain flour mixture over the dough. 50 (100) g sugar Mix together the flour, sugar and 1 (2) pinch(es) salt cinnamon for the streusel topping. Add 50 (100) g melted butter or margarine the slightly cooled butter to the dry 1 (2) egg(s) ingredients. Rub together to make a Filling ingredients crumbly mixture, and scatter over the 125 (200) g softened butter quark mixture. 125 (200) g sugar With the Automatic programme: 1 (2) egg(s) Place the cake in the oven and start the 350 (600) g quark Automatic programme. 1–2 tbsp. cornflour 1 ¹/₂ (2 ¹/₂) tbsp. lemon juice With all other oven functions: Prove the cake in the oven for about Streusel 15 minutes using Conventional Heat at 350 (600) g plain flour 35 °C and then bake until golden. 200 (350) g sugar ¹/₂ (1) tsp. cinnamon Recommended settings 200 (350) g melted butter or margarine Oven function: Automatic programmes Programme: Cakes \ Streusel cake Accessories Shelf level: See display Universal tray Programme duration: approx. 51 [51] (65) minutes Preparation Alternative settings Crumble the yeast into lukewarm milk Oven function: Conventional Heat and stir until it dissolves. Then add to Temperature: 170–180 [160–170] (160– the flour, sugar, salt, butter and egg and 170) °C knead into a smooth dough. Place the Heating-up phase: Normal dough in the oven and select the Crisp function: On Automatic programme Cakes \ Yeast Shelf level: 3 [2] (2) dough \ Prove for 30 minutes. Duration: 35–45 [35–45] (40– Lightly knead the dough, then roll it out 50) minutes on a universal tray.

56 Baking

Viennese apple strudel Preparation time: 70 minutes For 2 strudels Ingredients Now roll up the strudel, brush with 1 packet of ready-made filo pastry melted butter, place on a baking tray (4 sheets for 2 strudels) and bake until golden. 1500 g sharp dessert or cooking apples 100 g fine breadcrumbs Recommended settings 50 g butter (for the breadcrumbs) Oven function: Automatic programmes 150 g sugar Programme: Cakes \ Apple strudel 50 g raisins Shelf level: See display A little cinnamon (to taste) Programme duration: approx. 50 50 g melted butter (for brushing the minutes strudel pastry sheets with) Alternative settings 50 g melted butter (for brushing on the Oven function: Intensive Bake strudel when ready to bake) Temperature: 170 °C Accessories Pre-heat: Yes Pan Heating-up phase: Normal Baking tray Crisp function: On Duration: 40 minutes Preparation Shelf level: 2 [1] (1) Place two filo pastry sheets on top of each other so that they overlap slightly on a clean tea towel. Arrange another two sheets in the same way. Peel and core the apples and slice thinly. Add the butter and the breadcrumbs to a frying pan and fry lightly. Brush the pastry sheets with melted butter and sprinkle with the breadcrumbs fried in butter. Mix the apples with the sugar and the rest of the ingredients and distribute over the pastry sheets.

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Cinnamon and macadamia ring Preparation time: 115–125 minutes Serves 10 Pastry ingredients Place the ring on a baking tray or 1 cube of fresh yeast (42 g) Gourmet perforated baking tray and 100 ml lukewarm milk place in the oven. Select the Automatic 500 g plain flour programme Cakes \ Yeast dough \ 100 g sugar Prove for 15 minutes. A pinch of salt Mix together the cinnamon, sugar, nuts Grated zest of 1 lemon and egg yolks. Brush the ring with milk, 100 g softened butter sprinkle with the nut mixture and allow 1 egg to rise in the oven at 35 °C on 2 egg whites Conventional Heat for 15–20 minutes. Topping ingredients Bake until golden. 2 tsp. ground cinnamon Recommended settings 2 tbsp. sugar Oven function: Moisture Plus 100 g unsalted, chopped macadamia Temperature: 150–160 °C nuts Heating-up phase: Rapid 2 egg yolks Shelf level: 2 [1] (1) To glaze: No./Type of bursts of steam: Milk 2 bursts of steam/Time-controlled Amount of water: See display Accessories 1st burst of steam: Release after 5 Baking tray/Gourmet perforated baking minutes tray 2nd burst of steam: Release after 15 minutes Preparation Duration: 30–35 minutes Crumble the yeast into lukewarm milk Useful tip and stir until it dissolves. Then add to the flour, sugar, salt, lemon zest, butter, The macadamia nut is one of the most egg and egg whites and knead into a expensive nuts worldwide. The queen smooth dough. Place the dough in the of nuts is rich in unsaturated fat, which oven and select the Automatic gives it its soft creamy taste. programme Cakes \ Yeast dough \ Prove for 30 minutes. Knead the dough lightly and cut in half. Roll each half out to a 50–60 cm long roll, then twist these together and form into a ring.

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Raisin cake Preparation time: 90–100 minutes Serves 8 Dough ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Automatic programmes 125 ml lukewarm milk Programme: Cakes \ Raisin cake 250 g plain flour Shelf level: See display 10 g sugar Programme duration: approx. 38 75 g melted butter minutes 100 g raisins Alternative settings Topping ingredients Oven function: Fan Plus 75 g butter Temperature: 150–160 °C 125 g brown sugar Heating-up phase: Normal Shelf level: 2 [2] (1) Accessories Duration: 35–40 minutes  26 cm springform cake tin

Preparation Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, sugar and butter and knead into a smooth dough. Finally knead in the raisins. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Lightly knead the dough, then place it in a greased springform tin. Make a small raised edge around the circumference and place it in the oven to prove for about 15 minutes using Conventional Heat at 35 °C. Heat the butter and mix in the sugar. When the dough has risen, make indentations in the top with your fingers. Brush the surface of the dough with the butter and sugar mixture and bake immediately until golden.

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Biscuits Preparation time: 130–140 minutes Makes approx. 80 Ingredients Recommended settings for 1 baking 250 g plain flour tray 1 level tsp. baking powder Oven function: Automatic programmes 80 g sugar Programme: Cookies/ Muffins \ Biscuits 8 g vanilla sugar \ 1 baking tray 1 tsp. rum essence Shelf level: See display 1 tbsp. water Programme duration: approx. 22 [24] 120 g butter, softened (24) minutes Accessories Recommended settings for 2 baking Baking tray(s) trays Oven function: Automatic programmes Preparation Programme: Cookies/ Muffins \ Biscuits \ 2 baking trays Mix together the flour, baking powder, Shelf level: See display sugar and vanilla sugar. Add the rest of Programme duration: approx. 24 [33] the ingredients and knead to a smooth (25) minutes dough. Leave in a cool place for at least 1 hour. Alternative settings Oven function: Fan Plus Roll out the dough to a thickness of Temperature: 140–150 °C approx. 3 mm, and make biscuits using Heating-up phase: Normal a cookie cutter. Place on a baking tray Shelf level (1 tray): 2 [2] (1) and bake. Shelf level (2 trays): 1+3 [1+2] (1+3) Duration: 20–30 minutes

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Linzer biscuits Preparation time: approx. 20 minutes Makes 30 Ingredients Recommended settings 200 g butter or margarine, softened Oven function: Automatic programmes 300 g plain flour Programme: Cookies/Muffins \ Linzer 100 g icing sugar biscuits \ 1 baking tray or 2 baking trays 8 g vanilla sugar Shelf level: See display 2 egg yolks Programme duration: approx. 12 100 g ground almonds minutes Grated zest of ¹/₂ lemon Alternative settings Filling: Oven function: Fan Plus 200 g red currant jelly Temperature: 160 °C Pre-heat: Yes Accessories Heating-up phase: Rapid Baking tray Shelf level: 1 tray: 2 [1] (1) Preparation 2 trays: 2+4 [–] (–) Dice the butter, add to the flour, icing Duration: 9–15 minutes sugar, vanilla sugar, egg yolk, almonds and lemon zest and knead to a smooth dough. Wrap in cling film and place in the refrigerator to chill for 30 minutes. Roll the dough out to a thickness of approx. 2 mm and cut out round biscuits. Make a small hole in the middle of half of the biscuits (if the biscuits are larger, make three holes). Place the biscuits on a baking tray and bake in a pre-heated oven until golden. Remove from the oven and allow to cool. Heat the red currant jelly slightly and spread on the biscuits without holes while they are still lukewarm. Place the biscuits with the holes on top and dust with icing sugar.

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Almond macaroons Preparation time: 35 minutes Makes 30–35 Ingredients Alternative settings 100 g bitter almonds Pre-heating: 200 g sweet almonds Oven function: Fan Plus 600 g sugar Temperature (1 tray): 200 °C 3–4 medium egg whites Temperature (2 trays): 180 °C Salt Heating-up phase: Rapid - Accessories Cooking stage 1 (1 tray): Baking tray Oven function: Conventional Heat Baking paper Temperature: 190 °C Shelf level: 3 [2] (2) Preparation Duration: 11 [11] (10) minutes - Process the almonds in two batches in Cooking stage 1 (2 trays): a food processor with 150 g sugar. Oven function: Fan Plus Temperature: 170 °C Add to the remaining sugar with a little Shelf level: 1+3 [1+3] (1+2) salt and sufficient egg white to mix into Duration: 10 [10] (9) minutes a paste. - Cooking stage 2: Using a piping bag with a flat nozzle, Oven function: Fan Plus pipe the mixture in little balls onto the Temperature: 180 °C glass tray covered with baking paper. Duration: 1–7 minutes Gently spread out the macaroons using Useful tip the back of a moistened spoon and bake until golden. The bitter almonds can be replaced with sweet almonds and ½ tsp. bitter Allow the macaroons to cool before almond essence. removing from the baking paper. Recommended settings Oven function: Automatic programmes Programme: Cookies/Muffins \ Almond macaroons Shelf level: See display Programme duration: approx. 24 minutes

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Drop cookies Preparation time: 35–40 minutes Makes 50 Ingredients Recommended settings for 1 baking 160 g butter tray 50 g brown sugar Oven function: Automatic programmes 50 g icing sugar Programme: Cookies/ Muffins \ Drop 8 g vanilla sugar cookies \ 1 baking tray A pinch of salt Shelf level: See display 1 egg white Programme duration: approx. 26 [24] 200 g plain flour (24) minutes Accessories Recommended settings for 2 baking Baking tray(s) trays Oven function: Automatic programmes Preparation Programme: Cookies/ Muffins \ Drop cookies \ 2 baking trays Beat the butter until creamy, then beat Shelf level: See display in the brown sugar, icing sugar, vanilla Programme duration: approx. 35 [34] sugar and salt until soft. Then fold in (28) minutes the flour followed by the egg white. Alternative settings Spoon the mixture into a piping bag Oven function: Fan Plus fitted with a size 9 or 11 rosette or zig- Temperature: 140–150 °C zag nozzle. Pipe onto a baking tray and Heating-up phase: Normal bake until golden. Crisp function: On Shelf level (1 tray): 2 [2] (1) Shelf level (2 trays): 2 + 4 [1 + 2] (1 + 3) Duration: 20–35 minutes Useful tip Do not make more than double the quantity of mixture for drop cookies. The cookies will not hold their shape.

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Vanilla biscuits Preparation time: 100–120 minutes Makes 90 Pastry ingredients Recommended settings for 1 baking 280 g plain flour tray 210 g softened butter Oven function: Automatic programmes 70 g sugar Programme: Cookies/ Muffins \ Vanilla 100 g almond meal biscuits \ 1 baking tray Shelf level: See display To dust: Programme duration: approx. 25 [28] Approx. 70 g vanilla sugar (22) minutes Accessories Recommended settings for 2 baking Baking tray(s) trays Oven function: Automatic programmes Preparation Programme: Cookies/ Muffins \ Vanilla Mix the flour, butter, almond meal and biscuits \ 2 baking trays sugar, and knead to a smooth dough. Shelf level: See display Leave to cool for 30 minutes. Programme duration: approx. 30 [30] (24) minutes Break off pieces of dough, roll into balls and then make crescent shapes from Alternative settings them. Oven function: Fan Plus Temperature: 140–150 °C Place on a baking tray and bake until Heating-up phase: Normal golden. Shelf level (1 tray): 2 [2] (1) Dust with vanilla sugar whilst still warm. Shelf level (2 trays): 2 + 4 [1 + 2] (1 + 3) Duration: 20–30 minutes

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Chocolate cherry muffins Preparation time: 80–90 minutes Makes 12 Dough ingredients Recommended settings 100 g mocha or dark chocolate Oven function: Automatic programmes 100 g butter Programme: Cookies/ Muffins \ Muffins 3 eggs \ With fruit 80 g icing sugar Shelf level: See display 10 g instant coffee powder Programme duration: approx. 50 [50] 100 g plain flour (40) minutes 1 tsp. baking powder Alternative settings Filling ingredients Oven function: Conventional Heat 200 g cream cheese Temperature: 160–170 °C 70 g icing sugar Heating-up phase: Normal 1 egg Crisp function: On 10 g plain flour Shelf level: 2 [1] (2) 200 g jar of morello cherries, drained Duration: 45–55 [45–55] (35– 45) minutes Accessories 12 muffin cases ( 7 cm) Useful tips – Melt some dark or light chocolate Preparation cake icing and use to glaze the Melt the chocolate (microwave setting muffins. 450 W, 3 minutes). – 90 cm oven: If baking double the Beat the butter until creamy, stir in the quantity, do not increase the eggs and sugar alternately, a little at a duration. time. Fold in the cooled, melted chocolate, the coffee powder, the flour and the baking powder. Make the filling by mixing the cream cheese, icing sugar, egg and flour. Spoon half the chocolate mixture into the muffin cases, then add half of the morello cherries followed by the cream cheese mixture. Then add the rest of the chocolate mixture and the cherries and bake.

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Walnut muffins Preparation time: 90–100 minutes Makes 12 Ingredients Recommended settings 100 g raisins Oven function: Automatic programmes 50 ml rum Programme: Cookies/ Muffins \ Muffins 150 g butter or margarine \ Without fruit 150 g sugar Shelf level: See display 8 g vanilla sugar Programme duration: approx. 37 [42] 3 eggs (37) minutes 150 g plain flour 1 tsp. baking powder Alternative settings 125 g walnuts, roughly chopped Oven function: Fan Plus [Conventional Heat] (Conventional Heat) Accessories Temperature: 140–150 [150–160] (150– 12 muffin cases ( 7 cm) 160) °C Heating-up phase: Normal Preparation Shelf level: 2 [1] (2) Duration: 35–45 minutes Drizzle the rum over the raisins and leave for approx. 30 minutes. Useful tip Beat the butter until creamy, then 90 cm oven: If baking double the gradually mix in the sugar, the vanilla quantity, do not increase the duration. sugar and the eggs. Sift the flour with the baking powder and fold into the mixture together with the walnuts. Finally add the rum-soaked raisins. Place the muffin cases in a muffin tin. Using two spoons, divide the mixture between the cases and bake until golden.

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Choux buns Preparation time: 50–60 minutes Makes 8 Pastry ingredients Whilst still warm, cut the choux buns 200 ml water horizontally across the middle with a 40 g butter pair of scissors. Remove and discard A pinch of salt any of the centre that is still moist. Wait 130 g plain flour until the buns have cooled down before 3 eggs filling them. 1 level tsp. baking powder Beat the cream and vanilla sugar until Filling ingredients stiff peaks are formed. Stir in the 350 ml cream drained fruit and then fill the puffs. 2 packets whipped cream stiffener (if Recommended settings available) Oven function: Automatic programmes 16 g vanilla sugar Programme: Cookies/ Muffins \ Choux 200 g fruit (e.g. raspberries, buns \ 1 baking tray strawberries, cherries or mandarins) Shelf level: See display Accessories Programme duration: approx. 40 [40] Saucepan (34) minutes Baking tray Alternative settings Preparation Oven function: Moisture Plus Temperature: 160–170 °C Place the water, butter and salt in a pan Heating-up phase: Rapid and bring to the boil. Add the flour and Shelf level: 2 [1] (1) mix to a smooth ball. Keep beating and No./Type of bursts of steam: as soon as the base of the pan turns Automatic burst of steam white, transfer the dough from the pan Amount of water: See display into a large bowl. Duration: 25–35 minutes Beat in the eggs one at a time until the dough stands up in satiny peaks. Finally, fold in the baking powder. Flour a baking tray. Using two teaspoons or a piping bag, arrange mandarin-sized dollops of the mixture on the baking tray and bake straight away until golden.

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Apricot loaf Preparation time: 110–120 minutes

Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 200 ml lukewarm milk Temperature: 160–170 [160–170] (150– 500 g plain flour 160) °C 60 g sugar Heating-up phase: Rapid 8 g vanilla sugar Type of heating: Conventional Heat A pinch of salt Shelf level: 2 [1] (1) 1 tsp. grated lemon zest No./Type of bursts of steam: 100 g softened butter 2 bursts of steam/Manual 1 egg Amount of water: See display 100 g dried apricots 1st burst of steam: Immediately after 50 g chopped pistachio nuts placing food in the oven 2rd burst of steam: After another 10 To glaze: minutes Milk Duration: 45–55 [45–55] (50– Accessories 60) minutes 30 cm loaf tin

Preparation Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, sugar, vanilla sugar, salt, lemon zest, butter and egg and knead into a smooth dough. Place the dough in the oven and prove using the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Dice the apricots and knead into the dough with the pistachios. Shape into a loaf and place in a greased loaf tin. Place in the oven and prove using the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. After proving, brush the apricot loaf with milk, place in the oven and bake.

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Buttermilk bread Preparation time: 115–125 minutes

Ingredients Settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 300 ml buttermilk, lukewarm Temperature: 160–170 [160–170] (150– 375 g plain flour 160) °C 100 g rye flour Pre-heat: Yes 1 tbsp. wheat bran Heating-up phase: Rapid 1 tbsp. linseeds Type of heating: Conventional Heat 1 tsp. sugar Shelf level: 2 [1] (1) 2 tsp. salt No./Type of bursts of steam: 1 tsp. butter, softened 2 bursts of steam/Manual Amount of water: See display To glaze: 1st burst of steam: Immediately after Buttermilk placing food in the oven Accessories 2rd burst of steam: After another 10 30 cm loaf tin minutes Duration: 40–50 [40–50] (45– Preparation 55) minutes Crumble the yeast into the lukewarm buttermilk and stir until it dissolves. Then add to the flour, rye flour, wheat bran, linseeds, sugar, salt and butter and knead into a smooth dough. Place the dough in the oven and prove using the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough and shape it into a long loaf. Place in a greased loaf tin. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Score the top of the loaf with a knife, brush with some buttermilk and bake until golden.

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Flat bread Preparation time: 75–100 minutes

Ingredients Preparation with the Automatic 1 cube of fresh yeast (42 g) programme 200 ml lukewarm water Dissolve the yeast in lukewarm water. 375 g plain flour Then add to the flour, salt and oil and 1 tsp. salt knead for 3–4 minutes until you get a 1 tbsp. oil smooth dough. To glaze: Roll the dough out on a baking tray or 1 tsp oil the Gourmet perforated baking tray to Accessories the shape of a flat bread ( approx. 25 Baking tray/Gourmet perforated baking cm), brush the top with oil and place in tray the oven straight away. Serve warm or cold.

Preparation for Moisture Plus Crumble the yeast into lukewarm water and stir until it dissolves. Then add to the flour, salt and oil and knead for 3–4 minutes into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough and roll out into the shape of a flat bread ( approx. 25 cm). Place on a baking tray or Gourmet perforated baking tray, cover and leave to prove at room temperature for another 15 minutes. Brush the top with oil and bake until golden.

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Automatic programme settings Oven function: Automatic programmes Programme: Bread \ Flat bread Shelf level: See display Amount of water: See display Programme duration: approx. 59 [59] (52) minutes Moisture Plus settings Oven function: Moisture Plus Temperature: 200–210 °C Heating-up phase: Rapid Type of heating: Conventional Heat Shelf level: 2 [1] (1) No./Type of bursts of steam: 1 burst of steam/Manual Amount of water: See display 1st burst of steam: Immediately after placing food in the oven Duration: 25–35 minutes Useful tip There are many varieties for this bread. Just add 50 g roasted onions or 2 tsp. rosemary or a mixture of 40 g chopped black olives and 1 tbsp. chopped pine nuts or 1 tsp. chopped herbs to the finished dough. You can also sprinkle black sesame seeds over the flat bread before baking it.

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Italian mozzarella bread Preparation time: 110–120 minutes

Pastry ingredients perforated baking tray. Place in the 1 cube of fresh yeast (42 g) oven and select the Automatic 200 ml lukewarm water programme Cakes \ Yeast dough \ 500 g plain flour Prove for 15 minutes. 1 tsp. salt Score the dough several times. Brush 1 ¹/₂ tbsp. olive oil the dough with olive oil, sprinkle with Topping ingredients salt, rosemary and pepper. Then bake 125 g mozzarella, diced until golden. 100 g pecorino cheese, coarsely grated Recommended settings 2 cloves of garlic, peeled and chopped Oven function: Moisture Plus finely Temperature: 180–190 °C 2 tbsp. basil, chopped Heating-up phase: Rapid To glaze: Shelf level: 2 [1] (1) Olive oil No./Type of bursts of steam: 2 bursts of steam/Time-controlled To sprinkle on top: Amount of water: See display 1 tsp. coarse grained salt 1st burst of steam: Release after 1 A few sprigs of rosemary minute 1 tsp. crushed mixed peppercorns 2nd burst of steam: Release after 15 Accessories minutes Baking tray/Gourmet perforated baking Duration: 30–40 minutes tray Useful tip Preparation For an alternative, you could also add 100 g finely chopped bottled sundried Crumble the yeast into lukewarm water tomatoes or 100 g of sliced black olives and stir until it dissolves. Then add to before rolling the dough up. the flour, salt and olive oil and knead to a firm dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 45 minutes. Lightly knead the dough and roll out into a rectangle (30 x 40 cm). Top with Mozzarella, pecorino, garlic and basil, then roll up from the shorter side. Place the roll on a baking tray or Gourmet

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Herb bread Preparation time: 105–115 minutes

Ingredients Place the dough in the greased loaf tin. ¹/₂ cube of fresh yeast (21 g) Slash the top of the dough in a criss- 300 ml milk, lukewarm cross pattern with a sharp knife. Place 500 g plain flour in the oven and select the Automatic 1 tsp. salt programme Cakes \ Yeast dough \ 1 tbsp. coarsely chopped parsley Prove for 15 minutes. 1 tbsp. coarsely chopped fresh dill Brush the loaf with milk and bake until 1 tbsp. coarsely chopped chives golden. To glaze: Automatic programme settings Milk Oven function: Automatic programmes Accessories Programme: Bread \ White bread in tin 30 cm loaf tin Shelf level: See display Amount of water: See display Preparation with the Automatic Programme duration: approx. 85 programme minutes Crumble the yeast into lukewarm milk Moisture Plus settings and stir until it dissolves. Then add to Oven function: Moisture Plus the flour, salt and herbs and knead for Temperature: 160–170 [160–170] (150– 3–4 minutes into a smooth dough. 160) °C Pre-heat: Yes Place the dough in the greased loaf tin. Heating-up phase: Rapid Slash the top of the dough in a criss- Type of heating: Conventional Heat cross pattern with a sharp knife and Shelf level: 2 [1] (1) brush with milk. Place in the oven No./Type of bursts of steam: immediately and bake. 2 bursts of steam/Manual Amount of water: See display Preparation for Moisture Plus 1st burst of steam: Immediately after Crumble the yeast into lukewarm milk placing food in the oven and stir until it dissolves. Then add to 2rd burst of steam: After another 10 the flour, salt and herbs and knead for minutes 3–4 minutes into a smooth dough. Duration: 45–55 minutes Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes.

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Mixed grain bread Preparation time: 115–150 minutes

Ingredients dough in the oven and select the ¹/₂ cube of fresh yeast (21 g) Automatic programme Cakes \ Yeast 1 tbsp. malt extract dough \ Prove for 45 minutes. 400 ml lukewarm water Lightly knead the dough, then place it 200 g rye flour in the greased loaf tin. Level the top, 400 g plain flour then brush with water and place in the 3 tsp. salt oven. Select the Automatic programme 75 g liquid sourdough Cakes \ Yeast dough \ Prove for 30 To glaze: minutes. Water Then score the dough lengthways and Accessories bake. 30 cm loaf tin Automatic programme settings Oven function: Automatic programmes Preparation with the Automatic Programme: Bread \ Mixed grain bread programme Shelf level: See display Stir and dissolve the yeast and malt Amount of water: See display extract in lukewarm water. Programme duration: approx. 97 [97] (85) minutes Mix the rye flour, strong white flour and salt and then add the sourdough. Add Moisture Plus settings the malted water and knead for about 4 Oven function: Moisture Plus minutes until you get a smooth dough. Temperature: 190–200 °C Pre-heat: Yes Place the dough in the greased loaf tin. Heating-up phase: Rapid Level the top and then slash Type of heating: Conventional Heat lengthways with a sharp knife. Brush Shelf level: 2 [1] (1) with water, place in the oven No./Type of bursts of steam: immediately and bake. 2 bursts of steam/Manual Amount of water: See display Preparation for Moisture Plus 1st burst of steam: Immediately after Stir and dissolve the yeast and malt placing food in the oven extract in lukewarm water. 2rd burst of steam: After another 10 minutes Mix the rye flour, plain flour and salt Duration: 55–65 minutes and then add the sourdough. Add the malted water and knead for about 4 minutes into a smooth dough. Place the

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Olive bread Preparation time: 165–175 minutes

Ingredients Mix the ham, cheese, marjoram and 450 g plain flour salt and knead into the dough with the ¹/₂ cube of fresh yeast (21 g) walnuts. Finally, knead the chopped 150 ml white wine olives into the dough. 4 eggs Place the very soft dough into the 50 g olive oil greased loaf tin and place in the oven. 100 g ham, finely diced Select the Automatic programme Cakes 100 g grated pecorino cheese \ Yeast dough \ Prove for 45 minutes. 1 tsp. dried marjoram Slash the top of the loaf lengthways ¹/₂–1 tsp. salt and then bake until golden. 100 g chopped walnuts 100 g black olives, coarsely chopped Automatic programme settings Oven function: Automatic programmes Accessories Programme: Bread \ Olive bread 30 cm loaf tin Shelf level: See display Preparation with the Automatic Amount of water: See display programme Programme duration: approx. 127 [127] (117) minutes Crumble the yeast and knead the flour, yeast, wine, eggs and oil to a smooth Moisture Plus settings dough. Oven function: Moisture Plus Temperature: 170–180 °C Mix the ham, cheese, marjoram and Pre-heat: Yes salt and knead into the dough with the Heating-up phase: Rapid walnuts. Finally, knead the chopped Type of heating: Conventional Heat olives into the dough. Shelf level: 2 [1] (1) No./Type of bursts of steam: Place the very soft dough into the 2 bursts of steam/Manual greased loaf tin and bake immediately. Amount of water: See display Preparation for Moisture Plus 1st burst of steam: Immediately after placing food in the oven Mix the flour, yeast, wine, eggs and oil 2rd burst of steam: After another 10 and knead into a smooth dough. Place minutes in the oven and select the Automatic Duration: 60–70 minutes programme Cakes \ Yeast dough \ Prove for 45 minutes.

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Rye bread Preparation time: 105–120 minutes

Ingredients Preparation with the Automatic 400 g rye flour programme 200 g plain flour Mix the plain flour, rye flour and salt 2 ¹/₂ tsp. salt together, and add the sourdough and 2 tsp. honey honey. 150 g liquid sourdough 1 cube of fresh yeast (42 g) Dissolve the yeast in the lukewarm 400 ml lukewarm water water and add it to the flour. It is best to 5 tbsp. linseeds knead this heavy dough in a kitchen 4 tbsp. sunflower seeds mixer using dough hooks for about 4 minutes. To glaze: Water Knead in the linseeds and sunflower seeds. Accessories 30 cm loaf tin Place the dough in the greased loaf tin. Level the top and brush with water. Place in the oven immediately and bake.

Preparation for Moisture Plus Mix the plain flour, rye flour and salt together, and add the sourdough and honey. Dissolve the yeast in the lukewarm water and add it to the flour. It is best to knead this heavy dough in a kitchen mixer using dough hooks for about 4 minutes. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Knead in the linseeds and the sunflower seeds. Place the dough in the greased loaf tin. Level the top and brush with

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water. Place in the oven and select the Automatic programme settings Automatic programme Cakes \ Yeast Oven function: Automatic programmes dough \ Prove for 15 minutes. Programme: Bread \ Rye bread Shelf level: See display Bake in the pre-heated oven until Amount of water: See display golden. The oven temperature should Programme duration: approx. 97 [97] be reduced after the first 15 minutes. (95) minutes Moisture Plus settings Oven function: Moisture Plus Temperature: 15 minutes: 220 °C, then: 200 °C Pre-heat: Yes Heating-up phase: Rapid Type of heating: Conventional Heat Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Manual Amount of water: See display 1st burst of steam: Immediately after placing food in the oven 2rd burst of steam: After another 10 minutes Duration: 45–55 minutes

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Raisin loaf Preparation time: 110–140 minutes

Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Automatic programmes 240 ml buttermilk, lukewarm Programme: Bread \ Sweet bread 500 g plain flour Shelf level: See display 100 g sugar Programme duration: approx. 60 [60] A pinch of salt (55) minutes 20 g melted butter 125 g low-fat quark Alternative settings 250 g raisins Oven function: Moisture Plus Temperature: 150–160 °C To glaze: Heating-up phase: Rapid Water Shelf level: 2 [1] (1) No./Type of bursts of steam: Accessories 1 burst of steam/Manual 30 cm loaf tin Amount of water: See display 1st burst of steam: Immediately after Preparation placing food in the oven Crumble the yeast into lukewarm Duration: 50–60 minutes buttermilk and stir until it dissolves. Then add to the flour, sugar, salt, butter and quark and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Knead the raisins into the dough. Place the dough in the greased tin, place the tin in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Brush the loaf with water, and bake until golden.

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Swiss farmer's bread Preparation time: 180 minutes Makes 1 loaf (approx. 750 g) Ingredients Recommended settings 500 g coarse rye bread mix Oven function: Automatic programmes (or 350 g plain flour and 150 g rye flour) Programme: Bread \ Swiss farmer's 1–1 ¹/₂ tsp. salt bread 25 g fresh yeast Shelf level: See display 300 ml milk, lukewarm Programme duration: approx. 50 A little flour minutes Accessories Alternative settings Baking tray/Gourmet perforated baking Oven function: Moisture Plus tray Temperature: 200 °C Pre-heat: Yes Preparation Heating-up phase: Rapid Shelf level: 2 [1] (1) Crumble the yeast into lukewarm milk No./Type of bursts of steam: and stir until it dissolves. Then add to 3 bursts of steam/Manual the wheat flour, rye flour and salt and Amount of water: See display knead into a soft, smooth dough. Cover 1st burst of steam: 6 minutes after the the dough and leave to prove at room start of the programme temperature for 60 minutes. 2nd burst of steam: After another 6 Lightly knead the dough and shape into minutes a round loaf. Place on a baking tray or a 3rd burst of steam: After another 6 Gourmet perforated baking tray and minutes dust with flour. Score a cross in the top Duration: 40–50 minutes of the loaf approx. 1 cm deep and then Useful tip prove again at room temperature for 30 minutes. Pre-heat the oven This bread can be varied by adding 10 minutes before the end of this diced ham, nuts etc. to the dough. proving phase.

79 Baking

Bacon or herb baguettes Preparation time: 105–130 minutes Makes 2 Ingredients Preparation for Moisture Plus 1 cube of fresh yeast (42 g) Crumble the yeast into lukewarm water 250 ml lukewarm water and stir until it dissolves. Then add to 250 g plain flour the white flour, wholemeal flour, sugar, 250 g wholemeal flour salt, pepper and oil and knead for 3–4 1 tsp. sugar minutes into a smooth dough. Place the 2 tsp. salt dough in the oven and select the ¹/₂ tsp. pepper Automatic programme Cakes \ Yeast 1 ¹/₂ tbsp. oil dough \ Prove for 45 minutes. 150 g finely diced grilled bacon or 1 tbsp. each of chopped parsley, dill and Knead in the diced bacon or the herbs. chives Shape the dough into two approx. 35 cm long baguettes and place them on a To glaze: baking tray or Gourmet perforated Milk baking tray. Slash the baguettes Accessories diagonally and place in the oven. Select Baking tray/Gourmet perforated baking the Automatic programme Cakes \ tray Yeast dough \ Prove for 15 minutes. Brush the baguettes with milk and then Preparation with the Automatic bake until golden. programme Automatic programme settings Dissolve the yeast in lukewarm water. Oven function: Automatic programmes Then add to the white flour, wholemeal Programme: Bread \ Baguettes flour, sugar, salt, pepper and oil and Shelf level: See display knead for 3–4 minutes until you get a Amount of water: See display smooth dough. Programme duration: approx. 72 [72] Knead in the diced bacon or the herbs. (60) minutes Shape the dough into two approx. 35 cm long baguettes and place them on a baking tray or Gourmet perforated baking tray. Slash the baguettes diagonally, brush with milk and place in the oven immediately.

80 Baking

Moisture Plus settings Oven function: Moisture Plus Temperature: 190–200 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 1 minute 2nd burst of steam: Release after 15 minutes Duration: 20–30 minutes

81 Baking

Tiger bread Preparation time: 125 minutes Makes 1 loaf Dough ingredients Recommended settings 15 g fresh yeast Oven function: Automatic programmes 300 ml lukewarm water Programme: Bread \ Tiger bread 500 g plain flour Shelf level: See display 10 g salt Programme duration: approx. 45 20 g softened butter minutes Glaze ingredients Moisture Plus settings 100 g rice flour Pre-heating: 125 ml water Oven function: Fan Plus 1 tsp. sugar Temperature: 230 °C 5 g dried yeast Pre-heat: Yes Heating-up phase: Rapid Accessories Shelf level: 2 25 cm loaf tin - Cooking stage 1: Preparation Oven function: Moisture Plus Temperature: 220 °C Crumble the yeast into the lukewarm No./Type of bursts of steam: water and stir until it dissolves. Then 2 bursts of steam/Manual add to the flour, butter and salt and Amount of water: See display knead to form a smooth dough. 1st burst of steam: Immediately after Cover and prove at room temperature placing food in the oven for 30 minutes. 2nd burst of steam: After another 5 minutes In the meantime mix together the Duration: 20 minutes ingredients for the glaze, cover and - leave to prove for 30 minutes. Cooking stage 2: Oven function: Fan Plus Roll out the proved dough to a 30 cm Temperature: 200 °C square. Fold two sides so that they Duration: 13–18 minutes meet in the middle. Starting with one of the folded sides, roll up the dough, place in the loaf tin, cover and leave to prove for a further 30 minutes. Brush the risen dough with the glaze, prove for a further 10 minutes, then bake.

82 Baking

White bread Preparation time: 80–95 minutes

Ingredients Shape the dough into a ball and place ¹/₂ cube of fresh yeast (21 g) in the oven. Select the Automatic 250 ml lukewarm water programme Cakes \ Yeast dough \ 500 g plain flour Prove for 30 minutes. 1 ¹/₂ tsp. salt Lightly knead the dough and shape into 1 ¹/₂ tsp. sugar a loaf approx. 25 cm long. Place on a 20 g softened butter baking tray or Gourmet perforated To glaze: baking tray, then make a few diagonal Water cuts about 1 cm deep in the top using a sharp knife. Place in the oven and Accessories select the Automatic programme Cakes Baking tray/Gourmet perforated baking \ Yeast dough \ Prove for 15 minutes. tray Brush the loaf with milk and bake until Preparation with the Automatic golden. programme Automatic programme settings Crumble the yeast into lukewarm water Oven function: Automatic programmes and stir until it dissolves. Add to the dry Programme: Bread \ White bread ingredients and butter and knead to a Shelf level: See display smooth dough for 4–5 minutes. Amount of water: See display Programme duration: approx. 72 [72] Shape the dough into a ball and cover (67) minutes the bowl with cling film. Leave to prove for 15 minutes at room temperature. Moisture Plus settings Oven function: Moisture Plus Lightly knead the dough and shape into Temperature: 180–190 °C a loaf approx. 25 cm long. Place on a Heating-up phase: Rapid baking tray or Gourmet perforated Shelf level: 2 [1] (1) baking tray, then make a few diagonal No./Type of bursts of steam: cuts about 1 cm deep in the top using a 1 burst of steam/Manual sharp knife. Place immediately in the Amount of water: See display oven and bake. 1st burst of steam: Immediately after placing food in the oven Preparation for Moisture Plus Duration: 30–40 [30–40] (35– Crumble the yeast into lukewarm water 45) minutes and stir until it dissolves. Add to the dry ingredients and butter and knead to a smooth dough for 4–5 minutes.

83 Baking

Plaited Swiss loaf Preparation time: 120 minutes

Ingredients Recommended settings 1000 g plain flour Oven function: Automatic programmes 1 cube of fresh yeast (42 g) Programme: Bread \ Plaited Swiss loaf 600 ml lukewarm milk Shelf level: See display 3 tsp. salt Amount of water: See display 180 g butter, softened Programme duration: approx. 60 1 egg yolk minutes ¹/₂ tbsp. milk Moisture Plus settings Accessories Oven function: Moisture Plus Baking tray/Gourmet perforated baking Temperature: 190 °C tray Pre-heat: Yes Heating-up phase: Rapid Preparation Shelf level: 2 [1] (1) No./Type of bursts of steam: Crumble the yeast into lukewarm milk 2 bursts of steam/Manual and stir until it dissolves. Then add to Amount of water: See display the flour, salt and butter and knead into 1st burst of steam: 6 minutes after a smooth dough. Cover the dough and placing food in the oven prove for about 60 minutes at room 2nd burst of steam: After another 6 temperature. minutes Lightly knead the dough and roll into Duration: 50–60 minutes two lengths, approx. 80 cm long. Place one piece over the other, crossing at the mid point. Then lay the ends next to each other and plait them. Place on a baking tray or Gourmet perforated baking tray, cover and leave to prove for a further 30 minutes at room temperature. Pre-heat the oven 10 minutes before the end of this proving phase. Brush with mixture of egg yolk and milk and then bake until golden.

84 Baking

Ginger loaf Preparation time: 120 minutes Makes 1 loaf Ingredients Recommended settings 500 g plain flour Oven function: Automatic programmes A pinch of salt Programme: Bread \ Sweet bread 90 g butter Shelf level: See display 100 ml milk Programme duration: approx. 35 25 g fresh yeast minutes 2 eggs 1 ¹/₂ tbsp. ginger juice Alternative settings 40 g finely chopped stem ginger Pre-heating: 1 tsp. cinnamon Oven function: Fan Plus 100 g crystal sugar Temperature: 200 °C Heating-up phase: Rapid Accessories Shelf level: 3 Saucepan - Cooking stage 1: 25 cm loaf tin Oven function: Moisture Plus Temperature: 190 °C Preparation Number/Type of bursts of steam: 1 Put the flour and salt in a bowl. Melt the burst of steam/Manual butter in a pan. Crumble the yeast into Amount of water: See display lukewarm milk and stir until it dissolves. 1st burst of steam: Immediately after Add to the flour together with the placing food in the oven cooled butter, eggs and the ginger juice Duration: 25 minutes and knead for 3-4 minutes to a smooth - Cooking stage 2: dough. Leave the dough to prove for an Oven function: Fan Plus hour in a warm place. Temperature: 170 °C Meanwhile chop the ginger, grease the Duration: 8–13 minutes loaf tin with butter and sprinkle with sugar. Knead the chopped ginger, cinnamon and crystal sugar into the dough, shape the dough into a loaf and place in the loaf tin to prove for a further 15 minutes. Sprinkle with sugar and bake until golden.

85 Baking

Onion flat bread Preparation time: 100–110 minutes

Dough ingredients Scatter the onions, cheese and thyme 1 cube of fresh yeast (42 g) over the dough. Drizzle with oil and 200 ml lukewarm water bake until golden. 375 g plain flour 1 tsp. salt Recommended settings 1 tbsp. oil Oven function: Moisture Plus Temperature: 200–210 °C Topping ingredients Heating-up phase: Rapid 2 small red onions Type of heating: Conventional Heat 80 g strong cheese Shelf level: 2 [1] (1) Thyme No./Type of bursts of steam: 1 burst of steam/Manual To drizzle: Amount of water: See display 1 tbsp. oil 1st burst of steam: Immediately after Accessories placing food in the oven Baking tray/Gourmet perforated baking Duration: 25–35 minutes tray Useful tip Preparation Tasty cheeses include alpine cheese, Emmental, Gruyère and semi-mature Crumble the yeast into lukewarm water Gouda. and stir until it dissolves. Then add to the flour, salt and oil and knead for 3–4 minutes into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough and roll out into the shape of a flat bread ( approx. 30 cm). Place on a baking tray or Gourmet perforated baking tray, cover and leave to prove at room temperature for another 15 minutes. Peel and finely slice the onions. Grate the cheese.

86 Baking

Chocolate breakfast rolls Preparation time: 100–110 minutes Makes 8 Pastry ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 150 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid A pinch of salt Shelf level: 2 [1] (1) 60 g sugar No./Type of bursts of steam: 8 g vanilla sugar 2 bursts of steam/Time-controlled 75 g butter Amount of water: See display 2 eggs 1st burst of steam: Release after 4 100 g plain chocolate drops minutes 2nd burst of steam: Release after 15 To glaze: minutes Milk Duration: 25–30 minutes Accessories Baking tray/Gourmet perforated baking tray

Preparation Crumble the yeast into the lukewarm milk and stir until it dissolves. Then add to the flour, salt, caster sugar, vanilla sugar, butter and eggs and knead into a smooth dough. Cover and prove in the oven for 25–35 minutes using Conventional Heat at 35 °C. Add the chocolate and knead briefly into the dough. Form into 8 rolls and place on a baking tray or a Gourmet perforated baking tray. Cover and place in the oven to prove for a further 15– 20 minutes using Conventional Heat at 35 °C. Brush with milk and bake until golden brown.

87 Baking

Yeast pretzels Preparation time: 85–95 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 100 ml lukewarm milk Temperature: 160–170 °C 300 g plain flour Heating-up phase: Rapid 1 tsp. sugar Shelf level: 2 [1] (1) 1 tsp. salt No./Type of bursts of steam: 30 g butter 1 burst of steam/Manual 1 egg Amount of water: See display 1st burst of steam: Immediately after To glaze: placing food in the oven 1 egg yolk beaten into ¹/₂ tbsp. milk Duration: 20–25 minutes To sprinkle on top: Poppy seeds or grated cheese Accessories Baking tray/Gourmet perforated baking tray

Preparation Crumble the yeast into lukewarm milk and stir until it dissolves. Then add to the flour, sugar, salt, butter and egg and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough and then roll into 8 lengths (approx.  0.5 cm). Then shape into pretzels and place on a baking tray or the Gourmet perforated baking tray. Cover and place in the oven to prove for a further 10 minutes using Conventional Heat at 35 °C. Whisk egg yolk and milk, brush on pretzels and sprinkle with poppy seeds or cheese. Bake the pretzels until golden brown.

88 Baking

Yeast rolls Preparation time: 75–125 minutes Makes 10 Ingredients Lightly knead the dough, then shape ¹/₂ cube of fresh yeast (21 g) into 10 evenly sized balls and place on 270 ml lukewarm water a baking tray or Gourmet perforated 500 g plain flour baking tray. Slash the tops, then select 1 ¹/₂ tsp. salt the Automatic programme Cakes \ 1 tsp. sugar Yeast dough \ Prove for 30 minutes. 1 heaped tsp. softened butter Brush with water and bake until golden. Accessories Automatic programme settings Baking tray/Gourmet perforated baking Oven function: Automatic programmes tray Programme: Bread rolls \ Yeast rolls Preparation with the Automatic Shelf level: See display programme Amount of water: See display Programme duration: approx. 64 [64] Crumble the yeast into lukewarm water (69) minutes and stir until it dissolves. Add to the dry ingredients and butter and knead to a Moisture Plus settings smooth dough for 3–4 minutes. Oven function: Moisture Plus Temperature: 190–200 °C Shape the dough into 10 evenly sized Heating-up phase: Rapid balls and place on a baking tray or Shelf level: 2 [1] (1) Gourmet perforated baking tray. Slash No./Type of bursts of steam: the tops using a sharp knife if wished. 2 bursts of steam/Time-controlled Place in the oven immediately and bake Amount of water: See display until golden. 1st burst of steam: Release after 1 minute Preparation for Moisture Plus 2nd burst of steam: Release after 15 Crumble the yeast into lukewarm water minutes and stir until it dissolves. Then add to Duration: 25–35 minutes the flour, salt, sugar and softened butter Useful tip and knead for 3–4 minutes into a You get milk bread rolls if you use 300 smooth dough. Place the dough in the ml milk instead of water; raisin bread if oven and select the Automatic you use 300 ml milk and add 2 tbsp. programme Cakes \ Yeast dough \ sugar and 100 g raisins to the dough. Prove for 45 minutes.

89 Baking

Yeast dough men Preparation time: 95–105 minutes Makes 4 Ingredients Whisk the egg, brush on dough men, ¹/₂ cube of fresh yeast (21 g) decorate with raisins and almonds and 200 ml lukewarm milk bake until golden. 375 g plain flour 50 g sugar Recommended settings A pinch of salt Oven function: Moisture Plus 50 g softened butter Temperature: 160–170 °C Heating-up phase: Rapid To glaze: Shelf level: 2 [1] (1) 1 egg No./Type of bursts of steam: 1 burst of steam/Manual To decorate: Amount of water: See display Raisins 1st burst of steam: Immediately after Almonds placing food in the oven Accessories Duration: 20–25 minutes Baking tray/Gourmet perforated baking tray

Preparation Crumble the yeast into lukewarm water and stir until it dissolves. Then add to the flour, sugar, salt, butter and egg and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Lightly knead the dough. Dust the work surface with flour, then roll the dough out about 1 cm thick and cut into dough men shapes. Place the dough men on a baking tray or Gourmet perforated baking tray. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes.

90 Baking

Seed rolls Preparation time: 120–130 minutes Makes 10 Ingredients oven. Select the Automatic programme 1 cube of fresh yeast (42 g) Cakes \ Yeast dough \ Prove for 45 1 tsp. sugar beet molasses minutes. Then bake until golden. 1 tbsp. malt extract 300 ml lukewarm water Recommended settings 150 g rye flour Oven function: Moisture Plus 450 g plain flour Temperature: 190–200 °C 2–3 tsp. salt Heating-up phase: Rapid 75 g sourdough Shelf level: 2 [1] (1) No./Type of bursts of steam: To sprinkle on top: 2 bursts of steam/Time-controlled 3 tbsp. each of linseeds, sesame seeds Amount of water: See display and sunflower seeds 1st burst of steam: Release after 1 minute Accessories 2nd burst of steam: Release after 15 Baking tray/Gourmet perforated baking minutes tray Duration: 25–30 minutes Preparation Useful tip Stir and dissolve the yeast, molasses For a delicious alternative, mix ¹/₂ tsp. and malt extract in lukewarm water. each of ground aniseed, coriander and ground caraway seeds into the flour. Mix the plain flour with the rye flour and salt and add the sourdough. Then add the malted water mix and knead until you get a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 45 minutes. Mix the linseeds, sesame seeds and sunflower seeds. Lightly knead the dough and shape into 10 rolls. Brush the rolls with water and dip the tops into the seeds. Place the rolls on a baking tray or Gourmet perforated baking tray and place in the

91 Baking

Cheese and sesame rolls Preparation time: 65–105 minutes Makes 10 Ingredients Preparation for Moisture Plus 1 cube of fresh yeast (42 g) Crumble the yeast in lukewarm milk 150 ml lukewarm milk and stir until it dissolves. Then add to 500 g plain flour the flour, salt, sugar, butter, Parmesan 1 heaped tsp. salt and eggs and knead for 3–4 minutes 1 pinch of sugar until you have a smooth dough. Place 75 g melted butter the dough in the oven and select the 40 g finely grated Parmesan cheese Automatic programme Cakes \ Yeast 2 eggs dough \ Prove for 30 minutes. 6 tbsp. sesame seeds Lightly knead the dough then shape To glaze: into 10 evenly sized balls. Place on a 1 egg baking tray lined with baking paper. To sprinkle on top: Cover and place in the oven to prove 120 g shaved Cheddar, Cheshire or for a further 10-15 minutes using Gouda cheese Conventional Heat at 35 °C. Accessories Dip the underside of the rolls in a bowl Baking tray of sesame seeds. Brush the tops of the Baking paper rolls with beaten egg and sprinkle generously with cheese. Bake until Preparation with the Automatic golden. programme Automatic programme settings Crumble the yeast in lukewarm milk Oven function: Automatic programmes and stir until it dissolves. Then add to Programme: Bread rolls \ Sesame the flour, salt, sugar, butter, Parmesan cheese rolls and eggs and knead for 3–4 minutes Shelf level: See display into a smooth dough. Amount of water: See display Programme duration: approx. 52 Shape the dough into 10 evenly sized minutes balls and press the bottom of each one into the sesame seeds. Place on a baking tray lined with baking paper. Brush with the beaten egg and sprinkle generously with cheese. Place in the oven immediately and bake.

92 Baking

Moisture Plus settings Oven function: Moisture Plus Temperature: 150–160 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 1 minute 2nd burst of steam: Release after 15 minutes Duration: 25–35 minutes

93 Baking

Malted pumpkin seed rolls Preparation time: 120–130 minutes Makes 8 Ingredients Recommended settings 1 cube of fresh yeast (42 g) Oven function: Moisture Plus 1 tbsp. malt extract Temperature: 190–200 °C 300 ml lukewarm water Heating-up phase: Rapid 500 g wholemeal flour Shelf level: 2 [1] (1) 3 tsp. salt No./Type of bursts of steam: 50 g pumpkin seeds, chopped 2 bursts of steam/Time-controlled Amount of water: See display Accessories 1st burst of steam: Release after 1 Baking tray/Gourmet perforated baking minute tray 2nd burst of steam: Release after 15 minutes Preparation Duration: 25–30 minutes Dissolve the yeast and malt extract in Useful tip lukewarm water. Then add to the flour, salt and chopped pumpkin seeds and Malt helps speed up the rate at which knead into a smooth dough. Place the yeast grows. It also gives bread and dough in the oven and select the rolls a pleasant sweet taste and a nice Automatic programme Cakes \ Yeast dark colour. It is available from health dough \ Prove for 45 minutes. food shops and most supermarkets. Lightly knead the dough and shape into 8 rolls. Brush with a little water, then cut a cross into the top of each and place on a baking tray or Gourmet perforated baking tray. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 45 minutes. Then bake until golden.

94 Baking

Quark rolls Preparation time: 45–55 minutes Makes 10 Ingredients Recommended settings 250 g low-fat quark Oven function: Moisture Plus 2 eggs Pre-heat: Yes 70 g sugar Temperature: 150–160 °C 8 g vanilla sugar Heating-up phase: Rapid A pinch of salt Shelf level: 2 [1] (1) 500 g plain flour No./Type of bursts of steam: 8 tsp. baking powder 1 burst of steam/Manual 100 g chopped walnuts Amount of water: See display 1st burst of steam: Immediately after To glaze: placing food in the oven Milk Duration: 25–35 minutes To sprinkle on top: Sugar Accessories Baking tray/Gourmet perforated baking tray

Preparation Whisk the quark, eggs, vanilla sugar and salt. Gradually add the flour along with the baking powder and chopped walnuts. Knead the dough until it is smooth and soft. If it becomes sticky, add a little extra flour. Shape the dough into 10 evenly sized balls. Brush with milk, dip in sugar and place on a baking tray or Gourmet perforated baking tray. Place in the pre- heated oven.

95 Baking

Ham and cheese rolls Preparation time: 110–120 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 250 ml lukewarm water Temperature: 180–190 °C 500 g plain flour Heating-up phase: Rapid 30 g butter, softened Shelf level: 2 [1] (1) ¹/₂ tsp. salt No./Type of bursts of steam: 100 g cooked ham, finely diced 2 bursts of steam/Time-controlled 100 g tasty cheese, grated Amount of water: See display 1st burst of steam: Release after 1 To glaze: minute Water 2nd burst of steam: Release after 15 Accessories minutes Baking tray/Gourmet perforated baking Duration: 25–30 minutes tray Useful tip Preparation Tasty cheeses include alpine cheese, Emmental, Gruyère and semi-mature Crumble the yeast in lukewarm water Gouda. and stir until it dissolves. Then add to the flour, butter and salt and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Knead the ham and half of the cheese into the dough. Shape the dough into 8 rolls and place on a baking tray or the Gourmet perforated baking tray. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Brush the rolls with water, sprinkle with the remaining cheese, and bake until golden.

96 Baking

Sunday rolls Preparation time: 100–115 minutes Makes 8 Pastry ingredients Recommended settings ¹/₂ cube of fresh yeast (21 g) Oven function: Moisture Plus 250 ml lukewarm milk Temperature: 150–160 °C 500 g plain flour Heating-up phase: Rapid 40 g sugar Shelf level: 2 [1] (1) A pinch of salt No./Type of bursts of steam: 60 g softened butter 1 burst of steam/Manual 100 g chopped almonds Amount of water: See display 1st burst of steam: Immediately after To glaze: placing food in the oven Milk Duration: 30–40 minutes To sprinkle on top: Crystal sugar Accessories Baking tray/Gourmet perforated baking tray

Preparation Crumble the yeast into lukewarm water and stir until it dissolves. Then add to the flour, sugar, salt, butter and egg and knead into a smooth dough. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Knead the chopped almonds into the dough. Shape into 8 rolls and place on a baking tray or Gourmet perforated baking tray. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Brush the rolls with milk. Dip the top of the rolls in the sugar crystals and bake until golden.

97 Fish

98 Fish

Fishing for compliments Meals with fish are healthy and are an excellent alternative to meat. Salt water fish is rich in iodine, vitamins and valuable proteins, as well as omega-3 fatty acids. These are good for your physical health and improve your concentration, memory and your general state of mind. Fish should be on the menu at least twice a week as part of a healthy diet and, because it is low in calories, it is also a good choice for those on calorie controlled diets.

99 Fish

Tips on preparation Cleaning Whole fish: gut the fish and scrape off Quantity per person the scales if necessary. Rinse the fish – Whole fish: 250–300 g per person under running water and pat dry with a – Fish fillet: 200–250 g per person paper towel. "Blue" fish Fish fillet: rinse the fish under running Certain types of fish such as trout, water and pat dry with a paper towel. tench and eel can be served "blue". Acidifying the fish The skin of these fish contains a pigment which turns blue when it After cleaning the fish, drizzle it with comes into contact with acid such as lemon juice or vinegar about vinegar. Be careful not to damage the 10 minutes before you do anything else slimy coating on the skin when cleaning with it. Because fish has little the fish, as this will prevent the fish connective tissue, it can fall apart turning blue in the damaged places. Do during cooking. Drizzling lemon juice or not scale the fish. Pour hot water with vinegar over raw fish helps keep the vinegar in it over the fish and leave for flesh firm. Acidifying the fish in this way about 10 minutes. Then proceed with will not affect its taste in any way. the recipe, salting the fish only on the Salting the fish inside. Season fish with salt, herbs or spices just before cooking. Do not leave fish to stand for any length of time after salting it. Salt will draw out the moisture and with it the valuable minerals, and make the fish dry when it is cooked.

100 Fish

Cooking Notes on using Automatic – Whole fish are ready when the programmes and the food probe (if eyeballs are white and the dorsal fin available) is easily pulled out. – When cooking fish with a food probe, – Roasted, steamed or grilled fish is ensure that it reaches a core cooked when the flesh comes away temperature of at least 70 °C. easily from the bones. – The metal end of the food probe – If cooking fish fillets in a sauce, use must go fully into the flesh in the less liquid than usual, as the fish will thickest part of it. The handle end of release juices as it cooks. the probe must be pointing upwards at an angle. Large fish with plenty of flesh on them are suitable for cooking with the food probe. – Season fish to taste and dot with butter before putting it in the oven. – If you are cooking several fish or pieces of fish together, select ones that are similar in size. Insert the food probe into the largest fish. – You can also cook fish wrapped in aluminium foil or in roasting bags. Fish can also be baked in a salt crust. Simply insert the tip of the food probe through the foil or bag. – When using the food probe you will be given an estimated cooking duration. This will fluctuate during the course of cooking.

101 Fish

"Verduras" bream / snapper Preparation time: 65–75 minutes Serves 4 Ingredients Preparation 4 prepared breams / snappers (approx. Pre-cook the unpeeled potatoes for 400 g each) approx. 10 minutes. 800 g small potatoes 2 red capsicums Wash, halve and deseed the capsicums 2 green zucchini and cut into large pieces. Slice the 2 yellow zucchini zucchini and peel and slice the shallots. 4 shallots Peel and finely chop the garlic. Dice the 3 cloves of garlic fetta cheese. 400 g fetta cheese Juice of 1 lemon Wash the fish, dab dry, drizzle with Salt lemon juice, season with salt and lemon Lemon pepper pepper and put in the Gourmet HUB 4 sprigs of thyme dish or on the universal tray. 4 sprigs of rosemary Mix together the potatoes, vegetables 5 tbsp. olive oil and herbs and season with salt and Accessories lemon pepper. Arrange the vegetable Gourmet oven dish mixture around the fish and scatter the or a universal tray feta cheese on top of the vegetables. Mix the oil with some salt and pepper. Drizzle all over the fish, potatoes and vegetables and cook in the oven.

102 Fish

Recommended settings Oven function: Moisture Plus Temperature: 160–170 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 5 minutes 2nd burst of steam: Release after 15 minutes Duration: 30–40 minutes Useful tip Baby new potatoes with a diameter of 2.5–4 cm cooked in their skins are good with this recipe.

103 Fish

Viennese fillet of fish Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 3 salmon or ocean trout fillets Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C 125 g crème fraîche Heating-up phase: Rapid 50 g pickled gherkins Shelf level: 2 [1] (1) 10 g capers No./Type of bursts of steam: 30 g streaky bacon 2 bursts of steam/Time-controlled 1 tbsp. mustard Amount of water: See display 1 tsp. grated Parmesan cheese 1st burst of steam: Release after 5 minutes Accessories 2nd burst of steam: Release after 15 Ovenproof dish 20 x 20 cm minutes Duration: 30–35 minutes Preparation Rinse the fish fillets, pat dry and drizzle with lemon juice. Place one fillet in a greased casserole dish and coat with half of the crème fraîche. Rinse the gherkins and capers. Then dice the bacon and the gherkins and mix with the chopped up capers. Place a third of the gherkin mixture on top of the fish fillet. Then place a second fillet on top. Coat with mustard and another third of the gherkin mixture. Top this with the last fish fillet, coat with the remaining crème fraîche and then the rest of the gherkin mixture. Scatter Parmesan over the top and bake.

104 Fish

Trout stuffed with mushrooms Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 4 trout (250 g each) Oven function: Moisture Plus 1 tbsp. lemon juice Temperature: 160–170 °C Salt Heating-up phase: Rapid Pepper Shelf level: 2 [2] (1) ¹/₂ onion, finely chopped No./Type of bursts of steam: 1 clove of garlic, finely chopped 2 bursts of steam/Time-controlled 200 g fresh mushrooms, finely chopped Amount of water: See display 25 g fresh parsley, finely chopped 1st burst of steam: Release after 5 50 g butter minutes 2nd burst of steam: Release after 15 Accessories minutes Gourmet oven dish Duration: 30–40 minutes or a universal tray

Preparation Rinse the trout, pat dry, drizzle with lemon juice inside and out and season with salt and pepper. Mix together the onion, garlic, mushrooms and parsley. Season with salt and pepper. Fill the trout with the mixture and place them next to each other in a large Gourmet oven dish or on the universal tray. Dot with butter and bake.

105 Fish

Stuffed ocean trout Preparation time: 65–75 minutes Serves 4 Ingredients Recommended settings 2 ocean trouts (600–700 g each) Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C Salt Heating-up phase: Rapid 2 shallots Shelf level: 2 [1] (1) 2 cloves of garlic No./Type of bursts of steam: 50 g small capers 2 bursts of steam/Time-controlled 1 egg yolk Amount of water: See display 1 tbsp. olive oil 1st burst of steam: Release after 5 2 slices of white bread minutes Chilli powder 2nd burst of steam: Release after 15 Pepper minutes Duration: 30–40 minutes Accessories Universal tray

Preparation Wash and dry the ocean trout, drizzle with lemon juice and season inside and out with salt. Peel and finely chop the shallots and garlic. Cut the bread into small cubes and mix with the capers, egg yolk, shallots, garlic and olive oil. Season with salt, pepper and chilli powder. Stuff the fish with this mixture and seal the opening with small wooden skewers. Place the fish in the universal tray and cook in the oven.

106 Fish

Red mullet parcels Preparation time: 90–100 minutes Serves 6 Ingredients Recommended settings 6 small red mullets (150 to 200 g each) Oven function: Automatic programmes 5 slices of white bread Programme: Fish \ Red mullet parcels \ 250 ml milk 4-6 fish 2 tbsp. parsley, chopped Shelf level: See display 4 tbsp. anchovy butter Programme duration: approx. 25 [32] Salt (25) minutes Pepper 1 ¹/₂ tbsp. olive oil Alternative settings Oven function: Fan Plus Accessories Temperature: 190–200 °C Universal tray Heating-up phase: Rapid Greaseproof paper Shelf level: 2 [2] (1) Duration: 20–30 minutes Preparation Useful tip Wash the mullets. Red mullet parcels, or "Red mullet en To make the stuffing, soak the white papillote", means baking in greaseproof bread in milk. Press the bread with a paper. fork to ensure that it is completely drenched, and mix in the parsley and the anchovy butter. Season the fish with salt and pepper, and fill with the stuffing. Drizzle with olive oil, cover and refrigerate for one hour. Brush a large sheet of greaseproof paper with olive oil, place the fish in the middle, and wrap the paper over like a parcels. Place the parcels in the universal tray, and put in the oven.

107 Fish

Sea bream delicioso Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 750 g sea bream Oven function: Moisture Plus 3 onions Temperature: 160–170 °C 40 g butter Heating-up phase: Rapid 500 g tomatoes Shelf level: 2 [1] (1) Juice of ¹/₂ a lemon No./Type of bursts of steam: Salt 2 bursts of steam/Time-controlled Pepper Amount of water: See display 100 ml milk 1st burst of steam: Release after 5 10 g breadcrumbs minutes 2 tbsp. parsley, chopped 2nd burst of steam: Release after 15 minutes Accessories Duration: 30–40 minutes Ovenproof dish  26 cm Useful tip Preparation You can replace the sea bream in this Slice the onions finely and fry gently in recipe with blue grenadier. half of the butter. Slice the tomatoes. Wash the fish and pat with kitchen paper to remove any moisture and drizzle with lemon juice. Season with salt and pepper. Place the onions in a greased ovenproof dish. Arrange the tomatoes on top and season with salt and pepper. Arrange the fish on top. Melt the remaining butter, add the milk and pour over the fish. Sprinkle with breadcrumbs and bake. Before serving, garnish with chopped parsley.

108 Fish

Hake in a herb sauce Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 4 hake steaks (250 g each) Oven function: Automatic programmes 250 g Vongole Programme: Fish \ Hake in a herb 2 cloves of garlic sauce 2 tbsp. olive oil Shelf level: See display 1 tsp. plain flour Programme duration: approx. 30 [30] 250 ml fish stock (25) minutes 25 g parsley Salt Alternative settings Oven function: Conventional Heat Accessories Temperature: 180–190 °C Pan Pre-heat: Yes Universal tray Heating-up phase: Normal Shelf level: 3 [2] (1) Preparation Duration: 15–20 minutes Chop the garlic cloves finely, and sauté in the olive oil in a pan on the cooktop. Place the fish in the universal tray. Brush the oil and garlic over the fish and add the vongole, and season with a little salt. Dust with flour, then pour the fish stock over and scatter with chopped parsley.

109 Fish

Salt cod brandade Preparation time: 40–50 minutes + marinate for 24 hours Serves 6 Ingredients Recommended settings 1000 g dried cod Oven function: Automatic programmes 250 ml milk Programme: Fish \ Salt cod brandade 600–700 ml olive oil Shelf level: See display Salt Programme duration: approx. 10 [10] Pepper (9) minutes Accessories Alternative settings Saucepan Oven function: Full Grill Ovenproof dish Temperature: 220 °C Shelf level: 4 [2] (2) Preparation Duration: 8–12 minutes Soak the dried cod in fresh water for 24 hours, changing the water frequently. Cut into large chunks, and simmer in a pan of boiling water for 8 minutes. Remove the fish, drain and leave to cool. Skin and fillet the fish, and remove any bones. Heat 200 ml olive oil in a flat, heavy- bottomed pan. Add the fish and cook over a low heat, stirring with a wooden spoon. When the oil and the fish are thoroughly mixed, remove from the heat, and slowly add 400–500 ml olive oil and 250 ml boiling milk alternately. Season with salt and pepper. The mixture should be nice and soft. Transfer the mixture (brandade) into an ovenproof dish, and place in the oven.

110 Fish

Salmon and spinach pasta bake Preparation time: 60–70 minutes Serves 4 Ingredients Recommended settings 450 g spinach leaves (fresh or frozen) Oven function: Moisture Plus 1 clove of garlic Temperature: 160–170 °C Salt Heating-up phase: Rapid Nutmeg Shelf level: 2 [1] (1) 500 g tagliatelle No./Type of bursts of steam: 400 g salmon fillet 3 bursts of steam/Time-controlled 10–20 ml lemon juice Amount of water: See display Pepper, freshly ground 1st burst of steam: Release after 5 200 ml cream minutes 250 g sour cream 2nd burst of steam: Release after 15 2 tbsp. mixed Italian herbs minutes 20 g flaked almonds 3rd burst of steam: Release after 25 minutes Accessories Duration: 30–40 minutes Saucepan Ovenproof dish, 20 cm x 30 cm

Preparation Blanch the fresh spinach in boiling water for 1 minute and drain well, or defrost the frozen spinach and drain. Press gently to squeeze out the moisture. Chop up the spinach roughly. Season with garlic, salt and nutmeg. Cook the pasta al dente. Wash, dry and cube the salmon, drizzle with lemon juice and season with salt and pepper. Mix the cream and sour cream with the herbs and season with salt and pepper. Place layers of pasta, salmon and spinach in an ovenproof dish. Pour the sauce on top, sprinkle with almond flakes and bake uncovered.

111 Fish

Savoy cabbage and salmon gratin Preparation time: 75–85 minutes Serves 4 Ingredients Recommended settings 600 g salmon fillet Oven function: Moisture Plus 1 small savoy cabbage (approx. 600 g) Temperature: 160–170 °C 20 g softened butter Heating-up phase: Rapid 500 g potatoes Shelf level: 2 [1] (1) Pepper No./Type of bursts of steam: Salt 3 bursts of steam/Time-controlled 300 g herbed crème fraîche Amount of water: See display 2–3 tsp. horseradish 1st burst of steam: Release after 5 80 g tasty cheese, grated minutes 80 g white bread 2nd burst of steam: Release after 15 minutes Accessories 3rd burst of steam: Release after 25 Pan minutes Ovenproof dish, 20 cm x 30 cm Duration: 30–40 minutes Preparation Clean the savoy cabbage, cut into quarters, remove the stalk and shred the leaves. Heat butter in a pan, add the cabbage and fry gently for approx. 15 minutes, stirring occasionally. Peel and slice the potatoes and then parboil for 5 minutes. Wash the salmon, dab dry, cut into 2 cm wide strips, season with pepper and salt. Mix the crème fraîche with the cheese and horseradish. Mix the cabbage with the potatoes and place in an ovenproof dish. Arrange the salmon on top. Cut the bread into cubes and fold into the crème fraîche mixture. Spread this mixture over the salmon and place in the oven to bake.

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Pikeperch with herbs Preparation time: 50–60 minutes Serves 4 Ingredients Recommended settings 800 g pikeperch fillets Oven function: Moisture Plus Juice of 1 lemon Temperature: 160–170 °C 1 bunch of parsley Heating-up phase: Rapid 1 bunch of chives Shelf level: 2 [1] (1) 1 bunch of dill No./Type of bursts of steam: 1 bunch of lemon balm mint 2 bursts of steam/Time-controlled Salt Amount of water: See display 50 g butter 1st burst of steam: Release after 5 minutes Accessories 2nd burst of steam: Release after 15 Shallow ovenproof dish minutes Duration: 30–40 minutes Preparation Wash the fillets, pat dry with kitchen paper, drizzle with a little lemon juice and leave to stand for approx. 10 minutes. Wash the herbs, chop them finely and mix them together before placing in a shallow, greased ovenproof dish. Season the fillets with salt and arrange in an overlapping pattern on the bed of herbs. Drizzle with the remaining lemon juice, dot with butter and bake.

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114 Meat and poultry

Let's have meat! Meat and poultry are healthy components to anyone’s diet, as well as adding a wealth of variety. They can be prepared in a range of different ways, and by using diverse seasonings and serving them with interesting sauces and side dishes, they can constantly be presented in new guises, uniting cultures – both exotic and traditional – with their versatility.

115 Meat and poultry

Tips on preparation Tips for using the food probe (if available) Meat – If you are using the food probe, make Tips for using Automatic sure that the metal tip is inserted into programmes the thickest part of the meat and that – Meat weighing less than 1000 g is the handle is angled upwards as not suitable for cooking in an much as possible. Make sure the tip Automatic programme as it is likely of the food probe is not touching any to dry out. bone. – The Miele Gourmet oven dishes are – If you are cooking several pieces of ideal for Automatic programmes, as meat together, select pieces that are there is plenty of space to add liquid. similar in size. The food probe should When using ovenproof glass, be inserted in the thickest piece. ceramic or stainless steel roasting – When using the food probe you will dishes, it might be necessary to be given an estimated cooking reduce the quantity of liquid being duration. This will fluctuate during the added. course of cooking. – Meat can be cooked covered or uncovered in the Gourmet oven dishes or roasting dishes, or in the universal tray. The programme you select will guide you. – Some programmes require the addition of extra liquid part way through the cooking time, and sometimes the lid needs to be removed. This will be indicated in the display. – Remove any excess fat, membranes and sinews before roasting. Season to taste and dot with butter or, in the case of game, bard with rashers of streaky bacon. Game can be marinated overnight, e.g. in buttermilk, to tenderise it.

116 Meat and poultry

Poultry Tips for using the food probe (if available) Tips for using Automatic programmes – With poultry, insert the food probe into the thickest part of the breast. – Poultry weighing less than 900 g is Make sure that the metal tip is not suitable for cooking using an inserted as deeply as possible into Automatic programme as it is likely the thickest part of the bird, and that to dry out. the handle is angled upwards as far – The Miele Gourmet oven dishes are as possible. Make sure the tip of the ideal for Automatic programmes, as food probe is not touching any bone. there is plenty of space to add liquid. – If you are cooking several birds When using ovenproof glass, together, select ones that are similar ceramic or stainless steel roasting in size. Insert the food probe into the dishes, it might be necessary to largest bird. reduce the quantity of liquid being – When using the food probe you will added. be given an estimated cooking – Rub poultry with oil and season to duration. This will fluctuate during the taste before putting it in the oven. course of cooking. – Always place poultry in the oven with the breast uppermost. Some programmes require the addition of extra liquid part way through the cooking time and sometimes, if using a lid, the lid needs to be removed. This will be indicated in the display.

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Beef Wellington (Australia) Preparation time: 120 minutes Serves 6–8 Ingredients Stir the breadcrumbs and thyme into 850 g fillet of beef the mushrooms and then roughly blitz Oil in a food processor. Salt, freshly ground Roll out the puff pastry so that it will Pepper, freshly ground completely encase the meat with 60 g butter enough pastry left to seal the meat in. 2 shallots Coat the pastry with the mushroom 2 cloves of garlic mixture. 300 g mushrooms 80 g chicken liver paté Arrange the meat on the pastry, lift the 70 g fine breadcrumbs edges up and seal with beaten egg 2 tbsp. fresh thyme yolk. Place on the baking tray with the 300 g puff pastry seam tucked underneath. 1 egg yolk Brush with egg yolk and place in the Accessories refrigerator to chill whilst the oven is Pan heating up. Baking tray Insert the food probe and place in the Preparation pre-heated oven. Leave to stand for 10 minutes after cooking, then remove Peel and finely dice the shallots and the food probe and carve just before garlic. Clean and slice the mushrooms, serving. and finely chop the thyme. Recommended settings Roll the fillet of beef and secure with Oven function: Automatic programmes kitchen twine making sure the diameter Programme: Meat \ Beef \ Beef is even along the length. Brush with oil, Wellington season with pepper and sear all round. Food probe: Yes Place in the refrigerator to chill, then Shelf level: See display remove the kitchen twine. Amount of water: See display Melt the butter in a pan on the cooktop Programme duration: approx. 60 and sauté the shallots, garlic and minutes mushrooms until the shallots take on a glassy appearance and there is no moisture in the pan. Stir in the liver paté and then leave to cool.

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Alternative settings Oven function: Moisture Plus Temperature: 15 minutes: 200 °C, then: 180 °C Pre-heat: Yes Food probe: Yes Core temperature: 55–75 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Manual Amount of water: See display 1st burst of steam: Immediately after placing food in the oven 2rd burst of steam: After another 10 minutes Duration: approx. 60 minutes

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Beef Wellington (Great Britain) Preparation time: 120 minutes Serves 6–8 Ingredients reduced and the mixture is dry. Allow to 1000 g fillet of beef cool, then remove the sprig of thyme, Freshly ground black pepper stir in the liver paté and the chopped 15 ml oil parsley. Season to taste, then set aside 30 g butter to cool completely. 2 shallots Overlap two pieces of cling film on a 250 g mushrooms clean work surface or large chopping 1 large sprig of thyme board. Lay out the slices of streaky 100 ml extra dry vermouth or dry white bacon in two rows, slightly overlapping wine each other. Spread half the mushroom 150 g smooth liver paté mixture over the bacon. Sit the beef on 15 g fresh parsley it and spread the remaining mushroom 12 slices of unsmoked streaky bacon mixture over the top of the beef. Using 500 g puff pastry the edge of the cling film, draw up the 1 egg streaky bacon around the beef fillet to Accessories create a tight sausage shape. Place this Baking tray in the fridge while you roll out the Pan pastry. Lightly flour the work surface and roll Preparation out the pastry to a 28 cm square about Pre-heat the oven using Fan Plus at 0.5 cm thick and large enough to 250 °C. Season the fillet of beef with enclose the beef. Carefully remove the the black pepper and rub with the oil. cling film from the beef and place the When the oven is at temperature, place beef in the middle of the pastry. Brush the beef on the universal tray or in a the edges of the pastry with some of roasting pan and sear in the oven for the beaten egg and fold it over the beef 15 minutes. After searing, set the beef to enclose it. to one side to cool. Place the Beef Wellington on the Peel and finely dice the shallots, clean universal tray with the seam the mushrooms and finely dice them. underneath. Brush the pastry with the remainder of the beaten egg and use Melt the butter in the pan and fry the any scraps of pastry to create shallots for 3–4 minutes until softened. decorations if desired. Chill Beef Add the finely chopped mushrooms Wellington for at least 30 minutes or together with a sprig of thyme and cook overnight for a further 5–6 minutes. Pour in the wine and cook until the wine has been

120 Meat and poultry

When ready to bake the Beef Wellington, pre-heat the oven then, insert the food probe into the centre of the meat, place in the oven and bake. At the end of cooking, allow the meat to stand for 15 minutes before carving and serving it. Recommended settings Oven function: Automatic programmes Programme: Meat \ Beef \ Beef Wellington Food probe: Yes Shelf level: See display Amount of water: See display Programme duration: approx. 60 minutes Alternative settings Oven function: Moisture Plus Temperature: 15 minutes: 200 °C, then: 180 °C Pre-heat: Yes Food probe: Yes Core temperature: 55–75 °C Heating-up phase: Rapid Shelf level: 2 [1] (1) No./Type of bursts of steam: 2 bursts of steam/Manual Amount of water: See display 1st burst of steam: After placing food in the oven 2rd burst of steam: After another 10 minutes Duration: approx. 60 minutes

121 Meat and poultry

Braised beef roulades Preparation time: 155–165 minutes Serves 4 Ingredients vegetables. Deglaze with a third of the 4 thin slices of beef (160–200 g each) red wine. When the wine is almost fully Salt reduced, add the next third and so on Pepper until the wine is totally reduced. 4 tsp. medium-hot mustard Add the herbs, spices and garlic 8 slices of streaky bacon together with the stock to the 8 cocktail gherkins (cornichons) vegetables. Put the roulades back into 2 carrots the Gourmet oven dish, cover and cook 1 thin leek in the oven for 60 minutes. 150 g celery 1 onion After 60 minutes, remove the lid and Oil inject the first burst of steam. Continue 1 tbsp. tomato paste to cook uncovered. 250 ml red wine 2 sprigs of thyme At the end of cooking, take the meat 2 sprigs of rosemary out of the dish and remove the skewers 2 bay leaves or twine. Sieve the gravy, add the 1 clove of garlic cream and thicken with a little cornflour 1000 ml beef stock mixed with water, if necessary. 100 ml cream Accessories Gourmet oven dish with lid

Preparation Lay the steaks out next to each other and season with salt and pepper. Coat with mustard and then top each with 2 slices of bacon and 2 gherkins cut into batons. Roll up and secure with wooden skewers or kitchen twine. Dice the carrots, leek, celery and onions (into 1 cm pieces). Heat the oil in a Gourmet oven dish and sear the roulades all round. Remove and then fry the vegetables. Add the tomato paste and cook with the

122 Meat and poultry

Recommended settings Oven function: Moisture Plus Temperature: 140 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 3 bursts of steam/Manual Amount of water: See display 1st burst of steam: 60 minutes after the start of the programme 2nd burst of steam: After another 20 minutes 3rd burst of steam: After another 20 minutes Duration: 120 minutes

123 Meat and poultry

Hash Preparation time: 250 minutes Serves 6–8 Ingredients Recommended settings 500 g onions Oven function: Automatic programmes 30 g butter Programme: Meat \ Beef \ Hash 30 g oil Shelf level: See display 1200 g diced beef Programme duration: approx. 220 Pepper minutes Salt 1 tbsp. brown sugar Alternative settings 2 tbsp. flour Oven function: Fan Plus 1.2 litres beef stock Temperature: 180 °C 2 bay leaves Pre-heat: Yes 4 cloves Heating-up phase: Rapid 70 ml vinegar Shelf level: 2 [1] (1) Crisp function: On Accessories Duration: 210 minutes Pan Gourmet oven dish

Preparation Peel and finely dice the onions. Heat the butter until it begins to bubble, then add some oil and heat up. Season the meat with salt and pepper, add to the pan and sear it on all sides. Add the onions, bay leaves, cloves and brown sugar and cook for a further 3 minutes. Dust the meat with flour and fry for a further 2–3 minutes. Add the beef stock and vinegar, stirring constantly to form a smooth sauce. Add the meat to the Gourmet oven dish and cook uncovered in the oven. Season with salt and pepper after cooking.

124 Meat and poultry

Yorkshire pudding Preparation time: 30 minutes Makes 12 Ingredients Alternative settings 190 g plain flour Oven function: Fan Plus 3 g salt Temperature: 210 °C 3 eggs Pre-heat: Yes 225 ml milk Heating-up phase: Rapid Oil for baking Shelf level: 2 [1] (1) Duration: 20–25 [15–20] (20– Accessories 25) minutes 12 cup muffin tray

Preparation Place a teaspoonful of oil in each muffin cup and place in the oven to heat the oil. Mix the flour and salt and make a well in the centre. Break in the eggs and beat with a whisk, slowly incorporating the flour from around the edges. Add the milk, continuing to whisk until a smooth batter is formed. As soon as the oven has reached temperature, take the muffin tray out and pour the batter out equally between the muffin cups. Return to the oven and bake until golden. Recommended settings Oven function: Automatic programmes Programme: Meat \ Beef \ Yorkshire pudding Shelf level: See display Programme duration: approx. 25 minutes

125 Meat and poultry

Braised topside of beef Preparation time: 120–130 minutes Serves 8 Ingredients At the end of cooking, sieve the 1500 g beef topside cooking juices, then add the stock and 2 carrots crème fraîche to make a sauce. If 1 thin leek necessary, thicken with a little cornflour 150 g celery mixed with water. 1 onion 1 clove of garlic Recommended settings 2 sprigs of thyme Oven function: Moisture Plus 2 sprigs of rosemary Temperature: 4 bay leaves 20 minutes: 210–220 °C, then 140– 5 juniper berries 170 °C Salt Heating-up phase: Rapid Pepper Shelf level: 2 [2] (1) 500 ml white wine No./Type of bursts of steam: 100 g crème fraîche 3 bursts of steam/Time-controlled 250 ml beef stock or water Amount of water: See display 1st burst of steam: Release after Accessories 10 minutes Gourmet oven dish 2nd burst of steam: Release after 30 minutes Preparation 3rd burst of steam: Release after 1 hour Duration: 90–100 minutes Dice the carrots, leek, celery and onion (1 cm cubes). Place in an ovenproof dish together with the garlic, herbs and juniper berries. Season the meat with salt and pepper, arrange on top of the vegetables and cook in the oven. Add white wine after 20 minutes and continue cooking to end of the programme. If the vegetables cook until they are dry, add some water.

126 Meat and poultry

Osso buco Preparation time: 130 minutes Serves 6 Ingredients Season the meat with salt and pepper, 1 tbsp. oil toss in flour and fry both sides in butter 1 chopped tomato for about 3–4 minutes. 1 onion, finely chopped Place the meat in the Gourmet oven 4 cloves of garlic, finely chopped dish together with the white wine, beef 80 g diced carrots stock and herbs. Cover with a lid and 80 g diced celery braise for 90 minutes. 50 g leek, sliced 1 tbsp. tomato paste Serve with the sauce and garnish with 6 veal leg steaks (200–250 g each) lemon zest and chopped parsley. Salt Pepper, freshly ground Recommended settings Plain flour Oven function: Automatic programmes 50 g clarified butter Programme: Meat \ Veal \ Osso buco 200 ml white wine Shelf level: See display 800 ml beef stock Programme duration: approx. 110 1 EL Bratensoße-Paste minutes 1 bunch each of rosemary, sage and Alternative settings thyme, chopped Oven function: Fan Plus Zest of 1 lemon Temperature: 180 °C To sprinkle on top: Shelf level: 2 [1] (1) 1 tbsp. chopped parsley Duration: 110 minutes Accessories Gourmet oven dish with lid

Preparation Pre-heat the Gourmet oven dish for 10 minutes. Finely chop the onion and the garlic. Dice the tomatoes, carrots and celery. Place the oil in the Gourmet oven dish, add the vegetables and tomato paste and place in the oven. Cook gently for 10 minutes.

127 Meat and poultry

Pork fillet with Parma ham and red pesto Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 4 pork fillets (300 g each) Oven function: Moisture Plus Salt Temperature: Pepper 15 minutes: 170–180 °C, then: 140 °C 20 basil leaves Heating-up phase: Rapid 250 g red pesto Shelf level: 2 [2] (1) 30 g Parmesan cheese, freshly grated No./Type of bursts of steam: 12 slices of Parma ham 3 bursts of steam/Manual 40 g butter Amount of water: See display 250 ml cream 1st burst of steam: 5 minutes after the 250 ml beef stock start of the programme 2rd burst of steam: After another 10 Accessories minutes Gourmet oven dish 3rd burst of steam: After another 10 minutes Preparation Duration: 35–45 minutes Cut the pork fillets lengthways but do Useful tip not cut all the way through. Open out and season both sides with salt and To make your own red pesto: Finely pepper. Place basil leaves along the cut dice 200 g of sundried tomatoes that edges. have been soaked in oil and a clove of garlic. Purée with 50 ml of olive oil, 1 Spread the pesto on the inside surfaces tsp. sugar and 2 tbsp. breadcrumbs. of the fillets and sprinkle with Season to taste with a little oregano Parmesan. Close the fillets and wrap and sambal oelek. the Parma ham around them. Place the fillets in an ovenproof dish, dot with butter and cook in the oven. Add the cream and beef stock after 15 minutes, reduce the temperature to 140 °C and inject the final burst of steam. Thicken the sauce, if necessary, using a little cornflour mixed with water.

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Fillet of pork in puff pastry Preparation time: 80–90 minutes Serves 4 Ingredients pinching the edges to seal it. Make leaf 2 pork fillets (300 g each) shapes out of the scraps of pastry to Salt decorate. Pepper Place the parcels on the universal tray, Paprika and glaze them with a mixture of egg 50 g butter yolk and milk. Bake until golden. 75 g streaky bacon, diced 1 onion, diced Cut each parcel in half or in slices, then 400 g sliced white mushrooms serve. 4 tomatoes, skinned 1 tbsp. parsley, chopped Recommended settings Approx. 450 g puff pastry Oven function: Automatic programmes Programme: Meat \ Pork \ Pork fillet in To glaze: pastry 1 egg yolk Shelf level: See display 2 tbsp. milk Programme duration: approx. 45 [46] (45) minutes Accessories Pan Alternative settings Universal tray Oven function: Conventional Heat Temperature: 180–190 °C Preparation Pre-heat: Yes Season the pork with salt, pepper and Heating-up phase: Rapid [Rapid] paprika. Fry in the butter to seal, then (Normal) remove from the pan. Crisp function: On Shelf level: 2 [2] (1) Sauté the onions and bacon in the Duration: 40–50 minutes same pan. Add the sliced mushrooms and the chopped tomatoes. Simmer and season with salt, pepper, parsley and paprika. Roll the pastry out on a floured surface, and make 2 rectangles 30 x 20 cm. Place a fillet of pork in the middle of each one. Spoon the mushroom mixture onto the meat. Wrap the pastry around the meat to make a parcel,

129 Meat and poultry

Pork casserole with apples Preparation time: 60–70 minutes Serves 6–8 Ingredients Recommended settings 1200 g pork fillet Oven function: Automatic programmes 4 apples Programme: Meat \ Pork \ Pork 400 ml cream casserole 150 g tomato sauce Shelf level: See display 4 tbsp. curry powder Programme duration: approx. 50 3 tbsp. cornflour [44] minutes Salt Pepper Alternative settings Oven function: Conventional Heat For browning: [Conventional Heat] (Fan Plus) 150 g grated Cheddar cheese Temperature: 30 minutes: 180–200 °C, then: 240 °C Accessories [30 minutes: 180–200 °C, then: 240 °C] Gourmet oven dish (170 °C) or a shallow ovenproof dish Pre-heat: Yes [Yes] (No) Heating-up phase: Rapid Preparation Shelf level: 2 [2] (1) Cut the meat into 3 cm thick slices and Duration: 40–50 [35–45](40–50) minutes season with salt and pepper. Peel, Useful tip quarter and core the apples. 90 cm oven: Use Fan Plus. Arrange the meat and apples in layers in the Gourmet oven dish or in a shallow ovenproof dish without a lid. For the sauce, mix together the cream, tomato sauce, curry powder, cornflour, salt and pepper. Start the Automatic programme or pre- heat the oven. Pour the sauce over the meat and the apples, sprinkle the cheese on top and place in the pre-heated oven.

130 Meat and poultry

Chinese pork Preparation time: 60 minutes, plus: marinade for 3–4 hours Serves 6 Ingredients Recommended settings 1500 g pork necks Oven function: Moisture Plus 3–4 cloves of garlic Temperature: 180–190 °C 2 small pieces of ginger Pre-heat: Yes 3 tsp. salt Heating-up phase: Rapid 1 ¹/₂ tbsp. soy sauce Shelf level: 2 [2] (1) 1 ¹/₂ tbsp. honey No./Type of bursts of steam: 1 tbsp. sherry 1 burst of steam/Manual 1 tsp. five-spice powder Amount of water: See display 1 tbsp. hoisin sauce 1st burst of steam: Immediately after Sambal oelek placing food in the oven Duration: 20–30 minutes Accessories Rack Universal tray

Preparation Finely chop the garlic. Peel the ginger and grate it. Mix the garlic and ginger with the salt, soy sauce, honey, sherry, five-spice powder and hoisin sauce. Season the marinade with sambal oelek. Cut the pork into 3 cm thick slices. Place in an airtight container, pour the marinade over the pork and close the container. Refrigerate the marinade for approx. 3–4 hours, turning occasionally. Remove the pork from the marinade and place on the rack with the universal tray underneath it. Place the meat in a pre-heated oven and inject the burst of steam immediately.

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Glazed gammon Preparation time: 85–105 minutes Serves 6 Ingredients Recommended settings 1000 g gammon joint Oven function: Moisture Plus 20 g softened butter Temperature: 150–160 °C 40 g brown sugar Core temperature: 70 °C 2 carrots Heating-up phase: Rapid 1 thin leek Shelf level: 2 [1] (1) 150 g celery No./Type of bursts of steam: 1 onion 3 bursts of steam/Time-controlled 6 bay leaves Amount of water: See display 6 cloves 1st burst of steam: Release after 5 10 crushed juniper berries minutes 125 ml red wine 2nd burst of steam: Release after 250 ml water 30 minutes 3rd burst of steam: Release after 45– Accessories 55 minutes Universal tray Duration: 70–90 minutes Preparation Make 2–3 mm deep cuts in a criss- cross pattern on the top surface of the joint. Then rub in butter and sugar. Dice the carrots, the leek, the celery and the onion (1 cm). Mix with the spices and place in the centre of the universal tray. Place the gammon joint on top. Pour the red wine and water around the gammon and cook in the oven, adding a little water if the vegetables become too dry. After cooking, sieve the juices. If necessary, thicken with a little cornflour mixed with water to make a gravy. Slice the gammon and serve with the gravy.

132 Meat and poultry

Pork belly with crackling and a honey sauce Preparation time: 210 minutes Serves 6–8 Ingredients Recommended settings Pork belly (1500–2000 g) Oven function: Automatic programmes Salt Programme: Meat \ Pork \ Pork belly 250 g runny honey Shelf level: See display 1 tbsp. sweet soy sauce Programme duration: approx. 190 2 tsp. soy sauce minutes 1 tsp fresh ginger 1 tsp. five-spice powder Alternative settings 1 large red chilli Cooking stage 1 1 large green chilli Oven function: Moisture Plus 2 Pak Choi or a Chinese cabbage Temperature: 130 °C Heating-up phase: Rapid Accessories Shelf level: 3 [2] (2) for all cooking Rack / Grilling and roasting insert stages Universal tray No./Type of bursts of steam: Saucepan 3 bursts of steam/Manual Amount of water: See display Preparation 1st burst of steam: After placing food in the oven Score the skin in a hatched pattern 2nd burst of steam: After another 1 cm apart. Place on the rack or on the 30 minutes grilling and roasting insert fitted in the 3rd burst of steam: After another universal tray, skin side uppermost and 30 minutes roast until golden. Duration: 170 minutes Place the honey, soy sauce, finely Cooking stage 2 grated ginger and five spice powder in Oven function: Fan Grill with Crisp a pan. Stir and simmer over a medium function on heat for 10 minutes. Keep warm and Temperature: 180 °C shortly before serving add the Duration: 20–30 minutes deseeded, finely sliced chillies. Once cooked, let the pork belly stand for 10 minutes. Then cut into portions and serve with steamed Pak Choi or Chinese cabbage and the sauce.

133 Meat and poultry

Christmas ham Preparation time: 320–330 minutes, plus: soak for 4–6 hours Serves 10-15 Ingredients Recommended settings 3000–4000 g cured ham with rind Oven function: Automatic programmes 2 egg yolks Programme: Meat \ Pork \ Christmas 2 tbsp. corn flour ham 2 tbsp. hot mustard Shelf level: See display 2 tbsp. mild mustard Programme duration: approx. 300 1 tbsp. breadcrumbs minutes Accessories Alternative settings Universal tray Oven function: Conventional Heat or Gourmet oven dish Temperature: 170–180 °C Pre-heat: Yes Preparation Food probe: Yes Core temperature: 75–85 °C Soak the ham in water for 4-6 hours to Heating-up phase: Rapid release the salt if necessary. Shelf level: 2 [1] (1) Cut a cross through the rind with a Duration: approx. 300 minutes sharp knife. Wrap the ham in aluminium foil and place on the universal tray or in the Gourmet oven dish. Insert the food probe through the foil and into the centre of the meat and then place in the oven. Remove the ham from the oven, and leave to cool a little. Remove the aluminium foil and cut away the upper part of the rind. Mix together the egg yolk, cornflour and mustard, and spread over the ham. Sprinkle the breadcrumbs over, and roast in the mustard crust for a further 12–15 minutes at 225 °C until the crust is golden.

134 Meat and poultry

Belgian meat loaf Preparation time: 75 minutes Serves 10 Ingredients Recommended settings 1 kg minced beef Oven function: Automatic programmes 3 eggs Programme: Meat \ Pork \ Belgian meat 200 g breadcrumbs loaf 5 g paprika Shelf level: See display Salt Programme duration: approx. 75 Pepper minutes Accessories Alternative settings Universal tray Cooking stage 1: Oven function: Fan Plus Preparation Temperature: 220 °C Heating-up phase: Rapid Mix the minced beef together with the Shelf level: 2 [1] (1) eggs, breadcrumbs, paprika, salt and Duration: 15 minutes pepper. - Cooking stage 2: Shape into a loaf and cook. Oven function: Fan Plus Temperature: 170 °C Duration: 40 minutes - Cooking stage 3: Oven function: Fan Plus Temperature: 150 °C Duration: 20 minutes

135 Meat and poultry

Meat loaf Preparation time: 95–100 minutes Serves 4 Ingredients Recommended settings 500 g minced beef Oven function: Automatic programmes 70 g breadcrumbs Programme: Meat \ Pork \ Meat loaf 200 ml milk Food probe: Yes 1 egg Add liquid: See display 1 small onion, finely chopped Shelf level: See display 1 tbsp. Dijon mustard Programme duration: approx. 75 [75] 1 stock cube, crumbled (65) minutes 1 tsp. salt A pinch of pepper Alternative settings 140 g bacon rashers Oven function: Conventional Heat 500 ml stock Temperature: 200–210 [200–210] (180– 190) °C Accessories Core temperature: 83 °C Ovenproof dish Heating-up phase: Rapid Shelf level: 2 [2] (1) Preparation Cooking duration 1: 20 minutes then add liquid Mix together the breadcrumbs and the Duration 2: 50–60 minutes milk, and leave to soak for a few minutes. Mix this into the minced beef together with the egg, onion, mustard and stock cube. Season with salt and pepper. Shape into a loaf, wrap the bacon around it and place in the greased ovenproof dish. Add 100 ml stock to the dish. With the Automatic programme: Add the remaining stock as instructed in the display. With all other functions: Baste the meat loaf with the remaining stock half way through cooking.

136 Meat and poultry

Lamb racks with pistachio crust Preparation time: 40–45 minutes Serves 4 Ingredients Recommended settings 2 lamb racks (each 400 g) Oven function: Moisture Plus 50 g pistachio nuts, finely chopped Temperature: 200–210 °C 50 g butter Pre-heat: Yes 30 g breadcrumbs Core temperature: 50 °C ¹/₂ tsp. thyme Heating-up phase: Rapid Salt Shelf level: 2 [2] (1) Pepper No./Type of bursts of steam: 1 tbsp. olive oil 1 burst of steam/Manual Amount of water: See display Accessories 1st burst of steam: Immediately after Pan placing food in the oven Universal tray Duration: 15 minutes Preparation Mix the pistachio nuts with the room temperature butter and breadcrumbs. Season with the thyme, salt and pepper. Season the lamb with salt and pepper. Heat the olive oil in a pan and brown the lamb all over. Place the lamb on the universal tray with the meat facing upwards. Spread the meat with the pistachio mixture, place in a pre-heated oven and inject the first burst of steam immediately. After cooking, wrap the meat in foil and leave to rest for 10 minutes. Then cut into cutlets.

137 Meat and poultry

Rack of lamb with vegetables Preparation time: 60 minutes Serves 4 Ingredients Mix the oil into the vegetables and 2 racks of lamb (approx. 8 cutlets on place on a baking tray. Season with each) salt. Place the baking tray of vegetables 2 tsp. rosemary leaves, finely chopped in the oven underneath the meat. 2 cloves of garlic, crushed Remove the meat from the oven. Place 30 g oil the vegetables on a higher shelf level 80 g Dijon mustard and cook for a further 10–15 minutes. 2 TL Kreuzkümmel 1 tsp. honey Once the meat is cooked, wrap it in Pepper, freshly ground aluminium foil and leave it to rest for ¹/₄ tsp. salt 10 minutes. Then carve and serve with 2 carrots the vegetables. 1 sweet potato 4 new potatoes 2 small beetroot 2 onions 1 tbsp. oil Salt Pepper Accessories Rack / Grilling and roasting insert Universal tray

Preparation Mix the rosemary, garlic, Dijon mustard, honey, salt and pepper and spread over the meat. Place the meat on the rack or on the grilling and roasting insert fitted in the universal tray and place in the oven. Peel and dice the carrots and sweet potato. Wash and halve the new potatoes. Peel and slice the onions and beetroot.

138 Meat and poultry

Recommended settings Oven function: Automatic programmes Programme: Meat \ Lamb \ Rack of lamb with vegetables Shelf level: See display Programme duration: approx. 34 [34] (44) minutes Alternative settings Cooking stage 1: Rack of lamb with vegetables Oven function: Moisture Plus Temperature: 190 °C Heating-up phase: Rapid Shelf level: 3 (rack of lamb)/1 (vegetables) No./Type of bursts of steam: Automatic burst of steam Amount of water: See display Duration: approx. 24 [24] (29) minutes. Then remove the lamb from the oven. Move the vegetables. Cooking stage 2: Vegetables Oven function: Fan Grill Temperature: 190 °C Shelf level: 3 [2] (2) Duration: 10 [10] (15) minutes

139 Meat and poultry

Garlic rabbit Preparation time: 130 minutes Serves 4 Ingredients Preparation 1 rabbit Cut the rabbit into 6 pieces and season Salt with salt and pepper. Dice the celery, Pepper onions and tomatoes (1 cm pieces). 4 celery sticks 2 onions Place the meat in a pan and sear in 2 tomatoes olive oil on the cooktop. Add the 4 cloves of garlic tomatoes, celery, onions and garlic. 2 ¹/₂ tbsp. olive oil 125 ml white wine With the Automatic programme: 750 ml chicken stock Start the Automatic programme and 3 sprigs of thyme continue cooking on the cooktop until 4 bay leaves the oven has reached temperature. 100 g sliced black olives Deglaze with the white wine and add the chicken stock, thyme, bay leaves Accessories and sliced olives. Transfer to the Gourmet oven dish Gourmet oven dish, cover and place in the oven. With Moisture Plus: Continue cooking on the cooktop for about 5 minutes. Deglaze with the white wine and add the chicken stock, thyme, bay leaves and sliced olives. Place in the oven and continue cooking without the lid. At the end of cooking, remove the meat. Sieve the sauce. Heat the sauce to reduce it and, if necessary, thicken with a little cornflour mixed with water.

140 Meat and poultry

Automatic programme settings Oven function: Automatic programmes Programme: Game \ Rabbit Shelf level: See display Programme duration: approx. 77 [77] (130) minutes Moisture Plus settings Oven function: Moisture Plus Temperature: 140–150 °C Heating-up phase: Rapid Shelf level: 2 [2] (1) No./Type of bursts of steam: 2 bursts of steam/Time-controlled Amount of water: See display 1st burst of steam: Release after 10 minutes 2nd burst of steam: Release after 30 minutes Duration: 40–50 minutes Useful tip Serve with flat bread and a seasonal salad.

141 Meat and poultry

Sweet and sour chicken Preparation time: 65–75 minutes Serves 6 Ingredients Recommended settings 800 g chicken breast fillets Oven function: Moisture Plus 400 g plums, stones removed Temperature: 150–160 °C 40 g fresh ginger Heating-up phase: Rapid 1 small bunch of spring onions Shelf level: 2 [2] (1) Salt No./Type of bursts of steam: Pepper Automatic burst of steam 1 ¹/₂ tbsp. oil Amount of water: See display 40 g butter Duration: 35–45 minutes 100 ml white wine 100 ml orange juice 100 ml chicken stock 1 tsp. honey 50 ml cream Accessories Gourmet oven dish

Preparation Peel the ginger and grate finely. Cut the spring onions into 2 cm pieces. Season the chicken breasts with salt and pepper. Sear the chicken briefly in oil in a pan. Add the butter, spring onions and ginger and fry briefly. Add the white wine, orange juice and chicken stock. Transfer to the Gourmet oven dish, add the plums and honey and pour the cream over the chicken breasts. Cook in the oven. Once cooked, thicken the sauce, if necessary, using a little cornflour mixed with water.

142 Meat and poultry

Herbed chicken fillets Preparation time: 55–65 minutes Serves 4 Ingredients Alternative settings 800 g chicken breast fillets Oven function: Moisture Plus 500 g herbed crème fraîche Temperature: 160–170 °C ¹/₂ tsp. Sambal Oelek Pre-heat: Yes 2 tsp. soy sauce Heating-up phase: Rapid 1 tbsp. mixed herbs or parsley Shelf level: 2 [2] (1) 100 ml chicken stock (instant) No./Type of bursts of steam: 2 bursts of steam/Manual Accessories Amount of water: See display Gourmet oven dish 1st burst of steam: 8 minutes after the or a shallow ovenproof dish start of the programme 2nd burst of steam: After another Preparation 15 minutes Mix half the crème fraîche with the Duration: 40–50 [35–45] (40– Sambal Oelek, soy sauce and herbs. 50) minutes Dip the chicken in the mixture and Useful tip place in the Gourmet oven dish or shallow ovenproof dish without a lid. 90 cm oven: Use the alternative settings with Moisture Plus. Start the Automatic programme or pre- For a nicely browned finish, turn the grill heat the oven. on shortly before the end of the Stir the remaining herb mixture into the cooking duration. Select Full Grill, chicken stock and pour over the 240 °C for 5–10 minutes. chicken. Place in the pre-heated oven and cook. Remove the chicken at the end of the programme. Stir the rest of the crème fraîche into the juices and serve separately. Recommended settings Oven function: Automatic programmes Programme: Poultry \ Chicken fillet Shelf level: See display Amount of water: See display Programme duration: approx. 56 [48] (–) minutes

143 Meat and poultry

Duck with oranges Preparation time: 100–120 minutes Serves 4 Ingredients Recommended settings 1 duck (1200–1600 g) Oven function: Automatic programmes 4 oranges Programme: Poultry \ Duck with 1 tbsp. oil oranges 1 lemon Food probe: Yes 3 cubes of sugar Shelf level: See display 1 tbsp. vinegar Programme duration: approx. 100 Salt minutes Pepper Alternative settings Accessories Oven function: Fan Plus Glass or ceramic ovenproof dish Temperature: or Gourmet oven dish 20 minutes: 220 °C, then: 160 °C Saucepan [20 minutes: 220 °C, then: 160 °C] (150–160 °C) Preparation Core temperature: 75–85 °C Heating-up phase: Rapid Peel 3 of the oranges and slice them up Shelf level: 2 [2] (1) thinly. Arrange the orange slices in the Duration: 90–110 minutes bottom of a glass or ceramic ovenproof dish. Coat the duck with oil and season with salt and pepper. Place on top of the orange slices. Squeeze the juice from the remaining orange and the lemon. Heat the vinegar and sugar in a pan until the sugar has dissolved. Then deglaze the pan with the orange and lemon juice. Pour the sauce over the duck and place in the oven. If using the Gourmet oven dish, add 200 ml of water.

144 Meat and poultry

Turkey roulade with spinach ricotta filling Preparation time: 120–130 minutes Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the twine. Thicken the sauce, if 1 shallot necessary, using a little cornflour mixed 225 g frozen spinach, defrosted with water. 1 egg yolk 16 g breadcrumbs Recommended settings 125 g ricotta cheese Oven function: Moisture Plus Salt Temperature: 170–180 °C Pepper Core temperature: 75–85 °C Nutmeg Heating-up phase: Rapid 1 tbsp. olive oil Shelf level: 2 [2] (1) 1 tsp. rosemary leaves, finely chopped No./Type of bursts of steam: 750 ml chicken stock 3 bursts of steam/Time-controlled 500 ml cream Amount of water: See display 1st burst of steam: Release after Accessories 10 minutes Gourmet oven dish 2nd burst of steam: Release after 40 minutes Preparation 3rd burst of steam: Release after 1 hour 10 minutes Defrost the spinach and drain well. Dice Duration: 90–100 minutes the shallot finely. Mix the spinach, shallot, egg yolk and breadcrumbs with the ricotta. Season with salt, pepper and a little nutmeg. Cut the turkey breasts lengthways but do not cut all the way through. Open out and flatten between two sheets of cling film. Season with salt and pepper and then spread the spinach-ricotta mixture over the top. Roll up and bind with kitchen twine. Season with salt and pepper and place in an ovenproof dish. Drizzle the roulades with olive oil and sprinkle the rosemary over the top. Add the chicken stock and place in the oven. After 60 minutes, pour the cream over the top.

145 Meat and poultry

Stuffed goose Preparation time: 200 minutes Serves 6 Ingredients Turn the goose halfway through 1 goose (approx. 3.5–4 kg) cooking and pour the fat from the oven 2 tsp. ground caraway dish into a pan. 1 tbsp. marjoram After cooking, remove the goose and Salt allow to rest briefly. The orange and Pepper apple stuffing is only intended for 2 apples adding flavour and not for eating. 2 unwaxed oranges 3 spring onions Remove the spring onions, deglaze the 250 ml red wine meat juices with approx. 250 ml red 250 ml goose stock wine, transfer to a pan and add 250 ml A little cornflour goose stock. Reduce this sauce over a high heat. If necessary, use a little Accessories cornflour mixed with water to thicken it. Gourmet oven dish Season to taste. Saucepan

Preparation Remove the wing tips, neck, giblets etc. and trim any excess fat off the goose. Then wash and pat dry. Mix together the ground caraway, marjoram, salt and pepper in a small dish. Rub the goose with this mixture and set aside for 15 minutes to allow the mixture to be absorbed. In the meantime, wash the apples and oranges thoroughly, and without peeling them, cut into large cubes. Stuff the goose with the fruit. If wished, use cocktail sticks to close the cavity. Fill the Gourmet oven dish with hot water to a height of approx. 3 cm. Place the goose, breast downwards in the dish and arrange the spring onions around it. Place in the oven and roast.

146 Meat and poultry

Recommended settings Oven function: Automatic programmes Programme: Poultry \ Stuffed goose Shelf level: See display Amount of water: See display Programme duration: 200 minutes Alternative settings Pre-heating: Oven function: Fan Plus Temperature: 220 °C Heating-up phase: Rapid - Cooking stage 1: Oven function: Moisture Plus Number/Type of bursts of steam: 3 bursts of steam/Manual Amount of water: See display Temperature: 160 °C Shelf level: 2 [1] (1) 1st burst of steam: After placing food in the oven 2nd burst of steam: After another 15 minutes 3rd burst of steam: After another 10 minutes Duration: 35 minutes - Cooking stage 2: Oven function: Fan Plus Temperature: 140 °C Duration: 155 minutes Useful tip To reheat the goose once carved, place on a baking tray and reheat under a pre-heated grill at 240 °C for 5 minutes.

147 Savoury snacks

148 Savoury snacks

Pizzas, tarts and bakes are great favourites for all occasions - as a satisfying family dinner, as part of a buffet or as a snack when watching TV. Whether it is a combination of mild flavoured pastry and a hearty filling, or the imaginative twist on traditional dishes, these savoury recipes will whet your appetite and inspire you to try other variations.

149 Savoury snacks

Eggplant moussaka Preparation time: 95–105 minutes Serves 6 Ingredients Arrange half of the eggplants in the 1250 g eggplants bottom of the ovenproof dish and then 50 ml olive oil add the meat mixture. Add the rest of 1 onion, diced the eggplants. Lightly whisk the egg 30 g butter yolks, then fold into the Béchamel 750 g minced beef sauce with about 2/3 of the cheese. 125 ml white wine Spread the sauce over the eggplants, 1 tin of tomatoes (drained weight 480 g) and sprinkle with the rest of the cheese. 2 tbsp. parsley, chopped Bake in the oven uncovered until Salt golden. Pepper 3 tbsp. breadcrumbs Recommended settings 2 egg whites Oven function: Automatic programmes 500 ml Béchamel sauce (ready made) Programme: Bakes/Gratins \ Moussaka 2 egg yolks Shelf level: See display Programme duration: approx. 46 [46] For browning: (42) minutes 100 g grated Cheddar cheese Alternative settings Accessories Oven function: Fan Plus Saucepan Temperature: 170–180 °C Ovenproof dish, 32 cm x 22 cm Heating-up phase: Rapid Shelf level: 2 [2] (1) Preparation Duration: 40–50 minutes Cut the eggplants into 1 cm thick slices, sprinkle with salt and leave for 20 minutes to draw out the liquid. Sauté the onion in the butter. Add the mince and brown whilst stirring. Drain the tomatoes, chop roughly and add to the meat along with the parsley and the wine. Season liberally with salt and pepper, and simmer for about 15 minutes. Fold in the breadcrumbs and egg whites. Rinse the eggplants under cold water, pat dry and fry in olive oil until golden.

150 Savoury snacks

Chicory gratin Preparation time: 50–60 minutes Serves 10 Ingredients For the cheese sauce, melt the butter in 8 chicory a pan. Stir in the flour and brown gently. 8 slices of cooked ham (3–4 mm thick) Now add the milk, stirring vigorously, 50 g butter bring to the boil and add half of the 1 tsp. nutmeg cheese, egg yolk, nutmeg, salt, pepper 1 tsp. sugar and lemon juice. Salt Pour the cheese sauce over the Pepper chicory, scatter with the remaining For the cheese sauce cheese and bake until golden. 750 ml low-fat milk Recommended settings 250 g cheese, grated Oven function: Automatic programmes 30 g butter Programme: Bakes/Gratins \ Chicory 40 g plain flour gratin 1 egg yolk Shelf level: See display 1 dash of lemon juice Programme duration: approx. 40 Salt minutes Pepper Alternative settings Accessories Oven function: Fan Plus Pan Temperature: 180 °C Ovenproof dish Pre-heat: No Saucepan Duration: 35–45 minutes Preparation Shelf level: 2 [1] (1) Cut off approx. 5 mm of the chicory stalk and remove the hard, bitter part. Melt the butter in the frying pan. Fry the chicory until golden, then reduce the temperature and cook for a further 25 minutes using a low heat. Season with sugar, salt and pepper. Wrap each chicory head in a slice of cooked ham and lay them side by side in the ovenproof dish.

151 Savoury snacks

Spring pie Preparation time: 100–110 minutes Serves 4 Ingredients Cut 3 diamonds (3 x 3 cm) out of the 300 g puff pastry lid. Use the offcuts of pastry to 1 red capsicum decorate the lid. 1 yellow capsicum Whisk the egg yolk with some water, 3 spring onions brush over the pastry and bake. 1000 g minced beef 1 clove of garlic, finely chopped Recommended settings 100 g breadcrumbs Oven function: Moisture Plus 2 eggs Temperature: 180–190 °C Salt Heating-up phase: Rapid Pepper, freshly ground Shelf level: 2 [1] (1) Paprika No./Type of bursts of steam: 2 tsp. medium-hot mustard 2 bursts of steam/Time-controlled Amount of water: See display To glaze: 1st burst of steam: Release after 1 egg yolk 20 minutes Water 2nd burst of steam: Release after Accessories 40 minutes 30 cm loaf tin Duration: 50–60 minutes

Preparation Dice the capsicums and slice the spring onion. Mix the minced meat with the vegetables, garlic, breadcrumbs, eggs, spices and mustard. Grease a loaf tin and line with baking paper. Roll out the pastry (approx. 45 x 50 cm). Line the loaf tin with the pastry so that the amount of pastry hanging over the sides is about the same as the depth of the loaf tin. Fill with the meat mixture and fold up the overhanging pastry to form the lid of the pie. Brush the lower edges with water and press to seal the pie.

152 Savoury snacks

Savoury flan with puff pastry Preparation time: 60 minutes Serves 8–10 Ingredients Mix the eggs and the cream together, 230 g puff pastry then season to taste with salt, pepper and nutmeg. Pour over the vegetable or Vegetable filling cheese topping, then place on the rack 500–600 g vegetables (e.g. leeks, on shelf level 1 and bake until golden. carrots, broccoli, spinach) 50 g tasty cheese, grated Recommended settings Butter Oven function: Automatic programmes Programme: Pizza & Quiche \ Savoury Cheese filling flan \ Puff pastry 70 g diced bacon Shelf level: See display 280–300 g tasty cheese, grated Programme duration: 45 minutes Topping Alternative settings 2 medium eggs Pre-heating: 200 ml cream Oven function: Conventional Heat Salt Temperature: 230 °C Pepper Pre-heat: Yes Nutmeg Heating-up phase: Rapid Accessories Shelf level: 1 [1] (1) - Round baking tray  27 cm Cooking stage 1: Oven function: Conventional Heat Preparation Temperature: 220–230 °C Line the round baking tray with puff Duration: 36 minutes pastry. Crisp function: On Shelf level: 1 Method for the vegetable filling: Wash, trim and finely dice the Useful tip vegetables. Sauté in butter, then leave Cheddar, Gruyère or Emmental cheese to cool. Arrange over the pastry and can all be used with this recipe. scatter cheese on top. Method for the cheese filling: Fry the bacon and leave to cool. Arrange over the pastry and scatter cheese on top. Start the Automatic programme or pre- heat the oven.

153 Savoury snacks

Cheese or vegetable flan with shortcrust pastry Preparation time: 70 minutes Serves 8–10 Shortcrust pastry Method for the vegetable filling: 200 g plain flour Wash, trim and finely dice the Approx. 65 ml water vegetables. Sauté in butter, then leave 80 g butter, softened to cool. Arrange over the pastry and ¹/₄ tsp. salt scatter cheese on top. 230 g of ready-made short crust pastry Method for the cheese filling: could be used instead of making your Fry the bacon and leave to cool. own. Arrange over the pastry and scatter Vegetable filling cheese on top. 500–600 g vegetables (e.g. leeks, Start the Automatic programme or pre- carrots, broccoli, spinach) heat the oven. 50 g tasty cheese, grated Butter Mix the eggs and the cream together, then season to taste with salt, pepper Cheese filling and nutmeg. Pour over the vegetable or 70 g diced bacon cheese topping, then place on the rack 280–300 g tasty cheese, grated on shelf level 1 and bake until golden. Topping 2 medium eggs 200 ml cream Salt Pepper Nutmeg Accessories Round baking tray  27 cm

Preparation Dice the butter, add to the flour, salt and water and knead rapidly until a shortcrust pastry mixture is formed. Chill for 30 minutes. Line the round tray with the pastry.

154 Savoury snacks

Recommended settings Oven function: Automatic programmes Programme: Pizza & Quiche \ Swiss style quiche \ Short crust pastry Shelf level: See display Programme duration: 55 minutes Alternative settings Pre-heating: Oven function: Conventional Heat Temperature: 230 °C Pre-heat: Yes Heating-up phase: Rapid Shelf level: 1 [1] (1) - Cooking stage 1: Oven function: Conventional Heat Temperature: 240 °C Duration: 33–45 minutes Crisp function: On Shelf level: 1 Useful tip Cheddar, Gruyère or Emmental cheese can all be used with this recipe.

155 Savoury snacks

Swedish potato gratin Preparation time: 90–100 minutes Serves 4 Ingredients Alternative settings 800–850 g peeled potatoes Oven function: Fan Plus 1 onion, finely sliced Temperature: 170–180 [170–180] (160– 1 tbsp. butter 170) °C 125 g anchovy fillets Heating-up phase: Normal 200 ml cream Shelf level: 2 [2] (1) 2 tbsp. breadcrumbs Duration: 60–70 [60–70] (55– 65) minutes Accessories Ovenproof dish, approx. 30 cm

Preparation Cut the potatoes into fine matchsticks, or use a mandolin. Grease an ovenproof dish with butter. Layer the potatoes, anchovies and sliced onions in the dish, starting and finishing with a layer of potatoes. Pour the cream over, and sprinkle with breadcrumbs. Place in the oven to bake. Cover with aluminium foil after 30 minutes to prevent the top from getting too brown. Recommended settings Oven function: Automatic programmes Programme: Bakes/Gratins \ Swedish potato gratin Shelf level: See display Programme duration: approx. 67 [67] (60) minutes

156 Savoury snacks

Cheese soufflé Preparation time: 60–80 minutes Serves 4 Ingredients Recommended settings 40 g butter Soufflé dish 40 g plain flour Oven function: Automatic programmes 375 ml milk Programme: Bakes/Gratins \ Cheese 100 g Gruyère cheese soufflé \ 1 large dish 3 eggs Shelf level: See display Salt Programme duration: approx. 54 [54] Pepper (91) minutes Accessories Ramekins Saucepan Oven function: Automatic programmes Soufflé dish  20 cm Programme: Bakes/Gratins \ Cheese or 6–8 ramekins  8–12 cm soufflé \ 2-8 ramekins Universal tray Shelf level: See display Programme duration: approx. 30 [30] Preparation (71) minutes Prepare a thick Béchamel sauce using Alternative settings the butter, flour and 300 ml milk as Soufflé dish follows. Melt the butter in a pan, and Oven function: Fan Plus stir in the flour. Over a low heat, add the Temperature: 160–170 °C milk little by little, stirring all the time. Pre-heat: Yes Heating-up phase: Rapid Bring the rest of the milk to the boil in a Shelf level: 2 [2] (1) separate pan, and then add the Duration: 30–40 minutes Béchamel sauce, stirring for a few minutes until the sauce is smooth. Ramekins Oven function: Fan Plus Stir in the grated Gruyère cheese. Temperature: 160–170 °C Pre-heat: Yes Separate the eggs. Beat the egg yolks Heating-up phase: Rapid into the cooled sauce. Season with salt Shelf level: 2 [2] (1) and pepper. Beat the egg whites until Duration: 25–35 minutes stiff, and fold them gently into the sauce. Grease the soufflé dish or the ramekins. Pour in the mixture. Place on the universal tray in the oven and pour about 1 litre of water into the tray (approx. 2 litres for 90 cm ovens).

157 Savoury snacks

Potato gratin in a mustard sauce Preparation time: 100–110 minutes Serves 4 Ingredients Recommended settings 800 g potatoes Oven function: Automatic programmes 1 onion, finely diced Programme: Bakes/Gratins \ Potato 1 clove of garlic, finely diced gratin \ Cooked potatoes 30 g butter Shelf level: See display 2 tbsp. coarse grained mustard Programme duration: approx. 53 [55] 250ml vegetable stock (instant) (60) minutes A pinch of saffron 125 ml cream Alternative settings Salt Oven function: Conventional Heat Pepper Temperature:180–190 [180–190] (160– 170) °C For browning: Heating-up phase: Normal 100 g grated Cheddar cheese Shelf level: 2 [2] (1) Duration: 50–60 [50–60] (55– Accessories 65) minutes Ovenproof dish  28 cm Saucepan

Preparation Peel and slice the potatoes, and parboil in salted water for about 5 minutes. Drain and arrange in the bottom of the greased ovenproof dish. Fry the onions and garlic gently in butter. Add the mustard, stock, saffron and cream, and bring to the boil. Season with salt and pepper. Pour the sauce over the potatoes, and sprinkle over the grated cheese. Bake in the oven uncovered.

158 Savoury snacks

Potato cheese gratin Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 500 g peeled, floury potatoes Oven function: Conventional Heat 250 ml cream Temperature:170–180 [170–180] (160– 125 g crème fraîche 170) °C 150 g grated Cheddar cheese Heating-up phase: Normal 1 clove of garlic Shelf level: 1 Salt Duration: 60–70 Black pepper Nutmeg Useful tip For a low-calorie variation, arrange 750 Accessories g sliced potatoes in an ovenproof dish. Ovenproof dish  30 cm Season with salt and pepper, and pour over 250 ml of vegetable stock. Bake Preparation as above. About 10 minutes before the Slice the potatoes thinly and mix with end of baking, scatter 3 tbsp. grated two thirds of the cheese. Parmesan over the top. Grease an ovenproof dish and rub with the garlic clove. Arrange the potatoes and the cheese in the dish. Blend together the cream, crème fraîche, salt, pepper and nutmeg and pour evenly over the potatoes. Scatter the rest of the cheese over the top and bake uncovered in the oven until golden. Recommended settings Oven function: Automatic programmes Programme: Bakes/Gratins \ Potato gratin \ Raw potatoes Shelf level: See display Programme duration: approx. 62 [66) (65) minutes

159 Savoury snacks

Garlic soup Preparation time: 75–85 minutes Serves 4–6 Ingredients Recommended settings 250 g of baguette bread Oven function: Automatic programmes 4–6 cloves of garlic Programme: Bakes/Gratins \ Garlic 40 g olive oil soup 2 bay leaves Shelf level: See display 2 tbsp. tomato paste Programme duration: approx. 53 [53] 1 tsp. sweet paprika (40) minutes 4 eggs Salt Alternative settings 2 litres stock Oven function: Fan Plus 1 chorizo (Spanish garlic and pepper Temperature: 150–160 °C sausage) Heating-up phase: Rapid 1 chilli pepper Shelf level: 2 [2] (1) Duration: 50–60 [50–60] (40– Accessories 50) minutes Pan Ovenproof dish Useful tip or Gourmet oven dish To poach the eggs: Break the eggs and carefully slide into the hot soup without Preparation stirring it. Slice the garlic cloves and fry gently in olive oil in a pan on the cooktop. Slice the bread, and toast lightly on both sides. Arrange the slices of toast in the base of an ovenproof dish or the Miele Gourmet oven dish. Add the tomato paste, the bay leaves and paprika to the garlic cloves, and gradually stir in the stock until smooth. Pour over the bread. Add the sliced chorizo and chilli pepper, and place the dish in the oven. A few minutes before the end of the programme, break the eggs into the soup to poach.

160 Savoury snacks

Pasta bake Preparation time: 80–90 minutes Serves 4 Ingredients Recommended settings 150 g penne pasta Oven function: Automatic programmes 15 g butter Programme: Bakes/Gratins \ Pasta 2 onions, finely diced bake 1 red capsicum, diced Shelf level: See display 100 g carrots, diced Programme duration: approx. 55 [55] 100 ml vegetable stock (42) minutes 150 g crème fraîche 75 ml milk Alternative settings Pepper Oven function: Fan Plus Garlic salt Temperature: 150–160 [150–160] (160– 300 g beef tomatoes, coarsely diced 170) °C 100 g ham, diced Heating-up phase: Normal 100 g fetta cheese with herbs, diced Shelf level: 2 [2] (1) Duration: 50–60 [50–60] (40– For browning: 50) minutes 100 g grated Cheddar cheese Accessories Saucepan Ovenproof dish, approx. 30 cm

Preparation Cook the penne in boiling salted water on the cooktop until al dente. Drain well. Fry the onions gently in the butter. Add the capsicums and carrots, and fry briefly with the onions, then pour over the stock. Mix together the crème fraîche, milk, pepper and garlic salt. Stir into the vegetables, and bring to the boil briefly. Transfer the penne, tomatoes, ham and fetta cheese into an ovenproof dish, mix in the vegetable sauce, sprinkle with Cheddar and bake until golden.

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Lasagne Preparation time: 120–130 minutes

Ingredients Season with salt, pepper and herbs. 10–12 sheets of lasagne, not pre- Chop the tomatoes coarsely, and stir cooked into the meat together with the tomato purée and the stock. Simmer for Ingredients for the meat sauce approx. 5 minutes. 50 g smoked streaky bacon, finely diced To make the mushroom sauce, melt the 150 g onions butter in a pan on the cooktop, and fry 375 g minced beef the rest of the onions until golden. Add Salt the sliced mushrooms and lightly fry. Black pepper Sprinkle in the flour a little at a time, 1 tsp. thyme stirring constantly. Stir in the cream and 1 tsp. oregano milk gradually to make a smooth sauce, 1 tsp. basil season, and cook for approx. 5 500 g skinned tomatoes minutes, continuing to stir. Add the 30 g tomato paste parsley. 125 ml stock Grease the ovenproof dish. Add a third Ingredients for the mushroom sauce of the tomato-meat sauce, followed by 20 g softened butter 5–6 lasagne sheets, then a third of the 150 g fresh mushrooms tomato-meat sauce, half of the 2 tbsp. flour mushroom sauce, 5–6 lasagne sheets, 250 ml cream the remainder of the tomato-meat 250 ml milk sauce and finally the remainder of the Salt mushroom sauce. Nutmeg Sprinkle with grated cheese, then bake 2 tbsp. parsley, chopped uncovered in the oven. For browning: Recommended settings 200 g grated Cheddar cheese Oven function: Automatic programmes Accessories Programme: Bakes/Gratins \ Lasagne \ Saucepan 8-19 sheets Ovenproof dish 20 x 30 cm Shelf level: See display Programme duration: 68 [68] Preparation (45) minutes Gently fry the bacon with two thirds of the onion. Add the minced beef, and fry until brown all over, turning frequently.

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Alternative settings Oven function: Conventional Heat [Conventional Heat] (Fan Plus) Temperature: 170–180 [170–180] (160– 170) °C Heating-up phase: Rapid [Rapid] (Normal) Shelf level: 1 Duration: 65–75 [65–75] (40– 50) minutes

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Potato dumplings Preparation time: 125–135 minutes Serves 4 Ingredients Place the dumplings in the greased 125 g potatoes ovenproof dish with the seam ¹/₂ cube of fresh yeast (21 g) underneath. Place in the oven and 80 ml milk, lukewarm select the Automatic programme Cakes ¹/₂ tsp. salt \ Yeast dough \ Prove for 15 minutes. 250 g plain flour Brush the dumplings with milk and 20 g softened butter bake until golden. 1 egg 200 g cream cheese with herbs Recommended settings Oven function: Moisture Plus To glaze: Temperature: 160–170 °C Milk Heating-up phase: Rapid Accessories Shelf level: 2 [1] (1) Saucepan No./Type of bursts of steam: Ovenproof dish, 30 cm x 20 cm 2 bursts of steam/Time-controlled Amount of water: See display Preparation 1st burst of steam: Release after 4 minutes Peel and cook the potatoes and pass 2nd burst of steam: Release after 15 them through a potato ricer whilst still minutes warm, then leave to cool. Duration: 30–40 minutes Crumble the yeast into milk and stir Useful tip until it dissolves. Then add to the potatoes, salt, flour, butter and egg and Dumplings can also be used as a side knead into a smooth pliable dough. dish with cut meat and salad. Place the dough in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Form the dough into 12 balls. Make a small hollow in the side of each, and spoon 1 tsp. cream cheese into the centre, then press back together to seal.

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Mushroom cannelloni Preparation time: 75–85 minutes Serves 4 Ingredients Mix the sour cream into the stock and 16 cannelloni pour over the cannelloni. Sprinkle with cheese and bake until golden. Filling ingredients 1 onion Recommended settings 150 g cooked ham Oven function: Moisture Plus 350 g mushrooms Temperature: 170–180 °C 1 tbsp. oil Heating-up phase: Rapid 75 g fetta cheese Shelf level: 2 [1] (1) 100 g mozzarella No./Type of bursts of steam: 150 g cream cheese 2 bursts of steam/Time-controlled Salt Amount of water: See display Pepper 1st burst of steam: Release after 300 ml stock 10 minutes 100 g sour cream 2nd burst of steam: Release after 20 minutes For browning: Duration: 45–55 minutes 100 g grated Cheddar cheese Useful tip Accessories Pan Try using a piping bag (without the Ovenproof dish, 30 cm x 25 cm nozzle) to fill the cannelloni.

Preparation Dice the onion, ham and mushrooms. Heat the oil in a pan and gently fry the onion. Add the ham and continue to fry gently for a short while. Add the mushrooms and fry until there is no water in the pan. Crumble the feta and grate the mozzarella. Add the cooled mushroom mixture and the cream cheese and mix well. Season with salt and pepper to taste. Fill the cannelloni with the mixture and place in the greased ovenproof dish.

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Pizza variations Preparation time: 70–100 minutes Makes 1 tray (quantities in brackets are 1 tray using a 90 cm oven) Ingredients for basic yeast dough Leek and Gorgonzola topping 30 (60) g fresh yeast 800 (1300) g leeks, sliced into rings 170–180 (340–360) ml lukewarm water 1 (1 ¹/₂) tbsp. walnut oil for gently frying 320 (640) g plain flour the leeks 1 (2) tsp. salt Salt 30 (60) g oil Pepper 200 (300) ml white wine, added to the Ingredients for basic quark dough fried leeks 180 (240) g quark 300 (500) g Gorgonzola cheese, diced 60 (80) ml milk 60 (80) g oil Ricotta-basil topping 1 (2) tsp. salt 60 (100) g ricotta cheese or quark 3 (4) eggs mixed with 375 (500) g plain flour 100 (160) ml cream 3 (5) tsp. baking powder 4 (6) eggs 1 (1 ¹/₂) tbsp. walnut oil for gently frying Ingredients for basic topping the leeks 300 (500) g passata per pizza Salt Margherita topping Pepper 600 (1000) g sliced tomatoes 2 (3) tbsp. chopped basil, shredded and 300 (500) g Mozzarella cheese, sliced scattered over the dough Olive oil 4 (6) tomatoes, diced Oregano 200 (300) g Gorgonzola, diced Onion topping Accessories 650 (1000) g finely sliced onions Baking tray Salt Rosemary Preparation 2 (3) tbsp. olive oil Method for the yeast dough: Crumble Vegetarian topping the yeast into lukewarm water and stir 300 (500) g pre-cooked broccoli florets until it dissolves. Then add to the flour, 300 (500) g sliced white mushrooms salt and oil and knead into a smooth 120 (200) g sliced leeks, pre-cooked dough. Leave to prove for about 300 (500) g Mozzarella cheese, diced or 20 minutes at room temperature. sliced

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Method for quark dough: Mix the quark Alternative settings with the milk, oil, salt and egg yolk. Yeast dough Sieve the baking powder into the flour Oven function: Moisture Plus and add half to the mixture, stir well, Temperature: 180–190 °C then knead in the rest. Heating-up phase: Rapid Type of heating: Intensive Bake Knead the dough again briefly and roll Shelf level: 2 [1] (1) out on a baking tray. Number/Type of bursts of steam: Spread some tomato passata over the 2 bursts of steam/Time-controlled pizza, and season with salt, pepper and Amount of water: See display oregano. 1st burst of steam: Release after 4 minutes Arrange the topping of your choice on 2nd burst of steam: Release after the pizza and bake immediately. 12 minutes Recommended settings Duration: 25–35 [25–35] (35– Yeast dough 40) minutes Oven function: Automatic programmes Quark dough Programme: Pizza & Quiche \ Fresh Oven function: Conventional Heat pizza \ Yeast dough Temperature: 190–200 °C Shelf level: See display Pre-heat: Yes Programme duration: approx. 52 [52] Heating-up phase: Rapid (40) minutes Crisp function: On Quark dough Shelf level: 3 [2] (2) Oven function: Automatic programmes Duration: 30–40 minutes Programme: Pizza & Quiche \ Fresh Useful tip pizza \ Quark dough Shelf level: See display To prove the yeast dough in the oven, Programme duration: approx. 43 [42] select the Automatic programme Cakes (45) minutes \ Yeast dough \ Prove for 30 minutes.

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Quiche Lorraine Preparation time: 85–95 minutes Serves 4 Ingredients Alternative settings 300 g puff pastry or short crust pastry Oven function: Conventional Heat (ready made) Temperature:170–180 [170–180] (190– 400 g diced bacon 200) °C 10 g butter Pre-heat: Yes 4 eggs Heating-up phase: Normal 300 g crème fraîche Shelf level: 1 Salt Duration: 50–60 [50–60] (40– Pepper 50) minutes Nutmeg Useful tip Accessories To make your own short crust pastry, Saucepan mix 200 g flour, 100 g butter, 50 ml cold Flan dish  30 cm water and 3 g of salt and knead to a smooth dough. Preparation Gently fry the bacon in butter. Roll the pastry out and line a flan tin with it. Scatter the diced bacon over the base. Start the Automatic programme or pre- heat the oven. Beat the eggs then add the crème fraîche; season with salt, pepper and a little nutmeg. Pour over the bacon and place in the oven. If a bubble forms during backing, pierce with a knife through to the base. Recommended settings Oven function: Automatic programmes Programme: Pizza & Quiche \ Quiche Lorraine Shelf level: See display Programme duration: approx. 67 [71] (64) minutes

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Cheese pie Preparation time: 120–130 minutes Serves 8 Pastry ingredients Roll the dough out onto a floured 1 cube of fresh yeast (42 g) surface into a square 150 ml lukewarm milk (approx. 40 cm x 40 cm). Drape over 150 g rye flour the greased square oven dish with the 200 g plain flour corners offset. Place the filling on the 30 g butter dough and fold the edges up over the ¹/₂ tsp. salt filling, pressing them together to seal. ¹/₂ tsp. sugar Cut 5 diamonds (approx. 3 cm x 3 cm) Filling ingredients out of the lid and use them to decorate 300 g soft cheese the top of the pie. 2 small red capsicums Brush with water and scatter pumpkin 2 small red onions seeds over the top. Bake until golden 20 g chives, chopped and leave to stand for about 30 minutes Salt before serving. Coarsely ground black pepper Chilli powder Recommended settings Oven function: Moisture Plus To sprinkle on top: Temperature: 170–180 °C 4 tbsp. pumpkin seeds Heating-up phase: Rapid Accessories Shelf level: 2 [1] (1) Ovenproof dish 20 x 30 cm No./Type of bursts of steam: 3 bursts of steam/Time-controlled Preparation Amount of water: See display 1st burst of steam: Release after 5 Crumble the yeast into lukewarm milk minutes and stir until it dissolves. Then add to 2nd burst of steam: Release after 15 the remaining ingredients and knead minutes into a smooth pliable dough. Cover and 3rd burst of steam: Release after 25 place in the oven for about 45 minutes minutes to prove using Conventional Heat at Duration: 50–60 minutes 35 °C. Useful tip Finely dice the cheese. Dice the capsicums and onions and mix these The pie is very good as a starter or as a with the chopped chives. Season with light main together with a salad. salt, pepper and chilli powder.

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Ratatouille Preparation time: 50–95 minutes Serves 6–8 Ingredients Alternative settings 2 ¹/₂ tbsp. oil Oven function: Fan Plus 2 onions, finely diced Temperature: 170–180 °C 1 clove of garlic, finely diced Heating-up phase: Normal 2 red, 2 green and 2 yellow peppers Shelf level: 2 [2] (1) 6 tomatoes, skinned Duration: 30–40 minutes 750 g zucchini Salt Pepper 1 tsp. dried rosemary, ground 1 tsp. dried basil Accessories Saucepan Ovenproof dish with lid, approx. 30 cm

Preparation Halve the peppers and remove the seeds and pith. Cut into large chunks. Quarter the tomatoes. Slice the zucchini into 1 cm pieces. Sauté the onions and garlic in the oil. Add the vegetables and continue to sauté for a few minutes. Season liberally with salt, pepper and herbs, and transfer into the ovenproof dish. Cover with a lid and place in the oven and bake. Recommended settings Oven function: Automatic programmes Programme: Bakes/Gratins \ Ratatouille Shelf level: See display Programme duration: approx. 37 [40] (30) minutes

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Swiss potato gratin Preparation time: 70 minutes Serves 4–6 Ingredients Recommended settings 1000 g firm potatoes Oven function: Automatic programmes Butter for greasing the tin Programme: Bakes/Gratins \ Swiss 400 ml cream potato gratin Salt Shelf level: See display Pepper Programme duration: approx. 50 Nutmeg minutes 50 g cheese, grated Alternative settings Accessories Oven function: Fan Plus Porcelain oven dish, 3 litre capacity Temperature: 180 °C Heating-up phase: Rapid Preparation Shelf level: 2 [1] (1) Duration: 45–60 minutes Peel the potatoes and slice thinly. Place in the greased porcelain oven dish. Useful tip Season the cream and mix into the For a lighter dish use a mixture of milk sliced potatoes. Scatter grated cheese and cream instead of cream on its own. over the top and bake in the oven until golden.

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Shepherd's pie Preparation time: 100 minutes Serves 6–8 Ingredients Add the stock and Worcestershire 25 g butter sauce and simmer for 45–50 minutes. 2 onions Season with salt and pepper. Whilst the 2 carrots meat is simmering, peel, cube and cook 2 sticks of celery the potatoes and then mash together 1 kg minced lamb with the butter and milk. ¹/₂ tsp. fresh thyme Place the meat mixture in the ovenproof ¹/₂ tsp. fresh rosemary dish and top with the mashed potato. 1 ¹/₂ tsp. tomato paste Place in a pre-heated oven and bake 200 ml red wine until golden. 1 tbsp. flour 250 ml chicken stock Recommended settings ¹/₂ tbsp. Worcestershire sauce Oven function: Automatic programmes Salt Programme: Bakes/Gratins \ Pepper Shepherd's pie 1500 g floury potatoes Shelf level: See display 25 g butter Programme duration: approx. 50 2 ¹/₂ tbsp. milk minutes Accessories Alternative settings Ovenproof dish, 2 litre capacity Oven function: Fan Plus Temperature: 180 °C Preparation Shelf level: 2 [1] (1) Finely chop the onions, thyme and Duration: 50 minutes rosemary. Dice the carrots and Useful tip potatoes and chop the celery into small To make a cottage, pie simply use pieces. minced beef instead of minced lamb in Gently fry the onions in butter for 2– this recipe. 3 minutes on the cooktop, then add the carrots and celery and fry for a further 8–10 minutes. Add the minced meat and fry until brown. Drain off any excess fat and add the thyme, rosemary, tomato paste and red wine. Reduce to about ¼ on a medium heat, sprinkle in the flour and simmer for a further 2–3 minutes.

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Spinach in puff pastry Preparation time: 100–110 minutes Makes approx. 20 slices Ingredients Place the rest of the pastry over the 1200 g spinach (fresh or frozen) spinach mixture, and brush with 50 ml 5 onions oil. 100 g leeks If making with filo / Yufka pastry: Brush 2 eggs the base of the universal tray with oil. 200 g fetta cheese Brush half of the sheets of filo with oil, 100 ml vegetable oil for the filling and layer these on the tray. Spread the 50 g dill, finely chopped spinach mixture evenly over the top Salt layer of pastry. Then brush the Pepper remaining sheets with oil, and layer 900 g puff pastry and 50 ml vegetable these on top of the spinach (200 ml oil oil for brushing the pastry with is required for coating all of the pastry). or 900 g filo / Yufka pastry and 200 ml vegetable oil for brushing the pastry Recommended settings with Oven function: Automatic programmes Programme: Bakes/Gratins \ Spinach Accessories parcels Saucepan Shelf level: See display Universal tray Programme duration: approx. 60 [62] Preparation (63) minutes Blanch the fresh spinach in boiling Alternative settings water for 1 minute or defrost the frozen Oven function: Intensive Bake spinach. Drain well. Once cooled, press Temperature: gently to squeeze out the moisture, and 50 minutes: 170 °C, then: 200 °C then chop it up roughly. [50 minutes: 170 °C, then: 200 °C] (160–170 °C) Cut the leeks and onions into rings and Heating-up phase: Normal mix with the spinach. Add the eggs, Shelf level: 2 [2] (1) crumbled cheese, dill, salt, pepper and Duration: 60–65 [60–65] (60– 100 ml vegetable oil to the spinach and 70) minutes mix thoroughly. If making with puff pastry: Brush the base of the universal tray with oil and line with half the puff pastry. Spread the spinach mixture evenly over the pastry.

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Tortellini, ham and rocket bake Preparation time: 60–70 minutes Serves 6 Ingredients Recommended settings 125 g rocket Oven function: Moisture Plus 100 g prosciutto Temperature: 170–180 °C 300 ml cream Heating-up phase: Rapid 400 g sour cream Shelf level: 2 [1] (1) Salt No./Type of bursts of steam: Pepper 2 bursts of steam/Time-controlled 800 g fresh tortellini Amount of water: See display 300 g cherry tomatoes, halved 1st burst of steam: Release after 4 tbsp. pine nuts, roasted 10 minutes 50 g Parmesan cheese, freshly grated 2nd burst of steam: Release after 50 g Emmental cheese, grated 20 minutes Duration: 30–40 minutes Accessories Ovenproof dish, 20 cm x 30 cm

Preparation Wash the rocket, dry and shred, along with the ham. Mix the cream with the sour cream and season with salt and pepper. Mix the tortellini with the halved tomatoes, rocket and ham, place in the greased ovenproof dish and top with the sauce. Sprinkle with pine nuts, Parmesan and grated Emmental, and bake until golden.

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Tuna terrine Preparation time: 90–100 minutes Serves 8–12 Ingredients Recommended settings 1 large tin of tuna (500 g) Oven function: Automatic programmes 2 large onions Programme: Bakes/Gratins \ Tuna pie 40 g olive oil Shelf level: See display 1 tbsp. sweet paprika Programme duration: approx. 57 [49] 600 g puff pastry (43) minutes 250 g tomato paste 1 tin Piquillo peppers (or bottled sliced Alternative settings peppers) Oven function: Conventional Heat 2 eggs, hard boiled [Conventional Heat] (Intensive Bake) Temperature: 210–220 [210–220] (170– To glaze: 180) °C 1 egg Pre-heat: Yes Heating-up phase: Normal Accessories Shelf level: 1 Pan Duration: 30–40 minutes Round baking tray  27 cm

Preparation Dice the onion and gently fry in a pan with the olive oil until a pale yellow colour. Add the paprika, take off the heat and leave to cool. Roll out half the puff pastry into a circle and place in a round baking tray such that the pastry extends over the sides a little. Then arrange the fried onions, the tomato paste and the strips of capsicum on the pastry together with the flaked tuna and chopped hard boiled egg. Roll the remaining pastry out into a circle and place it over the top. Seal the edges, brush with lightly beaten egg and place in the oven.

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176 Desserts

No one can resist a delicious dessert. An ice cream, soufflé or fruity confection is the perfect end to a meal, yet requires relatively little effort to make. Indeed, the most successful desserts are often those that need the least preparation.

177 Desserts

Pavlova Preparation time: 130 minutes Serves 6–8 Ingredients Recommended settings 5 egg whites One large meringue 275 g sugar Oven function: Automatic programmes 1 tsp. vanilla essence Programme: Desserts \ Pavlova \ One 1 tsp. white vinegar large 600 ml cream Shelf level: See display 1 tbsp. icing sugar Programme duration: approx. 100 500 g blueberries minutes 500 g strawberries Several small meringues 500 g raspberries Oven function: Automatic programmes Accessories Programme: Desserts \ Pavlova \ Baking tray(s) Several small Shelf level: See display Preparation Programme duration: approx. 60 minutes Whisk the egg whites until soft peaks form. Gradually add sugar, beating well Alternative settings after each addition until the meringue is One large meringue stiff and glossy. Carefully fold in the Oven function: Fan Plus vanilla essence and vinegar. Temperature: 110 °C Heating-up phase: Normal Use one baking tray for one large Crisp function: On pavlova, or two baking trays for several Shelf level (1 tray): 2 [1] (1) small pavlovas. Grease and line with Shelf level (2 trays): 1 + 3 [2 + 4) (–) baking paper. Spread the mixture onto Duration: 80 minutes the baking paper to form a circle Continued cooking duration with the approx. 3–4 cm deep. For individual oven switched off and the door open: pavlovas, spoon mounds of meringue 20 minutes (about the size of small apples, or approx. 8 cm in diameter) onto 2 baking trays lined with baking paper. Bake in the oven. Whip the cream and icing sugar until soft peaks form. Spread evenly over the meringue once cooled. Garnish with fruit.

178 Desserts

Several small meringues Oven function: Fan Plus Temperature: 110 °C Heating-up phase: Normal Crisp function: On Shelf level (1 tray): 2 [1] (1) Shelf level (2 trays): 1 + 3 [2 + 4) (–) Duration: 45 minutes Continued cooking duration with the oven switched off and the door open: 20 minutes

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Caramel pudding Preparation time: 160–170 minutes Serves 8 Pudding ingredients Preparation 1 vanilla pod Split the vanilla pod and scrape out the 600 ml milk seeds with a knife. Add the seeds and 300 ml cream pod to the milk, cream and sugar and 85 g sugar bring to the boil in a pan on the 6 eggs cooktop. Leave to cool and remove the Caramel ingredients vanilla pod. 100 g sugar To make the caramel: Place 100 g Accessories sugar in a pan. Cook over a high heat Saucepan on the cooktop, stirring all the time until Ovenproof dish, approx. 30 cm x 12 cm caramelised and golden (do not allow to Universal tray get too dark, as the flavour will be bitter). Pour into the ovenproof dish and swirl to cover the base. Start the Automatic programme or pre- heat the oven. Lightly beat the eggs. Gradually add the cooled milk mixture, and then pass through a sieve. Pour over the caramel mixture in the dish. Place the ovenproof dish on the universal tray in a pre-heated oven. Pour approx. 1 litre of warm water (90 cm oven: approx. 2 litres) into the universal tray to make a water bath and cook the pudding in the water bath. When done, turn the pudding out and serve with whipped cream. Garnish with berries and seasonal fruit.

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Recommended settings Oven function: Automatic programmes Programme: Desserts \ Caramel pudding Shelf level: See display Programme duration: approx. 133 [118] (65) minutes Alternative settings Oven function: Conventional Heat [Conventional Heat] (Fan Plus) Temperature: 120–130 [120–130] (110– 120) °C Pre-heat: Yes Heating-up phase: Normal Shelf level: 1 Duration: 120–130 [105–115] (90– 110) minutes

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Flan Preparation time: 60–80 minutes Serves 6–8 Ingredients Recommended settings 80–100 g caramel syrup (ready made) Large dish 500 ml milk Oven function: Automatic programmes 4 eggs Programme: Desserts \ Flan \ 1 large 2 egg yolks dish 80 g sugar Shelf level: See display Grated zest of ¹/₂ a lemon Programme duration: approx. 43 [41] (43) minutes Accessories Pudding basin  approx. 24 cm Ramekins or 6–8 ramekins  7–8 cm Oven function: Automatic programmes Saucepan Programme: Desserts \ Flan \ 2-8 Universal tray ramekins Shelf level: See display Preparation Programme duration: approx. 42 [40] (30) minutes Coat the sides and base of the pudding basin/ramekins with caramel. Alternative settings Large dish Heat the milk and lemon zest together Oven function: Fan Plus (do not boil). Beat together the eggs, Temperature: 150–160 °C egg yolks and sugar in a bowl. Strain Pre-heat: Yes the milk into the egg mixture. Heating-up phase: Normal Start the Automatic programme or pre- Shelf level: 2 [2] (1) heat the oven. Duration: 30–40 [40–45] (30– 40) minutes Pour the mixture into a large pudding Ramekins basin or 6–8 ramekins, arrange on the Oven function: Fan Plus universal tray and place in the pre- Temperature: 150–160 °C heated oven. Pour approx. 1 litre (90 cm Pre-heat: Yes oven: approx. 2 litres) of warm water Heating-up phase: Normal into the universal tray to make a water Shelf level: 2 [2] (1) bath and bake the pudding(s). Duration: 30–35 [30–35] (20– 30) minutes

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Useful tip This sweet dessert is very popular in Spain and Portugal and is very similar to the Crème caramel we are familiar with from France. To make your own caramel syrup: place 80 g sugar and 30 ml water in a pan. Cook over a high heat on the cooktop, stirring all the time until caramelised and golden (do not allow to get too dark, as the flavour will be bitter). Pour into the pudding basin/ramekins.

183 Desserts

Lemon Meringue Pie Preparation time: 80 minutes 8–10 slices Pastry ingredients stir into the custard. Bring back to 275 g plain flour simmering point, then take off the heat 150 g butter or margarine and leave to cool. 25 g sugar Roll the pastry out and use to line the 2 egg yolks fluted flan dish. Pour the lemon custard 20–30 g cold water into the pastry case and spread it out Filling ingredients evenly. Juice and zest of 4 large lemons Whisk the egg whites in a large clean 75 g cornflour bowl until they form stiff peaks. Then 500 ml water whisk in the sugar a spoonful at a time, 5 egg yolks whisking well after each spoonful until a 175 g sugar thick glossy meringue is achieved. Ingredients for the meringue topping Spoon evenly onto the lemon mixture 5 egg whites and bake. 275 g sugar Recommended settings Accessories Oven function: Automatic programmes Saucepan Programme: Desserts \ Lemon Fluted flan dish  25 cm, height meringue pie 3.25 cm Shelf level: See display Programme duration: approx. 55 Preparation minutes Rub the butter into the flour until the Alternative settings mixture looks like fine breadcrumbs. Oven function: Intensive Bake Stir in the sugar. Mix in the egg yolks Temperature: 180 °C and cold water and bring together to Pre-heat: Yes form the pastry. Cover in cling film and Heating-up: Rapid place in the refrigerator for 30 minutes. Crisp function: On Shelf level: 1 To make the filling, mix the lemon juice, Duration: approx. 45 minutes lemon zest and cornflour together. Bring the water to simmering point on the cooktop and stir in the cornflour mixture. Stirring constantly, continue to simmer until a thick custard is formed. Then mix the sugar and egg yolks and

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Dumplings with plum compote Preparation time: 105–115 minutes Serves 6 Ingredients Recommended settings 500 g plain flour Oven function: Moisture Plus 1 cube of fresh yeast (42 g) Temperature: 150–170 °C 50 g sugar Heating-up phase: Rapid 250 ml lukewarm milk Shelf level: 2 [1] (1) 1 tsp. ground cinnamon No./Type of bursts of steam: A pinch of salt 2 bursts of steam/Time-controlled 100 g softened butter Amount of water: See display 1 egg 1st burst of steam: Release after 4 120 g plum compote minutes 2nd burst of steam: Release after 15 To dust: minutes 40 g icing sugar Duration: 35–45 minutes Accessories Useful tip Ovenproof dish, 20 cm x 30 cm As an alternative, try filling the Preparation dumplings with a half a plum and dusting the tops with a little sugar Mix the flour, crumbled yeast, sugar, before sealing the dumplings. milk, cinnamon, salt, butter and eggs, then knead to a smooth dough. Place in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 30 minutes. Make 12 balls from the dough. Open them enough to fill with ½ tbsp. of plum compote and then seal them up. Place with the sealed edge underneath in the greased oven dish. Place the dumplings in the oven and select the Automatic programme Cakes \ Yeast dough \ Prove for 15 minutes. Bake until golden. Decorate with icing sugar and serve with custard.

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Chocolate dessert Preparation time: 55–60 minutes Serves 6–8 Ingredients Alternative settings 200 g dark chocolate Oven function: Fan Plus 200 g butter or margarine Temperature: 170–180 °C 200 g sugar Pre-heat: Yes 3 egg yolks Heating-up phase: Rapid 3 egg whites Shelf level: 2 [2] (1) Duration: 15–20 minutes Accessories Saucepan Useful tip 6–8 ramekins or muffin cases ( 10 cm) These are perfect when they are crispy Rack on the outside and moist inside.

Preparation Melt together the chocolate and butter in a pan over a low heat. Leave to cool slightly, and then beat in the sugar and egg yolks. Start the Automatic programme or pre- heat the oven. Beat the egg whites until stiff, and fold them gently into the chocolate mixture. Place the mixture in the greased ramekins, place the ramekins on the rack and place the rack in the oven. Recommended settings Oven function: Automatic programmes Programme: Desserts \ Chocolate dessert Shelf level: See display Programme duration: approx. 25 [25] (22) minutes

186 Desserts

Mini chocolate sponges Preparation time: 65–90 minutes Serves 7 Ingredients 2 litres) of warm water into the universal 70 g butter tray to make a water bath and bake the 70 g sugar puddings. 4 egg yolks Whip the cream and then fold into the 70 g dark chocolate vanilla custard. 70 g almond meal 20 g breadcrumbs Pour a little custard onto individual 4 egg whites serving plates. Use a knife to loosen 500 ml homemade custard around the edges of the ramekins and 200 ml cream then carefully turn the puddings out on top of the custard. Dust with icing To dust: sugar and serve whilst still warm. 40 g icing sugar Recommended settings Accessories Oven function: Automatic programmes Saucepan Programme: Desserts \ Mini chocolate 7 ramekins ( 6 cm) sponges Universal tray Shelf level: See display Programme duration: approx. 52 [52] Preparation (40) minutes Melt the chocolate over a low heat on the cooktop and then leave to cool Alternative settings slightly. Oven function: Conventional Heat Temperature: 150–160 °C Beat the butter, sugar and egg yolk until Pre-heat: Yes creamy. Then stir in the chocolate, the Heating-up phase: Normal almonds and the breadcrumbs. Shelf level: 1 Duration: 35–45 [35–45] (30– Start the Automatic programme or pre- 40) minutes heat the oven. Beat the egg whites to stiff peaks, then carefully fold into the chocolate mixture. Spoon the mixture into 7 greased ramekins, arrange on the universal tray and place in the pre-heated oven. Pour approx. 1 litre (90 cm oven: approx.

187 Desserts

Sweet cherry soufflés Preparation time: 40–50 minutes Serves 8 Ingredients Recommended settings Butter Oven function: Moisture Plus 50 g ground nuts Temperature: 170–180 °C 200 g morello cherries Heating-up phase: Rapid 2 egg yolks Shelf level: 2 [1] (1) 80 g icing sugar No./Type of bursts of steam: Pulp of 1 vanilla pod Automatic burst of steam 250 g quark Amount of water: See display 20 g cornflour 1st burst of steam: Automatic 2 egg whites Duration: 20–30 minutes To dust: 40 g icing sugar Accessories 8 ramekins ( 7–8 cm) Universal tray

Preparation Grease the ramekins with butter and dust with the ground nuts. Drain the cherries and place them in the ramekins. Whisk the egg yolks with 60 g icing sugar. Fold in the vanilla pulp, quark and cornflour. Whisk the egg whites with the remaining icing sugar until stiff and carefully fold into the mixture. Spoon the mixture into 8 ramekins, arrange on the universal tray and then place in the pre-heated oven. Pour approx. 1 litre (90 cm oven: approx. 2 litres) of warm water into the universal tray to make a water bath and bake. Dust with icing sugar before serving.

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