54
en
Tables and tips
Desserts
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Oven-cooked desserts are very easy to prepare –
you just have to put it in the oven. This preparation
method is useful for relatively large quantities, for
example if you have guests.
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Oven-cooked desserts are generally eaten warm,
and are particularly enjoyable during the cooler
months.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
Apple crumble
Ovenproof
dish
2 (3)
200
H
35 - 40
Apple bake with a crumble topping; equally
delicious with berries or mirabelles.
2 (3)
200
O
25 - 30
For soft apple varieties.
2 (3)
200
M
25 - 30
For firm apple varieties.
Baked apple
Ovenproof
dish
2 (3)
190 - 200
H
20 - 30
Recommendation: Use cooking apples,
e.g. Boskop. These are particularly well
suited for cooking and baking.
Summer version: Stuff with ricotta cheese,
lemon, honey, cardamom, vanilla and pine
nuts.
Compote
Glass dish/
grill tray
2 (3)
160 - 180
H
30 - 40
e.g. apricots or a variety of berries
Do not add any liquid; stir thoroughly sev-
eral times. Refine with honey, fresh vanilla
or cinnamon.
2 (3)
200
N
30 - 40
Clafoutis
Ovenproof
dish
2 (3)
190
H
30 - 35
French dessert: Traditionally made with
cherries; equally delicious with mirabelles
or berries.
2 (3)
200
I
55
No need to preheat; do not open appliance
door.
Sweet bake
Ovenproof
dish
2 (3)
160 - 180
H
30 - 40
e.g. semolina, quark or rice pudding
Bread and butter
pudding, Kirschen-
michel (German
bread and butter
pudding with sour
cherries)
Ovenproof
dish
2 (3)
150
H
50 - 55
e.g. with cherries or apricots
Topfenpalat-
schinken (baked
sweet pancakes with
a quark filling)
Ovenproof
dish
2 (3)
180 - 190
H
8 - 10
Austrian speciality: Pancakes filled with
quark and raisins, topped with cream and
grilled.
Meringue
Baking tray
+ grease-
proof paper
2 (3)
100
H
150
When dividing up the mixture, make sure
that the portions are spread as thinly as
possible so that the mixture dries out well.