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Desserts
▯
Oven-cooked desserts are very easy to prepare –
all that remains is to put them in the oven. This
preparation method is useful for relatively large
quantities, for example if you have guests.
▯
Oven-cooked desserts are generally eaten hot,
and are very enjoyable particularly during the
colder months.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Apple crumble
Ovenproof
dish
2 (3)
200
H
/
I
35 - 40
Apple bake with a crumble topping;
equally delicious with berries or mira-
belles.
2 (3)
200
O
25 - 30
For soft apple varieties.
2 (3)
200
M
25 - 30
For firm apple varieties.
Baked apple
Ovenproof
dish
2 (3)
190 - 200
H
/
I
20 - 30
Recommendation: Use cooking apples,
e.g. Boskop. These are particularly well
suited for cooking and baking.
Summer version: Stuff with ricotta
cheese, lemon, honey, cardamom,
vanilla and pine nuts.
Compote
Glass dish/
grill tray
2 (3)
160 - 180
H
/
I
30 - 40
e.g. apricots or a variety of berries
Do not add any liquid; stir thoroughly
several times. Refine with honey, fresh
vanilla or cinnamon.
2 (3)
200
N
30 - 40
Clafoutis
Ovenproof
dish
2 (3)
190 - 200
H
30 - 35
French dessert: Traditionally made with
cherries; equally delicious with mira-
belles or berries.
Sweet bake
Ovenproof
dish
2 (3)
160 - 180
H
/
I
30 - 40
e.g. semolina, quark or rice pudding
Bread and butter
pudding, Kirschen-
michel (German
bread and butter
pudding with sour
cherries)
Ovenproof
dish
2 (3)
150
H
/
I
50 - 55
e.g. with cherries or apricots
Topfenpalatsch-
inken (baked sweet
pancakes with a
quark filling)
Ovenproof
dish
2 (3)
180 - 190
H
/
I
8 - 10
Austrian speciality: Pancakes filled with
quark and raisins, topped with cream
and grilled.
Meringue
Baking tray
+ grease-
proof paper
2 (3)
100
H
150
When dividing up the mixture, make
sure that the portions are spread as
thinly as possible so that the mixture
dries out well.