Академический Документы
Профессиональный Документы
Культура Документы
cookbook
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Microwave function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Practical tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Tips on preparation and general information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Amaretto almond gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Apple pyramids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Apple sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Apple cinnamon cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Apricot streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Pear cake with almond topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Yeast butter cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Butter biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Cappuccino crumble slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Espresso slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Lemon drizzle cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Plum upside down pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Gingerbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Gugelhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Yoghurt and nut bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Orange and yoghurt syrup cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
White bread in tin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Cherry and almond cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Quick herb ciabatta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Mango and coconut puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
2
Contents
Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Mocha macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Fruit streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Orange slices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Raisin and quark slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Iced Chelsea slices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Sand cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Chocolate and advocaat cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Chocolate cherry muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Chocolate cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Bacon or herb baguettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Choc rum raisin squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
White bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Lemon tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
3
Contents
Bakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Eggplant moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Chicken and mushroom pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Salmon lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Zucchini moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Vegetarian dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Broccoli and mushroom bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Mushroom lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Cheese dumplings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Spinach lasagne with fetta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Vegetable lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Tips on preparation and general information . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Fish curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Fish on a bed of vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Salmon on a bed of spring vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Fish casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Prawn kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Flounder fillet on a bed of spinach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Salmon in a horseradish crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
Pikeperch in a herb and cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
4
Contents
5
Contents
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Red berry compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Fruit crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Quark souffl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163
Strawberry swirl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164
Bread and butter pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
Lemon mousse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Orange coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168
Iced mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169
6
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 creating
company, food is at the centre of the recipes that are as imaginative as they
occasion. are successful. We hope that you will
enjoy the results as much as you do the
We are privileged in being able to
cooking.
contribute to this by helping you enjoy
your love of cooking. Every day, Do you have any questions, feedback
knowledge, curiosity, routine and the or wishes?
unexpected all converge in our Miele
Happy cooking from
test kitchen.
Your Miele Test Kitchen
7
Introduction
8
Introduction
9
Microwave function
Practical tips
Produce Quantity/Weight Power Duration Notes
level [min.]
[W]
Melting butter and 100 g 450 12 Do not cover
margarine
Melting chocolate 100 g 450 23 Do not cover, stir
halfway through
melting.
Dissolving 1 packet + 2 1/2 450 0:150:20 Do not cover, stir
gelatine tbsp. water halfway through
dissolving
Preparing flan 1 packet + 250 ml 450 45 Do not cover, stir
topping/jelly glaze liquid halfway through
heating
Proving yeast Made with 80 57 Cover and leave to
dough 100 g flour prove
Dough with 80 810 Cover and leave to
500 g flour prove
Blanching 100 g 850 12 Cover and heat with a
almonds little water
Popcorn 1 tbsp. (20 g) 850 57 Place popcorn in a 1
popcorn litre container, cover
and cook, sprinkle with
icing sugar or salt after
cooking
Microwave Approx. 100 g max. 4 Do not leave
popcorn unattended
Tempering citrus 150 g 150 12 Place on a plate, do not
fruits cover
Chocolate 20 g 600 0:150:20 Heat uncovered on a
marshmallow plate
Decrystallising 500 g 150 23 Heat uncovered in jar,
honey stir halfway through
heating
Steeping oil for 125ml 150 12 Heat uncovered on a
salad dressing gentle heat
10
Microwave function
11
Accessories and care products available to order
Pizza tray HBF 27-1
Original Miele accessories will help
you get the best out of your
appliance.
This circular pan is suitable for cooking
Miele accessories are designed in pizzas, flat cakes made with yeast or
form and function specifically for whisked mixtures, sweet and savoury
Miele appliances and are tested tarts, baked desserts, and can also be
intensively to Miele standards. used for frozen cakes.
All products can be ordered via the The surface has been treated with
internet at www.miele-shop.com PerfectClean, eliminating the need for
(depending on country) or from baking paper or greasing the tray in
Miele. most cases.
This surface is also very resistant to
cutting and scratching.
The round baking tray is placed on
either the rack or the glass tray.
Do not use it with microwave cooking
functions.
12
Accessories and care products available to order
The Gourmet dishes have a non-stick Original Miele care products
coating, reducing the amount of fat
Miele have developed and tested a
needed in cooking and making
variety of cleaning and care products,
cleaning quicker and easier.
such as the Original Miele oven
The oven dishes have depths of 22 cm cleaner, to help you get the best out of
or 35 cm. They have the same width your Miele appliances and to keep
and height. them pristine for years to come.
HUB 61-22/ HUB 61-35
Original Miele oven cleaner
HUB 62-22*
The Original Miele oven cleaner gives
best cleaning results and is suitable for
removing the most stubborn soiling.
The gel formula is even suitable for
* Suitable for induction cooktops vertical surfaces and dissolves
persistent and burnt-on residues. This
The dish is used on the rack on shelf oven cleaner is particularly suitable for
level 1. quick and easy cleaning of
Gourmet dish lids in high quality, PerfectClean surfaces.
temperature resistant stainless steel are
available for both dishes.
HBD 60-22 HBD 60-35
13
Baking
14
Baking
Preparation
Beat together the egg yolk, vanilla pulp,
lemon zest and icing sugar until
creamy. Beat the egg whites until stiff
and then fold them in. Mix the baking
powder, flour and ground almonds
together and fold into the mixture.
Grease and flour a C 26 cm springform
tin and pour in the mixture. Bake until
golden.
After baking, drizzle with amaretto and
leave to cool.
To make the topping, mix the icing
sugar with amaretto and spread over
the cake.
Lightly dry roast the almonds in a pan
and sprinkle on top.
15
Baking
Apple pyramids
Preparation time: 4050 minutes
Makes 8
Ingredients Recommended settings
8 sheets puff pastry (approx. 300 g, Oven function: Conventional Heat
frozen) Temperature: 190210 C
12 sharp dessert apples, finely Shelf level: 2
chopped Duration: 2025 minutes + pre-heating
30 g marzipan, finely diced
Alternative settings
30 g coarsely chopped hazelnuts
Oven function: Fan Plus
30 g raisins soaked in rum
Temperature: 170190 C
2 tbsp. sugar and cinnamon mixed
Shelf level: 2
To glaze: Duration: 1825 minutes
1 egg white
Tip
1 egg yolk
Sharp apples provide a fruitier flavour
1/2 tbsp. milk
than sweet apples.
Preparation
Defrost and roll the pastry out on a
floured surface to 8 squares (approx.
15 x 15 cm.).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Arrange the apple pyramids on the
glass tray rinsed in cold water and
brush with a mixture of milk and beaten
egg yolk. Bake until golden.
16
Baking
Apple tart
Preparation time: 8090 minutes
Serves 12
Dough ingredients Recommended settings
200 g plain flour Oven function: Fan Plus
100 g softened butter Temperature: 170190 C
60 g icing sugar Shelf level: 1
A pinch of salt Duration: 4050 minutes
1 egg
Alternative settings
Topping ingredients Oven function: Conventional Heat
600 g apples, peeled and sliced Temperature: 170190 C
Shelf level: 1
Caramel ingredients
Duration: 4050 minutes
100 g sugar
20 ml apple juice Tip
Juice of 1/2 a lemon Instead of using caramel, this tart can
be topped with a mixture made from:
To dust:
150 g crme frache, 2 eggs, 2 tsp. of
Icing sugar
vanilla sugar and 1 tbsp. of icing sugar.
Mix well and pour over the apples.
Preparation
Increase the baking duration by about
Mix the flour, butter, icing sugar, salt 10 minutes.
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in a flan tin
(C 26 cm). 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.
After cooking, leave to cool then dust
with icing sugar.
17
Baking
Apple sponge
Preparation time: 90100 minutes
Serves 12
Sponge mixture Recommended settings
150 g butter or margarine Oven function: Automatic programmes
150 g sugar Programme: Cakes \ Apple \ Sponge
8 g vanilla sugar Programme duration: approx.
3 eggs 60 minutes
Juice of 1/2 a lemon
Alternative settings
150 g plain flour
Oven function: Fan Plus
1/2 tsp. baking powder
Temperature: 150170 C
Topping ingredients Shelf level: 1
750 g sharp dessert or cooking apples Duration: 5565 minutes
For dusting or glazing Oven function: MW + Fan Plus
Icing sugar or apricot jam Power level/temperature: 80 W +
160 C
Preparation Shelf level: 1
Duration: 4555 minutes
Cream together the butter or margarine,
sugar and vanilla sugar. Beat in the Oven function: Conventional Heat
eggs one at a time. Temperature: 160180 C
Shelf level: 1
Sift the baking powder and flour
Duration: 5565 minutes
together and fold into the creamed
mixture together with the lemon juice. Tip
Spoon into a greased and floured As an alternative, the apples can be
springform cake tin (C 26 cm). chopped into small pieces and folded
into the cake mixture. This cake is also
Peel, quarter and core the apples.
delicious with 500 g morello cherries,
Score the top of each quarter and
blueberries or apricots.
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.
18
Baking
Apple pie
Preparation time: 90100 minutes
Serves 12
Pastry ingredients Roll the remaining pastry out on a
300 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, beaten
and milk mixture before it goes in the
Topping ingredients oven.
1000 g sharp dessert or cooking
With all other programmes:
apples
Glaze the top of the pie with the egg
50 g raisins
and milk mixture approx. 10 minutes
50 g sugar
before the end of the baking time.
1/2 tsp. cinnamon
1 1/2 tbsp. water Recommended settings
Oven function: Automatic programmes
To glaze:
Programme: Cakes \ Apple \ Pie
1 egg yolk beaten into a little milk
Programme duration: approx.
75 minutes
Preparation
Alternative settings
Rub the butter into the dry ingredients,
Oven function: Intensive Bake
add the egg and mix to form a smooth
Temperature: 150170 C
dough.
Shelf level: 1
Press approx. 2/3 of the dough evenly Duration: 6070 minutes
into the bottom of a greased and
Oven function: Conventional Heat
floured springform tin (C 26 cm) to
Temperature: 170190 C
make the base. Form a rim about 2 cm
Shelf level: 1
high around the edges of the tin and
Duration:
blind bake (not necessary with
Pre-baking: 2025 minutes +
Intensive bake and Automatic
pre-heating
programme)
Baking: 3035 minutes
Peel and core the apples, then either
dice or slice them. Steam them gently
in a saucepan together with the raisins,
sugar, cinnamon and 2 tablespoons of
water. Leave to cool and then place in
the (blind-baked) pastry case.
19
Baking
20
Baking
21
Baking
Preparation
Mix together the quark, milk, oil, egg,
sugar, vanilla sugar and salt. Sift the
baking powder into the flour and stir
half into the mixture. Then knead in the
remainder.
Roll the dough out on the glass tray and
then place 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.
22
Baking
Preparation
Combine the flour, sugar, vanilla sugar,
butter and egg and knead to a smooth
dough. Roll out onto the glass tray.
Drain the pears well. If using fresh
pears, stew them briefly. Cut into 1 cm
slices and arrange on top of the pastry
base.
Mix together the crme frache,
cornflour, eggs, sugar, vanilla sugar
and cinnamon.
Pour over the pears. Scatter with flaked
almonds and bake until golden.
23
Baking
Gateau
Preparation time: 7080 minutes
Serves 16
Basic mixture Recommended settings
4 egg whites Oven function: Automatic programmes
2 tbsp. hot water Programme: Cakes \ Gateau \ 4 eggs or
175 g sugar 56 eggs
4 egg yolks Programme duration:
200 g plain flour Approx. 29 minutes (Basic mixture)
2 tsp. baking powder Approx. 45 minutes (Luxury mixture)
Luxury mixture Alternative settings
6 egg whites Oven function: Conventional Heat
180 g sugar Rapid Heat-up: Off
8 g vanilla sugar Temperature: 170190 C
6 egg yolks Shelf level: 1
90 g plain flour Duration:
90 g cornflour 2025 minutes (Basic mixture) +
pre-heating
Preparation 3540 minutes (Luxury mixture) +
pre-heating
Beat the egg whites (with the hot water
if using the basic recipe) until stiff. Oven function: Fan Plus
Slowly add the sugar (and the vanilla Rapid Heat-up: Off
sugar if using the luxury recipe), Temperature: 160180 C
beating after each addition and then Shelf level: 1
fold in the beaten egg yolk. Duration:
2025 minutes (Basic mixture)
Sift together the baking powder or
3540 minutes (Luxury mixture)
cornflour (depending on recipe) with
the flour and gently fold into the egg Tip
white mixture. If making a sponge flan to fill with fruit,
halve the quantities given above for the
Lightly butter a springform tin (C
basic recipe and reduce the duration
26 cm) and line with baking paper.
by approx. 5 minutes. To make a
Pour the mixture into the tin, smooth the
chocolate sponge base, add 1-2
top and bake until golden.
teaspoons of cocoa powder to the flour
After baking, loosen around the edges mixture.
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
prepared filling.
24
Baking
I. Quark and cream filling II. Cappuccino filling
Ingredients Ingredients
500 g quark 100 g dark chocolate
100 g sugar 6 leaves of white gelatine
100 ml milk 80 ml espresso
8 g vanilla sugar 500 ml cream
Juice of 1 lemon 16 g vanilla sugar
12 leaves of white gelatine 80 ml coffee liqueur
500 ml cream, semi-whipped 1 tbsp. cocoa powder
To dust: To dust:
Icing sugar Cocoa powder
Preparation Preparation
Mix together the quark, sugar, milk, Melt the chocolate and beat the cream
vanilla sugar and lemon juice. Soak the until semi-whipped. Soak the gelatine in
gelatine in cold water for about 10 cold water for about 10 minutes.
minutes. Squeeze the gelatine, then Squeeze the gelatine, then dissolve it
dissolve it for 20 seconds using 450 W for 20 seconds using microwave power
microwave power or in a pan on a very at 450 W or in a pan on a very low
low cooktop setting. cooktop setting. Leave to cool slightly.
Stir half the espresso and half the
Stir a little of the quark mixture into the
coffee liqueur into the gelatine and add
gelatine and when cool, add this
to the whipped cream. Put about 2
mixture to the remainder of the quark
tbsp. of the cream to one side. Divide
mixture. Stir several times as it thickens.
the rest of the cream in half and stir the
When visible traces are left in the
vanilla sugar into one half and the
mixture after running a fork through it,
melted chocolate and cocoa powder
fold in the semi-whipped cream.
into the other.
Place one layer of cake on a serving
Place one layer of cake on a serving
platter and spread half of the quark
platter and drizzle with a little coffee
mixture over it. Top it with another layer
liqueur and espresso. Spread the
of the cake. Add the other half of the
chocolate cream over this and top with
mixture, then top it with the final piece
another layer of the cake. Drizzle with
of the cake. Place in the refrigerator to
the remaining liqueur and espresso.
chill and then dust with icing sugar
Spread this with the vanilla-flavoured
before serving.
cream, then top it with the final piece of
Tip cake. Spread the cream you put to one
For a fruity variation, add about 300 g side over the top of the cake and dust
of bottled and drained morello cherries with a little cocoa powder before
or mandarin segments to the quark serving.
mixture.
25
Baking
26
Baking
Butter biscuits
Preparation time: 3040 minutes
Makes 40
Dough ingredients Recommended settings
150 g softened butter Oven function: Conventional Heat
140 g sugar Rapid Heat-up: Off
1/2 egg Temperature: 170190 C
Zest of one lemon Shelf level: 2
180 g plain flour Duration: 1018 minutes + pre-heating
To glaze: Alternative settings
Rest of the egg Oven function: Fan Plus
Rapid Heat-up: Off
Preparation Temperature: 150170 C
Shelf level: 2
Beat the butter and sugar until creamy.
Duration: 2025 minutes
Beat the egg and stir half into the
mixture, then add the flour and lemon
zest.
Spread the mixture over 2/3 of the glass
tray. Brush with the rest of the egg and
bake until golden.
Cut into diamond shapes, taking care
not to break the biscuits as they are
very crumbly.
27
Baking
28
Baking
Espresso slices
Preparation time: 5060 minutes
Serves 20
Dough ingredients Recommended settings
250 g softened butter Oven function: Fan Plus
180 g sugar Rapid Heat-up: Off
16 g vanilla sugar Temperature: 150170 C
4 eggs Shelf level: 2
150 g plain flour Duration: 2530 minutes
1 tsp. baking powder
Alternative settings
100 ml espresso coffee or 2 tsp. instant
Oven function: Conventional Heat
espresso powder
Rapid Heat-up: Off
100 g chocolate drops
Temperature: 170190 C
100 g hazelnuts, ground
Shelf level: 2
Ingredients for the topping Duration: 2025 minutes + pre-heating
200 g icing sugar
2 tbsp. espresso
1 tbsp. coffee, mocha or whisky liqueur
Preparation
Beat the butter until creamy, gradually
adding the sugar, vanilla sugar and
eggs alternately. Sift the flour and
baking powder and fold into the
creamed mixture, followed by the
espresso or espresso powder and nuts.
Finally stir in the chocolate drops.
Spread the dough onto the greased
glass tray and bake until golden.
Mix together the icing sugar, espresso
and liqueur until smooth and spread
over the cake whilst still warm.
29
Baking
Flat bread
Preparation time: 8090 minutes
Ingredients Tips
1 cube of fresh yeast (42 g) For variety, add 50 g roasted onions,
200220 ml lukewarm water or or 2 tsp. of rosemary or a mixture of
buttermilk or 280 g natural yoghurt 40 g chopped black olives and
375 g plain flour 1 tbsp. chopped pine nuts or 1 tsp.
1/2 tsp. salt chopped herbes de Provence.
1 tbsp. oil
You can also sprinkle black sesame
To drizzle: seeds on the flat bread before
12 tbsp. oil baking it.
The flat bread is also ideal for filling.
Preparation
Cut it across the middle and spread
Dissolve the yeast in lukewarm water, both halves with cream cheese.
buttermilk or yoghurt. Then mix with the Arrange mixed lettuce, sliced
flour, salt and oil and knead for tomatoes, finely sliced onion rings
34 minutes until you get a smooth and cucumber on the lower half and
dough. replace the top. Serve with tzatziki
(500 g finely grated cucumber, 250 g
Set the dough aside in a warm place for
natural yoghurt, 250 g sour cream,
approx. 20 minutes, or until doubled in
1 crushed garlic clove, 1 tbsp. olive
size. Then punch down and roll out into a
oil, salt and pepper).
circle (C 30 cm). Place the bread on the
greased glass tray or on the pizza tray,
brush with oil and bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Bread \ Flat bread \ Home
made
Programme duration: approx.
48 minutes
Alternative settings
Oven function: Fan Plus
Temperature: 170190 C
Shelf level: 1
Duration: 3035 minutes
Oven function: Conventional Heat
Temperature: 180200 C
Shelf level: 1
Duration: 2530 minutes + pre-heating
30
Baking
31
Baking
32
Baking
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Plum upside down
cake
Programme duration: approx.
35 minutes
Alternative settings
Pre-heat
Oven function: Fan Plus
Temperature: 170 C
Cooking stage 1:
Oven function: MW + Fan Plus
Power level/temperature: 80 W +
170 C
Shelf level: 1
Duration: 10 minutes
Cooking stage 2:
Oven function: MW + Fan Plus
Power level/temperature: 150 W +
170 C
Shelf level: 1
Duration: 10 minutes
Tip
To make your own mixed spice, mix
together the following ground spices:
4 tsp. coriander, 4 tsp. cinnamon, 1 tsp.
allspice, 4 tsp. nutmeg, 2 tsp. ginger,
1 tsp. cloves.
33
Baking
Gingerbread
Preparation time: 4555 minutes
Makes 50
Dough ingredients Recommended settings
250 g plain flour Oven function: Fan Plus
1/2 tsp. baking powder Rapid Heat-up: Off
170 g softened butter Temperature: 150170 C
120 g sugar Shelf level: 2
8 g vanilla sugar Duration: 2530 minutes
Grated zest of 1 orange
Alternative settings
1/2 tsp. grated ginger
Oven function: Conventional Heat
Topping ingredients Rapid Heat-up: Off
75 g apricot conserve Temperature: 170190 C
75 g stem ginger, finely chopped Shelf level: 2
Duration: 1525 minutes + pre-heating
Preparation
Tip
Work together the flour, baking powder, For crumble slices, omit the apricot
butter, sugar, vanilla sugar, orange zest jam and ginger.
and ginger with dough hooks to form a
crumble mixture.
Knead half of the crumble mixture to a
smooth dough and roll out with a rolling
pin to about 2/3 of the glass tray to form
a base.
Brush the base with apricot jam, scatter
with the ginger and sprinkle the rest of
the crumble over the top. Bake until
golden.
Whilst still warm, cut into 2 x 4 cm
slices.
34
Baking
Gugelhupf
Preparation time: 8090 minutes
Serves 16
Ingredients After baking turn the cake out of the tin
60 g softened butter and dust with icing sugar.
50 g sugar
Recommended settings
1 egg
Oven function: Automatic programmes
1/2 cube of fresh yeast (21 g)
Programme: Cakes \ Gugelhupf
375 ml milk, lukewarm
Programme duration: approx.
Zest of half a lemon
60 minutes
A pinch of salt
500 g plain flour Alternative settings
50 g raisins Oven function: Fan Plus
Rapid Heat-up: Off
To dust:
Temperature: 150170 C
Icing sugar
Shelf level: 2
Duration: 5060 minutes
Preparation
Oven function: Conventional Heat
Beat the butter until creamy. Add the
Rapid Heat-up: Off
sugar and egg yolk and mix well. Stir
Temperature: 160180 C
the crumbled yeast into lukewarm milk,
Shelf level: 2
add the lemon zest, salt and flour, and
Duration: 5060 minutes
mix all the ingredients to a smooth
dough.
Fold the stiffly beaten egg white into the
mixture, together with the raisins.
Grease and flour a ring tin (C24 cm)
and pour the mixture into it.
With the Automatic programme:
Place the tin in the oven and start the
Automatic programme
With all other programmes:
Cover the cake tin containing the
mixture and leave to prove at room
temperature for approx. 30 minutes or
in the oven using Conventional Heat at
35 C for approx. 15 minutes until the
dough has doubled in size. Then bake
until golden.
35
Baking
Plaited loaf
Preparation time: 140150 minutes
Makes 16 slices
Ingredients With the Automatic programme:
1 1/2 cube of fresh yeast (60 g) Place the plaited loaf in the oven and
200250 ml lukewarm milk bake.
750 g plain flour
With all other programmes:
A pinch of salt
Place the plaited loaf in the oven, cover
100 g sugar
and leave to prove at 35 C using
125 g softened butter
Conventional Heat for a further
2 eggs
1520 minutes, then bake until golden.
75 g raisins
Zest of one lemon Recommended settings
Oven function: Automatic programmes
To glaze:
Programme: Cakes \ Plaited loaf
1 egg yolk
Programme duration: approx.
1 tbsp. milk
50 minutes
To sprinkle on top:
Alternative settings
30 g course sugar
Oven function: Fan Plus
50 g sliced almonds
Rapid Heat-up: Off
Temperature: 150170 C
Preparation
Shelf level: 2
Dissolve the yeast in lukewarm milk. Duration: 3545 minutes
Add to the flour, salt, sugar, butter and
Oven function: Conventional Heat
eggs and knead for 34 minutes until
Rapid Heat-up: Off
you have a smooth dough. Then knead
Temperature: 160180 C
in the raisins and lemon zest.
Shelf level: 1
Cover the dough and leave to prove at Duration: 3040 minutes
35 C using Conventional Heat for
Tip
2030 minutes, until the dough has
doubled in size. 10 g of dried yeast can be used instead
of fresh yeast.
Shape the dough into three 40 cm long
This recipe can also be used to make a
rolls. Then plait the three rolls and
wreath. For an Easter table display,
place on the greased glass tray.
plait or braid the loaf into a circle and
Beat the egg yolk and milk together arrange coloured hard-boiled eggs in
and brush the dough with the mixture. the centre.
Then sprinkle with the sugar and
almonds.
36
Baking
Preparation
Combine together the flours, salt,
baking powder, bicarbonate of soda,
nuts and sunflower seeds.
Mix the oil, apple pure, yoghurt and
milk, knead together with the flour
mixture to form a smooth dough and
place in a greased loaf tin (30 cm long)
lined with baking paper.
Sprinkle with sunflower seeds and bake
until golden.
37
Baking
38
Baking
39
Baking
Cheesecake
Preparation time: 95105 minutes
Serves 12
Base Recommended settings
200 g plain flour Oven function: Intensive Bake
1 tsp. baking powder Temperature: 160 C
100 g sugar Shelf level: 1
100 g softened butter Duration: 7585 minutes
1 egg
Alternative settings
Topping Oven function: Fan Plus
1000 g quark Rapid Heat-up: Off
2 packets Temperature: 150170 C
instant custard powder (75 g) Shelf level: 1
2 tbsp. oil Duration: 7585 minutes
200 g sugar
Oven function: Conventional Heat
1 egg
Rapid Heat-up: Off
125 ml milk
Temperature: 160180 C
250 ml cream
Shelf level: 1
Duration: 7585 minutes
Preparation
Oven function: MW + Fan Plus
A C 28 cm springform tin is required for
Power level/Temperature: 150 W +
this cake as the topping will overflow if
160 C
a smaller tin is used.
Shelf level: 1
Mix together the flour, baking powder, Duration: 5565 minutes
sugar, butter and egg and knead to a
smooth dough. Press evenly into the
base of a greased springform tin and
create a high rim around the sides.
Mix together the quark, custard
powder, oil, sugar, egg and milk. Beat
the cream until almost stiff and fold into
the quark mixture.
Spread the mixture onto the base and
bake.
Allow the cake to cool in the tin for a
short while after baking.
40
Baking
Preparation
Mix together the flour, baking powder,
sugar and butter and knead to a
smooth dough. Spread evenly over the
base of a greased springform tin
(C 26 cm) and create a 2 cm high rim
around the sides.
Prick all over with a fork and scatter
with almond meal. Drain the cherries
well and arrange over the pastry.
Combine all the ingredients for the
topping, pour over the cherries and
bake until golden.
41
Baking
42
Baking
43
Baking
Marble cake
Preparation time: 8590 minutes
Serves 18
Ingredients Recommended settings
250 g butter or margarine Oven function: Automatic programmes
200 g sugar Programme: Cakes \ Marble cake \
8 g vanilla sugar Ring cake tin
4 eggs, beaten Programme duration: approx.
2 tbsp. rum 65 minutes
150 ml milk
Alternative settings
500 g plain flour
Oven function: Fan Plus
5 tsp. baking powder
Rapid Heat-up: Off
3 tbsp. cocoa powder
Temperature: 150170 C
Shelf level: 1
Preparation
Duration: 6070 minutes
Cream together the butter, sugar and
Oven function: Conventional Heat
vanilla sugar. Gradually beat in the
Rapid Heat-up: Off
beaten eggs. Stir in the rum and 120 ml
Temperature: 160180 C
of milk. Then sift the flour and baking
Shelf level: 1
powder and mix into the creamed
Duration: 6070 minutes
butter mix.
Stir the cocoa powder and remaining
milk into about 1/3 of the mixture.
Spoon half the remaining plain mixture
into a greased ring cake tin (C 26 cm).
Spread the cocoa mixture over the top,
and finally the rest of the plain mixture.
Swirl a fork through the mixture to give
a marbled effect, and bake.
44
Baking
Mocha macaroons
Preparation time: 3545 minutes
Makes 40
Ingredients Recommended settings
2 egg whites Oven function: Fan Plus
130 g sugar Rapid Heat-up: Off
125 g sliced almonds Temperature: 130140 C
125 g grated dark chocolate Shelf levels: 1 and 3
1 tsp. espresso or instant coffee Duration: 2025 minutes
powder
Alternative settings
Oven function: Conventional Heat
Preparation
Rapid Heat-up: Off
Brown the almonds in a pan without fat Temperature: 130140 C
and leave to cool. Combine with the Shelf level: 2
grated chocolate and espresso Duration: 1520 minutes + pre-heating
powder.
Beat the eggs whites until very stiff,
gradually adding the sugar at the end.
Carefully fold in the almond mixture.
Using a teaspoon, spoon out small
balls onto glass trays covered with
baking paper
45
Baking
46
Baking
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Streusel cake \
With filling
Programme duration: approx.
50 minutes
Alternative settings
Function: Fan Plus
Temperature: 150170 C
Shelf level: 2
Duration: 4050 minutes
Oven function: Conventional Heat
Temperature: 170190 C
Shelf level: 2
Duration: 4050 minutes
Oven function: MW + Fan Plus
Power level/temperature: 150 W +
170 C
Shelf level: 2
Duration: 3545 minutes
Tip
For a plain streusel cake:
Make the cake without fruit.
Use the Automatic programme "Cakes \
Streusel cake \ Plain" or reduce the
cooking duration in the alternative
settings by 510 minutes.
47
Baking
Olive bread
Preparation time: 160175 minutes
Ingredients Recommended settings
450 g plain flour Oven function: Conventional Heat
21 g fresh yeast, crumbled Temperature: 170190 C
150 ml white wine Shelf level: 1
4 eggs Duration: 6575 minutes
50 g olive oil
Alternative settings
100 g ham, finely diced
Oven function: Fan Plus
100 g grated pecorino cheese
Temperature: 150170 C
1 tsp. dried marjoram
Shelf level: 1
1/21 tsp. salt
Duration: 6575 minutes
100 g chopped walnuts
100 g black olives, coarsely chopped
Preparation
Knead the flour, yeast, wine, eggs and
oil to a smooth dough. Leave to prove
at room temperature for approx.
60 minutes.
Mix the ham, cheese, marjoram and
salt and knead into the dough with the
walnuts. Finally, knead the chopped
olives into the dough.
Place the soft dough in a greased loaf
tin (approx. 30 cm long), cover and
place in the oven at 50 C on
Conventional Heat for approx.
60 minutes. Score the bread
lengthways and bake until golden.
48
Baking
Orange slices
Preparation time: 7080 minutes
Serves 12
Base Whip the cream until stiff. Mix the quark
50 g softened butter with the vanilla sugar, marmalade and
4 eggs liqueur. Prepare the gelatine according
2 tbsp. lukewarm water to the instructions on the packaging.
120 g sugar Stir the gelatine into the quark mixture
80 g plain flour and refrigerate. Fold in the cream as
50 g cornflour soon as this mixture starts to set.
A pinch of baking powder
Spread the mixture over half of the
Grated zest of 1 orange
sponge base and place the other half
Sugar for sprinkling
on top. Press the top down a little and
Filling refrigerate for approx. 2 hours.
200 ml cream
Peel the oranges, remove the pith and
250 g low-fat quark
halve and slice them. Beat the cream
3 g vanilla sugar
and vanilla sugar until very stiff.
8090 g orange marmalade
Carefully cut the cake into slices and
20 ml orange liqueur
decorate with cream and slices of
3 leaves of white gelatine
orange.
Garnish
Recommended settings
2 oranges
Oven function: Conventional Heat
100 ml cream
Rapid Heat-up: Off
3 g vanilla sugar
Temperature: 170190 C
Shelf level: 2
Preparation
Duration: 1823 minutes + pre-heating
Melt the butter in a saucepan and leave
Alternative settings
to cool. Separate the eggs, and beat
Oven function: Fan Plus
the egg yolks, sugar and water until
Rapid Heat-up: Off
fluffy. Then fold in the butter. Add the
Temperature: 160180 C
flour, cornflour, baking powder and
Shelf level: 2
orange zest. Beat the egg whites until
Duration: 2025 minutes
stiff and then carefully fold into the
mixture. Spread the mixture over a
glass tray lined with baking paper and
bake until golden. Turn the sponge
base out onto a tea towel sprinkled with
sugar, peel off the baking paper, and
leave to cool. Then cut the sponge in
half.
49
Baking
50
Baking
Preparation
Mix together the quark, milk, oil, egg,
sugar, vanilla sugar, vanilla essence
and salt. Sift the baking powder into the
flour and stir half into the mixture. Then
knead in the remainder.
Roll out the dough on a floured surface
to a rectangle 1/2 cm thick (25 x 30 cm)
and place on the greased glass tray.
For the filling, mix together the
marzipan, margarine and egg
thoroughly. Add the raisins, hazelnuts,
cinnamon and rum essence. Spread
over the dough.
51
Baking
Raisin loaf
Preparation time: 90100 minutes
Ingredients Recommended settings
1 cube of fresh yeast (42 g) Oven function: Automatic programmes
150200 ml buttermilk, lukewarm Programme: Bread \ Sweet bread
500 g plain flour Programme duration: approx.
100 g sugar 75 minutes
A pinch of salt
Alternative settings
20 g melted butter
Oven function: Fan Plus
125 g low-fat quark
Temperature: 160180 C
250 g raisins
Shelf level: 1
To glaze: Duration: 4050 minutes
Water
Oven function: Conventional Heat
Temperature: 170190 C
Preparation
Shelf level: 1
Stir the yeast into the lukewarm Duration: 4050 minutes
buttermilk until it has dissolved. Mix
with the flour, salt, sugar, melted
butter/margarine and quark to form a
smooth dough.
Wash the raisins and drain well.
Carefully knead into the dough.
With the Automatic programme:
Place the dough in a greased tin
(30 cm long), brush the top with water
and then bake until golden.
With all other programmes:
Place the dough in a greased tin
(approx. 30 cm long), place in the oven
and allow to prove at 50 C using
Conventional Heat for approx.
30 minutes, until the dough has
doubled in size.
Brush the top with water and bake until
golden.
52
Baking
Sand cake
Preparation time: 100110 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 Programme duration: approx.
Zest of 1 lemon 85 minutes
Juice of 1 lemon
Alternative settings
125 g cornflour
Oven function: Fan Plus
125 g plain flour
Temperature: 140160 C
1 tsp. baking powder
Shelf level: 1
To dust: Duration: 6580 minutes
Icing sugar
Oven function: Conventional Heat
To glaze: Temperature: 150170 C
200 g icing sugar Shelf level: 1
20 ml lemon juice Duration: 6080 minutes
Useful tips
Preparation
Variation 1:
Cream together the butter and sugar. Top with orange icing made with
Add the eggs, lemon juice and lemon 20 ml orange juice and 200 g of icing
zest. sugar.
Sift together the flour with the cornflour Variation 2:
and baking powder and fold into the Once baked, prick the cake several
mixture. times with a wooden skewer and
Grease a loaf tin and line it with baking drizzle a little Grand Marnier or
paper. Add the mixture and make a Cointreau into the holes.
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 make lemon icing
with the icing sugar and lemon juice
and drizzle it over the cake.
53
Baking
Preparation
Beat the butter, sugar and eggs
together until foamy. Mix the flour and
the baking powder and stir into the egg
mixture along with the advocaat. Add
the chocolate.
Grease a ring shaped cake tin and dust
with breadcrumbs. Pour in the cake
mixture and bake.
Once the cake has cooled it can be
dusted with icing sugar.
54
Baking
55
Baking
Chocolate cake
Preparation time: 6575 minutes
Serves 12
Dough ingredients Recommended settings
300 g dark chocolate Oven function: Fan Plus
150 g butter or margarine Temperature: 150170 C
5 eggs Shelf level: 1
100 g sugar Duration: 3040 minutes
100 g plain flour
Alternative settings
Ingredients for the topping Oven function: Conventional Heat
100 g dark chocolate icing Temperature: 150170 C
Shelf level: 1
Preparation Duration: 3540 minutes + pre-heating
Melt the chocolate and butter in a
saucepan on the cooktop and allow to
cool.
Mix in the egg yolk, sugar and flour,
then fold in the stiffly beaten egg
whites.
Transfer the mixture into a greased
springform tin (C 26 cm) and bake.
When the cake has cooled, spread the
chocolate icing over it. This cake will be
moist due to the high chocolate
content.
56
Baking
57
Baking
Streusel cake
Preparation time: 7080 minutes
Serves 16
Dough ingredients Recommended settings
400 g plain flour Oven function: Automatic programmes
2 tsp. baking powder Programme: Cakes \ Streusel cake \
125 g sugar Plain
8 g vanilla sugar Programme duration: approx.
200 g butter or margarine, softened 38 minutes
1 egg
Alternative settings
1 tsp. rum essence
Oven function: Fan Plus
Filling Temperature: 150170 C
200 g apricot conserve Shelf level: 2
Duration: 4050 minutes
Streusel
350 g plain flour Oven function: Conventional Heat
175 g sugar Temperature: 160180 C
8 g vanilla sugar Shelf level: 1
1/2 tsp. cinnamon Duration: 3545 minutes
200 g melted butter
Preparation
For the dough, rub the butter or
margarine into the dry ingredients, add
the egg and rum essence and knead
lightly to make pastry.
Roll out the dough into the greased
glass tray and prick several times with
a fork.
Spread the apricot conserve over the
pastry.
For the streusel topping, mix together
the flour, sugar, vanilla sugar and
cinnamon. Add the slightly cooled
butter. Rub together to make a crumbly
mixture. Scatter the crumble over the
pastry base and bake until golden.
58
Baking
Preparation
Drizzle the rum over the raisins and
leave for approx. 30 minutes.
Cream the egg yolk, sugar and vanilla
sugar and then fold in the stiffly beaten
egg whites.
Stir in the lemon essence, salt, flour,
hazelnuts, raisins and grated
chocolate. Spread the mixture over the
base of the glass tray and bake until
golden. Brush with the chocolate icing
immediately after baking and cut into
3 x 3 cm squares.
59
Baking
Vanilla biscuits
Preparation time: 100120 minutes
Makes 90
Biscuit mixture Recommended settings
280 g plain flour Oven function: Automatic programmes
210 g softened butter Programme: Cookies/Muffins \ Vanilla
70 g sugar biscuits
100 g almond meal Programme duration: approx.
25 minutes
To dust:
70 g vanilla sugar Alternative settings
Oven function: Fan Plus
Preparation Temperature: 140160 C
Shelf level: 2
Mix the flour, butter, almond meal and
Duration: 2030 minutes
sugar, and knead to a smooth dough.
Leave to cool for 30 minutes. Oven function: Conventional Heat
Temperature: 160180 C
Break off pieces of dough, roll into balls
Shelf level: 2
and then make crescent shapes from
Duration: 1520 minutes + pre-heating
them.
Arrange on the greased glass tray and
bake until golden.
Dust with vanilla sugar whilst still warm.
60
Baking
Walnut muffins
Preparation time: 8595 minutes
Makes 12
Ingredients Recommended settings
100 g raisins Oven function: Automatic programmes
2 1/2 tbsp. rum Programme: Cookies/Muffins \ Muffins \
150 g butter or margarine Without fruit
150 g sugar Programme duration: approx.
8 g vanilla sugar 36 minutes
3 eggs
Alternative settings
150 g plain flour
Oven function: Fan Plus
1 tsp. baking powder
Rapid Heat-up: Off
125 g walnuts, roughly chopped
Temperature: 150170 C
12 muffin cases (C 78 cm)
Shelf level: 2
Duration: 2535 minutes
Preparation
Oven function: Conventional Heat
Drizzle the rum over the raisins and
Rapid Heat-up: Off
leave for approx. 30 minutes.
Temperature: 160180 C
Beat the butter until creamy, then Shelf level: 2
gradually mix in the sugar, the vanilla Duration: 2530 minutes + pre-heating
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.
61
Baking
White bread
Preparation time: 8095 minutes
Ingredients Recommended settings
1/2 cube of fresh yeast (21 g) Oven function: Automatic programmes
250 ml lukewarm water Programme: Bread \ White bread
500 g plain flour Programme duration: approx.
1 1/2 tsp. salt 60 minutes
1 1/2 tsp. sugar
Alternative settings
20 g softened butter
Oven function: Fan Plus
To glaze: Temperature: 170190 C
Milk Shelf level: 1
Duration: 4050 minutes
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the dry
ingredients and butter and knead to a
smooth dough for 45 minutes.
Shape the dough into a ball and cover
the bowl with cling film. Leave to prove
for 15 minutes at room temperature.
With the Automatic programme:
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on the
greased glass tray, then make a few
diagonal cuts about 1 cm deep in the
top using a sharp knife. Brush the top
with milk, then place in the oven imme-
diately to bake.
With all other programmes:
Lightly knead the dough and shape into
a loaf approx. 25 cm long. Place on the
greased glass tray, then make a few
diagonal cuts about 1 cm deep in the
top using a sharp knife.
Cover with a damp cloth and leave to
prove for a further 30 minutes. Then
brush the top with milk and bake until
golden.
62
Baking
Lemon tart
Preparation time: 90100 minutes
Serves 12
Dough ingredients Recommended settings
150 g plain flour Oven function: Fan Plus
A pinch of salt Temperature: 150170 C
100 g softened butter Shelf level: 1
1 egg Pre-baking: 2025 minutes
Duration: 3040 minutes
Topping ingredients
150 g butter or margarine Alternative settings
100 g sugar Oven function: Intensive Bake
3 eggs Temperature: 160 C
100 g almond meal Shelf level: 1
Juice of 12 lemons Duration: 4050 minutes
2 lemons, peeled and sliced
Oven function: Conventional Heat
Temperature: 170190 C
Preparation
Shelf level: 1
Mix the flour, salt, butter and egg Pre-baking: 2025 minutes
together and knead to a smooth dough. Duration: 3040 minutes + pre-heating
Chill the dough for about 30 minutes.
Tip
Roll out onto a floured surface to the Candied lemon slices:
size of a pizza or pie dish (C 28 cm), Add 250 ml water, 200 g sugar, the
transfer into the dish and blind bake. juice of one lemon and two lemon
halves to a saucepan and simmer
To make the topping, first melt the
uncovered on a low heat for
butter. Beat the egg yolk with sugar
45 minutes. Cut a lemon into 12 thin
until creamy, then add the butter,
slices. Place in the lemon syrup and
almonds and lemon juice and mix
leave for approx. 30 minutes. Then take
together. Beat the egg whites until stiff
out the slices and leave to dry.
and fold into the mixture.
When treated in this way, the lemon
Peel 2 lemons, remove all pith and cut
slices stay soft and will not have a
into slices. Spread the lemon mixture
sugary coating. They will not keep for
over the pastry base. Arrange fresh or
long and are therefore unsuitable for
candied lemon slices on top and bake
decorations that are required to last.
until golden.
63
Snacks and starters
The recipes in this section are ideal for
a starter as as well as for a light meal.
A starter should always complement
the main meal to follow and should not
be too filling.
Make several of these small dishes for
a rich variety of flavours. There's bound
to be something delicious for everyone.
Starter and main course should always
complement each other, so don't team
a meaty starter with a meaty main
course, or a hearty soup with a lighter
one.
64
Snacks and starters
Preparation
Lay the sheets of pastry out next to
each other to defrost.
Drain the mozzarella, tomatoes and
tuna. Chop into small cubes along with
the olives. Mix with the basil and
season with salt and pepper.
Separate the egg and brush the edges
of the pastry with the egg white. Spread
the filling evenly over the pastry
squares, fold in half and seal the edges
well.
Brush the pastry with beaten egg yolk,
place on a glass tray rinsed with cold
water, and bake until golden.
65
Snacks and starters
Salmon terrine
Preparation time: 150170 minutes
Serves 10
Ingredients Recommended settings
1 small onion, diced Oven function: Fan Plus
1 tbsp. butter Temperature: 130150 C
750 g fresh salmon or trout fillet, Shelf level: 1
unsmoked and diced Duration: 6070 minutes
90 g white bread, diced
Alternative settings
1 egg
Oven function: Conventional Heat
Salt
Temperature: 150170 C
Pepper
Shelf level: 1
Nutmeg
Duration: 5060 minutes
350 ml cream
1 tbsp. fresh dill, chopped Tip
The terrine is equally delicious made
Preparation with smoked or unsmoked salmon or
trout.
Fry the onion in the butter, add the
chopped salmon and continue to fry
gently. Cool slightly, then add the
bread, egg, seasoning and cream.
Leave to stand for approx. 60 minutes.
Pure the mix in several batches in a
food processor. Stir in the dill. Place in
a greased glass dish (approx. 20 cm).
Tap the dish firmly on a soft surface
several times to ensure there are no
gaps in the mixture. Cover and cook.
Allow to cool and pour off any liquid
that appears. Turn out of the dish and
cut into slices. Serve hot or cold with
toast.
66
Snacks and starters
Marinated capsicums
Preparation time: 4050 minutes
Serves 4
Ingredients Recommended settings
3 yellow capsicums Oven function: Grill
3 red capsicums Temperature: Setting 3
3 orange capsicums Shelf level: 3
Grilling duration: 68 minutes+
Marinade
5 minutes pre-heating
3 tbsp. olive oil
2 tbsp. white wine Tip
2 tbsp. white wine vinegar As an alternative, use blanched sliced
1 clove of garlic, crushed zucchini and mushrooms. The
Salt vegetables should be "al dente".
Pepper
3 tbsp. mixed Italian herbs
Preparation
Mix together all the ingredients for the
marinade.
Quarter the capsicums and remove the
seeds and the pith. Place skin side up
in the glass tray and place in the oven.
Grill the capsicums until the skin
blisters and browns in places.
Remove from the oven, moisten a cloth
with cold water and cover the
capsicums for about 10 minutes. Then
remove the skins.
Transfer to a serving dish, pour over the
marinade and leave for several hours.
Serve with baguettes.
67
Snacks and starters
Preparation
Gently heat together the cream, cream
cheese and half the Cheddar, stirring
until smooth. Season with salt, pepper
and nutmeg to taste. Add the diced
ham.
Arrange the drained artichoke hearts in
the bottom of a suitable dish, pour over
the cheese sauce and scatter the rest
of the cheese over the top. Grill until
golden.
68
Soups and stews
Pureing is a delicious and low-calorie Stir soups and stews during cooking to
method of thickening vegetable soups. equalise temperature variations
Simply cook all ingredients as between the different ingredients.
described in the recipe and then pure
If dishes are being cooked on an Auto-
using a mixer or a hand blender. Larger
matic programme, this needs to be
vegetable chunks should be removed
considered during preparation. In
before pureing and then added again
general, all prepared ingredients are
afterwards. The result is a creamy soup
mixed together in the cooking container
without the addition of flour, fats or
at the beginning. Any exceptions to this
other binding agents.
(e.g. the addition of egg or cream) are
Soups which are thickened by the noted in the relevant recipe.
addition of egg yolk mixed with a little
When cooking with Automatic
hot liquid should not be heated further
programmes, only enter the weight of
after the egg yolk has been added,
the food. The weight of the cooking
otherwise it will curdle.
container does not count. Cooking
Dumplings are a tried and true means durations for Automatic programmes
of thickening soups: Knead together will vary to some extent from cooking
40 g butter with 40 g flour. Place the durations with manual power and
dumpling in 1000 ml cold liquid and duration input.
cook. The flour in the dumpling does
Generally speaking, place the cooking
not clump together in the cold liquid,
vessel containing the soup or stew on
cooks from the beginning and stirs well
the glass tray on shelf level 1.
with the soup after cooking to achieve
an even consistency.
If soups are being thickened by stirring
in rice or cornflour, the soup should be
stirred constantly during cooking to
prevent it from sticking to the bottom of
the saucepan during cooking.
Adding fresh herbs gives a delicious
aroma and increases the vitamin
content.
The cooking duration can be reduced
by adding warm liquid (not suitable for
beurre mani).
Apart from a few exceptions, soups and
stews should be cooked covered to
minimise the loss of moisture.
69
Soups and stews
70
Soups and stews
Chicken risotto
Preparation time: 4050 minutes
Serves 4
Ingredients Recommended settings
600 g chicken or turkey fillet Oven function: Automatic programmes
2 carrots (100 g) Programme: Cook with microwave \
100 g leeks Casserole \ 1600 g
100 g mushrooms Programme duration: approx.
20 g softened butter 30 minutes
1 tbsp. curry powder
Alternative settings
A few strands of saffron
Cooking stage 1:
Salt
Oven function: Microwave
Pepper
Power level: 850 W
150 g risotto rice (Vialone or Arborio)
Shelf level: 1
600 ml chicken stock
Duration: 10 minutes
50 g flaked almonds
Cooking stage 2:
Preparation Oven function: Microwave
Power level: 450 W
Cut the chicken or turkey fillet into
Shelf level: 1
strips, thinly slice the carrots, leeks and
Duration: 10 minutes
mushrooms and place in a bowl.
Add the butter, spices, rice and stock
and cook at 850 W for approx.
10 minutes, and then at 450 W for
approx. 10-15 minutes. Sprinkle over
the almonds and serve.
71
Soups and stews
Pumpkin soup
Preparation time: 5060 minutes
Serves 6
Ingredients Recommended settings
1 onion, diced Oven function: Automatic programmes
1/2 tbsp. oil Programme: Cook with microwave \
500 g pumpkin flesh, diced Soup \ 1100 g
125 ml milk Programme duration: approx.
375 vegetable or chicken stock 22 minutes
Salt
Alternative settings
White pepper
Cooking stage 1:
1 tsp. sugar
Oven function: Microwave
10 g softened butter
Power level: 850 W
1 tbsp. crme frache
Shelf level: 1
3 tbsp. cream
Duration: 4 minutes
1 tbsp. pumpkin seeds, coarsely
chopped Cooking stage 2:
Oven function: Microwave
Preparation Power level: 850 W
Shelf level: 1
Place the onions and oil in a dish.
Duration: 6 minutes
Cover, and cook for 4 minutes at
850 W. Cooking stage 3:
Oven function: Microwave
Add the pumpkin, milk, stock and
Power level: 450 W
spices. Cover and cook for 6 minutes at
Shelf level: 1
850 W and then for a further 12 minutes
Duration: 12 minutes
at 450 W.
Pure the soup and add the butter and
crme frache.
Serve the soup into 6 bowls. Garnish
each one with 1 tbsp. cream and
chopped pumpkin seeds.
72
Soups and stews
73
Soups and stews
Minestrone
Preparation time: 5060 minutes
Serves 4
Ingredients Recommended settings
1000 ml beef or vegetable stock Oven function: Automatic programmes
50 g bacon, diced Programme: Cook with microwave \
1 onion, diced Soup \ 1800 g
100 g green beans (frozen) Programme duration: approx.
100 g peas (frozen) 32 minutes
100 g celery
Alternative settings
100 g sliced carrots
Cooking stage 1:
150 g diced potatoes or 50 g thin
Oven function: Microwave
noodles
Power level: 850 W
2 tsp. Italian herbs (oregano, thyme,
Shelf level: 1
parsley)
Duration: 10 minutes
12 tomatoes
100 g grated Parmesan cheese Cooking stage 2:
Salt to taste Oven function: Microwave
Power level: 450 W
Preparation Shelf level: 1
Duration: 10 minutes
Place the bacon, onions, beans, peas,
celery, carrots, potatoes or noodles and
the herbs in a dish together with the
stock, cover and cook for approx.
10 minutes at 850 W. Reduce the
power level to 450 W and continue
cooking for another 15 minutes. Stir
occasionally.
Skin or finely peel the tomatoes, dice
them and add to the soup.
Sprinkle the soup generously with
Parmesan, or serve the cheese
separately.
74
Soups and stews
Borscht
Preparation time: 6070 minutes
Serves 4
Ingredients Recommended settings
1 onion, diced Oven function: Automatic programmes
20 g softened butter Programme: Cook with microwave \
200 g finely diced beef Casserole \ 1200 g
250 ml beef stock Programme duration: approx.
200 g potatoes, diced 23 minutes
250 g white cabbage, shredded
Alternative settings
200 g beetroot, grated
Cooking stage 1:
75 g leeks, finely sliced
Oven function: Microwave
1 tbsp. red wine vinegar
Power level: 850 W
Salt to taste
Shelf level: 1
150 g crme frache
Duration: 5 minutes
1 tbsp. parsley, chopped
Cooking stage 2:
Preparation Oven function: Microwave
Power level: 850 W
Place the onions, butter, beef and stock
Shelf level: 1
in a dish. Cover, and cook for 5 minutes
Duration: 5 minutes
at 850 W.
Cooking stage 3:
Add the potatoes, cabbage, beetroot,
Oven function: Microwave
leeks, vinegar and salt.
Power level: 450 W
Cook for 5 minutes at 850 W and then
Shelf level: 1
for a further 20 minutes at 450 W.
Duration: 20 minutes
Swirl in the crme frache, scatter with
parsley and serve.
75
Soups and stews
76
Soups and stews
77
Bakes
Bakes should be cooked uncovered for
a crispy golden topping.
Chop the ingredients, e.g. vegetables
into large, even pieces.
Let dishes relax for approx. 5 minutes
after cooking to allow the temperature
to even out.
For appliances with Automatic
programmes, only enter the weight of
the food. The weight of the cooking
container does not count.
Cooking durations for Automatic
programmes will vary to some extent
from cooking durations with manual
power and duration input.
78
Bakes
Eggplant moussaka
Preparation time: 100110 minutes
Serves 6
Ingredients Arrange half of the eggplants in the
1250 g eggplants bottom of an ovenproof dish (20 x 30
50 ml olive oil cm) and then add the meat mixture.
1 onion, diced Add the rest of the aubergines. Lightly
30 g softened butter whisk the eggs, then fold into the
750 g minced beef Bchamel sauce with about 2/3 of the
125 ml white wine cheese. Spread the sauce over the
1 tin of tomatoes (drained weight 480 g) eggplants, and sprinkle with the rest of
2 tbsp. parsley, chopped the cheese. Bake in the oven
Salt uncovered until golden.
Pepper
Recommended settings
3 tbsp. breadcrumbs
Oven function: Fan Plus
2 eggs
Temperature: 170190 C
500 ml Bchamel sauce
Shelf level: 1
2 Eigelb
Duration: 4555 minutes + pre-heating
For browning:
Alternative settings
100 g grated Cheddar cheese
Oven function: Gentle Bake
Temperature: 170190 C
Preparation
Shelf level: 1
Cut the eggplants into 1 cm thick Duration: 5060 minutes + pre-heating
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
Saut 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.
Rinse the eggplants under cold water,
pat dry and fry in olive oil until golden.
79
Bakes
80
Bakes
81
Bakes
Salmon lasagne
Preparation time: 90100 minutes
Serves 4
Ingredients Recommended settings
400 g smoked salmon, thinly sliced Oven function: Automatic programmes
12 sheets of uncooked lasagne Programme: Bakes/Gratins \ Lasagne \
2 onions, finely diced Depth ...
20 g softened butter Programme duration: approx.
2 tbsp. flour 35 minutes
600 ml milk
Alternative settings
300 ml cream
Oven function: MW + Fan Plus
Salt
Power level/temperature: 300 W +
Pepper
160 C
2 tbsp. fresh dill, chopped
Shelf level: 1
2 tbsp. lemon juice
Duration: 3545 minutes
2 kohlrabi, shredded
100 g grated Cheddar cheese Oven function: Gentle Bake
Temperature: 150170 C
Preparation Shelf level: 1
Duration: 4555 minutes
Lightly fry the onions in the butter. Add
the flour, mixing well. Keep stirring
whilst you add the milk and cream.
Season liberally with salt, pepper and
lemon juice. Simmer for 10 minutes,
then stir in the dill.
Peel the kohlrabi and shred thinly. Pour
boiling water over it and drain well.
Pour some sauce onto the base of an
ovenproof dish. Place four lasagne
sheets on the base of the dish and
evenly distribute the shredded kohlrabi
and salmon slices over the sheets.
Repeat the procedure with sauce,
lasagne sheets, kohlrabi and salmon.
Layer the rest of the lasagne sheets
and sauce, sprinkle with cheese and
bake uncovered.
82
Bakes
Pasta bake
Preparation time: 8090 minutes
Serves 6
Ingredients Recommended settings
300 g macaroni Oven function: Automatic programmes
30 g softened butter Programme: Bakes/Gratins \ Pasta
3 onions, finely diced bake \ Depth ...
2 red capsicums, diced Programme duration: approx.
200 g carrots, diced 35 minutes
600 g beef tomatoes, coarsely diced
Alternative settings
200 ml vegetable stock
Oven function: MW + Fan Plus
300 g crme frache
Power level/temperature: 300 W +
150 ml milk
180 C
Garlic salt
Shelf level: 1
Pepper
Duration: 3545 minutes
200 g ham, diced
200 g fetta cheese with herbs, diced Oven function: Fan Plus
Temperature: 170190 C
For browning:
Shelf level: 1
150 g grated Cheddar cheese
Duration: 4050 minutes
Preparation Oven function: Gentle Bake
Temperature: 170190 C
Cook the macaroni in boiling salted
Shelf level: 1
water on the cooktop until al dente.
Duration: 4555 minutes
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 crme frache, milk,
pepper and garlic salt. Stir into the
vegetables, and bring to the boil briefly.
Transfer the macaroni, tomatoes, ham
and fetta cheese into an ovenproof
dish, mix in the vegetable sauce,
sprinkle with Cheddar and bake until
golden.
83
Bakes
Zucchini moussaka
Preparation time: 7080 minutes
Serves 46
Ingredients Preparation
1 1/2 tbsp. olive oil
Peel the onions and garlic. Halve and
5 large zucchini
slice the onions and finely chop the
1 large onion
garlic. Slice the zucchini lengthways.
2 capsicums
Seed the capsicums and cut into thin
1 clove of garlic
strips.
1 tin whole tomatoes (400 g)
1 tbsp. tomato paste Heat the oil in a frying pan, fry the
35 g chopped mint zucchini slices in batches until golden
Salt and place to one side.
Pepper
Fry the onions, garlic and capsicums
150 g sliced Swiss cheese (e.g.
for 4 minutes in the same pan. Add the
Gruyre)
tomatoes, tomato paste and mint.
3 heaped tbsp. plain flour
Season with salt and pepper.
500 g natural yoghurt
2 eggs Grease a gratin dish, arrange half of the
180 g cheese, grated zucchini in the bottom, then add half of
the tomato sauce, followed by the
cheese slices, cover with tomato sauce
and finally arrange the remaining
zucchini evenly on top.
Combine the flour, yoghurt, eggs and
grated cheese, pour over the moussaka
and cook.
84
Bakes
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Vegetable
moussaka
Programme duration: approx.
30 minutes
Alternative settings
Oven function: MW + Fan Grill
Power level/Temperature: 300 W +
180 C
Shelf level: 1
Duration: 30 minutes
Tip
For an alternative the zucchini can be
replaced with egglant, pumpkin or
sweet potato.
85
Vegetarian dishes
Not eating meat in no way means you A nutritious meal consists of protein, fat,
have to forgo the pleasures of variety carbohydrates and sufficient vitamins
and great tasting food. Where meat and minerals. Protein, the body's fuel,
used to take centre stage, ingredients can easily be obtained from milk,
such as pulses and greens can play a cheese, quark and pulses.
major part in the culinary stage.
A vegetarian diet is not a recent
Whether its wheat or rye, oats or
concept of our times. The philosophers
barley, or even spelt grain, pulses offer
of ancient Greece spoke of the benefits
a wealth of benefits in terms of ballast
of a meat-free diet and the Vegetarian
and roughage, vitamins and minerals to
Society was founded in London in
keep your diet healthy and on track.
1811. Since then the term "vegetarian"
In this section you will find a wide has applied to anyone who does not
variety of dishes, from tasty snacks to consume meat or fish products.
substantial main courses.
86
Vegetarian dishes
87
Vegetarian dishes
Mushroom lasagne
Preparation time: 8090 minutes
Serves 6
Ingredients Recommended settings
15 sheets of lasagne, not pre-cooked Oven function: Automatic programmes
400 g Gorgonzola, diced Programme: Bakes/Gratins \ Lasagne \
1500 g mushrooms, sliced Depth ...
3 tbsp. parsley, chopped Programme duration: approx.
150 g grated Parmesan or 250 g grated 35 minutes
Cheddar
Alternative settings
Bchamel sauce Oven function: MW + Fan Plus
90 g softened butter Power level/temperature: 300 W +
90 g plain flour 180 C
1400 ml milk Shelf level: 1
Salt Duration: 3040 minutes
Pepper
Oven function: Gentle Bake
Nutmeg
Temperature: 170190 C
Shelf level: 1
Preparation
Duration: 4555 minutes
For the sauce, melt the butter on the
Tip
cooktop and stir in the flour. Add the
Rinse mushrooms briefly under running
milk, continuing to stir. Simmer for
water. Do not let them soak in water.
5 minutes and season with salt, pepper
and nutmeg. Stir in the Gorgonzola and
beat until smooth. Stir in the
mushrooms and parsley.
Pour 1/4 of the sauce into an ovenproof
dish. Place 5 lasagne sheets on top
and sprinkle over 1/3 of the cheese.
Repeat with another 1/4 of the sauce,
5 more lasagne sheets and 1/3 of the
cheese. Then add another 1/4 of the
sauce and the remaining lasagne
sheets.
Spread the rest of the sauce over the
top and scatter with the rest of the
cheese. Bake uncovered until golden.
88
Vegetarian dishes
Cheese dumplings
Preparation time: 5060 minutes
Serves 4
Ingredients Recommended settings
300 g white bread Cooking stage 1:
200 ml milk, lukewarm Oven function: Microwave
1 onion, diced Power level: 600 W
10 g softened butter Shelf level: 1
150 g Cheddar cheese, coarsley Duration: 6 minutes
grated
Cooking stage 2:
150 g Emmental cheese, coarsely
Oven function: Microwave
grated
Power level: 450 W
3 tbsp. parsley, chopped
Shelf level: 1
25 g plain flour
Duration: 5 minutes
3 eggs
Salt
Pepper
Preparation
Dice the bread, place in a bowl, pour
over the milk and set to one side for 30
minutes.
Saut the onions in the butter until
golden. Add the onions, cheese,
parsley, flour, eggs and seasoning to
the bread and mix well.
Shape 810 dumplings from the
mixture. Place the dumplings side by
side in a microwave safe dish, cover
and cook for 6 minutes at 600 W, and
then for another 5 minutes at 450 W.
Pour some of the melted butter over the
dumplings if you wish. They are
delicious served with a tomato salad or
a tomato sauce.
89
Vegetarian dishes
90
Vegetarian dishes
Vegetable lasagne
Preparation time: 120130 minutes
Serves 6
Ingredients Bring to the boil and season with salt,
23 red capsicums pepper and nutmeg.
23 yellow capsicums
Spoon some of the sauce into the
1 zucchini
bottom of an ovenproof dish. In layers,
250 g ricotta cheese (or quark or cream
add lasagne sheets, some of the basil
cheese)
ricotta mixture, then half of the
100 g crme frache
vegetables and finally half of the sauce.
35 g softened butter
Repeat this. Finish with a layer of
35 g plain flour
lasagne and top with the ricotta
500 ml milk
mixture. Bake uncovered in the oven.
3 tbsp. chopped basil
50 ml oil Recommended settings
25 g pine nuts Oven function: Automatic programmes
Salt Programme: Bakes/Gratins \ Lasagne \
Pepper Depth ...
Nutmeg Programme duration: approx.
12 sheets of lasagne 35 minutes
Alternative settings
Preparation
Oven function: MW + Fan Plus
Quarter the capsicums and remove the Power level/Temperature: 300 W +
seeds and pith. Place the capsicums 180 C
skin side up on the glass tray under the Shelf level: 1
pre-heated grill (Grill setting 3, Shelf Duration: 3545 minutes
level 3) for 68 minutes until the skin
blisters and turns dark brown. Remove
the glass tray from the oven, and cover
with a damp tea towel. Leave to sweat
for about 10 minutes and then peel the
skins off the capsicums.
Slice the zucchini.
Whizz the basil, oil, pine nuts and salt
into a paste in a blender or food
processor. Stir into the ricotta and
crme frache.
Heat the butter over the cooktop and
gradually add the flour and the milk,
stirring all the time to make the sauce.
91
Fish
92
Fish
"Blue" fish
Certain types of fish such as trout,
tench, eel and carp can be served
"blue". The skin of these fish contains a
pigment which turns blue when it
comes into contact with acid such as
vinegar. Be careful not to damage the
slimy coating on the skin when cleaning
the fish, as this will prevent the fish
turning blue in the damaged places. Do
not scale the fish. Pour hot water with
vinegar in it over the fish and leave for
about 10 minutes. Then proceed with
the recipe, salting the fish only on the
inside.
93
Fish
Fish curry
Preparation time: 4555 minutes
Serves 4
Ingredients Recommended settings
400 g pineapple pieces (tinned) Oven function: Automatic programmes
1 red capsicum Programme: Cook with microwave \
1 banana, sliced Fish \ 1600 g
600 g firm white fish Programme duration: approx.
2 tbsp. lemon juice 35 minutes
40 g softened butter
Alternative settings
125 ml white wine
Cooking stage 1:
125 ml pineapple juice
Oven function: Microwave
Salt
Power level: 850 W
Sugar
Shelf level: 1
Chilli powder
Duration: 5 minutes
2 tbsp. curry powder
2 tbsp. cornflour Cooking stage 2:
Oven function: Microwave
Preparation Power level: 450 W
Shelf level: 1
Quarter the capsicums, remove the
Duration: 12 minutes
seeds and pith, and cut into narrow
strips.
Cut the fish into pieces, and place in a
dish. Drizzle with lemon juice. Add the
pineapple pieces, red capsicum,
banana, butter, wine, juice, spices and
cornflour to the fish, and stir well.
Cover and cook for 5 minutes at 850 W
and then for a further 12 minutes at
450 W.
94
Fish
Preparation
Place the carrots, kohlrabi, herbs and
oil in a microwave safe dish, cover and
cook for 6 minutes at 850 W.
Arrange half of the vegetables in a
suitable dish. Place the fish on top of
the vegetables, sprinkle with salt and
scatter the rest of the vegetables over
the top.
Blend together the cream cheese, milk,
and cream and pour over the
vegetables and fish. Cook uncovered.
95
Fish
96
Fish
Fish casserole
Preparation time: 6070 minutes
Serves 4
Ingredients Recommended settings
750 g filleted white fish, e.g. rosefish or Oven function: Automatic programmes
sea perch Programme: Fish \ Fish fillet
3 sliced tomatoes Programme duration: approx.
50 g ham, diced 35 minutes
12 apples, diced
Alternative settings
1 pickled gherkin, diced
Oven function: MW + Fan Plus
1 tsp. capers
Power level/Temperature: 300 W +
20 g softened butter
180 C
100 g grated Cheddar cheese
Shelf level: 1
1 tbsp. parsley, chopped
Duration: 3035 minutes
Preparation Oven function: Fan Plus
Temperature: 170190 C
Arrange the sliced tomatoes in the base
Shelf level: 1
of an ovenproof dish (C 30 cm). Place
Duration: 4045 minutes
the fish fillets on top.
Mix together the ham, apples, gherkin
and capers, and spread over the fish.
Mix the parsley with the cheese, and
sprinkle over the top.
Dot with butter, and bake until golden.
97
Fish
Paella
Preparation time: 120130 minutes
Serves 8
Ingredients Preparation
3 tbsp. olive oil
With the Automatic programme:
300 g chicken breast fillet
Place all ingredients except the stock in
2 cloves of garlic, finely diced
the glass tray.
2 onions, finely diced
300 g long grain rice Start the Automatic programme.
200 g peas
Pour over 500 ml stock after 30 minutes
1 red capsicum
and then another 500 ml after 60
2 very ripe tomatoes or 2 tbsp. tomato
minutes (according to prompts in the
paste
display).
1000 ml stock
Salt With all other programmes:
Pepper Pour the oil in the glass tray. Heat for
1 tsp. sweet paprika approx. 10 minutes at 160 C on Fan
1/2 tsp. ground saffron Plus or at 180 C on Conventional Heat.
300 g octopus rings Add the diced chicken breasts, onions
200 g mussels (shelled) and garlic, and cook for approx.
300 g prawns 20 minutes, turning halfway through
cooking.
Stir in the rice, peas, capsicum strips,
sliced tomatoes or tomato paste and
half of the stock. Season with salt,
pepper and saffron, and cook
uncovered for 30 minutes, stirring
occasionally.
Add the rest of the stock, the octopus
rings, mussels and prawns. Stir
thoroughly, and cook uncovered for a
further 20 minutes. If wholegrain rice is
being used, the cooking time will need
to be extended by 2030 minutes.
98
Fish
Recommended settings
Oven function: Automatic programmes
Programme: Bakes/Gratins \ Paella \
Fresh
Programme duration: approx.
90 minutes
Alternative settings
Oven function: Fan Plus
Temperature: 150170 C
Shelf level: 1
Duration: 7080 minutes
Oven function: Conventional Heat
Temperature: 170190 C
Shelf level: 1
Duration: 7080 minutes
99
Fish
Prawn kebabs
Preparation time: 2025 minutes
Serves 4
Ingredients Recommended settings
1216 peeled prawns Oven function: Grill
1 tbsp. lemon juice Temperature: Setting 3
1216 button mushrooms Shelf level: 2 or 3
12 slices smoked ham Duration: 5 minutes each side +
75 g melted butter or herb butter 5 minutes pre-heating
4 long wooden skewers
Preparation
Drizzle the scampi with lemon juice.
Wipe the mushrooms if necessary. Roll
up the sliced smoked ham.
Arrange the scampi, mushrooms and
smoked ham rolls on the skewers.
Brush with melted butter. Place the
kebabs on the rack over the glass tray
and grill.
100
Fish
102
Fish
Meat
Tips for using Automatic Tips for using the food probe
programmes
The food probe is supplied with some
Meat weighing less than 1000 g is not ovens depending on model.
suitable for cooking in an Automatic
If you are using the food probe, make
programme as it is likely to dry out.
sure that the metal tip is fully inserted
Meat can be cooked covered or into the thickest part of the meat.
uncovered in the glass oven dish or on
If you are cooking several pieces of
the glass tray. The Automatic
meat together, select pieces that are
programme you select will guide you.
similar in size. The food probe should
Some Automatic programmes require be inserted in the thickest piece.
the addition of extra liquid part way
When using the food probe you will be
through the cooking time, and
given an estimated cooking duration.
sometimes the lid needs to be
This will fluctuate during the course of
removed. This will be indicated in the
cooking.
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.
104
Meat and poultry
Poultry
Tips for using Automatic Tips for using the food probe
programmes
The food probe is supplied with some
Poultry weighing less than 800 g is not ovens depending on model.
suitable for cooking in an Automatic
With poultry, insert the food probe into
programme as it is likely to dry out.
the thickest part of the breast. Make
Rub poultry with oil and season to taste sure that the metal tip is fully inserted
before putting it in the oven. into the thickest part of the bird.
Always place poultry in the oven with If you are cooking several birds
the breast uppermost. Some Automatic together, select ones that are similar in
programmes require the addition of size. Insert the food probe into the
extra liquid part way through the largest bird.
cooking time and sometimes, if using a
When using the food probe you will be
lid, the lid needs to be removed. This
given an estimated cooking duration.
will be indicated in the display.
This will fluctuate during the course of
cooking.
105
Meat and poultry
106
Meat and poultry
Veal knuckle
Preparation time: 120130 minutes
Serves 5
Ingredients Recommended settings
1 knuckle of veal (approx. 1500 g) Oven function: Automatic programmes
Salt Programme: Meat \ Veal \ Veal knuckle
Freshly ground black pepper Programme duration: approx.
40 g melted butter 70 minutes
2 carrots
Alternative settings
100 g celery
Oven function: Auto Roast
1 onion
Temperature: 160180 C
3 cloves
Shelf level: 1
250 ml hot water
Duration: 100130 minutes
Handful of parsley
1 tbsp. sour cream Oven function: Conventional Heat
Cornflour Temperature: 170190 C
Shelf level: 1
Preparation Duration: 100130 minutes
Wash the meat and pat it dry. Season Core temperature when using the food
with salt and pepper, and brush with probe:
melted butter. Place in a roasting dish 8085 C
or the glass tray. Roast for approx.
60 minutes.
Clean and chop the vegetables. Pierce
the onion with the cloves, and add to
the meat together with the chopped
vegetables, the water and the parsley,
and cook until done.
Transfer the meat and vegetables to a
serving dish. Deglaze the roasting
juices with water, transfer to a
saucepan, and add the sour cream.
Make a paste from the cornflour and a
little water and stir into the sauce to
thicken it.
107
Meat and poultry
Leg of lamb
Preparation time: 130140 minutes
Serves 6
Ingredients Recommended settings
Leg of lamb, approx. 2kg Oven function: Automatic programmes
Salt Programme: Meat \ Lamb \ Leg oflamb
Pepper Programme duration: approx.
3 tsp. herbes de Provence or mixed 80 minutes
herbs
Alternative settings
2 cloves of garlic, crushed
Oven function: Auto Roast
30 g melted butter
Temperature: 170190 C
100 ml red wine
Shelf level: 1
50 g sour cream
Duration: 90120 minutes
150 ml beef stock
Cornflour Oven function: Conventional Heat
Temperature: 180200 C
Preparation Shelf level: 1
Duration: 90120 minutes
Remove any outer membrane from the
meat, and rub with salt, pepper, herbes Core temperature when using the food
de Provence and crushed garlic. Brush probe:
with melted butter and place in a 8085 C (Pink: 7075 C)
roasting dish. Cover and roast for
approx. 30 minutes.
Add the red wine, stock and sour
cream and continue to roast without a
lid.
Transfer the meat and vegetables to a
serving dish. Deglaze the roasting
juices with water and transfer to a
saucepan. Make a paste from the
cornflour and a little water and stir into
the sauce to thicken it.
Slice the meat and serve with the
sauce.
108
Meat and poultry
109
Meat and poultry
Meat loaf
Preparation time: 8090 minutes
Serves 6
Ingredients Recommended settings
300 g minced beef Oven function: Automatic programmes
300 g good quality pork sausage meat Programme: Meat \ Meat loaf
1 bread roll Programme duration: approx.
2 eggs 45 minutes
2 tbsp. sweet paprika
Alternative settings
1/2 tsp. hot paprika
Oven function: MW + Fan Plus
Salt
Power level/temperature: 150 W +
Pepper
160 C
2 tbsp. oil
Shelf level: 1
2 onions, finely diced
Duration: 5565 minutes
50 g bacon, diced
1 red capsicum, finely diced Oven function: Fan Plus
1 tin mushrooms (drained weight 250 g) Temperature: 160180 C
125 g Gouda or Cheddar cheese Shelf level: 1
(diced) Duration: 5565 minutes
250 ml stock
Core temperature when using the food
probe:
Preparation
7585 C
Heat the oil in a frying pan and fry the
bacon, then add the onions and fry
gently. Add the diced capsicum and
drained mushrooms. When the mixture
has cooled a little, mix in the diced
cheese.
Soften the bread roll in cold water for
approx. 10 minutes. Squeeze it out, and
mix with the minced beef, sausage
meat, eggs, sweet paprika, sharp
paprika, salt and pepper.
Add the vegetable mixture to the meat.
Mix thoroughly, and form into an oval
shape. Transfer onto the greased glass
tray and cook uncovered.
After 20 minutes, pour the stock over
the loaf.
110
Meat and poultry
Braised beef
Preparation time: 130140 minutes
Serves 6
Ingredients Recommended settings
1000 g beef fillet Oven function: Automatic programmes
Salt Programme: Meat \ Beef \ Braised beef
Pepper Programme duration: approx.
Paprika 120 minutes
1 onion, diced
Alternative settings
1 bay leaf
Oven function: Auto Roast
50 g softened butter
Temperature: 170190 C
250 ml beef stock
Shelf level: 1
250 ml water
Duration: 100120 minutes
125 g crme frache
Cornflour Oven function: Conventional Heat
Temperature: 180200 C
Preparation
Shelf level: 1
Season the meat with salt, pepper and Duration: 100120 minutes
paprika, brush with butter and place in
a roasting dish. Add the onions and Core temperature when using the food
bay leaf, cover and cook. probe:
8590 C
After 30 minutes, add some beef stock
and crme frache, and continue to
cook. After 80 minutes, remove the lid
and continue to cook uncovered until
done.
Deglaze the roasting juices with the rest
of the stock, crme frache and the
water and transfer to a saucepan. Make
the cornflour into a paste with a little
water and stir into the stock to thicken.
Carve the meat and serve with the
gravy.
111
Meat and poultry
112
Meat and poultry
Roast pork
Preparation time: 130140 minutes
Serves 6
Ingredients Recommended settings
1 kg joint of pork Oven function: Automatic programmes
Salt Programme: Meat \ Pork \ Ham roast
Pepper Programme duration: approx.
Paprika 100 minutes
1 tsp. mustard
Alternative settings
30 g softened butter
Oven function: Auto Roast
100 ml double cream or crme frache
Temperature: 160180 C
Cornflour
Shelf level: 1
Duration: 100130 minutes
Preparation
Oven function: Conventional Heat
Season the meat with salt, pepper and
Temperature: 180200 C
paprika, and spread over the mustard.
Shelf level: 1
Dot with butter, place in a roasting dish,
Duration: 100130 minutes
cover and cook for about 30 minutes.
Core temperature when using the food
Add the cream/crme frache or a little
probe:
water and continue to roast uncovered
8085 C
until done.
Transfer the meat to a serving dish.
Deglaze the roasting juices with water
and transfer to a saucepan. Make a
paste from the cornflour and a little
water and stir into the sauce to thicken
it.
Slice the meat and serve with the
sauce.
113
Meat and poultry
114
Meat and poultry
115
Meat and poultry
116
Meat and poultry
Chicken
Preparation time: 7080 minutes
Serves 2
Ingredients Recommended settings
Chicken, approx. 1 kg Oven function: Automatic programmes
Salt, paprika, curry powder Programme: Poultry \ Chicken \ Whole \
12 tbsp. oil 0.8 kg - 1.2 kg
100 ml double cream or crme frache Programme duration: approx.
Cornflour 50 minutes
Alternative settings
Preparation
Oven function: MW + Fan Plus
Mix the oil with the salt, pepper and Power level/Temperature: 300 W +
curry powder. Brush over the chicken. 180 C
Place breast side down in a roasting Shelf level: 1
pan and roast uncovered. After Duration: 3545 minutes
20 minutes, turn the meat, add some
Oven function: Fan Grill
cream or crme frache, and continue
Temperature: 180200 C
to roast uncovered.
Shelf level: 1
Deglaze the juices from the meat with Duration: 6070 minutes
the rest of the cream/crme frache and
Core temperature when using the food
some water, transfer to a saucepan and
probe:
thicken with cornflour paste. Carve the
7580 C
chicken and serve with the sauce.
117
Meat and poultry
118
Meat and poultry
Recommended settings
Oven function: Automatic programmes
Programme: Poultry \ Chicken \ Spiced
chicken and eggplant
Programme duration: approx.
28 minutes
Alternative settings
Cooking stage 1:
Oven function: Microwave
Power level: 600 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
Oven function: MW + Fan Plus
Power level/temperature: 300 W +
180 C
Shelf level: 1
Duration: 1723 minutes
119
Meat and poultry
120
Meat and poultry
Stuffed turkey
Preparation time 190200 minutes
Serves 8
Ingredients Recommended settings
1 oven-ready turkey (approx. 3500 g) Oven function: Automatic programmes
Salt Programme: Poultry \ Turkey \ Whole,
Sour cream or crme frache stuffed
Cornflour Programme duration: approx.
160 minutes
Filling
30 ml oil Alternative settings
3 onions, finely diced Function: Auto Roast
125 g rice Temperature: 160180 C
150 g pistachio nuts Shelf level: 1
150 g raisins Duration: 150180 minutes
1 tbsp. Madeira
Oven function: Conventional Heat
Sauce Temperature: 180200 C
125 ml double cream Shelf level: 1
125 ml stock Duration: 150180 minutes
3 tbsp. cornflour
Core temperature when using the food
probe:
Preparation
7580 C
Cook the rice. Whilst it is cooking, soak
Tip
the raisins in the Madeira. Gently fry the
An unstuffed turkey can be cooked on
diced onions in the oil. Add the rice,
the Automatic programme "Poultry \
nuts and raisins, and mix well.
Turkey \ Whole".
Stuff the prepared turkey with the
mixture. Rub the outside of the turkey
with salt, and place breast side down
on the glass tray.
Turn after one hour and baste with fat.
Continue to baste every 30 minutes with
the juices from the meat.
Make a gravy from the meat juices,
water, sour cream or crme frache and
some cornflour paste, and season to
taste.
121
Meat and poultry
123
Meat and poultry
Haunch of hare
Preparation time 7585 minutes (+ marinate for 12 hours)
Serves 2
Ingredients Recommended settings
2 haunches of hare (total weight Oven function: Automatic programmes
approx. 750 g) Programme: Game \ Haunch of hare
500 ml buttermilk Programme duration: approx.
Salt 55 minutes
Pepper
Alternative settings
6 juniper berries
Oven function: Auto Roast
2 bay leaves
Temperature: 180200 C
50 g streaky bacon, sliced
Shelf level: 1
50 ml red wine
Duration: 5060 minutes
100 ml double cream or sour cream
150 ml water Oven function: Conventional Heat
Cornflour Temperature: 200220 C
Shelf level: 2
Preparation Duration: 5060 minutes
Marinate the hare for about 12 hours in Core temperature when using the food
the buttermilk, turning frequently. probe:
7580 C
Peel off any outer membranes, then
season with salt and pepper, wrap in
the slices of bacon and place in a
roasting pan. Scatter over the juniper
berries and bay leaves. Cover and
roast for approx. 15 minutes in the
oven. Turn the meat and add some of
the red wine, water and cream.
Continue roasting without the lid, then
transfer to a serving dish.
Add the rest of the wine, cream and
water to the juices in the pan, transfer
to a saucepan and thicken with
cornflour paste. Serve with the meat.
124
Meat and poultry
Saddle of hare
Preparation time: 7080 minutes
Serves 4
Ingredients Recommended settings
1 saddle of hare (approx. 750 g) Oven function: Automatic programmes
Salt Programme: Game \ Saddle of hare
Pepper Programme duration: approx.
50 g streaky bacon, sliced 50 minutes
2 bay leaves
Alternative settings
6 juniper berries
Oven function: Auto Roast
100 ml double cream
Temperature: 180200 C
1 1/2 tbsp. red wine
Shelf level: 1
150400 ml beef stock
Duration: 4555 minutes
Cornflour
Oven function: Conventional Heat
Preparation Temperature: 200220 C
Shelf level: 2
Remove any outer membrane from the
Duration: 4555 minutes + pre-heating
hare and season with salt and pepper.
Wrap in slices of bacon, and place in a Core temperature when using the food
roasting dish. Scatter the berries and probe:
bay leaves over the top. Cover and 7278 C
roast for approx. 20 minutes.
Turn the meat over, add the cream and
finish roasting without the lid.
Transfer the meat to a warm serving
dish, and carve, removing the bones.
Deglaze the juices from the meat with
the red wine and water, transfer to a
saucepan and thicken with a little
cornflour.
125
Meat and poultry
Preparation
Season the rabbit with salt and pepper,
and spread over 2 tbsp. mustard.
Fry the bacon in the butter in a roasting
pan, then add the rabbit and continue
to fry, turning the meat until it is nicely
browned. Sprinkle in the flour. Add the
onions, thyme and wine, stirring to
blend the ingredients. Transfer to a
suitable roasting pan and roast
uncovered in the oven.
Transfer the meat to a serving dish.
Add the rest of the mustard, the crme
frache and, if required, some water to
the juices in the pan, transfer to a
saucepan and thicken with cornflour.
Place the roast on a serving platter, and
leave to stand whilst you make the
gravy. Add water to the juices from the
meat and thicken with cornflour.
126
Meat and poultry
Saddle of venison
Preparation time 110120 minutes (+ marinate for 24 hours)
Serves 6
Ingredients Blend the juices from the meat with the
2000 g saddle of venison rest of the red wine, crme frache and
1 1/22 litres of buttermilk water, transfer to a saucepan, and
8 juniper berries thicken with some cornflour paste.
2 bay leaves Carve the meat, and place on a serving
3 peppercorns, crushed dish. Pour the sauce over.
Salt
Warm the pears, and arrange around
Pepper
the carved meat with the rounded side
30 g melted butter
downwards. Fill with a spoonful of
100 g streaky bacon, sliced
cranberry sauce and serve.
125 ml red wine
500 ml water Recommended settings
Sour cream or crme frache Oven function: Automatic programmes
Cornflour Programme: Game \ Roebuck saddle or
6 pear halves Saddle of venison
6 tsp. cranberry sauce Programme duration: approx.
50 minutes
Preparation
Alternative settings
Trim the meat of any outer membranes Oven function: Auto Roast
and marinate for 24 hours in buttermilk, Temperature: 170190 C
turning frequently. Rinse the meat in Shelf level: 1
cold water and pat dry. Season with Duration: 4070 minutes
salt and pepper, brush with melted
Oven function: Conventional Heat
butter and wrap in the slices of bacon.
Temperature: 180200 C
Place in a roasting pan, and scatter the Shelf level: 1
crushed peppercorns, juniper berries Duration: 4070 minutes
and bay leaves over the top. Cover and
Core temperature when using the food
roast in the oven for 15 minutes. Add
probe:
some of the red wine, the water and
7078 C
crme frache and continue to roast
without a lid.
127
Vegetables and side dishes
The microwave is perfect for cooking Vitamins from the groups A, D, E and K
fresh and frozen vegetables. are fat soluble. This means that for
Vegetables retain their fresh example, carrots, which are very rich in
appearance and natural colour. They vitamin A, must be served with a little
retain their unique taste with minimal fat (e.g. oil or butter) so that the vitamin
loss of vitamins. A can be processed by the body.
Amount per person: approx. 200 g Potatoes, pasta, rice are all side dishes
cleaned vegetables. As a side dish which can accompany a main dish.
approx. 150 g peeled potatoes, approx. Potatoes are available in a wide range
4050 g dried rice, approx. 5060 g of waxy, semi waxy and floury varieties.
dried noodles. The waxy ones are used for salads,
boiling and roasting.
Vegetables are rich in vitamins and
minerals for a healthy diet. They are Semi waxy varieties lend themselves to
also a valuable source of dietary fibre bakes and gratins. Floury potatoes are
from carbohydrates. The most nutritious starchier than other types and are
part is often directly under the skin, especially good for dumplings, soups,
therefore vegetables should be peeled pures and for grating.
as thinly as possible, if at all. To avoid
Rice swells to three times its size when
unnecessary loss of nutrients, wash
cooked. Brown rice and wholegrain
vegetables before chopping them;
pasta require about 510 minutes
cutting vegetables increases their
longer to cook than dishes made from
surface area, with a consequent greater
white rice or white flour.
loss of nutrients and breakdown of
fibre.
Vegetables should not be immersed in
water as vitamins B and C are water
soluble and are dispersed when
soaked.
128
Vegetables and side dishes
Cooking vegetables with microwave
power
Place cleaned, prepared vegetables in
a dish. Add 1 1/22 tbsp. water and a
little salt according to freshness and
moisture content. Fresh vegetables
contain more moisture; for vegetables
which have been stored for a while,
add a little more water to balance out
the lower moisture content. Cover
vegetables and bring to the boil at
850 W, then reduce to 450 W and
continue cooking. Allow the vegetables
to stand for approx. 2 minutes after
cooking to allow the temperature to
equalise.
Cooking durations for different types of
vegetables can be found in the cooking
charts in the Operating and installation
instructions.
The cooking durations given are for
fresh vegetables. When cooking the
same quantities of frozen vegetables,
the time required to bring them to the
boil should be increased by approx.
3 minutes. All values are for guidance
purposes and can be affected by initial
temperature and condition (freshness,
size).
129
Vegetables and side dishes
Stuffed eggplants
Preparation time: 5060 minutes
Serves 4
Ingredients Recommended settings
34 eggplants Oven function: Fan Plus
Oil Temperature: 170190 C
Shelf level: 1
Filling
Duration: 2025 minutes
2 onions, finely diced
20 g butter or oil Alternative settings
300 g minced beef Oven function: MW + Fan Plus
250 g white mushrooms, sliced Power level/Temperature: 300 W +
200 g tomato pure 180 C
50 ml cream Shelf level: 1
Salt Duration: 1518 minutes
Pepper
150 g grated Cheddar cheese
Preparation
Cut the eggplants lengthways into 1 cm
slices, sprinkle with salt and set aside
for 10 minutes. Pat dry with kitchen
paper and fry briefly in the hot oil.
Arrange the slices in a suitable dish.
Fry the onions in oil and add the meat,
turning until it is browned. Add the
mushrooms and stir in the tomato
paste, cream and seasoning.
Spread the mixture over the eggplant
slices. Sprinkle with grated cheese and
bake until golden.
130
Vegetables and side dishes
Jacket potatoes
Preparation time: 35 minutes
Serves 4
Ingredients Recommended settings
4 baking potatoes (each approx. 190 g) Oven function: Automatic programmes
1/2 tbsp. oil Programme: Side dishes \ Potatoes \
Salt Jacket potatoes
Pepper Programme duration: approx.
30 minutes
Preparation
Alternative settings
Mix the salt and pepper with the oil, rub Pre-heat
into the potatoes and prick them Oven function: Fan Plus
several times with a fork. Temperature: 200 C
Place the potatoes on the glass tray in Cooking stage 1:
the pre-heated oven and bake. Oven function: MW + Fan Plus
Power level/temperature: 300 W +
Slice the potatoes lengthways and
200 C
serve with butter.
Shelf level: 1
Duration: 2530 minutes
131
Vegetables and side dishes
132
Vegetables and side dishes
133
Vegetables and side dishes
Chicory au gratin
Preparation time: 5060 minutes
Serves 4
Ingredients Recommended settings
8 small heads of chicory Oven function: Conventional Heat
Salt Temperature: 190210 C
8 slices of ham Shelf level: 1
8 slices of cheese Duration: 2030 minutes + pre-heating
50 ml cream
Alternative settings
Salt
Oven function: Fan Plus
Pepper, freshly ground
Temperature: 170190 C
50 g breadcrumbs
Shelf level: 1
1 tbsp. butter
Duration: 2030 minutes
Preparation
Wash the chicory, remove the stalks
and blanch for approx. 5 minutes in
boiling salted water. Cut the slices of
ham and cheese in half. Cut the chicory
in half and wrap each half in a piece of
ham followed by a piece of cheese and
place in an ovenproof dish.
Season the cream with salt and pepper,
pour over the chicory and bake.
Fry the breadcrumbs in butter until
golden, scatter over the chicory and
serve.
134
Vegetables and side dishes
Gnocchi
Preparation time: 3545 minutes
Serves 4
Ingredients Recommended settings
250 ml milk Cooking stage 1:
250 ml water Oven function: Microwave
1/2 tsp. salt Power level: 850 W
250 g semolina Shelf level: 1
2 egg yolks Duration: 6 minutes
20 g softened butter
Cooking stage 2:
100 g Emmental or Cheddar cheese,
Oven function: Microwave
grated
Power level: 150 W
Shelf level: 1
Preparation
Duration: 10 minutes
Mix together the milk, salt and semolina
Cooking stage 3:
in a bowl. Cover and allow to swell for
Oven function: Grill
6 minutes at 850 W, and then for a
Temperature: Level 3
further 10 minutes at 150 W.
Shelf level: 1
Fold in the egg yolks. Use two spoons Duration: 10 minutes+ 5 minutes
which have been place in hot water to pre-heating
break off gnocchi from the dough.
Place the gnocchi close to one another
in a greased ovenproof dish.
Sprinkle with the grated cheese, dot
with butter and grill for approx.
10 minutes until golden.
135
Vegetables and side dishes
136
Vegetables and side dishes
Preparation
Peel the cucumbers, if desired. Halve
lengthways and scoop out the seeds
with a teaspoon. Cut the cucumbers in
1/2 cm slices, place in a bowl, cover
and cook for 5 minutes at 850 W.
To make the dill sauce, mix together the
crme frache, dill and salt and pour
over the cooked cucumber.
To make the tarragon sauce, mix
together the crme frache, cream,
vegetable stock, tarragon, salt and
pepper. Cook uncovered for 5 minutes
at 850 W, and then pour over the
cooked cucumber.
137
Vegetables and side dishes
138
Vegetables and side dishes
139
Vegetables and side dishes
140
Vegetables and side dishes
Gourmet potatoes
Preparation time: 6575 minutes
Serves 8
Ingredients Tip
1200 g waxy potatoes, peeled Cook the potatoes with only oil, salt and
1 tsp. dried rosemary, ground pepper and serve with mushroom
2 tsp. dried thyme, ground pesto. For the pesto steep 50 g dried
1 tsp. sage, ground porcini mushrooms in 150 ml water for
6 cloves of garlic (optional) 15 minutes, drain and pure with 150
Salt olive oil, 1 tbsp. pumpkin seed oil, 2
Pepper tbsp. chopped parsley, 75 g Pecorino
3 tbsp. olive oil or Parmesan cheese, and 1 tsp. salt.
Preparation
Peel and quarter the potatoes and
arrange in the bottom of the glass tray.
Mix the herbs, spices and garlic (if
desired) and bake uncovered until
golden, turning occasionally.
Recommended settings
Oven function: Fan Plus
Temperature: 150170 C
Shelf level: 1
Duration: 5060 minutes
Alternative settings
Oven function: MW + Fan Plus
Power level/Temperature: 300 W +
180 C
Shelf level: 1
Duration: 4050 minutes
141
Vegetables and side dishes
142
Vegetables and side dishes
Recommended settings
Cooking stage 1:
Oven function: Microwave
Power level: 850 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
Oven function: Fan Plus
Temperature: 160 C
Shelf level: 1
Duration: 2530 minutes
Alternative settings
Cooking stage 1:
Oven function: Microwave
Power level: 850 W
Shelf level: 1
Duration: 8 minutes
Cooking stage 2:
Oven function: Conventional Heat
Temperature: 180 C
Shelf level: 1
Duration: 2025 minutes + pre-heating
143
Vegetables and side dishes
Tomato risotto
Preparation time: 60 minutes
Serves 46
Ingredients Recommended settings
1 red onion Oven function: Automatic programmes
125 g chorizo (Spanish salami) Programme: Side dishes \ Rice \ Risotto
1 zucchini Programme duration: approx.
1 1/2 tbsp. olive oil 30 minutes
1 can chopped tomatoes (400 g)
Alternative settings
375 ml chicken stock
Cooking stage 1:
200 g arborio rice
Oven function: Microwave
30 g softened butter
Power level: 850 W
50 g grated Parmesan cheese
Shelf level: 1
2 tbsp. parsley, chopped
Duration: 3 minutes
2 tbsp. chives, chopped
60 g goat's cheese Cooking stage 2:
50 g basil leaves Oven function: Microwave
100 g kalamata olives, (black) pitted Power level: 850 W
Olive oil Shelf level: 1
Duration: 8 minutes
Preparation
Cooking stage 3:
Peel and finely dice the onions, finely Oven function: Microwave
dice the chorizo. Place the onions, Power level: 850 W
chorizo and olive oil in a microwave Shelf level: 1
safe dish and cook. Duration: 810 minutes
Add the tomatoes, stock and rice,
cover and continue cooking.
Add the zucchini, stir well and continue
cooking. Allow the risotto to stand for
2 minutes after cooking, then add the
butter and Parmesan.
Before serving, stir in the parsley, olives
and chives and garnish with goats'
cheese and basil.
144
Vegetables and side dishes
Zucchini bake
Preparation time: 4555 minutes
Serves 4
Ingredients Recommended settings
2 zucchini Oven function: Fan Plus
1 onion, finely diced Temperature: 170190 C
10 g softened butter Shelf level: 1
1 tsp. oregano or marjoram, finely Duration: 2530 minutes
chopped
Alternative settings
1 slice of white bread, finely diced
Oven function: MW + Fan Plus
200 g feta cheese
Power level/Temperature: 300 W +
1 tbsp. sour cream
180 C
Salt
Shelf level: 1
Freshly ground black pepper
Duration: 2025 minutes
Preparation
Halve the zucchini lengthways and
scoop out the centres with a teaspoon.
Chop the flesh roughly. Saut the onion
gently in the butter and add the flesh of
the zucchini and the herbs.
Crumble the goats' cheese and blend
with the sour cream. Stir into the onion
mixture with the bread cubes and
season with salt and pepper.
Arrange the zucchini halves in a
suitable microwave safe dish, spoon in
the filling and bake uncovered.
145
Sauces and chutneys
Preparation
Wash, halve and seed the capsicums
and chilli. Cut the capsicums into
pieces and finely chop the chilli.
Peel the onions and garlic. Roughly
chop the onions and crush the garlic.
Put in a bowl with oil and brown sugar,
cover and sweat for 8 minutes at
850 W.
Pour in the tomato juice and cook for a
further 6 minutes at 850 W.
Season the sauce with salt, pepper and
paprika.
The sauce is delicious served with
pasta or small roast potatoes.
146
Sauces and chutneys
Mango chutney
Preparation time: 6070 minutes
Makes 2 jars, each approx. 400 ml
Ingredients Recommended settings
4 firm, unripe mangoes (approx. 1.5 kg) Cooking stage 1:
1 piece fresh ginger (approx. 40 g) Oven function: Microwave
4 small red chillies Power level: 850 W
3 limes Shelf level: 1
100 ml apple vinegar Duration: 8 minutes
150 g cane sugar
Cooking stage 2:
Oven function: Microwave
Preparation
Power level: 450 W
Peel the mangos and remove the stone. Shelf level: 1
Chop 750 g fruit flesh into 1/2 cm Duration: 30 minutes
cubes.
Cooking stage 3:
Peel the ginger and cut into narrow Oven function: Microwave
strips. Halve and seed the chillies, rinse Power level: 450 W
carefully and cut into very fine strips. Shelf level: 1
Duration: 1018 minutes
Squeeze the limes, and mix 75 ml of the
juice with the vinegar. Tip
This chutney can also be made with
Place the mango and sugar in a dish.
apricots or with a mixture of mango and
Cover, and cook for 8 minutes at
apricots.
850 W.
Add the ginger and chillies and cook
for a further 30 minutes at 450 W.
Add the vinegar and lime mixture and
cook again for 10 minutes at 450 W. If
the mixture is still too runny, cook
uncovered for a further 58 minutes.
Transfer into jars while still warm and
when cooled, store in the refrigerator.
147
Sauces and chutneys
Plum chutney
Preparation time: 6070 minutes
Makes 2 jars, each approx. 400 ml
Ingredients Recommended settings
750 g plums, stones removed Cooking stage 1:
50 ml water Oven function: Microwave
200 g brown sugar Power level: 850 W
1/2 tsp. grated ginger Shelf level: 1
1/2 tsp. mace Duration: 10 minutes
1 piece diced candied ginger
Cooking stage 2:
50 g raisins
Oven function: Microwave
1 tbsp. vinegar essence
Power level: 450 W
Shelf level: 1
Preparation
Duration: 3040 minutes
Cut the plums into pieces, place in a
Cooking stage 3:
dish with water, sugar, spices, candied
Oven function: Microwave
ginger and raisins, cover and cook for
Power level: 450 W
10 minutes at 850 W. Then cook for a
Shelf level: 1
further 3040 minutes at 450 W until the
Duration: 10 minutes
mixture becomes sticky.
Tip
Add the vinegar, cover and cook gently
A spicy accompaniment for stir fries,
for a further 10 minutes at 450 W.
grilled beef, pork or for chicken.
Chutney should taste very spicy when
hot, as the taste becomes milder as it
cools down.
148
Sauces and chutneys
149
Savoury snacks
Some of the recipes in this section are
complete courses and others are tasty
bites to accompany a glass of wine or
beer.
Spicy treats can be conjured up with
just a few ingredients from the
cupboard.
Many can be prepared in advance and
do not require last-minute attention just
as the first guests arrive.
And why wait until you have visitors?
You can indulge yourself anytime with
these easy recipes.
150
Savoury snacks
151
Savoury snacks
152
Savoury snacks
Preparation
Beat the butter until creamy. Gradually
stir in the eggs, paprika and yoghurt
and mix well.
Sift together the flour and baking
powder and fold into the mixture. Then
add the ham, chives and cheese.
Arrange a double layer of muffin cases
on a baking tray, divide the mixture
between the cases and bake until
golden.
153
Savoury snacks
Pizza variations
Preparation time 7080 minutes
For 1 x 30 cm C pizza
Dough ingredients Ingredients "Salmon"
125 g plain flour 200 g salmon, chopped
10 g fresh yeast 23 slices smoked salmon, cut into
1/4 tsp. salt strips
1/2 tbsp. oil 3 hard-boiled eggs, quartered
7080 ml lukewarm water 1/2 tsp. oregano
100 g grated Cheddar cheese
Ingredients "Margherita pizza"
250 g sliced tomatoes Ingredients "Leek and Gorgonzola
150 g Mozzarella cheese, sliced pizza"
Olive oil 400 g leeks, sliced into rings
Oregano 1 tbsp. walnut oil for gently frying the
leeks
Ingredients "Onion pizza"
Salt
300 g finely sliced onions
Pepper
Salt
100 ml white wine, added to the fried
Rosemary
leeks
2 tbsp. olive oil
150 g Gorgonzola cheese, diced
Ingredients "Vegetarian pizza"
Ingredients "Ricotta and basil pizza"
150 g broccoli florets, pre-cooked
30 g ricotta cheese or quark mixed with
150 g sliced white mushrooms
50 ml double cream
50 g sliced leeks, pre-cooked
2 eggs
150 g Mozzarella cheese, diced or
1/2 tbsp. walnut oil
sliced
Salt
Ingredients "Capsicum" Pepper
One half each of a red, yellow and 1 tbsp. chopped basil, stirred into the
green capsicum, washed and cut into cream/egg mixture which is then
strips spread over the pizza base
2 sliced tomatoes 2 tomatoes, diced and scattered over
100 g Emmental cheese, coarsely the cream/egg mixture
grated 100 g Gorgonzola cheese, diced and
scattered over the cream/egg mixture
154
Savoury snacks
155
Savoury snacks
156
Savoury snacks
Recommended settings
For pesto, tomato and bruschetta:
Oven function: Grill
Temperature: Setting 3
Shelf level: 3
Duration: 1012 minutes + pre-heating
Recommended settings
For vegetable crostini:
Oven function: Fan Plus
Temperature: 160180 C
Shelf level: 1
Duration: 1012 minutes + pre-heating
Alternative settings
For vegetable crostini:
Oven function: Conventional Heat
Temperature: 180200 C
Shelf level: 1
Duration: 1012 minutes + pre-heating
157
Savoury snacks
Pizza whirls
Preparation time: 5565 minutes
Makes 16 slices
Dough ingredients Roll the rectangle up with the filling,
120 g quark then cut each roll into 8 slices. Arrange
2 tbsp. oil the slices on the glass tray lined with
2 tbsp. milk baking paper.
1 tsp. salt
Spread the second rectangle with the
1 egg
rest of the filling, roll up and slice as
250 g plain flour
before. Brush the whirls with egg yolk,
5 tsp. baking powder
scatter with cheese and bake until
Filling golden.
200 g salami, diced
Recommended settings
3 tomatoes, diced
Oven function: Fan Plus
1 onion, diced
Temperature: 150170 C
50 g quark
Shelf levels: 1 and 3
75 g grated Gouda cheese
Duration: 3040 minutes
Salt
Pepper Alternative settings
Oregano Oven function: Conventional Heat
Temperature: 170190 C
To glaze:
Shelf level: 2
1 egg yolk
Duration: 3040 minutes
To sprinkle on top:
100 g coarsely grated Cheddar cheese
Preparation
Mix together the quark, milk, oil, egg,
and salt. Sift the baking powder into the
flour and stir half into the mixture. Then
knead in the remainder. Divide the
dough in half.
Roll the two halves of dough out on a
floured surface to make rectangles
measuring approx. 40 x 25 cm. Spread
half of the filling onto one rectangle.
158
Savoury snacks
159
Desserts
A luxury pudding is the crowning glory Tips on preparation
of a delicious meal, and a fine main
Stir sweet dishes with custard powder,
course should always be followed by
cornflour, semolina, sago or rice often
an exotic dessert.
during cooking to prevent a starch layer
The dessert should always be a and lumps from forming.
contrast in terms of colour and texture
Always use a tall dish when making
to the rest of the meal, so that if you are
desserts, so that the milk cannot not
serving a creamy-coloured soup or
boil over so easily.
white sauce, for example, then vanilla
ice cream should be avoided. Similarly, Rice and sago require time to swell,
a tomato sauce is best not followed with which cannot be reduced by using the
strawberries. microwave.
Always dissolve gelatine and chocolate
on a reduced power setting (450 W).
The calorie count of some cream
desserts can can be reduced by
substituting cream with stiffly beaten
egg white.
160
Desserts
161
Desserts
Fruit crumble
Preparation time: 4560 minutes
Serves 68
Ingredients Recommended settings
750800 g sharp dessert or cooking Oven function: Automatic programmes
apples Programme: Desserts \ Fruit crumble
65 g caster sugar Programme duration: approx.
200 g fresh blueberries 20 minutes
75 g plain flour
Alternative settings
90 g brown sugar
Cooking stage 1:
2 tsp. ground cinnamon
Oven function: Microwave
60 g softened butter
Power level: 850 W
50 g rolled oats
Shelf level: 1
50 g pecan kernels, chopped
Duration: 713 minutes
Preparation Cooking stage 2:
Oven function: MW + Fan Grill
Peel, quarter and slice the apples or
Power level/Temperature: 300 W +
prepare alternative fruit. Place in a
180 C
greased microwave/ovenproof flan dish
Shelf level: 1
(C approx. 27 cm). Sprinkle over the
Duration: 713 minutes
caster sugar. Place dish in the oven on
the glass tray and cook for 10 minutes Tip
at 850 W. Apples can be substituted with pears,
apricots, peaches or similar firm fruits.
Meanwhile, combine flour, brown sugar
Blueberries can be substituted with
and cinnamon in a mixing bowl to
raspberries, blackberries, strawberries,
prepare crumble topping. Rub in butter,
or bananas.
and then stir in rolled oats and pecans.
Sprinkle the blueberries and then the
crumble topping over the fruit and
continue cooking.
Stand for 10 minutes before serving
crumble with cream or yoghurt.
162
Desserts
Quark souffl
Preparation time: 2025 minutes
Serves 4
Ingredients Recommended settings
500 g quark Oven function: Microwave
100 g sugar Power level: 850 W
2 eggs Shelf level: 1
8 g vanilla sugar Duration: 1012 minutes
2 packets of custard powder or 125 g
Tip
semolina
You can also stir in 500 g pitted
Juice of 1/2 a lemon
cherries or chopped apricots or
1/2 tsp. baking powder
peaches.
125 g raisins
2 tbsp. breadcrumbs
30 g softened butter
Preparation
Mix the quark with the sugar, vanilla
sugar, eggs, custard powder or
semolina, lemon juice and baking
powder. Stir in the currants and pour
into a greased souffl dish.
Scatter with breadcrumbs, dot with
butter and cook uncovered.
163
Desserts
Strawberry swirl
Preparation time: 4050 minutes
Serves 6
Ingredients Recommended settings
300 g strawberries Dissolving gelatine:
50 g sugar Oven function: Microwave
3 leaves of red gelatine Power level: 450 Watt
3 leaves of white gelatine Shelf level: 1
200 g sour cream Duration: 15 seconds
150 g natural yoghurt
8 g vanilla sugar
50 g sugar
250 ml cream
Preparation
Soak the red and white gelatine leaves
separately in cold water for 10 minutes.
Pure the strawberries with the sugar.
Squeeze out the red gelatine and
dissolve for 15 seconds at 450 W. Stir
some of the fruit pure into the gelatine,
add this mixture to the remaining fruit
pure and stir together.
Stir together the sour cream, yoghurt,
vanilla sugar and sugar. Squeeze out
the white gelatine leaves and dissolve
for 15 seconds at 450 W. Stir some of
the sour cream mixture into the
gelatine, then fold this into the rest of
the sour cream mixture. Chill until the
mixture begins to stiffen.
Whip the cream into stiff peaks and fold
into the sour cream mixture. Spoon into
serving dishes and swirl some
strawberry pure into each one. Chill
before serving.
164
Desserts
165
Desserts
Lemon mousse
Preparation time: 4050 minutes
Serves 4
Ingredients Recommended settings
250 g natural yoghurt Dissolving gelatine:
50 g crme frache Oven function: Microwave
Juice of 2 lemons Power level: 450 Watt
8 g vanilla sugar Shelf level: 1
90 g sugar Duration: 15 seconds
4 leaves of gelatine
Defrosting fruit:
250 ml cream
Oven function: Microwave
500 g mixed berries, frozen
Power level: 150 Watt
50 g sugar
Shelf level: 1
Duration: 10 minutes
Preparation
Tip
Soak the gelatine for 10 minutes in cold
To get more juice from your lemons, roll
water, squeeze out and dissolve for 15
the uncut lemons firmly with the palm of
seconds at 450 W.
your hand on the worktop or a firm
Combine the yoghurt, crme frache, surface before squeezing.
lemon juice, vanilla sugar and sugar.
Add the gelatine to approx. 1 tbsp. of
the yoghurt mixture and then fold into
the rest of the yoghurt mixture. Chill.
When the mixture begins to stiffen, fold
in the cream and then whisk until stiff.
Sprinkle the frozen fruits with sugar and
defrost for 10 minutes at 150 W, then
distribute over 4 plates. Dollop cream
onto the fruits. Decorate with lemon
balm or lemon spirals and serve.
166
Drinks
Do not heat liquids for much longer When heating drinks, you can also
than the times given. If necessary, enter select a higher microwave power
a further cooking time when the setting of 1000 W, depending on the
cooking duration has elapsed. type of drink. Heating times are
reduced for smaller quantities.
Do not heat high-percentage alcohol
undiluted as this can ignite.
When heating liquids, milk, sauces etc.,
using microwave power, the boiling
point of the liquid may be reached
without the production of typical
bubbles. The liquid does not boil evenly
throughout. This so-called 'boiling
delay' can cause a sudden build-up of
bubbles when the container is removed
from the microwave oven or shaken,
which can lead to the liquid boiling over
suddenly and explosively.
167
Drinks
Orange coffee
Preparation time: 1015 minutes
Serves 4
Ingredients Recommended settings
375 ml strong coffee Oven function: Microwave
4 tsp. sugar Power level: 850 W
80 ml orange liqueur Shelf level: 1
125 ml cream Duration: 4 minutes
8 g vanilla sugar
Preparation
Combine the coffee, sugar and orange
liqueur. Pour into four cups and heat
uncovered for 4 minutes at 850 W.
Beat the cream with the vanilla sugar
until stiff. Spoon onto the hot coffee and
serve immediately.
168
Drinks
Iced mocha
Preparation time: 1015 minutes
Serves 2
Ingredients Recommended settings
250 ml freshly made coffee Oven function: Microwave
20 g dark chocolate Power level: 450 W
1 pinch of cinnamon Shelf level: 1
1 pinch of cardamon Duration: 4 minutes
1 tsp. sugar
Tip
1 tbsp. rum
Cardamon is a member of the ginger
250 g vanilla or stracciatella ice cream
family. The white or green pods contain
seeds which are rich in aromatic oils.
Preparation
These can be used whole in some
Combine coffee, chocolate, cinnamon, dishes, or can be dried and ground into
cardamon, sugar and rum in a a powder.
container, mix and heat for 4 minutes at
450 W, or until the chocolate has
melted. Leave to cool.
Pour the mixture into two glasses. Add
one scoop of ice cream in each glass.
Decorate with cream and grated
chocolate.
169
Jams and preserves
Only use ripe, blemish-free fruit to make When using jars with screw-top lids,
jam. Weigh all of the ingredients pour the jam into the jars while hot. Im-
carefully. mediately seal with the lids and stand
upside down on the lids for approx.
Do not change the quantity given for
5 minutes before turning right way up
the sugar.
again.
Special sugars or agents are available
If you are freezing fruit in the summer, it
for low-sugar preserves. Their shelf life
is a good idea to freeze it in suitable
is rather shorter than jams made with
quantities for making jam later in the
normal preserving sugars.
year.
To test the setting point of jam, place a
few drops on a saucer and tip the
saucer a little. If the jam is very runny, it
needs to be cooked for longer. If it runs
for 23 cm before solidifying, it is ready.
Use a large, high-sided container to
make jam and only fill it one third full.
The contents will bubble up during
cooking and can easily boil over.
170
Jams and preserves
Peach jam
Preparation time: 1520 minutes
Makes 2 jars, each approx. 400 ml
Ingredients Recommended settings
500 g peach flesh Oven function: Microwave
500 g jam setting sugar Power level: 850 W
1 sachet citric acid Shelf level: 1
1 1/2 tbsp. apricot liqueur or Campari Duration: 1215 minutes
Preparation
Cut the peach flesh into chunks.
Put the peach chunks in a glass bowl
with the jam sugar and citric acid,
pure coarsely, cover and cook.
Stir frequently.
Add the apricot liqueur or Campari.
Pour the hot jam into ready-prepared
screw-top jars and seal immediately.
Stand the jars upside down on their lids
for approx. 5 minutes, then turn them
the right way up again.
171
Jams and preserves
Plum conserve
Preparation time 300360 minutes
Makes 45 jars, each approx. 400 ml
Ingredients Recommended settings
2500 g ripe plums Oven function: Fan Plus
125 g sugar Boiling temperature: 190210 C
Cooking temperature: 140160 C
Preparation Shelf level: 1
Duration: 100120 minutes
Stone the plums, chop them up roughly
and place them in an oven dish or in Tip
the glass tray. Sprinkle with sugar, Plum conserve can also be frozen in
allow to soak for approx. 3 hours, then suitable containers. Colour and flavour
cook uncovered. are both well retained at low
temperatures.
Stir frequently during cooking. The
plum compote should only boil very
gently.
Do not allow it to become too stiff, as it
continues to thicken as it cools.
When cooked, transfer it into
ready-prepared jars.
172
Jams and preserves
Preparation
Place the cherries, jam sugar and
vanilla pod in a suitable container, mix,
cover and cook.
Stir frequently.
Stir in the cherry brandy if desired.
Pour the hot jam into ready-prepared
screw-top jars and seal immediately.
Stand the jars upside down on their lids
for approx. 5 minutes, then turn them
the right way up again.
173
174
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Cookbook H6000BM