manualshive.com logo in svg

Miele DGC 5070, User Instructions, Page: 44 / 80

Share
Download
Miele DGC 5070 User Instructions Download Page 44

Food probe

The tip of the probe is pushed into the centre of the meat
where it measures the

core temperature

continuously.

The core temperature set will depend on the how well you
want the meat cooked (i.e. rare or well done) and also the
type of meat.

The cooking duration will depend on the temperature in the
oven compartment and the thickness of the meat. The higher
the temperature and the thinner the meat, the quicker the set
core temperature will be reached.

The cooking process is completed when the core
temperature of the meat reaches the value set for the food
probe. Exception: The combination mode will involve another
cooking step, e.g. browning the meat.

Settings

Type of meat

Core temperature °C

Fillet of beef / Roast beef

rare
medium
well done

60 - 65
70 - 75
80 - 85

Game

80 - 90

Gammon

75 - 85

Leg of lamb

70 - 90

Pork fillet / chop

80

Pork roast

80

Saddle of roebuck / hare

65 - 75

Topside

80 - 90

Veal roast

75 - 80

Roasting

44

Summary of Contents for DGC 5070

Page 1: ...User instructions Steam combi oven DGC 5070 DGC 5080 M Nr 07 685 630 en GB ...

Page 2: ...vel 6 Deep frozen food 6 Temperature 7 Cooking duration time 7 Cooking with liquid 7 Your own recipes 7 Steam cooking Vegetables 8 Steam cooking Meat 12 Steam cooking Fish 14 Steam cooking Universal 17 Shellfish 17 Mussels 18 Rice 19 Pasta 20 Dumplings 21 Grain 22 Dried pulses 23 Hen s eggs 24 Fruit 25 Menu cooking 26 Defrosting 28 Reheating 31 Contents 2 ...

Page 3: ...ruit 38 Apple storage 39 Blanching 39 Steaming onions 40 Bacon 40 Disinfecting containers 41 Heating flannels 42 Decrystallising honey 42 Making jam 43 Roasting 44 Food probe 44 General 45 Fan plus 45 Combination mode 46 Baking 49 General 49 Fan plus 50 Cake plus 51 Automatic 51 Combination mode 52 Drying food 55 Recipes for Automatic Baking 56 Apple tart 56 Contents 3 ...

Page 4: ... bread mix 66 Raisin whirls 67 Plaited swiss loaf 68 Streusel cake 69 Flan 70 White bread 70 White rolls 71 Mixed grain bread 71 Recipes for Automatic Roasting 72 Fillet in puff pastry 72 Gammon joint with herbs and pesto 73 Pork with crackling 74 Rack of lamb 75 Fillet of beef 76 Braised beef 77 Sirloin joint with sautéed potatoes and remoulade 78 Contents 4 ...

Page 5: ...o choose the most suitable container for the food you are preparing It is best to use perforated containers for steam cooking The steam can reach the food from all sides and the food is cooked evenly Your own containers You can also use your own containers However please note the following The container must be suitable for using in an oven and must be steam resistant Plastic containers can only b...

Page 6: ...his case always place it on the lowest shelf level Cooking with steam The advantages of cooking with steam Almost all vitamins and minerals are retained as the food is not immersed in water Cooking with steam also retains the true taste of the food better than conventional cooking We therefore recommend seasoning the food after it has been cooked Food retains its fresh orginal colour Shelf level Y...

Page 7: ...uantity of food does not affect the cooking duration 1 kg of potatoes will take the same time to cook as 500 g The cooking durations given in the charts are guidelines only We recommend selecting the shorter cooking duration quoted to start with If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked some more Cooking with liquid When cooking with liquid...

Page 8: ...s on the packaging regarding cooking duration Cooking containers Food such as peas or asparagus spears which have little or no space between them will take longer to cook because the steam has less space to work in For an even result it is best to use a shallow container for these types of foods and only fill it 3 5 cm deep When cooking large quantities divide the food between 2 or 3 flat cooking ...

Page 9: ...s and so avoid any colour transfer Duration As with conventional methods when cooking vegetables with steam the cooking duration will depend on the size and also whether you want the vegetables to be al dente or soft well done Example waxy potatoes cut into quarters approx 18 minutes waxy potatoes cut in half approx 22 minutes Brussels sprouts large al dente approx 12 minutes Brussels sprouts smal...

Page 10: ... florets 100 4 8 Carrots sliced 100 6 10 Cauliflower florets 100 6 10 Cauliflower whole 100 20 45 Celeriac cut into batons 100 8 10 Celery stalks 100 7 10 Chicory 100 3 5 Chinese cabbage 100 4 6 Corn on the cob 100 10 25 Courgettes sliced 100 2 4 Curly kale chopped 100 20 30 Fennel cut into strips 100 6 10 Fennel halved 100 12 16 Green asparagus 100 7 12 Green beans 100 8 12 Kohlrabi cut into bato...

Page 11: ... Savoy cabbage chopped 100 6 10 Spinach 100 2 4 Spring cabbage chopped 100 8 10 Sprouts 100 12 16 Sugar snap peas 100 3 8 Swede batons diced 100 7 12 Swiss chard 100 2 6 White asparagus 100 10 16 White cabbage chopped 100 15 20 The cooking durations given in the chart are guidelines for fresh vegetables We recommend selecting the shorter cooking duration quoted If food is not cooked sufficiently a...

Page 12: ...on depends on the thickness and consistency of the food and not the weight The thicker the food the longer the cooking duration A 10 cm thick piece of meat weighing 500 g will take longer to cook than a 5 cm thick piece of meat weighing 500 g The cooking duration for sausages is between 2 and 10 minutes depending on thickness Useful tips Use a perforated container to retain the flavours when cooki...

Page 13: ...ings Temperature in C Duration in minutes Beef stew 100 40 50 Boiling fowl 100 50 60 Chicken breast fillet 100 8 10 Flank 100 60 70 Gammon steaks 100 6 8 Knuckle 100 90 95 Lamb ragout 100 12 16 Poularde 100 50 60 Prime beef topside 90 120 180 Turkey escalopes 100 4 6 Turkey roulade 100 12 15 Veal cutlets 100 3 4 The cooking durations given in the charts are guidelines only We recommend selecting t...

Page 14: ...ue flavour Cooking containers Use perforated containers to cook fish and grease them beforehand Shelf level When cooking fish in a perforated container at the same time as cooking other types of food in other containers place the condensate tray directly underneath the container with the fish to catch any liquid and so avoid any transfer of tastes to other food Temperature 85 C For gently cooking ...

Page 15: ...s Useful tips Adding herbs and spices such as dill will help bring out the full flavour of the fish Cook large fish in the swimming position To help maintain the structure of the fish place a small cup or similar upside down in the cooking container and arrange the fish bellyside down over the cup You can use any fish scraps e g fish heads bones tails etc to make a fish stock Place the fish scraps...

Page 16: ...fillet 85 3 5 Perch fillet 85 6 8 Pikeperch fillet 85 5 7 Plaice fillet 85 5 7 Rose fish fillet 100 6 8 Salmon fillet 100 4 8 Salmon trout 100 13 15 Seabream fillet 85 3 5 Shark steak 90 5 7 Sole fillet 85 2 3 Trout 250 g 90 10 12 Tuna fish steak 100 3 5 Turbot fillet 85 3 5 The cooking durations given in the chart are guidelines for fresh fish We recommend selecting the shorter cooking duration q...

Page 17: ...shellfish are cooked the tougher they become Use the cooking durations given in the chart When cooking shellfish in sauce or stock we recommend that you increase the cooking duration quoted by a few minutes Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Crevettes 90 3 King Prawns 90 4 Large shrimps 90 3 Lobster tails 95 10 15 Prawns...

Page 18: ...els thoroughly to clean them Deep frozen mussels Defrost frozen mussels before cooking Duration The longer mussels are cooked the tougher they become Use the cooking durations given in the chart Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Barnacles 100 2 Bearded mussels 100 12 Cockles 100 2 Pilgrim scallops 90 5 Razor clams 100 2...

Page 19: ...bsorbs all the liquid and so none of the nutrients are lost Function depending on model Steam Cooking Universal Cook universal Settings Ratio Rice Liquid Temperature in C Duration in minutes Basmati rice 1 1 100 15 Brown rice 1 1 5 100 35 40 Parboiled rice 1 1 100 20 Round grain rice 1 2 100 25 Wild rice 1 1 100 35 40 Steam cooking Universal 19 ...

Page 20: ...o swell during the heating up time Fresh pasta Fresh pasta such as you can buy from the supermarket chilled counter does not need to absorb water Cook fresh pasta in a perforated container Separate any pieces of pasta which have stuck together and spread them out in the cooking container Function depending on model Steam Cooking Universal Cook universal Settings for fresh pasta Temperature in C Du...

Page 21: ...ed in water beforehand they will not absorb enough moisture Cook fresh dumplings in a greased perforated container Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Boil in the bag bread dumplings 100 15 18 Boil in the bag potato dumplings 100 15 18 Yeast dumplings 100 12 15 Steam cooking Universal 21 ...

Page 22: ...versal Cook universal Settings Ratio Grain Liquid Temperature in C Duration in minutes Amaranth 1 2 100 40 Bulgur 1 1 100 10 Green spelt cracked 1 1 100 10 Green spelt whole 1 1 100 16 18 Millet whole 1 1 100 30 35 Oats cracked 1 1 100 10 Oats whole 1 1 100 16 18 Polenta 1 3 100 10 Quinoa 1 2 100 10 Rye cracked 1 1 100 10 Rye whole 1 1 100 30 35 Wheat cracked 1 1 100 10 Wheat whole 1 1 100 20 25 S...

Page 23: ...xception Lentils do not need to be soaked before cooking Function depending on model Steam Cooking Universal Cook universal Settings Temperature Duration in minutes in C Pre soaked Not pre soaked Beans Black beans 100 60 120 Borlotti beans 100 55 110 Haricot beans 100 25 30 60 Kidney beans 100 55 110 Pinto beans 100 60 120 Lentils Brown lentils 100 15 20 Red lentils 100 8 Peas Green peas 100 20 25...

Page 24: ...with steam Plunge the eggs into cold water after cooking to stop them from continuing to cook When using a solid container for preparing egg dishes remember to grease it first Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Eggs medium size soft boiled 100 4 5 Eggs medium size medium boiled 100 5 7 Eggs medium size hard boiled 100 8 ...

Page 25: ...ectly underneath it to collect the juice Useful tip You can use the juice which has collected in the solid container to make a glaze for a fruit flan Function depending on model Steam Cooking Universal Cook universal Settings Temperature in C Duration in minutes Apple pieces 100 3 5 Apricot halves 90 2 4 Cherries 90 2 4 Gooseberries 90 2 4 Pear chunks 100 3 5 Plums 100 2 4 Rhubarb 100 2 3 Sour che...

Page 26: ...emperature Whole meals should be cooked at a temperature of 100 C as this is the temperature required to cook the majority of foods Do not cook a whole meal at the lowest temperature when different temperatures are required for different types of food e g 85 C for seabream and 100 C for potatoes If the recommended cooking temperature for the food is 85 C for example try cooking it at 100 C and tes...

Page 27: ...ing time 4 minutes 3rd cooking duration broccoli Duration 20 min rice 6 min fish fillet 4 min broccoli Setting 14 min 2 min 4 min Place the rice in the oven first Set the first cooking duration 14 minutes After 14 minutes place the fish in the oven Set the second cooking duration 2 minutes After 2 minutes place the broccoli in the oven Set the third cooking duration 4 minutes Menu cooking 27 ...

Page 28: ...such as poultry This way food will not be lying in defrosted liquid It is particulary important to observe food hygiene rules when defrosting poultry Do not use the liquid from defrosted poultry Pour it away and wash the tray the sink and your hands Danger of salmonella poisoning Food which does not drip can be placed on the rack in a cooking container or in a dish Useful tips Fish does not need t...

Page 29: ...ad rolls 100 6 7 1 2 Rye bread sliced 250 100 15 15 White bread sliced 150 100 10 15 10 15 Wholegrain bread sliced 250 100 15 20 10 15 Dairy products Cheese slices 125 60 15 10 Cream 250 60 20 25 10 15 Quark 250 60 20 25 10 15 Soft cheese 100 60 15 10 15 Fish Lobster 300 60 25 30 10 15 Small shrimps 300 60 4 6 5 Trout 500 60 15 18 10 15 Fruit Apple pieces 250 60 20 25 10 15 Apple sauce 250 60 20 2...

Page 30: ... 12 Meat Cutlets chops sausages 800 60 25 35 15 20 Goulash 1000 60 50 60 10 15 Goulash 500 60 30 40 10 15 Liver 250 60 20 25 10 15 Meat slices 60 8 10 15 20 Minced meat 250 50 15 20 10 15 Minced meat 500 50 20 30 10 15 Roebuck saddle 1000 50 40 50 10 15 Saddle of hare 500 50 30 40 10 15 Poultry Chicken 1000 60 40 15 20 Chicken escalopes 500 60 25 30 10 15 Chicken thighs 150 60 20 25 10 15 Turkey d...

Page 31: ...ted meal Several plates will take a little longer If you are reheating several plated meals one after the other the reheating time can be reduced by around 10 minutes for the second and subsequent plates as the oven is still hot Moisture content The more moist the food the less moisture needs to be added Useful tips Food does not need to be covered before it is reheated Do not reheat large items s...

Page 32: ... squashes easily Remove any peel stalks cores or stones Cut up large fruit For example cut apples into slices If you are bottling fruit with stones e g plums apricots without removing the stones pierce the fruit several times with a fork or wooden screwer as otherwise it will burst Vegetables Rinse clean and cut up vegetables Green vegetables should be blanched before bottling to help them retain ...

Page 33: ...re that they do not touch one another Function depending on model Steam Cooking Universal Cook universal Settings Produce Temperature in C Duration in minutes Fruit Apple sauce 90 65 Apples 90 50 Fruit with stones 85 55 Gooseberries 80 55 Red Blackcurrants 80 50 Vegetables Beans 100 120 Gherkins 90 55 The times quoted are for 1 0 litre jars If using 0 5 litre jars reduce the duration by about 15 m...

Page 34: ...sugar will increase the quantity of juice produced and improve the flavour Sprinkle the fruit with sugar and leave to absorb for a few hours before juicing For sweet fruit add 100 150 g sugar and for more tart fruit 150 200 g sugar per kilo of fruit If you wish to bottle the juice rather than consume it straight away pour it whilst hot into hot sterilised bottles up to the rim and then seal immedi...

Page 35: ...not achieve its maximum set until it has been thoroughly chilled If yoghurt culture is being used the yoghurt can be made from a mixture of milk and cream Mix 750 ml milk with 250 ml cream You can buy yoghurt jars from specialist cook shops Procedure Mix 100 g yoghurt with 1 litre milk or make according to the instructions on the packaging for the yoghurt culture Pour the mixture into portion size...

Page 36: ...over the gelatine leaves with cold water and leave to soak for 5 minutes Remove the gelatine leaves from the bowl and squeeze them out Empty the bowl Place the squeezed gelatine leaves back in the bowl Gelatine powder Place the gelatine powder in a bowl and add water according to the instructions on the packaging Cover the bowl and place on the rack Function depending on model Steam Cooking Univer...

Page 37: ...tities in a solid container and small quantites in a cup or a dish Cover the container or the dish with temperature up to 100 C and steam resistant clingfilm or a lid Stir large quantities once during cooking Function depending on model Steam Cooking Universal Cook universal Settings Temperature 90 C Duration 10 minutes Special programmes 37 ...

Page 38: ...o blanch almonds it is important to plunge them cold water as soon as they are taken out of the oven as otherwise the skin cannot be removed Function depending on model Steam Cooking Universal Cook universal Grill Y Z Settings Produce Steam Cooking Universal Cook universal Temperature in C Duration in minutes Almonds 100 1 Apricots 100 1 Nectarines 100 1 Peaches 100 1 Peppers 100 4 Tomatoes 100 2 ...

Page 39: ...perature 50 C Duration 5 minutes Blanching Blanch fruit and vegetables before freezing them Blanching helps maintain the quality of the produce when it is frozen Blanching vegetables also helps them retain their original colour Procedure Put the prepared vegetables fruit cleaned washed chopped etc into a perforated cooking container Once blanched plunge the vegetables fruit into ice cold water to ...

Page 40: ... 100 C and steam resistant clingfilm or a lid Function depending on model Steam Cooking Universal Cook universal Settings Temperature 100 C Duration 4 minutes Bacon The bacon does not brown Procedure Place the bacon diced or rashers in a solid cooking container Cover the container with temperature up to 100 C and steam resistant clingfilm or a lid Function depending on model Steam Cooking Universa...

Page 41: ...tand steam All parts of the bottles must be completely dry before they are reassembled to keep them germ free Procedure Place the rack on the lowest shelf level Dismantle clean and thoroughly rinse baby bottles Place the individual parts on the rack ensuring that they do not touch one another on their sides or with the opening facing downwards to allow steam to reach them from all sides Function d...

Page 42: ... Temperature 70 C Duration 2 minutes Decrystallising honey Procedure Loosen the lid and place the jar of honey in a perforated cooking container or on the rack Stir the honey once during the cooking procedure Function depending on model Steam Cooking Universal Cook universal Settings Temperature 60 C Duration 90 minutes depending on the size of jar or the amount of honey in the jar Special program...

Page 43: ...ing berries as these are delicate and are easily damaged Remove stalks pips or stones Purée the fruit to help the jam to set Add the correct quantity of preserving sugar to the fruit purée see manufacturer s instructions and mix thoroughly If sweet fruits berries are used we recommend adding some citric acid to help the jam to set Procedure Fill the jars to just below the rim with fruit Place the ...

Page 44: ...he higher the temperature and the thinner the meat the quicker the set core temperature will be reached The cooking process is completed when the core temperature of the meat reaches the value set for the food probe Exception The combination mode will involve another cooking step e g browning the meat Settings Type of meat Core temperature C Fillet of beef Roast beef rare medium well done 60 65 70...

Page 45: ...nd the meat juices which collect in the condensate tray can be used to make a gravy or a sauce Allow a standing time of approx 10 minutes after the end of cooking so that the meat juices are evenly distributed You do not need to preheat the oven for roasting The prepared meat is placed in a cold oven Fan plus We recommend only using fan plus in combination with the steam function this prevents lea...

Page 46: ...age 2 approx 30 C higher than that set for the food probe When roasting fatty meat with crackling we recommend carrying out cooking stage 1 with 100 moisture and a low temperature to render the fat Cooking stage 2 is then carried out with medium moisture and a high temperature In cooking stage 3 the meat is cooked using the food probe In this stage the temperature of the oven should be approx 30 C...

Page 47: ...5 40 80 90 Venison 1 2 220 230 100 30 95 30 40 80 90 Wild boar joint 1 2 200 220 150 30 50 30 35 80 90 Lamb Leg 1 2 200 225 100 50 30 35 40 80 85 Rack 1 2 225 100 30 30 20 35 45 70 Pork Braised 1 2 180 210 150 30 50 40 80 90 Fillet 1 200 225 20 70 80 Shank 1 190 210 30 110 120 With crackling 1 2 3 205 85 180 20 100 20 40 70 120 85 The lower the temperature in the second cooking stage the more tend...

Page 48: ... 3 100 130 180 95 30 30 30 30 40 10 15 Goose whole up to 4 kg 1 2 100 130 150 95 30 60 120 150 Turkey breast 1 2 200 225 100 95 30 30 40 85 90 Turkey drumsticks 1 2 200 225 100 95 30 30 40 85 90 Turkey whole up to 4 kg 1 2 120 190 210 30 30 180 15 25 Veal Braised 1 2 200 225 145 20 50 30 35 75 80 Fillet 1 2 200 225 100 20 20 20 25 50 85 The lower the temperature in the second cooking stage the mor...

Page 49: ...the width of the oven for optimum heat distribution and even results Dark coloured tins are best for baking These conduct the heat more swiftly to the mixture Shiny metal tins reflect heat so cakes take longer to cook and do not brown evenly Bake on a maximum of two shelf levels at the same time If you are baking on two shelf levels at the same time use the second and fourth shelf levels up from t...

Page 50: ...s such as chips croquettes cakes pizza and baguettes use the lowest temperature quoted on the manufacturer s packaging When using Fan plus reduce the temperatures given for Conventional heat by about 20 C Baking chart Fan plus U Type of mixture Temperature in C Duration in minutes Mixtures with egg whites Meringues 90 100 140 160 Quark dough 150 170 30 40 Whisked mixture Deep sponge base 170 190 3...

Page 51: ...nd so dries inside Use dark coloured tins for baking Baking chart Cake plus Type of mixture Temperature in C Duration in minutes Choux pastry 140 160 50 60 Creamed mixture 150 170 50 60 Automatic Do not use dishes or containers made of silicone as these are not steam resistant Please refer to the cook book for information on suitable baking containers Baking 51 ...

Page 52: ... puff pastry is achieved by cooking it with steam maximum moisture low temperature in cooking stage 1 Browning takes place with high moisture and high temperature The baking will become dryer with low moisture and high temperature Bake parbaked rolls with 90 moisture at the temperature given by the manufacturer on the packaging Baking 52 ...

Page 53: ...base 1 160 190 95 20 25 Fruit pie 1 2 3 180 230 150 170 150 160 30 30 20 6 5 45 Yeast dough Baguettes 1 2 3 4 5 40 50 210 210 145 185 100 100 80 20 20 10 2 6 6 60 Bread rolls 1 2 3 4 5 40 50 210 210 145 180 100 100 70 20 20 10 2 6 6 45 Croissants 1 2 3 4 100 160 180 150 150 100 90 75 30 7 17 22 3 3 Dark rye bread mix 1 2 3 4 50 210 210 145 185 100 80 20 20 2 6 6 60 When baking bread use a maximum ...

Page 54: ... grain bread 1 2 3 4 5 40 50 210 210 145 180 100 100 80 20 20 10 2 6 6 60 Plaited loaf 1 2 3 100 140 170 150 100 90 30 7 17 21 15 Sponge cake with fruit 1 2 160 190 160 90 30 20 23 6 White bread 1 2 3 4 5 40 50 210 210 145 180 100 100 80 20 20 10 2 6 6 60 Wholegrain rolls 1 2 3 100 190 210 160 100 90 30 8 19 22 2 When baking bread use a maximum of 750 g flour Baking 54 ...

Page 55: ...t the condensate tray at the lowest level Useful tip Bananas and pineapple are not suitable for drying Settings Fan plus U Produce Temperature in C Duration in hours Apple rings 50 70 5 8 Apricots halved stones removed 60 70 10 12 Citrus fruit sliced 70 80 8 9 Damsons stones removed 60 70 10 12 Herbs 40 60 1 5 2 5 Mushrooms 50 70 3 4 Pear slices 70 80 7 8 Tomatoes quartered 60 70 7 9 Drying food 5...

Page 56: ...ir together the butter sugar vanilla sugar salt lemon zest and eggs until light and fluffy 2 Mix the flour with the baking powder and stir these into the mixture 3 Grease a springform cake tin and sprinkle with breadcrumbs Add the mixture 4 Peel and core the apples and cut them into quarters Score the top surface Press the apples gently into the cake mix with the core side down and bake 5 After ba...

Page 57: ... and knead into a smooth dough Place in the refrigerator to cool Grease a springform cake tin and add 2 3 of the dough to make the base Make a rim of about 2 cm high around the edges of the tin Prick it with a fork several times 2 Peel and core the apples and cut into slices Arrange the apple slices on the base and add the raisins sugar Calvados lemon juice and cinnamon 3 Roll out the rest of the ...

Page 58: ...uettes Place onto a greased baking tray that has been dusted with flour 5 Score each baguette several times diagonally with a knife and then bake Setting Automatic Bake Baguettes Farmhouse bread Baking duration approx 50 minutes Ingredients 350 g strong white flour 150 g rye flour 1 tsp salt 25 g fresh crumbled yeast or 1 sachet of dried yeast 300 ml lukewarm milk Method 1 Mix the flour and salt i...

Page 59: ...illa sugar egg and lukewarm milk Mix all the ingredients together to a smooth dough Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30 C 2 Grease a baking tray and dust it with flour Roll the dough out on onto the baking tray and leave to prove for a further 30 minutes 3 Using a spoon make small indentations in the dough Dot the butter evenly into the indentations a...

Page 60: ...er the dough leaving a 2 cm border free of butter around the edge 3 Fold the longer sides in towards the middle and then fold the shorter sides in towards the middle in the same way Place in the refrigerator for 15 minutes 4 Work on the dough twice more as described above 5 Roll the cooled dough out thinly and cut in half to form 2 rectangles 6 Cut 12 20 cm triangles out of the two rectangles Roll...

Page 61: ...ve the yeast in the lukewarm water and sprinkle in the sugar Pour into the well in the flour then mix and knead to a smooth dough Place uncovered in the oven for 20 minutes to prove using Combination mode Baking at 30 C 100 moisture 2 Add the salt and oil mix everything together and knead for about 3 4 minutes to a smooth dough 3 Shape the dough into a flat bread and place it in a greased baking t...

Page 62: ...ng bowl Mix the ingredients together to a smooth dough and then add the lemon zest 2 Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30 C until it has doubled in size Cut the dough into 3 even sized pieces and form a 40 cm roll out of each piece 3 Plait the three pieces of dough place on a baking tray which has been dusted with flour and then bake Setting Automatic ...

Page 63: ...ypes of flour Dissolve the yeast in lukewarm water and stir into the flour Knead the dough for 3 4 minutes Place uncovered in the oven for 20 minutes on the Combination mode Baking setting at 30 C 100 moisture 2 Knead in the salt and sunflower seeds Form a ball pressing it down at the sides to make a mound shape Leave to rest for approx 1 minute 3 Form rolls and scatter the tops with seeds of your...

Page 64: ...r Stir in the sour cream and then fold in the flour the baking powder and the salt Add the ground almonds and lemon zest to the mixture Butter a springform cake tin and line it with baking paper Fill the tin with the cake mixture 2 Wash the apricots and remove the stone Cut them up and arrange them on top of the cake mixture 3 To make the streusel topping sift the flour into a bowl and add the sug...

Page 65: ...utmeg 2 tsp chopped parsley A pinch of salt Method 1 Mix together the ingredients for the base and knead to a smooth elastic dough Place in the refrigerator to rest 2 To make the topping heat the butter in a pan add the bacon and the ham and fry gently Add the finely chopped garlic 3 Mix the cream eggs nutmeg and parsley together 4 Roll out the dough and line the flan dish Make a rim around the ed...

Page 66: ... rye flour with the strong white bread flour and the sourdough mix 2 Dissolve the yeast in 100 ml of the water add to the flour mix and leave until it forms bubbles 3 Add the salt and the rest of the lukewarm water Knead for 3 4 minutes until you have a smooth dough Place in the oven and leave to prove for 20 minutes using Combi mode baking set at 30 C 100 moisture 4 Punch the dough down place in ...

Page 67: ...Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30 C 2 Add the egg sugar and butter to the dough Mix everything together and leave to prove for a further 30 minutes 3 In the meantime soak the raisins in the rum 4 Roll the dough out into a rectangle and spread with butter Mix the sugar and cinnamon add the soaked raisins and spread evenly over the dough 5 Roll up the...

Page 68: ...od 1 Mix the flours and salt in a bowl Dissolve the yeast in the milk and add to the flour Add the butter 2 Mix these ingredients together and knead to a smooth dough Cover with a damp cloth and leave to prove for approx an hour 3 Divide the dough into three pieces and form each into a roll Plait the three rolls place on a greased baking tray and then bake Setting Automatic Bake Plaited swiss loaf...

Page 69: ...ast sugar salt butter and egg in a mixing bowl Add the milk mix the ingredients together and knead to a smooth dough Cover and leave to prove for about 30 minutes in a warm place or in the oven at 30 C 2 Grease a baking tray and dust with flour Roll the dough out on to the tray and then spread with butter 3 Mix together the ingredients for the streusel topping with the exception of the melted butt...

Page 70: ...the fruit and then bake Setting Automatic Bake Flan White bread Baking duration approx 85 minutes Ingredients 600 g strong white flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 2 tsp sugar 3 tsp salt 30 g melted butter Approx 320 ml lukewarm milk or water Method 1 Stir the yeast into the milk or water Add the flour salt sugar and butter and mix together Knead the mixture for about 3 4 ...

Page 71: ...on two greased floured baking trays then bake Setting Automatic Bake White rolls Mixed grain bread Baking duration approx 85 minutes Ingredients 375 g strong white flour 125 g rye flour 40 g fresh crumbled yeast or 2 sachets of dried yeast 1 2 tsp sugar 2 3 tsp salt 1 tbs oil 300 ml lukewarm water Method 1 Mix the yeast with the sugar and water Add the flour salt and oil Mix well and knead for abo...

Page 72: ...ucchini Place the carrot and zucchini pieces in perforated containers and cook at 100 C for 2 minutes Leave to cool 3 Mix the sausage meat with the vegetables and add the cream and the Cheddar cheese 4 Finely chop the sage leaves and add to the mixture Season with salt and pepper 5 Roll out the pastry on a floured surface Arrange the ham slices on top and spread the sausage meat mixture over the h...

Page 73: ...ce the condensate tray on the lowest shelf level Place the gammon on the wire rack and place the rack on the second lowest level and start the cooking process 2 In the meantime dry fry the pinenuts in a pan on the hob Roughly chop the sun dried tomatoes parsley and basil Purée the pinenuts tomatoes parsley basil garlic parmesan salt pepper and olive oil to make a pesto 3 Once cooked carve the gamm...

Page 74: ...the condensate tray with the stock 2 Score the meat with a sharp knife You may prefer to ask your butcher to do this Season with salt pepper and thyme and place it on the wire rack 3 Place the condensate tray on the lowest shelf level and the rack on the second lowest level and start the cooking process 4 After roasting sieve the stock in the condensate tray into a pan 5 If necessary skim any grea...

Page 75: ...ack into a crown with kitchen string 2 Season the oil with the salt and pepper and use this to baste the lamb 3 Place the meat on the rack Place the condensate tray on the lowest shelf level and the rack on the second lowest level and start the cooking process Setting Automatic Roast Rack of lamb Useful tip Ask your butcher to prepare the lamb for you Recipes for Automatic Roasting 75 ...

Page 76: ...matic Roast Fillet of beef Side dish Plum sauce Serves 4 30 50 g brown sugar 60 ml balsamic vinegar 150 ml dry red wine 2 cloves 2 cinnamon sticks 500 g plums with the stones removed 1 2 tbsp plum compote Salt Sugar Kitchen string A piece of muslin Method 1 Caramelise the sugar in a pan until light brown then add in the vinegar and red wine Stir until dissolved 2 Place the cloves and cinnamon in t...

Page 77: ...nd parsley in a dish with the beef Pour over the red wine and stock and marinate for 24 hours 2 Remove the beef from the marinade and pat dry with kitchen paper 3 Place the vegetables and the liquid in the condensate tray Place the beef on the wire rack and roast 4 After cooking sieve the vegetables and stock from the condensate tray into a pan Add the crème fraîche and if necessary thicken with s...

Page 78: ...lt Method 1 Trim the beef Season with salt and pepper and place on the wire rack Place the condensate tray on the lowest shelf level and the rack on shelf level 2 2 In the meantime finely dice the gherkins and shallots chives and parsley 3 Mix together all the ingredients for the remoulade and season with salt pepper and sugar to taste 4 Slice the boiled potatoes and the onion Heat the clarified b...

Page 79: ...79 ...

Page 80: ...Alteration rights reserved 3309 M Nr 07 685 630 00 ...

Reviews:

No comments