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315

Meat

Automatic programme: Step 1

Automatic programmes » Meat

» Game » Venison » Venison
rump » Roast with moisture
Duration: 180 minutes

Settings: Step 1
See roasting table on p.450

Shelf level:
Rack: 2
Universal tray: 1

Venison rump with pears and
lentils in a red wine sauce

5

Meanwhile fry the carrot,
leek and celery for approx.

2 minutes in the remaining
hot butter. Add the pears and
cook for a further 1 - 2
minutes.  Season with salt,
pepper, cinnamon, the rest of
the balsamic vinegar and
honey.  Remove the bay leaves
from the lentils. Add the lentils
and the walnuts to the
vegetables, mix together and
season. Keep in a warm place.

6

Stir the cold diced butter
gradually into the red wine

sauce until it thickens. Do not
allow it to boil again. Season
and serve with the pears, lentils
and vegetables. Potato purée
goes well with this dish.

1

Remove any fat and sinew
from the venison. Mix

together the salt, pepper and oil
and brush the venison with it.
Tie up if necessary, place on the
rack and roast (see below for
settings).

2

Peel and chop the onions.
Wash the lentils and drain

them well. Fry two thirds of the
onions in hot oil until
transparent, turning them as
needed. Pour in the vegetable
stock, add the bay leaves, cover
and cook for 30 minutes until
soft.

3

Dice 75 g butter and set
aside in a cold place.

Coarsely chop the walnuts.
Clean and wash the carrot, leek
and celery and peel as necessary.
Finely dice the vegetables. Also
peel and ﬁ nely dice the pears.

4

Fry the rest of the onions in
1 tbsp butter until

transparent. Dust with ﬂ our
and sweat for 1 further minute,
stirring continuously. Deglaze
with wine, balsamic vinegar and
stock, season with salt and
pepper and reduce by half for
approx. 10 minutes.

Serves 4

Ingredients

800 g venison rump
Salt
Pepper
Oil
2 onions
200 g black lentils
2 tbsp sunﬂ ower oil
400 ml vegtable stock
2 bay leaves
Approx. 100 g butter
40 g walnuts
1 carrot
1 leek
1 stick of celery
200 g ﬁ rm ripe pears (e.g.
Williams)
10 g plain ﬂ our
100 ml dry red wine
4-5 tbsp balsamic vinegar
200 ml game stock
1 pinch cinnamon
2 tsp wild honey

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Summary of Contents for DGC 6000 XL

Page 1: ... 690 06 15 GB M Nr 9802 9001 United Kingdom Miele Company Ltd Fairacres Marcham Road Abingdon Oxon OX14 1TW Tel 0330 160 6600 Internet www miele co uk E Mail mielecare miele co uk Steam combination oven cookbook DGC 6000 XL ...

Page 2: ...1 ...

Page 3: ...2 ...

Page 4: ...nowledge curiosity routine and the unexpected all converge in our Miele Test Kitchen We have condensed our experience passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful We hope you will enjoy the results as much as you do the cooking If you have any questions comments or requests please contact us on the telephone n...

Page 5: ...4 ...

Page 6: ...ead 108 Flat bread 109 Baguettes 110 Herb rolls 112 Rye mix bread 113 Multigrain rolls 114 Mixed grain bread 116 Pumpkin bread 117 Rye bread 118 Multigrain loaf 119 Baking Swiss roll with assorted ﬁllings 40 Advocaat gateau 43 Carrot cake 44 Raspberry tiramisu 46 Strawberry gateau 47 Cheesecake 48 Palmier biscuits 50 Nut horns 51 Choux buns and éclairs with a choice of ﬁllings 52 Tree cake 56 Brio...

Page 7: ...sserole 194 Gammon and cabbage casserole 195 Potato gratin 196 Lamb casserole 198 Fennel and carrot gratin 199 Celery gratin 200 Soups and starters Beetroot salad 144 Marinated vegetables 146 Artichokes with a creamy tomato dip 147 Stuffed aubergines 148 Veal tonnato 150 Courgette and goat s cheese rolls 151 Jacket potatoes 152 Greek tomatoes 154 Pork paté 155 Kohlrabi and carrot ramekins 156 Broc...

Page 8: ...ith apple and horseradish sauce 269 Braised veal 270 Poached fillet of beef 272 Loin of veal 273 Pork Wellington 274 Fillet of pork 275 Swiss chard rolls with an oriental filling 276 Grilled sausages with tomato and mango chut ney 278 Grilled feta burgers with Couscous salad 279 Gammon joint with green pesto 280 Pork joint in a mustard crust 282 Königsberger meatballs 283 Savoury treats Chicken sa...

Page 9: ... roseﬁsh 351 Oysters au gratin 352 Stuffed sea bass 354 Grilled mackerel with tomato letscho 355 Salmon en croute 356 Salmon trout in salt dough 358 Fish Rolled ﬁllets of plaice in a piquant sauce 324 Fillet of sole in a prawn sauce 326 Fish curry with peaches 327 Roseﬁsh with spinach and hazelnut butter 328 Moules marinières 330 Monkﬁsh in a mushroom sauce 331 Fillet of cod in a tarragon sauce 33...

Page 10: ...t dream 405 Black cherries with meringue 406 Crème brulée 408 Orange rice pudding 409 Quark soufflé 410 Chocolate brownie pudding 412 Side dishes Dauphinoise potatoes 362 Dumplings 364 Potato dumplings 365 Vegetable ravioli 366 Potato soufflé 368 Potato purée 369 Spinach with a cheese soufflé topping 370 Pancetta on a bed of vegetables 372 Carrots with glazed shallots 373 Asparagus 374 Sauces for ...

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Page 12: ...light meals or baby food as well as for those on low sodium diets Taste is not sacriﬁced in the interests of nutrition and calorie counting to the contrary your steam combi oven sweeps you away to a world of wonderful new delights A hobby for all the senses Eating has become much more than a basic ne cessity with preparation and presentation being as important and interesting as the ingredients an...

Page 13: ...s deliciously succulent Please note that steamed meat does not brown If you want your meat browned we recommend cooking it with a Combination programme where a browning stage using Conventional heat Fan plus or Grill is included either before or after the steaming stage Cooking functions From the repertoire of a connoisseur With a temperature range of 30 C 225 C the Miele steam combi oven offers a...

Page 14: ...cooking time for each type of food is predetermined The appliance tells you when to place each item in the steam combi oven You can cook up to three different types of food or dishes in the oven to make up a whole meal You would normally select a temperature of 100 C to do this However different the foods are the constant fresh supply of steam ensures that there is no transfer of aroma or flavour ...

Page 15: ...ough rises more effectively to start with before being browned at a higher temperature and then dried at a high temperature with a low moisture level This gives the bread its attractive glossy crust If bread is baked with little or no steam the starches do not swell as much the outer surface dries out the crust becomes cracked and it will not stay crisp for long See the chapter on bread for furthe...

Page 16: ...he User programme function to manually enter the settings and then save the programme for future use Grill The universal tray is always used under the grill rack to catch the juices It can be used on any shelf level The food is usually turned when grilling with the grilling time split two thirds for one side and one third for the other side The grill uses infra red radiation which is most intensiv...

Page 17: ...food such as vegetables fruit ﬁsh meat poultry and ready meals defrost gently Dairy products and baked goods are also quickly ready for serv ing again Please note Using shallow freezer containers speeds up the defrosting process Freeze food in small portions These defrost more quickly and gently than large portions Several portions of the same type of frozen food that are the same size e g several...

Page 18: ...heated in a steam oven container A time of 10 15 minutes should be set for a single plate of food whilst several plates will require longer If you are reheating several plates in succession you can reduce the reheat ing time for the second and subsequent cycles by approx 5 minutes as the oven cavity will still be warm The more moist the food that is being reheated the lower the moisture level sett...

Page 19: ...ean cloth and hot water after ﬁlling and then seal the jar Fruit Sort carefully and wash brieﬂy but thoroughly then leave to drain Wash berries very carefully as these are delicate and likely to squash Remove any peel stalks seeds or stones Chop larger fruit and cut fruit such as apples into slices When bottling larger fruit with stones such as plums or apricots prick the fruit several times with ...

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Page 22: ...he cooking time is the same as on the hob This makes it very easy to adapt your favourite recipes So sit back and enjoy your steam combi oven The food you cook in it will taste fabulous Notes A list of chapters is given at the beginning of this book Individual recipes are listed alphabetically at the back Settings quoted in this book are correct for the quantities in the recipes A range of tempera...

Page 23: ...for blanching and steaming vegetables ﬁsh meat and potatoes which are not cooked in sauce or stock In addition to a premium quality appliance and ﬁrst class ingredients the correct accessories also have a part to play in ensuring that you achieve perfect results with your recipes Optional accessories Miele offer a wide range of accessories specially designed to guarantee perfect results in Miele a...

Page 24: ...r Miele appliances Descaling tablets For descaling the water container and the water pipes Microfibre e cloth For removing fingerprints and light soiling without the use of chemicals Ceramic and stainless steel hob cleaner For removing grease and persistent burnt on soiling from stainless steel surfaces These and other accessories for your Miele appliances can be ordered via the internet or from M...

Page 25: ...ients Anis Atlantic cod Aubergine Bramleys apples Calves cheeks Courgette Haddock or cod Knuckle of veal Loin of sucking pig Monkﬁsh Nile perch Parma ham Pepper Plaice Pollock Saddle of lamb Saddle of veal Saddle of venison Salted ribs San Daniele ham Russet apples Weights and measures 1 teaspoon 3 g baking powder or 5 g salt or 5 ml liquid 1 tablespoon 10 g ﬂour breadcrumbs or 15 g sugar or 15 ml...

Page 26: ...ms Barding Wrapping or laying rashers of bacon over meat poultry or ﬁsh to prevent them from drying out during cooking Thickening Sauces and soups can be thickened by adding double cream crème frâiche or cornﬂour mixed with a little cold water to a smooth paste Always add these to cold liquids to avoid them becoming lumpy Blind baking Pre baking a pastry or ﬂan case lined with baking paper and ﬁll...

Page 27: ...parkling conversation If you want to spoil your guests with delicious home baking your only problem will be what to choose from among the wealth of different pastries ﬁllings and top pings Should it be something fruity Or creamy Or crisp Preferably a little bit of everything And because sweet things are food for the soul everyone will want another slice Baking ...

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Page 29: ...metal glass and heat resistant plastic dishes are suitable for all of the standard oven functions Plastic containers are not suitable for combination cooking as they are not steam resistant Long loaf or rectangular tins should be placed lengthways on the wire rack Never place a dish on the ﬂoor of the oven always put it on a rack Grease all baking tins with fat When working with pastry dust with ﬂ...

Page 30: ...his ﬂour contains almost all the wheat germ Excellent for bread Wholegrain ﬂour This ﬂour is made from the whole grain and con tains all the goodness It can be ground ﬁnely or coarsely and is particularly good for bread Bread Bread and rolls should be light and crisp The raising agents used to achieve this are yeast and sourdough Light wheat ﬂour doughs work well with yeast heavier doughs made of ...

Page 31: ... the middle Tips on preparation The steam combi oven does not need to be pre heated for baking bread Flour contains no unwanted preservatives or ad ditives The dough can be made ﬂavoured and seasoned according to taste When bread is baked on the right steam setting the starch will swell The result is a light bread that smells delicious and has a shiny crisp crust You cannot use the normal skewer t...

Page 32: ...ving the top smooth Bread that is baked directly on a baking tray and not in a tin needs to be 25 30 cm long and 8 9 cm across Loaves should then be slashed across the top in your chosen pattern When making baguettes or rolls ﬁrst form the dough into a ball then shape it according to your requirements Baguettes should be made as long as possible bearing in mind the size of the oven The dough can b...

Page 33: ...ncy so that more liquid is needed to achieve a pliable dough the dough is too wet or soft Less moisture is required and the moisture level in the oven needs to be adjusted accord ingly Flour can vary in consistency so that less liquid is needed to achieve a pliable dough Tips on preparation If you are making rolls now is the time to divide the dough into the number of rolls required and to form th...

Page 34: ...moisture level If the dough collapses it needs to be proved for a shorter time If dough is proved for too long there is a build up of gas which the dough cannot sustain resulting in its col lapse The dough needs to be kneaded thoroughly before baking and left to rest for at least 1 minute before it is kneaded again Kneading gives the dough stability which encourages it to keep its shape when forme...

Page 35: ...tirring 3 Beat the whole eggs with or without water in a food processer until frothy Drizzle in the sugar and beat to a pale creamy mass Sieve in the ﬂour and baking powder and fold in gently without stirring Tips on preparation the crust is too thick or dry or has hairline cracks or a ﬂaky texture to it In this case the temperature and or the baking duration need to be reduced because too high a ...

Page 36: ...he cake in the grooves cross the ends over then pull The cake will be even lighter if cornﬂour is used instead of some of the normal ﬂour Genoese sponge normally contains no fat Viennese sponge on the other hand has around 50 g of melted butter added and stirred into the mixture Genoese sponge should be baked until golden If it is overbaked the surface will become rough and cracked and could becom...

Page 37: ...us Tips on preparation Puff pastry Puff pastry consists of several layers that puff up during cooking hence the name When cutting the pastry to ﬁt a tin do not knead the left over pieces together Instead place them on top of each other and roll out again Kneading the pastry will prevent it from pufﬁng up Puff pastry has a neutral ﬂavour that makes it suitable for both sweet ﬁllings creams fruit et...

Page 38: ...king parch ment or clingﬁlm Any pieces of pastry left over from cutting out shapes can be kneaded together If the pastry is crumbly add a little egg yolk Sweet pastry can be prepared well in advance Well wrapped up it will keep in the fridge for two or three days Sourdough Sourdough is an agent for aerating dough and is mostly used for heavy wholemeal rye or grist dough It is very easy to make by ...

Page 39: ... Sponge cake mixture Sponge cakes rise particularly well with the Cake plus function The mixture is produced by blending the individ ual ingredients and then beating them until the mixture is smooth and creamy If it is beaten too long or too hard the mixture will become foamy and unstable and will collapse on baking All the ingredients particularly the eggs and butter or margarine should be the sa...

Page 40: ...olling pin After a little practice this won t seem hard It is rolled out properly when you can see the pattern of the tea towel through the pastry Strudel pastry has a neutral ﬂavour and is suit able for sweet and savoury ﬁllings Quark and oil dough Quark and oil dough is a quick version of a yeast dough and is very similar once baked It is suit able for fruit and butter cakes apple turnovers Chel...

Page 41: ...ad the mixture evenly onto the universal tray lined with baking parchment and bake See below for settings 4Moisten a tea towel Turn the cake out of the tin onto the tea towel carefully remove the baking parchment and roll the cake up from the long side in the tea towel 5Once cool ﬁll with the ﬁll ing of your choice see next page and dust with icing sugar before serving Serves 15 Ingredients For va...

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Page 43: ...gelatine in cold water squeeze out then heat on the hob until dissolved Add the advocaat stir and leave to thicken in the fridge 2Whip the cream until stiff then gently fold into the advocaat 3Spread over the cake roll up and dust with icing sugar shortly before serving Strawberries and cream 1Whip the cream with the vanilla sugar until stiff 2Scatter the strawberries over the cake spread the crea...

Page 44: ...g them into the whites with a hand mixer Drizzle the sugar and salt into the eggs a little at a time blending them in with the hand mixer Sift the ﬂour mixture into the eggs and fold them in using a balloon whisk 3Line a springform tin with baking parchment Fill with the sponge mixture Level the surface then place on the rack and bake see below for set tings 4Meanwhile make the ﬁlling by softening...

Page 45: ...nally fold in the ﬁnely grated carrot and the orange zest 3Grease a 26 cm Ø springform tin with butter and dust with ﬂour Transfer the cake mixture into the tin then place on the rack and bake see below for settings 4Make icing from the icing sugar and orange liqueur Once the cake is cool spread the icing over it Decorate with pistachio nuts and marzipan carrots Serves 12 Ingredients Sponge base 5...

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Page 47: ...re smoothing the top Place on the rack and bake see below for settings 4Let the sponge cool Place on a serving plate and drizzle with raspberry brandy 5Mix together the rest of the ingredients for the ﬁlling except for the raspberries 6Spoon half of the ﬁlling over the sponge scatter with raspberries then spread over the rest of the ﬁlling 7Chill in the refrigerator for approx 2 hours and sprinkle...

Page 48: ...isk the egg whites with the hot water until stiff Gradually beat in the yolks with a hand whisk then slowly drizzle in the sugar mixture and continue to beat using the hand whisk Sift the ﬂour mixture into the egg and sugar and fold in using a bal loon whisk 3Line the base of a 26 cm Ø springform tin with baking paper pour in the mixture and level it Place on the rack and bake see below for settin...

Page 49: ... continue to beat using the hand whisk Sift the ﬂour mixture into the egg mix ture and fold in using a balloon whisk 3Line a 26 cm Ø springform tin with baking paper and pour in the mixture smoothing the top Place on the rack and bake see below for settings Turn out on a wire rack to cool then slice in half horizontally 4To make the ﬁlling beat to gether the egg yolks sugar lemon juice quark and m...

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Page 51: ...cuits 1Defrost the pastry Roll out to a rectangle measuring 30 x 20 cm 2Brush with the egg white and sprinkle with vanilla sugar 3Roll the two shorter sides towards the middle 4Cut the roll into thin slices dip in the vanilla sugar place on a greased ﬂoured baking tray and bake see below for settings Ingredients 1 x 450 g pack frozen puff pastry 5 tbsp vanilla sugar 1 medium egg white ...

Page 52: ...t horns 1Defrost the pastry roll out to a large rectangle Trim the edges cut into four quarters and then cut each quarter di agonally to form 8 triangles 2Mix together the hazelnuts with the sugar salt water and almond extract Separate the egg mix the yolk into the nut mixture and place the egg white to one side 3Spread 1 tbsp of the mixture along the longest edge of each pastry triangle Brush the...

Page 53: ...o the boiling water and mix until a smooth ball forms Continue to heat the mixture until a white deposit forms in the bottom of the pan 3Transfer the mixture to a bowl and mix in the eggs one at a time until the dough stands up in satiny peaks Fi nally mix in the baking powder 4Fill a large piping bag ﬁtted with a no 11 star nozzle with the mixture and pipe rosettes for choux buns or strips for éc...

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Page 55: ...cold cherry juice or water Add to the hot liquid in the pan then bring to the boil Add the cherries remove from the heat and set to one side to cool 4Whip the cream for half a minute then sift in the icing sugar and vanilla sugar Con tinue to whip until stiff 5Fill the buns éclairs with the cold cherries and spoon some of the whipped cream on top Place a lid on top of each and served dredged in ic...

Page 56: ...h and thick custard 3Cover the custard directly with clingﬁlm to prevent a skin forming and refrigerate 4In the meantime whip the cream and then fold into the chilled custard mix Fill the eclairs choux buns with the mix 5Melt the chocolate over a bain marie and use to coat the tops of the eclairs choux buns Continued Ingredients Filling Coffee cream 750 ml double cream 100 g sugar 2 tsp instant co...

Page 57: ...onds corn ﬂour ﬂour baking powder and rum Beat the egg whites until stiff and gently fold in 3Line a 30 cm Ø springform cake tin or a pizza tray with baking paper spread with 3 tbsp of the mixture and bake until golden Continue like this until all the mixture is used up Remove the cake from the tin and allow to cool 4Meanwhile melt the choco late coating and cover the tree cake Serves 12 Ingredien...

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Page 59: ...Step 3 Temperature 200 C Moisture 50 Duration 10 minutes Step 4 Temperature 160 200 C Moisture 0 Duration 12 minutes Shelf level 2 Brioche plait 1Sift the ﬂour into a bowl then add the sugar butter lemon zest egg and salt Dissolve the yeast in lukewarm milk and add it to the rest of the ingredients and work to a smooth dough 2Place in an uncovered bowl and prove in the oven for 20 minutes using th...

Page 60: ...t to the ingredients Knead to form a smooth dough place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough pro gramme or Combination mode Fan plus at 30 C 100 moisture 2Roll the dough out onto the universal tray and leave to rise for a further 20 minutes using the special Prove dough programme or Combination mode Fan plus at 30 C 100 moisture 3Make small indent...

Page 61: ...bowl then add the butter and salt Dissolve the yeast in lukewarm milk and add it to the ingredi ents 2Mix these ingredients together and knead to a smooth dough Cover with a damp cloth and leave to prove for approx 1 hour 3Divide the dough into three evenly sized pieces and form each into a roll Plait them together and place on a univer sal tray to bake see below for settings 1 loaf Ingredients 67...

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Page 63: ...sing the special Prove dough programme or Combination mode Fan plus at 30 C 100 moisture 2Roll the dough out to form a rectangle 60 x 40 cm Spread a third of the butter over the dough leaving a 2 cm wide border free around the edge 3Fold the longer sides into the middle then fold the shorter sides into the middle in the same way Place in the fridge for 10 minutes 4Repeat steps 2 and 3 another two ...

Page 64: ... knead to a smooth dough Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or Combination mode Fan plus at 30 C 100 moisture 2Roll the dough out on the universal tray 3Mix together the dry ingredients for the streusel topping then add the melted butter drop by drop Rub the mixture by hand until you have a crumbly texture Scatter over the dough ...

Page 65: ...r 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 4Punch down the dough and then roll out into a rectangle 36 x 25 cm 5Mix together the ingredients for the ﬁlling including the raisins soaked in the rum and spread onto the dough 6Allow the dough to relax for 5 minutes Then roll the dough up tightly from the longer side Press the upper edge ...

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Page 67: ...n a low heat and allow to cool Knead together 25 g of it with ﬂour salt egg and water to form a shiny dough Press this into a ﬂat ball brush with the remaining butter wrap in baking paper and place in an uncovered bowl in the oven for 30 minutes using Combina tion mode Fan plus 30 C 20 moisture 2Meanwhile mix the raisins with the Calvados and place to one side 3For the ﬁlling melt 60 g butter in a...

Page 68: ... egg sugar and salt and spread over the pastry Scatter the cherries on top 3Rub the ﬂour sugar and salt into the butter to make a crumble topping Scatter evenly over the cherries and bake see below for settings 1 tray Ingredients Pastry 470 g plain ﬂour 1 tsp baking powder 220 g butter 125 g sugar A pinch of salt 2 medium eggs Filling 1000 g low fat quark 1 packet of ready mix custard powder A pin...

Page 69: ...ir in the candied orange peel raisins and almonds with rum Place in an uncovered bowl and prove in the oven for 60 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Roll out the dough on a little ﬂour to form a 30 cm long stollen place on the universal tray and bake see below for settings 4Melt the remaining butter coat the stollen while it is ...

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Page 71: ...1 and 3 Cantuccini biscotti 1Combine all the ingredients into a dough form into rolls brush with milk and bake see below for settings 2While still warm cut the rolls into 1 cm thick slices then dry out in the oven see below for settings Ingredients 375 g plain ﬂour 1 tsp baking powder 250 g sugar A pinch of salt 2 medium eggs 2 medium egg yolks 125 g whole almonds 60 g ground almonds Milk ...

Page 72: ...eggs until light and ﬂuffy and then add the lemon juice and zest 2Mix the cornﬂour ﬂour salt and baking powder and stir into the mixture 3Grease a rectangular cake tin dust with ﬂour ﬁll with the mixture and place in the oven on a rack see below for settings 1 cake Ingredients 200 g butter 200 g sugar 1 pinch salt 4 medium eggs Juice and grated zest of a lemon 200 g cornﬂour 50 g plain ﬂour 1 tsp ...

Page 73: ...owder and add the milk using only sufﬁcient milk to form a stiff mixture 3Grease a gugelhupf tin with butter add two thirds of the mixture to the tin and mix the remaining third with cocoa milk sugar and rum 4Add the dark mixture on top of the light and swirl the layers together with a fork Place in the oven on the rack and bake see below for settings 1 cake Ingredients 250 g butter 200 g sugar 3 ...

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Page 75: ...mixture into a rectangular cake tin which has been greased and dusted with ﬂour Place on the rack and bake see below for settings 4Remove the cake from the oven and allow to cool for 10 minutes on a cooling rack 5Sieve the icing sugar and mix with approx 4 tbsp lemon juice to a thin icing Turn the cake out of the tin and drizzle the icing Allow to cool completely Serves 10 12 Ingredients Mixture 2...

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Page 77: ...nead the cocoa powder into one half of the pastry and put both halves in the fridge to chill 2Roll each piece of pastry out to 0 5 cm thick rectangle Brush the plain piece with egg white and lay the chocolate piece on top 3Roll the pastry up tightly cut into 5 mm thick slices Arrange on 2 universal trays and bake see below for settings Use half the recipe for 1 tray 2 trays Ingredients 250 g plain...

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Page 79: ...tin and prick the base all over with a fork 2Peel 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 3Roll out the rest of the pastry and place on top of the apples Seal the edges well and cut a large cross in the middle Place on the rack and bake see below for settings 4After baking mix the icing sugar with wate...

Page 80: ... the ﬂour and the cornﬂour and chill for 30 minutes 2Pre heat the oven see below for settings Then spoon the mixture into a piping bag ﬁtted with a no 10 star nozzle and pipe cookies directly onto the universal tray in circles crescents or squiggles and bake see below for settings Use half the quantities for one tray Pre heating is included in the Automatic programme Follow the instructions in the...

Page 81: ...r the butter sugar vanilla sugar and salt until creamy Add the egg yolks quark lime juice and zest and stir Mix the semolina ﬂour and baking powder and rapidly stir in Finally stir in the raisins and their liquid 5Carefully fold in the beaten egg whites pour the mixture into a greased springform tin place on the rack and bake see below for settings 6Allow to cool on a rack before removing from the...

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Page 83: ...topping Mix the cream and the egg yolk brush it on the pastry and push in small pieces of butter Coarsely crush the sugar cubes and mix with cinnamon sprinkle on the base and bake see below for settings 6Apple topping Mix the cream egg yolk and vanilla sugar and spread over the base Peel core and thinly slice the apples and spread over the base Mix the sugar and cinnamon sprinkle it on top Place o...

Page 84: ...he base and knead to a smooth elastic dough Place in the refrigerator to rest 2Roll out the pastry and line the ﬂan dish or round baking tray Prick the pastry with a fork and sprinkle the breadcrumbs or ground nuts on top 3Peel and core the fruit and cut into slices Arrange the fruit slices on the base 4Beat together the cream eggs and sugar and pour over the fruit Place on the rack and bake see b...

Page 85: ...room temperature 3Place the dough on the universal tray brush smooth and bake see below for settings Remove the cake from the oven and allow to cool on the tray before removing from the tin 4Sieve the icing sugar mix with lemon juice to make a smooth fairly stiff icing and coat the cake with it Decorate with halved almonds and candied fruit and leave to dry Serve in slices Serves 30 Ingredients Mi...

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Page 87: ...5 20 minutes Shelf level 2 Almond cake 1Place all ingredients in a bowl mix to a smooth dough place on the universal tray and pre bake see below for settings 2In the meantime place the ingredients for the topping in a saucepan and gently warm until the butter melts and everything mixes together 3Spread the mixture over the pre baked base and bake until golden brown see below for settings Serves 20...

Page 88: ...er and bring to the boil Remove from the heat stir in the ground hazelnuts and set aside to cool down 3Roll the pastry out onto a universal tray and spread with apricot jam Spoon the nut mixture evenly on top and bake see below for settings 4Cut into triangles whilst still warm and transfer them to a wire rack to cool 5Break the chocolate into a solid steam oven container and cover with aluminium ...

Page 89: ...ix the ﬂour with the baking powder sieve and stir half of it into the quark Knead the rest in and roll the dough into a rectangle approx 35 x 45 cm on a lightly ﬂoured surface Spread the ﬁlling on top leaving a narrow border all round 4Roll up from the longer side and place on a universal tray 5Lightly brush with milk and bake see below for settings Serves 12 Ingredients Filling 200 g ground hazel...

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Page 91: ...salt and cinammon for the streusel Melt the butter and mix in Work the mixture into a coarse crumbly texture 4Mix the poppyseed mixture with the eggs and spread over the cake dough 5Scatter the streusel evenly over the top and bake see below for settings 1 tray Ingredients For the dough 150 g low fat quark 5 tbsp milk 6 tbsp oil 1 medium egg 80 g sugar 1 pinch of salt 3 tsp vanilla sugar 300 g pla...

Page 92: ...er with the icing sugar cinnamon vanilla sugar and salt then gradually beat in the eggs Mix the ﬂour and baking powder and stir into the mixture 2Coarsely grate the pumpkin ﬁnely chop the apricots mix together with the almonds and stir into the cake mixture 3Transfer the mixture to a greased and ﬂoured 24 cm Ø springform tin Place on the rack and bake see below for settings 4Warm the apricot jam a...

Page 93: ...Meanwhile mix together the eggs sugar vanilla pulp and salt to a creamy mass 4Stir in the cooled chocolate 5Mix the ﬂour and baking powder and stir into the mixture 6Stir in the chopped nuts pour the mixture onto the universal tray smooth with a palette knife and bake see below for settings 7When baked immediately cut the brownies into 5 x 5 cm squares and leave to cool on a wire rack Makes approx...

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Page 95: ... 3Line a 26 cm Ø springform tin with butter and bread crumbs and pour in the mixture 4Peel quarter and core the apples and make slits in the back of them Press lightly into the cake mixture with the curved side up Place the tin on the rack and bake see below for settings 5Cool then dust with icing sugar before serving Serves 12 Ingredients 150 g softened butter 150 g sugar 3 tsp vanilla sugar A pi...

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Page 97: ...ng the rim free Place on a universal tray and bake see below for settings 3Allow the lebkuchen to cool To make the icing sieve the icing sugar and mix with the lemon juice to form a thick mixture Coat half of the lebkuchen with it and leave to dry 4Chop the dark chocolate coating and melt with the butter over a bain marie Coat the remaining lebkuchen and decorate with almonds if desired Leave to d...

Page 98: ...range on top of the cake mixture 3To make the streusel topping sift the ﬂour into a bowl and add the sugar and almonds Add the diced butter and rub the ingredients by hand until you have a coarse crumbly texture Scatter the streusel over the apricots Gently press down then place the tin on the rack and bake see below for settings Serves 12 Ingredients Cake mixture 75 g butter 110 g sugar 3 tsp van...

Page 99: ...he almonds and chocolate 3Beat the egg whites until stiff and drizzle in the remaining 50 g of sugar Stir the ﬁrst third of the meringue into the tart mixture and gently fold in the rest 4Line the base of the cake tin with baking paper and grease the sides with butter Pour in the mixture smooth the surface and place on the rack to bake see below for settings Serves 12 Ingredients 100 g grated dark...

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Page 101: ...courgettes 2Mix the baking powder and bicarbonate of soda with the ﬂour and fold into the courgette mixture Pour into a greased loaf tin place on the rack and bake see below for settings 3Once the cake is done melt the chocolate and spread over the cake Makes 1 cake Ingredients 180 ml oil 300 g brown sugar 3 medium eggs 3 tsp vanilla sugar A pinch of salt 150 g ground hazelnuts 300 g grated courge...

Page 102: ...ing powder and oil and stir until smooth 3Stir in the grated chocolate 4Pour into a greased and ﬂoured gugelhupf tin Place on the rack and bake see below for settings Makes 1 cake Ingredients 5 medium eggs 250 g sugar 3 tsp vanilla sugar A pinch of salt 125 ml hot water 1 tbsp rum 250 g plain ﬂour 2 tsp baking powder 125 ml oil 100 g plain chocolate grated Butter for greasing Breadcrumbs for dusti...

Page 103: ...ch approx 9 10 cm diameter onto the universal tray lined with baking parchment keeping a little space between them Pipe little peaks onto the edges of each nest and bake in the oven until light and crispy see below for settings 3Place the tray on a damp cloth allow the nests to cool and then remove them from the tray 4To make the strawberry cream halve and quarter the strawberries as necessary acc...

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Page 105: ...e 150 180 C Duration 30 minutes Shelf level 2 Blueberry mufﬁns 1Mix the eggs butter sugar vanilla sugar and salt until creamy 2Mix the almonds ﬂour and baking powder and fold into the mixture Rinse drain and stir in the blueberries 3Place the mufﬁn cases in a mufﬁn tray Spoon in the mixture place on the rack in the oven and bake see below for settings Makes 12 Ingredients 3 medium eggs 125 g soft ...

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Page 107: ...into the milk and add to the ﬂour Knead for 10 minutes to a smooth dough 2Cover with a damp cloth and leave to prove for approx 1 hour 3Shape the dough into a round loaf and dust with a little ﬂour Cut 1 cm deep slashes into the surface and leave to prove for a further 30 minutes 4Place the bread on the universal tray and bake it see below for settings Makes 1 loaf Ingredients 350 g strong white ﬂ...

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Page 109: ...er and add it to the ﬂour Slowly add the remaining water and knead into a smooth dough 2Add the almonds Knead for 3 4 minutes Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Punch the dough down then form into an oval loaf and place on the universal tray Make several diagonal slashes in ...

Page 110: ...ast in water add the ﬂour sugar salt and oil Knead for approx 7 minutes to a smooth dough Leave to prove uncovered in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 2Shape the dough into a ﬂat bread and place in a round 28 cm Ø tin that has been greased and ﬂoured 3Brush with oil sprinkle with the sesame seeds and then bake se...

Page 111: ...ugar in the lukewarm water and add to the ﬂour together with the salt and oil 2Knead the dough for about 7 minutes place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3On a ﬂoured surface divide the dough in half and form into 2 baguettes Place on the universal tray 4Score the top of the bagu...

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Page 113: ...or 3 4 minutes to a smooth dough Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 2Divide into 8 10 pieces and shape into rolls Place on the universal tray and make a slash across the top of each then bake see below for settings Makes 8 10 rolls Ingredients 375 g strong white ﬂour 75 g whe...

Page 114: ...of the ﬂour and the sourdough to get a porridge like consistency Then leave to rise until bubbles appear 3Add the salt and remaining water knead to a smooth dough for 3 4 minutes Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 4Knead the dough again and place in a loaf tin that has been g...

Page 115: ...issolve the yeast in the lukewarm water and add to the ﬂour Knead for 3 4 minutes Prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture for 20 minutes 2Shape into rolls and sprinkle with your choice of seeds Place on the universal tray and bake see below for settings Makes 8 10 rolls Ingredients 250 g spelt ﬂour 250 g strong...

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Page 117: ...rain bread 1Dissolve the yeast in the sugar and lukewarm water Stir in the ﬂour salt and oil and knead for approx 7 minutes 2Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Knead the dough again and shape into a loaf Place on the universal tray and score the surface diagonally several ti...

Page 118: ...read 1Place the ﬂour and salt in a mixing bowl Dissolve the yeast in the water and add to the ﬂour then knead to a smooth dough 2Add the pumpkin seeds and grated pumpkin and knead for 2 minutes Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus setting at 30 C 100 moisture 3Meanwhile grease and ﬂour a 25 cm loaf...

Page 119: ... 155 170 C Moisture 0 Duration 60 minutes Shelf level 1 Rye bread 1Place the ﬂour in a bowl add the rest of the ingredients and knead for approx 10 minutes until you have a smooth dough 2Shape the dough into a loaf and transfer into a ﬂoured bread basket Prove in the oven using Combination mode Fan plus at 40 C 100 moisture for 4 hours 3After proving turn the dough out onto the universal tray and ...

Page 120: ...prove for 60 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 2Knead the dough again on a dusting of ﬂour and shape it into a long loaf Place length wise in a greased 30 cm loaf tin and bake see settings below 3After baking turn the loaf out onto a wire rack leave it to cool and then store in an air tight container This bread tastes better when...

Page 121: ...ogether with the milk 3Knead the ingredients together thoroughly then place in an uncovered bowl and prove in the oven using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture for 20 minutes 4In the meantime dice the onions ﬁnely and fry gently in some sunﬂower oil Finely chop the herbs 5Add the onions and herbs to the dough and knead in thoroughly 6Place the ...

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Page 123: ...little water Add to the ﬂour salt oil linseeds sunﬂower seeds and the remaining water and knead for 3 4 minutes until you have a smooth dough 2Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Knead again then form the dough into a loaf Place it in the universal tray and make several diago...

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Page 125: ... rolls 1Sift the ﬂour into a bowl Dissolve the yeast in the water Add this together with the sugar salt and butter to the ﬂour Mix together and knead for approx 7 minutes to a smooth dough 2Place in an uncovered bowl and prove in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Knead the dough again then form into 8 10 rolls Pl...

Page 126: ...sture 100 Duration 8 minutes Step 2 Temperature 50 C Moisture 100 Duration 4 minutes Step 3 Temperature 210 C Moisture 50 Duration 6 minutes Step 4 Temperature 170 210 C Moisture 0 Duration 30 minutes Shelf level 1 White bread 1Dissolve the yeast in the water Add the ﬂour salt sugar and butter and mix together Knead the mixture for approx 7 minutes to a smooth dough 2Place in an uncovered bowl and...

Page 127: ...d 250 ml cold water and knead for 4 5 minutes to a smooth dough Cover and leave for 12 14 hours in the refrigerator 3Remove the dough carefully from the bowl using a dough card and place on a universal tray which has been lightly dusted with ﬂour Dust the dough with ﬂour divide with the dough card in the middle into two loaves avoiding kneading the dough further and handling it as little as possib...

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Page 129: ...0 C 100 moisture 3Pull off and chop the rosemary needles Roll out the dough to approx 60 x 40 cm on a well ﬂoured surface and sprinkle half with 2 3 of the Gruyère and rosemary Fold the dough in the middle and sprinkle the remaining cheese and rosemary on half of the loaf 4Fold the loaf again place on the universal tray and leave to prove on the same setting for 20 minutes 5With a sharp knife make...

Page 130: ...ad to a smooth dough adding a further 50 100 ml lukewarm water if necessary Leave to prove uncovered in the bowl in the oven for 60 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Add the fruit to the dough and knead brieﬂy 4Grease a 30 cm loaf tin line with baking paper grease again with butter place the dough in the tin place on the rack an...

Page 131: ... for 90 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 4Dark twist Knead all the ingredients together with the preliminary dough and leave to prove uncovered in the bowl in the oven for 90 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 5Carefully place the dough on a well ﬂoured work sur...

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Page 133: ...decorate with pumpkin seeds pine nuts sunﬂower seeds linseeds sesame or poppy seeds according to taste 4Gently place the balls in a circle on the round baking tray Leave to prove uncovered in the oven for 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 5Bake until golden see below for settings Makes 16 20 rolls Ingredients 40 g fresh yeast ...

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Page 135: ... minutes Step 5 Temperature 145 180 C Moisture 0 Duration 25 minutes Shelf level 1 Selection of seeded rolls 1Sift the ﬂour into a bowl Dissolve the yeast in the milk Make a well in the ﬂour and add the milk sugar salt and butter Work the ingredients to a smooth dough then knead for 3 4 minutes 2Prove in an uncovered bowl in the oven for 20 min utes using the special Prove dough programme or with ...

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Page 137: ...ration 5 minutes Step 3 Temperature 165 C Moisture 0 Duration 14 26 minutes Shelf level 2 Sweet quark rolls 1Mix the ﬂour and baking powder add the quark milk oil sugar egg vanilla sugar and salt and knead for 3 minutes 2Allow the dough to rest for 5 10 minutes 3Divide the dough into 12 equal portions 4With ﬂoury hands shape each portion into a ball place on the universal tray lined with paper and...

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Page 139: ...nd leave to prove uncovered in the bowl in the oven for 40 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 3Knead the dough again on a ﬂoured surface shape it into 6 large balls of equal size and allow to rest for 5 minutes 4Flatten the dough balls a little make a hole in each with a small round tool place the bagels on the universal tray and ...

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Page 141: ... 50 Duration 10 minutes Step 4 Temperature 200 C Moisture 0 Duration 8 13 minutes Shelf level 2 Sweet yeast rolls 1Place the ﬂour sugar butter and salt into a bowl Dissolve the yeast in the warm milk add to the bowl and knead for approx 7 minutes 2Leave to prove uncovered in the bowl in the oven for approx 20 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C...

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Page 143: ...prepared hearty and invigorating soups and starters make an appetising opening to any meal These delicious and colourful recipes not only whet the appetite for the next course but can be prepared as a light lunch or supper dish in their own right Soups and starters ...

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Page 145: ...lsamic vinegar raspberry vinegar oil vegetable stock honey salt pepper and chopped herbs to make a dressing 3Peel the beetroot and slice ﬁnely Pour over the marinade and set to one side for several hours to allow the ﬂavours to develop Serves 8 Ingredients 1 kg beetroot Marinade 1 tbsp balsamic vinegar 3 tbsp raspberry vinegar 6 tbsp oil 4 6 tbsp vegetable stock 2 tsp honey Salt and pepper 2 tbsp ...

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Page 147: ...ite wine vinegar white wine crushed garlic salt pepper sugar and herbs to make a marinade 4Transfer the vegetables into a serving dish pour over the marinade and set to one side for several hours to allow the ﬂavours to develop 5Serve with slices of fresh baguette or ciabatta Serves 8 Ingredients 2 yellow peppers 2 red peppers 1 aubergine 2 courgettes 500 g mushrooms 6 tbsp olive oil 4 tbsp white ...

Page 148: ...creamy tomato dip 1Remove the artichokes from their stalks Then using a pair of scissors cut away approx one third of the outer leaves Trim the tips with a sharp knife bend the leaves back and drizzle with lemon juice 2Place in a perforated cooking container in the oven and cook see below for settings 3Remove the scum with a spoon 4For the dip mix the crème fraîche mayonnaise and tomato ketchup an...

Page 149: ...ways scoop out the centre and cut 100 g of the scooped out ﬂesh into small cubes 2Dice the onion and green pepper ﬁnely chop the garlic and chilli 3Dice the feta and mix with the vegetables and minced beef 4Season generously with salt pepper and cayenne pepper 5Fill the aubergines with the meat mixture and place in an ovenproof dish Drizzle with olive oil place on the rack and bake see below for s...

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Page 151: ...s and cook see below for settings 3Drain the tuna and purée with 1 tbsp oil the egg yolk and capers Add the lemon juice and stir 100 ml oil in drop by drop until the sauce has the same consistency as mayonnaise Season with salt and pepper 4Carve the cooked meat in thin slices across the grain and place on a serving dish Pour the sauce over it and garnish with capers and lemon slices 5Serve with fr...

Page 152: ...tion Steam cooking Temperature 100 C Duration 3 minutes Courgette and goat s cheese rolls 1Cut the courgette length ways into thin slices and place in a perforated cooking container see below for set tings 2Cut the goat s cheese into strips 2 cm wide and season with salt and pepper 3Wrap the seasoned goat s cheese in the courgette slices and season with salt and pepper Finally drizzle with olive o...

Page 153: ...eam ﬁlling 1Wash the potatoes cut in half lengthways and cook in a perforated cooking container with the cut surface upwards see below for settings 2Mix together the diced ham cheese sour cream and mustard and season with salt and pepper 3Divide the ﬁlling between the potatoes and cook see below for settings 4Serve with a mixed salad Serves 8 Ingredients 4 medium ﬂoury potatoes 100 g diced ham 100...

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Page 155: ...Temperature 100 C Duration 3 4 minutes Greek tomatoes 1Wash and dry the tomatoes cut in half and place them in a perforated container with the cut side upwards 2Finely chop the garlic or put it through a garlic press Spread it over the cut tomatoes and season with salt and pepper 3Rinse and ﬁnely tear the basil before scattering it over the tomatoes 4Break up the goats cheese and arrange over the ...

Page 156: ...r several minutes before turning out on plates 3In the meantime mix the crème fraîche yoghurt and mayonnaise and season with salt and pepper Finely chop up the parsley and chives and mix in together with the diced peppers 4Serve the sauce with the paté Serves 6 Ingredients 500 g minced pork 2 medium eggs 1 small onion 1 tsp parsley 50 g cooked ham 30 g grated cheese Butter for greasing Sauce 200 g...

Page 157: ... 30 minutes Kohlrabi and carrot ramekins 1Clean wash and roughly grate carrots and kohlrabi Place in a perforated cooking container in the oven and cook see below for set tings 2Finely chop onions garlic and parsley Mix the rest of the ingredients and season with pepper 3Grease 6 ramekins with but ter Divide the quark mixture between the dishes place on the ﬂat baking tray place in the oven and co...

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Page 159: ...orets place in a perforated container and steam for 2 minutes at 100 C 2Chop the broccoli into ﬂorets place in a perforated container and cook together with the romanesco for 2 min utes at 100 C 3Mix the remaining ingredients together to make the sauce Add the chopped herbs and drizzle over the warm vegetables Serve immediately Serves 4 Ingredients 250 g romanesco 250 g broccoli 3 tbsp vinegar 2 t...

Page 160: ...ts and dice the bread Mix with the beaten egg salt pepper nut meg and cream in a bowl 4Add the cream diced ﬁsh and onions and mix well 5Place in a refrigerator to chill for an hour Then liquidise the mixture in a blender until smooth and creamy Stir in the chopped dill 6Place half the mixture into a greased 1 lb loaf tin ensuring there are no air bubbles Place the reserved salmon ﬁllet on top then...

Page 161: ... below for settings 2Place the crevettes in a perforated cooking container and heat see below for settings 3Mix the herbs with the diced shallot Add the crevettes and allow to steep 4Mix the ingredients for the sauce and season with salt and pepper Halve the asparagus arrange on 4 plates with the crevettes and drizzle with the sauce Serves 4 Ingredients 500 g white asparagus 500 g green asparagus ...

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Page 163: ...ook both types together see below for settings 4Mix together the olive oil and lemon juice Chop the chives and add to the oil Season with salt and cayenne pepper Allow the cooked asparagus to infuse in the mixture 5Stir the cream cheese with the cream and season with salt and pepper Spread out the slices of smoked salmon and spread some of the cream cheese over each slice Roll up the smoked salmon...

Page 164: ...oth of white wine vermouth and vegetable stock and add to the fennel Season with the bay leaf and peppercorns and cook see below for settings 3Dry roast the walnuts on the hob and chop coarsely Hard boil and chop the egg up 4Prepare a vinaigrette from all remaining ingredients and pour over the fennel Sprinkle with walnuts and chopped egg 5Serve warm Serves 4 Ingredients 3 4 fennel bulbs 150 ml wh...

Page 165: ...r and cook Defrost the shrimps see below for settings 3Wash and ﬁnely dice the cel ery Crush the garlic cloves Finely chop the ginger Add these and all the other ingredients to the rice and season with salt and pepper 4Place a heaped tablespoon of ﬁlling onto each cabbage leaf Fold the sides over the ﬁlling and roll up tightly Put the cabbage rolls into 2 perforated containers place in the oven an...

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Page 167: ...r settings When cooked add to the tomatoes 3Add the chopped garlic and halved olives to the vegetables and season with salt pepper thyme and rosemary 4Place the vegetables in a greased solid cooking container Mix the crème fraîche with the eggs and pour over the vegetables Cover the cooking container place in the oven and cook see below for set tings 5Allow the terrine to cool then turn it out of ...

Page 168: ...nd halve 3Distribute the shallots and peppers over the chicken breasts and roll up Secure with cocktail sticks 4Prepare a marinade of soya sauce apple vinegar and sugar and steep the rolled up chicken breasts in it for 20 minutes 5Remove the rolls and wrap in heat resistant foil Place in a perforated cooking container and cook see below for set tings 6Place the rolls in the refrigerator for 2 hour...

Page 169: ...low for set tings 2Allow to cool slightly and then liquidise the soup in a food processor or blender 3Season well with salt and pepper and stir in the sour cream Pour the soup back into a solid steam oven container and heat up see below for settings 4Garnish with chopped parsley and serve Serves 4 Ingredients 500 g diced carrots 50 g ﬁnely chopped onions 40 g butter 1 crushed garlic clove 750 ml v...

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Page 171: ...eel the potatoes and dice roughly Place in a solid container with the vegetable stock and cook see below for settings 2Purée the soup and season with salt and pepper Stir in the cream and cook see below for settings 3Chop the herbs and sprinkle over the soup before serving Serves 4 Ingredients 1 leek approx 180 g 250 g ﬂoury potatoes 500 ml vegetable stock Salt and pepper 100 ml double cream 2 tbs...

Page 172: ... large chunks add to the chicken and cook see below for settings 3Chop up the remaining vegetables ﬁnely Slice the leeks into rings and the carrots and celery into small sticks and place on one side 4At the end of the cooking time remove the chicken from the liquid Pass the stock through a sieve and pour back into the solid cooking container 5Remove the meat and cut into bite sized pieces and add ...

Page 173: ... the vegetables and cook see below for settings 2Add the sour cream and the rest of the stock to the soup and season with salt and pepper Add herbs and warm through see below for settings 3Garnish with whole marjoram leaves and serve with croutons made with the white bread fried in butter on the hob Serves 4 Ingredients 1 bunch of carrots 1 bunch of celery 1 small onion 300 g ﬂoury boiling potatoe...

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Page 175: ... minutes Quick meatball soup 1Shape the mince into little meatballs and cook in the vegetable stock see below for settings 2Add the soup noodles and vegetables and cook again see below for settings 3Season with salt and pepper before serving Serves 4 Ingredients 250 g mince pork beef mix 1000 ml vegetable stock 40 g ﬁne soup noodles 250 g soup vegetables Salt and pepper ...

Page 176: ...uration 6 8 minutes Settings Step 2 Function Steam cooking Temperature 95 C Duration 2 minutes Pepper soup 1Dice the peppers and onion and place in a solid cooking container with the butter Season with salt and pepper and cook see below for settings 2Purée the vegetables in the mixer Add to the stock and heat see below for settings 3Serve in 4 soup bowls Using 2 teaspoons scoop little balls of cre...

Page 177: ... 1Peel and dice the pumpkin and cook in a perforated cooking container see below for settings 2Dice the onions press the garlic and place both in a solid cooking container with a little butter Cover and sweat see below for settings 3Place all ingredients in a pan add the stock and the grated rind and juice of an orange and purée 4Stir in the cream Add the thyme and season with salt and pepper Warm...

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Page 179: ...lace in a solid cooking container Chop ﬂakes of butter onto the onions cover and cook see below for settings 2In the meantime bring the vegetable stock to the boil on the hob Add the onions to the stock and season with white wine pepper and paprika pow der Finally sprinkle with parsley 3The soup can also be topped with a layer of cheese Pour the soup into ovenproof soup bowls spread toast with but...

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Page 181: ...an be as creative as you like combining different ingredients depending on what is in season or what you have stored in your larder Simple to prepare they make it easy to cook for lots of people and can be meat or vegetarian based And any leftovers can simply be refrigerated or frozen and reheated later Casseroles and savoury bakes ...

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Page 183: ...beef place in the cooking container with the tomato purée tomato ketchup stock capers and bay leaves and cook see below for settings 3Add sour cream and dill to taste and season with salt and pepper Suitable lids for Miele steam containers are available from the Miele online shop Serves 4 Ingredients 100 g lean bacon 500 g red onions 2 pickled gherkins 2 hot dogs 300 g cooked beef 1 small tin toma...

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Page 185: ...t pepper and nutmeg and dust with ﬂour 3Add the milk and the cream Simmer for 10 minutes then pour into a bowl and allow to cool 4Peel the shallots and chop ﬁnely Separate the chard stems from the leaves and cut into pieces 2 cm long Melt the rest of the butter in a pan and allow the shallots and chard stems to sweat in it 5Remove the central ribs from the chard cut the green parts into broad stri...

Page 186: ...d stir 2Chop all the other ingredients with the exception of the red peppers and place in the cooking container with the rice 3Add the peppers and season with salt and pepper Place the cooking container in the oven and cook see below for settings 4Stir at intervals during cooking and serve garnished with fresh herbs Serves 4 Ingredients 70 g rice 200 ml vegetable stock 3 tbsp tomato purée 75 g bac...

Page 187: ... and blanch see below for settings 2Beat together the cream milk and eggs and season with salt pepper and nutmeg 3Grease a solid container or ovenproof dish and add the vegetables Pour over the egg mixture sprinkle with cheese and dot with butter Place on the rack and bake see below for settings Serves 4 Ingredients 200 g carrots 200 g courgettes 150 g celery 150 g broccoli 150 g leeks 150 g cauli...

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Page 189: ...ith salt pepper Tabasco and herbs Stir in the ketchup and tomato purée and cook see below for settings 3Add more seasoning to taste if liked 4Serve as an accompaniment to rice which may be cooked in the steam oven at the same time see cooking charts at the back of the book for cooking times Serves 4 Ingredients 250 g minced pork or beef 1 red pepper 1 yellow pepper 250 g aubergines 250 g courgette...

Page 190: ...nd milk season with salt and pepper and halve the ham slices 2Layer the egg and milk mixture lasagne sheets and ham in an oven dish starting and ﬁnishing with the egg and milk mixture 3Mix the cheese and bread crumbs and sprinkle on top 4Chop the butter into ﬂakes scatter over the lasagne and bake see below for settings Serves 4 Ingredients 4 medium eggs 500 ml milk Salt Pepper 300 g cooked ham sl...

Page 191: ...parsley 3Pour one third of the tomato and minced beef sauce into a greased casserole dish and place half the lasagne sheets on top Add the second third of tomato and minced beef sauce on top of the lasagne pour half of the cream sauce over it and add the other half of the lasagne sheets 4Add another layer of tomato and minced beef sauce on top of the lasagne the rest of the cream sauce on top and ...

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Page 193: ... ﬁsh pat dry and chop into large chunks Mix the lemon juice with the soy sauce and parsley and allow the ﬁsh to marinate in it for about 10 minutes Wash and dice the peppers peel and chop the onions 4Separate the eggs mix the egg yolks sour cream salt and pepper and mix together with the vegetables and millet pepper onions and marinated ﬁsh in a large greased oven dish Beat the egg whites until st...

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Page 195: ...llets with lemon juice and season with salt Place in a solid cooking container 2Dice the carrots add to the ﬁsh with the peas and cook see below for settings 3In the meantime stir all the other ingredients into a sauce and pour over the ﬁsh Cook again see below for set tings 4Season with salt and pepper Serve with rice or boiled potatoes Serves 4 Ingredients 500 g roseﬁsh ﬁllets Lemon juice 200 g ...

Page 196: ... potatoes dice the gammon and slice the pepperoni sausage 2Stir all the ingredients into the crème fraîche and stock and cook in a solid cooking container see below for set tings 3Season with salt and pepper and sprinkle with fresh herbs Serves 4 Ingredients 350 g savoy cabbage 250 g potatoes 250 g gammon 250 g pepperoni sausage 200 g crème fraîche 100 ml stock Fresh herbs Salt Freshly ground pepp...

Page 197: ...d slice ﬁnely 2Peel the garlic clove cut in half and rub it around the inside of the baking dish Grease the dish with butter 3Arrange the potatoes in the bottom of the dish and sprinkle half of the cheese on top Season with salt pepper and grated nutmeg 4Pour over the cream scatter with the rest of the cheese and bake see below for set tings Serves 4 Ingredients 1 kg ﬂoury potatoes 1 clove of garl...

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Page 199: ...ml of the stock 2Transfer to a solid container Chop the beans carrots and potatoes and add to the meat Wash the rosemary and scatter over the meat and vegetables and cook see below for set tings 3Add the remaining stock season with salt and pepper and heat up see below for set tings 4Finely slice the spring onions and scatter over just before serving Serves 4 Ingredients 500 g lamb 2 tbsp sunﬂower...

Page 200: ...he crusts off the bread and dice 3Rub the orange peel over the diced bread pull the leaves off the thyme sprig and add them to the mix Crush and add the garlic then mix in the Parmesan 4Add the olives to the cooked vegetables and season with salt and pepper Sprinkle the breadcrumb mixture over the vegetables drizzle with melted butter and bake see below for settings Serves 4 Ingredients Gratin 750...

Page 201: ...ce Bring the vegetable stock to the boil and place on one side to cool a little Add butter and mix with the hand mixer 4Pull the leaves off the parsley and thyme sprigs chop the parsley and add the herbs to the mixture Season with salt and pepper and pour over the celery 5Finely chop the gorgonzola sprinkle over the dish and bake see below for settings 6Dry roast the pine nuts and sprinkle on top ...

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Page 203: ... tasting food Where meat used to take centre stage ingredients such as pulses and greens can play a major part in the culinary stage Whether it s wheat or rye oats or barley or even spelt grain pulses offer a wealth of beneﬁts in terms of ballast and roughage vitamins and minerals to keep your diet healthy and on track Vegetarian dishes ...

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Page 205: ...n and water in a solid cooking container and cook see below for settings 2Dice the peppers and onions place in a perforated cooking container and cook with the spelt grain see below for settings 3Blanch the large leaves of the Chinese cabbage in a perforated cooking container see below for settings 4Mix all the other ingredients and season with salt and pepper Spread on the Chinese cabbage leaves ...

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Page 207: ...spelt diced peppers and cheese and season with salt pepper and paprika Stir into the vegetables and ﬁll the peppers with the mixture Place in a perforated container with a solid container underneath to catch the liquid for the sauce and cook see below for settings 4For the sauce mix together the vegetable stock and tomato purée fold in the crème fraîche and season with salt pepper paprika and suga...

Page 208: ...tings 2Dice the onions and tomatoes Chop the garlic cloves and grind the millet ﬁnely Mix the ingredients together and pour in the tomato juice Season with the remaining ingredients Place all the ingredients in a solid container and cook together with the pasta see below for settings 3Serve with a mixed salad Serves 4 Ingredients 500 g wholemeal pasta tsp salt Water Sauce 50 g onions 250 g skinned...

Page 209: ...e below for settings 2Finely slice the onion and cut the tomatoes into narrow strips Mix the sour cream with the vegetables and stir in the herbs and tomato purée Season with salt and pepper 3Dice the goat s cheese and fold in carefully Spread the mixture over the rye and cook see below for settings Serves 4 Ingredients 200 g rye 200 ml water 1 onion 200 g dried tomato 200 ml sour cream 1 packet f...

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Page 211: ...th salt and pepper 4Dip 3 Mix together the cream cheese and crème fraîche Cut the smoked salmon into strips and stir in Season with salt and pepper and sprinkle with dill Serves 4 Ingredients 750 g potatoes in their skins Dip 1 200 g vegetable spread 150 g low fat quark 50 g yoghurt 1 5 1 red pepper 1 yellow pepper 1 shallot 1 tbsp green peppercorns 1 2 bunch chives 2 tbsp mustard Salt and pepper ...

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Page 213: ...xed herbs cinnamon curry powder thyme and oregano place in a solid cooking container and spread the chopped tomatoes over Layer the chopped vegetables on top and pour in the red wine 3Place the bulgur wheat in another solid cooking container with water season with salt and cook see below for settings Serves 4 Ingredients 1 aubergine 1 large courgette 2 medium cooking onions 200 g mushrooms 1 garli...

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Page 215: ...family celebration a buffet party or a snack to savour at a sporting event or in front of the television Some of the dishes have rich ingredients complemented by a light pastry others are based on classical recipes These savoury bites are designed to whet the appetite and with a little ingenuity are open to endless variation Savoury treats ...

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Page 217: ...permost on the rack and place the rack on top of the universal tray to roast see below for settings 3Once cooked remove the meat from the bones and cut into bite size pieces 4Peel the pineapple and trim the celery Chop both into small pieces 5Mix the cream with the lemon juice salt pepper cur ry powder and sugar Drain the mandarins and the sweetcorn and stir into the cream mixture Pour over the ch...

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Page 219: ...ter Add the sliced mushrooms and continue to fry them together 2Season with salt and pepper then stir in the parsley and set to one side to cool 3Roll out the pastry and cut into circles Spoon a little ﬁlling into the middle of each then brush the edge with egg white and fold the pastry in half to form a semi circle pinching the sides together 4Place the turnovers on the universal tray lined with ...

Page 220: ...tmeg salt and parsley together 4Roll the pastry out thinly and line the quiche or pizza dish Draw the edges up high 5Distribute the ham evenly over the pastry sprinkle with cheese and pour the cream over Place on the rack and bake see below for settings 6Do not allow the quiche to stand with the cream mixture on it as the pastry will become soggy Serves 4 Ingredients Pastry 125 g plain ﬂour 40 ml ...

Page 221: ... level 1 Sausage puffs 1Chop the chives and parsley and mix with the meat 2Defrost the puff pastry roll out and cut into 4 rectangles 3Spread 1 tbsp of the meat mixture along one edge of each piece of pastry Brush the edges of the pastry with egg white and roll up 4Place on a universal tray lined with baking parch ment and bake see below for settings Serves 4 Ingredients 450 g frozen puff pastry 2...

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Page 223: ...and slice thinly Remove the seeds from the chilli and chop ﬁnely 3Heat the oil in a pan and gently fry the pumpkin and chilli pepper Add the butter and season with salt pepper and sugar Arrange on the pastry base place on the rack and bake see below for settings 4Garnish with chopped parsley before serving Serves 4 Ingredients 175 g plain ﬂour 1 tsp salt 50 60 ml water 70 g butter 500 g Hokkaido p...

Page 224: ... the tomatoes and mozzarella 2Defrost the pastry and roll out Cut into 8 squares measuring 10 x 10 cm 3Place a slice of tomato topped with a slice of mozzarella in the centre of each pastry square and season with salt and pepper 4Place the squares on the universal tray lined with bak ing paper and bake until golden see below for settings 5Garnish with basil leaves before serving Serves 4 Ingredien...

Page 225: ...Roll the dough onto the univer sal tray and leave for a further 15 minutes to prove Then top with one of the following top pings Quark dough 2Mix the quark with the milk oil salt and egg yolks Sieve the ﬂour and baking powder and stir half into the quark mixture Add the remainder and knead to a smooth dough Roll the dough onto the univer sal tray then top with one of the following toppings 1 tray ...

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Page 227: ...rita 1Gently fry the onion and garlic in the oil on the hob until translucent Stir in the tomatoes tomato purée sugar oregano and bay leaf season with salt and pepper 2Slowly bring the sauce to the boil and simmer for a few minutes whilst continuing to stir Remove the bay leaf season to taste then leave to cool before spreading over the pizza base 3Scatter the cheese over the top and bake see belo...

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Page 229: ...ation 35 minutes Shelf level 1 Quark dough Function Intensive bake Temperature 155 185 C Duration 30 minutes Shelf level 2 Variation 2 Tuna pizza 1Season the passata with salt and pepper and spread over the pizza base Slice the onions into ﬁne rings and ar range on the pizza Drain the tuna and scatter over the passata Sprinkle with cheese and oregano then bake see below for settings 1 tray Ingredi...

Page 230: ...ion and garlic in the oil on the hob until they are translucent Add the minced beef and fry brieﬂy 2Drain the kidney beans and sweetcorn thoroughly 3Stir the passata into the minced beef and season with chilli powder salt and pepper to taste Spread the mixture over the pizza base Scatter the sweetcorn kidney beans and peppers over the top sprinkle with the cheese and bake see below for settings 1 ...

Page 231: ...emperature 155 185 C Duration 30 minutes Shelf level 2 Variation 4 Vegetarian pizza 1Dice the onions cut the pepper into thin slices and slice the aubergines 2Season the tomatoes with salt pepper and paprika to taste and spread over the pizza base Scatter the vegetables over the top 3Dice the Feta or goats cheese and scatter over the pizza Sprinkle with grated Cheddar and bake see below for settin...

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Page 233: ...th dough 3Roll the dough out to a thickness of 3 mm and cut 12 rectangles 16 x 10 cm Brush the edges with egg white 4Place a sausage along the length of each and roll up so that the pastry totally covers the sausage Place on the universal tray and bake see below for settings Makes 12 Ingredients Dough 500 g low fat quark 8 tbsp milk 2 medium egg yolks 1 medium egg white 8 tbsp oil 2 level tsp salt...

Page 234: ...gether the butter the diced ham grated onion cream and parsley 2Roll out the pastry to a rectangle 30 x 40 cm and cut into four quarters then cut each oblong diagonally to make 8 triangles 3Spoon 1 tbsp of the ham mixture along the long edge of each triangle and roll up towards the point 4Place the pastries on the universal tray lined with baking parchment and bake see below for settings Makes 8 I...

Page 235: ...ure 75 Duration 6 minutes Step 4 Temperature 190 210 C Moisture 0 Duration 7 minutes Shelf level 2 Cheese puffs 1Defrost the pastry roll out to an oblong and cut into 8 squares 2Cut the cheese into 1 cm thick strips and arrange on the pastry Place the slices on the universal tray lined with baking parchment and bake see below for settings Makes 8 Ingredients 450 g frozen puff pastry 250 g strong C...

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Page 237: ...the leeks and fry gently in the butter 3Cut the smoked salmon into strips Mix the sour cream with the cornﬂour eggs salt pepper and dill Add the leeks and salmon and pour the mix ture into the pastry case 4Place the quiche in the oven on the rack and bake see below for settings Serves 4 Ingredients Base 125 g plain ﬂour 40 ml water 50 g butter 1 2 tsp salt Filling 300 g leeks 1 tbsp butter 200 g s...

Page 238: ...ges into one large spiral and fasten with a wooden skewer Fry in hot oil on both sides remove and place to one side 4Peel and ﬁnely dice the onions add to the fat and lightly brown Leave to cool a little 5Finely chop the tarragon combine with the soaked diced bread onions eggs and mustard and season with salt pepper and nutmeg 6Grease a 20 cm diameter springform tin roll out 2 3 of the pastry on a...

Page 239: ...covered in the oven to prove for 60 minutes using the special Prove dough programme or with Combination mode Fan plus at 30 C 100 moisture 2Meanwhile peel and chop the onions and clean the spring onions dice the bacon cut the spring onions into rings and sweat in a hot frying pan until the onions are transparent 3Mix together the crème fraîche egg yolk nutmeg salt and pepper 4Roll out the pastry v...

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Page 241: ...topping and slice into rings Dice the bacon fry in a frying pan and sweat the onions until transparent Peel crush and add the garlic and season with salt and pepper 4Mix the eggs and crème fraîche with some salt and pepper 5Knead the dough thoroughly one more time roll out to the size of the tray on a dusting of ﬂour and place it on the tray raising the edges of the dough to form a rim Spread the ...

Page 242: ...n 17 26 minutes Shelf level 2 Cheese biscuits 1Dice the butter and knead to a shortcrust dough with the egg salt ﬂour poppy seeds and cheese and leave to stand for hour in a cool place 2Roll out the cooled dough on a dusting of ﬂour to a thickness of approx cm Cut out biscuits place on the universal tray and bake see below for settings Makes approx 15 20 Ingredients 125 g butter 1 medium egg 1 4 t...

Page 243: ...g any more fat season with the ginger ﬁve spice powder 3 tbsp soy sauce and cayenne pepper and remove from the pan 3Peel the carrots and clean the spring onions and Chi nese cabbage Chop the spring onions into rings and ﬁnely slice the carrots and cabbage Heat the oil in the frying pan add and fry the vegetables Wash and drain the mung bean sprouts and add them brieﬂy to the pan to heat Add the re...

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Page 245: ...s 4Meanwhile clean and quarter the mushrooms Wash de seed and ﬁnely dice the pepper Distribute over the pasta with the bacon and onions 5Stir together the milk eggs and cream season well with oregano salt pepper and nutmeg and pour the mixture over the vegetables Drain and coarsely grate the Mozzarella mix with Parmesan sprinkle this on top Place on the rack in the oven and bake see below for sett...

Page 246: ...slice thinly 2Wash and slice the tomatoes and wash the salad leaves 3Toast the bread on the rack see below for settings re move turn over and spread with herb butter 4Place a salad leaf and tomato slices on each slice of toast 5Add the chicken and Gouda slices place the toast on the rack under the grill place the universal tray at the lowest level and grill see below for settings Serves 4 Ingredie...

Page 247: ...low for settings turn over and spread with pesto 3Place tomatoes and Mozzarella on top season with salt and pepper add Tomato Mozzarella seasoning and top with cheese 4Place the toast with topping on the rack insert the universal tray on the lowest shelf level and grill see below for settings Garnish with fresh basil before serving Serves 4 Ingredients 2 tomatoes 100 g Mozzarella 4 slices white br...

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Page 249: ... Duration 8 12 minutes Shelf level Rack 2 Universal tray 1 Hawaiian toast 1Toast the bread under the grill turning once see below for settings Spread with butter 2Top the toast with the ham pineapple and cheese 3Place the toast on the rack under the grill place the universal tray on the lowest shelf level and grill see below for settings Serves 4 Ingredients 4 slices white bread 4 slices cooked ha...

Page 250: ...nto rings 2Toast the bread on the rack turning once see below for settings spread each slice with 1 tbsp horseradish cream cheese and top with onion rings 3Put the salmon and the egg onto 4 slices of toast and top with the remaining slices Serves 4 Ingredients 8 slices white bread 4 medium eggs 8 tbsp horseradish cream cheese 1 large onion 400 g smoked salmon ...

Page 251: ...Toast the bread under the grill turning once see below for settings Chop the dill 2Spread the cream cheese evenly over the toast place the mandarins and prawns on top and sprinkle with dill and cayenne pepper 3Cover the toast with the cheese slices place the toast on the rack under the grill place the universal tray on the lowest shelf level and grill see below for settings Serves 4 Ingredients 4 ...

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Page 253: ...the ciabatta length ways and cut again in the middle 4Toast both sides under the grill for 7 minutes with the crust upwards see below for settings remove from the rack and spread with herb butter 5Slice the chicken breast and distribute over the ciabatta Top with the pineapple mango and then the cheese 6Place the toast on the rack under the grill with the universal tray on the lowest shelf level a...

Page 254: ... tomatoes 3Heat the oil in a frying pan and brieﬂy sweat the diced pepper and shallot 4Toast the bread on the rack turning once see below for settings remove from the rack and spread with herb butter 5Put tomato slices onto the toast season with salt and pepper and add the diced paprika shallot and cheese 6Place the toast on the rack under the grill with the universal tray on the lowest shelf leve...

Page 255: ...ta and cream cheese with a fork mix together and season with salt pepper and cumin 2Slice the olives wash and dice the pepper 3Toast the bread on the rack turning once see below for settings remove from the rack and spread with the feta and cream cheese mixture 4Top with olives diced pepper and then sprinkle with grated cheese Place the toast on the rack under the grill with the universal tray on ...

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Page 257: ... game from time to time are eating a wholesome varied diet Poultry dishes are particularly healthy Meat is extremely versatile and prepared with different herbs sauces and accompaniments it takes on an endless variety of ﬂavours from the traditional to the exotic Meat ...

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Page 259: ...at Roasting Meat is cooked on the rack over the universal tray in the steam combi oven Cooking durations are given for approx 1000 g of meat If you are making a sauce to accompany the meat the meat juices can also be used The grease ﬁlter supplied should always be used when roasting as it protects components located behind the rear cavity wall from soiling It should only be used for roasting it mu...

Page 260: ...e fat under the skin It is then cooked using a medium temperature during the final cooking stage If you like a crispy skin add a step at the end using a high temperature and set the moisture level to 0 Game Game is usually sold ready to cook If necessary remove outer membranes and sinews from the flesh with a long sharp knife Game is generally very lean and can easily dry out so it is an advantage...

Page 261: ...tes place the meat and vegetables together with some stock on the hot universal tray and roast see below for settings 3After cooking strain the juices from the meat into a saucepan Add more stock if necessary 4Bring to the boil on the hob and thicken with cornﬂour Stir in the crème fraîche and season with sugar salt and pepper to taste Serves 8 Ingredients 8 steaks e g silverside Stock Some mixed ...

Page 262: ...e onions 2Mix the oil with the salt and pepper and brush the meat with it Place the universal tray in the oven and start the programme see below for settings After 10 minutes place the meat and onions on the hot universal tray and roast see below for settings 3Once the meat is cooked strain the juices from the meat into a saucepan 4Mix the cornﬂour with some water and thicken the juices to make a ...

Page 263: ... Settings Roast with moisture Step 1 See roasting tables on p 448 Shelf level Rack 1 Universal tray 2 Fillet of beef 1Trim the meat then mix the oil with the salt and pepper and brush the meat with it Place on the rack and roast see below for settings When using the Roast with moisture Automatic pro gramme the oven is then pre heated This phase is integrated into the programme Please note that the...

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Page 265: ...burgers place on the rack and grill see below for settings 3In the meantime pour boiling water over the tomatoes plunge into ice cold water and peel then halve de seed and ﬁnely dice Skin the yellow pepper de seed and dice ﬁnely Peel and ﬁnely chop or crush the garlic Halve the avocados remove the stones and purée the ﬂesh with the lemon juice 4Mix the puréed avocado with the cream cheese and garl...

Page 266: ...r settings 2Peel and ﬁnely dice the onions Soak the morel mushrooms in cold water then dice ﬁnely Retain 100 ml of the water from the mushrooms 3Approx 20 minutes before the end of the cooking time melt the butter in a pan on the hob and fry the onions until golden Add the ﬁnely diced morel mushrooms and continue to fry 4Stir in the cornﬂour and add the mushroom water a little at a time to make a ...

Page 267: ...tings 2Meanwhile ﬁnely chop the gherkins shallots parsley and chives 3Mix together all the ingredients for the remoulade and season with salt pepper lemon juice and sugar to taste 4Slice the boiled potatoes and the onion Heat the clariﬁed butter in a pan on the hob and add the potatoes onion and bacon Fry until crispy and season with salt and pepper When using the Roast with moisture Automatic pro...

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Page 269: ...rter the mushrooms Spread the vegeta bles out on the universal tray and place in the oven 2Remove fat and sinew from the veal knuckle Mix together the salt pepper and oil and brush the meat with it Tie the meat together if necessary place on the rack and roast see below for settings 3After roasting pass the juices through a sieve into a pan 4Mix the cornﬂour with water and thicken the juices on th...

Page 270: ...ntainer into a second solid container Add the vegetables and stock cube and steam alongside the meat see below for settings 4Peel the apples and grate coarsely Mix into the sour cream Add the chives and grated horseradish to the cream and season with salt and pepper to taste 5Carve the meat thinly across the grain and serve with the vegetables and the sauce Serves 4 Ingredients 200 g carrots 200 g...

Page 271: ...Mix the salt pepper paprika and oil and brush the meat with it Place the universal tray in the oven and start the programme see below for set tings After 10 minutes place the meat and the vegetables on the hot universal tray and roast see below for settings 3After roasting strain the juices from the meat into a saucepan and heat on the hob 4Mix the cornﬂour with cold water and stir into the juices...

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Page 273: ...ns and add the sugar snap peas 2Cook the carrots and cauliﬂower in a solid container with the beef stock see below for settings 3Add the rest of the vegetables and continue to cook see below for settings 4Lift the vegetables out of the stock and keep warm 5Cut the ﬁllet into 1 cm thick slices and poach in the stock see below for settings 6Arrange the meat and vegetables on a serving dish and serve...

Page 274: ...gs Roast with moisture Step 1 See roasting chart on p 446 Shelf level Rack 2 Universal tray 1 Loin of veal 1Remove fat and sinew from the loin of veal Mix together the salt pepper and oil and brush the meat with it Place the meat on the rack and roast see below for settings When using the Roast with moisture Automatic pro gramme the oven is then pre heated This phase is integrated into the program...

Page 275: ...ta bles and add the cream and the cheese 3Finely chop the sage leaves and add to the mixture Season with salt and pepper 4Roll out the pastry on a ﬂoured surface Arrange the ham slices on top and spread the sausage meat mixture evenly over the ham Place the pork ﬁllet on top 5Roll up the pastry to make a parcel turn it over so that the seam is underneath and place it on a universal tray 6Mix the e...

Page 276: ...rosemary on each ﬁllet and ﬁx in place with kitchen string 2Place the meat on the rack and roast see below for settings 3Peel the shallots and halve or quarter them Fry in butter 4Sprinkle the sugar over the shallots and fry until they have caramelised Pour in the white wine and stock cook until the shallots are soft then thicken the sauce with cornﬂour and season with salt and pepper 5Slice the m...

Page 277: ...ls with an oriental ﬁlling 1Clean and blanch the chard leaves see below for set tings 2Mix together the mince with the soy sauce and root ginger and season with salt and pepper 3Soak the mushrooms chop ﬁnely and add to the mixture Mix in the noodles 4Spread the mince over the blanched leaves roll up tightly and cook see below for settings 5Serve with rice and a sweet and sour dip Serves 4 Ingredie...

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Page 279: ...t the fruit away from the stone and coarsely dice 2Tie the bay leaves and rosemary sprigs into a bunch with kitchen twine Bring all the prepared ingredients to the boil with the vinegar cover and simmer for 10 minutes 3In the meantime drain 3 tsp peppercorns and press out any remaining moisture Add to chutney with sugar and 2 tsp salt and simmer uncovered until it has thickened 4Remove the herb bu...

Page 280: ...ace a little feta in the middle Shape the burger around the feta place on the greased rack and grill see below for settings 4In the meantime peel the cucumbers halve length ways remove the pips with a spoon and ﬁnely dice the ﬂesh Wash and cut the cherry tomatoes into eight Clean and slice the spring onions Pull the leaves off the mint and parsley and chop ﬁnely 5Mix the prepared salad vegetables ...

Page 281: ...ature 200 C Moisture 0 Duration 30 minutes Step 2 Temperature 130 C Moisture 100 Duration until core temperature reaches 75 C Shelf level Rack 2 Universal tray 1 Gammon joint with green pesto 1Remove any sinew from the meat wash under running cold water and pat dry Place on the rack in the oven and start the programme see below for settings 2In the meantime roast the pine nuts in a frying pan with...

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Page 283: ...ack 2 Universal tray 1 Pork joint in a mustard crust 1Trim the meat Mix together the salt pepper and oil and brush the meat with it 2Coarsely chop the onions and ﬁnely chop the garlic 3Mix the two types of mus tard together and spread over the meat Place the meat in the oven on the rack with the universal tray underneath and roast see below for settings 4After the meat has been cooking for half an...

Page 284: ...ly chopped onion Season with salt and pepper 2Make 12 meatballs with the mixture 3Rub together the butter and ﬂour and form small dumplings from the mixture 4Place the meat and dumplings in a solid cooking container Pour over the stock and cook see below for set tings 5Stir the sauce until it is smooth add the capers and season Sprinkle chopped chives on top 6Serve with rice Serves 4 Ingredients 5...

Page 285: ...the ﬂesh 3Clean the cabbage wash and cut into ﬁnger width strips Rinse 100 g of soya sprouts drain the mushrooms and chop small Mix all the ingredients add the granulated vegetable stock and place everything together in a solid cooking container 4Cut the pork into 8 equal sized slices rub with the lemon and season with salt and pepper Add the meat slices to the vegetables and cook see below for se...

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Page 287: ... Duration 120 minutes Step 3 Function Fan grill Temperature 165 185 C Duration 20 25 minutes Shelf level Rack 2 Universal tray 1 Roast pork 1Score the meat with a sharp knife You may prefer to ask the butcher to do this Mix the oil with the salt and pepper and brush the meat with it Place on the rack and roast see below for settings 2Add a little water to the juices in the universal tray and then ...

Page 288: ...ed herbs and season with salt pepper and coriander 3Drain the mushrooms well chop ﬁnely and stir in 4Stuff the chicken breasts with the mushroom mixture and secure with a cocktail stick if necessary Cook in a perforated cooking container see below for settings Delicious served with potato rösti Serves 4 Ingredients 4 chicken breasts 50 g cream cheese 20 g crème fraîche 200 g jar of mixed mushrooms...

Page 289: ...re 225 C Moisture 0 Duration 20 minutes Step 2 Function Combination mode Fan plus Temperature 150 C Moisture 55 Duration 60 minutes Step 3 Function Combination mode Full grill Level 3 Duration 2 12 minutes Shelf level Rack 2 Universal tray 1 Roast chicken 1Remove the giblets from the chicken if necessary 2Stir the seasoning into the oil and brush all over the chicken Put the chicken breast side up...

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Page 291: ...kebabs into an oiled perforated container and cook see below for set tings 4Caramelise the sugar in a pan Remove from the heat and mix in the butter and chicken stock Replace the pan on the hob and bring to the boil Simmer gently for 2 3 minutes stirring all the time Stir in the chilli sauce balsamic vinegar and sesame seeds and season with salt Serves 4 Ingredients 4 chicken breasts 1 red pepper ...

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Page 293: ...100 C Duration 12 14 minutes Chicken curry 1Cut meat into strips approx 1 cm wide 2Mix the oil paprika powder and curry powder and marinate the meat in it for 15 minutes 3Cut the peppers into thin strips and place with the meat in a solid cooking container 4Mix the cream and crème fraîche and season with salt and pepper Pour over the meat and vegetables and cook see below for settings 5Finally add...

Page 294: ...inely chop the garlic cloves and stir in 3Spread the spinach mixture onto the turkey ﬁllets roll up tightly and tie up with kitchen string 4Pour the chicken stock into a solid cooking container sea son with cream salt pepper and nutmeg Add the roulades and cook see below for settings 5Pour the stock into a pan add sauce thickener and season with sherry to taste 6Pour some of the sauce over the rou...

Page 295: ...e chicken breasts with salt and pepper place on top of the shallots and cook see below for settings 3Sieve the resulting liquid into a pan and heat through on the hob Season with salt and cayenne pepper to taste and thicken with cornﬂour if wished 4Slice the chicken breasts and place on top of the shallots Pour the sauce over and decorate with basil leaves Serve with wild rice Suitable lids for Mi...

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Page 297: ... turkey ﬁllet into strips season with salt pepper and a little curry powder Place with the cream in a solid cooking container and cook see below for settings 2Meanwhile cut the leeks and carrots into 4 cm long thin strips Add the vegetables to the sauce and cook see below for settings 3At the end of the combined cooking time stir in the cream cheese to thicken the sauce Serves 4 Ingredients 750 g ...

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Page 299: ...e woody ends off the green asparagus Chop into 4 cm pieces 3Place the asparagus peel and woody ends in a pan Add enough water to cover them bring to the boil add a little salt cover the pan with a lid and cook for 10 minutes Drain the stock through a sieve and then put the liquid back into the pan Add 1 tsp of butter and sugar and bring to the boil Add the white asparagus and cook for 5 minutes Th...

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Page 301: ...eel and slice the onions and garlic 3Fry the courgette and aubergine slices in hot olive oil on both sides Add the peppers onions and garlic and cook for 3 4 minutes Add the red wine sieved tomatoes and chicken stock Tie together and add the rosemary and the lemon thyme season with salt pep per and 1 tsp sugar and cook for 10 minutes 4Meanwhile wash the cherry tomatoes Add them to the vegetables a...

Page 302: ... remaining in gredients and then stir into the meat and vegetables Trans fer into a solid container and cook see below for settings 4Serve with basmati rice which may be cooked in the steam combi oven alongside the main dish See the cooking chart for timings Serves 4 Ingredients 2 chicken breasts 4 pearl onions 2 sticks celery 2 plum tomatoes 1 courgette 1 clove of garlic crushed 2 tbsp raisins 2 ...

Page 303: ...helf level Rack 2 Universal tray 1 Stuffed turkey roulade 1Cut the leg joint from the middle to both sides Mix the salt pepper and oil and brush the turkey with it 2Mix the other ingredients and spread onto the meat leaving the edges free of the mixture Then roll it up fasten with cocktail sticks and tie to gether with kitchen string Place on the rack in the steam combi oven and roast see below fo...

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Page 305: ... on the rack in the oven and roast see below for settings 2Clean the cabbage and chop into 1 cm strips Peel and ﬁnely chop the onions Peel the oranges so that the pith is also removed Cut the segments through the ﬂesh saving the juice 3Fry the onions and cabbage in a large frying pan in hot melted butter for 5 minutes Add the orange juice and 100 ml chicken stock Season with orange marmalade salt ...

Page 306: ...erature 190 C Moisture 40 Duration 20 minutes Step 2 Function Combination mode Fan plus Temperature 100 C Moisture 80 Duration 100 minutes Step 3 Function Fan grill Temperature 190 C Moisture 0 Duration 23 minutes Shelf level Rack 2 Universal tray 1 Roast duck 1Trim any excess fat off the duck Rub with salt and pepper to taste inside and out and tie the thighs together with kitchen string 2Place t...

Page 307: ...2 Function Combination mode Fan plus Temperature 100 C Moisture 80 Duration 270 minutes Step 3 Function Fan grill Temperature 190 C Duration 23 minutes Shelf level Rack 1 Universal tray 1 Goose 1Trim any excess fat off the goose Rub with salt and pepper to taste inside and out and tie the thighs together with kitchen string 2Place the goose on the rack in the oven with the breast upwards and the t...

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Page 309: ...ck 2 Universal tray 1 Stuffed duck 1Remove any superﬂuous fat from the duck 2Peel core and quarter the apples until you have 150 g 3Peel sufﬁcient onions until you have 70 g 4Mix together the apples onions rosemary and a little salt and pepper 5Rub the inside and outside of the duck with salt pepper and rosemary to taste Stuff the duck with the ﬁlling and tie the thighs together with kitchen strin...

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Page 311: ...er and leave to drain 3Meanwhile peel the pineapples remove the woody stalk and chop the ﬂesh into approx 1 cm chunks Peel and halve the onions and cut into strips Coarsely chop the apricots Clean and ﬁnely slice the chilli 4Fry the onions in 1 tbsp hot oil until transparent and remove them from the pan Fry the sweet potatoes in portions for approx 1 2 minutes adding the pineapple and apricots to ...

Page 312: ...tta into strips and fry in a hot frying pan until crispy 3Drain the mushrooms in a sieve lined with kitchen paper or a coffee ﬁlter Reserve the liquid Rinse the mushrooms and allow to drain and chop ﬁnely 4Fry the onions and garlic in hot oil until transparent Add the mushrooms and fry for a further 1 2 minutes Deglaze with 400 ml of the soaking water from the mushrooms season with salt and pepper...

Page 313: ...ray with the rack on it in the oven and start the programme see below for settings After a period of 10 minutes place the meat on the hot rack and roast it 2Finely chop the prunes Peel and chop the onions Dice 100 g butter and put in a cool place 3Fry the onions and prunes in the rest of the butter for 2 minutes Deglaze with the port and game stock and season with salt pepper and nutmeg Add the pl...

Page 314: ...sparent Drizzle with maple syrup and caramelise slightly Deglaze with 4 tbsp balsamic vinegar red wine and und 150 ml stock and season with salt pepper and thyme leaves Cover and cook for approx 8 minutes until soft 3In the meantime wash halve de seed and chop the pumpkin into slices approx 1 cm thick Fry in the remaining hot olive oil in portions for 1 2 minutes on each side Pour in the rest of t...

Page 315: ...salt water for 25 30 minutes until they are just al dente Then drain and rinse them in ice cold water peel and cut into thick slices 3Peel and thinly slice the onions and fry until transparent in hot rapeseed oil Add the beetroot juniper berries and cranberries deglaze with red wine and game stock and season with salt and pepper Bring to the boil and cook for 10 15 minutes 4Meanwhile clean wash an...

Page 316: ...nison with it Tie up if necessary place on the rack and roast see below for settings 2Peel and chop the onions Wash the lentils and drain them well Fry two thirds of the onions in hot oil until transparent turning them as needed Pour in the vegetable stock add the bay leaves cover and cook for 30 minutes until soft 3Dice 75 g butter and set aside in a cold place Coarsely chop the walnuts Clean and...

Page 317: ...f lamb 1Cut the meat between the bones so that the bones pro trude into the air Tie the meat into a crown with kitchen string You can ask the butcher to do this for you if you prefer 2Season the oil with salt and pepper and use this to baste the lamb 3Place the universal tray with the rack on it in the oven and start the programme see below for settings After a peri od of 10 minutes place the meat...

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Page 319: ...the cream and bay leaves in a solid cooking con tainer Finely chop 1 1 2 bunches of dill add to the cream and cook with the lamb see below for settings 3Season to taste with salt pepper and white wine and garnish with the remainder of the dill Delicious served with boiled potatoes baby carrots and cucumber salad Serves 4 Ingredients 750 g lamb 3 tbsp oil 2 garlic cloves 250 g onions Salt pepper 20...

Page 320: ...hop the onion and garlic and put into a solid container with the butter Cover and cook see below for settings 3Chop the parsley Mix the lamb with the eggs thyme oregano salt pepper parsley onion garlic and sliced cabbage 4Roll out the pastry into a large thin sheet Cover with a layer of the large cabbage leaves then spread the lamb ﬁlling evenly on top 5Roll up from the long side and prick all ove...

Page 321: ...op the Roquefort walnuts and prunes and mix well Season with salt and herbes de Provence and spread the mixture along the inside of the meat Secure it with cocktail sticks or kitchen string Mix to gether the oil with the salt and pepper and brush the meat with it Place on the rack 2Peel and chop the vegetables Scatter the chopped vegetables and garlic into the universal tray and pour in the red wi...

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Page 323: ...ch in iodine vitamins protein and omega 3 fatty acids which boost physical ﬁtness concentration levels powers of observation and general well being A low calorie versatile food ﬁsh enjoys great popularity in many quarters and we should all eat it twice a week as part of a healthy diet Fish ...

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Page 325: ...container 3Put the ﬁsh stock white wine and dill in a solid cook ing container 4Knead the butter and ﬂour into small balls place in the sauce 5Cook the ﬁsh and the sauce at the same time Place the ﬁsh above the sauce so that the juices from the ﬁsh drip into the sauce See below for settings 6Stir the double cream into the sauce and season with salt pepper and white wine to taste Serves 4 Ingredien...

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Page 327: ... and beat until smooth 5Garnish with chervil before serving the ﬁsh hot together with the sauce 1Clean the ﬁsh drizzle with lemon juice and season with salt and pepper 2Place in a solid steam con tainer together with the prawns and ﬁsh stock and cook see below for settings 3After cooking stir in the sour cream and lemon juice and then add white wine or lemon juice to taste Thicken with corn ﬂour i...

Page 328: ... soy sauce lime juice salt and pepper 2Peel and grate some ginger Peel and crush the garlic Deseed and ﬁnely slice the chilli pepper 3Place all the ingreadients except for the spring onions and the peaches in a solid cook ing container and cook see below for settings 4Clean the spring onions and slice into thin rings Skin and chop up the peaches Add these to the rest of the ingedients and continue...

Page 329: ...e ﬁsh and season with lemon juice salt and pepper Place on top of the spin ach Place the universal tray on shelf level 1 to catch the cooking juices and cook see below for settings 4Heat the oil and butter in a frying pan and gently brown the hazelnuts on a medium heat Season with nutmeg salt and pepper 5Place the ﬁsh on warm plates Season the spinach with salt pepper and nutmeg and place next to ...

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Page 331: ...rds before rins ing them again in fresh water 2Only use closed mussels 3Clean the leeks and carrot and chop up Place in a solid container with the mussels the wine and the peppercorns and cook see below for settings Any mussels that have not opened during cooking must be discarded 4Place the mussels in a suit able serving dish pour over the sauce add a squeeze of lemon juice and garnish with chopp...

Page 332: ...ter in a solid container cover and steam see below for set tings 3Add the mushrooms and al low to stand for 2 minutes 4Place the monkﬁsh in a solid container Drizzle with lemon juice and pour over the stock and white wine Steam see below for settings then keep warm 5Stir the shallots sour cream and cream into the ﬁsh stock in a saucepan and make a sauce with it Season with salt and pepper then pou...

Page 333: ... tarragon and dice the shallot Sweat half of the tar ragon and the shallot in butter on the hob 3Add the vermouth and bring to the boil Sieve the sauce and pour back into the pan 4Add the sour cream and bring to the boil Stir in the tarragon vinegar and season with salt and cayenne pepper to taste 5Add the rest of the tarragon before serving Pour the sauce over the ﬁsh and serve Serves 4 Ingredien...

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Page 335: ... Place in a perfo rated cooking container in the oven Place the universal tray on shelf level 1 to catch the juices then cook see below for settings 2Melt the honey and butter in a saucepan on the hob add the brittle and pour over the cooked ﬁsh Serve with rice and broccoli Serves 4 Ingredients 4 ﬁsh ﬁllets Roseﬁsh Nile perch Salt 4 tbsp lemon juice 50 g honey 50 g butter 30 g brittle ...

Page 336: ...the salmon ﬁllets and drizzle with lemon juice Place in a solid cooking container 2Chop the leeks into rings the carrots and celery into batons and spread over the ﬁsh Pour white wine over and sea son with salt and pepper Place cheese on top and cook see below for settings 3Season the sauce with salt and pepper to taste 4Serve with boiled potatoes 4 Portionen Ingredients 1 kg salmon ﬁllet 3 tbsp l...

Page 337: ...l carrot slices herbs and spices and see below for settings 3Heat the butter in 6 tbsp of the sauce season with salt and pepper pour over the trout and garnish with lemon slices 4Serve with rice topped with chopped herbs Serves 4 Ingredients 4 Trout oven ready 250 g each 75 g butter Salt Pepper Lemon For the sauce 450 ml white wine 150 ml white balsamic vinegar 150 ml water 1 unwaxed lemon 2 carro...

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Page 339: ...r quarter the mushrooms and mix everything together 3Stuff the trout with the ﬁlling and place with the remainder of the ﬁlling in a solid cooking container Stand the trout upright dot with butter and cook see below for settings 4Serve with parsley potatoes Serves 4 Ingredients 4 trout oven ready approx 250 g each 3 tbsp lemon juice Salt and pepper 1 onion 2 bunches parsley 600 g chanterelle ﬂat o...

Page 340: ...oking container with butter see below for settings 3Dice the tomatoes and add to the steamed onions Pour in the sauce Season to taste with curry paste lemon juice soy sauce and coriander 4Dice the ﬁsh ﬁllet and place in a solid cooking container Pour the sauce over cover and steam see below for settings 5Serve with rice Suitable lids for Miele steam oven containers are available from the Miele onl...

Page 341: ...er cover and cook see below for settings 2Divide the salmon ﬁllet into 4 portions and place on top of the vegetables Season with salt and pepper and cook see below for settings 3Heat up the wine and ﬁsh stock on the hob stir in the ﬂaked butter and season with salt and pepper Garnish with dill 4Arrange the salmon on a serving plate with the vegetables and the sauce Serve with wild rice Suitable li...

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Page 343: ...d onion in a solid container cover and cook see below for settings then add the diced pepper 3Place the cracked spelt and vegetable stock in another solid container and cook see below for settings 4Meanwhile dice the cour gette cut the trout ﬁllet into small pieces and add to the cooked spelt with the cheese Season with salt and pepper and spoon into the peppers 5Place the stuffed peppers in a per...

Page 344: ...h the soup greens ﬁsh stock and white wine in a solid cooking con tainer and cook see below for settings 4Beat the egg yolks ﬁsh stock and white wine to a foam over a bain marie Fold the mus tard and cream into the mixture and season with salt pepper sugar and white wine to taste 5Serve with dill potatoes and cucumber salad Serves 4 Ingredients 500 g haddock Juice of 1 lemon Salt 250 ml ﬁsh stock ...

Page 345: ...ugar to taste Shape the butter into a thin roll wrap in foil and leave to cool 3Cut the baking parchment into the shape of the trout Sprinkle salt on the inside of the trout place on the baking parchment on the rack and grill see below for settings 4Meanwhile wash the pota toes and boil in salted water for approx 15 minutes until almost cooked Drain plunge in ice cold water peel and halve any larg...

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Page 347: ...l see below for settings 3Heat the clariﬁed butter add the potatoes and shallots and fry while stirring Deglaze with the stock and cream Season with mustard salt and pepper Cover and cook for 15 20 minutes 4Peel the cucumber cut in half lengthways and remove the centre with a spoon Coarse ly dice the cucumber ﬂesh and add to the potatoes for the ﬁnal 5 7 minutes of cooking 5Remove the stems from t...

Page 348: ...h ﬁllet with cheese crust 1Clean the ﬁsh drizzle with lemon juice salt and place in a buttered dish approx 35 x 22 cm 2Peel and ﬁnely dice the on ions stir them into the crème fraîche season with pepper and spread over the ﬁsh 3Place the cheese slices on top and cook see below for settings Serves 4 Ingredients 600 g cod 1 tbsp lemon juice Salt 2 onions 300 g crème fraîche Pepper 150 g cream cheese...

Page 349: ... fennel into ﬁne strips and sauté on the hob with the onion slices in hot butter for 3 4 minutes until translucent 3Meanwhile peel core and cut the apples into thick slices 4Deglaze the vegetables with wine pour over the ﬁsh stock and season with 1 tsp horseradish sauce and salt and pepper Add the apples cover and cook for 2 3 minutes Add the cream and season with salt sugar and the remaining hors...

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Page 351: ...ely Rinse pat dry and dice the salmon Finely chop the smoked salmon and mix with the diced salmon spinach and dill Season with a little salt pepper nutmeg and lemon juice Fold in the egg whites 4Pour the mixture into the baking tin sprinkle cheese on top and bake see below for settings 5Remove the stems from the dill and ﬁnely chop the leaves and mix with quark salt and pepper Cut the smoked salmo...

Page 352: ...sts off the bread and dice ﬁnely Peel and ﬁnely chop the garlic Wash the parsley shake dry chop ﬁnely and mix with the garlic 3Rub salt and pepper on the inside and outside of the ﬁsh place it on the universal tray and stuff with the garlic and parsley mixture 4Mix the remaining ﬁlling with the diced bread papri ka and oil spread over the ﬁsh and cook see settings below Serves 4 Ingredients 2 rose...

Page 353: ...n opening and grill for 12 15 minutes following the instruc tions above 1Cut the bacon into thin strips prise open the oysters with a sharp knife taking care to hold the oysters with a thick piece of kitchen paper as the edges of the shells are sharp 2Using the knife loosen the oyster in the shell and place each oyster in a half shell on the universal tray 3Sprinkle each one with a few drops of Wo...

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Page 355: ...eel the shal lots cut up small and cook with mushrooms salt crème fraîche and pepper stirring until the liquid has evaporated Leave to cool 3Remove the crusts from the bread dice coarsely and chop ﬁnely in a mixer with the chervil Mix with the mush rooms egg and nutmeg 4Place the ﬁsh on the univer sal tray stuff the ﬁsh with the mushroom mixture secure with kitchen string or cocktail sticks and co...

Page 356: ... tray and grill see settings below 2In the meantime mix the sherry vinegar with salt and pepper for the vinaigrette and stir in the rest of the olive oil 3Pour boiling water over the tomatoes skin and quarter remove the seeds and dice the ﬂesh Cut the basil leaves into pieces add to the vinaigrette with the diced tomato and serve with the grilled mackerel Serves 4 Ingredients 4 mackerel 300 350 g ...

Page 357: ...ool the mixer bowl in the fridge or freezer Chop the chives 4Wash the pikeperch ﬁllet pat dry dice and put in a cool place Mix the wine and juice of a lemon Separate the egg Purée the egg white diced ﬁsh and wine lemon juice brieﬂy gradually adding sufﬁ cient cooled cream to make the mixture thick and creamy 5Stir in the chives season well with salt and pepper and set aside in a cool place 6Wash t...

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Page 359: ...e salt Arrange the remaining salt so that the ﬁsh is completely cov ered Press it down a little and cook see below for settings 3For the sauce peel and chop the garlic cloves mix with oil and lemon juice and season with salt 4After cooking break the salt crust open divide the ﬁsh into equal portions and serve with the sauce Serves 6 Ingredients 3 kg coarse grained sea salt 200 ml water 1 salmon tr...

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Page 361: ...be you will ﬁnd plenty of ideas to accompany your meat ﬁsh or vegetarian course here By steaming your vegetables you will not lose any of the nutritional beneﬁts which are de stroyed when boiling and they will also retain their texture and shape better Steaming rice with exactly the right amount of water eradi cates starchiness and ensures perfect results every time Side dishes ...

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Page 363: ...thinly Peel and ﬁnely chop the garlic clove 2Place the potatoes and garlic in a greased solid cooking container and season with salt and pepper 3Add the cream and the cheese season with nutmeg and cook see below for settings Serves 4 Ingredients 750 g potatoes 1 garlic clove Salt Pepper 100 g grated cheese 200 ml double cream Nutmeg Butter for greasing ...

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Page 365: ...cm dice 2Warm the milk in a solid cooking container see below for settings Pour the warm milk over the diced bread rolls and soak for half an hour 3Dice the onion cover and sweat with butter in a solid cooking container see below for settings 4Add the onion eggs and parsley to the diced bread and mix together With damp hands make 12 dumplings with the dough place in a greased perforated cooking co...

Page 366: ...ok in a perforated cooking container see below for set tings 2Peel and pass the potatoes through a potato ricer while still hot 3Add the eggs to the potato and season with salt and nutmeg Stir in the ﬂour and potato starch 4Make a roll from the dough and divide into 12 14 pieces Roll the pieces into dumplings and cook in a greased perforat ed cooking container see below for settings Serves 4 Ingre...

Page 367: ...grated cheese season with salt and pepper and stir in the vegeta bles 4Thinly roll out half of the dough and cut into 8 cm squares with a pastry wheel Place some of the vegetable mixture in the middle of each 5Melt the butter and grease the edges of the squares with it Roll out the other half of the dough in the same way cut and place on top of the ﬁlled squares Press the edges together well 6Plac...

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Page 369: ... chopped chervil sour cream and peas and season with salt pepper and nutmeg 4Beat the egg whites to stiff peaks and fold into the potato mixture before pour ing into buttered and cornﬂour dusted soufﬂé dishes Sprinkle Parmesan cheese over 5Cover the dishes with aluminium foil place in the cooking container and cook see below for settings Serves 4 Ingredients 300 g ﬂoury potatoes 3 medium egg yolks...

Page 370: ...ck mixture until smooth Fold in butter and season the purée with salt and pepper 3Finely chop the parsley and sprinkle over 4Variation 1 Soften the mushrooms in water and cook in the liquid in a solid cooking container see below for settings Chop ﬁnely and stir into the purée 5Variation 2 Place ﬁnely chopped onions and diced bacon in a solid cook ing container cover and cook with potatoes see belo...

Page 371: ...g 1Defrost the spinach Allow the spinach to stand for 8 10 minutes after defrosting and press the liquid out through a sieve 2Dice the onion and bacon cover and sweat in a solid cooking container see below for settings 3Add the spinach and season with salt pepper and nut meg Cook in a solid cooking container see below for set tings 4Meanwhile mix together the quark eggs Parmesan parsley salt and p...

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Page 373: ...and add them to the container Layer the asparagus on top 3Chop up the pancetta distribute over the vegeta bles and cook see below for settings 4Stir carefully and then allow it to stand for another 5 minutes in the oven 5Garnish with parsley Deli cious served with rice or baguette Serves 4 Ingredients 200 g cream cheese with herbs 1 tbsp crème fraîche 1 2 tbsp soup herbs 500 g frozen peas and carr...

Page 374: ...er 2Place the shallots and butter in a covered solid cooking container and cook both to gether see below for settings 3Add the carrots to the shal lots season with salt and pepper and serve garnished with chopped parsley Suitable lids for Miele steam oven containers are available from the Miele online shop Serves 4 Ingredients 500 g carrots 2 shallots 20 g butter Salt pepper 1 tbsp parsley ...

Page 375: ...ooking Temperature 100 C Duration 7 minutes Asparagus with a choice of sauces 1Peel the white asparagus from top to bottom place in a perforated cooking container and cook Snap off the woody ends of the green asparagus place in a perforated cooking container and cook see below for settings Serves 4 Ingredients 1 kg white asparagus thumb thickness 1 kg green asparagus ...

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Page 377: ...e asparagus and garnish with the eggs Orange sauce 1Mix the orange juice with the egg yolks and beat with salt and pepper until thickened over a bain marie 2Fold in the butter a table spoon at a time and season again with salt and pepper 3Garnish with orange zest and serve Serves 4 Ingredients Parsley sauce 125 ml cream 1 bunch chopped parsley Salt 1 pinch sugar Tuna Sauce 1 tin tuna 150 g yoghurt...

Page 378: ...Italy Pasta fresca is made with additional egg and is mostly used fresh It comes from the north of Italy Settings Step 1 Function Steam cooking Temperature 100 C Duration 20 minutes Pasta carbonara 1Place all ingredients in a solid cooking container and cook stirring occasionally Serves 4 Ingredients 250 g Farfalle or pasta shapes 300 ml double cream 250 ml stock 50 g frozen herbs 150 g diced ham ...

Page 379: ...n 45 minutes Shelf level 2 Spicy potato chips 1Wash the potatoes and cut them lengthways into thin wedges 2Mix the seasoning with the sugar and the oil and add the sesame seeds Dip the potato wedges in the mixture place them on a baking tray and bake until golden see below for settings Serves 4 Ingredients 1 kg ﬁrm potatoes 1 1 2 tsp salt 1 tsp sugar 1 2 tsp pepper 1 tsp paprika 8 tbsp olive oil 6...

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Page 381: ... 100 C Duration 15 20 minutes Gherkins with bacon 1Dice the onions cover and steam with the bacon in a solid cooking container see below for settings 2Slice the gherkins thinly and add with the sour cream to the bacon and onions 3Add the dill and sugar Sea son with salt and pepper and cook see below for settings 4After cooking season to taste with salt and pepper 5Delicious served with boiled pota...

Page 382: ...eat the egg whites until stiff and fold in 4Pour the mixture into but tered ramekins Cover with aluminium foil and cook see below for settings 5For the sauce ﬁnely chop the shallots and sweat in butter Add ﬂour and gradually pour in white wine 6Add the vegetable stock and stir until smooth Fold in the cream and season with salt and pepper 7Serve the soufﬂés with the sauce poured over and gar nishe...

Page 383: ...nd the celery into 0 5 cm thick pieces Place the vegetables in a perforated cooking container and lay the fennel on top 3Mix together the lemon juice salt and sugar and pour over the fennel Place the container in the oven with a solid cooking container underneath to catch the liquor and then cook see below for settings 4Dice the onions sweat in butter then add the veg etable stock Season with salt...

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Page 385: ...r and cook Place a solid cooking container underneath to catch the cooking liquor see below for settings 2Cut the celery into pieces and cook together with the butter and the cream in a solid cooking container with the liq uor resulting from cooking the celeriac see below for settings 3Put everything into a pan purée and season with salt and pepper Finely chop the celery leaves and sprinkle over t...

Page 386: ...pping in a solid cook ing container cover and steam see below for settings 2Clean the red cabbage cut into strips and add to the diced onions with the apple juice wine vinegar bay leaf cloves and sugar Season with salt and pepper and cook see below for settings 3Cut the apple into pieces add the cranberries or black currant jelly to the other ingre dients Add the red wine and cook see below for se...

Page 387: ...orated cooking container 2Knead the butter and ﬂour into tiny dumplings and place in a solid cooking container with vegetable stock cream and cheese and cook in the steam oven above the broc coli see below for settings 3Pour the sauce over the veg etables and serve with roast meat and potatoes Serves 4 Ingredients 500 g broccoli ﬂorets 125 ml vegetable stock 125 ml double cream 50 g Cheddar cheese...

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Page 389: ...ert is offered or one with an alcoholic zing or something creamy and sweet the dessert is a treat that can be full of surprises The more creatively it is assembled and decorated the more enthusiastically will its arrival be greeted Allow yourself a little time to add those ﬁnishing touches to impress your guests Desserts ...

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Page 391: ...to the mixture 2Beat the egg whites sugar and salt until stiff Mix the almonds and ﬂour add the milk and fold the stifﬂy beaten egg whites into the mixture 3Butter a soufﬂé dish add the fruit pour the mixture over the top and bake see below for settings 4Sprinkle with icing sugar after baking Serves 6 Ingredients 500 g plums For the dough 3 medium egg yolks 60 g honey 2 cl rum 100 g butter 100 g w...

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Page 393: ...s Place the cooled apples on top of the sponge base 3Mix the mascarpone quark milk and sugar or honey until smooth and pour carefully over the apples 4Beat the cream and vanilla sugar until stiff and pour over the mixture Dust with chocolate powder Serves 6 Ingredients 4 apples approx 600 g 30 g sugar 150 g sponge ﬁnger biscuits 40 ml Calvados 200 g mascarpone 250 g quark 125 ml milk 20 g sugar or...

Page 394: ...icots in it with the cut surface facing upwards 2Knead the marzipan with the butter and egg yolks Mix the almonds with the cornﬂour and mix in 3Beat the egg whites and sugar until stiff fold into the mixture and pour over the apricots 4Sprinkle with almond ﬂakes and bake see below for settings 5Dust with icing sugar after baking Serves 6 Ingredients 1 large tin apricots 485 g drained weight 150 g ...

Page 395: ... the cherries and place in a greased soufﬂé dish 2Beat the butter sugar egg yolks salt lemon juice corn ﬂour and quark until light and ﬂuffy Beat the egg whites until stiff and fold into the quark mixture Pour the mixture over the cherries top with butter ﬂakes and ﬂaked almonds and bake see below for settings Serves 4 Ingredients 500 g cherries 75 g butter 125 g sugar 3 medium egg yolks 1 pinch s...

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Page 397: ...ramme or with Combina tion mode Fan plus 30 C with 100 moisture for 60 minutes 2Cut the nougat into 12 pieces and divide the dough into 12 portions Put 1 piece of nougat onto each portion and shape into a dumpling Place the dumplings close together in a ﬂat greased oven dish and bake see below for settings 3In the meantime purée the rapsberries keeping a few back and sweeten to taste with caster s...

Page 398: ...mpted to over ﬁll the apples Score around the middle of each ap ple 3Place in a solid container and cook together with one of the sauces see below for settings Serves 4 Ingredients 4 medium cooking apples 1 tbsp raisins 2 tsps Amaretto liqueur 100 g marzipan 1 tbsp chopped almonds A pinch of cinnamon Cinnamon cardamom sauce 2 tbsp white wine 4 tsps sugar 1 2 tsp cinnamon A pinch of cardamom A pinc...

Page 399: ...cial Prove dough programme or with combination mode Fan plus at 30 C 100 moisture see below for settings 2Divide the dough into 8 10 pieces and shape into dump lings Cover and leave in a warm place to prove for another 15 minutes Place in a greased per forated cooking container and cook see below for settings 3Make the sauce on the hob using the plum purée cream vanilla sugar cinnamon and salt and...

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Page 401: ... for settings Stir once during cooking When done remove the lemon peel 2Wash and halve the grapes Wash the gooseberries wash and peel the kiwis and cut into slices 3Add the fruit to the compote and leave to cool 4Serve with home made cus tard or cream Serves 8 Ingredients 500 ml apple juice 2 tbsp lemon juice 100 g sugar 50 g sago A little lemon peel Vanilla pod pulp 200 g green seedless grapes 20...

Page 402: ...ow for settings Stir once during cooking Once cooked remove the cinnamon stick and cloves 2Add the berries and stir 3Serve hot or cold with cream or as an accompaniment to meringues steamed sponge pudding or rice pudding Serves 4 Ingredients 1 kg mixed red berries e g redcurrants blackcurrants raspberries strawberries blackberries cherries 500 ml cherry juice 2 tbsp lemon juice 100 g sugar 50 g sa...

Page 403: ...our the caramel into 6 ramekins or small cups and allow to set 2Mix all other ingredients dis tribute on top of the caramel and cover with heat resistant foil see below for settings 3After cooking remove the foil and allow to relax for a few minutes then run a knife around the edge of the ramekins and turn the caramels out onto a plate Garnish with shreds of orange peel Serves 6 Ingredients Carame...

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Page 405: ... pod in a solid cooking container and cook see below for settings 2Remove from the oven and stir in the semolina Leave to stand for 1 2 minutes Stir again to reheat stirring once during cooking see below for settings 3Take out of the oven stir again and leave to stand covered for 5 minutes Leave to cool and then remove the vanilla pod Then stir in the egg yolks 4Beat the egg whites with a little s...

Page 406: ...l stiff and fold into the mixture 4Grease 8 ramekins or cups with butter and sprinkle with sugar Divide the mixture between the ramekins 5Place a praline in each ram ekin Cover with heat resist ant foil and cook see below for settings 6Turn out onto a plate Serve with vanilla sauce or advo caat Serves 8 Ingredients 80 g butter 4 medium egg yolks 70 g ground almonds 3 tsp vanilla sugar 80 g chocola...

Page 407: ...e add the sugar cinnamon cloves and sago stir and cook stirring occasionally see below for settings 2Beat the egg whites and sugar until stiff Scoop out balls with a teaspoon and place in the liquid Put back into the oven and allow to stand for 5 6 minutes in the residual heat 3Place in the refrigerator to cool and serve into individu al portions Serves 4 Ingredients 750 g black cherries 1000 ml c...

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Page 409: ...t on the hob Take off the heat and leave to stand 2Beat the vanilla sugar caster sugar and egg yolks until light and ﬂuffy Then slowly add the milk and cream mixture Pass through a ﬁne sieve 3Pour the mixture without any froth on it into 6 ram ekins cover with heat resistant foil and cook see below for settings 4Allow to cool down then place in the refrigerator for approx 4 hours 5Sprinkle with br...

Page 410: ...elow for settings 2Soften the gelatine squeeze out and add to the cooked rice and stir 3Grate the peel from the unwaxed orange add to the rice mixture with the orange juice and allow to cool 4Whip the cream and sugar until stiff Segment the oth er two oranges and add to the rice with the whipped cream 5Serve garnished with lemon grass or mint Serves 4 Ingredients 150 g pudding rice 6 tbsp orange j...

Page 411: ...t 2Beat the egg whites and sugar until stiff and fold into the quark mixture 3Grease 8 ramekins and sprin kle with sugar Pour in the quark mixture and cover with heat resistant foil and cook see below for settings Serves 8 Ingredients 280 g low fat quark 4 medium egg yolks 1 tsp lemon zest 4 medium egg whites 80 g sugar Butter for greasing Sugar for sprinkling ...

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Page 413: ...creamy and stir in the egg yolks 2Fold the walnuts and ﬂour along with the cooled choco late into the butter and egg mixture 3Beat the egg whites until stiff and carefully fold into the mixture 4Butter 8 ramekins and sprin kle with icing sugar 5Distribute the chocolate mixture between the ram ekins cover with heat resistant foil and place on the rack to cook see below for settings Serves 8 Ingredi...

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Page 415: ...nce not just for steaming food baking roasting and grilling but also for preserving food and blanch ing vegetables prior to freezing It can even be used for making jam The steam combi oven does an excellent job of defrosting frozen food and it demonstrates another of its many talents when reheating pre cooked food by using short gentle regenerating phases Bottling more ...

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Page 417: ...il light and ﬂuffy 2Fold in the ﬂour along with the baking powder 3Grease the jars with butter to 1 cm below the rim Dust with breadcrumbs and half ﬁll with the mixture 4Peel quarter core and slice the apples Press lightly into the cake mixture with the curved side up Place the jars on the rack and bake see below for settings 5Immediately after baking seal the jars with a rubber ring glass lid and...

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Page 419: ... cm from the top The jars should not be ﬁlled more than half full in steps 4 and 5 4Divide 2 3 of the mixture between the jars and then mix the cocoa milk sugar and rum into the remaining 1 3 5Spoon the chocolate mixture on top of the light cake mix and swirl with a fork to create a marble effect Place the jars on the rack and bake see below for settings 6Immediately after baking seal the jars wit...

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Page 421: ...light and ﬂuffy Add the lemon juice and zest 2Sift together the ﬂour with the cornﬂour and the bak ing powder and fold into the mixture 3Grease the jars with butter to 1 cm from the top then dust with breadcrumbs 4Half ﬁll each jar with the mixture Place the jars on the rack and bake see below for settings 5Immediately after baking seal the jars with a rubber ring glass lid and metal spring clamp ...

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Page 423: ...then if the mixture is too stiff add just enough milk so that the it falls heavily from the spoon 3Grease the jars to 1 cm from the top 4Fill the jars two thirds full with the mixture then place the jars on the rack and bake see below for settings 5Immediately after baking seal the jars with a rubber ring glass lid and metal spring clamp Makes 6 x 250 ml preserving jars Ingredients 180 g butter 15...

Page 424: ...n juice un til stiff then drizzle in the sugar a little at a time continuing to whisk until the egg whites are stiff and glossy 4Fold the egg whites into the rest of the cake mixture 5Grease and dust the jars to 1 cm from the top Divide the mixture between the jars ﬁlling them half full then place on the rack and bake see below for settings 6Immediately after baking seal the jars with a rubber rin...

Page 425: ...ch have been sprinkled with breadcrumbs Fill the jars two thirds full and bake see below for settings 4Immediately after baking seal the jars with a rubber ring glass lid and metal spring clamp 5Before serving sift the icing sugar and mix to a runny consistency with approx 4 tbsp lemon juice Turn the cakes out of the jars and brush with the icing Makes 5 x 250 ml preserving jars Ingredients 200 g ...

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Page 427: ... and knead thoroughly Place uncovered in the oven and leave to prove using the special Prove dough programme or with Combina tion mode Fan plus at 30 C 100 moisture for 20 minutes 3Knead the dough brieﬂy then work in the raisins 4Grease the jars to 1 cm from the top Fill the jars to the halfway point with the mixture place on the rack and bake see below for settings 5Immediately after baking seal ...

Page 428: ...e vanilla pulp lemon zest and juice then purée 3Stir in the jam sugar and the raspberry brandy then ﬁll the jars to maximum of 2 3 full with the mixture Place the jars on the rack and cook see below for settings 4At the end of the cook ing time use pot holders to remove the jars from the oven and leave to stand for 1 2 minutes Finally ﬁt the lids and leave to cool Makes 6 7 jars each 250 ml Ingred...

Page 429: ...e and roughly blend with a hand mixer 3Stir in the jam sugar and transfer the mixture into clean jars ﬁlling up to 2 3 full Place the jars on the rack and cook see below for settings 4At the end of the cooking time use pot holders to remove the jars from the oven and let them stand for 1 2 minutes Finally ﬁt the lids and leave to cool Makes 6 7 jars each 250 ml Ingredients 1 kiwi fruit 1 large ora...

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Page 431: ... in minutes Perforated container Solid container Vegetables Artichokes 100 32 38 Cauliﬂower whole 100 27 28 Cauliﬂower ﬂorets 100 8 Beans green 100 10 12 Broccoli ﬂorets 100 3 4 Chantenay carrots whole 100 7 8 Chantenay carrots halved 100 6 7 Chantenay carrots chopped 100 4 Chicory halved 100 4 5 Chinese cabbage chopped 100 3 Peas 100 3 Fennel cut into strips 100 4 5 Fennel halved 100 10 12 Curly ...

Page 432: ...sprouts 100 10 12 Beetroot whole 100 53 57 Red cabbage chopped 100 23 26 Black salsify whole 100 9 10 Celeriac cut into batons 100 6 7 Green asparagus 100 7 White asparagus 100 9 10 Main crop carrots chopped 100 6 Spinach 100 1 2 Spring cabbage chopped 100 10 11 Celery chopped 100 4 5 Swede chopped 100 6 7 White cabbage chopped 100 12 Savoy cabbage chopped 100 10 11 Courgettes sliced 100 2 3 Sugar...

Page 433: ...n dried peas 100 60 70 Peas soaked covered with water Yellow split peas 100 40 50 Green dried peas 100 27 Lentils unsoaked ratio 1 2 lentils to water Brown lentils 100 13 14 Red lentils 100 7 Fruit Apple pieces 100 1 3 Pear chunks 100 1 3 Mirabelle plums 100 1 2 Nectarine Peach pieces 100 1 2 Plums 100 1 3 Quince diced 100 6 8 Rhubarb piecs 100 1 2 Cherries 100 2 4 Gooseberries 100 2 3 Eggs Medium...

Page 434: ...70 2 Decrystallising honey 60 90 Preserving apples 50 5 Eierstich egg royale 100 4 Grain ratio grain water Amaranth 1 1 5 100 15 17 Bulgur 1 1 5 100 9 Green spelt whole 1 1 100 18 20 Green spelt cracked 1 1 100 7 Oats whole 1 1 100 18 Oats cracked 1 1 100 7 Millet 1 1 5 100 10 Polenta 1 3 100 10 Quinoa 1 1 5 100 15 Rye whole 1 1 100 35 Rye cracked 1 1 100 10 Wheat whole 1 1 100 30 Wheat cracked 1 ...

Page 435: ...ce 1 1 5 100 26 29 Round grain rice ratio of rice to water Pudding rice 1 1 5 100 30 Risotto rice 1 1 5 100 18 19 Binding agents Gelatine 90 1 Beurre manie 100 3 Sago Sago stirred x 1 100 20 Fish and shellﬁsh Eel 100 5 7 Perch ﬁllet 100 8 10 Crevettes 90 3 Seabream ﬁllet 85 3 Trout 250 g 90 10 13 Prawns 90 3 Halibut ﬁllet 85 4 6 Scallops 90 5 Atlantic cod ﬁllet 100 6 Carp 1 5 kg 100 18 25 King pra...

Page 436: ... fillet 85 4 Meat and sausage Leg steak covered with water 100 110 120 Frankfurters 90 6 8 Knuckle 100 135 145 Chicken breast fillet 100 8 10 Shank 100 105 115 Top rib covered with water 100 110 120 Veal cutlets 100 3 4 Gammon slices 100 6 8 Lamb stew 100 12 16 Turkey roulade 100 12 15 Turkey escalope 100 4 6 Poularde 100 60 70 Brisket covered with water 100 130 140 Beef stew 100 105 115 Boiling c...

Page 437: ...es Turkey escalopes sliced 140 70 11 13 Fish Fish ﬁllet Fish roulade cut into half 140 70 10 12 Plated meals e g Spaghetti with tomato sauce Roast pork with potatoes and vegetables Stuffed peppers halved with rice Chicken fricassée with rice Vegetable soup Creamed soup Clear soup Stew 120 70 10 12 Note we recommend warming sauces separately with the exception of dishes cooked in sauce e g goulash ...

Page 438: ...437 ...

Page 439: ...60 60 60 15 20 25 20 25 15 10 10 15 10 15 10 15 Fruit Apple sauce Apple pieces Apricots Strawberries Raspberries Currants Cherries Peaches Plums Gooseberries 250 250 500 300 300 150 500 250 250 60 60 60 60 60 60 60 60 60 20 25 20 25 25 28 8 10 8 15 25 28 20 25 20 22 10 15 10 15 15 20 10 12 10 12 10 15 15 20 10 15 10 15 Vegetables e g cabbage red cabbage spinach frozen in a block 300 60 20 25 10 15...

Page 440: ... 15 10 15 10 15 15 20 Poultry Chicken Chicken drumsticks Chicken escalopes Turkey drumsticks 1000 150 500 500 60 60 60 60 40 20 25 25 30 40 45 15 20 10 15 10 15 10 15 Ready meals Meat vegetables side dishes Soups stews 480 480 60 60 20 25 20 25 10 15 10 15 Baked goods Flaky pastries Yeast goods Cakes Bread rolls German rye bread sliced German rye bread sliced German rye bread sliced Wholegrain bre...

Page 441: ...es Mirabelle plums Plums Peaches Greengages Steam cooking 85 85 85 85 85 55 55 55 55 55 Fruit with pips Apples Apple sauce Quinces Steam cooking 90 90 90 50 65 60 Vegetables Beans Broad beans Gherkins Beetroot Steam cooking 100 100 90 100 120 120 55 60 Cakes Creamed mixture Yeast dough Conven tional heat Combination mode top heat Step 1 Step 2 160 30 160 100 30 25 45 10 30 35 Jam Combination mode ...

Page 442: ...441 ...

Page 443: ...65 90 0 15 10 Croissants Combi mode Fan plus 1 2 3 90 160 160 190 100 90 0 2 10 27 Triple grain bread Combi mode Fan plus 1 2 3 30 150 150 100 50 0 15 10 100 Flat bread Combi mode Con ventional 1 2 3 4 40 50 210 155 190 100 100 0 0 10 2 6 25 Plaited loaf Combi mode Con ventional 1 2 3 4 40 50 200 160 200 100 100 50 0 8 2 10 12 Baking tables The settings in the chart below are for guidance You may ...

Page 444: ... plus 1 2 3 30 160 130 180 100 90 0 30 25 10 Sweet rolls Combi mode Con ventional 1 2 3 4 40 50 200 200 100 100 50 0 8 2 10 8 13 Wholemeal bread Combi mode Fan plus 1 2 3 4 40 50 210 190 215 100 100 50 0 8 4 6 30 White bread Combi mode Fan plus 1 2 3 4 40 50 210 170 210 100 100 50 0 8 4 6 30 White rolls Combi mode Fan plus 1 2 155 200 90 0 9 20 30 Mixed wheatgrain bread Combi mode Fan plus 1 2 3 4...

Page 445: ...55 Sponge mix In cake tin Cakes plus 170 190 55 Tray bake with fresh fruit topping Intensive bake 170 190 40 Small cakes Combi mode Con ventional 150 190 95 25 Tree cake Full grill Level 3 2 3 per layer Sourdough Rye mix bread Combi mode Fan plus 1 2 210 190 210 50 0 5 50 Rye bread Combi mode Fan plus 1 2 3 210 210 155 170 60 0 0 6 6 60 Strudel dough Apple strudel Combi mode Fan plus 1 2 30 190 90...

Page 446: ...via the User programmes function The exception to this are programmes exclusively consisting of steps using Combination mode The settings in the chart below are for guidance You may wish to experiment with these in order to achieve the results you want Meat can be marinated before being roasted Marinated meat will have a darker browning result With most meats the juices from roasting can be deglaz...

Page 447: ...5 20 100 4 8 Turkey breast Combi mode Fan plus Full grill 1 2 170 Level 3 65 85 0 9 Veal Fillet loin Roast rare Fillet loin Roast medium Fillet loin Roast well done Fan grill Fan grill Fan grill 175 165 160 45 55 75 Fillet loin Roast with mois ture rare Combi mode Full grill Combi mode Full grill Combi mode Conventional Combi mode Conventional 1 2 3 4 Level 3 Level 3 60 60 0 0 0 49 10 8 30 31 Fill...

Page 448: ...bi mode Conventional Fan grill 1 2 3 4 5 6 Level 3 Level 3 100 65 90 200 0 0 0 49 68 10 10 20 60 80 5 Knuckle joint Combi mode Conventional Fan grill 1 2 100 190 84 155 17 Braised Combi mode Full grill Combi mode Full grill Combi mode Conventional 1 2 3 Level 3 Level 3 100 0 0 84 10 10 165 Lamb Leg joint Full grill Combi mode Conventional 1 2 Level 3 100 57 18 190 Saddle crown medium Full grill Fu...

Page 449: ...Combi mode Conventional Combi mode Conventional 1 2 3 4 5 Level 3 Level 3 100 65 70 0 0 0 49 51 10 10 20 60 60 Fillet Roast with moisture well done Combi mode Full grill Combi mode Full grill Combi mode Conventional Combi mode Conventional Combi mode Conventional Fan grill 1 2 3 4 5 6 Level 3 Level 3 100 65 90 200 0 0 0 49 68 10 10 20 60 105 8 Sirloin joint Roast rare Sirloin joint Roast medium Si...

Page 450: ...e Conventional Combi mode Conventional Fan grill 1 2 3 4 5 6 Level 3 Level 3 100 65 90 200 0 0 0 49 68 0 10 10 20 60 135 8 Roulades Combi mode Full grill Combi mode Full grill Combi mode Conventioal 1 2 3 Level 3 Level 3 100 0 0 84 10 10 120 Braised beef Combi mode Full grill Combi mode Full grill Combi mode Conventional 1 2 3 Level 3 Level 3 100 0 0 84 10 10 205 Pork Fillet Fan grill 200 75 Gammo...

Page 451: ...evel 3 Level 3 30 100 47 10 13 30 107 Venison rump Full grill Combi mode Conventional 1 2 Level 3 100 57 20 160 Roebuck saddle medium Full grill Full grill Combi mode Conventional Combi mode Conventional 1 2 3 4 Level 3 Level 3 30 75 47 10 10 15 55 Roebuck saddle well done Full grill Full grill Combi mode Conventional 1 2 3 Level 3 Level 3 100 47 10 10 84 Roebuck rump Full grill Combi mode Convent...

Page 452: ... grill Full grill Combi mode Conventional Combi mode Conventional 1 2 3 4 Level 3 Level 3 30 100 0 57 10 13 30 142 For Step 1 please place the universal tray on shelf level 1 and the rack on shelf level 2 except with rack of lamb in which case the rack should be placed on top of the universal tray on shelf level 1 and pre heat the oven Place the food to be cooked on the rack after it has been pre ...

Page 453: ...l Level 3 30 23 Grilling chart The settings in the chart below are for guidance You may wish to experiment with these in order to achieve the results you want Place the food under the grill and turn it after 2 3rds of the duration quoted for grilling There is no need to pre heat the grill When grilling ﬁsh please place a piece of baking parchment underneath the ﬁsh Cut it to the size of the ﬁsh Fi...

Page 454: ...us 70 0 3 4 Tomatoes sliced Combination mode Fan plus 70 0 7 9 Citrus fruit sliced Combination mode Fan plus 70 0 8 9 Drying food Dried fruit and vegetables require a long period of time to dry properly The settings in the chart be low are for guidance You may wish to experiment with these in order to achieve the results you want Select the Drying programme from the Special applications menu on yo...

Page 455: ...164 Cantuccini biscotti 70 Carrot cake 44 Carrot cakes 423 Carrots with glazed shallots 373 Cauliﬂower soufﬂé 381 Celery soup 172 Cheese and rosemary ﬂat bread 128 Cheese biscuits 241 Cheese puffs 234 Cheesecake 48 Cherry cheesecake tray bake 67 Cherry quark soufﬂé 394 Chicken breast on toast 245 Chicken breasts in a pepper sauce 294 Chicken breasts stuffed with mushrooms 287 Chicken breasts with ...

Page 456: ...read 109 French onion soup 178 Fruit cakes 426 G Gammon and cabbage casserole 195 Gammon joint with green pesto 280 Gâteau du Vully 82 Gherkins with bacon 380 Goose 306 Greek tomatoes 154 Green fruit compote 400 Grilled feta burgers with Couscous salad 279 Grilled mackerel with tomato letscho 355 Grilled sausages with tomato and mango chutney 278 H Haddock in a mustard sauce 343 Ham and bacon quic...

Page 457: ... Moroccan chicken 301 Moules marinières 330 Multigrain loaf 119 Multigrain rolls 114 Mushroom turnovers 218 N Nougat dessert 396 Nuremberg Lebkuchen 96 Nut horns 51 Nut triangles 87 O Onion tart 240 Orange crème caramel 402 Orange rice pudding 409 Oriental spring rolls 242 Oriental toast 254 Oriental vegetable casserole 212 Ostrich with pan fried sweet potatoes 310 Oysters au gratin 352 P Palmier ...

Page 458: ...zelnut butter 328 Rump of wild boar with porcini mushroom sauce 311 Rye bread 118 Rye mix bread 113 Rye vegetable and goat s cheese bake 208 S Saddle of roebuck with a plum and port sauce 312 Saddle of venison with beetroot and lamb s lettuce 314 Salmon and leeks in a white wine sauce 340 Salmon en croute 356 Salmon in white wine with garden vegetables 335 Salmon pate 159 Salmon tart 350 Salmon tr...

Page 459: ...picana toast 252 Trout in white wine sauce 336 Trout stuffed with mushrooms 338 Trout with lime and ginger butter and sautéed potatoes 344 Tuna pizza 228 Turkey breast with a ragout of asparagus 298 Turkey ﬁllets on a bed of vegetables 296 Turkey roulade with spring cabbage 304 Turkey roulades stuffed with spinach 293 Tuscan almond chocolate tart 98 V Veal tonnato 150 Vegetable bake 186 Vegetable ...

Page 460: ...styling Anne Wiedey Hamburg Concept design and production Miele Werbeabteilung Gütersloh Setting Miele Werbeabteilung Gütersloh Copying extracts of this book is only allowed with the express permission of Miele Cie KG quoting the source Miele Cie KG Gütersloh Alteration rights reserved Edition 1 M Nr 9 590 690 09 13 ...

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