United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss plait 44 White bread 81 Asparagus with smoked Croissants 46 Ciabatta 82 salmon 100 Streusel cake 48 Cheese and rosemary Vegetable terrine 101 Raisin whirls 49 fl at bread 84 Broccoli and romanesco Cherry cheesecake Light and dark twists 85 salad 102 tray bake 50 Light fruit loaf 86 Chicken soup with Cantuccini biscotti 52 Selection of Eierstich 104 Chocolate and vanilla wholemeal rolls 88 Cream of carrot soup 106 spiral biscuits 53 Bagels 90 Pumpkin soup 107 Gâteau du Vully 54 Pepper soup 108 Swiss apple cake 56 Poppyseed streusel 57 Apple cake 58 Apricot streusel cake 60 Pumpkin cake 61 Tuscan almond chocolate cake 62 Courgette cake 64 Chocolate gugelhupf 65 Baguettes 66 Farmhouse bread 68 Flat bread 69 Spelt bread 70 Rye mix bread 72 Multigrain rolls 73 5 Contents Casseroles & savoury Meat bakes Swedish lamb hotpot 146 Moroccan chicken 169 Vegetable lasagne 112 Rack of lamb 148 Turkey fi llets on a bed Vegetable bake 114 Meat loaf in of vegetables 170 Ratatouille with puff pastry 149 Chicken breasts in a meatballs 115 Braised beef 150 pepper sauce 172 Gammon and cabbage Roast beef with sautéed casserole 116 potatoes 152 Lamb casserole 118 Poached fi llet of beef with Celery gratin 119 a medley of vegetables 153 Fennel and carrot gratin 120 Beef with apple and horseradish sauce 154 Vegetarian dishes Swiss chard rolls with an oriental fi lling 156 Vegetable rolls 124 Gammon joint with Rye, vegetable and green pesto 157 goat's cheese bake 126 Pork Wellington 158 Potatoes with dips 128 Königsberg meatballs 160 Oriental vegetable Fillet of pork on a casserole 130 bed of cabbage 161 Pork joint in a Savoury treats mustard crust 162 Roast pork 164 Ham and bacon quiche 134 Roast chicken 165 Sausage puffs 136 Chicken breasts stuffed Tomato mozzarella with mushrooms 166 puffs 138 Turkey roulades stuffed Smoked salmon quiche 140 with spinach 168 6 Fish Side dishes Desserts Fish curry with peaches 176 Bread dumplings 190 Apricot soufflé 204 Rolled fillets of plaice in Potato dumplings 192 Seasonal fruit soufflé 206 a piquant sauce 178 Vegetable ravioli 193 Cherry quark soufflé 207 Rosefish with spinach Potato purée 194 Green fruit compote 208 and hazelnut butter 179 Asparagus with a choice Red fruit compote 210 Monkfish in a of sauces 196 Orange crème caramel 211 mushroom sauce 180 Asparagus sauces 197 Chocolate brownie Salmon in white wine with Carrots with glazed pudding 212 garden vegetables 182 shallots 198 Orange rice pudding 214 Salmon and leeks in Red cabbage and apple 200 a white wine sauce 183 Trout stuffed with mushrooms 184 Peppers stuffed with smoked trout 186 7 8 Cooking for pleasure A hobby for all the senses Both healthy and delicious Eating has become much more than a basic With the Miele steam combi oven, you don’t necessity with preparation and presentation have to compromise on fl avour in order to eat being as important and interesting as the healthily. ingredients and method of cooking. As the food is not sitting in water, the goodness We no longer eat just to fi ll ourselves up. Eating does not leach out, and the vitamins, minerals has become “dining”, an expression of our and trace elements that are essential to good lifestyle, an enjoyment, and an experience that is health are almost fully retained. For example, different every time. steamed food contains up to 50% more vitamin C than traditionally cooked food. And because the journey is as enjoyable as the destination, the preparation of food is an The result is delicious food that requires little important part of the pleasure. Some people like or no salt or seasoning, additional spices or fat, to cook behind closed doors, then astound their and which retains all of its natural goodness and friends when their creations come to the table. fl avour. The steam oven is therefore ideal for Others prefer to cook in company and throw preparing light meals or baby food, as well as for open the doors of their kitchen so their friends those on low-sodium diets. Taste is not sacrifi ced can enjoy the process from the start. in the interests of nutrition and calorie counting; to the contrary, your steam combi oven sweeps Food also plays an important role in furthering you away to a world of wonderful new delights. international relations. Foreign restaurants, holidays abroad and the media have brought us closer to other food cultures and taught us to appreciate them. Cooking with steam is a tradition that dates back thousands of years. Its roots lie in China. The Chinese belief that a dish should satisfy all the requirements of health, colour, fl avour, aroma and texture is as relevant now as it was then. Today’s cooks are delighted by all things new, and place high value on cooking appliances that offer user friendly technology. A Miele steam combi oven is an up-to-the-minute oven that has every feature you could wish for. 9 Cooking functions From the repertoire of a connoisseur Steam cooking With a temperature range of 30°C–225°C, the Most dishes are cooked at 100°C. Vegetables and Miele steam combi oven offers a wealth of potatoes, soups and stews, souffl és and pulses exciting possibilities. can be cooked without affecting colour, shape, structure and taste. Rice cooks particularly well You will be amazed just what a Miele steam by this process, remaining light and fl uffy. combi oven is capable of! Eggs are boiled to perfection. Chocolate can be melted at 65°C Baby food can also be safely and easily prepared without burning. Preserving jars and baby in the steam oven. Cooking fi sh on the hob in bottles can be disinfected at 100°C in just the usual manner is not to everyone’s taste. This 15 minutes – making them as clean as they is because the fi sh can become dry and tough, or would be by traditional boiling. fall apart on serving, which spoils the enjoyment. The Miele steam combi oven offers an ideal Desserts such as light souffl és never fail, at 40°C solution. Steaming at temperatures between you can make yoghurt and at 30°C prove dough. 75°C–100°C results in perfect fi sh and fi sh fi llets If you want to really pamper your guests, you and tasty seafood and shellfi sh – a taste of can offer them steamed face fl annels at the end gourmet cooking at home. of a perfect meal. Poultry, meat and sausage are also easy to cook Further information on the versatility of the in the Miele steam combi oven. When cooked steam combi oven can be found at the end of at temperatures between 85°C and 100°C, this book, as well as in the operating instructions meat has a uniform and tender consistency. for the oven. We wish you much enjoyment as Even lean poultry, which can easily dry out you experiment with your appliance. with conventional cooking methods, remains deliciously succulent. Please note that steamed meat does not brown. If you want your meat browned, we recommend cooking it with a Combination programme, where a browning stage is included either before or after the steaming stage. 10 Menu cooking Combination cooking In a steam combination oven you can cook on up Every type of food has its own character. to three shelf levels at the same time to make up Recognising an ingredient’s qualities and a whole meal. bringing them to the fore is the true art of the cook. You would normally select a temperature of 100°C to do this. However different the foods The Miele steam combi oven has highly are, the constant fresh supply of steam ensures developed electronics offering optimum that there is no transfer of aroma or flavour. functionality and is very easy to use. The This means that you can cook sweet and heavily appliance guides you intelligently through the spiced foods together without the risk of programming process to ensure fast, precise contamination.