User instructions Baking, Roasting, Grilling Defrosting, Cooking ...

ContentsMeat / Veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Pot roast veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Roast knuckle of veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Meat / Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Leg of lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Rack of lamb baked in a mustard and herb crust . . . . . . . . . . . . . . . . . . . . . . . . . 53Meat / Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Roast beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Braised beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Meat / Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Roast ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56Game . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Haunch of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Saddle of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Saddle of venison / roebuck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Roast goose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Roast chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61Stuffed roast turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63Trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63Hungarian carp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Salmon trout. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Bakes/Gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Potato cheese bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67Swiss style potato gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Salmon lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Porcini lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70Vegetable lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Asparagus lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72Mushroom lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73Frozen food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Baguettes, topped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Fish with topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 743

BakingWe recommend the following settingsfor baking:– FAN PLUS– INTENSIVE BAKE– CONVENTIONALSome models also have AutomaticProgrammes. See relevant section.BakewareFor the best baking results make surethat you chose bakeware in a materialsuitable for the oven function youchoose.FAN PLUS, INTENSIVE BAKEMost types of heat-resistant tins ordishes are suitable.CONVENTIONALFor best results, dark metal, aluminiumor enamel tins with a matt finish arepreferable. Heat resistant glass dishescan also be used.Avoid bright, shiny metal tins. Thesereflect heat, which means that the heatdoes not penetrate to the foodeffectively, resulting in uneven or poorbrowning.In some cases the cakes might notcook properly.FAN PLUSSeveral shelf levels can be used atthe same time for baking. Therecommended positions are:1 tray = 1st shelf level from thebottom2 trays = 1st and 3rd shelf levels fromthe bottom3 trays = 1st, 2nd and 4th shelf levelsfrom the bottomWhen baking moist biscuits, cakesor bread, do not bake on more thantwo levels.Remember to remove the roastingfilter from the back wall. Otherwisebaking times would be longer andresults uneven.With Fan plus, the baking temperaturerequired is lower than withConventional. Refer to the baking chartand cookery book supplied with youroven.INTENSIVE BAKERemember to remove the roastingfilter from the back wall. Otherwisebaking times would be longer andresults uneven.Intensive bake is particularly useful for:– dishes that require a moist toppingand crisp base like pizza and quichelorraine, or– where the base has not beenpre-baked.Place the tin or dish on the baking trayon the 1st shelf level from the bottomonly. If the base is over cooked use ahigher shelf level next time.5

BakingCONVENTIONALOnly use dark baking tins with amatt finish.Bright, shiny tins will give an unevenor pale result, and in some cases thecakes might not cook properly.Tips on bakingRefer to the baking chart and thecookery book supplied with thisoven for suggestions oftemperatures, shelf levels and times.Place tins centrally on the rack on shelflevel 1 or 2.Older recipes and cookery booksNew guidelines (German standardDIN 44547 has been replaced byEuropean standard EN 60350) have ledto slight adjustments in oventemperature settings.The recipes in this booklet and in thecookery book supplied with your oven,include these new adjustedtemperatures for cooking withConventional heat.However, if using an older recipe orcookbook, set the oven temperature forConventional 10°C lower than thatrecommended.The cooking duration does not need tobe changed.Place cakes in rectangular tins withthe longer side across the width of theoven as shown, for optimum heatdistribution and even results.When baking cakes with fresh fruittoppings and tall sponge cakes placethe tin in the grill pan to catch anyspillages and keep the oven cleaner.When baking anything with a high saltcontent (such as pretzels), they mustbe placed on baking parchment. Highconcentrations of salt can damagePerfectClean surfaces.6

Baking chart50 - 70150 - 170FAN PLUSTemp.in °CRecommendedshelf level 6) Timein mins.Creamed mixtureSponge cake150 - 17011) 3)Flan baseSmall cakes 1) 3) (tray)150 - 170125 - 30150 - 170 1, 2, 4 4) 20 - 25Ring cakeFoam cake (tray) 1)Marble, nut cake (tin)Fresh fruit cake, with filling (tray)Fresh fruit cake (tray)Fresh fruit cake (tin)150 - 170150 - 170150 - 170150 - 170150 - 170150 - 17011111165 - 8025 - 3070 - 8045 - 5035 - 4555 - 651) 3)Sponge mix1) 3)Sponge cake (3 to 6 eggs) 160 - 180125 - 351) 3)Sponge cake (2 eggs)Swiss roll 1) 3) 160 - 180120 - 25160 - 180120 - 25Rubbed in mixtureTart / flan base120 - 25Apricot tart, with filling 1)150 - 170155 - 75Swiss apple pie 2) 190 - 210125 - 35Streusel cakeSmall cakes 1) 3) (tray)CheesecakeApple pie 1)150 - 170150 - 170150 - 170150 - 17011, 2, 4 4)1145 - 5515 - 2570 - 9050 - 70Yeast mixtures and quark doughTo prove dough30 - 50 Oven floor 5) 15 - 30Onion tart 1)170 - 190125 - 35Apple turnovers150 - 1701, 3 4) 25 - 30GuglhupfStreusel cakeFresh fruit cake (tray)StollenWhite breadWholegrain bread1) 3)Pizza (tray)150 - 170150 - 170160 - 180150 - 170160 - 180170 - 190170 - 190111111150 - 6035 - 4540 - 5045 - 6540 - 5050 - 6040 - 50Choux pastry 1) 3) , Eclairs 160 - 180 1, 3 4) 30 - 40Puff pastry 1) 170 - 190 1, 3 4) 20 - 25Meringues 1) , Macaroons 120 - 140 1, 2, 4 4) 25 - 50Unless otherwise stated, the times given are for an oven which has not been pre-heated.With a pre-heated oven shorten times by up to 10 minutes.1) Pre-heat the oven when using CONVENTIONAL.2) Pre-heat the oven when using FAN PLUS and CONVENTIONAL.3) Switch rapid heat-up off during the heating up phase.4) Take baking trays out of the oven at different times if the food is sufficiently browned beforethe specified time has elapsed.5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.6) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)8

Baking chartTemp.in °CCONVENTIONALRecommendedshelf level 6)Timein mins.Temp.in °CINTENSIVE BAKERecommendedshelf level 6)Timein mins.150 - 170170 - 190170 - 190150 - 170170 - 190170 - 190160 - 180170 - 190170 - 19011212211250 - 6065 - 8020 - 2570 - 8045 - 5035 - 4555 - 6520 - 2512 - 20----150 - 170--------1--------30 - 35----170 - 190170 - 190180 - 20011220 - 3015 - 2013 - 18---------170 - 190170 - 190170 - 190170 - 190170 - 190170 - 190220 - 240222111115 - 2045 - 5510 - 2070 - 9045 - 6555 - 7525 - 35---150 - 170150 - 170150 - 170190 - 210---1111---65 - 7550 - 6050 - 6025 - 3030 - 50160 - 180170 - 190180 - 200160 - 180180 - 200190 - 210190 - 210180 - 200160 - 180Oven floor 5)12221211215 - 3050 - 6035 - 4540 - 5045 - 6540 - 5050 - 6030 - 4025 - 3525 - 30------170 - 190170 - 190-------11-------40 - 5025 - 35-180 - 200 2 25 - 35 - - -190 - 210 2 15 - 25 - - -120 - 140 2 25 - 50 - - -The information given in this chart is intended only as a guide.9

RoastingWe recommend the following settingsfor roasting in the oven:– AUTO ROAST– CONVENTIONALSome models also have AutomaticProgrammes. See relevant section.AUTO ROAST:When roasting on the rack or in anopen tin make sure the roasting filteris fitted in front of the fan in the backof the oven before starting.We recommend roasting in a coveredpot– this ensures that sufficient stockremains for making gravy.– and the oven stays cleaner, too.Roasting containersAny heat-proof containers can be used:roasting pans with a lid, made fromearthenware, cast iron, ovenproof chinaor glass, and roasting foil are allsuitable.Miele also offer Gourmet oven disheswith lids which are ideal for roastingand cooking larger quantities of food.Place the roasting pan on the rack intoa cold oven.Exception:Pre-heat at the temperature suggestedwhen roasting beef.Shelf levelsUse shelf level 1 for roasting.Exception:Use shelf level 2 when usingCONVENTIONAL to roast– poultry up to 1 kg,– roast beef,– fish.10

RoastingTemperaturePlease refer to the Roasting chart forsuggested temperatures.Do not select a higher temperature thanthat advised. The meat will becomebrown, but will not be cooked properly.With Auto roast a temperature settingof 40°C less than that for Conventionalis sufficient.For cuts which weigh 3 kg or more,select a temperature approx. 10°Clower than that given in the roastingchart.Roasting will take longer at the lowertemperature, but will be more even.For roasting directly on the rack,select a temperature that is about 20°Clower than for roasting in a covered pot.When roasting on the rack, place therack and anti-splash tray over the grillpan.Older recipes and cookery booksNew guidelines (German standardDIN 44547 has been replaced byEuropean standard EN 60350) have ledto slight adjustments in oventemperature settings.The recipes in this booklet and in thecookery book supplied with your oven,include these new adjustedtemperatures for cooking withConventional.However, if using an older recipe orcookbook, set the oven temperature forConventional 10°C lower than thatrecommended.The cooking duration does not need tobe changed.11

RoastingCalculating the roasting timeThe roasting time will depend on thetype of meat, the size and thickness ofthe cut, and can be calculated asfollows:The traditional British method is to allow15 to 20 minutes per lb/454 grammes,according to type of meat, plus approx.20 minutes, adjusting the length of timeas roasting proceeds to obtain therequired result. Alternatively, multiplythe height of the joint by the time percm for the type of meat:Beef/Venison . . . . . . . . . 15-18 mins/cmPork/Veal/Lamb . . . . . . . 12-15 mins/cmSirloin . . . . . . . . . . . . . . . . 8-10 mins/cmExample:Beef, 8 cm thick8 x 15 minutes per cm = 120 mins.roasting timeTips on roastingBrowning only occurs towards the endof roasting time. Remove the lid abouthalfway through the roasting time if amore intensive browning result isdesired.After the roasting process is finishedtake the roast out of the oven, wrap inaluminium foil and leave to stand forabout 10 minutes.This helps retain juices when the meatis carved.Pot roastingSeason the meat and place in the pot.Add some knobs of butter or margarineor a little oil or cooking fat. Add about1 / 8 litre of water when roasting a large,lean joint of meat (2 – 3 kg) or roastingpoultry with a high fat content.Roasting on the rackPlace the anti-splash tray in the grillpan and then place the rack on top.Season the meat and place on the rack.Roasting poultryFor a crisp finish, baste the poultry tenminutes before the end of cooking timewith slightly salted water.Frozen meatDeep frozen meat should be thoroughlydefrosted before roasting.12

Using the roast probeDepending on model, your oven maybe fitted with a roast probe whichenables the roasting process to bemonitored simply and reliably.The tip of the probe is pushed into thecentre of the meat where it measuresthe core temperature continuously.When the pre-selected coretemperature is reached, the ovenheating is switched off automatically.The roast probe can be used with thefollowing functions:– AUTO ROAST– CONVENTIONAL– FAN PLUS– FAN GRILLUsing the roast probe^ Prepare the meat in the usual way.Please note:You can place the meat in a pot or onthe rack in the grill pan with theanti-splash tray. Roasting bags or foilmay also be used. Insert the probethrough the foil or bag into the centre ofthe meat.If fat or bone come into contact with theprobe, this can lead to the oven beingswitched off too early. Therefore:– do not let the probe touch anybones.– do not insert it into a particularly fattyarea of the meat.If the meat is very heavily marbled withfat, select the highest core temperaturegiven in the roasting chart.Because of the amount of bone andcavity space in poultry and fish, it maybe difficult to find a suitable place toinsert the probe. For this reason, we donot advise using the roast probe for fishand poultry.^ Insert the probe into the meat untilthe tip of the probe reaches thecentre of the meat.13

Using the roast probe^ Place the food in the oven.^ Insert the plug of the roast probe intothe socket until you feel it engage.^ Close the door.^ Select the required function.At first the recommended oventemperature (e.g. 160°C) will appearin the display.^ Alter the recommended temperatureif necessary^ Call up and change the "Core temp".The recommended core temperatureof 60°C will appear in the display. Thiscan be altered within a range of 30°C to99°C .The core temperature required willdepend on what is being roasted. Seethe Roasting chart for suggestedtemperatures.Once the entry has been accepted– the oven will start heating up.– the core temperature rise can befollowed in the display,Time remaining display, Energy-savefunctionAfter a certain time the estimated timeremaining appears in the oven display.The actual core temperature is nolonger displayed and cannot be calledup.The time remaining is calculated fromthe oven temperature selected, therequired core temperature and thepattern of the increasing coretemperature.The time remaining first shown is anestimate. As the cooking processcontinues the time remaining is revisedcontinuously, and a more accuraterevised figure shown.If, while the time remaining is showingin the display:– the oven or core temperature isaltered,– or a different oven function ischosen,all the time remaining information willbe cancelled and the actual coretemperature will re-appear in thedisplay.If the oven door is held open for sometime, the time remaining will berecalculated.14

Using the roast probeShortly before the end of cookingduration, the oven heating switches off.The Energy-save function then comesinto action.If the oven temperature is altered or thecore temperature increased, the ovenheating will switch on again.As soon as the core temperatureselected has been reached– the oven will switch itself offautomatically.– the cooling fan will continue to run fora while.NoteThe timer can also be used to delay thestart of the programme.When finished, cover the meat withaluminium foil and allow to stand forapprox. 10 minutes. During this timethe core temperature rises another5 – 10°C.If the roast probe is left in the food atthe end of cooking, the oven displaywill show the core temperature firstrising and then sinking.You may need to insert the probe in adifferent place and start again, if:– the cut of meat was too large (3 kg ormore) for the probe to be insertedright to the centre.– the meat is not sufficiently roasted toyour taste.The duration for roasting meat bytemperature using the probe is similarto that when cooking by time.15

Roasting chartFoodRecommendedCoreAUTO ROAST 1) CONVENTIONAL 1)Temp.shelflevel 8) in °C 2) Time Temp.in mins. in °C 2) Timein mins. temp.in °C 3)Roast beef (approx. 1 kg) 1 190 - 210 100 - 120 220 - 240 100 - 120 70-75 6)Beef fillet, approx. 1 kg 4) 1 5) 190 - 210 45 - 55 220 - 240 45 - 55 45-70 7)Venison (approx. 1 kg) 1 5) 180 - 200 90 - 120 220 - 240 90 - 120 65-75Pork, joint (approx. 1 kg) 1 170 - 190 100 - 120 210 - 230 100 - 120 80-85Pork fillet,(approx. 1 kg) 1 170 - 190 60 - 80 200 - 220 60 - 80 70 - 80Ham joint (approx. 1 kg) 1 170 - 190 70 - 80 210 - 230 70 - 80 75 - 80Meat loaf (approx. 1 kg) 1 170 - 190 50 - 60 200 - 220 50 - 60 75 - 80Veal roast (approx. 1.5 kg) 1 5) 180 - 200 90 - 110 200 - 220 90 - 110 75-80Leg of lamb(approx. 2.5 kg) 1 170 - 190 120 - 140 190 - 210 120 - 140 70- 90Poultry (0.8 - 1 kg) 1 5) 170 - 190 50 - 60 200 - 220 50 - 60 -Poultry (approx. 2 kg) 1 170 - 190 90 - 110 200 - 220 90 - 110 -Poultry, stuffed(approx. 2 kg) 1 170 - 190 120 - 150 200 - 220 120 - 150 -Poultry (approx. 4 kg) 1 180 - 200 150 - 180 180 - 200 150 - 180 -Fish, whole(approx. 1.5 kg) 1 5) 160 - 180 35 - 55 200 - 220 35 - 55 -Unless otherwise stated, the times given are for an oven which has not been pre-heated.1) Use the roasting filter.2) Temperature in a covered pot.If open roasting on the rack, set the temperature 20 °C lower.3) Roasting using the roast probe e (depending on model)4) Pre-heat the oven when using AUTO ROAST and CONVENTIONAL.5) Use shelf level 2 for Conventional.6) Rare: 60-65°C, medium: 70-75°C, well done: 80-85°C7) Rare: 45°C, medium: 50-60°C, well done: 60-70°C8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)The information given in this chart is intended only as a guide.16

GrillingGrill with the oven door closed.If you grill with the door open the hotair will escape from the oven and notget cooled by the cooling fan.Control elements on the oven couldget hot. Danger of burning!GRILL - fullGrill settingsSome models also have AutomaticProgrammes. See relevant section.Put the roasting filter in front of thefan in the back of the oven whengrilling.GRILL - halfFor grilling large quantities of thin cutsand for browning food in large dishes.The whole of the grill element gets hot.FAN GRILLFor grilling larger items, e.g. rolledmeat, poultry.With Fan grill you can use the roastprobe to monitor grilling.Please refer to the Roasting chart forcore temperature settings.Do not use the roast probe whengrilling with the rotisserie.The cable will tangle up around therotisserie and get damaged!For grilling thin cuts and for browningfood. The inner part of the upperheating element gets hot.17

GrillingPreparing food for grillingClean, wipe dry and season withpepper and herbs. Do not season meatwith salt before grilling as this drawsthe juices out.Add a little oil if necessary. Do not useother types of fat as they can get toodark, burn and cause smoke.Clean fish in the normal way. Toenhance the taste, add a little salt orsqueeze a little lemon juice over thefish.Grilling on the rack^ Assemble the rack on the grill panand use the anti-splash tray asillustrated.^ Place the food on the rack.^ Select the oven function required.^ Set the temperature.^ Pre-heat the grill for at least 5minutes with the door shut beforegrilling.^ Place the grill pan under the grill andshut the door.For thin cuts use shelf level 3 or 4For thicker cuts use shelf level 1 or 2^ Most items should be turned half waythrough cooking.18

GrillingGrilling with the rotisserieDepending on model, your appliancemay be fitted with a rotisserie.The rotisserie is ideal for grilling thickeritems such as stuffed meat, poultry andkebabs.^ Fit the rotisserie supports into the grillpan as illustrated.^ Secure the meat to the rotisserie spitusing clamps as illustrated makingsure it is held centrally. Meat shouldbe balanced in the middle to giveeven rotation.^ Insert the pointed end of therotisserie (1.) into the motor slot at theback of the rotisserie set up and laythe other end onto the holder (2.) asillustrated.^ Select the oven function you wantand set a temperature.^ Place the grill pan holding theassembled rotisserie in the oven onthe shelf level 1.The rotisserie will fit into the motor sloton the back wall of the oven.Special clamps for grilling poultry andkebabs on the rotisserie are availablefrom your dealer or the Miele SpareParts Dept.19

GrillingTemperatureFor thin cuts of meat(e. g. chops or steak) . . . . . . . . . 275°CFor grilling larger items,(e. g. rolled meat, poultry) . . . . . . 240°CSee the grill chart for more information.To grill thicker pieces of food moregradually after an initial hightemperature, continue grilling at a lowertemperature setting to allow the food tocook through to the centre.Grilling times– Flat pieces of fish and meat usuallyneed 6 – 8 minutes per sidedepending on their texture.– Thicker pieces will need longer.– With rolled meats allow approx.10 minutes per cm diameter.Tips on grillingIt is best to grill food of a similarthickness at the same time so that thegrilling time for each item does not varytoo greatly.One way of finding out how far througha piece of meat has been cooked is topress down on it with a spoon:– If there is very little resistance to thepressure of the spoon, it is still red onthe inside ("rare").– If there is some resistance the insidewill be pink ("medium").– If there is great resistance, it isthroughly cooked through ("welldone").20

Pre-heat the grill for at least 5 minutes with the door shut before grilling.GRILL 1) FAN GRILL 1)Food to be grilled RecommendedTemp. Total grilling Temp. Total grillingshelflevel 4) in °C timein mins. 2) in °C timein mins. 2)Thin cutsSteaks 3 or 4 3) 275 10 - 16 220 10 - 16Kebabs 3 240 25 - 30 220 25 - 30Chicken kebabs 3 240 20 - 25 200 - 220 20 - 25Cutlets/schnitzel 3 or 4 3) 275 12 - 18 220 18 - 20Liver 3 or 4 3) 275 8 - 12 220 10 - 14Burgers 3 or 4 3) 275 14 - 20 220 16 - 20Sausages 3 or 4 3) 275 6 - 10 220 8 - 12Fish fillet 3 or 4 3) 275 12 - 16 220 12 - 16Trout 3 or 4 3) 275 16 - 20 220 20 - 25Toast 3 or 4 3) 275 2 - 4 220 3 - 5Cheese toast 3 or 4 3) 275 7 - 9 220 4 - 6Tomatoes 3 or 4 3) 275 6 - 8 220 6 - 8Peaches 3 275 6 - 8 220 7 - 10Thicker cutsChicken2 - - 200 - 220 50 - 60(approx. 1 kg)Rolled meat, C 7 cm,(approx. 1 kg)1 - - 200 75 - 85Piece of pork(approx. 1 kg)Grill chart1 - - 200 100 - 1201) Insert the roasting filter in the back of the oven.2) Turn half way through the grilling time.3) Select the appropriate shelf level for the thickness of the food.4) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)The information given in this chart is intended only as a guide.21

DefrostingYou can also use the oven fordefrosting.To defrost select FAN PLUS with amaximum temperature of 50 °C.For defrosting meat and delicate foods,use the lowest possible temperature(25 °C).Please note:– Where possible remove thepackaging and put the food to bedefrosted on a baking tray or into adish.– When defrosting poultry, put it on therack over the grill pan to catch thedefrosted liquid so that the meat isnot lying in this liquid.It is particularly important to observefood hygiene rules when defrostingpoultry. Do not use the liquid fromthe defrosted poultry. Pour it away,and wash the tray, the sink and yourhands. Danger of salmonellapoisoning!– Fish does not need to be fullydefrosted before cooking. Defrost sothat the surface is sufficiently soft totake herbs and seasoning.22

CookingWe recommend using the followingoven settings:– FAN PLUS– CONVENTIONALCooking containers made of ovenproofglass, porcelain, china, andearthenware are all suitable. Theyshould have heat-resistant handles andknobs.^ Put the rack in at the shelf level 1and place the dish on the rack.^ Select the cooking function youwant and set a temperature.FAN PLUS . . . . . . . . . . . . . 170 – 190°CCONVENTIONAL . . . . . . . . 180 – 200°CCooking durationsCasseroles . . . . . . . . . . . . 70 – 90 mins.Gratins/bakes . . . . . . . . . . 40 – 60 mins.Gentle bakeGENTLE BAKE is ideal for soufflés andgratins which require a crisp top.Use the first shelf level from the bottom.FoodTemp.in °CTimein mins.Lasagne 200 45 – 60Potato gratin 190 55 – 65Vegetable bake 190 55 – 65Pasta bake 190 40 – 50The table contains just a few examples.For other recipes, use the temperatureand time settings given forConventional as a guide.Some models also have AutomaticProgrammes. See relevant section.TipsCover dishes which are to be cookedin their own juice and/or steam, e.g.potatoes or vegetables, so that they donot dry out. If you do not have a lid, usealuminium foil or damp cookingparchment.Cook without a lid when a crusty finishor topping is required, e.g. for meat orau gratin dishes.You can also stack one dish on top ofanother. Invert the lid of the bottomdish and place the top dish on it. Putfood which needs to be browned in thetop dish.23

Automatic programmesThe H 4540 and H 4640 offer a wide range of automaticprogrammes which are simple to use and designed to helpyou achieve excellent results every time. Each programmecontains information such as cooking function, temperatureand duration.All you have to do is select the automatic programme andselect the degree of doneness required. For instance underBeef you can select "Roast" and then input whether you wantit "well-done", "medium" or "rare" and under Baked Goods youcan select whether you want your cake to be cooked to a"normal" or "well browned" level.With "Cakes" the cooking process is additionally controlled bya sensor which dictates when cooking is complete.The programmes are all listed in the chart over the page.Using automatic programmesAutomatic programmes can be used for a variety of differentdishes.FAN PLUS ALL FUNCTIONS . . .CONVENTIONAL AUTOMATIC ...GRILL full USER PROGS ...PYROLYTIC . SETTINGS F. ..^ Call up the AUTOMATIC menu.^ Select the relevant sub-menu for the dish you want to cook(e.g. BAKED GOODS).Further sub-menus containing a list of food you can bake willappear.24

Automatic programmes^ Select the relevant sub-menu for the dish you want to cook(e.g. COOKIES/MUFFINS).^ Then select what you want to bake (e.g. DROP COOKIES).^ In the next step you will need to enter cooking information(e.g. with drop cookies you will need to state how manybaking trays of cookies you are baking).^ You will then be prompted to select the degree ofdoneness.^ After double-checking your settings you can start theprogramme.If you wish to delay the start time this is also possible (see"Entering a cooking duration").Entries made are shown in the display:DROP COOKIES 12:05Programme in progressDuration 0:30 h LEVEL 1+2+4Min minder Start time SaveTo finish an automatic programme early you have to switchthe oven off.25

Automatic programmesAutomatic programmesBakedgoodsCakesCookies/muffinsBread– Apple (pie, tart, streusel)– Gateau– Butter cake– Plaited loaf– Marble cake– Fruit streusel– Sponge cake– Streusel cake– Raisin loaf– Muffins– Drop cookies– Vanilla biscuits– Choux buns– Baguettes– Flat breadPizza– Deep pan (yeast dough,quark dough)– Normal (yeast dough,quark dough)Meat Veal – Veal roast– Veal shankGameLambBeefPorkSaddle of HareHaunch of hareVenison saddleRoebuck saddle– Leg of lamb– Rack of lamb– Roast– Braised– Sausages– Joint– Roast ham26

Automatic programmesPoultryGooseChickenTurkeyFish TroutCarpSalmon troutBakes/Gratin Potato gratin – raw– boiledLasagneFrozen food Baguettes - toppedNationaldishesPizzaCroquettesFish pie 400 gFrenchGreekAustrianSwissSpanish– not pre-baked– pre-baked– Crisp topping– Creamy topping– Apple tart– Ratatouille– Moussaka– Olive bread /Spinach in puffpastry– Guglhupf– Chocolate sponge– Fillet in pastry– Swiss apple cake– Seabream– RabbitThe following examples show ways of using the automaticprogrammes.27

Automatic programmesNotes on using these programmes– When using the automatic programmes the recipesprovided are designed as an orientation guide only.You can use them for other similar recipes, including thoseusing different quantities.– Allow the oven to cool down to room temperature beforeyou start an Automatic programme.– With meat dishes you enter a weight.If you want to roast more than one piece of meat at a timeenter the weight of the larger joint. Do not enter the totalweight!– With poultry dishes such as goose or turkey you enter theweight of the bird before stuffing it.If you want to roast more than one bird at a time enter theweight of the larger one. Do not enter the total weight!– With fish you enter the number of fish. With carp you alsoenter the weight.– Some programmes require the addition of liquid orvegetables during cooking. You will be prompted by amessage in the display when this needs to be done (e.g."Add vegetables at ...").– With sensor controlled programmes it is important that thedoor is kept shut for the entire cooking duration. Otherwisethe sensor will take an incorrect reading and the cookingresults will be affected.Please follow the relevant messages in the display.– Some programmes require a pre-heating phase beforefood is placed in the oven. You will be prompted when toadd the food by a message in the display.– If you are not happy with the results after using an Automaticprogramme, put the food back in the oven and selectFAN PLUS at 160°C to continue cooking until done.– Automatic programmes can also be saved as "UserProgrammes" and be saved into the Main menu.28

Baked goods / CakesApple tartServes 12Cake mix:150 g butter or margarine150 g sugar2 tsp vanilla sugar3 eggsJuice of half a lemon150 g flour1/2 tsp baking powderFilling:750 g sharp dessert applesIcing sugar or apricot jamMethod:1. Cream together the butter ormargarine, sugar, vanilla sugar andeggs.2. Sift the baking powder and flourtogether and beat into the creamedmixture together with the lemon juice.Spoon into a greased and flouredspringform cake tin (C 26 cm).3. Peel, quarter and core the apples.Make several cuts into the top of eachquarter and gently press into the cakemixture. Bake until golden.4. Leave to cool to room temperature,then dust with icing sugar or spread alittle apricot jam over the top.Use one of the following functions:Automatic / Baked goods / Cakes /Apple tartor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 55-65 minutesor:ConventionalTemperature: 160-180°CShelf level: 1Duration: 55-65 minutes29

Baked goods / CakesApple pieServes 12Pastry:300 g flour1/2 tsp baking powder200 g butter or margarine100 g sugar2 tsp vanilla sugar1 eggFilling:1000 g cooking apples50 g raisins50 g sugar1/2 tsp cinnamonTo glaze:1 egg yolk2 tbsp milkMethod:1. Mix the flour, baking powder, butteror margarine, sugar, vanilla sugar andegg together and knead into a smoothdough. Use about 2/3 of it to make thebase. Press it evenly into the bottom ofa greased and floured springform caketin (C 26 cm). Make a rim about 2 cmhigh around the edges of the tin.Pre-bake if using Fan plus orConventional. (Pre-baking is notnecessary with Intensive bake or theAutomatic programme).2. Peel and core the apples, then eitherdice or slice them. Steam them gentlyin a saucepan together with the raisins,sugar, cinnamon and 3 tablespoons ofwater. Leave to cool and then place inthe (pre-baked) pastry case.3. Roll the remaining pastry out on afloured surface and place it over theapples. Press the edges and thenbake. About 10 minutes before the end,brush the surface with a mixture of milkand egg.Use one of the following functions:Automatic / Baked goods / Cakes /Apple pieWhen using the Automaticprogramme, you will need to glazethe pie before it goes in the oven. Donot open the door during baking!or:Fan plusTemperature: 150-170°CShelf level: 1Duration:Pre-baking: 20-25 minutesBaking: 30-35 minutesor:ConventionalTemperature: 170-190°CShelf level: 1Duration:Pre-baking: 15 -20 + pre-heatingBaking: 30-35 minutesor:Intensive bakeTemperature: 150-170°CShelf level: 1Duration: 50-60 minutes30

Baked goods / CakesApple hazelnut streuselServes 12Base and topping:200 g butter, melted350 g flour1 tsp baking powder150 g sugar2 tsp vanilla sugar60 g hazelnut brittleFilling:1000 g sharp dessert apples50 g sugarZest of one lemonJuice of one lemonMethod:1. Mix the flour, baking powder, sugarand vanilla sugar together. Add theslightly cooled butter and knead into acrumbly consistency.2. Press about 2/3 of the mixture intothe base of a C 26 cm springform caketin. Mix the remaining streusel mixturewith the broken up hazelnut brittle.3. Peel, quarter, core and dice theapples. Mix the apples with the sugar,lemon zest and lemon juice and thenplace the mixture in the cake tin.Sprinkle the streusel-brittle mix over thetop and bake.Use one of the following functions:Automatic / Baked goods / Cakes /Apple streuselor:Intensive bakeTemperature: 160-180°CShelf level: 1Duration: 55-65 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 65-75 minutes31

Baked goods / CakesSponge gateauServes 16Basic mixture:4 egg whites4 tbsp hot water175 g caster sugar4 egg yolks200 g plain flour2 tsp baking powderLuxury mixture:6 egg whites180 g caster sugar2 tsp vanilla sugar6 egg yolks90 g plain flour90 g corn flourMethod:1. Beat the egg whites and hot wateruntil stiff, slowly add the sugar and thevanilla sugar, beating after eachaddition and then fold in the beatenegg yolk.2. Sieve the baking powder or the cornflour into the flour and fold into the eggwhite mixture.3. Pour the mixture into a springformcake tin (C 26 cm) which has beengreased and lined with bakingparchment. Bake until golden.4. After baking, loosen the edge of thecake from the tin and leave to cool.Turn out, remove the baking parchmentand then cut the cake horizontally into 2or 3 rounds and fill as desired.Use one of the following functions:Automatic / Baked goods / Cakes /Gateauor:Fan plusTemperature: 150-170°CShelf level: 1Duration:- 30-35 minutes (Basic mixture)- 35-40 minutes (Luxury mixture)or:ConventionalTemperature: 170-190°CShelf level: 1Duration:- 20-25 minutes (Basic mixture) +pre-heating- 30-35 minutes (Luxury mixture) +pre-heatingTipIf making a sponge flan to fill with fruit,halve the quantities given above andreduce the time by approx. 5 minutes.To make a chocolate sponge base, add1-2 teaspoons of cocoa powder to theflour mixture.32

Baked goods / CakesI. Quark and cream fillingIngredients:500 g quark100 g caster sugarapprox. 100 ml milk2 tsp vanilla sugarJuice of one lemon12 leaves of white gelatine500 ml whipping or double creamTo dust:Icing sugarMethod:Mix the quark, sugar, milk, vanilla sugarand lemon juice. Soak the gelatine incold water for about 10 minutes,squeeze the gelatine, then dissolve itfor 90 seconds on 450 W in themicrowave oven, or in a pan on a lowhob setting. Add a little of the quarkmixture to the gelatine and when cool,add this mixture to the remainder of thequark mixture. As it thickens it shouldbe stirred several times. When visibletraces are left in the mixture when yourun a fork through it, you can fold thestiffly whipped cream into it. Place oneround of cake on a cake platter andspread some of the quark mixture overit. Top with another cake round. Addsome more of the mixture and top it allwith a final piece of cake. Place in therefrigerator to chill and then dust withicing sugar before serving.TipFor a fruity variation, add about 300 gof bottled and drained sour cherries ormandarin orange segments to thequark mixture.II. Cappuccino fillingIngredients:100 g dark chocolate6 leaves of white gelatine80 ml espresso500 ml whipping or double cream4 tsp vanilla sugar80 ml coffee liqueur1 tbsp cocoa powderTo dust:Cocoa powderMethod:Melt the chocolate and then beat thecream until stiff. Place about 3tablespoons of the cream in a separatebowl for using later on. Soak thegelatine in cold water for about 10minutes, then squeeze the gelatine anddissolve it for 90 seconds on 450 W inthe microwave oven, or in a pan on alow hob setting. Leave to cool. Then stirabout half the espresso and half thecoffee liqueur into the gelatine and addto the remaining whipped cream. Dividethe cream into two batches and add thevanilla essence to one batch, and themelted chocolate and cocoa powder tothe other.Place one round on a cake platter anddrizzle with a little coffee liqueur andespresso. Spread the dark cream overthis and top with another cake round.Drizzle with the remaining liqueur andespresso and spread it with the lightcream. Top it all with the final piece ofcake, spread the cream which you putto one side over the top and dust with alittle cocoa powder before serving.33

Baked goods / CakesButter cakeServes 20Cake mix:400 g flour40 g soft butter150-200 ml lukewarm milk30 g fresh yeast or 1 1/2 sachets ofdried yeast50 g sugarA pinch of salt1 egg yolkTopping:125 g soft butter2 tsp vanilla sugar100 g sugar150 g flaked almondsMethod:1. Place the flour, butter, crumbledyeast, sugar, salt and egg yolk in amixing bowl. Add enough milk to blendinto a smooth velvety dough.2. Leave to prove for about 20 minutesat room temperature. Punch down,then roll out on a baking tray and leaveto rise for another 20 minutes. Whenrisen make indentations in the top withyour fingers.3. To make the topping, mix the butterwith the vanilla sugar and half of thesugar. Using two teaspoons, drop smallportions into the indentations. Sprinklethe remaining sugar and flakedalmonds over the top.4. Leave to rise for another 10 minutesbefore baking until golden.Use one of the following functions:Automatic / Baked goods / Cakes /Butter cakeor:Fan plusTemperature: 160-180°CShelf level: 1Duration: 25-30 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 15-22 minutes + pre-heatingTipTo make your own vanilla sugar:Split a vanilla pod lengthwise and thencut each half into quarters. Place in asealed jar with 500 g of caster sugarand leave for 3-4 days before using toallow the flavours to blend. The pulpcan be scraped out of the pods for aneven more intense flavour.34

Baked goods / CakesPlaited loafServes 16750 g flour60 g fresh yeast or 3 sachets of driedyeast200-250 ml lukewarm milk100 g sugar125 g soft margarine or butterA pinch of salt2 eggs75 g raisinsZest of one lemonTo glaze:1 egg yolk30 g crystal sugar50 g flaked almondsUse one of the following functions:Automatic / Baked goods / Cakes /Plaited loafor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 45-55 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 45-55 minutesMethod:1. Place the flour, crumbled yeast,sugar, butter or margarine and eggs ina mixing bowl. Add the milk and kneadto a smooth, elastic dough. Then mix inthe raisins and lemon zest.2. Leave to prove at room temperaturefor 30 minutes, or in the oven set at50°C for about 20 minutes. The doughshould double in size.3. Divide into 3 pieces and roll eachone out to about 40 cm in length. Plaitthe three pieces of dough and place ona baking tray.4. Brush with egg yolk and sprinkle withthe crystal sugar and almonds. Leaveto prove for another 30 minutes beforebaking until golden in colour.35

Baked goods / CakesMarble cakeServes 18250 g butter or margarine200 g sugar2 tsp vanilla sugar4 eggs4 tbsp rum500 g flour3 tsp baking powder3 tbsp cocoa powder3 tbsp milkMethod:1. Cream the butter or margarine,sugar, vanilla sugar and eggs together.Stir in the rum and then fold in the flourand baking powder.2. Stir the cocoa power and milk intoabout 1/3 of the mixture.3. Spoon about 1/2 of the remainingplain mixture into a greased and flouredring tin (C 26 cm). Add thecocoa-flavoured mixture and finally therest of the plain mixture.4. Swirl a fork through the mixture togive a marbled effect, and bake.Use one of the following functions:Automatic / Baked goods / Cakes /Marble cakeor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 60-70 minutesor:ConventionalTemperature: 150-170°CShelf level: 1Duration: 60-70 minutes36

Baked goods / CakesFresh fruit cakeServes 20Cake mix:375 g flour42 g fresh yeast or 2 sachets of driedyeastapprox. 125 ml lukewarm milk40 g sugar75 g butter or margarine, melted1 eggFruit:approx. 1500 g sharp apples, plums orcherriesTopping:200 g flour125 g sugar2 tsp vanilla sugar125 g butter or margarine1/2 tsp cinnamonMethod:1. Sift the flour into a large bowl andmake a well in the centre. Put thecrumbled yeast, some sugar and milkinto the well, and combine with theflour. Place in the oven at 50°C andleave to rise for 20 minutes.2. Add the rest of the cake ingredientsto this mix, and knead to a smoothdough. Return to the oven for a further20 minutes at 50°C to rise. Punchdown, then roll out into the baking tray.3. Arrange the prepared fruit (peeledand sliced in 1/2 cm slices; stonedcherries or halved plums) evenly overthe dough.4. Rub the topping ingredients by handuntil you get a crumbly texture, andscatter over the fruit. Place in the ovenat 50°C for 30 minutes to rise again,and then bake.Use one of the following functions:Automatic / Baked goods / Cakes /Fruit streuselor:Fan plusTemperature: 160-180°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 180-200°CShelf level: 2Duration: 40-50 minutes37

Baked goods / CakesApricot streuselServes 20Base:200 g quark6 tbsp milk8 tbsp oil1 egg100 g sugar2 tsp vanilla sugarA pinch of salt400 g flour4 tsp baking powderFruit filling:2 tins apricots (approx. 800 g each)Streusel topping:200 g flour125 g sugar2 tsp vanilla sugar125 g butter, diced1/2 tsp cinnamonUse one of the following functions:Automatic / Baked goods / Cakes /Fruit streuselor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 30-45 minutesor:ConventionalTemperature: 170-190°CShelf level: 2Duration: 35-45 minutesTipPlums, cherries or gooseberries may beused instead of apricots.Method:1. Mix the quark with the milk, oil, egg,sugar, vanilla sugar and salt. Stir half ofthe mix into the flour and bakingpowder and then knead in the rest.2. Roll the mixture out onto a bakingtray. Arrange the drained apricot halveson top.3. Mix the ingredients for the streuseltopping, rubbing by hand until youhave a coarse, crumbly texture, thenscatter over the fruit. Bake until golden.38

Baked goods / CakesMadiera cakeServes 12200 g butter200 g sugar4 eggsJuice and zest of one lemon125 g corn flour125 g flour1 tsp baking powderMethod:1. Beat the butter, sugar and eggstogether until creamy. Add the lemonjuice and zest.2. Sift together the flour with the cornflour and the baking powder, and foldinto the mixture.3. Transfer the mixture into a baking tinlined with baking parchment, and makea slight dip down the centre with aknife. Then bake until golden.4. When ready, turn the cake out onto awire rack, and peel off the paper. Dustwith icing sugar or cover with lemonicing.Use one of the following functions:Automatic / Baked goods / Cakes /Sponge cakeor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 160-180°CShelf level: 1Duration: 60-70 minutesTipOrange juice may be used instead oflemon juice. For a special occasion,pierce the top of the cake several timeswith a fork and drizzle Gran Marnier orCointreau over, and use chocolate icinginstead of lemon icing.39

Baked goods / CakesStreusel cakeServes 16Base:450 g flour30 g fresh yeast or 1 1/2 sachets ofdried yeast300 ml lukewarm milk50 g butter, melted50 g sugar1 eggA pinch of saltFilling:125 g soft butter125 g sugar1 egg350 g quark1 tbsp corn flour3 tbsp lemon juiceStreusel topping:350 g plain flour200 g sugar1/2 tsp cinnamon200 g butter, softenedMethod:1. Sift the flour into a large bowl andmake a well in the centre. Crumble theyeast into the well, and mix with a littlemilk and some of the flour. Leave for 15minutes to rise.2. Add the rest of the ingredients for thebase and knead to a smooth dough.Leave the dough in a warm place forabout 15 minutes to rise, then roll outinto a baking tray.3. Beat together the sugar and egg untilcreamy, then stir in the quark, corn flourand lemon juice. Spread this mixtureover the cake base.4. Rub the ingredients for the toppingtogether until you get a coarse, crumblytexture. Sprinkle this over the quarkmixture.5. Leave to rise for another 15 minutesbefore baking until golden.Use one of the following functions:Automatic / Baked goods / Cakes /Streusel cakeor:Fan plusTemperature: 160-180°CShelf level: 1Duration: 55-60 minutesor:ConventionalTemperature: 170-190°CShelf level: 2Duration: 35-45 minutes + pre-heating40

Baked goods / CakesRaisin loafServes 8Cake mix:250 g flour20 g fresh yeast or 1 sachet of driedyeast10 g sugar125 ml lukewarm milk75 g raisinsTo glaze:75 g butter125 g brown sugarMethod:1. Add the yeast to the milk and stiruntil dissolved. Add the flour and sugarand knead to a smooth dough. Leavefor 15 minutes at room temperature torise. Punch down and then pressevenly into the bottom of greased andfloured springform cake tin (C 26 cm).Make a small rim around the edges ofthe tin. Place in the oven at 50°C forabout 15 minutes to rise.2. Melt the butter and mix in the sugar.When the dough has risen makeindentations in the top with your fingers.Cover the surface of the dough with thebutter and sugar mixture and bakeimmediately until golden.Use one of the following functions:Automatic / Baked goods / Cakes /Raisin loafor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 35-40 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 25-35 minutes41

Baked goods / CakesChocolate cherry muffinsServes 12Cake mix:100 g mocha or bitter chocolate100 g butter3 eggs80 g icing sugar10 g instant cappuccino powder100 g flour1 tsp baking powderFilling:200 g Mascarpone cheese70 g icing sugar1 egg10 g flour200 g jar of cherries, drained12 muffin cases (7 cm C)Method:1. Melt the chocolate in the microwavefor 3 minutes at 450 watts.2. Beat the butter until creamy, stir inthe eggs and sugar alternately, a littleat at time. Fold in the cooled, meltedchocolate, the cappuccino powder andthe flour and baking powder.3. Blend together the mascarpone,icing sugar, egg and flour for the filling.Drain the cherries.4. Spoon half the chocolate mixture intothe bottom of the muffin cases, followedby half of the cherries and all of themascarpone mixture. Then add the restof the chocolate mix and the cherries.Bake, then decorate with plain or milkchocolate cake covering, if preferred.Use one of the following functions:Automatic / Baked goods / Cookies -Muffins / Muffins / with fruitor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 30-40 minutesor:ConventionalTemperature: 170-190°CShelf level: 2Duration: 30 - 40 minutes + pre-heatingTipThe mixture can be baked in a largecake tin instead of muffin cases.Double the quantity of fruit andincrease the baking time to approx. 50minutes. Apricots can be used insteadof cherries.42

Baked goods / CakesWalnut muffinsServes 9100 g raisins5 tbsp rum150 g butter150 g sugar2 tsp vanilla sugar3 eggs150 g flour1 tsp baking powder125 g walnuts, roughly chopped18 muffin cases (7-8 cm C)Method:1. Drizzle the rum over the raisins andleave to soak for approx. 30 minutes.2. Beat the butter until creamy, mix inthe sugar, the vanilla sugar and thenthe eggs. Sift the flour with the bakingpowder and fold into the mixturetogether with the walnuts. Stir in therum-soaked raisins.3. Arrange double layers of muffincases, one inside the other, on a bakingtry. Spoon the mixture into the muffincases. Bake until golden.Use one of the following functions:Automatic / Baked goods / Cookies -Muffins / Muffins / without fruitor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 30-35 minutesor:ConventionalTemperature: 160-180°CShelf level: 2Duration: 25 - 30 minutes + pre-heating43

Baked goods / CakesDrop cookiesMakes 50160 g butter50 g brown sugar50 g icing sugar2 tsp vanilla sugarA pinch of salt1 egg white200 g flourMethod:1. Beat the butter until creamy, thenbeat in the brown sugar, icing sugar,vanilla sugar and salt until soft. Thenfold in the egg white and flour.2. Spoon the mixture into a forcing bagfitted with a size 9 or 11 rosette orzig-zag nozzle. Pipe onto a baking trayand bake until golden.Use one of the following functions:Automatic / Baked goods / Cookies -Muffins / Drop cookiesor:Fan plusTemperature: 150-170°CShelf level: 1 and 3Duration: 25-30 minutesor:ConventionalTemperature: 170-190°CShelf level: 2Duration: 10 - 12 minutes + pre-heatingVanilla biscuitsMakes 90280 g flour210 g butter70 g sugar100 g ground almondsFor dredging the biscuits:approx. 70 g vanilla sugarMethod:1. Mix together the flour, butter,almonds and sugar, and knead to asmooth dough. Leave to cool for 30minutes.2. Break off pieces of dough, roll themout and then make crescent shapesfrom them.3. Place on a prepared baking tray andbake until golden.4. Dredge with vanilla sugar whilst stillwarm.Use one of the following functions:Automatic / Baked goods / Cookies -Muffins / Vanilla biscuitsor:Fan plusTemperature: 140-160°CShelf level: 1, 2 and 4Duration: 20-30 minutesor:ConventionalTemperature: 170-190°CShelf level: 2Duration: 12-15 minutes44

Baked goods / CakesChoux bunsServes 12250 ml water50 g butter or margarineA pinch of salt170 g flour4-5 eggs1 tsp baking powderFilling:500 ml whipping or double cream4 tsp vanilla sugar1 x 300 g tin of mandarin oranges or300 g fresh raspberries or strawberriesMethod:1. Place the water, butter or margarineand salt in a pan and bring to the boil.Add the flour and mix until smooth.Transfer the dough from the pan into alarge bowl.2. Mix in the eggs one at a time, untilthe dough stands up in satiny peaks.Finally, mix in the baking powder.3. Grease and flour a baking tray. Usingtwo teaspoons or a forcing bag,arrange mandarin-sized dollops of themixture on the baking tray and bakestraight away until golden.4. Whilst still warm, cut the puffshorizontally across the middle with apair of scissors. Remove and discardany of the centre that is still moist. Waituntil the puffs have cooled down beforefilling them.5. Beat the cream and vanilla sugarwith the caster sugar until stiff peaksare formed. Stir in the drainedmandarins, raspberries or strawberriesand then fill the puffs.Use one of the following functions:Automatic / Baked goods / Cookies -Muffins / Choux bunsor:Fan plusTemperature: 160-180°CShelf level: 1 and 3Duration: 35-45 minutesor:ConventionalTemperature: 180-200°CShelf level: 2Duration: 35-45 minutes45

Baked goods / BreadBacon or herb baguettesServes 20250 g white flour250 g whole-grain flour1 sachet dried yeast1 tsp sugar2 tsp salt1/2 tsp pepper3 tbsp oil250 ml lukewarm water150 g finely diced grilled bacon, or 3dsp each of chopped parsley, dill andchivesTo glaze:2 -3 tbsp milk1 egg yolkMethod:1. Mix the flours, yeast, sugar, salt,pepper, oil and water to a smoothdough. Knead in the bacon or herbs.2. Place the dough in the oven at 50°Cand leave to prove for approx. 40minutes.3. Punch down, then divide the doughin half, and roll into two 30 cm longsticks.4. Beat together the milk and egg yolkand brush over the two loaves. Leave torise for a further 20 minutes in the ovenat 50°C, then bake until golden.Use one of the following functions:Automatic / Baked goods / Bread /Baguetteor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 30-35 minutesor:ConventionalTemperature: 170-190°CShelf level: 1Duration: 20-25 minutes + pre-heatingTip12 rolls can be made instead of thebaguettes. Cut a cross in the top ofeach, and brush with beaten egg yolk.Bake until golden.46

Baked goods / BreadFlat breadServes 12375 g flour42 g or fresh yeast or 2 sachets driedyeast1/2 tsp salt200-220 ml lukewarm water or buttermilk or 280 g natural yoghurt3 tbsp oilTo glaze:2-3 tbsp oilMethod:1. Dissolve the yeast in the water,buttermilk or yoghurt. Then mix in withthe flour, salt and oil and knead to asmooth dough.2. Set the dough aside for 20 minutes.Then punch down and roll out in acircle approx. 30 cm across.3. Transfer to a baking tray or pizzadish, brush with oil and bake untilgolden.Use one of the following functions:Automatic / Baked goods / Bread / Flatbreador:Fan plusTemperature: 170-190°CShelf level: 1Duration: 30-35 minutesor:ConventionalTemperature: 180-200°CShelf level: 1 or 2Duration: 25-30 minutes + pre-heatingTipFor variety, add 50 g roasted onions, or2 tsp chopped rosemary, or a mixture of40 g chopped black olives and 1 tbspchopped pine nuts, or 1 tsp choppedherbes de Provence. Flat bread is alsoideal for filling. Cut it across the middleand spread both halves with creamcheese. Arrange mixed lettuce, slicedtomatoes, finely sliced onion rings andcucumber on the lower half, andreplace the top. Serve with tzatziki(made from 500 g finely gratedcucumber, 250 g natural yoghurt, 250 gsour cream, 1 crushed garlic clove, 2tbsp olive oil, salt and pepper).47

Baked goods / PizzaPizzaOne, 30 cm C pizza serves 2One tray baked pizza serves 4Quark and oil based pizza doughSufficient for 1 x 30 cm C pizza:60 g quark2 tbsp milk2 tbsp oil1/2 tsp salt1 egg yolk125 g flourOne and a half tsp baking powderYeast based pizza doughSufficient for 1 x 30 cm C pizza:125 g flour10 g yeast1/4 tsp salt1 tbsp oil70-80 ml lukewarm waterUse approx. 100 ml tomato passata perpizza.Double all quantities above fortray-baked pizza using the Mielebaking tray.Pizza toppings:Quantities given are for 1 x 30 cm Cpizza: Double all quantities fortray-baked pizza using the Mielebaking tray.– Margherita pizza:250 g sliced tomatoes150 g Mozzarella cheese, slicedOlive oilOregano– Onion pizza:300 g finely sliced onionsFresh rosemary, salt and pepper4 tbsp olive oil– Vegetarian pizza:150 g broccoli florets, cooked150 g mushrooms, sliced50 g leeks, sliced in rings andcooked150 g Mozzarella cheese, diced orsliced– Rainbow pizza:One half each of a red, yellow andgreen pepper, washed and cut intostrips2 tomatoes, sliced100 g Emmental cheese, coarselygrated48

Baked goods / PizzaMethod:1. Quark and oil based pizza dough:Mix the quark, milk, oil, salt and eggyolk. Sieve together the flour andbaking powder, and fold half into thequark mixture, then knead in the rest ofthe flour.2. Yeast based dough: Mix the flouryeast, salt, oil and water together andknead until you have a smooth dough.Leave it to rise at room temperature forapprox. 20 minutes, then knead thedough again.3. Then roll out on a floured surface tomake a circular shape approx. 30 cm indiameter, or roll to fit the baking tray ifmaking a tray baked pizza (rememberto double the quantity).4. Spread some tomato passata overthe pizza, and season with salt, pepperand oregano.5. Arrange the topping of your choiceon the pizza and bake immediately.Use one of the following functions:Automatic / Baked goods / PizzaA tray baked pizza takes about 5minutes longer than a C 30 cm pizzawhen using the AutomaticProgramme.or:Fan plusTemperature: 170-190°CShelf level: 1Duration: 30-35 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 25-30 minutes + pre-heatingor:Intensive bakeTemperature: 170-190°CShelf level: 1Duration: 25-30 minutes49

Meat / VealPot roast vealServes 61000 g veal joint (leg or prime cut)Salt and pepper2 tsp paprika30 g soft butter2 onions, roughly diced2 carrots, quartered or 30 g driedmushrooms, soaked2 tomatoes, roughly chopped250 ml double cream250 ml waterCorn flourMethod:1. Season the veal with salt, pepperand paprika. Brush over the butter andplace in a roasting pan or in the grillpan. Add the onions, carrots ormushrooms and the tomatoes. Coverand cook for approx. 30 minutes.2. Add the cream and water. Turn themeat to coat and continue roastingwithout the lid.3. Transfer the meat onto a serving dishand leave to stand whilst you make thegravy. Purée the vegetables togetherwith the juices from the meat, and stir inthe corn flour. Serve with the meat.Use one of the following functions:Automatic / Meat / Veal / Veal roastWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 170-190°CShelf level: 1Duration: 85-100 minutesor:ConventionalTemperature: 190-210°CShelf level: 1Duration: 85-100 minutesWhen using a roast probe, set the coretemperature to 75-80°C.50

Meat / VealRoast knuckle of vealServes 51 joint of veal (shank, approx. 1800 g)Salt and freshly ground black pepper40 g melted butter2 carrots, quartered100 g celery sticks, chopped1 onion, quartered3 cloves500-750 ml hot waterHandful of parsley100 ml sour creamCorn flourMethod:1. Season the meat with salt andpepper, and brush over the meltedbutter. Place in a roasting pan or in thegrill pan and roast uncovered forapprox. 1 hour.2. Stick the cloves into the onion, andadd this together with the carrots,celery, water and parsley to the meat.Continue to roast uncovered.3. Remove the cloves, then purée thestock and vegetables with the sourcream, adding water to increase thevolume and thickening with corn flourpaste as necessary. Carve the meat,and serve with the gravy.Use one of the following functions:Automatic / Meat / Veal / Veal shankor:Auto roastTemperature: 170-190°CShelf level: 1Duration: 110-130 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 110-130 minutes51

Meat / LambLeg of lambServes 61 leg of lamb (approx. 1500 g)Salt and pepper3 tsp herbes de Provence2 cloves of garlic30 g melted butter100 ml red wine50 g sour cream150 ml stockCorn flourMethod:1. Remove any outer membrane fromthe meat, and season with salt, pepper,herbs and crushed garlic. Brush withmelted butter and place in a roastingpan. Cover and roast for approx. 30minutes.2. Add the red wine, stock and sourcream, and continue to roast withoutthe lid on.3. Transfer the meat to a serving platter,and leave to stand whilst you make thegravy. Add water to the juices from themeat and thicken with corn flour.Use one of the following functions:Automatic / Meat / Lamb / Leg of lambor:Auto roastTemperature: 170-190°CShelf level: 1Duration: 90-120 minutesor:ConventionalTemperature: 190-200°CShelf level: 1Duration: 90-120 minutesWhen using a roast probe, set the coretemperature to 80-90°C (or 70-75°C ifyou want the meat to be pink).52

Meat / LambRack of lamb baked in amustard and herb crustServes 61200 g rack of lamb, including bonesSalt and pepper20 g soft butter125 ml red wine125 g crème fraîche180 ml stockFor the herb crust:3 slices of day-old bread2 tbsp chopped parsley1 tsp chopped thyme1 egg2 tbsp grainy mustardMethod:1. To make the herb crust, remove thecrusts from the bread, and make intofine breadcrumbs. Blend thebreadcrumbs well with the herbs,mustard and egg.2. Season the meat all over with saltand pepper. Place the joint, meat sidefacing upwards in a roasting pan andbrush with butter. Roast in thepre-heated oven for approx. 15minutes, without a lid.3. Spread the herb mixture over themeat. Add the crème fraîche, half of thered wine and the stock to the meat, andcontinue roasting without a lid for afurther 40 minutes.4. To make the gravy: blend the juicesfrom the meat together with the rest ofthe wine and stock and thicken withcorn flour.5. Carve the herb crust lengthways,and carefully cut the meat from thebone with a sharp knife.Use one of the following functions:Automatic / Meat / Lamb / Rack oflambWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Fan plusTemperature: 170-190°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 190-210°CShelf level: 1Duration: 50-60 minutes53

Meat / BeefRoast beefServes 61000 g joint of beefSalt and pepper1 tbsp grainy mustard75 g butterMethod:1. Season the meat with salt andpepper and spread the mustard over.Dot with butter and place in a roastingpan. Pre-heat the oven and open roastuntil done.2. After roasting, wrap in foil, and leaveto stand for about 10 minutes. Carveand serve.Use one of the following functions:Automatic / Meat / Beef / RoastWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 190-210°CShelf level: 1Duration: 35-45 minutes + pre-heatingor:Fan grillTemperature: 250°CShelf level: 1Duration: 25-35 minutes + pre-heatingor:TipFor a different flavour, marinate themeat for about 24 hours in dry sherry.Alternatively, simmer 75 ml of red wine,125 ml water, a diced onion, a dicedcarrot, 2 bay leaves, 3 tbsp choppedparsley and 1 tsp thyme, and marinatethe meat in this for 24 hours, turningfrequently. Then roast the meat asdescribed above.54

Meat / BeefBraised beefServes 61000 g beef (brisket or silverside)Salt, pepper and paprika1 onion, diced1 bay leaf50 g soft margarine250 ml beef stock250 ml water125 g crème fraîcheCorn flourMethod:1. Season the meat with salt, pepperand paprika, brush with margarine andplace in a roasting pan. Add the onionand bay leaf, cover and cook for about30 minutes.2. Add some stock and crème fraîcheand continue to roast without the lid.3. When ready, transfer the meat to aserving dish. Add the rest of the stock,crème fraîche and water to the juices inthe pan and stir in corn flour paste tothicken. Carve the meat, and serve withthe gravy.Use one of the following functions:Automatic / Meat / Beef / BraisedWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 180-200°CShelf level: 1Duration: 95-120 minutesor:ConventionalTemperature: 210-230°CShelf level: 1Duration: 95-120 minutesor:When using a roast probe, set thetemperature to 70-80°C.55

Meat / PorkRoast hamServes 61000 g ham jointSalt, pepper and paprika1 tsp mustard30 g butter or margarine100 ml double cream or crème fraîche250-750 ml stock or waterCorn flourMethod:1. Season the meat with salt, pepperand paprika, and spread over themustard. Dot with butter, place in aroasting pan, cover and cook for about30 minutes.2. Add the cream or crème fraîche andthe stock or water and continue to roastwithout the lid until done.3. When ready, transfer the meat to aserving dish. Add water to the juices inthe pan and thicken with corn flour.Carve the meat, and serve with thegravy.Use one of the following functions:Automatic / Meat / Pork / Roast ham orPrime cutWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 160-180°CShelf level: 1Duration: 100-130 minutesor:ConventionalTemperature: 200-220°CShelf level: 1Duration: 100-130 minutesWhen using a roast probe, set thetemperature to 75-80°C.SausagesAutomatic / Meat / Pork / SausagesFollow the instructions in the display.56

GameHaunch of hareServes 22 haunches of hare (750 g)500 ml buttermilkSalt and pepper6 juniper berries2 bay leaves50 g streaky bacon in slices50 ml red wine100 ml double cream or sour cream150 ml waterCorn flourMethod:1. Marinate the hare for about 12 hoursin the buttermilk, turning frequently.2. Peel off any outer membranes, thenseason with salt and pepper, wrap inthe slices of bacon and place in aroasting pan. Scatter over the juniperberries and bay leaves. Cover androast for approx. 15 minutes in theoven. Turn the meat and add some ofthe red wine, water and cream.Continue roasting without the lid, thentransfer to a serving dish.3. Add the rest of the wine, cream andwater to the juices in the pan andthicken with corn flour paste. Servewith the meat.Use one of the following functions:Automatic / Game / Haunch of hareor:Auto roastTemperature: 180-200°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 200-220°CShelf level: 2Duration: 50-60 minutes57

GameSaddle of hareServes 21 saddle of hare (approx. 750 g)Salt and pepper50 g streaky bacon2 bay leaves6 juniper berries100 ml double cream3 tbsp red wine150-400 ml stockCorn flourMethod:1. Remove any outer membrane fromthe hare and season with salt andpepper. Wrap in slices of bacon, andplace in a roasting pan. Scatter theberries and bay leaves over the top.Cover and roast for approx. 20 minutes.2. Turn the meat over, add the creamand stock and finish roasting withoutthe lid.3. Transfer the meat to a warm servingdish, and carve, removing the bones.To make the gravy: blend the red wineand water into the juices from the meat,and thicken with some corn flour paste.Use one of the following functions:Automatic / Game / Saddle of hareWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 180-200°CShelf level: 1Duration: 40-50 minutesor:ConventionalTemperature: 200-220°CShelf level: 2Duration: 40-50 minutes + pre-heating58

GameSaddle of venison / roebuckServes 62000 g saddle of venison or roebuckOne and a half to two litres buttermilk8 juniper berries2 bay leaves3 peppercornsSalt and pepper30 g melted butter100 g streaky bacon125 ml red wine500 ml water125 g crème fraîche orsour creamCorn flour6 pear halves6 tsp cranberry sauceMethod:1. Remove any outer membranes fromthe meat and marinate for 24 hours inbuttermilk, turning frequently. Rinse themeat in cold water, pat dry, brush withmelted butter, and wrap in the slices ofbacon.2. Place in a roasting pan, and scatterthe juniper berries and bay leaves overthe top. Cover, and roast in the oven for15 minutes. Add some of the red wine,the water and crème fraîche andcontinue to roast without a lid.3. Blend the juices from the meat andthe rest of the red wine, crème fraîcheand water, and thicken with some cornflour paste. Carve the meat, and placeon a serving dish. Pour the sauce over.4. Warm the pears, and arrange aroundthe carved meat with the rounded sidedownwards. Fill with a spoonful ofcranberry sauce and serve.Use one of the following functions:Automatic / Game / Venison saddle orRoebuck saddleWith meat dishes you have to entera weight. If you want to roast morethan one piece of meat at a timeenter the weight of the larger joint.Do not enter the total weight!or:Auto roastTemperature: 180-200°CShelf level: 1Duration: 70-100 minutesor:ConventionalTemperature: 200-220°CShelf level: 1Duration: 70-100 minutesWhen using a roast probe, set thetemperature to 65-75°C.59

PoultryRoast gooseServes 61 oven-ready goose (approx. 4000 g)Salt250 ml double cream, sour cream orcrème fraîcheCorn flourMethod:1. Season the goose with salt. Put100 ml water in the grill pan or in aroasting pan. Place the goose in, breastside down and roast in the oven withouta lid.2. Turn after 60 minutes, and baste withthe fat that has collected in the bottomof the pan. Continue to roast, drainingoff the excess fat, and adding a littlehot water every 30 minutes.3. For the last 30 minutes of roasting,add some of the cream or crèmefraîche.4. Remove the goose. To make thegravy: blend the juices from the meatwith water, cream or crème fraîche, andthicken with corn flour paste.Use one of the following functions:Automatic / Poultry / Goose / RoastingpanN.B. Enter the weight of the goosebefore it is stuffed.or:Auto roastTemperature: 160-180°CShelf level: 1Duration: 190-210 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 190-210 minutesTipA delicious goose stuffing can be madeusing 1000 g sharp apples, 100 graisins and 100 g prunes. Soak theraisins and the prunes in water forapprox. 15 minutes. Peel and core theapples. Slice thinly, and combine withthe drained raisins and prunes. Stuffthe mixture into the salted cavity of thegoose, closing the opening withwooden meat skewers. Roast asdescribed above, adding another 20minutes to the roasting time for anunstuffed turkey.60

PoultryRoast chickenServes 21 chicken (approx. 1000 g)Salt, paprika, curry powder5 tbsp oil or 50 melted butter100 ml double cream or crème fraîcheCorn flourMethod:1. Mix the oil or margarine with the salt,pepper and curry powder. Brush overthe chicken. Place breast side down ina roasting pan and roast without a lid.Turn after 20 minutes. Replace in theoven and continue to roast without a lid,until done. Replace in the oven andcontinue to roast without a lid, untildone.2. To make the gravy: blend the creamor crème fraîche and some water withthe juices from the meat, and thickenwith corn flour paste.Use one of the following functions:Automatic programme / Poultry /Chicken / Roast pan, no lidIf roasting more than one chicken ata time, enter the weight of thelargest bird. Do not enter the totalweight!or:Auto roastTemperature: 170-190°CShelf level: 1Duration: 60-70 minutesor:Fan GrillTemperature: 190-210°CShelf level: 1Duration: 60-70 minutes61

PoultryStuffed roast turkeyServes 81 oven-ready turkey (approx. 3500 g)Salt100 ml crème fraîche or sour creamCorn flourStuffing:30 ml oil3 onions, diced125 g rice150 g pistachio nuts150 g raisins2 tbsp MadeiraMethod:1. First cook the rice. Whilst it iscooking, soak the raisins in theMadeira. Fry the onions gently in the oil,and add to the rice, nuts, Madeira andraisins; mix well.2. Sprinkle salt over the turkey. Stuff thecavity and secure the opening withwooden skewers. Place the turkey,breast side down in a roasting pan or inthe grill pan and roast without a lid.3. Turn after one hour and baste. Thenbaste every 30 minutes and for the last30 minutes of roasting, add some of thesour cream or crème fraîche.4. When ready, place the bird on aserving dish, cover and leave to standfor a while. To make the gravy: blendthe juices from the meat with water, andthe rest of the cream or crème fraîche,and thicken slightly with corn flourpaste.5. Remove the stuffing from the birdand serve with the carved turkey.Use one of the following functions:Automatic / Poultry / TurkeyN.B. Enter the weight of the turkeybefore it is stuffed.or:Auto roastTemperature: 160-180°CShelf level: 1Duration: 200-220 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 200-220 minutes62

FishTroutServes 4I. Blue trout4 trout (each weighing 250 g, ready tocook)Saltapprox. 500 ml water with a littlevinegar added(made up from 450 ml water and 50 mlvinegar)4 slices of lemon100 g butterII. Trout with almonds4 trout (each weighing 250 g, ready tocook)2 tbsp lemon juiceSalt2 bunches of parsley80 g butter100 g flaked almondsIII. Trout with mushrooms4 trout (each weighing 250 g, ready tocook)2 tbsp lemon juiceSalt and pepper1 onion, diced2 bunches of parsley800 g white mushrooms, sliced50 g butterMethod:I. Salt the inside of the trout and placein a fish kettle or long, narrow container.Pour the hot water and vinegar over,and cover. Bake in the oven. Serve withlemon wedges and melted butter.II. Drizzle the trout with lemon juice, andsalt the fish inside and out. Stuff eachtrout with a handful of parsley. Meltabout 2/3 of the butter in a suitableoven-proof dish, add the flakedalmonds and gently brown them in theoven. Place the trout on top of thealmonds, dot with the rest of the butter,cover, and bake in the oven.III. Drizzle the trout with lemon juice,and salt the fish inside and out. Mixtogether the onions, parsley andmushrooms and stuff the trout with thismixture. Place the fish side by side in asuitable oven-proof dish, dot with butterand bake in the oven uncovered.Use one of the following functions:Automatic / Fish / Troutor:Auto roastTemperature: 160-180°CShelf level: 1Duration: 35-45 minutesor:ConventionalTemperature: 190-210°CShelf level: 2Duration: 30-40 minutes + pre-heating63

FishHungarian carpServes 61 oven-ready carp (1500 g)Juice of one lemonSalt150 g streaky bacon, diced2 onions, diced125 ml fish stock250 g sour cream or crème fraîche1 tbsp paprikaMethod:1. Drizzle the carp with lemon juice,inside and out. Season with salt andpepper.2. Sauté the onions and bacon andtransfer to a suitable oven-proof dish.Place the fish on top, add the stock andcover. Bake in the oven for about 15minutes.3. Mix the paprika into the cream, pourover the fish and finish baking.Use one of the following functions:Automatic / Fish / Carpor:Auto RoastTemperature: 160-180°CShelf level: 1Duration: 50-55 minutesor:ConventionalTemperature: 190-210°CShelf level: 2Duration: 50-55 minutes64

FishSalmon troutServes 101 salmon trout (approx. 1200 g)Salt, white pepper30 g butterExtra strong aluminium foilMethod:1. Season the salmon trout with salt andpepper inside and out.2. Place the fish onto a large piece ofkitchen foil and dot with butter.3. Wrap the fish loosely in the foil andplace on a baking tray. Bake in theoven and serve either hot or cold.Use one of the following functions:Automatic / Fish / Salmon troutor:Fan plusTemperature: 160-180°CShelf level: 1Duration: 45-55 minutesor:ConventionalTemperature: 170-190°CShelf level: 1Duration: 30-40 minutes + pre-heatingTipCold salmon trout is delicious for asummer buffet. Serve with ahorseradish sauce: blend together125 g crème fraîche, 125 ml cream,approx. 3 tsp grated horseradish, 1 tspsalt, some pepper and a pinch ofsugar.65

Bakes/GratinPotato gratin with a mustardsauceServes 4800 g potatoesSalt and pepper1 onion, finely diced1 clove of garlic, finely diced30 g butter2 tbsp coarse grained mustard250 ml vegetable stockA few strands of saffron125 ml double cream50 g grated Cheddar cheeseMethod:1. Peel and slice the potatoes, andparboil in salted water for about 5minutes. Drain and arrange in thebottom of an oven-proof dish.2. Fry the onions and garlic gently inbutter. Add the mustard, stock, saffronand cream, and bring to the boil.Season with salt and pepper.3. Pour the sauce over the potatoes,and sprinkle over the grated cheese.Bake in the oven uncovered.Use one of the following functions:Automatic / Bakes/Gratin / Potatogratin / Potatoes, boiledor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 50-60 minutes66

Bakes/GratinPotato cheese bakeServes 4500 g peeled, floury potatoes250 ml double cream125 g crème fraîche150 g grated Gouda or Cheddar cheese1 clove of garlicSalt, black pepper, nutmegMethod:1. Grease an oven-proof dish (approx.C 20 cm) and rub with the garlic clove.2. Slice the potatoes thinly, mix with 2/3of the cheese and place in theoven-proof dish.3. Blend together the cream, crèmefraîche, salt, pepper and nutmeg andpour evenly over the potatoes. Scatterthe rest of the cheese over the top andbake uncovered in the oven untilgolden.Use one of the following functions:Automatic / Bakes/Gratin / Potatogratin / Potatoes, rawor:Fan plusTemperature: 160-180°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 50-60 minutesTipFor a low-calorie variation, arrange750 g sliced potatoes in an oven-proofdish. Season with salt and pepper, andpour over 250 ml of vegetable stock.Bake as above. About 10 minutesbefore the end of baking, scatter 3 dspgrated Parmesan over the top.67

Bakes/GratinSwiss style potato gratinServes 4200 g shallots or onions, diced20 g butter750 g potatoes100 g grated Gruyère cheese100 ml white wine150 g waterSalt and pepper150 ml creamMethod:1. Fry the onions gently in butter. Peeland slice the potatoes.2. Grease an oven-proof dish. Arrangethe potatoes, onions and cheese inlayers in the dish. Mix the wine, water,salt and pepper, and pour over thepotatoes. Cover with a lid or foil andbake for about 50 minutes.3. Remove the cover. Pour over thecream and continue to bake uncoveredfor a further 15 minutes until golden.Use one of the following functions:Automatic / Bakes/Gratin / Potatogratin / Potatoes, rawor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 55-65 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 55-65 minutes68

Bakes/GratinSalmon lasagneServes 4400 g lightly smoked or fresh salmon,thinly slicedApprox. 12 sheets of lasagne, notpre-cooked2 onions, diced20 g butter2 tbsp flour600 ml milk300 ml double creamSalt and pepper2 dsp fresh dill, chopped3 tbsp lemon juice1 finely shredded fennel bulb100 g Cheddar, gratedUse one of the following functions:Automatic / Bakes/Gratin / Lasagneor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 40-50 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 40-50 minutesMethod:1. Lightly fry the onions in butter. Addthe flour, mixing well. Keep stirring,whilst you add the milk and cream.Season liberally with salt, pepper andlemon juice. Simmer for 10 minutes.Then stir in the dill.2. Spread some of the sauce over thebottom of an oven-proof dish. Place 4sheets of lasagne on top, followed by alayer of salmon and fennel. Build up afurther layer of sauce, lasagne, salmonand fennel. Top with the rest of thelasagne and finally the remainingsauce. Sprinkle with grated cheesebefore baking in the oven uncovered.69

Bakes/GratinPorcini lasagneServes 46 sheets of lasagne, not pre-cooked400 g fresh or40 g dried porcini mushrooms1 tbsp oil50 g spring onions, finely diced4 tomatoes, diced1-2 tbsp fresh basil, finely choppedSalt and pepperBéchamel sauce:30 g butter30 g flour500 ml milk100 ml white wineSalt, pepper, grated nutmegTo sprinkle on top:40 g grated Parmesan cheeseMethod:1. Wash and slice the fresh mushrooms.If using dried mushrooms, soak in warmwater for about 10 minutes, then drainwell.2. Lightly fry the spring onions in the oil,add the mushrooms and sauté for aminute or so, then add the tomatoes.Season with salt, pepper and basil.Non-vegetarians can add 100 g diced,cooked ham or bacon to the mushroommixture.3. For the Béchamel sauce, heat thebutter on the hob. Stir in the flour. Addthe milk and wine a little at a time, whilstcontinuing to stir. Season with salt,pepper and nutmeg.4. Spread some of the sauce over thebottom of an oven-proof dish. Place 2sheets of lasagne on top, and spreadover half of the mushroom mixture. Pourover 1/3 of the sauce and top with halfof the Parmesan cheese. Continue tobuild-up the layers, starting with 2sheets of lasagne, the rest of themushrooms, another third of sauce, twomore sheets of lasagne and finally therest of the sauce. Sprinkle the rest ofthe Parmesan over the top and bake.Use one of the following functions:Automatic / Bakes/Gratin / Lasagneor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 35-40 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 35-40 minutes+ pre-heatingTipWhen using one of the Miele Gourmetoven dishes to make lasagne, you willneed to increase the quantities. Doublethe quantities for the 38 x 22 cm dish(HUB 61-22) and triple the quantities forthe 38 x 35 cm dish (HUB 61-35).Increase the baking duration in eachcase to 45-55 minutes.70

Bakes/GratinVegetable lasagneServes 62-3 red peppers2-3 yellow peppers1 courgette250 g Ricotta cheese100 g crème fraîche35 g margarine35 g flour500 ml milk3 tbsp chopped basil50 ml oil25 g pine nutsSalt, pepper, grated nutmeg12 lasagne sheets, pre-cookedMethod:1. Quarter the peppers and remove theseeds and pith. Place the peppers skinside up on the grill pan under thepre-heated gril (250°C, 4th shelf frombottom) for 6-8 minutes until the skinblisters and blackens. Place thepeppers in a polythene bag and leaveto sweat for about 10 minutes. Thenpeel the skins off the peppers.2. Slice the courgettes.3. Whizz the basil, oil, pine nuts andsalt into a paste in a blender or foodprocessor. Stir into the ricotta andcrème fraîche.4. Heat the margarine over the hob andgradually add the flour and the milk,stirring all the time to make the sauce.Bring to the boil and season with salt,pepper and nutmeg.5. Spoon some of the sauce into thebottom of a oven-proof dish. In layers,add lasagne sheets, some of the basilricotta mixutre, then half of thevegetables and finally half of the sauce.Repeat this. Finish with a layer oflasagne and top with the ricottamixture. Bake uncovered in the oven.Use one of the following functions:Automatic / Bakes/Gratin / Lasagneor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 50-60 minutes71

Bakes/GratinAsparagus lasagneServes 61000 g asparagus tips9 lasagne sheets, not pre-cooked50 g flour50 g butter250 ml vegetable stock250 ml water from the blanchingprocess100 g goats cheese2 tbsp lemon juiceSalt, white pepper50 g grated Parmesan cheese, or150 g grated Cheddar cheeseMethod:1. Chop the asparagus into 3 cmlengths and blanch in boiling water for2 minutes. Retain the boilingwater and plunge the aspargus intoice-cold water. Drain well. Set a fewasparagus tips to one side.2. Melt the butter on the hob, then stir inthe flour. Continue to stir and add thevegetable stock and the water from theblanching process. Simmer for a fewminutes, then stir in the crumbled goatscheese. Season the sauce with salt,pepper and lemon juice.3. Place 3 sheets of lasagne in thebottom of an oven-proof dish. Spreadabout 1/3 of the sauce over thelasagne, then arrange half of theasparagus on top. Scatter over half ofthe cheese. Continue with 3 moresheets of lasagne, another 1/3 of thesauce and the rest of the asparagus.Place the rest of the lasagne on top,followed by the rest of the sauce.4. Arrange the lasagne tips decorativelyon top, and sprinkle over the rest of thecheese. Bake uncovered until golden.Use one of the following functions:Automatic / Bakes/Gratin / Lasagneor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 170-190°CShelf level: 1Duration: 50-60 minutes72

Bakes/GratinMushroom lasagneServes 615 lasagne sheets, not pre-cooked400 g diced Gorgonzola cheese1500 g sliced mushrooms3 tbsp chopped parsley150 g grated Parmesan cheese, or250 g grated Cheddar cheeseBéchamel sauce:90 g margarine90 g flour1400 ml milkSalt, pepper, nutmegMethod:1. For the Béchamel sauce, heat thebutter on the hob. Stir in the flour. Addthe milk, continuing to stir. Simmer for 5minutes and season with salt, pepperand nutmeg. Stir in the Gorgonzola andbeat until smooth. Stir in themushrooms and parsley.2. Spoon about 1/4 of the sauce into thebottom of an oven-proof dish. Arrange5 sheets of lasagne on top. Scatter over1/4 of the cheese. Do this two moretimes.3. Spread the rest of the sauce over thetop, and scatter the rest of the cheeseover the top. Bake uncovered untilgolden.Use one of the following functions:Automatic / Bakes/Gratin / Lasagneor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 40-50 minutesor:Gentle bakeTemperature: 170-190°CShelf level: 1Duration: 40-50 minutes73

Frozen foodBaguettes, toppedAutomatic / Frozen food / Baguettes,toppedFollow the instructions in the display.PizzaAutomatic / Frozen food / PizzaSelect "pre-baked" or "not pre-baked".Follow the instructions in the display.CroquettesAutomatic / Frozen food / CroquettesFollow the instructions in the display.Fish with toppingAutomatic / Frozen food / Fish pie400 gSelect "Crispy topping" or "Creamytopping"Follow the instructions in the display.74

National dishes / FrenchOpen apple tartServes 12Base:200 g flour100 g butter60 g icing sugarA pinch of salt1 eggFilling:600 g applesJuice of half a lemon15 g butter100 g sugar20 ml apple juiceIcing sugar for dredgingMethod:1. Mix together the flour, butter, icingsugar, salt and egg and knead into asmooth dough. Place the dough in therefrigerator for 30 minutes to cool.2. Roll the dough out onto a flouredsurface and use it to line the base of aC 26 cm flan or pie dish. Peel, core andcut the apples in thick slices. Arrangein the pastry case. Dot with butter andbake for about 30 minutes.3. Caremelise the sugar in a pan on thehob, stirring all the time. Add applejuice and stir to make a syrup. Pourover the apples and bake for a further10 minutes.Use one of the following functions:Automatic / National dishes / French /Apple tartIf using the Automatic programme,you will need to add the caramel orthe filling at the very beginning.or:Intensive bakeTemperature: 170-190°CShelf level: 1Duration: 40-45 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 40-50 minutesTipAs a variation, this tart can be bakedusing a filling made of 150 g crèmefraîche, 2 eggs, 1 tbsp icing sugar and2 tsp of vanilla sugar instead of thecaramel. Pour this mixture over theapples at the end of the first 30 minutesof baking and then continue baking.This recipe will take about 10 minuteslonger than the recipe above.75

National dishes / FrenchRatatouilleServes 6 - 85 tbsp oil2 onions, diced1 clove of garlic, finely diced2 red, 2 green and 2 yellow peppers6 tomatoes750 g courgettesSalt and pepper1 tsp dried rosemary1 tsp dried basilMethod:1. Halve the peppers and remove theseeds and pith. Cut into large chunks.Quarter the tomatoes. Slice thecourgettes into 1 cm pieces.2. Sauté the onions and garlic in the oil.Add the vegetables and continue tosauté for a few minutes. Transfer into anoven-proof dish and season liberallywith salt, pepper and herbs.3. Cover and bake in the oven.Use one of the following functions:Automatic / National dishes / French /Ratatouilleor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 45-55 minutesor:ConventionalTemperature: 180-200°CShelf level: 2Duration: 45-55 minutes76

National dishes / GreekAubergine moussakaServes 61250 g aubergines50 ml olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin tomatoes (drained weight 480 g)2 tbsp chopped parsleySalt and pepper3 tbsp bread crumbs2 egg whites500 ml Béchamel sauce, ready-made2 egg yolks100 g grated Cheddar cheeseMethod:1. Cut the aubergines into 1 cm thickslices, sprinkle with salt and leave for20 minutes to draw out the liquid.2. Sauté the onion in the butter. Add themince and brown whilst stirring. Chopthe tinned tomatoes roughly and addwith the parsley and the wine to themeat. Season liberally with salt andpepper, and simmer for about 15minutes. Fold in the bread crumbs andthe egg whites.3. Rinse the aubergines under coldwater, pat dry and fry in olive oil untilgolden.4. Arrange half of the aubergines in thebottom of an oven-proof dish (32 x 22cm) and then add the meat mixture.Add the rest of the aubergines. Mix theegg yolk and about 2/3 of the cheeseinto the Béchamel sauce. Spread thesauce over the aubergines, andsprinkle with the rest of the cheese.Bake in the oven uncovered untilgolden.Use one of the following functions:Automatic / National dishes /Greek /Moussakaor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 45-55 minutesor:ConventionalTemperature: 180-200°CShelf level: 1Duration: 45-55 minutes77

National dishes / GreekSpinach in filo pastry(SPANAKOPITA)Serves 301200 g fresh spinach5 onions100 g leeks2 eggs200 g goats cheese100 ml vegetable oil for the filling50 g finely chopped dillSalt and pepper450 g filo pastry200 ml vegetable oil for brushing eachsheet of pastryMethod:1. Defrost the filo pastry according tothe manufacturer’s instructions on thepackaging.2. Blanch the spinach in boiling waterfor 1 minute. Drain well. Once cooled,press it together and then chop it uproughly.3. Cut the leeks and onions into ringsand mix with the spinach. Add theeggs, crumbled cheese, dill, salt,pepper and 100 ml vegetable oil to thespinach and mix thoroughly.4. Grease the bottom of the grill panwith a little oil and place about half thepastry in it. Brush each sheet with oil,using half the vegetable oil beforelayering them up. Now spread thespinach mixture evenly over the top.Place the rest of the filo pastry sheets,brushed with the remaining oil on top ofthe spinach mixture.5. Use a knife to divide the dish intoabout 30 portions.Use one of the following functions:Automatic / National dishes / Greek /Olive breador:Fan plusTemperature: 170°CShelf level: 1Duration: approx. 63 minutes(bake until golden)or:ConventionalTemperature: 170-190°CShelf level: 1Duration: 65-75 minutes78

National dishes / GreekOlive breadServes 12450 g flour2 sachets dried yeast150 ml white wine50 ml olive oil100 g ham, finely diced100 g pecorino cheese, grated4 eggs1 tsp dried marjoram1/2-1 tsp salt100 g chopped walnuts100 g black olives, roughly choppedMethod:1. Mix 250 g flour, yeast, wine and oiland knead to a smooth dough. Setaside to prove for one hour.2. Combine the ham, cheese, eggs,marjoram, salt, flour and walnuts, andknead into the dough. Finally knead inthe olives.3. Transfer the soft dough into a 32 cmlong loaf tin and place in a 50°C ovenfor one hour to prove before baking.Use one of the following functions:Automatic / National dishes / Greek /Olive breador:Fan plusTemperature: 160-180°CShelf level: 1Duration: 65-75 minutesor:ConventionalTemperature: 170-190°CShelf level: 1Duration: 65-75 minutes79

National dishes / AustrianGuglhupfServes 1660 g butter50 g sugar1 eggZest of half a lemonA pinch of salt500 g flour20 g of fresh yeast or 1 sachet driedyeast375 ml milk50 g raisinsIcing sugar for dredgingMethod:1. Beat the butter until creamy. Add thesugar and egg yolk and mix well. Mixthe lemon zest, salt, flour, yeast andmilk, and mix all the ingredients to asmooth dough.2. Fold the stiffly beaten egg white intothe mixture, together with the raisins.Grease and flour a ring tin (C 24 cm)and pour the mixture into it.3. Leave to prove at room temperaturefor 30 minutes, or in the oven set at50°C for about 15 minutes. The doughshould double in size. Bake untilgolden.4. When cool, dust with the icing sugar.Use one of the following functions:Automatic / National dishes / Austrian /Guglhupfor:Fan plusTemperature: 150-170°CShelf level: 1Duration: 50-60 minutesor:ConventionalTemperature: 160-180°CShelf level: 1Duration: 50-60 minutes80

National dishes / AustrianChocolate sponge puddingsServes 770 g butter70 g sugar4 egg yolks70 g dark chocolate, melted70 g ground almonds20 g breadcrumbs4 egg whites7 individual pudding tins (each C 6 cm)500 ml home-made vanilla custard200 ml stiffly whipped creamChocolate sauceIcing sugarMethod:1. Beat the butter, sugar and egg yolktogether until creamy. Fold in thecooled, melted chocolate, almonds andbreadcrumbs. Then carefully fold in thestiffly beaten egg whites.2. Divide the mixture between theindividual tins. Stand the tins in the grillpan, filled with about 750 ml water andbake uncovered.3. Mix the cream with the vanillacustard and spoon a pool of this ontoeach dessert plate. Drizzle squirls ofchocolate sauce onto each one, usinga cocktail stick to create a marbledeffect.4. Turn the puddings out and arrangeone in the middle of each pool ofsauce. Dust with icing sugar and servewarm.Use one of the following functions:Automatic / National dishes / Austrian /Choc spongeor:Fan plusTemperature: 140-160°CShelf level: 1Duration: 35-40 minutesor:ConventionalTemperature: 150-170°CShelf level: 1Duration: 35-40 minutes + pre-heating81

National dishes / SwissFillet of pork en croûteServes 42 pork fillets (each 300 g)Salt, pepper and paprika50 g butter75 g streaky bacon, diced1 onion, diced400 g mushrooms, sliced4 tomatoes (tinned)1 tbsp parsely, choppedApprox. 450 g puff pastryTo glaze:1 egg yolk4 tbsp milkMethod:1. Season the pork with salt, pepperand paprika. Fry in the butter to seal,then remove from the pan.2. Sauté the onions and bacon in thesame pan. Add the sliced mushroomsand the chopped, drained tomatoes.Simmer and season with salt, pepperand paprika.3. Roll the pastry out on a flouredsurface, and make 2 rectangles 30 cmx 20 cm. Place a piece of pork in themiddle of each one. Spoon themushroom mixture onto the meat. Wrapthe pastry around the meat to make aparcel, pinching the edges to seal it.Make leaf shapes out of the scraps ofpastry to decorate.4. Place the parcels on a damp bakingtray, and glaze them with a mixture ofegg yolk and milk. Bake until golden.Use one of the following functions:Automatic / National dishes / Swiss /Fillet en croûteor:Fan plusTemperature: 180-200°CShelf level: 1Duration: 35-40 minutes + pre-heatingor:ConventionalTemperature: 200-220°CShelf level: 2Duration: 35-40 minutes + pre-heatingWhen using a roast probe, set thetemperature to 70°C.82

National dishes / SwissSwiss apple cakeServes 12Pastry:125 g flour1 sachet dried yeast15 g sugarA pinch of salt1 tbsp oil70-80 ml lukewarm waterFilling:2 apples100 g cranberries2 eggs125 g crème fraîche50 g sugar1 packet instant custard powder1 tbsp flaked almondsMethod:1. Mix together the flour, yeast, sugar,salt, oil and water and knead to asmooth dough. Leave to rise at roomtemperature for approx. 20 minutes.Roll out into a C 30 cm pizza or piedish, building up an edge at the sides.2. Peel and core the apples and slicethickly. Blend the eggs, crème fraîche,sugar and custard powder. Spread halfof this mixture over the pastry base.Scatter about 2/3 of the cranberriesover the bottom of the pastry case,arrange the sliced apple in a pattern,and scatter the remaining cranberriesover the top.3. Pour over the rest of the sauce,scatter with flaked almonds and bake.4. Serve warm with fresh cream.Use one of the following functions:Automatic / National dishes / Swiss /Swiss apple cakeor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 25-30 minutes + pre-heatingor:ConventionalTemperature: 190-210°CShelf level: 1Duration: 25-30 minutes + pre-heatingTipAlso delicious with stoned plums orapricots. Halve or quarter the fruit, andarrange in a pastry case.83

National dishes / SpanishSeabream baked in saltServes 21 seabream (800 g)3000 g coarse saltApprox. 200 ml water2 tbsp oilSauce:Juice of one lemon2 cloves of garlic6 tbsp olive oilMethod:1. Dampen the salt with a little water.Spread about 2/3 of the salt onto abaking tray.2. Brush the fish with oil and place it onthe salt. Spoon the rest of the salt ontothe fish, and press down so that it coatsthe fish well. Bake in the oven.3. After baking, remove and discard thesalt crust. Divide the fish into portions.4. To make the sauce, mix the lemonjuice with the oil and crushed garlic,and serve with the fish.Use one of the following functions:Automatic / National dishes / Spanish /Seabreamor:Auto roastTemperature: 180-200°CShelf level: 1Duration: 40-50 minutes + pre-heatingor:ConventionalTemperature: 190-210°CShelf level: 1Duration: 40-50 minutes + pre-heating84

National dishes / SpanishRabbit in a mustard sauceServes 4 - 61300 g rabbit (saddle or haunch)Salt and freshly ground black pepper3 tbsp Dijon mustard100 g bacon, diced30 g butter1 tbsp flour2 onions, diced250 ml white wine1 tsp dried thyme3 tbsp crème fraîcheMethod:1. Season the rabbit with salt andpepper, and spread over 2 tbspmustard.2. Fry the bacon briefly in the butter,then add the rabbit and continue to fry,turning the meat until it is nicelybrowned. Sprinkle in the flour. Add theonions, thyme and wine, stirring toblend the ingredients. Transfer to asuitable roasting pan and roastuncovered in the oven.3. Transfer the meat to a serving dish.Add the rest of the mustard, the crèmefraîche and, if required, some water tothe juices in the pan and thicken withcorn flour.Use one of the following functions:Automatic / National dishes / Spanish /Rabbitor:Fan plusTemperature: 170-190°CShelf level: 1Duration: 35-40 minutesor:ConventionalTemperature: 190-210°CShelf level: 1Duration: 35-40 minutes85

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